The Courier News from Blytheville, Arkansas on July 9, 1953 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, July 9, 1953
Page 14
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PAGE FOURTEEN liLYTHEVILLE (ARK.) COURIER NKWS THURSDAY, JULY 9, 1958 Luxe' New England Picnic Amazes Guesfs By GAYNOn MADDOX KEA Four! and Markets Editor John Russell set up a de luxe picnic spread, so de luxe, so wonderful and so different, that we want to tell you about it. And to add—wish you were there, too. John Rusell is a chef, but such a genius at his job that he has combined the fine cooking traditions of his native New England with those of Prance. He is now head chef at the Publick House In fiturbridge. Mass. He set up a long trestle table. In the center was an Old Hickroy smoked ham from Framinghnm, Mass. On each side was a platter of cold fried frogs legs—to be eaten by hand like the most tender of chicken legs. Next to the frogs legs, on large laiters, were small, cold, stuffed and roasted Rock Cornish game hens — like outsize squabs in plumpness, rich in taste, all delicately browned. There was homemade white bread from the inn, cut into thick strips. They haci been run into the oven to heat, then brushed with garlic butter, but were served cripn and ("'Id There was also a large basket of Westminster salted (.racket— they have more body than you usually find. A wheel of Vermont I Cheddar cheese completed this de f luxe New England picnic buffet. John Russell and his associate, ; Ernest Boyer, just back from; studying cooking in France, stood i behind the long table, carving and : serving the delighted and con-' stantly returning guests. Mr. Russell suggested a delicate wine with .this food, but of course there was coffee and tea.' For dessert there •were large bowls of fruit. She picnic was given 135 miles j from the inn, but everything had Simple Trick Gives 'Burgers Spicy Appeal Hamburgers . are tops on many persons' lists. And here's a trick to add even more appeal to your noKt beef patty serving, says Reba Staggs, home economist. The patties are cooked and served with a spicy sauce made of catchup, prepared mustard and a hint of cloves. Beef Patties—Spicy Sauce 1 pound ground beef 1 teaspoon salt V* teaspoon pepper K cup catchup 2 tablespoons prepared mustard ?a teaspoon cloves Combine meat, salt and pepper and shape into 4 patties, ft to l inch thick. Brown patties on both sides in frying-pan. Mix catchup, mustard and cloves. Pour mixture over patties and cook about 8 to 10 minutes .turning occasionally. Serve sauce over patties. 4 servings. been so carefully parked in buckets and chilled buckets thai u arrived in perfect and nma/.muly j fresh condition, \vhich proves thut j a de luxe picnic menu is m'.iuup 1 - nble over the miles, provided e;irc poes into the planning. Shallot Butter Wonderful With Beef By GAVXOI1 MA!>I)OX NKA i'nuA and Sliii-ki;ts Kdllor Mured Gnin^i. 1 . born in the south of France, is a master of beef ruukcry. We luul vi lonj* talk with fiiln at Cafe Chambord in New York Cily. It is reei'^niKed as one i tile fjreiit Fi i-m-h restaurants In :hc world, and Mr. Grange is the head chef. His shallot butter snucc for sleak r- simple but magical. His HllceJ iilet of beef with Bordel.iise E.-iuce is unbelievably tender. So are all j Ills ways of glorifying beef. Here are notes we mnde as ho talked: Bcurre d'cchnlutca (Shallot I!uttcr( Melt >/, pound sweet butter In trying pan. Add 1 tablespoon chopped shallots. Cook a few minutes until butter becomes golden brown. Pour over steak. Filet lie Born! en Tranches, Bordclulsc (Sliced filel of beef) Slice filet 'ji-inch thick. Se;isim with salt and pepper. Heat ! ounce of sweet butter in frying pan. When butter becomes, add filets. Brown on both slues quickly and keep medium rare. Remove the filets from (lie frying pan, and pour out the butter. Ada /i> clu*-:, of i red Bordeaux wine if desired. j Cook until v'ne Is reduced then ; add 1 cup of brown si»uce (fond tie vcnu). Cook liT 2 i".:nutei then add a few diced pieces .