The Courier News from Blytheville, Arkansas on June 8, 1950 · Page 17
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The Courier News from Blytheville, Arkansas · Page 17

Blytheville, Arkansas
Issue Date:
Thursday, June 8, 1950
Page 17
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THURSDAY, JUNE 8, 1950 TAKK.V FACE SEVENTEEN Turkey Is Good Buy for Menu As It Becomes Year-Round Item By GAYNOR MADDOX NEA Staff Writer for spring dinners turkey Is always a good buy. Today, It Is a year-round menu item. jfctBarnctt Gabriel, head of A & 'Tjs national egg and poultry department, explains why. ''Improved production methods and more efficient distribution make turkeys available right through the year. This availability of broadbreastod turkeys at such favorable prices and the fact' that there are now over 28 million pounds on hand puts them on the festive table in spring, too." Bui til-? cheesecloth versus basting of turkey controversy goes on. Kathryn B. Miles, home economics director of the Poultry ond Egg National Board, urges me with solt- spokcn conviction to plug for cheesecloth. "Koast Lurkey at low tcmpcn- tltre," she says. "Cover top anil sides with fat-moistened cloth, preferably clean white cheesecloth. Moisten coth with fat from bottom of pan if cloth dries slightly during cooking." It's scientific, undoubtedly. Some of our best friends do it. Nevertheless, we stick to basting. 11 gets to be a family affair. Every one takes a whack at it, even the early guests. The cookery experts of the U. S. Department of Agri- ^ilture agree with us. They say iftaste." So that matter is settled to our crisp brown satisfaction. For a Sunday treat, old-fashioned strawberry shortcake is nl ways welcome, use your favorite biscuit dough with a little extra shortening. To serve, split warm biscuits in half, remove some o: the soft part, then butter. Cover with slightly sweetend fresh strawberries. Use heavy o r whippet cream. For a big party—an nnncounce- mcnt or wedding party, try Strawberries Kpmanolf. I asked my friend, Nino, matin d'hotel of the elegant Drake Roon in New York City, how to prepare He had it table rolled before me.* There were red strawberries and a few sweet figs In a bowl set In ' ice; <" mother French ice cieam. There was also a bowl of chilled whipped cream and one ol crushed macaroons. With a fork he punctured Ihe berries. "Allow about eight for each person." Hepoured 2 ounces of port wine over them. He was making four servings. Next he added two cups of whipped cream to the berries, poured in 3 ounces of brandy and added two scoops ol Ice ream. Gently he blended oil these hings and piled the nectar li'to our serving plates. On top of each IB sprinkled the crushed macaroons and a teaspoon of Grand Marnier. Barbecued Ribs i Good Party Food Succulent barbncue cooked to a orown, crisp deltcloiisness in hot spicy snuce is especially good for n supper party main course, for i Is a pungent delicacy, yet ecoiiomi- Klbs and Barbecue Sauce 2-3 pounds ribs Vi cup margarine 1 teaspoon dry mustard cayenne pepper 1 teaspoon tabasco sauce 2 (ablesjKJons tomato catsup 2 tablespoons lemon juice 2 tablespoons vinegar 1 tablespoon minced onion 1 small clove garlic 1 tablcsiwon tomato sauce 2 tablespoons chopped parsley 2 tablespoons water Steam the ribs in a small amoun of salted water for about 15 min utcs. Mix