The Courier News from Blytheville, Arkansas on December 22, 1933 · Page 5
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The Courier News from Blytheville, Arkansas · Page 5

Blytheville, Arkansas
Issue Date:
Friday, December 22, 1933
Page 5
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FRIDAY, DECEMBER 22,-1933' BLYTHEVILLE, (ARK.) COURIER NEWS FAQS IW1 II MCDEENI HCME Conducted for this newspaper hi the Interest of (Its. women readers by. recognized authorities on all phases of home making. Florence Brobetk, Editor ' • ' Mrs. George Thurn, Associate Kdilor ROLLS AR[ BtSI Do You Know How to Make Clover Leaf Rolls? ft They May Be Made m Variety of Attractive Shapes Says Mrs. .Thurn Dear Readers in Bljrtherille: Strictly speaking rolls are light, hot. breads made with yeast; wlilll a "quick bread 1 ' although il may be shaped like a roll, is made wilh baking powder. Biscuits are quick bread, so are muffins and gems. Rolls may be variously shaped mid the same recipe may be used for Parker House or "pocket book" rolls, for round ones, long thin "finger" rolls, crescents anc various others, although old fashioned cooks have used dlfTereiv recipes for each. A popular roll today in New York tea rooms and elsewhere is the clover leaf or club roll. When placed In the pans i looks more like three marbles than anything else. (See illustration on this page). When baked it break apart into three delicious, small bits easily buttered and just good mouthful in each. Standard Recipe j A useful, standard recipe, which may be shaped in any of the : traditional rolls is: ^ . ,, , i Onc cup boiling waleV; one' 1 cake] compressed yeast; three cups flour; onc fourth cup sugar; ^orie teaspoon salt; two tablespoons' shortening; one egg beaten.' 'fain' the yeast with tlie liquid and about half of the flour wilh about half, of the sugar. Let rise In. a warm, bieascd pan at room temperature,' covered with a clean tea .towel, until double in bulk. Then mix in the rest of the flour and beaten, egg wilh rest of ingredients. Shape and fit into the same' rising pan, cover and let rise again until double in bulk. Turn out on floured board and knead well. Then pull off smalt bits and shape 1; into 'round i balls; Rub muffin pans with shortening and brush each dough ball with melted shortening, then place three close together in each muffin pan. cover the pan with a tea towel, let stand at room temperature until double hi bulk. Tr.en bake in a Y hot oven, {400 degrees! fifteen to •" twenty minutes. Brush top while hot with melted butter. To Make Them Richer Use twice the amount of shortening, two.eggs In place of one U£e warm milk instead of the hot water for the yeast. For that shiny look, brush the freshly baked rolls with a mixture of two parts of unbeaten egg white and one part of water, sprinkle with poppy seed, or sugar, or chopped nuts, and return to the oven to brown about two minutes. Shape in crescents and twist once or twice; shape into bow- kncts by rolling out with the finders, n lung rope of dough and twisting it into bow shape. Or braid it for braided rolls. To Serve Them Of c6urse rolls are more delicious when freshly baked; and then they need no other attention but simply placing them in a dish or on a plate, and covering them with a napkin. But rolls which have been allowed to cool are usually improved if Ihey are covered with a damp lea towel and heated quickly in the oven; or when heated, if broken open quickly, spread with mellcd butter, and returned to the oven for a few minutes. They should never be served c:ld. They may be opened, spread with a mixture of melted butter and grated cheese, and then covered with a damp tea towel heated In the oven for two minutes removing the towel then and cbn- f tinuing with the heat for three or four more minutes; or rolls heated with melted butter may be spread with