The Frontier Woman — ‘How About Hustling Us Some More Letters’ — The Frontier Woman By BLANCHE SPANN PEASE M Hi there, all you good Fron-' tieT subscribers! It’s hard to believe that this is the last Thursday in May and that June is knocking at our door. These days you can buy salad tomatoes at the vegetable mar kets and they make wonderful containers for hearty macaroni salads. You can scoop out the centers and mix the pulp with other sa 1 a d ingredi ents. Or you may like to remove only the stem and then cut the tomato in sec tions too, but not through, . _ the bottom. Blanche Spann Then spread Paase the sections and heap the salad in the center. Serve with hot buttered aspara gus and toasted enriched hard rolls. Rhubarb lovers will be de lighted when you serve them “Noodle Rhubarb Crumble.” For four persons cook 4 ounces fine noodles in boiling salted water I until tender. Drain and rinse. * While the noodles are cooking arrange three cups of diced rhu barb in the bottom of a greased 1 quart casserole. Combine one-half cup sugar, one-fourth teaspoon cinnamon, one table spoon melted butter or margar ine, one-fourth cup water and 1 teaspoon grated lemon rind. Ar range noodles on rhubarb, and pour the sugar mixture on top. Make a streusel topping by mixing three tablespoons but ter or margarine, three table spoons enriched flour and one fourth cup sugar. Sprinkle this topping on the noodles. Bake in a moderate oven (350F.) about 35 minutes. This dessert is good either plain or topped with a lemon sauce. Give a lift to your favorite macaroni and cheese casserole by adding chopped tiny green onions. Use tops and all. They not only give good flavor but pleasing color as well. An ideal container for creamed seafoods, meais and vegetables is a macaroni ring. For a ring large enough to serve six per sons cook 4 ounces elbow ma caroni. While the macaroni is cooking, heat Wa cups milk and four tablespoons butter or mar garine. Pour over one cup soft bread crumbs and allow to soak a few minutes. Separate two eggs and beat the yolks. Add them to the milk mixture with one-half teaspoon salt, dash of black pepper, three-fourths cup grat ed cheese, one tablespoon chopped green pepper and two tablespoons chopped onion. Add the drained macaroni to the crumb and milk mixture and mix lightly. Beat the egg whites stiff and fold into the macaroni mixture. Pour into a greased 9-inch ring mold and set in a pan of hot water. Bake in moderate oven (350F.) one hour. Let stand in pan five minutes before unmolding. Fill the center with creamed sea food, vegetables or meat. Today is just the day to bake ; a prune nut bread. Especially high in vitamins and minerals I is this bread. It slices beauti- | fully, making it an excellent choice for sandwiches. Good spread witn cream cheese. PRNE NUT BREAD Two tablespoons butter o r other shortening; two table spoons brown sugar; 1/3 cup molasses, 1 cup sour milk, one half cup white flour; one tea spoon soda, one-half teaspoon salt, 2 cups whol^e wheat or gra ham flour, V4 cup chopped cooked prunes, % cup chop ped walnuts. Cream shortening and sugar, add molasses and sour milk. Sift white flour with soda and salt, combine with unsifted whole wheat flour. Add to liq uid ingredients, and beat until just well blended. Add prunqp & nuts. Bake in greased loaf pan about 8x4x3 inches, in a mod erate oven of (350F.) for one and one-fourths hours. Cool on a rack. Makes one loaf. —tfw— Subscriptions Winner*— Beause we are working up copy ahead, in preparation for a fe^w days from home, we find ourselves with only one reader letter today. Better hustle us in some more letters folks! “A reader” from O’Neill wins this weeks three-months’ sub scription to The Frontier. Dear Blanche: I see in the Frontier this week where you have asked for a sal ad recipe which is special or a dessert salad. So I am sending you both which I make and we all like very well. Both can be made the day before they are to be used, which any one will agree helps very much when preparing a “company” dinner. FROZEN FRUIT SALAD One cup whipping cream, one cup mayonnaise, one-eighth tea spoon salt, 2 cups canned fruit cocktail. Whip the cream stiff, blend with one cup of stiff ma yonnaise, add salt. Strain syrup from one medium sized can of fruit cocktail and mix with above. Freeze. PINK STAR DESSERT Two slightly beaten egg yolks, one-half cup sugar, pinch of salt, Wa cups milk, scalded, one tablespoon gelatine, one-fourth cup cold milk, two stiffly beaten egg whites, one-third ounce bot tle maraschino cherries, one tea spoon vanilla, one cup whipped cream, nuts (optional.) Combine egg yolks, sugar and salt, and hot milk, cook over hot water till mixture coats a spoon, stirring constantly. Re move from heat. Add gelatine softened in cold milk. Chill till j partially set. Add beaten egg: whites. Fold in sliced cherries, three tablespoons syrup from cherries, nuts, vanilla and whip