The Courier News from Blytheville, Arkansas on November 20, 1950 · Page 11
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November 20, 1950

The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
Issue Date:
Monday, November 20, 1950
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Page 11
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MONDAY, KOVEMBEK », 1M8 BLTI'HByiLLB (ARKJ COURIER KEWS Plum Pudding Rich in Nuts Is Grand Climax kxMeals A plum pudding of beauty, and memorable flavor has chopped Brazil nuts u its prize and surprise Ingredient. Rich In nuts, spice, and IruJt this is a steamed pudding to climax a holiday meal in ihe grand tradition. Bratil null ire a delicious addition to plum pudding. You'll enjoy their texture, and-the nut navor blends so harmoniously with that •jf the citron and dried fruit. Brazil nut plum pudding may be lade a day or a week or so before the holiday least. It should then be covered and kept In the refrigerator. ]f ygu do not have a'steam pudding mold with a tight filling cover, you may use a tube cake pan 01 casserole dish to hold tiie pudding and cover it riming the steam- Ing period wilh foil or waxed paper. The pudding may be steamed in any deep kettle or Dutch oven. Rraxif'Nut Plum Pudding « pound or 1 cup ground suet 1 cup firmly packed brown sugar •A Clip milk 2 eggs, well beaters 1 cup sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt Vi teaspoon nulmeg 1 teaspoon cinnamon K teaspoon mace 1 cups seedless raisins 1/3 cup finely cut, preserved orange peel 1/3 cup finely cut, preserved lem- , on pee) 1/3 cup cilron !i cup chopped Brazil nuts 1 cup-soft, day-old bread crumbs Combine suel, sugar, milk and ecRs, Reserve H cup flour lo mix with fruit. Sift together remaining flour with baking soda, salt, nutmeg, cinnamon and mace. Mix rui- sins, orange peel, lemon peel, cilron and Brazil nuts with reserved Hour. Add with crumbs and flour mixture to suet mixture; mix well. Turn into greased and floured 2-quart pudding mold with a tight fitting cover. Or ^pver with aluminum foil, or 2 thicknesses of waxed paper; He securely, place on rack In a deep kettle; pour in boiling water to half the depth of Ihe mold. Cover, and steam 3 hours, adrtire more uoiiing water during steaming if necessary. Serve warm with softened Ice cream or pudding sauce. YIELD: 8 servings. Tender Tongue Is Tantalizing M«ny llme§ some of the most obvious things are overlooked. >or Instance, quit* often the homemaker forgets how easy 11 Is to irary her menus economically .and simply with variety meats, such ax rich tasting tongue. It's a good choice lor family meals and also makes a pretty platler for buffet suppers. Regardless of how it Is to be served, tongue first must be simmered In water until lender. Then, before sllc ng, the excess tissue from the root end nnd the skin should be removed. If the tongue is to be served at a buffet supper either of these cold sauces make worthy, accompaniments. 1. Whip ',5 pint whipping cream and Inlo this, fold 6 tablespoons well drained horse- Ham Steak and Eggs Are Like Nothing Else, Missouri Soys KANSAS CITY, Mo.—Missourians consider ham 'n' eggs about as good as breakfasts go. Many of' Ihem insist on ham that comes from certain parts of the state, fllred in a special way; But wherever your ham comes from,' see that your steak la a center^cut. sliced about 314-Inch thick. Practically every woman—and In fact every man—In Missouri clnlmj to know how to cook a ham. And most of them do t the name way Mrs. Clyde Porter Kansas city give* thi» advice Slash the fat edges of your ham slice to keep It from curling. Pry over »le»dy heat—but not too hot For best results use an Iron skillet. Before removing the ham cut it Into pie-shaped pieces and place on a hot platter. Next pour some of the. hot fat from the skillet, keeping Jtist enough to fry your eggs In. When the eggs are done enough to suit you. ult and pepper them. Csre- lully slip an egg on each piece of ham on the platter and aerre at once. Here's a Triangle that's Eternally Good But Never Causes You Trouble As i rule, Wangles