The Courier News from Blytheville, Arkansas on October 9, 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, October 9, 1952
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Page 14
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FACE FOTTRTttN BLYTKEVILIJ! (ARK.) COURIER THURSDAY, OCT. », -195t You Can Stay af Home Yet Enjoy French Food By CECILY BROWNSTONE Associated press Food Editor You can stay right at home and eat same wonderful French dishes. All you ened Is a copy of "Paris Cuisine." by James A. Beard and Alexander Wa tt (Lit 11 e, Brown. $5.00). When the authors met In France Jast summer, they discovered that they both wanted to write a guide book to Paris restaurants that won! tt al so be a cook book. Mr. Watt, an execttng taster, had already done some of the work of sifting the restaurants find wheedling recipes from their chefs. Mr; Beard —well-known as the author of several fine cook books—helped the good work along; he put his extraordinary knowledge of French and American cooking to work and tested the recipes /In tils New York kitchen. The descriptions of the 60 restaurants included in the book tell, with charm and practicality, just what you would wont to know should you be lucky enough to be in Pnris to visit them. The restaurants were chosen from three classes, Some come from that'intermediate type of restaurant that may be found anywhere in Paris—in a railroad station or behind a cafe. The second group includes fashionable, establishments dedicated to the classic and expensive French cuisine. In the third group arc the bistros— the Httle restaurants with their humble appearance and prices, that nevertheless offer food- of superb quality, When T asked Mr. Beard why French cooking occupies Its place oi eminence, he said tliat In his opinion It was because the great recipes of France arc never tampered with As one generation after another Uses them, there may be an occasional variation on a theme, bul the variation is always made with the greatest discretion. He addec that all French food isn't elaborate many of the finest dishes are simile. The International flavor of the French cuisine is' another delight, and as an example of It Mr. Beard cited the spaghetti and seafood dish (Spaghetti aux Fruits de Mcr) from Paris Cuisine." lie suggested that if you want to use It as the main dish for a buffet supper, you might make your first course melon and thin slices of Prosciullo ''an Italian type of ham), have a green salad and crusty bread, with the spaghetti-seafood dish, and end with Chocolate Mousse and coffee. Here Is the main-dish recipe from "Paris Cuisine/' If you haven't the shallots called for, use a small onion Instead: and the saffron may be omitted if it Is not available. SPAGHETTI AUX FRUITS I>K MKR Ingredients: VI cup olive oil, 3 small onions (finely chopped), '6 shallots (finely chopped), l'^ pounds tomatoes (peeled and seeded and chopped), 2 tablespoons fresh or 1 teaspoon dried tarragon, salt, pppper 1 ncli of saffron, 1 pound shrimp (sh&llcd and dc-veined) or 2 packages frozen shrimp. 1 pound lobster meat, '4 pound spaghetti. Method: Heat the olive oil in large skillet and In It saute the onions and shallots until they a e Just soft. Add the tomatoes, tarragon, salt, saffron and pepper to taste; simmer for about l'» hours Add thc-s hrimp nnd lobster nnc continue cooking slowly for 10 minutes, Cook thes paghcttl !:i boiling salted water until Just tender fa riontc). Drain and steam for 2 minutes over hot water. Arrange thi spaghetti on a hot platter and top with the sauce. Serves 4 persons. NOTE: It you use live lobster, spli ft ami Jet It cook in the snuce fo: 10 minutes. Remove the meat an< cut Into email pieces. Return to thi sauce. If you use the frozen meal cut It into small pieces and, add L< the sauce Just long enough to heat It through. /ACK<O'-LANTERNS of red Delicious *ppl« and popcorn dipped in syrup ar« m wire bet to keep Ihe HaJIowe'rn witches *wiy. Popcorn Faces Will Give Apples That Extra Touch lor Halloween Harvest Casserole Makes Use Of Poultry That's Plentiful Now By GAYNOR MA!