The Courier News from Blytheville, Arkansas on November 24, 1933 · Page 5
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November 24, 1933

The Courier News from Blytheville, Arkansas · Page 5

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Blytheville, Arkansas
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Friday, November 24, 1933
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FRIDAY, NOVEMBER 24, 1933 THKVIMjK, (AUK.) COURIER NEWS MCDERN Conducted for this newspaper In the Interest of its women readers by recognized authorities on nil phases of home making. Florence Brobeck, Editor Mrs. George Tlinrii, Associate Kditor Chocolate Custard Meringue Pie Mrs.'Thum Gives Rules for Pepper Pot and Chocolate Angel Cake. Dear Readers in Blylhevllle: Among recent requests for special recipes I found a note from one of yon asking for Pepper Pot. using tripe. Select tripe (beef stomach) which is clean looking, and from a not too old beef. Ti:c butcher will tell the truth about it if he's a good butcher! It is cleared before it Is sold. But wash it in cold water at home, remove any loose skin. Cut in small pieces for the i>epper pot soup. One-tnird cup chopped f green pepper, one-third cup chopped onion; one-third cup chopped beet; one-half tablespoon melted shortening; one-fourth pound diced tri|K; two tablespoons rice; one quart cold water or bouillon (use prepared if you like); one pound veal knuckle (dr use calf's feet) three-fourths cup chopped tomato one-fourth teaspoon pepper; two teaspoons salt. Cook together, al but tomato, in the soup kettle for two hours. Slowly, not boiling rap idly. Then add the tomato and cook for twenty minutes more. Removi the veal or calf's feet and use in seme other dish (meat p!c, etc.) serve as a thick stew-soup, as the main dish of a family meal. Chocolate Angel Cake Another i-ccipc request is for chocolate angel cake. Why not use' a fancy Turk's head pan when making this cake, lee it first with chocolate late Icin? IE THE TIE Tiinl Festive Thanksgiving Appearance Is Easily Oblamablc. imkcs •Half of the Joy of "eating good pie is having it served attractively. Note the dessert plates, correct forks, the stiver server and the handsome silver pie dish holder. :375 degrees), ccok twenty-live to hirty minutes. Cover with a meringue made by beating the whites of three eggs to silliness, t-eri fo'rt- icing, when the choc-o- 1s firm tlren pour over a boiled wnite icing, and let it ran unevenly down • the sides of the cake. Do not spread it on evenly. Tliis effect is followed by large bakeries in New York with their angel cakes. EigM egg whites; thrce-fourtrs teaspoon cream of tartar; one cup sugar; three-fourths cup flour (minus one tablespoon); one-eighth teaspoon salt; one-fourth teaspoon flavoring; two ounces (tablespoons) grated c'.iocolate. The egg whites should be frcrn eggs three to four days old, and they should be very - cold i when beaten. Beat stiff," bill net dry, then add the cream of tartar and heat two minutes. Sift in sugar gradually, beating constantly, using fine grained granulated sugar which has been sifted twirc. Sift the measured flour four times with the salt, (hen sift into the egg whites slowly, folding anc cutting in with a spatula. Add tr.e flavoring and melted chocolate, mis quickly with one or two quick folds of the spatula, and turn qulcklj into an ungreased Turk's head pan Bake in a slow oven (320 degrees) for one hour. If a pan is used which has no been kept for angel cakes (that Is unercafcd) you will have to grease the pan a little; this makes a tough crust and sogginess as a rule. On taking from the oven invert tr. pan over a wire tray and suppor it so that the cake will come down ol its own weight. Use fcur tea cups to hold the pan up. placin it on them so they are out of th way of the down-coming cake. ] will do no harm to let it stand sev cral hours. Remove when thor oughly cold. Use spatula