The Courier News from Blytheville, Arkansas on November 17, 1932 · Page 7
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The Courier News from Blytheville, Arkansas · Page 7

Blytheville, Arkansas
Issue Date:
Thursday, November 17, 1932
Page 7
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! TEN • • JV- • -;g 'tm. THURSDAY, NOVEMBER .17, 1952 , BY SISTER MARY NBA Stnkf Writer If economy is an object! you con .effect a . worth-while saving by doing your own baking. After a little experience you will do It .easily and .with perfect results. Breads made light by -the use of yeast are CHI tlv; whole mart satisfactory thtin tlv Eo-callecl quick breads made light hy the use of baking powder. And while the average home-maker seems to feel that yeast breads arc more trouble to make, this Is a mistake, for actually tiie process is neither hard nor tedious. The flour used for bread-making is preferably wheat flour nmcle. from spring whsat. This-kind of I flour. contains more gluten than that made from whiter wheat nnd therefore retains the gas which develops-in the bread dough belter than pastry flour mntle from winter wheat. Following is n rule which will make two loaves of bread \tllti explicit' instructions telling you jiist how to go about II. Bread Two cups scalded milk, 1 tablespoon butter, 1 tablespoon lard, 21-2 teaspoons sail, 2 tablespoons suRar, 2 cakes compressed yeast, 1-4 .cup lukewarm water, 6 cups flour. Piit butter, lard, sugar nnd 'salt into a l»me mixing bowl. ' Add •guided milk and cool to lukewarm temperature. In the meantime soften yeast cake In water which has been boiled and cooled to .lukewarm . temperature, addlnR. 1 teaspoon sugar to wafer. When milk is lukewarm, add dissolved .veast cake. Add three ciips of flour and beat until smooth. Add •two more cuos of flour, cutting it in'with a knife, until thoroughly mixed. Add rerrminine flour slowly, us- iln's Just enoueh to'make tlie doueh 'of such consistency that it can bo kneaded without sticking to the board. Knead until tlie dough is .smooth and srirlnio'- Put into an oiled mixing bowl, cover with 'a rVan cloth and large plate or . rover. Put in a Tfarm place and leave it until it Is double in bulk. It will take ' about one hour. Then cut through and through with a ca<e knife .'and knead Into a smooth baU l*t rise asain. to double, its bulk. Make into two loaves and let th»se rise tn a warm place until double In bulk. Put into a hot oven for fifteen minutes. Then reduce ttic heat and bake In a moderate oven for forty-five minutes longer. The ternnerature of the douph risin? should be carefully watcli- . ed. -Between 75 'and 80 decrees Fahrenheit, should be maintained throughout the whole process. After the doueh has risen the first time to double its bulk it cnn be "cut down" and kept in the re-' Iflgerator for a day or longer. Remember that it will take the. chilled dough longer to rise when made into loaves, so allow about two houre -for this rising before baking. ; Tomorrow's Menu BREAKFAST: Grap?s, cereal. cream, broiled cottage ham, popovers, hohcv. milk, coffee. lIUNCHEON: Luncheon rice, cnr- rot and celery salad, lemon pudding, .cocoa. DINNER: Blanquette of lamb, glaced sweet potatoes, green beans, beet and .pea salad, canned strawberries . In jelly, cocoanut macaroons, milk, coffee. Holiday Turkeys To Be Abundant LINCOLN, Neb. (UP)—Nebraska will produce an abundance of turkeys for the Thanksgiving and Christmas holiday trade. . Statistics of the state and federal division of agricultural statistics show the number of turkeys on Nebraska farms this year to be 'approximately 18 per cent greater than at the corresponding period a yea rago. Commercial turkey raisers and the average farmer produced a larger number of the holiday birds this year than last, the report shows. It is estimated that 52 per cent of the Nebraska turtey crop win be marketed for Thanksgirin? trade; 35 per cent for the Christmas trade and the "remainder for the period following the New Year. NSWERS *5 ';, TOP1TER Is. the largest known " (I; planet. lebabod Crane was the ; principal character in Irvine's LEGEND OF SI.EKPY HOI-UIW. '*" ,-. 'ALEXANDER GRAHAM kmnU4 Us Uleplione. SALE STARTS SATURDAY We have lots to be thankful for this fall season. Hess is thankful to be in a position to offer these astounding low prices for this great celebration. SALE ENDS SATURDAY DEC. 3rd SHKfS tt dress** f ... Suits Best Grade of Granulated ft,, collars, afford t y. Jow «er coats. m ^^ Wl0l la ' n "'"^ia. «-• now at this PerLb. $10.95 AVith each $5 purchase 'we- wiilj;s*U' Sf.jjioundss'b.f Sugar for 5c. With a S2f> purchase you '\Yill "get 25 pounds of Sugar for 25c. Be sure and ask for your Sugar. SUGAR WILL IJR SOLD ALL THREE SATURDAYS f / /" '- ON'LY—NOV. l!)th, 26th and DEC. 3rd : . t >t l J ,. . • -,.-.•= ,.- 'i-f- r.: ^.-. .' l\^ ..-- 12.45 ^^MM^^^^fl^l Men's 4« IV 00/ JWTS $5.99 J/Iens Coats w^ n i uVmc, ( Ur •cOira'" 3 to 6 <> nl y- They Dress Sox Oufii, . Pair «* nnd Men's Heavy Fleece ; Shirts and Drawers Boys Dress Caps 'Adjustable 25 c Ladies Silk Hose Each Pair 49c Ladies' Oxfords !)rcss °- vf ° rds and 1.98 39 c HBMBBB Mens Heavy j Work Shoes 99 c Sport Stockings Misses and Children's Fancy Silk Snort .Stockings. 50c value. 14c lOc •aOHHH Men's Extra Heavy Union Suits 46c [Men's Leatherette Sheep-Line^1 Extra Heav \ Icoiits with Beaver collars. The k.nd thatl doVt break. Full length. These will sure| I keep you warm. S3,89 Part Wool BLANKETS aids, wirlo sid u ' .^ «'ssortmen «iae satm hem. Your Choice S1.64 •M Sheep COKTS Leatherette Coats, al « -i "TtiPV l^ftS*' \\I|*ilf^ I llt-J * \\ n»w HESS READY-TO-WEAR S2-45 Men's Ties Each

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