The Courier News from Blytheville, Arkansas on July 16, 1953 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, July 16, 1953
Page 12
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PAGE TWELVE BLYTHEVTLLE (ARK.) COUKIER NEWS THURSDAY, JULY 16, 1953 Baseball Party Ideal During the Summer By GATNOR MADDOX NEA Food and Markets Editor Baseball and eats — that's the formula to keep boys happy in summertime. But when it rains, what? Then give them an indoor baseball party. There's a new baseball "quiazle" book that combines quiz and puzzle technique to dramatize the high points of the great American game. Our youngest boy, aged 8, and his friends pore over it for hours. How about "eats?" Well, you can make realistic baseball cakes that will thrill the youthful big leaguers. And, of course, hamburgers or hot dogs and soda pop belong in this big game party, too. Baseball Cakes Use pound cake, wnite cake or angel cake, made with a mis or by your favorite recipe; or buy the cake ready made. Cut pound or white cake into two - inch cubes. With a small knife carefully round off corners. Save the scraps of cake for a pudding. With a teaspoon pour fondant frosting over the "baseballs." When the frosting; is hard, "paint" the lacings on each ball with n clean water color paint brush dipped in red food color. Be sure the frosting is dry before applying "paint." If you use angel food instead of pound or white cake, break the angel food into cubes and pull off a bit at each corner to make balls. Cover with fondant frosting in the same way. Fondant Frosting—For cooked fondant frosting, make fondant according to, any standard recipe; blend two or three teaspoons of : hot water with one cup fondant placed over hot water to soften. Pour it over the cakes when it has reached the consistency of thin cream. An easier frosting Is uncooked: Just mix cream with sifted confectioners' sugar until thin enough to pour from a spoon. Here's my wife's formula for hamburgers. AT! hte kids in the : neighborhood say they are just as : good as a home run. Allow \'.\ j pound freshly ground or top round t for each'"player." Shape the meat ; Into slightly flattened balls. The trick Is to handle them lightly and to keep the meat loosely packed. Heat a heavy iron pan—get it Lemon Graham Cracker Fluff Ingredients:, 5 dozen marshmallows, 3 tablespoons of water, 3 «ggs (seperated), 1 teaspoon prated lemon rind, 1 A cup of lemon Juice l ] /a cups of gvahnm cracker crumbs. Method: Cook marshmaUows and water In top of a double broiler over hot water until marshmtillows melt. Beat egg yolks until thick and lemon-colored; beat in lemon rind and juice. Stirring constant- ma rshmallows; continue cooking and stirring five minutes. Cool; beat egg whites until stiff and fold in. Spread ^ cup of the graham cracker crumbs over bottom of a refrigerator tray. Cover with half of lemon mixture. Sprinkle another layer o{ crumbs and lemon mixture over this and top with remaining crumbs. Freeze ! until firm and ready to serve. ! Makes B servings. HEATING •quipment ROUND-UP SALE! get $ 40 $ 30 $ 2I TRADE-IN TRADE-IN TRADE-IN on your old healing appliance with purchase of automatic NEW folemon FLOOR FURNACE or GAS WALL HEATER (LIMITED TIME) DOWN PAYMENT months to pay Halsell & White Furniture Company 213 S. Division Phone 609B ^parins: hot. Do not jjrraso It. Sprinkle pan lig'hUy with salt. Slap (Jie hamburgers on to the pan, cook about 2'-. minutes, then turn jinrl cook 2 minutes on the other side. Serve on bread or rolls with it pat of buttor on cucli hamburger. Croutons Aid Soup Course Bacon/ Horseradish/ Onions Add Variety By GAYN'Ott MADDOX NKA Food and Markets Kdltor From Mnry K. Muore of Chicago v/« got those movith-'A'Bierlng hints on croutons to serve in soup or just lp nibble as snacks with chilled beverages. Bacmi Croutons (Viold: 1 pint croutons) Two tablespoons baron drippings, 1 pint soft Ij-inch bread cubes. Melt drippings in a skillet. Add bread cubes and stir until each one is coated with the fat. Spread on a cookie sheet and toast tinder low broiler heat for 5 minutes, or until golden brown. Horseradish Mustard Croutons (Vlnld: 1 pint croutons) Two tablespoons corn oil, 1 teaspoon prepared mustard, 2 teaspoons prepared horseradish, 1 pinch soft !