The Courier News from Blytheville, Arkansas on August 3, 1950 · Page 13
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 13

Blytheville, Arkansas
Issue Date:
Thursday, August 3, 1950
Page 13
Start Free Trial

THURSDAY, AUGUST 8, 1950 BLYTHEV1U,B (ARK.) COURIER NKWS THIRTEEN TunaTomatoRarebit Is a Budget Dish With Hot-Day Flavor, Perfection Xady Finger Dream' Is Simple Dish For All Here's > budget dish full ol color< and flavor that's perfect for hot! day meals: Tun* Tomato Rar«bit (S*rv« 4) your toast rounds or 4 Holland Milt, butUr or fortified margarine'.' 1 can tuna fish, 4 thick slices tomato, salt. Spread each toast round or Hol- lani rusk with butter or marga- cover toi>s generously with I tuna. Place slice of tomato on top of each; sprinkle with salt. Btike in hot oven (425 degrees P.) 10 to IS minutes. Top with cheese Chew* Sauce (Serve* 4) One tablespoon butter or fortified margarine, 1 tablespoon flour, 1;« teaspoon salt, 1(4 teaspoon dry mustard, 112 cup milk, 1|2 cup grated sharp cheese. 1[4 eup chopped Erttn pepper. Melt butter or margarine in top ot double boiler, over boiling water. Blend In flour, mustard and salt. Add milk anri stir until thickeni'd. Add cheese and green pepper and wok over low heat until melted. With the cost of food so high, the importance of budget menus increases. The following examines hive ben worked out by expert nutritionists. Dinner: Smoked tongue slices with raisin sauce, baked sweets, *nap beans, mixed green salad, bead, butter or fortified margarine, rhubarb sauce, coffee, milk. Dinner: Stuffed shoulder of Iftmb SUPRISE DESSERT— Lady Flnfer Dream is a specialty thai easy enough for Junior to fix. Here's an easy "special" dessert t boilign .water until slightly thick- lrtth 1 "pinacn"'bTked'''»corn"ituas"h.iB"y teen-age daughter or son can c-ncd relish, bread, butter or make-handsome, delicate and de- licknis. Bits Ladj Finger Dream (Serves 6) Combine in top of double boiler cook over low heat, stirring cucumber fortified margarine, fresh cherry pie (crumb crust), coffee, milk, Dinner: Clam chowder, k'dney bean salad bowl, hot biscuits, but- fortilled margarine, floating UHd with blueberries, coffee, milk. Dinner: Lamb shanks with vegetable gravy, mashed potatoes, buttered green squash, cole slaw, brend. butter or fortified margarine, •ponge cake squares, coffee, milk. Broth, Rice Arc Tasty Dish When Cooked Together During these flays of plentiful poultry supplies let's not neglect to cook rice In chicken broth — the broth gives * wonderful flavor to rice—makes ft dish which ts the perfect accompaniment for chicken! Saffron may be added If a yellow color ls»deslre<S. The seasoning—salt and pepper— must be regulated according to the flayor already In the broth. If the broth has been highly seasoned In cooking, the rice will be just right without additional condiments. Ingredients , 2 tablespoon? butter 1, small onion, chopped 3iUeaspoon saffront (optional) y*cup uncooked rice 2 cups boiling chicken broth (seasoned) Method >Ielt the butter In a heavy kettle and add the onion, chopped very Tine, and the saffron. Simmer slo-»- ly for a few minutes (be careful not to burn or brown the onion) then »dd the boiling chicken broth and the rice. Mix well with a wooden apoon arid bring to a. sharp boil Cover with a tight-fitting lid and reduce- the flame as low as possible Allow to simmer for exactly twenty minutes. By this time the liquid should be entirely absorbed and the rice grains whole. Place the rice In a shallow bowl or pan for a few minutes to allow the steam to escape, then »erve. This reclpt will four persona. Shaped Loaves Give Bun Appeal •fcingsters In th« tamllj often tuff l*gglng appetites these days. When such signs appear it's time for Mother to give a new twist to mealtime. One way to engage their interest is with meat loaf mixtures, •tate* Reba St&ggs, home economist. Why not make a round loaf? When baked and sliced. It's ready to fit into man-size hamburger buns lo delight the members ol the family. And for more home picnic Ideas, form the ground meat mixture into the shape of frankfurters—long and round—and roost on a rack roasting pan. Of course, they're ready to be slipped into hot buns and served with catchup or mustard. ; Ground meat mixtures may be made up of a combination ol ment-s —beef, veal, pork, cured porlt or lamb. Remember .for beef, veal an<i Iamb loaves, roast In a 30DF oven With all loaves containing