The Courier News from Blytheville, Arkansas on August 5, 1954 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, August 5, 1954
Page 11
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THURSDAY, AUGUST 5, 1954 BLYTHEVILLE (ARK.)" COTOIra PAG1 ELEVEN Homemade Peach Sodas Can Add Gaiety to Living Homemade Bread Aid To Summer Lunches By CECILY BKOWNSTONE Associated Press Food Editor A QUICK BREAD can do so much to make summer lunches satisfying. Bake the loaf in the cool of the morning; store it in a tightly covered container and you will have it on hand for a number of meals. When we added Cheddar cheese and caraway seed to a quick loaf recently, we found it was superb with a variety of hot-weather, main-dish salads. You can make this loaf two ways: starting from scratch or using a prepared biscuit mix. Prepared either way, the loaf is fine-flavored. Sliced, it is the appealing color of golden sunlight. Undiluted evaporated milk and the cheese help to give it a delicious, moist, substantial texture. Another point in this bread's favor is that it slices beautifully thin, without crumbling, as soon as it is cool: Some special salads to serve with this Caraway Cheese Loaf? Here are several nominations. Try it with romaine or water cress (or other greens), cucumber and anchovies or small sardines. It is delicious, too, with stuffed tomatoes. Cut each tomato into six sections, without separating them at the base; push the wedges gently apart and fill with a salad of egg, chicken, crabmeat, tuna or shrimp. Or use another vegetable such as kernel corn or green peas marinated in French dressing for the stuffing. We also like the bread with a salad of lettuce, pineapple and mayonnaise mixed with Bahama-type mustard and lemon juice. Or use a mixed salad of seasonal fruits— peaches, pears, blackberries and melon plus oranges. CARAWAY CHEESE READ Ingredients: 2 cups sifted flour, 2 teaspoons baking powder, V 2 teaspoon baking soda, 3 ,i teaspoon salt, % pound Cheddar cheese (grated medium fine), 1 tablespoon caraway 1 seeds, 1 cup evaporated milk (un- ! diluted), 1 tablespoon vinegar, 1 egg, l tablespoon butter (melted). Method: Grease bottom of a loaf pan (about 8V 2 by 4',2 by 2& inches); line bottom of pan with waxed paper, grease paper and sides of pan. Sift together the flour, baking powder, baking soda and salt into large mixing bowl. With a long-handled fork stir in grated cheese and caraway seeds until evenly distributed. Stir vinegar into milk. Beat egg enough to combine yolk and white; add milk- vinegar mixture and beat together lightly; pour into flour mixture; add milted butter. Stir only until dry ingredients are moistened; batter will be lumpy. Turn into prepared pan. Bake in moderate (350 degrees) oven about 50 minutes, or until tester inserted in center of loaf comes out clean. Turn out on rack; strip off paper, cool. Bread may be sliced thin as soon as it is cold. Vegetables Aid Ch.'cken Dressing 'Three vegetables add good flavor to this chicken dressing". ROAST CHICKEN WITH VEGETABLE BREAD STUFFING Ingredients: 6 tablespoons butter or margarine, 1 small onion (finely chopped). Y 2 cup coarsely grated carrot, l / 4 cup finely diced celery, 2/3 cup boiling water. 3 cups ready- to-use packaged bread stuffing, one j 3>/ 2 to 4 - pound (ready - to - cook - i weight) roasting chicken. ! Method: Melt butter in skillet (about 10-inch size); add onion, carrot and celery; cook over low, heat about 5 minutes. Remove from heat Add water and stuffing: mix well. Stuff body and neck cavity of chicken with dressing; roast according to standard directions- Makes 6 servings. ARTHRITIS H ?ou »uff«r th« agonizing point of ortti- ritii. rheumatism, iciotico or neuritii, oyf n«» formula cclUd REMATRON. mult qivt r ou th« fo<t«tt r«li«f and the greafast, >r>9*tt lasting improvement you hcv« ever know* or if coiti not a penny. REMA.TRON it told on thit GUARANTEE: If your pain h no' fel!