-f marrow, finish tne scuce away frcm the fire with Vv ounce v iwcct butter. Pour (he sauce over the Jtlots — sprinkle some chopped parsley over it and serve. J-'und de \Y'.iu [(oast 2 pound" cf cru-jhed veal bones in open pan. When browned, del a diced onion, c:;rrot, celery, halt of a bay leaf, pinch of thyme •md parsley, f.ct cook 10 minutes- tin i. sprinkle with tvu lBl».c-:>r,oj».s . serve RONCO pure" egg noodles of lour. ; uw to brown for !5 minutes Hia il a >ew llliiej. Add i PS of tomato i>a«to ind S is of coid water. Let cook 3 s, skimming oil thu top often. A3'ou r 10 cook .->iii\viy to reduce by 1'p.lf Itie volume of HquH. Strain the- remaining sauce. Fried eggplant makes a delicious luncheon dish. Don't peel the eggplant; just slice it, dip in seasoned flour and brown in a little butter or margarine. Accompany the eggplant with scalloped tomatoes and s green vegetable for a good-tasting main course. It's a good Idea to line a refrig- '. erator pan that holds vegetables • with a double thickness of paper ; toweling. The toweling will absorb excess moisture and will make the j pan easy to keep clean. Want a quick sauce for an ice- cream or sherbet dessert? Use a can of crushed pineapple and team : it with any summer fruit on hand such as strawberries or finely diced melon. Build strong bodies. Please hearty appetites BUTCHER SPECIALS Fresh Dressed Select Veal FRYERS --Ib. 49? Chuck Roast lb.39< Trci-Pak Sliced End Cut BACON - Ib. 591 Pork Chops Ib. Cello. Wrapped Lean and Tender WIENERS - Ib. 39* Spare Ribs - Ib. 45* Graded 23c 46 or. Can lomafo Juice . Brand 29< 3. S. Brand 46 01. Can MACKEREL Tall Cans tor 1 PRODUCE Garden Fresh CORN ear Large Juicy rt|J j LEMONS ... doz.w3y Golden Ripe BANANAS . . . Ib. White Seedless Qflx GRAPES ..... Ib.fcJfp Large Green PEPPERS .... ea. Fresh Tasty CROWDER PEAS Crowder Peas Ib. CHEESE Gold Crest Brand Lbs. - - 69c Lb. Can COFFEE Igers 89<z Folgers EGGS Medium Brown Dor. :GGS : Grade A 59* While Grade A Doz. CAKE ICING Old Time 39c Paper Napkins 2 Diamond 80 Cf. Vanilla Wafers National Large Bag 25* GREEN BEANS vest No. 30 15* Golden Harvest No. 303 Can Sweet Potatoes Aliens No. 2 Can Each 23c CORN Jack Sprat .No. 303 Con 17* SIMONS FOOD MARKET 104 W. Main Blyfheville Gen. Yearling legs, ' Choice, Native Veal Steak Ib. Fine Quality Full Slices Ib Tomatoes Betty Croc CAK Coupon in oa ch package good for one package of Liplon's Froslce. RDSCN'S CASH GROCERY* OLEO ib. 19 All Popular Brands BEEF ROAST Nice, Lean, Tender, Pot or Oven Roast. Any Size. Ib. 39' Sirloin Steak Delicious Center Cut Sirloin As You Like It, Fried, Swiss, or Broiled LB. Lamb Legs j tomb Choice, Rib & Loin Chop Lb. VEAL STEAK 55 C VEAL ROAST Any Size Roast, Ib. Sliced Bacon 490 WIENERS Skinless ' Cello, Ib. pkg' Ground Beef 85* Pork Sausage 850 Smoked PICNICS Sugar Cured Ready to Eat Ib. BEEF LIVER 39<z Fresh & Tender, Ib, BEEF STEAK 460 RIB Ib. Slab Bacon Sugar Cured Sliced Free Ib ...... 10 C SALE 10' VIENNA SAAUSAGE < 1C0 POTTED MEAT 2 Cans 100 JUNE PEAS m . AM r 3 ooca n 10ii DCAO BLACKEYE lAx I CHw W. G. No. 300 Can •«> TOMATO SAUCE F f 0 f 2 Ca J00 £AI T JEFFERSON ISLAND fl lAu bAL I 26 oz. *• Boxes lUP VINEGAR QUACT o*100 TOMATO JUICE S Can m ftKDA MISS LOU UnKA No. 300 Can f*llftl ' WRIGLEY'S 0 UUIYI ALL FLAVORS W Pkgs. BANANAS -JOc CARNATION or Pet Milk 8 -: $1 OLEO Deluxe Brand ib.18c Steed's Ice Cream ' 45c FREE 2 IBS. Sugar With Each 25 Ibs. of SHIBLEY FLOUR 1 99 Prices Good FRIDAY, SATURDAY & MONDAY

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