The Courier News from Blytheville, Arkansas on June 11, 1953 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

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Blytheville, Arkansas
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Thursday, June 11, 1953
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Page 9
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PAGE FOURTEEN BLYTHBVIU.E (AUK.) COUKIKR NKWS THURSDAY, JUNE .11, 1968 Ice Cream Sodas Easy To Concoct at Home By CECILY BROWNSTONE Associated Press Food Editor QUICK AS A WINK, you can have an ice-cream soda right in your own home. Small fry. as well as everyone else in your family, will enjoy this recipe because its lemonade base gives It a most refreshing flavor. Want, to up your youngsters' ir.ilk quotient? Then serve them this milk shake flavored with fresh raspberries. As a go-along for either drink, these Spiced Butter Crisps are perfect. All the ingredients needed for them \v!l Ibe in the house, and they have a delightful flavor when they're allowed to bubble under the broiler. This is a good recipe to keep on hand for small-fry snacks or to serve to unexpected company with iced tea or cnffee. LEMONADE ICE CliEAM SODAS Ingredients: \'- cup frozen concentrate for lemonade (thawed and undiluted), 1 pint vanilla ice cream, two 7-ounce bottles sparkling water, 4 strawberries. Method: Put 2 tablespoons of the lemonade concentrate in each of | four fabout 10-ounce) glasses. Add a j small scoop of the ice cream and partly fill gasses with sparkling water. Stir vigoro\isly to mix ice cream with other ingredients. Divide remaining ice cream among the glasses and fill with remaining soda. Garnish ench soda with a strawberry \ — it will stay propped up on the floating scoop of ice cream. Serve at once with iced-tea spoons and straws or with spoon-sippers. Makes 4 servings. | RASPBERRY MILK SHAKE i Ingredients: -^ cup crushed fresh raspberries, l!i cups milk, few grains salt, 1 pint vanilla ice cream, few whole raspberries, Method: Use potato masher to crusi raspberries before measuring. Pu berries into a container with mijk salt and three-quarters of the ic cream. Shake or ifcat until blendec Pour into 4 glasses and top eacl Class with remaining ice cream an a few whole berries. Makes 4 servings. SPICKD BUTTER CRISPS Ingredients: 3 tablespoons butter. V. cup firmly-pack eel light brown sug ar, 1 teaspoon cinnamon, 'i teaspoon nutmeg, dash of ginger. 2 ta blespoons chopped walnuts or pecans, fi slices bread. Method: Cream butter, sugar, cinnamon, nutmeg and ginger. Mix ii nutmeals. Toast bread and cut into triangles. Spread triangles with spiced mixture. Arrange on cookie sheet; place under broiler heat untf bubbly. Watch closely because this will take only a minute or so Serve at once. Makes 4 to 6 servings. DOUBLE-RING ANGEL CAKE for June weddlns* is elaborate looking, but easily made with two packages of angel food calte mix. Double Ring Cake !s Ohio Idea For June Y/edding Receptions By GAYNOR MADDOX NEA Food and Markets Kditor It's June — the month of brides. Mrs. Laura Williams of Wood County, O., makes wedding cakes for her friends in the lodtil communities. She says., "I think Vlv.it cake mix can't be beat, especially in wedding cakes." Here's one ol her best wedding cakes—lavish yet simple, feathery light and tender, white angel food with creamy white frosting: Double-Ring Angel Wedding Cake Two packages ange! food mix, Angel Wedding Cake Frosting. Prepare each package of angel food mix according to package directions. Bake in two 9 or 10- inch tube panr. Cool upside down until cold. Then remove from pans and brush off crumbs. Trim one side of each angel cake to make a flat edge. Place cakes on tray \vil-h flat edges together to resemble a double ring. Spread frosting evenly over top and sides of cake and in center hole, making a flat base for decorating. Decorate with flowers, garlands and silver dragees. Angel Wedding Cake Frosting One-naif cup shortening, } y teaspoon salt, T cup i rifted conf ec- ... the letters start. Then many readers of THE CHRIS- TUN SCIENCE MONITOR tell the Editor how mach