marmalade, jelly, peanut butler or other relishes and served with a salad. Rolls may be sliced like bread and toasted; made into sandwiches; used as the base for rarebit or a creamed dish; dried in the oven and grated for crumbs. Make the most of 'the delicious roll, in any of Its many forms. ' —Mrs. George Thurn. Pumpkin Souffle Is a Nov clly of Well Tested 1'opularity. This is an Inexpensive dessert mid one which mosl families £sr uniiln and again. H Is: I'uinpklii Soufllc Muke (Ills in small ramekins: nbsnt six are usually obtained this recipe, depending on the of the ramekins. One egg; two cups cooked, sieved pumpkin, ll.sve fourtlvi cup granulated sugar; on!: fourth lensixxm nulnifg; "in. 1 table-spoon fine, dry breadcrumbs; one half leaspoun lemon extract; one fourth to one third :is]ioon sail. Cut up the pumpkin, remove s nnd fibres, cut in small pieces and bake m sleam until ten•:, duiln nnd put through a sieve, the egg yolk and mix with the pi.miikm, Ihpn add the sugar, salt crumbs and spice. Hub Mio ramc- wlth shortening and I1H cacl Ibive fourllis full. Hake fHleei minutes In :i moderate 1350 de- oven. Beat the ess while until slltl. adding one tablespoon o powdered sugar to II. Pile a llllli on lop of each ramekin and reluri to the oven to browi^ the mcringui Make\th««-tiny/martlerlike: balls.-put them together In muffin pan.5 and they grow up Into the delicious . : •'.- ., '•'-.'; /V'VfKree-Ui-orie'-rciis. : Recipe given In an article on this page. anas. :Sprinkle 1 ; :all 1 • ->|!thI -.-.French' dressing 1 . .'' Center'.'wltti;.- Va/--.'!i'! e . mound ' .of -• the:,?sala'd .'';!»n'd top with•'the»half.of-.'a'• gre£h,,mint cherry,. i'or . a; piec e '-"of: cand led '• orange peeL . . .. ..... ... .... . . Crinberry. Jelly; Salad . -; Make cranbe'rry, Jelly /arid i mould in small' moulds'- of .:' fancy /shape; or pour -it in alflat pari :ahd' when ' chllletl ' iand-'fir'nv. cut -.-with .-fancy Vc'uttc«.':'Pbr."*acri:'5arad, L .a'r- ' '- .., range ;a<salad/platc':.wi.£h: crisp 'lettuce leaf ; '.place-' the' 'mould . of ; cranberry .'Jelly ' iii' . t Vie : center ' . of the ' 1 c l' berry .'Jelly . tuce ari'd arrange • abound it''thm sections/of peeled. ,' arid : sk'inned > orange .like'', flower; petals. ; press the orange 'with : French' dressing; . garnish the top -of the 'jelly .with-. a ' " . .mayonnaise.' or": trult- mayon- ; -'and 'tbptwilh 'a ; little'; ball Molasses in Cakes and Other Desserts Is Ideal for Winter Molasses as used in these recipes is the dark Hew Orleans or baking molasses which gives rich color and good flavor to desserts _of many 'types. It is especially good in winter menus for it is warming and nourishing. These recipes are adaptable for lunchbox or table, and may bo serve for lunch- pqn, dinner or afternoon coffee and tea - affairs. little . naise; -'and 'tbpt of banana'.cut o'ut'-of -ripe" banana with a', scoop. v - .- • ' - Pntpe - and '.Banana. Salid : For, : ea"ch .s'ajad:.cut -one '.'banana In halte' crosswise, , then in thin lengthwise :.slic,os.'. 'Arrange like spokes', of a.' wheel 'oh ; a'.'salad plate covered .' with" crisp .; lettuce •' shredded. At : .the ' * center . end • of • each spoke'-Iay 'a :pnine. which' has -been cooked/A until' ''tender .^and • stuffed with peanut}butter'inolstened '.with orange '•: juice.' Or ; alternate : prunes stuffed with : cream 'che'ese, others with peanut -butter \an'd-. . orange Molasses Ginger Gems One half cup molasses; one halt pie syrup and shortening. Sift the flour wit] salt. Mix Last add the well-beaten egg. Pour I. i tlie spices, soda and n i. n i- with the first mixture. ' p Cranberry Sherbet Four ciijis cranberries; Iwo anc one half cups granulated sugar cups boiling walcr; one cu co!tl water; one heaping table spoon gelatine; the jjuico of on lemon . Cook the cranberries li the (wiling water until very soft • hen uul through a