PAGE FOURTEEN BLYTHETILLE (ARK.) COURIER NEWi THURSDAY, MARCH 31,1955 SUNDAY MORNING COFFEE CAKE is made with ntw Inslint nonfat dry milk. Coffee Cake Is Good For Sunday Breakfast By GATNOR MAODOX NEA Food and Markets Editor Tor a special breakfast or for snack time this filled coffee cake is delicious. Made with economical new Instant nonfat dry milk (a one-pound package makes 5 quarts of nonfat milk for as little as 8 cents a quart. Instant nonfat dry milk also comes in a pre- measured package containing 3 QuickScalloped Tomatoes and Okra Are Good Here's a pantryshelf vegetable combination that is delicious. Keep it in mind for meals that have to be prepared in a hurry. Ingredients: 1 can (1 pound) stewed tomatoes, 1 can (15!a ounces) cut okra. 1 tablespoon butter or margarine. Method: Empty tomatoes (includ- ' ing liquid in can) into I'/i or 2-quart saucepan. Drain okra and add. (Save okra liquid ror other use if desired.) Heat to simmering; add buter and mix gently, so as not to break up tomatoes more than necessary. Serve in sauce dishes if desired. Makes 6 servings. Note: The canned tomatoes called for in this recipe are those prepared with onion, green pepper and other seasonings. If desired. the liquid from the okra may be added to the tomatoes. In this case heat vegetables to simmering. Mix V/ 2 to 2 tablespons cornstarch with Hz to 2 tablespoons cold water until smooth. Stir cornstarch paste into simmering vegetables: stir constantly until thickened and clear. Gourmet Chocolat Sauce for Sunday Evening Meal Ingredients: 1 package '6 ounces) semi-sweet chocolate pieces, \' 2 cup sifted confectioners' sugar, 1 tablespoon butter or margarine, ''4 cup undiluted evaporated milk, ',4 cup sweet cooking sherry.. Method: Melt semi-sweet chocolate pieces over 'lot (not boiling) water. Remove from heat and stir in confectioners' sugar and butter; mixture will be stiff. Add undiluted evaporated milk and cooking sherry. Stir over hot (not boiling i wate until smooth; make sure there arc no lumps. A whisk or fork will help make sauce smooth. Makes aboul lU cups. Serve over Mary Ann cake cups filled with ice cream. PACKAGED ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM ICE CREAM Guaranteed Quality We manufacture our own High Quality Ice Cream KREAM KASTLE DRIVE ' IN foil - lined envelopes, each of which makes 1 quart of nonfat milk), it is therefore rich in milk's important nutrients — protein, calcium and riboflavin. A friend brought us one for Sunday brunch. Everyone begged for the recipe. Sunday Morning- Coffee Cake (Makes one 9-inch ring-) Two cups sifted flour. 1-3 cup instant nonfat dry milk, 3 teaspoons baking powder, Vz teaspoon salt, '/ 4 cup shortening, 3 4 cup water, 1 tablespoon melted butter or margarine. Sift together flour, instant nonfat dry milk powder, baking powder and salt into a bowl. Cut in shortening with two knives or pastry blender until mixture resembles coarse corn meal. Add Water all at once, stirring only enough to moisten dry ingredients. Turn out onto floured board; knead for 30 seconds. Roll out into a rectangle about "A - inch thick. Brush with butter or margarine. Spread with or- unge - coconut filling. Roll dough lengthwise, jelly roll fashion. Seal edges. Place on baking sheet. Join edges to form into a ring. With scissors, cut halfway through dough at 1 - inch intervals. Turn each slice on Its side to lie flat on pan. Bake in very hot oven (40 dcgret-s P. 1 about 20 - 25 minutes or until browned. Remove from baking sheet immediately; cool on i cork nick. While still hot. spread with frosting made with l cup confectioners' sugar and about I tablespoon liquefied instant nonfat dry milk. If desired, garnish with pecans. Orange-Coconut Filling One - quarter cup undiluted orange juice concentrate. 2 tablespoons honey, 1 teaspoon lemon juice, 1 cup shredded coconut. Blend orange juice, honey and lemon juice. Stir in coconut until well mixed. Here's o Happy Easter Dinner By CECILY BROWNSTONE Associated Press Food Editor FIRST THE EASTER PARADE then gala eating;. How about a buffet meal, with made-ahead dishes and family and guests helping helping themselves? Here's our menu suggestion: EASTER DINNER Hot Tomato Crisp Crackers Broth Baked Stuffed Sliced Ham Potatoes Molded Cottage Cheese Salad with Cranberry Garnish Celery and Radishes Lemon or Lime Pic Coffee The tomato broth is easy. You simply heat tomato juice and adc seasonings. Try dried crushed basi or basil seasoning powder. Or adc bay leaf, a few peppercorns, whole clove, some celery leaves and coarsely grated carrot—strain of course, before serving. Garnish the broth with sliced pimie'nto