The Courier News from Blytheville, Arkansas on August 19, 1954 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, August 19, 1954
Page 10
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PAGE BLYTHEVILLE (ARK.)' COtlRIER NEWS Baked Bartiett Pears Make Tasty Dessert Canned Salmon Supper Dish Will Help You 'Beat the Heat' By CECILY BKOWNSTONE Associated Press Food Editor FRUIT DESSERTS are in vogue. Maybe because we have so many weight-watchers about. Maybe because homemakers are discovering what Europeans have known for a long time: fruit takes the prize if you want a light and refreshing last course. Put Bartiett pears high on your list of fruits to use for dessert from now until October because they probably are one of your best fruit buys. The Bartiett is, of course, the bell-shaped pear of golden color often with a touch of crimson on one side. It is juicy and fine- grained. Our pet baked pear dessert is this one in which the fruit is basted with a light orange-juice syrup while it is in the oven. Grated or- rind adds extra flavor. Be-j if desired.) Empty oranges and their syrup into a bowl; add cantaloupe balls". Wash, halve and core pears; slice in thin fan-shaped pieces into bowl. Add grenadine or raspberry syrup just before serving and mix gently. Makes 6 servings. You'll find the grenadine syrup suggested for use in the White and Gold Fruit Bowl available in many large food markets. The raspberry syrup is available in specialty food shops: the best syrup of this sort we have ever tasted is imported from Germany and is made of pure raspberry juice and cane sugar. Another pear dessert we should like to suggest is one we thought was most glamorous when we were very young. It is the famous concoction that simulates a bunch of grapes. To prepare it, cover the rounded side of a peeled pear half softened cream cheese, then uge rn a . caie the pear halves are left un- stud the cream cheese closely witn ^« w and baked cut side down, they end up looking gorgeously inviting, their golden color heightened. We served these orange-baked pears recently to guests, after a steak course, with no more embellishment than the syrup spooned over them. But other times we have accompanied them with a smooth- as-silk soft custard sauce or a scoop of vanilla ice cream. Try this recipe. We think you'll treasure it. ORANGE-BAKED PEARS Ingredients: 1 teaspoon grated orange rind, 1 cup strained orange juice, 14 cup sugar, 4 Bartiett pears. Method: Stir orange rind, orange juice and sugar together until sugar dissolves. Wash, halve and core pears. Place cut side down in bak—i ing dish (13% by 7& by 1% is a good size if you use heat-resistant glass.) Pour" orange mixture over pears. Bake in moderate (375 de--i grees) oven, basting several times, until tender—about 35 minutes. Baste pears with syrup in pan occasionally while they cool. Serve at room temperature or cMlled, using one or two pear halves for each serving. If pears are topped with vanilla ice cream, spoon the orange syrup over the ice cream. Makes 4 to 8 servings. WHITE AND GOLDFRUIT BOWL Ingredients: 1 medium-sized cantaloupe, one ll-bunce can mandarin oranges • (packed in light syrup), 2 large Bartiett pears, 2 to 3 tablespoons grenadine or raspberry syrup. Method: Cut cantaloupe in half; scoop out seeds. Cut balls out of melon, using melon scoop or }-i teaspoon measuring spoon. (Dice fine the cantaloupe left after balls are made and use in a dessert sauce halves of seedless grapes. Use a else you like from the garden or refrigerator, for