The Courier News from Blytheville, Arkansas on September 15, 1955 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, September 15, 1955
Page 11
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PAQtTWILT* BLITHETBLLB (ARK.) 1 ' (MJRIMl OTtWf THURSDAY, SEPTEMBER 15, 1951 SIMON'S SUPER MARKET 104 W. Main St. Phone 3-9660 Crisco Why Pay 3-Lb. More? Can Golden Shortening 79 C L 1750 MEALS"?: 1 : 5S.290 Milk Arm ° ur/i Ta " Irtc PllllV Evaporated Can |V DM A All Swift's Shopper 00 A bAtUN-Sliced Lb. Wp I—Sliced or Carnation PET MILK w ™°" 2;:, Little Geneva Guaranteed FLOUR - 25hM« RICE BITS ce i 3 lbs 250 If ABUT Scott County O No. 2'/i OCx KKAUI A Cans <CDp Strawberry Preserves'^-" 39 C POTTED MEAT c .,50 VIENNASAUSAGE ,,,100 College Inn (hill sn 2 N - 3 39 C FREE -- 5 Lbs. Sugar -FREE With 25 Lbs. Shibley's Best Flour " $2.39 Sweet GRAPES Leliuce POTATOES No. 1'< Red Jumbo Heads PEACHES"""""" GRAPEFRUIT Large Size lb.5 c ib.!0 c ea.19 c Lb.150 2 fol . 250 Chuck Bed Roast- ib.39 c Cut From Cherry Red Beef Round Steak ib. 59° LAMB ROAST Choice Shl'der Roast lb. SPARE RIBS Small, Lean & Fresh, Ib. BEEF STEW 190 Fresh Cut . Ib. Pork Sausage ?|00 \ Lbs. POT ROAST Lean & Tender, lb. 29* PORK STEAK or Roast - Ib. 39* SLAB BACON Sliced Free - - Ib. 39* BOLOGNA By Chunk, Ib. HAMBURGER I NECK BONES PRICES GOOD THROUGH SATURDAY HOMEMADE CORN MEAL, raisin Mid nut bre»* fc a Usiy nrtd- mfternoon or tea-time snack. Tasty Com Meal Loaf Is a Real Family Treat By GAYOR MADDOX NEA Food and Markets Editor Mrs. Richard Doss of Evans ton, HI., praises her homemade corn meal, raisin and nut bread. ''I must have passed the recipe on to everyone I know," she says. "This yeast-leavened corn-meal bread is perfect as a midafternoon or tea-time snack, thinly sliced and toasted for just a few minutes to bring: out the rich corn flavor," she adds. "Sometimes f make 3 small loaves of bread. "Other times I divide the dough into thirds and make 2 small loaves and a batch of hot rolls. I always like to butter the loaves as soon as they come out of the oven for a crisp, shiny crust that tastes so good with comb honey and butter." Corn Meal — Raisin Bread (Makes 3 loaves)... One and one-half cups enriched corn meal, 1 tablespoon salt, 2U cups water, 1 cup honey, '.V cup shortening, 1 cup raisins, !/ 2 cup walnuts, 1 package or 1 cake dry or compressed yeast, 1 '/* cups lukewarm water, 7 to 8 cups sifted enriched flour. Coofc corn meal, salt and the 2 L 4 cups water together in large saucepan, stirring constantly until thickened. Remove from heat. Stir in honey, shortening, raisins and walnuts. Cool to lukewarm. Soften yeast in y« cup of the lukewarm water. Blend 1 cup lukewarm water and 2 cups flour into the corn meal ...ixture. Stir in softened yeast and enough more flour to make a soft- dough. Turn out on lightly floured board and knead until satiny. about 10 minutes. Round dough into ball. Place in greased bowl. Brush lightly with melted shortening. Cover and let rise until double in size, about 1 hour. Punch dough down, divide in thirds, cov- ;r and let rest 10 minutes. Shape inch third into a round ball. Place on greased cookie sheets. Brush each ball lightly with melted shortening. Cover and let rise until double in size, about 45 minutes. Bake in a moderate oven (375 degrees F.) 45 to 50 minutes. Remove from cookie sheets and brush with melted butter or margarine. Fruit In The Snow ngredienls: 1 envelope unflavor- ored gelatin, U cup lemon juice. '.^ cup water, \ cup syrup from canned fruiL cocktail, '•; cup sugar, dasli of salt, ';; leaspoon grated lemon rind, 2 egg whites, l 1 ^ cups drained canned fruit cocktail. Method: Sprinkle gelatin ovci lemon juice to soften. Heat together the water, r . !