The Brownsville Herald (Brownsville, Tex.), Vol. 44, No. 116, Ed. 2 Friday, November 15, 1935 Page: 7 of 12
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GOOD COOKS
KEEP ONIONS
FOR SEASONING
— ' ■
Tried Recipes Bring
Out Best In Meals
For Parties Or For
‘Pick-Ups*
One onion cleverly used can do a
meal more good than the most expen-
sive and exotic sauce! Good cooks
jS*B know that — and rely upon an
dnkm to bring out the best In many
of thtlr favorite recipes. There’s
something so democratic about on-
ions — they’re so popular and per-
fectly at home in all those meals we
most enjoy. Yet they can go grand
with the best of foods and grace a
banquet or formal dinner party. To
show their versatility here are two
recipes — one a hungry family will
eagerly devour another which can
add allure to the most important
company dinner.
SAVORY ONION LOAF
6 cups soft bread crumbs.
\ cup diced celery.
. Vi cups chopped onions.
% lb. bulk pork sausage.
1 slightly beaten egg.
% cup milk.
2 tablespoons chopped parsley.
Mix bread crumbs celery onion.
parsley sausage beaten egg and
milk together until well blended.
Shape into loaf with the hands. Put
In greased baking dish. Bake un-
covered. in moderate oven (350 de-
grees F > 1 hour or until brown.
Serves 6.
This also makes a savory onion
stuffing for roast turkey duck or
breast of lamb or veal.
ONION RINGS
4 medium-sized onions.
1 well-beaten egg.
’i cup milk.
% cup cake flour.
*4 teaspoon baking powder
’a teaspoon salt
Peel and cut onions Into *4 inch
slices. Separate into rings. Add milk
to beaten egg. Stir in flour which j
has been sifted with baking powder
and salt. Dip rings Into batter one
at a time. Fry in deep fat <380 de-
grees P.) hot enough to brown a
l-lnch cube of bread In 45 seconds.
Drain on unglazed paper. Serve at
once with steak or broiled liver.
Serves 6.
You'll find the Savory Onion Loaf
will also make a most interesting and
Appetizing stuffing for roast turkey.
Muck or breast of lamb or veal! And
a» for the Onion Rings—well just
try them on your friends and see the
furor they can cause.
There’s one thing you may be
glad to know about cooking onions.
They’ll behave even with company
In the parlor — if you cook them
uncovered in a large amount of boil-
ing salted water. The flavor's better
too. And always remember large
firm onions for slicing and eating
raw — but for creaming and boil-
ing. small onions are best.
Care of Scalp
Stressed by
Hair Dressers
By ALICIA HART
NEA Service Staff Writer
Judging from the array of scalp
preparations shown at the Nation-
al Hairdressers' Convention beau-
ticians are putting health treatments
ahead of new coiffure styles. There
were the usual displays of exotic curls
and swirls of course but these were
far outnumbered by the exhibits of
tonics oils shampoos and concoc-
tions to Improve the condition of
•calp and hair.
If your own hair Is dull and life-
less. too oily or too dry why not
plan to spend a little extra money
out of your beauty budget on rou-
tines to make it glossy and lovely?
It is better to go without a wave for
a month or two spending the wave
money on treatments than to go on
with dandruff or some other dis-
agreeable defect. If you pick an op-
erator who understands how to deal
with your special trouble treatments
for two months should cure It.
If you have dandruff get a scalp
massage and a balsam oil shampoo
every week for two months. If you
eant afford a balsam shampoo and
a ftngerwave wear your hair straight
and get the shampoo anyway. Hot
oil is excellent for dry hair.
Remember of course that no mat-
ter how efficient your operator or
expensive his treatments you must
do your part at home. Brush night- -
ly and if possible massage your «
hair brush when you have finished.
If you have dandruff sterilise It as
well.
If you seldom go to a beauty shop
learn to car» for your scalp and to
shampoo in a professional manner
at home. Use hot oil the night be-
fore a shampoo wash i*iir with a re-
adable shampoo liquid and rinse sev-
Tfrai times using a hand spray of
bourse. If possible dry in the sun-
shine.
