The Courier News from Blytheville, Arkansas on January 21, 1954 · Page 12
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The Courier News from Blytheville, Arkansas · Page 12

Blytheville, Arkansas
Issue Date:
Thursday, January 21, 1954
Page 12
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9 A<SR TWELVE BLYTHEVrLLE fARK.) COURIER NEWS THURSDAY, JANUARY 21,1954 GouimetCooking Hinges on Sauces Tfcree Basic Stocks And Pressure Cooker Art Required Items By GAYNOR MADDOX NEA Food -MM) Markets Editor H you have the three basic stocks for fine cooking: ready in jars In your refr'jerator or deep freeze, you have the beginnings of gourmet cooking. Donald Deskey, noted American Industrial designer as well as famous amateur cook, explained ho\v he makes these wonderful sauces that usually take many hours, in his pressure cooker in a few minutes. "Then, no matter what type of dish we want to cook for dinner, half the work has been done In advance quickly," Deskey explained at a luncheon. His gourmet- »»uce-maklng technique is of his own design, so also are the interior of Radio City Music Hall, a 6-sided moth ball, the first massed- produced tubular steel furniture and the first candy-vending machine. Those are but a few things this •on of Blue Earth, Minnesota, has to his credit. Homemakers, however, will be particularly interest{ ed in his Jiffy basic sauce recipes. I Brown (Beef) Stock Bone marrow, cut in small pieces, or 2 tablespoons fat, 2 to 3 pounds lean beef, in cubes, soup .hone, cracked, a /2 cup onion, diced, % cup carrots, diced, 1 small bay leaf, y 4 cup celery with leaves chopped, l'/ 2 tablespoons salt, '/ 2 teaspoon pepper, 1 teaspoon parsley, chopped, 8 cups water. , Hender marrow in bottom ol cooker. Brown meat slowly in melted marrow. Add onion, carrots, bay leaf, salt, pepper, celery, parsley, bone water. Place cover on cooker. Allow steam to flow from vent pipe and cook for 30 minutes with stem at cook post tion. Allow stem to return to down position. Cook, skim, strain and store In refrigerator In covered container. Quick White Soup Slock Three to 4 pounds chicken or veal, cut .In parts, 2 quarts water, Vt cup celery diced, 1 carrot, uliced, 1 onion, sliced, 3 sprigs parsley, mtnced, 2 cloves garlic, minced, 1 bay leaf, 8 whole black peppers, 2 tablespoons salt. Plsci all ingredients In cooker. Place cover on cooker. Allow fttoam to How from vent pipe. Place Indicator weight on vent pipe and cook 30 minutes with stem at cook position. Let Indicator return to down position. Cook, ekim, (trtia and store In refrigerator In covered container. Steak Broiling Time Important Htrt'i Schedule For Cooking Meats By OATNOR MADDOX NEA Food and Markets Editor The most famous and easily identified of nil steaks is the Porterhouse or T-bone. When cut thick there are only a few of these ! eteaks to each steer. In some mar| kets, all of these steaks are. called I either Porterhouse or T-bone. In some areas steaks with a large amount of tenderloin may be labeled "Porterhouse." A Porterhouse or T-bone Is ideal i for a small family if only two or three are to be served. For four j; or five, purchase two steaks. Bej lect only top quality meat and have cut 3 to 2 inches thick. ', Because the flank or tail end of the Porterhouse is less tender than j' the rest of the meat, It may be i cut off before broiling and served ground or braised at a later date. It may be broiled and cut off In the kitchen and used in a meat pie at another dinner. Or the flank end may be cut out of the fat edge, ground and fitted back Into the outline of the fat fastened In place with a metal skewer and - broiled and served with the rest of the meat. Broil the Porterhouse as you do any other steak. Slash the Edge oi the meat to prevent curling and place on a preheated broiler pan. Rub the broiler rack with a little ,; fat to prevent the meat from utick- !; ing. Broil on one side according to the following schedule, turn and season. Broil on the other Bide, season and serve on a heated platter. If you desire, top sleak with n full-flavored sauce. Or serve with a tray containing bowl of butter creamed with lemon juice am: a bit of grated horseradish, or a combination of butter and crum- ' bled blue cheese. Include a pepper mill and a shaker of seasoning ; salts. : Broiling Schedule ' For Porterhouse Steak ! Thickness 1 in, l>.fc in., 2 in. : Rare 5 mins., 9 mins., 16 mins. Medium 6 mins., 10 mins., 18 ; mins. '. Well Done 7 to 8; 12 to 13; 20 ; to so. Male Favorite: Savory Cole Slaw ; Men usually go for cole slaw prepared this « p av. ! SAVORV COLE SLAW i Incredlenta: % cup undiluted ; evaporated milk, 54 cup sugar, U teaspoon salt, H teaspoon pepper, !J cup cider vinegar, 3 cups finely cut green cabbage. ; Method: Mix evaporated milk sugar, suit and pepper, let stand • bout 9 minutes t o dissolve sugar. Gradually stir In vinegar. Chill. (Makes about ". cup dress- Ing.) For naiad mix '/; cup of dreulng with c«bb«ge; chill until ready to sew. Makei 4 lo 6 »erv- ingi. tor e« Pfco ^fr^cS- of Fab. „ M v e with coupon clipped Reg- size cake_ w er CLOROX my CLORO PACQUINS SILK 'N SATIN LOTION SaUnixcs your skin', keep a bottle handy in the bathroom ... and kitchen. Convenient lo buy at Kroger your nylons- Safer — more effective Wilson CHOPPED BEEF New, different easy-to-fix tasty, tempting tin J7C Avondale FLOUR Kroger Exclusive Bargain Kroger FLOUR Exclusive Value Sunshine BROWNIES Tasty, fresh, crisp Pkg. 39C V/ilson BAKERITE SHORTENING 69c E Ib. can Omega FLOUR Humko SHORTENING HumKo OIL RINSO Lge. Box LUX FLAKES I*fl. Box 280 LUX SOAP LUX SOAP 2 bath bar* LUX LIQUID 39* J2oi, can box RINSO Detergent 29* CASHMERE BOUQUET 3 *°" 230 CASHMERE BOUQUET 2 K 23< AJAX CLEANSER OLD DUTCH CLEANSER qt. btl. • 53c WIZARD WICK Deodorant 6 01. bottl*

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