The Courier News from Blytheville, Arkansas on April 21, 1955 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, April 21, 1955
Page 14
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PAGE FOURTEEN BLYTHEV1LL1 (ARK.) COURIER NEWS THURSDAY, APRIL «, What's Cooking in Babyland? FRESH SPRING ASPARAGUS Is txin Rood wilh aromatic HoIIamlalse tattct. Special Sauce Gives Lift to Asparagus B; CECILY BKOWNSTONE Alioclaled Freai Food Editor IT'8 BABV'8 TURN! National Baby Wielt IE coming up (April 30 to May 7) to remind mothers to keep our youngest generation well Mothers are jetting younger all the time — so a few tips may be In order. About 20 years ago, accord- Ing to one of those surveys that are always cropping up, most mothers of first babies were between 20 and U years old. Nowadays a lot of mothers of first babies show up as being 19 years old or even younger. One piece of advice from the experts Is easy for most young mothers to follow: relax while you're feeding Baby and don't rush him. Enjoy giving him his food and he'll probably enjoy eating It. Baby's mealtime should in no way resemble an obstacle race. Don't worry if Baby misses meal now and again. He's got more sense than some grownups think — he'll eat when he's hungry If his parents don't start getting him mad by forcing food down him. Although epicures may inslsi that hot foods be served very hot and cold foods be served very cold. Baby has his own ideas about temperatures. He likes both his liquids and'solids on the tepid side — neither too hot nor too cold. Prepared baby foods — cereals, vegetables, fruits, custards — are manages spoon and cup well; be patient when he messes. It's quit* an achievement to get a spoon from a plate to a mouth. Babies don't care about eating stylishly, and they're totally dls-lnterested In what the neighbors think. Don't despair when there's more applesauce spread over Baby's eyes, nose and ears than has gone Into his mouth. One of these days he'll discover the tricks of the trade. » By GAYNOR MAODOX NBA Food and Markets Editor With fresh asparagus on the market now, to the spring delight of most of us. it's time to look for • good new sauce. We found one in Michigan. Mrs. Gilbert Shnr- ma.n ot North Muskegon gave It to She has three preschool children . and a husband in Civilian Air Defense. So she's a busy woman. But she finds time for her qulck-to- make Hollandalse sauce for fresh asparagus which all her family raves about. Asparagus Sauce ABRoslura (4 In 6 servinKS) Two egg yolks, 1 tablespoon tarragon vinegar or lemon Juice, 1 cup commercially soured cream, 14 teaspoon salt, >h teaspoon paprika, 1 teaspoon aromatic bittevs. Place egg yolks, lemon Juice and sour cream in top of small double boiler. Stir over gently boil- Ing water until sauce begins to thicken. Bent in salt, paprika and Angostura bitters. When using sauce with asparagus, place asparagus on healed plotter and pour aauce over the stalks. Good also on green benns and brocoli, and on leftover vegetables. Mrs. Sherman is weight-conscious and has developed her own low-calorie salad dressing. Special Oict Dressing (about 1 cup) One cup buttermilk, y, teaspoon salt. 1 tablespoon finely minced onion, 1 tablespoon finely minced celery. 