The Courier News from Blytheville, Arkansas on April 1, 1937 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, April 1, 1937
Page 12
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PAGE TWELVE BLYT1IEVILLE (ARK.) COURIER NRWS Hot Broads and:Butter with Milk Its Useful lioi Wcallicii Funchons l Nowaday:,, your refiicoralor dnc. everything, except aimomicc din- lies-, e^p^cmlly in .summer timi v.'iien ii is ilehi-linml ninn lo tut'na OIL dis-Soil kfrptnR s il cis :ind vi'^t'taljlc.s, pfoviti Inq ice-cubes for 1 IOIIR. cold drinks. ml SHfc-r-iifli-cilnR the pi'i'Ssliafoli's | -,i;,-]| «s butler'and milk. Inc fn t puipc r of tbp ipfii pi U is to lie)) foxh fr sh md cold, but ino^i hoiis<HVivo:s huvp c perimc'ntpj \u 11 frn/i i\ tie rts *\iul salads, and liavo found many jiev; additions for the nsonu. Even "Ilin children know Unit if they fill the ice-tuiys with colored sodu- pn». - they wilt soon have bright .THURSDAY, Kitchen IN cert Refurbishing? O •: Here Arc 'Some Suggestions I inly mid light prune mulfim, < i iiv t-oMiini'al slicks, served piping hoi wilh frcsli butter, and milk lo drink! Those ure good-tasting nrcomiMinimenls lor (nmlly or guest mi i! . .Serve then) with fruit salad (ii- tuna-fish salad for lunch, with i! mid chicken, Hum Supreme, or ' hi ni|) 11 la is'i'wbiirg 'or dinner. With bacon, or liain and eggs, tliey mold, Puck butter In molds, smooth <ilf with knife and push out. u Is a good practice lo make butler molds for several meals nl a timo. Drop molds Into IcO wntci- until ready to .serve. < cubes of ice to pop into i;i:n>er nle. are jjood breakfast, spcclnl.s thai tbe .or. to freeze onto skewer.s, for | whole family enjoys, homc-mado sherbet; When using the free/Ing unit 'nr desserts, remember (lint the door of the refrigerator should not be opened except when absolutely necessary. .If n mixture is to bo Mil-veil, pop the trny out quickly, nnd stir it on the table. Ihcn return it ns quickly, Chill ingredients before mixing and chill any bowls to bs used. The . shallow trays freeze morn quickly. Whipped crenm added lo mixtures, makes Ihrin smooth and fine. Jellied Soup A jellied chicken-vegetable .soup which Is nice for summer. Is made as follows: Use two tablcspoonruls of . granulated gelatine; llirco cupfiils hot' chicken broth or canned chicken soup; t\vo cups o'f cooked vegetables, mixed; one- half/ cup cold \valev or chicken broth; • salt to taste; one cup of diced chicken, one lablcspoonful of 1 chopped pimicnto, and one mincul green pepper Soak.gelatine in cold water or bro|h five minutes; add hot broth and stir until gelatine is dissolv ed. Add salt and cool. Pour u thin layer of Ihis mixture into a moid and let if stiffen slightly. Add Some .of the chicken and vegetable", anolhei h\ei of jcll\ ind so on" until. the mold is filled. Chill, urimold on lettuce and gar- nii'h with parsley and Wider cress. This scnes sl\ DPI sous Spire, Cup A spice tup that Is coollni' n. " substitute fur afternoon len. in •summer calls for two and 0111 half cups of mange juiri one cup of ulnoinplc juice two cups of water,, six .whole cloves, one- half leasnconfu! of Dialed nut meg one hilf cup Mign ihc nnd of our lunon one (iblesponi ful of strained honey, one-half tc-asooon- ful of cmmmon three pmls of ginger ale and one teaspoonful of allspice. Combine the fruit juices, ndd the other ingredient's, strain and add the ginger ale : Slit- ami Wend ind sine in tnll pliss", over cracked ice. This makes about three quarts. Frozen Sal.uls With 'the advent of the mechanical refrigerator, " salads" have become Important in the home. The tenn usually means .thoroughly chilled vegetables or fruits,- frequently molded in gelatine. Aspic rings,' which used to mean all-day work for who-evor under-' took one. nre now prepared and chilled so casd5 that WL hope many housewives use them. They •nre capable of many variations. Aspic rings filled with chicken 'salad .. mid ' garnished with crisp lettuce makes a Sunday-night treat in summer. Tomato Aspic I Take two