THURSDAY, SEPTEMBER 1, 1949 BLYTHEVTLLE (AKK.V COURIER NEW! Jroiled Lobster itill a Question Lester Sermoy Gives Tests for Freshness, Broiling Instructions There are three questions every American wants to know about a orolled live lobster. Is it fresh? How should one cook it? And how should it be eaten for greatest enjoyment? Lester Seimay, one nf the best experts on lobster cooking in the country, says a lobster that has an odor of fiiiy kind Is not fresh. Ser- niay. whose restaurant at Long Beach, New York, is a mecca for lobster fans, adds two more tests for freshness: If. after cooking, there Is the slightest separation between shell and flesh, even the width of a fin- iJjL\rdil the lobster is not fresh fflBugh. Nor is it fresh if the lobster (ail meat docs not come out in one piece. Fresh live lobsters are traveling all over the country now. cither on trains or by plane. If Ihey start ont fre.sh, and are properly packed to keep moist, (liry will stay in good condition five to seven days, according to Scrmny. Now for broiling Instructions. Remove the claws of the live lobster with a napkin around them. Do this the way you disjoint a chicken. Next place lobster on its back on a table. Insert strong sfecl knife in center of stomach nt Is underneath the eycs> and slit down u> end of tail. Then remove the stomach (a round yellowish sack). Season with salt and paprika and brush with melted butler. Have your broikr preheated to between 37£ degrees and 400 degrees p. Broil one-pound lobster from 14 to 18 minutes, basting once with butler. Be sure the claws arc well cracked to enable heat to penetrate the heavy shell. Serve with melted butter or lemon butter (butler, lemon juice and pars- Icy). Use a wooden plank instead of a platter. Lobster won't slip. To boil a live lobster plunge head first in boiling water with celery and caraway seeds. A one-pound lobster should boil from 12 to 14 minutes. Scrmay says people like boiled Jjfbster served with mayonnaise or •Russian dressing • and cole slaw. He also serves It stuffed with fresh crabmeat and with Russian dress- Ing, hard cooked" eggs and » red relish. Kitchen Drudgery Lessened by New Type Equipment Improved equipment has played . dramatic part In eliminating rudgery from present-day cooking. Modern ranges, refrigerators and oilier major appliances have contributed ease slid efficiency. A hasl o( small items of kitchen equipment also deserves considerable credit lor simplifying cooking tasks and making food preparation a science rather than a matter of guesswork. Cooking thermometers, for example, have replaced the trial and error methods formerly used to tell when certain foods were cooked to exactly the right stages. There is a thermometer designed to indicate the temperature of fat for deep fat frying, another to tell when candy mixtures are cooked to the proper consistency. Still another type of thermometer records the Internal temperature of roast meats, making it possible to cook them to the desired stages of doneness. One line of practical new cooking thermometers, made entirely ol shlnj stainless stccle, It modern' In design and efficient In operation. These thermometers h»v« round, dial-type faces which are as easy to read as the face of a clock. Temperatures are printed on the faces In' large black figures. Because of their accuracy these thermometers are known by the trade name of "Tel-Tru." Included are three types of stainless steel cooking thermometers designed for three different cook- Ing purposes. There is a thermometer for deep fat frying, for making candy and icings and for roast- Ing meats. The deep fat frying thermometer has an adjustable clip which fastens It to the frying kettle in easy lo-read positions. The dial face shows temperatures for French frying foods to golden brown perfection. The all stainless steel candy thermometer is an aid to cooking candies, Icings and Jellies to exactly the right temperatures to Insure successful products. Also made of sanitary stainless steel Is the roast meat thermometer It has a pointed stem which can be inserted Into the meat without /ear of breakage. This ellmln- PAGE THIRTEEN ales the bother of making a pre- imluary hole with a skewer. The round dial Is marked with temperatures and a guide for roasting meats to the rare, medium or well- done stages. Modern cooking thermometers, like olher types of Improved equipment, are playing an Important part in removing the