The Courier News from Blytheville, Arkansas on March 8, 1935 · Page 3
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The Courier News from Blytheville, Arkansas · Page 3

Blytheville, Arkansas
Issue Date:
Friday, March 8, 1935
Page 3
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FRIDAY, MARCH ?, 19.35 .Lfc (ABE,); .COuBIER i*wclsle Edltoni MISS LOUISE DIXON MRS. RUTH CAMI'BELL WHS. BER.TBA H, I1ARHIS MRS. EDNA H. CRABTKKE MISS EDNA M. FERGUSON RN H You Can Make This Clii^olalo Meringue Tapioca Miss Ferguson Gives Stig- gcsUons and Recipes; Explains Methods. liar 1'rieiuls tn lilyllicvillc: So many of you have asked me ucstloiis about, various phases of take milking thai once more I want to give in .some detail Ihe 'lo'.s inul don'ts for general cake procedure. Of course you who liavc good cook books and use them faithfully as reference books know these pointy lit addition lo a quality cook you should have a good range, one preferably with an oven' control^ and which has a well Insulated even, so thai the correct baking temperature may to set an:l kept the,'desired time. But, Important of all you (&t i[?fld directions and folioif ihcln. accurately; a good recipe and a good range will not make a good ake unless you know how lo use 'Ol)i correctly. : ' Some. Things To f)n Head Ihe recipe; gel out the essential tools and utensils; get out IheVingredicnts; measure the • ingredients, checking with the rscio2 you do each thing. MIX xs cti- recied; prepare pans ns directed. Be sue the oven lemiwraturo is correct l>efore putting tiie cake in Ihe oven. Correct according to recipe, and if recipe does not state, then correct for the typo of cake. Do not bake different, kinds of cakes at the same time, for small ami,' layer cakes call for hotter oveil.'than a loat cake. l j lace the cake on a lower grate of the oven, near the center. Do not open the oven door until the cake has had lime [a form; do not move pan when-you open the oven; if browning .too fast, lay a piece of paper over':the cake; when done, the cake has Shrunk from the sides of the pan'rmd when pressed gently with a finger it springs back. Insert a straw or toothpick in the center of the loaf or layer and if it comes out clean it is done; this should be in accordance with the recipe directions foi- time also, '••;'_ lyiiat'stli<y Matter? 'ithe;c<ikeT|8'!Js or as tod .heavy- lay be due'io too slow an.o.ven; fen temperature; moving of pan Aiioclile Editor*! MRS. NANCV ROWE MRS. GEORGE THORN MRS. EMMA' M. LAU'12 MKS.J. WATSON SHOCKI.KY MHS.KATIIARIiVKIiAM)KIJ)r,E The casserole i s a,, attractive service for the table ai«;l simple dessert Ine VC "W K economical and delicious. Direct-cm dishes with mniclitii" small plates (jivui elsewhere on the page. ypical of New Co I'Ceo Services Delicious, Peppermint Bavarian Ensemble tor Spring tablespoon gelatin One fourth cup cold water; one cup sugar; one fourth lej -"all; one half cup scalded two cups cream, whipped; milk; three few drops peppermint' oil; drops green coloring. Pour inlo :i bow! and sprinkle the fjel- allne on it, stir and add unit! dissolved the sugar, salt and the scalded milk. Let cool. When Ii begins to congeal adil the whipped creain. flavoring anri coloring matter. Turn into sherbet, glasses and chill In the refrigerator. Top with a small dab of whipped cream, or a half ol, gum drop. Jellied . Spring Salad i or on» lai'se one. rinsed with cold! wi'.tcr. Chill. Garnish witli iiiuyon- Two Turm Fish Salad and one half cups tuna fish. Hakes; one and one half cups celery cul line; two tablespoons stuffed olives chopped Una; two tablespoons pickles, chopped fine; one teaspoon sail; one teaspoon paprika; two hard cooked egas. Combine tuna lish. celery, olives, pickles, sail and paprika. •Marinate in French dressing and let sianrt in Ihe rcfri|;enilor lo chill. Just bsfore sen-ing moisten with mayonnaise. Arrange small, One tablespoon, gelatine; one| cris P lettuce leaves in the salad fourth cup c^d water;, one fourth cup .sugar; one half teaspoon salt; .one/faUjiii c.u^i hot _ ivaicr; ,o;is tn- blesiiKon lemon juice; 'one 'fourlh cup mildr'.yincgar; two thirds cnp sooiiVafter baking starts; too _ much 'pineapple .'