The Courier News from Blytheville, Arkansas on November 4, 1937 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

Blytheville, Arkansas
Issue Date:
Thursday, November 4, 1937
Page 9
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THURSDAY, NOVEMBER 4, 1037 , (ARK.)' COURIER NEWS PAGE NINE Cornucopias FiJkd Will) Pumpkin I'll i IT Is Timely Autumn Dessert Sponge cake cornucopias, tilled with a Huffy murslnmllow mixture, are u novel, ilellclniis fall dessert. Crisp autumn days usher In new :nd intriguing dishes, and appc- ites lose their summer indifference ind take a new lease on life We lave found, too, that (he home- linker becomes more adventurous and likes to tiy neiv recipes. So vith these thoughts in mind It eemed an appropriate lime to in- i-oduce our latest dessert discovery E0F GIVEN BY PPEBT Salad Offered As Dessert or Meat Ac companirneiU nv nr.rrv CROCKER Once upon n time at the begln- miHf or our century, salads tt - m looked upon by sturdy vital Americans as frivolous non-essentials- all right for women's parties'—bul hardly the stuff from which n roa honesUo-goodnes.", menl is. mnde They regarded them as just another elTemlnato European' notio creeping into our American customs. But today a salad is accepted as just as legitimate a part or Ihe dinner as the meat and vegetables We've learned that.these refreshing crisp bits of green stuff or fruit have an honorable place in our meals. They supply the one or more uncooked vegetables we should include each day In a well balanced diet. And often (hey take care of the one or two servings of fruit also stipulated in these requirements Iu Europe, however, the salad is served by itself as a separate course immediately following the meat course. But here in America we're likely to find it, taking its place— with the greatest of ease—in just about any part of the meal. We encounter a salad served as a sort of appetizer to Introduce the meal. Or it mav accompany the meat, i Or follow the meat course in solitary state after the European manner. And again we may even be served a salad dessert. However, there is one important point to remember. The, same salad cannot be served one day as an «ppefizer— the next as a meat accompaniment—and on another occasion as a dessert. Vie must choose our salads as carefully as we choose our shoe? and hats and gloves for the costume we are wearing or the occasion for which we are dress- in?. We don't wear gold slippers with sports dresses—and we'd never think of wearing a housedress or kimono to 'church on Sunday. So let's just see how we'd classify our .salads.and the dressings to «o with them. .-.-Salads as Appetieers are a wonderful thought for the woman who must be cook, waitress and hostess when she entertains. But such Kitf.ds must be dainty refreshing .Jlttle appetite teasers, — gay In color and inviting in appearance and fiavor. Tiny tomatoes filled with a -spoonful of seafood salad (crah- meat, shrimp or lobster) are offered as appe'tizers sometimes. And i here are two typical first, course salads, CaJnvo Salad: place thin slices of calavo between sections of grapefruit and orange, on a crisp lettuce leaf. Drench with n sweet French Dressing. Artichoke Salad: Cut l cupful of canned artichoke hearts "into Tar inland, are not certain of voiir ™'" "T il"" . OI;u '"' e| ? B »'"«'»• Pieces (each heart will make two fish dealer's icf i4ation or i 1 e , M M , d s "' dr - v . <"S reQ »^ and or three nieces). Add l cup of diced (does not carry mSr«.uick t™£ {21,± nf ",f ""^ ^ F celery. Marinate in Lorenzo dress- i m r nn ,i c 11,,.;, ,>.