The Courier News from Blytheville, Arkansas on July 6, 1950 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, July 6, 1950
Page 11
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TITOWDAY, JULY «, 19M BLTTHEVTLLK (AME.y OOURIER HEWS Fluffy White Rice and Egg Tu-Yung Is An Old Favorite in a New Style Two old favorites, rice mid, eggs, -am up to roake summer days more 'leasant for both housewife and amllyl For Egg Fu-Yung with Rice Ives the cook only last minute itcheji tasks — pleases men and . with Its savory fliivor, its the-ribs quality. Once served Egg Fu-Yung with ;tlce will become a frequent "re•cater"—It's perfect for that late- t-night supper'when hot sturdy ood is in order. Do cook the rice propeny—keep t fluffy—serve It hot! Cooking rice not difficult, but it takes a bit f "direction-following." For rice ookery should be an accurate pro- css regulated by your own liking or soft or firm grains. Ingredients 1 green onion or small dried onion. V< bunch celery 2 oz. canned bean sprouts (op. tional)' '.£ tablespoons lard ','* pound shredded raw chicken veal or chopped fish 1 tablespoon soy sauce. 1 teasi»on sugar 4 eggs ',!*' teaspoon' salt ^ tablespoon corn starch I I tablespoon cold water 1. cup rice (uncooked measure: ment). Preparing; the Fluffy nice Put 1 cup of white rice. 1 tea oon salt and 2 cups cold wate a jgfc-quart saucepan. Cover with tiiSflllitting lid. Set over a ho reduce the heat as low »s , and simmer for 14 minutes more. During this time the rice will aB- sorb the water and come out rte- llciously tender. Remove the lid to permit the rice to steam dry. Lift rice with a fork to test its consis- :ency. Never stir rice while cooking —and the grains will be separate and tender. NOTE: Tilts produces very firm rice grains. If you prefer more tender grains, use 1J3 cup additional water for each cup of rice and increase your slow cooking period 4 or 5 minutes. MI.TIIO1): Cut scallion or onion and celery across into thin shreds alx>ut 1]2 inch long. Drain bean sprouts. Heat Die lard (1-1|2 table- s|H>ons) or cooking oil In a skillet. Add the shredded raw chicken, veal or chopped fish, and stir one minute. Add the celery. and vegetables and stir one minute more. Add the soy sauce and sugar and cook at high heat one minute longer. Then remove. Into the same skillet mea-' sure one additional tablespoon lard or cooking oil. When warm, pour In 4 lightly beaten eggs to which the 1[2 teaspoon of salt has been added. Do not stir; lift around the nd^es occasionally to make sure It does not b*rn. When the eggs are half set, put in the meat and vegetable mixture, well drained from the juice. Fold ovcrd like' an omlet, and cook each side about one minute. Serve on a very hot platter accompanied by fluffy white rice. If Cantaloupe Cup Is Dessert Theme 4 One of the joys of summer Is cantaloupes. To get them at their best, choose vine-ripened melons picked at the peak of their flavor. Chill before serving. Wash cantaloupes and allow to dry. Wrap well In wax paper ana then In heavy paper bags before placing In refrigerator. Foil wrappings and film bags don't need extra covering of the paper bag. Chill thoroughly. Don't dilute the flavor by cutting the melons and filling the cavities with Ice. Of course, they are wonderful for breakfast. They are equally good served as appetizers or desserts. "Here are some hints on the appetizer and dessert theme: 1. Simplest Cocktail: Half a chilled cantaloupe served with lemon or lime and salt. Tangy for the opening course or for dessert. 