The Courier News from Blytheville, Arkansas on July 22, 1954 · Page 9
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The Courier News from Blytheville, Arkansas · Page 9

Blytheville, Arkansas
Issue Date:
Thursday, July 22, 1954
Page 9
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THURSDAY, JULY 22,1954 BLYTHEVILLE (ARK.) COURIER NEWS Girl Scouts Give Tips On. Cooking Outdoors By CECILY BROWNSTONE Associated Press Food Editor | If you and your family have a j yen to cook outdoors while you are | vacationing, the Girl Scouts of the! U.S.A. will give you plenty of tips, j They practice the xvhole year through. And come August 2, hundreds of Girl Scouts will acquire even more know-how when at various points they enter the Appalachian Trail—stretching from up- Peach Jam Easy Treat to Make 'Headache-Free' Recipe Calls for Georgia Peaches By GAYNOR MADDOX SfEA Food and Markets Editor Our good friend, Julie King, who hails from Georgia—famous for its peaches—has been telling us how to make peach jam without headaches. Here are two of her recipes: Peach and Ginger Jam (Yield: 8 medium glasses) Three and' one-half cups prepared fruit, M> cup sliced candied ginger, 4V 2 cups sugar, one 2 1 / 2 -°unce box powdered fruit pectin. First, prepare the fruit. Peel and pit about 3 pounds soft, ripe peaches. Chop very fine or grind. Measure 3 cups Into a large saucepan. Slice fine about Vi pound candied ginger. Measure %. cup into saucepan. Then make the jam. Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir unfctt mixture comes to a hard boil. At one* stir in sugar. Bring to a fuH rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with incb hot paraffin. Peach Jam (YiaM: 11 medium $lES**») Four ci*p* prepared fruit (about S pound* ripe fruit), & cup lemon juice, l l / 2 cups sugar, %, bottle liquid fruit pectin. First, prepare the fruit. Peel and pit or core about 3 pounds fully ripe peaches. Grind or chop very fine. Measure 4 cups into a very large saucepan. Add ^ cup lemon juice. Thee mak-e the jam. Add sugar to fruit in saucepan a-nd mix well. Place over high heat, bring to a full rotting boil and boil hard 1 minute, stirring constantly. Remove from heat and at once gttr te liquid fruit pectin. Skim off town wHU metal spoon. Then stir and »kkn by turns for 5 minutes to cool slightly, to prevent floating fnrit. Ladle quickly into glasses. Cor*r jam «t once with inch Bet* k how to iron a pleated skirt on a garment that has been laun- <l«r«d. Work pleats into place with finger*, a few at a time, pin or even baste at hem if the pleats are hard to k-ep in place. Iron the hem of the skirt first and work upward, pulling the garment slightly against the iron. Work on the wrong side of the fabric if possible. per Pennsylvania through Virginia —for a three-day hike and cookouts galore. The scout's manual, "Cooking Outdoors", is full of handy hints. Along with over 50 pages of recipes for one-pot meals, "stick" cooking and other kinds of outdoor dishes, the manual has directions for building fires, kinds of fuel to use, methods of food care and cook-out organization. In addition to solid information, there are intriguing suggestions. This one, for instance, giving a substitute for soda in bread-making, makes any adventurous family want to hit the trail: ' "Instead of soda, use an equal amount of the white of wood ashes and mix it dry with flour. It makes bread rise the same as soda, and it isn't possible to tell the difference. The best ashes are those of hickory, dogwood, sugar maple, and corncobs; but the ashes of beech, ash, buckeye, balsam poplar and yellow poplar are also good." Nothing daunts the camping scouts—whether they are braising ham in a beanhole, having a fish bake or an Imu. No utensils are needed for the Imu. According to the scouts, it's a mode of cooking that was used in ancient days by