all the sauce ingredient- together and simmer gently. Ar range the ribs in a flat baking pan Cover with the suuce and cook i a slow oven 300-325 degrees F. to Fvbout one hour, Basle while cooking of fee-Cream Gelatin s a Dessert Everyone Will Like on Warm Day Here's a desert everyone is going to like, especially on a warm day; Coffee-Cream tfelalln (Yield; 6 generous servings) Two envelopes unflavored gelatin, !1 cup cold, strong coffee, 2 cups hot, strong coffee, 113 cup sugar, I cnp heavy cream. U cup fine sugar. *i cup cold water. Soften one envelope gelatin In cold coffee; dissolve in hot coffee. Stir in 1J3 cup sugar. Cool. Whip cream lightly; add VI cup fine .sugar. Soften remaining gelatin in cold water; dissolve over hot water; cool; fold in to swec tencd whipped ciCiim; let stand at room Walnut, oak, mahogany and ma pie are still among the 'most^ popu [lar furniture woods. temperature. Pour coffee gelatin Into l-quart mold to a depth of about 1 inch; chill until firm. Add * layer oi cream; chill. Continue until mold U full, ending with gelatin. Truffles grow only at the b»5C of certain kinds of oak trees. PURE PORK SAUSAGE Is seasoned JUST RIGHT! Enjoy this flavor-rich goodness for breakfast, lunch or supper. MIMPMIS PACKINO CO. HOW'S THE TIME TO GET THE MOST FOR YOUR DIME! Don't Just Salt FOOD SPECIALS On Famous Fine Quality Blue Plate Food SALAD DRESSING 320 APPLE JELLY 8 oz. jar IVp I FRYERS Juicy Tender Birds J| ^^^ — FuHy Dressed yi_vJ C ib. Mr :7 Finest Quality Blue Plate COLORED OLEO Michigan Kieffer PEAR HALVES Great Northern BEANS 37* 15* 25 £ '2,25 No. 2 can Swift Premium CHUCK Firm, green heads ROAST ,590 CABBAGE * 50 Skinless Kresh YELLOW WIENERS „> 450 SQUASH » 150 Lean, meaty Firm, fresh SPARE RIBS , b 470 CUCUMBERS 150 Cheddar Fresh CHEESE , 490 PINEAPPLE „ 390 Heinz DILL PICKLES Qr. 25c Sweetened Condensed EAGLE BRAND MILK Con 25c FREEMAN-HENLEY GROCERY and MARKET tlVE BETTER FOR LESS WITH KROGER "TEN-CENTERS" KROGER MILK Tomato Juice Campbell's Tomato Soup Campbell's Frostee Mix Pkg. lOc Lipton TEA BAGS Box of 8 Bags Fireside MARSHMALOWS 8 oz. pkq. 19c Apple Butler /- lOc lOc Every Meal Kroger Corn Whole Kernel Golden Lima Beans No. 303 No. 2 can lOc Whit* and Green Irish Potatoes ^ lOc BATTERIES - 100 Ray-o-Vac Leak-Proof Flashlight MACARONI" Kroger SPAGHETTI MUSTARD Starlit* with Bran PEACHES Freestone Sliced POTATO STICKS Lay's TOMATO "tr 10* 28-or, Jar No. 1 can No. 300 cart lOc lOc 10'* lOc Ronco Past* Whol* SCOTTISSUE "Soft as Old Linen" FLOUR Avondale—Plain or Self-Rising MEAL SUGAR Pure Cane Granulated VINEGAR Strawberries Winter Garden—Fresh Frozen Roll 8-oz. can 3 25-Lb. Bag 2S-Lb. Bag 25 Lb. Bag Gallon 11-01. can SPAGHETTI Van Camp GUM All Flavors JUICE Mott's Apple 1.19 BAKING POWDER "£ 10* 2: 72-oz. can lOc 10* 10* Clabber Girl POLISH Griffin's White Shoo 33C PEACHES 8-oz. can Cling Yellow Sliced 39C CLEANER 10* 10* . 10* Blu-White HAMS 79< LETTUCE Whole, cooked, bonelcsi BRISKET-.-.-..- u. 35* Beef—U. S. Good SALT MEAT u. Streak o' Lean Heads Crisp Firm California Iceberg Giant Size jumbo Across From The Mox Theater Lot* of Free Parking Space NECK BONES u. 171* £?!j! a ' OU ^ Fresh for Boiling PORK FEET _ ".10* Potatoes 1 Fresh for Boiling U.S. No. 1 Washed Reds SHOP CONVENIENTLY—USE OUR FREE PARKING LOT Lb. Bulk Kraft Bag c

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