Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The Plattsmouth journal. (Plattsmouth, Neb.) 1901-current | View Entire Issue (April 2, 1953)
I i I . THE PLATTSMOUTH, NEBRASKA, SEMI-WEEKLY JOURNAL PAGE FOUR Section C . Thursday, April 2, 1953 "Under Construction Phrase Is Clarified Sometimes official reports unless accompanied by adequate explanatory material can leave erroneous impressions. That is exactly what has hap pened in the case of a report of the U. S. Bureau of Public Roads classifying a total of 603 miles of Nebraska highways as being "under construction" on last June 30. ' At first blush, it would seem that if Nebraska had that many miles of roads "under construc tion" in the middle of 1952, there certainly should be no cause for concern in 1953 about highway financing. But it so happens that the U. S. Bureau of Public Roads classi fies road projects as still "under construction" until 95 per cent of the monetary value of the work is done. In other words, a road con struction project is not com pleted, in the eyes of the U. S. Bureau, until the contractor has all but 5 per cent of his job done. The State Highway Depart ment, in order to get to the bot tom of the whole thing, made a searching study of these proj ects and came up with these findings: I Aster I SPECIAL SEAT COVERS Reg. $3.98 Vinyl Film Slip-on Type h PRICE $1.95 That major construction work was completed on about 18 per cenUof the mileage in 1951, or earlier; completed on about 13 per cent of the mileage between January and the end of June, 1952; completed on about 44 per cent of the mileage between July and the end of September, 1952; and that only about 25 per cent of the major construction work J weather set In late last fall. v i Many of the projects listed were not complete as of last June 30, as far as the U. S. Bureau was concerned, simply because guard rail a comparatively small item had not been erected at that time. Yet the highways themselves had been in use by the traveling public, some for more than a year. It is interesting to note that all of this confusion about roads "under construction" stems from the very fact that Nebraska has been deficient in state revenue for highways. Highway departments of most states those not critically short of state funds use federal matching funds only ior the principal items of major con struction projects. By doing such minor work as guard rail erec tion with state funds only, the states eliminate some of the red tape. Nebraska, however, has to use federal aid to the greatest ex tent possible because state funds are critically short. Nebraska's j policy in this respect not only j lengtnens rne time tnat projects in this state, are in the "under construction" category, but also raises the cost per mile for con struction, since Nebraska asks for federal participation on every eligible item. Many states, for example, never use federal funds in ob taining right of way, but Ne braska always asks the federal government for 50 per cent re imbursement for right of way procurements. Fortunately, among the many" contractors who have done work for the Nebraska Highway De partment, there are a very few who are consistently slow in fin ishing their contracts. The highway department is authorized by the "contractors' pre-qualification" law to issue rules and regulations to qualify contractors. Executives of the department now are in the proc ess of reviewing and revising these rules and regulations in an attempt to increase the pe nalties for failure to complete work as scheduled and to lessen the chance that a contractor will be awarded a job that he cannot complete within the set time limit. SINCLAIR SPECIAL ! SATURDAY ONLY SiMClAgi SiLSCOM Reg. 69c Value Package CAR CLEANER and POLISH SPECIAL 49 Get Your Car Ready for Spring ! C. E, Shellenbarger Dealer in Sinclair Products 546 Ave. A Phone 273 Extension Notes USE DRV MILK DRY! Fortunate is the Homemaker who has learned the four-way advantages of using milk in its dry form milk with its nu tritive values unimpaired only the fat and water being re moved. Women