The Courier News from Blytheville, Arkansas on October 23, 1952 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Thursday, October 23, 1952
Page 10
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TEH BT/rTHETTTXE (ARK.) COURTKK KT5TT8 'National Rice Wee/c' Promotes Basic Food More rice will be served more \rays than ever before In American homes If housewives take the hints of grocers, home , economists, food editors and others who are working to make a success of National Rice Week. Oct. 19-25. Often called "man's most Import- lint food," rice Justifies that title because It Is the baste diet of more than the world's population. But modern, Arkansas-grown rice, with ll» long well-shaped grains, differs at vastly from foreign-grown and even earlier American varieties as today's well-fed ho? does from yesterday's long-nosed razorback. The object of National Rice Week Is to acquaint housewives with this fact «nd show them how to make the, best use of rice's economy and versatility in .planning well-balanced 'meals for the family. At today's prices, the average serving of; rice costs only one and a half cents, which makes it easily one of the most economical foods available; and it has been de&ighated by the U. s. Department of Agriculture as on the list of plentiful,'. foods recommended for frequent consumption. Among those endorsing the observance of National Rice Week are th« Arkansas Rice Promotion As- •ocfatton, the Texas Rice Promotion Association,, along with the California and Louisiana rice farmer -organizations. These organizations have for the-past year and n half carried on a nationwide program .of rice promotion along these ilnes by supporting the overall organlza- tin, which fe the nice Consumer Service. This service handles all the publicity and at the present time Is receiving the cooperation of over 4,500 dally newspapers, periodicals, (arm Journals, as well as the support given by many trade journals. One of the important point* of the Rice consumer Service promotion is educating housewives to the simplified modern method of rice cookery. This method calls (or one cup of r|c«, two cups of cold water and one teaspoon of salt. Put In a saucepan mid let come to a vigorous boil. Cover with a tight-fitting lid and allow to cook over low flame for 14 minutes. Turn oft the flame and let stand covered for a few more minutes before serving. By this method the liquid Is completely absorbed and each grain is separate and fluffy. Production of rice In America tins more than doubled In the past ten years. In promoting the more frequent use of rice, the Arkansas HIce Promotion Association feels it Is performing a dual service. It Is helping consumers use their food dollar to better advantage to buy more nutrition for less money and It Is helping to find larger markets for one of Arkansas' most important crops. The Importance of the rice industry to the stale will be'recog- nized by the fact that Arkansas Hce acreage Increased from 158,632 acres In 1940 to 422.901 acres in 1951, an Increase of 264,269 acres. Tile 1952 Arkansas rice crop Is valued it over 60 million dollars. Rice and Ham Combine to Make Breakfast Standby Even Better Hot cakes for breakfast '; will arouse the sleepy heads. These delicious rice, nnri ham cnkes will keep them at tlie tnlile until all the batter Is grlddled and the lost golden brown pancake has met its Waterloo. The rice makes a cake •with -a delightfully chewy consistency. The-. ham makes it hearty. Once tried, these cakes will become the permanent faintly favorite. They will be served, not only, for .breakfast but for brunch, Sunday evening supper, and to (he crowd after cards or an evening out 1 • cup sifted flour 3 teaspoons baking powder '.4 teaspoon salt S egei" 1 cup cooked rice 1 cup milk, , „ ', 1 cup dice'tt.,cooked ham 3 tablespoons; melted butter or margarine •" PREPARING- THE FLUFFY RICE: To make 3 liberal onus ol fluffy rice; put 1 cup of uncooked rice, 2 cups of cold water and I teaspoon ' of salt In a two quart saucepan and cover ylth a llght- flttln?