The Courier News from Blytheville, Arkansas on July 15, 1954 · Page 5
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July 15, 1954

The Courier News from Blytheville, Arkansas · Page 5

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Blytheville, Arkansas
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Thursday, July 15, 1954
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PAGE TElf BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JULY 15- 1954 Dairy Foods Provide Necessary Calcium. By CECILY BROWNSTOXE Associated Press Food Editor THERE'S REASON A-PLENTY for serving your family milk and other dairy foods. But most important of all, too many families are short on the important nutrient—calcium—that we rely on milk to supply. No matter what your age, you need calcium for healthy bones. Children should have three t four cups of milk a day: grownups should have two or more cups. These recommended quantities are based largely on our requirements for calcium plus ribo-1 flavin. I Serve milk soups often this j month, making the soup with aj quart of milk for four servings. So easy to prepare! Just stir together a 'thin white sauce using two tablespoons of butter or margarine and two tablespoons of flour for the four cups of milk- Then stir in grated raw or sieved cooked ve- getabls and season with salt and freshly-ground pepper to taste. Some days add baby-food vegetables that come in handy jars or cans; we like to combine them— peas and carrots, for instance. And one more hint: We think these milk soups need finely choped onions or scallions or onion juice added for best flavor; sometimes too, we add a dash of celery salt or Worcestershire sauce. Readers "sometimes ask us 'how to produce a cream of tomato soup that is not likely to curdle. One way is to stir the warm tomatoes into the warm seasoned white sauce —not the sauce into the tomatoes. Then heat the combination just until serving temperature—no more. This soup should be served at once. quaters vanilla ice cream (soft), 1 pint strawberry ice cream. METHOD: Crush strawberries and press through coarse sieve; there should be about 4*2 cups puree- Mix with sugar, salt and lemon juice. Blend in milk and cream, then vanilla ice cream. Pour into punch bowl. Garnish with spoonfuls of strawberry ice cream. Makes 25 servings. Two Cincinnati Recipes Listed Mustard Improves Cucumbers Served In Sour Cream It's important to care for milk properly after it is in your home- Rinse the milk container under running water and dry with a clean j cloth before you put it into the refrigerator—and do this at once. Milk should never stand around in a warm kitchen. See that the milk is tightly covered so it will not absorb the flavors of other foods. If you bring a pitcher of milk to the table andit is not all used, do not milx it with other milk when you refrigerate it again. Never try to eave refrigerator space by dumping a small amount of milk from one container into another that contains fresher milk. Don't forget cheese during June —or after. We produce some wonderful cheese in this country and it can do a lot to pep up meals. A little grated yellow cheese added to a milk soup is tops. Add the cheese at the last minute, keep the teznperature low and heat only until the cheese melts; then you'll have smooth results. Cheese toppings for casseroles not only look golden-brown and appetizing but add zip. Sprinkle the cheese over the casserole after it is baked, if you- like, and run under the broil- «r. A tray of assorted cheese with summer fruits makes both a nutritious and epicurean dessert. Or serve a fruit and cheese compote. We like strawberries for this, heated in a sugar syrup, then topped with tiny squares of velvety cream cheese. Sugared raspberries toped with the cream-cheese squares are super, too. For party fare during June there is nothing more appropriate or delectable than strawberries teamed •with milk, cream and ice cream. So why not a glorious punch? Our receipe serves 25. Put this divine concoction in your best punch bowl and fasten three of four June roses, using cellophane tape, over the rim of the bowl. There's a summer offering—lovely to look at, wondr- ful to taste! STRAWBERRIE S -AND -CREAM PUNCH INGREDIENTS: 3 quarts strawberries. 2& cups sugar, •% teaspoon salt, 2^2 tablespoons lemon juice, 3 quarts milk, 1% cups cream,I'.L- By GAYNOR MADDOX NEA Food and Markets Editor A while back we sat at dinner with Mr. and Mrs. John J. Frank of Cincinnati ,Ohio. Mr. Frank is president of the American Spic< Trade Association. Mrs. Frank L a talented painter, a civic worker and also a distinguished cook. She gave us these recipes. Try them and you'll understand one reason why she is so well known in Cincinnati. e Shrimp Casserole (Yield.