The Courier News from Blytheville, Arkansas on December 8, 1955 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
Issue Date:
Thursday, December 8, 1955
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Page 16
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PAGE SIXTEEN BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, DECEMBER 8, 19B8 . SOMETHING SPECIAL for 3 special occasion—have tw» sm»U birds Instead oC one big one. Easier to carve, too. Why Not Pair of Birds For Christmas Table? By CAYNOB MADDOX NEA Food nd Markets Editor A brace of plump chickens or two small turkeys will make Christmas dinner easier .Tlu- birds will roast in a shorter time and the inexperie .ced carver will find carving two small birds much easier thnn working on a large one. Chicken After rubbing chicken cavity with y 2 teaspoon salt, stuff wishbone find body cavities lightly if stuffing is desired. To truss; close by placing skewers across body opcnr Ing and tying (shoe lace fashion) with a cord. Tie drumsticks to tail or push under bridge of skin if present. Fasten neck skin to back with skewer. Shape wings "akimbo" style; bring tips onto back. To roast, place bird breast' up on a rack in a shallow open pan. Brush skin with fat. Cover top of chicken with fat-moistened thin cloth or a loose cap of aluminum foil. Roast in a slow oven (325 d'Trees F.). Do not sear. Do not odd water. Do not cover.. If cloth dries, moisten with fat from bottom of pan. When bir is 2-3 done. cut string between drum sticks and tail or the bridge of skin. Test for doneness: The drumstick-thigh joint breaks or novcs easily. Or drumstick meat is very soft when pressed between finger. ROASTING TIMETABLE Ready-To-Cook-Weight l>i to 2! 2 pound; Oven Temperature 325 deg. F.: Approximate Time—Stuffed Bird 114 to 2 hours; Approximate Time — Unstuffed Bird, " to I 3 .'t hours; Ready-To-Cook Weight 2' 4 to 3 l / 2 pound; Oven Temperature 325 deg. F.; Approximate Time- Stuffed Bird 2 to 3 hours; Approximate Time—Unstuffed Bird 1 3 '4 to 2 3 / 4 hours. Capon To roast capon, follow directions for chicken. However, because of the thickness oS" the meal, the capon will roast more evenly if placed breast dow: on rack in nl shallow pan. When capon is 2-3' done, turn brea.st side up. It is not necessary to brush kin with fat., nor cover With foil ^r cloth. Toward the end of roasting time, drippings may be used to baste the capon. Light Fruitcake Ideal For Christmas Giving By GAYNOB MADUOX NEA Food and Markets Editor Many readers want a light fruitcake. So here it Is—and a delicious one. Light Fruitcake (Vield: 5 pounds fruik'iik Three cups sifled all - purpose flour, I teaspoon salt. 2 teaspoons baking powder, 1 cup butter or margarine, at room temperature, 1 cup sugar, 1 teaspoon ground mace, 2 egg: yolks. '? cup pineapple juice, 1 cup moist shredded coconut, 1 cup bl.uiced almonds, sliced, <! cups mixed glazed fruit. 7 egg whites. Sift first 3 ingredients together (save 1 cup to mix with the fruit and nuts). Cream butter or margarine, sugar and ground mace together until fluffy, Beat in egg yolks. Add the 2 cups sifted (lour mixture alternately with the pineapple juice. Mix the coconut, cuit and nuts with the 1 cup flour saved for that purpose. Stir into the batter. Beat egg whites until they stand in soft peaks. Fold into the cake batter. Bake in a paper- lined round, 3-inch tube cake pan 2 hours or until done in a preheated slow oven (300 degrees F.I Keep a shallow pan of hot water on a rack underneath cake while it is baking. Remove from oven uncl cool in the pan. Torn out and remove paper. Wrap in aluminum foil or waxed paper. Store in a tightly closed tin cake box. Fruitcake baked in '» pound loaf tins (4x2 1 2Xl 3 .i inches) are ideal for small remembrance gifts. Wrap attractively in cellophane Cookie Stars for the Holidays $y CECILY BROWNSTOMK , above. Bake in hot. (400 degrees) Associated Press Food Edilnr | ovi'n « to 10 minutes. Makes about HOLIDAY TIME brings hack! 3 dozen cirokies. childhood memories of wonderful) Note: A doughnut cutter mny be cookies. When T \yus a HtUe girl, the Uised [or r.uttmg the top circles of cookbook published by a Canadian