stem and leaves. Although this dessert is not so stylish now as it was years ago, it is still fun to arrange and tastes good! By GAYNOR MADDO X NEA Foo'l and Markets Editor Canned salmon belongs on the summertime pantry shelf. Easily used in cold platters, curry dishes, salads, aspics, it makes hot weath-. er meal getting more pleasant. There are five kinds of salmon, three red—Chinook, Sockeye and Coho—and two pink — Pink and | Chum. Any one of them is equally ' appealing hot or cold and combines well with a remarkable variety of other foods. Salmon Slipper Salad (Yield: 4 servings) One 1-pound can salmon, teaspoon Tabasco, cup mayonnaise or salad dressing, 2 tablespoons chili sauce, 1 tablespoon vinegar, 14 cup diced celery, 2 tablespoons sliced stuffed olives, 2 teaspoons minced onion, salad greens, tomato wedges, cucumber slices, shoe string potatoes. Chill unopened salmon in refrigerator. Fro dressing, add Tabasco to mayonnaise; blend well. Add chili sauce and vinegar. Stir in celery, sliced stuffed olives and onion. Drain and flake salmon; place on salad greens in serving platter. Arrange remaining ingre- NOW YOU CAN LICK 4THLETFS FOOT WITH KERATOLYTIC ACTION 1 - 4 - L, & keratolytlc fungicide SLOUGHS OFF tlie tainted outer skin exposing buried fungi and kills on contact. Leaves skin Uke baby's In Just ONE HOUR, If not pleased, your 40c back at any drug store. Today at ' Kirby Bros Drug New England Dish Ever serve Kedgeree for Sunday breakfast the way they 'sometimes do in Connecticut? To make this old time dish, mis two cups cooked rice with 2 cups cold flaked cooked codfish, salt, freshly-ground pepper and a little cream. Heat thoroughly in a double boiler, stirring carefully a few times. Sprinkle with minced parsley or paprika before serving. suss WIT* PKGS. Clcverleaf 0KY - Jk Blytheville's Only Exclusive Children's Shop 110 South Second Street TV and RADIO SERVICE Minor Repairs and Tube Replacement in home (inside Blytheville city limits) Only More Than 29 Tears Training and Experience, Factory Service Guarantee on AH Make*, Blytheville Sales Co. Felix Carney, 109 £. Main f'h. 3-3616 MAYS 421 So. 21st SUPER MARKET Phone 3-9910 Come to Mays for Those Hard to Find Items! Start Your Collection of Hand Painted Plates-One Free With Each Purchase of $10 or More. ICE CREAM KOOLAID COFFEE TOMATO SAUCED Caldwell's J^ Freezert 2 Any flavor for soft Ddinks and desserts Chase & Sanborne Instant gal •Brand Sunco Brand 3 6 Pk g. 250 A si 12 . ~ oz. I W cansl/V 250 1-4 size cans PORK & BEANS in tomato sauce V can Z5p Allen's Cut ..., GREEN BEANS CTADPU Nia £ ra * Instant 9 I fUlvn Laundry Starch Box- Hi fj\ Mar-Gold ULC.U 1/2 ib. Patties Ea. Fresh Country — Every Egg- guaranteed Doz. TABLE SYRUP £L mM50 PI AIID Ro ^ in Hood Free coupon ff| Ib. Bag I LVU II r a i lU for 6 R.C. Colas in sack Riceland Fancy long grain plump & Tender A * Ibs. Quality Meats Gov't Inspected - Low Prices GROUND BEEFFroTsefect Beef 3 Ibs. 830 PORK RIBS Meaty—Just Right 901< For Bar-B-Cue Lb. 03 V Fresh - Pan Ready Stock Your Deep Freeze At This Low Price ib. 38 LOIN STEAK JucTenderBeefLb 590 4, b ,r FRESH PRODUCE 2 )b , 150 ONIONS U. S. No. ] White or yellow Wisconsin Green Firm and Crisp . POTATOES SV SWEET POTATOES 10 Ibs. Rican .. 