The Courier News from Blytheville, Arkansas on May 28, 1953 · 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, May 28, 1953
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PAGE TWELVE BLYTHEVILLE (ARK.) COURIKR NEWS THURSDAY, MAY 28,1988 DeviledHamRoundup, Memorial Day Treat By CECILY BROWNSTONE Associated Press Food Editor Friends are likely to drop in on Eggs Given 'Glamour' Nutritious Variations On un Old Theme By GATNQB MADDOX NEA Food and Markets Editor Do you like eggs, as is, and in pies and in cakes? Most Americans do. Kathvyn B. Niles of Chicago, an old friend of this column., suggests a few variations on that nutritious and good eating theme. Eggs in Green Pepper Cups Four large green peppers, 4 eggs, salt and pepper, 2 cups cooked rice, 1 cup tomato sauce. Parboil peppers 5 minutes. Drain, remove skins, cut off stem end, remove seeds and membrane. Place each pepper in a buttered cup, cut end up. In each drop egg; season. Place in pan of hot water; bnke in moderate oven (350 degrees F.) until eggs are set, 5 to 10 minutes. Serve in bed ol hot rice with tomato sauce. Easy Hollandaise for Asparagus and Other Vegetables (Yield—2 cups) Six egg yolks (beaten slightly), 2 cups cream or top milk, ] ,4 tear spoon salt, 4 tablespoons lemon juice or about 1 lemon. Beat yolks and cream, then add lemon juice nnd salt. Cook over water bath until thick, stirring constantly. Serve on cooked vegetables. Note— Horseradish may be added If desired—2 tablespoons or more. Jelly Frosting One-half cup jelly, 1-16 teaspoon salt, 1 egg white. Set ingredients in bowl *over hot water and beat with rotary beater until Jelly dissolves. Remove from heat and beat until it penks. Cake may be garnished with bits of the same jelly. This frosting does not become firm, L ' Emerald Sauce Tops Fish Dish Most people like fish, but there Is a difference in opinion of which way fish* is best prepared. No matter how you like your fish, whether it he fried, baked or broiled, you'll like It better with this green sauce that takes Its special flavor from spinach. Emerald Sauce 1 cup finely choppedf spinach leaves W cup finely minced parsley 2 tablespoon^ finely minced onion % cup margarine Dash of Tabasco sauce ^i teaspoon salt ^icup fine bread crumbs Combine spinach, parsley nnd onion. Sprinkle with Tabasco sauce, salt arid pepper. Mix lightly. Brown crumbs in margarine over medium (Rhymes with 'do it') World's most wanted vacuum ilconer 95 No messy dust bag to empty • It's quiet— no roar! • 3 filters sanitize the air • Super- cleans rugs, sweeps bare floors, dusts, brightens drapes, waxes, sprays, de- moths * So light— easy to use • Complete with 7 work- speeding attachments, yet Lewyt costs no more than ordinary cleaners! mt COMf IH HOW! ADAMS APPLIANCE CO., inc. 206-208 W. Main Phone 2071 Memorial Day. So be prepared to concoct easy-to-get-reacly snacks. The Deviled Ham Roundups need only a quick toasting in a hot oven. The Fudge Sauce for the Ice Cream Sandwich may be made ahead of time and reheated in a double boiler; you'll find It's the thick chocolate-y kind that's always in demand. DEVILED HAM ROUNDUPS Ingredients: One 2 - ounce can deviled ham, 2 tablespoons may. bnnaise, 3 English muffins (split), 2 tomatoes (6 thick slices), 5 slices cheddar cheese, green pepper and sweet onion rings. Method: Mix deviled ham and mayonnaise; spread on .split muffins. Place a tomato slice on each muffin half nnd top with a slice of cheese. Bake in fi very hot (450 F) oven until hot through and cheese melts — G to 8 minutes. Gai'nish with popper and onion rings; serve at once. ICE CREAM SANDWICH WITH HOT "tJDGE SAUCE Ingredients: 