The Courier News from Blytheville, Arkansas on April 26, 1956 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, April 26, 1956
Page 14
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frAGE FOURTEEN BLTTHBV1LLB (ARK.) COUKIBR NEW! THURSDAY, APRIL 26, 1956 These Rich New Brownies HayeVariations These rich Brownie* may be served two ways. Shrimp Salad with Potato Chip. Celery and OllVM Hot Rolli Ice Crewn BroimlM Bever»*e SPRING TONIC in the form of old-fashioned soft moUiBO cookie* 1*4 finfcrbread boys is just wb»» doctor ordered for » treat. Mo/asses Cookies Tonic for Appetites By GATNOR MAD&OX NEA Food and Markets Edito Several readers have asked fo an old-fashioned, soft molasse cookie .recipe. Old-Fashioned Soft Molasses Cookie* (Z dozen) ' Two and one-quarter cups siftec all-purpose flour; 2 teaspoons soda 1 teaspoon ginger, 1 teaspoon cin Btmon, % teaspoon salt, % shortening, \k cup sugar, 1 egg unbeaten. '•? cup unsulphured mo Ussett, '/a cup water. Sift together flour, soda, gln cinnamon and salt. Cream shorl enihg and sugar until light an fluffy. Add egg and molasses; mb well. Add dry ingredients alternatel. with water, beginning and endin with dry Ingredient*. Drop by heap Asparagus Salad Is New For Family Meal 1 can (14^ ounces) all-green asparagus, 2 tablespoons oltve oil, 1 tablespoon salad vinegar, Vi teaspoon salt, ^ tenspoon pepper, Vi teaspoon sugar, V-'i tea spoon Bahama mustard, salad rreens. Method: Drain asparagus and place in long narrow container. (Asparagus liquid can be refrigerated and used in a soup.) shake together olive oil, vinegar, salt, pepper, sugar and mustard in a small jar with a tight cover until blended. Pour dressing over asparagus; chill for 1 hour or longer. At serving time, arrange asparagus on salad greens and dribble marinade over. ing spoonsful on ungreased cookie sheet. Bake in a modorate oven (.375 degrees F.) 8 lo 10 minutes. Store in closely covered container. Gingerbread Boys (Jj-a dozen) One-half cup_ shortening, Vi cup sugar, '/i cup unsulphured molasses, 1 egg, 2'/2 cups silted, all- purpose flour; '/z teaspoon salt. \'- £ teaspoon soda, 1 teaspoon baking powder, 1 teaspoon ginger, i teaspoon cloves, 1 \2 teaspoons cinnamon, l /2 teaspoon nutmeg. Cream together shortening, sugar and molnsses. Add egg; mix well. Sift together flour, salt, soda, baking powder and spices. Add to molasses mixture; mix well. Chil dough about 2 hours. Roll out 1-3-Jnch thick on Hghtl.v floured board or pastry cloth. Cut with a 6-tnch gingerbread-man cutter, or cut around cardboard pattern. Bake in a moderate oven (350 degrees F.) 10 to 12 minutes. Ornamental Frosting: Sift together 1 cup confectioners' sugar and 'j, teaspoon cream of tartar; add 1 egg white and teaspoon vanilla. Beat with a rotary beater until frost big holds its shape. ICE CREAM BROWNIES Inxredlents: 112 cup of sifted flour, 1-8 teaspoon salt, 2 squares (2 ounces) unsweetened chocolate, 1 ; 2 cup (1!4 pound) butter or margarine, 2 eggs, 1 cup sugar, 2,3 cup chopped (medium-fine) walnuts, vanilla ice cream, chocolate fudge sauce. Method: Line bottom of baking pap (9 fay 9 by I 34 inchest with waxed paper. Sift flour and salt together. Melt chocolate and butler; remove from heat. Beat eggs until thickened and a pale yellow color; gradually beat in sugar until about as thick as mayonnaise and ivory colored. Beat in melted chocolate-butter until blended. Gradual- l£ fold, in flour, a little at a time. Fold in walnuts. Turn into prepared pan, spreading evenly. Bake in, moderate (350 degrees) oven just until cake tester comes out clean— 20 minutes. Stand pan on cake rack for 10 minutes; loosen brownies from sides of pan; turn out on cake rack and strip off paper. Turn riBht side up on another rack. When cold, Invert on cutting board with sharp knife slice into 9 squares. Top each brownie with a scoop of vanilla ice cream and accompany with chocolate sauce. Makes 9 servings. This Is a Ntw Lemon Chiffon Pie Family Meat Loaf Has Fine Flavor Tomato Aspic Salad Pleasant Combination Old-fashioned and pleasant coifl- )i nation! Ingredients: 1 can (1 pint and 2 unices or 2'j cupsi tomato juice, 1 envelope unflavoreci gcljitin, 1 bay eaf, 2 whole cloves, "i teaspoon oel- salt, '.i teaspoon basil, 2 tea- This meat loaf cuts beautifully and has fine flavor. Ingredients: i egg, 1/2 cup milk, 2 slices bread, ] small onion, 3/4 teaspoon salt, 1/4. teaspoon crushed dried thyme, 1/2 teaspoon paprika, I pound ground beef chuck. Method: Beat egg in mixing bowl enough to combine yolk and white. Beat in milk. Cut bread including Beat in milk. Cut bread (including Grate onion fine and add with salt, pepper, thyme and