The Courier News from Blytheville, Arkansas on September 29, 1949 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, September 29, 1949
Page 11
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, SEPTEMBER 29, 1949 AppetifesGeared To Fall Recipes Snap Btdn Rcliih, Scalloped Oysters ' Family Favorites SUrt the weelc with 'three new rtcipes on hand. Here they are, all beared to October supplies and anPetltts: Snap Brmn Relish (Mike* 3 1|4 cup* relish) ; Two tablespoons oUveioll, 2 teaspoons sugar, 3J4 teaspoon salt, 1 tablespoon >• rich brown or "yellow Prepared mmtard, 3 tablespoons lemon Juice 'or vinegar, 1 tablespoon water, 2 : .'1-2 cups cooked green beans, chopped, 1-2 cup chopped celery, 1-2 cup chopped onion. Blend oil, sugar, salt, rich brown cr yellow prepared mustard, lemon Juice or vinegar and water. Stir ell. Pour over green beans, celery Sd onton. Clilll several hours. As a Salad: Serve on lelluce hearts; or combine in a lemon gelatin mold. Scalloped Oystern Five tablespoons butler. 4 cups soft bread crumbs, I 1-4 teaspoons salt, pepper, 1 tablespoon lemon Juice, 1 pint oysters, Melt the butter, add crumbs and seasonings and mix well, Drniu oysters and arrange In alternate lay- .eM with the buttered crumbs fn a itreased baking dish. Bake 20. minutes in a hot oven f450 degrees P.). Fried Egrsolinl H-lth Tomato Sauce (Make* fi-8 servings) One medium eggplant, 1-2 teaspoon salt, dash pepper, 1 tablespoon .water, 1 egg, slightly beaten 1 cup cracker crumbs. 3 to 4 tablespoons fat lor frying, one 10 1-2- ouiice-condensed tomato soup. ••-. Wash »nd pare eggplant; cut in .; 1-2-Inch'.- thick slices. Add seasonings and water to egg; dip eggplant in egg, then cover sides with crumbs. Brown brie side (n fat In skillet, with lid ori. ; Uncover arid brown other side; this cooks eggplant and gives crispness- too. Heat tomato soup Just as .It comes from the can and serve as a sauce over eggplant. Salmon Served "Boy Scout Style", On New England Tradition SLYTHEVn.LE (ARK.)' COURIER NEWS BOY SCOUT FAVORITE-U wlmon. c(M)ktd ttholt clolh ovef a cimpfirc. Kitchen Utensils Need Eye Appeal, Durability f^ When buying utensils for thai new kitchen, there are many things to consider. The number of utensils needed, the right sizes for family cooking, the amount of storage •pace, the convenience and usefulness-all should be studied care-fully before going on a pot and pan -'_'. shopping spree. : , .'•• Look for utensils that are attrac- ; tive, too. Porcelain enameled utcn- .sils have long been a favorite, |e- j icausejof their gleaming, spick-ami- spiri appearance. Bnameldeware ; '-Will last indefinitely if given rca- > sonable care. It will look nice, too, even after years of service. ' Actually, enameltleware'. is one ot " the easiest types-of utensils to ; -keep clean. Soap and water washings are ': the only regular care needed. Should food stick or scorch, fill the enameled utensil with water and 'add a small amount of baking soda. Bring to a boll and boll until .'the ' food is loosened, or allow to soak overnight. ..To remove accumulated stains :-from enameled utensils, soak therri In water to which three tablespoons of household bleach have" been' added for each .quart of water. : Boy scouts like salmon, according to report. They boil it whole In cheesecloth and eat. it with new peas and boiled "potatoes. That's a New England tradition dating back to colonial times. The salmon should be in one piece. Be sure lo handle the fish with care so it won't break up. To prevent this, the salmon should be securely wrapped in cheesecloth before boiling. When done, (he cheesecloth and skin are removed and the fish is. served whole. New Knglanders add a rich cream sauce with plenty of sliced hard- cooked eggs. Some prefer hot hol- landalse sauce and still others like to drench it with drawn butter. Another fancy touch Is to grate egg ,volk over the salmon. Fresh halibut season Is he»e. So try thb on hefty younp appetites: Boiled Halibut Dinner ' (Serves 6] | Two pounds ircsh halibut sleaks, | 1-4 cup chopped celery, 1-4 cup : chopped onion, 1-4 cup chopped carrot, few sprigs parsley, 1 bay leaf. 6 peppercorns, 2 .whole cloves, 1 teaspoon salt, I cup Sautcme wine • or 1 cup water flavored with lemon juice, 1 quart water. Boil %vater. vegetables and seasonings for 15 minutes. Add wine or lemon^flavbred water. Wrap steaks in cheesecloth, place In boiling liquid and cover. Simmer for So minutes. Remove fish and keep it hot. Melt 4 tablespoons of butter or fortified margarine, add 3 tablespoons of flour, stir in 3r4'cup of strained boiling stock and 3-4 cup