The Courier News from Blytheville, Arkansas on December 13, 1951 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, December 13, 1951
Page 16
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PAGE STXTEEH BT..YTHEVTLLE (ARK.) COURIER NEWS Traditions Add Flavor To Christmas Dinner By GAY NOR MAni>OX NEA Food and Markets Ertitor There Is a lot more (o Christmas dinner than bakwJ ham or roast turkey. There k also tradition — tht warm, nostalgic Christmas tradition* you grew up In, according to Beth Bailey McLean. One of the country's outslanrting hom«-rnakers and business women, mother of two grown children, distinguished hostess and director of Swift &. Co-'s home economics laboratories, Mrs. McLean admits that do love Ihe old IrndUlon of the warm family Christmas," she explained. There was always it ham for Christmas in her home. "So we always have a ham. Of course there will he candied .sweet potatoes, cranberries, an easy to prepare green vegetable, a salad and a very -simple dessert," she ftdried. "Any friends who come to dinner will for that day be made part of the family. ChrLslmns Ls a family affair. It. is not a party. There ore no gucs most of us today like to think family, ourselves as \'ery sophisticated. "But "If you want to give a party, •round Christmas time, we al) get iiavp it on Chrisi-nias err. Trim nostalgic and dream back to those [the tree, have fruit cake and bov white Christma-se.s we user! to love at grandmother's," .she arids. Nearlng a youthful sixty, she had just returned an hour earlier from • gruelling business trip when we lunched with her in Chicago. She lor guests who drop in. But on Christmas Day there Is no party, no guests—Just family and family xvannth for everyone in your home," 5he insists. Mrs. McLean's Christmas eran- WM smartly groomed, unttred Rnrt I berries are famous all over the vital. "My grandmother's Christmas I middle This is her rct-lpe. dinners were overpowering. All thCj For four cups of cranberries use family from all parts of the surrounding country were there. "Just before calling ns to dinner, she would walk round the vast U• ble on an inspection tour. If she Raw on< tiny space uncovered with some kind of fcod, she would hurry to the pantry and cover lhal bare spot with another Jar of pickles or some other relish, Today, we don't like such enormous meals. And none of us likes so much work. But we Ever Cook Celery? Results Will Bring You Delightful Culinary Surprise Ever cook celery? Try H and be delightfully surprised. Baked Celery Sauttrni (8 Mrvings) One stalk celery, I cup water. Vi ««p Sauterne or other white table win* or some amount water, stilt to Uste, I tablespoons butter or margarine, 3 tablespoons flour, % eup canned consomme or bouillon- ouba broth, pepper to taste, W cup fral«d ParmftMij cheese, paprika. Trim root end and leaves from «*lery. Separate branches. Wash and cut in 2-inch lengths, splitting wids branches In half lengthwise. Plae« water, wine or extra water, and «aK In a saucepan and heat *o boiling; add 'celery; cover and •ook for » mlnut**, or until celery U tender. Drain, reserving ' Iquld. Arrange celery In a greased •hallow baking dish' (10 by « by 2 kichM la a good sime.) Melt buttor »nct stir In Hour; add •onaomme and V4 cup of the referred celery llijuld; cook, stirring •onrtantly, until mixture bolls and thkkeru. Season to t*ste with salt awd pepp»r. Pour ««uce over celery; sprinkle with grated Dhee«e and rttist with p*pr»a. B«ke in a moderately hot wen (400 De«. F.) for about 30 Kino***, or until bubbly and dell- Dertled Celerr (t M>rrta|p) wnaU can deviled