The Courier News from Blytheville, Arkansas on April 8, 1954 · Page 10
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April 8, 1954

The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
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Thursday, April 8, 1954
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Page 10
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BLYTHEVILLE (ARK.) COURIER NEWS for Easter Feasting Easter has its own particular place in our hearts. It's a festive time, a family get-together time, a time of hope and Spring's unfolding- Most families would not settle for any other meat for the festive dinner than a luscious baked ham. Most homemakers, too, take special delight in preparing an eay-to-fix ham and prettying it up for this gladsome occasion. A simple fruit garnish far the golden glazed ham is the best choice jtor the Easter dinner. It does the California Dish Is Caesar Salad Flexible Recipe Makes Almost Full Meal in Itself By GATNOK MADDOX NBA Food and Markets Editor A manufacturer in Pasadena, Calif., just sent us a Caesar salad service set consisting of white cer- mrnic pepper mill and salt shaker . •with beautiful white oil and vinegar cruets. They are fitted into an attractive black or white iron carrying rack. The set comes in white background, hand decorated with ivy in green and brown, or green and purple grapes, or red apples, or in Chinese red background. It's really a gay, practical and highly styled item and would make an unusually welcome wedding present. Caesar salad is one of California's contributions to the joy. of living. It is really a full course in itself, &elen Evans Brown of Pasadena is one of the west's most noted food writers. In her treasure of a book, "West Coast Cook Book," she tells how to produce this great salad. Here is what she says: Crush a clove of garlic and add It to % of a cup of olive oil. Let stand overnight. Brown 2 cups of croutons, made from stale sourdough French bread, in V* cup of this garlic oil, stirring them carefully so they will color on .all sides. Drain on paper toweling. (Or, if you prefer, merely toast the bread cubes brown in a slow oven.) Now break 2 large or 3 small heads of romaine into a large bowl, grind on a good generous amount of fresh black pepper and add l /z teaspoon of salt, then dress with V 2 cup of garlic oil. Turn the salad until every leaf is glossy with oil, then break 2 eggs, cooked 1 minute, plunk into the middle of the salad. Now, before the mixing is resumed, squeeze the juice of a big, fat lemon directly over the egg (if the lemon is small, use I'/i or even 2 of themi, and mix so that there is a thick, creamy look to the lettuce. If you wish to include fillets of acnhovies, and many say you MUST, here is where they, are added—6 or 8 snipped into bits. Now taste it, and don't hesitate to use your fingers. More salt? More lemon? Add them, or vinegar if you wish. Plenty of experts do so. (And others insist on a slug of Worcestershire.) The seasoning is now as you want it, so a good J2 cup (at least) of grated Parmesan is tossed in. the salad mixed sor^e more, and finally the croutons are added, and the salad served at once so they won't become limp and soggy. Like any salad of this kind, the artist adds (or subtracts) as he goes along, so Caesar Salad, as you make it, is all your own. Serves a dozen, more or less. time makes the ham easy for the carver to work on. Choose the ham best suited to your familys' needs and tastes. There are on the market uncooked hams, ready-to-eat hams, hams which are completely cooked and need, only heating through, and canned hams. The label of the ham will tell you the type of ham you are buying and will include directions for baking or heating. Glaze For Easter Ham There's no doubt about it, for the festive meal the ham should be decked 'out with at least a touch of splendor. For the most attractive appearance, the ham should be scored and glazed- For glazing remove the ham from the oven one-half hour