The Courier News from Blytheville, Arkansas on September 13, 1951 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, September 13, 1951
Page 15
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THURSDAY, SEPTEMBER 13, 1931 BLYTHEVILLE (ARK.) COURIER NEWS TAGE FIFTEEN Consumers Face Higher Beef Price Prospects as Other Costs Drop i Consumers (his. week faced the* prospect of higher prices tor beef. even a$ costs of most, other loocis dipped slightly below last week's levels. - i "Trade soruces also predicted that esfsr prices will remain at or near c«rent high levels at least for the At few weeks. Further Increases of from two to four cents a dozen for large Grade "A" whiles have been Tomatocs a ,. e always valuable reported since last week in several i loa[ii rlch jn vitamin Ci A i most large cities. • everyone welcomes them, fresh On the subject nf Kac ' •"•"•««> ' J - Tomatoes Are a Rich Source of Vitamin C Food Prices Drop Again D & B Index Falls To New Low for'51 NEW YORK, Seiji. 13. </Pj Wholesale rood prices again dropped to a new 1951 low this week, Dun and Bradstreet yesterday re- lhe nutrients needed for busy days. ported. I The Earl of Sandwich probably The D and B Index fell to $6,79, nevci ' dveameU of the popularity of bee! prices Stabilization Director Michael V. DiSalle told a Cleveland packer that every effort would be made by OPS to get out nn order this week raising the price of beef at wholesale and retail. The packer had shut down his planton -Monday, saying he was losing $1,000 n day under present 1 ceilings.' 'DiSalle said his aides are working under " forced draft, trying to get the order out, but whether this could be done by week's end remained doubtful. Washington hears that the government will raise beef prices next week enough to balance off declines in hide and tallow prices. That would amount to a- price hike o| about one cent a pound at wholesale. Increases" Balanced The. usual seasonal increases for acme fruits and vegetables were jus about balanced by price drops for others coming Into abundant supply. Department of Agriculture experts are hailing egg plant as one o the best buy& of the week. The nourishing,' protein-rich vegetable is currently plentiful and cheap. ^|Iso lower in price'this week are TOples, " lettuce, peppers, sweet po tatoes and corn, Brussells sprout are appearing In eastern markets in greater 1 volume than before, thank to a bountiful crop on long Islam and 'in -the Catsklll Mountains o New- York state. White potatoes slightly higher. • •Feaj Are Scarce Peat are scarce and at their high est price in some time. Slight! higher prices are being posted fo bunched carrots, .melons and can teloupes. Snapbeans, cabbage, cauli flower, celery, onions, cucumber and pears are holding the lin Bearus,^ peaches, spinach and bette tomatoes vary according to location higher?priced -in .some-, places and anneil The Unjted States Department : Agriculture has a booklet, "To- atoPE on Your Table," that caries a lot of rich red recipes. It osts 10 cents and can be ordered ronv Superintendent of Docu- lents, U- S. Printing office, Wash- ngton 25. D. C. Order by nutn- •er "Leaflet No. 278." Here are a few recipes from the lookjet: Fried Tomatoes (6 servings) Slice 6 medium-sized ripe or ;rcen tomatoes about 'i-inch thick. Dip mixture of cup fine, iiy bread crumbs or [loin 1 , ',* teaspoon salt and a little pepper- Cook n a sii]a 11 amount of fat until brown on both sides. If desired, dip tomatoes in beaten egg, then in flour or bread crumbs before cooking. Scalloped Tomatoes (6 servings) Three and one-half cups sliced or canned (No. 2Va can) tomatoes linced green pepper, if desired, 1 »a-spoon salt, pepper, sugar, it de- irert—'.3 teaspoon for ripe or can- ied tomatoes, 1 tablespoon for reen. 3 cups soft bread crumbs, tablespoons fat. Combine tomatoes (ripe or recn), onion, green pepper, salt, jepper and sugar if used. Place |t. baking dish alternate layers if tomato mixture and bread rumbs. (For thinner mixture, omit cup of the crumbs). Dot with at. Bake in a moderately hot oven 375 degrees F.) 20 to 30 minutes '.or ripe tomatoes, about 45 for green. If desired, sprinkle !fe cup grated cheese over the top for the .ast 10 to 15 minutes of basing. Fish Tomato Stew 16 servings) Cook 3 cups cubed potatoes in 3 tablespoons fat until lightly browned, Add li cup chopped onion, V* *:up chopped green pepper. 