The Frontier Woman . . .
4Sally ’ Talks Sense
By BLANCHE SPANN PEASE
You'll have better tomato juice
and canned tomatoes with a more
delicious flavor if you allow the
tomatoes to ripen fully before
canning theifi. A diced onion
cooked with the tomatoes will
add to the flavor of tomato juice.
Run the cooked product through
a ricer. When I have green pep
pers. I usually dice one into each
- kettle of tomatoes, too.
Have your jars and equipment
ieadi' before you scald tomatoes
and don’t let them stand after
scalding. This is likely to cause
“flat sour” later and they also
lose food flavor (vitamin C) if
left exposed to the air after peel
ing. Cut out the hard cores and
green spots. Never can tomatoes
which have decayed spots of
fungus growths. If they have
good parts, use them for the table
but don’t put them into the can
ning kettle.
Use boiling water to scald to
matoes. Leave in the hot water
one to two minutes, then quickly
dip into cold water and slip the
skins. If you’re just fixing some
for the table and have no hot wa
ter, run tip of fork into tomatoes
and rotate over flame of your
stove until the skin wrinkles
slightly.
You'll get an extra good salad
pack tomatoes if you select small,
smooth, firm, fresh, ripe tomatoes
?nd scald only a few at a time.
Dip and drain tomatoes, remove
core. Pack them into hot glass
jars as closely as possible without
crushing them. Add one teaspoon
salt to each quart. Cover the to
matoes with hot tomato juice
which has already been prepared
and process for 30 minutes in hot
water bath, then complete seal.
Want to touch up the flavor of
pears a bit? They are so bland
when canned alone. Try adding
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Radio Bldg.
PHONE 114 or 218
— O'NEILL —
L. G. GILLESPIE
AGENCY
Established in 1893
the juice and rind of half an or
ange to each quart of sirup as it
is prepared. Remove the rind be
fore packing the pears.
If your family likes the flavor
of “red hots,” get some of this
candy and use two or three table
spoons to each quart of syrup, or
use stick cinnamon and a few
drops of red coloring for the
pears.
If you have some pineapple
juice, try canning pears in it in
stead of water for a good taste
surprise. For plum pears that are
“plumb” good eating, use tart,
red plum juice instead of water
for making the syrup in which to
can pears.
— tfw —
Take Time
io Really Live—
Dear Blanche:
Why are we always in such a
hurry? It’s hurry, hurry, hurry,
just one mad rush from here to
there. Isn’t it true we’re in such
a hurrv, we never really have
time? «
We’re too busy to go to see the
little old lady down the way.
Then some day we hear of her
death. Somehow you just can’t
forgive yourself for not having
gone. Even the big bouquet of
flowers you sent doesn’t ease
your conscience. You found time
to go then.
There’s so much to be done,
we never find time to stop and
play or just visit with the chil
dren. Yet the work will always
be there but the children are
growing fast and some day—oh,
how we’ll wish they were there
to play with.
No time to call and see how
our neighbor’s sick baby is today.
Yet it takes only a minute and
how happy it makes someone to
think you were kind enough to
call.
Too busy to tell those we love
how much we really love them
and how swell we think they are.
Yes, too busy to be really
thoughtful and friendly.
I’ve so often noticed how many
times there wasn’t time for a
smile, a thank you, a courteous,
“How are you?” Yet a smile and
a pleasant “hello” don’t take any
longer than a frown and a grunt
and it not only makes the other
fellow happy, you feel so much
better yourself. We have to take
time to die—why not take time
to really live?
“SALLY”
— tfw —
Try This—
CHILI SAUCE
Four quarts (24 to 28 medium
size) peeled and chopped toma
toes, two cups chopped, sweet i
led peppers, two cups chopped
onion, one hot pepper (chopped),
two tablespoons celery seed, one
tablespoon mustard seed, one
bay leaf, one teaspoon whole
cloves, one teaspoon ground gin
ger, one teaspoon ground nut
meg, two three-inch pieces stick
cinnamon, one cup firmly packed
brown sugar, three cups vinegar,
two tablespoons salt.
Combine the tomatoes, sweet
pepper, onion and hot pepper.
Put the celery seed, mustard
seed, bay leaf, cloves, ginger,
nutmeg and cinnamon loosely in
a thin, white cloth, tie top tight
ly. Add to tomato mixture and
boil until you have but one-half
the original amount. Stir fre
quently to prevent sticking, Add
sugar, vinegar and salt. Boil rap
icly, stirring constantly, about
five minutes. Remove spices.