fresh pork, roast In a J50 F. oven. constantly until chocolate is melted: one package (1 cup) chocolate Bits. 2 cups milk, 'A cup sugar, 1,8 teaspoon salt. Beat with rotary beater until blended. Combine and let stand tor 5 minutes; one tablespoon unfavored gelatin, 1/4 cup cold \vater. Slowly stir & little of the milk mixture into 3 egg yolks, slightly beaten. Stir into remaining milk mixture and cook. over hot, not Meat Pie Combo Of Mushroom, Chicken Is Novel Something novel In the way o: meat pies is this mushroom am custard pic. Here's the chicken recipe: Nine-inch unbaked pnstry shell 2 cups diced cooked chicken, 3 ounce can chopped broiled mush rooms, 3 eggs, % cup milk, 2[3 cup chicken broth, about, 1 teaspoon salt, dash pepper, 1 tablespoon grated onion, - Vt, teaspoon Worcestershire sauce, 1 tablespoon catsup, [ Line 9-inch pie plate with pastry, building rim around edge. Arrange chicken over bottom of plate. Drain mushrooms, reserving broth. Sprinkle mushrooms over chicken. Place eggs in a bowl. Add milk. Add chicken broth to mushroom broth to make one cup and adci lo eggs. Add remaining ingredients. Beat slightly with rotary egg beater until smooth but not frothy. Carefully pour over chicken and mushrooms. Bake In hot oven (40D degrees P.) until the point of a sharp knife comes out clean when inserted in the custnrd, about 30 minutes. Serve hot, PorUuus: 4 to i. 14 to 5 minutes). Add, an- stir until dissolved the solicited gelatin,' C'.iill until mixture begins to set. When almost set fold in 3 egg whites, stiffly beaten, 1 teaspoon vanilla. Line round pan with ady fingers. Fill with chocolate :nixturc. Chill until firm. Top with whipped cream if desired. Note: For a party, or large group of people, double the recipe and mold in an 8-inch spring form. For a supper party in honor of mother on Mother's Day, here's an easy 1 but delicious and different ham mold. Ham Mold, New Orleans Style {Makes 6 servings) One envelope plain gealtin, 1/4 cup water, one 3-ounce package cream cheese, one 1014-onnee can condensed chicken gumbo soup. 1 ground cooked ham, l/$ cup saJad dressing or mayonnaise. Soften gelatin in water. Place cream cheese in. a saucepan. Stir to so f ten. Slowly a dd soup a nd mis well. Heat until cheese is blended Add gelatin, then stir until dissolved. Cool. Fold in ham and mayonnaise. Pour into greased molds Chill until firm. Good Meat it's savings like these that you DO get every day—Monday, Tuesday and Wednesday, as well as Thursday, Friday and Saturday —when you shop at LIBERTY CASH.' You see, we make every price a low price every day. We do it by being as thrifty in our buying as you are in yours —as efficient and as economical in our store-keeping as you are in your housekeeping. T/i« result — lower prices and greater values for you —any day and every day you shop here. Quality Meats i&FarmHProduce Graded U.S. Good Round STEAK • Fully Dressed FRYERS Ib. Calif. Iceberg LETTUCE IOC head Bleached Michigan CELERY - Heil's Picnic HAMS End Cuts POM CHOPS-* 57* Heil's Sliced BACON - - - - ">• 45c *r SOUR CHERRIES - stalkSc GREEN CABBAGE - - - Ib. 4c Red or Whit* GRAPES - Ib. 23c 432 Sunkist LEMONS Doz. 25c Fancy Yellow I SQUASH ------- Ib. 9c Fancy Bart lefts PEARS - ----- 2!or13c For Pies ^ Choo*e from this wide variety of Mayrosc Pork Loaf with Barbecue Sauce Mayrosc Braunschwciger Mayrose Baked Meat Loaf with Stuffed Olives and Pimento Mayrose New England Specialty Mayrose Baked Meat Loaf with Pickles and Pimentos Mayrosc Lunch Loaf Mayrosc Headcheese, Cooked Ham Minced Specialty, Thuringer, Salami, Bologna I anJ many olbcrt " Heils Finest Kettle Rendered C Get Mayrose RE ADY-SERVE MEATS ST. LOUIS INDEPENDENT PACKING CO. ST. LOUIS, MO. PURE LARD 50 ik stand 10.99 Large Cam ^^^ ^^ PET MILK 3 Tall Cans 29 Mountain Grown (or OLD JUDGE) ^^ ^^ FOLGERS COFFEE Pound 83' Pound Pail 85 C CUT BEANS 8&M.OO Tide PURE LARD Allen's Brand BUTTER Southern Creamery The Pause That Refreshes COCA COLA case 69 ib. 59c AIR CONDITIONED LIBERTY CASH h delightfully air-conditioned • . . always a cool 72 degrees . . . alwajt a pleasant, re freshing market in which to shop for all yoor food needs. And this IK Important lo you, lo<y—our *Ir conditioning system . . . especially destined for fond markets . . , protects foorts against damage by heat and hnmirtlly—keeps ptr?*hahk foods fresher * , better! MAIN ST BLYTHEVILLE , ARK

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