The Courier News from Blytheville, Arkansas on December 29, 1933 · Page 5
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The Courier News from Blytheville, Arkansas · Page 5

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Blytheville, Arkansas
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Friday, December 29, 1933
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Page 5
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FRIDAY,-'DECEMBER 29, ll>33 MCDEKN HOME _BLYTHEVILI,E, (ARK.)' COURIEU NEWS PAGE Fly* Conducted for this newsjapcr in ihc Interest of 1(5 women readers by recognized authorities oil nil [tees of home making. Florence Brobeck, Editor Mrs. George Thurn, Associate Kclilor FDR FMini A New Year's Room for the Children Wiener Schnitzel, Prune Tart and Breast of Veal Are Popular. IK-.u Headers in Blythtville: So many of you ha'.J asked me for certain favorite foreign dishes, that I am giving a few here. Many spices and ol course wine arc used in flavoring certain foreign dishes, bin these recipes, though Americanized, are pretty true lo the original. M'iener Schnirz«l Buy slices from ihc best part of Ihc leg of veal, cut one half inch thick, then cut in pieces suitable for serving, trimming a\vny bone and skin. Beal or pound a little, salt them and roll in flour, then in slightly bealen egg, and Ihen in dry fine crumbs. Melt four lablespoons of bulter in the skillet, and when hot lay the schnitzels carefully in the pan ana cook over slow heat until they are golden brown .on both sides und very lender. Remove them to( Map i e ^ o( furniture for children are featured this winter as new and useful nndMcry nt tractive. . These pieces duplicate grown up furniture, yet they are inexpensive and the children lov them. Practical, too,' for' the children's supper may be served at the little tnnlc. or k'ssons worked 01 cup sour cream. Boil a minute stirring the hot crumbs left in the pan, well into the sauce. Now psur Ire sauce around, bill not oypr the schniltzel. I'runc Tarl For the pastry use: two cups flour: one teaspoon salt; one half teaspoon baking powder; two teaspoons sugar; two thirds cup short- eniiig; two egg yolks; one third ciipj coHl water. The European • cook' sifls the flour into the bowl, adds] salt, baking powder and sugar lol Ihis and mixes, Ihen add^ Ills j shortening and cuts it, well into the j flour until Ihe mixture looks like! coarse meal, then she makes a well | in Ihe center and drops the two I egg yolks in lhat and mixes them at it. and many happy hours of "playing house" arc n natural consequence of adding such a set to the home. Arrange them in attic or basement or tne child's bedroom, cheerful backgrounds. 'i'c Are Three Recipes That Will Produce Satisfactory Results. v-iorc baking any griddle cake, thai llu- griddle Is not only can, bi:l rubbed with a llllle swab clenii che'-veelolh dippsd In uiell- I short^niiiR. Then p:mr on a iv> about loin 1 inches across, and ikt until bubbly mid id. l!:en ;i'ii nnd b.ike on the oilier side. er\e with molasses, maple syrup utlier sweet syrup. 1'l.tln (Irlddlr Cukes Two ai|xi Hour; one half lea- KHin salt; iwo teasjwyns baking wdvr: 'one ctg; "ne and one ilf cups milk; one lablespcou of r; tw'0 lablespojns melted lotleuing. Sill the dry ingredients toscther; Id thu bcaien cgvi and some of ic milk; work and bent to a uooih biiller then add the te- ug milk, sugar and nielled luilciilnc. Bake as dlreileil above. Crumb Griddle Ciki- Two thhxls cup llsur; one halt as[^K>n s-.ill; Iwo teas|>oons b.ik- g jiowi'er; uue nnd one [hhd upc, milk; one cup dry bread rumbs; two tnblespoons buller; ne tablespoon sugar; two eg»;s. Rill the dry Ingredients losclhcr, calcl the milk ami puur It over the rmnbs. mix in the butler and su- :ir and let cool, ,'1'lien blend the wo mixtures, ndd the well-beaten s, beal tlioroushlv and bake us directed. Sour .Milk Griddle dikes Two cii|« flour; Iwo thirds tea- i|X>,in salt; one tenspnun baking iwwder; one Imlf lcas]XX)n sodn; ine tablespoon boiling water; one cup sour milk; one egg; one table- HEIEUE Ihoroughly in*o flour adding the water as needed. When smooth pusle she. turns it onto a •• well (loured board and kneads it lightly a fe'w moments. This