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fAGE TWELVB BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, FEBRUARY 10, 1955 BANANA CUSTARD DELIGHT it a delifht to make now that eggs are cheap. You Use Eggs Freely In Banana Custard By GAYNOR MADDOX NBA Food and Markets Editor Now that fresh eggs are beginning to be so plentiful, it's good economy and good eating to use them freely. Eggs are an ideal mid-winter food, containing an abundance of the vitamins and minerals. They are of especially high quality in this .cold month, kept as they are, in Nature's refrigerator. Also at this time, they top the list of good buys, Kathryn B. Miles, home economics director, Poultry and Egg' National Board., Chicago, developed this egg-rich recipe exclusively for this column. We think you'll agree Miss Niles has made a _ delectable gesture. Banana Custard Delight (6 generous servings) Six egg yolks, 2 cups scalded milk, !/ 2 cup sugar, !/ 4 teaspoon salt, 2 teaspoons all - purpose flour, ',4 cup sherry or nonalcoholic sherry flavoring, 1 teaspoon vanilla, 1 package small vanilla wafers, 6 ripe bananas, '2 cup whipping cream, whipped; confectioners' sugar. Prepare cusiura: Bent egg yolks, sugar, salt, and flour to blend thoroughly. Pour scalded milk into this mixture, stirring constantly. Set over simmering water in double boiler. (Water should not touch upper pan holding custard mixture.) Stir constantly until mixture coats spoon. Immediately cool (cool by pouring custard into chilled bowl and place in refrigerator or set pan with custard into pan of cold water. Immediate cooling of the custard is important to prevent curdling;-) After custard is cool, blend in the vanilla and sherry flavoring. Into serving bowl, place a layer, of vanilla wafers, a layer of ba-1 nana slices, and a layer of cus- j tard. Repeat, with custard the fi- \ nal layer. Push extra wafers half- j way into the custard around the inside edge of the bowl for an attractive scalloped effect. Place bowl in refrigerator for l~ to 24 hours before serving so that j flavors may blend. Just before' serving, garnish top with whipped ; Old-Fashioned Trio Saves Budgets By CECILY BKOWNSTONE Associated Press Food Editor EVER GET A craving for ' that old-fashioned combination — frank furters, sauerkraut and potatoes? When we do, our food budget fully approves! When we prepare this dish, we add a few tablespoons of dark brown sugar co the sauerkraut because we like the suspicion of sweetness it gives. Usually we put kraut, frankfurters and small potatoes into a large skillet; cover the pan tightly and let the flavors mingle gloriously until the spuds are cooked through. But the. last few times we were in the mood for this supper dish, we.tried baking cream, sweetened to taste with confectioners' sugar. • it. This method met with the approval of oui severest critics- cur family. If you would like to try it on yours, the recipe follow. Preface this main dish, if you like, with a thick peasant-style soup. For dessert we're likely to whip up an airy souffle and put it in the oven when the saurkraut, frankfurters and potatoes come out. If we choose to serve a vanilla souffle, we accompany it with a fruit sauce. With a chocolate souffle, we usually serve whipped cream. SAUEItKKAUT, FRANKFURTERS AND POTATO CASSEROLE Ingredients: One No. 2 1|2 can (1 pound and 3 ounces) sauerkraut, 1 cup finely chopped onion, 2 tablespoons dark brown sugar, 4 to 8 frankfurters, 4 medium-size 1 1|4 pounds) potatoes, 1 1 tablespoon butter or margarine (melted), salt, paprika. Method: Turn sauerkraut, without draining it, into a baking baking dish (about 11 by 7 by 2 Inches is a 'good size). Toss with onion and brown sugar. Bury frankfurter in the kraut. Peel potatoes and cut in half lengthwise; arrange on top. Brush with butter and sprinkle with salt and paprika. Bake