The Courier News from Blytheville, Arkansas on August 21, 1952 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

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Blytheville, Arkansas
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Thursday, August 21, 1952
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Page 14
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PAGE FOURTEEN BLTTHEVTLI.E (ARK.) COURIER NEWS Spicy Preserves Hit Spot with Cold Meats By CECILY BKOWNSTONE Associated Press Food Editor Tf you'd like to try your hand at niaking sweet spicy preserves to serve with coM meats, poultry, or curry, here are two small quantity i-ecipes that give delicious products. These recipes feature peaches and watermelon—fruits widely available right now. Be fore you d o your prese rv i n g, make sure you buy sjoocl quality fruit and that you have fresh spices 911 hand. This way you'll get the best, flavor results. Dry mustard, powdered ginger, ground cloves and paprika are the spices you'U need for these two recipes. Store spices in containers with tightly fitting covers, rf covers are loose, spice flavors deteriorate quickly, see also that your spice shelf is not too close to the kitchen range, as hont destroys tnc vcliitl'e oils that supply the fragrance spices give. Peach Chutney Ingredients: 4 cups peeled and pitted, cut-up peaches, 1 cup cider vinegar, Vi cup finely chopped onion, ->i cup Elinor, ?; teaspoon salt, 1 tea spoon dr y must ard, }i teaspoon powdered ginger, }fc teaspoon ground cloves, 1 teaspoon paprika. 1 teaspoon grated lemon rind, 1 tnfolft- fp^on lemon Juice, *& cup seedless raisinsMethod: In heavy wide-bottom pan, mix together peaches, vinegar, onion, sugar, salt, mustard, ginger, cloves, paprika, lemon rind, lemon juice, and raisins. Coo;< slowly until clear and thickened, Rtir- rlng often. Pour into sterilized jars and seal at once. Makes nhout 2 pints. If chutney is to be stored in refrigerator It will not be necessary to sterilize the Jars. Gingered Wafcrmelton Preserves Ingredients: 6 cups prepared watermelon rind, 4 cups sugar, 2 cups water, 1 teaspoon powdered ginger, % cup lemon juice, 2 teaspoons grated lemon rind. 2 cups crushed canned pineapple (with juice us it comes from can). Method: To prepare watermelon, pare off green skin and trim off soft pink oortion, leave a narrow edge of firm pink pulp on white rind. Cut rind Into small ciibes. Soak overnight in brine made of 2 tablespoons of salt to 1 quart water. Drain and rinse. Cook in cle.ir water 45 minutes or until tender. Drain. In heavy wlde-boto.n pan, mix the 4 cups su^ar, 2 cups water, ginger, and lemon Juice. B'ing to boil and simmer 5 minutes to form syrup. Add lemon rind and pineapple and simmer gently until rJntl is clear( about 45 minutes) and preserve is thickened; stir occasionally, pour into hot sterilized jar^ and seal, Makes nbout 3 pints. If preserve is to he stored in refrigerator it will not be necessary to sterilize the Jars. Jams Contain Energy Galore For Your Active Youngsters GAYNOR MADDOX NEA Food and Markcis EclElAr With blackberries and cherries splashing their color over our roadside stnnris and local markets, now Is the time to mnke jams. And remember—a slab of good bread, buttered, with homcmadr. jam spread on It. phis a glass of milk makes a wonderful energy Knack lor active youngsters. Blackberry and Cherry Jam (Usinp sour cfienlea) (Yield: about 11 medium .classes) Four cups prepared fruit, T4 cups sugar, '/4 bottle liquid fruit pectin. To prepare the fruit: crush thoroughly about 1 quart tully ripe blackberries. Stem and pit about 1'A pound* fuliy ripe sour cherries. Chop fine. _ Combine fruits and measure 4 cups into a very large saucepan. To make the Jam: Add sugar to fmH in saucepan and mix well. Plaee over high heat, bring