Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (April 12, 1951)
The Frontier Woman —
Urges Readers to Cheer Shut-Ins
with Penny Postcards or Letters
Br BLANCHE SPANN PEASE
Hello there, all you Frontier
What gives with you this
week? It’s practically mid-April.
Do you have
all the house
we won’t have
to paint or pa
per at our
house this year,
that will make
ing a little bit
easier to take.
Do you farm
Blanche Spurn wives ev®r
with cream in
stead of other shortening? Maybe
mdftt of my readers would like
to try making
SOUR CREAM BISCUITS
You need 2 cups sifted flour, %
teaspoon baking soda, 1 teaspoon
salt, and about IV* cups sour
cream. Sift flour once, measure,
acjji baking soda, salt and sift a
gign. Add enough sour cream to
form a soft dough. Turn onto
floured board. Knead slightly.
Roll % inch thick. Cut with
floured biscuit cutter. Bake in
hot oven of 500 F. 15 minutes.
‘Makes 12 biscuits.
Possibly some one in your fam
! ily has talked about old fashion
j ed soda biscuits. If you’d like to
serve them once again, here's an
old time recipe.
Two cups sifted flour, Vi tea
| spoon baking soda, Vi teaspoon
salt, 4 tablespoons shortening, %
cup sour milk or buttermilk. Sift
flour once, measure, add baking
soda and salt and sift again. Cut
in shortening. Add enough milk
to make a soft dough. Turn onto
floured board. Knead slightly.
Roll Vi inch thick. Cut with
floured biscuit cutter. Bake in
hot oven of 475 F. 15 minutes.
Makes 12 biscuits.
At our house we think noth
ing beats a sour milk pancacke.
Unless it's cornmeal pancakes.
Anyway, here are the recipes
for both for you to try: <
SOUR MILK GRIDDLE CAKES
Two cups sifted flour, 1 tea- |
spoon baking soda, 1 teaspoon
salt, 1 tablespoon sugar, 2 Vi cups
sour milk or buttermilk, 1 egg,
well beaten, 1 tablespoon short
ening, melted. Sift flour, once,
measure, add baking soda, salt
and sugar; sift again. Combine
milk, egg and shortening. Add to
flour fixture. Stir only until
smooth. Bake on hot greased
griddle. Makes 2 dozen cakes.
CORNMEAL GRIDDLE CAKES
One cup sifted flour, 1 cup
cornmeal, 1 teaspoon baking so
da,, 1 teaspoon salt, 1 egg, well
beaten, 2 cups sour milk, 4 table
spoons shortening, melted. Sift
flour once, measure, add corn
meal, baking soda and salt and
sift again. Combine eggs, sour
milk and shortening. Add to
flour mixture, stir only until
blended. Bake on hot, greased
griddle. Makes 20 cakes.
Now here’s that old lavorite re
cipe you’ve been waiting for:
isOUR CREAM DEVIL’S FOOD
two cups silted pastry flour, 1
teaspoon baking soda, Yt tea
spoon salt, 1 cup sugar, 1 cup
heavy sour cream, 1 egg, well
beaten, 3 squares (3 ounces) un
sweetened chocolate, melted and
cooled, **-4 cup milk, 1 teaspoon
vanilla. Sift flour once, measure,
add baking soda and salt, and sift
together three times. Beat sugar
gradually into sour cream. Add
egg. Add chocolate. Blend well.
Add flour alternately with milk,
a small amount at a time, beating
until smooth after each addition.
Add vanilla. Turn into two greas
ed 9-inch layer pans. Bake in
moderate oven of 325 F. for 25
minutes. Frost with boiled frost
'Just Me' and 'Weekly
Reader' Are Winners—
“Just Me” wins one of our .1
month’s subscriptions today. The
ither goes to “A Weekly Read
I am an admirer of your col
jmn in The Frontier. It is the
'list section I read when the pa
ler arrives at our house. One be- i
:omes so well-acquainted trying
four recipes and ideas, and all
the other helpful notes you re
vive. I enjoy cooking and trying
>ut a new recipe.
One might say I am a collect
or of recipes. I have two reci
pes which I think delicious.
My how thrilled I was to find
these in my school lunch!
Four egg yolks, beaten, 1 cup
sugar, % cup hot water, 1 Vi cups
'lour, 2 teaspoons baking powuer,
i teaspoon vamila, 4 egg whites,
beaten. Mix as in order. Folding
in the egg whites lightly. Bake
in an 8 by 10 pan, lined with
kvaxed paper for 20 minutes, at
125 degrees. Cool. Cut in squares,
frost all sides with powdered su
gar frosting. Then roll in ground
peanuts. I use the fine blade of
my tood chopper for the peanuts.
