The Courier News from Blytheville, Arkansas on July 30, 1953 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, July 30, 1953
Page 10
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PACE TEN BLYTHEVILLE (ARK.V COtTOTER NEWS TJTOTSDAT, JULY 80, 1955 Cutlery Tray Makes Handy Picnic Basket By CECILY BUOWNSTONE Associated Press Food Editor HERE WE GO, tampering with something as venerable as n pic- nlo. Much as you may love old- Iced Tea Is Best Summer Cooler Saucepan Method Is Preferred by Tea Council By GAVNOR MADDOK NEA Food and Markets Editor Being an ired tea enthusiast myself, 2 recommend it as one of the best coolers yet devised by hot and thirsty man The Tea Council, experts in such matters, recommends a new way of making iced tea. Tlie quantity produced is 2 'quarts. It's called the open saucepan method. How to Make Tea You simply bring to a full roll- Ing boil 1 ouart of water in a saucepan. Ilemove from heat. Immediately add 6 tablespoons tea. Allow to brew 3 to 5 minutes, depending on the strength of tea you like. Stir. Strain into a pitcher or container holding 1 quart of cold water. With this new method, it is not necessary to refrigerate the beverage. If you prefer to keep it chilled, though, you will note that it is apt to cloud. Clouding does not affect the flavor of tea, but can be cleared by adding just enough boiling water to restore its crystal-clear quality. To serve— place 2 to 3 ice cubes in a glass, fill with tea, add sugar and lemon to taste. Novel Serving The Council goes in for novel methods of serving, believing most people like something extra In their tea. They suggest serving it California-style with fresh fruit kabobs consisting of a cube of fresh or canned pineapple, a grape, thick quarter slice of orange, a cherry, lime slice ar-d a fresh strawberry. Cling Peaches Help Salads Methods of Using Them Are Varied NEA Food and Markets Editor Callfornlans are very proud of their cling peaches and use them in many ways. You may enjoy these salads" invented by one of our western readers. Unique Stuffed Peach Salad (Serves 5) Ten canned peach halves, a 3- punce package cream cheese, a 3- ounce can deviled ham,, salad greens, tart French dressing. Drain peaches thoroughly. Blend cheese and ham and heap into half the peaches. Top with remain- Ing peach halves, pressing together. Serve on greens with French dressing. Ladles' Favorite Fruit Salad (Serves 4) Eight large canned cling peach halves, 1 banana, 2 oranges, '% cup strawberries, salad greens, tart French dressing. Drain peaches thoroughly. Peel and slice banana. Pare and section oranges. Dice sections. Cut strawberries into halves and blend lightly with banana and orange mixture. Arrange two peach halves on each garnished salad plate and heap with mixed fruits. Serve with French dressing. Goody Evergood soys: ENJOY FINE MEAT PRODUCTS processed from Mid-South livestock for Mid-South folks Memphis Packing Company fates pride in providing a ready cosh livestock market for your community. EVGC- good products ore mada from cattle and hogs raised in the Mid-South. They are processed in Memphis ond sold through the merchant* of this area. Enjoy these fin* meat products—made in tha Mid-SouiK—for th* Mid- M«rtiphit Parking Co. time ways, we're suggesting you be fickle nnd try something new. Yes, divorce yourselves from old- fashioned picnic baskets and go off with some up-to-the-minute picnic trays. Leave the twigs on the trees, the seaweed in the water, and the shells on the beachl We promise you there'll be no more sand in your sandwiches If you pack individual picnic lunches in plastic cutlery trays. The tray sections will hold picnic food and accessories neatly, put your sandwich filling In split frankfurter rolls and two of the rolls will fit Into one of the long sections. Carrot and celery sticks, and radishes, can go into another section; a cupcake and a picnic tumbler into another; fruit into still another. That leaves room for a paper napkin and any cutlery that, might be needed for food that's to be grilled outdoors. The trays may be slipped into pliofilm bags nnd stacked in the refrigerator. When you're ready to leave, the trays may be stacked In a basket. Here are two sandwich fillings that will