The Courier News from Blytheville, Arkansas on January 7, 1954 · Page 12
Get access to this page with a Free Trial
Click to view larger version
January 7, 1954

The Courier News from Blytheville, Arkansas · Page 12

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, January 7, 1954
Page:
Page 12
Cancel
Start Free Trial

Page 12 article text (OCR)

fAGE TWELVE BLYTHEVILLE (ARK.) COURIER NEWS THURSDAY, JANUARY 7, 1954 Confetti Pie Is Timley New Year's Dessert Br CECILY BKOWNSTONE Awwlitod Prew Food Editor £ CONFETTI PIE to serve as dessert •or your New Year dinner! Such a Sght fluffy filling, such sweet and delicious flavor! Start the New Year off right by Baking a flaky tender crust into which to put thi» coffee-butter- icotch chiffon filling. If you happen to have one of the new frames for rolling out pie dough, use It as *• direct in our recipe. If you have the other accompaniments that help n»ta nuking easy — a 1-cup Odd » S-cup sifter, and a blend- fe« fork — tue those, too, as we •uggett. If you haven't yet acquired •ten handy aids just go ahead your own way! CONFETTI PIE Injredientc 1 envelope unfavored gelatin, 1 tablespoons cold water, 3 eggs (separated), !i cup strong eoflee, 1 cup milk, U teaspoon •It, J/S cup brown sugar (firmly packed). 1 tablespoons butter' or m»rgarine, 3 tablespoons sugar, ',4 teaspoon almond extract, 1 teaspoon vanilla, one 9-inch baked pie •hell, whipped cream, U cup toasted silvered almonds. Method: Sprinkle gelatin over water to (often. Beat egg yolks •lightly in top of double boiler; mix in coffee, milk, salt and brown •ugar. Cook over hot (not boiling) irater until mixture thickens, stirring constantly. Remove from heat- Add butter and softened gelatin; •tlr until gelatin dissolves. Chill wit* mixture begins to thicken. Beat egg whites until stiff but not dry. Gradually beat In 3 tablespoon: •ugar. fold Into gelatin mixture •with mtaond «tract «nd vanilla. r«e kito pie «firil. Chill until firm —about 3 hours. Top with whipped oream and almonds to give confetti •Meet. PASTRY SHIXM h«n4feiii<: 1 cups sifted flour, 1 teaspoon aalt, 2/3 cup shortening, 4 Ublwpoons water. Method: Scoop Hour out of canister with 1-eup sifter, then sift Into measuring cup. Place measured. lifted flour in 5-cup sifter. Add salt and sift Into mbiing bowl. Add half of shortening and.cut In finely with Wending fork until mixture re •emblem course meal. Cut in remaining shortening until particles an tin of big pean. Sprinkle with 1 tablespoon water at a time, mix- tog llgljtly with blending fork until all flour la moistened. Scrape dough from sides of bowl; gather together with fingers; • press into ball. Por two 1-crust pies, divide dough In half. Round up one part on frame for pastry Into which flour has been rubbed. Flatten with hand. Using covered rolling pin. roll dough to slightly less than K-mch thickness to edge of 9-inch circle Work aulckly, roll lightly. Keep founding edge of pastry. Pinch pastry In half. Transfer quickly to pie pan. Unfold, pat and fit pastry down Into pan. Avoid stretching. Trim edges. For a pretty fluted edge: Press a section of the pastry edge lightly between the thumb and forefinger of one hand with forefinger of other hand, ly around edge. Repeat even- Home-Made Jellies Hard To Surpass Our Georgia friend, Julie- Kl is • master hand at jelly making. Here lire two of her recipes: Plne»p(>le Jam (Yield: ( medium (lusea) Two and one third cups (No. 2 can) crushed pineapple, 3 tablespoons lemon juice. 3'/< cupa sugar, '/, bottla liquid fruit pectin. Combine crushed pineapple and lemon juice in a large saucepan. Add sugar and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove Corn Syrup Makes Chewy Fruit Squares *nie corn syrup used in these fruited sponge squares gives them ft delightfully chewy texture. FRUITED SPONGE SQUARES Ingredient*: \ cup sifted flour, ^i teaspoon salt, 2 eggs, 1 teaspoon vanilla, !1 cup sugar, % cup light corn syrup, H cup finely cut figs, % cup finely cut candied cherries, Vt cup finely chopped filberts, about U cup walnut quarters. Method: Sift together flour and salt. Beat eggs and vanilla with rotary beater until they begin to get thick and pale-colored. Gradually best in sugar, then corn syrup. Mix In figs, cherries, and filberts. Fold in flour. Turn into greased 9-lnch square baking pan (nbout 2 inches deep). Arrange walnut quarters over surface of batter. Bake In moderate (375P) oven about SO minutes or until cake tei'er inserted in center comes out clean. Stand pan on cake rack to cool. While still quite warm, cut Into squares. Note For best distribution of fruit and filberts, make sure they are very finely cut and chopped. Delicate Flavor Given Beans by Italian Method Shiny green beans, delicately flavored, point up this menu. SNAP BEANS, ITALIAN-STYLE Intredlenti: 1 pound snap beans, Scup boiling water, $ teaspoon Mlt, 2 tablespoons olive oil, 1 table- •poon wine vinegar, peper. Method: cut