The Courier News from Blytheville, Arkansas on March 25, 1937 · Page 10
Get access to this page with a Free Trial
Click to view larger version

The Courier News from Blytheville, Arkansas · Page 10

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, March 25, 1937
Page:
Page 10
Cancel
Start Free Trial

Page 10 article text (OCR)

PAGE TEN BLYTHEVILLE (ARK.) COURIER' NEWS 'niURSDAY, MARCli 25, 1937 ;~Home Economist Offers 7' Advice to the Wieldcr "'" ' of the Knife ,„•! A well prepaied least descues * peat, skillful carving. A good cai- ;°"\er does full justice to the tender- '' nets of the meat when he cuts it "^across the gram In thin, even slices ;*'trus cutting the fibers into short " rt lengths. Any roast is improved by "• sKil'ful carving just as much of 11- 'C'soodness is wasted if it is badl! ,, cut. '"- While practice makes perfect Ihe "" art of carving, a knowledge of fun- inutcs !~ damental rules IE Important, :>a>s •- Inez S Wilson, home economist. '" The carver should know where the ]^, bones, the muscles and the fat lie -' in the piece of meat befoie him, ""' The best way to learn this Is to ;~ examine the meat carefully befoie- '" hand, preferably before It Is cooked, |~' as Nell as after. ',,. Spcakin? of Bones »•• The carver's task can be made '~ easier if thought is. given Io H .1. when the roast is prepared For • •»> example, the bones which make — carving of certain cuts difficult may "" be removed, either nt the marke '.^'. or at home before Hie meat 1 '- cooked. ••" A loin,roast of pork, ^eal or lam " presents carving dlfhcultles unless "*!' the backbone has been separated from the ribs by sawing direcll — across the base of the, r)bs 1.1 •*" pnralled io the chine bone This ""' done at Ihe insrket,-of course. 130- Veal Birds Ideal for Spring Lunch Boneless veal birds deserve a prominent place In the hall of 'ookery fame, because they serve ' t so many purposes well. If you arc ; ooklng for n meat suitable for' .he spring luncheon, choose veal jlrds, stuff them with a cheese forcemeat, and your success as a icstess will be assured. Veal Birds Hnvc veal steaks cut Try Dumpling Pie inch thick and into V, to ',(• individual servings, following as nearly as possible the natural dividing lines in Ihe steaks. Pile a spoonful of cheese forcemeat on each slice and roll, Fasten the edges with toothpicks, Brown these in hot la«l, add a small ' amount of v:ater, cover lightly, and bake In n slow oven (300 degrees P.) until the •irds" are done, about forty-five Cheese • Forccincal. Make a bread dressing and sen- on with a small amount of Parisian cheese. If Parmesan cheese not available, any grated cheese ly be used, the amount ricpend- ig on the kind of cheese used. The Complete Food Store 314 W. Ulain St., Blythevilic, Ark. Wise Housewife Knows imiplines make the heart grow fonder. Anil .when used In 11 duin- jiling veal pot pic, they're Ihe last word In goodness. In every man's heart lies a sect spot which nothing can fill >ut',n"dumpling, Ladles in love, ic this• advice— Dumpling Tot Pic (4 to 0 servings) 'IVo cups'-veal broth, 2 lable- oons nour, i-2 teaspoon salt ,1-2 easnoon btilon salt, l-b teaspoon r, 3-4 cup cooked veal, chop- Uses for Meal Cuts Inexpensive fore the roast h taken to the table, the backbone is removed It may be easily carved by slicing between ,„, Ihe ribs fii Cro.ra roasts of pork or lamb '"' are easily caned for one has only "w Io cut between the ribs. The bone in picnic shoulder ol E:onomy in buying meat nee not mean a sacrifice of food value Trio less-demanded cut- 1 !, which ar lower in cost, arc as nutritious a those which put n greater slrai oh the family budget. •The wcll-hifromcd housewife who knows her meat cuts, can kee this item bt expenditure well I pork may be removed al the mar- "and and at tile same ittmp gal ' ket and the pieca may either be rolled, or it may be used as a cushion style roasl The edges ate sewed, and the cavity Is filled with bread dressing Shoulder of lamb may also 1)J treated in this way. "Handles" lor the Carver • <•• Paper frills on the rib ends of "" loin oork roasts and standing .,", of beef and on-the end of the bone I-,, of a leg of lamb^or baked ham are '••• a'help to the carrti foi they serve ','" as "handles" to sleady the meat .