to a full rolling bcHl, and boil hard I minute, stirring constantly. Remove from heat and at once stir In liquid fruit pectin. Skim off foam with metol spoon. ' Then stir and skim by turns lor 8 minutes to cool slightly, to prevent floating fruit. Pour uuickly Into glasses, cover Jam at onca with H-inch hot paraffin. Blackberry Jam (YieWi atxxrt 1« medium gUswji) Four cups prepared fruit ,7 cups sugar, (4 bottle, liquid fruit pectin To prepare the fruit: crush completely, one layer nt a hlrne, about 2 quarts Cully ripe blackberries. (If desired, sieve half of pulp to remove some of the secdsl. Measure I cups pulp Into a very larps saucepan. To make the Jam: Acid sugar to fruit In sauce and mix ncll. Place over high neat, bring to a full roll- Ing boll, and boll hard I minute, stirring constantly. Remove from heat and stir In liquid fruit pectin. Skim off foam with metal spoon, Then slir and skim by turns for 5 minules to cool slightly. U> prevent floating fruit. Pour quickly Into glasses. Cover jam at once with '4-Inch hot paraffin. Lamb Kabobs Prepare lamb kabnb.s this tempi- ng way. Cut lamb shoulder into -Inch cubes, then cover with French dressing and n half garlic clove. Allow to stand for 1'A hours. Then alternate meat on skewers with jacon strips and mushroom caps. Broil 2 to 3 inches from the heat 'or 12 to 15 minutes. Quick Scalloped Chicken Good For a good main dish, using leftover or canned chicken, try this reliable and easy recipe: Quick Scalloped Chicken (Yield: 6 servir.g§l Three cups cooked .boned chicken, one 10',5-ounce can condensed cream of chicken, celery, or mushroom soup diluted with one can of milk. 3 hard-cooked esss, sliced, 1 cup buttered bread crumbs. ',2 cup shredded cheese, 2 teaspoons paprika. Place chicken In bottom of 2- quart casserole. Pour soup-milk mixture over chicken. Arrange sliced eggs In a single layer on top of chicken. Mix bread crumbs, cheese, and paprika. Spread crumb mixture over eggs. Bake in a inculeinte oven (350 degrees F.) for 30 minutes. RED CROSS MACARONI PRODUCTS Guaranteed Better IN 3 BIG WAYS<: OR YOUR -MONEY BACK- K.re I* 0*r O^aronf'r, ro Yw, Buy and \ry any Red Cross Macaroni product. If you don'l find it superior in flavor, texture nnd uniformity to any other you have ever used, return the unused portion of (he package to your dealer. Full purchase price will be refunded promptly. Read Courier News Classified Ads. Cantaloupe Is Cooling Fruit Is Basis For Many Salads Now that tlie cantaloupe season IK here, let's make the most of it. Here nrc sonic delicious luncheon salads, low In calories but high in pleasure and Vitamin A. A Perfect Appetizer for Any Metal Cut vine ripened, chilled cantaloupe hi halves. Remove the .icc'ls, Allow hair a cantaloupe per person and serve with a wedge of fresh lemon or lime. Low Calory Luncheon Salad 'Ci^. chllleri, ripe cantaloupe* in halves. Remove the seeds. Peel cantaloupe halves and place on a bed of lettuco. Pill cavities with creamy collage cheese. Garnish with a mint sprig and n few bright berries or cherries. Nn dressing needed. Mallhu Mcrlnn ll'ng Luncheon Salad Cut thick slices from a chilled cantaloupe and pceL Remove seeds and pi nee rinps on iceberg lettuce. Pill rings with balls or ctihc.s cut from the "bowls" of Die melon. Top with peaks of sherbet or serve with a fresh fruit dre."=bv.>, Fresh Fruit Pressing (About 1 cup) One-half cup salad oil. l \ rup fresh lemon juice, 2 tablespoon. 