The Courier News from Blytheville, Arkansas on August 3, 1950 · Page 11
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, August 3, 1950
Page 11
Start Free Trial

THURSDAY, AUGUST 3, 1950 (ARK.) COURIER NEWS PAGE ELEVEN Tinkling Glass of Iced Coffee Is Meal Ender f Uppers, Rice a Tasty Dish taking Made Easy With Lard FROSTY ICED COFFEE makwt an lilcal summer cooler. There's no pleasanter ending lo a warm weather supper than a tail, (inkling glass filled to the brim vUh frosty iced toffee, Remember, however, that perfect iced coffee starts with yood, hot coffee. Try either one of these easy-lo- follow methods: i're-Coolcd Method 1, Make coffee regular strength one standard coffee measure (or its equivalent, two level measuring tablespoonfuls) of coffee to each (Ac-quarters of a measuring cup o^Trrsh!y clrawn watcr. 2. Cool in a non-metallic container for not more than throe hours, or, if the container is tightly covered, chill in refrigerator-, 1 3. Serve in tall glasses with ice, adding simple syrup or sugar and cream to taste, Quick Method 1. Make coffee double strength, by using half the amount of water to the usual amount of coffee. 2. Pour hot over ice cubes in t.ill fflasse;. The extra strong coffee allows for the dilution caused by the melting of the ice. 3. Serve with cream and simple syrup or sugar to taste. You'll find that simple syrup makes the ideal sweetening for iccti coffee. Just*boil equal quantities of sugar and water for about 10 minutes, stirring until the sugar has dissolved. The syrup can be made in small or large quantities; it keeps indefinitely when stored in the refrigerator. . Like coffee flavor In dessert? Then try this de luxe mousse. j j^t, CofTM Mousse : «•„ ... (8 servings) One-lnlf cup. double - strength coffee, 1 ; 3 cup sugar, 2 egg whites, F tiffly beaten. 2 teaspoons vanilla, 2 cups heavy cream. Hcnt sugar and coffee together, stirring until sugar dissolves. Boil to 238 degrees F. or instil ^yrup spins a thread. Add syrup slowly to egg whites, beating constantly until mixture i.s cool; add vanihi; chill. Whip cream until it just holds shape; fold into chilled egg white• mixture. Pour into 2 empty No. 2 cans, filling almost full. Cover tops with several thicknesses of waxed paper or aluminum foil. Secure with ela-tic bands. Pack molds In tub or bucket with equal parts of chopped ice and Ice cream salt. Let stand 3 hours, pouring off water and adding more -s-^lt or ice as needed. Unpack carefully. Unmold, cut each mold In 4 slices. With the green pepper season caching a peak we offer n laste- empting method of serving tlicm— tuffed with rice! These simple tufted peppers require only ten uinuLe.s of baking time for most of he cooking is done on top of the .love. The sauce is of the "cam e,i •aiiety' 1 —requires no preparation— ;imply open the can. pour it into a ihallovv baking dish, add the stuff- parboiled peppers and bake for Plums Offer Tarty Treats !n Many Forms Plums are plentiful—that's Or good news from the Department o Agriculture. So, it's time :o m all the t;ood treats that plums fcr There's Plum Betty—mad w i th brea d c rumbs, pi n ms, suga and butter. A novel twist Lo Pint Betty is to add some apple slice and cinnamon for a Plum and Ap pie Betty that's delicious. But favorite of favorites in foreign lands in Plum Kitchen, with it's rich sugar-nut topping. Tnis detectable treat may be new to you, but to (hose who know, it's something they dream of all year round but can only enjoy a plcmUul-pLum time. A perfect summer-time, lazy day variation of Plum Kuchen is Plum B2ke made with bread slice 1 ?. Try one EIIKI join the devotees of good Plum Kuchen. Plum Bake 12 slices brE'ad margarine or butter sugar 2 ibs. plums, halved, pitted and sliced 1/4 cup brown sugar 1/4 cup butter 8 teaspoon salt /4 cup chopped nuts Trim ' crusts from bread.- slices; Dread : both ,/ide.s of bread with arparine or butter: sprinkle with igar. Line bottom of buttered bak- ig dish with prepared bread slices, rrange plum slices over bre:u1. ream together brown sugar and utter, stir in salt and nuts. Spread lixture over plums. Repeat layers tiding with sugar topping. Bake in cr.