Hour milling company was a favorite in our household. We were always delighted when on baking days my mother turned to the chapter called "Small Cakes of All Kinds." There was a subhead under that main title that stated these small cakes were commonly called "Goodies" and still a third .subhead that termed them "Jam-Jams." When recently I opened my mother's old cookbook, I noted that there were three kinds of Jam-Jams: ! plain sugar cookies put together [ yf jfltgr with jam, gingerbread cookie sand- j wichcs, and oatmeal cookies with a j "** date, raisin or fig filling. Of that as-' sortmcnt, my mother made the Out- meat Jam-Jams most frequently, and not only at holiday time but all the year thmugh. My sisters and I downed dozens of the cookies, and the cookie dough, and a mutching size plain round cookie cutter may be used for the bottom circles. DATE FILLING InKrcdients: 1 package ( ounces) pitted dates. 1 cup sugar, \'i cup orange juici 1 , 1 teaspoon grated orange rind. Method: Slice dates; put in saucepan with sugar, orange juice and grated orange rind: cook over low heat until thickened, stirring often (5 to 10 minutes i. Cool thoroughly. Different Way To Serve Canned Sou p Here's a dUferetU way to serve old-reliable canned soup. Ingredients: i can (10 ! /2 ounces) condensed cream of celery soup, 1 can (7 ounces) minced sea clams. 3.4 cup milk, l /i heavy cream, '/ 4 teaspoon celery salt, minced chives or green onion tops or parsley, Method: Empty cream of celery soup into a 1 to 2-quart saucepan: add clams, including liquid in can Stir in milk cream and celerv salt with a fork or wihsk. Heat slowly, stirring often, until of serving temperature; do not boil. Serve sprinkled with minced greens. Makes 3 cups — 2 large or 4 small servings. and tie will Christmas ribbon. TOMORROWS DINNER: Beef and pork met louf, gravy, baked potatoes, Brussels sprouts, seeded rolls, butter or margarine, canned pears, spiced cookies, coffee, tea, milk- Tree Trimming Supper This recipe often Is requested. Ingredients: 1 package (6 ounces) bite-size shredded rice biscuits, Vi cup ('.4 pound) butter, !•> teaspoon salt. '-! teaspoon garlic powder, (4 teaspoon onion powder, 6 tablespoons grated Romano cheeso, paprika. 1 cup salted almonds. Method: Divide rice biscuits in half; discard shreds. Melt half the butter in a 9- or 10-inch skillet over low heat; stir in half the salt, garlic powder and onion powder. Add half the rice biscuits. Toast, stirring often, until lightly browned — 5 to 10 minutes. Remove from heat. Add cheese at once and sprinkle with paprika; stir well. Dump out on paper tu cool and crisp. Clean skillet and prepare,-emam- ing half of rice biscuits with remaining half of the other ingredients the same way. Mix with nuts. Makes enough, for 8 nibblers. Pecan Coffee Cake Ingrtdirnts: Ik.cups sifted flour. 1 teaspoon double-noting baking powder, 1:4 teaspoon salt, S tablespoons butter or margarine, 1 cup sugar, 2 eggs, 12 cup milk. Pecan Topping. Method: Prepare topping. Butter bottom of deep pie plate O'i by l', B Indies). Sift together the flour, baking powder and salt. Cream butter and sugar; beat in eggs thoroughly with electric mixer until thick and fluffy. If mixer is not used, bent eegs separately with rotary beater until thick and Ivors' colored, then add.) Stir in flour in 4 additions, alternately with milk; begin and end with flour. Turn into prepared pie plate; sprinkle with Pecan Topping. Bake in moderate (350 degrees) oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Serve warm from plate. (Some of the topping will sink into cake.) pecan Topping: Melt 2 tablespoons butter in a small saucepan. Remove from heat; stir in 1 teaspoon cinnamon, then '2 cup sugar and '= cup small whole pecan halves or sliced large pecan halves. Read Courier News Classified Ads RONCO spaghetti * macaroni pure egg noodle* spoons tarragon vinegar, garlic-fla- j vored French dressing, salt, pepper j Method: Mix salad greens, carrot i and celery together in salad bow! i Add tuna, including oil from can; ' breiik up tuna and mix with vegetables. 