The Courier News from Blytheville, Arkansas on June 10, 1954 · Page 11
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June 10, 1954

The Courier News from Blytheville, Arkansas · Page 11

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Blytheville, Arkansas
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Thursday, June 10, 1954
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Page 11
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THURSDAY, JUNE 10, 1954 BLYTHEVILLE (ARK.) COURIER NEWS PAGE ELEVEN This Trifle Provides Dessert for Twelve By CECILY BROWNSTONE and olives on the table. Our guests Associated Press Food Editor enjoyed the Pineapple Trifle very "WHAT SHALL I SERVE 12 peo-j much.after this combination, proba- ple for dessert?" That's a query we often get when our friends are giving a buffet supper or just having guests for coffee and dessert in the evening. A trifle, styled after the famous English sweet, is one answer. It can be mace in the morning, or even the day before the party and refrigerated. Then just before serving, if you use a spring-form pan, it can be slipped onto a plate. Or if your kitchen doesn't boast a large spring-form pan, you can make the trifle in a casserole, it will still look pretty because of its garnished top, and you can cut it in front of your compnay. There are various thought when it comes to trifle. Mrs. Beeton, famous 19th Century English cookery author, has four recipes for this dessert. But one thing is sure—most classic trifles call for sponge cake or lady fingers: strawberry or raspberry jam, custard 'and whipped cream. Mrs. Beeton usually calls for some macaroons along with the sponge cake or lady fingers, but our version omits these; we use packaged vanilla pudding, too, instead of custard, and we add pineapple tidbits. When I made this Pineapple Trifle recently for a supper party my sister was giving, we had onion soup, chicken, stuffed baked potatoes and green peas on the menu. The soup was a prepared mix; the chickens were spit-roasted, two at a time, on the electric rotisserie; the potatoes had chopped pimientos and scallions added to their filling; the peas were quiclr-frozen. Istead of salad, there were attractive dishes of radishes, carrot strips bly because while it is a substantial dessert, it also has a quality of lightness. PINEAPPLE TRIFLE Ingredients: 36 lady fingers, 1 cup raspberry jam, one No. 2 can pineapple tidbits tdrained), 2 packages vanilla pudding, 4 cups milk. 1 cup cream. 8 whole blanched toasted almonds,' 2 red maraschino cherries, angelica or green maraschino cherries. j Method: Split lady fingers in half! lengthwise and spread each half! with jam. Stand lady finger halves j on end. jam side to the center, THIS STRAWBERRIES ««d Ice cream Io»f to e«*y to »rt*»re and delicious to taste. Here's Quickly-Made Dessert To Help Rushed Career Girl By GAYNOR MADDO X NEA Food and Markets Editor around the edge of a 10-inch spring- j How does a cai - ee r woman, busy form pan or straight-sided casse-1 from Monday through Friday, han- role. Place half of the remaining j dl h weekend entertaining? lady lingers jam side up, in an j even layer ii, the bottom of the pan i or casserole; arrange half of the! pineapple tidbits over them. Pre-1 pare vanilla pudding according to; package directions, using 4 cups j milk. While the pudding is still hot, j pour half of it over the pir^apple layer. Repeat layers of lady fingers. pineapple and pudding in the same i order and chill dessert thoroughly, | (Reserve 4 pineapple tidbits for j garnishing.') Refrigerate. Just be-j fore serving, remove sides of j spring-form pan and place trifle on j serving plate; or serve from cas- Cereal, Milk Are Basic Diet Items Two of the most important of the Seven Basic Poods we all need every day are cereals and milt. '_ i They are essential to growth, bits in half. Make two flowers by placing a cherry in the center of each, pieces and and arranging almonds pineapple alternately stamina and a balanced diet. They provide essential calcium. B vitamins, minerals and protein at low cost. around cherry for petals. Make Nevertheless, too many adults stems of angelica or sliced green maraschino cherries. Whip crearn, sweet to taste and flavor with vanilla; spoon cream around edge of trifle. Jtfakes 12 to 14 servings. Baked Cheese Rabbit Dish Uses Corn Puffs andMilk By GAYNOR MADDOX NEA Food and Markets Editor For Sunday night supper, this cheese rabbit baked in a dish makes a balanced and delicious main course. Mrs. Dolores