Mediterranean countries; Mesopotamia, Afghanistan, Siberia and Japan. When they follow this early cooking technique, the scouts heat rocks in a pit in the ground, place food (wrapped in dampened grape, hickory or other nut leaves) next to the hot rocks, and cover the pit with earth to seal in the heat. No beater handy for those flapjacks? Don't give it a second thought. Cut a three-forked branch or iwig from a tree and use it as a beater by twirling or rolling it in the flapjack batter between the palms of your hands. Tin cans come in for how-to-do treatment, too. In preparation for cook-outs, scouts at troop meetings learn to make kettles, stoves, corn poppers, skillets, toasters and broilers out of various sizes of tin cans. Tin shears and a sturdy scout knife help—skill and ingenuity do the rest. Berry picking is fcalf the fun of camping, and of course Girl Scouts sometimes put their berries in muffins. Because non-fat dry milk is easy to pack and carry, and stays fresh, the scouts include it hi their pack and use it for drinking and cooking in reliquefied. or powdered form. Here is their Blueberry Muffin recipe, calling for powdered nonfat milk. If you want to bake these good muffins indoors as we did, halve the recipe and fill 12 muffin cup* (about 2% inches measured across the top or y 2 cup size) about two-thirds full; bake-in a hot (425 degrees) oven about 25 minutes. And remember that the batter should be slightly lumpy, and not mixed until smooth or you will have peaks and tunnels'. The nonfat dry milk gives the muffins a delightful golden-brown crust. GIRL SCOUT BLUEBERRY MUFFINS Ingredients: V 2 cup shortening, 2/J cup sugar, 2 eggs (well beaten), 4 cups flour, % cup nonfat dry milk powder, 3 tablespoons baking powder, 1 teaspoon salt, 2 cups water, 2 cups fresh blueberries. Method: Cream shortening and sugar; add well beaten eggs. Mix and sift dry ingredients and add them alternately with water to creamed mixture. Add berries, slightly floured. Bake 20 to 25 minutes. Hot To moles and Chili Mac Are Two Favorite San Francisco Dishes SPICY MEAT BALLS are a iuitabl* dish for th« b*ek f«r* * patio Memorial Day party. Spicy Meat Balls Enliven Your Summertime Picnic Ever try this soup combination? A can of condensed cream of mushroom soup mixed with a can of condensed vegetable soup and two soup cans full of water. By GAYNOR MADDOX NEA Food and Markets Editor When used with intelligence and discretion, pungent spices can do wonders to meat. From Mrs. Lester W. Jones of Baltimore, Md., we get this 'spicy meat ball recipe, ideal for the summer picnic or made smaller, perfect as hors d'oeuvres. Spicy Meat Balls (Baltimore) Two pounds chuck .or round ground beef, 4 eggs, 2 cups day- old bread crumbs, 2 tablespoons minced onion, 2 teaspoons salt, % teaspoon ground black pepper, 1 teaspoon prepared horse-radish, l /z teaspoon ground nutmeg, *4 teaspoon ground cayenne pepper, 8 slices medium-sized onion, 8 medium-sized mushroom caps, grated sharp Cheddar or Parmesan cheese. Combine first 9 ingredients. Shape into 2-inch balls. Place, al- tenately, on long skewers with a slice of onion and a mushroom cap, using 5 meat balls to each skewer. Broil on all sides over charcoal grill until brownl Cooking time will depend upon the heat of the charcoal fire, usually about 20 minutes. Or if desired, place under the kitchen range broiler 10 to 15 minutes. Sprinkle with grated cheese before serving. Yield: 20 balls. For Cocktail Balls: Make Y 4 the above recipe, omitting onions and mushrooms. Shape into %. inch balls. Sr.utfe in hot cooking oil until golden brown on all sides. Serve on toothpicks and dunk in FOR ATHLETE'S FOOT USE A KERATOLYTIC BECAUSE— It SLOUGHS OFF the tainted outer skin to expose buried fungi and kills It on contact. Get this STRONG, kera- tolytic fungicide. T-4-L. at any drug store. If not pleased IN ONE HOUR, your 40c back. Now at Kirby Bros. Drug Co. $ 18,671 Like to Have It? 