The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, April 12, 1951, Page 6, Image 6
The Frontier Woman — Urges Readers to Cheer Shut-Ins with Penny Postcards or Letters Br BLANCHE SPANN PEASE Hello there, all you Frontier readers! What gives with you this week? It’s practically mid-April. Do you have all the house cleaning done? Thank heavens we won’t have to paint or pa per at our house this year, that will make the houseclean ing a little bit easier to take. Do you farm Blanche Spurn wives ev®r make biscuits 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. SODA BISCUITS 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 ing. —tfw— '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 er.” Dear Blanche: 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! NUT BARS 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. COFFEE COOKIES 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 nore moist. I am writing in response to our SOS call. Do hope others do ike wise. The more recipes, the nerrier I am. “JUST ME” —tfw— lends Pressure looker Recipes— 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 sencil. 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 have one. 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 send 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 meal. MEAT BALLS IN TOMATO SAUCE 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 balls. 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 meat balls. BEEF STEW 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. STEAMED PUDDING 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 Redbird Resident Since 1932 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- : bird visinity. 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 School Banquet— 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 cohostesses. 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” Neill Monday. 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” " SANDHILL SAL ........n............ f 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 smile. Colored Slides Will Highlight Workshop 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 and silver. 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 :ion. Each club has been asked to iring an arrangement for dis may. 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’ Staters Named STUART—Willis Berry, son of Mr. and Mrs. Rollo Berry, has Deen chasen by the American Legion to attend boys’ state in Lincoln. 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 itternate. 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 /ears. Theo. Weichman, daughter of Mr. and Mrs. Karl Weichman, ■vas chosen alternate. Mrs. Nora Dailey, Bristow, Dies BRISTOW — Funeral services vere held for Mrs. Nora Dailey Saturday afternoon, Apuril 7. at 3ristow. Mrs. Dailey had been in “poor” lealth for several months and lad been a patient at Sacred Jeart hospital at Lynch several lifferent times. 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 Korea. 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 my. V I NEBRASKA IS A GREAT RAILROAD STA1E / 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 state. The brewing industry’s consistent educational pro gram is brought to all Nebraska retailers, indi vidually through traveling representatives and collec tively through cooperative meetings. NEBRASKA DIVISION I United States Brewers Foundation 710 Firit Nat’l Bank Bldg., Lincoln / * MONEY TO LOAN ON AUTOMOBILES TRUCKS TRACTORS EQUIPMENT FURNITURE Central Finance Carp. 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. FARMERS! Buy Your Hybrid Seed Corn (from “Scovie” Iowa 306 — Iowa 4297 Iowa 4249 1 Hartz 22 — Hartz 12 Corn Borer Resistant FLATS.$9.00 Bu. ; ROUNDS.$7.00 Bu. i WESTERN AUTO O’NeiU —ASSOCIATE STORE— Agent —M— 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 PERRIGO I VISUAL CLINIC DR. FRED M. PERRIGO DR. MAX L MAGWIRE Optometrist* Eye* Examined Glasses Fitted ^ Visual Training i Contact Lenses 41* Norfolk Ave. Phon# 330 Norfolk, Nebr. 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 cattle. B 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 elsewhere. 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.