generally are finding out that this inex pensive, concentrated form of milk contains all the important milk proteins, calcium and other minerals, the water-soluble vitamins, and the milk sugar which make milk such a valuable food. From infancy to old age, all these elements in milk are needed for maximum health and efficiency. The convenience of using non fat dry milk solids has earned this product a permanent place on kitchen shelves, and crea tive cooks have pioneered in finding new ways to use them in preparing tasty dishes. Nonfat dry milk solids have special interest for those over weight or for any one on a fat free diet; and because this pro duct is most economical in terms of food value, it solves the prob lem of putting more high qual ity protein and calcium into the i menu without allowing' either the figure or the budget to get out of bounds. Savings Effected By Dry Use Non-fat dry milk solids may be used in the proportion of cup to 1 cup of liquid called for in a recipe. Using this product dry may , change some basic cooking techniques slightly but the following savings of time, labor, money and refrigerator space are worth considering. (1) May be stored for rela tively long periods on the cup board shelf, saving space in re frigerator. (2) Provides a means of add ing needed milk solids to diets of children, adults and any pa tients who find it difficult to take as much fluid milk as they should. (3) Non-fat dry milk solids may simply be added to a recipe with the other dry ingredients. Water may then be added ac cording to directions given for adding liquids. Flavorful, vita-1 nun rich meat or vegetable broths may be used instead of water in such foods as mashed potatoes, soups, gravies, sauces and casseroles. Foods Needing Special Directions White Sauces Some foods, especially those of high fluid content, may require special di rection. For instance, to make a medium white sauce, it will be found easier to follow this recipe; 2 cups water 1 teaspoon salt 'i cup flour 1a teaspoon pepper 'z cup nonfat dry milk solid V cup butter. Measure water into top of double boiler, sprinkle a mixture of all "dry ingredients on the water and beat with rotary beat I er until smooth. Then place over hot water and cook until thickened. J!jst before remov ing from heat, add the butter. Stir until well mixed. Breakfast Cereals A good breakfast is needed to start the day right. By fortify ing cereals or cereal foods with non-fat dry milk solids, the b'ody is enabled to make better use of the cereal proteins. Stir in y2 cup for each cup of dry cereal, plus enough lukewarm water for the right consistency. Meat and Fish Loaves j nese are usually limited as to the amount of liquid that can be used; so the amount of non fat dry milk solids is measured in proportion ' to the amount of meat rather than the quantity of liquid. For example, y2 cup of non-fat dry milk solids is suggested for each pound of meat regardless of the amount of liquid used in a given recipe. The non-fat dry milk solids will help to "bind" ingregients together and prevent crumbling when slicing. As the liquid and fat are retained in the loaf, it holds its shape, has better vol ume and gives more servings. For a firm meat loaf: i pound ground beef V2 teaspoon salt 34 cup nonfat dry milk solid V2 pound ground pork e teaspoon pepper 1 teaspoon grated onion 1 cup dry bread crumbs ? 4 cup water or tomato juice Mix thoroughly, adding water or tomato juice last. Pack into a loaf pan and bake 1 hour at 350 degrees F. Casseroles - Casserole dishes are always popular. Satisfying, appealing, packed with food value, low in cost they offer much opportun ity for variety and are good ve hicles for using leftover meat, fish or vegetables. Macaroni Mousse is a good example: 1 cup soft bread crumbs 1 tablespoon grated onion 1 cup cooked macaroni 12 cups warm water Vz cup shredder nippy cheese V2 teaspoon salt 2 beaten ees V2 cup nonfat dry mi": .:Aid I Paprika to taste 4 cup melted butter Mix lightly until all ingredi Pnts are well distributed. Turn into a buttered Wz quart