sieve, The add the sugar. Soak the gelatin In the cup of cold water for fiv miimlcs; when the sugar has dls solved ai!d "the gelatine and leino juice to ll:e hot, sauce. Cool an freeze in the aiitoinnllc refrlgcrii lor, following directions for .'I oe ice. Serve with orant rcokk'S. Cranberry llnisin IMe One and one half cups cranberries; onc half cup raisins; one cii|> eiaiiulalcd sugar; two level tablesixxjns flour or finely sifted bread crumbs; one half cup walcr. CiiO[> and rinse Ihe cranberries, or cut them in halves instead of chopping. Cliop the raisins. Mix the ingredients all together then put in'a pie dish lined with your best pie pastry (unbaked). Wet the edge and arrange laltlcc strips across Ihe top and a half Inch strip around the edge. Date forty mln- ules In a hoi (376 lo 400 degrees) oven. Or bake covered, as for ap- lore's .One Answer to the Perennial Question of What to Serve. ABEoiu! Layer Cake into a pan which has been rubbed] °"e dip shortening; two cups with shortening and then (loured, granulated sugar; three fourths - • - - ' Bakc forty to forty-five minutes in a moderate (325 to 350 degrees) oven. tup sweet milk; three cups sifted Hour; t^.ree teaspoons baking powder; six egg whites; one teaspoon Molasses Ginjjer Cookies almond exlrocl; one fourth tea- One cup molasses; one teaspoon each soda ond cinnamon; one tablespoon ginger; one half cup cup brown sugar; four tablespoons shortening; enough flour to make shortening: one half cup boiling water; one egg; one and one hall cups. sifted flour; one teaspoon baking powder; one teaspoon soda; 9ne teaspoon ginger; one half teaspoon cinnamon; one fourth teaspoon salt. Stir the molasses, sugar and shortening into the boiling water. Sift the spices with the flour, salt, baking powder nnd sodn. Add to the first mixture and last stir in the well beaten egg. Rub muffin ot gem pans with shortening nnd fill three-fourths lull. Bake twenty minutes in a moderate (350 de- a soft dough: granulated sugar lo sprinkle cookies. Cream the shortening with the spoon fall. Cream the shortening and sugar Sifi tlie n.oiir, salt and baking powder together. Add alternately wltl the milk to (he first, mixture. Bea tre egg whites stiff and fold in li this mixture. Bake In three or foil Fscs^ jiift one cup of flour and [layers In pans rubbed with short juice. .-.Serve -with, a', dressing 'of j greP s) oven. Ice with chocolate or equal ^parts'of • orange'-'juice arid i mor .rni icing. mayohnaise.v.; .Winter-Health Salad ' For -. ea'ch'. £a'Uid -have -one-half cup finely chopped [cabbage,.which is crlsp'-a'hd.'cpld'.frpmithe-refriger- ator; one'half-'cup > seeded 'raisins which' have : soaked ' until - plump Baltimore Molasses Cake One half cup finely chopped beef suet; onc half cup molasses; one cup flour; one half teaspoon salt; one cup brown sugar; one tablespoon ginger; one tablcs|ioon chopped orange peel. Warm the , - , Warm the and temttr -in .warm, water, then I ££ „»„, b heati over chilled; -one;,.ra.w -grated-: carrot; tlien mlx th e suet - « mix all together.- .'dress with] French-.'dressing : and ;Etiiff into- a small 'ripe'-tomato -also" 'seasoned with French'.-dressing/Or stuff.into a;cfisp'-lettucc leaf. dress, with -more- French "dressing and serve; all very/cold.. Toasted whole \ wh'cAt ; ,crackers.-- are •' a "" AJ dditioiv'to'.thk/'. '...., ' .Serve .-'Raw Vegetables ..'• Many' 1 - Vc'g'e lib'!e s". Which : .are.visu- ally cooked-.make •.delicious.:-addl- tjor" 1 . tn' c'alaHc'-.'ih'rm . ra'a-', nnilli- flO' ed into it. add sugar. Sitl Ihe flour and spices together and add to the first mixture then add salt and orange peel. Drop by teaspoonfuls on a baking tin rubbed wilh shortening and bake twelve lo fif- en minutes in a very slow (MO 225 degrees) oven. Molasses Funnel Cake One cup shortening; onc cup . . ns ; to '.salads./when^, raw;... Cauli- wer 'its': one"; such; ; -\have',' it'-wasli- ' t _._.'