The Courier News from Blytheville, Arkansas on November 3, 1949 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, November 3, 1949
Page 15
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PAGE FIFTEEN BLYTHEVILLE (ARK.) COURIER NEWS Spicy Sausage A Winter Food Link or Bulk Brands Offer Combinations Good for Any Meal Sausage—link or italic—is a conventional choice for snappy day meals. It's easy to prepare, and Its spicy rich flavor has a winning way by appealing to keener fall appetites. Serve It for breakfast some days, lunch or dinner on other days, suggests Reba Staggs, home economist. In the morning hours the aroma of cooking sausage links brings » menu with Drench toast, maple syrup and hot baked apples. For other meals in the day, form ^frulk sausage Into patties. Brown JPlhem slightly to bring out their ' "hearty response to • breakfast They're especially pleasing In a flavor, then arrange the patties over creamed noodles or scalloped coni apples, ujtatoes or onions and bake In a moderate oven 1350 degrees *"•> for about 45 minutes or until sausage Is done, and vegetables are tender. Sausage pic in deep dish form is another main dish designed to please every member of the family Brown bulk sausage patties, make » smooth crea nigravy with the drippings and add vegetables such as potatoes, carrots and peas to the gravy. Arrange the browned patties In the casserole, cover with the vegetable gavy and bake in a mod- eate oven (350 degrees F.I for 30 minutes. Increasf oven temperature to 400 degrees r.. cover with biscuit dough and bake 12 to IS minutes or until lightly browned and cooked through. Digging up Prisoners Art of Detectives CHICAGO— (IPi— Detective work like mining, requires a bit of riig- g'ng. Take the case of the shadow) figure reported In Fred Banasch's drug store on a dark fall night Police searched the building and found nobody. Then Officers Arthur Sweeney and Stephen Palmer Klook ft look at the coal bin. Thc> Kaw » shoe, began to dig and soor hud uncovered one prowler. Winter Pears Fit the Season And Lunch Box Those russet pears with tapering neck (Base) are plentiful now. And another "winter" pear, the Anjou, will be plentiful very soon. A& is, of course, they are wonderful. Ide»l too for the lunch box and for *ftcr school eating. But don't overlook baked pears, Chilled. tor breakfast or dessert, or heated in the oven or broiled to go with meat, they are an economical health treat. Hiked Pears 'Allow 1 large half or 2 small halves per serving.) Three large or 6 small Hose or Anjou pears, Juice of ',; .lemon water, sugar. Cut the pears in halves, removing the cores. In a baking dish place THURSDAY, NOVEMBER 3, 1949 the lemon juice »nd enough w«t«r lo cover the bottom of the dish. Place the pear halves cut side down In the dish and bake covered at 375 degrees F. for 20 to 25 minutes depending on the ripeness of the fruit. At the end of the baking time remove the cover, turn the pears and sprinkle e»ch half with from 1 to 2 teaspoons of sugar. Return to the oven to glaze and com- pMe baking. Serve hoi or chilled, depending on • their use. Winter pears and filbert nuts, also on the November list of plentiful foods,, combine Into « wonder- -'nl dessert. For a special .party. It provides an extra touch everyone will praise. Pear Filbert Torte .(Serves «) ' One egg, \ cup siiRnf, i tablespoons flour, 1 teaspoon baking powder, ',', teaspoon salt, 2 large ripe Bosc or Anjou pears, ',4 cup chrpprd filberts, 1 teaspoon vanilla. . . Bent'egg and sugar logether until very light. Mtx flour, baking powder, salt and stir into the egg- Big Eating Month Finds Plentifuls Crowding Market November Is to be » "big eating" month, not only because of Thanksgiving, but also beciuse the Department of Agriculture list of foods to lie ni plentiful supply Includes eggs, turkeys, pork'products, cook- log fats, cauliflower and fruit among many other American fav- orlle foods. •. ; Apple production alone Is about 50 per cent higher than last yenr and the variety, is large .