paprika. Mix well Work in meat thoroughly with fork or fingers. Rinse small oaf pan (7 1/2 by 4 by 2 inches) with cold water; pack meat mlx- ,urc into it; loosen sides with knife; urn out on small oven platter or shallow baking pan. Bake in moderate (350 degrees) oven 1 hour. Makes 4 servings. spoons Worcestershire snuce. Method; Sprinkle gelatin over 'i cup of the tomato juice and allow to stand until gelatin is absorbed. Heat remaining tomato juice with bay leaf, cloves, celery snlt and basil; simmer Cdo not boil) 10 minutes. Remove bay leaf and cloves. Add softened gelatin to hot tomato juice; stir until gelatin dissolves. Stir in Worcestershire sauce. Pour into individual molds. Chill until set; umnold; serve with salad greens, stuffed eggs and French dressing or mayonnaise. Makes 4 servings. Read Courier News Classified Ads. Paint Closeout T?p*« And C*I*n i Price Hubbard Hardware /TS AMERICA'S FAVORITE NONE FRESHER! NONE RICHER! Extra creamy rich . .. extra smooth . . . extra delicious. That's SeaJtest Homogenized Vitamin D Milk . . . America's Most Popular Milk. Produced from local Mid-South dairy herds and processed fresh daily by Sealtest in Memphis under America's most rigid laboratory controls. Rushed to you daily by refrigerated trucks. Save Money! Buy Scaliest Milk in the handy, thrifty hajf gallon carton. ^ Sealtttt Dairy Products are distributed in Blytheville, Ark., by GREEN BROS. DAIRY Ph. PO 2-2361, Blythcvillt By CECILY MOWN8TONB Associated Frwi Fn* Editor Heavenly !• tht word for thU >p anking-new vertlon of t favorite American deawrt. Like lemon chiffon pie? Look forward to enjoying an airy drift of refreshing flavor, smooth as velvet, cool And melting on the tongue? Then treat your' self to a preview of this new sweet. It's bcund to take iU place in le mon-pie history! Best If all, this pie filling la quick and easy to prepare. By using frozen concentrated lemonade full strength In It, you get true lemon flavor without having to grate rind or squeeze Juice. The frozen concentrate also speeds up the chilling time of the gelatin filling. And the gelatin, plus egg whites and half a cup of whipped cream, give you a pie that's beautifully high and impressive. Use your own favorite flaky pie> crust recipe if you like. Or try this one, calling for- a couple of tablespoons of the frozen lemonade concentrate and the water whip method. LEMONADE CHIFFON PIE Ingredient*: 1 envelope unflavored gelatin, l|2 cup cold water, 1|8 teaspoon salt, 4 eggs (separated;, 1 can (6 ounces) frozen concentrated lemonade (less 2 tablespoons used in lemon pastry, 1;2 cup sugar, i/z cup heavy cream (whipped), 9-inch baked lemon pie shell, extra whipped cream, shredded coconut, strawberries. Method: Sprinkle gelatin on water In top of double boiler and let stand about 5 minutes to soften. Add salt and egg yoUcs; beat with a spoon until well mixed. Place over boiling water and cook, stirring constantly, until mixture thickens slightly and gelatin disolves—about 3 to 5 minutes. Remove from heat; stir in frozen concentrated lemonade. Chill until the mixture mounds slightly when dropped from a spoon. iKeep an eye on the mixture so It will be at just the right state.) Preparation Of These Cookies May Be Early Get part of the preparation of these cookies done the day before you bake them. Ingredients: 2 cups quick-cooking rolled oats, % cup sugar, 2 teaspoon salt, i/i cup salad oil, 1 egg, spoon salt, )i cup s alad oil, 1 egg, ',2 cup chopped pecans (medium- fine). Method: Stir rolled oats, sugar, orange rind and salt together thoroughly in a mixing bowl. Stir in salad oil; cover and let stand overnight. The next morning beat egg until thick and ivory-colored; fold into oatmeal mixture with pecans. Place rounded teaspoonfuls of mixture on ungreased baking sheet, 1 inch apart. Bake in moderate (350 degrees) oven 15 minutes or until lightly browned. Remove cookies at once with wide spatula to cooling rack. Return any cookies that are hard to remove to oven for. a .few seconds before taking off. Makes about 4 dozen cookies. B«»t egg whitei until foamy; »rafl- ually heat In sugar; continue heat- Ing until very stiff and glossy. Fold In gelatin mixture; fold In whipped cream. Turn into baked lemon paa- try shell. Chill until firm. To serve, garnish with extra whipped cream, top with shredded coconut and decorate with strawberries. Note: II you use your own recipe for the pie shell, add the whole can of frozen lemonade concentrate to the chiffon filling. GARAN'ISH NOTE For a springtime touch, choose large unhulled strawberries for garnish. Starting at the tip, divide each berry into thirds lengthwise by cutting twice almost through