The Courier News from Blytheville, Arkansas on November 6, 1952 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, November 6, 1952
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Page 12
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Recipe for Angel Food Cake May End Quest Every woman dreams of making * perfect angel cake. This recipe may be an answer to that prayer. Anjel Food Cake Supreme Preheat oven to 375 degrees p. (quick moderate). Have egg whites at room temperature. Sift an ample amount of cake flour onto A square of paper. Step 1—Measure and sift together three times: 1 cup sifted cake Hour, TS cup (H cup plus 2 tablespoons) sugar. Step 2—Measure Into large mlx 1H cups egg whites Ins bowl: (about 12 whites),' I'.J teaspoons cream of tartar, H teaspoon salt, . IK teaspoons vanilla, y. teaspoon almond extract. Beat wllh wire whip until foamy throughout Gradually .add (2 tablespoons at a time) % cup sugar. Beat about 10 seconds after each addition. Continue beating alter the last addition until meringue Is firm and folds stiff, straight, peaks when wire whip Is gently lifted out of meringue. (This requires con-' elderable beating.) Step 3 — Place flour-sugar mixture in sifter and sift about'3 tablespoons over the entire surface of meringue. Fold gently with wire whip or rubber scraper until flour- sugar mixture disappears, using about 8 to 10 complete folding stroke; and tusnlng the bowl a quarter of a turn with each stroke. Repeat this folding process until all of the flour and sugar is folded In. Then scrape down the sides of the bowl with a rubber scraper and fold 8 to 10 more strokes, or until mixture Is completely blended. This mixture will be very thick. Carefully, wllh a. rubber scraper, push the bailor Into ungrcasert tube pan, 10 x 4-lnch. Lift the last portion lightly from the bowl into the pan, being careful not to sllr it Carefully cut through the batter going around (he tube S or 6 times wllh a knife of steel spatula to break large air hubbies. De sure to even up baiter so It Is level and touches sides of the pan. Bake 30 to 35 minutes in quick moderate oven (375 degrees F,) or until lop springs back when llghlly touched. Deep cracks in the top are typical a! this cake, immediately lurn pan upside down, placing tube part over neck of funnel or bottle Let cake hang in pan until cold. To remove cake, loosen from side and tube .with a spatula close against pan. Turn pan over nnd hi edge sharply on table to loosen. BMTBEVILLB (ARK,)' COURIER NEWS Noodles Bolster Mexican Veal WiHi Spaghetti, They Provide Good Potato Substitute Noodles and spaghetti do a right smart Job as slanrf-Jns for potatoes. Heres evidence you can enjoy M«lc»n VM| Sfeak Wllh Unflayered Gelatin Desserts Basis for Variety of Dishes TJnfiavored gelatin desserts can , be as exquisitely tinted as spring flowers. You can make a vlolet- hueii Jellied grape parfalt, * two- tone aprfcot dessert of daffodil color or a pineapple chiffon pudding that is Illy white. Pineapple Chiffon Puddlnr (6 fo 8 servings) One No. 1 can crushed pineapple (1 cup), water, i envelope unflavored gelatin, V, cup sugar. Vi teaspoon .salt. 2 lablespooru lemon Juice Z egg whites. Drain pineapple well and add wii- •ter to • syrup to make 1« cups. Soften gelatin In 14 cup of the cold liquid. Heat remaining liquid; idr! to gelatin with sugar >nd salt and «tlr until dissolved, stir In crushed pineapple and lemon Juice. - Chll! until mixture is slightly thicker than consistency of unbeaten esg whites. Beat egg whites until stiff; Rdd : gelatin mixture. Place the'bowl In Ice water; continue to-beat until mixture begins to hold lls shape. Tu'rn into a large er individual mol/ls and-chllV urttl firm. Urimold »nd sent with custard sauce, - JtlHed Grape Pirfait (6 servlnjrs.) .Two-thirds cup undiluted evapo- .rated milk. Icy cold, I envelope unflavored gelatin, 11J cups grape Juice, K cup sugar, 1 tablespoons lemon juice. Pour evaporated milk Into freezing tray of refrigerator and chill until Ice crystals have former around the edge. Soften gelatin In '.4 cup of the cold grape Juice;.atld gelatin and stir until dissolved Add