The Frontier Woman —
Stuart Reader Writes Prize-Winning
Letter at End of a Busy (but Perfect) Day
By BLANCHE SPANN PEASE
Hi there, all you nice people!
Warm sunny days are just the
right time to serve hearty
luncheon salads.
If salads are to do main dish
dutv they need an ingredient to
give them
staying qual
ity so t h e
family doesn’t
became hun
gry before the
next meal.
Salads which
feature gen
erous amounts
of the good
durum macar
oni foods meet
Blanche Spann «*« spec uca
Pease tion nicely
for macaroni
foods are high in protein, the
body-building food element.
They also have a bland flavor
which makes them go well with
all kinds of meats, fish, fruit
and vegetables.
Eye-appeal is important in
serving salads. Be sure that let
tuce and water cress are crisp
and fresh. Garnish the salads
with sliced stuffed olives, rad
ish roses or scarlet pimento (
strips. It is also important that
POISON
—m OAK or SUMAC
Bmi & Jp Stop itching, dry up
m mtf5 ^Brlrlistersquickly,safely.
■ W 1... IVY-DRY
• the salads be thoroughly chil*
jled. So that the ingredients
will retain their crispness, store
1 them in the refrigerator and
! mix them just before serving.
With main dish salads it is of
ten desirable to serve a hot veg
[ etable such as green beans,
whole buttered carrots or aspar
agus. If time allows make par
Isley muffins or cheese biscuits
and serve them hot with butter
or margarine. A relish plate of
fresh garden vegetables such as
onions, radishes, tomatoes and
celery is also a favorite accom
paniment.
Tomato aspic addicts will
find new eating enjoyment in
this macaroni version. Shell
macaroni and asparagus are
the new touch. The macaroni
is cooked in the tomato juice
before adding the gelatine.
The aspic is then poured ov
er the asparagus which is
arranged in the bottom of a
mold.
MACARONI ASPIC
One bay leaf, 2Va cups tomato
juice (1 No. 2 can), one large
piece celery, dash paprika, two
tablespoons tarragon vinegar,
two slices onion, ,wo ounces of
shell macaroni, one tablespoon
gelatin, Va cup cold water, 12
cooked asparagus spears (1 No.
2 can). Combine tomato juice,
bay leaf, celery, paprika, vine
gar and onion in two-quart pan.
Bring to boiling point. Add
macaroni. Cover. Cook 15 min
utes. Remove bay leaf, celery
and onion slices. Soften gela
Dr. A. H. Penrod, Optometrist of Norfolk, will be in
O'Neill again at the Golden Hotel on Saturday.
June 11th. Hours: 1:00 to 5:00 Eyes examined
glasses fitted.
AT
PENNEYS
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MUSLIN SHEETS
Imagine finding sheets of this quality priced
SO lowl You’ll be pleased when you discover
that these are our famous service quality Nation
Wides. The same soft-finished, long-wearing mus
lins, bleached snowy-white. What about wear?
Don't give it a second thought . . . the same as
always!.At this low, price, get an armloadl
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72x108 Nation-wide Sheets . 1.83
45x36 Nation-wide Cases ... .45
81x108 Penco Sheets.2.47
81x99 Opportunity Sheets_1.79
42x36 Opportunity Cases —. .33
I tin in cold water. Add to hot
| mixture. Stir until dissolved.
I When mixture begins to thicken,
pour into rectangular pan about
| 6x8 inches, in which asparagus
spears have been arranged. Chill
until firm. Cut in four rectang
les and serve w'ith cottage cheese
I on salad green. Makes four serv
| mgs.
Julienne luncheon salad bowl
\ is a good choice for large or
j small crowds. This recipe serves
four but you can easily extend
j it by adding more of the macar
oni.
JULIENNE LUNCHEON
SALAD BOWL
Six ounces elbow macaroni,
one bunch water cress, washed,
>2 cup chopped celery, one to
mato, cut in wedges, two table
■ spoons finely chopped onion, U
cup chopped green pepper, six
radishes (sliced thin), !4 cup of
coarsely chopped cucumber, one
12-ounce can table-ready meat,
cut in thin strips. % cup French
dressing, \xk teaspoons salt.