3',-a cups fresh or canned (No, 2Vi can) tomatoes. Cover and cook until potatoes are tender. Add 1 pound cooked fish, cut in about 2-lnch pieces. Season with 1 teaspoon salt, and pepper. Cook about 5 minuses longer. a slight dip from last week's $6.82 but still 1.6 per cent higher than the $6.68 reported a year ago. The Index represents the tctal cost at wholesale of one jwund each of 31 foods in general use. This week's Index is down 7.1 per cent from the 1951 high of $7.31 reported last February. With School Doors Opening Again, Mother Can Use Sandwich Ideas Septemberl With school doors op- er nutrition-packing filling is made etiingagainitmeaiLSto many moth-1 of ground cooked liver with a bit er.s the beginning of months of of crisp chopped bacon and minced planning and preparing lunch box ^ onion. Baked beans, also from din- meals— meals which must be well I net, may be mashed an I added to rounded to satisfy children's hearty bacon lor a happy surprise in the appetites and provide them with lunch box, Ready - to - scree Braimschweiger or frankfurters may be chopped and combined with hard-cooked egg, minced onion and prepared mustard. To be kept In mind for breaking monotony are double or triple deck sandwiches. One triple combination is made up of a layer each of crisp bacon, Jelly and cream cheese. For B hearty Inexpensive summer lunch serve kidney bean salad with brown bread and fresh pear* and cheese for dessert. salad mix the kidney beans with make the celery, onion, sweet pickle, pepper, and mayonnaise. salt. and wide use of his Invention; however, today sandwiches are (he busic food of most lunch boxes. With five days n week of planning, the homemaker must tax her repertoire in order to introduce a variety of sandwich fillings. Rcba Staggs, home economist, points out that dinner might well be planned with school lunches in mind. Leftover roast is perfect tor slicing, grinding or chopping for various fillings. For instance, chop- perl roast pork may be combined with chopped apple and seasoned with a suggestion of ginger. This Budgeted Meals Require Planning Careful Market Study Enables Family to Eat Well, for Much Less combination, most others, moistened with mayonnaise. Anoth- for a family supper treat roll out baking powder Mscull dough about one-quarter Inch llilck; cut bisculls out with a four-inch biscuit cutler. Bake, split and butter, and then sandwich grilled thin hamburger patties between the halves- Serve \vlth sweet pickle relish. By OAYNOR MADMOX NBA Xtarr Wrlfer 111 order to eat well for less these days, careful study of what the market offers, a knowledge of cooking or the ability to follow recipes nnd a willingness to plan menus. In advance arc needed. Let's not try to fool ourselves. It is becoming harder and harder to feed the family well on the average budget. Nevertheless, it can be done. Here are a few budget menus carefully planned by market and cooking experts of a great American city. Use them as a guide to your own planning. Luncheon: Cream of tomato soup, peanut butter and jelly sandwich, Baked macaroni and chee*e, marinated vegetable salad, enriched bread, butter or fortified margarine, apple dumplings with lemon sauce, coffee, milk. Luncheon: A date and nut bread and cheese .sandwich, carrot slaw, fresh fruit, cocoa, tea. Dinner: Meal loaf with mushroom sauce, sautced yellow turnips, mashed potatoes, escarole and radish salad, enriched bread, butter or fortified margarine, date-rice pudding, coffee, miik. Luncheon: Black bean toup, i tomato and bacon san/iwlch, fresh pears, milk. Dinner: chicken-noodle