*ved to your satisfaction attar th. firtt bottle, if REMATftON doot not feeing toothino relief to your aching [ointl •nd rnu*c!e< FASTER than any other product thot you have ever vied, th* bottU cost* you nothing. Juft return th* b«ttf* to your drixjgitt ond get your money bo«k. tEMATRON costi JJ.SO and i» fold wW» tiii itrict money back guarantee by: Klrby Bros. Drug Store—Blythcvlllfr- MaiJ orders filled. POLIO AGAIN ON RAGE Throughout The Country and in Mississippi County. Polio Insurance including"' Cancer and 10 other drcnd diseases only $10.00 a year for the entire family, gee or Call "Dee" at United Insurance Aj-ency, 111 Weit Main or Phone 3-6812 Blythevllle. Authorized Frigidaire Service Household-Commercial and Air Conditioning Adams Appliance Co* Phone 2-2071 SPEED-UP CARAWAY CHEESE BREAD Ingredients: 2 cups biscuit mix, \~ teaspoon baking soda, *,i pound cheddar cheese (grated medium fine), 1 tablespoon caraway seeds, 1 cup evaporated milk (undiluted), 1 tablespoon vinegar, 1 egg, 2 tablespoons buter (melted). Method: Grease bottom of a loaf pan (about 8Vi- by 4 ! ,2 by 2 : /a inches); line bottom of pan with waxed paper, grease paper and sides By GAYNOR MADDOX NEA Food and Markets Editor ISknv is a "peachy" time to add more fun to living July and August is the season for fresh peaches and ice cream manufacturers are using: this luscious fruit pro'digally. So let's get in on the fun. In the pint and half-gallon containers, pre-packaged peach ice cream is economical and easy to pick up at most food stores along with other food purchases. The even more economical half-gallon carton provides 16 generous portions and is on call for several dessert 'forays. Peach Sodas (Yield: 8 servings) Fruit Bowl Peach Soda: 2 cups mixed cut-up fresh fruit (sliced peaches, berries or other seasonal fruit, slightly sweetened), 1 quart milk, 2 pints pre-packaged peach of par- Put biscuit mix, Baking so- ice creanij carbonated water. da, grated cheese and caraway seeds into a large mixing bowl; with a long-handled °fork stir until cheese and caraway are evenly distributed. Stir vinegar into milk. J3eat egg enough to combine yolk and white; add milk-vinegar mixture and beat together lightly; pour into flour mixture; add melted butter. Stir only until dry ingredients are moistened; batter will be lumpy. Turn into prepared pan. Bake in moderate (350 degrees) oven about 50 minutes, or until tester inserted in center of loaf comes out clean. Turn out on rack; strip off paper, cool. Bread may be sliced thin as soon as it is cold. Put y 4 cup mixed fruit in each of 3 tall glasses. Add V 2 cup milk to each glasr with % pint (1 scoop) peach ice t .-earn. Stir; fill glasses to top with carbonated water. Broadway Peach Soda Use % cup chocolate syrup in stead of mixed fruit. Put 3 table spoons syrup in each glass ;con tinue according to directions. Peach Ice Cream Meringues Three egg whites, V 4 teaspoo: cream of tartar, 1 teaspoon sal % cup sugar, 8 cling peach halves 2 pints pre-packaged peach ic> cream. Beat egg whites until foamy; ad< cream of tartar and salt; beat until stiff, but not dry. Gradually add sugar and beat until very stiff. Cover baking sheet with heavy brown paper. Pile meringue into 6 rounds about 6 inches in diameter. Make a 2-inch depression in the center. Bake in a ve - -T slow oven (275F) 1 hour. Cool. To serve, place a peach half in each meringue; top with a scoop of peach ice crearn^ and Melba Sauce. Melbm Sauce (Yield: 1)4 cnp») One cup fresh raspberries, crushed; y+ cup currant jelly, y 4 cup sugar, 1 teaspoons cornstarch, 1 tablespoon water. Combine crushed raspberries, jelly and sugar; bring to a boil. Blend cornstarch and water; mix with small amount of hot mixture. Stir into raspberry mixture and cook, stirring constantly, until thickened and clear. Strain and cool. GATEWAY GROCERY FRI. and SAT. SPECIALS Beef 19c Fresh Fine Quality Lb. A Reci Save-A! I 3 «•• 89< Bayards or Puffins C Hires Best • Cream Style Can lOc IOC Sfeefe's 300 con /__ for Beiie-Meade Pnncess, Chocolate Drop 15* S"25* 4-Packages ^1^11 • H P •" WHSTE Lux — Bath Size for Get Package of Fab Free AJAX Large LETTUCE Red GRAPES Lib. Lower Prices — Self Service Plenty of Free Parking This Chicken Dish Is Quick To Prepare Like the tang of fresh flavor? Then this easily-prepared chicken is for you! CALIFORNIA SKILLET CHICKEN Ingredients: One 2%-to-3-pound (ready - to - cook weight) frying chicken, salt and pepper, y 4 cup olive oil, y 3 cup chopped green onion and tops, % cup minced parsley, y 2 teaspoon dried crushed marjoram, J /s cup fresh lemon juice. Method: Have chicken cut into about 8 pieces—2 