stuffed olives. And as an accompaniment to it serve thin round crackers; or, if you can get them some of the delicious cheese sticks that come in tin boxes from England. To make life easy for the cook- probably Mother—use a canned or fully-cooked ready-to-eat ham and serve it sliced cold, or heat and glaze it. You'll need a recipe for the sal ad—and we are giving it to you. We recommend it particularly for this Easter dinner because it sets quickly. You can mold the salad mixture in a square cake pan and garnish it with cutouts of ready- prepared cranberry jelly. Or if you have some Mary-Ann molds, spoon the salad into those to chill, then unmoid at serving time and fill the indentations with ready-prepared whole cranberry sauce. Although we've listed celery and radishes on the menu just before the dessert, put them on the table with the Tomato Broth, for munching. But make the munching festive by letting the celery curl, the radishes flower. Here's how. Cut cleaned celery stalks into three- inch lengths, then make narrow parallel slits in each piece starting at one end and cutting almost to the other end. Put the celerj lengths in water to cover, adc some Ice cubes and salt, refrigerate. After a while, the ends wil curl. Drain well and serve. Scrub the radishes in cold watei and cut off the root ends. Then score the skin with a small sharp knife, making your slits narrow a the top to resemble tulip petals Pull back scored "petals" almosl to the stem with the knife. Give the radishes the ice-water treat ment suggested for the celery Drain well and serve. Easter deserves a dessert with springtime color. So how about a lemon or lime pie? You can use a packaged lemon pie-and-pudding mix for the former; the latter wil need fresh lime rind and juice anc might be a made-from-scratch airj chiffon concoction. Mints, in Easter colors—yellow pink, layendar. white and green— will make a "fun" ending. If you are planning on having spring flowers on your table—yellow daffodils, pink tulips, purple hyacinth white narcissus and green leave; —the mints will complement youi Automatic washer ,V!fcterU*el Conftol! Adams Appliance Co. Inc lowest price ever! a fully automatic MAYTAG on Iy229 95 See the Thrifty Maytag Fills, rinses, spins, shuts of( automati- CH//.V.'Water Level Control. Takes full loads. So easy lo buy on the easiest, payment plan in town! ADAMS APPLIANCE CO., Inc. J. W. Adams, Owner 206-08 W. Main Phone 2-2071 centerpiece. A gay and happy menu? Of course! Isn't it Easter? SPRINGTIME SALAD SQUARES IngredienU: 1 package lemon- flavored gelatin, 1 cup very hot water, \'z cup cold water, 4% teaspoons cider vinegar, l / 2 cup mayonnaise, y t teaspoon salt, % cup small - curd creamstyle cottage cheese (sieved), a tablespoons dried shredded parsley, 1 tablespoon minced onion, !i cup finely diced celery, 1 pound can Jellied cranberry sauce. Method: Stir gelatin and very hot water together until gelatin dissolves. Add cold water, vinegar, mayonnaise and salt; beat with rotary beater until blended. Pour into Chill refrigerator freezing tray. in freezing unit, without changing refrigerator temperature control, until firm around edge but soft in center — 15 to 20 minutes. Turn mixture into bowl and whip with rotary beater until fluffy. Beat sieved cottage cheese lightly into gelatin mixture with parsley and onion. Fold in celery. Pour into square cake pan (8 by 8 by 2 inches. Chill until firm. Cut jellied cranberry sauce into 6 slices. Make a flower-shaped cutout from each slice with a cookie cutter. (Serve squares of molded salad on greens and top with cranberry jelly cutouts. Makes 6 servings. Sweet, Spicy Dessert Made With Squash Here's a sweet and spicy dessert made with frozen squash. Ingredients: 1 package (12 ounces) frozen winter squash, 2 eggs, l\' z cups milk, ^ C up firmly packed light brown sugar, % teaspoon salt, Vi teaspoon nutmeg, % teaspoon ginger, i teaspoon cinnamon. method: Allow squash to stand at room temperature several hours to thaw. Beat eggs in a large mix- Ing bowl unt.il yolks and whites are combined. Add milk and beat to combine. Add thawed squash, brown sugar, salt, nutmeg, ginger and cinnamon; beat to combine. Ladle into 6 custard cups. Place cups in baking pan; fill pan with boiling water so water conies at least half way up custard mixture. Bake in a moderate (350 degrees) oven 1 hour — until metal cake tester or small knife inserted in center comes out clean. Place custards in pan of cold water immediately so cooking will stop. Chill. Serve in custard cups or turn out. There will be a little of the egg-milk mixture that has separated from the squash at the bottom