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 nef profit in 1949 and 1950. Less than one-third of the estimated $18,671 is from four 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 IS to 28—This is permanent year round work. Salary is dependent upon your qualifications. Regular length of service increases. If you want steady work and a chance to advance, stop in at the Kroger store, Blytheville and See Hardy Aston or particulars. grated cheese. Yield: 30 small balls. Imperial Crab (Yield: 5 servings) One half cup chopped green pepper, 1 tablespoon butter or margarine, Vz teaspoon salt, J /4 teaspoon ground black pepper, y 4 teaspoon powdered dry mustard, 1 teaspoon Worcestershire sauce, Vi cup mayonnaise, 2 cans (6^ ounces each) crabmeat, 1-3 cup chopped canned pimiento, 2 tablespoons fine dry bread crumbs, Vi teaspoon paprika. Saute green pepper in butter or margarine until limp (about 1 minute). Toss lightly with the seasonings, mayonnaise, crabmeat and pimiento. Turn into a greased one-quart casserole. Top with bread crumbs and sprinkle with paprika. Bake 30 minutes in a moderate oven (350 degrees F.). By GAYNOR MADDOX NEA Food and Markets Editor Chili Mac and hot tamales are two of the things we enjoyed in San Francisco. Now back home with a batch of San Francisco re- spoons salt, 5 ounces elbow macaroni, uncooked. Cook first 4 ingredients in a or 10-inch skillet until browned, about 15 minutes. Stir in remaining ingredients. Cover. Cook slowly Potato Technique Hamburger Shap* If you must peel *we«t pot*to*§ ahead of the time you are going to cook them, put the pared po- I tatoe* in salted water to keep 9 them from darkening. cipes, we'll start with those Mrs. i until macaroni is tender (about, 15 Ralph J. A. Stern gave us. She comes of pioneering stock (so do we) and the Sterns are noted for their patio suppers. Chili Mac (Yield: 8 to 10 servings) Two tablespoons bacon drippings. 1 cup chopped onion, & cup chopped green pepper, l pound ground lean beef, 1 No. 2»- 2 can tomatoes. 1 No. 2 can kidney beans, 2 teaspoons chili powder. 2 tea- This Angelfood Recipe Makes Novel Dessert CHOCOLATE CREAM ANGELFOOD Ingredients: 1 package angelfood mix, 2 cups heavy cream, 1 cup sifted confectioners' sugar, ^ cup sifted cocoa, chopped toasted almonds (if desired). Method: Prepare angelfood. according to directions on package, the day before ^ou make this dessert; store in covered container. Slice angelfood cake into three layers crosswise, using long serrated knife. Mix cream, sugar and cocoa in bowl, beat until stiff enough to hold a point. Put cake layers together with fairly small amount of the cocoa-cream; frost cake all over with remaining cream. Sprinkle top with toasted almonds just before serving. After cake is frosted store in refrigerator until serving time: any portions left over should also be stored in refrigerator. to 20 minutes). Tamale Pie (Yield: 6 to * servings) Three quarters cup ripe olives, V« cup diced onion. 1 cup chopped celery, 1 clove garlic, minced; 3 4 pound ground lean beef, 1 tablespoon olive oil. 3 cups canned tomatoes, 3 '4 cup corn meal, 1*4 cups whole-kernel corn, 3 to 4 teaspoons chili powder, i teaspoon Worcestershire sauce, 1 teaspoon salt. *4 cup grated sharp Cheddar cheese. Cut olives into large pieces. Brown onion, celery, garlic and beef in hot olive oil. Heat tomatoes in a saucepan and stir in I the corn meal. Cook until thick- jened (about 10 minutes), stirring ' constantly to prevent sticking to pan. Blend in corn, chili powder, Worcestershire sauce, salt, olives and cooked meat. Turn into a greased li/2-quart caserole. Top with grated cheese. Bake l hour in moderate oven (350 degrees F.). Garnish with whole olives. 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