Ice Box Rolls
Are Good and \
Easy to Fix j
i
Combine 1 yeast cake. 1 teaspoon 1
sugar and 4 cup luke warm water 5
and allow to stand until needed. 1
Pour 1 cup boiling water over 3 table- 1
spoons sugar 1 teaspoon salt and 4
tablespoons Jewel Shortening and
allow to cool to luke warm. Add 1
egg slightly beaten and yeast mix-
ture. Add 2 cups flour and beat 1
smooth then add remainder of flour
which is 2 or 24 cups. Place in ice
box over night or all day. Make into i
rolls of any desired shape brush I
with melted Jewel Shortening and t
place In pans greased with Jewel t
Shortening. Allow to rise 14 to 2 i
fceurx and bake In quick oven 425 s
iegreea F. 11 to 15 minutes. t
i %. pu ■ 1 ■ ■
SEASONING WONDERS WONDERS
1
For a delicious fall luncheon try apple cider with toasted pimento cheese sandwiches made in inui'ip?
layers and served with a generous accompaniment of pror-t
By MART E. DAGUE
NEA Service Staff Writer
On days I am bored with life and
hree meals a day I go out into the
dtchen and experiment with sea-
soning. I cannot emphasize too of-
:en the opportunities for cook's
imusement and family pleasure that
iie in your condiment pots and Jars.
Of course you must use gumption
in choosing seasoning. Don’t kill the
flavor of your food with your cin-
namon or allspice or pepper. But
while the soup that has been salted
with too heavy a hand often seems
like a tragedy the tasteless dish is
even more so. Desserts candies and
sweets of all kinds gain flavor if a
few grams of salt are added. Any
combination containing milk or
cream requires salt. Even coffee is
more delicious if a bit of salt goes
into the fusion.
Sugar Helps Vegetables
Sugar is another everyday sea-
soning that works wonders when
ludiciously used. Unless vegetables
ire fresh grown from the garden a
ittle sugar is needed to heighten
heir natural sweetness. Tomatoes
must always have a dash of sugar
Roasts develop a richer flavor when
a bit of sugar is rubbed into the
surface. All dressings and sauces
containing lemon Juice or vinegar
need some sugar.
Both sugar and salt are helpful in
blending several flavors into a
smooth combination. Highly spiced
sauces and baked-stuffs are very de-
pendent on skillful seasoning with
salt and sugar.
As a seasoning for meat and dark
sauces black pepper is more effec-
tive than white because the real
1 strength of the pepper berry is found
i in the outer shells of which black
' pepper is made. You need two pep-
per mills in your house a wooden
one for the kitchen and a pewter
lone. say. for the dining table. This
insures freshly ground pepper for
; all seasoning purposes.
Cayenne pepper is something else
again and must be used very spar-
i ingly. but a deft use of it lends zest
to many a dish.
In soups sauces and salads or
with fish meats and vegetables pap-
rika’s mild flavor is an addition. Its
vivid color makes it an excellent gar
nlsh. too. Remember though there
are two kinds—the Hungarian which
is pungent and the Spanish which is
very mild.
Cream of lima bean soup made
faintly pink with paprika is nice
served with toasted pimiento cheese
squares and olives.
Toasted Pimiento C’heev* Squares
Eoz.vi taab etaoin shrd letao etao
Ten slices of bread cut 1-3 inch
thick. 14» cups American cream
cheese 3 tablespoons chopped pi-
miento 4 tablespoons butter.
The package cheese works up eas-
ily and smoothly. Mash cheese add
i butter and pimiento and mix until
blended. Place five slices of bread
one on top of the other with cheese
filling between. Repeat with re-
maining slices of bread. Put in re-
j frigerator until firm about ’a hour.
Slice each mound of bread into 4
slices. Bake in a moderately hot
I oven (375 degrees F ) until brown.
| Serve hot.