-add to any-irflV*ed^4laaVsuch\ay the above;.''cartrils,; may ->iV«raf»rfJ or Fruits, Lettuce and ,CaH- baqe Are Always • Available at Stores. At luncheon especially, there should be a light salad, and one composed of fruits as well as salad greens. The following salads are made from foods which are available al'this time'of- the'year" in all grocery stores and markets. Vrull Salad for Six Six oranges; three bananas: crisp lettuce leaves: mayonnaise seasoned with fruit juice torangc or lemon i; peel the oranges, removing the skin down to the Juicy pulp. Cut In thin slices nnd cut the slices in halves. Peel the bananas and slice them lengthwise. On the salad plates arrange th« .shredded lettuce leaves, thin alternate slices oj orsngw tnd bin- I emorfjjpr :• orange';' jukf:'-,with ! a •* I if- tle honey'qr brown'sugar; lor < added health ".qualities. .'".-.' . ' • Serye^thc. • rye?; cr isps f. and and rye .breads,-whole;-wheat: nfuf- fin's, 'cheese»'toast jand••other- nourishing v a nd i umi sual ? - breads - -: wilh these-" salads', 'to'. ' add : --noticeable quantities'.'of. litamtncs. .to .'an otherwise; plain; diet'. 1 ,'At'.least' on* e."uch ''salad {should < bc.r served' each dajv aliluti'chcpn'. or'dinner, i SUrKnjV .Onl*H' Officers. Thousands •' of < starUqgsl'v flutterin about -'the county ; courthouse > her had>U{e * last'-'l«ugh ;,todays Jcl fei son .County^deputy::.sheriffs;- ;wh 'opened v &,' shotgun -, a ffack-, on v th birds, i wgre'-able.'itoXdfppt onjyj Meanwhile.-, the"- flock'chattered ,'oi UTirfannf«H f • > •"• '. -•' ' . , li R«Kd, Cpurlw. titrt ^ anulated sugar; cue cup molas- \s; -one tablespoon ginger; one aspoon cinnamon; one cup sour ream or rich milk; two eggs; iur cups flour; one teaspoon soda; ic fourth pound currants; one orth pound seedless raisins. Vash and soak the currants and aisiris. then drain. Cream the lortaiing • and sugar together hen beat In the molasses and spies. Add the sour cream, then the Katen egg yolks. Have the whites eaten stiff and add lo the mix- ure alternately with the Hour silted twice with the soda). Beat well from the bottom of the bowl.^ at '.least five minutes then addj ruit-dredged wilh-flour and turn i nto-wcll greased funnel cake pan ; or Turk's heart). Bake In a moderate .oven (3SO degrees) for for- y-fivc minutes. Watch carefully 'or'burning: if the pan is very ;htn. have.oven' lower. Ice with ibi'led icing. •Molasses Spice Cake. ; .One .cup maple syrup: onc ctip sour milk: two tablespoons melted shortening: two cups (lour: one egg; o'nc half teaspoon cinnamon: spices and soda and a,dd to the first mixture. Add a little more flour to give a soft dough which can be rolled out. Roll about one fourth inch thick and cut with cookie cutter. Sprinkle with gran- ilated sugar. Bake ten lo twelve itiinules in a hot oven (400 degrees) ; take out as soon as done tor anything with mo!as?cs in it burns very quickly. Indian Pudding Four and onc half cups milk; Ihree tablespoons yellow cormneal; three tablespoons flour; two tablespoons shortening; one fourth teaspoon salt; one c^g; one half cup granulated sugar; one fourth cup molasses: onc half teaspoon ginger; one half teaspoon cinnamon. Heat the four cups of milk to scalding in the tipper part of the double boiler. Mix cormneal. flour nnd wet, with a little of Ihe cold milk, Ihen stir inlo the hot milk. Hell the shortening ami add lo the hot mixture. Let cool, then arid the well beaten egg, sugar, molasses, snlt and spices. Stir in the remainder of the half cup of cold milk and mix. Bake for forty' five minutes in a casserole rubbed with shortening, stirring up well from the botlom twice during the baking. Eat while hoi will hard sauce or powdered maple su- cning, in moderate oven (350 de grees) for twenty to twenty-fiv minutes. Cover wilh boiled iciu and sprinkle wilh