The Courier News from Blytheville, Arkansas on December 20, 1951 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, December 20, 1951
Page 13
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THURSDAY, DECEMBER JO, 1951 J A RK.) {•jLUii;'.. .,'ja»*§fcy/j HOMEMADE Jams and relishes mike Ideal Christmas"j-ifts. Homemade Jam Is Welcome Gift for Friend at Christmas "From my kitchen to your kllcti- en ' on a gift of homemade Jam or relish is a friendly way of savins "Merry Christmas." Decorate your Jars In the holiday spirit. A gay fringe of tassels in brilliant red or green may easily be Slued to the Jar. Try wrapping „ few glasses in a glittering piece of cellophane, then tie securely with jaunty bow and decorate with hol- W or mistletoe. Thii pepper relish li brand new and perfect for a Christmas gilt. Pepper Relish (Yield: about I» Bit-ounce flaw.) To prepare the Peppers, cut open *bmit one down medium-sized pen- ers and discard aeeds. (for best color, use 8 green peppers and S sweet red peppers). Put through -food chopper twice, using finest blade Drain and use pulp for making relish. Two eup« (H ounces) prepared peppers. 1 cups (3 pounds) sugar, l;t cup« apple vinegar, 1 bottle liquid fruit pectin. Measurt prepared peppers Into a very large nun-pan. Add sugar and vinegar and mix well. Place over high h«t, bring to a full rolling boll, and boil hard 1 minute stirring con«tantly. Remove from he«t »nd* at once itir In bottled fruit pectin. Then stir and skim by 'turns for 5 minutes to cool slightly. Ladle quickly Into glasses. Ccver relish at once with H-iticIf hot paraffin. Pineapple and Strawberry Ja'm (Yield: about 9 six-ounce glasses) one box (12 ounces) quick-frown sliced strawberries, 3>,4 cups (1 No. 2 car.) crushed pineapple 5 cups sugar. 2 tablespoons lemon Juice, 1 teaspoon grated lemon rind (optional), M bottle liquid fruit pec- Thaw strawberries as directed on package. Place In large saucepan. Add crushed pineapple, sugar, lemon juice and rind and mix well f,r ov ' er , hl|rl ' lleat ' bli "6 to * full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir In bottled fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. (Use metal spoon to skim off foam). Ladle quickly into glasses. Then cover jam at once with U-Inch hot pnrrafin. Wholesale Food Prices Decline NEW YORK. W;—Wholesale food prices this week reached the lowest average level since mid-November ol 1950. according lo Dun and Brad- Jtrcet. toad Index. Two New Ideas For Yule Dishes Cranberry Parfaif And Stuffed Broiled Mushrooms Aid Menu For your Christmas entertaining here ore two delightful recipes The stulfed mushrooms can b« served as hot canapes before dinner and the parfalt, is light and delicate and s.s red as holly. Stuffed Broiled Muslirooms Olakeft 4 servings) Six-ounce can broiled mushroom crowns, 3-ounce can deviled ham, '.i teaspoon mustard, !i teaspoon' grated onion, 'A teaspoon minced parsley. Drain mushrooms, reserving broth for other use. Sccop out stem ends of mushroom crouds with sharp knife or melon bailer. Finely chop stem ends. Cinibine deviled ham, chopped mushroom stems, mustard, onion and parsley, stuff mixture back into mushroom crowns. Arrange In shallow ipan to go under broiler. Broil 4 inches from moderate heat In preheated broiling compartment until thoroughly hot, about 5 minutes. Serve as hot canape, or to top scrambled egos on toast. Cranberry Parralt (Makes 6-8 Servlnjs) One egg white, 2 tablespoons sugar. 