in hot (425 degrees) oven, uncovered, for 20 to 30 minutes, or just until some of the top ends of the kraut brow a bit, tightly cover — with aluminum foil if desired—and bake until potatoes are cooked through—20 to 30 minutes longer. Serve at once from baking dish. Makes 4 servings— 1 to 2 frankfurters for each portion, depending on how many were used. Note: if desired, you may use an apple oorer to make a hole through each potato lengthwise; draw ti frankfurter through each hole. Bake as directed above. Nagging Backache Sleepless Nights Often Duo to Kidney Slow-down Whtn kidney function slows down, many folks complain of nugfint' back he he, heiuU aches, diixineaa and loss ot pop anJ energy. Don't Huffer restless nights with tlic.su discomfort* if reduced kidney (unction U totting you down-due to such common causes aa stress and strain, over-exertion or expo, aur* to cold. Minor bladder irritations duo to cold, or wrong diet may cause c«-'ttlne uu nights or frequent passaged. Don't neglect your kidneys U these conditions bothur you. Try Doan'u Pills-a mild diuretic. Used successfully by millions for over 50 years. It's amazing how many tinii-s Doan'a give happy relief from these diacom- forla-helii the 15 miles of kidney tubes and til- lew Rush out wutc. Get Doan'* Pitta today! High School Graduates are earning their way throwgh College in Radio-TV o work- collcgo repaired tech- training quickly at Keegan's Sdux of Television, one of America's ( c:>i adult education centers, ;m<i w rk your wiiy through coHeyi- or g into the armed forces with ;i .spec ilist rating. Day or ni^lil vin^es, and our placement service helps you find employment wliiU- intending school. Write: KEEGAN'S SCHOOL OK TELEVISION. 207-F Madison Ave., Mcmpliis, Teim. Many of our graduates ing part or full time towns as radio-tclevisio men, announcers, or lict Special Introductory Offer! 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Consider for a moment—isnt your dog's love and affection worth the extra protection of Friskieg, the food that guards against "Hidden Hunger" ? DOO 18 A mALTRT DOG- UP YOUH DOO FRISKY WITH :* lv Ti 7/uttiu tie MM**! or C AMI* AT tOW HIUI. M.HM FRESH DRESSED HENS HUNT'S DELICIOUS TOMATO SAUCE 1 SCOTTISSUE Rolls for BALLARD5 BISCUITS 3 c r 29? OZARK CUT GREEN BEANS for Cans 29<j Richardson's IREC PE OFTHE WEEK Cherry Cobbler 1 cup biscui[ mir 2 Tnblcjpoon* iug.r L-i nip Pet Evaporated Milk Mb. 4-or. can 101 pined cherries 2 Tahlcspoonn quick.coolcmg tnpiocn Vs teajpoon laic Drain cherries and measure juice. There should be 1 cup juice. If not, add water to make .1 cup. Mix in a howi the tap: iota, 2/3 cup sugar, the salt, cherries and juice. Put mixture inio a baking dish holding about 6 cups. Dot top with butter or margarine. Put into >1^() oven (ex- tremciy hot) and heat until cherry mixture is bubbly hot, or about 10 minuies, while preparing topping. Put biscuit mi* and 2 Tablesp. su^ar into a bowl. Stir in milk. Remove hot cherry, mixture from oven. Drop dou,t;h from a tablespoon (o make A dumplings on top of hot cherry mixture. Bake on center rack of 450 oven (extremely hot) about 10 min., or until dumplings are light brown. Serve warm. Makes -1 scrvinai. SWIFTNING rut WOHDIK 3 Lb. Can 69? ARGO—No. 2'/a PEACHES can 25? Fresh Country EGGS . . . doz. 45? We Reserve The Right To Limit Quantities And Do Not Sell For Resale SUGAR 10 Lbs. MEATS SLAB BACON Swift's Oriole By the Piece LB. BOLOGN by the stick OUR LOW PRICE PORK RIBS MEATY AND RICrf PERFECT FOR BARBECUES LARGE BULK FRANKS Lb. 29$ THOSE GOOD ONES! FLAVORFUL & TENDER VEGETABLES GOLDEN RIPE BANANAS c GREEN PEPPERS---3for1f) c YELLOW ONIONS - CAGGAGE lb.5 c MIRACLE WHIP quart 49' Blue Bonnet MARGARINE Mb. for Ic with purchase of ]-lb. at reg. price with coupon from Pagt 9 this paper. 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