The Courier News from Blytheville, Arkansas on November 17, 1933 · Page 6
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The Courier News from Blytheville, Arkansas · Page 6

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Blytheville, Arkansas
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Friday, November 17, 1933
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Page 6
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* PACE six NEWl' - ; '/ftFRIDAY, NOVEMBER 17, 1933 ^ ».'.',•.-: Conducted for this newspaper In the Interest of IU women readers by recognized Miliiorltlep ;on .ail phases of horte.'limiting. • ••'Florence Brobeck, Editor Mrs. George Thurn, Associate Editor 1ITES ON 111 «[ OF Mrs. George Thurn Gives Helpful .Ad vice'-for Thanksgiving >Day. Dear Readers In Blylheville: . ' So '.many questions.. have been . asked me about the 'proper way to Jay & table, t'nnt hi -answering I sttair try lo cover the entire subject • Including the accepted essen- well as proce- salad plate or small luncheon plate, the oyslers whole, left' In the shells, First washed in cold water, .the shells washed, then the oysters returned to the shells, and all chilled In the refrigerator. In the center of each plate Is a small glass fllksd with the seasoning, H may be cal'- iup, mixed half and. half with horseradish, and containing a f^w drops of Worcestershire, and about one eighth teaspoon of curry i»w- <ler. Facli oyster is lifted on the little oyster work, dipped In the seasoning, and eaten whole. The shells arc left on the plate. And the cocktail fork is also laid on t plate, when been ealcn. the Inst oyster the hfes A fruit cocktail is eaten w(th, -a teaspoon; Ih cnsc'*"'""' ~~" ' segments, place one on each des. sen plate, and pass li to Ihe guest at llic right. Or cut lln bring, in ihe a piece of pli- on It. and Hie dessert fork, also laid on H. Fill water glasses' again if this is needed; and If ihe culfee Is being made In a percolator In the dining room, II should be given lasi 'minute at- te.nl!on. If cofloe Is served al llie table.. It may be placed while the ile.SEen is .beiiu; eaten. As In serving ony other meal, Ihe'smoolliiies'; and success depend largely on. cartful lore-prepora- ___. lion; not only shop well in advance,' * . I plan the cookery so (hat each'dish' a is finished when ll-**)iou'.d-be-but served iii tial equipment as dure. When setting the table for din- Vier, if a damask or solid linen clolh Z is to be used, a heavy pad of cotton- : j ;f%d muslin must first be laid on v the table. If you have no such pad ;J 'and -are buying 'one [or the first x 'time.-, have It cui, to fit your table; S iuy two if the table is to be used •:\ •extended with exira leaves for Is Jc'me'dinners. The shop will stitch '; .the cloth 'or bind it on all edges, fj ir-the department is equipped for » >uch service; or you can easily do .this -at home with narrow 'cotton -tape. This pad deadens sound and protects the table top's finish. - -The cloth is spread smoothly over _; this, the central fold of the clolh laid accurately down the center of }fic table. The centerpiece of flowers or fruit is placed next, and if candlesticks are used (and these are •net only proper but very attractive lat dinner) t'ncse arc placed be-' iween the centerpiece and the ta- ! We edges; one at each side, with: 'compotes of nuts or candies, half ."way between the centerpiece and •the candlestick. ;. The centerpiece and candlesticks .may be of silver or colored glass, • -or pewter or any other attractive ware which harmonizes with the .scheme of the table. •-' 'When I*ce Ix t'Md If a damask cloth is not used the pad of course, is omitted; the beauty of a lace or embroidered cloth is enhanced by' the dnrk' table top showing through. But linen covered pads. for hot dishes are laid In front of the host's