The Courier News from Blytheville, Arkansas on December 13, 1951 · Page 17
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The Courier News from Blytheville, Arkansas · Page 17

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Blytheville, Arkansas
Issue Date:
Thursday, December 13, 1951
Page:
Page 17
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THURSDAY, DECEMBER IS, 1951 Cranberry Time Is Here Again; Recipes Given Large or Small, Red Or Pink, Any Berry Will do for Cooking Cranberry tetson is here again These bright-colored berries have a lot to offer everyday meals'as well is to holiday dinners. When you »hop for cranberries, Qu don't need to watch varieties Home Demonstration Agent Gertrude B. Hollman said. They all t«ste and look pretty much alike when coolced. Some people do insist that the small,, deep garnet red berries give brighter color to the sauce. And they may be a bit less tart In taste. But In some parts of the country the larger, light crimson berries are most popular. As far »» quality is concerned, color and »lie of the berries make little difference. The best berries are firm, plump, and fresh-looking with high luster. Preparation and Cooking: For best results sort tlie cranberries before you cook them. Even a few poor berries may give a bitter taste to the finished product. Throw out the berries that are shriveled, speckled or soft. . The bright color and tart taste of cranberry juice makes It an excellent appetlier. Sweeten and thoroughly chill the Juice. Use It alone or mix It with sweet pineapple Juice, cider or ginger ale. There's a cranberry relish that's mighty good. And it's easy to make. Pw one pound of cranberries, or•Ke, and one cup of sugar. Quar- 'fcr the orange and take out the «eeds—but use both the pulp and the skin. Grind all this. Put the relish in a covered Jar In the refrigerator. It will keep for two or -.three weeks and be ready to serve «lth any kind of meat or poultry. Make small batches of cranberry Jelly at a time and It won't "weep." Put the relish in a covered Jar In •mall molds that will hold Just •nough for a single meal. Try muffins and fruit breads with bright bits of cranberry ln- lide. And HM cranberry sauce, with th« berriM left whole to make a pie filling that's really tops. Two Typhoons Close In Dec. 13. f/Pj— Two typhoons closed In on the Philippines yesterday u the death toll from Monday's storm rocketed to 208. Author Gives Buffet Menus Baked Glazed Ham Good Supper Dish By GAVNOR MADDOX NEA Food and Markets Kditor This Is the season for friendship —and that means parties .My longtime friend, Edith Barber, known ai: over the country for her ideas on food and entertaining, has just written a valuable',and Inex- pensii'e book called "The Party Sampler." We've been to her parties and they were good. So is her book. Here are some of her buffet supper menus (styled to please men guests too). Supper: Baked glazed ham. casserole of sweet potatoes, tossed green solad, buttered rye and white bread, pumpkin or lemon meringue pie, coffee. Supper: Cold boiled tongue, creamy horseradish sauce, macaroni and cheese, grapefruit salad, hot rolls, party devil's food, coffee. Supper: Hoast iurXey. cranberry sauce, scalloped potatoes, old-fashioned cole slaw, hot buttered bread, macaroon-bavarian cream, wreath cookies, coffee. Supper: Swedish meat balls, potatoes with parsley, braised carrots, endive salad, hot muffins, date torte. coffee. Her barbecue sauce for beef is an answer to many a hostess' prayer. Barbecue Sau^e for Beef One-half cup butter or salnd oil, '.