The Courier News from Blytheville, Arkansas on September 13, 1951 · Page 17
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The Courier News from Blytheville, Arkansas · Page 17

Blytheville, Arkansas
Issue Date:
Thursday, September 13, 1951
Page 17
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THITRSDAT, SEPTEMBER IS, Tflft BT.YTHEV1LLE (AUX.) COURIER WEWl SEVENTEEN Here Are Fashions in Food for Hot Sgmmer Days; Both Cool, Refreshing Fashions In lood for the summer d»y? The latest U something cool and refreshing and it the same time, filled with the nutrients w* need dally, that is, a hearty SIX BASIC PIECES •( tutler,, nude of HIM America* atwl. on •c«4«4 te everr weH-cwil*»e4 kitchen. All Housewives Need Six 'Basic' Knives The knife for exactly «ach typeicellent source of protein, of kitchen chore will make food! Grilled Peanul Butter Cheese preparation a lot easier. Buying' - - . quality cutlery ol American steel <there is none finer) Is a long term economy. No well-equipped kitchen has less ihan the 'basic six." Sandwich ec (Make* 4 open-face sandwiches) Four slices white bread, H cup peanut butter, ',{. 8-ounce package American cheese. Spread 4 .slices Here they are, as Justed by the of bread with peanut butler. Place Associated. America: Cutlery Industries of I. Eight-inch 18") long slicer, for cutting cold meat in thin, unbroken slices. 3. Flench cook's knife, to dice celery, chop parsley, cut snap beans, carrots. 3. Six-inch 16") utility knife, cuts grapefruit «rith one "swipe" of the blade. ^4. Paring knife, peels applet, po- •Jfces, "hundred and one uses" In every kitchen. 8. Sharpening steel, to set back •knife edge. cheese slices on top of each. Broil 4 inches from heat for 5 minutes, or until cheese U bubbly, Peanut Butter Bran Muffins . (Makn 1ft muffins) One cup bran cereal, ivi cups milk, ^ cup peanut butter. 1 cup sifted flour, 2\4 teaspoons baking powder, H teaspoon salt, n cup raisins, l ,i cup sugar, 1 egg. In mixing bowl, combine bran cereal, milk and peanut butter stir until well mixed. Into sami bowl, sift together flour, baking powder and salt. Coat raisins with III our; add raisins, sugar and egg S. Long-handled fork, for turning 1 to batter. Stir only until combined or lifting meats safely from oven Pill gressed muffin pans two-third. full, Bake In preheated moderate^ hot oven (400 degrees F.) about 2 or pot. In your efforts to get lots of protein in your family menus, use peanut butter frequently. It Is an ex- minutes, or until delicately brown ed. Here Are Two Tempting Ways To Prepare Trim Smoked Butt It has a tempting smoked flavor, It's easy to carve, it's a trim roast weighing from 2,'to 4 pounds —all of- these points account for the popularity of the smoked boneless shoulder butt. This boneless roll has another characteristic that adds to its appeal, points out Reba Staggs, meat expert. It may be. cooked by two completely different methods for menu variation: First, H may be cooked in liquid. This method requires from 45 minutes to 1 hour per pound cooking time. To prepare, completely cover the roll with .water, then place the lid on the utensil and let the meat simmer. For a glazed finish, jve the roll from the liquid near the end of cooking time and spread with orange marmalade. Place In the oven to set the glaze. A smoked butt also may be cooked by roasting the same as at ham or a smoked picnic- For this man ner of cocking, place the butt on rack in an open roasting pan. Do not add water and do not covei Roast the smoked meat in a degree F. - oven allowing 35 to minutes per pound roasting tinn Similarly, the butt may be remove from the oven about 30 minutes be fore the end of cooking to spren with a glue mixture. Oyster Stew Adds to Menu Bumper Crop Makes Dish Good Anywhere We're having one of the finest p sier crops in many years. So there *n be lots of oyster stews-in the amity menus, no matter what see- on of the country you may live In. The national distribution of oys- irs has Increased due to finer ansportfition and refrigeration, Tn- md consumption in some areas , a great as that on the seacoast. There Is no area to which oysters annot be shipped, arriving" with ic freshness o/ the sea. Here's a basic recipe for oyster :ew: One-quarter cup butter, 1 pint ysters, 1 