plate or before that of" the hostess, and removed when -the dishes are removed for the last time to the kitchen. This arrangement also applies' with a runner and mat service.' In each case the dinner napkins riiatch the cloth used, and arc not less tha: eighteen "Inches" square, the'hand- •Komc damask ones being twenty- four inches in more formal households.' .""j '. "_ - ; Do not use cahdleshades on the candles; this 'Is no longer favored in home .'use/'. A' service plate 'Is i laid at, each 'place. The folded nap- i kin is -laid oil it' if there Is to be 1 no first course' In place when the 1 guests seat • themselves; otherwise the. napkin is"'laid at' the 'left of the plate, beyond the forks .The 'Silver I Silver '-is laid hi the same order as,, for the luncheon- described some tlme'ago; all forks at the left except. an oyster- fork- or sea food cocfcteU fork which k laid on the cocktail pJate; O r 'a't'the rlgfct beyond .-the spoons. The order for a simple menu 'then is: beginning al the: left; folded 'napkin; dinrie Hi*; -salad fork; service plate, with oyster cocktail on It, In Its "own plate, the oyster fork laid on the oyster plate; dinner knife; tea spoon; water goblet at tip of knif. blade. (All knife edges are turncc toward the plate)',- Bread and but ter plate, if 'used Is placed at th left and above the forks, with th small butter knife (no longer call ed a spreader) laid across it, han die toward the right. Serving ihe Menu ' Supposing this Thanksgiving you are serving a menu something like this: oyster cocktail (fruit cocktail if oysters not available): roast chicken with baked squash, corn siifTle and escalloped potatoes- banana and date salad; pirnpktn pie: coffee; mints and nuts. The latter are In the compotes or any decorative small dishes on the table, when the guests seat themselves. ', The first course is also in place. If-oyster cocktail it is served on a place, of .. _ ___. spoons should bo laid, at the. right of each service plattr'beyorid the knife. When this course Is eaten, the hostess rises from her place and carries out the service plates containing (he oyster plates and forks, beginning with the guest of honor; removing chc plate with oyster plate on It, from the left of the guest, and carrying U quietly out to the kitchen, she should never stack plntes In the dining room, nor take two at a time, unless Hie kilchen floor stands open and she does not, need bolh hands to manage:) the plate and the door. , ..-.,-••. When all the service, plates — \vllh oyslor plates on them have been carried to the kilchen, she gives (lie final touches to the main coursf of .the.dinner in tho kitchen. When the roast Is on ils hoi platicr. the vegetables dished in Ihelr hoi dls'ics,. and ' lef(. in: a warm place, she carries in a pile o[ hot plates and puls them before he host or bsfore her place if she to serve the dinner. The silver or serving these courses (large arvlng fork and knife, spoons for fiuasli and corn) should . be In Ince when the guests sit-down. Then'as quickly and quietly as osslble. she carries in the roast nd other dishes, brings the plate f hoi rolls last. This may be pul own al another side of the table, nd the nearesl guest may pass it o the one on the right, and so on round, while the roasl Is being nrved. .