Squash Garnish Glued «8fon jquash sections be- •ome the M«Mmal garnish for a roa«» picnic shoulder, ham, a ham «lke or pork chops. Cook acron »quMh, then cut into smaJl sec r tlon» and remove the rind. Heat the sections In a brown sugar- water syrup until shiny. A concrete into which nails can be driven as Into wood, and which resists withdrawal to the same degree that wood does, is made of Portland cement, the mineral known w vermlciillte, and vitrified clay granules. It Is the vermlcullte which to flexible enough to yield and receive the nails. package cream cheese, canned Jellied cranberry sauce or whole cranberry sauce, 1 stalk celery. '-, Mix the deviled tongue, cranberry sauce, and cream cheese. Chill Stwff chilled crisp celery with chilled mixture, pressing through pastry tube, Read Courier News Classified Ads Goody Evergood Says: Family Favorii* lor round-the-clock goodatii! For mealtime pleaiur*. i«rv« d«liciouf Evergood Bacon—sliced just right tor crisp, tempting goodnau. It'i great lor breskfaat, lunch or supper. Alwaya look for the Evergood label. Buy it •( your groceii tag C*., Mtm&hlt, T.n*. TO YOUR CLOTHES YOUR CLOTHJFS LAST LONGER . . . KEEP THAT "SHOWCASE" LOOK Send us your finest fabrics, your costlirsl linens with worry. . .we will return them to you Ecnlly but thoroughly laundered. . .and pressed perfectly by our skilled operators. BLYTHEVILLE STEAM LAUNDRY & CLEANERS PHONE 4418 Pork Sausage Offers Thrifty Meal Ideas In planning menus around plentiful and economical pork, don't overlook Die sploirild riintifr dish possibilities with bulk pork sausage. Fry pork sausage paUics slowly 'until brown and well (tone, but not [Irlctl cut. Put on platter ami keep in warm place. Pour off part" ol Die rausaee fal; In tfie retn.iimlcr. Iry sliced tart, firm apples, vdlli fkin.s left on. Sprinkle witli sugar. imer and irook slowly until tender. Uncover nnrt turn apples to brown. Acorn squash bakeri with pork s.ijtfage pp.ttie.'s In (he centers are a treat these wintry days. Hake .<< hnlve.s, face down, in a .shallow hakinc pan In a 350 degree F. oven for 30 nilnute.s. Shape 1 pcund pork sausage Into four patties which .will fit the sriiiMh hollowj, ant! (ry until thoroughly browned. Ttirn .squash lace side up and place a liatty in each. Bake 30 minutes longer. THURSDAY, DECEMBER 18; 1951 Scrapple-It's a Hearty Breakfast Find Here's a breakfast find (or the cold winter days — scrappl*. Thi* Cranberry Relish Always Popular At Christmastime Cranberry relishes to serve with meat always are popular 'long about this time of year. This laiigy cranberry and apple relish Is excellent with rcasls of all kinds. You'll like it's fresh, exciting llavor. f.'ranberry-AiiHje Follsh 2 cups fresh cranberries 1 eating apple <mertlum tart) ?i cup diced celery '•j cup sugar 'i teaspoon salt 2 tablespoons bottled horseradish'. Pare nnd core apple; put through blade of food chopper with celery and cranberries which have been carefully picked over and washed. Arid rest ol ingredients) mix well and let stand 3 to 4 hours in the refrigerator. (Mate 2 cups.) tasty dish from out of Ihe past presents hearty, thrifty tatlng lor families today.. The basis of scrapple 1 Is corn meal which Is combined with finely chopped or ground meat, according to Reba Stages, home economist. In 1 preparing, boll-) quart of water, then add 114 cups »f corn 'meal, sllrring constantly until thick Add 2 cups or chopped'or ground cooked meal, !4 teaspoon o( salt and <h teaspoon sage. For additional seasoning, 1 tablespoon of finely chapped celery leaves and \'t cup chopped parsley may be