The Courier News from Blytheville, Arkansas on April 1, 1937 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, April 1, 1937
Page 11
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THlmSbAY, APRIL i, 1937 '^"Hl BLYriLEVlLLE "(AUK.)' COURIER NEWS A Little Thought In Advance Will .Make a Great Dofference The menu, carefully thought out, is the first requisite ot any meal Even the simplest, of breakfasts or luncheons becomes a festivity when charmingly presented. Menu magic is something more than food. I may take in the allied art of making the table attractive, and tempting the appetite. What's for Breakfast Chilled Orange Juice Dry Cereal Salt-rising Bread, Toasted and But tcred Bacon Curls • Hot Coftee Country Cream Sugar See that the orange juice is fair ly frosted with rime, and the dr cereal popping with crispness. Til children will want to slice a gold en rips banana over this, an drown it. in country cream. Ta glasses of milk for them, arid glass-percolator fragrant with fre coffee for the adults. If you have n't lasted salt-rising bread, toas cd. you have' forgotten how good can be; a" new thrill for a summei day. Southern Dinner To each section of the country— its own specialties. That's why every Arkansas household should have ! at" least one complete menu for a. Southern dinner. We suggest this— Jellied Consomme With Slice of I^inon Fried Chicken Cooked Bice Fresh Asparagus or Peas or Broiled Tomatoes Cucumber Salad Canteloupe with Lime sherbet Iced Tea . The fried chicken should be wreathed with the rice and parsley. Sec to it that the tender and toothsome chicken-livers are fried to a delicate crisp and used as a garnish, too. Of course, cream gravy and hot biscuits and, if you like fresh strawberry preserves, go with this menu. And you have no idea how cool and refresiling is the golden-hearted canteloupe with the fresh green of the lime ice. For your table, use the green and white Shasta daisies in a low crystal bowl, with the new hurricane candies in their fall glass shades, at cither end of the' table. Sunday Night SuppOr This is a man's supper—from trie baked Virginia ham to the cups of coffee, rich "in' cream and sugar. 'i'' Not especially a; suirtmor menu, .but r one you'lT" use again and again for informal Sunday night parties. Baked Virginia, Ham Paper-thin Slices of Salt-rising Bread Pumpernickel ' Green Salad I'm i t—C he ese—Cra ckers— Guava Jelly Coffee Thin pink slices of spicey ham go between the paper-thin slices of fall-rising bread Or the pumpernickel, to accompany vast hVlpinjs of salad with almost everything green included in its crisp depths Coffee steams gallantly, or there Is wine in a quaint old Guadeloupe bottle,' if you prefer'. A silver bow of fruit overflows with grapes and pears and bananas,-with the grape scissors serving- as a decorative note as well as indicating that the fruit is part of the supper. - Candles flicker in five-branched silver candelabra. ' ' / -A la IMexiquc Roast of Lamb Makes Festive Dish PRICKS FOR FRIDAY AND SATURDAY Thick itib I'oniiri 19c Hrisket Pound 12'c \ leg of lamb, served with minted peach halves, is in ideal choice-for. the. very.special dinner' at any ;ime. '-," . . HID leg of lamb'-shown above is known as the American style,. which -merely means that- the end of the leg bone : lias -'-been removed, so that the roast may be cooked in a shorter roasting pan. To roast a leg of lamb, place it, cut side up, on a rack in an open roasting pan, and allow it lo roast at a low temperature (300 to 350 degrees P.) until done. Do not cover and do not add water. Allow thirty to thirty-five .minutes per pound for roasting at the low temperature. The peaches are minted by being simmered in a mint flavored