- lid.. Bring to * vigorous boll and then turn the heat as low as possible—leave over this low heat for 14 minutes. Turn off Ihe heat. Tin's cooking • time results In '/Ir'ni (rains of cooked rice. For txlrn, THURSDAY, OCT. M; 19S2 Luncheon Rice Salad Is 'Surprise' Meal tender grains, allow the rice to stearii—with heat off—for an additional 6 minutes before removing Ihe lid. Never remove lid nor stir rice whhe U, Is cooking Aftei rice is cooked, remove lid. lift rice gently wilh fork to allow rice to steam dry to..the desired consistency. It is 'then ready—pei fectly cooked— with ill the grains separate and fluffy, 'nils method allows all the water to be absorbed and the full nutritional value of the rice to be retained. Keep left-over rlce-ln the refrigerator In a covered container at all tlme« You lull find It convenient for making many quick,' easy and delicious dishes, METHOD: Slft-lpgelhVr (he floiir, baking powder, arid mil; Bent Che eggs and add the, rice, milk, ham, and butler;orimargnrine. Mix well. Add this liquid mixture to the dry Ingiedlrnte and beat until well ablended Spoon onto a hot greased griddle or skillet to form cakes of desired size. Cook on one side until a number of bubble* appear. Turn over nnd cook to a golden brown. Serve hot with butter, syrup, honey, Jelly, or Jam. This recipe Jiiake.s approximately 15 griddle cakes 4 inches in diameter. Surprise the ''girls" with 3 complete salad meal . . . a LUNCHEON HICK SALAD.' ft can be most attractive arid colorful. The secret of all successful rice salads is the proper conking . , . and.the.'.proper.chilling o f the rice. Rice for salads must be cooked tender but the grains must be firm.-Follow the directions given below for cooking rice .and learn how Hood rice .can be .'. .what little effort u required for preparing itt When chilling cooked rice for salads or desserts this is a good rule . . . KEEP COOKED RICE - IN A COVERED CONTAINER IN'THE REFRIGERATOR. If rice is refrigerated in an uncovered container the top grains will become 'hard and dry, giving the finished dish the effect of having been made with un• dcr-cooked rice. Rice properly stored' in the refrigerator is moist and delicious, tender and yet firm: Rice'may be kept in this manner for several days. INGREDIENTS 1 head lettuce 3 cups cooked chilled rice 1 cup French dressing I cup minced onion (young green onions preferred) 1 pint pickled beets 4 whole tomatoes (peeled and quartered) 1 whole pimento (cut in long thin strips) Water cress to garnish or other greens > ' , Grated sharp cheese (optional) Ege slices and radish roses to garnish PREPARING THE FLUFFY WHITE K!CF,:" To make 3 cups fluffy rice;, Put 1 cup of uncooked rice, 2 cups of cold water «nd 1 teaspoon salt in a two- quart saucepan and cover with n tight-fitting lid. Bring to vigorous boil. Then reduce the heat as low as possible and sleain for 14 minutes or until nil the water Is absorbed, leaving the rice grains with their full nutritional value. This makes very firm rice grains. (If you prefer more tender rice grains, add J^ cup more water and increase the slow cooking lime 4 or 5 minutes.) Remove the lid and permit the rice to steam dry to the desired consistency and the grains will be separate and fluffy. Never stir rice; lift, rice gently with a fork. •„•..' : METHOD: Put French dressing over rice, toss lightly with a fork. Let stand for 1 hour, then' drain thoroughly. Add minced onion, mold in timbales (glass custard cups make' a nice size mold). Place timbales of rice in center of lettuce cup, sprinkle with grated cheese if desired, garnish with pickled beets, wa- tercres's,' peeled and quartered tomatoes and top rice wilh thin. strips of pimento; egg slices ami radish roses may be added. Mayonnaise may accompany this salad it desired. This will make 6 beautiful luncheon, salads. - - This Rice Casserole Contains Big 'Second Helping' Appeal Truly spectacular In flavor «nd milk over tiit rice mixture. ilak« appearance,-every bile of tlvU niag- nlficlerit caiseiole haa "come-bacSc- for-more" appeal. The peas, p!i/ilen- to, and cheese; along, with a dash of onion, combine flavors in the race to produce out-of-thls-world eating and make a delicious combination -with the .decorative 'eggs- Happily, this casserole may be assembled ahead of time. The eggs are added « half-hour before the meal Is to be served and while they bake .the table Is «t and the ; rest of the food assembled. Then prepare 'to bask in the' heap of praise which eaters will send flying. six well*'In th«.rice mixture and drop an egg Into each