hull. Slightly spread slices into fan shape and arrange each berry at Intervals over whipped cream and coconut on top of chiffon filling. Sliced berries must be handled carefully and not spread too much or they wili break off from hulls. LEMON PIE SHELL Ingredients: 12 cup less 1 tablespoon hydrogenated shortening, 1 tablespoon boiling water, 2 tablespoons frozen concentrated lemonade (thawed to room temperature), 1 teaspoon mi'lk, 1 lit cups sifted /lour, 1 : 2 teaspoon salt, l;4 cup chopped shredded coconut. Method: Put shortening in mix- ng bowl. Add boiling water, thawed concentrated lemonade and milk and whip with fork until a thick smooth mixture forms. Sift flour and salt onto shortening whip and stir quickly into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll between two 12-inch squares of waxed paper into a circle l;8-inch thick. Peel off top paper, sprinkle 2 tablespoons chopped coconut over pastry, leaving about a 1-inch border plain. Recover with paper and gently roll. coconut into dough. Turn pastry and paper over and repeal process, rolling in remaining 2 tablespoons coconut. Peel off top paper; place pastry In 9-inch pie Glazed Orange Apples Good With Pork Dish An accompaniment for pork that Is good to eat and look at. Ingredients: >/ 2 cup sugar, 2 teaspoons grated orange rind (1 large orange), ',2 cup strained orange juice d large oranges), salt, 3 large Delicious apples (about l\ !2 pounds). Method: Stir sugar, orange rind, orange juice and a dash of salt together in a 10-Inch skillet over low heat until sugar dissolves. Remove from heat. Wash and dry apples; cut into eighths; cut away cores; arrange in skillet. Heat until syrup boils gently,; cover and continue boiling gently about 10 minutes.^ Remove cover. Simmer, basting often, until outsides of apple slices look translucent. Turn slices and as those at bottom get cooked, exchange their places with apples on top. This will take about 20. minutes and there will be only a little syrup left. Arrange apples in orderly rows, with skin side showing, on serving plate and spoon syrup over them. Serve hot or warm. Makes 6 servings. Note: If desired, a little brandy flavoring may be added to the syrup left In pan after apples are glazed. Topping for a ham loaf: wash nd slice an unpeeled orange; sprinkle the slices with sugar and arrange on top of the loaf about a half hour before the meat is ready. pon, pastry next to pan. Remove paper, fit pastry into pan, trim >/2- inch beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot (450 degrees) oven 10 to 14 minutes. Special Chicken Sandwiches For Luncheon Ingredients: 1 cup ground cooked chicken giblets and neck meat, 3 large eggs (hard-cooked), 4 slices bacon (crisply cooked), 'A pound chicken livers (cooked in a little butter), mayonnaise, salad vinegar, salt,' pepper. Method: Mash ground chicken giblets and neck meat with hard- cooked eggs. • Crumble in bacon. Mash chicken livers thoroughly and add. Stir in mayonnaise, a little vinegar, salt and pepper to taste. Makes about 2 cups spread to use for sandwiches. Note: Chicken giblets and necks (and bony back pieces if desired) may be saved from broiler fryers and frozen. The chicken parts may be simmered In water to cover witn salt, pepper, bayleaf, whole cloves or allspice, an onion and a carrot. Stock should be drained for use, then-meat taken from bony, pieces FOR THE BEST SALADS SPEAS DISTILLED VINEGARS FULLY AGED-MELLOW Another CARLOAD of America's Finest Beef! . ARMOUR REFRIGERATOR L AR.LX. 135 : U.S. CHOICE K.C. BEEF Now Available at the Following Stores in the Blytheville Area: Richardson's CASH GROCERY Freeman & Henley SUPER MARKET Guy Bratton & Son Grain Super Mkt. OSCEOLA Liberty Super Mkt. No. 77, OSCEOLA Buckley's Grocery HAYTI, MO. DISTRIBUTED BY NUNN PROVISION CO. and ground through tint bhd« at food chopper with glblett. Read Courier Newt Classified Ad«." H I G H E S T QU All t V EXPERT WATER PUMP REPAIR Hubbard Hardware 2-2115 ROTHROCK DRUG STORE Remember us for prescriptions iCJream gives \ \ ? margarine • finest quality — AND ONLY CREAMO HAS IT ' EBERDT'S GATEWAY GROCERY 2101 Rose St. Ph.3-3161 ( Bollard BISCUITS Can joj Jack Sprat PICKLES Lipton TEA Golden Rich OLEO Clearfield CHEESE Sour, Dill 11 or Kosher Oz, Lb. 25< I .£ Fresh FRYERS Dressed fa. Whit* Rain SHAMPOO Fresh LETTUCE 60c 2 Kraft DESSERT TOPPING Large Size OXYDOL Nabisco Fancy Crest COOKIES Blue Plate SALAD DRESSING English WALNUTS Golden BANANAS and Tea Glass 3 -'1.00 - 10< All Meat BOLOGNA Lb. • Shop in Temperature-Controlled Comfort • Plenty of Fro Parking Room • Lower Priett • Self Service

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