The Courier News from Blytheville, Arkansas on April 6, 1950 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, April 6, 1950
Page 13
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THURSDAY, APRIL 6, 1950 BLYTHEVILI.E (ARK.) COURIER NEWS Finishing Touch Can Make a Meal Garnish for Lamb Can Capture Taste, / Brighten Platter Finishing touches are Important! When it comes to serving meat dishes this Is equally true whether jAjK a standing rib roast of beef, a jWk chop, or ground lamb patties, s*yj Reba staggs, home economist. -In choosing a garnish for lamb the homemAker often turns to mint. To capture this,combination'on. the meat platter, bright .peaphShalves may be topped with';mint Ice. ;Or drained pear halves may: be heated In melted mint jelly or in pear juice containing a few drops of oil of peppermint and green vegetable color- Ing. Another cheerful decoration for the orast lamb platter is'spiced beets cut Julienne style. - Ever popular with pork chops or or wedges. Pineaple slices' centered ft pork roast are fried apple ripg* with tart jelly are another possibility. For a vegetable to garnish pork, asparagus , bundles may , be warpped with a band of pimipnto Small whole : carrots browned 'in ham fat provide an especially bright border for a broiled ham slice] With steak. French,fried potatoes are frequenily'-served.'For a change, onion rings--may be -marinated in spiced beet juice, then arranged around the, steak platter Baked onions, filled with seasoned breaci •tufting, provide a different type garnish. Mashed potato cups bearing diced \ egetables or peas are a choice for a beef roast platter. Or perhaps orange slices topped with cranberry Jelly Rich Chocolate Cake Accents Pineapple as De Luxe Dessert "mythological Coercion' Charged by Prisoner TEXARKANA, Art April 6 •7-A federal prisoner seeMrig a new trial, sajs ' psyohologlcai coercion" was used to get him to plead guilty ; The prisoner, Joe E. Roland, 26i of cookeville Tenn, is serving three-year sentence In the Terre Haute, Ind , reformatory for transporting a stolen automobile from Cookeville to Hope,'-Ark. He said FBI Agent Dale O Simp- ion used the psj chologlcal coercion," exact nature of which, was cot described. GLOSSY CHOCOLATE CAKE, •ecompuiied by fresh pineapple, u, the ideal tapper for l*ur Easter dinner B> Ga^nor Maddax ' chocolate Beat one minute Turn NtA Staff Writer nlo prepared pans Bake at 350 For Easter dessert -^ rich, glossy ' - -Easter chocolate cake -i served • with fresh pineapple. ' The pineapple 'can be ciibedVand served In crystal';cups, : or; sliced lengthwise, with a few spines on the end of each slice, to use as a handle; ind dusted with powdered sugar For a de luxe dessert, cut off^top of pineapple, scoop out all the in-, side,* combine pineapple flesh -with pineapple or lemon sherbet, and put back into pineapple shell Return top j ' Chocolate Easter Cake T*o cups sifted cake flour, I*teaspoon baking soda, « teaspoon salt H cup vinegar, y, cup milk, 1 teaspoon vanilla 2 egg?, 1)1 cups sugar, V4 cup shortening, 3 squares chocolate, melted. Set o\en at 350 degrees F tine tv.o 8 inch layer pans H4 inches deep with waxed paper Orease waxed paper llqhtly Sift cake Hour onto a piece of naxed paper. Measure 2 cups Place i in siflor Add baking soda and salt Set aside Mix^togcther \Inegar, milk and va- nlla;^ Set aside: Put eggs and sugar in large mining bowl Beat for one minute about 125 strokes Sift in flour mix ture Add shortening ancT one,-half of milk mixture Stir'until flour is moistened Beat \igorously one minute Add remaining liquid anc degrees P. 30 minutes. Cool in pans on wire rack about 10 minutes. Turn out on cake racks and remove paper.-When cold, brush olf crumbs. Place one layer on cake plate bottom side up: Spread with Glossy Chocolate Frosting. Cover with a second layer top side up Frost sides, then top of cake. Glossy Chocolate; Froitlnr Three squares unsweetened chocolate, 1(6 cups sifted confectioners sugar, 2'.4 tablespoons Hot water, 3 e yolks, 4 tablespoons butter'.'Melt chocolate In double boiler Remove . from boiling water,' add sugar and water, and blend. 