-, cup brown sugar, 1 cup chili sauce, 1 cup vinegar, 1 tablespoon chopped onion, 1 cloye garlic, peeled and minced, 4 lemon slices, 1 tablespoon Worcestershire sauce Combine Ingredients and cook over low heat until thoroughly blended. Roast may be brushed with this while cooking, or sauce may be served ' separately. BLYTHEVIM.E (ARK.) COURIER NEWS Cookies from Cake Mix Make Suitable Christmas Gifts Wholesale Food Rise Slightly In Past Week NEW YORK, Dec. 13. (<P>—Wholesale food prices rose a shade this week but for the second week in a row were below the level of a year ago, according to the Dun & Bradstreet food index. At $6.69 the index compared with $6.68 last week and with S6.77 a year ago. The figure represents the total cost at wholesale of one pound each of 31 foods in general use. "/ The index thtis week compares with the year's low to date of $6.64 on Nov. 6, and with the Hal peak of $7.31 on Feb. 20. THESE DELICIOUS HOI.IDAV «okl« are eqyilly .ultable for ChrWrnw rUto er (or your own pikles. By GAYNOR MADHOX , NEA Food and Marked Editor As Christmas gilts or for your own holiday parties; a batch of beautifully flavored and eye-appealing cookies Is a festive thought. Here is the triply tested recipe for the pinwheels, swirls of chocolate and vanilla, made easily with white and devil's food cake mix. Party Pinwheels (10 to 12 dozen pinwheels) To make white cake dough: One-half cup butter or margarine cat room temperature), \i teaspoon vanilla or almond extract, 1 egg yolk, unbeaten; 1 package instant white cake mix. Cream butter until soft. Add Flavoring and egg yolk, blend. Then add cake mix and work together with spoon, pastry blender, or fingers until dough Is formed. [Dough will be film like rjastry.) To make chocolate dough: One- half cup butter or margarine (at room temperature), l; teaspoon vanilla or almond extract, 1 egg yolk, unbeaten; -1 package devil's food cake mix. Cream butter until soft. Add flavoring and egg yolk, blend. Then 1 cake mix and proceed as directed above. T» make pinwheeis: Roll half of each batch of dough on floured waxed paper into a rectangular shape nbout '.i inch thick. Turn the rolled white dough onto the rectangular sheet of ehocola dough and remove waxed paper. Roll as for Jelly roll. Repeat with remaining dough. Chill until firm. Cut Into !i-lnch "slices. Bake on ungreased baking sheet in moderate oven (375 degrees p.) 8 to 10 minutes, or until done. Cool cookies a few minutes before removing from baking sheet. Note: Part of tnese cookies may be baked at one time and part at another time. Just keep the rolls wrapped In waxed paper in refrigerator until ready to use. Read Courier News Classllied Ads. Ask Your Grocer for B&B SAUSAGE Pure Whole Hoj Sausage Seasoned Just Right! A BLYTHEVH.LE PRODUCT Pork Roost Tip: Always Cook It Until Well Done A note to the wise about cooking pork. Always cook pork roasts until well done—to au Internal temperature of 1&5 degrees F. as registered by a meat thermometer. Use an oven temperature of 325 degrees P. to 350 degrees P. Pork loin roasls should be cooked 35 to 40 minutes per pound; pork shoulder roast (Boston butt) 45 to 50 minutes per pound. The longer time required for the shoulder cut Is due to its chunk; compact nature which flows down heat penetration. Note number two—you can fry or broil lamb cl\flps and tender beef steaks, but perk chops or steaks should not be cooked by either of these methods. Pork needs braising to bring out its best flavor. Brown the chops or steaks in a little hot fat, season with salt, pepper and one of the following: ginger, curry powder, paprika, thyme or sage- then add a little liquid, cover, turn the heat down low and cook until tender, about one hour. , Canned Apples, Packaged Biscuit Mix Produce an Old-Fashioned Cobbler Top News Here's a tasty one dish limner that's topped with a crispy mixture. Brown ground beef, combine with cooked macaroni and moisten with a cheese sauce, place in a baking dish. Sprinkle the top with a mixture of one cup br.ln flake.5 ... browned In melted