The Courier News from Blytheville, Arkansas on July 27, 1950 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
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Thursday, July 27, 1950
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Page 11
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THURSDAY, JULY 27, 1950 BLYTHJSV1LLE. (ARK.) COURIER NEWS FruitPudding Easily Made on Range Canned fruit cocktail In a lemon* sauce makes a colorful and creamy- rich pudding. Capped with individual Island. 1 ; of meringue, Uiti dessert takes beauty and taste honors, i The canned fruit cocktail pudding Is easy to prepare in a saucepan on top of the range. Syrup drained frrjfctho fruit is used as the base foflln accompanying lemon sauce. Tlie egg whites, left from making the sauce, are beaten and cooked on top of hot water. These meringues are placed on the pudding Just before serving. Here is the recipe for the refreshing fruit cocktail pudding. Fruit Cockla (Wilh Meringue Islands) 1 No. 2 12 can crulE cocktail 1 tablespoons cornstarch 1:8 teaspoon salt 1J3 cup sugar 1 1-2 cups fruit cocktail syrup 2 eggs, separated 2 tablespoons Initter or margarine 1|4 cup lemon.juice. . . 1 teaspoon lemon rind Drain syrup from fruit cocktail. Combine cornstarch, salt and sugar in saucepan. Mix ill fruit syrup; cook, stirring conslimtly. until mixture is clear and. thickened. Beat eag yolks slightly; stir in hot mixture. Return to saucepan and cook, starring constantly, over low heat ) minute. Remove from heat and stir in butter, lemon Juice and lemon rind. Mix 'in • fruit- cocktail and turn into 9-inch glass pie plate or serving dish.-Top-with meringues.* Yield: 6 servings. ••l • • 'Meringues 2 egg whites 4 tablespoons sugar - - Beat egg whites until stiff. Add sugar gradually, beating until very stiff. Pill large skillet hnlf fall of water; bring to a boil; turn oft heat. Drop meringues from 6 heaping tablespoons on water. Turn on very low heat and cook 5 minutes. Lift from water with a skimmer; place meringues on pudding. Yield: 6 servings. BITS CHOCOLATE CAKK frosted with marshmallow "daisies* winds up any meal with a bang. Daisy Ga/<e Is Extra Treat Celebrate with a rich chocolate down bowl. Add to batter 2 eggs PAGE ELEVEN Casseroles Aid As Easy Dish In Party Fare Casseroles are woilder dishes for party fare. They can be extended if there is an impromptu guest or tu-o, and. they can be kept hot In the oven without ill effects If dinner is' delayed. Being made ahead of lime, the main course is ready so that the hostess is free to meet her guests, A casserole of bubbly goodness and satisfying substance is a combination of canned tuna, or shrimp rice and hard cooked eggs. rated milk blends the ingredients, .plus , contributing^ the important nutrients of milk to the main dish. This excellent fish or seafood casserole may be further heightened in flavor by the addition of curry powder, if desired. Tuna and Rice Casserole 1 T-ounce can tuna, or shrimp 2 cups cooked rice 2 chopped hard cooked eggs 1/4 cup melted butter or margarine 2 tablespoons lemon Juice 2 tablespoons chopped parsley 1/4 teaspoon salt , 1 teaspoon curry powder 2/3 cup evaporated milk Paprika Flake tuna, or drain shrimp. Add to cooked rice with e lemon juice, parsley, sa ry po wd er, i f desired . Mix I i ?h tly . Turn into a well greased I 1 ,*, quart baking dish. , Pour evaporated, milk over all. Sprinkle with paprilia. Bake in a moderate oven (350 P.) 30 minutes. Yield: 4 servings. cake to end all chocolate cake arguments. Frost with a smooth vanilla butter cream icing nnU decorate with "marshmallow "daisies." Wait until you taste it! It's one of the best recipes in this chocolate- loving world. BIls. Daisy Cake (Makes 3 S-inch layers) Sift together once and return to sifter; l^i cups sifted cuke flour. 1 cup sugar, »1 teaspoon salt, •?; teaspoon baking soda, ',2 teaspoon baking powder. In mining bowl (beater bowl) put 1 package (I cup) chocolate bits Pour over chocolate cup boiling water. Stir briskly until chocolate Is melted and smooth. Blend in 1 teaspoon vanilla. Sift dry ingredients over chocolate; do not mix. Add to the bow 1;3 cup vegetable shortening. Beat 2 minutes at medium speed; scrape nbeaten. 