>i>OX NEA Food and Markets Editor An apple a day may keep the witch of 111 health away; an apple with popcorn face also keeps Die Hallowe'en witches away, is what they say in the apple state of Washington. Using 1 vivid ,red Delicious apples, here's the \vay to make popcorn-apple Jack-o'-LanLnrns, i'opcnrn-Apple Jnck-o'-Iyiinlerns (Makes about 12 patties) Red apples, 1 cup granulated sugar 1 teaspoon salt, 1 A cup dark corn syrup, 1/3 cup water, 3 tablespoons butter or margarine W tosjpQon vanilla extract, 3 quarts; popped corn. To prepare caramel popcorn put- tics, combine sugar, fialt, syrup and water. Heat, stirring until sugar Is dissolved. Add butter or margarine: and cook at 270 degrees P. until a little of the mixtUi'6 dropped in cold water will form a brittle ball. Stir In vanilla. Pour slowly over popped corn, tossing to mix well. Dampen- hands and shape caramel popcorn into flat, round patties. To make "Jack-o'-Lantern" Caces on apples, reheat syrup remaining in bottom of pan by Betting pan in hot water. Dip pieces of popcorn In hot syrup anil stick onto apples. Sot apple Jack-o'-Lanterns on caramel corn patties. linked Stuffed Squash (Makes 4 servings) Two medium-sized acorn squash, 4 cups soft hrecul crumbs, 4 tablespoons butter, melted; 2/3 cup nonfat dry milk powder. Ti cup warm water, 6 slices bacon, cooked, drained anrt chopped; 1 teaspoon salt. ',? teaspoon sage, 'i teaspopn thyme. Cut stnmsh iti half, lengthwise; remove .^eetls. Steam until tender, about 20 minutes. Brown bread crumbs and onion in butter in preheated skillet. Sprinkle non-fat rity milk powder over surface of warm water. Beat with rotary beater until JusLWrKlecl. Conibine^biownetl bread crumbs i and onions;'rcHQiicfled non-fat dry milk, bacon anil setvsonings. Blend well. Fill each half of squash with mixture. Place squash in oblong buklni dish. Bake in a moderate ovei (350 degrees F.) until stuffing i golden brown, about 15 minutes. Velvet Cream s As Smooth As Its Name That rich, smooth chocolate taste jj hern in a Velvet Cream. Chocolate Velvet Cream (Makes 6 servings) Two squares unsweetened choco- ate, 1 envelope a tablespoon) tin, Vt cup cold water, Hi cups milk, scalded. \k cup sugar, !i tea- ;poon salt, 1 cup heavy cream 11 :up light cream may be snVjRtitutot or the heavy cream), ?i teaspoon r anilla. Melt chocolate In double boiler Combine gelatin and cold water in mixing bowl; mix well. Add scaldcr milk, sugar and salt and stir untt gelatin Is dissolved. Add cream and >our slowly into melted chocolate, jeating with rotary egg beater until blended. Then cook. 5 minutes. Remove from tolling water and add vanilla. GhlR until •lightly ihfckened. Then place In bow] of ice and water and whip with rotary egg beater until fluffy and thick like whipped cream. Turn Into mold. Chill until firm. Serve plain or with whipped cream. For Friday night supper serve Oyster Stew with pilot crackers end a tossed green salad with crusty French garlic bread. Make the dessert for this menu a hearty, filling one; gingerbread and applesauce would be a good choice. You can use packaged gingerbread mix and canned applesauce to lighten your kitchen labors. Now Many Wear FALSE TEETH With More Comfort FASTEETH. & pleasant alkaline (nonacid ) powder, holds false leeih more (Irmly. To tat and tali In more comfort, just uprlnVle a little PASTECTH on your plates. No gummy, gooey pasty taste or feeling. Checks "plate odor" (denture bi«ath). Get PABTECTH at any drug a tore, Cookies Make Easy Dessert For Any Meal Cookies and fresh fruit, here your dessert that's so satlsfylni And so quickly prepared, especiall when you have the last-minute re frigerator type tucked away in corner of your refrigerator. Why not make your cooky, sen Ing varied? Make up plain refrigerator dough, then divide it into several portions, suggests Rcba Staggs. home economist. To one part add finely chopped nut- meats, to another melted chccolFuc, shredded coconut, or mincemeat. Then form the dough into rolls and wrap closely will) waxed paper and stare in your refrigerator. When ready for cookies simply slice the dough nnd bake. This way you have them on short notice and you can have a variety. For refrigerator cookies, as well as all other types, that boast a fine crisp texture be sure that you make them with lard, the shortening that'pro- duces the finest of pnstries. Because of lard's keeping qualities, cookies stay fresh and flavorful for days. Goody Evargood Soys: Good Cooks Ghoose For finer, fresher flavor ATM)* d**ly • quttt *«d Miy *g fi fof bcMfeffttt. luncJi •? Mpp«r Buyit *t your qroom MwnpJw Packing Co, Memphis, Tenn. Serve HONCO , ^spaghetti • macaroni pure egg'noodles i,. f^ .:."3t..:- YVisiting Around Arkansas =A 8 Y JOE MARSH 'STUTTGART ...Cslling All Duck Hunters in America! By polly, you just wouldn't beJicvt how ninny