The Courier News from Blytheville, Arkansas on January 27, 1955 · Page 8
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 8

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, January 27, 1955
Page:
Page 8
Start Free Trial
Cancel

PAGE EIGHT BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JANUARY 27. 1955 Does your pastry for one-crust pies ever shrink or buckle? If it does you may be stretching the dough too much during your rolling of it or when you fit it into the pie plate. Or It may be that you are not pricking the sides and bottom of the crust enough before baking. Good soup ahead: four frozen condensed soups will soon be marketed nationally. The new soups are Cream of Potato, Cream of Shrimp. Fish Chowder and Oyster Stew. All four products have a fine flavor and texture which the freezing process does not Impair. AMAZING MILK DISCOVERY! Carnation Instant NOT LIKE ANY OTHER! \ /. / Not a powder-not a flake —only Carnation has Oystals * DISSOLVES INSTANTLY * FRESH MILK FLAVOR \ *RIADY TO DRINK * DOES NOT CAKi Save 1/2 on Milk Bills SAVE TWICE! 2 coupons now in Snowdrift cans Look for the cans with this label I Supply \ Limited With one coupon order form SAVE $1.47 3 NYLONS (PAIR AND A SPARf rfRFKHf WATCHE0 60 gauge 15 denier $2.47 value only $1.00 Sheer, glamorous nylons usually sold under name of famous French designer. Muted Beige, for the new season look. Slim, pencil-line seams; trim, hug-tight hee! This exceptional value made possible by < arrangement with the world's larj makers of q full fashiom h. Fully proportioned for shorts, mediums and tails Guaranteed First Quality SAVE15< with other coupon on your next 3 Ib. SNOWDRIFT 100% PURE • AH-VIOETABIE SHORTENING CAMERA CENTER • Flash Bulbs • Color Film • Polaroid Film • Movie Film • We have Cameras and Projectors for rent. , BARNEY'S DRUG STORE 7.006 W. Main Ph. 3-3647 SPARERIBS AND SAUERKRAUT taste wonderful liter the fluiej eatini of the holiday season. Cook Those Hot Ribs In Fryer with a Dome By GAYNOR MADDOX NEA Food and Miirkeis Editor After the fancy eating of the holiday season, a good meal of spareribs and sauerkraut will taste awfully good. We cook ours in a stainless steel fryer with aluminum-clad bottom and tight fitting dome cover. This allows simmering over very low heat. Incidentally the cover keeps the kitchen free of heat and food odors. Here are two versions, French and German. Take your choice and enjoy a wonderful meal. Spareribs With Sauerkraut- French and German Style (Serves 4-6) Three pounds spareribs, cut in serving pieces, 2 tablespoons fat. cup apple juice, ,.fL> cup tomato sauerkraut (or 1 No. 2',2 can), % it necessary; 2 pounds (1 quart) juice, 2 medium apples, peeled, cored and shredded; chopped pars- :ey, French Style 2 tablespoons celery seeds 2 tablespoons seedless raisins !/ 2 teaspoon sugar German Style 2 tablespoons caraway seeds u teaspoon ground black pep per '/4 teaspoon paprika In preheated lO'^-inch fry pan saute spareribs over medium heat until brown on both sides. Add fat soilings. Cover spareribs with kraut with juices, apples and sea- only if ribs are lean. Blend sauerkraut. , Put dome cover, on and simmer over low heat for V? hour. Turn ribs, cover and simmer for an- terjder. Sprinkle with parsley be- other Si hour or until ribs are tender. Sprinkle with parsley be-, fore serving. Serve with jacket potatoes. Without the versatile dome cover, the large stainless steel fry pan has countless uses in the modern kitchen. Here's a suggestion for a quick supper: pantry precooked ham slice (about ^-mch thick) in butter or fat over low heat, turning once. Peel 1 large green banana, cut in half crosswise, and fry for 3 to 4 minutes until golden brown, adding more butter to pan if necessary. Before serving, garnish with (canned) pimento strips; and—to make life even easier — serve in the attractively shining- stainless steel pan. to keep foods warm, solute minimum. If you want your tea to taste really good, store it in an air-tight container. One company, realizing the importance of protecting tea flavor, is now wrapping its tea in seal-tight aluminum foil before packaging. If properly stored at home, after this tea is taken out of its package, it will yield a fine brew, THE ENTIRE FAMILY LIKES I fMACAROwT (SPAGHETTI HIM EGG NOODLES \ nns VSS-- Your Winter Salad