Cook macaroni in boiling salt
ed water until tender (about 10
minutes). Drain and rinse with
cold water. While macaroni is
cooking, toss together water
cress, celery, tomato, onion, ra
dishes, green pepper, cucumber
and meat. Mix salad dressing
and 1 xk teaspoons salt. Add to
tosed vegetable-meat mixture.
Add macaroni, mixing lightly.
Chill well. Serve on lettuce
leaves or beds of water cress.
Makes four servings.
Spaghetti and tuna make a
happy twosome in Spaghetti
Tuna-Toss-Up. Diced green pep
per and celery give the salad a
nice crunchy texture.
SPAGHETTI TUNA TOSS-UP
Four ounces elbow spaghetti,
Vi cup floated tuna (1 7-ounce
can), % cup cooked string beans,
three hard cooked eggs, sliced,
one cup diced celery, V4 cup die
ed green pepper, Vi cup mayon
naise, two tablespoons French
dressing, two teaspoons salt, one
teaspoon Worcestershire sauce.
Cook spaghetti in boiling salt
ed water until tender (about
seven minutes). Drain and rinse
with cold water. While spaghet
ti is cooking, combine tuna, the
beans, eggs, celery and green
pepper. Add spaghetti. Mix sal- j
ad dressings, salt and Worcester
shire sauce. Fold into spaghetti
mixture. Chill well. Serve on
lettuce leaves. Makes four sew
ings.
—tfw—
Subscription Winners —
Mrs. Art Andrus, of Atkin- I
son, wins a there-months’ sub
scription to The Frontier.
Dear Blanche:
This is something that I want
to try this Spring when our
yellow roses are in bloom. It j
takes about a quart of petals
for a mustard jar or small pickle
jar. Put in a half-inch of pet- ,
als and pack well. Sprinkle a
thin layer of salt on them, then j
put in another half inch layer ,
of petals and another layer of j
salt until the jar is full. Have a
layer of salt on top. Screw the
lid on tight and let stand two
weeks. When opened it gives a
delicious fragrance to the room.
Does anyone have the recipe
for a cookie called lady fing
ers? They were very good and
I would like to have the recipe
again. We like corn bread and
this is the way I make it.
CORN BREAD
One cup corn meal, pinch of
salt, one cup flour, and two tea
spoons baking powder sifted.
Cream Vs cup sugar and Vi cup
lard. Add one beaten egg and
one cup milk. When making a
meringue pie, sprinkle granu
lated sugar over it before plac
ing it in the oven. It then has a
nice golden color and the egg
white will not stick to the knife.
I like flowers and birds. We
like to have some flowers in the
garden and I have two pair of
canaries that have raised 19
young ones this Winter. They
are lots of company as they are
always busy.
MRS. ART ANDRUS,
Atkinson.
Lost • • •
... In and Around
Holt County ...
$50,000 to be
used for
ST. ANTHONY’S
Hospital
Anyone knowing their
whereabouts please re
turn in currency from
$1 to $50,000. Simply
make the "Find" pay
able to
St. Anthony’s
Hospital Building
Fund
O'Neill. Nebr.
SLAT’S CAFE
West O'Neill
Sandhill Sal
The kind of oil that does the |
most good on troubled waters
is banana oil.
And needless to say the best
way to clean up a grudge is to,
use a little soft soap on the oth
er party.
It’s easy as falling off a log
to sit in judgment on the other
fellow but one of these days
each individual judge is bound
to be sitting on the squirm seat
his or herself.
Grandpa used to say to Grand
ma at the dance, "Come on bun
ny, let’s hug.” His grandson
says, “Come on worm, let s
squfrm!”
Stuart Reader Wins—
A Stuart Reader also wins a
three-months’ subscription to
The Frontier.
April 10.
Dear Mrs. Pease:
After our extremely hard
Winter we still have our head
above water, but sometimes
wonder for how long. And
with the bridge going out,
traveling is sometimes difficult
as it was during the Winter
months.