^te oven (350 F.) and about 0 minutes. Serve hot. Serves 6 to 8. and sprinkle with rika. In a shallow baking dish put the .011 minutes or until lliey are heat- j contents of an eight ounce can of ed through. One B oz. can of sauce ' nakcs Jict enough for the two large (halved) or for small peppers. Note: Keeping cooked rice in a covered container in the refrigerator during the hot summer montlis is a trick worth remembering. Rea- day at a moments notice, H combines well in such dishes as stuffed peppers, rire puffs, rice fruit dc:;- •erts, rice waffles—or tossed into a l t'mndc like potato s:ilad— using rice instead'of potatoes). Ingredients 1 cup cooked rice I \s (,p?«ponn salt \'i cup cocked meat, chopped, or 1 can chopped meat (biby or Junior food) pepper, garlic, salt and mcmosodmm slulrmatft, to taste \'> tei'Spo:>n curry powder 2 lar[:e green peppers or 4 small peppers hre:'d crumbs for topping paprika 1 tablerpoon bacon fat Put 1 cup of white rice, 1 teaspoon salt and 2 cups cold water in a two-quart saucepan. Cover with a tight-fitting lid. Set- over a hot flame until it boils vigorously. Then reduce the heat ns low cs possible and simmer for H minutes move. Din-hip, this time the rice will absorb the water and conic out deliciously tender. Remove the lid to permit the rice to steam dry. Lift rice with n fork to test its-consistency. Never stir rice while cooking ! - nnd the grains will be separate j and tender. Makes approximately 3 i cups Huffy white rice. Keep left- \ over cooked rice in a covered bowl in refrigerator—you'll find it handy , next time you're in a hurry to fix a qui:k men!. \ NOTE: This produces very firm rice grains. If you prefer more tender grains use 1/3 cup additional water for each cup of rice and In- creEISC your slow cooking period 4 or 5 minutes. i McllHKl I Wa.=h the pepped, split the large ones in half, remove the tops from * small ones, remove center, core and : seeds. Cook in boiling water for Tasty Desserts Simple to Moke In Summertime Here are eood de.sscrts. easy to iiinke, economical and agreeable to the summertime appetites. Each of them combines fruit and evuporat- cd milk, another member of the plentiful dairy foods family, to add extra nutrition In your recipes. Struwbrrr.v llavnrhiti (St-rvei l-G) One tablespoon gelatin, 2, tablespoons cold water, 1 cut) strawberries, Iresh, or frozen, 1 cup evaporated milk, whipped, "i cup confectioner's sugar, lady fingers, tomato rnuce. I'lace Hie stuffed Soften gelatin in water until clls- pe|)]>er.s in the sauce aim bake for , soli-ed. Add strawberries and chill 10 inimile.s at, 3J.O P. <or until hot' until thick. Fold in whipped milk through). Serve it once in the dish sweetend with sugar. Spoon inio in which they are baked. This will' glass custard cups and chill until make four servings. '- c el. Serve with lady fingers. about is minutes or until lender. I'.eat the oven to 350 F, Mix 1 cup of cooked rice with the meat and seasonings in » bowl. When the peppers arc cooked, stuff lliem with the meat and seasonings hi a tx>\v!. When (lie peppers are cooked, stuff thrill with the rice mixture, top with bread crumbs or cracker meal dash ol pap- Apricot CliarlotU (SeriTS 6-8) Two tablespoons plain Relatln, ; cup apricot Juice, V, cup hot water, I ,B cup sugar, ',4 cup lemon Juice. 1 cup purced canned or slewed apricots, 1 cup evaporated milk, 1 tablespoon lemon Juice. Pour evaporated milk Into freez- Ini; tray ol the refrlRerator and chill until Ice crystals form around edges. Soften gelatin In apricot jnlcc for 3 minutes, add hot. witter and stir until gelatin is dissolved. Add sugar,"'! cup lemon juice and purecd apricots. Chill until beginning to thlckrn. Scrape chilled evaporated milk into chilled bowl and beat with egg healed until thick; add 1 tablespoon lemon Juice and continue whipping until very stiff. Fold In chilled Rclatin mixture and place In individual glass custard cups. Garnish with lady fingers and flp- '{ ricot