In this case the toasting develops
: flavor quite as much as the season-
lings.
salted it. Put 3 tbls. butter in large
dripping pan. When melted stir in
3 tbls. flour and stir until smooth.
Add 7 c. chicken broth and 1 c. milk.
Let boil. Add chicken to gravy.
Take 2 c. flour. 2 ts. baking powder.
II heaping ts. lard 1 egg. 1\ c. milk
and a little salt. Stir all togetlier
I
Week s Winning Recipes
GRAPEFRUIT SHORTCAKE
4 grapefruit. Sauce:
3 ts. baking powder level. *Mce of the grapefruit.
2 C flour ipv«>i 1 tWs- cornstarch.
2 c. flour level. 3 tfcls. butter.
5* “h. 1 c. SUgar
"T c. butter. | ^gg yollc.
Milk and sugar. j tbls. vanilla extract.
For short cake: Peel grapefruit. Separate sections carefully so as
not to get any of the pulp. Hold fruit over a bowl so as to hold juice.
Break sections into small chunks sprinkle with a little sugar and set
aside (not in a cold place* till short cake is made. Mix flour and bak-
ing powder and salt and sift into a basin. Add butter and chop it in
with a silver knife until mealy. Moisten to a soft consistency with
cold milk. Grease and flour a round or square baking pan. put
dough In and press It in with the fingers to about 1-in. thickness.
Place in a hot oven for the first 10 min. then lower heat and leave it
for about 10 min. longer until it Is brown. When short cake is done
put it on a large hot platter and spilt it open with a knife. If any of
the dough roils up scrape It off so as to leave two brown crusts.
Butter both crusts generously put on thick layer of grapefruit.
On this place the other crust bottom side up cover with more grape-
fruit and over all pour sauce. *
For sauce: Strain Juice of grapefruit into saucepan and heat to a
boil. Add cornstarch moistened with a little water. butter and
sugar together and stir into the grapefruit Juice. Stir and let boil
until thick. Remove from stove beat in yolk of egg quickly add va-
nilla. Serve at once with shortcake. Sufficient for eight persons.
Some trouble to make but mighty good.
Mrs. W. H Patee.
1116 Dunlap Ave.
Mission Texas.
CRANBERRY SALAD
1 e. ground raw cranberries. 1 pkg. lemon Jello.
hi orange ground rind included. 1 c. sugar
c. diced hearts of celery. 1 ts. salt.
Put fruit In as soon as Jello cools. Sprinkle nuts on top when served.
Miss J. Murphy
Olmito Texas.
UNCOOKED PINEAPPLE ICING
2-3 c. grated pineapple. 2 c. pow’dered or confectioners’
1 egg white (unbeaten). sugar.
Put egg white in bowl with pineapple take a rotary egg beater and
beat the sugar in a very little at a time and continue beating until
icing is stiff enough to spread. This icing is improved by long beat-
ing and adding the sugar gradually. This recipe may be varied by
using 1-3 e. of any kind of crushed fruit such as grated sour apple
strawberries peaches bananas orange Juice or lemon Juice diluted
one half with water.
Mrs. C. A. Brown.
1439 Garfield St..
Brownsville Texas.
Send in your favorite recipes to the Food Edtor. Three recipes are
chosen each week by three members of the Home Economics Depart-
ment of the Browmsville high school and each winner Is awarded a
dollar in the weekly contest. The Herald reserves the right to publish all
recipes whether or not they are prise winners.
Other Recipes
Submitted By
Valiev Women
a/
COFFEE CAKE
3 cups flour.
2 cups browm sugar.
1 teaspoon salt.
1 teaspoon cinnamon
cup crisco.
2 teaspoons baking powder.
2 eggs.
\ cup milk.
Mix and sift flour salt sugar and
innamon. Cut in Crisco with a
;nife or rub in with the fingey tip6.
leserve one cup of this mixture to
pringle on top of cake. To the re-
nainder add the baking powder and
nix well. Add the beaten eggs and
nilk and beat thoroughly. Four into
wo greased layer cake pans and
prinkle top with crumbs reserved
or this purpose. Back in hot oven
400) degrees* 20 to 25 minutes.
