The Courier News from Blytheville, Arkansas on April 9, 1954 · Page 10
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 10

Blytheville, Arkansas
Issue Date:
Friday, April 9, 1954
Page 10
Start Free Trial

BLYTHEVILLE (ARK.) COURIER NEWS FRIDAY, APRIL 9, 1954 Look to Your Culinary Laurels, Girls—Men Here Can Cook, Too By ROWLAND FAUST (Courier News Staff Writer) livery one has heard the family words "In Spring a man's fancy lightly turns to thoughts of love." Well, there seems to be a difference of opinion, on where a man's thoughts are turned. Possibly this poetic bit could be combined with another one, "The way to a man's heart is through his stomach," to more nearly get to the meat of the situation, which is cooking. Not Just plain three-times-a-day victuals, but the finer art of cookery cultivated by numerous Blytheville men who search for the unusual and the tasty in good foods, fe the subject I have delved into. There seem to be two types of male cooks the outdoor and indoor. The indoor type is divided into three categories: pastry cooks, specialty cooks and general cooks. On first being approached about their techniques in cooking, the men seem rather shy but when they learned that there were many fellow chefs among the ranks, they talked more -freely about their experiences. IT WAS NOT unusual to find a man who learned to cook at an early age and after marriage had to teach his wife to cook. Generally accepted is the fact that some cooks far surpass the standards set for good food "like mother use to make." Who are some of the men cooks hidden among us? What do they like to cook? How did they get started? Those listed are only a few of many in this area. It was impossible to contact everyone, but those who were interviewed were cooperative in answering questions even the more personal ones such a* who .-washes the dishes after you finish cooking. Bill Malin, Blytheville's city clerk. •Aid h* started in self defense cook- ing when he worked in a logging camp in Louisiana. The boarding house chow was not the most palatable So his living quarters were soon converted into a one-room apartment complete with cook stove. Mr. Malin said he had an arrangement with another man Who went hunting frequently and brought back squirrels and birds for him to cook. Nowadays an electric stove is preferred by him because of the regulation heat. When asked who did the cooking when he got married he said that he did, but his wife soon learned and now cooks almost as well as he does. ONE OF his favorite dishes is chop suey, which is frequently bought frrom the canned foods market and doctored up. That is the easiest to prepare he said. Another specialty, particularly for a river camp, is mulligan stew. Some people are inclined to put too many tomatoes in it, it seems, but Mr. Malin likes it with just enough for seasoning, and cooked slowly. Mr. Malin said he cooks many different things but is not particularly fond of pastries since his first cake "squatted." One question I asked all of the men was if they had had many mishaps while cooking. Some reported none more than an occasional burn from touching a hot pan while others said that they had in some instances dumped a cake on on the floor while taking it from the oven. One man, who will not let me use his name, said that he has not been inclined to bake a cake since the time he liberally seasoned one with what he thought to be vanila flavoring. Checking after noticing a peculiar flavor, he found that he had used Lydia E. Pinkham's Compound instead. • * • DICK GETTLE, with Blytheville Warehouse Co., said that he cooks in order to eat. A bachelor, he explained that he first became interested in cooking about 1940 when he helped a friend of his who liked to cook. Claiming that he liked all kinds of. good food, he finally settled on boiled lobster as his favorite dish with baked fish running a close second. He has no specialty in cooking, and says that he likes to try out new recipes. A constant aid in his efforts is the Boston Cook Book which he uses frequently in searching for new formulae. As close as he would come to naming a favorite type of cooking was commenting that he liked highly seasoned food, mostly those flavored with wine. A good cook, in his opinion, is a person who likes to cook—and eat. As long as you are going to cook, he feels, you may as well make it tasty. Mr. Gettle's friends jokingly call him an "old maid" and point to his large array of spices and ingredients and say that he is a connoisseur of fine foods. There is no excuse for throwing away left-overs, Mr. Gettle contends: they can always be used for something. * * * A UNIQUE