syrup. These are garnished with mint leaves. One more menu, aiso informal. Here is the exotic meal, borrowed from Old Mexico, via Santa Fe. For your table decoration use the nomespuii cloths from Mexico, with matching napkins. Center the table with the quaint little Mexican pottery figures, and the blue gourd birds which arc so typical of our Southern neighbors; or with a pineapple, or hands of bananas stuck up edgewise in a curious geometric pattern, and sur- roundcd with fruits and vegetables. Candles in tin holders and ame- A thyst glasses from Santa Fe, each **- < on its pierced tin circle go with this table. Chili Tamnlcs Hard Water Roils. Split and Toasted Mixed Vegetable Salad Pineapple Sherbet or Ficsh pineapple or Natillas Constant Watching and Bas.lirtg. No Lofigerrls Necessary ,.'•.• •;'•. .-Fortunately for busy .housewives, -he best'mcthod for "foastiiig m'eat is the easiest way,' says~',Ihez • S. Willson. home economist.-Gone' are the days when a fpast" ; must be basted every five or'ten: minutes, and gone are the ; daysHyheri roasts must be constantly" watisfjed'.' Mod- efn equipment and modern' methods have made this ease : in' preparation possible. .. ' J .':'•:' Tlie 'low corilroiie'ri ', temperature of modern roasting, has .'been responsible to a large extent for the simplification in' procedure, in fact, nioderri roastih'g 1 methods'.:are so simple that complete' directions may be given in a few words. Season' the roast with . salt and. pepper, place it',fat side" up dri a : rack in an open'.-roasting pan, arid" allow it to cook,, uncovered, in a "slow-oven (300-350.^degrees P!) until -done. Low \Tempcratare Important The lower; temperature at which roasting Ms'.now carried on means that .it'is' ; a slower process than was formerly thought. Naturally, meat cooks:more quickly at 1 a higher temperature, but in terms of ease :n cooking;and in -quality of : finished product, the additional lime required for roasting 1 at a'.low, temperature, is well spent. 'A roast which is cooked at a low. temperature is more evenly-done throughout, more juicy and tender', 'and presents a much 'more attractive appearance. In spite' of constant watching arid frequent basting, a roast cooked at a''high temperature invariably becomes charred on tr.e outside .before it is done In the center: suits. Hour may be pounded into the steak, if desired. Then it is browned in hot .lard, a small amount of liquid, lidded, the pan covered tightly and baked in a moderate oven (350 degrees F.) until done. '.-.-. : It may b'e necessary to add more liquid, but if so, add only a small amount, at a time, as this allows the meat to brown and makes the gravy' even better. > Exitloriris T.irly Safe. CANBERRA (UP)—News has just been received from Port' Moresby, the scat of government of the Australian territory of Papua, of .the safe return of an exploring party under the leadership of C. W Adamsoh after seven months the interior of Ne\v Guinea, during which time no news was receiver from the party. 'Read'. Courier NEWS'-Want Ads Read Courier Ntws Want Adi Broiling Meat Is Easy Says Home Economist With the advent of the newer mcthcd of cooking meat, broiling has become a simple task. Says Inez a. Willson. home economist. The lower temperatures being advocated nowadays are largely responsible for this simpification. The broiling oven is thoroughly pre-fceated.