The Courier News from Blytheville, Arkansas on July 1, 1954 · Page 10
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July 1, 1954

The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
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Thursday, July 1, 1954
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Page 10
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PACK TOT BLYTHEVTLLB (ARK.) COURIER NEW) THURSDAY, JULY 1, 1951 American G/'s Like Food from Denmark By CECILY BROWNSTONE Associated Press Food. Editor KOLDING, D enmark—American kitchen techniques are getting a big hand from an unexpected source. The pat on the hack comes from Paul Meilvang, Manager of the Danish Dairy Products Export Board. He told 11 visiting American newspaper food editors from 10 states that when t the ' bottles of fresh milk ,shipped daily, from-Denmark to our armed forces in Germany, come back cleaner than any others returned to the dairies. That is no slight tribute because since 1946, 125 million bottles of fresh milk have been exchanged between American and Danes in' this way- Taking part in a program arranged by. the Agricultural Council of Denmark, the Federation of DaiiLsii Dairy Assna.," the food editors visited the places that supply our armed forces in Germany with milk, cream/ cheese, butter, eggs, bacon, ham and frozen fish. They also toured the cooperative bacon and ham factories, fish canneries and dairies that prepare foodstuff for the United States market. Not content with, inspecting,, th American 'visitors did "plenty taste-testing. With small woode paddles they dipped into giganti steel churns of fresh cultured but ter, drank milk and buttermilk nibbled at endless varieties of cheese ate generously of ham and othe meats, and agreed with our GIs that the little country of Denmark knows its foodstuff. : In one instance, however, it took GIs time to make up their minds when the Danish cultured butte was "first served them, they wer< skeptical; after about two weeks they turned gourmet and decided i was very much to their taste. When it comes to cheese, the GIs prefer Blue and Samsoe to other Danish varities- Not so well known as Blue, although available in the United States, Samsoe is a golden mild cheese with a rich and nutty flavor and the "eye" formation associated with Swiss cheese. To collect Danish menus and recipes, the food writers visited a Jutland Domestic Science College where pupils displayed a week's meals for farm families planned around necesary nutrients. When we were told that the girls, from 17 to 21 years, were at the school to learn how to keep homes of their own, I asked the fairest and prettiest youngster when she was going to be married. She hesitated, then looked down and said, "I have not been asked." I asured her we had the same problem in the United States- Ice Cream Desserts Go Over Big By CECILY BROWNSTONE Associated Press Food Editor MAKE THEM AS HOMEY OK CHICHI as you like, depending on chocolate ice cream. Method: Mix sugar, flour and salt thoroughly in top of double boiler. Beat eggs slightly and add. Stir in the occasion, but keep ice-cream j milk gradually; cook and stir con- desserts in mind for refreshing and sweet endings to summer meals. In the homey category, we would list the wonderful and typically American pies, cobblers, pandowdys, biscuit rolls and dumpling desserts made from seasonal fruits and served a la mode. With fillings of blueberries, strawberries, raspberries, cherries, apples, peaches, apricots, plums or pears, these old-fashioned fragrant treats are out-of- this world when brought to the table warm from the oven and topped with ice cream. But we beg you to" choose an' appropriate flavor of ice cream for them. Vanilla, pecan or burnt almond go with any of these fruits. In the chichi group, that glamorous concoction—Baked Alaska— comes first. In cold weather Baked Alaska is fine' served with chocolate sauce, but in summer it needs a fresh fruit sauce. To make the Alaska, get yourself a sponge layer ;ake and enough ice cream to cover the top. When you are ready to serve, arrange the solidly frozen ice cream over the cake, then cover the whole thing with meringue. The foods on the supper cable 1 Get your meringue ready first, fol- Old Tavern Pie Recipes Old Favorites— Apple, Blueberry NEA Food and Markets Editor Harold Coppel