1 cup sugar, Vi cup cocoa, 1 teaspoon cornstarch, 2 tablespoons corn syrup. \' s cup milk, 3 tablespoons butter or margarine. ! /i tensoon vnnila, 6 squares white cake, 1 pint vanflla ice cream. Method: put sugar, cocoa^ cornstarch and syrup in heavy saucepan; place over very low heat and mix thoroughly. Add milk; cook over moderate heat until mixture forms a very soft ball when a teaspoonful Is dropped into a cup of cold water (235F) on cnndy thermometer). Remove from heat; add butter and fold in with ft few strokes. Cool without stirring until lukewarm to the palm of the hand. Add vanilla; bent until smooth nnd creamy. (Makes .ibout 1 cup.) Sauce will get thick and fudgcllke on standing but it may be reheated over hot water. Split cake squares and mnke sandwiches of them with Ice cream as filling; spoon sauce- over. Makes 6 servings. , AN ENGLISH TRIFLE is an Ideal dessert to crown your Corona- iW#n Day dinner and Js one of the best dishc* the Enrlfeh make*, English Trifle Crowns Coronation Day Dinner Mix sliced leftover cooked potatoes with sliced hard-cookod eggs nnd cream sauce; bake in a moderate oven until heated through. Serve with a cooked green vegetable and a tart salnd. Apple pie nnd cheese makes n hearty and delicious dessert for this meal. head. Add greens. Mix thoroughly but lightly with fork. Heat thoroughly, stirring constantly. Do not cook. Serve with broiled, fried or baked fish. By GAYNOft MADDOX NKA Food and Markets Editor For Coronation Day, June 2nd, ou may be planning to serve a pecial Queen Elizabeth II dinner ourself. Better select a trifle for essert. That is one of the best lings the English do, But you on't have to win a contest to fly o i London to enjoy one. How to make it? Well, there's ic controversy. Some say it calls for fresh raspberries or even fresh gooseberries. But the British Information Office says "Jam." So home economists of the Nescafe Coronation Contest helped me to restate the old world recipe in American household terms. English Trifle {fi-8 servings) Two cups milk, 2 whole eggs, 2 egg yolks, \2 cup sugar, '/i teaspoon salt, 1 teaspoon vanilla, 12 ladyfingcrs (about 5 ounces), \ 2 cup raspberry jam, 2 egg whites, 2 tablespoons slivered -toasted almonds. Heat milk in top of double boiler. Beat the 2 whole eggs and 2 egg yolks together, stir in % cup of the sugar and salt. Gradually add hqt milk, stirring constantly. Return to double boiler and cook over hot, not boiling, water until mixture thickens slightly and coats a spoon. Remove Irom heal, cool; add vanilla. While custard is cooling, spli 1 ; lady fingers; spread with jam. Sandwich together; cut in half Arrange Indyflnger halves around edge of shallow serving bowl and over bottom of "bowl. Pour custnrd over hulyfingers; let stand 1 liwtr. Before serving, beat remaining 2 egg whites until stiff; gradually add remaining l / 4 cup sugar and beat until very stiff. Pile on top of custard and ladyfingers. Sprinkle with slivered almonds. Dutch Apple Cake Varied Menu Item This recipe makes a versatile cake, one that will fill many menu needs or serve as an extra in the daily diet. Dutch Apple Cake will make a hit with those who like something sweet for breakfast. Dutch Apple Cake V ( cup fortified margarine % cup brown sugar 1 teaspoon cinnamon 1 tablespoon milk ^baking apples, peeled and sliced thin 2 cups sifted flour 3 teaspoons baking powder 2 tablespoons white sugar '/{• teasoon salt % cup fortified margarine 1 egg ?i cup milk Melt '4 cup margarine and add brown sugar, cinnamon and 1 tablespoon milk. Pour into a 9-inch layer pan or a 9-inch square pan. Arrange sliced apples in brown suKtir