The Courier News from Blytheville, Arkansas on April 15, 1937 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, April 15, 1937
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Page 12
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PAGE TWELVJ3 BLYTHEVILLE (ARK,)' COURIER NEWS Careful Mcasuving and Timing Are .Essentials of Success All-Purpose Dining Room Light There nre sllll -some very good, cooks nround the country who ask. the same quc-stton every year—"Why do:s my j?l!y weep?" Weeping jellies are every bit .is bad as weeping babies, and no woman wants cither one of iliem in a \vell- or;*anl7.ed household. A'tear or two never harmed n perfect jelly—trie separation of a email amount of syrup is <n:it<! normal. The tears in th^msetvos :u'i nothing lo worry obmrl--unless yeast and mold start, growing on the scepiye. To prevent tins, do not fill the gla.ws too full; cover \vell, and store in a cool, dry pla"; 1 , free from dust nml iniUtow, Excessive separation—-the condi- licn kno '.n as "ivceplna"—is dus purely to careles-sni'-ss in maklnc;. Perfect jelly is (he easiest thin?; in the world—i[ yon follow the recipe exactly. Always choose fully ripe fruit to sift with . . . slraw- berries, naturally, at Ihls time of year, if you measure -by cup, try counting aloud—to be sure yon gel the exact amount of juice and su- par Set the scale correctly if you weigh Ihe ingredients. Always time your bail by Ihe clock—don't guess. Inaccuracy today causes the fer- j mentation of tomorrow. Strawberry Jelly 4 cups (2 Ibs.) berry juice 2 tablespoons lemon juice 8 ciijis (3 T C'.lbs.) sugar 1 bottle fruit penlin. To prepare juice, crusli thoroughly or grind about 3 quarts fully iipo berries, place fruit in Jelly clolh or bag and squeeze out Juki 1 . Squeeze nml strain juice from 1 medium lemon.. " . ' ' Measure sugar and fruit juices into large saucepan and mix. Bring to n boil over hottest lire and nt once add fruit peclln, stirring constantly. Then bring [o a full rolling boil-and boilhard ;'.; minute. 'Remove from nre, skim, pour quickly, parallin hot jelly nt once. Makes about ..'12 glasses (G fluid ounces each). : ' . A chain of stainless steel 'ISO feet long and weighing 30 tons'is used as "ballast" lo keep the dome of St. Paul's Cathedral, London, in place • ' New Type Fixlurcs and Bulbs Satisfy Different Rcquii'eiiieii!s HV .1KAN I'lfliNTKIU Dining rooms nre becoming; more versatile every dny, it seems. Time was when their main function was to brine the family together : nl meal lime. Today, with greater use being made of available space, we find dining rooms serving ns con- iers foi 1 rending, studyir;;, car<l games, and other family pursuits, as well. • . , These varying demands upon the dining room are bringing with liicm nddcd provisions for (he eyes. Lighting that may be ample for cultii)!; n steak may lie Insufficient for cutting a dross from n mail-order pattern, reading the line print of a newspaper, or adding columns of fiunrcs. And so we And an increasini; Ivory, brass, and crystal fire pleasingly combined In Ihe graceful .JKlure shown here, which .provides soft, jlexiMe lighting for every purpose. • • • f * number of .smart now dining room lighting fixtures appearing on the market. Not only do these new units harmonize with any decora'- live scheme; they are capable of providing varying amounts oi light for different seelni; require, ments. Many of them use the new tinee-liiilU bulbs, which give-Ihreu different amounts of light from one bull), Hi siiccussivc turns of the switch. When the fixture has a glass bowl, like the one shown In the accompanying Illustration, most of Hie llijlit is pent to the" table (where it belongs!)), while the oilier parts of the room arc softly and subtly lighted. Fixtures of this type please the lighting whims of both Ihe hosl- ess, who likes to Include llglilcd candles In the table setting, and Ihe host who dislikes dimness. If your dining room has one of Ihe older type of candle-unit fixtures, you can modernize it and inuke II more attractive by replacing amber, flame-shaped