The Courier News from Blytheville, Arkansas on September 20, 1951 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, September 20, 1951
Page:
Page 13
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THURSDAY, SEPTEMBER 20, 1551 BI,YfHEVIU,E (ARK.) COURIER NEWS PAGE THIRTEEN Sauces Create Tasty Leftovers French Chef Gives Easy-to-Follow French Cuisine Formulas LouLV Diat, rated is one of the world's ir»t chefs, for many years chel of the Ritz-Carlton in New York, has written "Sauces, French and Famous" for t h e American housewife. In it, he has turned the complicated formulas of the highest French cuisine into simple rec. ipes any good cook can follow. "A fine sauce will make fish welcome." he says. "The right sauce will make leftover meal taste delicious and different," he prom- OOiniNXNZAL BBEAKFAST i» blueberry sauce over pJiln, dark bread and Switzerland cheese. Blueberries for Breakfast Is Idea from Continentals A new idea for breakfast. Serve it Continental style with giant cultivated berries from New Jersey and Michigan, Switzerland Swiss cheese and thinly sliced dark brown bread. Sound different? Try it »nd you'll find that tt tastes just as good. Blueberry Sauce (6 servings) One pint large cultivated blueberries. *i cup sugar. '/, cup water. Wash End drain blueberries. Place in sauce pan with sugar and pr. Bring to a full boll, shaking occasionally to prevent sticking. Reduce temperature and simmer 10 minutes. Strain. Return Juice to high heat and cook until thick and syrupy, stirring well, About 6 minutes. Pour over cooked berries. Cool. Makes about I'i cups sauce. Sour cherries are plentiful this leason. The New York State Extension service prepared this recipe. Soar Cherry Pie Three cups fresh, pitted . sour cherries, 2/3 cup sugar, 1 tablespoon cornstarch, 1/6 teaspoon salt, I tablespoon butter, and pastry for one 9-inch pie. You can substitute 2 tablespoons flour or 2!i teaspoons of; quick-cooking tapioca for the cornstarch. Combine sugar, corn- it arch^ and salt. Sprinkle mixture over' cherries and stir gently until they are well coated. Pour, 'berries into the pie crust • rid do^ with butter. Cover with a top crust In which you have made «lit» for the steam to escape. Bake pie .at 450-degrees p. for 15 minutes. Then lower the temperature U 350 degees F. and bake for 20 minutes. This recipe yields I pie Food Price Index Lowest- in Year NEV: YORK, Sept. 20. tjfi— The Oun & Bradstreet weekly wholesale food price index yesterday was at its lowest point since Nov. 28, "1050 despite higher prices for such stamplcs as wheat, beef, eggs and butter. The index declined from JS70 a week ago to $6.77. it was still 1.5 per cent above the vear-ago level of $6.67. The index represents the total wholesale cost of one pound each of 31 basic food items. Right now it's at the lowest level since the 55.67 o flast November 28. it's down 7.4 per cent from the 1951 high of S7.31, reported for the week ending February 20. If you have one of the new deep- fnt electric fryers you can make apple fritters for your family or guests at the last minute. Make Ihe batter ahead of time and then fry the apple fritters just before you're ready to serve them. Pass a shaker of pondered sugar with the fritters. A SUBSTITUTE FOR MEAT MACARONI-SPAGHETTI A L PURE CGtt NOODLES £ Different Dish Has Familiar Ingredients Here's a different dish—made with familiar [ngredienls: Frankfurter Krbotn with (.'defy (MakM 4 servinis) One cup chill »auce, 1 to 2 tablespoon* brown sugar, 3 tablespoons vinegar, 3 drops pener sauce, 3 slices onion. I'i ens packaged precooked rice. I", cups water, H teaspoon salt, 1 tablespoon chopped parsley. 