The Courier News from Blytheville, Arkansas on December 17, 1953 · Page 15
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The Courier News from Blytheville, Arkansas · Page 15

Blytheville, Arkansas
Issue Date:
Thursday, December 17, 1953
Page 15
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THURSDAY, DECEMBER IT, 19W BLTTHEVILLE (ARK.) COURIER NEW! PAGE FIFTEEN Ham Makes Delicious Christmas Dinner By CECILY BROWNSTONE Associated Tress Food Editor YOUR CHRISTMAS DINNER will be easy to prepare if you choose a fully cooked ham for your holiday meat. All you have to do is to place it, fat side up, on a rack in an open pan In a slow (325P) oven. We beg you not to add any water •it'to the pan. Ham should bake, not I '»team! You'll need to allow two hours heating time for an 8 to 10 pound ham, 2 to 2'i hours for a ham of , 10 to 12 pounds, and 2& to 3 hours ' for one weighing 12 to 15 pounds. Make the vegetable accompaniments to your ham easy do,, too. Buttered onions and green beans taste good together.and look pretty on the same platter: use canned or home-cooked onions, and canned, frozen or fresh snap beans. For a food-fun touch, mash and season sweet potatoes and pat into Peanut Butter flavors Cake Two Big Layers Are Separated by Colorful Grape Jelly By GATNOR MADDOX NEA Food and Markets Editor We just tried out a new cake recipe, a big two-layer deal. A . young woman from Brooklyn, iN. Y., gave it to us. Peanut but- v ter, RS well as two fresh eggs, are added to a downy-tender, yellow cake mix to make giant-size, flavorsome layers. Colorful grape jelly is lavishly spread between the layers and fluffy frosting is smoothed over the light-as-a-cloud, cake. This is an Ideal andwholesom e cake to have In the house around Christmas time. Youngsters will love it. eanut-Butter Cake One package yellow cake mix, _.l cup water, 2 eggs, unbeaten; two-thirds cup peanut butter, grape jelly, Four-Minute Frosting. Empty contents of package into large bowl. Add \ f % cup of the water. Blend; then beat 2 minutes at medium speed of electric mixer. Then add peanut butter and remaining Yz cup water gradually and beat 1 minute at low speed. Pour batter Into two round, 9-inch layer pans which have been lined on bottoms with paper. Bake in moderate oven (350 degrees F,) about 25 minutes. This cake may v also be baked in 2 round, 8-inch- layer pans about 30 minutes, or until done. Cool and remove from t pans. Spread grape jelly between layers and frost top nnd sides of cake with Pour-Minute Frosting. Four-Minute Frosting Combine 1 unbeaten egg white with ?4 cup sugar, dash of salt, 3 tablespoons water, and 1 teaspoon light corn syrup in top of double boiler or in small bowl. Beat with hand or electric mixer about 1 minute, or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with egg beater or at high speed of electric beat- «r, 4 minutes or until frosting elands up in stiff peaks when beater Is raised. (Stir frosting up from bottom and sides of pan occaslon- ally with rubber scraper, spatula or spoon.) Remove from boiling water. Add % teaspoon vanilla and beat 1 minute, or until thick enough to spread. NOTEi For ft smoother frosting, wash .down side of pan with a fork wrapped In R damp cloth before • and during cooking and beating. It prevents crystallization. i small buttered bell-shaped pans; bake along with the ham for 30 to 40 mintues, then unmoltt with the help of a small spatula or knife, Garnish with a cranberry "clapper" and an edge of parsley. Some of the leftover ham probably will be served cold with a salad; some will go into sandwiches The rest will make a delicious ho 1 dish if you treat It this way: HAM DIVINE Ingredients: 1 bunch broccoli, 3 tablespoons butter or margarine, 3 tablespoons flour, y 3 teaspoon salt, >/ 8 teaspoon pepper, l cup milk, one 3-ounce can sliced broiled mushrooms, 4 ounces diced process cheddar