if neces sary to loosen it. Spanish Omelet When n request comes for sue a simple recipe as Spanish omcle So many housekeepers seem to feel that there is something mysterious about producing a perfect chocolate custard pie. There is no mystery; just following a tried anil true recipe will produce the desired good results. Then If it is served with attractive wares, it becomes a deluxe dessert of which any COOK may be proud. • To make the filling: use one- half cup grated unsweetened chocolate; two cups, milk; four eggs; one-fourth teaspoon salt; one- fourth . teaspoon salt; one-fourth ur> sugar. Stir the chocolate uito ie milk. Then beat the eggs, mix ith .the chocolate and mtlk, add ugar and salt. Line a pie dish with your best •astry; pour in the well-beaten lixturc. place in a hot oven 1450 cgrees) lor five minutes, then jwer the temperature to moderate Short Claws Indicate Tender Turkey; Rules for Trussing ng in mgar. turn to the oven to brown the ringue lightly. one-half cup of powdered Spread on the pie, anci rc- Four Codec Custard Tie eggs; one and one-half ant! foliage may be used with ellfct. With cups milk; one-half cup fres'r.ly made black coffee; one-fourth cup sugar; one-fourth teaspoon sail: nutmeg. Beat the eggs, milk, col- fee, sugar and snlt together. Line a pic dish witTi pastry, pour in tiie mixture and sprinkle wit:i a very little nutmeg. Place in a hot oirn (450 degrees) for Avc minutes, then lower the temperature to moderate (375 degrees) and bake lor lv.-:nty-five to thirty minutes. When cool ;;read with Ihc meringue (see above recipe) ami brown lightly. Practical advice on • choosing a urkey and preparing it for the tale is given by Sister Mary in the hird of four articles on Thanksgiving planning. • « • • BV SISTER ,-WARV NEA Service Stan" Writer Some of us feel that we must serve turkey once a year even if we must be reduced to the proverbial crust of bread" for a week thereafter. Conssquently. fee choice of the patriotic bird is of great importance. Keep in mind the "jioints" of a tjopd turkey. A turkey to be in its prime should be of last spring's hatching. -The general condition of the flesh sV.ould be .firm, the cartilage at the rear end of the breast soft and pliable, (he breast itself broad and plump, the neck short, the "drumsticks" dark colored and BinooUi and the skin covering the entire bird smooth, fair and unbroken. Tlie bird which has been dry picked may have a skin with a slightly shriveled appearance. The Fruit anii Wine Roast Your Duck With '•dWiMWbman Who Know* ThbMoik the but eooki and moil a know lh» Hap.of- Inaja trademark (arx>«). 1o g«nuln« Ita from tndlo . . . whir* lh> world'* flnti* IM ll grown, Ntxt tlxi* you D packagt of (fa, look forthi rrad«Mrll —In addition to IK* brand nacn*. nny add the juice o( two oranges nn game which you roast is to have 6no Duck, roasted with quartered or- cui> of consomme, Strain th bottle of cooking wine on your gravy over the shredded |>ccl of on HIKOS, IB n reel™ lo icninl'lhc iral- CRrVUE A Raw Milk A five-pound duckling will serve Just before serving, nrtd seasoning—your favorite kinds—t led n fowl which Ls young nixl tcn- Wush It thoroughly and re Place the duck oi>'n platter m unrnlsh aruuiul the breast ni move' inv little extra pln-fenllicrs llmt cling to the sldus wllh quartered oranges. Pol Ronat tlw duckling In the oven Ihc gravy over the whole thing. Remove It and Inke oir some of the f«t In the roasting fat and allow to simmer im- Tha happy bridegroom doesn't look very happy— The Thanksgiving dinner labb deseivcs so:r.e little extra atti-n- lion It it is 10 impress family mm , friends as n festive holiday o;c.i- Uion. IV.e menu of wi'll-ioDku! land attractively served dlsiire i>f I course should receive Hrst consideration, Vi:l tlicu cH'Coi'i'.icn of some khiii should also be given In this hoWay board. If the llnner is at noon, or early afternoon, candles are not usul. That is i'!:e only major dilfereiii-e between the noon tlinncv table ami the dinner served at six o'clock or later. Flowers arc alwuys welcome ns a ci'iiter piece. And at this ff:>son small chrysanthemums and other umunm blossoms should be ^isccl. A bowl of low c!