drumsticks, 2 second joints, 2 wings, 2 pieces of breast. (Reserve neck and giblets for stock for use another time.) Sprinkle chicken with salt and pepper. Heat oil in 12-inch skillet; add chicken and brown over moderate heat — about 10 minutes on each side. Sprinkle chicken with onion, parsley, marjoram and lemon Stuffed Cabbage Is Economy Meal By GAYNOR MADDOX N T EA Food and Markets Editor When a young girl learns how to prepare suppers for 25 csxs a person, she deserves attention. Cathy Szozebak of Springfield, Mass., won the annual award of the Girls Clubs of America for her ability as an assistant homemaker to her family. She has been cooking since she was eight. Here are two of her, both with Polish background. Stuffed Cabbage (Serves 6) j Two medium or large heads of j cabbage. 1-pound box rice, l-/ 2 j pounds beef and pork, (V 2 pound \ should be ground pork), 1 can tomato paste, 2 cans tomatoes, 5 tablespoons vegetable shortening, 2 tablespoons salt. Cook 'cabbage until leaves separate easily, then cool. Mix meat, rice, salt and tomatoes together. Roll mixture into leaves and place into pan. Add tomato paste and both cans of tomatoes. Fill one 01 cne cans that had tomatoes in it with water and pour in pan. Add salt and shortening, an hour). Add barley, tomatoes and Polish Cabbage Soup (Serves 6) One small cabbage, 1 can (medium) sauerkraut, 1 onion, l*/ 2 pounds pork or spareribs, 3 me- i size potatoes, 1 cup barley, 1 o*n tomatoM. Cook pork or •parerlhs with diced onion in a good slit k«ttl« for V 2 hour. Add sauerkraut and shredded cabbage (cook for % of an hur). Add barley, tmates and potatoes. Simmer for % of »n hour. RONCO juice. Cover skillet; simmer 20 to 30 minutes or until chicken is tender. Serve hot. Makes 4 servings. Note: If desired, garlic (minced or the whole cloves) may be added to the chicken with the other seasonings. spaghetti • macaroni pure egg noodles Nagging Backache Sleepless Nights Often Due to Kidney Slow-down When kidney t unction slews down, xn&ny 'oiks copaplaia. of nasginff backache, head* aches, dizziness and loss of pep and en«rjty. Don't suffer restless nights with the«« di*. coaiforts if reduced kidney function i» set- tics you down—due to such common CSUMI as stress and strain, over-exertion or expo* siire to cold. Minor bladder irritations du« to cold or -wrong diet may cause zettSnf up niffhis or f req-uent passages. Don't neglect your kidneys if these conditions bother you. Try Doan's Pilk—* mild diuretic. Used successfully by million* for over 50 years. It's aiaazinK how many tim«* Doan's give happy relief from these di»cotn- forts—help the 15 miles of kidney rubes and filters 3ush out -waste. G*t Do»a'» PiU» today! Good First Count Peel and devein a pound of shrimp; do not cook them first. | Heat a quarter cup of butter in a skillet and add the shrimp and a quarter cup of chopped parsley. Cook and stir just until the shrimp are opaque through. Sprinkle with salt, freshly-ground pepper and a little lemon Juice. Serve with small rounds of bread cut from. a crisp French roll, for an appetizer. Complete Photo Supplies FILM FLASH BULBS • POLAROID • MOVIE • COLOR FILM FILM FILM BARNEY'S DRUG STORE 2006 W. Main Phone 3-3647 B!G WATERMELONS ICE COLD 2Yic Lb. — Hot 2c Lb. PEACHES & PLUMS $2.29 Bushtl s W Red Triumph POTATOES 100 $050 Peck- No. 1 A Size .. Ibs. ! 3 BLYTHEVIIHFC4JRB MARKET Main St. Wholesale or Retail Bi y th«Yiiit rf- * * refresh without fillin Never heavy, never too sweet, today's Pepsi is reduced in calories A MERICANS hare decided, it's more fun to be fit. Today's I\ most popular food and drink are those that are kind to the waistline—which is all to the good for looks, for health, for more active living. That is the trend—the trend toward lighter, more sensible diet—with which Pepsi-Cola has steadily kept pace. Pepsi today is up to date with modern taste—light, dry (not too sweet), reduced in calories. And more refreshing o than ever, because it refreshes without filling! This week-end refresh without filling. Drink Pepsi. Take it along on picnics. Serve it at home. \\v.^ * A& *fc&£&^ £5r."\ * > ^^*^^\^^ i A' - 'ji^Xfew * ? * \^$&y&& ^ ?'&Jk&*iF x? >i fC^^<A^^ yj i-Cola Peps PEPSI COLA BOTTLING COMPANY OF BLYTHEVILLE

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