is tlien chilled in the refrigerator for at least one hour. Wren it is cold she a pie pan covered rolls it thin and lines with it. ' The bottom .is then thick with sifted dry bread crumbs to one-fourth inch thickness. Tr.c crumbs are dotted with small dabs of butter. Use two pounds of primes, cut in halves, remove the seeds but do not Peel. Place (he prunes in neat rows rcund and round the pirn on top of the crumbs. Sprinkle with one cup of "sugar nnd pour over it tr.c following mixture: Beat the yolks of two eggs with two lab!espc;ons of sugar and two tablespoons o[ cream. When it is smooth pour on the fruit filled tart. Bake forty-five minutes in a mod- crate, (350 degrees) over. Stuffed Breast of Veal This is one of the most delicious German roasts. Purchase the bieast of young veal and have l!~c butcher remove the' larger bones and also separate the skin Ircm the flesh to form a deep pocket for stuffing. For the stuffing: Two eggs; grated rind of one k-mon; one onion finely chopped: one leaspion chopped p'arslcy; one cup fine bread crumbs; one fourth cup mi!k: one fourth cup butler; one fourth pound pork sa'jsaoe meat; 'one half teaspoon salt. Cream ir.c bulter. rnix w ith the = 355 and ether ingredients, beat- 'in; all together, stuff this in the »fockct of the roast, not too full for it '.nil rise in baking. Sew the opening firmly together w i I h c-arsc thread and place in a hot oven (500 'degrees). Rub the upper surface with butter. After fifteen minules reduce the heat lo :«5. nr moderate, and roast for two hours. baslii« frequently, adding bciling water* jf reduced. Fifteen minutes before scrvin« time pour the liquid from th roasting pan inlo a saucepan sc it in a larger pan of cold water and skim ofl (he excess fat which will rise to the top as ths grav ccois. Just before scrvini; rchea tr.c sauce thickening it, with a tea M»on of cornstarch mixed smooth 'y with a little hot water. Boil lo a minute, then serve. -MRS. GEORGE THURN. Mother Bears Two Sets Of Twins in One Yea These arc dishes which are featured in the menus given elsewhere on this page. Frail Puffs One and one third cups flour; one teaspoon baking powder; two tablespoons brown sugar; one fourth teaspoon salt; two and t\vo thirds tablespoons shortening; two thirds cup milk; three tablespoons beaten egg; one half teaspoon vanilla; two thirds cup chopped dates; one half cup chopped nuts; cinnamon to sprinkle; dabs of butter. Sift the flour, then measure it; SiH^agairV with the baking-powder, sugar and salt: Cut In the shortening with the pastry blender or two spatulas. Add the egg and milk and beal well. Pour Ihis batter into muffin pans rubbed with shortening, place chopped dates and the Old Fashioned Puddings Still Popular With Many The simple, old fashioned puddings such as blanc mange are still favorites In many families: here is the recipe for chocolate blanc mange. Chocolate Blanc Mange Six tablespoonns cornstarch; one quart milk; one cup sugar; one half teaspoon salt; one and one halt teaspoons flavoring; two squares or two ounces of chocolate, or two thirds cup cocoa. One and one half cups of sauce to serve with it. Melt U-.2 chocolale in one half cup of hot milk and when smoothly mixed' add to other ingredients as directed, ff cccoa ts used, mix it with the sugar, nnd add ns directed. The dessert should be stilt Recipes for tbe Four Menus nuts on lop. Dust with cinnamon, and dot generously wilh bulter. Bake in a medium oven (400 degrees) for twenty-five minutes. Serve hot with cream or whipped earn. Enough for four servings. Savory Spaghetti This recipe serves eight. Use.,. ie pound spaghetti; three slices aeon; two medium sized onions; ur cups stewed or canned toma- »s; four teaspoons flour;- three urlhs teaspoon baking powder; ne half green pepper; four stalks lery; one 'fourth pound cheese. Cook the spaghetti briskly ir Red water. To make chc'sauct 'st fry the bacon until crisp, Ihen ook Ihe onions chopped fine in >me of Ihe hot bacon fat, then dd Ihc bacon cut in small pieces, prinklc Ihe flour over this mU- thc juices are too »i- i i •• ' lfass - lUPi—Mr M'ChcIc A. Magliaro has y birth to two spi., of ln , xcd u ., within a year. A son and daughter were bor lo her January 7. 