The Courier News from Blytheville, Arkansas on August 25, 1949 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, August 25, 1949
Page 15
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Page 15 article text (OCR)

THURSDAY, AUGUST 25, 1949 WATHEVILIJB (ARK.) COURIER NEWS Lunchbox Fare Conies With Fall Sandwiches Still Hardiest Food; Need . Lots of Changing Fall spells back to school and back to lunch box preparations Cor many homemakei's. Sandwiches hav long been the liandy main faro of lunchboxcs and as home meals must be ever changing, so must sandwich fillings, to spur lunclitlme. interest,- advises home economist Reba Staggs. A simple lesson in plump and tasty sandwich filling variety might well start with bacon. This crisp ment when cooked and chopped provides desirable crunchincss and is delightfully combined with sliced olives and cream cheese; peanut Jtuttor and pickle relish, baked VCHIUS, cabbage and mayonnaise; hardcookcd eggs and chili sauce- mashed banana; peanut butter or tart Jelly. Also there are ideal bread and filling combinations such as chopped ham, celery and mayonnaise spread between slices of rasin bread. Chopped corn beef unites with minced onion, mustard and mayonnaise on rye bread; ground cooked liver with finely chopped ] carrot, mayonnaise on while wheat | bread. Other combinations include luncheon meat chopped with American cheese or deviled ham, sliced hard- cooked egg and mayonnaise spread on enriched white bread, potato bread or any of the tasty quick breads. Corn Bread is Versatile Treat- Voted Among American Favorites Margaret Truman Gets Membership in WCTU PHILADELPHIA, Aug. 25. Ml— Margaret Truman today has a life membership In the National Woman's Christian Temperance Union Th« WCTU said her name nnd a $25 contribution required for life membership was received from the Arlington County (Va.) Union and the Virginia Vorth Temperance Council at the YVCTU's 751 h anniversary dinner. Through tM $25 life and memorial memberships and I he other con- Iributlon, $5,000 was raised at the dinner as part of a diamond Jubilee fund which may be used lo pay for a new temperance film. National President Mrs. D. Leigh Colvin reported. quart of water and food Is loosened. until Die PAGE THIRTEEN Snacks After School Call for Full Cookie Jar These days more than ever a well tilled cookie Jar U 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 Rcba Slaggs, home economist. Small fry snrt oldsters alike en- Joy something different such as » cookie sandwich. Made with plain cookie dough that Ls shortened with lard the cookies will luivc a delicious in -like flavor and stay fresh and t sly lo the last Ijltc. In prcpa Ing the .s -cot simd- loiiBh Is rolled out utul mds. A circle—like a doughnut—I cut out of the cenler ot htilt of the rounds. When baked and cooled, the cookie rounds are sjwnd with & cnfectlonerft* lugar icing. Various flavorings, vegetable coloring, chopped dates, raisins or cookrd JrulUi thickened wllh confectioners' sugar give added icing Intere-st. f '%\ *Z «%£^ Remains or much of North Ajn«r- Ica'* prehistoric animal life have been recovered well preserved from the La Broa tar pits, Los Angeles, Culil. .«! ^.«\ T J 3 J« q or-T NO.»T DRV MILK- soi.osH 0£U/.' MOMOG£M/Z£D ' TOASTKD COKNBKKA!) SQUARKS-Are d«licl» U5 topped uitb slinmp, melted cheese or vegetables In DPIII.T riu-s A lot of Americans vote old- I source of heat. Broil 2 to 3 mln- fashioncd corn bread their number ! utcs. Serve hot. Olive "heese Squares One cup grated American cheese, cup chopped stuffed olives, 2 Spareribs Add Zest to Early Autumn Meals Spareribs answer the call for satisfying rood on days when shades 0[ fall begin to appear. This rich flavorful meat may be either roasted or braised for serving in a variety of tempting wayi. To start the season right, roast ijlparertbs with a good bread and ^age stuffing, suggests Rcba Staggs, home economist. The stuffing Is spread on one section of ribs, then topped wilh another section. The stuffed ribs go on a rack in an open roasting pan and are cooked at a moderate temperature (350oF.) for ni hours until tender. For serving, the sections are cut into individual ribs. A corn bread mixture or a fruited combination of pineapple slices, prunes, fiHarlered apples sprinkled uith brown sugar pieesent flavorsome stuffing changes. Barbecued ribs equally fit the fall menu. The ribs are browned in a small amount of hot lard as In the usual braising procedure. A tangy barbecue sauce ii added, the pan tightly covered and the ribs allowed to cook slowly for about 1'i hours. Pniit juice substituted for the barbecue sauce. tablespoons catsup, 2 teaspooiis vinegar. Combine ingredients '' oroughiy. Spread on buttered corn bread squares Place in bibilcr about 5 inches (rum suorce of heat. Broil 2 to 3 minutes or un. \ cheese is melted. one choice. Your food editor is one of thetn and here arc a few of our favorite corn bread uses: Prepare it by a new quick method with your rotary beater, and ml it together in only one bowl Corn bread left over from other meals is also readily adaptable to everyone of these thrifty combinations. l.iglilhi' Golden Corn Kread (Makes 9 servings) One cup yellow corn meal," 1 cup siflcd enriched flour, ^ teaspoon salt, 3 teaspoons bakin powder. 