Pack chili sauce into hot, sterile
jars and fill jars to top and seal.
Makes about three quarts.
O’Neill News
Mr. and Mrs. Joseph Hansen
and family of Lincoln were
weekend guests of their parents,
Mr. and Mrs. Carsten Hansen
and Mr. and Mrs. E. N. Flood.
Mr. and Mrs. M. D. Fox of
Kearney and their grandchildren,
Danny and Cindy Ortwig, were
weekend guests of Mr and Mrs.
Charles Fox. Their son, Eldon,
returned to Kearney with them.
He has been helping the Fox’s
hay since the first of July.
Mr. and Mrs. L. A. Becker at
tended a family reunion picnic
last Thursday in the park at
Hartington honoring her nephew
and niece, Mr. and Mrs. George
Petzel, of St. Louis, Mo.
Mr. and Mrs. Dickie Fernau of
Neligh were Sunday guests of
Mr. and Mrs. F. S. Brittell.
Mr. and Mrs. J. C. Bazelman
and Connie attended the dinner
and bazaar at St. John’s church
south of Ewing Sunday.
Mr. and Mrs. C. W. Koenig
and family of Excelsior, Minn.,
visited from last Thursday until
Sunday with her brother-in-law
and sister, Mr. and Mrs. D. F.
Murphy, and Mrs. Kenneth Ell
ston. Sunday they left for Fair
fax, S.D., where they will visit
his parents, Mr. and Mrs. Joseph
Koenig.
Mr. and Mrs. J. C. Bazelman
and Connie returned last Thurs
day from a three weeks’ vacation
trip through South Dakota, Wy
oming and Montana.
Brownies Tour The Frontier Plant
Members of O’Neill Brownie troop IV, with
Mrs. Henry Benze as leader, Monday visited
The Frontier. The Brownies were in the radio
studio during the “Voice of The Frontier”
broadcast and most of them were heard on the
air being interviewed by George Hammond.
Left-to-right: Georgetta Clyde, Janet Peterson,
Kathy Rubeck, Cathy Perry, Mrs. Benze, Car
men Benze, Sally McCage, Sandra Clark, Carol
Jo Holly and Treva Baker. — The Frontier
Photo.
FALL CHECK-UP OF HEATING
EQUIPMENT IMPORTANT—
Having your gas heating equip
ment checked over now to make
sure it is ready for winter service
will assure your family comfort
and save you money. This is the
advice of Cecil Baker, manager
of Kansas - Nebraska Natural
Gas company’s O’Neill office.
Mr. Baker states that a clean
heating appliance in proper
working condition is not only
cheaper to operate, but an im
portant safety measure. More
over, a checkup now will assure
you of continuous comfort all
winter long.
According to Mr. Baker, the
following points should be check
ed. He recommends that the
work be done by a competent
heating dealer or the gas com
pany.
1. Heating equipment should
be cleaned and checked from ap
pliance to flue.
2. Heating equipment should
be checked to see that it is prop
erly vented to the flue and that
the flue is clean and draft is cor
rect.
3. All motor blowers and auto
matic motorized values should be
checked and properly oiled.
4. New filters should be in
stalled in forced air systems. This
pays dividends in increased cir
culation, cleanliness and comfort.
| O'Neill Public School I
o
(Member North-Central Association of
Secondary Schools and Colleges)
WELCOMES YOU
OPENS
WEDNESDAY,
SEPTEMBER 1
★ ★
High School
Registration
Mon., Aug. 30 — 9 to 3
Tues., Aug. 31—9 to 12
★ ★
Grade School
Registration
Wed., Sept. 1—9 to 12
(Kindergarten pupils bring birth
certificates)
College Preparatory—
For those students who expect to attend
college or a univeristy, we offer a full
curriculum which is accepted in any col
lege or university in the United States.
Commercial—
Full commercial course including two years
! typing, two years shorthand, bookkeeping
and office practice.
General Course—
This is suited to students who are not en
rolled in above mentioned courses
*
Vocational Agriculture—
We have a modern shop and all the finest
j facilities for training.
Library—
Our library facilities will accommodate
60 students at a time.
Athletics—
Two well-trained, experienced coaches
will handle the intramural and inter
school athletic program, including football,
basketball and track. A physical education
course will be offered to both boys and
girls. Boys interested in football report to
Coach Miller on August 23.
Normal Training—
Our normal training graduates are quali
fied to teach their first year in rural schools
without additional training.
Home Economics—
We have homemaking available to girls on
a two-year basis.
