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f ACT TEH BLYIHEVILL1 CAMC.) COURIER NEW! THURSDAY, MAY 87, 1954 Canned Pears Make Good Salad, Dessert By CECILY BROWNSTONE AModated Frees Food Editor SUCH TWOSOME DOINGS with pears! WeTe thinking of how goo" canned pears taste with the tan of fresh oranges, as in the sala pictured here. And' how well ros ettes of cream cheese and cherrie garnish this salad. POT another iind of pear salad flU the halves with something crisi —* mixture of celery .walnuts am mayonnaise. Add pretty grean leaves of romaine. Itor desserts, we dream, on th French way of filling pears wit] vanilla ice cream and topping with chocolate sauce! And still another luscious coxnbin ation: coarsely - grated semi - swee chocolate folded into sweetenei whipped creani and used as a top ping for canned pears. Ever have pears heaped 'high with glistening flakes of lemon gelatin? The gelatin is preparec as usual and poured into a shallow pan to set; when it is firm it flaked with a fork. Do you like preserved .ginger Chopped fine, it's perfect to spoon Into pear cavities; a little of the . ginger syrup should be added, too This may be served as is, but we highly recommend giving it a turn in the oven. Another dessert we especially favor. Pears topped with a soft custard sauce ^at has had a little brandy Havering added to it.: If you follow these suggestions •what are you going ot do with the ' pear juice, you ask? Try combining it with frozen orange juice for the family's morning eye-opener or mid- afternoon or evening snack.' Or substitute the pear juice for part of the liquid in a flavored gelatin dessert. We never knew what made on of our sister's gela tin desserts- taste so good until we discovered she did this. Use the pear juice with any of the gelatin flavors — orange, lemon, lime, •trawberry, raspberry or cherry- Doe* your family like old fashioned cottage pudding? Accompany ti with a sauce: of the pear juice, adding lemon juice and rind, and thickening with cornstarch. PEAR — ORANGE SALAD Ingredient*: 6 drained canned pear halves, 1 head romaine, watercress, 2 large orange*, 12 cherries (sweet canned or caraschino), tt of a three- ounce package creani cheese, 3 tablespoons honey, 3 tablespoons lemon juice. Method: Arrange pear halves and romaine on salad plates. Peel or- angeB ao no what membraine re- Tasty Graham Cracker Cake Easy to Make GRAHAM CRACKER CAKE Ingredients: 2/3 cup sifted flour, */ 4 cup sugar, 2Vi teaspoons baking powder, ]^ teaspoon salt, 1-2/3 cups finely rolled graham cracker crumbs, ^ cup shortening, % cup milk, 1 teaspoon vanilla, 2 eggs. Method: Sift together flour, sugar, baking powder and salt; mix with graham cracker crumbs. Place shortening in a bowl. Add dry ingredients, milk and vanilla; mix until dry ingredients are dampened. Beat 2 minutes in electric mixer or 300 strokes by hand. Add eggs and beat 1 minute in mixer or 150 strokes by hand. Pour into 2 greased paper-lined J-inch layer cake pans. Bake in moderate (375F) oven about 25 minutes or until cake tester inserted in center comes out clean. Turn out on cooling rack; remove waxed paper at once. When cold, fill and frost. Youngsters Will Like This CHOCOLATE CHERRY FLUFF Ingredients: 2 eggs, y 4 cup commercially-prepared chocolate syrup, 1 cup milk, y 2 pint vanilla ice cream, 8 maraschino cherries. Method: Beat eggs with rotary beater (hand or electric) until thick and lemon-colored; gradually beat in chocolate syrup and milk. Pour into 4 chilled mugs. Top with a small scoop of ice cream; garnish with cherries. Serve with spoons. Makes 4 servings. mains; cut sections away from dividing membranes with small sharp knife; add orange sections to ^salads. Garnish with sprigs of watercress. Fill cavities of pears with cherries. Have cream cheese at room j temperature; force through a cake decorating tube to make