finely chopped nl monds. Also use chopiied almond in the rilling. To make a good fill ing for this cake use: One egg. one cup chopped blau chcd almonds; one teaspoon van | ilia; on; cup granulated sugar [Oils cup thick sour cream. Eca c egg and sugar together, the Id Hie sour cream and bca ;ain. Add the nuts and flavorln id_ beat again, then spread be ecu the layers. Coffee I/oaf Cake One half cup shortening; 01 ip granulated sugar;' l\vo tabli .eons molasses; onc half ci rong, freshly made cofliee: tv ggs; cnc half ci.p stoned or seed w raisin.';; one fourth leaspoo It; twn cups flour; two teaspooi iking ixr.vdcr: one half teaspoo nnamon; one fourth teaspoon ach ground cloves and nutmeg; ne third cup currants; two table- itnd cieam. Nobody may own land uniesa he Ihcs on It. according to Spain's new agrarian .';<.w. From Far Away India Madam woild'r fln«t lea.. cfTaff ilifulL-flavored ta 01 to you of no more Ihanwhalyou poyEor (.Kg, uut: unii It:ci3k.wik viiiiinuivii. _ one. fourth .-teaspoon each cloves <"*«"«* '"• T8 and nutmeg; one teaspoon soda:] g«™in> Indio TM, one half teaspon salt. If maple i M k tor th» Mop-«(syrup -Is not available use three fourths cup molasses with one fourth cup maple sgar heited In It'for » Jew minutes. i - Stli -together- the sour mllX, ma- • India trademark (abava), In addilio !o lh« trend 111 buy. . or.«, tn portoj" of IK Wi-.en nil the excitement of lioll- ay parties Is over and the family ust sctlle down again to routine .dug and occasional dinners for uesls, ihere sllll remains the miefi011: What shall we- serve? Why not a dinner like the fol- owlUK, which Is given Ivtre wltl) u> main dish recipes: naked Bean soup with Toast Sticks Veal Birds and Qrayy Creamed Corn Baked peeled Potatoes Apple Triangles 'incapplc salad Chcc.w Coflee To make the soup for six serv- ngs, use two cuiw of cold baked tans; two cups canned tomatoes; me small onion sliced; two cups vater. Put all together In an eh- meted saucepan and cook slowly or half an hour. Then press thru a colander, season with celery sail md while i>cppcr and thicken with one tablespoon butter nnd one tablespoon flour, heating thoroughly for a few minutes. Cimmrd Canned Corn Two cups canned com; one lea- 5ix»n salt; one fourth teaspoon l>cp|xr; one teaspoon sugar; one tablespoon butter; onc tablespoon flour; four tablespoons milk. Stir the flour into ll» milk and heal unlll smooth; Ihcn tdd lo the corn and seasoning which have healed logclher. Cook until rich and creamy. Baited Peeled PaUtoen Select small potatoes lor this dish. Peel them. Rub all over with melted beef drippings, »nd when. the veal birds arc about half done i put the iib'.atoes In the pan with | them, baste with Ihe gravy and finish cooking wilh the Veal Birds. Serve as garnish around the vcnl laltcr. Y»l Birds Cut Ihlnly sliced veal sleak or ly cut of veal Into pieces about nee by five Inches, pound with meat cleaver and dredge with our, season with pepper and salt, n each piece put a spoonful of Luffing made of bread crumbs easoned with one half tablespoon f minced onion, a little salt and Jcppcr. Moisten this with a little idled butter but no water. Roll Ihe .veal slrlp around this poonful o( stuffing, fasten wilh oolhplcks and be sure to tnslcn ver the ends so the stuffing does lot cook out. Melt two tablespoons of short- ulng Ui a frying pan, and brown he veal birds on all sides. Then In a casserole, pour in oiw cup milk and onc fourth cup hot water, with one tablespoon melted hortcnlng. Cover the pan and lake slowly for twenty minutes, hen uncover and brown. Remove o hot platter, (removing the po- ntoes at the same time) thicken lie pan gravy, boll It a minute or wo, and pour over the rolls. Gar- ilsh with, small sprigs of parsley. Apple TrUnjIrs Two cuj>s flour; onc half tea spoon sugar; one fourth teaspoon salt; three fourths cup shorten ng. Sift flour and