Regardless of the weather,
our house work goes on. Per
haps these kitchen pointers
will be of help to some one.
The gills of a fresh fish are
red and eyes clear.
Try adding a pinch of salt to
cream before whipping.
In making gravy from meat,
thin it with water that the
vegetable has been cooked in.
This gives the gravy a better
flavor.
To cook vegetables quickly
add a pinch of bicarbonate so
da to the boiling water. In
roasting or boiling meat use a
spoon for turning, as a fork
pricks it, and allows the juice
to escape.
A teaspoon of vinegar added
to your cake icing will prevent
it from becoming too sugary.
Dip an onion tor a mo
ment in boiling water, begin
at the root and peel upward.
You can peel and slice in
this way without weeping.
To prevent roasting meat
from scorching, place a dish of
water in the oven.
In cleaning greens, add a
handful of salt to the second
water to make all the sand
sink to the bottom of the pan.
Another rinsing makes the |
greens thoroughly clean.
To keep dumplings light,
prick open when first taken
from kettle.
To keep raisins from going
to the bottom of your cake, roll
them in butter before stirring
into batter.
Try this way of cooking
peas. Wash, throw out the poor
ones, don’t shell. Throw pods
and all into a kettle of boiling
water. When the peas sink to
the bottom and the pods rise
to the top, they are cooked.
Skim off the pods and serve
the peas as though cooked in
the ordinary way.
To keep bread or cake moist,
place a piece of apple in the
box with it.
A STUART READER.
—tfw—
Gift Winner—
A small surprise gift has
been sent to Mrs. Joe Timmer
mans, of Stuart, for the use of
her letter.
Dear Friend:
I’ve been going to send a re
ceipt or two to The Frontier
Woman, but just never got to
it. Now it is bedtirpe and the
rest of the family is asleep.
I’ve had a wonderful day toi
day. It has been a full day
and I am rather tired tonight
—but happy.
I started out about six o’
clock taking care of my chick
ens. I have 400 new baby
chicks. They arrived just the
day before the storm of March
30.
Then 1 came in and start
ed breakfast, getting up three
school lunches at the same
time, and dressing my little
four-year-old girl. She can
dress hetrself but likes Moth
er to do it sometimes, and
this was one of the times.
After breakfast I did up my
, dishes and housework, and
was ready to start my wash
by 9:30 o’clock. My, I did have
a large wash, but I was
through by 11 o’clock, and it
seemed so nice to be able to
put out. Better yet, to get it
all dry. It has been months
since 1 could do that: I got my
ironing done and some sewing
finished.
We have lots of snow on the
ground, in fact so much we
haven't been able to get any
place only with the tractor,
but even that doesn’t seem to
make me feel so badly.
I guess I know Spring is
here and it will surely be nice
soon. We didn’t get to go to
church yesterday, and I felt
kind of lonesome, but that s all
gone today. And to finish the
day up nicely. The mail carrier
got around today and we got
our mail. Of course, our mail
carrier has something he has
fixed on toactor wheels which
they call a “snow buggy so he
ran get where no one else
'can, and we are very thankiui
he is our mail carrier.
Well. I guess I’ll hmsh this
up with some recipes, call it a
day, and hope tomorrow brings
forth another such perfect day.
BAKED CHOCOLATE
PUDDING
Measure before sifting one
i cup flour, y< teaspoon salt 4
icup sugar, two teaspoons bak
i ing powder. To this add Vfe cup
milk, two tablespoons belted
butter, one teaspoon vanilla,,
cup nutmeats. Pour into bak-1
4*.
ing dish, cover with % cup
white sugar, V* cup brown su
gar, two tablespoons cocoa.
Cover this and pour one cup
water, bake one hour in 350 F
oven.
CREAM PIE
Line pie tin with pie crust,,
leave unbaked. Beat three egg |
whites and put in crust, then
take good cup cream, V* cup
sugar, one tablespoon flour,
one teasopoon vanilla, make
little hole in top egg whites
and pour this in, and bake in
slow oven until filling sets.
