The Courier News from Blytheville, Arkansas on August 12, 1954 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
Issue Date:
Thursday, August 12, 1954
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Page 11
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THURSDAY, AWU6T 11, PAGE ELIVIK U.S. Kitchen. Custom Homemade Pickles By CECILY BKOWNSTONE Associated Press Food Editor FOLLOW A TRADITIONAL AMERICAN kitchen custom — put up some ickles and relishes. You don't have to make them in the huge ^uantity your mother or grandmother did — row on row of shining jars to fill ample storage shelves. You can put up a small batch — three to six pints — and have old-fashioned satisfaction and wonderful eating. Open a jar or two to serve with sliced ham and thin slices of Swiss and Cheddar cheese for a cold buffet. Hoard the other jars to use when company comes for winter suppers. You!ll enjoy announcing that they are homemad;e your family will beam with pride; your guests will feel specially honored! SWEET PICKLE CHIPS Ingredients: 4 pounds pickling cucumbers (3 to 4 inches long), 1 quart distilled white vinegar, 3 tablesj: oons salt, 1 tablespoon mustard seed, % cup sugar, 3Vs cups distilled white vinegar, 53^ cups sugar, 2^4 teaspoons celery -2d, 1 tablespoon wboto allspice. Method: Wash cucumbers thoroughly, scrubbing with a small vegetable brush; cut into *4 toch slices; do not peel. Mix with 1 quart vinegar, 3 tablespoons salt, mustard seed and Y 4 cup sugar in large saucepan; simmer, covered, for 10 minutes. Drain; discard liquid. Place cucumber slices into h sterilized jars. Meanwhile heat 3y 3 cups vinegar, 5% cups sugar, celery seed and allspice together; stir until sugar is dissolved, then allow mixture to reach boiling point. Allow to simmer while filling jars to within % inch from top. Be sure vinegar solution covers vegetables. Seal each jar at once. Makes 5 pints. OLD-FASHIONED CHOW-CHOW Ingredients: 1 quart (& of a medium head) chopped cabbage, % pound (3 medium) onion (-hopped), 3 green peppers teoarsely chopped), 3 sweet red peppers (coarsely chopped), 2 cups ( 3 4 pound) chopped green tomatoes, 2 tablespoons pickling salt, 1 tablespoon prepared mustard, 3 cups distilled white vinegar, Ui cups sugar, % teaspoon turmeric, % teaspoon ground ginger, 1 tablespoon mustard seed, 1% ter poons celery seed, l 1 /^ teaspoons mixed whole pickling spice. Method: Wash and prepare vegetables; mix with salt. Cover; let stand overnight; drain. In kettle, mix mustard with a small amount of the vinegar: add remaining vinegar, sugar, turmeric, ginger, mustard seed, celery seed and pickling spice. Simmer 20 minutes. Add vegetables; simmer 10 minutes. Continue simmering while quickly packing one'hot sterilized jar at a time. Fill to within l / 8 inch from top. Be sure liquid covers- vegetables. Seal each jar at once. QUICK-COOKING CHOCOLATE FROSTING Ingredients: % cup beet or cane sugar, 2' teaspoons cornstarch, ?4 teaspoon salt, 2 squares unsweetened chociaie, l cup milk, l table- spoon butter or Method: Put sugar, cornstarch and salt in l^-quart saucepan; stir together with a spoon thoroughly. Cut chocolate fairly fine and add. Gradually stir in milk. Cook and stir over moderately low heat until thickened. Remove from heat; ! stir in butter- Cool. Spread gene• rously over top of cupcakes; there j will be enough frosting for about iS medium-sized cupcakes. I "akes 3 to 4 pints. Use reHsh within 6 months. 3£ you want to try other small- batch recipes, you'll find them in one of last summer's cookbook crop, ''Old-Time Pickling and Spicing Recipes" by Florence Brobeck (Barrows). There's a delightful collection of butters, catsups, chutneys and pickles here. Brandied and spiced fruits, plus mincemeats, come in for treatment, too. Bead Courier News Classified Ads Evergood flavor-rich B*coa ic the answer to quick meals wiA ONE PIECE PURCHASE KROGER Salad Dressing BABO 2 Giant size J. LUX Liquid JOY Giant Detergent * size Giant size POTTED MEAT De ! by 4 3l r 250 CHOPPED BEEF tLT u L 12 c:n 390 CAIIOA^C 1 Armour Star 4 oz. Vienna , Can CHERRIES ^2 'GIANT TIDE 6IANT 2 G £270 No. 2 cans CHUNK TUNASL **J£350 WHITE |||1I Kroger Cream Style 2 t 3n 350 MARSHMALLOWSJX 14b ° azg 250 PIE CRUST 2 X Pillsbury A V4 orice deal* bars ICE CREAM Swifts this week only 790 CAKE CIANT SURF Silver Whip .............. Each SPIC&SPAN IVORY SOAP RINSO OXYDOL DREFT LUX FLAKES Large 300 BREEZE SILVER DUST DETERGENT !,r ^620 LUX SOAP 3S250 LUXSOAP 2^250 3S270 Lifebouy ''W"W'"^^ <*"'+ v', •. ;• - ', ' ' .,.*/<' Tall $ Cans Buy some for the whole family White, Chocolate, Yellow, Spice ,ILD DAISY ees AGED JUST RIGHT FOR THAT RICH FLAVOR KROGER The finest quality beef. Fully matured- &ch. fresh flavor and guaranteed tender 10 times out of 10. THe Kroger Tenderay metnod makes top U. S- Govt grades of grain-fattened beef tender without ageing ... without loss of natural Savor and juices. And the Kroger-cut gives you more tender meat for your money. 32 oz. Jar 4 Hair Care Specials! Lilt HOME PERMANENTS Looks and feels like *P* $ ^ , , . . naturally curly haur! Regular KROGER WHITE FRESH, RIPE, FLAVORFUL PEACHES FRESH, FLORIDA, PERSIAN LIMES 190 FANCY, MICHIGAN BLUEBERRIES LONG, GREEN SLICES CUCUMBERS , 39d 50 and priced. Identify Kroger Tendcraj Beef by fa red, white ard blue ROAST U. S. Graded Choice tenderay Lb. Wilson's Certified Ib. BOILING BEEF Lb 150 ROAST fe ..Lb.490 GROUND BEEF Kr r Lb 350 SMOKED PICNICS %„ , b 490 SLICED BACON ^lr, i«,550 SLICED BACON SLAB BACON choi ! e Cuts 59 ! cEu t sd 490 SAUSAGE Wilson's certified Pork Lb. 390 PORK ROAST B B u°u on . u490 SHRIMP Medium BOLOGNA size Swift's Premium Lb. U v Jl KROGER-CUT TENDERAY RIB STEAK U. S. GRADED CHOICE LB. 59 e

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