The Courier News from Blytheville, Arkansas on October 27, 1949 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, October 27, 1949
Page 13
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THURSDAY, OCTOBER 27, 1949 Kitchen Rushes Can Be Avoided Careful Planning Saves Money, Time, Cook's .Patience To save money, time and kitchen rush, get In the habit of planning your budget menus days In advance. Study market reports and the local supply of more abundant and seasonal foods.. Here are a few carefully planned budget meals to serve as guides: Luncheon: Egg salad sandwiches radishes and cucumber velLsli, milkshake, tea. ninner; Sauteed liver, new potatoes, cabbage wedges with cel- £fy seed, lettuce and tomato salad, ^^R'ead, butler or fortified margarine, apricot tapioca, coffee, milk. ; Luncheon: Creamed salmon on toast., mixed vegetables, chocolate pudding, tea, milk. ninner: chilled potato and leek soup, chef's salnd with llverwurst, bread, butter or fortified margarine, peach' whip, coffee, milk. •Luncheon: Cheese rarebit, mixed vegetables, graham crackers and Jelly, tea, milk. Dinner:, .cold sour grass soup, salmon'/salad, hot corn muffins, butter, or fortified margarine, blackberries and cream, coffee milk, Luncheon: GA'lIled Hvenvilrsfc slices, lima beans, radish roses fresh cherries, tea. milk. Dinner: Escalloped potatoes anc pork chops, applesauce, snap beans lettuce wedges with French dressing, bread, butter or fortified margarine, whipped fresh fruit gelatin coffee, milk. Luncheon: Clam chowder, salmon salad ' sandwiches, leftover . brownies, tea, milk. Dinner: Creamed tod fish on toast, new potatoes, snap beans, scalllons, bread, butter or fortified margarine, 1 blueberry pot pie, cof- fei. milk. Luncheon: Jelly omlct, mi~--~ vegetables, toast' and cheese, milkshake, tea. Dinner: Braised breast of lamb with brown gravy,. new potatoes parsley onions, radish and olive ^jowl, bread, butter or fortified ^Kiargarine, rhubarb and pineapple coup, coffee, milk. gl.YTHEVlLLE (ARK.) COURIER NEW* Printing Press Bought as Spelling Aid Turns Out Monthly Magazine Coffee Making Is Art Mastered by Very few Coffee making Is an art practice: by many and mastered by few, according to leading home economists Too lew people succeed in brewing full-bodied coffee simply beca'us they fail to clean their coffee mak ers thoroughly after each.use, It 1 pointed out. Because spotlessly clean coffei makers are the chief requisites o good coffee, many home economist, recommend using those which an made of porcelain,enamel. They sa; porcelain' enameled coffee maker have a non-porous finish which 1 exceptionally easy to keep clean Soap and water is suggested to: routine cleanings and coffee stain are said to'be removable by rub bing them with a damp cloth sprin kied 'with ordinary baking soda." Accurate measurements of coffe • ntl water are esually Important Suggested proportions are two leve measuring tablespoons of coffee if three-quarters of standard meas urlng clip of water. If this combma tlon results In a brew which Is I ft^t too strong, the amount of coffei fray be reduced. College Honors Penney FULTON, Mo.. Oct. 27. — . Penney, national chain store oper ator, yesterday received an honor »ry doctor of laws degree at Westminister College. Penney has beer on the campus as lecturer (or thl 1949 John Findley ^Green Founda tlon. ' " '•'•'' ••.'-••. • ^WEIGHT . , By Bert Goldfalh j NEA Staff Correspondent KALAMAZOO, Mich. _INEA>— When Printer Francis Edgecombe ave his young daughter,- Barbara, printing press and a box ol type few years ago, his only Idea •as that it. mihgt help her learn 0 spell. , • Instead, 'the press has turned Barbara, now 11, Into probably the youngest national magazine publisher in the country. The basement of the Edgecombe lome in Kalamazoo Is the editorial iffice and printing plant 01 her irafnchlld,, the "American children s Magazine," issued once a nonth. a nickel per copy. Publisher Barbara says her fivc- )y-seven, eight page magazine has 1 top circulation of 400 and a monthly income of as much as $25. She's also advertising salesman, circulation manager (nnd sometimes delivery boy), printer, press-nan, artist and proofreader. And janitor, too: Barbara has battle her father for more space the family workshop, and just the other day had to suspend publication while she helped unravel the turmoil caused v.