they enjoy this daily world-wide newspaper, with such com- siictus as: "The Monitor is the most carefully edited newspaper in the U, S. . . ." "Valuable aid in teaching . . „** **A'(?»'5 that is complete oiid /air . . ." "The Hlonitor surely is a reader's necessity . * ,"* You, too, will find the Monitor informative, with complete world news . , . and as necessary as your HOME TOWN paper. Use this coupon for a Special Introductory euhscrinlion — 3 MONTHS FOR ONLY $3. The Chri.lUn Sckn« Mfinkat Our. Norv.j SI., Doiton IS. M,M., U.S.A. Plem tend m. to Inlroduftory »nb.tr!p- The Ch,Uliin Stlioci M™ilo,- ;<. I.I «io, (ri*-.) dun) tloners 'sugar 4 CJIRR whites (unbeaten), \' t cup orcnm (about), 2 teaspoons vanilin. Crenm shortening Add snh nnd part of the .sugar prndually, blending nfter ench addition Then add remaining KUKIU- allcinatcly with egg whites, then with crenm null! of right coiuisi.;iu.y to sp.-cnd. beating after ench addition .until smooth. Add vnn'll.i: blend Spread frosting on cake, itserving some for decorntion. To reserved frosting, ndd additional sifted coni'Lc'Joncrs' ;;uanr (nhout one cupi. t o make ^ verv stiff frosting, "luce frosting In decorating tube and riecorntn cnkc with garlands ,i.;il flowers. If di> sire^l, use silver dragees and place bride and groom figures on top of cake. Real flowri and leavt-s add attractiveness at fcuse of cake. Main-dish salads made with meat, fish, poultry, et^s, beans, cheese, or potatoes usually rail for a mnyon- naise-type or cooked -salad dressing. But some of th«se more substantial salads are good with tart French dressing. Goody Evergood says: processed from Mid-South livestock for Mid-South folks Memphis Packing Company takes prida in providing a ready cash livestock market for youc community. Evergood products are made from cattle and hoqs raised in the Mid-South, They ere processed In Memphis and sold through (he merchants of this area. Enjoy these fine meat products—made in tha _Mid-South —for the Mid. South, 'Pie in the Sky' A la Penthouse New Yorker Grows Own Fruit Trees Eleven Floors Up By GAYNOR MADDOX NEA Food and Markets Editor Bight In the center of New York ity, Hal Lee grows apple trees in his penthouse garden on the llth loor, Lexington Ave., at 90th Street. We went to take a look. Yes, crabappie trees and Cort- lands rose up into the sky. So did fig trees, cherry and peach. Odd as it seems, these penthouse trees bear fruit. Mr. Lee, of the green thumb, says his wife gets enough for a few fruit pies every season. Here Is one of his recipes. So make it for Dad — the first penthouse apple pie he ever had. Deep-Dish Iluney Apple Pies — Individual One-quarter cup ready-to-eat bran, ly, cups sifted flour, i/ 2 teaspoon salt, i/i cup shortening, 4 tablespoons cold water, 6 cups sliced tart apples, % cup honey, 1 tablespoon lemon juice, Vt teaspoon lemon rind, '/., teaspoon Bait, J /.'i teaspoon cinnamon, 2 teaspoons butter or margarine. Crush bran into fine crumbs, combine with flour and salt. Cut In shortening. Add water, a little at a time, stirring until dough Is moist enough to hold together. Eoll out on lightly floured board to about y s inch in thickness. Cut to fit individual baking dishes. Arrange apples in Individual baking dishes. Mix honey, lemon iuice, lemon rind, salt and cinna- non; pour over apples. Dot with Hitler. Place pastry on top. Bake n hot oven (425 degrees F.) 50 to jO minutes. Dad may be an Ice-cream-and- irownies-for-dessert boy. Then try hose "brown babies" of Freda De- Knight of Chicago. She's one of the very best of cooks. Brown Babies Four squares baking chocolate, 4 eggs, 1 cup flour, '/ 2 to 1 cup nut neats, broken, I? pound butter or nargarine, ',2 teaspoon vanilla, 1 easpoon baking powder, 2 cups Melt chocolate and bulter together. Blend in well-beaten eggs. 3ift dry ingredients and add choco- ale mixture. Fold in nuts. Pour in Chocolate Cake Sure-Fire Treat for Dad CHAMBORD MOLDED SALAD for wedding buffet suppers boasts asparagus, esr slices and vegetables all molded in gelatin. Wedding Idea: Molded Salad Want to hear about rich and wonderful food? A tender, succulent combination of