before the end of the cooking or heating time. Score the fat by cutting shallow gashes in crisscross pattern. For the glaze, measure three- quarters cup of firmly packed brown sugar and moisten slightly with some pineapple or orange juice. Add some ground cloves and perhaps a little grated orange rind. Spread over the fat and pin on a simple orange and pineapple flower garnish made this way: Center the ham with an orange slice stuck 'with whole cloves. Fasten this on with half toothpicks, center with a maraschino cherry and surround with pineapple tidbits. Bake at 325F. oven to glaze. Glamour Sauce If you like to serve a sauce with ham .instead of the usual raisin sauce, you might like this special red cherry sauce- It's prefect for a festive dinner. Or you might use it for a ham meal later in the week, in which case you could heat the sliced leftover ham in the sauce. Cherry Sauce For Ham 1 can sour red cherries % cup sugar 2 tablespoons cornstarch J ,4 teaspoon cinnamon % lemon Drain juice from cherries into a saucepan. Combine sugar, cornstarch and cinnamon and add to juice. Cook until thickened, stirring constantly. Add cherries and thinly sliced lemon. Simmer for 15 minutes, remove lemon and serve hot. The very last of the ham is best when ground. Ground ham provides a delicious dinner dish when made into these ham, sweet potato and pineapple patties- Crusty Ham Patties 3 cups corsely ground cooked ham 1 egg 1 (9 oz.) can crushed pineapple M> teaspoon salt U teaspoon each nutmeg and cinnamon 2 cups mashed sweet potatoes % cup crushed cornflakes ',4 cup lard or drippings Combine ham with lightly beaten egg, well drained pineapple, seasonings and sweet potatoes. Shape into 12 patties. Dip in cornflakes and fry in the hot fat until well browned on both sides. 4 servings. EASTER "BOUQUET" of taste and eye appeal for your dinner is composed of glazed bam, tiny white onion* and green asparagus. For Traditional Easter By GAYNOR MADDOX NEA Food and Markets Editor In Chicago me otner day, we sat down with Beth Bailey McLean, one of the outstanding food thinker-uppers in the country- Easter dinner was the topic. Mrs. McLean, mother of two grown children, author of several books on cookery and director of Swift & Co. Home Economics Laboratory, plugs for a whole or half ham for 'the Easter bunny. "Begin dinner with a frosted fresh fruit cup, then bring on the beautifully glazed ham accompanied by candied or butter-browned sweet potatoes, fresh or frozen green asparagus and baked tiny whole onions," she advises. "An assortment of colorful crisp relishes will take care of the salad and, with hot buttered rolls, com- Ever steam eggs in a casserole? Here's how to do it. Ingredients: For each serving—1 tablespoon top milk, 1 egg, salt and pepper, butter or margarine. Method: Put milk in casserole, carefully break in eggs. Sprinkle lightly with salt and pepper; dot with butter. Place casserole in Dutch oven with one inch of hot water. Cover Dutch oven; place over heat that keeps water just summering until whites are set— 8 to 10 minutes. Serve at once. Coofc's Knife Handy An eight-inch cook's knife—sometimes called a French Cook's or Chef's knife—is wonderfully efficient in a kitchen for carving hot roasts and mincing small quantities of onion, parsley, celery or green pepper. For mincing, hold the tip of the knife on the slicing board and rock back and forth. plete the main course. For dessert, serve a pretty-as- -pr;r,.?time tart-and-sweet rhubarb- chii'i'on pie," She adds. To add a special Easter touch to the table she suggests colorful hard-cooked eggs, made extra gay with a flower decal. Nest the eggs in shredded cellophane in paper baking cups of assorted colors. Use as a centerpiece, or provide one for each person as a garnish for the ham platter. Quick and Easy For real ease of preparation, select a fully cooked ham, brown sugar-cured and slow-smoked over hardwoods. You can heat the ham fat-side-up on a rack in an open pan 10 minutes to the pound in a moderate oven (325 degrees F.) and then glaze. Or, simply cut the fat surface of the fully cooked ham hi diagonal lines to produce a diamond effect, dot each diamond with a whole clove and cover with honey and brown sugar, orange or apricot marmalade, or cranberry or currant jelly. Put in a not oven (400 degrees F.) for 15 minutes or until glazed a golden brown. Remove from the oven and serve. This fully cooked ham can be served after this quick glazing because, as the name implies, it is thoroughly cooked when purchased. KIDNEYS MUST REMOVE EXCESS WASTE Nagging backache, loss of pep andenergy, headaches and dizziness may be due to slowdown of kidney function. Doctors say good kidney function is very important to good health. When some everyday condition, such as stress and strain, causes this important function to slow down,many folks suffernaur sing backache—feel miserable. Minor bladder irritations due to cold or wrong diet may cause gettingrup nights orfrequentpassages. Don't neglect your kidneys if these conditions bother you. Try Doan's Pills—a mild diuretic. Used successfully by millions for over 50 years. It's amazing how many time* Doan's give happy relief from these discomforts—help thelS milesof kidney tubes and filters flush out waste. Get Doan'a Pilk today! Small Meat Loaf Is Good Dish for Family of Four This small bee floaf is fine for a familv of four. "OATMEAL LOAF Ingredients: 1 egg, \ 2 cup milk, % cup quick-cooking rolled oats, ?4 teaspoon salt, dash of pepper, y 2 teaspoon prepared mustard, i tablespoon chili sauce, 1 tablespoon finely grated onion (pulp and juice), 1 pound ground beef chuck. Method: Beat egg and milk together enough to combine; add rolled oats and allow to stand about 10 minutes. Mix in salt, pepper, mustard, chili sauce, onion and beef. Press into small loaf pan (about 7 by 4 inches); run spatula around edges and turn out on shallow baking pan or ovenproof platter. Bake In moderate (350P) oven 50 minutes. Makes 4 servings. Doughnuts Are Given Orange Flavor Serve these orange - flavored doughnuts fresh and warm! Ingredients: \ cxips sifted flour, 4 teaspoons baking powder., 1 teaspoon salt. 5 tablespoons shortening. 1 CUD susrar, I tablespoon grated orange rind. 2 eggs, 'i cup milk. Method: Sift together flour, bak- | ing powder and salt. Crearri short- i ening. sugar and orange rind; beat ineggs thoroughly one at a time. Stir in dry ingredients alternately I with orange juice and milk until blended. Chill dough; roll out lit will be j soft) on floured board about '—inch i thick; cut with floured doughnut cutter and let stand uncovered about j 20 minutes. Drop into deep fat and fry 2 to 5 minutes; if you have electric deep- fat fryer, nave fat at temperature manufacturer suggests for cake- type doughnuts: if you use a thre- mometer have fat from 365 to 375P. HOW TO TERMINI Bmct Ttrminix Company P. O. B«x 127» Memphis, Tenn. PkMM tt-3531 Read Courier News Classified Acts MOTH DAMAGE Effectively/ fconomica/fy! • IT'S ODORLESS • IT'S STAINLESS • EASY TO USE • only Your fine Woolens, Carpets, Drapes and Furniture represent, a valuable investment! So, protect them for on** full vcar with <,>««? application of REAL-KILL MOTH PROOFER! Compare... and /«•* n . - . -i '- ..."^"--#- $>* Only the PRIDE °F ILLINOIS . * ' -„;*.:/;/ ._, ... " v^> £ • •' \iy»^"r«.; ^. Tastes So Good So Many Wdys! • " ' ' *v/J, "L • ... v !*£•' &El THE SWEETNESS OF ITS FLAVOR MAKES THE DIFFERENCE Serve Pride of Illinois sweet corn any way vou will and you'll find this pearly Country Gentleman white sweer corn supremely delicious — most economical. It has a special sweetness and flavor that are true only of corn grown in a small section of central Illinois. Tender and fresh, it is rushed from field to cannery co give you wonderful goodness. Get several cans today. Serve it hot as it comes from the can— or, as fritters- chowder— baked— in a pudding. You'll love it. The Favorite in Dixieland for Over 70 Years Tuna, Spinach Are Combined 'Florentine' Recipe Makes Main