2. Melon Cup Cocktail: Fill half chilled cantaloupe with t Jew choice twrrlei, iltced fmfa.ptuhe« or pitted fresh iw«t cherrie*. Garnish with sprigs of mint. 3. Summer Snow p*«k: Cut two thick sltcM from a chilled cantaloupe, Remove the rind from (he slices and place »n servlnc • plates. ru\ the rings with balls or cubes cut from the "bowls" of the melon. Top with peaks of lemon ptne- appl« sherbet. • MOLDED MELON AND atAgf- BEBBT DESSERT Ingredients: 1 package lemon gelatin, 1 pint hot water, 1 cup cantaloupe or honeydew melon. <cul In ',i-lnch pieces), 1 cup fresh raspberries, whipped cream. Method: Dissolve gelatin In hot water. Chill, When slightly thickened, fold In melon pieces and raspberries. Turn into ring molds. Chill until firm. Unmold and serve'with whipped cream. Makes 6 servings. Appetizers Team Fruit and Gelatin Canned fruit cocktail with (rtilt flavored gelatin -.trtkes a colorful not* »s « luncheon or dinner appetizer. Though only these two Ingredients are used, a number of appetizers are simply achieved. The variations are possible by combining the fruit with different, gelatin flavors or by quick tricks In the method of serving. . Fruity gelatin cubes are an easy- lo-prepare first course. Dissolve a Iruit flavored gelatin with two cups of hot water and syrup drained from the fruit cocktail. Mold In a shallow pan with 2 cups of the drained fruit. When firm, cut in cubes and serve in sherbet glasse.;. It preferred the gelatin may be chilled plain, cut In cubes and served In sherbet glasses with a gar-. nlsh of the canned fruit cocktail. I Another appetizer suggestion . . . cut lime gelatin Into cubes and sarnlsh with fruit cocktail. Add three to lour lablcspooiis of ginger ale to each serving. Or If yon wish to make an appetizer right in the sherbet glasses . . . place drained fruit cocktail In the glasses and cover with dissolved lemon gelatin. Chill until firm ami SOITO plain or with mayonnaise thinned with cream. boiling In tin coffee pot. Bet the bundle of asparagus tnlo the pot. stem ends down. Sprinkle with salt. Cover and cook until tender. The stems will be nice and tender, and green. To remove, Insert fork tines In- Tall Coffee Pot Used To Prepare Asparagus. Try cookng fresh asparngus in a tall coffee maker, Wash and trim the asparagus. Tie Into a bundle with clean cord. Heat about an Inch ot water to MOW!.,. AT YOUR GROCER I inft until it boils vigorously. Then gravy is desired m/ke it from the be served!. juice of the meat and vegetables. There should be about 1|2 cupful To It add 112 tablespoon comstifch mixed with 1 tablespoon cold water. Cook and stir untU translucent and pour over. Serve at once to 2 or 4 persons, depending on the capacity and appetite of those to More Than a Name BREAD Kroger—New Super Soft SPOTLIGHT '."' tit Kroger Hot-Dated Coffee W> TEA X 49tf ••Kroger , ^ , ^ ORANGEADE 2 '1= 550 JUICE 2t"550 Stokely Tomato ICECREAM 2«* 590 Taft Moody ' >. SHERBET 'o« 39< Taft Moody VINEGAR — 290 Gold Dollar SNOWDRIFT 3 d 750 It's Emulsorized Kroger Is more than a name, a building or * place to do business ... It is people . . . people who 