fresh vegetables, combined with chopped tarragon and mayonnaise and molded with sliced hard - cooked ecjcf.s, beef, chicken or lobster, makes a regal dish for the wedding buffet. We learned how to do it at Cufe Chambord in New York City. Famous for its de luxe French cuisine the world over, its cold salads and pate make summer dining a super experience. We watched the head chef, Marcel Grange, put these two dishes to- Season with salt and pepper and A. little allspice. If desired, pour ',:> small glass brandy over them. Place in refrigerator. Now combine all the other duck niedt with 1 pound lean pork. Chop well. Combine with '/•» pound fresh lard. Add the duck" liver, 1 raw egg, 1 tablespoon arrowroot or cornstareh, 1 tablespoon chopped cooked shallots, 1 teaspoon fresh parsley. .Season with suit, pepper and allspice. Put through meat chopper twice. If desired, add a few drops of brandy. Use small oval earthenware cas- getter. Here are our notes risht | sert)le or bow , Lil]e careful , y wi(h out of Cafe Chambord's fabulous j lhe duck skll)i pr( , ssing it close to kitchen, j sides. Fill nill f fu]1 of tnc chopped Molded Salad Cliambord duck ,, 1 j Xlul . c , N(!xt flatten the two Dice some carrots, potatoes, \ breasts and lay on top. Add the restring beans, celery. Shell jeans and peas. Cook all lust tender. Drain. When lima until cold, rreased oblong or square baking •an. Bake in moderate oven about 0 minutes. Cool. Cut in squares. takes three dozen. Vtayonnoise Dressed Up' Dress up your favorite nmyonnnlse nis easy way. SEAFOOD DRESSING iiRredlenls: 1 cup mayonnaise, 1 cnsnoon dry mustard, prepared orspradlsh (if desired), 1 hard- ookcd eee; (finely out), 1 tablespoon linced parsley, 1 tablespoon finely Iced green pepper. 1 tablespoon ly cut scallion (including some f green top). Icthoil: Mix mustard with n little f the mayonnaise; blend in rest of navonnaise. Add horseradish to aste if desired, egg. parsley, green "'Pper and scullion; mix well .lakes about 114 cups. RONCO spaghetti • macaroni • pure egg noodles LEWYT {Rhymes with Vo it') World's most wanted vatwm tltoner 95 No messy dust bag to empty • It's quiet—no roar! • 3 filters sanitize the air • Super- cleans rugs, sweeps bare lloors, dusts, brightens drapes, waxes, sprays, de- moths • So light—easy to use • Complete with 7 work- tpcciling attachments, yet Lewyt costs no more than ordinary cleaners! fftK DMOWSTRATIONS CO/HE IN HOW! ADAMS APPLIANCE CO., Inc. 2l)(i-2()8 W. Main Phone 2071 season with salt, pepper, chopped .arragon and ft few drops of lemon iuice. Add l /2 cup of mayonnaise. Mix well and chill. Pour some gelatin in a metal mold. Use unflavored gelatin. Fol- ow directions on package. Set the mold on chopped ice and turn it until the gelatin is evenly spread. Decorate the inside of the mold with asparagus tips and sliced hard-cooked eggs. Add the vegetable salad and place in refrigerator for one hour. Then turn mold upside down on cold plate. This can "be served with cold salmon, lobster ar cold ham. ; Serve with mayonnaise. Cold; sliced beef, chicken or lobster can j be substituted for the hard-cooked eggs to make the above salad. Terrlne d» Canard (polled duck) Skin 6-pound duck. Be careful not to damage the skin. Remove the two breasts. Bone legs and back and get off all the meat. Place the breasts in soup plate. maining chopped duck mixture. Fold skin over top to cover completely. Place the casserole or bowl in pan of water. Set in moderate overn f350 degrees P.) and bake for 2>/ 2 hours. When done, place weight (3 pounds, no heavier) on top for one hour. When cold, remove all fat and fill with port wine gelatin. Chill. This will serve 12. liy OAVNOR MADDOX SKA Food and Markets Kditor No two men are alike, but they all like chocolate cake. Rich, darlc and if possible with some more of the chocolate seeping through. Thiit seems to be the best bet for Father's Day if pleasing Dad is what you want. Luella ft. Maslon of Minneapolis come in on this discussion with a colossal suggestion. It's called Best Chocolate Cake and is in the book ("Everyone Can Cook") she edited for benefit of Mount Sinai Hospital