|, When each plale Is served, it is passed by the carver to the guest at his right, who cither keeps it or passes It along, as dlrecled, Ihe preference for light or darlc meat naking this a mailer of each :uest's choice Jellies, relishes, and gravy are passed frfim guest lo guest in me lame way; and each of these should lave'an appropriate spoon In It so t is easily handled. Sendnjr 'he Salad The main course pjales are re moved just as the first.course was removed; and at this time bread and butter plates condiment com^ poles, and Jellies are also" taken out. If there Is a.serving table i or flat buffet .in-., the-dining, room :hesc plates and dishes as well as :he first course plates are carried one at a time to It,.and quietly arranged on a Iray on It so that one or two trips to the kitchen will clear the entire course away. ' Then Ihe. table should be crumbed, using a folded napkin 'in each hand, one to brush with the other to catch the crumbs. These are put.on the serving tray and carried out, or wilhout the'tray are simply taken to the kitchen Pill water glasses at this time then bring in the salad plates and if a dressing Is to be passe( with them, or crackers, or little pretzel sticks, bring these In (the) should be heated, like the rolls) and pass from guest to guest. Dessert and Coffee The salad- plates arc taken fron the table just as the prevloi plates; then with the pie, two pro cednres are possible, one may b serving the pie at the table; in th case bring in the plates for the pi clean up .ihcv kitchen., as the dimier IS;Cfc>k»d, and leave space, to' heat plates, to chill others'.' in ' 'the refrigerator; cii'd fq put down, 'soiled plates whe/l they arc carried, from ' the'* kllchcn. should iw no signs.of hurry-.on the part,of Ihe'hostess; on the', other hand she should not keep her guests waiting unduly long. .. Her ula'ce: Is at (he.end of the table nearest ' the . kitchen'• door; her husband'?' at thp. opposite end of" the" lablc; ,the guests In the order of their 'Importance/: -arc seated,; a man at (he" right of the hostess, then a woman; with a woman at Ihe right of the host, If possible:' The', hostess., does', not wear: her • apron when announcing dinner,-nor• at (he 1 Inblc. This" 'is 1 Is easily made left )n. tlH> kitchen where It may 1 '-• ' be slipped.on quickly when dishing up foods from the range. • —MRS. GEORGE THURN. Will'Float Down Kfver BOSTOW.-Mo. (UP)-Jorm Jungman, a:'fanner, has built a flat oaf, IB feet long and-four feet de. In wHicli"'he plans to; float to fw- Orleans this winter. He will unch '.the boat,''.either 1 on the soge, ,pscebla • or.-'] James rivers oat,to. [the Mlssjs^lppr and 'then ntiniie ,down that-stream'.to New rleqiis. : . .'',' ',•'.• ' y \:i.-.'.'• and place them before the hostes seal, and quickly lay a fork nt th left of each guest. Then plnce th pie before the hostess, cut. U I GRADE A Raw Milk Phone 74 Craig's Dairy and mix In It the sugar'; 'inUk, and salt, and cook over a slow fire until It sugars irpuixl OK; edge of the pan. Then add the.butter, nut* and vanilla, and remove from the hea}. Sllr. rapidly and pour into pans rubbed with butter. .Mexican Fmigt • Tom cups sugar; one'cup milk; one tablespoon butter; one cup of grated cocco'anut; one additional cup of sugar. .; Heat together the four cups of sugar wltH the 'one cup of milk, boiling:' over a slow fire until il is sugary on "the side. of. the kettle. Add the tablespoon of butter, and sllr • In and boil very gently the coconut. ' • . • • IvTeanwhilc 'caramelize ' the olhi cup of sugar In an aluminum or Iron skillet, (simply melt in drj skillet.' untjl brown and . liquid) Add t):e tarornel to the-fudce mix- lure, remove from Ihe fire, mix well, beal until creamy.- Pour Inlo bultered tins, pul In squares. Chocolate Caramels One'cup-grated chocolalc; on« cup table molasses; one half cup sweet milk; one cup sugar; one teaspoon vanilla; three tabled .spoons biilter. Heat all but the butter together and boll. When H threads from a spoon; add the butler, 'a'ncl sllr. unjil the butter is melled. Not. after. Pour on buttered tin, and cut: In squares before quite cool. .. . Coconut Candy . Six cups light brown sugar; one cup milk; 1 one teaspoon butter; one^cup grated coconut. Boil the sugar, mitt'.' and butter together jiimh it sugars around', the sides of the kettle. Then add the coconut, beating, rapidl/, and let boil again. Remove-;; arid heal , until thick. ;Drop in spoonfuls on waxed paper. Let' cool. Divinity Fudge Two cups sugar; one half cup dark table mola.