The Courier News from Blytheville, Arkansas on February 5, 1953 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
Issue Date:
Thursday, February 5, 1953
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Page 10
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PAGE TEN CARK.V COURIER THURSDAY, FEB. B/195S 3-Way Cookies Good After-School Treat fere's New Idea For Apple Pie: Try Cinnamon Winesap Glaze For Fine Dessert 11 your family likes apples, they'll By CECILY BROWNSTONK Associated Press Food Kdltor If you remember your own childhood, you know that one of (lie pleftfantesb things a mother cfen do for email fry Is to have a special tr«at ready for them otter school. For one of these treats we suggest. Hits basic cookie with its three variations lo serve with hot chocolate. Thete eoolUen ar« particularly (tillable for youngsters because the usual recipe ol this sort does not ordinarily contain milk; this recipe calls for a cup of nonfat dry milk and-so odds Important nutrients- protein, calcium, rlboflavln antl lactose. In addition, dry milk Is eco- PotaloDumplings Called'An Art' 'Luchow't German Cookbook' Stresses Dumplings, Noodles By GAYNOR MADDOX NKA Ftxid »nd Markets Editor Potato dumplings as the Germans like them are nn art. My gourmet friend. Leonard Jan Mitchell, has ]usl written ah Inspired cookbook In which dumpllnga and noodles play a noble pnrl. Incc Mr. Mitchell owns Lucliow's I n New York, which we think Is Ihe finest German restallrnnt In this country, he speaks with authority and flavor. Prom hl« "Luchow'x Oermnn CookUook" come Ihese recipes. His book Is gayly Illustrated, by Liid- wlg Bemelmans. Dumplings for Boiled Beef (serves 6) Two cups sifted /lour, 1 teaspoon Bftlt, 4 teaspoon* baking powder, V t teaspoon pepper, l egg, beaten, 3 tablespoons shortening, melted, milk, 4 to 8 cups beef slock broth. .' Sift dry Ingredients together. Add «gg and shortening and beat smoothly. Add .enough milk to make * fairly molsl batter. Drop by spoonfuls Into boiling beef kettle or Into bolllny broth or stock. Cover tightly; boll 15 to 18 '. minutes, : : • Goulash gp.UI. 1 ' (Serves « or more) . One pound <3',i cups) sifted flour ; quarts boiling salted water, 4 or f 1 teaspoon salt, iz teaspoon grated tablespoons butter, ^ cup lonstcr. nulmef, 4 eggs, beaten, milk. 2 • bread crumbs. •Sift dry Ingredients together. Beat eggs in. Add milk gradually to make heavy dough. Force through large-hole colnnder Into kettle of rapidly boiling salted water. (Use 1 teaspoon salt to 1 quart water.) Boll 6 to 8 minutes Remove spatzle with large strainer-spoon and put in colander ; Dash with cold water; • drain Baule tii butter until golden Bprinklo vlth' crumbs and serve. nomlcal and easy to use In baking; all you do Is sift It with the other dry uiRrcdEenU. You'll add extra nutrients to their diet, too. If you make tile kJd'a hot. chocolate with nonfat dry milk as directed In the following recipe. TIIRKK-WAY COOK1KK IiiKreilleiils: 'ly, cups fined Hour, 1 cup nonfat dry milk powder. 1 teaspoon baking powder, '/, teaspoon salt, "4 teaspoon nutmeg, 1 cup shortening, 2',t cups sugar, 2 eggs, I teaspoon vnnllla, 1/3 cup chopped walnuUs or pecans, 1/3 cup shredded coconut, 1/3 cup semi-sweet chocolate pieces. Method: Sift together flour, nonfat milk, baking powder, salt, nn<| nutmeg. Cream shortening nnd sugar; beat. In eggs anil vunilb. Deal In sifted dry Ingredients un- ll blended. Divide dough inU> 3 nl parts. To one pnrl add the nits; to another the coconut; to another the chocolate. Drop by teaspoonfuls onto ungrenscd baking sheet