bulbs with -id-wall Inside-frosted lamps, and shielding them with parchment, shades of the .slip-on, variety. These shades nre pleasing In appearance, and, at the same lime, banish glare and soften the light for dining. ,Go!c':n Patties 3 cups boiled rice, salted 2 bananas (use all-yellow'bana- nas) Melted butler : ; Sail .. , :;it[, Ohc'csc sauce ' Make I) oblorji; putties of boiled ilco. Place into a shallow buttered baking dish. Cut bananas into tamile-r.s by culling ouce lengthwise nml once crosswi.se. Place one fliiailrr on each rice patty, cut side down. Spread bananas with butter and sprinkle with salt. Bake in a moderate oven (31ft degrees P.'i 10 to is minutes or until bananas are done. Pour hot. cheese sauce over patlies mid sprinkle with paprika. Serve hot. Eight erviiujs. Cheese Sauce: Make medium I hick while sauce and add cheese to laste, hcntlng '-until cheese is melted. California Sportsmen Eat Lightly Before Golf or Polo ' Miiybe It's really the food as much as Hie climate that makes California famous after nil, Any- v/iiy. wliai .state produces more big iithlctic stars? William Parker in ciuirgf 1 of the 1 "training table" for a multitude of golfers and jxjlo- fsls— the main dlnln« room of the lili; Del Monte (Cai.) hotel—confides wliaf they like test to cat: "Before a f-hukkcr of polo, they wi'l enl a club sandwich, butler- milk, frc.sli pineajiple, or again liflt consomme. bfikccl cheese faiHlwich. rsislicr of bacon and prune pie. Tliat baked cherse fandwleli seems to suit the sportsmen rltjlit to (he s|»t. And their wives j»o foi- it. too, The golfers eat a little lighter. I'd say—somc- UitiiB like this before -a round— Monterey sruutribs, rolls, coffee, fruit '.sherljcl." When yon meet a California!! wlio prefers to discuss food instead ol the climate, that's news. Ho Is this pic he recommends; ['rune Cream Pie M to G servings) One-half c::|> sugar, 2 cups milk, •1 CBRS (save 3 whites for meringue), 1-1 teaspoon sail; 3 lablc- ;|joons conislaicli. 1 cii|> chopped cooked jinmcs, 1 teaspoon vanilla, mked pnslry shell. Brlivr sugar and 1 1-2 cups of he milk to toil. Dissolve corn- itarch iji the other 1-2 cup milk. Add salt to c££ yolks and 1 white. Beat llfihlly and add to conistarch and milk. When sugar and milk Kill, add cKg-cornslarch. mixture. When this mixture reaches the xillliur iraint. acirt prunes and re- uove from fire. Add vanilla ami nix well. I'our into bakecl pastry shell,- cover with meringue made [loin whites of 3 eggs and 6 tablespoons sugar. Brown in moderate oven 1350 degrees} for 12 minutes. "We have fresh pens, the sports- mcn's favorite vegetables, ' 3G5 days of Ihe year out here," lie coasts. Well, that's fairly moderate for a California!!, especially when followed with a chicken msli hint. '-'You cut up ^ra\v potatoes in small pieces and ' cook hem In chicken slock. Then use two parts chopped cooked clilck- cn lo one. part cooked potatoes. Flavor wlti! a little onion and ieason to taste. Put in individual baking dishes and scl in oven lo brown. Garnish top with bakei! bananas and brown sauce.. Serve very ' hot. "Oh, 'yes — that- san'dwich What fun It Is lo telephone a few friends to come over for Sunday uiglit supper, then to plan n surprise menu lo include a few of you faxoiltc dishes. Son.uii.i. 0 or something new. but above all 1 things food that is delicious and Iliat tan \K served ever so smartly with gay linens and dishes to make the occasion a festive one, At our house we like to have help-yourself suppers. The.. meal y be simple, served buffet style so the guests can serve themselves. Chafing dishes are again in Vogue '0 we planned Chicken a la King ii a chafing dish for the .main, lish. It can be made at the la-^ Ue will! guests assisting, or in ad-, vauce, and kept hoi in Ihe. chafing- dish during Hie entire meal. WillV it we suggesl a salad made with' crisp lettuce or other salad greens with thin slices of onions an'd rad- Ishes.'well seasoned and served 'with' n French dressing. Hot muffins- or rolls, with plenty of fresh bnl-, ter and a tart jelly, dessert .nnd a beverage