Dish Here's a tuna and spinach dish that's delicious. TUNA FLORENTINE Ingredients: One 12-ounce pacx- age frozen spinach, % cup boiling water. % teaspoon salt, 1 tablespoon butter or margarine, 1 tablespoon flour, %, cup milk, % teaspoon salt, 1/16 teaspoon pepper, 1 teaspoon finely grated onion (pulp and juice), one 7-ounce can tuna, 2 tablespoons butter or margarine, 2 slices bread. Method: Put spinach, water and J -i teaspoon salt in saucepan; turn spinach with fork to hasten thawing. Bring to a boil, remove from heat; place in a strainer and press watr out. Melt 1 tablespoon butter in small saucepan; blend in flour. Add mlik and stir over moderately low heat until thickened and bubbly; allow to bubble 2 minutes. Stir in % teaspoon salt, pepper and onion; mix with drained spinach. Spread half of spinach in 8-inch pie plate. Drain tuna and flake; spread over spinach; top with remaining spinach. Cut bread into tiny cubes (do not remove crusts); mix with 2 tablespoons melted butter. Sprinkle buttered bread cubes over spinach. Bake in moderate oven (350F) oven until heated through — about 15 minutes. Makes 4 servings. First -sawmill in the United States was established at South Berwick, Maine, in 1631. Sauce Helps Use Leftovers Try this good dessert sauce when you have aome leftover canned peache*. PEACH SAUCE Ingredients: % cup sugar, 1 teaspoon cornstarch, dash of salt. % cup syrup (from canned peaches), % cup water, % teaspoon nutmeg, 1 tablespoon butter or margarine, ^ cup drained canned cling peach slices. Method: Mix sugar, cornstarch and salt thoroughly in saucepan; add peach syrup and water. Stir constantly over low heat until slightly thickened and clear. Remove from heat. Stir in nutmeg and butter until blended. Dice peaches and add. Serve warm over Cottage Pudding. Makes about 1 cup sauce. To Brown o Duck: If you like to roast a duck at a slow temperature but still want a crisp brown skin give the bird this treatment: When it is done, brush the skin with a couple of tablespoons of honey and a teaspoon of soy sauce or brown sauce for coloring gravy; place under the broiler until as brown and crisp as desired. spaghetti macaroni GATEWAY STORE Friday & Saturday Specials WHITE CORN Pd ^ nmnos KIDNEY BEANS Joan0(ArcNo c 3 a 0n3 100 BLACKBERRIES p : ide o£ °: aACan 200 BISCUITS BMdenS 4cans250 ORANGE JUICE Adans 46 or 250 m ARSrim ALLOW Delicious 2 P k gs King- Cotton lb. SLICED BACON Thriftlb 590 580 Center Cut lb. PORK CHOPS COFFEE Maxwe « H «» s « wWl • ••Itai lb. PET MILK Lage for 250 Frozen Package Bath Size 4) A bars BUI WHITE 4 for 310 190 590 150 100 290 450 Fesh for Ib Sveet , b Nabsco £ SHAMPOO.. 501 : s : 2eWoodbul : y ....2 STRING BEANS POTATOES SUGAR WAFERS HYDE PARK COOKIES SunshinP k GRAHAM CRACKER: BABY FOOD Gebers GRAPE JAM Jack CURRANTS Plenty of Free Parking Prices* Self Seroce SIMONS FOOD MARKET 104 W. Main Phone 9660 Angel Food CARNATION or Pel Milk 8 ™ Lipfon Tea '- 29 C 01 FA Mar * GoId 1/2 lb. Patties 2 for 250 SAUSAGE Hostess Cello Roll .............. lb. lb. 680 SHORTENING Jewel - 50c Coupon inside .. v can Q VIENNA SAUSAGE POTTEDMEAT FLOUR WONDER Money-Back Guarantee Self-Rising 25 IBs. Toilet Tissue CHARMIN PttPC 1-Lafge Rinso CORN 4 ro ,, s 250 2 Bush's Best With Each GIANT SIZE Gold Belt O No. 2 Cans no. 2'/2 Cans Hunts Ki 8-oz. *$Kf( Cans &vy No. 2 Crushed Can 2§0 TOMATO SAUCE NEAPPLE Texas Iceberg Heads ' I for Seedless Large Size POTATOES S LEMONS Sunkst ORANGES Florda 1 IV Ibs. « 5Q«* , Doz. «•%»}* Sweet & Juicy Doz. Nice Lean f Tender Oven Roast. LB Veal Roast Spring Time is I Ac Veal Time, lb. Beei Stew Fresh Cut Leon - 76. Lamb Roast 39 or Chops - 76. Pork Sasuage 3 res. 5| for I Fresh Tender Sliced 76. - - 29 Fine to Bake - 76 Rib Steak Beet - A real ^ ^c Saving - 76. Round Steak 49. Center Cut Round • 76. Hamburger 3 L6s. ft |"*< For Q3 Hog Jowls Sugar Cured - 76. Veal Chops 49 Lean & Tender - 76 SALT MEAT 39 Streak -^ ^%e o-Lean 76 PRICES GOOD FRIDAY & SATURDAY

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