The Courier News from Blytheville, Arkansas on September 20, 1951 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, September 20, 1951
Page 14
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PAGE FOURTEEN BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, 'SEPTEMBER 20, 1951 OATMEAL PBIINE eookka are p«*e4 with Prune Cookies are Different And Make Delicious Snacks By GAYNOR MAHROX NEA Food and Markets Kditor Oatmeal prune cookies are perfect for the fitter-school crowd. Oatmeal Is a good .source of protein and prunes are rich In iron and other minerals. And everybody Ukes cookies. Oatmeal Prune Cookie (Make; 3 dozen Cooklrs) One cup sifted enriched flour, v i teaspoon soda, Vi teaspoon mace, 2 teaspoons bilking ]x>wder, >-i teaspoon salt, 1/3 cup shortening, soft, & cup brown sufifir, 1 egg, !-j cup buttermilk or sour milk, l cup quick rolled oats, uncooked, *i cup cooked, chopped prunes, 61ft together dry ingredients Into bowl. Add shortening, SURUT, figg and \A cup buttermilk. Bent until smooth, about 2 minutes. Fold in remaining milk, prunes and rolled oats. Drop by ten-spoons on greased baking sheet. Bake in moderate oven '375 degrps F.) 12 to If> minutes. Decorate with atldlUon- nl prunes, if desired, Puffed Wheat Crisps One cup sifted enriched flour, s £ teaspoon baking powder, 1 teaspoon stilt, ! ;2 cup shortening, soft, 1 cup brown sugar, 1 egg. 1 teaspoon Vitniltn, 2 cups puffed wheat. Sift together flour, baking powder and salt Into bowl. Add shortening, sugar, CKB and vanilla. Beat until mixture Is well blended. Fold in puffed wheat. Drop by teas)xx>ns on greased baking sheet. Bake in moderate oven (375 degrees P.) for 12 to 15 minutes. Remove from baking sheet immediatey. No One Brew Pleases World's Coffee Fans AF Newsfeaturefl WASHINGTON—What is « Clip of coffee? Sounds simple, but you'd be surprised at the answers you get to this question In various parts of the world. The basic Ingredients are usually (B) coffee, and (b) water, but what cooks of one country do with them— »nd add to them—Just doesn't make what is known as a clip of coffee in inother country. Cooks of one country add fats to brewing coffee, others eggs; whipped cream Is used in one nation, lots of lemon in another. The Ugan- das simplify everything by Just eating the dried beans themselves. /Th'e methods of brewing vary even jnore wirielv. The Pan-American Coffee Bureau, which represents the coffee producing countries of Latin America, frowns politely on some of these practices, hut points out happily that no matter how you brew It, iomebodv somewhere likes it. Some Like It Hot The Bureau has compiled > list of coffee preferences the world over. Here are some of them. In the United States, which con- tumes more coffee than any other nation (82 billion cups a year), people like drip coffee, percolator coffee, or coffee made the vacufim way. Some even like It boilert with the white of an egg to settle the grounds. Some native tribes in Africa drink > beverage made of toasted coffee hulls — straw-colored and slightly «weet. In Abysslna and Somallland they mix pulverized coffee beans with fat* as a food ration. The Uganda: cook the beans In boiling water, dry them In the sun and eal them. In Egypt they make coffee as they did 300 years ago—coffee grounds highly sweetened, served In tiny cups. The Turks boll the water, add sugar and boll the water some more They finally get around to addinc coffee (powdered), aflcr which the\ boil it four times more. Greeks likt It that way, too, served in dcml tasses and syrupy with sugar. The French like a highly roasted coffee, brewed drip styte, with two parts coffee and one part hot milk lopped with whipped cream. Everyone cnn guess how the British make It, says the Bureau—they boll It, tike they do all their other 'ood. The Germans also boll It, three- fourths of it being simmered for 10 to 15 minutes, the remainder added for a 6-mlnute steeping or In- "uslon. The Germans, says the Bureau, originated the so-called coffee drinking period, or kaffee-klatsch Russians like'Turkish coffee and also Cafe a la Russe. which Is strong slack coffee, flavored with temon. "Hard people to understand, the Russians," the Bureau comments, Mexicans have a method peculiarly their own. The roasted beans are pounded to a powder in a cloth bag which is then immersed in a pot of boiling milk and water. Cubans grind the coffee fine, put t in A sack, then in a pot and pour colfl water on it. * Brazilian Brew How do the Brazilians like It? They ought to be experts, as that country produces more coffee than Boys Favor Peppermint