The Courier News from Blytheville, Arkansas on September 22, 1949 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, September 22, 1949
Page 15
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^THURSDAY. SEPTEMBER 22, Enamel Utensils Best for Pickling Food May Stand For Required Tim* Without Damage Pickles are > home-spun part of the American seme. Remember the spicy frulls and r«!i»hes that added flavor »nd variety to Grandmother's meals! Hours oJ work and painstaking care went liilo 'the making of those rows of gay pickles "in her Irult cellar. Although we don't go in for quantity home pickling these days, almost every homemaker likes to try her hand at putting up i f»i'orlte rehsh • or pickle. And enameled utensils are still considered the best choice for use In soaking or cooking g»ckling mixtures. ^In many types of pickling, the product is allowed to stand In a brine overnight or for a certain number of hours. Because enam- elfdware Is really shiny glRss fusef onto a steel base, the. [ood can stand for the required length o[ time without fear of damaging the enameled utensils or changing the flavor o' the [ood. Here Is a recipe tor easy-to-make Cucumber Slices that are wonderful to dress up plain, evervt'ny meals. Cucumber Slices 2 quarts impeded cucumber slices (slice medium cucumbers >.t Inch thic'-* 4 medium onions, peeled and sliced i 3 cup .salt 2 cups sugar 1 teaspoon whole cloves 1 teaspnon mustard seed 1 teaspoon horseradish 4 cups vinegar Arrange sliced cucumbers and onions In porcelain enameled kettle Sprinkle with salt. Let stand overnight. Next day, drain and wash off with cool water. Heat sugar, spices and vinegar in enameled saucepan. Bnil 5 minutes. Add the vegetables. Bring to boiling point and pack Immediately into hot sterile jars. Seal at once. Makes 4 pints. Fresh Oysters Call ^Attention to New Sauces and Stews Oyster« lire buck In season and that means steaming oyster itews, lots of oyster cocktails and fried oysten with Urtare sauce. •' : You can buy them live in the *ell. fresh shucked or frozen ihucked. There are also canned oysters. Today, with modern refrigeration, oysters can be shipped thousands of miles safely. , Oyster Stew 1 One pint oysters, 4 tablespoons butter. I quart milk. 114 teaspoons salt, '.'s teaspoon pepper, paprika. Melt butler, add drained oysters, and cook 3 minute* or until edges curl. Add milk, salt and pepper »nd bring almost to boiltnj? point. Serve at once. Garnish with paprika. Ojster CocKlall (Serrrn 6) Orm and one-half pints oysters, lettuce, cocktail »a«cs, lemon wedges. Drain and dry oysters. Allow six oysters for each serving and • arrange in lettuce cups on Individual Mind plates. In the center of each Ante place a small «r.»tilner of wcktatl sauce. Garnish with lemon Beep Fat Fried Oy.ilrn (Sf r?M (!) One quart select oysters, J eggs beaten, 2 tablespoons milk. 1 teaspoon salt, H teaspoon pepper, 1 cup bread crumbs, cracker crumbs or cornmeal. Drain oysters. Mix eggs, milk and Mssonmgs. Dip oysters in egg mixture and roll in crumbs. Fry in hot fat heated at 315 degrees P abo"t 2 minutes or until brown. Drain on absorbent paper, and serve immediately with slices of lemon or tartare sauce. Naval Officer Who Led Defense of Wake Island It Planning to Retire MEMPHIS. Sept. 22. (AP)-Capl, |*ii>jlcM Scott Cunningham, the >«ival officer who commanded Wake Island In its hopelew—but heroic- defense against japan In December 1941. is planning to retire. Cunningham, who won the Navy Crais for his role in the defense. said he will retire on or before next June 30 after 33 years' service. He has been commanding officer of the Naval Air Technical Training School near here since August, 1947. He said he plans to make his home here and probably will follow a bus- insss career after taking a course in business administration. Fruit Pie Uses Plentiful Pecans (ARK.) COURIER NEW! >. ^W»MT M!