The Courier News from Blytheville, Arkansas on March 17, 1955 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, March 17, 1955
Page:
Page 13
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BLYTHEVTLLE (ARK.) COURIER NEWS THURSDAY, MARCH 17, 195B OLD-FASHIONED MOLASSES PUDDING has ginger-bread flavor. It remains fresh several days. Molasses Padding Is Full, Rich in Flavor By GAYNOR MADDOX .. NEA Food &nd Markets Editor , Flying from Chicago to New York in a snowstorm last, week we got Into conversation with a man from New England. He in sLsted his wife is a wonderful cook and to prove it told us about her old-faahloned molasses pudding He mailed us her recipe. Yes. he was right about his wife. Molasses pudding is a gooc keeper, remains fresh" severa" days to a week. It can be reheated or served cold with a warm sauce and can be varied in serving with many toppings. It takes to all klnda of fruit sauces whipped cream, or Ice cream. Old-Fashioned Molasses Pudding';• {Yield: 9 servings) Two and one-quarter cups sifted all-purpose flour, % cup sugar, */4 teaspoon riutnieg, iVa teaspoons cinnamon, '/4 teaspoon salt, '/ 2 cup butter or margarine, 1 cup un- sulphured molasses, 1 cup water 1 ?aspoon baking soda, 2 3-ounce packages cream cheese, 2 tablespoons milk. Sift together flour, sugar, nutmeg, cinnamon and salt. Add but te;- or margarine; cut with two knives or pastry blender to resemble coarse meal. Combine un- sulphured molasses, waier and soda. Alternate crumbs and liquid in a greased 8x8x2-inch square pan, beginning and ending with crumbs. Stir gently only 2 or 3 times with a fork. Bake in a moderate oven (350 degrees F.) 1 hour. When ready to serve, blend together, cream cheese and milk. .Cut cake Into squares; place spoonful cream cheese on top of each square. Top each serving with orange sauce. Orange Sauce (Yield; Approximately l'/ ( cups) One tablespoon cornstarch, Vi cup sugar, ft teaspoon salt, 1 cup orange juice, 2 teaspoons grated orange rind, 1 orange, sectioned. Mix together cornstarch, sugar and salt in a saucepan. Blend in orange ' Juice gradually; add orange rind. Cook over medium heat, stirring constantly, until H your two-crust pie is soggy, it may be that you did not make enough steam vents in the pastry before baking. Guaranteed Watch Cleaning 50 36. Hour Service 3 Your watch Is completely disassembled—all pivots polished • —springs adjusted and machine cleaned. Chronographs and Automatics not Included st chis low price. Thompson Jewelers 114 W. Main MOVING? Ix>c»l Of Long Distance CALL 3-8928 Beckham Moving & Storage Co. 900 Second FRESH CAGED EGGS Delivered to your door E. S. MULLINS & SON Ph. 3-4779 Dmy or Night mixture comes to a boil. Add orange sections; heat. WORLD'S LARGEST SELLER AT lOt Vegetable Cream Soup Substantial Family Meal By GAYNOR MAODOX NBA Food anil Markets Editor One of our favorite food experts, Helen Goodrich of Los Anyeles, sent us this smooth and substan- tail soup recipe. It uses crisp celery for a garnish instead of the usual croutons. Veii-lable Cream Soup (Serves 4) Two chicken - flavored bouillon cubes, 2 cups boiling water, 1 cup carrot cubes, 1 cup celery cubes, V t cup minced onion, 3 tablespoons butter or margarine, V t cup flour, 2 cups mills, salt and pepper to taste, 2 cups American Cheddar cheese (processed Seafood And Grapefruit Good Dish Seafood and grapefruit make a refreshing salad. Ingredients: 1 pound shrimp (cooked and cleaned), 3 grapefruit, water cress or other salad greens, paprika, French or Thousand Is-1 land Dressing. Method: Cut shrimp in half length-wise if they are medium- Killed or large: leave whole if sniatJ. Peel grapefruit so no white membrane remains; cut sections away from dividing membranes. Arrange shrimp and grapefruit sections salad greens. Sprinkle with paprika. Serve with salad dressing. Makes 4 servings. type), thinly cut celery and parsley for garnish. Dissolve bouillon cubes In bojl- Inu water. Add carrot and celery; cover and cook for 10 minutes. Coolc onion I" butter