duck hunters converge on Slultgari, Arkansas come November. It's amazingl Biggest doings lake place on the night before opening of the aysnn. There's dancing in the streets antf a big whonp-de-do duck calling contest for Ihe champion of the world. Celebrities from alt over America flock in to lake part in the jamboree. '• li's yolfcn to be a tradition In Arkansas, just like a mode rale of beer. Folks in this stat« really live. They enjoy the good things in lift and appreciate a moderate beverage sold legally in • clean, business lik« fav«rn. Copyright-1952, United States Bsewers Foundation, Inc., Arkansas Division^ Pyramid £utir/f»<7. Little Rock, Arkansas By GA'YNOR MAD I) OX NEA Food and Markets Editor i Those plump, outsize chickens (also called hens (y !owl) arc plentiful now, like all other poultry. So vre asked a goo^ friend of this column, Knthryn Bele Nlles of Chicago, to think up something new and wonderfully good for our renders. Here is her plump and budget- conscious reply: Harvest Casserole of Chicken (8 generous servings] One hen, 3 to a 1 ^ pounds, ready- to-cook weight, giblets and neck, l l ,4 teaspoon salt, 2 cloves, 4 peppercorns, 3 cups water, % cup flour, * teaspoon salt, M teaspoon pepper, clove garlic (optional), H cup chicken fat for frying, 6 to 8 onions, small to medium, 6 to 8 carrots, 3 cups cooked rice, 2 to 3 cups chicken gravy. Have hen disjointed and cut into serving-sized pieces. Place with the giblets, r.eck, salt, clovvs. peppercorns and \vater in a kettle. Bring I to boiling, then remove any froth ' from the surface. Reduce heal io simmering and cook gently unt il thickest pieces are fork-tender, 3 to 3i£ hours. Remove chicken and set aside to cool. (This part can be done the dny before.) Strain broth and skim all the fat from surface and set aside. Coat chicken pieces with the flour and seasonings mixed together. Brown slowly in the ch; ck en f a t, turning to brown evenly. Meamvhlle cook vegetables ar.d rice and prepare gravy. For the gravy use 114 tablespoons fat (fat left trom browning the chicken in skillet) and 2 tablespoons of flour and I cup chicken broth for each cup of gravy desired. Add milk or water to broth if necessary to make up the needed amount, Measure flour Into the measured quantity of fat In the skillet. Blend and set over low hcst. Cook xintil frothy then add the broth, cold or lukewarm nil at cr.cc- Increase heat and cook, stirring constantly until uni Toi mly thick ened. C over and simmer about 5 minutes. Season welt to taste. Line bottom and sldc-s of n large casserole with the rice. Acid chickon and vegetables. Top with (lie hot gravy. Cover and heat in hot oven (400 degrees P.) about 20 mlnufes. Serve from the casserole. Note: Oven heating may be omitted if all the foods are hot. Arrange rice on warm serving dish. Top with chicken and vegetables. F4fWhat You Like Without Sour StomacK E LARD FOR SALE Concrete culverts, 12 Inch la 4i Inch, plain or recnforeed. Also Concrete Building Blocks cheaper than lumber for barns, chicken houses, pump houses, tenant houses, loo! sheds. We deliver. Cail ns for free eslimale. OSCEOLA TILE & CULVERT CO. Phone 641 THE PPJPE OF YOUR TABLE So Young ... So Tender ... So Sweet PRIDEllLLINOIS PICNIC HAMS Cured 4 to 6 LB. Average LB. 39 ELECT Buy large Dreft at Kroger. Save coupon on package — and save Ipc on your next purchase of 1 giant or 2 reg. Dreft at Kroger. Buy giant Ivory Snow at Kroger. Mail coupon on package to Procter and Gamble. Get a quarter back on receipt of coupon. Buy large Tide at Kroger. Save coupon on package — and save lOc on your next purchase of 1 giant or 3 large Tide at Kroger. WINTER GARDEN BABY BEEF U.S. Good Round Steak ib. 85c FRESH EGGS Large— Carton 55c Genuine COUNTRY GENTLEMAN Cream Style White SWEET CORN So easy to prepare—so good— so economical! Just heat and serve, or treat family to mouth-watering corn puddings, chowders or fritters. Your grocer has Pride of Illinois Cream Style White Sweet Corn now at a price that's right. Get some today. 'THI FAVORITI rN MX1HANO TOR OVIR 7O TIAKS THE tUlNOIS CANNING CO., KoopctFon, Illinali trntj*** V Af ( *u*/#v t>'<"u} LIMA BEANS Green & White No. 303 lOc PASCAL CELERY STALK lOc Red TOKAY GRAPES - lOc Fryers Shrimp • Oysters Hens LUTTRELL'S Grocery And Market 600 Chickasawba • Phone 2011 STRAWBERRIES 8 oz. CANS $ 1 Prairie Belt Vienna Sausage 5 6 oz. CANS $ 1 BREAD Kroger 20 oz. 16*

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