Mix 1 cup sugar and Vi cup
shortening, then add 1 beaten
2gg and mix thoroughly. Then
mix and sift 2 cups flour, Vi tea
spoon soda, Vi teaspoon salt, 1
teaspoon baking powder, 1 tea
spoon cloves, and 1 teaspoon cin
lamon. Add alternately with %
•up cold coffee. Then add Vi cup
chopped raisins, Vi cup chopped
mt meats and 1 teaspoon vanilla.
\dd additional flour, according
;o whether you omit raisins or
nuts. Drop by spoonsful on a well
nled cookie sheet and bake at
100 F. for 15 minutes.
Now, may I add by plea for
resting recipes? I need a frosting
(specially adapted to angel food
:akes, which 1 have wonderful
uck making. When making an
mgel food cake, add a tablespoon
>f cold water to the egg whites
jefore beating. Makes your cake
I am writing in response to
our SOS call. Do hope others do
ike wise. The more recipes, the
nerrier I am.
Dear Mrs. i ease:
Reading your department ev
iry week and enjoying it so
nuch makes me feel I nearly
mow you personally.
That was such a grand sugges
ion you put in about the station
:ry gift. I gave my sister-in-law
stationery with envelopes stamp
ed one Christmas, but never
bought to add a calendar and
I h ive given a box of every
been told how much they enjoy
ed sending them to friends on
birthdays and shut ins.
Speaking of shut-ins, I am
corresponding with one of the
shut-ins that you sent to The
Journal-Stockman. She wrote
and told me that you had some
sort of shut-in club. Gee, I'd
sure like for you to tell me a
little bit about it if you still
I think it would be nice if we
could have something in our
Frontier column for them, say
the first Thursday of every
month, we had two names to
They seem to get so much en
joyment from the mail they re
ceive, and after all just a penny
postcard or letter isn’t very much
on one’s part when we’re all able
to be up and about. We have so
much to be thankful for, that we
really never give it a thought.
How dark this world would be if
we couldn’t see all of God’s won
derful things He has put upon
this earth for us to enjoy. Or how
silent it would be if we couldn’t
hear the baby’s cry, the calves’
bawl, the dog’s bark, even the
ticking of the clock keeps one
company when they can hear.
I saw a call for help in The
Frontier this week for pressure
cooker recipes. I am enclosing a
few which I thought might help
the one desiring them. I have a
pressure sauce pan and a larger
pressure cooker that I can in. We
really enjoy our corn and peas.
The peas taste so near like fresh
ones. I had such good luck this
year with them. I also put peas
and corn in the locker but when
I have some canned and in the
cellar they are so handy when
one has to get an unexpected
MEAT BALLS IN TOMATO
Two slices bacon, 1 pound
ground beef, 6 onions sliced thin,
1 teaspoon salt, y4 teaspoon pep
per, 1 No. 2 can tomatoes. Com
bine beef, seasoning and 1 diced
onion. Shape into balls. Heat
pressure cooker pan, fry bacon,
then brown meat balls in hot fat.
Add onions and tomatoes. Cover
and cook 5 minutes at 10 pounds
pressure, after the pressure is up.
Reduce pressure instantly.
1 usually thicken the gravy
with a little flour, mixed with
water and poured into the mix
ture after I remove the meat
For a cup of liquid it takes 2
tablespoons flour mixed with a
bout 1/3 cup water, add the flour
and water to the liquid from
Two pounds beef cubed, 2 cups
water, 1 cups diced carrots, 1
cup diced potatoes, 1 % cups diced
turnips, can be omitted, 1 large
onion sliced, 2 teaspoons salt. Put
in meat, then remaining ingred
ients, cover. When pressure is
10 pounds cook for 15 minutes.
Remove pan from heat and allow
pressure to go down normally.
We like to fix pumpkin in the
pressure sauce pan to make pie
out of. We cut the pumpkin into
large pieces, if it’s not hard to
peel, we peel it. If it is, we just
wash it, remove seeds, and leave
the hard shell on. Put in pressure
pan. We fill it not over 2/3 full.
Three-fourths cup water, put on
and when pressure is at 15
pounds cook for 10 minutes. I us
ually have the little rack in my
cooker. When cool, remove and
mash and if you left the shell on,
spoon out the pulp and then run
through your sieve.