may complete the meal. For dessert we suggest baked rosy apples served with a pitcher of cream and butter 'cookies, coffee or lea for the adults and milk for the children. The Chicken a la King may be served on crisp slices of bntiered toast. Xfadc with plenty of milk, eggs, biitlcr and cream, it is n sub- slanlial main dish that most people enjoy. If you are planning a siipperVparly for eight, the recipe is sufficient. Shouldn't really give away pro- ; fessional secrets, you know. BUT —combine ground American cheese, cream, eggs beaten slightly with' season with a little Wor- Clilcken A La' king 2 cups cold 'diced chic,k'eiv 1 onion 3 tablcspooas buller • 1 cups milk * - egg yolks ' 1 green pepper 3 or 4 mushrooms 2 tablespoons Hour l i'i cup cream 3 tablespcons..chop|>ed.'pimcnto. • Cook the shredded green" pcppei and. mushrooms In 3 tablespoons buller 5 minutes. Add grated on ion, flour (Ihln paste), }'/, cups milk.isall and paprika to tosle. Add the chicken, pimento, bring'to boiling point, and add: li cup.cream .with 2 eggs beaten'in It.. Cook about 5 minutes. Serve ,011 'buttered toast. Baked apples are delicious with centers filled with butter and sugar and' d little cinnamon or nutmeg. I'h'c cookies can be mode in advance, plan a good supply of these lelicious sweels to take care of second helpings. Chocolate Brownies 2 squares chocolate <2 07.) ' !'j cup biitter 1 cup sugar . , • • -. 2 eggs !i cup flour 1-8 teaspoon salt 1 teaspoon vanilla 1 ciip nut meats. "~- ,_' Ivtelt chocolate and butter- together, add sugar and mix well. Add the well beaten eggs. SIfl flour, neasure and stfl with sail. Add to :he chocolate mixture. Add vanilla and mil meats and mix-well. Pour into well buttered 8 inch. square ran and bake 35 minutes In oven 325 degrees P, Remove' from oven mark into, bars or squares will knife. When cool remove'-from pan. cestershire sauce, mustard sauce, ami salt." Spread on buttered toast. Leave as open-face' sandwich and. cook in hot oven or broiler 3' 1 or. 4 minutes, mill! cheese mixture' has melted and browned slightly." Another nice thing about it. you don't have to Pixie Punch 3-1 cup sugar : 3 cups water M cup lemon juice. 1 cup grapefruit julco 1 1-2 cups lime juice Uoil sugar nml water together 5 minutes; cool. Add fruit juices ami chill thoroughly. Pour over cracked ice in (all beverage glasses, and drop a green mini uhm-y in each serving. jumper frock (No. 8615) is a favorite with young school girls because it is as many frocks as they have blouses. There, is a choice of either short or long sleeves. Good in percale cine- ham, seersucker or sheer v.-ool fnr ihf. n,r,s,,n,. -- > , '- b - = or dolled si: ham, seersucker or sheer wool for'the jumper, and "lawn. baUsta . with plenty of swing to the skirt. The polities have a smooth front yoke, and an clastic bant! at the back holds them in place. Mako it m printed or plain silk., taffeta or cotton fabrics. Patterns are sized 4 to 10 years. Size fi requires 3 yards of 35 inch fabric together with 4 1-4 yards of braid for trimming. V _ T To secure a PATTERN and STEP-BY-STEP SEWING IN- blHUt-riuNb, till out the coupon below, beine sure In MVNTinM THE NAME OF THIS NEWSPAPER. MhNTION » The SPRING AND SUMMER PATTERN BOOK, with a com_ r'ele selection of late dress designs, now is rcadv. 'It's 5 C ems .when purchased separately. Or, it you want to order il with the jpf -eni above, send in just an addilional 10 cents with the coupon TODAY'S PATTERN BUREAU, 11 STEF.UNG PLACE, BROOKLYN, N. Y. O Enclosed is 15 cents {30 cents fcr bolli patlerps) in coin for Pattern Ko Sj ze • .Pallern No Si ?c .,,,,,' Name Address ..,,,,/,',,',^ City ,...,,...." Slc;!2 .,..'., Name of this newspaper...,, , Address jour envelope to Blsthevll'iT Courier News Today's Palteri Bureau. it : SterllnR Place, Brooklyn. N, Y. SPECIALS All Day Fii. - Rat. - Sim. FUKSH LKMON LAYER. K;i ..... L(;E. raiirr COOKIES. Doz. . PECAN ROLLS Doz. ............. ANGEL FOO!) DIPS. Do/ ...... PECAN-NUT LOAF ........ 12 C 17 C 10° liutcr.cg Hour Specials 5 to f> P. M. Friclay-Saturclay-Suwlay COCONUT MACAUOONS. Ho KRUIT-FILLIC]) COFFEB CAKKS HOT DONUTS I)oz 1'AKKBRHOrSK ' UOLUS. Do/:. 