.juice •••..< from camfttl • .sugar; too much fat; top little, pineapple); one cup cabbage fine- Chocolate | ly chopped; one pimento; bowl, fill each with the fish mix- lure and place a spoonful of mayonnaise on top. Qai-iiish the Iknvl witli s!i(:ed~pickles 'ami hard cool? ed egg. Slonf. • Meringue Tapioca If the cake is coarse grained u| c "P canned, crushed pineapple-, may be due lo loo much baking! Pcmi ' water in a bowl and spvin- powder; too slow an oven; too i kl[1 llle gelatine on it; when sol- One fourth cup quick cool-in? little mixing. j lencd stir and add the sugar, salt tapioca; one half cup sugar' on3 If-the cake cracks it may be Ire- .and hot water, stirring until dis- fourth teaspoon salt- two squares ca.iisc 'there is too much flour; too [solved. Then add Semon juice, vln- or two ounces nnswe'clenert choco- liol an oven. egar and pineapple juicV Let cool i a t e clll in pieces- two egs volks' If Ihe cake pulls up in the mid- and bnglns lo congeal acid fom- cups milk; on" lejispoon' vaii- Ihe chopped vegetables and pinc-[ nia; (wo egg- whiles- four lables- due to dle or one side il may bi a bad position in the oven; uneven heat of oven due lo |K»r insulation orJshifting of tempc-ratiire due to lurning up and down of heat inny Ijc due !o too much flour. Kongh edges usually mean 100 much -sugar; or poor mixing; loo much fat; or too little flour. If you have faithfully followed a recipe and still have iraor results it may be that, the recipe needs correcting nhicli you can rto with a little experimentation; or it may be.the fault of Ihe range. Cake Kaking Tcmncralurcs Unless otherwise staled the fol- lo\yit)g temperatures are correct for the different kinds of cakc-s- apple. Turn into individual motifs .late or molasses or much fruit. 375 it {degrees, or moderate, fifteen [oeigh- teen minutes. Drop Cookies, 425 degrees, moderate oven, twelve minutes. Wafers. -100 degrees, or murtr-rate, ten minutes. Macaroons, 300 degrees, slow, for twenty minutes. My Favorite Spice Cake This is. a recipe which will always give a good cake, suilable for the lunch box or lea table, or lor dessert at luncheon or dinner. One and seven eighths cup flour; or chocolate, 350 de- time depends on the thickness; a rich fruit loaf, 350 de- low temperature, baked for ;r or more. [Sponge Cake or Angel Cake. 320 ;j F.. or slow oven, one lionr. *iaycr Cake, 375 degrees, or moderate, for twenty minutes, unless otherwise spccind by tlurrccipe Small cakes and'cup cakes. 350 degrees to 400 degrees, or moderate oven. 25 m ,, )ut , otherwise spclficd. it one cup sugar; one half cup short- oven, 350 to 400 cuing; (wo egg-s; two teaspoons ciu- muiutcs; with ntimon; one cup sour milk or cream; nd the time de- one fourth teaspoon salt; one half ness of the loaf; teaspoon nutmeg; one half teaspoon ground cloves; one and seven eighths teaspoons baking powder; one half cup sccd- poons sugar: one fourth cup shredded coconut. Combine the quick cooking tapioca, sugar, salt, chocolate, cgs jolfcs and milk in ihe top of Ilic double boiler and siir enough to break the egg s-olks. Place over rapidly boiling water (hen bring tol Ihe scalding point and afler Hint cook five more miniilc-s. slirring frequently. Remove from boiling water and add flavoring. j Turn into a casserole rubbed' with shortening. Beat egg whites! until foamy; add .sugar, two table- spcons each a time, beating after Ihc sugar is After all the addition until 'I'T^'-'. (b JT"'' unil I L ,' m , riu PH r ^ U ' Slr " ld '"• peaks Pile lightly on the pudding.! sprinkle with coconut and bake m» moderate oven O50 degrees »ftc2n minutes or until '". Enough for eight. for A lilUc palm will g o a i ot]j , way toward making the kitchen a more charming pince in which lo wos'k. And Ihen when we start pamiing (he old shelving looks dull, and the linoleum seems a bit shabby and the range looks nii- limie-lhc first (him; we know we are evolving a new kitchen ami out of it come belter dinners and in it works a more contented housekeeper. Plan ihr- redecorating of thr kitchen ns carefully as you would nlnn Ihe remaking of any oilier room. Shop about first, and decide how much you can spend and jusl what it needed most. I s ths rsn»c (oo worn out to last another year? Then atfirt with the rang!