<rysniilhc- I mums with a. few yellow or while I roses, makes n pretty banquet, the | yellow scheme making an espccinl appeal at Ihis time; autumn leau-i in a bowl or arranged on the cloth, around the Rower bowl are nlru used on many tables, while bittersweet and other autumn berri.'s ol having a roust topped with fresli fruit Is sure lo br Sii-.'ols exclamations >our culinary art. Ducks usually are quite iucxpcn; Ive, and they're splendid subsli- Une.s for lurkey on holiday menus. You cnn stuff a duckling with dire-slug—chestnut ilrcEshig always ii Hood with gntnc—or you can cook I til it Is n goldca brown, Tlicii pour I It plain. It's delicious cither way.! In one-half glass of while wine. One way lo make sure of » dell-[Doil It all down to half and then Menus for Four Bridge Suppers and Recipes for Main-Dishes these as with any flower t know the askcr has no cook bsok. 1 scalding necessary for wet picking This gi vc s me a chance to scold I has a tendency to make the turkey you all again. Every housekeeper should have at least one good cook book, and use it daily. If she has two or three so much the better for her cooking and the family's Spanish omelet good digestion. To make a make a sauce of t'rrce tomatoes; one cnion; one green pepper; two tablespoons butter: half teaspoon salt; one-fourth teaspoon pepper. Slice the tomatoes, cut the onion and pepper into small pieces and fry all together in the butter until the vegetables arc blended and light brown. Pour over an omelet. To make a good one use six eggs; one tablespoon butter; onc-r.alf teaspoon salt; one-fourth teaspoon pepper. Use an o:r,elet pan. Place it on the heat, and when it is hot place half the bulter in each '"alf of the pan. Beat the yolks and whites separately, the latter until stiff, then season the yolks and mix together quickly. Put half the mixture in each half of the pan. cook about two minutes, close the pan quickly and cook two minutes on each side, then serve on a hot platter with the sauce poured over it. "alf of t'.'.c sauce mixture may "e added to the omelet just before it is folded, the other hal poured on top. Sand Tarts plump and round with a tightly stretched skin. Dark spots and blotches appearing over the skin indicate tSat the bird was not properly bled after killing. This of course mars the appearance and means an spoilage. turkey. This means holding it orer a flame, turning it from side tc side, so that the tiny hairs left on the skin after picking are al! singed off. Look for any pin-feathers lhat may have escaped plucking. At the tail of i'r.c turkey is t tiny cil sack. This must be care fully cut away. Rub inside of turkey well' will ssR. Then thoroughly wash it will co!d water until every trace of s:tl is gone. Scrape tre outside of th turkey with the blunt edge case knife, keeping the bird under water anci taking care not lo break the skin. Drain thoroughly and keep on ice until ready to stuff and truss. Trussing the turkey is highly cs- seii'.ial since it acds grcaily to the final appearance of the bird before the host on the fosiive board. How to Truss Turkey The turkey is trussed after it is fluffed. To truss, first draw t'.ic thighs close lo Ilia body and hold Ihem by inserting a long skcivei ur.der the middle point, running it throajh t^.c body and out through the ether sine. Cross ends cf drum- fur.ingement, (he centerpiece shouUi not be so tall that it obscures t.'