The Courier News from Blytheville, Arkansas on August 18, 1949 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, August 18, 1949
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Page 13
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THURSDAY, AUGUST 18, 1949 BLTTHOTTtLE (AKX.)' COUKIE* KEWS PAGE Labor Day Picnic Real Celebration Cooks Want Holiday, Rest from Perplexity Of 'What to Feed' Labor Day calls for a cclebra- lion! Aftci 1 a summer o! plonk's tlie homomaker may be a liille perplexed about what to serve. Reba Ktagys. well-known home economist, suggests a simple menu of these plain good foods—hot scrambled CRR.S aud bacou, fvu ; d potatoes, relishes, dessert and beverage. With hearty OJMMI n!r apiK'Uties It is a meal tlint Is sure to go over bis. Advance preparation of these foods is on the easy side. The bacon Is chopped and the rwtatocs are sliced ready for the frying-pan. The cooking equipment list reads —frying-pans, spatula? and a bowl in which to heat Hie cgsjs 'f^Vilh emphasis on the homemaker having a holiday too, paper plates are in order along with paper clips for (he coffee or iced tea. out at the city park or picnic grounds, picnicers can be designated to kindle htc fire and to hr-lp "tend" the - king. When food times comes, the sliced potatoes are placed In one frying-pan and the chopped bacon In another pan to be slowly cooked until crisp. The surplus drippings the bacon Summer Evening "Get-Togethers' Need Unique Soft-Drink Juleps COOLING OFF PERIOD—Garnish with cherry and spri* of miaV then sit back and enjoy a sort Uriuk juUp. When it's your turn to have the * - — crowd (or a .summer evening get- together surprise them with this cooling "Soft Drink Julep." Carbonated beverages speed up moisture evapora- and also offer a number of possibilities for unique services. The ; "Soft Drink julep" is just one. Improve Leaf Lettuce With Simple Dressings Lobster, a Gift To Gourmets, Is American Broiled live lobster IA one of America's gifts lo gourmets. But not everyone knows how lo eat a bioilerf lobster lo gel the greatest passible enjoyment. According to Lestet 1 Semi ay, one "f the leading authorities in this country, there are four steps, after the lobster is split and broiled: 1. With an oyster fork, .scoop out tlie coral <)t is red or f>ri>pji>. Spread II on a small piece of crusty bread and enjoy. 2. insert oyster fork in heavies! meat of tail- Twist fork and re- ove entice tail meat hi one piece. 3. Pull off little claws and suck OIK ihe .sweet- tender meat, 4. U.sing oyster fork, take meal out of large claw, if it is difficult to grt nil the meat, wrap claw In napkin and crack open with nut cracker. What do you eat with bioiled lobster? Here is ix\stcr Set may's idea of an Ideal menu. He serves it in hLs famous restaurant in Long Beach, New York. Shrimp cocktail, Creole MI ace, a 1 v a-jioutjd broiled lobster with drawn butter, a lo.sseti green salad with roquefort cheese dressing, garlic bread. For dessert, he serves a chocolate mint eake and coffee. As a novelty, which Sermay says is popular in his Long Beach restaurant, try Lobster Coconut. Use a fieshly broiled or boiled lobster. Keep it hot, Make a cream .snnce butter, flour and cream. Di- ., ^ i i>;u jjuuiii from the bacon arc pouted Off rpsmrntion «nrf mnmmvi nvinorn- .