The Courier News from Blytheville, Arkansas on June 16, 1949 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, June 16, 1949
Page 12
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PAGE TTVELVE 8LYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JUNE 1«, 1949 Color Brightens Ordinary Menus Corrot-Roisin-Nut Combination Hits High for Cookies Her* nt two brightly colored Ideas to brighten spring menus —cranbcny jelly to jewel your breakfast muffins; golden young etrrots to enrich your cookies, CranWrry Muffins (Makes 12 muffins! Two cups sifted all-purpose flour, 3 teaspoons baking povaler, Vi teaspoon salt, 2 tablespoons sugar, 1 egg, well beaten, I cup milk, 2 tablespoons melted butter, canned jellied cranberry sauce, cut In cubes. Combine dry ingredient.s. Combine liquid ingredients and add to dry ingredients as quickly as possible, mixing only enough to dampen flour. Fill muffin tins half full of batter. Add 1 or 2 cubes of cranberry sauce; then cover with more batter—enough to fill muffin tins 2 3 full. Bake 25 minutes in n moderately hot oven <400 degrees P.>. Carrot -Raisin-Nut Cookies (About 5 dt)2fn) One-haU cup shortening, 1 cup brown sugar. 2 epR.s, 13 cup milk. 1 cup ffrated raw carrot, 2 cups sifted all-purpose flour. 1 teaspoon baking powder. '•* teaspoon baking soda, '4 teaspoon salt. \'j ten- spoon cinnamon, *'j teaspoon nutmeg. 2 cups rolled oats, 1 cup raisins, 1 cup chopped imi.s, Cream shortening thoroughly With sugar. Add beaten eggs, milk and beat thoroughly. Mix in the CAT rots.. Mix and sift flour with the baking powder, soda, salt atid spices. Stir the railed oats, vaislus and nuts into the dry ingredients. Combine the dry mixture with creamed mixture and mix well, Drop by' teaspooiif uls onto greased baking sheet. Criss-cro.^s with floured fork. Bake about 15 minutes hi H moderate oven '350 • degrees, F.>. Cool before storing. Blueberry Crop Is Plentiful An Old-Fashioned Chicken Pie Gives Great Sunday Dish Old-fashioned chicken pic is a i-voiitU'r/it] Sunday main disli during summer. Served vrllh corn on cob, a (-rceii garden vegetable mid lot.s of Kt''s a family (east. Let's listen to Aim BiUchelcler's Vermont version of chicken pic, This is what she writes iti her mouth-watering new cookbook: "Don't put into your chicken pie AU fLs.sorttnenL of 'garden MSS.' Small potato halls and small on- Jons belong. But I've known people to put carrots, piii.^ilji.s and even turnip into their chicken pies. U's a crime." she writes. "Now fnr the ircipc. Have the larpe chicketi or fowl cut up Into KKFRIGERATOR CAKE—A grand way to open Ih* blueberry Summer Salads Are Washington Specials Fruit salads can often be the main dish for a hot tiny luncheon. From the state o f Washington tomeg this suggestion: Pear Capped Salad (Served 4) Four halves canned Barileit pears. 3 reci-skinned apples. 2 oranges. sectioned, 4 small bunches grapes. 7 cups cottage cheese, salad greens, lettuce, endive or watercress, lemon French dressing. Quarter, core and cut apples in Tfith orange or lemtm juice. Section oranges. Wash salad greens and arrange on pliites. Place a mound By (iaynoi >lud<lox i NKA Staff WriUr The season foj- those plump. Juicy I coliivaipd bliK'hprie.s Ls here — so' .splurge into th;it rich blue opportunity. Of course, blueborrie.s and cream tire n perfect (run for breakfast or des.sert. But there are other delightful \vuys <»f USLUR tlie bemt-s. KJupbi'iT.v Hffi igrralor Cake (.Makes 8 servings) „ One envelope unfavored gelatin. I 1-4 cups cold milk. 1-2 cup susar. 1-8 te;us|xxjii stilt. 2 e^RS. sepai-a'cd. 1 teaspoon sinted orange rind, 1 b:ix cultivated blueberrie.s. l cup heavy cream, whipped, 1 dozen lady fintjer.f. .'-i)lit or sponge cake slices. Soften st-hitm in cold milk. Place over hot water: add -sugar and .suit and .stir imli! dissolved. Beat egK yolks slightly. Pour small amount of hot mixture over egg yolks, ajul return to double boiler Cook over hot. not boiling water .until mix- In re coats the spoon. Remove from heat. Stir in orhngc rind, Wash the blue-berries and drain well; add to the mixture. Ch\J] until mixture is the consistency of unbeaten e%K white, Ben t e<> e wh i tes u nl il stiff am I fold pelatm mixture into et;g whites. Fold in whipped cream. LUie ces, leaving the skin on. Sprinkle of cottHge cheese iti the center of the snlad plate and top with canned Bartlett pcfir half, the rounded side u p. Arrange alternate apples slices and o tattle sect ions around the year. Garnish with small bunch grapes nuri serve with lemon French dressing. Any teen-agers .round your house? If so. you'll understand why Pear Collegiate is