sugar and stir until sugar Is dissolved. Chill until consistency of unbeaten egg whites. Add Jemon juice lo chilled milk, Whip until stiff- fold In gelatin mixture, Pile Into sherbet or p«rfalt glasses and chill until firm. To nerve, garnish with whipped .cream. Two-Tone Apricot De-ueri (« nervtnpi) One envelope unflavored gelatin, !4 cup cold apricot nectnr. IH cups hot apricot nectar, & cup sugar, fc teaspoon salt. Soften gelatin In cold apricot nectar. AtJd hot apricot nectar, sugar and jalt; s tlr until dissolved.! Pour M of the gelatin mixture Into sherbet glMses; chill until nlmosl firm Chill remaining gelatin until slightly thicker thjtn the consistency of unbeaten egg whites. ncnl with rotary beater until flully. Pour on top of clear gelntln; chill until firm. If desired, serve with sweet ened whipped cream. Here's a Purely Yankee Dish You May Like: Codfish Cakes STTTRBRIDGE, . Mass.—The ' Village Tavern here was built In the 18th Century to provide "food for man and beast'.'—for Ihe traveler and lo serve as a friendly cenler tor the farm community. . It Is part of this reconstructed New England village. Just oil U. S Ronle 20 between New York and Boston.. • The, village Itself Is a stirring ex- penence in re-examining our American heritage. Of course, food is part of our heritage, too, and the tavern offers good dishes in the old Yankee tradition. • They Include New England chowders, boiled dinners, baked sausage and corn meal mush, and of course, spoon - dropped codfish cakes served with red pepper relish. Spoon-Dropped Codfish Cakes One pound dried shredded codfish. 4 pounds potatoes. 4 eggs, pepper to taste. Freshen codfish by bringing to a boii In water. Drain well. Boil potatoes and mash. Add p'cpper, eges and freshened codfish. Allow to set' In icebox for Iwo to three hours. Spoon into portion size and dust with seasoned flour. Fry In deep fat at 325 depress F. to 350 degrees P. until golden brown. A "Joe Froggcr" is a soft molasses cookie, six inches in diameter, about as thick as a lady's fin- fer. Originated around Marblehead. Mass.. many years ago. tncs» were very popular with the children n-ho could then buy ihem for a penny each. But lhat was long ago. • Joe Frogjrcrs (About 30) One-half pound shortening, 14 ounces brown sugar. 1 pint molasses, •3 rnrn salt sea w,i;er or tap water and salt, i tablespoon ginger, ',4 tablespoon cloves, 2 teaepoons baking soda, 214 pounds paslry flour. Cream shortening nnd brown sugar- together. Add molasses, salt, walcr, ginger, cloves and baking soda. Mix slightly and add paslry flour. Grease and flour sheet tin. Roll out dough lo Vi-inch thickness. Cut about 4 Inches In diameter. Place on sheet tin nnd bnke at 400 degrees F. for approximately 15 minutes. Buffet Menu Having folks for a buffet affair? Here's a menu for you: ham and scalloped potatoes, tossed green salad, buttered rolls, brownies a la mode Rnrt beverage. Hamburger History Hamburgers cooked as we know them today started Ihcir rise to fame back In 1904 at Ihe St. Louis World's Fair. Although none wns made there before World War It. the ' Pacific Northwest now makes 45 per cent of all rj. S. aluminum, and uses . . , half of its power used by all dustry to do it. In- How To Hold FALSE TEETH More Firmly in Place Do your false i<,«h *nnoj- .nrt em- arrass by slipping, dropping or wob- ung «hen you tut. laugh or talk? Just sprinkle R nnle FASTEETH on s^'.^.TiiiiUNSif'mSr^ Rrifl more comfortably No cummy goopy. pasty t«Mc or feeling Dorj urn four. Checks "plate odor" (denture b-e»thl, Oet FASTEETH today »l »ny drug store. CROSS - MI wmcTEO mn m wwui urwui HJ am (Makefl 4 strrlngs) One-quarter cup flour. 1 teaspoon salt, freshly-ground pepper. 