^8 serving-s) One-half teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon powdered dry mustard. 1 tablespoon dried parsley flakes, */ 2 cup day-old bread crumbs. 3 4 cup melted butter or margarine, 3 pounds cooked shrimp, 1 cup tomato juice, paprika. Combine first 6 ingredients. Arrange with shrimp in alternate layers in a greased 2-quart casserole, having shrimp as the bottom layer and crumb mixture as the top layer. Pour tomato juice over all. Sprinkle with paprika. Cover. Bake 25 minutes in a hot oven (400 degrees F.). Cucumbers in Sour Cream (Yield: 8-10 servings) Three large cucumbers, 2 tablespoons salt, 1 tablespoon sugar, 3 '2 teaspoon salt. ^ teaspoon powdered dry mustard. V 2 teaspoon onion powder, 3 "tablespoons cider vinegar, 1 cup sour cream, paprika. Peel and slice cucumbers paper thin. Sprinkle with the 2 tablespoons salt. Cover with ice water. Soak 2'hors. Drain and press dry. Combine sugar with the seasonings. Add vinegar and sour cream. Blend in the cucumbers. Garnish with paprika. FRENCH SPICE CAKE is an ideal treat for the. Memorial Day picnic lunch. Only Woman Spice Grinder Proud of Her French Cake By GAYNOR MADDOX America's only woman spice grinder lives in Boston, Mass. She is Mrs. Rocanna Beebe-Center, the head of the country's oldest spice milling firm. She is also an expert at using spices in recipes, Spiced Beans (Yield: 16 servings) Four cups (2 pounds) dried beans, 4 teaspoons salt, 1 large onion, one-third cup brown sugar. l / 2 cup catsup, 3 4 teaspoon ground ginger, */2 teaspoon ground cinnamon, l / 2 teaspoon ground black pepper, 2 teaspoons powdered dry mustard,. J /o pound salt pork. Wash beans and cover with cold water. Soak overnight. When ready the pork and half the onion in the bottom of the bean pot. Add beans. Place remaining pork and onion over beans. Add liquid mixture. Cover. Bake 1^ hours in a slow oven (325 degrees F.). Remove cover. Lift pork to the top of the beans. Bake 15 to 20 minutes or until pork is brown. French Spice Cake (Yield on:e 8-inch tube cake) One and three-quarters cups sifted cake flour, */4 teaspoon salt, ! J /2 teaspoons cream of tarta, \z teaspon ground ginger. \' 2 teaspoon ground nutmeg, J ,4 teaspoon ground cloves, cup butter or to cook, add salt and onion (cut j margarine, 3 4 teaspoon soda, 1 cup •iw Vi o 1 -f \ fiY\A i -f •*•> & /*> a c 1 c- r» T*T t -r» *3 f3 o r% _ in half) and, if necessary, add additional water to cover. Bring just o boiling point. Lower heat and simmer only until tender in covered saucepan. Remove onion. Drain and' save liquid for later use. Combine brown sugar, catsup, spices and 3 cups bean liquid. Wash salt pork. Place half Next time - you prepare Harvard beets, try adding a little prepared horse-radish to the sweet-sour sauce. Gives piquant flavor! FNEKSY BUtlPMS '. -. . CLOVERLEAF sugar, 5 egg- yolks, 1 whole egg, ]-z cup milk, one-third cup seed- Spice Leaves Add Variety To German Potato Salad By GAYNOR MADDOX NEA Food and Markets Editor Ever use rosemary, marjoram or basil leaves to vary your cooking? These Spices really put news into your meus. This recipe for German potato salad, from Mrs. W. Bosley Bond of Northbrook, 111., will prove it. German Potato Salad (Yield: 8 to 10 servings) Eight slices bacon, 3 tablespoons flour, 4 teaspoons chopped onion, two-thirds cup vinegar, two-thirds cup water, cup sugar, 4 teaspoons salt, Y 2 teaspoon powdered dry mustard, y 2 teaspoon crumbled w hole rosemary leaves, 2 o.uarts cooked diced potatoes, \ 2 cup chopped fresh parsley. Fry bacon crisp. Remove from pan and drain and crumble. To the bacon fat left in the pan, add flour and onions. Stir in vinegar, water, sugar, salt and spices. Cook only until medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully with 2 fcrks to prevent mashing the potatoes. Scotch Barley Broth ess raisins. Sift together the first 6 ingredients. (Save 3 tablespoons flour nixture to mix with raisins). /ream butter or margarine and oda together until fluffy. Gradually blend ir sugar. Beat in eggs one at a time. Add flour mixture alternately with milk. Coat raisins with flour and stir into the batter. Turn into : well-greased and lightly floured -inch tube cake pan. Bake 50 minutes or until done in moderate en (350 degrees F.). Cool 10 minutes. Remove from (Yield: 8 large servings) Two lamb shanks, 2 tablespoons soft shortening, 2 quarts water, 5 teaspo9ns salt, J / 4 teaspoon ground black pepper, i^ teaspoons crumbled whole rosemary leaves, 2 tablespoons chopped fresh'pars- ley.. V 2 cup Scotch barley, 1 cup sliced fresh carrots, l / z cup chopped onion, y z cup chopped celery. Brown