1 know that a friendly smile and a cheerful word make your shopping and their jobs more pleasant. Kroger people ars proud of their reputation for friendliness. PRESERVES 2 "z 350 Kroger Peach—-Pure Fruit DOG FOOD 10 'ts 490 Top Kick WALDORF Toilet.:,;. , FLUFFY TISSUE i Toilet MARGARINE - 470 Parkay or Eatmore Yellow SARDINES 2 "°~2 150 American in Oil to the itrln» and lift out. MM* «• serving plittter and cut U>« ttrlnf, Personal To Women With Nagging Backache .1 tlon. I>lMn may J 'CM and *tr«ln, ot*r- .0kinK or *ipo*ur* («• down kifjncr fune- _ b*clc.\eh«, k*« of JM» anH rnuririr toiuljirhes and ilUiln*.., G.ttinr "Hi iiiKlitH or Ircrittent P»Ma,rei /nay r»«uK from minor blather IrnUtEuni du« U> eoH, (Ijimimrai or iHtUry fjidUcrv.ioiu. «!WM°JI , l3isco ( Jlforl « «r* i d»« lo thW diuretic, LTie.1 »<ic«E*ful1jr by mil]lV,n» n W mer 60 year,, Whll. Uiu« ly^ptom.! m », oficii olhrrw.f« cx-eur, Ifi im*i.[nf how many limea Itnun * g[v« happy rtlUt* — hrf|. II JC \l m |[e. of ^mlmtfffm nu*\\ oul w»Bte. fict I)o«n'« filU I TISSUE 72 Rolls FRYERS With meat prices going higher, don't miss this super special on fat, tender, fully-dressed fryers. Choose two for this weekend and next week . . . the pric* per pound it only Kroger DRf SSING 32-oz. 37 + 3/tf SALAD Embassy FRUIT JARS e.770 Kerr Mason P.&G.Soap Laundry 3 Bars 20« HARTEX PINEAPPLE Sliced or Crushed In Extra Heavy 'Syrup 2 No. 2 Cans 39* Wilson's Laurel Sliced Here we show you just a sample of the money-saving food values you will find every day of the week at our two local home-owned stores. Yes, we've discontinued delivery service and charge accounts.. .(haf's why we can now offer you low, low prices. Come out and see us. . .you'll save money. Prices Good All Week—Thursday to Thursday BACON - - -». 39c Meaty Pork Ta«t* Good NECKBONES 130 CHEESE M! FRYERS WATERMELONS Kroger Quality Fu.V Drawn Lb. BACON SQlMRfS Sugar Cured—Cello Wrapped WHITING » 150 LIMES DrctMd Juicy Fresh Guaranteed Red Ripe and Sweet— Large 30 Pound up Ea. CANTALOUPES •Jfl^ Vine Ripe Sugar Sweet t/C Guaranteed *) Jftj r Jumbo 27s Size / for 4/C Doz. 29* Lifebuoy Soap Bat h Bar $plmo!ive Soap Bo? Ivory Flakes Lava Soap Medium Bar OCTAGON Laundry Soap 22* Crystal White Naphtha Soap 3 fc COCA COLA 19 Dr. Pepper — Seven-Up All Soft Drinks Carton of 6 Bottles Delicious Wrigley't CHEWING G «,, 3 10< MAXWELL Old Judge Coffee or HOUSE Ib. bag Pure cane Great Northern SUGAR . 10 £;.87* BEANS 25-125 Fresh Nice Size COUNTRY EGGS - - doz 29c All Your Favorite Brands CIGARETTES - - • on $1. For an Easy-to-Fix Summer Dessert JELLO Lay's family sl/e package Pride of Illinois — No. SOS POT CHIPS 490 CORN 2 , or 290 size white Seaside, No. 2 can KARO SYRUP 17d LIMA BEANS 2 .,270 Bush's Fine White HOMINY No. 1 can 5t Standard, No. 2 can Save on this special TOMATOES f l 250 PET MILK !34d Hcinz Famous Sunshine Krispy BABY FOOD 450 CRACKERS L b , Save Every Day on Our Low Prices Those who know SPA6HETTI 2 290 Fresh Red Ripe Home Grown TOMATOES - * 25c Firm, Golrlen Fresh, Crisp BBLT> BANANAS ,1250 PEPPERS ,250 * x Mild-flavnrcd, yellow Home grown Kentucky ONIONS 50 POLE BEANS 120 WATCH FOR THE NEW NAMES OF OUR TWO STORES NABERS GROCERY & MARKET Main & Division FREEMAN-HENLEY GROCERY & MARKET West Main—Across from the Mox

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