1933 an(l an other ion and daughter were' born between 11:58 at night and 12: in Ihc morning of December and 13. Mr. and Mrs. Magltaro. wl have Uo oilier children, we for more than live yea iifter their marriage. •5.1 childless No Navajo rug is complele finished tn dctntl; these India enough 10. hold its shape when un- Pumpkin Pic molded,' but not hard and solid. Moisten the cornstarch to a smooth paste in one :dip of the milk, scald rest of milk, usln> one cup of the hot for the chocolate as above; then add sugar, salt, chocolate mixture and cornstarch mixture to the hot milk, coak in the upper part.of the double boiler, stirring constantly until mixture thickens which is about ten minutes, then occasionally, for eight more - minutes. Remove from Hie -heal, -let cool n litlle, add flavoring, pour inlo a mold or Individual molds which have . been dipped In cold water. Chill, and unm?ld on serving dish. Serve with chocolate sauce, or fruit sauce. One dish tor each menu Is gi\ en elsewhere on Ihc page; the otl ers are to be found in any goo cook book. Onion Soup. Prc(7tM Slicks Crown Roast ot Lamb lioast Polatocs Whole Wheat Bread and Buller Steamed Yellow Turnips Lctluce with French Dressing Fruit Puffs and Coffee » » • Fresh Fruit Cocktail Broiled Ham Savory Spaghct Lima Beans in nutter Sauce Rolls and Buller Orange Marmalade ure. keeping the fire low. mix owiy until well blended. Add the :malo juice and pulp and the bak- iwwder. Then add the celery i pounds sugar. nd green pepper which have been! slice oif ends Make Marmalade When Summer Jam Gives Out About (his time of year the summer supply of home-made jams begins to give out. Why not a new- supply, of orange marmalade: Orange Marmalade Six oranges; two lemons; f.vc cups water; one and one hal: Scrub fruit well and threw them iced. Cook unlu Ihe vegclables j away. Cut fruil in half, remove re lender which is about fiflcen r twenty minutes. Add cheese last, rated of course, and stir until cmpleleiy mellcd. Serve generous poonfuis of Ihis sauce with the paghcttl. .Meat and Vegetable Casserole This serves four. Two cups of iced cooked meat: one cup cook<1 potatoes or a mixture of cooked cgetablcs; one onicn chopped fine; nc cup thickened gravy or white luce. Combine the meal and vegetables v ilh Ihe hot saiicc or gravy. Season. Fill small casseroles or ramekins wilh this mixture and.top each " : 'h biscuit dough. Bake in a hot oven (450 degrees) for flflccn min- ules. Steamed Rroiro Bread One. and one half cups graham flour; three fourths cup yellow corn meal; one half teaspoon scda; one half teaspoon salt; two teaspoons baking powder; one fourth cup molasses; one.half cup raisins; one and one third cups sweet milk. •fix and sift the dry ingredients, mix the molasses with ihe mil's and add lo the dry mixture. Add the raisins. Beat thoroughly and lurn Into two pound baking powder cans, or other molds, well rubbed with shortening, arid, which have'light filling lops. Fill each mold two thirds full of .bailer..Rub the covers with shortening inside, and fit Uiem on. steam-the molds for three hours; remove the covers and bake lire bread in a 375 degrees oven long enough to dry the crust, Coffee dice 5I5TER MARY'S KITCHEN IIV SISTER MARY NKA Service SLUT Wrltrr Thorc are ninny excellent brands of sail codfish on the market nnd they oiler economical ways and and nu'Liii-s lo vary the winter menu. A supixT of ovnm of lomnlo scu|i, loasU'd bread sllc-Xs, cod- Miulflf. brown broad and bul- ler. slnvddcd c;ibb.itc with sour fii-ain dressing, nnd Cumberland pudding wilh liquid sauce, Is a mmrishhiK, well b.ilanced. Inviting and occimmlcul meat. Creamed codfish Is another good, old-fiishloncd dish, served wllh plain boiled potatoes or baked potatoes, hiishrd biitlorcd bcels, apple and celery mill mil salnd and un nprlcot whip, Ihis makes an np- pcll/hiK aiHl satisfactory dinner Hint Ls inexpensive but rich In food value. If lieariy breakiasts mv not wanted, ccdilsh balLs call be served at. Unichcon or dinner. A civamcd vcKClnblc ur it cream so'.ip should Ix? inchuk'd In the menu to Insure tlie proper nmoiml of milk In the did. l-'ollowing nre simple rules for coclllsh balls and codllsh soulfle, dullish Ball* Ttt'o nips sliced