mixture. Sift together flour, baking powder, sugar and salt. Cut in y. t cup margarine as for biscuits. Combine egg with VL cup milk and add to flour mixture. Stir only until flour disappears. Spread dough carefully over apples. Bake in a 350 degree oven for 45 to 50 minutes. For other kitchen-tested recipes, write the National Cotton Council. Gay Garnishes Set OH Your Dinner Roast Gay garnishes can let off your dinner roast. A bit of color adds the finishing touch to your dinner table •the same as accessories to a basic dress, points out Reba Staggs, home economist. Hot garnishes are suggested for hot meat dishes; cold garnishes for cold meat dishes. Of course, there are exceptions to this rule. Bri spiced crabapples, spiced peaches or apricots, orange slices, fruit-filled orange cups are all fine for garnish- Ing roasts. Occasionally, let your dinner v etable serve as a garnish. G'.azec carrots are an ideal addition. Baited potatoes topped with butter, asparagus, frenched or cut green bean« all may be used successfully. For cold servings such as sliced pdrk loin, ham, or chilled lamb, salad molds make an attractive garnish. However, let your meat determine the garnish — fruits for pork, ham or lamb; vegetables for beef and veal. Remember, never over garnish the platter. They may get in your carver's way, leading to garnishes scattered over your dinner table. Memorial Day Seafood Medley Serves Big Party If you expect a large crowd Decoration Day, here's a recipe for 25 servings for either indoo^ or outdoor eating. Seafood Medley (Makes 25 servings) Pour cups cooked cleaned shrimp, 4 7-ounce cans tuna (flaked), 3 cups cooked lobster or crab (flaked), 1 cup French dress- ng, 2 quarts minced celery, 4 cucumbers (diced), % cup minced oiiion, 1 cup sliced stuffed olives, 2 teaspoons salt, Y 2 teaspoon pepper, 2>/ 2 cups mayonnaise. Combine shrimp, tuna and lob ster. Pour French dressing over ,hls. Let stand in refrigerator 1 lour. Drain. Combine with celery, cucumbers, onion and olives. Com- )ine salt, pepper and mayonneise and fold into seafood mixture. Chill thoroughly. Serve mounded on crisp lettuce leaves. Everybody seems to like chilled carbonated soft drinks with this P. O. Box 18, Memphis 1, Tennessee, for free copy of "Menu Magic with Margarine," a 24-page booklet in fvun rnlnrs FOR ATHLETE'! FOOT Use T-4-L for 3 to 5 days. It actually peels off the outer skin, expose! burled fungi and KILLS ON CONTACT. If not pleased with Instant-drying T-4-L, your 40c back at any drug store, Tod*; it Klrby Bros. Drug Co. For Quick n *£asy E Y SAVING RECIPE CANNED MEAT TREAT 1 Kap ""cooked RICELAND I i i 3 '/i cups water | 1-12 ounce can luncheon meat ! wator. Cut ... slices and an '• Bake in n ssi has "•1"'U HUM DCeil flb^n ha.4 h — *MC • c-XtttT^ *"* & ^ • 'fairway through the b id Ico so thc^vuTbrow'n? 0 " *°* ot the Quick V Easy RICELAND BICE requires no washing, no rinsing, no draining, no re-steaming 1 Quick 'n' easy to cook white and fluffy with beautiful individual grains in just a few mlnutesl FREE COOK BOOK Write for big FREE Riceland Rice Cook Book —28 pages, beautifully illustrated in full color —63 delicious Riccland Rice recipes and quick V easy Riccland Bice cooking tips. Write to ARKANSAS RICE GROWERS, STUTTGART, ARKANSAS. Some way Every dav! 