cheese, l /z pound slicec cooked ham. Method: Trim broccoli, cut into serving-size lengths and cook in a small amount of boiling salted water in a skillet until just tender. Meanwhile melt butter; blend in flour, salt and pepper. Add milk and mushrooms, including liquid in mushroom can. Bring to boil over moderately low heat, stirring constantly. Add cheese and continue to stir until cheese is melted. Remove from heat. Arrange ham on heatproof serving platter; run under broiler for a few minutes to heat thoroughly. Drain broccoli lightly and arrange over ham. Pour cheese sauce over broccoli stems; serve immediately. Makes 4 servings. Glazed Canned Ham is Holiday Main-Dish Treat Just the thing for holiday entertaining, from Thanksgiving to New Year's, is a glazed canned ham Everyone likes ham and it makes a handsome main dish on a holidaj buffet table, especially when garnished with fruit or sprigs of holly An orange glazed ham has an interesting flavor. Choose a 6 to pound ham. This will serve arounc 20 persons. Refrigerate harn untl ready to use, then remove from can. Place rmm, fat side up, on a rack In a shallow pan. Heat, uncovered, in a 325 degree F. oven for one hour. Score fat, stick with cloves, If desired, and cover with a glaze marfe by combining one cup of brown sugar with the juice and grated rind of one orange. Return to oven until well glazed, about half an hour. Serve hot or cold. WARNING ORDER IN THE CHANCERY COURT, CHICKASAWBA DISTRICT, MISSISSIPPI COUNTY, ARKANSAS. Marie Huff, Pltf., vs. No. 12,553 Willie Huff. Dft. The defendant, Willie Huff, i: hereby warned to appear within thirty days in the court named In the caption hereof and answer the complaint of the plaintiff, Marie Huff. Dated this 7th day of December, 1853. SEAL GERALDINE LISTOS, Clerk, By OPAL DOYLE, D.C. Claude F. Cooper, atty. for pltf. Ed B. Cook, atty. ad litem. 12/10-17-24-31 "Cattle" originally was synonymous with "chattel" and denoted merely a form of property, Recording to the Encyclopedia Brit- annlca. St.Joseph Wh«t'« tender, temptinf, Settonod juit right— Taatet great in the morning, At noon or at night? Please all the Family this Christmas with World Book Encyclopedia All subjecls bound in order like a dictionary. First choice of America's Schools, Libraries and homes. Christmas delivery guaranteed until December 18. Call BILL I'ATTON, PHONE 8830, BLYTHEV1LLE. Low down payment .... no carrying charges .... easy terms. DON'T DELAY! Order this practical gift. Cranerries Cookie-Cake Cookiei and Punch Get Added Zest From Boston. » friend of ours, Nathaniel H. Sperber, writes excitedly about cranberry-cookie cake which he ate on Cape Cod. 'It's a minor sensation," he in- ilsts and we think he's right. He begged the recipe from Phyllis Taylor Hanes. Cranberry-Cookie Cake Three egg yolks. *\ cup Water, cup chopped walnuts, 6 large orange cookies or 6 large vanilla cookies and >i cup orange juice, '/ 2 cup enriched flour, 2 tablespoon melted shortening, 3 egg whites, beaten, 1 cup fresh cranberries, chopped, \2 cup sugar. Beat egg yolks until thick. Add water, mix. Add nuts, crumbled cookies, flour and baking powder, sifted together. Add shortening and fold in stiffly beaten egg whites. Mix chopped cranberries and sugar and fold into batter. Bake In round pan with hole in center in a hot oven (400 degrees P.) 15 to 20 minutes. When cool spread with whipped cream or butter frosting, tinted pink, if desired. Here's a bright-red punch for holiday entertaining. Cranberry-Wine Punch Pour cups fresh cranberries, 4 cups water, 2 cups sugar, 2 cups water, 1 cup orange juice, 1 quart sherry. !i cup lemon juice, \' t pound powdered sugar, fruit slices. Cook cranberries in 4 cups water until soft. Crush and strain through cheesecloth. Boil sugar and 2 cups water 5 minutes. Add to cranberry juice and chill. Add remaining ingredients except fruit slices in punch bowl. Garnish individual servings with orange and lemon slices. THIS CHRISTMAS DINNER FOR TWO consists of fluffed fcreut of chicken, sweet potatoes and aspararui. Christmas Dinner for Two Answer to Bride's Prayer By GAYN'OR MADDOX N\;.