Ice Cream Sweeten up the first days or the new school year for small boys with peppermint, stick Ice cream. Youngsters love it. Po|i|ifrmin( Ice Crcain Block Stuck two pint bricks ol Ice ere. • (vanilla or chocolate or oothi on a chilled platter. Cover outside with crushed old-time peppermint slicks. Serve Immediately or place In freezing unit until serving time. Old-Time Peppfrmlnl Ire Cream Fold 2 cup crushed olti-tlme peppermint sticks into 1 pint softened vanilla Ice cream. Place In freezing unit to refrceze. Ever try peppermint whip-cream topping on chocolnte pie? It's something to call the neighbors In to praise. Peppermint Whip-Cream Tupping for Chocolate Fie Whip 1/2 cup heavy cream, fold in 1 cup crushed peppermint sticks. Spread over chocolate pie. Chill until serving time. II there U a young birthitay party scheduled in your house, you'll welcome this frosting recipe. It will bring Bquenls of delight. Meat Balls Easy to Fit Into a Budget Any new way to serve meat balis is welcome neu's. Now, from California, land of fine eating and fine wine, our friend Jessica MacLachlin sends this exclusive recipe: Meat Balls in Olery Sauce (Serves 5 or fi) One-third pound each: ground hcef, veal and lean pork. 1 cup crushed cornflakes, t-3/4 cups milk, 1 cge, slightly beaten, 1 tablespoon minced onion, 1/4 teaspoon nutmeg, salt and pepper, 2 tablespoons bacon drippings or other fat, 1 can condensed cream of celery soil]), '£ cup sherry or 1/3 cup water, 2 tablespoons chopped parsley. Mix- meat, cornflakes. 3/4 cup milk, eeg, onion, nutmeg. 1 teaspoon salt and 1/4 teaspoon pepper. Shape into j-alnut-sized balls. Heat bacon drippings In a large, heavy skillet; brown balls nicely on all sides. Remove balls nnd pour off all drippings from skillet. Combine soup, remaining 1 cup milk, sherry or water and y parsley In skillet: season to taste with salt and pepper; heat to simmering. Add any other nation In the world. The Bureau says: "In Brazil, the beans are roasted very high, almost to carbonization and ground very fine. A combination Turkish-French method is used." VERY MUCH ON THE BALL—A string saver for 38 years Is Edwin Hoyoss of Minneapolis, Minn., and the fruits of his hobby are all wrapped up in (his eight-foot ball, weighing 147 pounds. Because the big one is loo much to move around, Hoyoss collects string in small balls upstairs and then transfers it to the big ball in his basement balls; cover and simmer gently, -stir" ig occasionally, for 30 minutes. Good with noodles or rice. The Star-Spangled Banner was designated the National Anthem by act of Congress. MM-ch 3, 1931. CHILI • PERFECT UNIFORMITY • NATURAL SPICES •U.S. BOVT. INSPECTED . KEEPS-FRESH PKG. •HOT TOO HOT • NOT TOO MILD IUY KREY IN THE 1 LI. m AND WHITE CIUOPHANE PACKAGE Save! Save! PORK SAUSAGE - Pound HflLTSRS QUALITY SHOC SHOP 121 W. MHIN ST. RICELAHD RICE COOKS BEST! ., T»ndpr Nationally famous Always Tender, ^ cconomis ts and Fluffy White J food editors praise The best cooks t he ''"'" always use genu- M | ine Ricelandjlice because For best rice cooking results always use genuine The World's Most Delicious Rice! Spare Ribs 35c Bananas ib. lie 100 Pound Bag SHORTS -3.39 No. 3 —Each TUBS - - 1. WALDORF—2 Rolls TISSUE - - 13c Scotties CLEANSING—2 For TISSUES - - 25c LETTUCE 2-15 ASSORTED GUM-3ior10c 2 CANS Mackeral - 25c Bush's Whole STRING BEANS- can 19C Campbell's TOMATO SOUP--can IOC PUFFIN—2 Pkgs. BISCUITS - 25c Baker's — 1/j Lb. Pkg. Cocoanut - 25c EBERDTS GATEWAY STORE 2101 ROSE ST. PRICES GOOD FRIDAY & SATURDAY! WHY PAY MORE? PEACHES Hunt's Halves 4 Ho. 2V, Can. DOG FOOD Lucky- Brand 12 c °- 1.00 PEAS Early June English 12 -. 1.00 PEACH PRESERVES 5 1.00 JELLO Flayers MTN. VALLEY YOGURT For Health SOAP Bars WHEAT GUM Asstd. 3 ."* HUMKO 3"; 82< PRINCE ALBERTcl25<f MIRACLE WHIP 2 ' 1.00 JEWEL OIL OLEO Miss Liberty 4 f vr 9 1.00 5 - 1.00 Washing Powder 4 1.00 CREAM MEAL ""1.43 COFFEE '2Z, - 79f BISCUITS Bollard's 2 Cans TOMATO SAUCE 3 Carts 256 NU:MAIDOLEO" 25< PET MILK SARDINES Flat American 12-1.00 TUNA FISH Solid Grated 4 >™ 1.00 GREEN BEANS ' 8 : 1.00, P&GSOAP 14 — 1.00 Red Washed POTATOES 10 £ 290 Red Washed $0-19 POTATOES 100 Ib$ 2 2 Ih 250 Red GRAPES Sweel New Crop POTATOES Th 100 Bu. $•129 Mclntosh APPLES Fresh New Crop COCOANUTS IgeSizeEa 15|i Firm CABBAGE Lb 50 Golden Batam SWEET CORN 4 Ears 250 SLICED BACON Hunter's 3 Ibs. 1.00 SAUSAGE Wagner Brand Pure Pork 3 Ibs. BOLOGNA SAUSAGE 3 Ibt. 1.00 LIVER Fresh Sliced Pure Pork 3 Ibs. 1.00 Lge.Sise 2 Ibs. T.OO WIENERS PICNIC HAMS Reelfoot Ib. 39c

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