1 pound veal sliced ihln, 3 lablespoons shortening, 1 large onion, sliced, 14 cup chili sauce, 114 cups boiling wa- ler, >/, cup grated processed American cheese, 1 tablespoon sail 3 quarts boiling water, 8 ounces eee noodles (about 4 cups). Mix flour, 1 teaspoon salt and pepper and pound Into meat with edge of a sturdy saucer until meat Is flattened. Cut meat Into 4 pieces. In a large skillet, melt shorlenlng over medium heat. Add onion and veal; snutc until brown, sllr In chill saucn and 114 cups boiling water Cover and cook over low heat >4 hour, or unlll veal IB tender. Sprjn- We ivith cheese and Mr until melted. Scree wllh cooked noodles To conk noodles, add I tablespoon salt to rapidly boiling wnler. Gradually idd noodles so that water continues to holl. Cook, uncovered, slirring occasionally. un til tender. Drain In colander. Savory Goulash on Nnndles (Makes t-K .wrlnjs) One-riuarlcr pound diced salt pork, us pounds lean beef, cul in 1-Inch cubes, 2 teaspoons salt t clove, garlic, chopped, 14 c up chopped onion, I cup beef bouillon 2 cups tomato Juice. 8 peppercorns bruised. 3 whole cloves, y, cup Chopped parsley. VS bay leaf. 4-6 medium-sized .carrols, 'quartered 2 tablespons flour, v t cup water, 1 tablespoon salt, 3 quarls boiling water, 8 ounces egg noodles (about 4 cups). In a Inrge skillet.' fry snit pork mill crisp, over medium heat. Add beef nnd brown quickly. Add 2 teaspoons snit, garlic, onion, bouillon, tomato Juice, peppercorns, cloves, parsley and bay leaf, Cover and cook over low heat about one hour ir until beef Is tender. Add carrols the lasl 20 minutes of :ooking lime. Blend Hour arid 1 nip water together. Grndlialiy stir Into cooked beef mixture; continue cooking until thickened, stirring sonstantly. Serve over cooked noodles. Quick Waffle Tricks Good Eating: Provide Varied Meals Rice Frittcrs THURSDAY, NOV. 6, 1MJ Here's Trick Pie —Has Six-Inch High Meringue lore's * trick dish. A" skyscraper pie with fi-lnch-hiqh meringue. Skyscraper I.emnir Meringue Pie Prepare 1 baked pic shell (8-Inch pie). Roll thin. Five tablespoons iRir, S tablespoons lemon Juice. 3 1C yolks. 1 Krntcd lemon rind Combine and cook ln*n double boiler, stir constantly until thick Cool anri then prepare 3 egg whites, 1 tablespoons sugar, « teaspoon mlt. — Whip egg whiles until stiff ami .lien add gradually 3 tablespoons of sugar. Fold the whiles lightly . ," .'he custard and pour Into baked shell. Top with the following meringue recipe and bake S minutes In a hot oven. For meringue use 6 whiles of IS*. ", teaspoon snit, >'j cup sugar I teaspoon vanilla, whip whiles ami salt mull stiff but not dry. Then add a little sugar at a time. Add vanilla and then pile meringue high on pie and with a knife smooth top and sides. Swirl sides of pie with knife. QUICK WAFFLES Bate wHb pux«k T»ric«y tt metis, laclodlac thU one By OAVNOR MADDOX NBA Food and Markets Editor Quick tricks with waffles are popular news. Made with a pancake ready-mix, cricp and delicious. lh?y offer endless variety with cheese, bits of bacon and ham, nuts and chocolate. Shaved semi-sweet chocolate In this baiter makes a perfect de.'sert waffle when served wilh Ice cream and fruit. Quick Waffle* (5 servings) Two cups pancake ready-mix. 2 cups milk, W cup melted butter. lat or oil. 2 eggs. Place nil Ingredients In a medium-sized mixing howl. Beat with a roiary egg beater until batler Is fairly smooth. Pour batter onto a hot waffle Iron. Bake until Iron stops steaming. Waffles are always good with buller and syrup, but they are alto excellent supper or luncheon dishes with creamed chicken, eggs or vegetables. For porch or patio .suppers build your menu around crisp corn meal waffles, top with creamed chicken and let outdoor appetites take care of the rest. A fruit dessert or fresh slrawber- rles and pineapple with Iced tea to drink complete this summer meal designed for simple enjoyment on porch or terrace. Corn Meal IVaf/les IVKh Chicken a la King (5 servings) Corn Meal Waffles: One and one- half cups pancake ready-mix, M cup enriched corn meal,' l»j cups milk, ',4 cup melted butter, fat or oil, 2 eggs. Place all ingredients in medium- sized bowl. Beat with rotary egg beater until-bailer Is fairly smooth. Do not overheat. Bake in hot waffle Iron, ' Chicken a la King: One-fourth cup butter, 3 tablespoons flour, 2 cups milk, dash of salt, pepper, 1 cup chopped cooked chicken (about one 5'4-ounce can), i cup froaen peas, cooked. For the chicken a la kinq, melt butter; add flour and blend: Add milk and seasonings and cook until Ihlck, stirring constantly. Continue