2 Ibs. 550 190 FULL LINE OF FROZEN FOODS and JUICES It Pays to Shop with May*! dients around salad. Serve witb dressing. Salmon with Sour Cream Sauce (Yield :6 servings) Two 1-pound cans salmon, 2 tablespoons lemon juice, l cup sour cream. Heat salmon in its own liquid. Transfer salmon to serving dish; sprinkle with lemon Juice. Spoon sour cream over salmon. Garnish with finely cut chives. Does spattering fat from a skillet annoy you? Then fit a collar of foil, about four inches wide, around the pan. Use a double thickness of foil for the collar. Grapefruit Juice, Raspberry Jelly Is Refreshing Now's the time to make this rosey-red jelly with its refreshing flavor. RASPBERRY AND GRAPEFRUIT JEl*LY Ingredients: One 3 J /2 -ounce package powdered fruit pjectin. One No- 2 can (2% cups) unsweetened grapefruit juice, 2 cups whole fresh raspberries, 4 cups beet or cane sugar. Method: Stir powered fruit pectin into grapefruit juice in perserv- ing kettle until well dissolved. Add raspberries and bring to rolling boil on high heat. Mix in sugar; boil hard for 2 minuies, then re- move from heat. Put through fine sieve, pressing pulp through with back of spoon —no seeds should go through, Stir well. Pour into hot sterilized jelly glasses; paraffin at once. Makes about five 8-ounce glasses. Outdoor Food: Potato Salad This zesty potato salad is just right for outdoor appetites. PICNIC POTATO SALAD Ingredients: 2 pounds potatoes, 1 small onion (finely chopped), V/ 2 cups diced celery. l J /> teaspoons salt, 2/3 cup mayonnaise, 1 tablespoon .prepared mustard, 1 tablespoon wine vinegar, V* teaspoon tabasco sauce.. ." ; Method: Cook potatoes in skins until tender; peel arid dice; there should be 8 cups. Add onion and celery; sprinkle with salt. Mix together mayonnaise, mustard, vinegar and tabasco. Add to potato mixture. Mix lightly with a fork, being careful not to break potatoes; chill. Makes 8 servings. A pound of bologna yields 16 to 18 slices; a pound of liver sausage makes about 16 slices % -inch thick- Handy figures to remember when you are planning a platter of cold cuts and salad for a summer buffet party. A SUBSTITUTE FQR MEAT MACARONI -SPAGHETTI PURE EG<r NOODLES Serving iced tea? Accompany slices of lime and sprigs of fresh mint for a delightful flavor change. Housework Easy Without Nagging Backache aggins backache, loss o headaches and dizziness may be du down of kidney function. Doctors say g s ackache-feel miserable. Minor blad- de irritations due to cold or wrong diet «uy cause getting up nights or frequent passages. Don't neglect your kidneys if these conditions bother you. Try Doan's PiUs-a mild diuretic. Used successfully by millions for over 50 years. It's amazing how many times Doan's give happy relief from these discom- fort5-helpthel5milesof kidney tubesandnl- ters flush out -waste. Get Doaa's Polls today! FOR THIS CARGO '•28 Lean & Tender—a barbecuing special Sugar Cured—by the piece VEGETABLES Fresh All Meat (HEATIES WEEK 1 Lb. Cello. Golden Ripe BANANAS - Fresh p i ^' wifh >-*-""^' Q 8 -° z V pkgs. WHEATIES 51 c 1C Large Juicy—Thriftiest buy in town - - ib.25c Just right for that quick meal CUBE STEAK - L 59c CUCUMBERS • • Ib. 10c Fresh Spiced LUNCH MEAT-ib.39c PRICES GOOD THURSDAY - FRIDAY - SATURDAY TOMATOES - - - Ib. 15< Fresh Crisp CARROTS <± Bring This Coupon to Richardson's and Save! Gold Medal FLOUR 5 LBS. With This Coupon Good Only At Richardson's—Offer Expires Saturday Aug. 21 DIAMOND PAPER Box Of 80 C POWDERED SUGAR BOX C JACK SPRAT — NO. 2 CAN Gr'fruit Juice 10' CAMPBELL'S Tomato Soup !c NIGHTINGALE BLACK EPPER •^MHHBMH^^^^^* 1 Folger's, Maxwell House, Old Judge COFFEE 1 Ounce Can C New Low Price Lb. Can RICHARDSON'S CASH GROCERY MAIN AT FIFTH 'W/itrt Low Prices Art Born*

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