The Courier News from Blytheville, Arkansas on September 9, 1954 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, September 9, 1954
Page 13
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Your Status as a Cook Fancy Lemonade Is Cool Treat FAXCT ORANGE LEMONADE Ingredients: & cup sugar, 3% cups water, 3 ,; cup lemon juice, 1 pint orange sherbet, 6 thin half-slices fresh orange (with rind left on) Method: Mix sugar and »,i cup water together in saucepan; stir over low heat until Sugar is dissolved. Bring to a. boil; cover and boil i minute; chill. Stir in lemon juice *nd remaining 3 cups water, chill. At serving time put sherbet in glasses and fill with lemonade Garnish each glass with a half-slice orange perched on glass rim. Makes 6 servings. WATER General Hardware and Applianc* Co. IN W. MAln Pit S-4M5 By CECILY BROWNSTONE Associated Press Food Editor A GOOD SOUP has often saved my culinary reputation. When a friend from out of town phones unexpectedly shortly before noon and I ask her to lunch on the spur of the moment, I otfen rely on a quickly-made soup. If the soup is well flavored, served attractively, and followed by a suitable sandwich or salad, I find guests are delighted. For dessert I am likely to offer fresh fruit, cheese, or the cookie jar. If you also are an impulsive noontime hostess on occasion and ask a friend from out of town, another part of your town, or a neighbor to join you for a cozy noontime visit, you might like to try this menu plan. The quickie soup I have served most often during the past year is one of which guests invariably request the recipe. All you do is heat together gently a 13-ounce can of vichyssoise soup, a 7 ^-ounce can of minced clams, and a cup of light cream or "half-and-half" as it is called in some parts of the country. Stir the soup while you are heating it and never let it boil or the texture will be spoiled and the clams tough. The soup is brought to the table in. a small tureen or other attractive bowl, or sometimes just the good-looking copper-clad saucepan in which it was heated. (I use an old-fashioned round iron trivet as * stand' for the hot saucepan.) Accompanying- the soup i& a tiny bowl of minced chives or green onion tope. I serve the first round of soup, and pass t&e chives or onion to be sprinkled over it. After that I put the tureen in the middle of the table and let guests help them- •elve*; they usually do. This amount of soup theoretically serves four, but two people have been known to eat it up. My favodte sandwich with this •oup ii one made from cold ham and wholewheat bread accompanied by Bahama-type mustard and chutney. I cut the sandwiches in triangular halves and serve three halves to a customer. The sandwich halves should be arranged on an Individual plate so that three points meet in the center. They should also be garnished with any fresh green on hand—a few small leaves of ro- aiaine, chicory or escarole, a tiny lettuce cup or water cress. As a last touch nestle a few radishes, celery or carrot sticks, or olives in the greens. If you want to serve a salad rather than a sandwich, you might like to accompany both soup and salad with hot drop biscuits. The biscuits can be quickly made and extra, delicious if you use a. mix but substitute cream instead of milk tor the liquid. (Don't tell any •weight-watching guests the recipe tor the soup or the biscuits until Lima Beans And Tomatoes Mix Tastfully Try this Jtevorsome Southern ^ay of preparing green lima beans with tomatoes. EMMIE'S MMA BEANS AND TOMATOES Ingredients: 3 medium-sized tomatoes (about 1 pound), 1 teaspoon salt, Vi teaspoon sugar, y s teaspoon pepper, 1 tablespoon minced onion, one 10-ounce package frozen lima beans, 2 tablespoons cornstarch, 3 tablespoons water, l tablespoon butter or margarine, 1 tablespoon minced pareley. Method: Dip tomatoes into boiling water for 1 minute or until skins can be peeled off easily: or wet a tomato, insert a fork in the stem end and rotate over gas burner until skin begins to burst and can be peeled off easily. ^ice tomatoes into r- 2 quart saucepan. Stir in salt, sugar, "pepper and onion. Cover and simmer until mushy — 5 to 7 minutes: stir a fe* times. Add lima beans, bring to a boil quickly; lower heat and simmer until beans are tender. Mix cornstarch with water until «mooth; add to lima beans and tomatoes, stirring constantly until thick. Stir in butter and parsley Serve at once. Makes 4 generous servings. after they have eaten!) A good emergency salad may be made from canned whole green peas marinated in French dressing; serve the beans on greens and garnish with sliced hard-cooked eggs and paprika- sprinkled mayonnaise. If you have time to make a soup from scratch, this one calls for pantry-shelf ingredients. It may be ladled into small caseroles with covers and placed on the dining table before guests sit down. It's fun to lift the covers and get a pleasant whiff of what's inside! TUNA BISQUE Ingredients: 3 tablespoons quick- cooking tapioca, lu teaspoons salt, 1/8 teaspoon pepper, 1/8 teaspoon paprika, 1 tablespoon minced onion, 3 cups milk, l cup light cream or top milk, one 7-ounce can tuna (drained and flaked) 2 tablespoons outer or margarine, 4 thin tomato slices, minced parsley. Method: Mix together tapioca, salt, pepper, paprika, onion, mlik and cream in top of double boiler. Place over