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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (June 29, 1950)
The Frontier Woman — Cold, Cloudy Days Calls for Doughnuts At Hipke Farm Home Near Springview By BLANCHE SPANN PEASE Hi there, all you June brides and brides of yesteryear! Almost everybory knows how good sauerkraut is on a snappy fall or winter evening as a main dish combined with sparerib* or pork hocks. But during the past few years, h o memakers have begun to realize that sauerkraut is expensive and both an in all year round _ _ vegetable with Blanche Spann a def : n i t e place in plan ning meals for winter, fall, spring and summer menus. For instance, kraut, which is practically the mast inexpen sive canned vegetable on your grower’s shelves, is now ac kno\#tedged as a treat served cold in many ways. Kraut lov ers welcome with avid appe tites the many new and inter esting ways of serving kraut particularly in the summer. Cold soups, for example, are made with kraut ranging from sauerkraut borscht to viehys soise. Then there are crunchy salad combinations made with crisp kraut. And even as first courses kraut is served as a standard appetizer in many homes in the form of kraut juice or oold kraut cocktails. All of these new and less fa miliar uses of kraut have been , the cause of sauerkraut’s un- ( precedented popularity during the past 4 years. Served hot during the fall * and winter, kraut is a favorite 1 from coast-to-coast as a cas- I ( — ii. « —i.i... .i.i i i ... ■ . i. mm I serole base, or as a comple ment to meat or fish. Even during the Thanksgiving hol iday, kraut looms large in plans as a perfect tart stuff ing for all sorts of poultry. So, for a versatile food, one that is available all the year ound, is good any season, and asy on the food budget, serve succulent sauerkraut. It does wonders to pep up tired menus. How about a nice, succulent Chinese dinner tonight? CHOP SUEY ON SAUERKRAUT (Makes 4 servings) One tablespoon fat, 1 pound diced lean pork, 1 cup thinly diced onions, 1 medium green pepper, (cut in slivers,) 2 cups fiery (cut in slivers), 2 cups hicken bouillon, 1 tablespoon ,oy sauce, 1 cooking apple, 1 1-oz. can sliced mushrooms, drained), 2 tablespoons corn tarch, one-third cup cold wa ;or, salt and pepper and 1 No. I can sauerkraut. Melt fat in a large skillet. ' Sprinkle pork with salt and >epper and add to fat. Saute jntil pork is browned. Add on- ; on, green pepper and celery \ divers, bouillon and soy sauce, plover and simmer for 30 min Ues. Wash, core and cut apple nto slivers and add with mush ooms to meat mixture. Cover ind simmer 10 minutes longer, dake a paste of cornstarch and •old water and stir gradually nto meat and vegetable mix ure. Cook, stirring constantly intil mixture thickens. Season vith salt and pepper if needed, leat sauerkraut through and erve chop suey over hot sauer kraut. ' —tfw— Subscription Winners— Maude llipke, of Springview, vins a 3-months’ subscription >rize today. The other goes to dary Alice Musil, of O’Neill. Dear Blanche: So far I’ve always just read mur articles and the letters and ave and try many of the rety pes. I try the ones that meet ny fancy, then file them in an dd lesson plan book. It is a cold, cloudy day here— he day is just calling for ioughnuts so I think I’ll obey ind have some for that husband >f mine. He does like to lunch vhen he comes in. For a help to make variety with vegetables, I often add a half cup or so of diced celery to canned vegetables. Here is my favorite nut bread .ecipe: NUT BREAD Four cups sugar, 4 tablespoons shortening, 6 cups flour, 4 eggs, 4 teaspoons soda and 1 Vz pounds pitted dates, cut 1V4 cups nut meats and 4 cups boiling dater. Dissolve soda in water and pour over dates and work until thick. Combine sugar, shortening and eggs, add date mixture, then add sifted flour. Place in 4 pans lined with oiled or waxed paper. Bake at 200 de grees F for 1 to 114 hours. MAUDE HIPKE. —tfw— Dear Blanche: I’ll send along 2 recipes which I think are very good and very easy to make. STEAMED BREAD PUDDING One small loaf of bread soak ed in water and very well drain ed, V* cupful of butter, 1 cup sugar, 2 eggs, V* cup raisins, Vi teaspoon cinnamon, grated rind and juice of half a lemon. Cream together sugar and butter, beat