^ses; three fourths cup water; white of one egg; one cup chopped nut meats. Boll the sugar, water and molasses together until It forms a firm ball in a cup of'coid water; ifot firm enough to crack. Beat the white ot tjhc egg. unlU stiff and dry, nnd add il gradually to the boiling syrup before removing 11 jjxxm. vanilla; two-from Hie heat. Beaj'/the. mixture ry nulsi or pe-t about fifteen minuses or. -,until il nf butter.' • I begins to harden.'" Add ! the nuts. And They Will Be Exce^j- ingly Acceptable Christmas Gifts. •'• ' if''you' arc going to make cindy lo give away al Qhrlslmas, 'you will .-need certain cooking 'utensils and''accessories, which are not usually -needed, iri'-'home cookery. Whll Ihese. recipes arc simple, and do not 'call for-;a candy Ihermo- me[er, more accurate results In candle; of 'Ihe :fondant type \vul be had .with a thermometer. A double boiler'. .'(aluminum), as well as a gbod^'iaiicepan o f the same mettl; 'a' wooden spoon, and metal "spobn are needed; shallow tin pans (for cooling the candy; and waxed Diaper tofwrap it, especially caramels. No rbox of candy should be packed without layers of waxed paper between Ihe.-liy- ers ;of candy; and itie sticky types of. candy • wrapped, each piece sep^ aralely, In a small squire of wtut- ed paper. Taffy Is. trapped 'in".,4 twist of paper. This-.year wllh cot ored cellophanes anil papers . o'ri the market, - a very (attractive box UNSWERS iTT^ For .the. more intricate types ot candles— fondants dipped in chocolate coating, and other fancy types— a '.candy recip* book is recommended, And.as.lh all specialized cookery, the directions must be carefully followed as to kind of utensils, time, temperature, and all details :of handling. : . Jfexlcaii Paoocha Four 'cups brown, sugar; one cup .swwt' - milk's • one ; eighth teaspooh ' ' cans; . ________ --_-._ .. _____ ____ .... ..„„ \. Use jin .'enameled: kettle for: • this; | pnd -plle'on a"plate,"of'>sWall"loBj Keep on the good side of your digestion Cook with CRlSCO... the pure quich-digesting vegetable fat • - - %!' -Vll\ \ f ROXY Ori/Sbe's a cfear buf something's Wong BILL'S MOTHER Do you think I ought to stop giving Bill fried foods and pies? No, dear. But do use Crisco as your cooking .fat. It's.so light and wholesome, that it digesil quickly. It's Time to start thinking about Christmas GIFTS . These last- fe«- weeks • have a vay of nying past ; before you know It, This year, why not select : your important gifts, at least, before the Christmas stampede begins. Everything in our store if in readiness, and you may look around leisurely and give the necessary thought to your selections, and let us lay away your selections until Christmas. ALDRIDGE JEWELRY CO. Don't abuse your, stomach with heavy indigestible pie-crust or greasy fried foods.. Protect your digestion by cooking with Crisco —the light creamy vegetable fat. over-load your stomach! I So do play, safe., Cook, with ' 4 Criscb, the pure vegetable fat! Because it's so 'sweet and creamy, naturally it gives you foods that" digest, quickly. Crisco pie-crust is light ariU flaky—Crisco-fried foods" • are crispy—they have that "dry- fried" look that tells you the food. isn't grease-soaked andindigestible! Crisco is made from pure vegetable oils by Crisco's own secret process. This is why Crisco keeps wholesome and sweet-tasting as long as there's a spoonful left in the can! COTTON TOPS & t fcbtespoom Crlsco (t hi i her tear*) A MONTH LATER I haven't had to lake a soda mint in o mohth— that's how goodocoofc you ore! Well, I'm wiier now. I never knew what, a difference It would make—fust to change to Giico. 