cooking about 10 minutes, stirring frequently. Add diced cooked chicken and pens and serve over waffles. Garnish with strips of pimtento. Strained Baby Foods Also Find Use In Meals for Adults in the Family Last year the slork delivered over seven babies a minute, establishing record. The prepared 'baby-food Industry has been keeping In step •ilh the steadily Increasing baby crop each year. They now make over 50 strained and junior foods. Many of these baby foods can be used In combination baby and mother meals, or some fcr baby- family suppers. It's.a good tlm°- and labor-saving Idea. Here arc a few nutritionally valuable recipes lo prove the point: Jellied Chic-krn Soup (Makes 2.servings) One and one-half teaspoons plain gelatin, y, cup cold water. 1 bouillon cube, 9J cup hot. water, 1 can (4VJ ounces) strained .chicken soup, 1 hard-cooked egg, sliced. Add gelatin to cold water and il- low lo soak 5 minutes. Dissolve bouillon cube in hot water. Combine soaked gelalin and hoi bouillon, Stir until completely dissolved. Add strained chicken soup and mix thoroughly. Rinse mold In cold water nnd place slices of hard-cooked egg In bottom. Pour in soup mix lure, chill until firm II look 40 years to the day lo build the Mormon Temple at It >afce City. Utah. RICEWND MCE COOKS BEST! > Save Money, Time And Effort Use Quick-And-Easy Riceland Rice For Tender, Fluffy, White Perfect Rice twy Time! Your grocer now has a wor> dcrful rice which is quick and easy to cook! It's the famous serf eel-cooking RICELAND RICE which requires no washing, no rinsing, no draining, DO re-steaming! Cooks In Few Minutes! Use RICELAND RICE and tvith no effort—in Just a few minutes — you'll have white, fluffy, perfectly-cooked rice every time! Thrifty I No txtro Coif I You pay nothing extra for the quick and easy, perfect- cooking quality of RICEUAND RICE. It costs less thaa two cents a serving! Cat Kg mi Cook took I A new, big 28-page recipe book, beautifully illustrated in full color, with easy, wonderfully delicious recipes for thrifty RICELAND RICE main dishes, casseroles, soups, salads and desserts will be mailed you >REE on request. Jurt writ* the Arkansas Rice Growers Cooperative Assn., Stuttgart, Here's TlwQtikk And Eosy WoyToCoofcRkeiqndRki Put 1 cup RICELAND RICE 2 cups water and 1 teaspoon salt in a 2-quart saucepan. Bring to « vigorous boil. Turn down heat as low as possible. Cover saucepan with a lid and leave over low heat for 14 minutes. Serve, Youill have 3 heaping cup* of Savory Mver-RIce Casserole (Makes 3-t servings) One can 13',-, ounce) prepared Junior liver, H cup n.ulck-cooktng rice, 1 cup lomnlo juice, % lea- spoon sail, \? leaspoon sugar. Combine Ingredients in a saucepan. Bring to a boll. Cover and simmer 10 minutes or unlil rice Is tender and liquid Is absorbed. Serve In a hentcd casserole. Variation: Pari-brnil 2 slices bacon until crisp. Crumble Into small bits and ndd to liver T rice mixture. Shortcut Pe.ir Sherbet (Makes 2 servings) One cnn (414 ounce) 'stralnfd penrs, 1 teaspoon lemon juice, 3 tablespoons confectioners' sugar 1 ege white, stiffly-beaten. Combine pears, lemon juice and confectioners' sugar. Freeze lo a mush. Fold in stiffly bealen egg while. Freeze. They Can Be Servtd In Variety of Ways Rice and corn fritters with hot meat srravy— there's a thought to pleaw any hungry man. Try them with »yrup, or serve them as a vegetable or a 3 bread course. Rfe« Corn Fritters <1« fritter.) One-hall cup flaur, 2 teaspoons baking powder, li teaspoon salt, 1 cup cooked rice, 1 cup corn, 1 fresh (cooked) or canned, i egg, beaten, about 3 tablespoons milk. Sift together the flour, baking powder and salt. Add ihe rice, corn and eggs, Mix thoroughly. Add enough milk to amke a thick batter and mix thoroughly. To make each fritter, drop batter by spoonfuls into deep hot fat (350 degrees r.). Cook until golden brown. Drain on absorbent paper. Rice, Frankfurter! and Veiellblej .(6 Mrrlnti) rour tablespoons butter or mar, gurine, !4 cup sliced green onions, 4 table»poons flour, 2V4 cups milk, • * -; -.-..., f. ,y *,\I>IO Illll^, tablenpeon Worcestershire sauc- teaspoon prepared mustard 'i teaspoon salt, tf teaspoon pepper". 