The Courier News from Blytheville, Arkansas on August 25, 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 25, 1949
Page:
Page 13
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THURSDAY, AUGUST 25, 1949 T-LYTHEVTLI.E (ARK.) COURIER NEWS PAGE THIRTEEN Lunchbox Fare Comes With Fall Sandwiches Still Hardiest Food; Need Lots of Changing Fall spells back to school and likewise back to lunch box preparations lor many homemakers. Sand- uiehes have long been the handy main tare of luuchboxcs and us home meals must be ever changing, «o must sandwich fillings, to spur Junc-hUme interest^ • advises home economist Reba Staggs. A simple lesson in plump a n d tasty sandwich filling variety might well .start with bacon. This crisp meat when cooked and chopped piovlclcs dcsimble evunchmess and is delightfully combined with sliced olive.s and ureurn cheese; peanut .gutter a n d pickle relish, baked Cleans, cabbage and mayonnaise; hardeooked eggs and chili sauce; mashed banana; lien nut butter or (art jelly. Also there are idea! bread and filling combinations .such as chop* pal ham, celery ami mayonnaise spread between slices of rasln bread. Chopped corn bce-f unites Corn Bread is Versatile Treat Voted Among American Favorites Margaret Truman Gets Membership in WCTU PIlII.ADEI.PHfA, Aug. 25. (fl'i— Margaret Truman lodity has a life membership in Hie National Worn- i alt's Christian Temperance Union. 'Hie WCTU said her name and a $25 contribution required for lite membership WBS received from the Arlington County <Va.) Union and the Virginia Yorth Temperance Council at the wcTU's 75lh anniversary dinner. Through ti'*> J25 life and memorial membership': and Hie other contribution, 55,000 was raised at the dinner as part of a diamond Jubilee fund which may he used to pay for a new temperance film, National President Mrs. D. L.lull Colvin reported. ouarl of water and !><>-. until the food is loosened. Snacks After School Call for Full Cookie Jar These days more than ever a well filled cookie jar Is In order to meet the frequent request for after school snacks. To tide youngsters over until meal time one simple and nutrition wise answer Is chrunchy homemade cookies and a tall glass of milk, says Re Ira Staggs. home economist. Small fry and oldsters alike enjoy soniethlnR different such as a cookie sandwich. Made will! plain cookie dou^h that 1-s shortened with lard the rookies will huve R delicious nut-like flavor and slay fresh and tasty lo the lust bite. In preparing the s eel santl- u'ichos, the douuh is rolled out and cut into rounds. A circle—like doughnut--!* cut out of the center ol half of the rounds. When baked and cooled, the cookie rounds are spend with a cnfectlotuiV sugar iiiK. Various flnvorliiK.1, vegetable col- oiiii(- r s, chopped dates, raisins or cooked fruits thickened with confectioners' sugar give adued icing Interest. Remains of much of North America's prehistoric animal life have been recovered well preserved from the La Brca tar pits, Los Angeles, Calif. mm wmm FOR DRIED SKIM MILK AT IT'S BEST BUY HONUT OR? tttlK SO: IQ Arc delicious topped with TOASTKJ) COKNRKKAD SQUAKKS shrimp, nicUi'd ellipse or ve^ctabl^s in IIPIIPT i insrs- A lot of Americans vote old- j sourre of heat. Broil 2 to 3 minutes. Serve hot. Otlve "heese Squares One cup grated American cheese ] i cup chopped .stuffed olives fashioned corn bread their number one choice. Your food editor is one of them and here are a few of our favorite corn bread uses: Prepare it by a new quick meth- .......n. w. L-^I. i_ 1.11 i_ U i 11 i_n.t.i -mi-u j'repare it ov a new quicK n.cui- with minced onion, mustard aticl : O d W jth your roliuy beater and 1 mayonnaise on rye bread; ground j m i it together in only one 'bowl, j cookcd liver with finely chopped carrot, mayonnaise on while wheat bread. Other combination., include luncheon meat chopped with American chee.se or deviled h^ni, sliced hurd- cooked egg and mayonnaise spread on enriched white bread, potato bread or any of the tasty quick breads. Spareribs Add Zest to Early Autumn Meals Spar cribs answer Hie call for satisfying food on days when shades of fall begin to appear. This rich flavorful meat may be either roasted or braised tor serving in a variety of tempting ways. To start the season right, roast jjLpareribs with & good bread and ^rkse stuffing, suggests Rcba Stages, home economist. The stuffing Is spread on one section of ribs, then topped with another section. The stuffed ribs go on a rack in an Corn bread left over from other meals is also readily adaptable to everyone of these thrifty combinations. Light in' Onltlrn C'orn Bread (Makes 9 servings) Otic cup yellow corn meal. 1 clip sifted enriched flour, 'i teaspoon salt, 3 teaspoons bakin powder. 