The Courier News from Blytheville, Arkansas on June 12, 1952 · Page 7
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June 12, 1952

The Courier News from Blytheville, Arkansas · Page 7

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Blytheville, Arkansas
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Thursday, June 12, 1952
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Page 7
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' PAGE FOURTEEN BLTTHEVILLE (ARK.) COURIER NEWS THURSDAY. JUNE 12, 195t Dessert-Coffee Affair Thrifty Bridal Shower Br CECILY BROWNSTONK AsAftrfafed I*ress Ffxxt Kdilor If you want to pive a shower for t bride but haven't much time (or party preparations, how about in- nfinp shower gue.sU for dessert, aiio coffee? Have your dessert setup a really pretty one. Serve from EI bridge or fome other smnll table with a pastel rlnth and napkins, flower centerpiece, your bpsl china, j htrsponn lemon juice: sprinkle nnn- /ATd ry milk over surf are. Rpat with rotary (hand or electric) boater at fiifil speeci until mixture is very thicK nud peaks whori healer is withdrawn. 4This may take from 3 re. 10 minutes,) Fold whipped mixture into slightly thickened pelalin mix'Ore, Pour into 4-ccup henrt- shappd mold, chili until firm — (hi.s may take ns long as 2 hour. 1 ;. Un- Ham and Egg Pie Makes Handy Dish On Those Afternoons You're Late veil-polished pUver, nnd the dessert mold by Inserting a small .sharp on it. You might present the tablfr- knife around eripp of dessert, dip- bouquet to the bride-to-be when pinj? bottom of mold into wnnn wa- the parf'ys over. | tei for a few .seconds, and inverting I* economy, as well as time, figure.' in your life we t Ihe dessert be a Raspberry Heart made on serving plate. Spoon drained re- sei vra raspberries into c Mirer of mold if ri; or put raspberries with nonfat dry milk. This eronom-. into attractive small bnwl nnci top leal product tflkes to whipping ami! poMJons with a Iphspoon or so of will help make a beautiful*)' fluffyj (hem as dessert IF served. Makes 8 rie.S5.ert; the one-half cup railed tor | pcivings, in the Raspberry Heart recipe will) • cost only about five rents. Simple! _ 'r™™* ar P a 0 "p R ,cLmj ChuCk Cut MakeS accompaniment to the dusjwut, and oi course you'll want to have plenty of good strong hot coffee on hand. Foi a special feature make your party a recipr shower. Ask each guest to brinR several of her favorite recipes, hand-written and sten- cn on three by five-inch cards. Buy H recipe box in which to put the cards as a gift for the brirfe: an index is nice to include, too. You may be able to Ret one ot thep« boxes already decorated- Otherwise buy ft metal file box to fit thl.-w i?-c of care paint it the honor guest'* fn- vorite. color, and when the point fs dry decorate It with the Initials <,r name of the bvidc-to-be in ron- ranting color. As your own contribution to the box, put in the recipe for the desert you serve nt the nhom'er. H you make th« shower n" hinch- Noxt time you're planning on Swiss steak for dinner, ask your menl man to rut you ;i cbuctc si^afc 'from the beef shoulder). Use this instead of the more expensive round steak. Pound flour fntr> the men(, as usual. (Pom-iiting breaks <Jown the meat fibers nnd increase,*: lenrter- npsfi.) To flavor the steak interestingly, arid some dry mustard nnd paprika to the flour. Hrown the steak, thoroughly in hoi fnl. This gives the finished prorliirl n frond appearance. Lightly browned menl often becomes pale