'Coronqtion Grown' Cake Tirnely bessert »y CECILY BROWNSTONt Awoclattd Pro* Food Editor Who'i the Queen at your house? Mother, of course! So give her • royal present and honor her with a Coronation Crown Cake. To make the cake, use a package of angel food mix and you'll be able to prepare the base in no time. Decorate it with two kinds of frosting! —Seven Minute and Confectioners' Sugar, silver dragees and small square hard candles. If some of Mother's friends are coming for tea or coffee, you'll want to serve savory tidbita before you bring on the Coronation Cake, fastest choice in this department, are various kinds of spread served with crackers and melba, toaet. Here are suggestions: 1. Deviled ham and hard-cooked eggs moistened with mayonnaise. Put the eggs through a ricer, if you have one, so they'll be very fine. A tiny bit of finely grated onion gives this spread zip. 2. Blue cheese mixed with an equal quantity of cream cheese, a little mayonnaise, and Worcestershire sauce. If you want the spread to be very smooth—and it tastes best this way—force the blue cheese though a fine sieve before mixing 11 with cream cheese. 3. Finely chopped chicken mixed with crispy cooked crumbled bacon and a little mayonmaise. Make life easy for yourself and use canned chicken. 4. Soft Cheddar cheese mixed with chopped walnuts or pecans and diced pimlento. 5. Creamy - style cottage cheese mixed with chopped raisins and flavored with lemon rind. Rinse the raisins in boiling water to plump them before you chop them. Coronation Crown Cake Ingredients: 1 package angel food mix, 1 recipe Seven Minute Frosting, 1 recipe Confectioners' Sugar-Frost- Method: Prepare angel food mix as directed, on package, baking til 9- to 10-inch tube pan. Cool upside down in pan rto 2 hours. Spread half of' the 'Seven Minute Prostlng evenly over cake. Pile the remaining frosting with a spoon into six spokes, radiating from the center- hole; Make spokes about ! ,j inch high near center hole and about 1 inch high at outer edge of cake. Tint Confectioners' Sugar Prostlng a deep gold color. Use In decorating tube to outline the crown and spokes and to draw a garland around sides of cake. Decorate with silver dragees oerve RONCO spaghetti • macaroni pure egg noodles and bright-colored candies. Seven-Minute Frosting Combine in the top of doubl* .boiler: 2'unbeaten*egg whites, 1*4 cup* sugar, dash of salt, 14 cup water, and 2 teaspoons light corn syrup; mix well. Place over rapidly boiling water and beat (with egg beater,or at high speed of electric beater)' 7 minutes, or until frosting will stand In stiff peaks. Remove from water and add 1 teaspoon vanilla; beat until thick enough to spread. Confectioner!' Sugar Frosting Measure 2 cups sifted confectioners' sugar. Cream 'i cup butter; add part of sugar gradually, beat- Ing weU. Then add remaining sugar alternately with about 3 tablespoons milk, beating until smooth., Stir i^ 1 teaspoon vanilla and dash of srfJR Hughes-Brogdon DRUG STORES M»ln »t l»k* • M» ln * Diviiion DOUAR-WSET THEN IT'S MAYTA0 FOR YOUI 12995 14./..J Adorns Appliance Co. Inc. SINCETHE OUTBREAK OF CONFLICT IN KOREA THE NATOHAL 6UW IMS S£NT INTO ACTIVE SERVICE 8 DIVISIONS,? REfitMEKrALCO/Wt TEAMft ZZ Ml. WIN66 -tfOKf 1WH 2000 UIMTS OVER IWOOO TRAINEP /CEN. A VITAL 1/MMfPMTE CONTRIBUTION TOTW PfFENM ' THE SEVENTH retsi PENT of THE US. W6 AH EARLY MEMHR 1SRAlltKTIN<J"TO KCfl«ONE COMMUNITY CWTHS NAncmsoww CtmtHOFCMVWDHTr XKTIYITB IN OVW 3000 TOWNS AND PISTTNGUiSHEP UNIT CITATIONS TO mam. GUMS UN™. f Company "M"' 153rd Infantry 800 South Second, Blytheville, Ark. 406 W. Main Phone 4591 SALE ENDS SATURDAY U4.K 264.88 Mk *b«ut Term* lia M-W J«frifl«rolor hai 11.7 «w. ft. of food »torog« capacity. Full-width'^ fr*tz*r holds 62 Ibt.—full-width froiUr tray b«tew. 3 full-width door shelv« k««p small itemi handy for ui». 3 full-width, 1 half-shelf giv* 20 iq. ft. of •torag* ipac*. Twin feed frMhtfwrs k«*p 27 qti. fruit, v*a*tobl*i

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