2 tablespoons sugar, 1 egg, I cup milk. U cup shortening which must be at voont temperature. Sift together dry ingredients into medium-sized bowl. Add egg. milk and shortening. Bea* with egg beater until smooth, about 1 minute. Do not overheat. Bake in greased 8-inch square par or greased, muffin pans in hot oven (425 degrees F.) '20 to 25 minutes. Garden Medley Sandwich Two-thirds cup grated American 3ns catsup, 2 teaspoojis Combine ingredients '" nroughty. Spread on buttered corn bread squares. Place in broiler about 5 inches from suorce of heat. Broil 2 to 3 minutes or un, I cheese is melted. chopped tomato, cup chopped celery, 2 tablespoons chopped onion, 2 teaspoons vinegar. 14 teaspoon salt, U teaspoon chilt powder, dash pepper, green pepper, green pepper rings, corn bread. Combine cheese, tomato, celery and onion. Add seasonings. Place green pepper rings on buttered corn bread squares. Fill with vegetable mixture. Place In broiler about 5 Inches from source of heat. Broil 3 to 4 minutes. Deep Sea Special Spread corn bread squares gen- open roasting pan and are cooked at a moderate temperature (350oTO for 1 ',4 hours until tender. For serving, the sections arc cut into ! individual ribs. i A corn bread mixture or a fruited ! *' ith 6™ted cheese and t combination of pine-apple slices, | J*"° ncook *?, shrim P- Bri ' Ml prunes, quartered apples sprinkled | l - h "- v ., with me tect * 1ltler U\i brown sugar precant flavor-' in bro!lcr abo " L 5 inches some stuffing changes, Barbecued ribs equally fit the fall menu. The. ribs are browned in & .small amount of hot lard as in the usual braising procedure. A tangy barbecue sauce is added, the pan tightly covered and the. ribs allowed to cook slowly for about I 1 : hours. Fruit juice may.be substituted for the barbecue sauce. Clean, Sparkling Utensi/s Will Add Joy to Cooking There'.? sor'2thlng abo 1 a shining array of pots and pans that makes cooking more enjoyable. And it's worth a little extra effort to keep every utensil spotlessly clean, both inside and out. Keeping kitchen ulcnslls bright and new-looking is not difficult if it's done a little at a time. But it Is a help to start with pots and pans that Inok clean and are 'easy to keep clean. Porcelain enameled- \vare. for example, lyis a hard durable glnss finish which is resistant lo food acid stains and is easy to clean. These features simplify dishwashing. Here i.s the recommended procedure for keeping enameled utensils sparkling clean with a minimum of time aud effort. 1. Rinse utensils after using. Put to soak those which do not rinse clean. Before washing, loosen particles with a rubber plate scraper; and discard .soaking water . 2. Wash the utensils in warm soapy water and rinse with clear erously with chili sauce: sprinkle | hot water. Ennmeledware may be with grated cheese and top with | allowed to drain dry, if desired. shrimp Place 3, To remove burnt food enameled utensils, add two or three _ _ — „ ^ from tablespoons of baking soda to each MAN I WHAT PLUMP, TENDER FRANKS ...THE BEST I EVER TASTED! SPAAT7, LAUI)S B-M—Gen. Cnrl AjpaaU. retired Air FVirce chief, tells ^/buse Armed Service committee, at Washington, th B-36 and the atomic bomb are greatest forces for peace in the world. The weapons, he said hold the bnlnnce of power for peace. <AP WirephotoK ENJOY Qveipccd Hickory Smoked i HAM ' Every Site Means taste delight P Ov&taccd SHRUBBERY We ode- » complete line ol Stark Landscaping plante and trees Ordei now foi Pall planting Surk's 131 years experience In this field assures vein getting rtie most lor voiu muney Allow us to sivc you a free estlmaU; Telephone 554 today m.yniKvii.i.i. wn.i.vs SALKS CO.MI'ANY Packed 8 lo 10 lo the pound, they're all "Dinner-Quality" meal! Tender beef and juicy pork! Buy them in the package marked SWIFT'S PREMIUM FRANKS. That way you're always sure lo get the same high quality and delicious flavor. Look for your dealer's special display of Swift's Premium Franks in Hie flavor-protecting package Made FRESH DAILY in Swift's kitchens from Coast to Coast! IS* OM. JUICE NIBLET CORN MORTON'S SALT Pel Monte Halves PEARS Domino Brand SUGAR ()ualier's PUFFED WHEAT Liberty Cash Grocery's RECIPE OF THE WEEK Juicy, 432 size, Sunkist LEMONS . . . doz. Wicklow SLICED BACON \'t tup PM Milk Pur me AC Into iV.ill«c with Hat nhort- etnng. Caver *i\d conic *lowj>- about 30 mituitei, or until t«nc.«r and brown. onioni, cilery, btan liquid, chop nicy *auc« und corn iprup. Cor»r; White Seedless GRAPES . . . . Ib Wilson Certified CHUCK ROAST . . cook ifowlr 10 minute* !ong»r. Stir in mi-ttur* or flour and wat»r. Boil »nd ilir 2 minuc**. Add grern b«an« and tnilk. I feat thorvuRhlr, bui do noc boil. 5>»rvi with boiled ric*, a 4 **rvirig». venl or Itan pork caa b« Vim Will Wilson Certified SIRLOIN STEAK . . . BANANAS PET MILK 3 c'on, 35$ U.S. No. 1 Red POTATOES Swift or Cudahy HAMS,i or whole, Ib. C'lioj) Sucy SAUCE mi. 10 DICED MEAT ,59 (beer, veal or lean pork) Vine ripe California Cantaloupe Wilson Certified T-BONE STEAK Ib. Ole Miss Creamery BUTTER . All |](>piil;u bramls GUM Top Kick DOG FOOD I.il.liy's PEACHES CHEESE I.iigle Timtalo SAUCE Mar-Gold OLEO The I'ausc Thai Itcficslies COCA COLA SAL DRESSING 35 (Jnide "A EGGS PREM.12oz.can CHERRIES N Vn 25

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