during the cooking" process. For tho liquid In which to cook a Swlsfi st^ak, use canned tomatoes or tomato juice. Because of Club day and you'll be away from home until late afternoon? Here's your dinner ritah— Ham and R«K Pie. And here's a Up from Reba StaRRs, home econornlsl on how to have It rcn<\y at dinner (j»ie without Inter ferliiR with the day's activities, Prepare the ham and efjg mixture (according to the recipe. heJow) in the morniu^. then store 11 in your refrigerator. Also, combine the la I'd and dry tngmlienls for biscuit douRh, When you «ei home, add the milk to the mix and prepare the biscuits to top your casserole, Btike the casserole for about, 30 minutes and your dinner is ready with the addition of a vece- tnble. salad, dessert and beverage. flam and Kpg pjii—fJisrijU Top 2 cups cubed cooVed ham ! i cup chopped celery fi cup chopped onion 3 lablcRpoons hull**]- or margarine 6 tablespoons enriched flour 2 cups milk 1 \'t tenspoons salt 2 hard-cooked ejigs, cut in fourths Biscuits Brown colery and onion In butter or margarine and blend in flour. Arid in ilk urndually and Rtlr until thick. Season and add the cubed ham nnd the e(?«s, Plnce in a cas- sprolc nnd cover wUh biscuits. Bake in n hot- oven (400 decrees F.I for i 30 minutes or until en^t Is we!! j baked and Rolo>n brown, 4 servings, i HlscuUs 2 cups .sifted enrichrd flour I tablespoon baking powder \ teaspoon .snlt. 4 to 6 lable.spooris lard £ to ',4 rxip milk Sift together flnur, baking pow- enouch milk to make a soft dough. Turn onto A lightJy floured surface and knead gently for \' t minute-, pat or roll % inch thkk and cut wilh a medlum-s!?x;d biscuit cutter, dljipcd In ftotir. , der nnd suit. Cut in lard until mix- . ture has line "' •»"" ».«— "•- -•;"•••• " ••;""" their >u-Ai\ content these help eon or tipper party, there's no(.hmfr[ |en(le| . i/e ' UICf>L nRIp mo*T popular than chicken salad surrounded with water cress or some other pretty urcen. Serve sliced buttered n\it bread with the nalfib along with pickle.s, otim and celery wedg«5 stuffed with a com- biiifltkm of Roquefort and crenni cheese. Then bring on the Rasp- b*TTT Heart and small cookies or e*k#s for dessert. KASPBRIHIY HEART TngT*44ente: ^ cup cold water. 1 enrelop* unflftrored gelatin, ^ cup very hot water, H cup BURar, one l2-ounce p«ckage frozen raspberries hi swec< syrup (thawed), 5 tnble- spoons lewion Juice, Vi cup cold water. H cup nonfnt dry milk. Method: In mixing bowl put K etip cold water; sprinkle gelatin over It- to soften—thlfi wIH take abo\it- five minutes. Acid 1 A cup very hot water and stir until dissolved. Add sugar and ntlr until dissolved. Drain liquid from raspberries into measuring cup nnd arid enough w,i- raspberrlfs until tervinp time. 1 * stir t*r to .mnke % cup. (Chill drained raspberry liquir and 4 tablespoons o( the lemon juice into gelatin mlx- t\;ie Chill until slightlly thickened. POUT % cup cold water into deep !quart bowl; stir In remaining 1 ta- Wholesale Food Prices Increase Slightly in Week NEW YORK tiFt— Wholesale.food prices turned upward slightly thi week, according to the Dun i Bradstreet food Index, after repls terin? small declines In the previous two weeks. At $6,45, the Index compared with 16.43 last week and was 8.8 per cent below the year-ago level of $7.07. The Index represents fhe. toUl cost at wholesale of one pound of each of 31 foods in Renernl use. Higher in wholesale cost this week were flour, wheat, corn, rye. oats, barley, butter, su^nr, cottonseed oil, egps nnd