of each custard cup. Makes 6 servings. Horn Scrapple For Sunday Brunch for Just the rib-sticking dish a, snappy winter morning! Ingredients: 1 cup enriched yellow corn meal, 1 cup cold water, 1 1 ; 2 teaspoons salt, 2 1|2 cups boiling water, 1;2 teaspoon dry mustard, 2 cup diced cooked ham, extra corn meal. Method: put corn meal , cold water and sail in saucepan ; "mix well. Stirring constantly, slowly add boiling water. Cook until thickened, stirring 'often. Cover; continue cooking over low heat 10 minutes or longer. Stir in dry mustard, then ham. Pour mixture into pan (8 by 8 by 2 inches). Chill. Cut into rectangles about 1 by 2 1|2 inches; remove from pan with small spatula. Roll in exrat corn meal and pan-fry in small amount cf hot fat, until golden brown. Makes 6 servings. These cookies are just right for lunchbox or the after-school cookie jar. ingredients: 1U cups si -ted flour, ',2 teaspoon baking powder, teaspoon salt, '? cup butter or margarine, 1 cup firmly packed dark brown sugar, 1 teaspoon vanilla, 1 egg, 2 squares (2 ounces) unsweetened chocolate (melted). 13 cup milk, 1 Vi cups Light or dark seedlew raisins (rinsed in hot water and drained), !? cup coarsely shopped walnuts. Method: Sift together the flour, baking powder and salt. Cream butter, brown sugar and vanilla; beat in egg well. Blend in melted chocolate. Stir In sifted dry ingredients with milk until smooth. Stir in raisin and walnuts. Drop by teaspoonsfuls onto greased baking sheet, a couple of inches apart. Bake in moderate (350 degrees) oven 12 to 15 minutes. Remore from wire rack to cool. Makes 3*,£ to 4',= dozen cookie*. Note: Watch cookies carefully so as not to over-bake; if baked long- ger than necessary, chocolate will have a bitter flavor. Ansco Ready Flash Outfit Complete XB Illustrated St Down—50c a Week O'STEEN'S—111 E. Main Try This Fluffy Cake for Easter By OECILT BROWNSTONE Associated Press Food Editor A NEW CAKE FORMULA and everyone In the world, it, seems, asks a food editor whether she has tried It. Remember the chiffon .cake, with a plentiful number of eggs, that appeared several years ago? Lately test kitchens have evolved a chiffon-type cake that calls for only 2 eggs. We've tried this recipe for the newest member of the chiffon-cake family and recommend it as * light, fluffy and delicious Easter offering. Make up a package of fluffy white prepared frosting:. Pill the cake with some of the frosting mixed with chopped nutmeats and diced candied fruits. (Any of the fruit you have left over from Hot Cross Buns or .Easter breads will be fine.) Cover the cake with the rest of the frosting and garnish with nutmeats. Or create an Easter-egg effect and garnish with little nests of snowy coconut centered with colored jelly beans. TWO-EGG CHIFFON CAKE Ingredients: 2 eggs (separated), l*i cups sugar, aVi cups sifted cake flour, 3 teaspoons double act- Easy Way To Fix Eggs in Oven Here's an easy way to fix eggs when you have the oven on to heat rolls or muffins. For each serving, butter an individual heat-resistant glass pie plate (8 inches in diameter and 1 inch deep). Break an egg Into each buttered plate. Place in moderate (350 degrees) open until entire white of egg is set —about 8 minutes. Serve with salt and pepper. Ing baking powder, 1 teaspoon salt, '/a cup salad (not olive or peanut) oil, 1 cup milk, l',i teaspoons vanilla. Method: Grease generously bottom and sides of 2 round layer- cake pans (8 inches by Mi inches deep) anrt dust with flour. Beat egg whites until frothy; gradually beat in \:, cup of the sugar; continue beating until very stiff and glossy. Sift remaining 1 cup sugar, cake flour, baking powder and salt into a large mixing bowl. Pour in oil. !i cup of the milk and vanilla. Beat 1 minute using medium speed of mixer or ISO strokes by hand. (If mixer is used, it is not necessary to wash beater from egg whites). Scrape- sides and bottom Read Courier News Classified Ads CALL NOW Ph. 3-4293 FOR FREE ESTIMATE SMITH AWNING CO. 113 S. First Good Cooks Know It's Really Class To Fix A Meal With Natural Gas Whether it's flapjacks cr 9 full dress banquet, you can count on Natural Gas to do that cooking job in real style. And it's easy on the cook, too, because those new Natural Gas ranges are fully automatic. They're fast, clean and economical. See them on display today. See v- hy Gas broiling is smokelcs! Hold a mHlch over a lighted cigarette. Sec how the flame cats up every ni'sp of smoke. That's why there's never any smoke when a Gas flame docs your broiling. Sfitt! Automatic lighting... without matches, at the turn of a knob. 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