The Courier News from Blytheville, Arkansas on October 20, 1949 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, October 20, 1949
Page 14
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• PAGE FOURTEEN BLYTHEVILLK (ARK.) COURIER NEWS THURSDAY, OCTOBER 20, 194* Fruit Bins Full Of Fresh Apples Horn* From School Snacks and Lunches Need Harvest's Choice Fruit bliis In the markets arc heaped high with fragrant fresh applet at their biggest and reddest, »n appetizing reminder that National Apple Week is almost here (Oct. 29-Nov. 5). Thl« year's crop of apples Is the finest. In many » harvest moon and It's especially good news that apples are selling at the lowest prices since" pre-war days, so you'll want to .make generous use of thl» abundance of choke apples In •11 th« old favorite ways. Tuck in • .shiny-red Delicious apple to liven th« youngster's lunchhox and recipe: have a bowlful of these crisp, " ' sweet beauties ready for hmjc- from-school snacks. And don't forget the apple hour just before bedtime when the whole family, from toddler lo grandmother, can enjoy the spicy aroma and crackling bite of a juicy fresh apple. Remember that apples will keep at their fresh-picked peak of crlspncss and flavor if they're stored in the refrigerator until just before serving. Happily, the apple harvest and Halloween, with all Its apple-eating. »nd apple-run traditions arrive together, polish up glowing red Delicious apples and pile them In a basket to greet Trick or Treat Cillers, and have an extra supply on- hand to celebrate. Halloween with the ever-popular apple bobbing game. 'of course you'll want to feature apples' In your Halloween party fare. Fresh apple flavor is as delicious In cooked dishes as eaten out of hand and the versatile apple can play a variety of roles either as the principal ingredient or to garnish and highlight other foods. Sausage and apples co-star exceptionally well and helow is a recipe for a'sausage-cake-and-apple cassM-oie that's substantial and saucy enough for Halloween hl- Jihk!. Perfect for your party, too, because It can be prepared In nd- rance and will cook . unattended while TOH enjoy the Mn. Three-Decker Saimsc-Apple Casserole (Serves 6) I Delicious apples, pared, cored and thinly sliced • 1 eup toft bread crumbs *i eup milk 1 i-tt lb«. sausag* ment. K cup sugar . Mix bread crumbs and milk; add tausage meat and mix well. Shnpe Into 11 flat cakes and fry In hot •klllet until well-browned on both •Id*., pouring otf lit. Place a layer flf sausage rakes on bottom of'easterole; cover with apples and •prlnkle with sugar. Reneat layers Corn- and bake In moderate oven fflSOoT.) for 1 hour. Or, another Wy to enjoy the crisp '•'•weet flavor of the grand •pplM i» I" salad.. And here are directions for making a tangy, colorful Apple-Apricot Aspic to brighten the party menu. Apple-Apricot Aspic (Serve* 6) 1 cup diced, unreeled red Delicious apples 1-H cups apricot nectar 2 tbsps. granulated sugar « tsp. salt ' ^ Up. prepared horse-radish 1 tbsp plain gelatin i.i cup lemon" juice 1 cup finely^ shredded cabbage Heat apricot nectar with susnr •alt and horse-radish. Soften gela tin In lemon Juice, and dissolve Si hot nectar. Cool until slightly thick ened, fold In cabbage and apple turn into oiled ring mold and chill until firm, unmold on salai greens with mayonnaise. Simple Recipe Combines Two Fall Favorites Here's a new way to combine two favorite foods of fall—sweet potatoes and apples. The result Is a delicious supper casserole which Is especially good with roast pork or ham. Sweet potatoes and yams are usually cooked with the skins on and then peeled later. This makes It practical to cook them in advance and set aside to put together with the rest of the Ingredients later. And for easier dishwashing, cook, the potatoes and bake the casserole in porcelain enameled utensils. Use a porcelain enameled sauce pot or saucepan to cook the sweet potatoes tn balling salted water until just louder. Drain find cool, peel and combine according to the following Sweet Polalo and Apple Casserole 8 medium-sized sweet potatoes, cooked and peeled 2 tart apples, thinly sliced Vi cup water 1-3 cup brown sugar 3 tablespoons butter Slice cooked su - cet potatoes crosswise in \i inch circles. Cook sliced apples in water for 5 minutes. Drain reserving juice. Ciicase a porcelain enameled baking pirn thoroughly. Arrange In It alternate layers of the sweet potatoes and apples. Srinklc with brown sucar and add the reserved apple juice. Dot witli utler. Bake In 350o oven for 30 limites. Faneuil Hall In Boston was erccl- d with lottery money. Correct Cooking Solves Problem Of Food Wastes • Gone arc the days when 'wholesome food can be discarded Just because the family