lablespoonfuls of Kei- atine and oncvhalf cup of cold water, ami soak five minutes. Take can of tomatoes or tomato jsiice nnd bring to a boil; pour "through a colander Into the so.ik- cd gelatine. Add one tcasprxinful of salt and one tnblespconful of Worcestershire sauce. When cool, add chopped celery and olives and other vegetables as desired. Pour .in mold .to jell. Serve on lettuce with mayonnaise. ; rimicnlo Cheese Salad A picllj sahd fro?ui in pi iniento .clips is .made ns follows. J three-ounce cream cheese cakss 1-3 cup horseradish (approximate) 1-2 cup whipping cream G Dimiento cups Crisp lettuce leaves. Place cream cheese bo'.vl and blend with nd< Ii Alight es -the. flavor of the so the amount may be varied to taste. Fold in the whipped cream 'find mold in the pimicnto cup.- topping with a dash of paprika. Ustd as a salad, cut the plmienlo CUD in )nhe« tiling each per son a half, on crisp lettuce with .a tabiespocnfui of sour cream on cnch Used as i parnlsh for t cold meil pHtler the cups need riot be cut, but are alternated with, ths lettuce leaver Crab Meat Cncktail r teaspoon gelatine 2 tablespoons cold water 4 table poon tomato caLup 1 tablespoon lemon juice i tablespoon Worcestershire sauce 4- teaspoons French dreeing I'tprlki T-S: teaspoon salt Hot breads are easy lo stir up In u jilfy and they are always good if kitchen-tested recipes arc'used and baking temperatures arc accurate. Hot broads, with plenty of fresh butter and tall glasses ot fresh milk, are nlways a favorite ami wliole- Kinic lunch (or the children. • I it'sh butter has an Inimitable tlavor. u is an easily digested fat and an excellent source of vitamin A, which Is necessary lo growth and good nutrition for children and adults. The delightful llavor or fresh milk Ls excellent with crispy hot breads mid butter, Besides, milk furnishes a large part of the day's dlelary requirements, including important minerals and vitamins. I'mucs add llavor and food value. Boil in. water lo rover for ten minutes, drain, remove ptl.s- and nil inlo pieces. 1 cup cooked prunes 1 egg I tablespoons granulated sugar .3 tablespoons melted butter 1 cup milk 2 1-1 clips all-purpos;. flour 4 lensixxms baking powder 1-2 lenspoon sail. Heat ogg, add, sugar, butter and milk, and when' well mixed, corn- bint with flour sifted with baking ponder nnd salt. Add prunes nnd beat Just, enough to mix. pour into giensetl miiifin pans ami bake about "S minutes In a hot oven (42ft degrees P.). Makes 8 large or 12Miiall- ;r mutfins. C'oni Slicks 1-2 cup flour .l.traspoons baking powder l-'2 teaspoon salt -J tnblesixions sugar I cup yellow commeal I cg», beaten 1 nip milk 3 tablespoons melted-butter. Eifl togcl.ler dry Ingredients '.Add cornmeal, egg an;l milk. Arid Imt- tu liake in buttered, hot Iron corn •:tick ipans In moderate- oven at 400 <[",iees F. about 30 to 40 minutes "MS S large or la small .sticks. Ham Supreme 1 cups diced baked ham 1 1 cup green pepper, cut fine 1-2 cup broken nut- ments •1 tablespoons butter 4 tablespoons flour 2 cups .milk 1-2 teaspoon salt , Dish of cayenne. Melt 3 tablespoons of the bntti-r slir in Hour and when smooth stir m the milk. Boil two minutes siir- tm<r continuously nnd add'salt. Milt the remaining tablespoon o! uutter in a sauce pan nnd ndd the green pepper, ham and nutmeats Heat for Iwo minutes and combine with while sauce. Serve on bul- toast or Holland rusk Cinr- Boiled With Cabbage It Makes a Dinner Most Men linjoy Corning, though originally a method of preserving meat, has become, in addition, one. of the popular ways of adding a distinctive Iliivm- lo It. Housewives do well to lake advantage of this product lo ndd the needed variety to their meals, for .seldom is there a man who does not thoroughly enjoy the old-fashioned dish, corned beef and cabbage. The plate and brisket, and the rump nre the cuts of beef usually corned. The proportions'of fat and lean In the brisket seem to be ideal for this purpose, and it is nn economical cut to use. The rump Js leaner than the brisket. To cook corned