-hen the family furnace was switched to gas. "H makes me furious," said Barbara. "I'll bet other notional magazines never have this 1 problem," Almost everything In, the magazine — recipes, poems, cartoons, stories and articles—is' turned out by Barbara.. Sometimes there's a venue from that source runs as much as 53 an issue, but the big Income comes from circulation. Labor costs are jusf written off "We don't count our hours," Barbara explained, ''because it's so HAIiU.UM KUGfCOMBE, PUBLISHKR: She's »JSO the janilor. stray contribution from one of the, neighborhood i children,- and Bar r ' bara Gallup, 14, has joined the staff as safety editor. Organizcd in January, Barbara Edgecombe started out with two other girls on her staff. After several Issues, chicken pox, homework and summer vacations took their loll. Barbara continued single- handed until the safety editor'sign- ed up. . - The blonde bobby-soxer is • an expert at the disappearing art of setting type by hand, but she keeps her deadlines pretty elastic; much fun.' Hot lisber off the press—which Pub- Barbara runs by hand—the magazine Is sent out. to renders In Knlamazoo, other nearby Michigan cities, and a dozen other stales. Western Sty/e Recipes Aiding Homehnakers To help hospitable cooks solve' (ire problem of ^1'at to feed the week-end gucsis, out comes ».h« Sunset Cook Cook. Just published In San Francisco, It contains 1252 recipes from western honiem»kert— and they know how to cookl Y : Choppen meal heads' the economy choices ofi meats right now so let's turn to the Sunset Cook Book- and "get some' ideis for the hungry, guests.;; -< ; • ...-,,. lianiburf er * la Brawn Derby •''•'• ; (Serves 61 Two; pounds ground' beef, salt licppcr and minced onion to taste', bacon, drippings or other fat, vi cup catsup, 2 table-spoons Worcestershire sauce, dash ot Tobascd sauce.,, : v ; : - . • • Season .b'e'ef.. with,.sal)/' pepper and^ : minced 'onion;' srispe 'Into patties,-fry. In bacon dripping's-until done .as desired. Remove panics to-.a; hot-platter; pour off'all but 3 'or: 4 tablespoons of-fat from the skillet:- Pour catsup -Into, skillet- add Worcestershire s»uce.' Tabasco saiice and salt and pepper to;laste; simmer ,for .a few minutes. Pour sauce over patties on platter. Baked potatoes, arc, delicious, with these hamburgers."; V PAGE THIRTEEN Swell Combination for Quick Tasty Lunch - AND HAMIUKGIKS ilere'n « quick he«rt> luncJi thai naked » swell conibiimlion nny •mie, anywhere. Hot, juicy ham- 9iirgcr«Rnd cool, refrenhmclVimRe- '-fiUSH are wonderful for lunch vhcther at school, •(. homo, or at •'our favorite lunch counter. Rcrvu Orango-CIUJSH loo. n» an in between refresher Orange CRUSH goes good with popcorn, peanuts, potato chips, or any stinck food. Always fl fflvorilfi with ihn teensUra, Orange- C HUSH hil.i tilt! flpcjl wlien tlie Saturtlny gang KMhcrH botbre tho g;mm or after. You'll find that Oranife-CRUSH is ulwnyn a welcome tr«»t—it* natural "fresh fruit" flavor enlivens your finoflt dinner or mewl casual rofrcshment injick. Look for the flavor-guarding "krinkly'* lirown Imlllu. Buy Ornnsc-CRUSH tlio economy way—by tile case. the ads have to be sold first. Re-'i Spicy Foods Add Flqvor and Variety To Tiresome Meals Here are three recipes too : good not to pass on, even though some of our readers nwy have them: Pickled Peaches (Makes 2 quarts) Two quarts medium sized peaches, 2 cups vinegar, 4 \'i cups sugar; 2 sticks cinnamon 12-inch), whole cloves. • Scald peaches and remove skins. Boil vinegar, sugar and stick cinnamon for 5 minutes. Insert 2 or 3 whole cloves In each peach. Drop peaches Into boiling syrup a few at a time and cook until peaches arc tender and slightly transparent looking. Pack peaches carefully in hot sterilized jars. Fill jars witli boiling syrup and seal. Pack stick cinnamon in each jar. Spier rlum Jam (Slakes 12 g^ounce classes) • Six pounds'plums, 9 cups sugar, 1-2 teaspoon cinnamon, 1-4 teaspoon cloves, 1-4 teaspoon allspice, .1-8 teaspoon ginger. 