The Courier News from Blytheville, Arkansas on July 9, 1953 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, July 9, 1953
Page 12
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PAGE TWELVE BLYTHEVTLLE fAHK.) COURIER NEWS THURSDAY, JULY D, 1933 PORTABLE CAMP STOVE In a modern version makes cookinj my and economical on American motor vacations. Portable Stove Speeds Trip, Makes It More Economical By GAYNOR MADDOX NBA Food and Markets Editor Ted Pettit of Long- Island, conservation director of the Boy Scouts, takes his wife and two daughters with him on motoring vacations. By preparing their own meals, he says they can go twice They use a modern, portable Ice Cream And Potatoes Are Plentiful At Ltast That's What USDA Say« Leads in July The United States Department of Agriculture puts Ice cream and potatoes at the head of the list of plentiful foods for July. Last year, 580.000,000 gallons of ice cream were commercially made, he prospects this year are even greater. Pass that good news on to the children. Remember, too, Ice cream is rated as a wholesome food by all leading nutritionists. As for potatoes, the prediction Is for a large crop and lower prices this year. Here are the other foods on the list of July plentiful!: broiler fryer chickens (13 percent more than last year), beef, fresh and salt water fish, plus lots of peanuts and peanut butter. From the Midwest comes this recipe for orange and onion salad: Three medium - sized oranges, I medium. Bermuda onion, lettuce. Arrange lettuce leaves on individual salad plates. Peel and slice oranges, using half an orange on each plate. Slice the onion and put camp "stove that burns liquid fuel! on top of the sliced orange. Serve Try Chicken x Broil-OfP For Big Party For a family back-yard party or for a community shindig of 1000 persons or more, a Hoosler chicken broil-off Is the big answer. Robert lj. Hogue, Purdue University's flying extension poultry specialist, started Ihe idea. He staged his first broil-offs In the shade of his own oak tree in Mulberry. Ind. Word of the heavenly food drifted around the state with the aroma from the grill. Since then, he has piloted his plane, from the shores of Liake Michigan to the Ohio River, to help rural communities hold a chicken broil-off. No crowd is too large. This chef of the poultry world insists on a man-size menu — and and easy one. He allows a 2 to 2'i pound dressed chicken for each hungry guest and plenty of crisp, ciusted rolls or French bread. GtU'lic bread, slices of French broad spread lavishly with garlic butter and served hot, is a natural teammate for the tangy barbecue sauce. Bob insists that the bread or rolls should be kept warm beside the coffee pot on the edge of the grill. Addition of a tossed salad, baked beans, tart fruit pies, plus beverages hot or cold, and the menu is a success. To broil-off chickens, Hoosier style, allow at least an hour's cooking time. "Slow cooking," says this specialist, "is the secret to a tender, delicious product." He places the chicken quarters over the grill, skin side up and allows them to sear in the glow of the coals for a few minutes. Then, it is a matter of turning the chicken often and brushing it with barbecue sauce each time. This is ft job for the man-of-the-house, according to Bob, who should know for he has served as master-of- the-grill hundreds of times. As you have probably guessed, Kogue is a practical man. He came up with an inexpensive plan for building outdoor grills, the kind that any man could put together in several hours time. Equipment for the grill consists of several 55-gallon drums split lengthwise, with heads removed and drums welded together. Legs may be welded to the drums and a wire mesh placed overall to make the cooking surface. It makes things easier and limits the danger of starting forest and grass fires. He says to take a Dutch oven or top of stove oven along. Camp experts of the Coleman far or stay twice as long for | Healing Institute give these hints the same money. for enjoyable cooking and time GROWI NG CHILDRE GOLDCRAFT CREAMY SMOOTH And Always Fresh Truly "HOMOGENIZED" No Oil Separation COOL OFF! REFRESH YOURSELF . . Enjoy a luscious . . . AT YOUR FAVORITE FOUNTAIN made with IF tfft f?uit EASY TO MAKE... HERE'S HOW Melt ipoonful of sherbet into bottom of glass. Add cold sparkling