1 clip jltced celery, 2 ta- blesoons .butter, « frankfurters, 4 slices bacon. Combine chill sauce, brown sugar, vinegar, epper sauce and onion In saucepan. Simmer 5 minutes, Combine rice, water, salt, parsley and celery In saucepan. Mix Just until all rice la moistened. Bring quickly, to a boll over high htat. uncovered, | fluffing rice gently once or twice I with a fork. (Do not sllr.i Cow*and remove from heat. Let itand 10 minutes. Meanwhile, cut each frankfurter into quarters and each slice of bacon into 6 pieces. Arrange alternately on 4 skewers, Place on cookie sheet and spread with half of the sauce. Broil 5 minutes under moderate heat. Turn kebobs and spread with remaining sauce. Broil 5 ises. The following are from "Sauces, French and Famous." Lyonnalse Sauce (fur meat, especially leftover meat like boiled beef and for vegetables) ' Two tablespoons butler, 2 finely chopped onions, 1 glass (3 ounces) white wine ( or 2 tablespoons vinegar), 1 cup broft'n sauce, 1 tea- spocn chopped parsley. Melt butter in a saucepan, add v ^..^ o^,^c. uiuu a imu- onions and cook u;,,n golden brown "tes longer, Add butter to cooked Add wine and cook until reduced to ''ice and mix gently with a fork, about one-half the original quail- Place on platter and arrange kebobs lily (or add vinegar). Add brown! 011 top. Serve at once, sauce and cook slowly 15 minutes.! Add parsley. Plqiunte Sauce (for tongue or any bland meat and for reheating leftover meat) One finely chopped onion, !i cup vinegar. Hi cups strained, canned tomatoes, U teaspoon salt, a little pepper, 1 teaspoon flour. 2 table- spcons butter. 3 tablespoons finely chopped sour pickles, 1 teaspoon chopired parsley. Put onion and vinegar In a saucepan and cook slowly until reduced to almost nothing, Add tomatoes, salt and pepper and cook slowly about. 10 minutes. Cream together flour and butter and add.- stirring it in until butter is melted and sauce thickened. Add pickles and parsley. \ In taste like a m million! No "Bitter Memories" to mar 1. Champagne-DRY... tangu, not sweet ,2. Velvet-SMOOTfl... extra mellow, delicioot 3. LIGHT but hearty... not thin...not heavy .Taste it... one of the world's besMjrewed beers •. . . aged to the peak of perfection. Choicest ingredients . .. costly purity methods and controls . . . insure NO HEAVY, HARSH bitterness. No "Bitter Memories," no back-talk from CV! At your favorite store or tavern. your pleasure THE SIGN OF MILUON-DOUAR FLAVOR! ••<•,,„ | "!•' •**" Tour Money Buk If You Don't Agm! We mean just that. If you don't find CVallwe aay, let us know (address below) and get your money back. .-,nrv - ~7~">*'"'" * ] »ral ftmm l« but slii i! ppi!« picis. Sol Ny M ice, it dime I '•no,T«« K.M. RnMi( <v, he Twti Has. MS Kroger is Modern ami $ma you can •+ KROGER FRESH TRAY-PACKED FRYING CHICKEN Tray Packed Ready to Fry — Whole or Pieces. Cur up whole young tender fryert Pork Liver Ib. 35 C Fine frying sliced pieces Whiting 10 A 1.29 Fine fish food favorite ' KtALnhb H °'v« Luscious golden yellow fruit packed in heavy tyrup Avon- No. 2^ dale Can SLAB BACON Lb. 43c 25' BLENDED JUICE 2 35 Croger. The Riaht Blend of Oranae & Granefruit lnir<.« ^^*~ ^^"" ^"i™ ™ «• M^^~ mmim i^^^ ^^ ^^^p Kroger. The Right Blend of Orange & Grapefruit Juices. PANCAKE MIX and SYRUP ; Pillsbury's 20-oz. pkg. Vermont Maid 12 ox. A Wonderful Break- tost Combination! DOLLAR AVACADOS APPLES - 2 CABBAGE Ei ». 5< PRUNE PLUMS 2 SANALAC Vitamin D Dry Milk V EL DIAL SOAP FAB Box STARCH ARGO 8-Oz. BRAND 2boxes Midwest \ Gal. 79c MIDWEST MILK Pasteurized Or. 22c OCTAGON LAUNDRY SOAP Cashmere SOAP Cashmere Bouquet SOAP 260 HI-LIFE DOG FOOD All good Pet Phaser Ib. can I'almolivc 160 AJAX CUEANSKK Boxes OXYDOL BON AMI CLKANSER Cakes 21*

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