The Courier News from Blytheville, Arkansas on June 11, 1953 · Page 7
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The Courier News from Blytheville, Arkansas · Page 7

Blytheville, Arkansas
Issue Date:
Thursday, June 11, 1953
Page 7
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PAGE TWELVE BLYTIIEVILLE (ARK.)' COURIER NEWS THURSDAY, JUNE 11, 1953 Most Men. Don't Like Their Food 'Fancy By CECILY BROWNSTONE Associated Press Food Editor EVER HEAR a man say he doesn't like fancy food? Well, most men don't — if by fancy you mean casseroles into which everything but the kitchen sink has gone, and a lot of sweet salads. But give a man a dish like this Norway Sardine Pie, that can trace its haute cuisine ancestry to a long line of famous chefs, and he'll go for its fine flavor and texture. With Father's Day around the corner, here are some points to bear In mind about the Kind of cooking Dad likes the year 'round. TEXTURE is important. As rule, -ien prefer foods they can distinguish to ones that are chopped. If j'ou're making chicken hash for a man. it's better to cube the chicken than to mince it. In the same way. men prefer stew with bold pieces of beef or Iamb In it, to stew in which the meat is cu' into bare mouthfuls. FLAVOR should be undisguised. Men usually like straight-forward dishes with the honest flavor of the foods predominating. They don't like foods so over-seasoned and combined that they don't know what they're eating. APPEARANCE should never be under-rated. The meat-and-potatoes guy may taugh at the little woman and tell her to cut out the fancy stuff, but he appreciates food that's served attractively. No man ever objected to batter-fried onion rings, and crisp radishes with some o{ their bright greon leaves left on. a garnishes for a steak. STURDY MAIN DISHES are I must. After a hearty main course it's all right to serve a man a frui whip for dessert, but he usuall: doesn't want a souffle as his cbie dinner dish. Men want at least oni dish in a meal to have a robus quality. This Norway Sardine Pie for instance, with its rich pastrj crust will fill the bill for a summet lunch. Serve it with a hearty sala( of fresh vegetables and strips o cheese. NORWAY SARDINE PIE Ingredients: Two 3ft-ounce tin: Norway sardines, l'/~ cups milk. ; CBRS. '. teaspoon salt, pepper, dasl of nutmeg, rich astry for 8',i incr pie plate. Method: Turn sardines into colander and allow to drain thoroughly Scald milk by heating until film forms over top; beat eggs thoroughly to combine yolks and whites; slowly pour hot milk over eggs beating continuously as you do so. Stir in salt, pepper to taste and nutmeg Break each sardine into two or three pieces and arrange on bottom ol pastrv-llnecl pie plate; pour csutard mixture over. Bake In hot (400F) even 30 to 35 minutes, or until silver knife inserted near center of pie comes out clean. Serve warm. Make; 6 servin»s. Note: When you line pie plate turn back pastry and then flute to nake a stand-up rim for sardine-' custard filling. MAN-SIZE BREAKFAST for Father's D»y calls for bicon and Iff It, rtnwberry swirls, extra preserves and plenty of coffee. 'Man-Sized Breakfast Is Best Way to Start Off Father's Day On his own special day, start Dad off with a 'wonderful, man- sized breakfast. Mrs. D. G. Harrison of Joplin, Mo., it man-pleasing cook, gives Us, some of her sure-fire breakfast tricks. Hot breads —,that's her answer, "The smell of hot breads combined with the glorious smell of eggs and bacon cooking will turn a roaring- lion of a husband into a , very lovable lamb," says this wise | cook. j Mrs. Harrison keeps a supply of quick mixes on hand and buys a good assortment of jellies, preserves nnd jams. Then she is ready. "Strawberry swirls are no chore," she says. "Mixing nnd rolling takes a matter of seconds. Pop them in the oven to bnke along with the eggs. Bake a few plain biscuits at the same time in case he prefers his strawberry Calif or nian Suggests Creamy Peach Molds By GAYNOR MADDOX NBA Food mnd Markets Keillor Like peaches? Then listen to Deacon Williams of Snn Francisco. In his home. California cling peaches get the red carpet treatment. For example, these creamy peach molds: Creamy Peach Maids (Makes 10 small molds) One evnelope (1 tablespoon) plain gelatin, 2 tablespoons cold water, 1 cup syrup from canned cling peaches, 3 tablespoons granulated nr < l /4 teaspoon Salt, '4 cup lemon juice, 1 pound (2, cups) cot- .age cheese, 2-3 cup orange sections, 1 cup canned cling peach slices, salad greens, additional jeach slices for garnish. ' Soften gelatin in cold water, leat peach syrup with sugar and salt, and dissolve softened gelatin in it. Blend cottage cheese through preserves as a topping." Strawberry Swirls (About 14 swirls) Two cups biscuit mix, 2-3 cup milk, 2 tablespoons melted but- ;er, 2-3 cup strawberry preserves Combine biscuit mix and milk; mix thoroughly with a fork. Knead .0 times on lightly floured surface find roll dough into a rectangu- r shape, about Vs inch in thick- less. Brush with melted butter. Spread with .strawberry preserves. 