- and when you find the model you want. if it has colored handles, colored trim pr some large part of Us .surface in color, let this color he the deciding factor in tiie n rw color scheme. There are colored finks for the kitchen too; and sometimes a refrigerator may !>:> hud in color, finished To 'match the scheme in mind. Decide' .on these large • first, then it will ha a simple matter lo select p'aiiK for the walls and woodwork; or one of the new washable wallpapers, or the oil-cloth "wallpapr-ra" so popular for the kitchen. Paint shelving like the chief color in the room; let Ihe floor be the darkest color; the shelf trim and curtains, the lighlest. Here is one scheme which looks like Spring the year round: Floor: d.irk green and yellow linoleum. walk; yellow patnt; Woodwork: apple green; shelves of clipboards and other shelves In grcjn like the woodwork with a line of. yellow around the etlgc; range black and green; refrigerator yellow; kitchen table white porcelain lop yellow legs; kitchen stool yellow seal, dark green legs; utensils yellow and green enamel, and aluminum with g curtains while cotton large green and Fish ;inci Other Seafoods Excellrnt Substitutes (or Meal. During llu- wi-i'ks prcrcdii!!; F:is- kr many of as prefer In oliiiiinali- inral from the dli'tury »nd in Us |)lacn lo use- fish. cinV,, [«\vl mm nn incwisi'd amount, of vegetable'; With tin- Jntin- if n.sii ami ,,„,,'.;' an; mniiud, cheese should "ii,, plrntiful. or n uts. | (1 ) : <, p p up ii Ihc essential protein of ilir ,-ij.j toimu-y did. These lisli and sra food recipe arc simple, lliey may Iw m .,,| with canned fish If iheic is u< fresh lish available in vour com miinily, nn<| in combination w itt such cereals a.s nmcuvoiii '.>iul vie 1 they ninl-.f noiirishliij;, well | m ] nnced nu-als. One cup cooked or canned fish flaked; run- and oin> half cups milk: tliret cups cooked spashollt'' one loasiioon salt; two inblcspnnns biillor; emu iu,if leaipitoji pepper- one half |t,een pcpprr chopped' one Imlf cup broad crumbs. '} Melt one tablespoon butter In Hie bnkim: dl.ili, cover with half Ilic crumbs, then with allernate layers of spaghelll. fish, m-ecii IKppcr and seasoning, until n][ Im , used. Add tile milk, sprinkle wiili Hie remainder of ihn breail crumbs and dot with butler. Bake ivrtvi- minutes in a hot oven, -ion ijcrtws F. Serves eight. I-'ish Oliovvcti'i- Two pounds fish; one fom-lh pound salt, port; lw« tablespoons minced onions; one cuiiu-l \vi\lct- one pint hot milk; ih,-ec CUDS diced potatoes; salt and pepper Simmer the fish in Hie miter 'iiilil tfiulcr, remove ami nuke Cool: (he potatoes in the | lsh slock. Cook onion in the pork frv- Ings until lender. Remove the pn'rt- iiul onions. Combine fish \iu\\- frylngB, potatoes, sleek and <•«,! 'onings. rioil, aciil hot milk. Son-es Fish Creole. Two cups cooked or canned lish or sea fowl; l\vo cups minced onion; two cups minced yreen poppers, one tuiarf stewed tomatoes- two tablespoons butter: one eighth teaspoon paprika; one clove of earlic chopped; salt and pepper. Melt the butler, add paprika and stir until bonded. Add 0 ,,j o ,) green pepper inul em-lie and shn-' iner until lender. Then udd tomatoes, snlt and pcp rr . Doll fivr- mmiites. Then place (be fish or sea food, canned or conked ranch ns shrimps, crab meat, clams) In thl* .fiuice and boil for ten minutes I Serve hot. Enough far eipht Fish I'in Two cups cooked or canned fish ! or-sea food; one cup white wince- •jt<ro cups mashed potatoes,- two ..tablespoons minced green pepper; Mix fch. green pepper, scnson- |inss and saner- together. Place in r:n casserole, cover with mashed •potatoes. Bake in a hot oven 450 decrees R. until. ||ie jiic bubbles and steams. Uncover and brown nerve at. once. Serves six. With Ciirrird like Tivo cups cooked or canned