ends from beans; icrub In cold water. Slice beans In h»lf 'engthwise to make thin •trip; then cut in half cross- Wise- Add to water and' salt- bring to boil; cook rapidly, covered until tender-criap — 7 to id minutes. Drain off imall amount ot water remaining. Return to tkffiet with 0*1 MM! vlne«u>; toai well and rthMt; add more aalt If necc«s»ry •nd pepper to lute. Makes 4 MAYS 421 So. 21 it SUPER MARKET Phone 9910 Southern Style Rag—All meat CHUCK ROAST SAUSAGE BOLONGA GROUND BEEF STEAK PORK RIBS BLACK PEPPER SUGAR MILK CHOCOLATE DROPS Choice—Waste, Bone, and Fat Removed .... Fresh Pure Govt. Graded Club—Rib, Well trimmed Fresh, Lean Meaty Florence Nightengale Factory Pack pet or Carnation i*ADII Mayfield Cream Style VVHII No. 2 Cans .... 390 3 1-100 Ih. -I 3 *100 Ib. I 3 , b 87)! . .530 .,390 1 110 I 10,1*890 3 for 390 2 for 450 2 for 250 from hent and at once stir In liquid jrult pectin. Skim off fonm W'ttli metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Lniile quickly Into glasses. Cover with ',', Inch hot paraffin. Cnmliorry-Orapefmit Jelly (Vicld: 8 medium (lasses) Four and one half cups sugar. 2 cups canned grapefruit juice, 2 cups canned cranberry juice, one 2'/ 2 -ounce box powdered fruit pectin. Mea.sure sugar . and set aside. Measure Juices Into large saucepan. Add powdered fruit pectin to juices nnd mix well. Place over high heat nnd stir until mixture comes to ii hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim oft foam with metal Croquettes Are Good Any Time Michigan City, Ind., boasti of Michael A. Josef and the way he cooks chickens. Now, Mr. Josef, restaurateur and authority "on foreign and domestic foods, brings out Ills comprehensive "Chicken Cookbook." Let's take a look at one of the 500 recipes. Chicken Croquettes lloosler Style One chicken, 1 small onion, chopped, 2 tablespoons butter, 1 tablespoon flour, 1 pair sweetbreads, boiled tender; salt and pepper, % teaspoon chopped parsley, pinch of sweet marjoram, 2 egg yolks, 2 spoon, and pour quickly into glasses. Cover jelly at once with Vs inch hot paraffin. whole eggs, beaten; 1 cups bread crumbs. Boil the chicken In as little water as possible until the meat falls from the bones. Remove chicken and reduce broth by boiling to 1 cup. Grind the meat as fine as possible. Pry the onion in butter. Add flour, then meat and broth. Add the sweetbreads, salt, pepper, parsley and sweet marjoram. Run through a grinder once more. Cook for i minutes. Add the 2 egg yolks, and mix well. Let cool, and form Into croquettes. Dip Into the 2 whole beaten eggs and bread crumbs. Fry. Six cups chicken stock, I potatoes, grated: 1 bunch watercress, 3 egg yolks, 1 cup milk, 1 tablespoon butter, 3 tablespoons grated cheese, >/« teaspoon paprika, salt and. pepper. Bring chicken stock to the boil- Ing point. Add the grated potatoes. Let simmer for 30 minutes. Clean and chop watercress, and add to the soup. Beat egg yolks with milk, nnd put in serving bowl or tureen. Pour the soup over the egg mixture, stirring constantly. Add butter and sprinkle with grated cheese and paprika. Season to taste. RONCO spaghetti • i pure egg noodles Ice Af» Ic« We gre apt to think of mighty Ice masses of the north as frozen from-large quantities of open water. Yet all the great sheets that held whole continents during Uw,< Ice Age were formed by the pack, ing, partial melting, and re-freezing of countless billions of tiny snowflakes. ¥ effL me %S* T-BONE&LOIN Swift'i Premium, Lb. v«r > 59 c jute/iTf* memm SLICED BACON 1 Lb. LAYER Swift's Premium Boneless By the Stick ROAST - - - ib. 39c ib. 25c Mustard Greens Lima Beans Tomato Juice Tomato Soup Black-Eye Peas Great Northern Beans Pork & Beans Red Kidney Beans Early June Peas Turnip Greens Spaghetti Size 303 Cans Your Choice EACH Bush's Best No. 2 Cans HOMINY BISCUIT SYRUP TOILET TISSUE CoUonB ! oom 2™* 150 Staley'. 1 qt. Decauler lUUut ml A Quick and easy ,. V, Ib can 3Z0 LETTUCE heber|r.." dS .... 2heads 350 POTATOES Red 50b bag r SWEETPOTATOES nolJ T2, bs 250 CABBAGE Tex88 . G :°' n „,: 50 SALT PLATES Ib. 25<J SMOKED PLATES Ib. 29c Swift's Premium—Fully Cooked Whole or Half HAMS - 68c Cellophane Wrapped WIENERS 39c Golderest CHEESE - - - - 2 ibs. EGGS Guaranteed Fresh Medium Dozen 590 "It fay* to Shop with Mayi" POTATOES 50 Lbs. 1.19 Red or White POTATOES --10 ibs. 29c Jock Sprat, No. 2!'2 Cans 2 for 25C Large Heads eachlOC GOLDEN RIPK BANANAS JACK.SPRAT NO. ,Wl ARGOSUGAR PEAS GOLDEN RICH OLEO COFFEE SHOP COFFEE JACK SPRAT MEAL i ,, 100 can 100 290 200 303 can . 2 for 2 Ibs. $465 2 Ibs. 190 5 Ibs. 390 Wilson's 12 oz. CHOPPED BEEF - can 35c Jack Sprat 46 oz. ORANGE JUICE - can 2Sc Large Green PEPPERS - eacoC PURE LARD CANNED BISCUITS LARGE GRAPEFRUIT YUMMY BRAND VIENNA SAUSAGE BAXTER'S POTTED MEAT PET MILK a ,o,410 GUM His. WRIGLEY'S 100 each Dp 100 50 50 can can can HARDSON'S cmROCERy

Get full access with a Free Trial

Start Free Trial

What members have found on this page