„ «.i, L „„„„ , J 'nulesixxmfuls on a greased cookie sheet. Bake in a moderate oven '350 degrees P.) for 12 minutes. Remove from oven and roll In- —Pumpkin Fluff a la Cornucopia —a timely newcomer which has 11 the ol 1 time pumpkin flavor we Americans enjoy combined with he fluffy texture, creamy consis- ency, and "personality" "of rresh larshmallows. This dessert. Incidentally, goes o the table looking as pretty as picture with its garnish of crys- alllzed fruits on miniature doil- cs. And speaking of dishes looking __ s High In Proteins; Substitute for More Expensive Meats CY MUS. G'AYNOH MADDOX N'EA Service Staff Writer Fisli is high in protein and lakes a first class substitute Sor inch more cpxcnslvc meat. If yon ve far from the sea, then let the send its protein and iodine •easures to your kitchen in cans. Nationally known canners of sh are just as careful of their rorluct as you arc of your fnm- y's health. So, if any old-fash- oned superstUlon about canned fish being dangerous lingers in your mint!, dismiss it. If you live far inland, are not certain of your ' ns pretty as pictures, don't you think that every dish—entree or dessert — should look artistic as well as taste delicious, for in tills way you can elevate "three squares a day" into little ceremonies, lather tdnn let them become monotonous "musts"? First, let's start making our Pumpkin Finn" nnd place it in the refrigerator to chill, then we can proceed with our cornucopias. Pumpkin Fluff (Serves 8) 2 pack-cues (>i Ib.) marshmallows 2 tablespoons milk 2-3 cup cooked pumpkin 1-2 teaspoon cinnamon 1-4 teaspoon ginger 1 teaspoon lemon juice 1 cup. whipping cream (whipped) Place marshmallows and milk in saucepan. Heat over low flame, folding over and over until marsli- uiRllows are about half melted. Remove from flame and continue folding until the marshmallows have formed a smooth, fluffy mixture. Cool, then Mend in pumpkin to which spices and lemon juice have been added, and fold in whipped crenm. Chill for about 2 hours, then fill cornucopias. Cornucopias 1-2 cup sugar 2 eggs (separated) .1 1-2 tablespoons cold water • 1-2 teaspoon lemon extract 2 tablespoons cornslarch 1-2 cup flour J-J teaspoon baking powder 1-8 teaspoon salt Sift sugar three times and measure. Beat egg whites until stiff, but not dry; then fold In 1-4 cup sugar gradually. Beat yolks together with cold water nnd flavoring extract until thick and lemon colored. Fold in remaining I-t cup sugar and lightly told yolk mix- lure into the beaten sgg whiles. Mix and slfl dry Ingredients and dress- I en foods, thei . . ... _ your safest way to economy r- of well sea- through crab salmon and tuna i. run nf*"'- 1 Dre ^ ln e\- Serve inj One-half cup of crab, salmon or a cup of crisp curled lettuce nnd tuna fish furnishes about the sarip i sprinkle finely minced green pep^ amount of protein as one fourth I **UT n 1C f { ? P f ° r a 8 arnish - P°«'«l' of cross rib or beef. How- i _S.->i a _rts_ihat Accompany (he Din- ever, fish is leaner than meat. i Due to the fat In the beef (he calorics furnished by It are about one hundred more than the fish. mission Is to furnish that crispness needed with any meat, A green tossed salad such .is lettuce and celery and green peppers or cucumbers Is always good with a tart. French dressing. Or some of the -molded aspics go deliciously with meat — and of course, cranberry gelatin salads have their place with turkey and other fowl in mid-winter. A refreshing orange and grapefruit salad with French dressing adds a freshing touch to the meat course too. Salads by Themselves that Pollow the Meat Course follow the same principles as the dinner accompanying salads. They arc crisp and refreshing and a bit sharp _ never sweet. But with them some sort o/S' bread accompaniment Js usually served such as crisp . nM ' are easily made -up by adding .. little more butter or sugar to some dish. All these fish mentioned make delicious salads combined with celery and mayonnaise. Salmon or tuna may be used for loaf, croquettes, souffle or ii scalloped dish or timbales. Crab makes a delicious appetizer with the addition moe ootpckand coneswiU, Pumpkin Fluff. Top with u cantiied chevy and arrange on plate or tray. Garnish with crystallized tnlit "nosegays" together witli a piece of fvcsh marshmallow. Peel, sirred, six raw IieHs, nrtci ; lo saucepan with one-half cup I toiling water, one lablcspoon • butler and vinegar, one teaspoon j salt, pepper; cover, cook over high ! gas flame until steam appears: j reduce (lame to simmering; cook of some cocktoil sauce, and of i nine minutes longer, course, can be used scalloped. I • plain or nil gralin. Tuna Fish Timbatcs (4 to 6 servings! One cup r.ot milk. I tablespoon butter, 1-4 cup bread crumbs. 