Fine Arts—
We offer a full course in dramatics. Both
instrumental and vocal music will be of
fered throughout the school.
5. Automatic control operation fnnnlp at
should be inspected for burned w cUS> dl
cut transformers or controls. Nell ah Cnurl-hnimp.
6. Pilot lights should be light- iNeiign courmouse
Itrnir~adhnf MiSS L°«tta M' Staub
burners should be adjusted. Eert E DeGroff, both of O’Neilb
9o w>>. VATrc were married Tuesday, August
zb MAIL VOTES io, at the COUrthouse in Neligh
Holt County Clerk Ruth Hoff- by Royal V. Sheets, county judge
man Baker reported last week _
V,°neS WerC C3St , the Returns from Hawaii
August 10 primary election—
fewer than usual. PAGE Miss Sybil Ickes re
_;_■ turned home Tuesday, August 17,
trvnn Hot- from Hawaii where she had at
Frontier for printing! tended college to the home of
v>or parents, Mr. and Mrs. Neven
Ickes. Mrs. John Jackson and
imictren ol Lincoln came Satur
day for a short visit at her par
ents’ home. Mrs. Jackson is also
a daughter of Mr. and Mrs. Ickes.
HbBB _,_ __ — .- _ BaB
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SB •
OVERALLS
I THE NATION’S FINEST I
I BLUE OR STRIPE I
fjlH1
Ik
fl All
SB.
«h BH ■
I McCARVILLES' I
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—
I
GRANULATED m^z0
SURPASSING SHORTCUT^
: i-f&fUr -— ~ jf7]?? ^
kS.OOODI rr STEAK lb....:69c
I 1 SHOULDER ROAST u.37c
CLUB STEAK* 59c
BEEF RIB BOIL * 17c
GROUND e
BEEF MEAT
No Excess Fat, LB. . .
Premium BRAUNSCHWEIGER «._49c
Essex SUMMER SAUSAGE l*. 49c
Puritan PURE PORK SAUSAGES_29c
SLICED BACON 2&S?.... 49c
FROZEN FOODS SWIFT S SM0KED
STRAWBERRIES 2f„r 45c ivera,! ’e
GRAPEJUICE rrcaa 2 rer 43c I rivlllv^ PER LB. ..
PEACHES » PEARS » ZXZZZS??.... LOW CRATE PRICES!
) CALIFORNIA C-7 ICEBERG HEAD Seedless and Red Malaea NO* 1 RED
LEMONS LETTUCE GRAPES POTATOES
* 15e - 15M5‘j
8 brilliant colors!
CHERRY RED . DELPHINIUM BLUE • SUNSET COLD . WILD ROSE
LEMON YELLOW • SILVER MIST > MINT OREEN • DEEP VIOLET
PRICCS FOR AUG 27*28 • W'c rgsarya fhq right to limit Quantifies !
SUPERB CATSUP —
2 _ 14-Oz. Btls. _
^... ~ |
jj
MARSHMALLOW PEANUTS^ 291
s TV 7—' .
cJpscial
= RO38-R0SS .==
; ANUT 1 '
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/3-oz.
jj, JAR.
THIS PRICE GOOD THRU ^==
SEPT. H th. -■
HEP FLY BOMB£S£V98*
LEATHER DOS LEASH FREE , Q2~ n« > * VI
6 WITH THE PURCHASE OF (HOKE Mar) T*
ABETTER BITE DOG FOOD*-11 B |
VANILLA AND NLAFUHTAN
PLYMOUTH MAID ICE CREAM % gal. 59c
NORTHLAND
SWEET PICKLES..Qt. 49c
WELCH’S GRAPELADE.... 20-oz. jar 39c
BILLY BOY 24-Oz. Jar
Strawberry & Apple PRESERVES.... 45c
MORNING LIGHT No. 2 Vz Cans
Sliced & Half PEACHES-.2 for 59c
SUPERB No. 303 Tins
GRAPEFRUIT HEARTS.3 for 57c
CANDY ORANGE SLICES.Lb. 19c
SUPERB No. 303 Tins
CREAM STYLE CORN ..2 for 35c
SUPERB
WHITE MEAT TUNA FISH.39c
GUARANTEED FIRST GRADE
WHITE LOAF FLOUR.. 50-lb. bag 3.49
DOLE'S
PINEAPPLE SPEARS . 2 No. 2 tins 69c
VANILLA. BUTTERSCOTCH & CREME
SANDWICH COOKIES.Lb. 29c
$