soup, pork chow meln, rlc«- nocdles, lettuce, slaw, enriched bread, butter or fortified margarine, almond cookies, coffee, milk. Luncheon: Chopped ham and carrot sandwiches, spinach and egg salad, cocoa. Dinner: Potato crusted meat loaf, slewed tomatoes with celery, peas, molded vegetable sal- nd, enriched bread, butter or fortified margarine, stewed apple slicec, coffee, milk. mixed fruit, milk. Dinner: ' courage- Some superstitious Chinese believe that eating of dogs' fl&sh give* Tomatoes Still News—Add Eggs For Hovel Dish Tomatoes are still big* garden news. Use their sun-rich flavor in this dish with eggs: Eggs Creole {Serves 4) Three tablespoons chopped onion. 3 tablespoons chopped green pepper, 2 tablespoons melted fat, \ l £ cups cooked or canned tomatoes, 2/3 cup water, 1/3 cup uncooked rice. • >.a teaspoon salt,*" pepper, 4 eggs. • lower in. others, but the changes are I Co °* we onion and green, pepper mostly narrow. . ' > n f a t hi a large frying pan until The big food chains continue to fthe or "on 1« lightly browned. Add the tomatoes and water and heat until boiling. Add the uncooked feature poultry as a-good buy for the budget-minded housewife, with the turkey gobbler coming Into his own In anticipation of Thanksgiving Day. Indications are that a record ; ins feast. It's reported that nearly number of gobblers will be sent to, 60,000,000 of the big. succulent birds market, lor the annual Thanksgiv-^ are being fattened for the occasion. rice, salt, and pepper. Cover and cook over low heat until rice is tender—25 to 30 minutes. Stir occasionally with a fork to keep from sticking. If the rice becomes dry, add a little more water. Drop eggs on rice. Cover. Simmer 5 to 10 minutes, or until eggs are as firm as desired. ot*/ *ew! Read Courier Hewi Classified Ads Ask Your Grocer for B&B SAUSAGE Pure Whole Hoc Saasar* Seasoned Just Bight! A BLYTHEVILLE. PRODUCT \ CRUSHED r PINEAPPLE 5 *••*$! do Cant 1 FOR FRYING PRINCE ALBERT JEWEL OIL - 25< TOBACCO 2 for 25c MIRACLE WHIP MISS LIBERTY Sal. Dressing THE PAUSE THAT REFRESHES P>1 COCA COLA Full Quart Case TENN. FROZEN Asst. GUM 3 to, 100 Asst. JELL03 270 Yaml YOGURT™,230 Strawberries' COFFEE--ib 79c SNOW CROP FROZEN ORANGE JUICE -2 cans 25< FISHER'S CHEESE 2 ib box 75c FRESH DRESSED FRYERS - - ib 55c YELLO OLEO - - lb.23? MEATY Come In For a Free Copy of Wards New Fall Sale Book You'll want to shop early for the values this Sole Book offers, «s b» sure to get your copy today. You'll see pages of new merchandise at economy prices, special purchase values and timely item* reduced for savings. As always, you'll find additional selections not stocked in our store, making it possible to purchase all your needs from Wordj counters or Catalogs. You moy order easily al our Catalog Depart-, ment, or shop at home and order in minutes by Liberty Cash Grocery's \RECIPE OF THE WEEK Lemon Chiffon Pf* Broadeartt August II, 1951 i CVT>» crtharn Y] nip w«t« r '/« cup i oft buct*T I'/jwTpriYiiik" 2 iliihlly b»T*. % loipoon Mil 1 pfcg. trtnoti sfl.ri 2 ItbUipoon* Utno Mt* crumbi, butt*r and 2 tabteip. sygAr, Prc« in bottom And on jEdri of 9-in. pie pan. Chill. Chill I cup milk until ice cold. Mix cggi, !/4 cup ju|t«r, Yi cup milk, water, lemon rind and »*Jt. Cook and uir over boiling wat«r uruil (lightly thickened. Remove from b«at. Add gelatin; itir until <3ii lolved. OiiH until mixtur* btgiru to thicken. Whip chilled milk with cold rotary bc-iter until fluffy. Add lemon juice; whip until iriff, FoM into gelatin mixture. Put into crumb-lined pan, ChiU until firm. Vo* IT lit »crlj Pot Milk, Graham Crack- or«, Egg*, L«mon G*la- lln r L«mon», RED WASHED Potatoes lOOibs 2.69 Spare Ribs - H>. 39c FRESH SLICED Pork Liver - ib. 39c COUNTRY STYLE LARGE iCEBERG Pork S'saae ib. 39c LETTUCE --- ea lOc CUOAHY'S W1CKLOW RED WASHED BACON - - ib 45c FRESH WHITING •^ 4 g A 4k 4% f mean vrm i irsvj Potatoes IQib.baqSSc FISH u>.15c YELLOW CHICKEN ONIONS ibSc GIZZARDS »ib39c

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