added. Pour the mixture Into a loaf pan and chill until it is set. Then simply slice and brown in lard or drippings, Or first, dip In beaten egg, then In cracker crumbs or corn meal and brovm. To cut preparation- lime in the morning, prepare scrapple the night before. Mix, then pour into dish and chill in the refrigerator. For breakfast, slice and panfry. Read Courier News Classified Ads two cups sugar. Do not add any water except the water Icfl on Ihe berries from washing. Mix berries and sugar carefully in a saucepan. Cover and cook over (Ire. When the berries begin to pop.; uncover and let cook in their own : juice about 10 minutes. Turn ofr: heat. Let stand tn the sauce pan ' until they get a sparkling look. : Then pour into your grandmother's old cut glass bowl. : Ground Pork Makes Tasty Skillet Supper Don't concentrate all your ground meat buying on hamburger. Ground perk makes some excellent dishes, too. K?r*'« proof—a good l^o-oi- the-stovc quickie. Pork and Noodle Skillet Supper 1 tablespoon fat 1 pound ground pork li cup chopped onions 1 teaspoon salt 1 teaspoon chili powder 2 teaspoons Worcestershire sauce 3 cups uncooked noodles 1 can tomato sauce H cup water Melt fat In large skillet or deep pan. Add pork and onlcns and cook until pork Is well scared. Add seasonings. Cook noodles in slightly salted boiling water for 10 minutes. Drain and add to pork with tomato sauce and water. Cook over low heat for 15 minutes. Season to taste with salt and pepper. Add more water if mixture is too dry. Woman Chases Away Bear BANFF, Alia. (/Pi— A woman and her son leaving the upper Hot Springs Pool recently were startled >-to 1 put it mildly—when a mother grizzly with two cubs stood in the road a few yards away. .Hurrying back to the Hot Springs office, they telephoned a warning to the folk at their own house nearby. The woman's husband discharged a shot-gun into the air to get the hears headed for the mountain bush again. CEVHTVTC! CATARRH •BUN V S> SUFFERERS FiKD CUtl FOR MISERY DUE TO MASAL CONCiSTION. SUPPVY RUSHID HERCL Belief at Jut fjifarrh, »rjd hay fever d a formufa whicK has Ih na«al congestion. Men agonizing tinus htadach »rach«. hawking RniJ t ol blessed relEel after uf co>U $3.00, but conslde: not expensive, amount* t Acnt. XLOROVO^. fcau directed) iot.3 with money-bacV Wood* Drup Store-BlylheTllU .Mall Orderi rilled to nml eonpce- 5 of tuttes* with power to redur« (logged nOitrsli, ezing misery tell it KIX)RON01. ; rtiulU, this !• •>n\v pennies per i;e only <* Prehistoric Jawbone JEFFERSON, la. CAP) _ A »-' •• pound lower Jawbone' of on« of Iowa's native elephants was founa recently by'Lynn Deal on hU farm' near here. Excellently preserved, the bone was Identified as that of ft ^ hairy mammoth, Th mammoth, i*' plelstcene-age relative of the eli-,' phant, roamed this part of r»e world 50,000 years or so ago. It waa about the size of the modern elephant. , .CHOICE OF MILLIONS: SUoseph ASPIRIN ALL FLAVORS GUM FRESH DRESSED TENDER FRYERS Ib 49 C CAMPFIRE PK&BEANS4 FRESH BEEF CANS c RED SOUR PITTED LIVER lb.49 CHERRIES 5 CANS NORWOOD SLICED NEW CROP SHELLED PECANS Ib. 99' DOMINO PURE CANE SUGAR 10 "' 89' CELLO BAG CRANBERRIES > 23' EXTPvA LARGE STUART PECANS 3—95 CALIFORNIA CARROTS 2 BCHS. 25 FLORIDA B AGO N Ib. 49 DELICIOUSLY TENDER MINUTE STEAK lb.89 c PUFFIN BISCUITS 2-25 c , HUNT'S ' : I CATSUP 14«a19 e MISS LIBERTY OLEO 5-1.00 PUSS & BOOTS TANGERINES - 23' SUNKIST LEMONS DOZ. 28' CAT FOOD 2-. 17 ULTRA REFINED BLEACH CLOROX QUART 15 DRY SOAKED JUNE PEAS CAN 10 SHOP & SAVE Everyday LIBERTY!

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