The Courier News from Blytheville, Arkansas on August 17, 1950 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
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Thursday, August 17, 1950
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Page 11
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PAOE ILTTHEVTLLE, (ARK.) COURIER NEWS Suggested Recipes For Summer Brides Mr LUCV M. ALEXANDER Bvretii of Human Nutrition and Horn* Economic* C. R. Department of Agriculture (WrltUa «pre«tlr (or AP N'ewifeatum) Bummer bride* ar* coming back from their honeymoons and gel, ttng down to their nous* work. Some of them may be a bit apprehensive when it comei to selecting and cooking meat for the family of two . To these new homemakeri — or lo any other Inquiring cook — the " following »UEieetion» and recipes are addressed. AfrWrat Is a siaable Item in a food* •• , Widget. Therefore you will tlnd It Here Are Menus To Lower Cost Of Meal Planning Therefore you will tlnd It ptys to paster the aimple basic principles of selecting and cooking meat. , Learn the cuts of meat. Some are naturally more tender than others. The proportion of muscle to fat and bone varies in different cuU. These points influence price and the way Ihe meat should be cooked. Study the cutting charts put out by the pickers and by Ihe Production *nd Here are a • few budget menus to help you plan meals in advance, using many plentiful and consequently lower cost Items in the Try This Dish For Refreshing Summer Meal Here's a refreshing and complete summer meal; a main dish salad, hot rolls, beverage and dessert. for the m»ln dish salad, sufficient (or four persons, R e b a Slaggs. home economist, suggests a meat-kidney bean salad. Two cups of slender strips or bite size cubes of cooked meat are needed The meat may be left over from a roast pork, beel. veal or lamb or ready-to-serve meats. In preparing drain a No. 2,can of red kidney beans and combine 1th chilled cooked melt a cup o: hopped celery. 11 cup of chopped nlori, 2 chopped hard-cooked egg id sliced sweet pickle. For an un lal dressing, add 1 tablespoon either catchup or chili »auce to cu pmnyonnnise. Toss the s.ili< ghtly and chill in covered bow or about 30 minutes. To serve, ar- ange Use salad in crisp lettuce cups THTOSDAT, AUGUST 17, 195fl Marketing Administration. U.S Department of Agriculture. Ask your meat dealer to help you, al a time ol day when he Ls not too busy. Learn lo recognize the U. S. grade marks on meat. Flan Purchases i Plan your meals and your meat! ubleSp prcpared mlx hot biscuiUi . purchases. If you have a cold place bul[er or fortifje[l , lal . Barlnc> u>ss- markets: Dinner: Harburger turnovers, mashed turnips with sweet potatoes. steamed broccoli rabe. radish roses and celery strips, bread, butter or forlified marE&r'uie. canned pears, coffee, milk. Dinner: Lamb slew wllh vege- for leftovers you save time and fuel by cocking a larger piece of meat' than Ls needed for one meal. Thanks to, food laboratory research in methods of meat cookery, and lo Hie development ol equipment for controlling coking temperature, you will find more helpful redpes than were available 25 years ago. Recipes tnay differ as to details, but there to general agreement th;-t meat Is b?.st cooked slowly, with the method suited to the tenderness of the cut- Select a tender well-fatted one- cut with the help of your meat •aler. The cut may vary in weight 'oughly from 3 to 5 pounds, depending on its thickness and the proportion of^bone to lean and lat. The quantity o[ lean meat determines the number of servings, including leftovers. To make the cut ready for ro?.it- ing, wipe clean with a clean cloth wrung out of cold water, then sprinkle L with salt and pepper, and If desired, with flour also. Lay the . roast on » rack in a shallow pan. Do hoi acid water and no not cover. Time Thlnji on Heat Cook at 375F. oven, temperature. For uniform cooking turn th« roast occasionally, first one side up aim then the other. Bast* with the pan drippings any lean parU that look dry. The time required to cook to any . dt;ired stage [rare, medium, or ' well done) depends on the, )ven temperature, on the meat tempera- .;ture when placed in the oven, and t'«i the thicknes* of the roast. Use ~ j ar meat thermometer. It is a good Investment. For a roast at refrigerator^ temperature (about 40F ) when i;i fHea~»rid'cooked to the rare stage on a meat thermometer), cooking time will probably vary from 90 to 80 minutes, depending on the thicknes of the cut. Rib bone do«i not influence total cooking time. Insert, the meal thermometer Into the meatiest portion toward the' end of cooking—when the roast begins to bulge or thicken slightly Remove the roa»t from the ovtn when it U cooked to trie A Cooking Continue* A rare one-rib