1 egg yolk, 2 cups milk, 2 or 3 tablespoons sugar. <i teaspoon salt, 3 tablespoons quick-cooking tapioca, >i teaspoon vanilla, 1 to 1V4 cups cranberry sauce or cranberry Jelly, ii cnp cream, whipped. Beat egg white until foamy throughout; add 2 tablespoons sugar, I tablespoon at, a time, and continue beating with rotary egg beater until mixture will stand In soft peaks. -Set astde. Mix egg yelk with about !i cup of/the milk in saucepan. Add 2 or 3 tablespoons sugar, salt, tapioca aha remaining milk. Place over medium heat. Cook until mixture comes to a boil, stirring constantly—this takes 5 to 8 minutes. Pour small amount of hot tapioca mixture gradually on beaUm egg white/blending well. Then quickly ndd the remaining mixture, stirring constantly. (The hotter the tapioca and the faster It is blended in, the thicker and fluffier the pudding will be). Add vanilla. Cool, stirring once alter 15 to 20 minutes. Chill. Serve the tapioca cream and cranberry sauce layered in imrtait glasses. (Makes 5 layers, beginning with cranberry sauce). Top with the whipped cream. Rocks o! nearly-all geological age can be found in the southwest. fruit Breads Fit Into Busy Holiday Plans Fruit breads are a Christmastime must. Serve them for a guest time brunch, for holiday sandwiches and gayly wrapped 'for gifts to pleas*. Apricots, raisins, currants, pineapple, dates, figs, mashed banana citron, and nuts are a l! Ingredients In quick bread loaves. For added richness and flavor, make sure to use laid shortening for (hese quick breads. This .shortening will insure the bread of .slaying fresh and moist until (he last bite, says neba Stagg, home economist. Quick breads are always grand to serve with hot colfce or with hot fruit Juices when folks drop by during the holidays. Arrange thin slices on s tray or make into dainty sandwiches with cream cheese or with honey butter. r\>* a gilt, decorate the tops ol the loaves with almona silvers, pecirti halves, candied peel, red and green maraschino cherries to form designs o! the season. Wrap the loaves In colored cellophane and tie with a of? bow for giving. Slow-Cooked Turkey Is Best Modern Day Birds Better than Big Ones For best results, roast your turkey slowly. That Is the exclusive advice to this column from Mabel Stegner. Born In South Dakota now a well-known home economic consultant, Miss Stegner has more practical hints for roasting the Christmas turkey. Sh» thinks today's turkeys, bred and grown under scientific condi- j lions, are much superior to the big 18 to 20-pound birds she remembers at home. The small Beltsvllle turkeys, weighing 6 to 8 pounds now available, Hre a blessing for small families. She believes In low temperature rousting, 300 degrees P. for large turkeys, 325 degrees P. for small ones, rather than the old-fashioned , high temperatures. "Most people cook their turkeys far too long," she Insists. "Two hours Is plenty for small turkeys and 3 hours for medium - sized ones. Naturally the turkey browns more slowly when roaslccl at a low temperature, but I help it along my own pet browning glaze made by blending '; cup softened fat with 1 tablespoon kitchen bouquet. "Sometimes I add a bit of herb Dainty Meat Sandwiches Are Fine for Holidays When friends drop by during the Christmas holidays you'll want to be ready with refreshments. Dainty holiday sandwiches may be your answer. Get out your seasonal cooky cutler .to make tea sandwiches, suggests home economist Rcba Staggs. Christmas trees, bells, Santas, wreaths are all appropriate. Ideal fallings lor the sandwiches are liver sausage, dried beef with cheese, ham. canned luncheon loaf and tlie many other rcady-to-scrve meats you'll lind In your meat dealer's display case. Match breads or combine different type breads to add interest. Use whole wheat, white, brown bread and Iniit breads. Arrange the sandwiches on a large platter or wooden (ray and serve with coffee or hot spiced tea. If you like, prepare the tea sandwiches in ttje early morning, then tightly wrap with waxed paper and store In your refrigerator until serf; lime. PAGE THTRTEEH Candy Replaces NeedVe VICTORIA, B. C. </PI—city authorities propose a new test for diptheria immunization which may do .v,vay with 3 Injections by needle, seasoning to II for an unusual touch. I rub this mixture all over the turkey before cooking. The fat melts as the tin-k^y cooks and keeps (lie skin moist and soft." Budget Menus Ease Holiday Food Problem Pretty busy these days before Chrlstmu? Everyone is. A few good budget menus will «.