1 ; no- ney, 1 teaspoon salt. Cuntaloupc Summer Dessert Serve generous scoops of ice c ream or s lie rbe t- - tiny f J avo r you prefer—in chilled cantaloupe halves. As n finishing touch, sprinkle EI drift of snowy coconut or spoon crushed, sweetened berries over the melon. Spinach Souffle Makes an Ideal One-Dish Lunch A spinach toutfle makes an icSfnl one-dish luncheon. Spinarh SouHl* (Serves 6) One cup cooked chopped spinach, 3 tablespoons butter or oihor fat. 3 tablespoons flour, Hi cups milk, IV, teaspoon salt, \i teasjKiwi pepper, I tablcspoor) finely chopped onion, tabasco Sauce 3 eegi. Wash the spinach well and coot it about 5 minutes In the wntcr*that cllnRs to the leaves. Dialn. ami (-hop fine. Prepare a cream sauce of the fat, flour and milk Add the spinach, .salt, pepper, onion nnd a little tabasco sauce and mix well. Separate the eggs, beat yol.is until light and lemon colored and whites until very dry. Add yolks to (he .spinach mixiure. then (old In the well-beaten whites. Put into a greased baked dish. Place In a pan and surround with water. Bake in a very moderate oven (300 degrees P. lo 325 clcgreci P> (or about one hour or until set. Serve at once. THURSDAY, AUGUST 21, 1953 Swiss Cheese Makes Good Pie Let's go Swiss for dinner. Not only da the Swiss eat well but they mnke wonderful clicc.se. This recipe, using their own Swiss cheese, is served hot: Switzerland Cheese Pie (Serves i) Pie crust for 0-inch pie. '.', pound Swiss cheese grated, 1 tablespoon [lour, 1 cup milk for cream), 3 eggs, well beaten, salt, pepper, to taste. Line pie dish with pastry, Dredge cheese with flour. Distribute cheese evenly In pie dish. Bent CBgs well, mix with milk, season lightly nnd pour the mixture over the cheese. Bake 15 minutes In hot oven '(400 degrees P.) then reduce heat to slow oven (300-325 degrees P.) and bake an additional 30 minutes, or '.intil knilc Inserted In center ol pie Per* !s n Way To 'Lift' Beans Here's a way to lift ?rcen hcans into the deluxe class without expense or worry: De Luxe Green Hfnns , (3 io 4 servings) One package frozen rjrcen boans nr 1 pound garden ueiits. rooked. ; M- cup chopped onion, y= cup sour cream, j Cook preen beans and onhru fol- } lowing directions on thv package of ; beans or use cooked ?,irden beans. Drain, leaving small amount of liquid 'about 2 table-peons) 01 b^ans. Mix In sour cream and reheat. A,s a sauce lor vegetables mix ctjtial amounts of hot white sauce and mayonnaise ami add. minced j parsley. comes out clean. Serve hot or warmed over. Note: Follow baking Instructions carefully and do not overbake. A SUBSTITUTE FOR MEAT MACARONI -SPAGHETTI PURE EGO NOODLES What's a tomato without Morton's? When it rttlns it pours '~ Plain or iodized FRYERS OR HENS Home Dressed 149 c BEEF Freshly Ground LB. 49 C Fish Country fresh WHITING 2,, )S 250 TOMATOES ,100 Economical bacon ends Large size SLICED BACON lb .250 LETTUCE 2 hearls 350 Country style New crop SAUSAGE 3 lbs ? I SW. POTATOES 2 ta 490 KELLOGG SPECIAL 21c Corn Fhikes and 19c Raisin nrnn lOc value . . . Save on (his cereal special! Both For 26c FLOUR SPECIAL 2 Ibs. of sugar free with purchase of Shiblcy's liest Flour, plain or self- rising . . . 25 lbs. $1.98 Lovely Ice Cream Mixing Pan and Py-O-IWy POWDER pkg 60 ANGEL FOOD CAKE 980 All flavors • Korden's, S-07. ICECREAM Q( 290 INSTANT COFFEE 1,29 Carnation or Rath size PETMSLK 3 c 'at440 CAMAYSOAP 110 U)c cotipmijn ca n, Old Judge With Coupon 170 COFFEE i860 DUZSOAP I.ge. box 'It Pays To Shop at Mays' " Q i i n r p MAYS' MARKET 421 South 21 sf Chewing Cream Gum At LIBERTY CASH 3'°'10 Royal Gelatin a ALL FLAVORS BOX Margarine MISS LIBERTY LB. Coca Co BOTTLE CARTON MIDWEST BRAND 12-oz. BTL. Trend Soap WASHING POWDER GIANT BOX MEATS Cudahy's, Jlorrell, Crawley Ridge PORK SAUSAGE 390 In cello package FRANKFURTERS ,590 U.S. Good BEEF CHUCK ROAST 530 All meat BOLOGNA forcool.eals ,b450 Wilson or Morrell PICNIC HAMS Ih 490 PRODUCE White or yellow FRESH SQUASH ,100 Garden fresh FANCY CUCUMBERS lh 60 Home grown FRESH EGG PLANT lb 50 Firm heads, fresh GREEN CABBAGE 1b 90 S\vcet, delicious SEEDLESS GRAPES ,,190 , i

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