halves. Morning Roosts Cool Day's Work If hot summer days draw the homcmaker from her kitchen, here's a suggestion for serving appetizing last minute meals. Cook a pork loin roast In the cooler morning hours, store it, lightly covered, in Hie refrigerator and it's ready for dinner sliced cold or heated in a saucre. Plan on 35 to 40 mlnuLe.i per pound roa.illng time for a center or half pork loin, 45 to SO minutes for |>oik eu<l loin, says Jleba Stages, meat cookery expert. She further says to place the roast fat shlc up in an open roa-.tinc pan. Bo not add water and cook uncovered In a 350 P. oven until the pork roast Is well done. Allow the roast to cool, then tightly wrap and store In the refrig- erator. Cooked roast pork is temptingly heated In a barbecue sauce. Or this fine flavored meat may be served in a fniit sauce—fresh pineapple, cherry or orange. Roast pork is, of course, popular in sandwiches. STORES I lad, Meat mbo Is Fine Meat salad season Is here. Arrays of colorful vegetables and fruit in gardens nnd markets Invite ; variety of refreshing salads henrtily joined with meat cubes or Julienne strips of meal. As for variety, meats for salads may be cooked beef. veal, pork, lamb or cured pork (grand use of leftover meatsl. Also the many ready- to-serve meats in meat dealers' show cases are frequent salad ingreriienl.s Rebz Staggs, home economist, suggests matching the meat with the salad. F r instance, cooked pork or ham Src especially appealing in a fruit, salad. The long fruit list Includes: pineapple cubes, blng cherries, orange segments, banana npple, apricot , and peach slices strawberries'and seedless grapes. Beef, veal and Iamb are more commonly named with vegetabli salads. This list is made up of lettuce, celery, carrots, radishes, olives | EVERYBODY LOVES SANDWICHES IWITH llN THE MIDDLE ^L * !o«1«ful m«ol ^V to good Ic MT< Famous over the Nation PETMILK---3""-29c OLEO Fine Shortening CRISCO 3 Ib. can $5c Charles II ol England was a itartcr Scottish, a quarter Danish. qmuter French and a quarter talian, auliftower, cucumber, tomatoes, or ookccl green beans, lima beans, s, or asparagus. Serving either >f these types may be in individual etUice cups or targe wooden bowls ined with lettuce leaves. Sausage Mixes With Applesauce - For , the., warm summer evening, when appctities need something "different"' for stimulation, try— SAN'IUVICH AU (SRATIN AFI'LESAUCK-SAUSAGE 2 do?.eii link sausages 8 slices enriched bread 1 cup applesauce 8 slices American Cheese. Fry sausage links until brown Toast .sliced bread lightly on both sides. Spread two tablespoons of applesauce on each slice of toast. Place sausages over appiesaiicn, using 3 for each slice. Place 1 slice of cheese over sausage on each -sandwich. Place sandwiches on a cookie sheet and toast under A preheated broiler (400 degrees P.) for five minutes, or until cheese melts. Serve with a molded salad and iced tea. Delbrook Colored Margarine In Quarter Pound Sticks Kraft s delicious salad dressing BM .. ff ^4 MIRACIE WHIP - P.T 49c 5 t $ 1 Kieffer pears in heavy syrup, No. 2 can PEARS A real special on 7 * SI .00 TCILETTISSUE- 3 10c Wilson's l,;iurel hr«nd SLICED BACON 490 Lean Bacon SQUARES „ 180 Oxydol The Grand Canyon was formed by wind and water eras ion. BEAUTIFUL EMERALD GREEN IS YOUR Duncans TIDE-DUZ - - • You get up to 46% more soap powder with GRAND • - - Full-flavored American ---2 Standard pack TOMATOES 8 - SI Halves in heavy syrup Bush's fine white 'S PEACHES 4 •« SI SI 1'nre Fresh LARD ...4S.890 Li-Jin, KO'xl (juality SALT MEAT rh 240 CORN Juicy Sweet Tender Ears 2 ea. cons Six delicious flavon Fine as silk, guaranteed JELIO - - 3pkgj.19c FLOUR 25 Ib. sack $1.89 For soft, light biscuits For summer picnics Bisquick40oz.pkg.44c CHARCOAL - bag19t Crisp, CARROTS bunch 90 i-'rc>.sh, rod-ripe TOMATOES , b . 80 I'ucrlo Rk'an SWEET POTATOES 2,,,, 110 Crisp Fresh Peppers ea. SUPER-VALUE STORES At Main & Division NABERS Grocery & Mkt. West Main—Across from the Max FREEMAN^HENLEY Grocery & Mkt.

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free