guaranteed to , "semV them. Rend Conner News Want Ads LET ME AT 'EM! Packed 8 lo 10 to.1 lie pound, they're all "Dinner- Quality" meat! Tender beef and juicy pork ! Buy them in the package marked SWIFT'S PUKMU1M 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 Smooffi&fasf CREAM can portions, as for a Jrkasse. Pal' It In enough cold water lo cover *'«!! and set It on tlie Move lo simmer. Add a little salt. Cook gently until the meat is tender enough, to /all (rom the IJOIIP.S. Remove the skin. Separate all the meat from the bones— and never. rinrr cut It up fine.. t*ave ft in pieces Just as it comes from the framework. "Cool the broth and extend it by adding chicken soup 'canned or extra) as needed for plenty of Sirai'y. Be sure to skim every speck of grease from the top of the cooled broth before goi'iK any further. Now cook .smooth a thickening roux of flour and butter. Reheat, the broth and when <t Is warm, add the thickening gradually and cautiously, stirring every minute IUK! .stopping the instant you tiling it's thick enough. If yon are a good measurer. 6 tablespoons flour to 1 qu»rt broth! is about right. f "Cook until the gravy Is about the consistency of very heavy cream. <H there's a single lump, .strain the gravy. One lump in R gravy Is like a mote in the eye.) "Season, circumspectly, with salt and pepper—nothing else. Taste lo .see that it has savor. Put the chicken portions back into the hot gravy and be sure to keep It hat. "Make a rich biscuit dough. Roll the dough out lightly into a sheet about one-half inch thick. Put the hot chicken and gravy Into a casserole, cover with the crust, fitting it carefully around the edges, and pricking or slitting the top. "Bake in an oven, at 450 de- Riees P. (hot) until crust Is brown and done, non't let the crust lean too heavily on the chic-ken part. i Some people set a cup in the cen- ter of lh< <U»h to bolster up the to six." crust, but I don't. Enough for four IXTRA REFINED...CAREY'S CARRIES THE FLAVOR loaf pan \vith waxed paper. Place .split lh(!y lingers around .sjr.le.v Put I 1-2 ihe mixture in the pan —cover I wi'h lady finders. Add the remain- j hiK mixture and cover (op v.Uh K*riy /infers. Chill in refrigerator 4 hours or longer. Umnold. Chilled Klui'hrrrirs With CusUrcl Saner One, cup milk. 1 P^S, '2 lablc- S]K)on.s 'it ran til A ted Mi«ar, 1-8 tca- s]X)on .salt, 1-2 teaspoon vnnillii, 3 drops almond extract. 1 lx>x cultivated bluetwrrie.s. " Scald milk over hoi water. Heat i sjg yolk* .slightly with Mifcar and .salt; add gradually to scalded milk, stirring constantly. Cook ahout 5 minuIrs. or until nmiure roaLs a .spoon. Remove from licat and while .stiH warm fold in beaten easi whites until cn.^nrd i.s .smooth. Flavor with vjuulla and almond cxuact aud chill. When ready fa .srivL 1 . pour over WHshud and childed blueberries. as only it Made FRESH DAILY in Swift's kitchens from Coast to Coast! 99*9* B .ANTON reamo 5% CRE «M M ARGAI! I N E A. S. BARB<RO CO. >s DAD l/MSBSST All Popular Brands CIGARETTES Carton Seven Up, Pepsi-Cola COCA-COLA Case Domino Pure Cane SUGAR Maxwell House COFFEE lb.bag 51 C Miracle Whip SALAD DRESSING Q uart GRAPE JUICE .. 19 PRUNE JUICE Q , 31 Ass I. Klavors JELLO 3 Plw . 22 All Hrands BABY FOOD 3 for 25 c American Brand SARDINES 2 V? fc cans fcv PET MILK 3 f( ,37 Hiiilor Man HOMINY i). 2 1 . j Can 10 COCOANUT 12 £ 15 FRUITCAKES 39 CHOC MINTS 39 Fresh Dressed HENS Lb. 57c I'atlons Homogani/ed or Pasturixed SWEET MILK Qt. 17c I'iitton's COTTAGK CHEESE ...., hB .20 f I'atton's WHieeiNG CREAM a., 29 American 2 Ib. B«x CHEESE 65c MEAL OF THE WEEK 1 tea»p. snk on' m^at »tic«*. Rub 1 rablesp. flour into on* »id«- Coofc onion ilowljr 5 min. in 2 tabiesp. shortening. Remo»* from h«»c; mic in bread cube-*, celery, remaining 1 rea3p. salt, few grains pepper and. milk- Put on unfloured lide of meat slices. Rotl up; secure with string. Brown in. remaining 3 tabieip, hot shortening. Drviin off fat- Add hot water. Cover tighily; cook very tlowly 1 hour. Remove meat; Veep hot, Srir in mi«ure of remnining 2 tablesp. flour and V* cup wntcr. Boil 1 m«n, S*rv« with mertt. Makes -1 «rving«- *Bcef iho»ilder, chuclc or round; rent cutlet or l^mb shonEder al*o can b* row Will Pet Milk Lean Pork Flour 121c 49c 55c California CARROTS bu. 9c Watermelons Ib. 3 ic Green Beans Ib. 7ic 54 Size Grapefruit 2 for 25c California Baking POTATOES Ib. 6c Tall Can Chum SALMON 39c Sliced Pineapple-No. 2 2 can 41 c American Beauty — 46 oz. TOMATO JUICE - - - 20c 16 oz. Bottle Heinz CATSUP ----- 25c 25 Lb. Pure Cream MEAL 1.15 Full Quart WESSON OIL - - - 59c

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