1'3 cup sour milk or but- ermilk. [lent again for 2 minutes; crape down bowl. Bake in three rcnsed and floured pans in mod•rate oven (350 degrees F.) for 30 o 35 minutes. When cool, frost top of one layer iiickiy with a vanilla butter cream clng; sprinkle over the Icing '-i cup chocolate bits. Cover with second layer of cake and repeat. Cover with third layer and frost sides and top. If desired frosting may be tinted a pale yellow. To make "daisies," snip fresh marshmallows with scissors into petal shapes; arrange en cake. Make stems with chocolate b its; ti nt ed coconut, or shre ds ol angelica. What to Serve? Try Broiler Meal What can I serve? When that age-old question comes up, here a quick answer suggested by home economist Reba Staggs. Serve broiler meals. Use your broi 1 er to prepare bacon, tomato and pineapple main dish. Include corn on the cob, deviled'egg salad, fresh fruit bow iind cookies, and there's the planned meal. Place the tomato anc pineapple rings on the broiler rack with the bacon and mm when the top of the bacon is browned. Heef patties are idea! for broil er meals too. Broil until the toi sides of the patties ate nicely browned, turn and cook on the sec ond side. Serve the patties \vith green beans, potato chips, a tomato-cucumber salad, chocolate brownies and iced tea. ggs, butter, l? nnd cur- A SUBSTITUTE FOR MEAT Franks Help Summer Cook Look to frankfurters for extra- quick hearty additions to your meals, suggests Reba Staggs, home economist. Franks are completely cooked when purchased so they are ready to serve either cold or hot. Summer salads make tasty use of this ready-to-serve meat. Plump f es are added to a tossed ve^c- le salad or a bean salad. For a sandwich spread, franks are chopped, combined with minced Dickie, then moistened with mayonnaise. Hot and tasty describes frankfurters cooked with a 5 tuft ing. Favorite iratik fillings include mashed potatoes, slices of American cheese or tiny pickles. If desired, the stuffed franks may be wrapped wJth bacon : strips, fastened, then slowij Everybody loves SANDWICHES wirh 1 package May rose Dried Dtcf (•f ounce*) > chopped onion 3 tablespoons Vesaco Margarine 2 tablespoon* chopped green Yi teaspoon celery salt , ^ PPCf „ 5* teaspoon basil 3 tablespoons (lour 1 IOi/2-ouncc can condensed Vs iea*poon pepper. tomato soup J cups cooked rice Chnp dried beef. Partially brown onions in Vcgacm. Add dried beer* and green pcpl>cr. Continue browning. Add (tour and Brown. Dilute tomato soup with water. Add soup, Worcestershire Sauce and seasonings to dried beef mixture. Stir unlit sauce thickens. Simmer for 10 ^ . minutes. Serve on hot rice. ' MOTE i I cop uncooVc*] ri<# *<jBo1t 3 Get Mayrose SLICED DRIED mEEF Horn* Econamilt, Majrton !«,( Kitchm ST. IOU1S INDEPENDENT PACKING CO. 54. louit, Mo, >^ LOW PRICES DAYS* SALEDiY Shop h«r« any day — tav« her* «very day! Our prices are a* deep down low on Monday, Tuesday and Wednesday as they are on Thursday, Friday and Saturday. And that's why EVERY DAY IS A SALE DAY AT LIBERTY. What does this mean to you? Well, for one thing it means BIGGER SAV- INGS'because you save one the total cost of all your food needs. And for another thing, it means FULL ENJOYMENT of the full weekend with Sot- urdays free of shopping chores that can be done just as well and just as economically any day of the week. Home Grown TOMATOES»9k Sunkist 360 Size LEMONS--*'25c Firm Yellow BAN AN AS Mile California 252 Size ORANGES * 27c Garden Gold^Sunshine Packed ORANGE JUICE Standard Pack—Red Ripe MACARONI-SPAGHETTI PURE EGG NOODLES serve ana enjoy plump and tender FRANKFURTERS green beans, potatoes, or onions. IS THE SECRET OF A V. ^^ j^ Eiijoy tfats Spanish si vie recipe for TOMATOES 3 46 Oz. Cans No. 1 Cans Duz—Tide—Oxydol 29 23 SOAP POWDERSS98 Fisher Brand American Food UALITY FLAVOR 3 cans 29c It's three for the money at LIBERTY'S MEAT DEPARTMENT because you get the fullest measure of QUALITY, FLAVOR and ECONOMY in every pound of meat you buy. And you are doubly guaranteed it by us, and by the Government grndcmnrk that appears on every cut of meat we hand IP. Knjny one of these dinner delights tonight. Your tasU will tell you—this la GOOD meat! Heil English Brand BACON ------ lb. Tendered & Ready-to-cat PICNIC HAMS - - - Ib. Farm Fresh FRYERS Ib. 53? Cleaned GIZZARDS Ib. m Young and Tender HENS lb.39< White River Channel CAT FISH - - - - IU9< Fish WHITING - --10lb.boxl.00 Top Beef Sirloin STEAK RU9* Gran. . . . with Coupon . POWDER-^>15c AIR CONDITIONED FOR YOUR SHOPPING PLEASURE Six Delicious Flavors JELLO pkg. AIR CONDITIONED LIBERTY CASH Is delight full 7 tlr-eondl- tloned . . . always a cool 72 degrees . . , always H pleasant, refreshing market in which to thop for mil your food needs. And this Important to 500, too—oar air conditioning system . . . especially designed for fond mac- kels « * . protects foods against damage by heal and humidity—keeps perishable foods fresher . . . belter! And. remember—our every rfay low price* In every department give yon enld cash savings that lake the heat off your budget. Mar-Gold Yellow & MAIN ST. BLYTHEVILLE , ARK

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