1-4 teaspoon paprika. 1-2 teaspoon = rSeeTwafcrfor £S *£™ ^' ' ^' 2 ^ «™ Keep your powder dry! Cook vegetables in less water and once boiling begins, turn the flame lower. Much less steam will pass into Hie kitchen atmosphere to moisten your face when cooking. ticking Methods N o w Make Delicious Meat Available Year Round 111' AIAKIK (JII-TOKH Prcsh, pure pork sansajje Is n truly American contribution to the Bond things of our family ulile.. Of course, they tell u s that evi>n us far buck us tvusnr's lime "sausage" wns known as a food, but thiil was a'different variety entirely. The sausage that we know and delight to eal has Its origin In the country kik'hen where jjrundinolher chopped, ground and seasoned the freshly butchered pork meal while grand father prepared the hams for smoking, and the side meat for •raiting. After (he meat was chopped and seasoned It WHS usually shaped Into cakes, filed to partially Mok the meat and Ihen packet!' In toll slave Jnrs. Over (he meat was : x>ured Die melted sausage fat and arc! lo entirely cover tho sausage, and a plate was weighted down over the (op of all. Many is tile time I've watched my grandmother dig some of the neat little brown cakes out of the nrd, fry them and serve lor breakfast. That was country sausage— and how we did love It'. Unfortunately that sausage could only lie had for the few months directly following the winter butchering season \for there was no •efrigeration except a cool cellar o use for keeping the meal. And iimlii — unfortunately the sausage vasn't always the same. Seasonings differed, the choice of t meat was united to just wlml was available. Today you can go Into any reliable market and get deliriously fresh lork sausage, at any season of the •car; mode by formulas so standardized that every pound from one nanufacliirer In just like every other pound, and made under the trictcst government inspection Yon nay specify whether you prefer it vith or without sage, yon miiy hoosc it In links. In skinless pat- ies, or in bulk -A-liich can be made ntfi hand made sausage cakes, "ackers-keep their formulas-a-deep ecret—and for good reason. When •on buy a pound of a certain brand you want to know that it has Just he flavor you like best. Buy it by orand and you may rest assured hnt you'll have exactly what you vant. Add,fresh pork sausage to your list of meals for any meal In the day. It's delicious for breakfast, but It even Is more delicious as n supper meat. We especially recommend it with Ii-eiich Toast Sandwiches just another modern version of an old country favorite. Grandmother called her's "Fried Bread" and served It with thick, homemade nn- ple butter and sausages. We call ours French Toast ancl serve It with mi apricot-pineapple Jam which you may call "p!r.Q-cot" ir you like. This Is n. combination to make everyone's mouth water and everyone's eyes sparkle. Broiler! Pork Sausages Use a pound of sausage for 6 people. Prick each sausage with fork. Place links on Broiler rack and set 4 inches from a moderately high fiame. Brol! 10 to 12 minutes, turning once to brown evenly ff a broiler Is not available, place sausages in a cold frying pun ami cook slowly for 15 minutes, poiirlit" off the fat as It accumulates. French Toasl Sandwiches C thick slices of day-old bread 2 eggs . I 1-2 cups diluted evaporated milk 1-4 teaspoon sail Butler Cut the bread in half-inch slices. Remove crusts and cut slices in half corner-wise, Beat eggs slightly.' add milk and salt. Dip bread iii' liquid, drain slighlly and pan fry ( slowly, unlil crisp and brown iii butter or deep fat fry. Put Uvo slices together with a Ihick spread of pineapple and apricot jam (son Bulierscotch Piuldi stei; In si I'llxy Itorj Take On Extra Importance With Meal Prices Sky High m JMS. OAYNOH . M:.