rosettes for blossom ends of pears. Stir honey and lemon juice together; pour over salads. Makes 6 servings. Pineapple Chiffon Pie Summer Dessert Good Party Dish PINEAPPLE CHIFFON PIE Ingredients: 1 envelope unflavored gelatin, y 4 cup water, 3 egg yolks, % cup sugar, y+ teaspoon salt, % cup pineapple juice (drained from canned crushed pineapple), J /2 cup water, 1 teaspoon lemon rind, Vs cup nonfat dry milk powder, y 3 cup water, 1 tablespoon lemon juice, l cup crushed pineapple (well drained), chilled graham cracker crumb crust. Method: Soften gelatin In % cup water. Let stand 5 minutes. Put egg yolks, sugar and salt in top of double boiler; beat until well blended. Cook ami stir constantly over hot, not boiling water until smooth. Combine pineapple juice, y 2 cup water, and lemon rind. Wares the mower for every \Juick *n easy to cook . . . white, tender, fluffy rice ... in just a few minutes! Beautiful, tempting, delicious! Princess CRACKERS (With This Ad) This Offer Good Fri., & Sat., May 28 & 29 Only LIMIT 1 to A CUSTOMER EBERDT'S GATEWAY GROCERY YAZOO Rotary Mowers Mdw Faster • Cleaner • Cheaper • There are several Models to choose from. Ask your Dealer to give you a demonstration. Satisfaction Guaranteed. —EXCLUSIVE DISTRIBUTORS— ARK. GROCER CO. BLYTHEVILLI, ARK. PHONE 4505 Gradually add to egg mixture. Continue to cook and itir constantly, until mixture ha* thickened slightly. Add gelatin; stir until dissolved. Remove from heat. Chill mixture just until it begins to set. Combine y^ cup water and lemon juice. Sprinkle nonfat dry milk over surface of water; beat with a rotary beater or electric mixer until stiff, about 5 to 10 minutes. Fold whipped nonfat dry milk and crushed pineapple into gelatin mixture. Pour into chilled crumb crust. Chill until firm, about 2 hours. Note: A No. 2 can of crushed pineapple will yield enough fruit and syrup for this recipe, with some left over. Get in the habit of soaking your saucepans and baking pans as soon as you empty them; they'll be much easier to wash later. Cranberry Puts Tasty Glaze on Pork Shoulder CRANBERRY-GLAZED COTTAGE HAM Ingredient*: One 2-pound smoked boneless pork shoulder butt, whole cloves, ft cup firmly packed dark brown sugar, 1/16 teaspoon cinnamon, % cup canned whole cranberry sauce. Method: Cover pork shoulder butt with water; bring to a boil: simmer iy 2 hours or until tender in center when tested with a fork. Drain well. Insert whole cloves, about 1 inch apart, all over ham. Mix brown sugar and cinnamon; break up cranberry sauce in can with fork before measuring, then add. Mix well. Spoon cranberry mixture over 1 h?,m placed in ovenproof platter or in shallow baking dish. Bake in moderate (375F) oven 10 minutes; baste with glaze; bake 10 minutes more. Remove from oven. Spoon cranberry glaze over ham while it stands for about 5 minutes. Serve at once. Makes 6 servings. For Easy Clean-Up Put a square of waxed paper on the counter beside your range, when, you are cooking. Lay stirring spoon- on the paper. Saves muss I What's the brand That means dtlicious, flavor-rich, And to nutritious? w th« natt* to buy, lor (oodnM* Mkt! Aik for Ev«rfo«i Baeo* HMD, Ptvt Pork Md FrukfurM Quality MEATS THAT GOOD KIND BOLOGNA By The Piece LB. 1C BACON Krey's Mello-Brand Tray Pack Sliced LB. Lunch Meat Spiced LB. PICNICS \> ROAST Wilson's Certified Tenderized LB. The Very Best LB. 1C Goldcrest 2 LBS. 1C Pole Beans LB. It CORN Fresh Tender 3 Ears Allen's No. 303 Cut GREEN BEANS Can 1C BISCUITS c can Cucumbers Large Fresh Bell Peppers Large Fresh No. 2 Can Sliced PINEAPPLE Can (Limit 2) 1C Fresh Country Dozen Lima BEANS Lbs. Bruce (leaning Wax With Purchase of Br t uce Floor Wax or Polish Pt. Pinto BEANS C Dawn Fresh Popsicle MOULDS Moulds 4 Popsicle* Mushroom Sauce - 10 c Jack Sprat White VINEGAR Q*. 19 c RICHARDSON'S CASH GROCERY MAIN AT FIFTH "Whtrt Low Prict* An lorn"