butter anil .te lightly mixed with ',i cup of gratcrl cheese. Apple desserts have been favor- i(es of Americans since colonial days, but no colonial dame could produce an apple cobbler any tastier or nny easier than today's cook who makes hers with handy canned sliced apples. Only lu recent years have the time-saving, delicious apples in cans been available to America's housewives. Only recently has the modern homemnkcr discovered the luxury of opening a can of sliced apples and saving herself the time and trouble of peeling and coring them. Canned slice dapples are thrifty of both time and money. Combined 1 svillj oilier prepared foods, such as packaged biscuit mix. they make possible an Apple Cobbler as good as Grandma's and made ill half the time. Here's an old-fashioned recipe in its new streamlined form. Quick Apple Cobbler I'.i cups prepared, biscuit mix I tablespoon sugar G tablespoons milk 3 tablespoons butter rine, melted H cup sugar 1 tablespoon flour Vi teaspoon cinnamon '.£ teaspcon nutmeg *i cup water 1 tablespoon lemon Juice 1 tablespoon butter or margarine or marga- Bologna K a bobs Kabolw of bologna are a main dish your youngsters will talk about. Cut bologna In cubes and alternate on skewers with pickle and. with cubed cheese wrapped * 4* STAR * STORES * FOUR OF YOUR HOME-OWNED GROCERY STORES RKELMTO RICE COOKS BEST! A SUBSTITUTE FOR MEAT MACARONI-SPAGHETTI PURE EG& NOODLES Read Courier News Classified Ads Nationally famous food economists and food editors praise Ihecofjjjiri&qualityof W Always Tender/ Fluffy White I The best cooks always use genuine Riceland Rice because For best rice cooking results always use genuine The World', Most Delicious 1 No. 3 can sliced apples. Combine biscuit mix with 1 (able- spoon sugar, milk and butter. Follow package directions for preparing shortcake. Shape dough into 5 balk; flatten 4 with palm of hand !i inch thick to resemble apples. Flatten remaining ball %-lnch iblck; cut out stems and leaves and attach to biscuit apples. Mix sugar, flour, cinnamon and nutmeg to saucepan. Gradually stir in water and lemon Juice; add butter. Cook, stirring constantly until mixture thicken.? and comes to a boll. Add apples; heat. Turn into a shallow cascerole 10 x 6 x 2 Inches. Place biscuit mix apples on top. Bake in a hot oven (450 degrees F.) 15 minutes. YIELD: 4 servings. Chops with Rie« Pork chops take on a different look prepared this way. Brown th» « 1 ?°P S ' th «" P^ce them In a baktni dish and top with onion rings Around the chops place uncooked rice (hat has been washed and drained. Add a can of tomatoes,' season, cover the dish and bak» in a 350 degree F. oven for 1 hour. with bacon. Broil (about J inches from the heat) for 15 minutes, feerve with a zippy barbecue sauce CLOVERLEAF --. Eberdt's GATEWAY STORE 2101 Rose Street * Cecil Lowe's GRO. & MKT. S32 No. 6th Street Luttrell's GRO. & MKT. 6th & Chickasawba Pickard's GRO. & MKT. 1044 Chickasawba Hiinz or Gerber's BABY FOODS 3for25« are HARVEST FRESH! P&G or Crystal White Laundry Soap 3 for 22* Tidt, Dux or Oxydo! Soap Powders large box 29< Tennessee Frozen Strawberries 29 C 12-0z. Pkg. YOUR CHOICE Peas and Carrots Corn-on-the-Cob Leaf Spinach Baby Okra Tender Peo$ ea. Nation-wide favorite SANI-FLUSH Ige.can190 Regular Size LUX TOILET SOAP 2 for 15$ Pride of Illinois, cream style CORN - - 6 No. 303 cans $1.00. Krey's fine flavored SLAB BACON - - - - Ib. 35* Krey's "3 Little Pigs" SAUSAGE - - - - Ib. roll 39? Stock up now! I'/a Ib. WHITE KARO ea. 19* Fine Confectioner's SUGAR .... 2 Ibs. for Swift's SPAGHETTI & MEAT BALLS - - - Ib. can 29* Del Monte or Hunt's CATSUP bottle 19e Fresh Fruits And Vegetables All your favorite kinds Chewing Gum SforlOc Every Day of the Week! Charmin Toilet TISSUE 4 rolls 3 9c

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