1-4 teaspoon dry mustard, 1-4 cup vinegar. Wash plums. Halve and pit: combine with remaining ingredients. Let stand 15 minutes. Turn into' large preserving kettle and -bring slowly to boil, stirring constantly. Boil until thick—about 45 minutes. Stir .frequently lo prevent burning. Pour Into, hot sterilized Jars or glasses and seal Immediately. - j Spiced Grape Jam ' (Makes about 12 e-ounce (tlasws) • Five 'and one-half cups prepared fruit, 1 cups sugar, 1 box powdered fruit pectin, 1-1 to 1 teaspoon each cinnamon, ginger and allspice (or | any other 'combination of spices). To prepare the "fruit: Slip skins from about 3 pounds fully ripe Concord or other loose-skinned grapes. Add 1 cup wnter to pulp; bring to a boil and sunmer, covered, 5 minutes. Sieve to remove seeds. Ciiop skins and add to pulp. Measure 5'i cups into' a very large saucepan. Add spices. - • To make the Jam: Measure sugar and set aside. Place saucepan -holding rfult over rilgh heat. Add powdered fruit' pectin and stir until mixture comes to a. hard rjoilj At once stir in sugar. Bring to a full rolling boil and boil hard I minute,stirring constantly. Remove from heat, skim, ladle quickly i Paraffin at once. - Educator, Former AEA President, Succumbs V, PHILADELPHIA, Oct. 21. (/Pj— Dr. Reuben T. Shaw, former president of the National Education Association, is ,dead at-65. He .died unexpectedly,.Tuesday In the .Board of Education Building where he hnd been' assigned temporarily as coordinator of science courses for the Philadelphia school wondrous flavor without waste when it's rose veal roll TO ROAST MAYROSE VTAL ROLL T 1 ^' 050 -^^ 11 °" R rBck:in an °l*n pan. (NO hR). Roast in a slow oven (325°). The fat covering melt. ana bastes the meat during cooking. TIME Thawed . Froz.a J ]o < pound. J hour. ' - « k<(u| . « lo 6 pound. Jli lo < houiB , ' t ,^ ,„ j ^ aujt 6 lo 8 pound. 4 lo 5 hour. S lo • haura If H roast meat thermometer is used, roast to an internal temperature of 190'F. Season the mijat after roasting. VEAL CROQUETTES IYllWs8ci.,o.n..| 2 cupi ground cooked Teal roll 1 !obl«, poon , [,„(,„ or maiaarln. P rallt 1 teaspoon tall 2 lable.poon. minced onlom Silled crack., cmmb. ' Ma T ro M Laid Make a whitcsauce of butter, flour and milk. Add Ihe x-eal, salt and onion. Cool. Shape into 8 croquettes. Roll in sifted cracker crumbs. Heat lard in a deep heavy pan. Fry croquettes in hot lard until well browned. Drain on soft' paper. Serve with hot spicy tests and other tart relish. • THESE LOW PRICES ARE IN EFFECT EVERY DAY AT MAYS FOR QUALITY & SAVINGS Whole or half, fresh pork HAMS----- Loin cut, select- . - . PORK (HOPS - - •ib49t Swiff's Select Pure, fresh CHUCK ROAST •-•- 49c - - ib 45c CAKE MIXES •--«ch 33c GROUND BEEF Pillsbury Ocean Spray, whole or strained, No. 300 tin* CRANBERRIES - 2 '«• 33c IGA ,.•'-..:' FIGBAR$-----ii J pkg27c 2 Mo.! tms 25c CRACKERS - - - iMox 25c Red, Sour Pined, IGA CHERRIES ---Mo. 2 *25c IGA Cream Sty! CORN- Sunshine Krispy MAYS Fresh STRING BEANS Large .Texsun , GAPEFRUIT Tea T,il>le POPCORN Golden R(in BANANAS Solid, Crisp Iceberg LETTUCE ... ..... ,;. Lb . 15 e ......... 3 For 25* 10 oz. can ( 2 Ihs 27 e Head 17 Large Size RINS027C Michigan I'ascal CELERY 2 „ 29' • Aunl Jemima PANCAKE FLOUR 20uz ir Maple rilcnd KARO SYRUP , KLb 20' I'osl's . • GRAPE NUTS 18 C COFFEE Sunny Morn 3 IBS 1 19 9 IGA SUPER MARKET 421 So. 21st, Highway 18 Blytheville

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