-. before the addition of the beaten i [L^ 11 ^ One o.' the simple^ ind very best _ e PS that is seasoned with .alt, j """ibmSes S" m^u/scm".? Ti?e ^ l<) ^ >eaf lettuce fresh from with pepper and a small amount of i-. HofL Qrint' julep" is iusi, one t Sarden U plain with a mixture lute to medium consistency with Worcestershire sauce. . " } of cream, ihiegar and sugar pour- | "milk" from a fresh coconut. Add Split buns are provided with | holt ' )n _ • lulr r > Pd over—ihe way it's served in the | grated fresh coconut to the sauce, tbe bacon and eSRs. Tomato and; (acnes U I country j Remove lobster meat from shell. cucumber slices plus a wide choice! Eight bottles '7-oimcc si/e) lern- of crisp relishes are easy to carry j on-lime soda, 2 lemons, 2 limes, and are a nice contrast. Too keep | fresh cherries.fresh mint sprigs, the vegetables fresh they are placed I Chill the bottles of lemon-lime in tightly covered glass jars "to • carbonated beverage In the refrig- take." For dessert It's a giant iced erator. When very cold, pour the watermelon. Salads Are Quick Main Dishes in Summer of time or the day before. Wash thoroughly and allow to drain Then place in a covered porcelain enameled refrigerator pan and chill in •he refris'-rator. Actually the let- iraf; add the juice of the lemons ! lllrc wl1 st ". v cris P a '>d 're.ih for and limes, mix genf'v and freeze 1 5ev<> ™ days when stored this way. , Pick (lie lettuce a few hours ahead C , ut illto lnrBt picccs " nd mix sdth contents of 4 bottles into a freezing IT; mill almost solid. To serve, scoop | JllsT b?f<:re serving, place the let- generous portions of the frozen beverage into all glasses; garnish with a fresh cherry and a sprig of mint. With each glass, serve a bottle of chilled lemon-lime soda which A can of tongue in the refrigerator Ls worth minutes of time when ) it cornea to making an appetizing j main-dish aalad for a hot summer to be P° ured over the frozen mix- day's meal. ChlllM Tongue Salad 1 6-oz. can tongUR (cut In strips) jfc^iiD chopped celery "Trable.spoon minced onion 3 nard-cooked egg.s, chopped 1 cup cooked or canned peas 1-4 cup chopped sweet pickle 1-? cup mayonnai.se Salt and pepper to taste tuce in H D<IW! (an etiameled mixing Ixjwl Ls handy) and pour over it a mixture of about ] -j cup cream, 1-4 cup vinegar, I lable.spoon sue&r and the coconut sauce. Return lobster and sauce to the shell. Sprinkle liberally with more freshly srated coconut. Bake in preheated oven until golden broxvn. about 20 minutes. Mix all ingredients in a enameled mixing bowl and chill in i chiTlc*d"gingeTaie. the refrigerator for about an hour.' Serve on crisp lettuce with a garnish of olives and radishes. Make* 5 3U-? sen-Ings. (Ham or leftover roast meat, cut in strips, may be substituted for the tongue.) H any of- the salad is loft, store In a small covered enameled re- friseralor dish and use to make sandwiclie-i for lunch the next day. Read ture. Apricot Punch [Serves 61 One can apricot nectar, 2 large bottles gingerale, fresh mint sprigs. Chill the gmgernle and the apricot nectar. Pour contents ol one bottle of gingerale into ice cube tray and freeze. To serve, fill tall glHsss 'i full of the Apricot nectar, add several cubes of frozen porcelain :gingprale a|ld fi]1 thfi g | asscs with lightly, add a sprig of fresh mint and serve at once. NPVT ^'ork Cnoltr Peel i hid of one largelcmon In a long, thin strip and put it in a 2-quarl pitcher with 12 cubes of j kola carbonated beverage frozen in ] ice cube-tray. Pour in one 12-ounce j well-chilled bottle of kola carbonat- - cri beverage. 1 large bottle cherry ' soda, stir lightly and garnish with ; half slices of lemon. 