taste good In frankfurter rolls: CHEESE AND DRIED BEEF SANDWICH FILLING Ingredients: y 2 cup grated sharp cheese (ftvmly packed), ! /2 cup chopped dried beef (firmly racked), % cup mayonnaise or nayonnalse-type salad dressing, 2 ,ablespoons finely diced celery, 2 .nblespoons sweet plcalHIl, 54 teaspoon onion salt. HAM AND EGO SANDWICH FILLING Ingredients: 2 hard-cooked eggs (finely chopped), V\ cup canned deviled hafti, 2 tablespoons mnyon- iaise or mayonnaise-type salad dressing, 2 teaspoons prepared mustard. Yfethod: Mix eggs, ham, mnyon- naise and mustard. Makes almost a cup — enough filling lor 4 sandwiches. July to September Best Time For California Bartiett Pears Then cook rapidly, stirring frequently until of marmalade con- Is tency, about 20 minutes. Pack nto hot sterilized jars and seal. Filled Coffee Cake Tasty Dessert Ingredients: % nip sifted Hour, cup sugar, 3 teaspoons baking powder, U teaspoon salt, It cup fine dry bread crumbs, >?, cup shortening, 1 egg, M cup milk, Coffee Cake Pilling. eMthod: Sift together Hour, sugar, bnklng powder and salt. Stir In crumbs. With pastry blender or 2 knives cut In shortening until mixture is like corn meal. Beat egg lightly, add milk nnd stir into dry mixture- Spread about V4 the batter in bottom of greased round 8-lnch coke pan about 2 Inches deep. Spread H Coffee Cake Pilling over batter. Cover with remaining batter and spread remaining Filling on top. Bake in hot (400F) oven 30 to 38 minutcfi or until cake tester Inserted In center conies out clean. Coffee Cake Filling Ingredients: VI cup drained pitted cooked prunes, Vi cup roasted un- blanched almosds, M cup firmly packed brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1 teaspoon grated orange rind, 2 tablespoons butter or margarine. Method: Chop prunes; chop almonds. Blend sugar, flour, cinnamon, orange rind and butter until crumbly. Mix in prunes and almonds. Know how to "scald" milk? Heat t to just under the boiling point— that's when tiny bubbles show around the edge. There is one service station for every 253 autos, trucks and buses n the U. S., supplying each vehicle with an average of 770 gallons of gasoline annually. i. •*WH*WHWMBM«MIHMHMHHBlHiWHH^V~' I CALIFORNIA BARTLETT PEAKS, pineapple ind cotlue cheese ma'te o<x>l summer eatinr in the western-style salad shown here. By GAVNOU MADDOX NEA Food anil Markets Editor July to September is the open season for California's Bartiett real's. They're wonderful eating. They should be full yellow and yield to gentle pressure. They should be crisp yet mellow and juicy when cut. As a general rule, they are ripe In the market, but if not, just store them at room temperature for a clay or two. Mrs. Emma States of Seattle, Wash., noted for her ways of preparing Western foods, favors "Sweet 'N Special Pear Salad." It's a cooling combination of fresh California Bartiett pears, cottage cheese and pineapple. Sweet 'N Special 1'car Salad (Itlilkex 1 generous luncheon salad) One Bartlcft pear, 1 cup cottage cheese, '/j cup crushed pineapple, drained, 3 walnut halves, endive or leaf lettuce, grape or cherry for garnish. Wash Bartiett pear and cut Into thirds. Scoop out core with mellon bail cutter or measuring spoon. Do not peel pear. Blend drained pineapple with cottage cheese. Arrange pear wedges in Y fashion on salad greens. Place equal amounts of cottage cheese mixture in mounds between pear wedges and top with walnut halves. Use split cherry or grape for center garnish. Pear honey IB another recipe recommended by the enthusiastic Mrs. States. J'ear Honey (Makes eight 8-ounce Jars) Eight cups finely chopped fresh Bartiett pears, 1 8-ounce cari crushed pineapple, grated rind and juice and sugar. Stir together and bring to boil over low heat. Accompaniment' For Cold Plate: Here's nnothor naiad which Is n perfect accompaniment for n cold meat platter: Golden Su minor Salad (Serves G) One 12-ounce can apricot whole fruit nectar, '', cup water, 1 package Icmon-fluvorcci gelatin , few grains salt, 2 teaspoons mild prepared "'horseradish, 1 cup prated carrot.