quart- milk, i\i, teaspoons alt, pepper, 1 teaspoon paprika. Melt butter, add drained oysters nd cook three minutes, dges cur). Add milk, salt, pepper nd paprika, bring almost to oiling point and serve with oyster crackers. At our house, we use a different ecipe and everyone always comes back for more. Allow six oysters for each person. Drain them and save the oys- er liquor. Melt a liberal amount if butler in a deep heavy sauce»an. Add the oysters, several shakes it Worcestershire sauce, celery salt and paprika. Cook oysters just long enough to make the edges curl slightly. Add the oyster liquor. Then add one pint of milk for each six oys- ;ers, Bring slowly just below and turn into large bowls with a pat of butter in bottom of each aowl. Dust with paprika and serve steaming hot with oyster crackers, main dish meat salad. According to Reba Staggs, home economist, meat salads simple as one, two, three to prepare. First of all, practically any cooked meat that your refrigerator reveals can turn into a salad ingredient— cooked beef, veal, jwrk, ham, lamb, and ready-to-serve meats or varlouscanned meats. Cut the meat hi small cubes or In long, thin strips *o they are easy to eat. Second, the combination can be made of either vegetables or fruits mixture thereof. The third consideration is the choice of dress- ngs. Take your pick of mayonnaise, 'rench dressing or thousand island dressing to please the palate of 'our diners. New for some salad suggestions. Perhaps the simplest, of all Is Recipe Is Given For'Porcupines' These "little porcupines" ar different and economical, too. Be«r and Rice Ball*— "Little Porcupines ** (Yteld: 5 to 6 serrlngs) One pound hamburger, 1 A cup lice. 1 tablespoon finely chopped onion, 3 tablespoons chopped green pepper, 1 teaspoon salt, H teaspoon celery salt, 1 clove garlic, finely chapped, 2 cups tomato • juice, 4 whole cloves, Vi teaspoon cinnamon, 2 tablespoons sugar, 1 tablespoon Worcestershire nauce. Wash rlc e. Dra in. Combine rice, hamburger, onion, green pepper, all, celery salt and garlic. Form |yo balls about 1^ Inches in di• ameter. Heat tomato juice, cloves, cinnamon, sugar and Worcestershire Mtice In a heavy skillet. Drop In meat balls. Cover tightly. Simmer 50 minutes. ">ino,V ;ossed vegetable salad topped with half slices of Braunschweiger and .salami And moistened with Trench dressing. A fruity combination can te made of btng cherries, diced celery and pecans topped with .strips of colorful cold tongue. Diced "eoppfe C4J apples, grated carrot, cooked peas and green pepper strips. As for HEINZ TOMATO CAKE--- Chocefatt FuWge DevH FeW When it rains it poms flAIM Oft IODIZED Kroger le«d •land V jo* »r« rwBy lnt«n«t«4 In ln» on your food budget, shop Oatewaf 8tor* regular!; r FRESH TURNIP GREENS PASCAL CELERY Large Bunch 10* PICNIC HAMS LB. Only 39< LARGE FRANKS LB. Only 39* Goody Evergood Says: Family Favorite for round-the-clock goodness! ARMOUR'S TREET - - - CAN Only' 47< CORNED BEEF HASH - - CAN Only KELLOGGS CORN FLAKES - PKG. Only PORK ROAST 7-Rife E*4. Juicy cornfed pork IL that practically falls from the ' • •/ bone when you roast it. Chin* ' bone sawed for easier carving, uniform dice*. A real vajue! Krog«r Cur Beef ROLLS COFFEE Jelly Tapped Kroger Vot. Pk. ilb.49c pkg. 23C 89c Rib Roast Ib. 79 MACARONI & SPAGHETTI 4 ASSORTED FLAVORS GUM - 3 Ronco 7 Oz. Pkgs. lOc For medium* pleasure, terve delicious Evergood Bacon—sliced jusl right lor crisp, tempting goodnew It't great for brealdasl. lunch or supper. Alwayi look lor lh« Evergood label. luy it at your orocen HUNT'S TOMATO PASTE - - 3 FOR 25< K.C. BISCUIT MIX - - - PKG. HYDROX COOKIES - - - PKG. FOR ONLY 19* RICE - - - - - 3 IB. PKG. ONLY 39* SCOTT TISSUE 2 ROLLS FOR Pork Liver Ib. 25 Tender-Nutrition WHITING 10 L 11.29 HUMKO 3 Ib. Can SILVERDUST Lge. Box IVORY SOAP ' CRISCO EBERDTS GATEWAY STORE 2101 ROSE ST. PRICES GOOD FRIDAY & SATURDAY! 3lb. Can 99$ SPIC 'N SPAN CLEANSER large heads 25 C Snow-Whit* CAULIFLOWER FRESH AVACADOS 2 Large Head Large Size 25< U.S. WASHED Box LUX SOAP 2 " 23<z LUX SOAP Reg. Bar POTATOES 10 £.f£. SO Ib. Mesh Bag U.S. Reds $1.89 LAVA S 0 A !' Med. Bars lOc IVORY FLAKKS Larg Box 29$ CAMAY SOAP Keg. Bar IVORY S 0 A P Pers. Size 17-1.00 KARO SYRUP No. U Bottle White 21

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