MRS JOE TIMMERMANS,
Stuart.
Scholarship Winners
Are Announced
STUART — The following
scholarships and awards were
issued to Stuart high school
graduates:
Leslie Sweet, a four - year
scholarship to any state teach
ers’ college.
Edmund Kaup, a two-year
scholarship to Norfolk junior
college.
Bernelda Engler, a two-year
scholarship to Mt. Marty jun
ior college, Yankton, S. D.
Donna Krotter, a four-year
church school scholarship, a
four-year music scholarship at
University of Nebraska, a one
year Fay Johnson Butler scho
larship to D o a n e college
(Crete).
Lucille Mitchell, girls’ citi
zenship award.
Arnold Jauernig, boys’ citi
zenship award.
Mrs. Hahn Entertains
WSCS at Stuart—
STUART— The WSCS met
at the home of Mrs. Lillian
Hahn on Tuesday, May 24,
with Mrs. W. Smith, jr., and
Mrs. Andy Moss assisting.
The new officers elected for
the year are: Mrs. Walter
Smith, jr., president; Mrs. Bud |
Moses, vice-president; Mrs. Ora
Philbrick, secretary; Miss No
ma Hall, treasurer.
■ * ■ - '■
Mrs. Bcewsler Entertains—
STUART— The Mon - Nite
Bridge club met at the home
of Mrs. J. W. Brewster on May
23. Prizes were awarded to
Mrs. John Ramm, Mrs. Joy
Greenfield and Mrs. Walter
Gill.
Pitch Gcoup Meets—
STUART — Sunday Night
pitch group met at the home
of Mr. and Mrs. Ray Carlisle
May 22. A lunch was served.
Other Stuart News
Mr. and Mrs. Don Engler
and daughter are spending sev
eral days at the Joe Babl
home.
Rev. and Mrs. Vernon Har
ley and Mr. and Mrs. Kasper
Harley spent the afternoon
with the GVW club at the
Garwood home. Mr. Harley
told of his experiences as a
missionary in South America.
The Martha and Mary soci
ety met Thursday, May 26.
Mrs. Wesley Cobb and Mrs.
Dwayne Lockman were host
esses. A lunch was served.
Mr. and Mrs. James Allyn
and family and Mr. and Mrs.
George Keidel and Dick took
a picnic dinner and went to Ft.
Randall Friday, May 27. They
were celebrating their wedding
anniversaries occuring the same
day.
Mrs. James Allyn and chil
dren visited Atkinson and the
iris show on Wednesday, May
25.
Dr. and Mrs. Clark and F. J.
returned Thursday, May 26.
from a trip to Washington and
Oregon.
The Garden club set peren
nials and annuals in the park,
North off Stuart on the high
way, on Friday, May 27.
Jos. T. Smith, of Council
Bluffs, la., is visiting at the
Fred Zink home. Joe has liv
ed in both the Stuart and At
kinson communities a number
6f years each before going to
Council Bluffs.
Mr. and Mrs. Ray Carlisle
were business callers in Atkin
son last Thursday, May 26
They brought their grandchil- j
dren, Roger and Diane, home
with them for a visit.
Mr. and Mrs. James Houts.
of Atkinson, were callers in
Stuart Wednesday, May 25.
While in town Mrs. Houts call
ed at the Fred Zink home.
Miss Ethel Chittick. Miss
Gladyce Rohr, Mrs. Ruth Krot
ter and Mrs. Grace Zink at
tended the iris show in Atkin
son.
O’Neill Locals
May 22 guests of Mr. and
Mrs. Stanley Holly were Mr
and Mrs. Ray Nejedly and son
Frankie Joe, and FVank Car
ter, all of Creighton.
Mr. and Mrs. Fred O. Heer
mann attended the commence
ment exercises at Ainsworth
Tuesday, May 24.
Mr. and Mrs. Charles E
Chace and children, of Atkin
son, were weekend guests May
21-22 at the home of Mrs.