a few Inches apart. J)aV:c In noderale (350F) oven 10 to 12 mlii- itcs or until bottoms of cookies are brown. SPECIAL HOT CIIOCOI,ATK Ingredients: 3 cups water, ?i cup imifat dry milk powder, pinch of salt, '/i cup sugar, 2 squares n ounces) unsweetened chocolate ;rakcl>. Method: Pour water Inlo top part of double boiler. Sprinkle nonfat dry milk, salt and sugar over wate. Beat with rotary bealcr until just blended. Add grated chocolate. I'lncc over hoi water, and, stirring often cook 8 to 10 minutes. Heat with rotary heater Soive hot, servings. to Mend thoroughly Makes lour a-ounci delighted with this new pie. Cinnamon \Vincsap fi];i*e (Serves 6) apple runge appjett over the lop of cream filling and pour glaze over evenly. Chill. A reader »sks for i recipe for a large punch howl, hut doesn't want to go to x lot of botlicr. HoVs this one? Lemon-Orange Harbecue I'unch (Serve* 48 4-uunce servings) Four cans concentrate tor lem- onnrlc (frozen or canned), 3 cans frozen orange juice, 1 ijuart xtngiir ale, water. Blend concentrate for lemonade with water as directed on can and pour' the lemonade Into punch bowl. Combine frozen orange juice with water, following directions on cun, and add to punch bowl. Just To prepAi-c the niHn£ use: one- before Curving, odd ginger ale and iialf cup sugar, V 4 teaspoon salt, 'i '""" " ' "' tablespoons cornsUirch, 1 tablespoon flour, V\ cups milk, 2 eggs, I tablespoon butler or inurKnrine, 1 teaspoon vnnllla, 0-Inch baked pie shell. Combine sugar with sail, cornstarch and Hour; stir In milk and cook over low tiercl until'mixture, thickens and bolls, stirring constantly, no!) for 2 minutes. He- move from heal and slowly stir nlxlure Into beaten egt's, Return lo heal and cook 1 minute longer, stirring constantly. Dlcnd In buU tor and vnnHl.i and cool. Spoon into baked pic shell and set aside. For the Cinnamon Apple Glaze n.se; Two red apples, I clip water, stick cinnamon, ^ cup sugar, 'teaspoon red /ooci coloring. I tablespoon cornstnrch. 1 Inble- spoon cold water, pinch of salt. Peel and core apples and cut Into elfhlhs. Bring water I o a boil, ndd cinnamon slick, sugar and red food coloring. Add apples and simmer until lender. Drain apples from Ikiuld. Mix cornslrvrch with cold water and salt, and slir Into syrup left from cooking the apples. Cook over low heat until thickened and clear. Cool .slightly. Ar- Ice and mix well. Stuffed Squash Offers Novel Way To Use Sausage In keeping with your efloi'ts to manage the budget with a firmer baud, why not turn to econo:nlcal pork sausage? One favorite pork .sausage dinner dish L-s stuffed baked acorn squash. Here's n novel way of preparing it using crushed pine apple with the .sausage. Sausage Stuffed Acorn Squash 2 acorn .squash. ( 1 pound pork sausage meat •i tablespoons brown sugar Bait and pepper ' 1 3-oz, can crushed pineapple Cut squash In half lengthwise and remove .seeds. Turn halves face dowi) in a shallow baiting pan and bake In n moderate oven, 350 degrees F.. for 35 minutes. In the meantime, shape pork sausage Into four patties which will fit the squash hollows and lightly brown in a skillet. Turn squash (ace side \\\t aiid season with salt and pepper. In Pork Shoulder Good for Use In Vegetable Pie A good way to use pork shoulder Is to cook diced pork with vegetables as for a stew. Then pour into H casa- trole. top with a biscuit dough and presto you have a pie. Pork and Vegetable Pie 1'i pounds diced porkshoulder ':'•> cup sliced onion 2 cups water or bouillon 1 teaspoon salt li teaspoon pepper I cup sliced carrots 1 cup sliced celery J cup cooked