'Add egg yolks, one at a time, beating well after each. Add butter.: a tablespoon at a time, beating'thorough- ly after each 'amount. Walnut Ridge Educator To Be Honored Friday WALNUT RIDGE, Ark., April 8 OT—A. w. Rainwater, superintendent of Walnut Ridge public schools will be honored at.a banquet here tomorrow night. Speakers .will Include Dr. Henry II Hill; president of George Peabody School, who was'superintend- ent from 1918 to 1921. Rainwater has. been with the Walnut Ridge public school system Slow Cooking Cue To Perfection in The Braised'Steak Slow cooking In a tightly covered itensll. That Is the secret of a perfect braised steak, says Reba Staggs, well known meat cookery expert. ' Following trie approved method, a beef steak—flank, arm, blade, or round—Is first pounded or, scored. The meat l« then dredged in seasoned flour and browned in hot lard or drippings. Here is where slow cooking begins. It has been found that a slow browning stays on the meat nnicii better than a quick browning. r With the steak thoroughly bronn, a small amount of liquid is added— about Yi cup. More ; liquid may be added, a little at a time, as needed. The meat Is then 'tightly covered The reason for the tight fitting cover? It keeps the moisture inside the pan to help produce a Juicy and tender braised steak, From the time the liquid Is added until the meat Is cooked,\ the temperature must be low enough so the liquid will simmer, not boil. This Is Important to the homemaker from both an economic and flavor standpoint. When cooked at a low temperature there Is less meat shrink-' age, meaning more steak to serve. When cooked at a low temperature the steak Is more flavorful) and more attractive to serve. / ' for 30 years. He has been superintendent since 1930. The banquet will be given by the Walnut -Ridge ,High School Press club. plump and tender FRANKFURTERS PARKING SPACE OF VALUES! For Your Convenient Monarch STRAWBERRY PRESERVES FOR YOUR EASTER FEAST ' Shopping Swift's Premium R«*dy-lo-E*l Ready-to HM« Sunny Morn For Your Easter Dinner DELICIOUS ARMOUR'S STAR-CURED H iBlAA^ Ib. 49 FOIGER'S COFFEE •-----»75c WHIP • - - - Quart FRESH COUNTRY EGGS <• 29c In heavy syntp, Sacramento Domino Pure Fresh, half or-.whole PEACHES ..:::>:;„ 190 CANE SUGAR 10 ,,,890 PORK SHOULDER 390 Hunt's fine TOM. JUICE 46 °* U. S. No. 1 Reds -. — _ ••••. Lean, good quality Can 230 POTATOES 10 £350 SLICED BACON> 350 Yacht Club, assorted flavors Re d, .Ri pe FRESH Wisconsin CHEDDAR JELLY ...„;.. I £ 120 TOMATOES , t ,„,« 19(! CHEESE';; lb 490 West Main — Across from the Mox Theater FREEMAN-HENLEY GROCERY and MARKET IT'- .' - * ''. L . f . * . ,, i COFFEE Noodle Soup Mix ,.310 UPTON'S Baker's COCOANUT Hunts CATSUP „'. 160 Chocolates, Nujay CAMAY 2, b $ F 4«int Jemima, 20 oz. PANCAKE FLOUR 180 Sunshine D e ] Monte, no. 303 can KRISPY KRACKERS „ 270 APRICOTS Armour Star DEVILED HAM Armour Star VIENNA SAUSAGE Bartlett Small Cans PEARS Hit Biscuits BISQUICK Hot Roll Mix PILLSBURY'S Lipton'g TEA BALLS IGA Deluxe COFFEE Chief uncotored OLEOMARGARINE , count vacuum pack Linda No. 2 can CRUSHED 250 PINEAPPLE ' American I.ady Tall 250 FRUIT COCKTAIL Dolly Madison, No. 211 200 PEACHES <' "Comstock "sliced, ready to 'U 770 PIE APPLES Tart, cherry treat R S P 220 CHERRIES Preferred cream style. 2^,380 Peter Pan, plain or crunchy _ PEANUT BUTTER 12o , 340 SWJEET CORN Swiffs Jewel ....... - R oya i Guest, Cut, No 2 SHORTENING ......... 3 ,, 690 GREEN BEANS No. 2 can 3 No. 2 Cana for 290 350 SUGAR Domino 10 Ib. Fresh Meats Certified Triumph V SEED POTATOES. 100Ibs. 3.39 California Sunkist 360 Size LEMONS . . .dozen 35< Long Golden California CARROTS . . . Zbchs. 15< Large Iceberg ' - y r LETTUCE .. .,-. 2for29< Fresh Produce Wilson's, Krey's, King Cotton, Swift's Premium BACON . . ;. . 2Ibs. 1.15 Wilson's Certified , BRISKET STEW.., . lb.29< Fresh Dressed HENS ..... lb.43< Swift's Premium, whole or half CURED HAM ... lb.53< FLOUR White Rose 25 Ib. 75 Low Prices Everyday At Your IGA MAYS IGA Super MARKET 421 So 21st, Highway 18 BlytheviHe, Ark.,

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