raisins. Lower were bepf. hams, Jard, coffee, steers and hops. the the cooking time. Add t\ littln Wor- ce.slershlrp sauce nnd some sugar :o the tojnntoes. If you prefer, you can braise, the meal In mcni stock. <bouiUon cubes or meat extract dissolved In water). AtJrt to t h p stock sliced onions, sliced celery and grated .carrot*?. Pickle Meat Loaf Collector's Item Meat loa[ lovers will waiH. to nrtd this Idea to their collection o( fn- vorite recipes. The loaf Is perkily flavored with pickle relish nnd chlii sauce. Pli'klf Mrs! I.naf IK pounds Rrwinci heef Vt pound ground pork 1 egg, benten 1 cup soft bread crumb* 'i cup pickle relish l!i teaspoons salt V, teaspoon snlt u . cup chili sauce or catsup Combine nil Ingredients, mixing llRhtly with x fork. Pack into a lonf pan. and unke In a afso rloprne P. nven, 1 'Hour and IS rnlmita*. If desired, more cntsup may be spread on top of the lont before baking. Franks, Spanish Rice Team Well The friendly frank teamed with Spanish rice is a combination you'll want to sprvr! often. This hearty dish, -served with a salad, beverage, and dessert, rnnke.s a satisfying and easily propnred meal. Frankfurlpr Spanish Rice 1 pound frankfurters 'v fitp chopped green pepper '-? cup chopped onion 3 tablespoons (at, 2'X/ cup tomator-s CNo, 2 can) 1 L ' ( teaspoons 5alt 1 tablespoon su^ar •i teaspoon pepper 1 clove RJirlic, chopped 1 hay leaf 3 whole clovns 3 cups cooked rice <\ cup uncooked) Parmrsian eht-esp (optional) Cook onion and grrnu pepper in fat, until K0f(. Arid rrniftlnhiR in- Rrrdienls, except rice and frank- furlers. Simmer, uncovered, 15 min- u te.s. R ernove ba y Lea t a nd cloves. Add rice nnd half of ttor frankfurters, sliced. Cover- nnd simmer 5 miniitos. Hrown remaining whole frankliirters In a little hot (at. Serve with Ihe SpamMi i ire. If rie.- fiired. sprinkle rice with Parmesan cheese. crumb. Add Courier News CIs.rifled Ads. "itraim itj)ours About three - fourth.*; of the world's supply of sulphur comes from ''domes' found dnrinp oil dritline on the coast of Louisiana and Texas. So Potatoes ARE scarce -You can substitute any one of the RED CROSS MACARONI PRODUCTS and have even tastier, better meals! Fresh red lean GROUND BEEF ^ 55 Complete variety, strained & Jr., Clapps or Gerbers BABY FOOD 3<°'23 C Try this vacuum-puck ,,,390 COM COFFEE lb .790 Swift's lc;in SLICED BACON U. S. Choirc Lean Durkcc's BEEF STEW lb 350 SHORTENING 3 ll)S 750 I.Oiin pork roasl or Van Camp's II n^. can PORK STEAKS Ih 490 PORK & BEANS 3 f()r 270 Cup & Saucer Free wilh Die purchase of a 2f> Ih. hajr of S\VA.NS1X)WN KI.OUU, plnin or self- rising . . . 25 IBs. $2.19 Koclfnnl l.esn Picnic Hams Ib. 39 --.-, .,..»,, i , v . ^ v^^uj ^ iilUUtlllil JlUUl'Ig O'GE JUICE 2 f( ,r190 LETTUCE 2^290 Irnpic S»veel Crushed Fresh Crisp PINEAPPLE N ^240 GREEN BEANS lt , 170 «intcrg;>rden frozen innnshcel rolls, Waldorf STRAWBERRIES 2 f() ,550 TISSUE 2 fnr 15(i "\t Pays To Shop at Mays' MAYS' SUPER MARKET 421 South 2Ut REAL-KILL m DUZ, OXYDOL OR FAB L - 25 Top Grade TISSUE PAPER 20 Shamrock MEAT 15 1 Royal GELATIN 6 29 Fame Brand TOMATO JUICE 51 Garden Gold ORANGE JUICE 5 46 Oz Cans Diamond Early JUNEPEAS 12-1 TREND LARGE BOX 19 Maxwell House 1 / 2 POUND BOX 45 Duncan ruit 6 for 25c Fresh Green CABBAGE - - ib 3c Fresh - lb. 8C Yellow SQUASH - - • ib. 8c Fresh Picnic Style Pork Roast - ib. 39c Sliced BACON - - - ib. 39c Lean Tender CUBE STEAK-ib89c Fish WHITING - ib 15c •{jo+v f&Mtz&b &*s^\*f &c**9

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