PAGE SIXTEEN BLYTHEVILLE (ARK.)' COURIER NEW* THURSDAY, SEPTEMBER 22, 195» Orange Banana W/iiz Is Western De tight By GAYNOR MADDOX NBA Food and Markets Editor Our Los Angeles friend. Gertrude Austin, says we should try her new hot-weather treat. So let's do It. Here's the secret: It's really a combination oi Whole California oranges with bananas and milk. I cup butter or margarine, cup teaspoons pure vanilla 1 egg, V2 cup chopped sugar, l extract, nuts. Sift first 3 ingredients together and -set aside for later use. Cream butter or margarine with sugar and pure vanilla extract. Beat in egg. Gradually stir in nuts and To make It, peel and dice 2 or- flour m j x t ure . shnpe into 2 rolls, anges, drop them into a blender I, i ncnef , in diameter. Wrap in aluminum foil. Chill overnight or until ready to use. Slice !s-inch thick. Bake 5 to 6 minutes in a preheated hot ov.en. and turn on low for 1 minute, then to high for 2 minute... Add a banana, quartered: ?4 CU P sugar, 1 cup milk and about 2 cups crushed ice. Turn blender on lov. for 60 seconds. That's all there is to it! Pour into chilled glasses and serve with sugar cookies. Like vanilla cookies? Even better with nuts. Vanilla-Nat Cookies, Refrigerator Type (Tield: 3 H dozen cookies) Two and one-quarter cups sifted all-purpose flour, 1 teaspoon baking powder, % teaspoon salt, % Spec/a/ Lemon Sauce Ingredients: 1 tablespoon cornstarch, 114 cup sugar, dash of sail, 1 cup syrup from canned yellow cling peaches, 1 teaspoon grated lemon rind, 2 tablespoons lemon juice. Method: Stir cornstarch, sugar, and salt together thoroughly in 1 1 or ll;2-quart saucepan. Add peach syrup gradually, beating with a small whisk or fork until smooth after each addition. Add grated lemon rind. Cook and stir constantly over over moderately low heat until thickened and clear; don't worry ii sauce looks curdly. Remove from heat. Stir in lemon juice. Serve warm over spiced cottage pudding or iquares of spice cake. Note: This is a fine recipe to use when syrup is leftover after canned peached have been used without it. Michigan Boasts Boat Building ANN ARBOR, Mich. UP> — Gov. O. Mennen Williams lists Michigan first in boat building, breakfast food, baby food and automobiles. He also told a University of Michigan summer audience that Detroit is not only the auto capital of the world, but is first in pharmaceutical products, adding machines, paint and heavy chemicals. Read Courier News Classified Ads. LITTLE LIZ <^ K tokes o lot of pluck for o gi M keep her eyebrows Tn shape. Basic Cake with Fancy Fixings THIS TWO-EGb CAKE is made .the quick-beat way; a basic recipe, It gains glamor from its fixings. If Concord grapes are available, you can use them to make the cake filling; if not, use a good grape Jam. Frost the cake with cinnamon whipped cream and give it a gorgeous garnish made from halved red or blue grapes and fresh mint leaves. GRAPE CAKE Ingredients: 2Y? cups sifted cake flour, 3 teaspoons double-acting baking powder, 1 teaspoon s.alt, l!a cups sugar, ','2 cup emulsifier-type vegetable shortening, 2 teaspoons grated lemon rind, 1 cup milk, 2 eggs, Concord Grape Filling or grape jam. Cinnamon Whipped Cream, extra red or blue grapes, fresh mint leaves. Method: Line bottom of square pan (9 by 9 by 2 inches), with paper. Put flour, baking powder, salt and sugar into sifter. Put shortening and lemon rind in large mixing bowl; stir together to soften shortening. Sift in dry ingredients. Add % cup of the milk and mix until all flour is dampened. Beat 2 minutes at low speed of electric mixer or 300 vigorous strokes By hand. Add eggs and remaining '/, cup milk; beat 1 minute longer at low speed of mixer or 150 vigorous strokes by hand. Turn into prepared pan. Bale ein moderate (350 degrees) oven 45 to 50 minutes. Turn out on rack to cool. Split cake in half horizontally, forming two layers. Spread Concord Grape Pilling or grape jam between layers. Spread top and sides oi cake with Cinnamon Whipped Cream. Decorate with bunches of grapes made from halved seeded grapes and mint leaves, chill until ready to serve. CONCORD GKAl'K FILLING Stir 2 tablespoons cake flour, }J cup sugar and a dash of salt together in a small saucepan. Add </, cup water and 1 cup Concord grapes; bring to a boil, stirring oc- casionnlly. Boll 2 minutes. Strain through a sieve. Cool before spreading on cake. When stomach aed y Brings sleephtt nil' Tak«2TUHS To set things right! Oldest Protestant ImHtuttoa (or women In the United 8t»tM ii »ld to be Moravian College. Housework Easy Without Nagging Backache N-iffginjc backache, h«d«ch«, or rau«tJ*r aches and pains may come on with over-exer* tion.emotitmal upsets or day to day utrees and Btnun. 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SeM-Oi7«i-Water Beaten —WE REPAIR— Television— Radio*— Record players— Rangei Retriserators— Waiaun Water Heaters— IIMW * M*M Appliances ADAMS APPLIANCE CO. 2K-M W. Main Fk. 2-2*71 No Beer Minnie Lee Jones Studio 807 Chickasawba Private Lessons in PIANO Gruduatc of Progressive Scries. 81. Louis Degree American Conservatory of Music, Chicago. Classes for all ages. ENROLL NOW I'hono POplar 2-2994 Fresh Country Medium Size Doz. 39 MAE ATS Old Fashioned Flavor Average 4 to 8 Lbs. OZARK RED KIDNEY BEANS--10c Durand's Corn "— 10 C Glass Jellies < 10' Nightingale Black Pepper loz. RICHARDSON'S \RtClPEOFTHEWEEK Butterscotch Nut Tapioca 2 teaspoons butter or margarine ^4 cup finely cut, umalted nuts 2 eggs, separated M cup light brown 3 Tablespoon! quick- tonkin* lapioca Vi teaspoon jalt ^ cup Pet Evaporated M& jugar IVi (caipoooi vaoilb Melt butter in a skillet. Add nuu and stir over medium heat unril light brown. Remove from heat and let stand. Put egg whites into a large bowl. Beat with rotary beater by hand, or with electric beater, until foamy. Beat in gradually 1/3 cup brown sugar. Continue beating until stiff. Let stand. Mix in a saucepin the tapioca, 1/3 cup brown sugar, the salt and egg yolks. Stir in gradually • mixture of the milk and water. Cook and stir over low heat until mixture just comej to a boil, about 10 minutes. Remove from heat and whip tapioca mixture gradually into egg white mixture. Fold in nuts and vanilla. Put into 4 rfessert dishes. Serve warm ot cold. SCOTT TISSUE Per Roll Limit 4 BALLARD BISCUITS Per Can Limit 5 SWIPTf PHIMIVJN DS1ERK Per Lb. 69? • KING COTTON ClOCK CURED BACON Perlb. 49? PORK Cudohy Puritan Pure SAUSAGE 29? FRUITS & VEGETABLES 50 Lbs. POTATOES $ 1 29 FRESH COCONUTSJ2 PET MILK Golden-Rich OLEO Ib.l9c ICHARDSON'S CASH GROCERY MAIN at FIFTH ' "When Low Prices Are Born"
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