objects to left- O-CTS. The economy-minded homemaker must use every scrap of leftover food In her efforts to keep the food budget on an even keel. OI course, the objections to leftover food all loo often are well- founded, sometimes when food Is reheated it loses much of Its flavor and freshness and acquires * "leftover" appearance, hut, it needn'tl This "warmed over" taste is usually due to one of two reasons—the addition of too much v/ater or overcooking. Most leftover foods should ha heated only until they are hot- not actually cooked. The addition of a bit of liquid Is often necessary, but flooding this foods with w.ater only dilutes their flavor. An iclcnl <vay lo reneat sliced roast meat, cooked vegetables . and even rolls and cake Is to use a porcelain enameled double boiler. Little or no liquid is necessary because the food is placed In the upper part of tlie boiler and the heat Is transferred lo it by the boiling water In the lower part. The sanitary finish of porcelain cnamcledware Is hare and smooth". Tills means that II cannot nffcct the flavor of the fooc Black bear were once found In the areas of all M ilates of the ' Fresh Slock Guaranteed Best Prices Kirby Drug Stores NO EXTRA CHARGE! ning loans lo companies with more 30-year loans would About 10 per cent of the steel V/iite House Gets Bill '•or More Rural Phones than 2,500 rural subscribers. two and one-half per cent Interest. Preference would go to existing phoiib companies and cooperative groups. * The chinch bug probably Is the most destructive native insect of the WASHINGTON, Oct. 20. M'j— A to expand telephone service In rural areas was past the final Con- United States, according to the Encyclopedia Britnnnica. The Senate sent the measure to he White House after approving changes which represented a compromise with the House. The bill provides financing for lew and expanding phouc systems ilong the lines of the Rural Electrification Administration loans. The next time vegetables are left from dinner, reheat them the next day In a porcelain enameled double boiler. Add a bit of butter or a little IXTRA REFINED CAREY'S CARRIES THE FLAVOR crtam. Heat thoroughly and serve ALWAYS OP£N SfASOft FRESH EGGS SARDINES MEDIUM PULLETS Val-Vita Natural Apple Jelly Salad Dressing LIMIT 2 * WONDERFUL HOUR FOR RE*L SOUTHER* BISCUITS. Gold Medal "Kitchcn-lrslrti" En-. nched Flour (plain or sdf-riging) \vorkft a wild your favr.rile biscuit recipe. Th nn- . haL'a nrkalilc baking dcra . because Gold ^Medal's Qualities are uniformly superb . . . wil}i aery- tiling yftit bake. Mnkes dulti-iixia southern his cuits, fine textured cakes, tcudec flaky ivnstrica. a FINE COTTON BAG— NO PRINTING. Gold Medal , £ 25. 60 ami 100 Ib. wicks liavo no prinlinglon _ them — just a papec label which soaks olT rn 2 or 3 minutca. 5 V*LU»BtE SILVERWARE COUPON. Coupons Rood on stunning "Queen" Patlurn HJlvenvnro - in genuine Tiiilor Male by Oneida Community Silversmiths. .^ Bim CROCKER COOXING HELPS. New easy red ff pt.'s for flic best ami tbriflif.sL eatin' treats ever— ileveloixHl Ijy America's No. 1 food ejpert, Bctly Crocker. _ ...... | oeneral Mill* MONEY BACK GUARANTEE: General Milll guaranlees Gold Medal "Kr'fc/i«n-r»if«J" Enriched Flour lo give completely sa|itfaclory resulll or your mon«y bock. AH-H'THISIS WHAT I CALJ- REAL WFFEk * FLAVOR! FOR ITS RICH AND SATISFYING FLAVOR HUNT'S CATSUP 25<z White Sed, Light Meat Miracle Whip CHERRIES Green Beans Red Sour Pitted can La Roma Cut 2 r 25c Fresh Dressed FATFRYERS u 53 C Heil English Brand SLICED BACON Lb 49 Country Style, Fresh PORK SAUSAGE 3, £3 Highest Quality BOILED HAM -,,„. 83" Large Select FRESH OYSTERS ...... n. 78 C Fresh Large OCEAN SHRIWP u 79 Liberty Cash SrbceryV RECIPE OF THE WEEK Baked Custard Surprise •tabltipaanKnroa >/ 4 cup P«t MiEk 1 (ableipaoni «ugjf */ 4 «ip boUmg v.-ar«c ( (.»,>D Vnj boiling '/, cup ,:.-Cir Tucti on oven; jet at moderately slow (350° F.). Gccajt 4 custard cup* each holding V\ cup. Mix cocoa and 2 tablespoooi sugar. Siir in boiling water until smooth. Put equal portions in tottom of cusrarJ cupi. Let stand. Mix rest of ingredients; pour carefully over coco* mixture. Set eupi in pan holding *n inch of hoc water. BaV:« 35 min., or until knife injected near outer edge of cup comej out clean. Cool before turning out. Serve u-ith sauce in, bottom of cupj. Make; 4 servings- Vow JFiff Needs PET MILK 3 cans 35c Cocoa . . . can 23c Eggs ..... doz 69c All Good PEACHES No. 21 can 220 AMBOY MILK tall cans BUTTER 59* G/enwood Ib. ctn. Snow Ball CAULIFLOWER ea. 23c U. S. No. 1 Washed RED Michigan Bleached Fresh Crisp APPLES Ib. '? _ A tr* ^«^-AHI CELERY 2 POTATOES 10lb.bag37$ Fresh, Tangy CRANBERRIES Lb.23c

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