or margarine In heavy kettle. When onion Is tender, but not brown, blend In Hoar. Gradually add milk, stirring constantly until thickened. Add bouillon-vegetable mixture, stirring occasionally. Season w 'th salt and pepper. Heat but do not boil, Add cheese and stir to melt. Serve piping hot topped with a spoonful of crunchy, thinly cut celery and sprinkle of parsley. From New England, home of the cranberry, comes this variation on the baked apple therne: Cranberry Baked ApplM (Yield: 6 serving!) Six tart fresh baking apples, V, cup raw fresh cranberry relish, V-i cup sugar, i/ 2 cup water, Vt cup raw fresh whole cranberries. Wash and core apples. Starting at the stem end, are ales Vz way down. Place In a 10xlJf2-lnch baking pan, pared side up. Fill centers with the raw cranberry relish. Boll sugar and water together about 5 minutes. Add cranberries and pour over apples. Cover. Bake 25 minutes in a preheated hot oven (400 degrees F). Remove cover. Bake 15 to 20 minutes or until tender, basting with the syrup 2 to 3 times. Serve cold, topped with the jellied apple and cranberry syrup whhich forms as the syrup around the apples cools. Chicken Giblets Good in Egg Sandwiches Save chicken giblets in your freezer, then use this way. Ingredients: % cup finely ground cooked chicken giblets and neck meat, 2 hard-cooked eggB (riced or mashed) X cup commercially prepared mayonnaise-type sandwich relish spread, !4 teaspoon salt, pepper. Method: Mix ground chicken, mashed eggs, sandwich spread, salt and pepper to taste. Makes Ji4 cups. Use as spread for sandwiches. Note: The gizzards, hearts and necks from three frying chickens will make the amount of meat called for after they have been cooked In seasoned water and put through food chopper. Mexican Cornbread For Supper You'll treasure this recipe for rich crumbly cornbread. MEXICM.V COBNBBEADIngredients: 1 cup sifted flour, 1|4 cup sugar, 4 teaspoons baking powder, 112 teaspoon salt, 1!4 teaspoon yellow cornmeal, 2 eggs, 1J2 cup milk, 1 : 2 cup (114 pound) butter or margarine (very soft), 1)4 cup finely diced green pepper, 2 tablespoons chopped pimlento. Method: Sift flour, sugar, baking powder, salt and chili powder Into a large, mixing bowl. Stir in cornmeal. Add eggs, milk butter, green pepper and pimlento; beat vigor- ously with rotary beater (hand or electric) just until Ingredients art well mixed — about 1 minutt. Turn into greased pan (8 by 8 by 2 Inches) and bake In hot (426 degrees) oven until cake tester Inserted In center comes out cleau— about 20 minutes. Allow to stand 5 or 10 minute* before cutting Into piece*. Split pieces and spoon creamed chlckea over. Makes 9 lervlngs. Read Courier News Classified MM. * (II lx * . BO"* 1 taWc 5 ' 0 °Sm w" 16 ^ \\l cup* n " W 3 sa oc<! »««S?SS-»'.S.«« =ry neat' BBC jttiWi ' air . f»ie COOK BOOK OFFER Qti PACKA&i The Finest USED TRACTORS Are Traded in on the NEW FORD 600 and 800 TRACTORS You Can Buy Them At Bargain Prices-Easy Terms At SNOW TRACTOR CO. 112 N. Franklin Ptton* 3-8951 MJEAl S EVERGOOD PURE PORK SAUSAGE LB. STREAK-0-LEAN SALT MEAT King Gorton Tenderized PLATES We cash payroll Checks and redeem all Coupons! PICNICS LB 29' ^SPECIALS TOMATOES No Red Cross MACARONI or SPAGHETTI BOX Morton's Iodized SALT JEWEL SHORTENING 3 Lbs." With Coupon 49c 10 Ibs. SUGAR 89 POTATOES Good Reds 10 Ibs DIAMOND PAPER PLATES 80 Count Pkgt. FRO JOY ICE CREAM Gallon. 59* NABISCO WAFFLE Cream Cookies Package Jack Sprat MEAL 39e RICHARDSON'S Oolden Spaghetti 7-01. can tuna 3 cupi drained, 1 can crenm of cooked jpaghwd, mushroom soup broken into ptccH W cup Pcc Vl cup graced Evaporated Milk American din* Drain tuna and break into pi«a with • fork. Mir in « 2-qt. bowl the soup ami milk. Stir in die spaghetti tad rum. Pour into a greased baking dijh holding 6 cups. Sptinkle. cheese ov«j the top. Bake in i 350 oreo (mcderiM) about 30 rain., or until bubblr hot. Makes 4 jervings. RICHARDSON'S Cash Grocery MAIN AT FIFTH 'W/Mra Low Wet i An Bant

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