guesswork from cookery. The result- Is that today's homemaker turns Mil better food products with less lime, effort and worry than ever befroe. Potatoes, Turkeys, Fats On Month's Bounty List' LIT7TLE ROCK, Ark. — There're three new foods on the September plentmit roods list. They're sweet potatoes, ti'rkeys and cooking late . . . according to the U.S. Department ~al Agriculture's Production and Marketing Administration. " In seasonal abundance at attractive prices 15 a wide sr-leclion of fresh fruits and vegetables. Favorite vegetables Include cab- baee. onions, tomatoes and Irish potatoes. Main fruits are apples pears, fresh prunes and grapes. Other plentiful; homemnkers will find at their shopping centers during the month are hens, fryers and broilers, fresh and frozen fish peanut butter and processed dairy products. Principal dairy foods are cheese, evaporated milk, nonfat dry milk solids and cottage chee.se. *The Secretary of State Is the only cabinet member who does not have to make an annual report to tiie President. SLICED BACON Crisp, Tender;" Tasty S«rv» H for breakfast, lunch or supper. •MMPHII PACKING CO. PIANO TUNING With the world famous "Sliobofonn". The only 100% perfect tuning Nol- a\ailable elsewhere in this area. RADIO REPAIR All work done by n government licensed opera- lor and every job kanleed. Why take les? f than the best? PIANOS lor SAU NEW AND USfiD Sheet Music. Records, Supplies Everything in Music BROOKS MUSIC STORE 107 E. Main Tel. SI1 NEW PHONE NUMBER 2011 AnH that m*ans faslrr service nn your delivery firders, for we noir have two telephone lines Lo accommodate your rails. Yes, you'll enjoy the con- renienc« of I.uttrell'i delivery sv.slem where your order i« flven personal attention ... as though you »hopp«d yourself. La Roma fresh ground COFFEE 1 lh bag 42 C No. 303 Cans No. 3(13 Cans lh hag 25 C 31' 43 C Van Camp PORK & BEANS 2 .Joan of Arc KIDNEY BEANS 3 Fresh, crisp, new POTATOES 10 The Pause Thai Refreshes COCA COLft c ,,.89 Reese Fresh Cucumber PICKLES ,,,49 I'illsbury's M Vi Oz. HOT ROLL MIX 27 Aunt Jemima PANCAKE FLOUR Blue Brer Rabbit SYRUP PICKUD PEACHES Charmm Toilet Tissue 4 ROLLS 20 12 or,, box oz bottle Van Camp TENDERONI 6 Great Northern BEANS 2 Jack Sprat CATSUP 14 Armour's Star TRIPE 24 Husky and Hi-Life DOG FOOD 3 07.. lM>X Lb Hag 17 C 18 11' 28 oz bottle Cans 43' 23 Choice Cuts BEEF ROAST Ih 49 C Krey Mello Brand SLICED BACON Ih 43 fnr finer seasoning SALTMEAT Ih \1^ Brisket O' Beef STEW MEAT Ih 35 C You'll find i.uKrelPs a One-Stop Ftwd Store offering well stocked shelves for your selection. See nur complete line of Frozen Foods and our wide variety of tasty Cheese Cuts. Yes. next lime shop at (,ul(rell's. MOTHER'S BEST FLOUR LUTTRELLo FINE FOODS Corner of 6th & Chickasawba Phone 2011 vsm. • UPS LIQUIDS MOT. . KIIPI LIQUIDS COLD hr jrwr t*W D*y jag, » «l proof ajumlnun which riinti *• lr»df «bcr|Ui I piping K<H 4 U 5 kour*— «r ky **U «H 4»p ' '. Aluminum MJ > provide kiftf cup. Rtplncs.bl, ,].« Ifetf, TOMATOES MEAL Mwfcy Kr*«»r ri.,* Standard Quality Can Honeysuckle Cream 25-lb. White Corn Bag 10' 1.19 PEAS "*.c£1()< SARDINES 3 No. '/< Cant Standard Sugar. American in Oil. EVAP, MILK c°." 10< CHEESE FOOD .tS 69< Kroger Pure Evaporated. Wisconsin Windsor Club. Rex Jelly » 59* GREAT NORTHERN BEANS 25-lb. *\69 Bag J_ JEWEL Swift's 3-lb. -I/ , Shortening con j QF FLOUR KftOGFR 2S-lb 495 bog \ PURE LARD r 8" RICE .*£ 39< Pure firm white. Fancy White. MYLES SALT 't'J 23? CHEESE FOOD £• 79* Table Use RICE Windsor Club. 25-lb. . . bog ^99 Fancy white. PORK & BEANS 3 No. 1 Cant Royal Gem. PINTO BEANS "f 2" SALMON No. 7 .Can Economical Buy. PRESERVES Standard Chum. 29* 45* 1.00 Embassy Peach. KARO SYRUP £:.'53< Blue Label. CANE SYRUP N ;.,'° 490 PEANUT BUTTER " £ 35< Louisiana Pure Cane. SWIFT'S. Short Ribso-Brisketo'Beef ib32 ! CHUCK ROAST^°r,.ib57' SALT MEAT Knfl Clll ,.„ 19 C FRANKS Streak 0' Lean — Center Cut Lh 27c Cello-Pak Lh •Star, Premium, <ir Abros Skinless 49 C ;,„;., »>* T BACON SQUARES lb 27< ""»" *WW. „* 3 to 5 pound Average FRYING CHICKENS 1949 Farm Fresh Dressed. W« feature 'em cut-up. Buy your favorite pieces. Legs lb. 87e; Wing* Ib. 53e; Breasts Ib. 98c; Gizzards Ib. 39c; Backs Ib. 39c; Necks Ib. 19e POTATOES 50 1 89 ONIONS U.S. No. 1 Yellow Globe. GRAPES Sweet Red Tokays. 50"«.r2.49 CABBAGE Fresh Well Trim 2 », IH ORANGES 50 "«ri . California Sw««t—Best for Juiet.
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