*:a~ri.^5j * . ^^•IB^^^^HB^^ C I FUTIT PIE DE LUXE—Make peach and pecan pie flutod with whipped ereun, now thai pecani are plentiful. Here's * fruit pie de luxe winch*. uses pecans, now so plentiful. , Peach Pecan Pie ' ' (5 to 6 servings) Crust: one cup sifted flour, 1-4 teaspoon baking powder, 1-2 teaspoon salt, 1-3 cup shortening, 2 to 3 tablespoons ice wqjer. Sift together I cup sifted flour, tlie baking powder and 1-2 teaspoon salt, cut In shortening with fork or pastry blender until it is the sac of peas. Add ice water a little at a time, mixing only enough to hold ingredients together. Place dough on lightly floured board and roll to about 1-8-inch thickness. Line a 9-inch heat-resistant glass pie plate. Filling: One cup sugar,. 3 tablespoons flour, 2 tablespoons cornstarch, 1-8 teaspoon salt, 1-2 cup cold water. 3 tablespoons orange. ... juice, 1 tablespoon butter or forti- wholegraln of reconsVituted cereal fied margarine, 1 tablespoon grated <hot or ready-to-cat) whole a-h»at orange rind, 1-4 -•• - • •" --.--. • - " "* c »"™i cans, 2 eiijjs sliced or cooked). Mix together sugar, 3 tablespoons Hour, coriutarch, 1-8 teaspoon salt, cold water, orange juice and butter or margarine; cook for about 15 minutes or until mixture is thick, stirring constantly. Remove from heat and stir in grated orange rind, pecans and sliced peaches. Pour filling into unbaked pastry shell. Bake in moderate oven 1375 degrees '.) for about 40 minutes or until done. Topping: One-half cup cream, whipped: Garnish with whipped cream lor serving. ^ Scholars Need Good Breakfast To Keep Energy "Good morning children," i s fine and dandy. But a good breakfast is vitally important, too. Youngsters should get from 13 to \, of their needed total daily calories and other nutrients from breakfast, if they don't, fatigue at school, irritablity and lack of attention may result. Follow, the basic breakfast pattern, recommended b y pediatricians and nutritionists: fruit wholegraln of reconstituted cereal .ablespoon grated | (hot or ready-to-cat), whole wheat :up chopped pe- : or enriched bread and butter, milk peaches (canned 7o be doubly suie, include eggs and other nroloms u'ho»* n—^ui~ A dog's sight Ls considerably weaker than man's, according to the Encyclopedia Brltannica. age and other proteins when possible Especially for teen-agers. They need more food than any othe'r group. Educators know that a good re- Port card at the end of the month often starts with a good breakfast at the beginning of each day So sticn to the rule—Ii3 to V, of the day's lood at breakfast. Here are two tested breakfast patterns for school children: Breakfast: (A good breakfast for children of early school age)— apple sauce, cornflakes, soft-cooked egg, whole wheat toast, milk "or cocoa (coffee for adults). Breakfast: (A good breakfast for teen-agers)—chilled mange juice 40fc bran (lakes with sliced ban- nana. scrambled eggs, btitered toast, marmalade, milk icoffee for adults). DID YOU KNOW? CONTROLLED BLEACHING can waste half the lift" of shirts, tcrwels. other whites and color-fasts. n QjnONS AND LINENS w keep a- family going cost an average ot •ISO 3. year—over 10O items!* You save . money by making them last longer! ^X^-^T ^'Ss^~f'7\~'^} ' —~^-?