rapidly boiling water and cook 10 to 12 minutes, stirring often. Add tuna and butter. Mix and keep over very hot, but not boiling, water 15 to 20 minutes to heat thoroughly and blend flavors. Garnish each serving with & thin tomato slice sprinkled with parsley. Makes 5 cups—enough for 4 servings. BLYTHEVILLE (ARK.) COURIER NEWS FOR SOMETHING COOL on a blisfering- summer dayTry western eantalouj* cooler. This Cantaloupe Cooler s a Summer Appetizer By GAYNOR MADDOX NEA Food and Markets Editor Our California friend, Helen Goodrich, has thought up a delightful cooler to eat by hand. She also reminds us Western canta- i loupes are at their best during the 'summer months as is, in salads, as appetizer and desserts. Cut wedges of chilled cantaloupe -nto bite-sized sections. Top each section with a plump, cold, juicy watermelon ball held in place by a brightly colored cocktail pick. Add a wedge of lemon or lime for a tangy touch and the "cooler" is complete. No silverware needed here, just pick up each melon section on its own cocktail pick. This is an espe- What every good cook knows: a little difference in ingredients makes a big difference in cooking results Snowdrift gives just a little more safety in fry ing because it heats perfectly to correct high frying temperatures. That can make the big difference in digestibility* Snowdrift is just a little lighter than any other shortening—and that can make the big difference in giving your family lighter foods, whether fried or baked. Snowdrift's ingredients are just a little costlier than any other solid shortening (yet you pay no more). And that can make the big difference in better tasting foods. SAVE Buy SNOWDRIFT and get from your grocer Certificate Worth 4 Of. Sizt 2-Pitct Htdvy Gauge Aluminum No other shortening at my price »to creamy, MI digestible and so light! Snowdrift PU» * All-VIGfTAWI SHOSTtNfNO * MADE BY THI WESSON Oft PEOPLI daily good appetizer to serve in ii;e living room before going to the table or for a patio meal. Gay in color, most refreshing. California, home of lemons, has another idea for sizzling weather. It's made of frozen concentrate for lemonade. Lemonade Prappe (Serves 3-4) One envelope plain gelatine, % cup frozen concentrate for lemonade, l quart chipped ice (preferably fine). Empty gelatine into blender container. Add concentrate for lemonade. Ble-ad for about 5 seconds to dissolve gelatine. Add ice. As you mix in electric blender, use rubber spatula and work contents vigorously to speed blending action. When contents are a smooth, snowy consistency, serve n tall glasses with straws. Or, the frappe may be served in sherbet glasses; plain or with fruit or whipped cream. THURSDAY, SEPTEMBER 9, 1954 Cook calve's liver in butter in a| skillet; with chopped parsley and chives and serve with mashed po- atoes and fresh green peas for a summer supper. This Corned Beef Is 'Different' Picnic Recipe CORNED BEEr PASTRIES Ingredients: 14 cup chili sauce, 3 /2 cup chopped onion, two 12-ounce cans corned beef (chopped), \' z teaspoon salt, 3 cups sifted flour, l cup enriched corn meal, 3 teaspoons baking powder, 2 teaspoons salt, % cup shortening, iy, cups milk. Method: Mix chili sauce, onion, i corned beef and U teaspoon salt' for filling. For pastry, sift together flour, corn meal, baking powder and 2 teaspoons salt. Cut in shortening well. Add milk ! mix lightly only until the ingredients are dampened. -Roll out on lightly floured board or prepared pastry cloth to y a -inch thickness. Cut into 24 circles about 4 inches in diamete; place 12 of these pastry rounds on 2 cooky sheets. Place small amount of filling on each of the 12 rounds. Top with remaining rounds; seal edges with fork. Prick top of pastry with fork. Bake in hot (400 degrees) oven 15 to 20 minutes. Paprika Gives Rouquefort Salad A Rosy Glow Paprika gives favorite. Roquefort Cheese salad dressing a rosy glow. PAPRIKA ROQUEFORT DRESSING Ingredients: >/« C up olive or other salad oil, l tablespoon wine vinegar, 3 ,i cup firmly-packed Roque- fort cheese, !i teaspoon salt, freshly-ground pepper, !••> teaspoon paprika. Method: Put oil, vinegar, Roquefort, salt, pepper to taste and paprika in small bowl. Beat with a fork, crushing cheese, until dressing is thick. Makes about \'i cup. To serve with Watercress and Cucumber Salad, arrange water cress sprigs in circle on plate; fill center with thinly sliced fluted cucumber; pour dressing over cucumber. Read Courier News Classified Ads $$$ SAVE $$$ SEE ALVIN Before you buy new furniture—Before you buy used furniture—Before you sell your used furniture for cash —For liberal allowance on trade-ins . . . You Will Be Glad You Did ! ! ALVIN HARDY FURNITURE CO 1 1 O TJ> H* _. * ri A »-fci . * . . • . 113 E. Main St. Blytheville, Ark. Phone POplar 2-2302 Fresh Dressed Fresh Stock! CMOCOlATt OtVILS fOO» FLOUR SPRY Gold Medal 10 LB Pure Vegetable Shortening 3 LB. CAN 79 LOW BEEF PRICES! CHUCK ROAST SIRLOIN STEAKS U. S. Government Graded Heavy Calvei U. S. Government Graded Heavy Calves OF T-Bonc Graded Heavy Calves Ib. 39c Ib. 49c Ib. 49c RICELAND RICE SHELLY BEANS APPLE JELLY CABBAGE Lb. Box Bush No. 301 Bagwell 24 ox. Jar 10*1 ANGEL FOOD CAKE 15c | VIENNA SAUSAGE & BEANS Con No. 303 Can Garden Fresh LB. CARROTS We Reserve The Right to Limit Quantities FREEMAN'S MARKET

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