well. Sprinkle the remaining cheese over th» top of th* em and rte». Bake e* for SO minute* or until the arc let. Thl* recipe make* * int.. A bombardment division «f t»o medium jet bomber wings correspond* U an Industry of fOOO employee* ind a net 'worth of about 120 million dollara. Which one 3 cups cooked rice ', ••... i cups cooked peas 2 tablespoons diced plmlento 2 tablespoons chopped parsley 1 tablesjwon grated onion 1 teaspoon, salt. '. "A cup, melted butter or margarine 1 cup grated cheese 'A cup milk 6 eggs • < • Preparing the fluffy white rice: fro make 3 liberal cups of;fluffy rice; put 1 cup of uncooked rice, 2 -Mips of cold water and 1 teaspoon of .siUt in . a two-quart saucepan nnd cover'with, a .tight-fitting ltd. Bring to a vigorous boll and then turn the heat as low- as'possibl leave over this low»heal [or 14 minutes. Turn off the heat. This cooking tune results in firm grains of. cooked rice. For evtra tender grains, allow',the rice to steam— with heat off— additional 5 minutes before removing'the lid, Never remove the lid nor stir rice while It Is cooking. After rice Is cooked, remove lid, lift: rice gently with fork to allow rice' to steam dry to the • desired consistency, • It is then ready —; perfectly cooked— with all the grains separate and fluffy. This method allows all the water to be absorbed and the full nutritional value of-the rice to-be retained. -, • METHOD: Mix together, the rice, peas, pimienlo, parsley, onion, snlt, butter or margarine, and half of the cheese. Spread evenly in a greased baking dish (10" x 6" x'2"K Pour the has that MONTHLY LOOK? OHui »fh day B«IM m»r V. [US SJtOW CttM« t "NCIVCr, HISEtr You, loo, may not be able U hide that tired, nervoui, j'ilUry look e*ch month no matUr bowBiu-rh"m*ke-iip" you UK. Keep your s*cret safe during "those" day s-don't be the one girl in three who shows th* strain from tcU- Ul€ nerve* and erampa — hW M Lk*t monthly look".* Take Cartlui, • special medicine I'rusteil by thousands of women, gijb to help injure ajpainat cramps, "nerves" and monthly misery. A little month, D«rvou«n and }*M. Look mor» ftiMp k*U*r. Ack C A R D U turn Conserves Add Tang to Meat With roasts, cold ment or fowl, fruit' conserves add a tangy extra taste. They are'' easy • enough to make nnd a few Jars on the pantry shelf are a good Investment In pleasant, eating. ' > Cranberry Conwrve Pick'over cra'nberiles and discard '.those thnt are specked or soft. For 2 pounds -of sound cranberries use 1 cup raisins, 2,orangcs,:3 cups sugar,' f5 L teaspoon salt, I pint water Wnsh ,the berries and the mlsfm. Peel oranges .and ;discard seeds. Combine the fruits and the orange peel,. and-_chop. AdcCsiigar, salt and water. Boll, stirring -constantly, for about half an hour or until .the jelly stage is reached. Pom- at once Into hot. sterilized 'Jelly glasses and seal with paraffin or put into glass jars and seal. Grape Conserve " Use slip-skin grapes such as Concord Wash and drain the grapes and. then; remoye, them .Irom the items 1o 4 pounds of the prepared grapes allow 2 pounds;sjigar, 1 cup seedle&s raisins, 1 orange; 1 cup nut meals, nnd U 'teaspoon salt. Slip the skins from the grapes and keep them separate from the pulp. Peel the orange and discard the seeds; Chop the orange and peel fine. Also chop the mils fine. Boll the grape pulpi stirring constantly, for about 10 minutes, or until Ihe seeds show. Press through sieve to remove seeds. To the grape pulp add the sugar, raisins, the orange and salt. Doll rapidly, stirring to prevent scorching,'until the mixture begins to thicken. Add the grape skins and boil for 10 minutes longer or until somewhat thick. Stir in the chopped iutS| pour at once into hot. sterl- ized jelly glasses or glass Jars, and GREAT NEWS! New BRER RABBIT reminds "Old-Timers" of Real Ribbon Cane Flavor! NEW ORLEANS ... IB there an "old-timer" in your family vrho isahvays harkiiigbnek tolhe wonderful syrup folks enjoyed in the "good old days"? The kind mode from Kibbon Cane — with a flavor thativnssimply fflorions? Today that marvelous "old- time" flflvor is here again! It's the new Brer Rabbit Syrup — R new flavor your family will simply dote on! Here's lightness and sweetness in a <Jeli- cicmx combination that modern Southerners vote "tops." Mild nml light, it taalea just right— mnkcs everything- tasta