ar* notorfom for causing trouble. But when they come in the form of delicious little fried pie*, the entire family will be delighted. These rich plea are •quarts of pastry filled with Jelly or fruit and folded into neat tri: angles. The finishing, touch is fry- -ln« them In deep f»t until they are brown and crispy. ; One of the easiest of sweets to .make, the only caution Is to be sure ;the frying fat Is heated to exactly 'the right temperature. If the fat :is too hot. the tender pastry will burn. If the fat is too cool, the pies absorb grease before they are thoroughly cooked. The answer to the problem is lo ...use a deep fat frying thermometer -to indicate when the fat reaches .the right temperature. One that ,can be read at a glance is the new ?jtype with the large, clock-like face. 'Made entirely of stainless steel, It "s a long stem which extends into .e fat and is attached to the fry- 1 Why Weaken? Wedgies Lend Table Charm Frankfurters and macaroni go together like a charm! Here's a topnotch combination, with frankfurter "wedgies" baked on top of a creamy macaroni and cheese mixture. Frankfurter Wedglei or macaroni (half an 8 oz. box) cup i.iiik . 3 tablespoons chopped pimiento 1 teaspoon salt 1|3 teaspoon pepper 1 teaspoon Worcestershire sauce 1|2 cup grated cheese 8 ' frankfurters Chili sauce or catsup Cook macaroni, either elbow type or broken pieces, in boiling salted water about 8 minutes. Drain macaroni and add milk, pimicnlo, salt, •B^>per, Worcestershire sauce and •fl^ese. Pour into a greased baking dish. Split franks almost through lengthwise. Cut in half. Arrange wedges on top of macaroni mixture and fill sliU with chili sauce or catsup. Bake 350 degrees P. oven for 25 minute*. Serves 4. ing kettle by an adjuntable clamp The round temperature face extends above the rim of the kettle In easy-to-read position. Little Frted fttt Fat for deep frying 1 recipe pastry or one package pastry mix H " Janvthick applesauce or drained crushed pinappla Cinnamon Make the pastry as for a regular pie crust. Roll out H inch thick on lightly foured board. Cut into 4 inch squares. Place a tablespoon of Jam or fruit in the center of each square. Sprinkle lightly wi th cinnamon. Moisten edges with cold wa- • ter and fold to make a triangle ' Press edges together with floured' 1 fork to seal. Chill Ihoroughly Fry 1 pies, a few at a time, in deep fat heated to 375 degrees F. for about 3 minutes,or until brown. Drain on absorbent paper. Sprinkle with sugar. Serve warm. Makes about 12 small pies. (These little pies are wonderful served topped with ice cream for dessert.) Pork Shoulder Easy to Cook A cut o( cured pork that is especially suitable (or » small family, easy to cook, and always good In Cold weather is the smoked, .bonc- Icss shoulder but sold under various trade names. i Wash the piece of pork, put it, on a rack In a kettle, cover with water [hot or cold) and simmer (do not boil) for about 2 hours, or until the meat Is Under when you spear it with • lorlc or skewer. The meat will be juicier if allowed to cool In the pot liquor, if you tike, dress up this cooked cut by sticking In R few cloves, sprinkling with brown sug»r »nd gl«zing in a hot SUPERFINE SUGAR MBI MM, MTKMHK STMUCt MUS TW 5.S.S. Blood-Tonic no*.*!.!,!,! •^^'^L&IUCUI / ki—. inum .keaed blood 1 food. A*k at *ny riruf •tow for S.S.S.Tc ' &.S.S. 1* F*wrto RUIDOWI PM 71 7«v When your cold gels into your throat and chest and cough develops, work fist. CreomuUion rtli«ve» quickly because it: l.Soolhtt raw sore throat and chest membjanes. 2. Loosens and helps expel germy phlegm. 3. Mildly relaxes jyslcmic tension. 4. Aids nature fight Ihe cause of irri- Malion. 5. Has slood Ihe lest of millions of tiMrs. You must be pleased or your druggist will refund your money CREOMULSION -.li.m C.