Mrs. A. W. Reed
540 Levee St
Browmvlle Texas.
*ORK CHOPS AND
CABBAGE IN CASSEROLE
Put shredded cabbage In a fam-
ly size casserole salt and pepper It.
hedge as many pork chops as nec-
ssary for family use. in flour salt
nd pepper. Pour over this enough
ailk to be seen. Put on the cas-
erole lid. Put in a moderate oven
o bake an hour or until well done.
Cook part of the time with the lid
off to brown
Mrs Ovid O. West
La Feria Texas .
BROWN SUGAR COOKIES
1 1-3 c. brown sugar
2-3 c. butter and crisco equal
parts.
34 c. flour.
2 eggs.
1 ts. soda.
2 ts. cream tartar.
’its. salt.
1 ts. vanilla.
In measuring sugar pack solidly
in cup. Beat sugar butter and eggs
; well. Add vanilla roll out on flour-
ed board sprinkle sightly with gran-
I ulated sugar. Cut out and bake in
quick oven.
Mrs O W. McKee
Route 1
Brownsville Tex.
SEA FOOD RELISH
2 cups cabbage.
2 small sweet pickles.
1 medium bell pepper. *
1 medium sized onion.
1 cup grated carrot.
1 teaspoon dry or prepared horse
radish.
Put cabbage pepper onion and
pickle through food chopper. Mix
all together with enough salad dress-
ing to make thick.
Mrs. Iva D. Cameron
Cameron Hotel.
Harlingen Texas.
CHICKEN PIE
Blew chicken until tender .having
thoroughly and drop by spoonfuls In
chicken gravy and bake.
Miss Cora Walter*
Pharr. Texas.
STUFFED EGG PLANT
1 medium sized egg plant.
3 tomatoes.
*4 cup dried bread crumbs.
3 tablespoons melted butter.
1 tablespoon minced green peppers.
1 cup salmon shrimp or tuna
fish.
Boil egg plant until tender. Drain
cut In halves the long way. Remove
pulp and chop. Add crumbs toma-
toes that have been peeled and dic-
ed butter pepper and fish. Fill the
egg plant shells with this mixture
cover with course buttered crumbs
and bake in hot oven until brown
on top.
Mrs. Clarke Miller
Weslaco Texas
R. F. D. No. 1.
SALAD DRESSING
1 c. vinegar.
1 c. Wesson oil.
1 c. granulated sugar.
1 4-ounce can pimentos.
1 medium size onion.
1 medium (or 2 small) green pep-
pers.
3 tbls. French s prepared mustard.
3 tbls. Heinz Worcestershire sauce.
3 ts. Morton's salt.
Beat vinegar oil and sugar with
a rotary beater until sugar Is dis-
solved. Force the pimentos pepper
and onion through a food chopper
using the fine blade. Add to the
vinegar mixture with the mustard
Worcestershire sauce and salt. Beat
a minute or two then put in quart
tar and cover. Makes 1 quart of
dressing and if stored in a cold
place will keep indefintely. This is
a fine salad to serve with barbecued
roast or meat loaf as it has a slight-
ly sour tang that offsets the meat
taste.
Mrs Leland Parsons
c-o Piggly Wiggly.
San Benito Texas.
JACK OLANTERN SALAD
2 c. diced orange slices.
1 c. crushed pineapple
c. nutmeats
Lettuce.
Whole cloves.
Halves of canned peaches.
Strips of pimento.
Whipped cream.
Combine diced orange slices
pineapple and nutmeats. Place a
mound of this in a nest of crisp let-
tuce. Spread a little whipped cream
over each mound then place one
half a canned peach round side up
on the top of the mound. Insert two
whole cloves In each peach to rep-
resent eyes one clove for nose a
thin strip of pimento for mouth.