3 C 5 C We Specialize In Special Orders - rimnc no 206 \V. Main Phone 101 We Deliver "Where Kvervbodv Trades"' Strawberries Fancy Pinl12ic Cabbage Green, Firm Lb.2!c COFFEE Folgcr's Lb. Can GRAPE FRUIT Tcxns Pink Meal Each COFFEE Luics' Hrantl Lb. T'kg. 20 PURE JELLY Assorted Flavors 2-Lh. .Tar 25 C Large Texas Dozen 39 C LEMONS Medium Size Dozen 18 C Fnncy Winesap Dozen 25' LETTUCE Large Firm Heads . Each Salt Meat For Noilinp Lb. 14c Fryers Oven Dressed Lb. 40c PURE LARD 8-Lb. Carlon $1.18 PET MILK Tall or G Small Cans 23 C RICE nine Rose Type Lb. GREENS Turnip or Mustard Large Hunch 5 C PORK SAUSAGE Country Hog 'Lb. BACON Cured. In Piece Lb. HAM •Swift's Pi cm. Half or Whole Lb. PURE LARD 2-Lb. Carton THURSDAY, APRIL 15, 1937 Strawberry Marshmallow Roll ( A. luscious mixture of strawberries, inarshmallows, and whipped cream replace-jelly in conventional Jelly roll lo vie wilh shorlcaiic for delicacy. ^fow is the time for shortcakes, Jie mounds of sugared red berries heaped with whipped cream, and all the new delicious concoctions "that the spirit of spring and...the fragrant juicy goodness of strawberries inspire. Strawberry Marshmallow Roll is a perfectly glorious presentation of sponge cnke, ripe' strawberries. fluffy ' sweet inarshmallows and whipped "Weal cream, for spring parties." one t and see how it "strikes" Here is Ihe recipe! Now of its first tasters exclaimed. "It's Ihe 'berries," shouted -one ardent admirer. "A close runner -up Lo shorlcake," admitted one pseudo- fikeptic." Such 'testimonials' must be deserved so why don't you try you? you'll have a chance lo "roll your own" and let Ihe family render Its verdict on this luscious new creation of dessertdom. Strawberry Marsbmallow 'toll (Serves 8) 3 eggs (separated) 3-4 cup granulated sugar 1-4 cup 'cold water,* 1 tcasi>opn vanilla .extract 1 cup pastry flour 1-4 'teaspoon salt ' : 1 teaspoon baking powder 1-4 cup melted butter 1 1-2 cups sliced fresh strawberries 1-4 Ib. marshmallows 1 ciip whipped cream Beat egg yolks until thick and add siiuar slowly, while beatinc; constantly. Add cold water anil vanilla and beat well. Sift together the flour, salt and baking T)owdcr and add to cake mixture. Add melted bulttr. Fold in the stiffly beaten egg whites. Grease a shallow baking pan (approximately 10 1-2 x 15 1-2 inches), line bottom wilh wax paper and grease the wax paper. Pour over cake batter and bake in a moderately hot oven (375 degrees) for approximalcly IS to 18 minutes. While cake is baking., pick over and slice strawberries. Whip the cream until stiff and fold in the cut marshmallows and sliced strawberries. Chill until ready to use. Remove cake from, oven, and turn out on cloth which has been wrung out of hot water and sprinkle with granulated sugar. Working quickly, remove paper, cut away crusts, spread over strawberry marshmallow mixture and roll. Wrap in original clolli until cool. Read Courier News \vant REFRIGERATOR Compare. .all refrigerators and see for yourself that G-E offers the bigges t buy of 1937! Now General Electric offers the fine::, thriftiest refrigerator of all at a price everyone can affotd! You save three ways — on purchase price,on operating cost, on upkeep. Big, Roomy Cabinets • Brilliant New Styling • More Ice Cubes More Cold Capacity-More Usable Spqce»Morfe Conveniences AT NEW LOW COST Don't be satisfied with anything less than thebest— a General Electric! Requires No Attention! The only refrigerator mechanism that has forfeit-feed lubrication and cilcooling— assuring less current consumption and longer life. 5 YEARS Ptrtormonce Frolictlon! NEW LOW "RICES Full .4 foot box .. $13.9.50 Full 5 foot box . . SI59.50 Full G foot box .. S170.75 Full 7 foot box -. 'S200.75 (Prices delivered in your home, plus sales tax) Compare GE prices wilh any standard box. You will find them as cheap or cheaper than any of (he leading refrigerators and remember you gel the GE guarantee and quality. Hubbard Furniture Co-

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