Open Class
(Continued from page 8.)
FARM PRODUCE
TOM LAMBERT. Superintendent
All exhibits must be entered and on the grounds by 5:00 p.m.
Monday, August 13, 1956.
1st 2nd
One Gallon Winter Wheat $ ,65 $ ,35
One Gallon Spring Wheat ..._ .65 .35
One Gallon Winter Rye . .._ .65 .35
One Gallon Spring Barley 65 .35
One Gallon Oats .65 .35
One Gallon Buckwheat _ .65 .35
Ten Ears Yellow Corn _ 1.25 .65
Ten Ears Rice Pop Corn . 1.25 .65
Ten Ears Other Pop Corn _______...._ 1.25 .65
Ten Ears Corn, any variety __ .... 1.25 .65
One Ear Corn, any variety 1.25 .65
One Quart Field Beans, white _ .65 .35
One Quart Lima Beans ,65 .35
One Gallon Alfalfa Seed .65 .35
One Gallon Sweet Clover Seed . 65 .35
One Gallon Red Clover Seed . .65 .35
One Gallon Alsike Clover Seed . .65 .35
One Gallon Madison Vetch.. .65 .35
One Gallon Grain Sorghums, any variety .65 .35
One Gallon Feed Sorghums, any variety _ .65 .35
One Gallon Brome Seed ._. .65 .35
One Peck Early Potatoes ........ 1.25 .65
One Peck Late Potatoes ........ 1.25 .65
Qlv Pntahncfoc A*i
Six Turnips_.65 .35
Sight Tomatoes, red 65 .35
Eight Tomatoes, orange___ .65 .35
Twelve Pear Tomatoes _ .65 .35
Sample Grape Tomatoes_ .65 .35
One Quart Peanuts _ .65 .35
Eight Onions, white _ .65 .35
Eight Onions, yellow _ .65 .35
Eight Onions, red _ 65 .35
Two Cucumbers, slicing . 65 .35
Two Cucumbers, pickling .. 65 .35
Sample Celery _ 65 .35
Three Table Beets .. .65 .35
Three Best Sweet Peppers ... .65 .35
Three Kohlrabi 65 .35
Six Carrots____ .65 .35
Six Parsnips _ .65 .35
Three Cabbages . .65 .35
Three Pie Pumpkins .65 .35
Three Table Squash _ 65 .35
Three Large Winter Squash _.... . .65 .35
Three Summer Squash . .65 .35
Three Egg Plant _ .65 .35
Sample Parsley ...._ .65 .35
Three Muskmelons . .65 .35
Heaviest Watermelon . .65 .35
Heaviest Squash . .65 .35
Heaviest Pumpkin .65 .35
Twelve String Beans, yellow _ .65 .35
Twelve String Beans, green . .65 .35
Sample Spinach .65 .35
Six Stalks Rhubarb . .65 .35
Three Okra ..... 65 .35
One Swiss Chard . .65 .35
(Continued on page 10)
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Tune Ini
“Voice of The Frontier”
Mondays - Wednesdays - Saturdays
WJAG (780 k.c.) — 1,000 WATTS
9:30 Til 10 A.M.
Heard Regularly by a Loyal Following
of Listeners in 3 States
Mail Response from 63 Counties
• Features and Important Shopping Information.
• Brief, concise, well-edited news from throughout the
' O’Neill region . . . reported by trained, alert corre
i spondents . . . about folks you know.
• Up-to- the-minute weather news furnished by the UJ.
{ Weather Bureau.
•
• Roundup of Hospital News from the O’Neill, Atkin
son, Lynch and Creighton Hospitals.
The Frontier Woman . . .
School Time Draws Near
By Bl.ANt'IIK SPANN PEASE. Ilomeniaktnc Editor
It s hard to realize that August’
is with us already. Summer will
soon be gone and the kids will be
back in school before we know
it. So it’s time to remind you \
that if you have some school
lunch ideas and recipes, now is
the time to send them to The
Frontier Woman, so don't forget.,
Just send them to Blanche Spann
Pease, care of The Frontier
Woman, Atkinson, Nebr.
Everybody has a favorite choc
olate cake and here is one bf a
well - knowui home economist
along with her never fail icing.
You'll probably want to try this.
The cake is moist and fine-tex
tured and keeps well.
FAVORITE CHOCOLATE CAKE.
One-half cup butter or short
ening, 1 cups sugar, two eggs,
two cups sifted all-purpose flour,
teaspoon baking soda, Vi cup
hot water, one teaspoon soda,
one cup sour milk (or you may
use two tablespoons vinegar in
sweet milk), V4 teaspoon salt,
two squares baking chocolate or
four tablespoons cocoa, vanilla.