water. Stir and lop with scoop of sherbet. Top off with a cherry, bit of fruit, or sprig of mint. Different! Delightful! Deliciousl Be sure it's Midwest Sherbet Look for This Carton Men You Buy! ^ ! Y '<Gd 4$\ &j ,,J?VH w*/' Buy Now — at your Midwest Ice Cream Dealer WE MEET ALL PRICES WHOLESALE OR RETAIL HOT or COLD A Slice or a Truckload Special Prices For Picnics and Parlies BLYTHEVILLE CURB MARKET Main St. BlythevilU With French dressing. For a vegetable version, add to 2 cups of shredded raw_ cabbage, 1 cup of grated or shredded raw carrot, and '/;> onion chopped fine. Moisten with a favorite dressing. Lemon French Dressing (Yield: 1 cup) Two-thirds cup olive or salad oil, 1-3 cup fresh lemon Juice, '/< teaspoon sugar, 1 teaspoon ualt, Va teaspoon black pepper, 1 clove gariic (mashed), 'A teaspoon powdered dry mustard. Stir until well blended. Strain to remove particles of garlic. Approximately 87 calories to 1 tablespoon dressing. Puffs Simple, Easily Made Tliis pa triotfc-looklng desert is tops In flavor and appeal for a holiday supper. Red, White and Blueberry Puffs Ingredients: 2 cups fresh blueberries, \3 a lemon, 1 cup sifted flour, 2 teaspoons baking powder, U teaspoon salt, 2 tablespoons butter or margarine, V* cup sugar, 1 egs, ! /i cup milk, whipped cream, fresh red ; raspberries. Method: Wash and drain blueberries. Grate rind from lemon, reserve. Extract Juice from lemon. Divide blueberries among 6 custard cups; sprinkle with lemon Juice. Siffc flour, baking powder, and salt together. Cream butter, sugar and re- saving: Menus for a whole trip should be Manned in advance, although you don't have to buy all your canned goods and other needs at once, viany fresh foods can be bought along the way; It's usually a good idea to slop late in the afternoon to buy food for the night and next novning. For example, frozen or- nngc juice wrapped in newspapers will keep until morning. A light breakfast and a light unch will help you avoid that stodgy feeling during the trip. It's a lot easier to eat little and often, rnther than a lot at one time. It is easier on the stomach, and breaks up the journey. You'll probably unch on the move. Sandwiches, canned fruit Juice, cookies and fresh fruit will fill the bill. Evening meals are easiest when hey are one-pot affairs such as stews and casseroles, AJumlnura lested kits which include pots, fry- pans, coffee pot, cups and Mates are handy and take up lit* le room in the car. Gel a pair of heavy workman gloves instead of pot holders . Meat Ball Soup (4 servings) One package dehydrated toma- o vegetable soup, 1 pound ground beef. Make small meat bulls and simmer In soup for 25 minutes. Serve with Vienna bread and eal- id. Stew Pot Chicken (1 servings) Cook 1 package of dehydrated nixed vegetables and rice in \va- er for 20 minutes. Then add I canned whole chicken. Mix together and cook about 10 minutes. Can be served with biscuits. Hays Store Phone 2001 Wi Driller High Quality Low Prices Wayne Feeds Layer M»3h Layer relletl ...... ERS Pellets Chick Starter Grower Masb Scratch Feed Sijarlne 1«% aDIry Wujne 1«% D»lrj 32% Dalrj Feed ••• Calf Starter PelleU Plj A Sow Meal... Pit * Sow rellelt. 35% Ho* Balaneer. 40% Ho* Sip'lmnt Pork Maker Horse Feed Rabbit Felleti .... Don Food ' WR 8h«rU Pollihed Chop! .... 1M Ibl. 4.3S 100 Ibs. 4.99 100 It*. 5.39 100 Ibs. 5.69 100 Ibl. 5.39 100 Itn. 4.39 100 ItM. 3.69 100 Ibi. 4.49 100 Ibs. 5.39 100 Ibs. 5.79 100 Ibl. 5.39 100 Ibi. 5.49 100 Ibs. 5.99 100 Ibs. 6.39 1M Ibt. 4.79 IN Ibl. 4.39 1M Ibi. 5.S» 100 ItM. «.9» IN Ibi. 3.M IN Ibl. 4.19 Ham Souffle Dish to Please Feminine Taste Much attention is centered on the food favorites of men. But what do women like? It has b?en said that they are fans of creamed meat dishes. And here's an interesting variation of a creamed dish —Harn Souffle—you'll want to try Likewise, points out home economist Reba Staggs, this is an excellent way ot using that bit of ham left from Sunday's roast. Ham Souffle 2 cups ground cooked ham 2 tablespoons lard or drippings. 2 tablespoons enriched flour 2 cups milk. 3 eggs 1 cup dry bread crumbs 1 tablespoon chopped parsley Salt. Pepper Melt lard or drippings. Add flour, stirring until smooth. Add milk and cook until thick, stirring constantly. Separate the egg yolks and whites and beat each well. Combine bread crumbs, egg yolks, ham and cream sauce. Add parsley. Season. Fold in beaten egg whites. Turn into a greased baking dish. Bake a slow oven (350 degrees F.» for about 1 hour, or until set In center. Serve immediately. 