of Wentachee, . Wash., sent us a crate of his famous Delicious apples. And our friends, Dick and Martha Treadway, who own the Publick House in Sturbridge. Mass., gave us some of their remarkable deep-dish apple pie: So let's combine ideas and use the Publick House recipe and the ' Washington Delicious apples. Deep-Dish Apple Pie (From the Publick House, a 1771 coaching tavern in Stur bridge) Sliced apples (fresh or frozen), 1*4 cups granulated sugar, juice, of l f z lemon, 1 teaspoon cinnamon, i/z teaspoon nutmeg, pinch salt, 1 tablespoon butter.. Pill deep-dish baking pan with i apples generously. Quantity de-! pends on size of pan. Add sugar and lemon juice. Sprinkle with cinnamon, nutmeg and salt and dot with butter. Cover with flaky pastry, making sure pastry is well over edge of pan. Brush with melted butter and prick with fork. Bake approximately 1 hour in moderate oven (350 degrees F.). Blueberry Pie (10-inch pie) (From the Tavern, a restored mn on ttie common at Old Sturbridge Village) One quart blueberries, fresh or frozen; 1 cup granulated sugar, juice of % lemon, % teaspoon cinnamon, % cup crushed cornflakes. Line pie plate with flaky pastry. Fill with berries and sugar mixed, prinkle on lemon juice and cinnamon. Put cornflakes over the top as a thickening agent. Cover with top crust, prick with fork and bake in moderate oven (350 degrees F.) for 35 to 40 minutes. at which she presided consisted of Danish Hash (Biksemad), made of cooked beef and boiled potatoes cut in large squares and fried in butter with minced onion, then topped with fried eggs. Grated carrots— American-style—were served with liver paste and parsley. Sliced sausage, creamy cheese studded with caraway (Christian IX), and bread and butter completed the menu. The Sunday dinner menu consis- ter of Roast Shoulder of Pork,. Red Cabbage, Potatoes, Bread and Butter, Preserved Fruits and Whipped Cream. The pork was scored, brushed with gravy coloring, sprinkled with salt and flour and roasted to a crisp golden-brown. The red cabbage was seasoned with butter, vinegar and sugar. The fruits were pears and plums. In Copenhagen the food is, of course, more sophisticated. Lunch or dinner often starts with a plateful of the famous Danish shrimp-each no bigger than a fingernail. At the delightful Zoo restaurant, where you can sit indoors or out and watch the animals, a particularly delicious luncheon was served that could be duplicated in the United States. Here the first course was a salad of boiled lobster, asparagus tips and sweet red pepper, dressed with oil, tarragon vinegar and mustard. The main course was lean sliced ham—the sort Danes tiave learned Americans like and which they pack in 1, 2 and 4 pound cans for export. The ham was glazed in American fashion with spices and sugar, and served with an array of cooked vegetables. The dessert was a»cheese souffle made in ;he standard way except that Sam- soe cheese was used in it. Try this deluxe menu when you are enter- lowing standard directions to beat in the sugar thoroughly. Then the. last trick; put the Alaska in a very hot oven for only a few minutes- just long enough for the meringue peaks to get a beautiful golden color. Serve at once with your fruit sauce to willing eaters- CHOCOLATE ICE CREAM WITH ANGOSTURA SAUCE Ingredients: y, cup sugar. 1 tablespoon flour, J /4. teaspoons salt, 2 eggs (separated), 1 cup scalded milk, 1 to 2 teaspoons aromatic bitters. This Texas Casserole Is One-Dish Meal aing visiting Danes, or when you want to impress your hometown fri- nds. Vetty Cupcakes Make a pretty glaze for cupcakes. 31end confectioners' sugar with a ttle water so you have spreading onsistency; add enough red food oloring to tint an attractive pink, 'lavor the pink frosting with almond extract or vanilla. • By GAYNOR MADDOX NEA Food and Markets Editor How does this sound for a bountiful one-dish meal — spicy pork sausage, ripe tomatoes and plenty of onions combined with corn meal? The idea comes from Texas and is good for taking on picnics kept hot. Baked Border Casserole" (Yield: :6 servings) One pound •" sausage, 2 cups canned tomatoes, 2 teaspoons chopped onion, 2 teaspoons salt, cup corn meal, 1 cup sweet milk, 3 beaten eggs, % cup sausage fat. Note: If self-rising corn meal is used, omit salt. Saute sausage until brown and cooked thoroughly. Heat tomatoes onions and