— But there are garnishes \\riich are »••• a hindrance rather than a help •^ and these should be avoided ," , The platter should be 1 a i c e . - * enough to hold the slices after they " are cut, beford they aie stned ^ Roasts should be placed on ih , r '. platter with these "handles" Io th •r>-~ left of the carver *^ v Skewers and strings should b ,„. removed in the "kitchen,, CAcept h • •«. the case of rolled rib roast Th •"' cords keeo this roast in sliapc, an ]^,[ are cut, one at a time, as the carv i,-_, or comes to them. **'•" Pot-roasts from rump or chvic •p require care in carving for th ,„', muscle. fibers do not all run In on *on direction Insofar as possible, tl slices should be cut acioss (he gram A good sharp knife is cssentl.il for meat carving, but the knife ;' should never, be sharpened at the :! table. o have roasts and steaks whe lie wishes because she oltcrnat hose with savory meat dishes fro ther parts of the meat animals. For example, beef cut from 11 hank or neck is well flavored, hi n food value, low In cost. It iuu ba cooked slowly by nioisth hea '» "««"! 5 -' Smj la llb and it Is more 'tender cut into small pieces. when it It Is de icd, 3-) cup raw ^potatoes, slicetl cry thjn, Mix 2 tablespoons nour with a w tablespoons cold-, veal broth, ring the remaining veal broth to oiling point, inch add the flc'ir lixture, stirring constantly to avoid imping, Use a 1 1-2 quart heat csislant glass saucepan. Boll for minutes until flour is well mlxc.' •ith broth.' Add salt, onion salt, nd pepper. Add potatoes, thei hopped veal. Bring slowly back to oIMng point. Dumpling llatter One :cii|) flour, 2 teaspoons bak ny powder, 1-8 teaspoon salt, 2 ta blcspcons biittey, 1-3 cup milk. Sift dry 'ingredients, cut In but tcr. Add milk and mix well. Dro Chemical Plant SPECIALS FOR FRIDAY and SATURDAY Tho HKST For LESS / Why Pay More? BACON, Fancy Sliced" Lb. 22jc BANANAS, Golden Ripe Doz. lOc y rounding teaspoons into gently oiling broth, cover tightly am ontinue to cook over very low iimc for 20 minutes without rs- lovlng cover. Serve at table h ame dish—lind serve .Immediately. Cheese 'Ilumplhijfs in Tomato Sauce (4 to 0 servings) One can;tomato.soup, 1 cup wa- cr, 1 bay leaf, 3 whole clove 1 ; Heat-ingredients .together In 1 1-2 ^uarl glriss saucepan. Dumpling Dough One cup prepared biscuit flour, -2 cup grated American cheese, 1 nblespoon grated onion, about 1-3 tup milk. Lightly mix .together the pre pared biscuit flour, cheese, onion and enough milk to make a soft dough. 'Remove bay leaf and cloves from hot soup. Drop dumpling mixture into gently boiling soup by rounded teaspoons. Cover : tighlly ami continue to cook over very low' flame for 20 minutes. DO NOT HE- MOVE COVER- during this time Take from 1 name and serve -Immediately .in the glass saucepan. BOILED HAM Pound 39c r>; FIT THE S Lamb en Brochetle tractive Main Dish Spnng Luncheon Spring brings with it a whirl of parties and entertaining function, of every description and lucky is the hostess who first chooses the Bright spring colors as the decora- tiye note ol her party. Even thougl winter still lingers, spring can't be far axay, and the bright >ello\<,s ' and greens arc always welcome. The decoration may consist only of bouquets of soring flawcr; of many hues and the foods, too, may carry out to a certain extent the cclcr scheme of the day. Here is » luncl~eon menu which is particularly suitable for the springtime It is dainty,' .yet, substantial as it should pe at this season of the year. Spring Luncheon Menu Fruit Cup Lamb on Brochettc Broiled Apricots New Potatoes in Cream Combination Fresh Vegetable Salad Hot Rolls Butter Mint Ice Cream Assrted Cakes Coflee Gricri grapes and maraschino chcrriCa may bs used to guc th predominating colors to the frui cup A sprig or two of mint served in ths fruit cup, too, is a spring touch worthy of note New peas served in timbale cases, or green beans may be added to the menu or it may replace the broiled apn cots, although these nhcn plac. on skewers and broiled make a. attractive arrangement on Ihe mea platter. ''Here is the way to prepare th tempting main dish, lamb en bro chcttc: ',. Lamb"tn Broehcltc .Have 2 ])ounds of lamb steak cut about 3-4 Inch thick cut then Into strips l inch wide, then cu crosswise, making l-lnch square Make a marinade of 3> tablespoon ollv& oili 6" tableopoons Jemon ]ul« »^. 1 miacfid onion and 1 teaspoon sal "^'CkJiertlm the marinad clous when prepared in the fo owing way: Heel Cubes in Sour G'rciim 2 poumlf bscf shank or neck 1'l.our for dredging Lard for browninj; 2 medium-sized -onions .V* cup thick spur crcnm '!