recipe which is one of his favorites is for cooking poached eggs on toast. You start with a frying pan and CROSIH m "Your Nit Parwfe" • Tak« up U*» space • New Super-Vertical Circuit • Front if all • Light enough to carry • Tube-Life Extender • Choice of 3 finishes AW-UW M fffffct-ft'f ytffi for M/r SJ.45 . \bucansMit BEIIBt on a CROSLEY " Save More At Moore's" CompUtt T.V. Repair Strvicts — Easy Ttrms 306-310 I. Main '\ Phon« 2660 use milk instead of water, in which you sprinkle some cayenne pepper. While the milk is heating, add two tablespoons of sauterne. Then, in go the eggs when the mixture is hot. The eggs, placed on top of hot toast, he claims, are delicious. He doesn't shy away from the other types of cooking either, such as pies and cakes. This reporter is responsible for a cake failure suffered by Woilh Holder, manager of the Chamber of Commerce, by calling him on the phone while the cake was in the oven and he was unable to tend it properly. It fell. Mr. Holder's favorite Is marble cake with penuche icing. The recipe he uses came from a magazine he bought about five years ago, he said. Inquiring as to the various types of things he liked to cook, he said he liked almost any type of pastry, but sometimes cooked other things, too. Insisting that he did not classify j himself among good cooks, he admitted that he first learned to cook when he was in the Boy Scouts. To pass his second class cooking test, he prepared bacon and eggs over an open fire and took it for the Scoutmaster's approval. After the three-mile walk which cooled off the food, the Scoutmaster took one look and gave his hurried approval. • * * W. S. JOHNSTON, Frisco Railroad general agent, is classified among the outdoor cooks and tries his art on "anything he can catch." Using a charcoal cooker made from an oil drum which he designed, Johnston sprinkle* hickory sawdust over the flame for the old hickory flavor. Among the types of meat he cooks are steaks, ribs, goat, 'coon and hamburgers. A good salad, he feels, is a must for any meal, along with baked potatoes, french-fried onions and hot biscuits. Good cooks, he says, are made by experience and repitition He got started cooking when he was in St. Louis several years ago for a ball game and the next door neighbor of a friend of his there was cooking in his back yard. It looked so good that he decided to try it and came home and bought a small charcoal cooker to learn on. He prefers to broil his meats because there is no heavy grease left that way, he said. The particular technique he uses in barbecueing is to apply a sauce made of water, salt, pepper and vinegar to the meat until it is about half done before using the barbecue sauce. Mr. Johnston would not reveal the ingredients of his barbecue sauce, but Ray Hall, said that he makes a wonderful sauce by using a quart of Wickers barbecue sauce to which his wife adds a quarter pound of creamery butter. The butter, Mrs. Hall says, preserves the meat besides making it more tasty. HOW DID he begin cooking? Well, it seems Mr. Hall had a barbecue pit in his yard and finally one day about 14 years ago he decided to learn how to use it and has been cooking outdoors ever since. A fine fresh air pasttime is what he terms it. Of the cooks that cook by instinct is Thurman Rowlett, Blytheville High School speech teacher, who cootas mostly "when I feel the urge." Using a written recipe Is no problem for him but he feels that the finer art of cooking is only obtained when the flavor is right regardless of the recipe. Not caring for the chore of cooking three meals a day, he usually cooks on a small scale and only when he invites friends over for a special meal. Heading his favorite list is pizza pie with antipasto- Antipasto is a versatile dish that can vary for any occasion, he said, but he likes it plain. Asked how it was made, he gave his personal formula. First a head of lettuce is chopped up. Then chop % cup of green and while olives (minus the seeds) and add to wine vinegar in which a garlic button has soaked for about 30 minutes. Pour this mixture over the lettuce—but not too much so as to leave it soupy in the bottom of the dish. PUT 'rms on a salad plate and strip with two anchovies and do not salt. Sprinkle the top with grated hard boiled egg and serve. Especially good with pizza, ravioli or spaghetti, he said- If more garlic flavor is desired, crush the garlic button in the vinegar. Other ingredients can be added to this include tuna or chicken and it is sometimes used as a main dish instead of a salad. Mr. Rowlett likes to make chocolate cake and, on occasion, onion bread. He started cooking when he was in the Boy