fitter than ever 1 IN STORE TESTS... folks who tasted, praised its flavor MEMPHIS:, "Taste this new syrup, niH'ftm — ami SRJ' how you like it?" In stores through the Mississippi Delta region, people tasted the new Brer Rabbit Syrnp . . . emacked their lips . . . and gave their delighted answers: Ten to one — the chorus was "YES!" Did they like the new Brer Kabbit "better than the syrup they were now using?" Again the chorus was » resounding "Yesl" Almost 7 times as many said "Yes"» said "No!" Ev*n p*opb who hav« yttd ftrtf . Robbit Syrup f»r y««r» lik*d thii* ' >oid thin9t fifc« fhit jn Memphis: ".Sweet enough but not too sweet — lias a new taale." "Would be fine on wafflei." Local stares now stocking new flavor Your gr»c*r now hat th* now fm- provod, lighter Bror Kobbil lyrup •ackod under th« old familiar »ror Rabbit lab«l. • MAUH: T. m.* Hi. •Wmo' fw it'll *Mw >ytup, wcjt« P«nicfc A Hvd ltd., hK., Ifew O>|*»M 7, U. "Mild *nrf not too itrong. 1 * "Bent fl«*orl" "T«ste« just right." "M-m-m, say, i liki this Bror Rabbit." "Thii Iniltt like rwl old-Litne • yrup." "Tastes likp country ayrup." So said folks who lri«d. the new Brer Rabbit. And !/onr family will say the stimel This new, lighter, milder flavor, sweet but not loo sweet—can bring: new pleasure lo your table, three times « day. Try Brer Rabbit, why don't you — first time you're in the store? Mokti Com Brood « N*w Tr*ot I Your fine corn brenj will win new praise, once folks lasto il with new Brer Kubbil Syrup. It's sweet, but not too sweot. A light, mild syrup thnt makes hot breids, pancako ind wftfflet tasU ju»t perfect! Cane grower enthusiastic! M*. VICTO* WINTZ, Annamlola Plantation, White Castle, Ln. . . . shown with Mrs. WihU and their three attractive little daughters. The WinU family has lived in Louisiana for ni.-iny years. They know augur cane! They know syrup I They think the new Brer Kabbit Syrup is the. beat yet I In syrup it's the Flavor that counts "Everybody in this supar cane country knows it tnkcs the right sugar cane to get that old-time ribbon cane flavor," says Mr. S. K. Hays of Edoin, Texas. "The new Brer Rabbit Syrup reminds me of the sugar mill d«ys when I was a bo.v. And in syrup, it's the flavor thai counts!" There are many syrups on the market but there's only one way to judge, them — and that's on flavor. You'll find somo have • strong taste, others an oversweet taste. But Brer Rabbit— well, there's a syrup that tastes just right. And Hrer Rabbit .makes pancakes, waffles, hot biscuits and corn bread better than ever before. »r BUM (tAwrr AND sit FOR YOURSILT For light, rrv'U tyrup,' try BROWN LABEL , Brer Rabbit I For richer, fuller sugar cone flavor, try BLUE lABft Br*r Do FALSE TEETH Rock. Slide or Slip? FASTBETH, in Improred powder lo b« sprinkled on upper or lower plates, holds falsn te«th more, firmly In place Do not slide, slip or rock No gummy, gooey, pasty twta" or fMllnR. PAS- TEETH Is aliraiine (non-acldj Doea not sour. , Checfcs "plate odor" brtatbl. Get FASTKETH »t (denture drug LEVEE TAXES NOW DUE! Will be in Osceolo (Courthouse) Oct. 20th to 25th Manila (FJeeman Bldg.) Monday, Oct. 27th Leachviile (Gen. Insurance) Tues., Oct..28th Luxord (Miss. Co. Bank) Wed. Oct. 29th Dyess (F.H.A. Office) Thurs. Oct. 30th Bassett (My home) Friday, Oct. 31st Otceola (Courthouse) Saturday, Nov. 1st See me at those pliers or null your, check (with exchange) «r Money Order (without exchange) tojether with your Ux ttito- mtnt, to me at Wilson. Emily P. Trammel Levee Tax Collector Box 358, Wilson, Arkansas r HOTEL-TYPE MATTRESS-49.50 QUALITY One of the Many Ward Week Furniture Features 1A PQ 252 extra-heavy coils O^T.OO Only a special purchase makes this low price possible—choose Wordj finest Hotel Mattress and enjoy comfort and durability for years to come. You flet many features usually found only in higher-priced units. Here's proof—three famous bedding morn*- facruren nationally advertise ttw some quality ot Only 10% down, on Termi $49.50-buy rt dwinfl Word W««k for .ovmoj, Thh nSkk martrejj— designed for long uw m hotels— hot 252 extra-heavy coik, turned 6 Hmei Instead of flOfmol 5, for longer wear, added comfort. Pre-burtt border, 4 handles, 8 vent*. Gray-black-white tkk, COMPLETE SET-Mottrw*, 80-coil Box Sprg.-M.M

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