ped cream. Pour into oiled mold and chill until firm. Will include a couple hints which I have used successfully. Mix cleaning fluid and talcum powder into a paste and spread on grease spots on wallpaper, leave overnight, and the next morning brush with a dry cloth and the grease has disappeared. Be sure cleaning fluid is non inflammable. Water spots may be removed from varnished furniture by rubbing it well with vinegar. Black marks may be easily re moved from linoleum by rub bing with a little floor wax on a small cloth. A READER. —ttw— Guideas— When you need a garnish for a hot meat platter or a chilled salad or dessert, let California prunes supply the needed dec orative touch Stuffed or plain, hot or cold, they’ll add just the color contrast and flavor you need. For example: 1. Top any fruit and cottage cheese salad combinations with two or three walnut stuffed prunes. 2. Decorate a fruit salad plate with prunes stuffed with cream cheese blended with chopped, candied ginger, nuts, or both. 3. Cut pitted prunes into petal shaped strips. Arrange quickly on broiled pineapple rings. Place whole prune in center. Use to garnish the chop platter. 4. Boil large white onions. Cut in halves and cut crosswise. Slip out center rings and re place with pitted prunes. Dress with catsup, dot with butter, and bake for 15 minutes. Use to garnish roast beef, lamb or pork. PRUNE HORS d’OEUVRES Pit cooked California prunes. Fill with any of the following mixtures and serve with toma to juice, hot or cold fruit punch or other beverages. 1. Peanut butter blended with crumbled crisp cooked bacon. 2. Cream cheese with finely chopped dried beef and horse radish to taste. 3. Cream cheese mixed with chopped cooked ham and a dash of chili sauce. 4. Cream cheese mixed with chopped nuts and sliced stuff ed olives. 5. Cream cheese blended with a little Roquefort cheese, finely chopped celery, chives, and a dash of cayenne or tabasco sauce. 6. Grapefruit segments dip ped in chopped nuts. 7. Whole pickled onions or stuffed olives or strips of sharp American cheese. If desired wrap in bacon and bake in mod erate oven until crisp. 8. Chopped nuts and celery moistened With mayonnaise. 9. Salted wedges of crisp cu cumber, 10. Finely shredded carrot mixed with mayonnaise and dash of tabasco sauce. SANDHILL SAL It is perfectly true that mon ey won’t buy happiness. How ever, it will certainly enable you to be miserable in comfort. When a man thinks a wom an doesn’t understand him the trouble is that she probably does—perfectly! Lots of fur coats have been acquired by skinning some old goat. Under the blanket of pure white snow, when spring had “flang” its fling, we found the bottles and cans we threw when the north winds tried to sing. LOCALS . Mr. and Mrs. Charles Havran- i ek and daughter visited at the 1 home of their parents, Mr. and Mrs. James Havranek, and Mrs. Dorothy Barrett in Atkinson for Mother’s day. Jaimes Harty left Sunday, May 14, to assume a new posi tion in Seottsbluff. Mrs. Harty joined him there later in the week. Mrs. Gene Lawrence and Francis, of Valentine, are vis iting her parents, Mr. and Mrs. Claude Hamilton. Rev. A. L. (Nabholz, of Red Cloud, was an overnight guest Monday, May 15, at the home of Rev. and Mrs. Melvin E. Gros enbach. Rev. Nabholz, is Ne braska conference president. Mr. and Mrs. W. B. Gillespie entertained Mrs- E. J. Eby, Rob ert Eby and Mr. and Mrs. L. G. Gillespie at dinner on Mother’s day. Miss Gayle Widtfeldt, a stu dent at Briar Cliff college in Sioux City, visited her parents, Mr. and Mrs. David Widtfeldt for Mother’s day. Mrs. Edward L. O’Donnell and her mother, Mrs P. J. Big lin, have returned from Salina, Kans., where Mr. O’Donnell had been stationed. Miss Jane Froelich, of Om aha, visited her parents, Mr. and Mrs. Frank Froelich for the weekend of May 13-14. i ^McDonald's Festival of Dresses SUMMER CHAMBRAY Sanforized, mercerized, for 1 2 to 20 Cotton satin window-pan# plaid and solid color with deep pockets. Propor tioned to fit. Grey with white, sea green with white, brick with white. Bembergi, other sheers value-prised Compare! Choose nowl DEPARTMENT OF COMMERCE Bureau of the Census * 1950 CENSUS Have You Been Counted? The Census is nearing completion. If you have not been counted here or anywhere else, please fill out the form below and mail it immediately to the U. S. Census District Office at the address shown. My address on April 1, 1950 was: House Number and Street___—Apt. No. (Or description of location) City, town, village_State Relationship of ~ Name of Each Person Whose Usual this person to the Sex Age Place of Residence Was in This Head of the house- M Color at Household on April 1, 1950 hold, such as or or Last Head, Wife, Son, F Race Birthday (Last Name) (First Name) (Initial) Roomer, Etc. . . ' ' 1 •' • ■ e - - - — _ -_____-- - - — -- i —.— _ CUT OUT THIS FORM AND MAIL TO: DISTRICT SUPERVISOR, U. S. Bureau of the Census taOr