beef. It is covered with waler and allowed to cook slowly until (lone. If the corned beef Is very sally..the waler may- lie changed, although usually this is nol necessary. The water always .should be kepi below the boll- ing point, us with any other kind of meal cooked by this method. Corned beef requires at least forty- nvc" minutes i«>i- pound lor cook- lug. Cornell Ileef and,Calibre During the last fifteen or twenty minutes of cooking, add a quartered head of cabbage to the coined licet, nnd allow it l n cook in the meat, stock. If other vegetables Mich as viirruts. pmutoes anil turnips are used, these s'loulcl be added just long enough before .servinir I Vint they are done, nnd nol over-cooked. Corned beef when once cooked offers unlimited possibilities for easy second and third day meals. You may not have tried a coined beef loaf. Cnrnril Itecf Loaf 3 cups cooked corned beef 3 eggs 3-4 eup bread crumbs 3-4 cup milk I-I teaspoon poultry seasoning, or 1-2 teaspoon prepared mustard. Grind the cooked corned beef. Add to this the beaten eggs, the bread crumbs, which have b;eii soaked in milk, and the seasoning Mix well, and pack into a loaf pan' I Hake In a moderate oven (350 de- ' grees p.). Norway and Italy Arc the Sources of Recipes Given Below While American foods are probity the best In the world, there Mill much to be learned from (j'.ir fort-lgn neighbors, and especially is Uils true. In meat cook- i-ry, lor foreign cooks have not hnd ulways th<- excellent quality rmrUs lhal Americans have been able to boast, and therefore It tiis been necessary for them (o devise a variety of ways of ns- bt'4 ihc K«s-lender meats, particularly after they have been made tender i;y grinding. Any tut of meat may be used for ground meat, bill It is more economical to use the less-lender cut;;, such as neck, shank, or chuck of beef, In crimllng, the long mi'jit libers are cut, and as rc.sull. ground meat may be •pared in pwctlcally any way Unit would become tender meat. !l may be made into a loaf and roasted; II may be shaped as a -steak and broiled; or It may be cooked in sauces of one kind or I (mother, as many of our foreign I neighbor.-; ilo. Let us try n few j foreign dishes made with ground j meat. ' makers— The amateur cook—ami Hie others A it (liters without a liicws without more lent. Ami liieliy pjiwe to v.'oik in." Such a kitchefl inny be out of J'buV reach, but there are a host of new gadgets you'll find useful. Gel ttif Gang— Take UK- Cake Here's joy for the kitchen—n 1 new stove with French grill nnd waterless cooker Jn rear. Saves fuel and fussing. The waterless cooker sets in a well, nnd Into it ','o one large round pol or three >mall ones, making it practical to cook a whole chicken, or potatoes-,' vegetable and casserole all it the same lime. The unit i> first heated, lo the boiling point, then-the heat is. turned off and you let nature lake her course until dinner is done. Time marches on—right tlnou"h the kitchen. The new clock- watcher cnn handle the situation however. A pretty mite gadget, it •esls on ton of the stove cnn be ;et lo gong oul ihe exact lime and remind you that the coffee has ; percolated ten minutes or 'hat the cnk-e has been baking three-quorlers of an hour Comes in ivory with trim In popular colors and has .:i salt and shaker In same colors to company. COMPACT KITCHEN GADGETS <ui/h mvlliplr utility ••-•• pepper keep it liltci tluni overcooking—gets- the gonsr from' and a wait, uses universal grind, the will turn out fiom I according will lo to your need produce clear tea. new stove ivalcher, that rings G cups just at (he crucial moment to pull r il pop-overs or what have you from the oven OH time. Sluffpil Cabbage (Norwegian) I medium-slued head cabbage 1'i pounds ground beef "; iiound ground fresh pork 1 onion, grated 1 cup dry bread or cracker crumbs 2 eggs, beaten Salt and pepper Cut the lop from a head of cabbage. With a sharp knife scoop out the center of the head! Have beef and pork ground together. Combine with bread or cracker