fish or sea fond, naked; six tablespoons rice; one minced onion- one half teaspoon curry powder 1 one tablespoon butter; one teaspoon minced parsley; three CUDS water. Melt butter, add onion, seasonings and water. When boilin" add rice; .simmer for nn hour Add wa food and lop with parsli-v Enough for six. Cookies, 450 degrees hoi six: lo eight minutes; with 13!en;| the shortening and sugar trioroughly. adding Ihe well beaten eggs; then sift all Ihp dry ingredients with Hour twice, add alternately with milk or cream to the first mixture. When well mixed adil Ihe raiiins or currants dredged wllh n little flour. Bake in layers in a moderate oven, 375 degrees, about twenty minutes. Ice with uoilccf When about lo boil milk in an enameled saucepan, rinse the pan first with boilin!; water. Thi; keeps (he milk from sticking nnci scorching. Also use the double boiler, to keep the milk from direct contact with the heat and miick .scorching. ith choco- icing. thickly. A transportation bus in San Juan. Porto fiico. bears the legend, -EDNA M. FERGUSON'. ("In Cioti we trust." *"KS SaiVs^l!! 1 *"-** * ConvS'ctS the next five years or so, according lo automobile engineers. ; 1- Oiled for Life 2. Dual Aulonmlir 3. F o r c c D r a f I Cooled 4. No Belts 5- No Brushes 5-YEAR PROfECIIDN PUM Standard 1 -year warranty, plus 4 years' additionnl protection agninsl service expense on the Rcalcd-in unit. $5 included in price. 'rsf Aid Nntiilng ndcfs such gmiil IKivor to baKluR us lno\vn bill it will ti'coiiia lumpy. K v cr tiy kccplne Hie sugar carion in I he bieadbox? Tlierc's jii.«| enoiigh moisture lime lo soften ||ic sugar For niii-ai'ilvc lea tabli: sandwiches have cutlers of Ihe same shapes but. different sizes, such as four round cutters varying from one and one hnlf inche-, to Hvo and a Imlf inches.. Ust- Die ]ai'3c.v. for the bottom spread with bright jelly; foliicr the next smallest on that and spread with a conlras!- Ing color of Jellj- or sandwich mi>:-, line, use tliu next sinultrr ^vlth still nnulher color, and the sinnll- esl on top. Press touelher anil serve as features on a sandwich Irny. Toast rings may l:o used the sums wny; licnrt shnprtl, itiaiiuinds and other figures. If some of (he egg yolk gels Inlo the white when separating the eglis. moisten a pnrnt'i- of a clean ton lowel with water and touch the speck of yolk. It will adhere to the towel and can he lifted ult the while. Meringue will hot be tounh if a low oven tomperalnie Is used in browning; for iiia.l pie. 1 ;, 200 d?- H'-eus P., eitjhi to Inn mlniibs browning will make n delicious meringue. There Are C GOOD CHI'S Or Coffee In Every Pound Of Four Leaf This New Cream Separator Bottle Gives Yi>u About One-Half Pint of Whipping Cream From Each Quart of Craig Milk. EftSY HOW COOKED FOODS ^.^.^^^^^rr^ss VVU ., onc of the ™ K "«" J'» * y iln(1 lltpcm laU. cocking p.r- rival the finest, riiy IP« ™^ >*™ l> from Kas o!ine by car- s=r^^csas5i-£ ^-s:^^-^^^. ,.u,.- h «—-- 4 -r;r sofcty£ar ' 2. Colorful No« HnUI>=5- ^ f| av or-Snving Ov«t>i. * ^"A'UU «WE.S. 6.H.n-,.r.n«,. A. mazing! Uses Ono-Fifih Less Fuel. Gives 50 Per Cent Wider Regulation of Coolclng Heal; Beller Cooiinff Results. l-OilMf-G^s GAS FROM GASOLINE BY CA R 3 U R I Z AT1O H . herel The n?w Colcman Instant-Gas Ranges for 1935! The finest liquid fuel ranges era-offered to bring new beauty to yo>;r kitchen, better cooked foods to your table Easier cooking. Less expense for fuel. T.:n .-.r.^bR new Band-A-B!u Burners with which all CoJema-.i Kuiircs ere equipped use cne-fifth less fuel— make 20 per cent jr. ore effective use of cooking lieal. The flavor-saving insulated oven assures a cooler fcitcher. and dependable baking. The broiler that rolls in and out hka a dravver enables you to have healthful, dehcious broiled foods as oflen as you like. Everdur Metal fuel tank is con- ccoied for beauty r>nd convenience. Leak- proof and rust proof. COME IN AND SEE THESE NEW COLEMANS' I T«ni«ht's Milk Oclivcrctl im Time for Your Iirc;ikfas(. $ Liberal Allowance for Your Old Stove

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