in her city. Best Chocolate Cake Three squares semisweet choc- olate, 1 cup boiling water, 'A Place egg whites, sugar, water, pound butter, 2 eggs, 2 cups cake cream of .tartar and salt in top of Quick Sauce Tastes Elegant On Asparagus Asparagus With Plmlento Crumb Sauce Ingredients: 1'i pounds fresh asparagus, 1/3 cup butter or margarine, U cup fine dry bread crumbs, 1 drained canned pimiento. (finely diced!. K~"jnc!: Cut tough ends from asparagus so stalks are even length, ff desired, pare off thin outer covering of stalks up to tips. Wash; drain. Cook asparagus in small amount of lightly salted water in deep covered skillet Just until tender-crisp. Meanwhile melt butter in skillet; add crumbs and stir con stantly over moderately low heat until browned; stir in diced pimiento. Arrange drained asparagus in serving dish so tips point one way; sprinkle pimiento-crumb mixture over middle of stalks. Makes 4 serv ings. When you have parsley to your refrigerator, chop a handful of it fine and toss it with hot buttered cooked rice. Good with chicken, turkey, beef, lamb or ham. flour (after sifting), I'/, teaspoons bilking soda, 1 teaspoon salt, 2 cups granulated sugar, 1',?. teaspoons vanilla, V., cup buttermilk. In top of double boiler melt chocolate, boiling water and butter. When this Is melted as thin as water, cool. Beat eggs well in buttermilk. Set aside. Add baking soda and salt to flour, add sugar, and then combine these in a large bowl in this order: buttermilk mixture, sugar and flour mixture, and chocolate mixture. Beat well, and make sure that it is well blended without overheating. Add vanilla and bake in 2 well-buttered 9-inoh layer tins for 50 minutes in 350 degrees F. oven, when cool, use following icing: Two egg whites, V* cup granulated sugar, 2'/ 2 tablespoons cold water, '/ 2 teaspoon cream of tartar, pinch of salt, 1 teaspoon vanilla. double boiler. Beat with rotary heater until well blended. Place over hard boiling water and beat continuously for 1 minutes. It should stand up in peaks and must be, removed from fire and cooled. Add vanilla when cool and spread on calw. Cover icing witk drippings of I square baking chocolate melted with l l /2 tablespoons butter, poured over, and let run down over white icing in long drips. Personal To Women ,Wtth Nagging Backache Nagging backache, loss of pep and energy, headnchea and dizzinees may be due to slowdown of kidney function. Doctors say good kidney function 13 very important_to food health. When some everyday condition, such as stress and strain, causes this important { unction toslow down, many folks suffer n;ig- ginB backache-feel miserable. Minor Mnd- der irritations due to cold or wrong diet may cause getting up nights or frequent passages. Don't heglect i p aur kidneys if these conditions bother you. Try Doan's Pi!!s-a mild diuretic. Used successfully by millions for over 50 years. It's amazing ho«' many times Doan's give happy relief from these discom- forta-Mp thel5mnesofkit3ncy-tiil.es ami fil- tcrs flush out waste. Get Doan's Pills today! SUMMER "PIAY-TIMI" IS ftfiU-»U "SPRAY" TIMI REAL-KILL BUS KIUIR KILLS BU6S 3 WATS Now kill bugs by contact,, ingestion and vapor action with guaranteed REAL-KILL. Don't let annoying bugs 'take the "good-time" out of summertime! Buy REAL-KILL today. PINT BOTTLE 69c llt«M Buy either white or brown eggs. Remember that the color of the sheU has nothing to do with the flavor or nutritive value of the e MIX YOUR OWN SOFT DRINKS! ABOUT 2(1 A GLASS. MAKE A GLASS OR A GALLON GKAPETTE BEVERAGE SYRUPS uick 'n' easy to cook , . . white, tender, fluffy rice ... in just a few minutes! Beautiful, tempting, delicious! Fresh when you buy it, fresh when you use it! Doesn't harden, cake, or "sift out"; screw- top cap reseals it to keep it fine- textured. Makes delicious nonfat milk for drinking and cooking . . . ; Costs only about ] 9ji a quart. «w FRKH-MILK HAVOR bicouu it's Nutritious, too! Contains a.11 of milk's bone-and- muscle-building nourishment. Mixes fast with water right: out of the cold-wato* faucet. IN TWO SIZES AT YOUR GROCER'S

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