/~^ '" ^C^tf "WHITEN and brighten the ger-tle -way with ^- Co^'t-giled-Agtjon Purex, made ~by the e-xchisive Intrafil Ht>cess(g).Used« directed, it lets thirds last ind Iast._ a, : ri on u S Dept. Ljlwr Survry PUREX E ^>^=u: t .F:-AC- C s 3lE A GENTtETO UNENS GENTLE to BUDGETS Army Surplus HE SELL IN JOB LOTS • MadrtMeti • c«t» • Comfort* . BI«nl«U We Buy Good Used Ck>thln t ANDERSON SHOE SHOP & CLOTHING STORE IIS K. M,!n ^WITF* "TL -. ^ '• *» o* - Faces of Leftovers Lifted by Gelatine; All Flavor Retaine Qive leftovers, whether meat, vegetables or fruil, ii new sct-ii|> lor thtir scc'ond ai!i)earanue at table. Mulded AUcarnnl and Ha m (6 srrvinsM Oim envelupc unflnvarcd selatine 1-2 cup cold water, 3-4 cii|) hot iva- tcr, 1-2 cup grated American 1 lable.spoon lemon Juice, 1 teaspoon salt, 2 tensjjooiis Bi'Htftl onion, 2 lablaipooiLs chopped parsley. 1-2 cup finely diced celery, 1 cup finely diced cooked leftover ham or chicken. 1 cnp cooked broken macaroni, 1-2 cup mayonnaise or salad dressing." Soften gelatine in cold water. Add liol water; sUr until gelatine is dissolved. Add grated cheese; stir until softened. Stir in lemon juice, salt and grated ot)Lon. Chil! unlii mixture U the consistency of un- Ijeaten egg whites. Stir u\ oar.slev, celery, h<un, niacai'ojii and njavon- naisc. Turn Into large or individual molds and chill until firm. To serve, unmold and garnish wuh sulad greens and olives. ' Miildrd VetflaM,. S^lad (6 servings! OUR envelope unflavored gelatine, 1-2 cup cold water, 1-2 cup hot water, 1-2 teaspoon salt, 1 lable-spoon su?ar. 1-4 cnp mild vinegar, \ tablespoon lemon juice,, 1 table.sjxxui minced onion, 1 1-2 cups diced PAGE THIRTEEN August Forest Fires Held to Low Figure UTTLK ROCK. Srpl, 22. in; — Arkansas liad only 4S f c)1( . st rj,. rs whtoli burnfd a total of 2H acres In August, State Forester Fred Lang said today. He said Hie elsbt month total of 49,1118 acres burned In 2,450 fire.s "one of (lie records Die .state has had lor inn.iy years." The forester nllriliiitrd the light loss to "ail abnnr'nncc of weil- cllslrlbiited rain." hut said a fall drouth could create a dangerous situation, since Hie rain *lso produced a great quantity of inflnrri- niable undergrowth. Gilbert and Sulliv»n provided the lunc Jor the song "Hall H«J1 th« pane's All Here." 1 RENT A CAR Drlre An/when if on Pteaw Simpson Oil Co. Phone 937 ILLINOIS COWHAND-To tht gmw,,. upl ln Barrlngttm. Ill H was s costume parade, but lo Mike Mervis and his ponies, ft wa, wUh hi s» n T*- Cowliand Mikf '""'e>'» th« Illinois prairie with hu bmm a ,,d ponies. Crcenie and Ellen. «fter winninf . prize in the costume show cooked vegetables. Soften gelatine in cold water. Aiid hot water, salt and sugar and stir unlil dissolved. Stir in vlncgnr and lemon Juice. Chill until mixture LS consistency of unbeaten egg \vhite.s. Stir in the onion and nilxcrt vegetables. Turn Into large or individual molds and chill until firm. Uiminld and serve on salad greens with DANCE Friday Night, Sept. 23 Music by TED FISHER and His Orchestra at the TWIN GABLES CLUB 90S No. 6th St. For Reservations Phone 3984 WITH THESE PLENTY OF FREE PARKING- CONVENIENT SHOPPING AT BLYTHEVILLE'S LARGEST SUPER MARKET Pet Milk Ta 11 Cans 3 for 35tf Case of 48 cans - - s 45 Fresh, Pure Pork Pure fresh GROUND BEEF SAUSAGE - - - - M5c • ib 4Sc • 'b 59c SMOKED JOWLS - * 26c Fresh Dressed FRYERS Quality Bacon Allsweer OLEOMARGARINE- 29c Wilson's Certified COLORED 01 fO - • ib 49c ————^—^^ DUZ _ MAYS I.G.A. oft MATCHES 39 6 Boxes for PORK 6, 10 IGA — Con ALBERT Smoking Tobacco 10 Oxydol or Super Suds Iar 9 e 25' 9 IGA SUPER MARKET 421 So. 1st., Highway 18 Blytheville Blytheville, Ark.

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