crumbs. Season with salt and pepper and grated onion, nnd moisten with beaten eggs. Fill Ihe hollow cabbage head with Hie meat mixture. Put top in place and tie securely with while string. Wrap with cheesecloth or a towel, and tie ends together. Cover with boiling water and allow until the meat Is done, about olie hour. To serve, remove cabbage cloth, nnd lake Cut into slices white sauce ns head from the string. serve with gravy. Italian iMoat llnlls 2 pounds ground beef 2 slices bread, soaked 2 medium-sized njioiis !i cup grated cheese 2 eggs, beaten qff and Ihe HV MHS. GAYNOIt MADDOX NEA. Service Staff Writer Even the kitchen feels n touch of spring fever. Belter ndd a nole of color, or a new gadget lo brighten its utilitarian spirit. Here's a new kitchen scheme of dccorntion — walls of grayish white check paper which looks almost like dish toweling, curtains of oil silk material in red and black that nre transparent, pretty and give the light n chance to get through. The little kitchen table where mother, father and Salt and pepper 2 tablespoons lard 1 can tomato puree 1 clove garlic 'i cup celery '•j cup mushrooms, if desired Combine ground beef nnd soaked bread. Season with grated onto siminer ion, cheese ,and salt and pepper. Moisten with beaten eggs and shape • Into balls. Brown these In hot lard. Make a sauce of tomato puree with an equal quantity of water, and seasoned with a little garlic, celery, and mushrooms, if Put browned meat balls tomato sauce, antl let cook until done. Serve both- meat balls and sauce on a-platter of cooked macaroni. Sprinkle all with grated cheese. [desired, into perhaps two young boys will take most of their meals, Is painted black to harmonize with'all the equipment, including the stove, refrigerator and cabinet, .which are in a pale shade of beige-gray. The dark gray linoleum has a border of lipstick red. . That's what a high priced decorator did with a low cost house. Miss Nancy McClelland, chairman of Ihe decoration committee of the 10th annual Woman's Exposi- lion_ of Ails and . Industries, explains further how she arranged the kitchen of a Federal Housing Administration model house. "The kitchen is 8 feet 1 inches by 10 feet 2 inches. So we arranged the dining tnblc so that mother can easily reach out for china, silver, etc," she says. "The built-in cabinet contains space for iilvcr, china and linen. There is i colla|>sible table with fireproof nnd waterproof top. also, for auxiliary needs. Cooking in Comfort "Besides "the ceiling lighl there's another over the sink to prevent the housewife from Ayorking in her own shndow. Comfort belongs m tiie kitchen because most women spend a great deal of their e In it. it should be a conven- COLORADO SPRINGS, Colo (UP)—The days when the two-gun straight shooting sheriff dispensed law and order through the wesl Ls past history and this region now uses the latest methods of science to keep crime throttled. Officer Earl Boatrighl was sent to study in ihe second police school con- dueled by Federal Bureau of Investigation. The kilchenctlc influence is apparent in the trend toward compactness and multiple utility in kitchen utensils. This tendency is seen even in the less important kilchen equipment such as the form cutler and the corn popper pictured above. The form culler has six cutting edges oJ different designs, is ns easy to clean and lakes up no more room than the older lypus. It is adaptable for cutting cookies, sandwiches, garnishes and hors- d'oeuvres. Aside from (he obvious merits ot the corn popper its, base may be^ detached and used as a fry pan. while the screen section may be' used as a strainer. nish with chopped parsley To make butter molds," », S n small wooden mold that has first been «ikcrt in lee water. Allow one-half to onejablcspoon of butter for each I c»p flaked crab meat Soak gelatine In cold water and !