1 tablespoon minced parsley, Yz teaspoon' aromatic bitters, 2 tablespoons catchup. Combine Ingredients and mix well. Calorie count: per tablespoonful — 6 calories. TOMORROW'S DINNER: Broiled ham steuk, mashed potatoes, asparagus with sauce Angostura, enriched bread, butter or margarine, lemon gelatin with grapefruit and orange sections, coffee, tea, milk. Spicy Hot Sauce Beet And Lima Bean Scramble Serve this tasty main dish from tht big skillet in which you cook help may to have Frankfurters tasle extra - good with this sauce. ingredient*: 1 cup tomato catchup, '.i cup chill sauce, li cup minced or coarsely grated onion, 1 clove (•nrlic (minced), Vi cup firmly pnckctl light lirown sugar, 1 teaspoon prepared mustard, ',-» lea- spoon salt. Method: Mix catchup, clilll sauce, onion, garlic, brown sugar, mustard and salt together In a small saucepan. Bring to n boll; cook over low heat about 10 minutes, .stirring occasionally. Serve hot over frankfurters. Makes about IVi cup. 1 ;. wonderful everyday younR mother who boundless energy but not enough time for nil the tilings there are to do In this wide and wonderful world. Then. too. when Baby is left with grandparents, cousins, sisters or mints. Mother can bring along: his foods In handy cans or jars — and she won't have to worry about what fond relatives are feeding him. When your doctor says Baby Is ready, you can change over from the finely strained, foods to the evenly chopped Junior foods that are also In handy containers on grocers' shelves. Baby will need to learn to use his new teeth — what are they there for? — and some of the Junior foods will encourage him to do so. And don't forcut about teething biscuits. They come In packages, too, and are a great comfort to the young set during trying period. Teething biscuits have another value, Loo: they're "finger foods" that start Baby off on the road to feeding himself. An Important adjunct to eating is silting. Make sure Baby's chair Is comfortable. There should be enough room between the feeding tray of his chair and his body to allow him to move freely. Don't try to make Baby follow Emily Tost. Praise him when he Spiced Peach Tarts for Sunday Dinner Like to make tarts? Then try this easy delectable recipe. Inicredlenli: Rich pie' dough (based on I'/i cups flour), >/ 4 cup firmly packed light brown sugar, 1 teaspoon cornstarch, dash of salt It teaspoon nutmeg, 8 cannec cling peach halves (thoroughly drained). Put this mixture into 8 tart pans each 3 Inches across top) or into muffin pans. Mix brown sugar cornstarch, salt and nutmeg. Put half the mixture Into the >astry-lined tart puns or muffin, cups. Place a peach hall in each! tart pan; if muffin cups whose top diameter Is less than 3 Inches are used, cut peach haves in two and j 'It two peach pieces into each nuffln cup. Sprinkle remaining sugar mixture over peaches. Bake in hot (425 degrees) oven 25 to 30 minutes or until pastry Is lightly browned. Makes 8 servings. It. Ingredients: 2 tablespoons oil or bacon drippings, 1 medium- elzecl onion 'finely chopped), 1 green pepper (finely chopped), 1 clove garlic (minced), : ii pound ground chuck beef, 1 teaspoon salt 1 teaspoon <or more) chili powder, 1 No. 303 can (16 or 11 ounces) whole kerne! corn (drained), 1 No 2 can (1 pound and 3 ounces) tomatoes, 2 to 2!-j cups drained cooked large dry lima beans, grated Parmesan or Romano cheese. Method: Heat oil In 12-inch skillet. Cook onion, green pepper and garlic in oil over low heat, stirring often until on!6n Kittens. Add beef; mix with long-handled fork until meat IB crumbled and hai lost its red color. Stir In salt, chill powder, and drained corn. Drain tomatoes, reserving liquid; add tomatoes to skillet, stirring to break up. Mix In lima beam. Cover and simmer about 30 minutes, stirring occasionally. Add reserved tomaw liquid, a little at a time, if needed for moistening. Pass cheese to be sprinkled over dish after served. Makes 6 servings, Note: You will need to cook 1 cup of .dry limas to make the 2 to cups called lor. Read. Courier News Classified Ads. What every good cook