cas- ; serole; sprinkle with buttered' crumbs; bake in 325 degrees F. oven about 50 minutes, or un til mixture is firm. This may also be baked in a rine- mold, set in wafer, and served as a party dish with of fluid milk. If water is the liquid, C tablespoons of non-fat j dry milk may be added to each cup. Baked custard: j Vz cup nonfat dry milk solid j 2 sliRhtly bsaten eggs 1 1 tablespoons sugar 1 teaspoon flavoring cup water lHi cups hot water ; 1 I non-fat dry milk solids, ; sugar and salt. Add cool water rrpamed meat, fish, mushrooms ! and n.ix to a paste. Add eggs or vegetables to fill the center, and flavoring. Beat until Protein requirements are more smooth. Add hot water. Strain than met by the comomea pre- imo custara cups. &prinme wiui telr.3 of non-fat dry muic soiias, cheese, esgs and cereals. "- Eake:l Cs-iarJs and Puddings Faked custards and home-; maris or prepared puddings may h? r.:ade with both fresh fluid mlV and non-fat dry milk sol iCs for extra food value. Two tablespoons of non-fat dry milk solids may be added to each cup nutmeg. Set cups in pan of hot water. Bake in moderate, (350 degrees F.) oven about 30 min utes, or until a knife inserted in i the middle comes out clean. Cocoa This ever popular beverage is delicious made from the follow ing recipe: First step 6 table spoons cocoa, 4-5 tablespoons susar, 1-3 tcnrcon salt 2 cup hot water. Second s 32 cups warm water, nol water. 1 cup non-fat drv solids, Vz teaspoon vanilla sired. 1. Mix cocoa, sugar, sa hot water m a sauce pa: for 2 or 3 minutes. 2. Add 3V2 cups wan hot, water, Sprinkle 1 cu; fat dry milk solids over s Beat with rotary beate: smooth. Add vanilla if cl Heat to boiling but do n Makes 6 servings. . 46- Cocoa Mix For a mix which can b in a tightly covered jar ( ister, here is a useful rec 1 cup cocoa 1 cup sugar Va teaspoon salt 3 cups nonfat dry mi Sift the dry ingredien (Continued On Page : n m It f&W&!E E3ZS Cash and Carry w M 1 ' 1 ' r re a:: . 'f "I'n" " "' :riM JIM' HJ' .y"JLJ" i ' - PLUS FRIENDLY SERVICE That Saves You Extra Time and Effort! .4 BUDLMEPAIK or 1 Douglas Fir DIMENSION LUMBER 2x4's 2x6's 100 Ft. Per Ft EXTRA! EXTRA! . . . It's Coming Soon ! Watch HX GwnMe NOTORE SAL EXTRA Values in every Department EXTR A Selections of New Items EXTRA Friendly Service for All SUPER mi a ASSORTED Your Choice For Saturday Only April 4th 1.50 Worth for 00 (One Sale Per Customer) Moth-Proof Your Clothes Closet! Install Fragrant TENNESSEE RED CEDAR Peoo,u Tongue and Grooved Sq. Ft. L I iQ OAK FLOORING INo. 1 Common Per dfi P 25 32x212 100 Ft. jaJ Install a VITRIFIED TILE For Better Living SEPTIC TANK Famous DICKEY 3-Section Tank. Install it yourself No steel reinforcing needed rust, rot or decay. e ETf fSSt IMS dffm o PLYWOOD PANELS for Cabinets, Shelves, Walls, Remodeling 3 Ply Good 1 Side 3 Ply Sq. A , Good 1 Side Ft. INy l2" 3 Ply Sq. fl . Good 2 Sides Ft. Jllr V4 Sq- At Ft. 3 Ply Good 1 Side Ft. WATERPROOF with i "WATER SEAL CEMENT PAINT II FOR INTERIOR OR EXTERIOR AMffftlf BETTf3 BUYS AT The Big Store - 6th & Main Wk:: K if3 :T i II I fe, . Bin ijtt It Phone ?K - w w " M " Repair or Replace i Red Blend BLOCK EDGE Looks like a blanket, goes on like a shingle Sq. JU Deluxe 3-Tab Hexform r fir SHINGLES Sq. J,Qj 45-Jb. Smooth J QT ROLL ROOFING Sq. 1.53 ASPHALT fl , ROOF COATING Gal. UUp In Your Container PAINT For Every NEED Varnish Enamel Stains Brushes CUIK Fl ATl'fAil EIMICU IIIK.I ILiKI IIHLh I IIIUII J 4fi Genuine Oil Base Paint Gal. 4. ID RED BARN PAINT , GaI. 3.00 REVOLEX DRIES IN ONLY ONE HOUR Just Mix With Water Easy to Apply XTL? 11 1 V ... - no oojeciionaDie oaor. Just the colorful k V4A finish for most surfaces l...Gal. J J Aw- INSULATE for Economy and SUMMER COMFORT with FIBERGLASS Only 4.00 Ft.' Repairing Your Home! COMMON RED BRICK 3.50 i Per 00 PILATTSMOPf nl AT THESE PRICES IT MUST BE CASH AT THE YARD L. B. Dallon -- W. B. Hoagland 648 First Avenue 4-2-53 ; .y; ... v . x A V K . V . V V V V V V A. A N A - - .V .-. - . r r .'.' k k A. .i .S A ,A A A. . A A . A A. A A V N A A A. A A A A A A A ..,;, - A 'V ,A A A X A S J ' ' i a. k i I