1-4 teaspoon salt. Mix lightly and ; ers. BUY THE -• serve immediately. This amount of cream mixture is enough for four or five servings of lettuce. Experiment with the proportion of cream, susar and vinegar to find just the decree of tartness the family pref- - way treat with SMOKED ' BEEF TONGUE jMayrose KONriT DRY MIU SOLIDS Every Bite Means Taste OeRgbt £> H*M#> (jjvelaocd SLICED BACON asJt for ft <*t your dealers PACKING CO- TO COOK SMOKED BEEF TONGUE riace tongue in large kettle. Cover with wnrtn water. Bring to boilinc point. Reduce hont ami cook slowly according (o weight until tender. COOIING SCHEDULE W.19M CooVln, Tim. I lo 3 pound. 2',i !o3',i hour, S lo < pound! Ji,j [ 0 4 h out . 410 5 pound. 4 | 0 5 hout« \Mien cool enough to handle, jioel off the skin. Mice and forve plain or with sauce. A 3!i to 4 pound tongue will (rive approximately 30 slices ^ s '-incb thick. Put the leftover beef tongue in the refrigerator, and serve at another tneal HS a delicious cold plate. AT DAVIS & STRICKLAND GRO. & MKT. Pure Firm LARD 4 Ib. ctn. 73c By the Case— SOFT DRINKS 89 Pickled PEACHES "^ 25 Sliced PEACHES 2 No. 2 Cans U.S. No. 1 Idaho While POTATOES ,, 5 While or yellow ONIONS 3 22 Fvesh-Drcsscd FAT FRYERS Lb. S5c Tender Sirloin STEAK ,,.69 Kicsh. lean—(;HOl : M) BEEF I.h 39 Vel or DREFT ...!- 25 C Saci amen hi—Tomflln SAUCE 3 for 17 Kilchen MATCHES Box 5c Kirm Green CABBAGE "Visp. green Pascal CELERY !slta 27 J)eJici(ni5 Cooking APPLES Lb. 2c Whole or half lemlcri/.ed HAMS 59 I'ure Pork SAUSAGE 35 Fresh, Home- Dressed Hens Lb. 45c DAVIS & STRICKLAND Grocery & Market 309 Norlh 6th Street Phone 500 Del Monte Peaches Sliced PEACHES Avondale Slicei TREET No. Can Avondale Sliced or Halves, No. 2'/i Can 12-oz. Can Armour Ready (o eat. 31c 25c 41c KH. ng. S-07, Can COOKIES 'iC 25 Kroner l.Hi'Ke—RAISIN FIG BARS S 25 Kroger LAYER CAKE I.enmn Fudge Culden HOT ROLL MIX Dull's or 1'ill.shury's APPLESAUCE Kroger FRUIT COCKTAIL HUNT'S—Buffel Si/.e TOMATOES Standard Hed Ripe CHERRIES Kroger Red Sour Pilled RINSO For Dishes or Laundry SPOTLIGHT COFFEE KROGER Hot-Dated. ICED TEA . KROGER Special Blend. COCA COIA The Pause That Refreshes. No. 2 Ciins 49 CHEESE FOOD Windsor Club. PURE CANE SYRUP Louisiana Farm Made. KROGER MILK Pure evaporated. 15 Giant 23 C 29 C 57 C SALAD DRESSING EMBASSY. MAYONNAISE 2-lb. Loaf No. 70 Size 3 Tall Cans 32-ox. Jar 16-ot. Jar 79* KROGER. Bag 41 # *% 49< case {Plus Dep.) 39< 39< SIY« 5 ti 7t M 2 Ittm BREAD U'hlUr. T.l«l«d dough. 21 1 ; 27' KROGER-CUT BEEF-BETTER QUALITY 65< CHUCK ROAST , 55< «. 69< RIB ROAST U.S. Graded Good or Choice. SIRLOIN STEAK U.S. Graded Good or Choice. SLICED BACON SWIFT'S PREMIUM. Ih. 1-lb. U.S. Graded Good or Choici. LEG 0' LAMB Genuine Spring. SPARE RIBS FRYERS Pkg. UJt 3 4o 5 pound average. f . . t . Frcsh and tender ' ^49 Farm Fresh Dressed. Buy the Pieces You Like. Ib. 85c Breasts ........ Ib. 98c Backs ........ Ib. 39e Necks ....... Ib. 19c Gizzards Ib. 39c Wings ...... Ib. 55c Streak O'Lean End CuJi. ib. Lux Soap 2 Ralh An c Hars 4.0 Ivory Soap I Med. Hars P & G Soap \Vhile Naphlha 0 liars Cashmere Bouquet Tnilol Snap 3 Hars 23° OCTAGON Laundry Soap 3 !, g e. AAc Bars LL CANTALOUPES 2ibs29 ( Fine qualify Western vine rioe—Too Qualify. ^" IUi« .^M M 2ibs29 iblO ppjATpES 10::;: 45 U.S. No. I Washed Red Triumohx. • ^^ 3 • *^ Fine quality Western vine ripe—Top Qualify. PEACHES - Everyone o beauty—Large, high color—Full Flavor. GRAPES Sw*«t Rip« Seedless—California's finest. c c Argo Starch Z rkgs. 19 NORTHERN TISSUE 3 Rolls 25c

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