1 Sprinkle with tarragon vinegar and toss, adding French dressing. stilt and pepper to taste. Makes 2 or ] 3 servings if used as a main-dish luncheon salad. \ Salad Ingredients: 1 cup torn salad greens (well packed downi, '^ cup my mother felt the combination of 1 coarsely grated carrot (firmly ' " " " packed), \^ cup thin crescents celery, 1 can 1.7 ounces) tuna. 2 tea-j rolled oats and dried fruit was nutritious one. We've brought that recipe for Oatmeal Jam-Jams up-!o-dnle .so you can try them on your family. They are ;i fim. 1 substantial .sweet ancf store well, Make some to give nwEiy; kccj> .some to .serve us (lessen for your treiMrimmiiig .supper. This new vcv.sion of Oatmeal Jain-Jains calls for grinding the rolled oals; this technique help.s to give nutty flavor and crisp lexturn — both attributes that are delicious with the -soft date fillini*. The filling itself takes on flavor from the smi- nd orange rind and orange juice with which it is honied. OATMEAL JAM-JAMS Ingredients: P.i cups uncooked rolh.'d oats (quick or old-fashioned), 1'-.i cups sificd flour. '.| teaspoon foak 11114 soda, '^ Lori spoon salt, '•> run .slioi'tcnin^ (.soft), I ci:p sugar,' a os-vcj'.s, 1 tablespoon milk, 1 to a-; hpoon v,,ni!i;(. Date Filling. | Method: Grind oats with fine; bbile 01 fowl chopor; there should i be 1 <:, nips of tlu> ground oats. Sift j together flour, b;;kiijc aodn, and ! .salt imo a mixing bowl. Add short-' cning-. supitr. f^s. milk, vnnllta. and t;round oats. Mix until smooth, • jihout 2 minutes. Roll out on lightly : jloiired board to ', r inch thieknns- ! Cut with (loured medium-sized i round cookie cutter. With a small j fUar-:;h:i|KTl cutter, cut the center j out lit half (he cookies. Phice the | plain circle's ot doimli on a litihtly ' ^reused cookie short, ['hux; about • it teaspoon of Date Filling on each i Cover each with ;i star-cut circle, pressing edgo.s together. Reroll scraps of doiiiib and cut out as Work, Sleep, Play In Comfort Without Nagging B«cl»che NftgcinK bncknche, liesdache. or muscular Rdiesiinilpniiisninyc' meonwithover-pxer- lion.umotiuimluiisfl... rdaytoilftyatrcsamid Btrnin. And folks whocatnnil drink unwntly Jimfli.no> »uH<T mild bladdor irritation ..wtlti Umt rcatlcaa. uncnmUtrUWe fMlinK. It you ore miwmtile and worn out l.ccnUBe of tin.™ illnciiniforu. n 0 nn'» Pills otlen help by Ihcir pain relieving action, by tbcir soothing eltoct to caye bladder irritation, and by Ihcirmilildiurotic action throufrhlhckutneya -tending to increase the output of the 15 miles of kidney tulles. So if naeKin.II backache make; you feel di-HlfKL'd-out miserable...With restless,sleepless ,,i«ht«....ion't w.ll...tnr Do.,'. Pill...: net tlic same imppy relief millions hnvc cn- ' Cream--, enriched margarine is better ' — AND ONLY CREAMO CONTAINS CREAM PICKARD'S GROCERY & MARKET Nationally Advertised & Fancy Groceries • Fancy Fruit Cakes • Fruit Cake Ingredients 2-2043 Call In We Deliver Come In 1044 Chick WE RENT • HOSPITAL BEDS . . . BABY BEDS • ROLLAWAY BEDS • USED REFRIGERATORS • USED WASHERS WADE FURNITURE CO. 112 W. Mali EBERDT'S GATEWAY GROCERY 2101 Rose St. Ph. 3-3161 303 Can 2 - 29* 10 oz. jar Jack Sprat Cut GREEN BEANS Hunt'* TOMATO SAUCE -3 cans Jack Sprat APPLE JELLY Goldcraft PEANUT BUTTER £ 59* Red GRAPES Ib. UK ^^m Extra Fancy FRYERS ib 39' Yellow ONIONS • lb.5c Boston Butt Style PORK ROAST - - - Ib. 29* Nabisco VANILLA WAFERS .i .25* Armours Pure LARD 50 Lb. $ .Carton 6 .J/ Giant PECANS English WALNUTS • • • BRAZIL NUTS • • - Ib. 59* • lb.49c • Ib. 45c • Shop in Temperature-Controlled Comfort • Plenty of Fr«* Parking Room • Lower Prices • Self Service BOUNTIFUL SILICTIONS FOR Bolitou 3 SHOP AND SAVE AT FREEMAN & HENLEY Swift's Premium Sliced, Cello. Pac LB. PORK ROAST BOSTON BUTT FLOUR Pillsbury All Purpose Beautiful 12-oz. Glass Free 25 Lb. Bag Good Quality OLEO---ib.15c Blue Plate Salad DRESSING-qi 39c Blue Plate C.D.M. COFFEE - ib. tin 79c Caldwell's Velvet MELLORINE Frozen Dessert i GALLON GROUND BEEF PORK RIBS 39' CHUCK ROAST U.S. Graded Choice LB. BACK BONES Country Fresh LB. Tipper Skin TANGERINES doz.15< Fresh ENDIVE • - hd. 15c California BELL PEPPERS Each 3' Large Site ARTICHOKES Each 15' FREEMAN-HENLEY SUPER MARKET

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