knows: o tMEIt IS NO IITTEI NOW OPEN FOR BUSINESS The Beautiful New TEXACO SERVICE STATION Ash and Division Streets Operated by Bob Logan & James Miiell MARFAK LUBRICATION By Manufacturer's Recommendation Watch for Our Grand Opening and List of Prizes A LITTLE CREAM MAKES" A BIG DIFFERENCE IN ICE CREAM CREAM MAKES A BIG DIFFERENCE IN MARGARINE, TOO! JUST TASTE THE .DIFFERENCE CREAM MAKES IN CREAMO, THE ONLY MARGARINE k /V\AOE WITH .CREAM It Pays to Shop at Mays Dinnerplote with Each $10 or more purchast Fresh Country Every egg Guaranteed Or PET MILK CHEESE SPREAD "The Dainty Shortening" Q Lb. FREE—1 Pt. Salad oil .. * ctn, Creme Filled 20-oz. Fancy Style I AC ADC AM Freezert > Low Calorie IVC UHEHm vanilla or strawberry^ 2 gal ^^a^B**a^a*H^- ,M.J. htm idol« vtjitibl* oili Utniii with lit-frm milk, cr«im, tnd tnrichtJ with 15,000 uniti »l Vil.min A. Distributed by 0. W. DAVIS Just a little difference in ingredient! makes a big difference in cooking remits Snowdrift is just a little lighter than any other shortening —and that can make Ilic big difference, in giving your family lighter, more digestible [oads~ Snowdrift is prc-whippcd just a little longer (ban ordinary shortenings. That can make the big difference in quicker and better blending for perfect texture every time. Snowdrift's ingredients tmjust a little eostlier than any other solid shortening's (yol..voi< pay no more). That can make the big difference in better tasting foods, whether baked or fried. No other shortening at any price is •o creamy, so digestible - and so light! Snowdrift M«% rial • AU-VtBfTAKi MKMTININO • MAM •» TMI WHUM OH rtOTU SIMON'S SUPER MARKET 104 W. MAIN Phone 3-9660 Freih, Tender BEEF LIVER - ib. 29 C Center Cut PORK CHOPS ib. 49 C Streak-O-Lean SALT MEAT • ib. 29 C Sugar Cured HOG JOWLS • ib 25 C Fresh Ground Every Hour Ground Beef • ib. 29 C Matchless, Sliced BACON T ° p - k ib.39 c Domino SUGAR- 10ibs.89 c U.S. Good Mature Beef Round Steak • »>. 69 C U.S. Good Mature Beef Sirloin Steak - ib. 59 C U S Good Mature Beef Chuck Roast-ib.39 c Shoulder Steaks Lamb Roast - ib. 39 C U. S. Choice I amb Leas • ib. 49 C Blue Plate Salad Dressing qt 39 C Little Geneva FLOUR — 25 Lt I 69 DIPT Ubl If or Carnation O Ta rtl MILI. £«., tfANILLA WAFERS N ±° ^^190 CR ACKERS ri !: sl ::: c :r p f u.250 RICE BITS "SiX 3 £250 TOMATO PUREL 5^250 SPINACH Ancnsh :::! "100 AABU Golden Sweet No. 303 4 A j VUnll Rkh • Pack Can IVj» DRINK ADE 0 ^ 6 PkKS 250 BUDWEISERSn p : ck 6 ion PICKLES American Sour or Dill . whole spiced Qt. No. 2'/2 .... can Al Ffl M!)M '° W '' "'• 1>illlics SHORTENING 0 250 290 2 for 250 590 Sunkist LEMONS Clean, Crispy Carrots Full-o-Juice 25 C Cello. 16 oi. Bag P||PCV The Controlled Bleach 1C A COFFEE Bluc . pl !! e . or . CDM L b.940 OLEO//!!) 0 sticks 2 ib s .3°0 KRAUT Shredded Ibs. 300 size ... Can 100 Low Everyday Prices on BEST QUALITY MEATS PARK RIR^ Meal J'— Just R 'k rht for Barbecue 330 CDVCDC Kresh > Gr!1(le A r If I ClfO Ready for the Pan ......... Ib. Pork GROUND BEEF: 3 85? BOLOGNA 4 , bs .T° FRESH PRODUCE POTATOES™ 50 V2 79 CARROTS ': CeloBHff 2, bs 190 LEMONS s "" K " t . 216 . s : ze ........ ,o,290 ONIONS NewC . i : op . Ye ." ow ....... 2 lh ,150 u. 50 MAYS SUPER MARKET 421 S. 21st Ph. 3-9910 Increase the value of Your Car By DRESSING UP THE INTERIOR With GILBERTS AUTO UPHOLSTERY Highway 61 N. PI". 3-6742 HOT DOGS Deliciously Seasoned with Our Chili and Chopped Onions Take Home Sack KREAM KASTLE DRIVE IN CAMERA CENTER • Flash Bulb. • Color Film • Polaroid Film • Movie Film • W« have Cameras and Projectors for rent. BARNEY'S DRUG STORE 2006 W. Main Ph. 3-3647

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