roast may italic uncut outside the oven for at lonz as 10 minutes without having the. temperature at the center go down. The temperature may even rise a few degrees, which, would Indicate that the cooking continues very ' alowly outside the oven. •Serve the roast on a hot platter. -Bioce most one-rib roaats- ar* too thin to stic ecraoM the araia. ol th« meat, earv* them like (teak. Blum the fat off the pan trip- pings and aav* It for browin* th* leftovers. Either pour the remaining Atature of fat and brown Juin over TOe roast for "dlah iravy," or make thickened, gravy In th* routtni pan. or b«k« Ynrkihlr* pudding baiter In the'pan dripping. ' Keep leftover meat or grary eov- ered and ooid. ed green salad with chiffonade dressing, rhubarb pie, coffee, milk. Dinner: Sautccd fillels of flounder, baked potatoes, peas and carrots, cabbage and pickled beet salad, bread, butter or fortified margarine, fresh strawberry Bavarian cream, cotfee. milk. Dinner: Sluffcd pork chops, orange glazed sweet potatoes, snap beans, lettuce salad with olive dressing, bread, buller or fortified margarine, blackberry roll, coffee milk. Dinner: Braised breast of vea gla/ed onions, buttered kale, tomato aspic, bread, bufter or fortl tied margarine, fresh wedges, coffee, milk. pineapple Meat Given Tang By Cider Vinegar Cider vinegar is often used as .enderizing agent for certain cuts o neat such as smoked shoulder but or ham. In addition it adds H subtli .angvness to the flavor thai is de ightful. Spicy Smoked Shoulder Butt • (Makes 8-12 servings) 3'^ to 4 Ibs. smoked shoulder butt 6 whole cloves 1 small bay leaf \ : t teaspoon celery seed % cup elder vinegar 1 sliced onion Place shoulder butt in a deep kel tie; cover with water and add'cloves bay leaf, celery seed, vinegar anc onion. Cover tightly and siihme until tender. Allow 40-45 minute per pound for cooking. Dutch Offer Soldiers THE HAGUE. TliR Netherlands Aug. 17. l/Pt— The Dutch army in lormation service announced yes terday that 1,044 Dutch soldiers ha answered the government's appca for volunteers to ti?ht in Korea I th« past three days. trict. lo-wit: OWEN this 16 day of August 19« John Ma yes, W. Berryman, County Sheri 8'17-24-3 Mennonite Snicker Doodles and Snitz Provide Hearty Meal Suggestions Br <;AV>IOR MADDOX NBA SUff Writer !>ppernuls. »nd snicker doodl<«, snltz and knepp >nd fat cookies— these are good things to eat by the Pennsylvania Mennonile women. The German tradition dominates their hearty but simple fare. Mary Emma showalter has collected many of these traditional recipe* and adapted them (or modern kitchens. Her handsome <xx>k is called "MeimoniU Community Cookbook" and can expand any cock's vocabulary. Try tiiese hearty sugjesllons Irom the book: Pork Sparrribi With Vt(eUblet (Sent* I) Pour pound* spireribs, lo ullcfid potatoes, & sliced carrots, 3 cups diced celery, 2 cups boiling water, 2 teaspoons *all, '{ teaspoon pepper, 2 tablespoons flour. Place sparei'lb-s In roasting pan. sprinkle with salt, pepper and (lour. Place potatoes, carrots and celery on lop. idrl hot water. Cover and bake at 350 degrees F. for 1U hours. Garnish with parsley, Grandmother's I'ulalu Tie (Serves 6) Five large ^potatoes, sliced, 3 tablespoons butter, 1)4 teaspoons salt, We crust pie. f Line a flat baking dish with pai- try. Cut potatoes In thin slice* and place In shell. Sprinkle with salt, pepper, Hour and parsley. Add water and dot with butter, Plat* crust on top and fasten securely. Cut a lew small hole« In It to keep It Irom running uol. Bikt at 150 degrees r. for one hour. Old-Fashioned Beef Pulpl* (Serve* 6-1) Two iwunds stewing beel, 8 cups water, Hi teaspoons dalt, 6 medi um-sized potatoes, 2 cups flour, I egg, 3 tablespoons milk or water 1 teaspoon minced onion. 1 tea*poon minced parsley. Cook meat In salt water until it Is lender. Remove men from broth; add minced onion and parslev lo 1/R teaspoon pepper, 2 tablespoons urolh. Bring to boiling point and minced parjley, 1 tablespoon (lour, 1 a<id alternate layers of cubed po- 3 tablespoons'water, pastry (or dou-1 latMS «'« *1««K of doush. To malt* polple dough, beat egg and add milk. Add flour to make a stiff dough, (toll out paper-thin and cut In inch square*. Keep broth boiling while adding dough squares in order to keep them from pack- Ing together. Cover and cook lor 30 minutes, adding more water If needed. Add meat and stir through potpie. Rarebit I.unch for a quick lunch treat melt American cheese in tomato soup stirring occasionally until thick and .smooth. Add » slightly beaten egg '.» cup thin cream, R bit. of Worcestershire sauce and seasn" with salt and peppei. In the meantime, brql strips of bacon ami toast big hamburger buns. To serve, place the bacon strips over Inn toasted buns and cover wllh the hot cheese mix- lure. The 'Henry J.' (il MOT OK CO. N. Hiway 61 NOTICE OF SALE Notice is hereby given that the ndersigned as Commissioner In! hancery will, on the 20th day of eptembcr. 