«hi, ChM C.I*. Ac.h Ir.ncMtil ^ H ewives HENDERSON SUPERFINE SUGAR 666 LIQUID OR TABUIS IS YOUR ANSWER TO COLDS MISERIES r*dlsh «nd 1 teaspoon tail. 1. Hea todtther.l cup cttjup with H cup brown sugar, 1 teaspoon mitmci »nd 1 tablespoon musUrd, Chill io How to Use Leftover Cooked SmoicmJ Pork Leftovers, c*n be made Into a *alad or Inlo a variety of undwlch IIIHngs. much-toasted wndwlches are tops ir you want an appetizing hot dish. Just dip the sandwiches Into an tgg and mills mixture and fry golden brown on both »ldes. SLICED BACON Cwp, Tender, Tetty S»rv» it for br**H«ff, lunch or tupper. & ^ Qw&iaocd 'ONE A MONTH FOR 6 MONTHS AT NO EXTRA CHARGE \/fcro& f< RtCORO CHANGER THI KWUUK MICl Of THI CHANSK ALONl LOADS IN A HASH...PLAYS UP TO 50 MINUTES AT ONE PUSH OF A BUTTON • No di.tortion « No loading problem • No lurfac. noli* • No storage probl.m • No pr*-f«t*cf«J programi • No playing problem • No posit lo adjust • No "paying" problem SOUNDS BETTER, PLAYS EASIER, COSTS LESS • Now it's mor« fun to play records. The RCAVictor "45" system sounds so life-like you can't tell the record from the original performance. And il'i a system ilreoralined in size and cosl, loo. You'll get real pleasure playing the handy records (^-inches across) because the stari who make Ihe bits ar* on "45." V/e want lo introduce you lo the thousands of outstanding record] now available on "45." So, when you buy the 45J, you jet 6 coupons which entitle you to one of th« latest RCA Virtor record releases each month for o months. And at no extra cost to you I Slop in today. Listen lo the, "45" yourself. We're cefloln you'll agree you've never heard such clarity, deplh, and brilliance on records. Visit Our Record Bar for Latest Recordings OPERETTAS Student Prince — Al Goodman, Frances Grecr and Ear) Wrighlson .......... . 3 S2 Ros Marie— Al Goodman, Marion Bell, ........... Charles Fredericks ...... ..... 352 New Moon— Al Goodman, Frances Green ........ and Earl Wrightson ........ -, => 2 Chocolate .SoMer-Al' Goodman, Ann Aviw, ....... Jimmy Carrol ............ " -, = 2 Naughty Marietta— Al Goodman, Earl' Wri'idit'son' and Elaine Malbin ........ ' 3 .-,, Desert Song— AJ Goodman, France Greet ........ Earl Wflghlson .................. , ...... 3 52 BALLET Tschaikowsky, Swan Lake— Gteschmann, M. ix>uis Symphony ........ x 55. Chopin Les Sylphides-Fiedler, Boston 'j>op^ '.'.'.' Ysi iscKatkowsky, Sleeping Beauty— Slokowski ' and Symphony ........... . 5 51 Delibes Copp.Ua, Sylvia— Scvitzky and 'indian-' apolis Symphony ........................ - 51 CONCERTO Tschaikowsky, No. I in B Flat Minor— Rubinstein 4.51 Rachmaninoff, No. 2 in C Minor— Rubinstein . . . 5.51 , A Minor— Rubinstein ............. . ____ 3-51 . Adams Appliance Co., Inc. J. W, Adams, Mgr. 20o-208 W. Main Phone 2071 ELJETEff wrrh these everyday low prices on all your ravoriteThdnksqivinq feast foods Krog»r-Cut Tenderoy li guaranteed flesh & t«nderl Fineit grain-fatlened be«f mad» t«nd»r without "one- Ing.." All Kroger Stores Closed THANKSGIVING Open Friday 8 a.m CJWoff KROGER I! OVEN-READY Finest turkey, fmh-fn** to I** PORK ROAST jPork Sausage'" <*.45f Port Feet - Wilson'. Certified Frtih for Boiling iNeck Bones - - Ib. \U( SfreakO'Lean > - lb.29< '.Fresh for Bolting ' $olt M.Or CRANBERRIES 2*29 Top Quality — Large Tart Bright Red CELERY 2 sz 25c Gra'truit Cans i on '• a v er ^ a ' (e E ° 59< | ij\JU Spice-feathery light. No. 303 Can Top Quality—California Pascal Top Quality—T.xai Juicy Seedless. Potatoes 10 L r 39? PotatoesSO § 1.49 Walnuts 3's 1.00 U.S. No. 1 Washed Red. S.l.eted Wash.d R.d, New Crop Calif. English. PUMPKIN 2>c-27c Wght '* •'ix Kroger—smoother, finer flavor; better value. Hot-Dated Coffee; 3 Lbs. $2.19 PEACHES Hunt's—Sliced or Halves, in heavy syrup. FniH f^Lo 4- Lb 1 (K SUGAR PEAS All young peas, quick packed WHITE CORN 2 Pride of Illinois cream style. Tomato Juice 2 - 49c Stokely's — flavorful juice from choice tomatoes. i I r B , Apple Sauce Pl^lllt I A^ If I All i ^o. \ 2U^ Kroger—Sweetened Just Right f r 7T, K .K ' * C °" ^ C falp Flru.r «w Kroger—five diced fruiti in h««vy syrup. LQnC 110111 Pkq. » ' ' A . "' ' m ' ' Swanidown Cranberry Sauce 2 for 29c MILKS Ocean Spray. i» ''•»'< .••'••• Kroger—Pure Evaporated 21 1; lb 1.89 Fruit Cake Kroger Vacuum. 29C Preserves 3 '!;•„' Kroger Strawberry Pineapple 2 N c°.;, 2 49< Hartex—Sliced or Crushed 1.00

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