raw 1 cup shredded codfish. ix>tatocj 1 table leaspooi spnon hutler, 1 p.ipi-lkn. Fivshen fish In lukewarm wale for two hours, changing wale three llnicfi. Put fish and iwlaloc tutu fauce pun with boiling wale lo cover. CM-IT pun and cook nut liotatocs nrc lender. Drain an shake over Ihc lire lo permit mix »|>o=n sugar. Sift I0i;ell:er the I lure (o Iwcomc qullc dry. Mas lour, sail and linking jtowder. Slir Ihorouyiily and udd butter, puprik .he soda into the bDlltng water and iimd beaten egg. Heat unit! the mix when dissolved add 10 the i.our milk, lure Is very lU;hl. Drcj) from siwo Bcal the egg until light, add u ' Inlo deep ho 1 , fnl. The balls shou iili parl of the milk and Hie sit- I brown In lv:o tiiinules. Drain c ar. if used, lo the dry Ingredients, I brown p-iiKr and serve at once, beating until smooth. Add the re-' Cmlllsli Souflle. malniug milk, blend thoroughly niidf One cup sbre<tded cooked cod- bake as directed. fish, a cups mashed potatoes, 'i CRRS, Olhvr Uses for (irlililli: t'i'.lieb ' 1 cup milk, 3 lablcsixwns butter, hostesses like to serve very H teasiwbn pep\wr. E POP CORN BAILS A request came In ror old fnsh- 'iwd cni'iimcl popcorn balls. Here re two: Caramel Corn One ami one' hitlf cups -sugar; re Imir cup durk Uble molasses; ne third ni|> white tiiblc mo- isscs; one llihxl cup boiling wn- er; three tablespoons butter; one ulf teaspoon stilt; live quarts of oppwl coin. Mix Hie nrsi four IngiviltcnU; ml slli- over low heal until the igar is dissolved inboiil live mlii- tosi. cover nml Jet slenin live ilnuics, uncover nnd let boil, stir- Ing uccitsluimlly, mull u little ropped In cold wnler forms 11 md lumj). Or a00 degrees wlili » [indy thermometer. Remove from Ihe lire, ndd two blreixmns of buller uud the suit. our over the com, mixing II well •llh n hruc siicon. Tncn nib llu- csl of (lie butter un the lingers ml slmpe Hie corn into balls, hikes uvo dozen balls. Curamcl t'orn One ciiji sugar; one fourth cup ink table molnsscB, one liulf cup iiilter; one tablespoon vliU'nnr; two tablespoons boiling water; pros fourth teaspoon salt. Melt, but' do not let burn, Hie- sugar; In an Iron skillet, tlicn pour quickly into an enameled saucepan In which the. other Ingredients have slowly heated together'. Boll to tlie hard crack stage- nnd then pour, over about four quarts of popped corn. Grease the nngcrs with butter and shape tl:o corn Into balls. ITLASSIFIED ^f __^^ajap«Bfc^ small (/riddle, cakes (not move thnn After freshening llsh. pick very Ihroe Inches across) as a llnal fine with a fork nr cut with scls- course of an evening's bridge menu. ! 501 ' s ' Simmer just bclo\v the boil- When made for this purpose. they '"S paint for 30 mlm;les. Drain. Add llsh, butter, milk nnd pepper may he t.erved with whlpiwil cream blended with maple syrup: \vllh marmalade: wllh various lniil! w ell. Add yolks ot cgijs beiitou un- sauces. such ns stewed cherries or I" thick ami lemon colored nn<: to hot maslietl potatoes and beat raspberries; with sour cream and chopprd almonds as in Europe or with a garnish of small crisply broiled sausages, and tailor 0:1 tlie cakes. Fjr example: supper of baked onion soup; loaslcd rolls cook nnd sllr over fire until thick. Fold In whites of eggs boaten until still and dry uud turn Into a well buttered baking dish. liake 30 minutes in a moderate ovcu. When to the touch, the souJTle Is tercd; a Wnldorl cakes and l;oney snlail;. yriddlc : l '|" 1L '. Serve at once from baking with cotlei;. Or, Meat and Vegetable Casserole Corn Bread. Apple Butler, Butler Onion and Tomato Salad French Dressing fee Box Cake Coltee • * • Stuffed Celery Olives Pickles Baked Benns. Tomato Sauce Steamed Brown Bread Cherry Preserves Baked Apple and Cream ColTec Gold Chalice Paid Debts to Church HOUSTON, Texas lUP) — Debts which the Into Monsignor George T. Walsh owed bis church here tor r.cncy loaned \r, people in need v.T-re paid with a beautiful gold chalice .valued at between S3 509 r.nd $4.000. His will gnv. 1 instructions tor the cup, with -.vriidi he celebrated the Lord's Sui;p<r. to be ioid. After the debts v.c:-c paid the rc- n.aindcr of (he money thus derived was given to a Galvrslon. Texas bishop fo; distribution to tl:r poor. Roast ham: stuffed