in the egg yolks, add bread and the remaining ingredients. Fold in the egg whites which have been beaten stiff. Put in a well ailed pudding mold and steam for 2 hours. Serve hot with a nutmeg sauce as follows: Blend thoroughly % cup sugar, 1V* tablespoons flour, a few grains >f salt in a small saucepan. Pour 1 *4 cups boiling water and stir constantly. Add 1 tablespoon of butter and boil 5 minutes. Add y% teaspoon nutmeg, pour this over bread pudding and serve. BANANA FRUIT SALAD One medium head lettuce, shredded or cut very fine. To this add 2 ripe bananas, sliced, \Vt cups fruit cocktail which has been drained, % cup sugar. \bout .lVi cups of whipped cream. Serve. ♦ MARY ALICE MUSIL. —tfw— Letters Needed for Frontier Woman— We are very much in need of etters for The Frontier Woman, flow about writing us one? You nay write about anything you ike. You can send a household, chatty type of letter full of ?ood recipes and household lints and short cuts or you can can write us an original letter about anything you care to dis cuss. Each week for the 2 letters we use in this department, we give a 3-months’ subscription each. That’s worth trying for. Send your letter to Mrs. Blanche Pease, The Frontier Woman, At kinson. Be sure to get The Fron tier Woman notation on your letter and we want to be sure 1 you address the letter to At kinson. —tfw— Cool Ideas— MOLDED CHICKEN SALAD Soak together for 5 minutes 1 tablespoon gelatin in Vi cup cold water. Dissolve in Vi cup hot water. Cook and combine with 1 cup chicken, cooked and diced, Vi cup celery diced, V< cup green olives, chopped, 1 tablespoon pi miento, chopped, 1-8 cup vine gar, 1 teaspoon salt, 1-8 teaspoon pepper, 2 teaspoons sugar, 1-3 cup mayonnaise. Oil the mold and fill with salad. Chill until firm in refrigerator. Unmold and garnish with salad greens before serving. tJLiACK CHtnKi SALAD One No. 2Vfe can (3Vi cups) pitted bing cherries, 1-3 cup lemon juice, 1 pkg. orange flav ored gelatin, % cup chopped pe can meats, 1 3-oz. bottle stuffed olives, sliced. Drain cherries, add water to cherry syrup and ! lemon juice to make 1 % cups liquid. Heat, pour over gelatine and stir until dissolved. Chill until partially set. Add cherries, nut meats and olives. Pour into individual molds or shallow pan. Chill until firm. Serve on lettuce with mayonnaise. Serves 6 to 8. CRESTED PRUNE WHIP A delicious party recipe serv ing 8 to 10. One pkg. lemon gel atine, 2 cups hot water, V* tea spoon salt, Vi teaspoon grated orange rind, 4 tablespoons su gar, IV2 cups cooked prune pulp. Dissolve gelatine in hot water. Add salt and orange rind. Turn about % of mixture into a two quart mold, chill until firm. Chill remainin gelatin until slightly thickened. Place in bowl of ice and water and whip with rotary egg beat er until fluffy and thick like whipped cream. Add sugar to prune pulp and fold into whip ped gelatin. Pile on firm gela tin in ftiold. Chill until firm. Un mold and garnish with stuffed prunes. Serves with cold custard sauce. Venetian blinds, prompt delivery, made to measure, metal or wood, all colors.—J. M. McDonald Co-, O'Neill, llti SANDHILL SAL So Governor Peterson can’t make up Hyde Sweet’s mind to like potato salad. Hyde has al ways thought that potato salad was lethal; it can be, too, if it’s kept too long and is unrefriger ated. So can cream pies! We’ve always wondered if Mr. Sweet likes potato chips. Nobody has asked what Dish Editor Pease likes best, but we’ll tell you anyway, you poor people! It’s friend chicken this time of year, or pressed chick en. In winter we think chicken and noodles can’t be beatjn. And the way my mom makes them is tops! REAL ESTATE TRANSFERS QCD-Elizabeth Richter t o Charles Richter Sr 4-17-45 $1 - Lots 16 & 17 Blk A Goldens Sub-Division O’Neill. WD-Charles Richter Sr to Mary Tomlinson-Luella Fritton & Chas Richter Jr 1-28-47 51 Lots 16 & 17 Blk A Goldens Subdivision O’Neill. DEED-Edgar M Schaller to John J Bauer & wf 6-14-50 $7, 000-SW *4- SVzNWVi - NWV4 NEV4 35-26-10. DEED-Edgar M. Schaller to John J Bauer & wf 6-14-50 ?2,000-N 14NW V4 35-26-10. WD-MayBelle Lines to Alma Lines Ross 6-28-41 $1-Part Out lot C Inman. WD-Hilda M Gallagher et al to James B Grady & wf 6-21-50 $750- North % lots 1 & 2 Blk C Fahys 2nd Add O’Neill. WD-John E McNally to Rob ert H Clifford & wf 5-19-50 51 All 19-27-14. WD-Edward C Smith to Rob ert D Adams & wf 5-2-50 $1 - Part SE!4 SW!4 20- Twp 26- R 12. CARDS OF THANKS I WISH to thank all my friends and relatives for their cards and visits to me while in O' Neill hospital—Clarence Wre de. 8p50 NELSON TO LINCOLN State Sen. Frank Nelson went to Lincoln Thursday, June 22, for a meeting of the legislative council. MADISON TRACK REGISTERS 500 Columbus Stalls to Care For Overflow in 1950 Race Meet With 100 thoroughbreds al ready stabled at Fair Grounds park at Madison, early morning rail birds and dockers are get ting a full menu of sunrise workouts. The dates for the 1950 meeting are July 6 through July 15, Sunday and Monday excepted. The Madison track is in “ex cellent condition” and horse men now stabled here say it is one of the fastest racing strips in the country. Stall reservations this year, as has been the case for many years, far exceed the number ' of available stalls at the track j and officials are seeking nearby stalls to stable the overflow. Many owners will van their en tries from Columbus to Madi i son. Racing Secretary Ralph Stubbs, of St. Louis, Mo., has been in Madison for the past 3 weeks and is busy making reservations and alloting stalls. Mr. Stubbs has a smoothly working organization and he assures the management that ' he will have everything ready j for opening day. Thursday, July 6. Post time is 3:30 p.m. each day. The daily double windows ' will be open at 2:30 p.m., and I close at 3:15 p.m. The McMillan automatic starting gate will be used again this year and all finishes will be photographed by 1 the Thompson precision cam era. This camera is in use at Ak Sar-Ben and other major tracks in this area. E. J. Moyer, secretary of the meeting, said that more than 500 thoroughbreds will be regis tered for racing at Madison this year. This is an all-time high for the Madison track and as- [ sures racing fans all of the thrills which the sport provides. Slays Diamond Back Rattler 4 Feet Long STUART — Werner Poess necker recently killed a dia mond back rattlesnake which was 4 feet long inches in cir cumferances and had 16 rattles. Just to prove the authenticity of the story, he took it to church in Atkinson to show his friends and neighbors. Do not go through life with out teeth. Everyone will like you better with dentures. — Dr. Fisher. Dentist. 2tf Washed Gravel , Concrete - Road Plaster Sand We Deliver Anywhere NO JOB TOO LARGE i OR TOO SMALL i Walker Gravel Co. Ewing, Nebr. Residence Phone 146 Pit Phone 25 ( —————Jl ’ Jllk "I’ve got old Hfifli MOTHER HUBBARD beat a Mile!” OSd WbtJu*. -tfuMwub CMfitoiVUL UHM*4**t / fit 0u\ Vtefifue^e -/Urn* 7'sueje*, wt/tytkbyi me*ef "Call it 'personal preparedness’—I’m ready for anything. Bring on the unex pected guests. I’m prepared against food shortages, too. My Deepfreeze home freezer is always full of foods bought when quality and price are right. I shop only when it’s convenient, buy in money and-time saving quantity. I cook and bake ahead, too. ✓-v "My Deepfreeze home freezer food bank pays'dividends in better eating, better living. Your nearest Deepfreeze home freezer dealer will show you how the Deepfreeze home freezer actually pays for itself, pays you a profit, too!” LEIDY’S in O’Neill WELCOME TO Madison Races July 6 -- July 15 8 Races Daily Daily Double Closes ^ 3:00 P. M. POST TIME 3:30 P. M. FREE SEATS FREE PARKING BEAUTIFUL GROUNDS VACATION and RELAX AT THE RACES Tompare-an dyou'U r 1 CHOOSE GUCI I «•«vsxs ITI 1 ta»,v»W 9"*" **** 1 MX 17? |?.y? \ Tff * \ \ ,ttTutts i 1 vsxS.SS^a i ^m****'"^—rerHrfcrnrnrl i miwt-.«■«—g—[—f—nruT«rL Q -®S5^jgH2p& M jgj^^sSs? WT Listed here are twelve mighty important engineering -J and construction features that insure long life and low maintenance in a truck. Only truck-built GMC’i give you all twelve! No other make offers more than six— some only one or two! Don’t be fooled by claims—look underneath the paint. If you want a real truck that will give you most miles per dollar, use this check list to measure up truck values. Remember, all these extra-mileage features are standard equipment on a GMG—there’s no extra charge for them. You can carry bigger loads safely on a truck-built CMC. Where to see The new big-Vaiue gmc Trucks , - - * A. MARCELLUS PHONE 370 O’NEILL *