lamb shanks in hot shortening. Place in a saucepan along with water, salt, spices and parsley. Cover. Simmer one hour. Add barley and cook one more hour. Cool. Remove shank and skim off excess fat. Cook only until vegetables are tender. Note: If desired, use the lamb bone left from Sunday's lamb roast plus only one lamb shank for making the above Scotch Barley Broth. MONDAY'S MENU: Scotch broth (leftover lamb), crisp crackers, cheese souffle, tossed vegetable salad, enriched bread, butter or margarine, fruit bowl, cookies, coffee, tea, milk. pan and place finish cooling. on wire rack to Confetti Salad Is Colorful Dish This salad is so pretty with its different color vegetables. So good, too! CORN CONFETTI SALAD Ingredients: One No. 303 can (16 or 17 ounces) whole-kernel corn (drained), 1 cup diced cucumber, V 2 cup thin small onion rings, 2 drained canned pimientos (cut in thin strips), % cup diced celery. y 2 cup French dressing, salad greens* Method: Toss corn, cucumber, onion rings, pimiento and celery good cook knows: What's great with mustard, Served on a bun — You'll have a treat For old and young T Frankly, th< answer must be Ever- gootj Frankfurters. They're always plump, tender and juicy. Buy some at your grocers. Swe*fen* Instantly DROP AND STIR TO MIX USE FASWEET in Dnnlcs, Foods *nd COOKING Contains NO Sugar HAS NO FOOD VALUE Absolutely NON-FATTENING 3 DBOPS Will SWFfTEN 1 CUP Of COMff OB TfA I Teoiponnful 16 o' Sugar ' Tohl»»poo*i»u< 1 Cup Sugor PURE —HARMLESS ASK you* DOCTOR! Get Fasweet At Drug Groc«r> Stores Everywhere Just a little difference in ingredients makes a big difference in cooking results You May—if you are the type of applicant we are looking for. $18,671 is 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 the estimated $18.671 is from your savings. The rest comes from Kroger profits and earnings on investments. The greater the 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 let us give you further details? Age 18 to 28—This is permanent year round work. Salary is dependent upon your qualifications. Regular length of service increases. ff you want steady work and a chance to advance, stop in at the Kroger store, Blytheville and See Hardv Aston For particulars. Snowdrift is pre-whipped just a little longer than or- dinar}' shortenings. That can make the Hg difference in easier, quicker cu,tting-iri> for flaky, tender pastry. Snowdrift is just a little lighter than any other shortening—and that can make the big difference in giving your family lighter and more digestible fr^" Snowdrift's ingredients are just a little costlier than any other solid shortening (yet you pay no more). That can make the big difference in better tasting foods. No other shortening at any price is so creamy, so digestible and so light ! --Snowdrift 100% PUftl * AU.VIGtrAtll SHOKTININft * MADI IT THI WliSON OIL MOfll together. Mix gently with French dressing. Chill. Serve on salad greens. Makes 4 servings. Any squares of cornbread left over? Split and butter them, then toast under the broiler. Serve with! marmalade for breakfast. Read Courier News Classified Ad*. THE ENTIRE FAMILY LUCES' Arabella Jelf-w«ll says: Enjoy Wand-Blended Jell-well Flavors 1 in ail your Real Cool Salads! Remember good Jell-well Gelatins for Real Goo Desserts, too MAYS 421 So. 21st Phone 3-9910 CometS? Mays' for Those Hard to Find Items! Start Your Collection of Our Hand Painted Plates-1 Plate FREE With Each $10 or Over Purchase! CIJAC Fresh Country Oftx kUUv Every Egg Guaranteed ...... Doz. Vif'p Fl flllP Shible -v's Best i%r Lbs. $-198 IkVUn 2 Ibs. u £3 S. R. I 0 Ibs. 88fJ Shibley's Best 2 ]bs. Sugar FREE DCflllO Pinto's or DC. ft lid Great Northerns .... Palm Beach—Whole Bean Oflx ground-your method of brewing lb w5fp BLACK PEPPER Canoa 3££ Swifl ' s Jewel-with Gold key worth SOc 3^250 Ib. PIE CRUST MIX fL B r Pd ,e JS 100 TOILETTISSUt A1B - d 3 rol J70 Dixie Brand White Cream style Sunco Brand In Soy Bean Oil 2 PIC CII I II2A I IL I ILLIHU 303 cans 1-4 size cans My-T-Fine For Pies D'serts V r nilla Fla« box 0 « 230 250 250 Qualify Meat - Low Price PORK SAUSAGE Countr> style Seasoned Right 3 BACON SIices and Pieces Cell ° Wrapped —Good Grade S-100 , b 290 GROUND BEEF LB. Fresh & Pure —Ground From Graded Beef 230 3 LBS 850 Reelfoot Picnic Style Whole HAMS Plft PIIK Fresh & Tender nuiupq Just Right For Barbecue Lbi FRESH PRODUCE LETTUCE California POTATOES NolRed lo lbs 450 CABBAGE No 1Green Lb 50 2 lbs 150 ANIftlK Whii * or Yellow VRIVHO Home Grown 2 6 Z330 LEMONADE ThrifTpak ORANGEADE Sunkist 2 6 oz 370 STRAWBERRIES Thr f Pak 2 10 " 450 CHICKEN BACKS &Neks 2{ X450 -—^^^ ^ Poyi to Sr)op

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