« the feeding problem,' Dinner: Corned beef hash Julienne carrots, steamed spinach enriched bread, butter or fortified margarine, chocolate tapioca pudding, coffee, milk. Dinner: Glazed smoked ham mashed .potatoes, steamed spinach' celery, enriched bread, butter or fortified margarine, frosted cup cakes, coffee, milk. Dinner: Oven fried filleU. baked potatoes, Harvard beels, cole slaw enriched bread, butter or fortified margarine, pumpkin tarts, coffee milk. ninntr: Apricot nectar, lamb and vegetable pie, baked winter squash, enriched bread, butter or fortified margarine, frosted spice cake, coffee, milk. Dinner: Venl balls in sour cream, spinach, buttered carrots. Iced radishes and celery, enriched bread, butter or fortified margarine, nut and date squares, coffea milk. The new method l« to give children caramel-flavored candles containing the equivalent amount of tox- oid. Between 70 and 100 students In each of three age groups will take the test here. NOTICE Northeast Arkansas District Council of Carpenters Local Union No. 884 Wages will be us follows beginning Jan. 1st, 1952 on all work contracted for after Nov. 20, 1051. Journeyman Carpenters $2.20 1'er Hr. Millwrights . . ., $2.50 Per.Hrl I'ylcdrivcrs $2.50 Per Hr. All Foremen shall receive .25c above Journeyman* rale of pay. 1st. Year Apprentice $1,20 Per Hr. 2nd. Year Apprentice $1.37 >/ 2 Per Hr. 3rd. Year Apprentice $1.65 Per Hr. 4th. Year Apprentice $l.S7»/i Per Hr. District Council Business Agent, H. T. Bryant. XMAS IDEA / VICTOR RECORDS -THE GIFT THAT KEEPS ON GIVING t CHRISTMAS SONGS Mario Lanza CHRISTMAS CAROLS Hour of Charm YOUR CHRISTMAS FAVORITES The Three Sung MERRY CHRISTMAS MUSIC Perry Como FAVORITE CHRISTMAS MUSIC Dennis Day CHRISTMAS HYMNS AND CAROLS RCA Victor Chorale CHRISTMAS CAROLS Dick Leibert PETER AND THE WOLF Sterling Holloway RUDOLPH THE RED NOSED REINDEER Paul Winy THE NIGHT BEFORE CHRISTMAS Milton Cross Wl MAVl All THKM KINW * 1)i< ItiilTVng RCA Vklor 45 rpn (•cord* «v«rycHift wonh, omj oto 78 onj 33Y, rpm r.;ord,. G.I it,. -*5V»<x briltonl tterft/, toty Florin* . ..rxxvtx.okabk., "mollabkt" tool Adams Appliance Co., Inc. 206-208 West Main RCA VICTOR W RECORDS Christ TO WIN YOU COMPLIMENTS For a dinner your family and friends will long- remember, choose the select foods at the 4-Stai-Stores. You'll find choice Turkeys, hickory - smoked Hams, nice, flavor - plus heavy Hens, juicy, tender Ducks. Crisp, fresh Celery, Radishes, Green Onions, Lettuce . . . they're important for the occasion too. The'things you want for that Christmas Dinner are here. The 4-Star Stores hope your Christmas Day is successful and happy in every other way, too. Best wishes to you and your family from Pickard's, Luttrell's, Cecil Lowe's and Eberdt's. SPECIALS FOR FRIDAY, SATURDAY, MONDAY S(ioSAGE^, ro ,,350 SSr:: No. 21/2 Jar. Del Monte Whole «&%->£•« PINEAPPLE fiolden Rich MARGARINE * 4 * STAR** STORES FOUR OF YOUR HOME-OWNED GROCERY STORES 220 MSIfpHS... 190 TOMATOJUICE 270 btwlffiJBO~ 190 Tender Smoked PICNIC HAMS These lender smoked picnics are selected from small corn fed porkers. . .cured •nd smoked to assure you a delicious flavor. 4 to 8 Ib. average. . .per Ib., SLI. BACON very special saving is yours on thin fine flavored Armour Sliced ]{acon. II was our good fortune to buy some at a apecial price, so the savings yoes to you. Trv il. Per Ib., 12 oz. Jack Sprat Sweet MIDGET PICKLES 390 22 in. Jack Sprat SOUR or DILL PICKLE 250 Eberdt's GATEWAY STORE 2101 Rose Strtet * Cecil Lowe's GRO. & MKT. 532 No. 6th Street Luttrell's GRO. & MKT. 6th & Chickasawba Pickard's GRO. 8, MKT. Chickasa\vba

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