seasonings ainJ blend with the shortening using a pastry blender, or two spatulas Ihcn rub with the fingers until al Is well mixed. Then moisten with ice water, just enough to roll out the dough. Roll, fold and rol again. Repeat (his four more times, then roll thin and cut h squares about five Inches' each way. Have ready chopped tart apple, mixed with one fourth as mud , ir as »pp'l«.,and-a fe'w nlslns and sprinkled • with -powdered cln- mition. Ur'*""pocwul-ofth«-»p-' pie mixture on each cqutre, put oil i few until dot* of butter, Ihen fold ov«r th« pastry to form a triangle, Wet the'edges with cold water, pr«s tofether .firmly. Prick «evef»t llmei'wlth the tines >t > fork. l*yln » shallow taking »n (do not'IreMe) ihd bake un- 11 brown, Serve hot with a thin trip of American cjieese on top, or with creain cheese thinned wilh * little solir cream, Chop canned pineapple; mix wilh equil parts of finely minted cunned peach and celery. Blend witli a HUIe' mayonnaise, «nd pile n a crisp lettuce leaf. Lay a small ilece of uu«»pple on top, For n buffet supper after cards and to wntoh the New Year In, Ihe menu m«y be hot-or cold, or .•something of both. A very simple repast is: + • » Toasted Cheese Sandwiches - drilled, Stuffed 1 Tomato Coffee •••nvitiCikc.'. Dounhnutj Older, or !-Puqch • • » • . ..:-.-• But wlten » more .elaborate sup- _er Is demanded, why not a good ;re»med dish as the,center of Interest: : ' Creamed Chicken and-Mushrooms Tout Squares or-Crac!s«rs Waldorf Salad Garnished with Bluffed Celery Cold, Baked Ham Buttered Rolls' Individual Mince-Pics or Plum Puddings Coffco To make the creamed chicken: prepare two cups of well seasoned while sauce; one cup canned Inushrooms cut in small pieces-(or if fresh mushrooms are used peel the cni» and saute In a little butter until deep brown and lender); two tablc&i>oohs chopped green pcpiier; two tablespoons chopped ripe ollyo;. one and ono half cups cooked chicken cut In small but not tiny plecca. All Ingredients may be prepared before hand, and nl supper time heated together In the chafing dish at the buffet table, or In an enameled saucepan In the kitchen. Some cooks prefer small strips of pimento 'In place of the xrcen pepper. Others use both. Serves four. You're a flood man, Clark, but you'r* hard for people lo work with— Sorry, Chief—I really rJon't (mow why I fly off the handle. OIIS chopped citron or candiei orange peel. Cream the shortening and BU gar. add the molasses, beaten eggs fruit and coffee. Sift the flour wltl baking powder, salt, and spices an add to the first, mixture sltrrin smoothly. Rub a loaf baking pa •with shortening and pour in th mixture, making for fifty to sixt minutes In a slow (300 degrees oven. Ice with mocha Icing. A CHALLENGE! t'se Four Leaf Coffee lor a month, Ihen TRV to switch In some other brand at the same price! We don't helteve you will be nillinjc to m»ke the chanje. We believe you will become so ford of the FRESH Flavor uf Kcu.- Leaf thai any other coffee will taste stale and (Ul- The rc.ison is that Four Leaf Is fresn fiom the roaslcr to you.. ..Alw»j». We Mamp tht roasting: date on each c»n so you can sec for youiself. I.OOK FOR THE ROASTING DATE CENTRAL COFFEE CO. Blytheville, Ark. ^ Clark wai called down for being to crois. I'm Jure It's hit digeDjon that makei h|m irritable. Try cooking with Crisco, Jean. Why, my husband can eal rich pies now ., (hot I use Crisco. It digests so quicklyl -Jean, the bgis -'Vtnt out of his way lo say he'd noticed the change in met Oh, Clark, how grand! I wish I'd known years ago how much easier Crisco digeslsl •ssss^iss 5 ^^*. foods digest quickly 1" CRISCO • ,MG. U. S. TAT. OFT. digests 'At ike'Courier.Jifews Cooking School, .Mrs/Gewgc Tk?ini used and, recommended CRISCO, the modem, quick- digesting «hWteiltn3. •.:.:.- • . ; ,:<:.;

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