The Frontier Woman —
Milking Cows With Frozen Teats Different
from Grabbing Quart from Front Doorstep
• By BLANCHE SPANN PEASE
Hi there, all you nice peo
ple. Don’t look now but here
it is, the middle of March. My
goodness, how tempus do fu
git!
Does your family like souf
fles? How would you like to
serve them a salmon souffle
with with a pimento cheese
sauce? Sounds good, doesn’t
it?
Here's how to make it.
You’ll need cup quick
cooking tapioca, one teaspoon
salt, dash pepper, one cup
milk, two cups (one pound)
canned salmon, two teaspoons
each parsley, lemon juice, four
eggs, separated. Combine tap
loca, season
ings, milk in
double boil
er. hold at
scald i n g
point 5 min
utes, stirring
often. Add
flaked sal
mon, reserv
J i n g some
large pieces
* to top SOUI
Blanche Spann fie before
Pease baking; add
chopped parsley, lemon juice.
Remove from fire, stir in well
beaten egg yolks'. Cool, fold
in stiffly beaten whites, turn
into buttered baking dish.
Bake in slow oven of 325 F.
about one hour. Serve with
sauce made by melting one
three-ounce package pimento
cheese in two cups medium
white sauce. Serves six.
A good idea for something
to serve with this is potato
chips.
Another Lenten dish that is
very attractive in a/ crusty
salmon loaf. You’ll need a
small loaf of bread for this
and you will slice crusts from
sides and ends of the loaf, lev
eling off the top. Then you
cut out the center, leaving a
half-inch around sides and on
the bottom. This forms an
oblong “bread box.” Place in
moderate oven of 350 F. for 15
n minutes. Brush with shorten
ing and put back into an oven
of 425 F. until lightly browned.
Remove. Now mix ltfe cups
soft bread crumbs, the juice
from one one-pound can of sal-*
mon, 1/3 cup cream or evap
orated milk and two table
spoons melted shortening or
butter, one teaspoon mustard,
% teaspoon salt, dash pepper.
Place a layer of flaked salmon
on bottom of loaf. Reserve two
slices of egg from two hard
boiled eggs for garnishing top
of loaf. Chop the remaining
egg. Cover the salmon with
half the crumb and cream
mixture, sprinkle with egg and
»three tablespoons chopped par
sley. Repeat until all ingredi
ents are used and dot with
butter. Bake in hot oven of 425
F. for 30 minutes. Garnish
with egg slices and pickled
peaches. Slice loaf and serve
with two cups w'ell seasoned
white sauce. Serves six.
Quite an unusual Lenten
dish is salmon custard with
corn saute. To make the sal
mon custard you will need
two eggs, slightly beaten, one
cup evaporated milk, undilut
ed, Vfe teaspoon salt, dash pep
per, paprika, two cups (one
one-pound can) canned salmon.
Combine slightly beaten eggs,
milk and seasonings, then add
flaked salmon. Place in but
tered baking dish in pan of
w'ater, bake in moderate 350 F.
oven for 25 to 30 minutes. For
the corn saute: One can or two
cups whole kernel corn, V4
cup chopped green peppers, H
teaspoon salt, dash pepper, two
tablespoons melted butter. Mix
corn, green peppers and sea
sonings with melted butter and
saute slowly for 10 minutes.
Turn out baked salmon cus
tard on platter to serve, and
surround with corn saute.
Serves six.
—tfw—
'Just One of a Thousand,' of
Atkinson, Wins Subscription—
Dear Frontier Woman:
I’d like to hear different ver
sions of this famous blizzard
we’ve been struggling through
I this Winter. No one knows
1 what the farmer and rancher
and their wives have been
through, unless they are one of
those or one of their helpers.
It has been shovel snow
morning, noon, and night,
day-in-and-day - out, until
one didn't have strength left
to complain or grumble. We
just meekly bow our head
and shovel some more, only
j to see it drift again.
Why shovel then, eh? Did
you ever try carrying two
five-gallon pails of feed, wa
ter, or fuel, over five to 10
foot drifts, sinking in to your
waist every step? It’s killing,
so we walk three times as far,
trying to get around some of
the snow and still shovel.
The chicken houses are dark
unless you shovel away from
the windows and doors. Then
you practically drop into the
hole to get in and out.