Two cups bread crumbs, 1 cup
milk, % cup sugar, 1 egg, y4 cup
butter, Yi cup mild molasses, y4
teaspoon soda, 1 cup raisins, 1
teaspoon cinnamon. Steam for 30
minutes after the steam flows
from vent tube. Then bring the
pressure up to 5 pounds and cook
for 30 minutes.
I always put the pudding mix
ture into a dish that fits nicely
in my sauce pan and after I have
poured it into the pan that I am
going to put in the presure pan, I
JOHN A. HULL, 67,
RITES AT LYNCH
Burial at Scottville for
LYNCH—Funeral services for
John A. Hull were held Monday,
April 2, at the First Methodist
church in Lynch, with Rev. Ric
hard Monroe officiating. Burial
was in the Scottville cemetery
south of Redbird.
John A. Hull was bom June 7,
1883, at Boone ,1a., and died at
the Sacred Heart hospital in
Lynch on March 30. He was mar
ried to Flora Andrews, of An
gus, la. To this union three chil
dren were born.
In 1932 he moved to the Red- :
Suvivors include: daughters—
Mrs. Charlotte Long, of Clarin,
la., and Mrs. Thelma Spangler, 1
of Eagle Gro>ve la.; son—Marvin 1
Hull, of San Diego, Calif,; 10
grandchildren; 5 brothers—Mich
ael and Halsey, both of Redbird; ■
Peter, of Hartley, la.; Edward, of
Meno, la.; Henry, of Seattle, j
Wash.; sisters—Mrs. Tillie Barr,
of Des Moines, la.
Society Plans to Serve
LYNCH—Mrs. Raymond Hav
ranek was hostess to the Catholic
Altar society on Thursday after
noon, April 5, with Mrs. C. L.
Haselhorst and Mrs. Beryl Moody
During the business session,
plans were made to serve the
Lynch high school junior-senior
banquet on May 5.
After the business session
games were played with Mrs. Ed
ward Streit and Mrs. Martin Je
horek winning prizes.
The hostesses served sand
wiches, pickles and coffee.
The next meeting will be held
with Mesdames Charles Court
ney, Clarence Kolund and . Ed
ward Streit as hostesses.
Returns to Omaha—
Mrs. Andy Morton, who has
spent the winter in O’Neill with
her daughter, Mrs. Mabel Gatz,
returned to Omaha Friday. Mrs.
Mabel Gatz and Eddie accomp
anied her and returned to O”
cover it with 3 or 4 thicknesses of
waxed paper and fasten with a
rubber band, or string. Place '
rack in pressure sauce pan, add
4 cups water, then set your dish .
or ring mold or whatever your 1
pudding mixture is in, and put ,
over and steam required time.
“A WEEKLY READER” "
Usually when a man contracts 1
amnesia the first thing he forgets
is his wife.
There is no use whatever in a
woman having a vocabulary of
25,000 words if she doesn’t know
how to say no.
A human being is a man who
laughs himself sick over pictures
in the family album, then looks
in the mirror and never cracks a
Colored Slides Will
The district Federated Garden
club work shop meeting, sponsor
ed by the Green Thumb club of
Neill, will be held in the court
house annex in O’Neill on Wed
nesday, April 18.
A covered dish luncheon wrill
be served at noon. Officials have
asked those interested in the
meeting to bring their own plate
Following the luncheon and
business meeting there will be an
exchange of house plant slips or
bulbs with growing instructons.
Kodachrome slides of crysan
themums from Fleming’s flower
Fields at Lincoln will be shown,
rhese include about one hundred
slides of field scenes, individual
plants and specimen blooms, the
inest now introductions from the
lation s leading hybridizers. A
short descriptive reading is sup
alied giving additional informa
Each club has been asked to
iring an arrangement for dis
Visitors are always welcome,
according to Mrs. C. V. Robert
on, of Chambers, district official
vho is assisting with the arrange
nents. Mrs. Rudolph Johnson is
5reen Thumb club president.
Boys’ and Girls’
STUART—Willis Berry, son of
Mr. and Mrs. Rollo Berry, has
Deen chasen by the American
Legion to attend boys’ state in
Willis played football and bas
ketball and he also took part in
track, dramatics and music.
Dick Kaup, son of Mr. and
Mrs. Joe Kaup, jr., was chosen
Mary Obermire, daughter of
Mr. and Mrs. Gus Obermire, was
;hosen by the Legion auxiliary
for girls’ state.
Mary has taken part in drama
tics and music ana nas been a
nember of the pep club for three
Theo. Weichman, daughter of
Mr. and Mrs. Karl Weichman,
■vas chosen alternate.