1 lengthwise as tightly as possi- >le, jelly-role fashion. Cut into %- nch slices. Place in greased muf- in pans. Favorite Blueberry Griddle Cakes (Makes 12 tu IS griddle cakes) Two and one-half cups sifted ali- mrpose flour, 1 teaspoon salt, 2 caspoons brown sugar, 3 eggs, .veil beaten, 2 cups buttermilk or our milk, 1 teaspoon baking soda, tablespoons melted .shortening, teaspoons baking powder, 1 cup resh blueberries or frozen blue- erries, thawed and drained, but- er or mnrparine. peach and ap- icot preserves. Sift flour, salt and sugar togcth- r. In a bowl, combine eggs, but- ermilk or sour milk and baking oda; mix thoroughly. Stir in sift- d dry ingredients and mix until mooth. Blend in shortening; beitt veil. Cover and store in refrigera- or overnight. When ready to bake the griddle akes, blend baking powder into he batter and fold in blueberries. Bake on hot griddle. When bub- iles appear on the surface of the •riddle cakes, turn and brown oth- r side. Serve immediately with tutter or margarine and peach or pricot preset-ves. KILL, FLYING INSECTS! REAL-KILL C^fS^rl 47 IIOZ - CAM Hughes-Brogdon DRUG STORES Main it Lake • Main & Division ^ « A PERSONAL uHttK «?» 'do a WHALE of a job! Ads placed before 9 a.m. will appear tame day. All classified advertising payable in advance. BLYTHEVILLE COURIER NEWS a sieve. Dice orange sections nnd peach slices. Fold cheese and fruit into coolrd uMatin mixture. Turn into Individual molds and chill until firm. Uninolcl on salad greens and Kimiisli with additional poach slices. The following salad drnsslut; Is perfect for all kinds of fruil eal- ods:: Velvety Salad Dressing (Makes about I pint arcssing) Om> cup peach whole fruit nr-c- tar, >:, nip honey, 2 tablespoons cornstnrch, J .| teaspoon salt 3 tablespoons lemon juice, >/, cup whip- pin™ cream. Combine; nectar, honey cornstarch and salt. Boil 2 minutes or until thick, slirring continuously Remove from heat and stir In lemon Juice. Chill. Whip cream stilt and fold into nectar mixture blending lightly. Serve over fruit j salads. This ripe olive dressing is ex- icclloni. for all kinds of vegetable i-'iiiladn—either losscd or arranged; , Itipe Olivo Dressiijg (Makes about l'/ 2 cups) One cup mayonnaise, y 2 cup FOR ATHLETE'S FOOT USE A KERATOLYTIC BECAUSE— II SLOUGHS OFF (he tacnlfil outer ^;in [o i-xjios,. burled funKi and kills it on contact. <Jct this STKONG keraI'Oylii: fuliiiicidi-, T-4-1,, at any drug store. It not pleased IX ONE HOUR. vour JOc back. Now at Klrby Bros. Drue chopped ripe olives, t/ t cup chopped American cheese, few drops Tabasco .sauce. Combine all Ingredients. Roll up rich biscuit dough with a good filling such as chopped apples mixed with sugar and epice, or grated cheese. Cut the rolled-up FALSE TEETH That Loosen Need Not Embarrass Many wearwri ol false teeth bavv .suffered real embarrassment because their plate dropped, slipped or wobbled at Just the wrong time Do not live in fear of this happening to you Just sprinkle » little FASTEETH. the alkaline (non-acid) powder, on your plates Holds false teeth more firmly, so _ they fee) more comfortable Does not soul Checks "plate odor" (den- lure breath) Gel PASTEETH « «ns dnlR store. 4<augh Into one-Inch slices and place cut side up, two Inches apart, on baking sheet. Bttie In a hot oven about fifteen minutes. Serve these plnwheel biscuits for brunch with a ham omelet and tossed green! salad. . f Serve ftONCo spaghetti • macaroni pure ega noodle* ^. MIX YOUR OWN SOFT DRINKSI npjs, ABOUT 2t A GLASS. MAKE A GLASS OR A GALLON 6RAPETTE®BEVERAGE SYRUPS makes Better Cooks] RICHARDSON'S *CASH GROCERY* HENS Ib.canQjC 8.3 ANGELUS BRAND S--19c • doz. 59c Medium Brown Grade A Eggs GOLD CREST BRAND doz. 55c c 3 * $ 2.25 Fresh Crisp • LETTUCE head 10* Fresh Golden CORN • 3 for 19? Full-o-Juicc LEMONS doz. 29c Tender CARROTS Good Red POTATOES tO Ibs. 29c Golden Ripe BANANAS---Ib.ISc Ibs, „, Popular Brand PURE LARD AH Popular Brand CRACKERS Tender MINUTE STEAKS Heil's Sliced Tra-Pak BACON Fresh, Meaty NECK BONES Fresh. Frozen CHICKEN PAN PIES tabby's Frozen ORANGE JUICE Libby's Frozen LEMONADE Thrifty Pack STRAWBERRIES Thrifty Pack PEAS Thrifty Pack LIMA BEANS 230 590 2S0 160 180 100, ,«„ . 190 190

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