This Is fine for Halloween parties
and children love It.
Mrs. Edra Donaho
Box 594.
Port Isabel Texas.
PLEASE SEND NAME
Will the San Benito resident
who entered a recipe entltlec
Chinese Chews please send s
duplicate recipe in her owr
handwriting including her nam(
and address?
WOMAN WINS
WITH RECIPE
Mrs. I. E. Owens Awarded
Certificate By Better
Homes St Gardens
Mrs. L E. Owens Bo* M2 Browns-
ville has Just been swarded s Cer-
tificate of Recipe Endorsement by
Better Homes A Gardens for her
recipe. "Beefsteak Pie with Potato
Crust.”
This certificate which brings na-
tional recognition to Mrs. Owens is
given by Better Homes & Gardens
only to distinguished recipes which
pass its testing kitchen’s tests foi
dependability excellence of taste
and family usefulness.
In addition to the signed certifi-
cate Mrs. Owens also received six
copies of her endorsed recipe each
bearing the Better Homes A Gar-
dens .'tamp of recipe endorsement
which site can give to her friends.
In awarding these certificates it is
the magazine's aim to provide prop-
er recognition for the creative work
done by women in their own kitch-
ens and also to raise the standard ol
accuracy and dependability of re-
cipes as a whole. No other maga-
zine or institution gives this person-
al recognition and service to its sub-
scribers.
Mrs. Owens’ endorsed recipe fol-
lows:
BEEFSTEAK PIE WITH
POTATO CRUS1
IMr pounds round steak.
2 cups sifted cake flour.
3 teaspoons baking powder.
’A teaspoon salt.
1 cup cold mashed potato.
4 cup shortening.
Milk (about 1-3 cup).
Cut the steak into strips 1-incl
wide. Brown the steak in dripping;
In a heavy skillet then simmer ir
'boiling water to cover until tender
Season with salt and pepper anc
place the mixture in a baking dish
Sift the flour with the baking
powder and salt. Add the mashec
potato and work in the shortening
with a pastry blender. Gradually
add milk to make a soft dough
Knead lightly on a floured surfa«
I and roll to fit the top of the baking
dish. Cut 2 slits in the center t<
allow the steam to escape. Bake ir
a hot oven (450 degrees) for 25 min-
utes or until the top is nicely brown-
ed. Remove from the oven and serv<
hot from the baking dish. Serves 6
RASPBERRY RICE PARFAIT
Bring to a boll 1 c. water and syruj
from 1 can of red raspberries. Adc
ht ts. salt M c. rice and sugar U
taste. Cook until rice is tender an<
cool. Fold In 1 c. whipped crean
and H c. raspberries. When read]
to serve garnish with the remaining
raspberries.
( Mrs. C. P. Callsen
> Mission Texas.
Child Harmed
By Continued
Criticizing
By OLIVE ROBERTS BARTON
“Billy I told you not to dig a hole
in the rose bed. I showed you a
place at t!ie back of the yard you
may have for your own. Now fill this
up and don’t touch it again.
"Don't take your engine out on
the sidewalk Billy; Tommy Taylor
is outside and he'll walk right off
with it. Here's your old wagon. Be
sure you don’t let him have it.”
"The red Jelly? You don’t want
that. This purple Jelly is Just as
good.”
“You brushed your hair the wrong
way. Here let me fix it.”
Thus ends the first chapter.
• • •
"Goodness alive it doesn't make
any difference what sweater you
wear. Make up your mind. Billy.”
•Don't mocn around here and
worry about what movie to see. De-
cide right away and get along with
you.
More Indecision
“You’d better be getting that map
finished. It’s almost bedtime.
What? Cant decide whether to
make the mountains red or blue?
You've been half an hour fiddling
with that crayon. Close your eyes
and pick up a piece any one at all.
There—green. Now use it. You
certainly dont seem to be able to
decide anything for yourself Billy.”
Thus ends chapter two.
• • •
The intermission is four years
Note the difference in this mother’ll
method today.