- juice of t lemon, Vb cup slivered blanched almonds, shredded lettuce, French dressing. ' Heat nectar and water to just below boiling. Dissolve gelatin in hot liquid. Add sail and horseradish. Chill until thick but not firm. Blend In carrot, lemon juice and almonds Turn into individual molds or large mold and chill until firm. Unmold on shredded lettuce, dressed with French dressing. Top with mayonnaise, if desired. l^Juick 'n easy to while, tender, (luffy rice ... in just n few minutes! Beautiful, tempting, delicious! Cheese Stuffing For Eggplant Is Morel Dish InrredlenU; 1 small eggplant (about 1 pound). IV, cup fat, '/ 2 cup finely diced onion, '/ 2 cup finely diced celery, 1 cup fine unsalted cracker crumbs, one 3- ounce can chopped broiled mushrooms, '/ 2 teaspoon salt, % teaspoon pepper, 1 teaspoon minced parsley, 4 sandwich slices of process-Cheddar cheese. Method: Peel eggplant and cut in about 8 siloes. Dip each slice in flour. Heat fat in skillet and brown each slice on both sides over moderate heat. Arrange half of browned eggplant slices on 9'/ 2 -inch pie plate. Add onion and celery to fat remaining in pan and cook until tender but not browned, about 10 minutes, stirring often. Stir in crumbs; add mushrooms, including liquid from can. salt, pepper and parsley. Mix well and spread over slices of eggplant in pie plate. Top layer of filling with remaining brown slices of eggplant. Place cheese evenly over top. Bake in moderate (375F) oven until eggplant Is done and filling Is hot, about 30 minutes. Makes ^ generous servings. Note: If salted cracker crumbs are used, use Vi teaspoon salt. aerve RONCO spogherti * macaroni pure egg noodles New Way to Fix An Old Favorite: Macaron Salad Rinf Ingredient: 1 tablespoon salt, ! quarts boiling water, 8 ounces (2 cups) elbow macaroni, 2 tablespoons minced onion, 1]2 cup diced green pepper, 1(2 cup diced cucumber, 1(2 cup chopped parsley, 1 teaspoon salt, 1'4 cup mayonnaise. Method: Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water; drain again. Mix remaining ingredients with cooked macaroni, stirring lightly, but thoroughly. Pack firmly into greased 1-quart ring mold. Chill several hours. Unmold before servln. Makes 6 servings. Happy Is The Day When Backache Goes Away Nagging backache, loss of pep and energy, Headaches ami dizziness may be due to slowdown of kidney function. Doctors say good kidney function is very important to good health. Wlien sumu everyday condition,such as stress and strain, causes this important function to slow down.niany folks suffer nafi. ging backache-feel miserable. Minor bJad- der irritations due to cold or wrong diet may cause getting up nights orf requentpasanecs. Don't neglect your kidneys if these conditions bother you. Try Doan'a Pills-a mild diuretic. Used succussfully by millions for over 50 yenrs. It's amazing how many times Doan's give hnppy relief from these diacom- f orts-help the 15 milnof kidney tubes and filter* flusji out waste. Get Dean's Pills todayl but not filling Modern fashion, modern refreshment, go hand in hand—Pepsi is dry, LIGHT, reduced in calories. Knjoy Pepsi, either in the familiar economy bollle that serves two people, or in tha new single drink niie—just right for ooo. —the LIGHT refreshment PEPSI-COLA BOTTLING COMPANY OF BLY7HEVILLE SIMONS FOOD MKT. 104 W. Main Phone 9960 Bananas %> lOc Lemons Sunkist Doz. 24c CELERY 100 Go/den Hearts ttlk PEACHES Fancy 25* Elbertas Fancy Freestone 3 Ibs. ORANGES 290 Calif. Lge. Size doz. CABBAGE Firm Green Heads Ib. Purex Bleach Yi Gallon Bottle Franco-American Spaghetti 2125c Peter Pan Peanut Butter 20 oz. Jar CRACKERS Suns/line Krisfcy 1 Ib. Potted Meat 5 Cans 25$ lack Mackerel No. 7 Tall Cans Pel Milk 8 FREE 2 Ibs. Sugar with each 25 Ibs. Shibley Flour 1.99 FRUIT JARS 1/2 Pint . . . doz. 69c 1 Pint doz. 79c Quarts . . . doz. 89c EGGS Grade A Fresh Carton Doz. & *-* 59* Doz. Jelly Glasses 55tf Jar Lids d °- \lt Cerio "" OLEO Sunglow Ib. BEEF SHOULDER ROAST Lean Tender Pot or Oven Roost Spare Ribs Small Lean & Fresh Veal Steak . Round or Chops "' Boiling Beef Boiled Dinner Ib. Lamb Legs Genuine Yearling Ib Beef Liver 29* fresh & Tender Ib. Pork Sausage •Pur* Ib. tor $1 Weiners Ce//o Pk. Ib. Veal Roost Lamb Chops Rib& Loin Ib. Beef Steaks Rib ^fQfJ Ground Beef Fresh Every Hour 3 ib - f ° r $1 Beef Shortribs Choice & Lean Ib. PRICES GOOD FRIDAY & SATURDAY

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