bonne or peas 2 teaspoons Worcestershire aauce Baking powder biscuits Cut pork into one inch cubes.Trim off fat and fry" out for browning meat. Remove pieces. In a heavy pan, brown pork and onions in fat. Add water or bouillon and salt and pepper. Cover and simmer over low heat for 45 minutes, then add car- rot-t and cetlery and cook 15 minutes. Thicken licjuid with two tablespoons flour mixed to a smooth paste with a little water. Add green beans or pens and Worcestershire sauce,Pour fnto a i?» Quart casserole. Top with baking powder biscuit dough cut Inlo circles, squares or triangles. Bake at 450 degrees F. for 20 minutes or un- Ul biscuits are well browned. 4-6 servings. Crushed cheese crackers make a delicious topping for a ftsh casserole. k each squash, place I tablespoon brown sugar and one-fourth of the pineapple; top with a sausage pat ty. Return squash to oven and bake 15 minutes; turn, sausage patty and continue baking i5 minutes,-or until squnsh is tender. Liver, Kidneys Tops in Nutrition The most nutritious variety meats (organ meats) are liver and kidneys. Theue contain Inrge amounts of Iron and B vitamins nnd frc- nuehlly are recommended by doctors for Inclusion In the diet. Questions often arise on the pre- imrfltlon of these two meats. Here's a summary which may be helpful. Liver: Calves, young steer and lamb liver may be broiled or pun- fried. Beef and pork liver should he cooked by braising (browning, then cooking slowly until tender In a covered skillet). Kidneys: Lamb and veal kidneys may be broiled or pan-fried. a<fof and pork need long, slow cooking with added moisture. < Husbands! Wives! Want new Pep and Vim? A I All dru« (tores Bl>thBTlltt, it Klrhj «rery where— In \\'oodi Orujr. KILL JtATS with *«r4*/><<HOT FOOT WARFARIN '/MflHMUlMWUJUJhS; I-U. PACKAGE THIS COUPON CHAN, ODORLESS EASY TO USE NO VIOLENT POISONS ITott d«tlror $700.000,000.00 woirh ol food tluffi and pic-pcrly e»*ry yca> nc- (ording lo lh« V. S. Depodmtnl ot Agri- cwllwf*. You ton p;«vent "rat-looting" an yowi pr«Mit«!t wilh Ho* F»ol WoHarin. Don't woii. Art lodoyl WORTH 25c Meat Curing . . . Processing For Home Freezers LOCKEHS FOR KENT BLAYLOCK'S Baby Chicks — Custom Hatching — Wholesale Eggs Hl|hw»j 61 N». BMhevlIlt ' Phone Sin Afetf/f U.S.ROYALHRES Blowout Prevention Skid Protection Life Protection EVERLASTING WHITEWALLS fo kcfp the spottf.'y; beauty of your tires! CURB GUARD' PROTECTIVE RIB fo etui curb-scuff nuisance and expense! ROYALTEX TREAD and TRACTION — uvrlti's utmost non-skid stopping pottw/ and with up to TWICE THE SAFE MILES — \*>ur on*.' tire imvstmcnt for years! •Tm.Lrn.ir* a/ IWITKU STATKS KJRRKK CO.Vf PA..VY Read A Minute- A LIFE! "«»•• SPECIAL Introductory Offer McCAUL TIRE STORE So. Highway 61 John Burnett, Mgr. Phone 8662 DID YOU KNOW? SAFEWAY will meet the lowest advertised price of every competitor - item by item - day by day - town by town quality considered! Be Sure... Shop Safeway! Ground Beef Sliced Bacon Miracle Whip Pure Lard Ground from Fresh Lean Meat Armour's White Label Save!. Full Quart Save 01 This ib. 39c ib;32c 47c 8lb.pail69c Ballard Biscuits - - 2cam25c Dalewood Colored Quarters Pinto or Great Northern Margarine Dried Beans Shortening Blackeye Peas Ice Cream Airway Coffee Oranges Red Potatoes 25 Lb. Bag Crisco It Bakes Better Taste Tells No. 303 Stock your Pantry Snow Star It's Delicious See It Ground Know It's Fresh Ib. 19C 2.49 3lb.tin69t 3 cans 29 C fgal.59c 68c Full of Juice Fine for Juice 8 Ib. Bag 45c U.S. No. 1 Clean Bags 10 Lb. Bag SAFEWAY

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