I f PA'OB BMTHEVILLR (ARK.) COUKTEK NEWS jndant Supply |Cuts Pork Price Oriental Mode Found In New Combinations Leftovers Using With the abundant supply oJ park Ion the market these days home• makers will be wanting to check up •on the economical cuts to serve • their family. A pork loin n-:st, • keeping In mini) the many attractive and a|ipeti?.iti(r uses of left- lover pork, Is one especially wi.se •selection, according to Reba Stages. |well known homo economist. for the finest of serving here Is •the approved roasting method. Place • the pork roust fat side up in an open Imping pan. Allow the roast to Jt'^Pslowly in a 350 degrees F. oven • allowing 35 to 40 minutes per pound •tor a center loin roast and 45 to 50 •minutes per pound for an end roast. • Turning to a second day meal •making templing use of the pork •roast, the homcniakcr will flnd • curried pork an unusual dish. Diced • tart apple and sliced onion arc i-ooked (n hot pork drippings until They are tender. To this combina- Jion is added chopped leftover pork Jiravy, lemon juice and a hint of rurry powder. The mixture is allowed lo thoroughly heat, for at- |raciive serving, it is placed in nound over fluffy white rice. In a truly Oriental mode, home- tiakcrs may proudly serve their family leftover pork roast In Egg f'oo Yung. This is a delifhtful coni- l>inalion of finely cut cooked pork Irhopped onion and bean sprouU pervcd with a 'langy gravy. t'-KK Fno Yung—(Jravy 1 cup finely cnl conked pork 1 No. 2 can hfan gprouts 1-2 cup chopped union 1-^ cup lard Gravy Drain bean sprouts and mix with •neat and onion. Beat eggs slightly Imrt add to meat mixture. Drop by frpnonfuls into hot lard in large frying-pan to make patties about inches in diameter. Brown on 'Olh sides. Serve immediately on pot platter with gravy. 6 servings. Gravy 2 cups soup or meal slock ^^tablespoons cnrnstarch t^Tahlespoous soy siiuce Salt to season Pepper to season Thicken well flavored soup stock frith cornstarch which has been [nixed lo a paste with the soy sauce. " »k 10 minutes. Season to taste. Fudge Pudding Special Treat For End of Day "Every mile Is two in winter", states an old proverb. But your family won't mind the trip home Irotn work or school If they know Ihere will be a good hot meal walling at the end of the road: For a dessert, that's extra 'special on cold winter days, serve a steaming hot pudding. Today's recipe Is a rich fudge pudding which can be easily steamed in a double boiler. A porcelain enameled double boiler is ideal lor making this pudding because its shiny porcelain enam- Then remove from liquid. Pull off the skin and trim olf the Ihick end Store in refrigerator. Slice just before serving and arrange on a white platter. Garnish with clusters of red and green grapes. «l«d finish protect! th« tdllote flavor of the pudding- What's more, a porcelain enameled double boiler is easy to clean when the meal U finished. Double Brikr Fu*ft Pudding 3 tablespoons butter or margarine ll£ .tsuares (ounces) chocolate '.4 cup sugar 1 egg 1 cup sifted /lour I',4 Icaspoons baltinc powder 1-4 tea-spoon salt 1-3 cup milk \i teaspoon vanilla \i cup finely chopper! nuts Melt butter and chocolate In large enameled saucepan. Cool slightly and stir In sugar and egg. Sift flour, having |x>wdcr find salt and add alternately with milk. Stir in vanilla nnd chopped nuts. Pour into well-greased upper part of enameled double boiler. Cover and cook over obiling water for about 1 1-2 hours. Sen-c hot with chco- late or custard sauce. Makes 5 seiv- ings. Pork Combines With Prunes in Economy Dish Flavorful pork Is often apvmiling- ly accompanied with fruit— pork a "d apples; pork «nd cranberries; |'oik and pineapple, nnd for an Interesting variation here's pork Joined with prunes. For (his combination, polk shoulder steaks are placed In R frying. Pan and browned In hot lard Poik steaks are an especially, economical choice at this time, according to Staggs, foods expert. With Read Courier News Want Ads IS SECRET OF A -old Sliced Tongue Gives 'derfur Party Platter Cold sliced beef tongue makes a konderful platter for a party blif- 'et supper. The secret of cooking ongue to delicious tenderness is simmer it slowly for about three ours. Even-heating and easy-to- lican qualities make a large pbrce- fin enameled sauce pot the ideal 'eiisil for cooking such things as ngue. Cover the tongue with cold aler and-bring to boiling point. •educe the heat and .simmer slowly Intil tender when pierced with H k. The tongue