4 to 6 servings. served lemon rind. Beat in egg thoroughly. Add dry ingredients and ilk alternately, mixing only until miiK alternately, mixing only until combined; do not overheat. Spread batter over blueberries. Bake in hot, (400F) oven 25 minutes or until tester Inserted in cake topping comes out clean. Turn out of cups into individual dessert dishes; top with sweetened whipped cre:im; garnish with raspberries. Makes 6 servings. Colorful Sauce Makes Tangy Shirred Eggs Good Breakfast Treat A langy colorful sauce makes this an elegant and easy lunch dish. Tanfry Shirred Eggs Ingredients: ! ,.i cup butter or margarine, '1 cup flour, 2 cups milk, 1 cup diced cheddar cheese, fi cup chopped canned pimiento, \ ! ' cup chopped ripe olives, salt, 6 eggs, toast. Method: MelL butter over low heat; blend in flour. Add milk all at once and continue to cook and stir over low heat until thickened and bubbly. Add cheese, pimiento, olives, and salt to taste; cook and stir until chccss melts. Divide sauce among 6 individual 6-inch baking dishes. Break one egg into each dish. Bake in slow <325F) oven until egg is as firm as desired. Cut each of G slices of buttered toast into 4 triangles; tuck 4 of the triangles around the sides of each dish. Serve with additional toast. Makes 6 servings. Summertime first course: Crisp cold radishes and scallions served on ice with small slices of hot gar- lif '"'.'^ad to accompany them. Meat-Stuffed Peppers Add Bright Touch Stuffed green peppers have long added a bright spot to summer dinner tables. But here's a meat filling you may have overlooked — corned beef hash. Points out Reba Staggs, home economist, this makes a serving you'll have ready in short time because the meat comes straight from your kitchen shelf. Canned tomato puree is added along with a bit of chopped onion for an outstanding combination of flavors. Corned Beef Hash Stuffed Peppers 2 12-ounqe cans corned beef has» 1 tablespoon chopped onion 1 No. 1 can tomato puree 8 medium green peppers Combine corned beef hash, chopped onion and tomato puree. Wash and prepare peppers for stuffing. Parboil peppers 8 minutes in boiling salted water. Stuff meat mixture into peppers and place in baking dish. Pour hot water to a depth of I inch in baking dish. Bake in a moderate oven (350 P.) for 20 to 30 minutes. 8 servings. Keep your kitchen cool and pan- broil chops. Use a heavy slightly greased skillet and heat it; add the chops and brown*. turning often. erve • s.£ RONCO '•. spaghetti •-' mg^$n pure egg nbodlqs •'« SUMMER "PLAY-TIME" IS REAL-KILL "SPRAY" REAL-KILL BUG KILLER KILLS BUGS 3 WAYS Now kill bugs by contact, ingestion and vapor action with guaranteed REAL - KILL. Don't let annoying bugs 'fake the "good-time" out of summertime'. Buy REAL-KILL today. PINT BOTTLE tilt lit. M.Mjal. Pour off the fat as It melts and | collects. MASTER MOWER Tfie Modern Way To Cut Your Grass! The most sensational Power Lawn Mower to be.introduced anywhere. LIGHT RUNNING •* ECONOMICAL EFFICIENT * STURDY — CUTS TALLEST WEEDS — CUTS LIGHT BRUSH — CUTS ANY BEAUTIFUL LAWN This mower knows no height of grass. See this mower TODAY! J^. DEALERS: Blyrherille, Ark. Holland, Missouri Farmers Implement Co. Capehart Furniture Stort nubbard Hardware Co. Missco Implement Co. Utlcy Lumber Company Westbrook Machine Shop A Complete Line of Tarts ami Master Mowers — Sales * Servlc* DISTRIBUTOR—Arkansas Grocer Co., Inc.—Priori* 4505 HOME CAHNERS' FIRST CHOICE! 1 EASIER TO TEST...when the DOME IS DOWN,. JAR IS SEALED...see it-fee! it-hear it! 2 Firm RED Rubber Sea! hard tightening needed. 3 Cream-White ENAfAEl Lining...extra protection 5 . No Guesswork! ...Jor Sealed Wholesome Ndnf&t A big glassful goes down in a hurry! Children love that fresh-milk flavor. Gives them all of milk's bone-and- muscle-building nourishment, too! ... and costs only about 9f< a quart. / HEW HSY MIXIHC becaun ll'i low-hw practised •til Mixesfastwith Nfyf ''% Cnn ' 1 " aift out '" water right out f "ss won't lump, coko^ of the cold- , URJIGHT, SCRW-TOP || ut harden, water faucet. * ' UUS JM IN TWO SIZES AT YOUR GROCER'S

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