-.nd quality excellent. Cranberries and winter pcaVs are plentiful loo. So are cauliflower and sugar mixture. Peel pears arid cut Into large dice. Combine with batter, together with filberts and va- "Illa. Bake In buttered »'-lnch square pan at 350 degrees F. for 15 mtiutes. Serve warm or chilled. w:m cream, whipped cream, or tec cream. canned corn Dried beans and peas are on the Hat nnd Hint means lots of ens serolcs of dried limn beans, red kidney and, of course, Boston baked beans — good food at lo* cost. Here* the complete list for Nn. "cmbei. Issued by the Department of Agriculture Production and Marketing Administration and its field olflccs: *Wl(s: Apples, crmiljprrles grapes winter penis, dried prunes dried raisins. Vegetables: Cauliflower, canned corn, dried peas, dried beans. Meal, Dairy, Poultry Foods: I'ork products, chickens, turkeys, eggs, manufactured dairy products. Oilier Foods: Conking fats, tree nuts, sugarcane syrup, molasses honey. Sea ishllis The M. S. Sobicski. of the Gyrt- nla American line, hnd a record of five births at sen In a single spring. The vessel has a completely equipped hospital wilh 16 beds. SMOOTH-RIDING TRACTOR SEAT-How to take'th* jerks and bumps out of tractor driving has plagued engineers for years. This new tractor scat with a pair of rubber torsioneil springs mounted underneath was developed by U. S. Rubber to solve the problem. The springs are Ihe cylindrical objects mounted below the arrow As the tractor rides over rough ground, these springs— rather than the rider—twist and turn wilh each jolt, cushioning th* shock for the operator. Added Touches To Old Dishes Finds Interest Add a new toucli to an old dish and the family is certain to take renewed interst -An example suggested by Reba Staggs .Iiqme economist, Is adding chopped tart T ^,rj^!^^i—•• ss- rkce^^ftrsec bination to fo.ike between two sliccsurcly Inside, then slowly, baked. of ham. Cooked chopped prunes, apricolt or raisins make a colorful surprise , stuffing for plump rib prok chop? i or for a cushion-style prok shoul- , d»r. Tart cranberries add still another distinct touch to stuffing ' They are first chopped, the cooked in fat bclore being added to a bread dressing. Canadian-style oacon offers an opportunity for clever .individual fruit-stuffed -servings. Sweet pineapple slivers are added to bread stuffing that goes between In: slices ol the bacon. The slices ure i . T WARDS CHRISTMAS BOOK Com« In or phons In lo get your copy today —plan your Christmas gift-giving nosvl You'll find all th» thingi Chriitmoi dreamt are mods of— exquisil* jewelry, compact! and lighten, lovely lingerie ... Kodaks, projectors, and binoculars .:; sterling flatware and imported China I See the toys, boob and records for children .-. ; th» novelty kitchen giflsl And, of course, all th« Irimmingi :.. tre« lights, ornaments and Christmas.wrappingsl All this and mom Is youn from our Chrislmas Book, wisely chosen and wisely priced! Phone or corns in for your copy today ... be o wise and early Christmas Shopperl GET YOUR CHRISTMAS BOOK TODAY/ Phont 2442 or Visit Our Catalog Departm.nt To make sure that you discover the wonders of New Perk, Armour announces ... Pumpkin Pie Variation Harvest Time Dessert Pumpkin pie—deep yellow, spicy filling within tender pastry crust' It's the harvest time Indisputable tlft-seil favorite in many homea throughout the country. For variation, try a fluffy chiffon pumpkin pie made with unfavored gelatin and egg whites. It's an ideal dessert trhunplt for entertaining. To insure pastry tenderness and flavor use lard as the shortening agent, .says Rcb« Stiijfgs, widely known food expert. The pastry can line either little individual tart pans or the traditional steed pans, Pastry pumpkins cleverly arranged over the pie lining add a seasonal touch. Still another way to receive new pumpkin pic compliments is with nuts—chopped pecans, walnuts or peanuts. Add the- nut meats to either the filling or to the whipped ercnin lowing. For more flavor changes, add lemon juice, apple cider, grated orange rind or rnapl* snqar to pumpkin custard filling. 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