salt to boiling point Stir in corn meal -and cook unti thick. Stir in milk. Add beaten Top vanilla pudding with drained apricot halves for a delectable dessert. Use the syrup left from the apricots in a cold drink or for basting baked ham. eggs, sausage and sausage fat and mix thoroughly. Pour into a 1 quart casserole and bake in a mod erate oven (375 degrees F.) for 45 minutes. Boastin' bread is a variation in corn meal muffins. Very good! Boastin' Bread One cup corn meal, 1 tablespoon flour, 1 teaspoon salt, 1 cup boiling water, 1 tablespoon shortening, 2 eggs. Combine corn meal, flour and salt; add boiling water slowly to [ dry mixture, stirring until smooth. Add shortening and cool. Separate eggs and stir yolks into mixture, then fold in whites. Bake in hot buttered muffin pans in hot oven (425 degrees F.) for 20 minutes. Overweight? JONFAT Dfjy Ml** CLOVERLEAF SWEETENS WITHOUT CALORIES! Swttftftf Inttantly DROP AND STIR TO MIX use FASWEET fa Drinks, Foods and COOKING Betty Crocker CAKE MIX stantly over hot (not boiling) water until sauce thickens slightly. Remove from heat. Stir in bitters. Beat' egg whites until stiff and slowly fold hot custard into whites Chill. Wane something delicious for your outdoor grill? Mix hamburger Almond Baked Noodle Recipe Is Different Idea Looking for something new to serve? Try this noodle dish. ALMOND BAKED NOODLES Ingredients: 4 ounces fine egg noodles, 1 cup cream-style cottage with finely chopped onion and grat- cheese, 1 tablespoon finely grated ed cheese, season with Worcester-! onion ( P ul P and J u i ce >. */2 teaspoon shire sauce and form into patties. Grill over charcoal until a deep hearty brown. salt, pepper, 1 teaspoon cider vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon butter or margarine (melted) J / 3 cup undiluted evaporated milk, J/ 4 . cup fine dry bread crumbs, y% cup chopped un- blanched almonds. Method: Cook noodles in boiling salted water until tender; drain. Mix cheese with onion, salt, pepper to taste, vinegar, Worcestershire sauce and melted butter. Stir in evaporated milk; mixture will be lumpy. Mix in drained noocies. Turn into deep 9-inch pie plate; top with crumbs and almonds. Bake in moderate (350F) oven 20 to 25 minutes. If top is not brown, place under broiler a few seconds. Makes 4 servings. A MEAL IN ITSELF What's the brand That means delicious, Flavor-rich, And so nutritious? Evergood is the name to buy, for goodness sake! Ask fer Evergood B.con, Hm*», Pur« Pork S«u»f« and Frankfurters. Contains NO Sugar HAS NO FOOD VALUE Absolutely NON-FATTENING 3 DBOPi WILL SWFfTtN I ruP Of COfMI OB Ttfl PURE —HARMLESS ASK YOUR DOCTOR/ Get Fasweet At Drug Grocery Stores Everywhere ALL KINDS 4 Pkgs. PKGS C Angel Food Mix 2 EBERDT'S GATEWAY GROCERY flK£CMCK£R FRESH—FOR TENDER, TASTY BARBECUE PORK SHOULDER-ib.39c Nightingale JUST THE THING FOR PICNICS Large Juicy ^ W W I 1 I I fc 1 I 1 I I T ^f I FRANKS 29c BLACK PEPPER Richardson's RECIFE OF THE WEEK Cornburgers Broadcast; July 5, >und lean 16 teaspoon pepper Vi cup_ catsup or chili sauce 1-Ib. can whole kernel corn, drained ¥> cup Pet JEvaporated Milk 8 sandwich buof, split . 1 Ib. gro beef V4 cup finely cat onion Y4 cup finelr cut green pepper 2 Tablespoons hoc shortening 1 Tablespoon flour 1 teaspoon salt Cook meat, onion and green pepper in hot shortening in a skillet over medium heat until meat loses its red color. Stir often with a fork while cooking to break np the meat Sprinkle flour, salt and pepper over meat and blend in. Mir in well the catsup and corn. Cover and cock over low heat 15 minutes, stirring now and then. Stir in milk. Heat until steaming hot, but do not boil. To serve, spoon the hot meat mixture into split sandwich buns, allowing 2 to a serving. Makes 4 servings. PET MILK FRESH LEAN & TENDER TIPS ib.35c CLOSED ALL DAY MONDAY, JULY 5th VEGETABLES FRESH GREEN Fresh Home Grown LB PEPPERS each 2t CUCUMBERS - - * each 2c FRESH CABBAGE - - - - - ib. 3c NEW WHITE COBBLER French's Barbecue PICKLES POTATOES - - 10ibs.39c All Flavors KOOL AID 'kg*. 250 9-Inch PICNIC PLATES 490 Pkg. of 40 Paper Frozen Strawberries 25* Potato Chips NAPKINS All Sizes & Colors All Brands SOFT DRINKS 25 to Package PAPER CUPS Pkg. 25< Cost 89* (Plus Deposit) WESSON OIL Pt. RDSON'S CASH GROCERY MAIN AT FIFTH Where Low Pricts Art Born

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