.e view and thus interferes with con- versalion. Use Fruit, Too in place of flowers many hosi- cssos use a centerpiece of fruit. ™his may be arranged on a flat latter, in a wuodeu bowl, a-pj',v- er, plnss or silver dish. One beau- iful Thanksgiving table seen a 1 , exhibition lust year, used a vooclsn chopping bowl for t!:e enlcipiecc. It was heaped with ilue and red grapes, pears, rosy pp!cs. with peaches ami bananas o give still another color note. 1'wo bright orange persimmons, nd a purple pomegranate complct- d tois bounteous harvest bowl, and he simple container was not put o shame by IOD festive table s.H- in?s. In place of (me silver, this able wi,s set with pewter. i ; plain china of low-cost peasant --ctyl;, rore like the thick plates used by lie early American settlers than peasant pDltery, and the cloth was checkered red and white damask Cheese Tonsi SlulCcd Celery Ripe Olives Gherkins Coconut Cake Coifed Caudles Scrambled ^gr. wllh Sausages 'Toast Potato S.ilad fluttered Rolls l!ol Apple Tart Cheese Coffee Hot Chocolate Shrlmi) Creole Toast, Tomato Aspic Salad Mflyonnnlsc l!ct Biscuits and Hutler itanana Whip Colfce Salted Nuts with a fringed edge. A pumpkin shell or gourd hollowed out is used tr.e same way, and may be filled with colorful vegetables such p.s cggplaiii. a jade- co'.orcd head ol lettuce, a beautiful alligator pear in its shiny, coppery-green coat, tomatoes, green tappers and bright orange c.Trrc:s. These, of course, are all washed, scrubbed even, and some of their foliage is left on. A particularly appropriate centerpiece for a harvest festival table. When Candles Are I'srd When candles are used, they may he slim, tall tapers in lali candle- slicks, or stubby, thick, short candles in squatty sticks. HDth styles are in use. depending on the character of the table settings. With Title silver bowls, silver ccmpote dishes and a few silver accessories such as mayonnaise,and saiad bawl, cake plate and server, the silver can- Wnlfles and Creamed Chicken Orange Jelly Salad Date' Sticks Colfce Hot Chocolate To make the cheese, toast called ffjr in Use menu, use: one nnd oric- t:alf tablesjiooiis butter; one and half tablespoons butter; one one-half tablespoons • butter; one one-eighth teaspoon salt; ; one cup milk; one-half lo three-fourths cup grated cheese; sprinkle of cayenne; six slices toast; six or twelve slice. 1 ! bacon. Cream tre butler nnd flour together. when smooth add salt and milk, and cook in the upp^r part 01 ihe double boiler until smooth ring aiomul them; or as a mound | In the center of the eggs. Banana Whip For six people, use olx bananas; I two cups whipping cream; one labtcspcon sugar.' Mash the ba-1 lianas through a sieve. Ti-.cn told In the sllITly beaten cream to 1 which the sugar has been added. Drop the mixture Into a sr.crbct glass. On top of each serving sprinkle a little nutmeg. A cookie may be served with this, chocolate or inochii being especially' good flavors. Shrimp Creole This amount serves four people. Two green peppers; one full stalk celery; one small can tomatoes (or two cups); two large onions; one and one-hall pounds fresh shrimp; or two cups canned shrimps; Ihrcc- fourths cup olive oil. If fresh shrimps arc used, clean and boil them, then remove vein nnd rinse in cold water. If canned ones are used, romovc vein and rinse. Chop Ihe iwpper, onion and thick, remove from the heat slir in the cheese. Toast the celery together ma toes. Cook and add the to- Itrcnty minutes, sticks and fasten securely Consider the feet or "spurs" of the turkey. Short claws indicate a stout cord. Fr^tcn lo tail. Second, place wings close to borty with tips p.ishecl over first joint, ranking triangles on the sides of t.'.e turkey. Hold them with a second earlier! skewer forced through wit^s and ! body. Draw the neck fkin under (he back and sew with a soil cord. Next, take t':'.e cord holding the dlesticks are obviously the thing to use. On more simple tables the candlesticks may match the cr.iun or glassware, or they may be of pewter or brass cr of contrasting psr- cclain. china, glass or some oiher sub.nni'.ce bDlh interesting ciiid decorative, and suited to (lie style ol 'he tables. Wl: and nnd bread slices, and crisply broil [he bacon. Pour the cream cheese mixture ovjr the slices, and garnish the tap with crisp bacon. The white sauce may be made early in Hie day, and healed up .