Chace’s parents, Mr. and Mrs
H. J. Hammond.
Mr. and Mrs. Rudy Funk
and family, of St. John’s, vis
ited Mr. and Mrs. Pat Hynei
Tuesday, May 24.
Mr. and Mrs. Lawrence Jon
as and son were in Omaha on
business Tuesday, May 24.
Mrs. Sereldia Johnson stay
ed with Mr. and Mrs. Lowell
O. Johnson while Mr. and Mrs
Sewell Johnson and girls, of
Emmet, wrere in Omaha. They
left Tuesday. May 24. for Omaha.
Mr. and Mrs. Henry Bennett
of Sioux City, visited his sistei;
and brother-in-law, Mr. ana
Mrs. Francis W. Howard, May 21
and 22. They also visited with
Mrs. Glenn Ridgeway.
Mrs. Fred O. Heermann
spent May 23 in Long Pine
visiting Mrs. C. H. Brookman
who is visiting in Long Pine.
Mr. and Mrs. Ray Calkins
and Mr. and Mrs. E. W. Kra
mer and son, Bobby, attended
the Emmet school picnic Sun
day, May 22.
Mrs. Mildred Scheel, of Cas
per, Wyo., arrived May 20 at
the home of her sister and bro
ther-in-law, Mr. and Mrs. Mil-)
ton Krause. She also is visit
ing in Bartlett and expects to
return today (Thursday) to tho
Krause home. She will leave
for Casper Friday.
Mr. and Mrs. Floyd Johnson
had as their dinner guests on
May 22 Mr. and Mrs. Lowell
A. Johnson and family.
Mrs. Lois Saindon and chil
dren and Mrs. Dorothy Kelly
and children left May 26 for Polk
where they stayed until Sun
day.
Mrs. Ralph Nelson, of Chad
ron, attended the alumni ban
quet May 22 at St. Mary’s
academy.
Rev. Francis Price, of South
Sioux City, was present at the
St. Mary's alumni banquet on
Sunday, May 22.
Mr. and Mrs. S. K. Brown,
of Kearney, were May 21 and 22
guests at the home of Mr. and
Mrs. A. L. McMasters. *
Miss Marelne Schweigert, of
Dallas, S. D., is spending a
week or 10 days with the M.
B. Mareellus family.
Saturday, May 21, Mr. and
Mrs. Dean Moore, of Newport,
were guests at the Fred O,
Heermann home.
Mr. and Mrs. Richard Hovey
left May 18 for South Bend,
Ind.. after spending several
weeks visiting his sister and
brother-in-law, Mr. and Mrs,
Archie Bright, and family
L. A. Serck, of Denver, Colo.,
arrived Wednesday, May 18, to
visit at the home of Mr. and
Mrs. Robert Moore and Mrs. Ray
Eidenmiller. Mrs. Serck and
daughter, who have been visit
ing here, returned with him on
Monday.
Mr. and Mrs. William Shutts,
of Casper, Wyo., spent last
Thursday visiting at the home of
Mr. and Mrs. R. R. Morrison en
route from Kentucky.
Try Frontier Want Ads I
|Dance!
American Legion
Ballroom
O'NEILL
★
Thursday, June 2
JIMMY CATON
That “Band” with the
Tojp Ratin’
★
Adm.: $1 (Tax inch)
“Where the Big
Bands Play”
Ju*t suppose for a minute this is
your home. In it. the entire life
and being of your family centers.
Look about you from room to room,
remembering how much you paid
for the various items it contains.
Then, think for a minute, of what
it costs you to maintain and operate
it. Yes, it costs a lot to run a house
these days.
But, think of how many places
in your home electricity serves you,
in every room, twenty-four hours
per day ... for cooking . . . refrig
eration . . . lighting . . . cleaning ...
washing . . . ironing, yes dozens of
ways. Vet, when you think of your
monthly electric bill, it is one of the
smallest items on your household
budget. Then, you realize that this
valuable, efficient service bring?
comfort, convenience and pleasure
to you and your entire family for
mere pennies per day.
fckxJAUjlip Costs So Littie — Does So Much ^