-Then the meat is placed far enough from the source of heat that only one turning is necessary. By the- time one side is nicely browned the Eleak or chop .is half done, and is seasoned, turned, and allowed to brown and finish cooking on the tecond side. The cuts suitable for broiling are the tender steaks and chops. Porterhouse or T-boiie. club, and sirloin are the steaks; rib, loin 01 shoulder chops and slices cut from the leg are the lamb cuts suitable for broiling. Ground meat from even the less-tender cuts may be broiled, since In the grinding, the long fibers are cut, nnd the meal made tender. HOBNAIL FOOTED GLASS SHERBET Even searing is out-modcd by the newer methods of meat cookery, thus eliminating the" vntcrmig- for the first rif[«cn minutes of roasting. The high temperature for 'the searing period forms a brown crust over the outside.of fee meat, wh'ich, it was thought, the juice's, but this was disproved. Instead a roast, which is .-scarce loses more Juices than one which s not, so the theory was discarded when it was found that, comparable or better results were-oht'a inert bj cooking;the"rtiasl at, the constant low temperature, the easier method Basting Not Necessary Placing a roast In the pan so thai the fat covering over the meat-is on top; haS eliminated the necessity for Basting the.-roast every fe\\ mimjtcs, as was formerly though essential. When placed in this manner, the fat as it melts runs down over the' meat,', and makes' a. fclt-basling . process, much more efnicienl than any :"done by hand. Swiss Steak Always Favorite : With Men Whether tiic Swiss steak it-self or the rich brown gravy served with it is more popular with the men-folk, together they arc nn invincible combination, enough to change any grouch to a grin. The round of beef, cut at least one inch thick, is the usual choice for a Swiss steak, although there is no reason that a thick chuck steak I could not be cooked • by • the same Read Courier News Want Adf method with equally satisfactory re- Delicate pink shade blends with any table, setting. Reproduced*from early American ••design. Ideal for serving sherbets, Ice cream, custards, puddings, etc. Match previous patterns sold by this store. 12 TO A CUSTOMER. ^BASEBALL AND :B I C Y C L E , N E E D S Regulation FLAT SEAM SOFT BALL 49<f Ploy Gall! A (p'rig; life grdin co'whide cover. Ce'rtte'r i4 wound with yarn ondceriiented. Real fun outdoors! BASEBALL BAT 'Batter Up! Any Ooy's : Pride. A'Bat |ust his size; Turned hardwood with ,'Golden Finish. Balanced '.for easy swinging. REVOLVING STRAINER -orstraining jaby food, fruits, vegetables. Wire cloth, me- \ diurfi mesh. 6 in. diam. • Wire handle. Revolving ! mosher easily removed, replaced. Boys' FIELDERS' GLOVES. 85c A "Home Run" for value. Just his size. Made of genuine Horsehide. Full Lined Palm with Leather Thumb Web. SHOUSE-HENRY HARDWARE CO. "The Progressive Store' J. W. Shousc I'ltoiic ,1, Wilson Ilenrv Jack Salmon Ib lOc Catfish Steaks...... Ib 29c Baby Bed Snapper. . . . Ib 20s Fresh Pressed Buffalo. . ib 15s Fresh Shrimp ib 25c Pure Pork Sausage Ib 17|c or Konsl Pound 15c Fresh Dressed Best Compound Bacon Fancy Sliced Pound . Cheese .Diiisy i "onlit! i-KKT MELTS NKCK HONKS Kb. 5c Picnic Hams »> 20c ROUND Or LOIN STEAKS Ib. 2Sc FLOWER Fresh ICC Head 13 Sour, Juicy ICC 5 for 1U Fresh -ICC Lb. BRILLO Pkff. 10 L PAN ROLLS "{£ 5° Don Can HADISHES allies 10° ASPARAGUS'S^ GREEN OKIGNS, 10 LAVA SOAP Kuch 5' PEfiHUTS W Chocoliilu -iAC Lb. CARROTS APPLES wincsil " 2 Us. Fimcy Rnse CAKE Wllilc 39 BEEF STEyLrUS" Siwshelti-SAC 3 for CCFFEE C. C., Lb. .... 29K French, Lb. .. 25c Jewel, L<>. .. 21 c Jewel, ;j Lbs. . GOc FLOUR Lilfle Kiny 2<i-Lb. one Sack . <18-Lb. Sack . 73 nanas Mcl-0-Hipc Dozen 15c Clock Bread .&• 15c Potatoes .No. I Kcil Pound 3!c Pineapple Avomlitle No. 2'/z Can 17c Thrift Lube 2 Giil.:C»n Each 95c Super Suds Small Large J7V 1'Kg ....... II- APRICOTS m nAW Spaghetti IlUi or Soup PRESERVE Country Club 20 07. 8c; JS'ox CIGARETTES ,,-„, 18 Country pull Lcrc. 2'/> Can

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