We drag on to the barn to
help milk, which, I might add,
is like sitting down to a mer
ry-go-round. Can you imagine
that? The cows have had their
teats frozen, they’re sore, then
the peeling, ice on their ud
Sandhill Sal
If you want to be on the up
and-up, you have to keep on
the level”.
\
If you dish out the dirt you j
may as well reconcile yourself j
to the fact that you are a mud
slinger.
It’s the wheel that does the
squeaking that gets the grease
Last week my neighbor said
to me: “Life’s just an empty
I bubble. Why for each pint of
! joy I get, I have a quart of
trouble?’ Says I: “Mv friend
your logic’s wrong. Fun never
comes through sighin’; why,
happiness just can’t be bought
i by folks who keep on cryin’.
There is a sayin’ old but true,
that life’s just as you take it.
I If you don't get your share of
joy, perhaps you don’t help
make it!”
ders, your hands nearly freeze.
It’s a lot different than poking
your head out the door and
quickly grabbing a quart of
pasteurized milk, or complain
ing to the grocer because ha
doesn’t have cream.
Then comes the trip back
I with pails of milk. You are
lucky if you don’t slip, stagger
and spill half your milk, then
separate and haul the milk ov
er another dreary bumpy route
to feed bawling calves.
But to really give you a jolt
and nearly take the heart out
of you is to see the cattle,
humped up, bunched up thei?
eyes nearly frozen shut, ice
hanging from their noses and
mouth until they can hardly
breathe—cattle that ordinarily
would almost leave the pasture
at the sight of a bundled up
woman, have to be shoved
out of your way so you can
walk.
Baby calves, hardly able
lo move, have io be carried
—almost—into the shed, if
you're fortunate to have a
shed or any protection for
them. We lost some calves
but as yet. no cows, and
hard to tell what is to come
yet.
The little chores done, the
man of the house drags and
shovels and pitches the rest ol
the day trying to get cattle fed
and a little for them to lay
down. Hauling hay in every
thing from pitchfork full to
the manure spreader, box wag
on, finally having to make
sleds, either by cutting trees
down for two runners and
scraping a floor and box rack
out of anything, or old rail
ties and getting along. Every
piece of iron or useable mater
ial is 10 feet under snow.
The women go to the house
to fix some kind of meal, not
much time before dinner. This
is only one of the dozen trips
she had to make back to the
house to see if the kids and
mmm
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fires are okay. Sometimes
there's an older person whom
you leave the kids with a
while. Other places the older
ones have to do it, sometimes
we just hope they sleep late
and take a long nap in the af*
ternoon, sc w'e can help out
doors. , .. . . .
It's a bitter fight. Weve
gone dowm on our knees more
than once, but no one will
count 10 for us. We’re almost
ready to give up. but we get
up again, battered, bruised and
sore, and begin another day,
another week—thankful we ve
got enough to eat an can keep
the kids warm and that no
one is desperately sick
Yes, we’re thankful but we
will be more thankful to get
some roads opened up, so if
sickness does strike we will be
able to get out to help a
friend and neighbor and see a
doctor
We hope our prayers will be
answered and a good thawr
will help out. only a thaw will
ever cut down these enormous
drifts, and give man and ma
chinery, the break we so need.
“JUST ONE OF
A THOUSAND”
We are sorry we couldn’t get
this letter into print sooner. It
! is a good word-picture of farm
life during the hectic weeks of
the months of January and
February.
—tfw—
Texas Reader Wins
Subscription—
Marshall, Tex.
Dear Mrs. Pease:
i Hi, all you snowbound peo
' pie! We don’t know how lucky
we are here not to have ail
that snow. It rains quite of
ten here in the Winter. 1
really enjoy the letters that
appear in The Frontier from
all you nice people. I’ve not
been married too long. I use
your hints and recipes very
often.
I’d like to^ pass on a quick
and easy caramel frosting. It’s
i also quite good. too.
CARMEL FROSTING
One-half cup butter melted
in sauce pan. one cup brown
sugar. Cook until slightly
thickened, stirring constantly.
Cool slightly. Add Vi cup
milk. Beat until sTnooth two
cups powdered sugar, sifted
once. Add gradually. Beat un
| til firm enough to spread.
Doing any scrubbing and
waxing these days? If so, try
this little hint. I've found so
helpful. Maybe you have an
old sponge laying around.
Apply the wax to your floors
by pouring it over the
sponge. You'll find it works
much better than a cloth. It
spreads much more even. It
cleans very easy by pouring
soapy warm water over the
sponge when done waxing.