\ Service Staff rrr «uls linvc uradimtcd from holl- la.v Boodles Into all yeru- sources 01 jilcnsure and protein. Right now, with meat sky high, they ake on extra domestic Imporlai-ce because they can' matcilnllv help o top the family protein' needs vll ihi the average food allowance, Nuts arc il highly concentrated oviii of protein nnd should not M oaten in too large amounts They may be substituted for cither meat or fish, but should lover be used In place of eggs or ullk. Nuts are usimlly low In uhicrnl sails and vitamins, and licrcfore arc more valuable when eivccl with Initts und vegetables. How Ahout I'runul ISutlcr? Hcniember tlic old school '11111011- con favorite—peanut bulter? Well, today it is even more Important' tor It can take (he place of expensive meat. Pranuls cai , nlso uc pulvcrlitcd and mixed with cream cheese and a little minced parsley for nil all-round valuable luncheon spread. Rolled in| o bulls and Kervert with green salad, this combination Is of yrcal food value. Besides the low-cost peanut, walnuts, almonds and pctans arc the most commonly grown nuts In the United States. Scan your favorite cook hook 'for recipes using nuts and thereby cut down your protein costs nnd at the same time recipe) or other favorite tort lam Keep warm. Pine-Cot jam I cup apricot pulp 1 cup canned crushed pineapple 3-1 to 1 cup sugar Cook dried apricots in wntcr to cover until very soft and press through a coarse sieve. Measure 1 cup. Add the pineapple n m i sugar and cook gently, stirring frequently until thick. For a sweeter spread use a full cup of sugar. i«ld variety nnd flavor family menus. Accordlnn lo Sheila Htbbeii whose National Cookbook, though not new. still remains one ot Hie best of our kitchen Americana Cicoroia understands what lo do with pccnus. Georgia Nut Jircuil (1 liirge loaf) 'I'wo cups finely chopped peon meats, l cup sugar, 1 cup milk I teaspoon .sail, a 2-3 cups Hour, 1 egg. 2 teaspoons bnktnu powder. Mix together the flour, siiimr, salt ami milk. Add unbeaten baking powder and pecans scl In warm place to rise for 20 minutes. Grease n lour pan, then pour In the bread butler. Bake In moderately hot oven (318 degree!) F) for 1 hour. Do not slieo miUl cold Desserts can carry the protein of Ihe meal, or at least r.ugmenl (he smaller amount of meal scrv- I'd for the main 1 course. I'lniifuUon fuihllng (0 to 8 scrvltifsl One and one-half cups pantry Hour, 3 teaspoons ttirrate haklny powder, 2-a cup siignr, 1-4 lea- spoon encli cloves, cltiiinmon and allspice. 1-3 cup orange Jiilci. 1 , 1-4 cup melled butter. 1 egg, 1-2 cup warm mushed sweet potato, l-:i cup seeded- ralsjns, 1-3 euu jihgV- ped pecans,, l 1-2 ounces uimveet- L'licd chocolale, grated, (not melt- Sift together dry Ingredients; mix together orange Juice, melted 'jutter and well ben ten CBK; add to dry Ingredients; mis well. Add sweet potato and mix thoroughly; add raisins and nuts; fold In grated chocolate last. Put tnio inrgo, well greased mould nnd steam two and one-half hours. Servo warm wllh thin crenm slightly sweetened and flavored with nutmeg. I'c.iuiil Huller.icotc). (4 to C serving!)) One package butterscotch arrowroot pudrtlnx y. CU1 , S ,„!](. 3 tablespoon* chopped soiled peanuts. Mix butterscotch , pudding milk. Bring (o boll. stlrrhiB .slnnlly. nemove from fire; chopped peanuts. Pour Into nnd con- add mold . .„„„, or sherbet glasses and chili, serve ptaln or wlt'h sweetened whipped cream. Tills Is a plea tor new pans no cook nnd take In. Wnrped pans make wobbly cnkes, nnd waste heat in lop stove cooking. THOSE GREAT BIG TENDER cream dressings. This form of I""""' salad Is welcomed bv those who T , , , t -" ccsc 'i 3 "™ don't care for hearty dessert! it 2?° t( ? b!c - s '' 00 " s bllltCT ' 3 tablc may be a variety of fniits with ^" s "° 1 "'' 2 , C ' 1I)S lmll: ' 2 - 3 cl 'P whipped cream mayonnaise dress- f ated checsc ' ' lra£ " oon sail ' '- 2 ing or cooked dressing or a gelatin | lcas P° on nmslard. 