•'•> olve over hot waler. Add catsup lemon Juice, oilier seasonings and crab meal. Turn into rcfri- wraior tray nr place in .sciving sh.H's and frc t , w .in compartment. Serves four or .six. (Note- Do not over-freeze). "Orange Cream" •Make a cooked iring of one cup °f «'Sar. n p ilKll of c t i larlar and one-hall n cir" of ... j " Cook until it threads" and I Lour it over lh« beaten white of ! vvo csrns. Beat until It i s Uifck I »c icing, and then add to t!il« "" nnd one-half cups of orange » "s and the juice of one lemon. ' When cool, add one-half pint of i | f hipped cream. Freeze nnd serve."! Maearoon-rroit Cream fruit dessert which may smnmer or winter, Is Cream. For this " i one potind of butter macaroons, one package of cherry or nspbeiiy gelatine, one pint of whipping „<,,.,„, Uvo ot wa _ tcr. one-third rim of powdered utar, one dozen marshmaliows nntl one small bottle of maraschino cherries. Dissolve the gela- >•"«. m hot water and set, it aside ' slightly thickened. Whip add sugarj and gelatine. Cut the marshmaliows and cher- |ics into small pieces and fold Into mixture. Line sides and bottom t>I refrigerator tray with waxe<l mpcr. cover with the macaroons »njl add half ihc filling. Cover this layer with macaroons and mi Ure tray to the top. Still an- olner layer of macaroons Is used for a top garnish. Freeze. No human being escaped the Cusler massacre, but one horse did and on its death it was stuffed and mounted. The mount. Is now exhibited at Port Riley, Knns Rend Courier News Wnnt Ads In mixing Another the horse-i be made ., diminish-! Mtcaroon-Fruit horseradish ' until "earn Pend. Courier News \v«..e Arts SPECIALS !•' rida y-Sat ii r "da j^Sn inlay C CAHMEI.-NUT I,AYKR. Ka WALNUT I! A US Don 1'K CAN-NUT 15UEAD. l.oaf .. HIDGE-NUT 10 UUOWN1KS. Do/ 90 FRUIT FIU.KO -fnC COFFEK CAKES -J1JC IL -fftC iU Special Kvi(ere£ Hour 5 lo (i P. M. Krirtay-Satunliiy-Sunday KAIS!N-COCO\l!T STICKS. Doz CHOCO. HAK COOKIES. Dnz. . RASPBERRY ROLLS. Doz. . PARKERHOtfSE ROLLS. Dn/ 6 l 8 C We Specialize in Special Orders - t'lionr 110 BLYTHEUiLLE 20(i W. Mnin Sornclliinft New! - ' JMuyrosc "Oven Dressed" FRYERS Dicssoil by n spci'in) new method, leaving oil \uvstc- ful parts. Lb.40c E s 4*9 We Deliver NUTWOOD HAM e 35c jg CLUB STEAKS Lb. 20c Rest licet PORK SAUSAGE Lb. 15c 32 C 2-Lb. Carton SPAGHETTI or Macaroni. Skinner's 3 Pkgs. Texas G for 19' CHUM SALMON Tall Can ORANGES Large Texas Dozen 40 ( SUGAR Pure Cane 10-Lb. Cloth 55 C CRACKERS 2-Lb. Box 15' CORN FLAKES filler's 2 PJsgs. Tiox 19 C PURE LARD 50-Lb. Can $7,25 BROOMS Medium Weight Each FANCY At Reasonable Prices We handle the best money can buy. Try our home made Chicken Salad, cole slaw, pimento cheese, and, Baked hams. < Free Delivery ' Phone 184 NABERS & NABERS GROCERY CABBAGE Texas Green PEAS Petit Pois 2 Cans 25 ( TNT SOAP .8 Bars SALAD DRESSING Qt. 2Sc LETTUCE Iceberg Heads EachlOc G-E Quality and Performance at NEW LOW PRICES! Save 3 Ways! • New 1937 G-E models offer the greatest dollar for dollar value among all refrigerators—the biggest buy in 10 years. See for yourself! Know the thrill of owning the best —it costs no more for now you save three ; ways: on price, on operating cost, on upkeep! Big, Roomy Cabinets — Brilliant New Styling — All Conveniences —Time Proved Economy New General Electric Refrigerators are cheaper in price but not in quality. Big, roomy all-steel cabinets arc powered with the famous automatic Thrift Unit that has an unparclleled 10-year record for dependable Service at low cost. More Ice Cubes • More Cold Producing Capacity • More Usable Space • More Convenience* • ALL AT LESS COST. America is buying one a minute! New Low Prices Full 4 fool box . . $139.51) Full 5 foot box .. $159.50 Full G foot box .. SI70.75 Full 7 fool box . . S2(W.7f) (Prices delivered in your home, plus sales (ax) Theoolrrefrifentor mcchtnlim with /l rftJ-fttdluln'ca tie n Add fit ttllivf thit atjuri letl rurreat CODiaoiptton t looSCC life. Compare C!E "rices with any standard box. You will find them-as cheap or cheaper than uny of the leading refrigerators and remember you jjel (he GE guarantee and quality. Hubbard Furniture Co.

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