1950. at the South Dow f the Western Auto Store In ! chville. Arkansas, between the ours of ten o'clock A.M., «nd two 'clock P.M.. offer for sale »t pubic auction to the highest bidder iixjn a credit of three (3) months he following lands, pursuant to Partition De:ree of dale August . 1950. lo-wit: All of Lot Six (6! Block "B" Kelson Addition to the Town of Leachvilie. Arkansas except the East 52 feet thereof; also thnt psrt of IjOt Five (5) Block "B" Nelson Addition to the Town of Lcachville, Arkansas lying East of the East side of Alley [which Alley runs north and south). Said sale is made pursuant to Order of the Chancery Court of the hickasawba District of Mi.siiisip- pi County. Arkansas of date Au?- ist. 16, 1950. in partition proceedings. Purchaser at such sale fl^ll be •equired to give not with approved ECcm-Uy for the purchase price. Dated this nth day o! August, 1S50. Harvey Morris. Commissioner Here's where I get MORE VALUE for LESS MONEY! Week End Specials at Your Two Home-Owned LEAD WAY STORES MAXWELL HOUSE NOTICE OF SALE Notice is hereby given that the I unciersigneci Commissioner In I Chancery will, on the 19th day of September, 1950, at the South door ol the Court, Elouse In the City of Blytheville, Arkansas, between the hours of ten o'clock A.M., and Lwo hiL-fc P.M.. offer tor .sale at public auction to the highest bidder, ujwn credit of three (3) months the following lands: The South Half of Lot One U> Block Three (3) Davis Second Addition to the City of Blythe- villCj Arkansas; The East , Half ,. of Section Twelve (12) Township Fourteen (14) North Range Twelve (12) East (240 acres more or less), Mississippi County, Arkansas. Said sale Is made pursuant to the Order of the Chancery Court of the Chickasawba District of Mi*- .sissippi County. Arkansas of rtatt of August 16, 1950 in partition proceeding wherein W. C. Gates et al were plaintiffs and Emma Wetsel Crouch et al were defendants- Purchaser at such sale will be re- miireri to give note with approved security for the purchase price. Dated this the 17th day of August, 1960. Harvey Morris, Commissioner 8:17-24 COFFEE Freshly Ground ... in Bags Lb. 75 C Hand Packed, No. 1 can No. 2 can. Bush's whole TOMATOES - - 12ior98c GREEN BEANS - 5for98c Jack Sprat, No. 1 can Heinz famous HOMINY - - - 12ioi98c BABY FOODS • - 6ior45c NOTIC« Or ANNUAL SCHOfX. ELECTION IN LF.ACRVIU.K SCHOOL DISTRICT NO. M or Misstssrrn COUNTY, ARKANSAS Notice it hereby irlvan thtt tht annual school eltctlon In the ibove named District will b« held on September 38, 1950, tor the following purpoM*: Th« election of 1 director for » term o( S yean. To submit the question of voting a total *chool Ui of M mlllg, M ivt out In the District'* bud'get, which shall include, In . addition to tht mlllagt for the operation and maintenance of the schools and for the payment of the principal and interest of outstanding bond Usues, including a proposed bond Usu« of i||>M.mo, to be Issued to complete :~ind improve present school buildings. Said bond issue will run for approximately 30 jenrs and will be secured by i pledge of the surplus derived each jear from a building fund tax of 12 mills voted for the DU- trict'i bond issue dated October 1, 1949, which, will be conlin- vied until the payment o[ the principal and Interest of the proposed new bond Issue. Any surplus revenue from the building fund millage, alter the payment of principal and "Inlet-eat of the bonds maturing that year and providing for the next six months' Interest on all outstanding bonds, may be used by the District for an other school purpOM. The poll» will open at 1:00 o'clock A.M. and will close »t f.X o'clock P.M. on September X, itto, at the following polling placet la th* Dii- Grade A, Carton * 19 C Try This Wholesome Fresh Milk HUDSON MILK Homogenized C D«l Grade, in quarters Packed in Oil, flat cans COLORED OLEO - 4 ibs 98c SARDINES H*'"* Try this guaranteed DILL PICKLES-r quart 25c FLOUR -- Quaker Gr.at Northern PUFFED WHEAT - - ICc BEANS • - - - - 2for15c 25 Ib bag $1.89 25 Ib. bag $2.25 Freshly Shelled Lima Beans ib. 35 C Fresh, delicious Home Grown EGGPLAKT ib 2c FRESH CKRA - ib Crisp, green Fresh shelled BELL PEPPERS • - ea 1c CROWD ER PEAS--ib 3fk BARNEY & BO's SAUSAGE 'b 59 Here's a delicious new sausage made in Blytheville by two home town hoys .. .we think you'll like its country slyle flavor. Wilson Laurel Brand SLICED BACON - - ib 49c Lean, delicious BOLOGNA ib 29c SUPER-VALUE STORES FREEMAN-HENLEY Grocery & Mkt. West Main—Across from the Mox NABERS Grocery & Mkt. At Main & Division

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