celery; thin brown bread saiidwichen; griddle cakes with aprleoi jam sauce: cof- dish. Tomorrow's .Menu BREAKFAST: Chilled cranberry juice, cereal, cream, creamed salt pork, lyonimlsc iwtaloes. loas'.. milk, coffee. LUNCHEON: Codnsli smilflc, rye Town Tiixra 1'ii-sril 1'iiiir Vran GAINSVILLE. Ala. <UP)-Tne . . governing coimt:' of this town ofM >ven: '. celery hearts, canned rasp 3i'0 persons w"l not collect afl! berries in RcViliue. crisp cookies, valorem taxra for lim. It is the, 111 '" 5 - lca ' It'iirth conscculiie lax-lice year 1 DINNER: Fricassee of chicken tcr the town. s'.caiueti rice, parsnip patties, beet and caulillowcr salad, apple crisp, milk, coffee. I'aslnr nf Chinch 19 Yrurs •MOBILE. Ala. ''Jri — Ur. Gar-! diner C. Tiictre.- ii serving his 42th , yiar as reclor 01 St. John's Epis-. copal church. I Speed of Iho gulf stream, as it • flows alon; the Atlantic ccast of! the United States. U about five' miles nil hour. GRADE A Raw Milk Phone 74 Craig's Dairy put through a food chopper. Cover with cold wnler and let stanc twenty-four hours. Set over the Tire, bring to boiling and cook for thirty minutes. Remove arid let stand twenty-four hours, add sugar, and cook again, finishing like. any jam. That is. take out one teaspoontul. put. on a plate and cool quickly in the refrigerator. When co!d, if it is thick, the jam is done. Nelherland News Mrs. Willie James and daughter, Betty Jean, arc visiting the former's parents at Little Rock. Ark. Mrs. A. C. Blankenship spent a few days last week wilh her parents. Mr. and Mrs. T. W Whittle of Blythcvillc. At a meeting Thursday of last week the Ladies club discussed physical exercises. Oifls were exchanged. Mrs. Bcnnie Blurton and i Mrs. Alma James arc new members. I The Netherlands school closed ! last Friday for the holidays wilh ; a Christmas " ! Hoover Presented Copy Of Old Lincoln Letter , SAN JOSK. r.:l. lUPi-Forn-.cr I-resident HcrV::i Hoover has been presented with a photostatic copy ol a letter wj-.Ucn by Abraham lincoln to Jesriu W. Fell, nt Springfield, O., l>cc. 21, 1850. A delegation ol S'.'ita Clara county Judges and a'.t^tneys made the presentation. The origin;:! Idler, valued ffO.OOO. was foiiivl among the effects of Fell's daughter, Nancy L. Fell, upon her death at Los Galos. Ca!., several innntliK The prairie hare, commonly have a superstition that any per- known as the jack-rabbit, would feet piece of work probably would 11« difficult to see at a little dis« be the weaver's last. | lance if h* were to sit or stand still.! ensiilp, spc-nl Christmas willi relatives all Si. James. Mr. and Mr.s. Sam children arc visiting friends relatives at SI, James. I Hubert and Iris Whittle of Ely-1 thevllle and Silas Rlggs of Bragg! trademark (o Thaprifa your.owpoy for ordinary Tea, will ry lea fro-n Inii'a, tho Fond *heic 'Sc world'i Rnell tea '& grown. To gel il, looV for th* Map-of-^rvd'o "Oh lioij! How I Like Thai Country Ham!" Reelfoot Country Style CURED HAM The trim t;istt; rif nlii-limc coun'ry cured meat is n'prodiiral in tin 1 famous RocHfoot Country Style f'ured Hani*. .Most mediants in tlie Hlylhcvillu luiTitory now h;ivc U'cm . . . Ack for (ino in your ncxl order. Rcclfoot Kacon, Sausafjc and Fresh Meats ure equally GOOD MAIH; ONLY H\ Reynolds Packing Co. Union Cily, Tcnn. Grace, I don'l know what's come over Henry. He's always cross after dinner. I wish I knew what Is disagreeing with him— Well, do try Crisco. It makes such a difference with fried foods and pie? to use a wholesome vegetable fat. Okay! Henry, you're a different man since I've been cooking wllli Crisco. It |usl ' goes to show how important it is to use a fat that digests quickly. friendly to your stomach Cook with CRISCO, the vegetable- fat... it digests guickiy Don't deny yourself the flaky pies and fluffy Luits and crispy fried foods you can make with Crisco. Crisco is a wholesome and pure veVefab/e fat-it digcsls quickly. It doesn't over- taX J™^rr aS ! c °soakcd fried foods and heavy taste good—a: you I CRISCO , KlG.ir.-- FAT. OW. digests good for At the Courier News Cooking School, Mrs. George Thurn used and recommended CRISCO, lit? modern, quick- digesting shortening. . •

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