The Frontier Woman — Long Distances to School for Rural Children Pet Peeve of A Weekly Reader’ By BLANCHE SPANN PEASE Hi there, you busy women. Meals that can be prepared in 30 minutes or less always have priority in summer menu planning. Homemakers, too, like to have time to enjoy sum mer activities as well as as much attention as possible to flower and vegetable gar ^The macaroni family meets this requirement as it also gives a boost to the vacation bud get. In addi tion these bland wheat foods are such a versati1e clan, that they help you toa make use of | any bits of; fresh veget-1 ables from the! s1.;: P«a>« enough to go around if served alone. You can feature macaroni foods in the menu 2 or 3 times a week and , always have them appear in j completely new costumes. Even though you serve hur ry-up meals in the summer time. it always pays off in smiles and increased appetites when you take the time to add colorful garnishes to dishes. In addition to our favorite stand-by, parsley, this garnish might be crisp green pepper rings, thin slices of rosy radish- j es, tomato quarters, sliced hard ! cooked eggs and many others. Use crisp fresh linens on the 1 table and bright flowers for a j centerpiece. You may be sur-1 prised how such things perk up lagging summer appetites. When it’s seafood time at your house, put tiny shrimp in- j to a tangy sauce seasoned with tabasco and lemon juice and serve it in little individual nests of egg noodles. Cook the noo dles while the sauce cooks and this dish can be ready to eat in less than 10 minutes. Serve it j with a grapefruit and avacado salad, French - fried okra and j enriched toasted buns. NOODLE NEST WITH CREAMED SHRIMP Oue - fourth cup butter or margarine, V\ cup enriched flour, 1 teaspoon salt, tea spoon pepper, 5 drops Tabasco j sauce, 2 cups milk, 3 table spoons lemon juice, cup may onnaise or salad dressing, lt4 cups cooked shrimp, 1 cup cook ed peas, 6 ounces fine noodles. Melt butter or margarine in top of double boiler. Stir in flour, 6alt, pepper, and tabasco sauce. Gradually add milk and continue stirring until sauce is thickened. Fold in lemon juice j and mayonnaise or salad dress ing. Add shrimp and peas. Heat thoroughly. While sauce is heat ing, cook noodles in boiling salt ed water until tender (about 4 minutes). Drain and rinse. Ar range as individual nests on serving plates. Fill nests with creamed shrimp. Makes 4 serv ings. —tfw— % Subscription Winner One of our 3-months’ sub scription winners today is “An O'Neill Housewife.” The other winner is “A Weekly Reader,” also from O’Neill. The letters follow: Dear Blanche: I see by the paper you are still asking for more letters so will take time this morning and write one. I so enjoy all the good helpful advice and recipes which are sent in and get a kick out of trying them to see what kind of luck 1 have. As this is rhubarb time will send a recipe for: RHUBARB UPSIDE DOWN j CAKE Take a granite cake pan 8 x 10 and cover the bottom with rhubarb and 1 cup sugar, 1 ta- , blespoon butter. Cut the rhu barb in small pieces. Now make a dough of 2 cups sifted flour, 2 teaspoons baking powder, % teaspoon salt, 1 cup plus 2 ta blespoons sugar, 1/3 cup butter or other shortening, % cup milk, 1 teaspoon vanilla, 1 egg. Mix all together. Pour the dough over the rhubarb in the pan and bake until cake is done. Here are a few helpful hints: To remove dark stains on alumi num ware, use 2 teaspoons cream of tartar in a quart of water, and slowly bring to a boil and simmer about 20 min utes. To clean copper or metal surfaces use salt and lemon or vinegar. Well, I better ring off and get this in the mail today. “AN O'NEILL HOUSEWIFE” —tfw— Sends Raisin Recipes— Dear Mrs. Pease: I better write a few lines as I enjoy the letters and recipes in the paper, but have not done my share. My pet peeve is children in rural districts having to go so far to school. I think there should be some way worked out so it isn’t such a problem to get these children to