Leba of Minneapolis says it's a favorite with her four children and husband ' and that her neighbors enjoy it, .too. Baked Cheese Rabbit (6 servings) Two cups crusned crisp corn puffs, 2 tablespoons melted butter or margarine, 2 eggs, beaten; 1 taepsoon salt, teaspoon dry mustard, V 2 teaspoon paprika, l k teaspoon Worcestershire sauce (if desired), l 1 ^ cups milk, 2 cups shredded American cheese. Crush cereal between folded waxed paper, using a rolling pin. Combine all ingredients: pour into a buttered 10 x 6 x Pi-inch baking dish and let stand 10 minutes. Serve at once. The importance of milk and cereal in the diet of adults as well as children needs constant restatement. These two basic and eco- These Cookies Are Just Right For Youngsters These cookies are just right for small fry. Put them in their lunchbox or serve after school. RAISIN-OAT COOKIES Ingredients: l l /z cups sifted cake flour, 11/2 teaspoons baking powder. J / 2 teaspoon salt, ^ cup butter or margarine, 1 cup firmly-packed light brown sugar, 2 teaspoons cinnamon, 1 teaspon cloves, l /2 teaspoon ginger, V 3 cup milk, 1% cup uncooked rolled oats (quick-cooking variety), % cup raisins (rinsed in hot water and drained). Method: Sift together flour, baking powder and salt. Cream butter, brown sugar with cinnamon, cloves and ginger. Stir in sifted dry ingredients alternately with milk. Stir in rolled oats and raisins. Drop by heaping teaspoonsful, about 1- inch apart, onto greased baking sheet. Bake in moderate (350F) j oven 15 to 20 'minutes. Makes about 50 cookies. nomical foods provide essential calcium, minerals and vitamins, as well as protein. For that reason, in combination, they serve as nutritionally rich extenders of other foods. And. of course, they make the perfect breakfast combination for all the family. Eggs Goldenrod, Sun 0 ay Dress Three tablespoons butter or margarine, 4 tablespoons all-purpose flour, 2 cups milk. 6 .hard-cooked eggs, teaspoon salt, ] 4 teaspoon pepper, 2 cups bite-size shredded wheat or rice cereal, parsley, pimentos. Melt butter or margarine, add flour and stir to a smooth paste. Add milk gradually. Cook over low heat, stirring constantly, until thickened. Add seasonings. Out eggs in half lengthwise. Remove yolks and put through a sieve. Set aside. Cut egg whites in slivers or squares. Add to sauce. Heat the forget they never outgrow their need for these foods. Our national health will be much better than it is today when we all realize'that not some of the Seven Basic Foods, but all of them, must be eaten every day. Adults who don't like to drink milk can get part of their quota (which is at least a pint a day) in cooked dishes. Here are a few suggestions for Let's go to Weston. Connecticut, and get an answer from Mrs. Don Mason. Her Strawberries and Ice Cream Loaf is something her friends rave about. She says she finds it practical when baking angel food' cake to bake two loaves from one package of mix. If but a few guests are expected, one loaf is then put into the freezer. Incidentally, this shape and size of cake is especially good for compact packing into either a top-of- refrigerator freezer or a deepfreeze locker type. Both berries and ice cream come from the freezer to complete this springtime dessert. Mrs. Mason scoops out the center of the loaf and fills it amply with many spoonfuls of vanilla ice cream to be topped with strawberries, easily defrosted while the cake bakes. Mor« berries are passed around in a bowl. Strawberries and Ice Cream Loaf (Makes 6 serving-s) One package (4 ounces) angel food mix. 1 pint vanilla ice cream, 1 package (10 ounces) quick-frozen sliced strawberries, thawed. Prepare angei rooa mix as directed on package. Pour batter quickly into iwo ungreased 9 x 5 x 3-inch loaf pans. Cut gently cooked dishes: 1. Quick cereal loaf breads. 2. Oatmeal cookies. 3. Chicken a la King for other favorite creamed dish) served on hot ready-to-eat oat cereal. Dot the cereal with butter or margarine, heat in a shallow pan in a moderate oven. 4. Crispy Omelet—for a 5-egg fluffy omeiet from your recipe collection, heat one cup of oven- popped rice cereal in butter or margarine or bacon drippings until lightly browned. Spread over the bottom of skillet. Pour omelet mixture over cereal. Cook over low heat as your recipe directs. 5. Creamed potatoes or potatoes *n cheese sauce topped with slignuy crushed flaked cereal; baked until heated through. One of the easiest and most economical ways to get these two basic foods into the diet is to use them at breakfast. Fruit or fruit cereal about 10 minutes in a I juice, cereal, served either hot or combining cereal and milk in ^ through batter to remove large air moderate oven, dotting with butter or margarine if desired. To serve, arrange on serving platter or in shallow individual dishes. Cover with egg sauce and sprinkle with the sieved volks. Garnish with cold, milk, bread with butter or margarine, and a glass of milk, coffee or tea make a perfectly balanced breakfast. It will also contribute from J 4 to 1-3 of the day's total nutritional requirements parsley and strips of pimientos. at very low cost. bubbles. Bake at once in moderate oven (350 degrees F.) about 30 minutes, or until cakes spring back when pressed gently. Cool in pans, upside down, until cold, 1 to 2 hours. Then loosen from sides with knife and gently remove cakes. Make a rectangular cavity about iy z inches deep in top of one loaf by removing a section of cake with sharp knife and fork: leave a l-inoh wide outer rim all around cavity. Fill cavity with vanilla ice cream. Garnish with a few strawberries. Serve with remaining strawberries. WARNING ORDER IN THE CHANCERY COURT, CHICKASAWBA DISTRICT, MISSISSIPPI COUNTY, ARKANSAS Floyd D. Hoffman, Pltf. vs. No. 12,677 Virginia Hoffman, Dft. The defendant, Virginia Hoffman, is hereby warned to appear within thirty days in this court and answer the complaint of the plaintiff, Floyd D. Hoffman. Dated this 26th day of May, 1954. SEAL GERALDINE LISTON, Clerk. By OPAL DOYLE, D. C. T. J. Crowder, Atty. for Pltf. Ed B. Cook, Atty. Ad Litem. 5/27-6/3-10-17 TERMINIX Bruce Terminix Company P. O. Box 127* Memphis, Term. tt-3531 Overweight? Reducing? Non-Sugar Diet? Sweeten with FASWKT THE NON-FATTENING INSTANT SWEETENER Now it is possible for you over-weights, people on reducing diets and those who must restrict their use of sugar to enjoy many sweets without increasing calorie count or sugar intake. PURE—HARMLESS PASWEET is made of the finest and purest ingredients ... can be used safely by people of any age. Ask your doctor! ABSOLUTELY NON-FATTENING PASWEET contains NO sugar; it supplies sweetness without calories. PASWEET has no food value. It only adds taste. **CCMA»IN . SWEETENER SWEETENS INSTANTLY PASWEET is a concentrated LIQUID. no waiting for it to dissolve. Just and mix. There's mcuure 3 DROPS SWtETINS 1 GLASS ICED TEA 1 Ttospoonful = 1* of Suflor In Sw**tn«M 1 TobU»poonful = 1 Cup Sugar In Sw««tn«tf Use PASWEET to sweeten hot or cold drinks, juices, cereali and fruits. Ideal for cookin.c, too. PASWEET is ECONOMICAL . one 4 02. table size bottle will sweeten over 500 glasses of iced tea! SHAKER TOP bottle mikci metturing easy. Get FASWEET at Your Neighborhood Oroc«ry or Supor Markot Now's the Time To Serve Veal Cuts Are Plentiful; Italian-Style Recipes Suggested There is plenty of delicate, fine- flavored veal in the market today. For something to delight the appetite,, try these two intriguing dishes. A friend of ours in Los Angeles, with a^ fine Italian heritage, taught us how to make them. Veal Scallopini (6 servings) One and one-half pounds veal steak, cut '--inch thick; 1 teaspoon salt. 1 teaspoon paprika, u cup salad oil, ' 4 cup lemon juice. 1 clove garlic, 1 teaspoon prepared mustard. \* teaspoon nutmeg, »i> teaspoon sugar, ! ., cup flour, ':, cup shortening-. 1 medium onion, sliced thin; 1 green pepper, cut in strips; 1 can dO-ounce 1 * chicken bouillon, 1,4 pound mushrooms, 1 tablespoon butter or margarine. 6 pimiento olives, sliced. Cut veal into serving' pieces. Make sauce by combining salt, paprika, oil. lemon juice, garlic, mustard, nutmeg and sugar. Beat, well, or shake in bottle to combine thoroughly. Lay veal flat in baking pan. Pour sauce over veal. Turn pieces of veal to coat with sauce. Let satnd 15 minutes. Remove garlic. Lift veal from sauce. Dip into flour. Brown well in heated shortening in skillet. Add onion and green pepper. Combine chicken bouillon with remaining sauce and pour over veal. Cover and cook slowly until veal is tender, about 40 minutes. Clean and slice mushrooms. Brown lightly in butter or margarine. Add mushrooms and olives to veal. Stir and dip sauce over veal. Cook about 5 minutes more. Serve veal with sauce poured over it. Veal Steak in Olive Sauce (4 serving-s) One pound veal steak, cut 1 /i- inch thick; \' 4 cup flour, 2 tablespoons fat. 2 tablespoons flour, Mz teaspoon salt, teaspoon paprika, 2 tablespoons brown sugar. 