-\ Food and Markets Editor If your Christmas dinner is <;o- ing to be a twosome occasion, here's just the menu for you. The idea for Christmas for two came to us after receiving a plea from a newlyvved in DCS Moincs. She wrote about her problem of serving her first Christmas dinner. "Tradition means a great deal to Andy and me," she said. "Can you help me create the festive atmosphere without serving a big turkey and spending a lot of time in the kitchen?" Chicken breasts can be stuffed and baked in an hour's time. The candied sweet potato slices fashioned from canned sweet potatoes and the asparagus spears can be table-ready in a few minutes. Prom the bakery buy brown 'n serve rolls and individual tarts. If you like, top the tarts with drifts of whipped cream or melted cheese. Generous cups of fragrant, flavorful coffee will bring dinner to • rait tot*. IMM Chlckra Brtuto (M*«H t Mrrtef*) Two qu«rts coarse dry bread crumbs, 1 teaipoon celery a«ed, fa teaspoon salt, i'i teaspoon poultry seasoning, '/» teaspoon pepper, y z cup melted butter or margarine, V, cup minced onion, two-thirds cup chopped celery, 1 cup chicken bouillon, 4 (1 pound) chicken breasts, 3 tableipoons melted butter or margarine, 'A cup iherry or extra bouillon. Combine bread crumbi, celery seed, salt, poultry seasoning, pepper, butter, onion, eelery and chicken bouillon. Place a sheet of aluminum foil on a rack in a shallow pan, Make four mounds of stuffing with V, cup In each mound. Bone chicken breasts. Place 1 boned breast, skin elde up, over each mound of stuffing. Brush with butter. Bake in moderate oven (350 degrees F.) for 30 minutes. Baste chicken breasts with sherry or extra bouillon. Return to oven for an additional SO minutes, or until chicken Is tender. LITTU LIZ— It's inconvenient to run out of gas when driving—but much more serious to run out of common sense; CHU* FRUIT CAKES O47 Reg. 2.98 Slbs. I These are 5 Ib. Fruit Cakes In & I beautiful Metal Case. The Perfe- | f§ * 5 * )i ct Gift For The Entire Family. n easy to while, tender, fluffy rice ... in just a few minutes! Beautiful, tempting, delicious! For Fine Foods, Choose PICKARD'S GROCERY & MARKET Nationally Advertised & Fancy Groceriet We Deliver 2043 Caii in Come In 1044 Chick. EBERDT'S GATEWAY STORE Friday & Saturday Specials Thrift Sliced 45c Jack Sprat Mincemeat pkg. 20c Hunt's PEACHES--can 25c Texsun Grapefruit - - 46 oz. 20c Fresh GROUND BEEF Lb. 29' Rosedale English Peas 25c Betty Crocker Pie Crust 2 pkgs. 28c Charmin TISSUE - 4 roils 35c Green CABBAGE - • ib. 4c Golden Ripe BANANAS-ib. 12k Lower Prices •SelfService Plenty of Free Parking SIMONS FOOD MARKET 104 W. Main DOMINO Phone 9660 SUGAR 10 ft 85c DIAMOND MATCHES Largo Box only 5c DIAMOND Napkins- 2° 15c BLACK PEPPER 100 GLOVES - 20< EGOS MINCEMEAT FRESH CARTON DOZEN IMPERIAL A 9 OZ. * pkgs. DEL MONTE .... CRUSHED No. 2 can 520 CLEO PATTIES BREAD BUTTERKIST 250 </ 2 LB. 150 OCX twy 2 16 oz. loaves 2 Lbs. Sugar with each 25 Ibs. fr* l"% I" 1* SHIBLEY'S rKrr BEST I l\Lik FLOUR GRAPEFRUIT SEEDLESS 6 for 250 POTATOES N 1RED 10 lbs 390 LETTUCE.. . I . CEBERGHE f. DS .2ro r 190 CMS ... N . a !. YELLOW 3, bs 100 CABBAGE TBXA8GW TB. 30 HAMBURGER 3 FOR 85° BEEF ROAST Cut From Cherry O Qc Red Beef LB. O 7 Veal Steak 49$ Chops Ib. Beef Liver 29< Fresh & Tender, Ib. Round Steak 49 C Delicliously Tender, Ib. Short Ribs Beef, Fine fo Bake, Ib. Hog Jowls Sugar Cured, Ib. Pork Chops 59<z Center Cuts, Ib. Corned Beef 59* Fresh Lb. . Salt Meat 39* Streak-o- Lean, Ib. Pork Sausage Country Style, Ib. Lamb Legs 49* Steak or Roast, Ib. PRICES GOOD FRIDAY & SATURDAY

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