1J4 cup* flour 1\$ teatpoont btklnc powter }j tfmspoon iilt C table ipooos core* H t«upoon cinnamon y, cup milV . halved min Dltnrl ihe Critca irilli lH euy itirrin;. Ct'actt hlf r.ds iiaiSy bf^iu»f it romci to you ena-xtd in f*( cos. Sitt the dry •ad id* l Um alttrnatcly *itb the milk to th« Crnco mixture. Pourm CrUcoed muffin p they »rc i^o-thirdJ.full. CtVc in modtntely bat oTtn (^7VF r .) kbout 20 minutes. Just before re- rnovirs frosi oven, pU» K htlTed mirihmallow on top or rich ckVt. L«ATt ID ortn only unt isclt tightly. '•'Abraham Lincoln -i](|l/tie,i hU 'UETXYSIIUHU ABlJIlKSS Xovi- IS.VfStia. • .Tti</;'l,.iiKcsl' uuCiirliijecf.'liHej-jijiiiciiMl iioun. I"lie U.'K.-'M^IJA ImnliT Hue' -Tim Vreiloinliiijnt-colcrs uf lln ..«?<K u fc fyr UK1) and In, rubbed: with £osiHer. or lined wllh waxed pijiper^'-' SServe ln. f alice^f• Oandled cher- iee,'or"o'raijge',pCTl may be added d llils recipe;*-'fr-i ONTARIO, -W^..iUP) —A col- qf 1,000 of more stones und : started 43 years ago is the lobby of Mrs. Carrie " 'Downing arm 'woman" UVJn£. near liere., . - -.. .. Tb« poptlorily ot Indlo «avw It brirtgi youth. )| *•*? iitmcwt (o th. mn, lull | |L\\ Roy^'of 'frwly fln. leo. 1-JlO*' In lh».worl<{. To 0*1-11,.. b« wr. lo look for Hw ' idlatrod«m«rk' n .dditlon to tho brand n *vtry piidugk of NP vpu May & Saturday MAT, [«$ Nit^eilOc,-, 25c.' Action .-. Thrills - Comedv Valued Ne«dle at BOISE, idalio, '(UP)—'iA"needie left in his body was'valued at J40,- 000 by H.,E Rclnhold and the Ida- |«-atlon. io'State Supreme Courl agreed to th« extent of $4,290. ' " '"' charged malpractice a.g.ain»t pr. H. V D;-Spencer.'who, he'asserted, left a,needle In his b3dy,after an op- Head Courier News .Want Ads. i DARE YOU TOCROSS IP WE 'IxDouble -Ytog- • • ITfarc You! !• ! You have, often'confronted, this dare 'in jour childhood days. Something' ; Usually .' happened. Now we are dirlnf y«ju to cress the 1 'line 'again'.'.:l<j breaK a»ay .froim th« "tonft you've hetn usir>j lonr enough to (ry Four Ltaf. For your assurance . it fresliiMss we,' are ...stamping thr roasting .date- oa each ''can. Freshness ''a! i: tetift/itepcnts:<>n tbe .roasting date; ve juf*; t hnld- ir.g nothing back. -\'o» ire «»titled to know How old. the cof- .- fee is you use;,' Four. L«f !'js free from rancid oils, ,'brttr a can from .jpnr grocer: ',t«Uy. (,'rtis the line onre for > .r.ui cf Four, Leaf, now ; reasonably priced, 'andI , : jr«u'ii "be pleased., ' Coffee Co. -• - took--For the Roasting Date MAT. & NITE-.lpci-.25c Th.HADGAHE •-'' ' wiih SPENCER TRACT CLAIRE 1BEVOR RALPH MORGAN Buck; Jones Serial ; Night 6:45— lOc - 35c JEAN HARLOW t ; . - snd , ' "LEE TRACY : • Ruth >Etting Novelty . . ; Cartoon As flellikrd-ridiiig, easterner utvv|ts : ', tlhe' : rustlers from ,,!;.'!- '!• lit," .. : j'ijfl ff'frWY"'" 1" t_Mi i%llllJy| ... ; ,j^ .•'!'• w"~».*i'*»»'A.''i'*»T«' r .'*- '• • With .HELEN, FOSTER .and :;JOHN ELLIOTT.' Serial .'.'Last' 1 Frontier'' 'with * . '• .preightori Chancy. ..^ . •'•-••' ' Cartoon ••'.;!, -'/ Sunday • Mqhflay; Matinee ;'• 25c: She flung her life to the wmds of chance in'ohe flaming moment of ecstasy : '/-„• At-the Couritr News Cooking Schoii),--Mrs. George Thurn used and recommended CRISCO, the modern, quick-digesting shortening. "BRIEF MOMENT' !th GENE RAYMON Monroe Owiky" Don.ld Coott; . Dir*ct«d by ,i Dn'ii 6urt« ! Zasu I'itts and.Thelma Tod Comedy Starting .11':30 P. M.—No On Under 16 Admitted \~.\-. '-,'••••; 'yA^i?sioB—30cT7-To ::Eyery)}pdy ' ••'••'• -V-- ^^"'^tt.Sif'b; JWMirtPiJM^^:' il .':•• MONDAY fj .. :"•/. Six •• of,; HeHy^'dod's .. ; - most CLARENCE BROWN'S production of JOHN BARRYMORE 'I^KN'HAYES ; ' GLARK'GABLE LIONEL BARRYMORE COLORTONE,.'. MUSICAL , REVUE :•: * f COMING: JAMES HALL, Movie Star And His Movleland Orchestra AI,SO: Sally Randall and Her Famous "FAN DANCK 1 ' ... Direct From World's Fair SUNDAY; NOV. 26th

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