- , cup fruit cocktail syrup. '. cup sugar, nnd salt. Stir softened gelatin into hot mixture until dissolved. Stir in lemon rind Chill until consistency of unbeaten egg whites. Beat egg whites until stiff and gradually beat in remaining ! 4 cup sugar: fold into chilled gelatin mixture. Chill until mixture will stand in peaks. Fold in thoroughly drained fruit cocktail. Heap into individual serving dishes and chill until firm. Makes 6 to 8 servings. Note: Dessert may be served with custard sauce made from 2 eiK yolks. PRESCRIPTIONS Filled by Registered Pharmacists at all times Phone 2-2024 Accuracy and Oependabjlily Are Always Yours. Prompt Delivery Service OWENS REXALL DRUQ STORE Fried Tomatoes With Green Pea Gravy bfredlMtU: 4 medium-lilted Urn ripe tomatoes (about IVt pounds), salt, pepper, flour, 1 can (17 ounces) small green pe»», milk, 8 slices bacon. Method: Wash and dry tomatoes; out a thin slice from each end; cut in half horizontally. Sprinkle cut ends with salt and pepper and dip them lightly in Hour. Drain peas; add enough milk to pea liquid to make IVi cups. Pry bacon in 10- inch skillet until crisp; drain on absorbent paper and keep warm in low (250 degrees) oven. Pour bacon fat from skillet into a container. Wipe out skillet with paper towel; return 3 tablespoons of the bacon fat to skillet. Heat fat and fry floured tomato halves in it until lightly browned on both sides and hot through; remove and keep warm with bacon. Stir 2 tablespoons flour into drippings in skillet until blended. Add milk and pea-liquid mixture; cook and stir constantly over moderately low heat until thickened; simmer about 5 minutes longer. Add drained peas and salt and pepper to taste; reheat. Serve peas and gravy topped with fried .tomatoes and crisp bacon; accompany with very crisp toast. Makes 4 servings. A SUXTITUTE rot MEAT If Pays to Shop a! Mays FREE Silver Coupons With Each 50c Purchase FREE II*C ADFAU Caldwell's Freeze", Van.. IVk VnCftlfl Strawberry, Choc.. . »/i feal. DOG FOOD PET MILK oca : nal : m 2 No. 2 "cans 4 tall cans VIENNA SAUSAGE ',. Domino or Godchaux 10 AAQU "Tinv Kerna!" VUnil Fancy Cream Sty! TOMATOES KS Lbs. 2 303 Lbs. 2 303 cans tl Mitt FREE — 5 Ijbs - Su s ar — OK Lb rLVVll Shibley's Best—PI or SR *« bag Canuva Vacuum Pack—"It sure is good coffee" (3 Lb. limit).. .Lb. EGG PELLETS Grsto 25 Ib Pit If C UIY WARE, mlA CfifiC I-«l?e «™de "A" LUUlI Crocker— While, Yellow Devil Food .......... 4 Boxes 390 290 250 190 850 250 250 . $«29 * Q 3 Guaranteed Fresh ............ Doz. HomeStvIe— 20 oz. creme Filled ............ Pkg. FRESH PRODUCE C k A «**»)» 50 Lb. $-119 I POTATOES Rcd ONIONS No :. 1 . T " as J d | ow 3,.b,190 CABBAQE No ' Geen U) . 6ji SWEET POTATOES Ienn 4 1US 190 CROWDERPEAS Ib 100 Cotton Picking Meat Specials NECK BONE K ! sh * "-* lb 100 GROUND BEEF '; c ! h ±! 3 lta $1 BACON s i lc L*gain ce * 5 i^. 890 290 390 Fcsh * leder Tb PORK ROAST CDVCDC Grade "A" Ready rnltnO For the Pan Lb. Low Prices — Courteous Service MAYS SUPER MARKET 421 S. 21 it Ph. 3-9910 BOSTON BUHS "LB Lean & Meaty Pork & Beans \ f)c No. 303 Can Bush, No. 303 0u»n, no. JUJ • j^ HOMINY • •- 10 ( CRISCO 3Lb. CAN No. 303 Can 1^0. juj ^.an m ^fc I No. 303 Can m ** LIMA BEANS - 10 C | BlackeyePeas IO C CAKE MIX Duncan Mines-Yellow, White, Devils Food No. 303 Standard I^O. JUJ JIUMUUrU m £^ English Peas •- 10 C Caldwells, Full Pt. SHERBET - •- 10 C SAUSAGE Js $ 1 Pure Pork || Heinz Strained «k A I Dill or Sour «k •• BABY FOOD £ 29 C f PICKLES - - qt. 25' Krey'sMeiio No. 1 Elfaerta no. i ciDcrru * —g PEACHES i 15° Fresh _ Eggplant - - Ib. 5 C Bell Peppers - • ea. | c Fresh Carrots--Ib. 10 C FREEMAN'S MARKET 2 °" W. Main "W* fleierve the Right to Limit Quantititt"

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