Cream butter and sugar, add
unbeaten eggs and beat well. Sift
flour, salt and baking powder to
gether. If using sweet milk, mix
with vinegar and add soda to
nulk. Add the milk and flour al
ternately to creamed mixture.
Add hot water to chocolate and
heat over low heat until choco
late is melted and mixture thick
ens. Add to batter, add flavoring
and turn batter into greased loaf
pan or layer pans. Bake at 300 F.
lor one hour. If baking in a glass
cake dish, cut the temperature to
275 F. or reduce baking time by
15 minutes.
NEVEK FAIL. ItJINU
One and one-half cups sugar,
five tablespoons water, two egg
whites, one tablespoon Karo
syrup or lemon juice, pinch
cream of tartar.
Dissolve the sugar in the wa
ter, syrup and egg whites. Place
over water in a double boiler and
aLlow water to boil under the
mixture lor four minutes. Do not
stir. When the four minutes are
up, remove double boiler from
the fire and start beating with
the syrup mixture still over the
not water. Beat until frosting
holds peaks. Flavor with any
kind of fruit, almond extract,
lemon or vanilla,
— tfw —
Mrs. Dobias
Wins Subscription—
Stuart, Nebr.
Dear Blanche:
I have been canning fish this
afternoon and am now waiting
for the last ones to finish cook
ing. Next week, I hope to start
canning mulberries. It seems good
to have mulberries and so much
other wild fruit. There seems to
be such an abundance of wild
fruit this year and I hope to can
and freeze quite a lot.
A wire egg basket makes an
ideal carrier for lids, rubbers and
other small pieces of canning
equipment. Everything is right
where you want it when you
need it and you don’t need to
search every place.
1 really enjoy that nice beef
cookery book. It has so many de
licious recipes in it and I enjoy
trying new recipes.
When baking cup cakes in pa
per containers, place them in
two-piece jar tops if you haven’t
enough muffin tins. You can
bake all of your cup cakes at
once and they will be uniform in
size.
Our little girl is 10-weeks-old
today and is really growing. We
enjoy so much every new thing
she does. She spends so much
time playing and talking to her
self.
During the hot summer months,
one of our favorite desserts is
strawberry gelatin ice cream
with strawberry rhubarb topping,
which is also made with gelatin.
I am enclosing the recipes as
some of your readers might enjoy
them.
STRAWBERRY GELATIN
ICE CREAM
Dissolve one package straw
berry gelatin in one cup hot wa
ter. Add Vi cup sugar, two cups
milk and one cup cream. Mix
thoroughly and freeze till firm.
Eeat well and return to freezer
and freeze till firm. It serves six.
STRAWBERRY RHUBARB
TOPPING
Mix four cups rhubarb with
four cups sugar. Bring to boil j
hrv wn mrwmww* ■
Sit e of 56 Husking Contest
D. E. Lane, University of Nebraska extension agricultural en
gineer, and farm machinery officials look over the irrigated dem
onstration field at the 1956 national corn picking contest site near
Columbus. Lane will be a judge at the contest to be held October
11-12. Pictured (left-to-right) are: Lane, Walter Landwehr of Co
lumbus, Ralph Norberg of Omaha and Wayne Persons of Central
City.
and boil 15 minutes. Add one
package strawberry gelatin and
put into jars. This makes two
pints.
A good cup cake to go with
this combination is
DATE-NUT CUP CAKES
Combine one cup salad dress
ing and one cup sugar. Add one
teaspoon vanilla. Sift together 2Vi
cups flour, one teaspoon soda,
one teaspoon baking powder,
dash of salt, *4 teaspoon nutmeg.
Add this alternately with Vi cup
cold water. Blend well.
Stir in two tablespoons grated
orange rind, Vi cup chopped
dates, and Vi cup chopped nuts.
Mix. Bake at 350 F. 15 minutes,
or until done.
I see it’s time to take the cook
er off, so 1 had better close for
this time.
Mlts! RAYMOND DOBIAS
A 1,000-pound steer yields
only about 35 pounds of Porter
house steaks.
Plans Announced
for Heralding
Dam Completion
The corps of army engineers
announced plans lust week for a
public ceremony on August 11,
marking completion of Ft. Ran
dall dam and reservoir on the
Missouri river in South Dakota,
and the end of a 10-year 195
mil lion-dollar project.
Gov. Joe Foss of South Dakota
has named a statewide commit
tee to help arrange the dedication
program to be staged at North
Point recreation area just up
stream from the dum.
Preceding the formal program
ir ihe afternoon there will be a
demonstration of water sports to
dramatize the recreational ad
vantages of the 150-mile long
lake, presently the largest body of
' water in South Dakota,
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