• cup water. 2 tablespoons grated cheese Salt and pepper. Have beef shnnk or neck cut into 1-inch cubes. Dredge .these with flour and brown in hot lard. Add the onions, water, sour cream, grated cheese, salt and popper. Cover *\t tightly and let cook slovvlj- until tender, about. Iwo.hours. Add more •\\ater when necessary. Serve the meal on a large platter with the sour cream sauce. The use of ground meat also presents li good \vay of balancing the budget and at the same time serving a balanced diet to the family, with the high n.uality proteins, fali, minerals, and vitamins which meat contains. Here is a combination of sausage and liver which Is very asty and somewhat out of the ordinary: Srtusasc and Liver Loaf 1 pound ground parboiled liver 1 pound bulk pork sausage I 1 ,, cups bread crumbs' 1 cup milk 1 tablespoon finely minced onion 2 lablespaous ketchup 2 tablespoons prepared horseradish 1 egg, slightly beaten. Ccol: the liver for a few minutes in hot water. Grind and combine with bulk pork sausage. Add bread crumbs and seasoning, 'moisten with milk aim braten ejg. Pack into a greased !oa£ pan awl bake in a moderate oven (350 ucjroes F.) for one and a half hours. Its brandies weighted with ripening fvuit;ithis luxurious tomato plant, whose rools have never known soil, was' the envy o£ gardners visiting the New York Flower Show. Raised from a seed.-it has been nourished entirely by chemical mixtures fed BAKERY SPECIALS '.Friiiay'Suturday-Suniliiy LEMON LAYEU Fresh. ISiich . . . CRULLERS, Old Fashioned. Uo/.. . 1'ECAN-NUT 15REA1). -Loaf . .. VENETIAN CREAM. HOLL. Ea. LGE. FRUIT Ift COOKIES. Ooz. .. HI P & G SOAP, Giant 3 Bars lOc Texas Seedless. Nice size t3CH 2C Shankless. |J). 18!C lib. Bag 12!c Ift . I" liutereg Hour 5 to G P. M. Kriclny-Saturdiiy-Simcliiy l»IN.EAIT'l,K WAFERS. Do/,. . HOT DONUTS Do/, I'ARKERIIOUSE ROLLS. Doz. ... Sl'EClAL LGE. EASTER CAKES. Ku. ... EASTER HiJNNIES lOc or lae with Niimc Phouc 110 8 50 Head 15c Miss Liberty. 5 Lb, 20-Lb. Sack Free with Sack PEAS Happy .Viilc No. 2 Ciin IO 1 Lb. _-.. 2 1 liimch Bunch Lb. Box 10 VANILLA WAFERS FRANKFURTERS LI). SALT MEAT JJcst Grade Lb. 20 C HENS Full Dressed 25 C HOG MELTS, Ib . NECK BONES, Ib BACK BONES, Ib Pork Chops De Luxe Pork chops worthy o[' the name ' luxe must be delicately flavor- d. nicely browned on the outside, 'nite on the inside and so tender lat they can be cut easily with fork. Pork chops of this descrip- on are obtained by cooking thick hons by the method known latsing. In braising, the chops are first irowncd on both sides, covered ight:y and cooked very slowly nlil done. The chops may be loured it desired; also liquid may '0 added; but most important Ls ho fact that they arc cooked lowlv hi order to develop the fla- •or and make them tender and j .ulcy. The strength of the backbone of the 'West _.. shrew lies In Us semi-cylindrical Interlocking segments. curious Alricau and put on skewers with a mushroom cap between each two pieces of lamb. Thoroughly preheat the broiling ovsii, with the oven regulator set to "high." placo the skewers of lamb on the rack about three inches from the flame or clsmsnt. lf.il is not possible to have them this far' from the sourcs of heal, reduce the heat accordingly. Lot broil un\ll brown on one side, iron turn until alt sidas are brown, and the meat done. Place on a hot platter, together with nprltot halves which'have been threaded onto small wooden skewers and placed on.the broiler rack for long enough to': iifet; thenx Garnish with mint il' : .J-5fi i pC&y c , r£ }' (hours/Dram leaves or pa'rsley"and servs at once. '' "''" '''" " " SPARE RIBS SALT MEAT BOLOGNA DfiESSSNG BLYTKEViLLE BAKING CO, APRICOTS Argo No. 21/2 Can Ruby H-0*.' Bottle Kosciliilc No. 21/2 Can to it from the jar at right. OVALTIHE PIG LIVER While Cobblers I'ound PORK CHOPS SHSP2HACH 2 LB BOX CRACKERS TOMATOES Springtime •/ No. 2 Can WITH WALLHIDE, FLORHIDE, WATERSPflR AND OTHEB PITTSBURGH PAINT PRODUCTS MIX VEGETABLES MUSTARD rLOKllIDK liXAMEI. For painted floors Dromedary 7-0/. Can PIMIENTOES WATERSl'iVU'VAHMSUES For woodwork and floors Uccl Sour Pitted No. 2 Can PIE CHERRIES liluc Hunuy 2u-I,b. SucU I'ATTKN'S Sl'N-l'KOOt' PAINT exlciior painting Lady lictly. Fresh ,T;u- CELERY SALAD APPLE BUTTER Phone 32

Get full access with a Free Trial

Start Free Trial

What members have found on this page