2 cups cooked mixed vegetables 1 pound frankfurters, 3 cups cook-d rice. Melt butler or margarine in skillet. Cook onions in melted fat until slightly browned. Stir In the flour Gradually acid the milk, stirring constantly unltl mixture thickens Add the Worcestershire sauce, mustard, salt, pepper and vegetables Add the frankfurters sliced Into '.',Inch crosswise pieces. Cook 10 min- otes. Serve over hot rice or hoi rice ring. What's popcorn without Morton's? Stew Nests For a real time-saver that your family is sure to enjoy build your dinner around . canned beef stew. Heat the stew thoroughly and serve it In clever whipped potato nests. CHILI This coupon worth . Ihil ipicy l<«!t fhdl i economicai, Quic^ lo fil, • ccld vseatfiei lavprite. Gal thfi tpec.al oFfir *hife it laitj. Uor •(!* c«up*n and give t« yMjr yrM«r ''K^^'JKlJC^tj!!!!^^^ on purchase 1A- • %^* 1 ' of I-lb. package CHILI f " St u th v COUp ° r at any stor * where Ev » f 9°oJ C'hili it leU. <H r,ph,i P.cling Co., . . . . . , IT'S DE-BITTERIZEDJ IT'S NOT FILLING! Gnesedieck B rp* «rl»t»Ji«ct Brat. Brcwvy C*. ». La»k 4, M*. GREAT NEWS New BRER RABBIT reminds "Old-Timers" of Real Ribbon Cane Flavor! NEWSYRI BIG HIT! NEW ORLEANS ... Is there »ti "olrl-limer" in your family who is always harking hack tothe wonderful syrup folks enjoyed in the "pood old days"? The kind made from Ribbon Cane—with » finvorthatwas simply0fnrfoif«? Torlay that marvelous "old- time" flavor ia here again! It's the new Brer Rabbit Syrup — a new flavor your family will simply dote on! Here's lightness »nd sweetness in * delicious combination that modern Southerners vote "tops." Mild and light, it tastes just right- makes everything taste finer than ever I IN STORE TESTS...folks who tasted, praised its flavor MEMPHIS: "Taste this new syrup, ma'am — and siy how you like it?" in stores through the .Mississippi Delta region, people last erf the new Brer Rabbit Syrnp . . . smacked their lips . . . and gave their delighted answers: Ten to one — the chorus was "YES!" Hid they like the new Brer Babbit "better than the syrup they were now'using?" Again the chorus WAS a resounding "Yes!" Almost 7 times »sman.vsairI"Yes"issnirl"j\o!" Iven people who hav« »»d tnt Rotbil Syrup for yeor« liked thi« rt«w »rer Rabbit «»«n b«««f I F*opi» mitt rhin«» Ilk* Itiit In Memphis: "Sweel enouch but not too iwttt -h»»a nen-Uste." "Would he fine on woffles." Local stores now stocking new flavor Your gro<*r now hoi th* n«w Inv prov.d, light,, B rer Robbit Syrup potked under lh< old fqmilior Brer Rabbit label. i To m»M At demand hi n«w ifivf. wtrl. P.imk 4 ferd U !<«., N*t> OrWiti f, U. • "Mild'und not too strong." "Best flavor!" "Tastes Ju:t right." "M-m-ra, say, I likt this Brer Rabbit." "This tastes !ik« real old-lime syrup." "Tastes like country syrup." So said folks who tried the new Brer Rabbit. And your family will say the same! This new, lighter, milder flavor, sweet but not too sweet—can bring new pleasure to your table, three times it day. Try Brer Rabbit, why don't you — first time you're in the store? M«k«« Com Bread • N*wTr*atl Your fine corn bread n-ill win new praise, once folks taste it with new Brer Rabbit Syrup. It's sweet, but not too iweet. A light, mfM syrup that m«ke« hot bre«di, pinexlte! and unities t»!le juit ftrftcll Cane grower enthusiastic! In syrup it's the Flavor that counts "Everybody in this sugar cane country knows it takes the right sugar cane to get that old-Ume ribbon cano flavor," says Mr. S. K. Hays of Erlom, Texas. "The new Brer Rabbit Syrup reminds me of the sugar mill days when 1 was a boy. And in syrup, it's the /?nvor that counts!" ' There are many syrups on the market but there's only on, w.r to judge.them -and that's o stTrT , ' " find samt h "« • strong taste, others an over- wT t b asl t But Br ?f'''^ e ' s » synip that just right. And Brer Rabbit makes pancakes, wa ffl es , hotbis . | cults and corn bread better th»a ever before. BRCR «AM/r AND SR fOU For light, mild syrup, try BROWN LABEL Brer Robbit For richer, fuller sugar cane flavor, try UKEL Br*

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