Do any of your friends have
some antique plates packed
away? Get some \Vall hangers
at your five-and-ten-cent store
and hang them on the wall.
They make pretty decorations
and if you don’t just take a
plain glass saucer and apply a
decal. Hang in your kitchen
for colorful decoration.
“A READER OF THE
FRONTIER.”
—tfw—
Send Us a Letter—
Letters are needed for The
Frontier Woman. How about
letting us hear from you?
Write us a letter, maybe an
original letter, you choose
what you’d like to write about.
Maybe you’d like to tell us
about your most embarrassing
moment or air a pet peeve.
Perhaps you have some good
time- and labor-saving ideas,
or some timely recipes to share
with us.
Whatever it is, write about
it, and send it to Mrs. Blanche
Pease, The Frontier Woman,
Atkinson, Neb. For each letteu
we use in The Frontier Wom
an department, we give a
I _
DRS. BENNETT &
COOK
VETERINARIANS
— O'NEILL —
Phones: 318. 424, 304
i Dr. J. l. sherbahn
CHIROPRACTOR
{ Complete X-Ray Equipment
! */2 Block So. of Ford Garage
• O'Neill. Nebraska
j WILLIAM W. GRIFFIN j
j ATTORNEY
! First National Bank Bldg. J
} O'NEILL \
1-j
! W. F. FINLEY, M. D.
OFFICE PHONE: 28
i First National Bank Bldg.
| O'NEILL I
] JOHN R. GALLAGHER j
Attorney-at-Law
First Nat'l Bank Bldg. J
J O'Neill : Phone 11 j
•**^******~~ --j
j drs. brown &
FRENCH
Office Phone: 77
Complete X-Ray
three-months’ subscription to
The Frontier.
STUART NEWS
Mr. and Mrs. Pat Murphy
made a business trip to Grand
Island on Tuesday, March 8.
Mr. and Mrs. Harold Riser
move to a farm northwest of
Stuart last week.
Mr. and Mrs. Ralph Beck, of
Atkinson, spent Sunday. March
6, with Mrs. Beck’s mother,
Mrs. Joe Ramm.
Mr. and Mrs. Leonard
Weidge were Sunday, March 6,
callers at the John Krobot
home.
Fred Zink and Calvin Allyn
were in O’Neill on business
Wednesday, March 9.
Mr. and Mrs. Mike Langan,
of O’Neill, have moved to Stu
art. They are busy remodeling
two buildings on main street,
which they recently purchas
ed.
Mrs. Roy Bartlet left Friday
for McCook to visit at her
son’s home, Mr. and Mrs. Har
old Rartlet.
The Weichman Implement
Co. held a family party at the
auditorium last Thursday:
Mr. and Mrs. Henry Hage
mann have moved into their
newly-purchased home, which
was the Sarah Alter property.
Mr. and Mrs. Max Weichman
bought the Hagemann property
in Northeast Stuart
Mr. and Mrs. Charles Deer
mer were business callers in
Omaha last week.
Mr. and Mrs. Don Engler, of
Valentine, spent the March 5
and 6 weekend with his pa
rents, Mr. and Mrs. B. C. Eng
ler.
Glen Cobb and . Lawrence
Kaup were business callers in
Omaha Monday, March 7.
Mr. and Mrs. Dean Saigh, of
Ft. Dodge, la., have been vis
iting Mrs. Saigh’s parents, Mr.
and Mrs Ferris Abdalla. They
returned home Tuesday, March
8.
H. E. Newman was a busi
ness visitor in Omaha last
week. He returned with a
new car.
Mr. and Mrs. Herman Kra
mer entertained the Pinochle
club Sunday night. March 6.
Turk Genung, of Atkinson,
was a business caller in Stuart
Tuesday, March 8.
Mr. and Mrs. Mark Nelson
arrived from Omaha Thursday,
March 10, where they had
been visiting at the home of
their daughter, Mrs. O. O.
Figge.
Cecila Miksch, of Tekamah.
is visiting her father.
Celebrates Birthday —
FAIRFAX —On Wednesday
afternoon, March 2, about 12
ladies gathered at the Wilson
sisters’ home and surprised
Mrs Flora Turney on her
birthday anniversary. The af
ternoon was spent visiting, af
ter which a lunch was served.
Mrs. Turney received many
gifts.
— - - # 1 ' 'r
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