may be flavored the addition of spices, chopped plery, onions or carrots. If the ongue is smoked, it will need no alt in the cooking water; if fresh, i^about I'A teaspoons salt. '•.Wen the tongue is tender, allow to cool in the cooking liquid. . lie steaks browned on both sides, drippings are poured off and onion slices are placed over the "'caks. Dried prunes are then ar- THURSDAY, JANUARY 19, 1950 ranged around the steaks. The bmlslng liquid is .made up of lemon juice and water and seasoned with \S r orcestershlre sauce, cloves, dry mustard anrf salt. Tills mixture Is poured over (tie steaks and as in the usual braising process, the pan is covered and the liquid allowed to simmer—not boll —for one hour. Pork tenderloin, ham slices and Canadian-style bacon are equally as tasty with fruited combination. Young Slayer Given Life Term in Prison NEWARK, N. J., Jan. 19 (/T)Kaymond Welsh, 16, was sentenced yesterday to life imprisonment for the rifle slaying of a Icen-agc pal Welsh, convicted Dec, 13 of the killing, showed no emotion as tie received the Mntenc«. The jury of eight men nnd four women had found lh« slim youth Bullty or first degree murder but "ad recommended life Imprison- ment. Welsh was charger! with shooting liis friend, t'rcd Jfinusj'.kicwic/., 15, ln:-t March 3 In order to steal }81 from him. Make Skim af About For quick lunches and delicious dinner* serv flavor-rich CHILI th« economical, hot main dlth for cold days Spend Less for Plantation Brand SLICED Place a. Mayrose Veal Roll on a rack in an open pan. (NO WATER) Roasl in a slow oven (325°!'.). The fat covering melts and bastes the meat during cooking. ROASTING TIME* WEIGHT TIME PINEAPPLE e Bring Your Coupon And Get MILK SNOWDRIFT No. 2 Can 2 to 4 poutidi 4 to 6 pound* 6 ro 8 pounds If a roait m«at ' THAWED 3 hours 3Vi to 4 hours 4 to 5 hour* • of 190° f. 5*a ton th« i FROZEN 4 hourt 4'/3 to 5 hourt 5 to 6 hours 'ocnt Fo en inferno] n«nt aft«r roasting. Get May rose VEAL ROLL Hen*« Economic, Mayiot* T»E Kitchen ST. IOUIS IINDI'PENDENT PACKING COMPANY St. louis, Ma. NICKEL SAVER Auzzia Henry • Grocery Manager STORE 309 North 6th Hiway 61 Joe Strickland • Meat Market Manager Nickels In Your Pocket At These Prices Best Grade Kind-On SLICED BACON ,35 I'resh-Dressed TURKEYS HENS DUCKS Tender Smoked Picnics CURED HAMS 32 Fresh Dressed FAT FRYERS u, 49 e Tender Milk-Ked VEAL CHOPS Lb .49 e Fresh, Homemade. Whole !Iog PORK SAUSAGE lb 35° .can. Tender Kansas City 1EEF ROAST Lf , 49 I.can, Tender Kansas Cilv BEEF ROAST Lb 49' I'resh, Pure GROUND BEEF ,37 Fresh, Home-Killed PORK HUMS ,. h 45' Fresh COUNTRY EGGS „<>, 35 C Hunt's Sliced PEACHES 5^T Delbrook Uncolnred MARGARINE lb 19 Domino Pure Cane SUGAR 10,, b , 89" I-arge Cans PET MILK 3,, r 35' Bargain Day TOILET TISSUE „„„ 5' Smooth, Yellow CORN MEAL 25, 98 Oreat Northern BEANS 25 II)S T 5 In Wood Rarrcl FLOUR 100u, s? 5 9 ; Tim, .Super Suds, OXYDOL , CTBM 25' COCA COLA caseTSc CIGARETTES carton SI.83 CHOCOLATES 5 ib box $1.49 MEATS Heii or Cudahy SLICED BACON - - Ib. 29? Leon, meaty PORK CHOPS - - Ib. Delicious for seasoning SALT MEAT - - - Ib. Country-style Pork SAUSAGE - - 5 lbs.$1.00 Smoked JOWLS - - - 51bs.95tf Brisket of Beef STEW MEAT - - - Ib. 34? Pure cane SUGAR - 10lb.bag89c In heavy syrup PRUNES-No. 21 can 15* Famous Pride CORN - 2 No. 1 cans 25? Chocolate Covered CHERRIES - - Ib. Maxwell House COFFEE - - Ib.can75< Heinz BABY FOOD - 3 cans Liberty Cash Grocery's IEUPE OF THE WEEK ' Banana Nut Bread Hrowlcntt; January ZI, J95* '/i l'*lponn7+lf* 'A tn "prl'rvTilV 1 i fur '»C»r VI nip mrlrrJ \ 1 tup fin«[y ciH nuti ilinnriiinE Grf>u« well n. ] '/,. (i t. lo.if pan. Sift flour with b.il-.inK powder, *ak nnd iiip.ir. F ; o]<l in nuts. Mil remain inn ingredients. A<M n\\ at once to flour, mixing quickly but rlio rouphly. Put inro Rreairel p;in. liaVe. in modrrairty jlo 1 -*- oven (350° R) nhour 50 min., or uniil hre.nti shrinl:j from stdps of pun \ci ir.intl m p,in "> min. hcforc turi-i int^ out. Coot on wire rack. *To mrwri bwn.in*, peel, ilic* and ;»r.it unonth with rotnry be.iicr. Pet Milk .. can!2c Bananas . .. Ib 17c Cake Flour pkg 40c Favorifc Flavors GUMBpkgs.lOc Cracker- JACKS 3 for lOc Pure Lard 5 ll b $6.19 Maine Sardines JL 19c EGGS Fresh, Med. Size Dozen c Oxydol,orTide Lge. Box 4 for $1.00 GARDEN FRESH IVEGETABLES Juicy, Eusy-to-Eat Tangerines Doi. Sweer Red GRAPES 2 Ibs. 25 c Bleached, crisp CELERY Lge. stalk Fresh, crisp 11 CARROTS 2 bunches 15'
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