cream. Cook, stirring until smoothly thick. Add 2 chopped hard T cooked eggs. Season. Pour over 'servings' of hali- but. Fresh Beets Need Sauce for Variety, Also Radiant Look Looking for a new way to serve those radiant beels In the'garden? \Vell. then try this; Beeis With Orinje R»ur« (6 itrvlnga) One tablespoon butter or fortified margarine, 1 tablespoon flour, !i teaspoon salt, 1 tablespoon grated orange rlnti, W cup orange Juice, 4 cups choked or canned sliced beets. Melt butter or margarine In a saucepan. Stir in flour, salt, sugar, water, grated orange rind »nd oi-unge j-ilce. Mix well. Continue cooking until mixture Is thickened and no starchy taste remains, about 10 minutes. Arrange sliced beets hi the large vellow dish o( a heat- leslstaw. glass refrigerator set. Pour orange sauce over beets: Place beets In a moderate ovc (350 degrees p,) for about IS minutes, Here's a diminutive "vegetable plate" fir summer luncheons. It is served in a Rreen pepper shell: Lima lii-.Tiis In Penpcr Shrill (Scrven £1 Three cups fresh lima beans. 3 large green peppers.' 2 <B-ouncei cans tomato sauce.' chopped para- Icy, butler. Cook lima beans until tender; drain, if necessary. Blend with tomato sauce. Cut peppers In J' lenjzthw'se; remove seeds; cover peppers with boiling water for S minutes; drain. Fill pepper with bean mixture, sprinkle with part- ley and dot with butler. Bake, uncovered, In a moderate oven 1350 degrees K.) for 10 mlnutci. Chilled tomato soup with grated cucumber fresh from the garden starts a hot day dinner o!( with cool kindliness; One I0!i-omice can condensed tomato soup, 1 can water (usln» soup can as a measure), 2 tablespoons light cream, 3 teaspoons grated cucumber. Stir soup; add water gradually, stirring constantly. Mix in cream and cucumber. Chill four hours ' PAGE od good good good good good good good good good good good pnod go good good, good good good p^v* go od good good good good xo^lood FLAVOR IS MAKING .(DM THE NO. 1 COFFEE IN THE MIDDLE WEST From the Farms COMES YOUR GENUINE COUNTRY GENTLEMAN WHITE SWEET CORN THE CREAM Smi SWEET CORN All AMERICA feuSHK PRIDESlUINOIS I \ *"•"•—'*>» ^CW, A THl FAVORITE IN DlXlllAiJn in. •».> «r., ^^o«n 9 ^^ I COUNTRY Gtp 1 mm swtt^ THl FAVORITI IN DIXIIIAND FOR 72 YEARS — so very young _so very tender — and so sweet OU'LL F1^•D COUNTKV GE.\TLEJIA,V SU'ff.T COR.V ' ... Ull in flivor ... itmpling in luic ... i delight to Jour family. li'i so «j>- to Jtrv. ... ii'j already cooked. Jusl heat, th«n »« in food energy, loo. Wholesome and nourishing, \\bndciful for corn fritters, corn puddings, cho*-d,ers. Get Pride of Illinois'.'.. Cream Stjl. Whiw Saect Corn »l your grocer's today. I :HE IUINOIS CANNING co., HOOPESTON, IUINOIS j o/ lam*,, JOOB W An lOd at YOU CAN WIN $1,000 in BlythtvilltY Annual National Cotton Picking Contest $1,000 First Prize. Tolal Awards—$2,500 • Special Prizes for Women Hurry and lend In four entry blank for the contest will bt held on Friday, October 7. Anvcjne is clliible: Ju»l enclose .SIB with your entry -blank >ud mull to National Cntton rlckliij; Conleiit, Rax 707, Blylheville, Ark. But do it today! SpoiiKnrett - by (he Blythevllle Junior Chamber ot Contmerce Clip Oul and Send In This 'En fry Blank ENTRY BLANK™ National Cotton Picking Contest f. O. Box 707 Blythcville, Ark. I hereby apply for jiermlsslun (o enter Hie 10th ANNUAL WORLD'S CHAMl'IONNHII- COTTON PICKING CONTEST to he conducted »t Blylheville, Arkansas, on October 7, 1949. 1 agree la alilile by the rule« raverlng the Contest. Name ......,, ............... SI. or R.F.D .................. . ...... ....... _ City ...... .. ........ ..... ........ Dat« ... ............. . i..«L t I y .ri e .°'.U12° Must Accom P» n >' This Appllcillon) Follow the Crowds to BEN MAYS' Where PARKING is EASY! BOCA COFFEE Monarch 3 Ibs. 115 BACON SQUARES - *• 26c Pure fresh Pork SAUSAGE ------ 1" 43c WOUND BEEF 45c 12 oz. jar 37 c. Monarch Strawberry PRESERVES --- » i» 43c Monarch Sweet WCK-L-JOYS - - - - P. 39c Monarch Orange Pekoe TEA • • • - - ilb.pkg.29C * ^ " ** Coma Brand TOILET TISSUE - - - -»»5c Chormain . " PAPER TOWELS • -°" 15c KETCHUP SMAS Look What lOc Will Buy! Green Bears ^f ^^ f* Hominy ^B ^^m \\ Pork & Beans I I • Lima Beans • • • Per Kidney Beans ^L ^^P Sauer Kraut ^^ ^^ Can GOLD LEAF FLOUR The Finest Self-Rising or Q50 > Plain - ^ Wood Barrel ...» V CAPCO FLOUR Self-Rising or Plain . . Bbl. 15^^ PROUD EAGLE FLOUR O'^iri IJ JU Self-Rising or Plain Per Bbl 14 OL Monarch MAYS 22 . •••••!••••_.. 9 IGA SUPER MARKET 421 So. 2Ut., Highway 18 Blytheville, Ark.

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