-i-lnch bread cubes. Combine corn oil, mustard and horseradish. Add bread cubes and stir until each one Is coated with the oil mfxture. Spread on a cookie sheet and toast under low broiler heat for 5 minutes, or until golden brown. Onion Croutons (Yield: 1 pint croutons) Two tablespoons corn oil, 2 teaspoons minced onion, 1 pint, soft Ili-inch bread cubes. Combine corn oil and onion. Add bread cubes and stir until eacli one is coated with the oil mixture. Spread on a cookie sheet arid toast under low broiler heat lor 5 minutes, or until golden brown. Just for good measure, 'here's a cocktail sauce for shrimp, crab- ff] servings} Cocktail Sauce for Seafood su#ar, 2 teaspoons mustard seed Three • quarters cup catsup. \'\ aromatic bitters. Blend ingredients meat, lobster or fish. WAKNIXG ORDER In (he Chancery Court, Cbicka- iiwba District, Mississippi County, Arkansas. Kathleen Sparki, ptf, vs. No, 12,435 Oarvls Sparks, Dft. The defendant, Garvis Sparks, hereby warned to appear within thirty days In the court named in the caption hereof and answer the complaint of the plaintiff, Kathleen Sparks. Dated this 8th day of July, 1953. G'eraldine Hfiton, Clerk Gene Bradley attorney. 7'9-16-23-30 DO FALSE TEETH Rock, Slide or Slip? FASTEETH, an Improved powder to be sprinkled on upper or lower plates. holds false teeth more firmly In place Do not slide «Hp or rock No gummy nooey. pasty tast* or feeling. FAS- TEETH Ifi alkaline (non-acid) Does not emir Checks "plate odor" (denture breath). Get FASTEETH *» any drug more. ed Ahead d?ff// o 5 TALL CANS RICHARDSON'S *CASH GROCERY* TRA-PAK MEATS 59c NICE TENDER m m 69c FRESH DRESSED - - - ib. 49c YOUNG, FARM FRESH m a 49c BOSTON BUTT STYLE 49c FROM U.S. CHOICE BEEF Ib. 15C U.S. CHOICE - - ib.29c GOLDCREST BRAND 2 ibs. 69c FROZEN FOODS Fresh Frozen Shrimp Fresh Frozen Chicken Libby's Orange Juice 12 o, Fresh Frozen St'berries i°32< Fresh Frozen Limeade - - Fresh Frozen Lemonade - 18c SPECIALS No. 303 Can Each Mayfield No. 303 Can Dole No. 211 PINEAPPLE JUICE Can 100 Bar Each 100 Rosetlalc No. 303 PEAS .. Can 100 Speckled 100 Red Cross Brand lioxlcrs & SPAGHETTI Pkg 100 2 Cans 100 Yummy Brand mm SAUSAGE ... Can 100 Super Charge HOG CANDY 100 ('bump 000 FOOD Can 100 Northern TOILET TISSUE Roll 100 French's 6 o, 100 Garden Fresh 2 Eai , 100 Yellow SQUASH Lb. 100 Large, Crisp LETTUCE Head 100 Fresh, Large PEPPERS 2 For 100 Tree Fresh PEACHES Lb. 100 LarRc Juicy LEMONS 3 For 100 Michigan CELERY HEARTS Bunch 100 SIMONS FOOD MARKET 104 W. Main Blyrheville HUNTS CLING PEACHES 2 a 49c Hi-C Orangeade! r49c GODCHAUX SUGAR 5 49c AMERICAN Potted PURE LARD JACK MACKEREL 5 Phillips No. 1 Can TOMATO SOUP 3 , -FREE- 2 Ibs. of Sugar With Each 25 Ibs. of ShibSey Flour on 'y 99 Fancy Golden Rbe Lb. STEED'S Ice Cn Asst. Flavors !/2 Gil. FROIT JARS JELLY GLASSES Ball Quart Doz. LUX FLAKES WIENERS 2 CELLO. 1-Lb. Pkg. Ib. BEEF ROAST Cherry Red Beef, Nice, Lean & Meaty. You can buy any size, Ib. PORK CHOPS Choice Rib & Loin Chop Ib. 39 c 59 Beef Shorfribs Choice, Lean & Meaty, Ib. Boiling Beef Boiled Dinner or for Soup Lb. Spare Ribs Small, Lean & Fresh, ib. Beef Steaks -460 Veal Roast Any Size Lb. Lamb Legs Genuine Yearling Lb. Lamb Chops Rib & Loin Chops, Ib. Beef Liver 29$ Fresh & Tender, Ib. Salt Meat 39* Streak Lean, Ib. Veal Steak Round or Chops, Ib. Prices Good Friday Saturday & Monday

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