The Courier News from Blytheville, Arkansas on March 20, 1952 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Location:
Blytheville, Arkansas
Issue Date:
Thursday, March 20, 1952
Page:
Page 14
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PAGE FOURTEEN BLYTHKVTU.K (ARK.) COURIER NEWS THURSDAY, MARCH 20, 198J Frozen Dough Means Bread at Moment's Notice This Marmalade Both Sweet, Sour Cucumber m:\rmnl;ide ha.« a suret sour tnsre and trive.s fi-^h. fnwl and many lower cast cuf.s of meal new j Crispy Fritters Will Brighten A Plain Meal Dross up n plain mral with crK- py fritters. Make iliem with meat for a main dish, wifh vegetables or fruits to accompany (he meal, rour.se,. leftover meat such as a roa.st or pot-rofnt, or frr>h jnr>nt eubrd cfc' Cookies, Cakes, Pics Cnn Be Made Quickly With This Method You oan nuike it easily and it vv<;!.<> very little. ('n( unifier Marmularle <S(x G-oinirr gfa.ssps) i .'•Herat or ready-to-serve meal may be u*ed for friner.s. says Rcba StAtfp.s. home economist. Just acid the inent to (riuor butler and deep fat fry. Vegetable flitter.';, Ideal for | T'.vn cups pri'[mre<J curmnb^r. 4 cups] serving with a roast or ninny other Thou s an (1,1 of homomakers treat- i heir fumJIie.-} l*> 5rr--^h, baked yeaH broad and rolls, th e horn em a k er who h n s !•. cup lemon juire. 2 rable- pprjfins jrrmpd leinon rJnci, ^ bot- ile fruit ppctin. To |trc|i:irr thp mctiinttpr: Peel .lixiiit 1 'i pniititls full v ripp ru- onn?) C(imhprSp chcip vt , ry /inp nr And; MpaMirc 2 cups into a ] arKC food meat dishes, nuiy be prepared with Expert Gives Advice On How To Make A Flaky Pie Crust Good fruit pic hoa.sting a flaky cmst—that's what every homemaker dreams of making, it's the rte.wrt that has appeal any time of thfi year, too. To prepare the fmr.sL of pies, hero nre the stops to follow, ox- plo and banana. The importrmt point to remember in deep frying irittcr.s Is that you keep the lanl fit a 360 K. tern- p»'fiuur£. Conked at (his degree, you know the fritters wll] be done id- side by the time the om.side .surface is crisp, carrot,s, jswoet pMnt^o.s or whole kernau corn. Mftin dish or dessert fruit fritter* Inrtudr pmr*app!r. ap- ' nr>ad Courier Ne s Clarified Ads plains Kefoa Sluggs, home economist, The first point to remember is that, fi pie must Is more pa.sily made and belter if all the Ingredients are cool. These in- prrdimts Include 1 teaspoon sail, 2.3 cup lard, 2 cups flour, and cold water. The steps to follow In pie niak- tnf? arc. (1) Sift the flour and salt. i2i Cut the lard into the dry mixture until the crumb. 1 ) EI r e course arid ^rannlnr. You may tlo IhLs wit}] either a fork nr a rrj»u!;ir pastry blend or. <3i Add cctd water a littlo at a time. This should he from 3 to 6 tablespoons. Mix the water (illicitly through the Inrd-ftovir mixture until the dough just holds In a ball. (1 Divide the dough ft) half and roll one half to about l > inch in thickness. 15) Line the pie pan, allowing ',4 inch of the crust to extend over the edge. '6» Add the fruit filling, then rcll the dough (or the upper crust, making a design with a fork U> allow the steam to e«-ape during baking. O> Overlap the top crust over the lower, then fold the lop crust under the lower and crirnp the edge. Hake according to the directions In your recipe. , , SUISTITUT£ FOR MEAT Buy H at your i f tciing Co., Mampkii, coining lo a boil. Rend Courier News Classlfird Ads. i lu'Kt: pnn frewr can have on hand « batch To m . lli( , ,j lp jn?l riiialaiTc: Add of hakrd bread or the rtnuch. fm^-n U,i Rflr . irrnoa JHUT, and rind to en- and ready to use at a monietifs L. u;nbfir ln , SRm . cpan anrt mix we] |. nohce ' , j Place over liifjh hent, brint? ro a In ^pjiiiL- niaiiy t>i the irwm j f u ?l rolling boil, nnd boil product*, put in during the Kiuden | niiiml* 1 , .stirring eojistnnMy. Remove and fruit fira^nn, hrivr been used. I from heal and at once slir In fruit This uivnK the honininakor a thanrc! ju-ctin. Then Mir and .skim by turns U> use the spa™ for prepared fonds ' f,, r 5 minutes to cool slightly, to BS breads, cookie's, cakes and pic.s. 1 prnven? floHttiiR particles, For bread or roll dnuRh for freoz- 'ftukkly intr» yln.s.sr. 1 !. araffin at onre. Inp, u.ff? your /iu-orite rct'i{jc. U.*e; If de-sirpfj. a few drops of err en col- slightly metre sm,-a.r than in prod- ! orinL' may be aided while mixture urls to be eaten fre.sh, -says Mi,s.s Josephinne Floi-y, Missouri Uuivcr- sity extension nutrlUonira. You can shape roll.s or bread, then parkact* for freezing, Or the rionch may he flattened aftrr ojje ri.fin^ to 1 nr I 1-2 inch thickness, then paek- aged. coating all Rurfacr.s with fat- hclps prevent louf-hening of trust. Between layers of t>ie f>hape<t rolls or do'.iiih, place two layers of waer-resistant mnieriai such a.s cellophane. Then u-rnp in moiauirc- vapor-r&si.stant niate/rial.and freeze, Before baking, partly thaw wrapped dough or rolls in a warm, moist place. To prevent sticking, remove dough from wrapping before completely I hawed. When: thawed, shape bulk*' dough into loaves or rolls. If already shaped- alow the froen bread or rolls to rise unlit light in pans in a warm place. Bnke at the usual temperature. Prepare and bake them as usual. Then coot quickly nnd wrap in moisture- vapor- resist ant material! Seal and freeze at once. Frown bread may be thawed I" the wrnppinjrs nt room tempera noll.s are best thawed nnrt heated in a 250 degrees F to 300 decrees F oven for 15 Ui 20 mimitiw— depending mi the size of the rolls. Hakc>{i yeast breads will keep longer unbaked In frozen storage. FALSE TEETH That Loosen Need Not Embarrass Many Wfnrern of false leeLh have For bast quality, me unbaked i£^'£^i^™H'S °t?E yeast roll.s and bread within 2 to 3 live in fear or nils happening to ym week* after freezing. Many honiemnkers iirefer to bake their bread nr rolls and then freeze j *<> them for later use. Baked bread i ",^ rle B hJ. lcrn ti »nd rolls freeze most satLstactoHly. 1 drug stoie. it sprinkle R lIHtc (-'ASTKKTM. the ^1lr\t (non-ncld) powder, on* your tcs. KoldB fulse leelh more firmly, Del REPEATING A SELLOUT! BEAUTIFUL RUBY GLASS TUMBLER fresh From Ofi r ARRO old-faihioned creamed or garden salad »hipm«m of i, f a ir Lnckf «iLW( put M<eived dnorher »hip lhe*« lolorfuIJtuby glan lumblerj— hui, a *.arningl We've only i limited quimity! Su your IK now!— Enjoy the fincn^rendefen Coir* Ch«ei« you ever «t* . . . nicked in (heje hand.o mmblen . . . and priced tcnutionally low . . . your /ftrorii* food sioie npw! 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