-it the time of serving, adding the c'.:ecso when ho 1 .. If stronger cheese flavor is wanted, add more; this makes almost a rarebit flavor and texture. Scrambled lisss anil Sausage Buy the small finger sausages, so that there are at least- three for each person to be nerved; use two eggs for each person. For each tSrcc eggs, add one tablespoon butter; three tablespoons Ik; one-h.-ilf teaspoon salt; two small slices hot toast. Break the eggs in a bowl, beat slightly, add the milk and salt and Put butter in enameled pan. melt and add egg mixture. Cook until creamy. stirrir.;; constantly. Meanwhile lay tre sausages In a tender bird, one who has not had "to scratch for a living." while drumsticks lo ihe tail, cross it draw it back and fcrth around long spurs mean a tough and per- each end of long skewer. haps quite venerable bird. Now crws string a;am and draw- °ne cup shortening; two cups si;gar; two eggs; three cups flour one-fourth tcaspcon salt; three tea spoons baking powder; one-half cu crushed almonds. Cream the short cning and sugar together. Add th eggs, well beaten, then add th flour whloh has been sifted twlc with the baking powder and sal Mix to a stiff dcush. chill, roll ou very thin. Cut into cookies anc haps quite The flesh of milk-fed stock is white, a layer of fat over the breast but no layers- of fat under the skin on the legs and thighs. Milk-fed turkeys are the finest obtainable. Corn-fed stcck has a rich yellow ppcarance wilh layers of yellow at under the skin. Soak Giblets in Salt Water Your butcher will "dress'' the urkey for you. This means he vill draw it, discarding all the vis- era escepl the heart, liver and gizzard. These he usually drops oosely back Insirtc the turkey, if ho gizzard is not opened make gash with a sharp knife through he thickest part down to the sack, taking care not to cut the sack Peel the outside away from the inner sack and discard' the sack. Put giblets—heart, liver and gizzard into a bowl of cold salted water and let stand an hour or two. You' will have to "singe" tin brush the tops with a little vrhHi of egg. Sprinkle with sugar am chopped nuts. Bake on a tin nib bed with shortening In a modcr ate-oven (315 degrees) about tci minutes. —MRS. GEORGE THUHN. up around each end of the -upper kcwcr. Tie iUrmy securely in a ;no: and cut oft end. Allow from three and one-half o four hours lor roasting a ten :ouid turkey. Roast in a moci:r- •Uc oven— 375 degrees P. Place ireast down on tr.e rack ol the easier. Even with a covered roast- >r. it's a go:d plan to baste every lalf hour with 1-2 cup toiling wa- er. Sprinkle with salt and pepper when turkey has been in the even 30 minutes. Wi.cn ready to serve, remove the skcweis. cut" the cords and placj the turkey breast side up en a large hot piattcr. Giblcl Gravy Ccok gib'.els in four 'cups b"il- ing water until tender. 11 will lake about two houis. Add one teaspoon salt when half done. Remove from stcck and put t;noui,h coarse knife of food cr.opper. U=e stock in gravy and add enough water to make four cups. After taking turkey from rr.ast- ing pan measure fat in the bottom of the pan. Pour off ail but four tablespoo:is. Stir in four tablespoons flour and cook and sllr until bubbly! Slowly add cft'.et s;3c tall short one. if two sticks cr randcln- brne are i;sed, they are usually best, when placed one at each cm! of the ceiiJ-rpiece, about half way from the centerpiece to i':.e. end of the table. If four .-ire uwd and the table is small, group them at the four sides cf the centerpiece, nnd if the table is long ds> two between each end of t'.