The Courier News from Blytheville, Arkansas on August 13, 1953 · Page 6
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The Courier News from Blytheville, Arkansas · Page 6

Blytheville, Arkansas
Issue Date:
Thursday, August 13, 1953
Page 6
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FACE TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, AUGUST 18,1998 Cake Recipe Offers Professional Touch By CECll/V BROWNSTON'E Associated Press Food Editor SOME HOME COOKS look as wistfully at a cake in a baker's window as the little girl in the bong loote at the doggie. How to achieve that professional touch? One way Is to use a cake recipe that's different, new, and interesting, snd yet does not make too many demands. This chocolate layer cake with i« butterscotch crunchiness lill« the bill. It gets fancied up in th« baiing. and doesn't ask you to be > wizard with a cake decorating »et. When we made the cake we served part of it one day, and refrigerated the rest. It was just as delicious after ite overnight chilling u right after it was baked. If you want to add the lacy topping, put a paper dolly with a bold pattern in the center of the cake. ly straight up does the trick Bullprsootch Chociilut* Cake Ingredient >: Butterscotch Base, 2 squares '2 ounces) unsweetened fhocohue, 1 3 cup shortening. 1 cup sugar, 2 epss. s i cup sifted flour, '.i teaspoon salt. Vi cup milk, 1 teaspoon vaniila, 1 package vanilla puddins mix. Met hot!: Prepare the Butterscotch Base. For the chocolate batter, melt chocolate and shortening in double boiler. Beat in sugar and egss thoroughly. Sift flour, baking powder and salt together; stir Into chocolate mixture alternately with milk. Add vanilla. Spread on top of cooled. Butterscotch Base in pans. Bake in moderate <350F> oven 30 to 35 minutes or until cake tester comes out. clean. Remove from pan.*: and cool on wire racks. Prepare vanilla pudding mix according to package directions. When cool. t ....^. spread between layers. Sprinkle with Cover the rest of the cake with [ confectioners' sugar. Makes 10 serv- Taxed paper cut to fit around the - • • - Butterscotch Base Ingredients: 1'3 cup Rifted flour. Ingredients: 1 ]3 cup sifted flour ioned rolled oats, 1.3 cup firmly packed brown sugar. H- cup chopped pecans or walnuts, 1'3 cup butter or outside edge of the doily and hold It in place with toothpicks. Gently sift confectioners' sugar through a fine strainer over the doily making sure the doil is ling flat and that you do not rustle it After that, care- lull lifting the sugar-sprinkled doi- Fruit Salad From West- California Ideas Art Summer Treats For your fruit salads you may want this new recipe from California gourmets. It's really worth trying. Wine-Fruit French Dressing (Mmkei about VA cups dressing) One-quartei cup light corn syrup, >/t cup orange juice. !'i cup lemon Juice, y t cup muscatel or white port wine, or^additional cup lemon juice, Vi cup salad oil, 1 teaspoon salt, 1 teaspoon paprika, teaspoon dry mustard, 1 egg white, unbeaten. Combine all ingredients in a mixing bowl; beat with a rotary beater until well blended. Store in the refrigerator until needed, then beat again Just before serving. Excellent with all fruit talaris. Here's another hot weather specialty., also from California friends. Summer Fruit Molds (Serves 7 to 8) One envelope (1 tablespoon) plain gelatin, cup lemon Juice, 1-3 cup granulated sugar, VB tea- •poon salt, 1 cup hot water, \' 2 cup orange juice, 1-3 cup ripe olives, 1-3 cup whipping cream, 1 cup diced fresh or canned pear, 1 cup cantaloupe balls, ^4 cup chopped celery, salad greens. Soften gelatin in lemon Juice. Dissolve gelatin, sugar and salt in hot Water. Blend in orange juice. Cool to consistency of unbeaten egg white. Cut olives from pits into large pieces. Fold whipped cream, fruits, celery and olives into gclat- tin. Turn into individual molds and chill until firm. Unmold on crisp salad greens. margarine (melted). Method: Grease 2 eight-inch; round pans; line with Waxed paper, grease paper. Mix flour, rolled oats,' sugar and nutmeats. Pour melted; butter over and mix well. Pack into j prepared pans- Bake in hot (400P) ] oven 5 minutes. Remove from oven and let. cool in pans while preparing chocolate batter to pour over Butterscotch Base. (Reduce oven temperature to 350F.) lo wake up ( sleepy appetitM Wot Beef Pie Hot beef pie makes a hearty but- let main dish. Top the beef pie with biscuits, making sure to have plenty more on the side. Serve with a mixed vegetable saiad. Have apple pic " tifr h cheese for dessert. and fresher, finer flavor BUY '&tg<ood hu ^ BACON Co Olive-Chicken Salad Loaf Ideal for Summer By GAYNOB MADDOX NEA Food nnd Markets Editor Take chicken, celery, ripe olives and green pepper, mix with the love of lite nnd good eating famous in California, and you'll have a wonderful salad loaf. It's ideal for hot - weather meals. Ripe Olive-Chicken lout (Makes 6 servings) One envelope (i tahlespoon) plain gelatin, 1 cup water, '.i teaspoon salt, 1 teaspoon prepared mustard, few drops Tabasco sauce, Vi cup tomato catsup, 1 cup ripe olives, '/i cup mayonnaise, 2 cups 'inely cut cooked chicken or tur- cey, 1 cup finely cut celery, y t cup r inely cut green sweet pepper. Soften gelatin In '-i cup cold wa- solve gelatin in It. Blend In salt, mustard. Tabasco sauce and cat. sup. Cool until slightly thickened. Meanwhile, cut olives from pits into larse pieces. Blend mayonnaise into thickened gelatin. Fold in chicken, vegetables and olives. Turn Into loaf pan (about 8!-> by 4' z by 2!i inches). Chill until firm. Unmold and slice to serve. You'll welcome this California version of potato sala4, particularly if you have a family with hefty appetites. Ideal for picnics. Cheese Potato Salad (Serves 6) Three cups diced boiled potatoes, 3 tablespoons salad oil, 1 tanlc- dlced pimiento. 1 (^i-ouncc) can chopped ripe olives, 1-3 cup mayon- n a 1 s e, 1 cup creamed cottage cheese, I teaspoon grated onion. Dice hot boiled potatoes to make 3 cups. Stir togothcr oil, vinegar and salt and pour over hot potatoes, tossing lightly. Cool thoroughly. Add celery, green pepper, pimiento and olives. Blend mayonnaise, cottage cheese and onion, pour over salad mixture and toss lightly. Serve well-chilled. ouiien gcinun in "j cup uwu wa- i uuj' iijiiuy auteu celery, y 4 cup er. Heat remaining water, and dis-1 diced green sweet pepper. i\ cup For a bread spread, that, children will love and that's good for them —., . v...,.- ; too, whip honey into an equal a- spoon vinegar iy x teaspoons Ball. ; mount of butter or margarine and 1 cup thinly sliced celery, y t cup ! storein the refrigerator until snack j. , L . 'time. Chicken Is Best Fried 'Crispy' Crispy Fried Chicken Ingredients: One 2'i pound (ready-to-cook weight.) frying chicken, 1'.} cups flour. 2 teaspoons salt. '{. teaspoon pepper, 2 cups buttermilk, 1 teaspoon baking soda. Method: Have chicken cut into 10 serving-size pieces; wash and dry. Sift flour, salt and pepper together; separate into .two even piles on a large piece of waxed paper. Mix but- RONCO spaghetti .» mocarorti pure egg noodles tcrmlllc and baking soda together. Roll a piece of chicken on one pile oi Masoned flour; dip into second pile of flour. Continue coating one piece of chicken at a time this way. Fry In kettle of deep fat or In electric fryer; do nop use frying bii'ket with either utensil. Have fat at 350P., and cook chicken until lightly browned, 10 to 15 minutes. Drain on absorbent paper. Makes 4 servings. FRESH DRESSED ITS A FACT That taste tells. And seeing is Believing, o why not come in And see our Fine Selection Of Choice Meats And Let Your Taste Tell You the Difference LEROY'S MEAT SPECIAL: FRANKS 1 Ib cello 39 ( BACON Ib c From Prime Baby Beef Rib Steaks - - Young Farm Fresh Hens Special Cut Chicken Backs 2| Ib box Fresh and Tender Rib Brisket SUGA LARGE ASSORTMENT OF SUMMER CANDIES •HHMIMHMiHMMHMMaiHMMi . CHEESE GoMcresl 2 Ibs 690 COCA COLAS 6 BOU,. Carton ea 230 RELISH Heinz 7!-i oz 150 IvHrPVIllO Diamond Paper 2 boxes t3p MIRACLE WHIPKran q ,530 SW POTATOES AHens No., can 230 TUNA FISHsave-Al, 2 for 390 BABY FOOD „„„, „ a.*.™ 3 for250 ORANGE JUICE U,,, )ysf ro Z en 6o Z 190 ORANGE JUICE snow Crop 6M 21|! CHARDSO CASH GROCERY Scott County Brand CORN MEAL 25 LBS. 3 Large Cans Jack Sprat ICE CREAM MIX (5 Limit) EA. GET THESE AT KROGER Halo Shampoo .. . Large Bottla . , 890 Medium Size FREE 2 Scouring Pads WiHi Box Top of Lge. Box 290 For Your Hair Starkist Chunk Tuna No 5/2 Con 350 Avondale (10 Limit) No. 303 Can Coffee Shop COFFEE 1 Lb. - - - 771 3Lbs.-$2.25 25 Ib. pin. 1.83 Large Reg, Large LUX FLAKES 27$ Large 10 LBS. Fro-Joy fee Cream • - - * gai. 49c Dixie Buttered Beef OCEAN PERCH Fresh Frozen BEANS .. 310 ,,390 Valentine |(j Iwp Garden Fresh OG .arge, Crisp 2 bunches fcwO TOMATOES Fresh, Home Grown ] b 250 AIHA||e C.J. ViliUnd New, Yellow n, Dp rfcr r CRS Fresh, Green each 50. 150 UEl tRl L CANTALOUPES Large each Large SILVERDUST 280 SAVE BY SHOPPING AT RICHARDSON'S Reg. Size LUX SOAP 3 b ™ 22$ Bath Size LUX SOAP 2 b <- 210 Large BREEZE 30* Reg. Size LIFEBUOY *•« Bath Siie LIFEBUOY bars 230

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