Billy now nine years old is becom-
ing a great reader. Books and
movies fill his life. He puts off his
lessons and won’t play games with
the other boys. He is taking an easy
way out of facing problems and
thinking for himself. It is not only
hard for him to drag himself to a
duty but he has little confidence in
his own judgment. On the base ball
team last summer he couldn’t drop
the bat quickly enough and run. or
think quickly enough to slide for base.
He never knows what to do in that
split second that lies between success
and failure. Decisions of any kind
irk him extremely and after they
are made he is sure he should have
done the other thing.
His mother is trying her best to
rouse him with every means within
her power but initiative cannot be
grafted this way. It has to grow
its own roots early in life. Billy can
learn another way by a few bitter
failures that will sting his pride to
action but the conflict between es-
cape and responsibility may make
him cross and unhappy.
In the first chapter the boy’s pro-
school years it will be notioed that
se me of the orders just had to be.
We can’t have children ruining
things or falling out of windows or
do exactly as they please. They
have to learn to accept telling and
must get used to a certain amount of
routine and regimentation.
On the other hand the little flow-
er of independence and conftdcnos
i (the secret behind snappy thinking
and decisive behavior) cannot be
blighted or it will not grow. Too
much criticism of a small child’s
judgment is unwise. A few such epi-
sodes as the above won’t matter
they happen in all families.
l
s
1
i
L
? 9
1
*
y
Ask forth* package
5 showing the picture
3 of Niagara FaUsand
i the red N.B.C. Seal
s
i.
0
1
i SHREDDED Wl
I A Product of NATIONAL BISCUIT COMPANY
PTES for the ■Harvest Season!
To get more tender pastry make them with
Jewel...the famous Southern-Style Shortening
—_____
LOOK FOR SPECIAL
TM r* TM Av/r A«p V/AI If^
SWEET POTATO %
PECAN | i |
• i
MINCE MEAT |
TRY MISS BANNING'S
PRIZE RECIPE
' ! I
I MIS5 ESTHER BANNING
FOR YEARS jewel PRIZE SWEET POTATO
SOUTHERN-STYLE SHORTENING HAS PECAN PIE WINNING RECIPE
BEEN THE FAVORITE OF THE ENTIRE SOUTH. IT IS A PASTRYj Sift 1 cup flour with % tip. salt. FOR DELICIOUS
SPECIAL KIND OF SHORTENING A DELICATE BLEND OF VEGE- Cut In 4 ibsps. Jewel. Add about3 tbsp*. SWEET POTATO PECAN
TABLE FAT WITH JUST THE RIGHT AMOUNT OF OTHER BLAND dt.ntrtogXrJM.tndL.^ie'X'V. PIE. MISS BANNING'S
COOKING FATS. BY ACTUAL TESTS JEWEL MAKES LIGHTER AND FILLING. Combine 1V4 cupi mashed RECIPE SPECIFIES JEWFl
MO EE TENDER BAKED FOODS AND CREAMS FASTER THAN THE sweet potatoes *4 cup brown sugar SOUTHERN-STYLE
COST LIEST SHORTENINGS. YET IT SELLS FOR MUCH LESS! IoMkXpTVoided mX^welL SHORTENING FOR NOTED
SWIFT i COMPANY. — beaten e99i. Cool and All unbaked SOUTHERN COOKS AGREE
pie shell. Bake in moderate oven THAT JEWEL MAKES
minutes* ZLZl X.XeXf * MORE TENDER P!E CRUSTS.
cup butter cup brown sugar and
*4 cup pecans. Continue baking until
^custard Is done about 45 minutes in
all. Serve with whipped cream
0 i
PREFERRED TO THE COSTIIEST SHORTENINGS 1
by famous Souths
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The Brownsville Herald (Brownsville, Tex.), Vol. 44, No. 116, Ed. 2 Friday, November 15, 1935, newspaper, November 15, 1935; Brownsville, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1396381/m1/7/: accessed June 5, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .