The Courier News from Blytheville, Arkansas on June 17, 1954 · Page 12
Get access to this page with a Free Trial

The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, June 17, 1954
Page 12
Start Free Trial

FAGI TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JUNE 17, 1954 Fancy Cookies Heip Wedding Bell Shower Br CECILY BROWNSTONE jteeociated PTCM Food Editor ALL THOSE MKIDES-TO-1 planning June weddings, deserve tfiowen! Don't kt the idee that you nave to serve elaborate food at a bridal ahower keep you from honoring a •oon-to-be-married friend. Give the shower on a week-end afternoon, or in the evening, and •erv« pretty cookies with a won derful ice-cream punch. Cut the cookie* into wedding bell and umbrella shapes to add to the festivity- Bell-shaped cutters are readily avaiible; make your own umbrella pattern ouc of a piece of cardboard. The cookie dough can be made from a prepared mix to save tame and trouble. After the cookies are baked, decorate them with our special semisweet chocolate frosting. It's so easy to prepare. Just melt the chocolate and shortening, then add the other ingredient* specified in the recipe, and beat until smooth. By the way, when we call for shortening in' thi» recipe we mean a homogenized vegetable shortening. Don't add butter or maragine instead because they have too much moisture and will make the frosting too stiff. With the cookies, serve this delectable ice-cream punch with its delicate blend of chocolate and coffee flavor. It's rich and satisfying. SHOWER COOKIES Prepare rolled cookies from 1 package of cookie mix according to package directions. Roll out %-inch thick on lightly floured board or pastry cloth. Cut out bells with bell- i shaped cookie cutter and umbrellas with cardboard pattern; it i* not necessary to flour cardboard shape. Bake on ungreased cookie sheet* in moderate (375F) oven 6 to 8 minutes. Cool. Force Serni-sweet Chocolate Frosting through, narrow opening of cake decorator to make detail on umbrellas and bells. Makes 4 doien medium-size cookies. SEMI-SWEET CHOCOLATE FROSTING Ingredient*: % of a 8-ounce package O* cup) semi-sweet chocolate morsels, 1% teaspoons shortening (not butter or margarine)^ 2% tablespoons evaporated milk (undiluted), ii cup confectioners' sugar, % teaspoon vanilla. Method: Melt semi-sweet chocolate and shortening over hot (not boiling) water. Remove from heat; mix in evaporated milk and confectioners' sugar; beat until smooth. Mix in vanilla. MOCHA PUNCH Ingredients: One 6-ounoe package (1 cup )semi-sweet chocolate morsels, 4 tablespoons instant coffee, 1 cup sugar, 1 cup water, 2 quarts milk, 2 pints, pre-packaged vanilla ice cream, l quart carbonated Water (chilled), 1 cup cream (whipped). Method: Mix together semi-sweet chocolate, instant coffee, sugar and water in top of double boiler; place over hot (not boiling) water and cook, stirring constantly, until blended- Remove from heat; stir in milk; chill. Just before serving pour into punch bowl. Spoon in ice cream; stir until partially melted. Pour in carbonated water. Spoon whipped cream over top. Makes 36 one-half cup servings. Expert Tells Recipe for Roast Duckling Tb« woman who knows most about cooking Long Island duckling is Mabel Stegner from the Middle West. From April 1st to November 15th. these succulent birds are packed in ice and shipped directly from Long Island farms to New York City and to cities and towns in the nearby states. For shipping all over the United States, they are frozen individually in modern plants and are available at quick-frozen food counters and meat dealers everywhere. Here are Miss Stegner'i rules for roating duckling: Push skin back around the neck Here Are Three Pizza Ideas Br GATNOR MADDOX JTEA Food and Markets Editor There's a new pizza pie mix that brings joy to young pizza en- thusiaste. Each package including sauc«, costs about 3B cents and makes two 9-inch pies. Threa young members of the Boston, Mass., Boys Clubs, Francis Hall, II, John Power, 10, and Albert Heatley, 14, made up a batch for us from the prepared mix, adding a "funny face" note to their pies. Wonderful result! Want to try their recipe? Funny Fac« Piiza One package pizza, pie mix, 1 hard-cooked egg. 2 slices American cheese, smaK can mushrooms, sliced. Prepare praaa pi« dough a* directed on package and shape dough in round tins. Cover dough •with the pizza sauce. Make