1-2 teaspoon ring mold—and may be served with j M"I v cheese and crackers or as any other dessert. Cheese or mils are often combined with Ihe fruit in this | type of salad. ! j ,, J "?," "T, »r? 1Wen<t d m . l!k Bn(l s(ir lltU " thlck - add snnln 8s and cheese. Dlllch Salmon H to 8 servings) Two and one-half tablespoons fat. 4 cups chopped cab- Oven-baked foods containing j . _.. r _ ....„,_ „„ moisture should be covered to pro- ^gc, 1-4 cup boiling walcr, 1 tea- tect other foods such as meats and j s l'oon salt. 1-4 teaspoon pepper, puddings susceptible to steam. !' can medium red salmon. Heat bacon fat in a frying pan, Beans baked for eight to nine atid chopped cabbage and" cook five minutes, water and i, , . -••"*. ...i, iiiniu^i_&, UQQ water silo sea- hours at a temperature of 275-j sonlngs, cwlc fifteen ml u,t s sip 250 degrees in a modern range areiaralc salmon into (lakes nnA »L tender, mealy and digestible, [to cabbage. Heat and add "QUAKER OATS i is a Great 1 Breakfast," DICK M J^ RRILL ' Trans-Atlantic Ocean Flyer, who fiotJt tf,e All-Time Rtcord for two taccestfiil Atlantic Roand-Tript! • You can't beat a Qr.akcr Oats breakfast for that warm, friendly lift on a cold.chccr- less morning .. It's rich ia food-energy, rich in fiavor, and costs only 14 cent pec portion . , Besides, Quaker Oats is abundant in Nature 3 Vitamin B_thc precious Vitamin that doctors say you should have dady to combat nervousness and noorap- petitcl Give youngsters this Breakfast of Great Americans. Rich in food energy. Rich in flavor! The oneand only Quaker Oatsl Dales Help Solve Problem Ql 1 Aj' l()| , Seliool Appelile how ,,f ,,|! Thuf* 1 b) , „„, hoim> |« il o dnlo VOur wic set, us they come if,'"' l '?" l ' y w '"' 1 " >™<>m llto. Plump, Juicy dulcs wall uss »r milk run! , m "A" on im's report curd, TIio host now are iwlem teed lik,, nilllil Sliced onus In a sand- or wlioli', pitted ones from tliu nnckiiKc," dates Soot\ for toll)) ,i,,d u no,i to Another luvorilp wltli yontiK- -lllwy llko diili's limy like candy—Is dnte-poamit r cookies. Ensy to.make and (<) kc«|), they're welcome vls- lo llio rookie Jar •-•••--• • (hem "go with the wind," J>.ilc arid I'eanul Butter Cookies 1-2 cup nciinul butter 1-2 plus, pasteurized dates -' sliced ';••• 3-< ciij) powdered sugar •'• 2 cut; whites, unbeaten ' r Plnco nil iiemeiis In a I"R liowl nn-j stir until I bey orn well blended. Drop mtxlurc Ijy brisket, is liui)ip:j, c carrots, 'i Jus; sheet or Inverted dripping paji; Unto In u imxleriiti! oven C150 de- Ki-ces pj for IS minutes. Mate ID cookies. Sweeten it with Domino pare cane clean-full weight Refined in U.S.A. They're sweet as the earliest baby peas, but bigger than any baby peas you ever saw. They're a surprise discovery among peas—a special secret breed (Minnesota Valley Breed S537) with a gorgeous fiavor, They taste as if they'd just been popped out of their pods because they're packed morning-fresh—actually less than three hours from vine to can. Don't miss this treat. — at these grocers — I. M.BENTLEY C. A. HOVEY C. L. NABORS LUTES GRO. & MKT. McMULLlNS CASH GRO. c oe ,„• uioiifili usually ihn't .stay very loi«r, 'l'i.v this rookie nvlpe itiid wnlch GROCERY & MARKET "Where Everybody Trades" 1M K. Main St. Phono 161 SUGAR 10 Llis. 55° CORN FLAKES 2 8-Oz. Pnckngcs 15' MILK « Tall (| Sntfiil 23 l New '1'onui'Ssce Gallon 65 MEAL Fresh Creiim 21 Lbs. 37 l MACARONI or l''or 10 COFFEE LARGEST COWER MILL IN TOWN SKK IT ftltOUNl) 2 Ibs, Pure Coffee.... 25s 20 C & 25 C PURE PEABERRY COFFEE $1 4 Pound Ducket . Q"JC K) Pound «M Ducket'.. .8D Money-Back Guarantee WHITE &SCUIT 24 Ibs. 95c bbl. $7.25 COOK EASY 24 Ibs. 85c bbl. $6.25 RAMBLER, 24 Lbs. 75c ...... Bb!. $5.70 PATE HUT B»EAB c 15 PRUNES Crop 25 Lb. Box I'tii'c Vegetable 8 Lbs. LETTUCE Iceberg Firm Heads Market Specials Hind on 35c; n-tc Rintlless, )l>. «| BS Boiling Meat, ib, . . . 15e Bologna Sausage, !k , . . I5c Pure firoynd Beef, Ib. . , 15c Pure Pork Sausage, ib. , . 22c 3 Delivery Trucks on Saturday

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