2 tablespoons sugar, 1 egg, 1 cup milk, 11 cup shortening which must be at room temperature. Sift together dry ingredients Into medium-sized bowl. Add egg. milk and shortening. Bea 1 , 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 P.) 20 to 25 minutes. Garden Medley Sandwich Two-thirds cup grated American cheese, >~ cup chopped tomato, J /i cup chopped celery, 2 tablespoons chopped onion, 1 teaspoons vinegar. 14 teaspoon salt. 11 teaspoon chili powder, dash pepper, green pepper, green pepper rings, corn bread. nd° n ±' le "AM"' t0mat °' "%"* •""P'rtllni'cfei'n-w'HhTmrnlmum nd onion. Add seasonings. Place | of time and effort. Clean, Sparkling Utensils Add Joy to Cooking There's sor'jthing abo' a shin- Ing 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. Keening kitchen utensils bright and new-looking is not difficult If it's done a little at a time. But It U a help to start with pots and pans that look clean and are'easy to keep clean. Porcelain enameled- ware. for example, h#s a hard durable glass finish which is resistant to (ood acid stains and Is easy to clean. These features simplify dishwashing. Here Is the recommended procedure for keeping enameled uten- green pepper rings on buttered com 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 generously with chili snuce; sprinkle with graled cheese and top with two cooked shrimp. Brush shrimp lightly with melted butter. Place 1. Rinse utensils after using. Put to soak those which do not rinse clean. Before washing, loosen food particles with a rubber plate scraper and discard soaking water 2. Wash the utensils in warm soapy water and rinse with clear hot water. Enarneledware may be allowed to drain dry, if desired. 3. To remove burnt food from Enameled utensils, add two or three , . .. . . — - *.<LV, iin-iuiia, a uu \.\\t> or inree in broiler about 5 inches from tablespoons of baking .soda to each Sl'AATZ I.AUDS B-36—Gen. Carl WpaRtz. retired Air Force chief, tells irtnise 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 Die balance of power for peace. lAP Wirephoto). MAN! WHAT PLUMP, TENDER FRANKS ...THE BEST SHRUBBERY We otle- a complete line ol Stark Landscaping plants and trees Ordet now foi Pall planting Slark-s 131 years experience In this field assures youi getting me most lor youi money Allow us to give you a free estimate Telephone 554 totiav BLYTHKVII.LK W1LI.YS SALES COMPANY :.,HI £0* Packed 8 to 10 to the pound, they're all "Dinner-Quality" meat! Tender beef and juicy pork! Buy them in the package marked SWIFT'S PREMIUM FRANKS. That way you're always sure to get the same high quality and delicious flavor. Look for your dealer's special display of Swift's Premium Franks in the flavor-protecting package Mode FRESH DAILY in Swift's kitchens from Coast to Coast! LOOK TOM. JUICE Garth's Brand .16 oz. can T)cl Maine NIBLET CORN When it rains, it pours MORTON'S SALT Del Monte Halves PEARS Domino Brand SUGAR Quaker's PUFFED WHEAT Liberty Cash Grocery's RECIPE OF THE WEEK Wicklow SLICED BACON Juicy, 432 size, Sunkist LEMONS . . . doz. White Seedless GRAPES .... Ib. 10' Golden Ripe ^ ^^ BANANAS . . . Ib. 10' U.S. No. 1 Red mf* _ ^ POTATOES IU Ib. bag 43' Vine ripe California 4 ^^ Cantaloupe 'b |(J Wilson Certified CHUCK ROAST Wilson Certified SIRLOIN STEAK . . . Ib, 77 Swift or Cudahy HAMS,i or whole, Ib, Wilson Certified T-BONE STEAK Ib. 55; 79 Ole Miss Creamery BUTTER . . . Ib. Fischer's CHEESE 52 ^ 2 Ib box Mar-Gold OLEO Ib. Swift's PREM.12oz.can 39 mtn p P* Milk Put m«nt into ikil[« witk hot itiort- ening. Cover »nd cook »lowly about 30 minut**, or until [«nd«r *ncl brown. Add nninni, c«!«ry, b«*n liquid, chop • uey MUC* and corn lynip. Cor«r; coo It ilowlr 10 minuet* lofif*r. Stir in mixture of flour mnd w«i«r. Bat I tn<J »tir Z minut**. Add gc««n b*«ru and Viilk. Meat thorvughlr, but do not boil. S»rv» with boiltd ric«, •pa(h*Ri or inicaroni. Male** 4 Mrvinp. ABtrf, v«r\l or l«*n pork CAM b* u*W. )'<•« V'iU PET MILK con's 3 ('Imp Suey SAUCE R( ,15 DICED ME AT 59 (beef, veal or lean pork) 1 jhby's PEACHES 25 The Cause That Hcfrcslics COCA COLA ,...89' Sour Pitted CHERRIES N Vn 25 All jmpulur In anils GUM 3 "t; 10 C Top Kick DOG FOOD U Cans 22 Tomato SAUCE 3 Can, 10 C .Salad Queen SAL DRESSING ,35 Oade "A" Large EGGS Do*. 59 C

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