-,c centerpiece and the end of the table. Small favors and place cards nre used if the party is a large one. that is more than six or eight, when cards are needed. These are to be i'ad in quantities at the five-and- ten-ctnt stores, and the department stores. The favors may be little pumpkin shells or turkeys, to be filled with salted n-.its or can- a I'.ct frying pan, and broil until browned on all sides; they shrink anci perhaps will curl a little. Serve the eggs on small toast slices, arrange sausages around the'm. The eggs will be watery If cooked too long; and the sausages will be dry. Time the cooking cx- arlly so that as soon as the dish is ready it may be served; an effective service is to use a large platter; arrange the least squares on it. cover with the cooked egg, and arrange the sausages in a then ndd the shrimps and olive oil. Cock ten minutes (for canned shrimps) or twenty minutes If the shrimps arc fresh ones. - May b? served in ramekin or on toaet; may be made In morning, and heated up just before serving (use enameled or agate warn kettle, and keep in refrigerator In crock cr dish, If made early in day). Orange Jelly ' One cup cold water; two cups boiling water; one-half cup orange juice; one-half cup sugar; two/tablespoons gelatine; one lemon; one package cream cheese; lettuce, white canned cherries and almonds or pecans; one-fourth cup whipped cream; one cup mayonnaise. Soak the gelatine In the cold wa ler, then ndd Ihe boiling water; ti Ihis add the sugar nnd stralriei fruit juices. Half.fill.a wet mouli wllh halt of ihe jelly and set in the refrigerator lo thoroughly chill. Soften the cheese with cream and form into little balls or rosettes with a pastry tube. When the jelly in the mould has begun to set, arrange the cheese balk in It and add remaining Jelly. Lei set in the refrigerator until firm. Turn out on a large salad plate on which crisp lettuce leaves are arranged. Garnish with the cherries which have hart stone removed and nuts substituted for them. Brtss with mayonnaise mixed with whipped cream; either by using pastry tube and making curls and rosettes, or pass with the salad. This makes four generous servings, or six small Do ywi think I ought to stop giving Bill fried foodjcmd pies? No, dear. But do use Crisco as your cooking fat. II's so light and wholesome, that it digests quickly. Snn Augustine. Tex., used a tent which covered three acres under which to grow an experimental tobacco crop. I haven't had to take o soda mint in a month— that's how good a cook you a re! Well, I'm wiser now. I never knew what o difference it would make—just to change to Crisco. A MONTH LATER Employment for more than 10,000 persons is found In the making of the 200 different types N of automatic machines In use in the world. t |,»i bo:lin;j puin-. ar.ri add salt and p?p- Pcr if nece.=?.iiy. kee;i:r.^ in mind that the stock was snitod and thai Ihe fat absorbed s.nit from the turkey. Add giblets, reheat to the bo:iing point and serve. Tomrrrow's Mrmi BREAKFAST: Slewed dried ap- lico'.s. cercril. coinmeal pr.ncakes, hi tie sjuisngre. milk, codec. LUNCHEON: Baked r.ibbp.ge with bacon, health broad, cranberry and pnmo pudding, mi;k,tea. DINNER: Sa':r.on loaf, creamed peas, date and orar.gc salad, whole wheat Parker House io".s, molas- stirrinj constantly. Bring to the]ESS pudding, mi'.k, couce. . . . with ^ Wishes for Many Happy Hours . . . Clicks (electrical or olhcrwlsel seem lo be one of the most poput»r and appropriate gifts of the J«»T.. . . . and they should be! (fhac are sg many really beaullfil designs . . . and when II comes.tn accuracy and dcpendtbility they're so much htller than anything we cvrn imagined a few years a^o> Here ynu have a. complete selection nf the Best Aklridge Jewelry Co. Keep on the good side of your digestion ^ Cook with CR«SCO, the pure vegetobh fat-it digests auicklyl easily, too. CRISCO digests .At (he Courier News Cooking School,Mrs. George Thi used and: recommended CR1SGO, the modern, qui digesting'.shoftening. • - : '•••••• :

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