Repertoire By CECILY BKOWNSTONE Associated Press Food Editor If your family likes both vegetables and fruit in a winter salad, they'll enjoy this combination of the humble cabbage and the popular pear. It's also excellent with cottage cheese for a week-day lunch or a Sunday night supper. Let us enjoin you, however, to choose the freshest, greenest, tightest packed head of cabbage you can find. This way you will get the color and crispness you need to complement the pears. You'll probably have some canned pears on your kitahen shelves to use in this salad. But you may, of course, choose fresh pears if you prefer; in this case dip the peeeld pears in lemon juice so they will retain their whiteness. And do you know the trick of using a half-teaspoon from a measuring set for scooping out thfl seeds? Then the stem structure can be cut away or left, as you like. Neat! Cookbook collectors will be interested in a recently published book called "Salads for the Gourmet" by Gillian Sandlands (Harcourt, Brace and Company). The author has designed each of her 101 salads ''to be served with a different main dish." For Calf's Liver and Bacon, for example, she says: "This always seems to be best suited to winter, so I give a winter salad." The combination she chooses for r.his meat includes greens, canned beets, onions and French dressing. If you are able to buy a variety of greens and enjoy using herbs, Miss Sand- lands' salad recipes will appeal to you; they do not include the whipped - cream -and-marshmallow type of concoction. Pear And Green Cabbage Salad ingredients: 4 cups finely shredded green cabbage (use sharp cook's knife for shredding and pack down when measuring), 1 tablespoon sugar, 1 tablespoon salad oil, 2 tablespoons cider vinegar, % teaspoon salt, M teaspoon celery seed or celery salt to taste, salad greens, 6 drained canned pear halves, mayonnaise or sour cream (if desired), paprika. Method: Put cabbage in mixing bowl; sprinkle with sugar, oil, vinegar, salt and celery seeds or celery salt. Mix well with 2 forks. Heap cabbage mixture over salad greens and place pear halves over cabbage. Top with mayonnaise or sour cream, if used, and sprinkle with phprika. Makes 6 servings. Salad Tossup Used for Evening Meal. Ingredients: Salad greens, 2 tablespoons olive oil, 2 teaspoons garlic wine vinegar, \\ teaspoon (scant) salt, pepper, V\ teaspoon prepared mustard, Vi cup thin slices of peeled fluted cucumber or unpeeled red apple wedges. Method: Make sure salad greens are well washed, dried and chiUed. Use two or three varieties of greens if possible. In salad bowl put olive oil, vinegar, salt, pepper and mustard; mix together thoroughly with salad spoon. Add 2 cups greens and cucumber or apple. Toss well and s^rve at once. Makes 2 generous or 3 medium-size servings. EBERDT'S GATEWAY GROCERY 2101 Rose St. Phone 3-3161 CHUCK BEEF ib. ROAST RIB STEAK ib. 49c BEEF STEW ib.19c LARGE CAGED PURE LARD Bonnell's SPAGHETTI JACK MACK! Bush's HOMINY SUGAR 4 Lb. Ctn. 59? 10* 15* 3 No. 2 cons 70 Lfas. Fancy Chocolate Drops CANDY Belle Meade CLUB CRACKERS Belle Meade SWEETIES Romac FLOOR MOPS CARROTS CELERY Ib. ...Ca. Cello, pkg. Large Stalk IOc .• LOWER PRICES • SELF SERVICE • PLENTY OF FREE PARKING ROOM SIMON'S SUPER MARKET 104 W. Main Phone 3-9660 Florida Tangerines doz. IOc Golden Ripe BANANAS ib.10c Florida Seedless Grapefruit - ea.Sc APPLE CIDER , s ,,790 APPLES Delicious Ea. Op LETTUCE iceberg Heads * for *3p POTATOES N O 1Red 10, bs 390 Hunt's Sliced Peaches- N -29c Evergood Pure Lard-ib15c Grade 'A' Large EGGS c °-- h doz.49c CREAMO MARGARINE 5% Light 290 Matchless Sliced Tray Pack Ih. CHEESE SPREAD CMS 2,^590 MILK Tastemark or Dean's Sunshine box 2 gal. 360 250 Shiblcy's Best. 2 Lhs. Sugar FREE Pel or 25.J2 10 2 Ci ta " cans . . Ca mlLn Carnation VIENNA SAUSAGE SPAGHETTI a™.,,, DlSvUI I 0 Borden's cai J00 100 ,100 NOW-INSTANT OATMEAL-, WITH NEW QUICK QUAKER OATS /pf COOKS CREAMY IN 50-60 SECONDS _ *3a 18c er 3 ib. 85 C 100% All Beef si - - ib. 39c Cut From U.S. Good Beef sl - ib. 29c Shoulder Roast ibs ib. 39c Small, Lean & Tender Pork Sausage ib 29* You Save at Simon's Beef Steak ib. 39c Rib — Lean & Tender Hog Jowls ib. 29c Sugar Cured PRICES GOOD FRIDAY and SATURDAY

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 8,600+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free