Mrs. Nora Dailey,
BRISTOW — Funeral services
vere held for Mrs. Nora Dailey
Saturday afternoon, Apuril 7. at
Mrs. Dailey had been in “poor”
lealth for several months and
lad been a patient at Sacred
Jeart hospital at Lynch several
She died at the hospital Thurs
lay, April 5.
Mr. and Mrs. Leo Tomjack
pent Sunday in Elgin visiting
it the home of George Ponton.
Lt. Baker Completes
100 Combat Missions
First Lt. John L. Baker, of O’
Neill, jet pilot for the Fifth air
force’s 51st fighter interceptor
group, has been awarded a fourth t
oak leaf cluster to the air medal
for his combat misions over
Lieutenant Baker is the son of
Mr. and Mrs. H. J. Lohaus, of
O’Neill. He recently was award
ed the distinguished flying cross
Lieutenant Baker soon will be
enroute back to the United
states, having completed 100
combat missions against the ene
Did you know the great Bur
lington Kail road has more
miles of trackage in Nebras
ka than in any other state
on its entire system? It’s
one more thing Nebraskans
can boast about.
You can be equally proud
of the high rating of this
state’s tavern owners in op
erating their places fully in
the public interest. Nebras
ka retailers strive to go be
yond all legal requirements
and regulations in conduct
ing clean, wholesome places. „
They are a credit to a great
The brewing industry’s
consistent educational pro
gram is brought to all
Nebraska retailers, indi
vidually through traveling
representatives and collec
tively through cooperative
I United States
710 Firit Nat’l Bank Bldg., Lincoln /
MONEY TO LOAN
C. E. Jones, Manager
O'Neill i Nebraska
- ^ - _
y jus;'^&T'^m^'/t-4'‘-r-iI/±f '*iwi9mF*T1^vw»wfiiyyCTMBMHfc<»S;38cangi .-*»•
Hartz Hybrid Corn Co.
Hybrid Seed Corn
Iowa 306 — Iowa 4297
Iowa 4249 1
Hartz 22 — Hartz 12
Corn Borer Resistant
FLATS.$9.00 Bu. ;
ROUNDS.$7.00 Bu. i
O’NeiU —ASSOCIATE STORE— Agent
The Future W ill Prove
it's Today's Nest Huy!
The first time you stand back
and admire your new Pontiac
and then get behind the wheel
for your first thrilling drive . . .
you'll enjoy the wonderful,
glowing experience of owning a
truly great motor car.
But the next few years will give
you an even better idea of how
sound your judgment was when
you chose a Pontiac. For, by
that time you’ll have discovered
that this beautiful car is as
carefree as a car can be.
Only the years and the happy
miles will tell you how really
true it is that, Dollar for Dollar
You Can’t Beat a Pontiac!
Equipment, acceteorite and trim illuetrated art tubjtct to change without notice.
Hollar for Hollar | r
_ you cant beat a.
Aoeriea’e Laweei-Prlead Straight Kltfhe
Lnnet filtud Cor with CM ■rdra-Mnitc
Bl lra (Optional «t extra cost) i ^
T—IF|||| 11*1 •
Ika Maat Beaaltfal Thing Wheeh uS
Wm. Krotter Co.
Phone 531—OF O’NEILL — West O’Neill
DR. FRED M. PERRIGO
DR. MAX L MAGWIRE
Glasses Fitted ^
Visual Training i
41* Norfolk Ave. Phon# 330
Hours: 9 to 5j Set. 9 to 1
I LIVESTOCK AUCTION I
EVERY TUESDAY I
We sell both cattle and hogs on Tuesdays. From now on, X
hog auction starts at 12 o’clock noon, followed by auction of
For a good return, bring or ship your livestock to the jB
market that has the best outlet. Our charges are no H f
more, and probably less than you have been paying X
Phone Atkinson 5141 X
ATKINSON LIVESTOCK MARKET I
Atkinson, Nebraska B
THE individuality of flavor that distin
guishes Old Style Lager starts with the
barley...specially selected by our own experts
1 at the very blush of top flavor. Barley is the
soul of the beer. When choicest barley malt is
skilfully combined with costly imported and
domestic bops...when brewing is done with
—gj .mi mint'a
unhurried old-world care...when lagering
(ageing) continues far longer than is usual in
this country... then, and only then, can you
expect a better beer — Old Style Lager beer!
You’ll lovethesmooth,themild,themellow taste
of this fine light lager beer. Ask for Old Style
Lager today. Always the same—always superb.
Powered by Open ONI