a funny face using slices of hard-cooked agg ftrf eyes, American cheese cut In the shape of nose and mouth. Arrange mushrooms around edge of pizza pie. Bake in hot oven (496 degrees P.) for 20 minutes. Appian Way Pitxa One package pizza pie -mix, 1 6yi-T-ounce can tuna fish, 1 tea- •poon each chives and parsley, 1 teaspoon lemon juice, 2 or 3 bacon strips, cooked. Mix pizza pie dough as directed on package. Drain and flake'tuna and combine with grated onion, chives and parsley. Spread over pizza dough. Sprinkle lemon juice over fish comination. Top with the pizza sauce. Crumble bacon on sauce. Bake in hot oven (425 de- Shrimp and Eggs Combine Well Try this delicious combination 01 foods for luach or supper. SHRIMP AND EGGS WITH ASPARAGUS Ingredients: Z% teaspoons butter or margarine, 3 ',i tablespoons flour, 2 cups milk, salt, pepper, Worcestershire sauce, 1 pound shrimp (cooked and cleaned). 4 servings hot cooked asparagus, 4 hard-cook- td eggs, paprika, Method: Make a white sauce of the butter, flour and milk; add salt pepper and Worcestershire sauce to taste. If shrimp are small leave whole; if medium or large, split to two lengthwise with a sharp knife- Add shrimp to white sauce and reheat. Serve shrimp and sauce welldrained asparagus. Garnish with sliced eggs; sprinkle with paprika. Make* 4 aervings. gre«« F.) for 20 minute*. Pizza Manhattan One package pizza pie mix, 1 cup canned, clams, 3 tablespoons chopped parsley, paprika. Chop clams and spread over pizza dough which has been prepared according to directions on package. Sprinkle generously with paprika and top with the pizza sauce. Top ,with chopped parsley. Bake in a hot oven (425 degrees F.) for 20 minute*. Gold Cupcakes Best If Frosted With Chocolate Airy as springtime, and orange- flavored, these cupcakes taste extra delicious when they are frosted with chocolate. Ingredient*: 2 cups sifted cake flour, 2 teaspoons double-acting baking powder, % teaspoon salt, I 3 ,i cups beet or cane sugar, & cups shortening (at room temperature), 4 egg yolks, 2 teaspoons grated oranger ind, 2/3 cup milk (at room temperature). Method: Sift together the flour, baking powder and salt. In mixing bowl put sugar, shortening, egg yolks and orange rind. Beat together for 3 minutes—vigorously if you are using a hand rotary beater, at high speed if you are using an electric beater. It is important to have the mixture "light" and well blended. Add sifted dry ingredients and milk at one time: beat 1 minute more or until batter is smooth. Spoon batter into 18 well-greased and floured muffin cups, filling one-half full; do not be tempted to fill more than. this. Bake in hot (400F) oven 15 minutes. Run small spatula around sides of cups and remove carefully; cool on rack. Makes 18 cupcakes. Top with chocolate frosting if desired. This Omelet Is Variation On a Theme Try this delicious omelet for a variation on the egg theme. PUFFY ASPARAGUS OMELET Ingredients: 1 cup fresh asparagus (cut,into 1-inch pieces), V 2 cup boiling water, */ 2 teaspoon salt, 5 eggs (separated), 5 tablespoons milk, J / 2 teaspoon salt, *4 teaspoon pepper, 1 teaspoon finely chopped onion, V/ 2 tablespoons bacon fat. Method: Cook asparagus only until just tender in the l / 2 cup boiling water and l /z teaspoon salt in a covered saucepan; drain. Beat togeth- r well the egg yolks, milk, y 2 teaspoon salt, pepper and onion. With clean beater, beat egg whites until ;hey stand in soft peaks and care- ly fold in the beaten egg "yolks and drained asparagus. Heat bacon fat in a 9 or 10-inch skillet with a heat-resistant handle, ipping skillet to grease entire bot- iOm and sides. When fat is hot enough to sizzle a drop of water, ower heat and pour in omelet mixture. Cook over very low heat until well puffed over the top and golden brown underneath—about 10 minutes. (Test by gently raising omelet with spatula.) Place in preheated^ slow (325F) oven until top springs back when pressed with fingers—8 to 10 minutes. With a spatula make a crease across the center of the omelet and fold over and away from the handle. Slip onto a hot tilted platter. Makes 4 servings. Peas and Onions Seasonal Mixture At this season of the year, peas and green onions taste just right! PEAS AND GREEN ONIONS Ingredients: 2 pounds green peas, 4 green onions (scallions), & cup boiling water, y 4 teaspoon salt, tablespoon butter or margarine. Method: Shell peas and put in saucepan. Clean onions and slice in 3 /2-inch pieces, including green part: add to peas with water, salt and butter. Bring to a boil quickly; reduce heat and cover, but keep boiling rapidly until peas are tender. Serve with pan liquid in sauce dishes if desired. Makes 6 servings. Overweight? SWEETENS (NSTANUY WITHOUT CALORIES! HAS NO FOOD VALUE Guaranteed NON-FATTENING Use FASWEET in Drinks, ONE BOTTLE SWEETENS 500 GLASSES ICED TEA! Get it at your Grocer's ClOVrRLEAF $ 18,671 Like to Have It? You May—if you art the type of applicant we art looking for. $18,571 i* a conservative estimate of 4 ,he amount - a KROGER employe will receive at retirement age if he joins our Employee Profit-Sharing Plan at age 21 and saves only $2.50 per week. This estimate is based on Kroger net profit in 1949 and 1950. Less than one-third of tht estimated $18,671 is from your savings. The rest comes from Kroger profits and earnings on investments. The greater tht Company profits—-the larger your estate. And as your salary increases you may increase your savings to create an even larger estate. We have attractive openings for MANAGER TRAINEES HEAD MEAT CUTTER TRAINEES GROCERY CLERKS Why not come in and Itt ut giTt you further details? Age 18 to 28—This is permanent year round work. Salary is dependent upon your qualification*. Regular length of service increases. tf you want steady work and a chance to advance, stop in at the Kroger store, Blytheville and See Hardy Aston for particulars. and cut off the neck close to the body. Wash duck carefully inside and out in cold water, then dry thoroughly. Because the legs lie so close to the body to truss a duck. It is not necessary to prick skin before roasting. The fat will not drip out any faster. Roast duckling at a moderate temperature (325 DEGREES F.). Some people prefer to cook duckling at higher temperatures, but there seem to be several advantages to using the moderate roasting temperature accepted for other meats and poultry. At '325 degrees F. you will have less shrinkage, extra-juicy meat and no oven- splattering of the fat. Duckling weighing from 5 to 7 pounds, dressed weight—or 3> 2 to 5 pounds, ready-to-cook weight, will be moderately well done in l',2 to 2 hours when roasted at 325 degrees F. If you like a very well done duck, roast it for 2 to 2'/i hours, depending on the original weight of the duck. Roast duckling unstuffed, or filled with your favorite dressing. For a brown, srisp skin, pour off the fat, then place the roasted duckling under moderate broiler heat for 5 to 10 minutes before serving. Or, for a beautiful brown glaze, brush • the duckling with a mixture of 2 tablespoons honey and 1 teaspoon gravy maker half an hour before removing from the oven. Some people like a glaze of pureed dried fruit or orange marmalade. You'll probably have leftovers when you cook a smoked tongue. Don't forget you can use the tongue in a jellied loaf, with potatoes and onions in hash, in a stuffing for green peppers, with celery and mayonnaise for a sandwich filling. QUICK QUIZZES Shaped rods, obtainable in most drapery departments of stores, may be used in curtaining arcljed windows. What will always Win your favor — It's hickory-smoked For finer flavor? The favorite is Evergood Ham, so tender and juicy. Serve it and please the whole family. Buy it at your grocers. FRYERS VEAL Swift's Premium Boneless ROAST Richardson's CRUST HIDDEN WHIP Cr Mitch y Lemon §€• Cr«am RECIFE IN SACKS GOLD MEDAL FLOUR 5 330 Large Box MATCHES c 2 Tablespoon* aaelwd V* cup brow* butter or sugar margarine IVi cup* ice cold Pet Vi cap com Evaporated Milk flake crumb* 1 can frozen Vi cup finely cut, lemonade umalted nun Vi cup sugar Vi teaspoon *>k Mil well the butter, crumbi, nuts tnd brown sugar. Pur ice cold milk into a cold 2-qt bowl. Whip with cold rotary beater by hand, or with electric beater at high speed, until fluffy. Add gradually a mixture of lemonade, sugar and salt Whip until stiff. Put into refrigerator tray holding about 2 quarts. Sprinkle crumb mixture over top. Freeze, without stirring, fn automatic refrigerator at coldest temperature, until firm. Makes 2 quarts. WESSON PINT QUART 3LB.CTN. DOG BONUS BRAND (LIMIT 5 TO CUSTOMER) CAN DOG KENL-RATION 2 CANS 25' TOMATO PUREE RICHARDSON'S VEL TEX CAN Where Lew Prices Art Born

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