school. I am enclosing some recipes. SOUR CREAM RAISIN PIE One-half cup sugar, 2 eggs, beaten, 1 tablespoon lemon juice. Beat the above ingredi ents till creamy, then add 1 ta blespoon flour, yi cup chopped raisins, 1 cup sour cream, beat well and pour into unbaked pie crust and bake. BOILED RAISIN CAKE One cup lard, lVfe cups sugar, 3 eggs. Cool raisins after boil ing. You need 2 cups boiled raisins, I cup raisin juice, and 1 teaspoon each of cinnamon, cloves and allspice. Sift with the spices, 2*6 cups flour, and 1 teaspoon soda. Add nuts if desired. Use 1 teaspoon lemon flavor. Mix cake in the usual manner and bake in 375 F. ov en until done. “A WEEKLY READER” —tfw— We Need Your Letters— We need letters for The Fron I tier Woman very much, indeed Why not send us one at once perhaps with some good can ning hints and recipes and ideas in it? Or* you may write I about anything else you like. Each week we give a 3 months’ subscription to The Frontier to 2 of our readers whose letters we use. It might as well be you, particularly now when we need your letters Send them to Mrs. Blanche Pease, The Frontier Woman, Atkinson, Nebr. SANDHILL HAL An eminent biologist says an ant has more intelligence than whales. That I don’t believe, I never saw any whales at a pic nic. It’s sad but true that some times when Romeo loses his capital, Juliet loses her inter est. It doesn’t make any differ ence what the age, all delin quency is juvenile. O’Neill Hog Sale Hits River Market Prices Six hundred and twenty-eight head of hogs and 158 head of cattle were sold at the Thurs day. June 29, livestock sale held at the O'Neill Livestock market here. The market was 50- to 75-cents higher as compared with the river markets Wednesday, June 28. One hundred ninety to two hundred forty pound butchers brotlght the top price of $20.45 to $20 60. This price was on a par with the river markets Thurs day, June 29. Two hundred forty to two hundred sixty pound butchers brought from $20 to $20 45; 260 to 280 pounders hit from $19.75 to $20; 280 to 300 pounders clear ed from $19 50 to $19.75 with the heavy butchers selling from $18.50 down. Stags hit from 9- to 12cents per pound while boars brought $7 to $9 with the light sows clearing at $18 to $18.75. Heavy sows, 400 pounds and over, clear ed from $17 to $17 50. Afew “toppy,” 450 pound steer calves sold from 29- to 30 cents per pound; heifers, of the same quality brought $27 50 to $29. Old canner cows brought $14.50 to $15.50 with the smooth er dry grass fat cows bringing $17.50 to $19.50. Bulls sold from 20- to 21 cents a pound. According to the managers of the O’Neill Livestock market, Verne and Leigh Reynoldson. there were more cattle buyers attending the sale than cattle. 2 Bride-Elects Feted at Shower— PAGE — A prenuptial double shower honoring Miss Beverly Kelly, of Page, and Miss Vel ma Abney, of Inman, was held at the home of Mr. and Mrs. Elmer Trowbridge Thursday evening, June 29. There were 19 families from the community and Mr. and Mrs. Lyle Abney of Inman, present- The honored guests received many gifts. Ice cream and strawberies, cake, cold drink and coffee were served at the close. 16 Present at Prenuptial Shower— PAGE — Missess Byrdie Ann Parks. Shirley Sorensen and Joan Terrill entertained Thurs day evening, June 29, at a kit chen shower at the Parks home honoring Miss Beverley Kelly. There were 16 girls present. Contests furnished the enter tainment for the evening- The gifts were placed in different rooms and alarm clocks were | used to locate them. The hos- , tesses served refreshments at the close of the evening. Library Board Plans To Redecorate— Grattan township library board met Saturday and approv ed a contract for remodeling the library. William Hubby will start work July 10. Remodeling will include painting, installa tion of new flourescent light fixtures, and a children’s sec tion The library will be closed during the alterations. Vint Sioux City— Mir. and Mrs. L M. Diehlman were in Sioux City today