1 tablespoon lemon juice, 1 tablespoon chopped onion, 1 cup water, ', 2 cup chopped pimiento olives. Sprinkle '4 cup flour over botn sides of veal steak. Brown steak well in hot fat in a skillet. Remove meat from pan. Add 2 tablespoons flour and stir until smooth. Then add salt, patrika, brown sugar, lemon juice, onion and water. When blendecl, return meat to skillet, cover, and simmer in sauce until tender, about 30 minutes. Add olives and cook 5 minutes longer. Serve the steak on & hot platter. Pour sauce over steak. Garnish with whole olives. Wrap-Around Round Steak Is Milwaukee Idea By GAYNOR MADDOX NEA Food and Marked Editor Milwaukee has a remarkably good way of using round steak in combination with dill pickles and vegetables. It's a German tradition. Round steak is a distinctive cut of meat, easily identified both in the dealers' counters and in the clear wrappings in self-serve sections. In most cases, it is cut Vi- inch thick, a thickness preferred by most homemakers for braised dishes. Unless the round steak is cubed for a quickly broiled small steak, it should be braised or browned j in a small amount of fnt and cook- j ed in a liquid until tender. j There's a full-flavored goodness' | to round steak which is enhanced by tills long, slow cooking that makes it a hearty favorite of the men. In purchasing round steak, allow approximately one - third pound per person. After purchasing, store in the refrigerator in the wrapping as purchased in the self-serve case, or wrap loosely in waxc-d paper. Plan to use the steak wilhm 3 to 5 days. Round Steak and Vegetables (Yield: 6 to 8 servings) Two pounds round .steak, cut Mr inch thick; flour, 1 teaspoon salt. 8 carrot strips. 8 celery strips, 4 dill pickles, cut in half lengthwise: 3 tablespoons fat. 1 cup beei bouillon, Vi teaspoon pepper. '•ii teaspoon onion salt. Cut round steak in 8 pieces about 3x4 inches. Pound in flour with edge of heavy saucer. Sprinkle on slat. Lay 1 strip each of carrot, celery and dill pickle on each piece. Fold meat in half. Fasten with a pick. Brown meat in hot fat in a heavy skillet. Add re- maining ingredients. Cover. Simmer 1V 4 hours or until tender. Thicken gravy if desired. Beef With Sour Cream Sauce (Yield: 8 to 10 servings) Three pounds round steak, cut in 1-inch cubes; '<• cup flour, 2 cups thinly sliced onions. 3 tablespoons fat. 2 cups sour cream, 1 cup mushrooms, V* teaspoon marjor- am, Vi teaspoon thyme, 1 tablespoon salt, paprika. • Roll round steak in flour. Pan- brown round steak and onions In hot fat in a heavy Dutch oven or kettle. Add sour cream, mushrooms, marjoram, thyme and salt. Add just enough paprika until mixture is pink. over. Simmer over low heat for 1% hours. J* A * s *>*W^v§ >*,.'•'. / \~-SA V WATERMELONS WE MEET ALL PRICES Wholesale or Retail A Slice or a Truckload Special Prices For Picnics & Parties MAIN STREET BLYTHEVILLE Here's o New Way to Prepare Mixed Vegetables MIXED VEGETABLES IN TOMATO SAUCE Ingredients: One 10-ounce pack- j age mixed quick-frozen vegetables, j one 8-ounce can tomato sauce, l + \ teaspoon salt, '.'i teaspoon sugar. '4 i teaspoon crushed basil, pepper. 11 tablespoon butter or margarine. Method: Allow vepetribles to thaw; place in 1-quart size casserole. Add tomato sauce, salt, sugar, basil and pepper to taste: stir well. Dot with butter. Cover tightly; bake in moderate (350F) oven 35 to 40 minutes: at end of first 20 minutes stir well. Serve at once. Makes 4 generous servings. THE ENTIRE FAMILV LIKES FRESH BREAD All Brands Reg. Size Loaf (Limit 3 to A Customer) This Offer Good Thursday, Friday & Saturday -June 10,11,12 EBERDT'S GATEWAY GROCERY For Quick n MONEY SAVING RECIPE RICELAND RICE IGG OVEN DISH caps cooked RICELAND 1 Vi cups cooked peas 2 tablespoons diced pimlcnto 2 tablespoons chopped parsley 3 tablespoon grated onion 1 teaspoon suit '/» cup melted butter or 1 cup grated cheese Vz cup 6 CggB bakinir dish n«y, <?„ « greased O "I-5II I l.\J V f\" «. O//\ Vj rnilk over the rice- f «•** " ou r the wells In the ri^ ««„..? ™' ^ ke *'* I I I I I [I I I I I I I I Quick 'n' Easy RICELAND RICE requires no washing, no rinsing, no draining, no re-steaming! Quick 'n' easy to cook white and fluffy with beautiful individual grains in just a few minutes! COOK BOOK Write for Wg FREE Riceland Rice Cook Book —28 pages, beautifully illustrated in full color —6S delicious Riceland Rice recipes and quick 'n' easy Riceland Rice cooking tips. Write to ARKANSAS RICE GROWERS, STUTTGART ARKANSAS. Hi 11CJOUS servings. •««•««;» o de- g RlCELAND 1 *"'"" —-SrrTTTaJ'WJim* Some way Every day!

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