Scouts, he said, but Sportsman Haltt Work; Saves Duekg DEDHAM, Mass. (/P)—One phase of operations in the construction of a three-million-dollar factory will be held up about three weeks while two wild ducks hatch 12 eggs. The black ducks are in a spot being cleared by bulldozers for a spur railroad track. Wrightson Christopher, sportsman and general manager of Rust Craft Publishers, manufacturers of greeting cards, spotted the frightened ducks on a visit to the site yesterday and ordered the clearing work stoped temporarily. DAYS LEFT! To Get Your BEAUTYREST MATTRESS or BOX SPRINGS $5 DELIVERS $1 a Week Pays for it! l (No Carrying Charge) Furniture & Appliances he didn't learn how to make pizza there. All of the men interviewed take pride in their cooking. Most of them say that they would not care for cooking three meals a day, but as long as they do not have to cook, they enjoy it. MM Signs New 7-Year Pact HOLLYWOOD (IP)— Marilyn Monroe, who has signed a new contract with 20th Ceutury-Pox, report* to work Monday on "There's No Business Like Show Business." How much is her new salary? Her studio won't say, but a spokesman remarked: "You can be sure it's one hell of a figure." The studio suspended the blonde beauty Jan. 4 for failing to show up for the film, "Pink Tights.' She said she didn't like the script. Ten days later she married Joe DiMaggio, former baseball star- Miss Monroe, one of the movies' top boxoffice draws, made it no secret she was upset for drawing only $750 a week on her old contract. Other actresses on the lot were drawing weekly checks in the P/pt/int Mort Sought BEIRUT (£>}•—Iraq wants a biff pipeline planned to end in Haifa in Isreal to be diverted throught Syria to the Lebanon coast. The lint was partially built in 1946 but wai never finished because of the Isreal-Arab was which still is going on despite a cease fire. If the line were, completed by the new route it could increase by TVamillion tons the 36 million' tons now pumped through Lebanon, Iraq officials say. Meanwhile, officials of the Iraq Petroleum Co., dominated by the British have denied that the big. idle oil refinery in Haifa will be moved to Lebanon. Cotton grew wild in many of the world's nations at one time and the Greeks called it "tree wool." thousands. Her new contract runs for seven years. Sunny Brook Now ... get the rich taste and famous quality of Old Sunny Brook Straight at this new, low price! Enjoy light blended Old Sunny Brook— now available at the same low price! KENTUCKY BLENDED WHISKEY For a light, mild drink, buy Old Sunny Brook Blend! World's largest selling Kentucky whiskies Both 86 Proof • Old Sunny Brook Brand Kentucky Blended Whiskey i Contains 65% Grain Neutral Spirits • The Old Sunny Brook Co., Louisville. Ky. 1 $'? ?*>&*$<&$* yy ^ < ,?>*"' < \' ! >^ j.V '""T"V"'C^ y > v ' <v s "^SS" ^ m '" " ?*. -.^,/T >'jTi (f ,*';''?<•$>'"> * &^^?"~\^*\»f#^^,Y^ "**.'* ^^^<^^<»A.^^^^.if>..^^ v .^^^^ < ^^i^,^^A..>^g^ J jtirit,-.''!ihi'i"ftl i ffrf"V'ii'i''''l^iirfo v rf ; 'T'- J '• — vi T">r- r ^'"'iV'-^'Tririifi : ," r.yX^^s^-^"^ F1ME-CAR SHE AND UJXURY — Here is the key to Pontiar's frmil distinction, superlative comfort and remarkable readability. Ponliar is fully as big and luxurious as top-priced car&I FINI-CAR OtPINDABILITY—No car at anv price excels Pontiac for reliability. You can drive a Pontiac as hard, as far and long as you like. It has the most thoroughly proved engine in any car. FINE-CAR DRIVING CONVENIENCES—Pontiac provides every fine-car option—Dual-Range Hydra- Matic Drive, Power Brakes, Power Steering, Comfort-Control Seat—at very low extra cost. FINE-CAR PERFORMANCE—More power punch for traffic dominance and safe passing, big-car steadiness and sports car handling ease give you performance thrills far beyond the price; All Fine Car Advantages atji Tremendous How about if!—Wouldn't you rather travel In fine? car luxury? Wouldn't you prefer the wonderful; restful comfort of big-car riding ease? Wouldn't you like to pilot America's greatest all-around performer? There's not a thing to stop you! Pontiac gives you every worthwhile advantage of the finest cars built today ; : ; adds a priceless reputation as the most worry-free car on the road.;. cuts driving costs with remarkable fuel economy ; ; . and wraps all this up for a price within a few dollars of the very lowest! What's more, only Pontiac does it. Come in for the facts. It's the value story of the yearl DOLLAR FOR DOLLAR -—-^ FO17 CAX'T BEAT A POJVTMC ;L NOBLE GILL PONTIAC CO. Fifth & Walnut Phon« 6817

Get access to

  • The largest online newspaper archive
  • 14,500+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free