The Wylie News (Wylie, Tex.), Vol. 1, No. 44, Ed. 1 Thursday, January 13, 1949 Page: 3 of 6
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Thursday, January 13, 1949
—
THE WYLIE, TEXAS, NEWS
Pag* 9
What's Cookin'
by SARAH ANN
Are you a lunchbox packer? Do
you find it hard to vary the
menu? Always plan for the lunch-
box when you're choosing the
rest of the meals. Try 1o in-
clude two different Vinds of
sandwiches. To help work in the
milk, use a cream soup or a hot
flavored milk drink. A cookie
with a raw fruit or a turnover
make an ideal* sweet.
Cheese Mellows v
1 package of fast granular
yeast
1 cup lukewarm water
1 teaspoon sugar
i /■$
I >$)
•
p
PRESCRIPTION FOR
GLAMOUR . . .
Our Beauty Work
LORENE'S BEAUTY SHOP
Mrs. Lorene Collins I'hnne 2081
CLEAN CLOTHES
1. LOOK BETTER
2. FEEL BETTER
3. WEAR LONGER
HAVE YOURS CLEANED
AND PRESSED REGULARLY AT
HAMPTON CLEANERS
1 1-2 cups scalded milk
2 1-2 teaspoons salt
2 tablespoons molasses
1-2 cup brown sugar
3 cups whole wheat flour
1-2 cup melted shortening
bout 3 cups white flour
About 30 slices of cheese
Pour the yeast into the cup of
lukewarm water ,add teaspoon of
sugar, stir and let stand 5 min-
utes. Pour scalded milk into bread
bowl, add the salt, molasses and
sugar. Let cool. When lukewarm
add softened yeast and whole
wheat flour. Beat smooth. Then
stir in the melted shortening, (not
hot) and just enough white flour
to make a soft dough. Knead un-
til thoroughly mixed. Place in a
greased bowl, cover and let rise
until double in bulk. Turn dough
onto a board dusted with whole
wheat flour. Roll into a square
1-4 inch thick. Cut into strips 4
inches long and 2 1 -2 inches wide.
• >
WELCOME
TtWmWMzlt rffiifj'ii
Wylie Theatre
TOSSY AND
FRI34Y
'MAN FROM
COLORADO'
Glenn Ford, William Holclen
Also 'GOONEY GOLPIIERS'
't^SSr-
UVf.
To the Workers on the La von Reservoir
Wc invile you lo make (his your headquarters for good
service ami those Good Humble Products.
GREEN'S
Humble Service Station
SATWAY
'TRDNDERHOOF
Preston Foster, Marv Stewart
Also SFR1A1, and 'WOODY
THE (J!ANT KILLER'
" SAT. NITE
PREVIEW
SUN. & MGN.
'GRAND CANYON
TRAIL'
Roy Rogers. Jane Frazee,
Andy Devine
Also RIFF RAFFY DAFFY'
TUES. & WED.
'MOONRISE'
Dane Clark, (Jail Russell
Ethel Barrvmore
Also 'ICE ACES'
* t
i-A>uble )£■
& starred ^
elegance
•
A brilliant cut fashions the lovely slip
to lit the lithe young figure fluently.
In lustrous rayon satin,,
or finest rayon crepe,
with exquisitely seamed Alencon type lace
... it molds your bosom softly
... hugs the midriff
,.. and swings over your liips
to a graceful bias skirt.
In White witfi White lace,
Pink with Ivory lace,
' or Black with Black.
Misses, dress sized 12 to 20. $5.08
(01 her Slips $2.98 up) TEXT
. MILLER'S DRESS SHOP
Phone 172 Piano, Texas
' I
\
Place a slice of cheese 2 inches
long and 1-4 inch thick on each
piece of dough and fold remain-
der of dough over it, pinching
edges together firmly. Place the
rolls on greased biscuit tin a
slight distance apart. Brush tops
with fat. Let rise until doubled in
bulk. Bake about 30 minutes in
an oven 400 degrees for the first
five minutes and 375 degrees for
the remainder of the time.
Chocolate Apricot Tartlets
Sponge cake
Apricot jam
Chocolate frosting
Prepare 2 slices of sponge cake
about 2 inches thick and 1-2 inch
thick. Spread apricot jam be-
tween the slices. Frost all over
with a chocolate frosting.
Gooseberry Tart
Small pastry shells baked
3 tablespoons sugar
1 tablespoon cornstarch
1 cup milk '
3 egg yolks
Vanilla
Gooseberry jam
Add the cornstarch to the
sugar, mix well. Add milk and
well beaten egg yolks. Cook in
double boiler until thick, stirring
all the time. Add vanilla. Cool.
Fill the shells partly full of this
cream then fill to the top with'
gooseberry jam. To make a glaze
use 1-2 cup of gooseberry jam
with 2 tablespoons of water. Cook
until very thick. Put a thin layer
over tops of tarts to glaze.
Ham and Nut Sandwiches
1 cup finely chopped cooked
ham
1-4 cup finely chopped nut
meats
1 teaspoon mustard
4 tablespoons thick cream
Salt and pepper
Bread and butter
Mix the ham, nut meats, mus-
tard and cream. Add salt and
pepper to taste. Spread between
slices of buttered bread.
Beef Sandwiches
1 1-4 cups cold roast beef
1 teaspoon salt
1 1-2 tablespoon tomato catch-
up
1-2 teaspoon Worcestershire
sauce
1 tablespoon melted butter
Cut beef in small pieces, add
the salt, catchup, Worcestershire
sauce and melted butter. Spread
between buttered slices of bread.
Applesauce Spice Cake
1-2 cup butter or margarine
1 cup sugar
2 eggs beaten light
1-2 cup chopped nuts
1 cup chopped raisins
2 cups sifted cake flour
1 teaspoon baking soda
1-2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup unsweetened applesauce
Cream shortening and sugar
until fluffy. Add eggs and mix
thoroughly. Add nuts and raisins.
Sift dry ingredients together 3
times and add alternately with
applesauce to creamed mixture,
beating thoroughly after each ad-
dition. Pov. .nto a greased loaf
pan and bake in an oven 350
degrees for 1 hour.
Beefsteak Pie
2 lbs rump, flank or chuck
steak
Pie pastry
Chopped onion
Salt and pepper
Sliced potatoes
Butter or other fat
Flour—egg
Cut the meat into small strips.
Put them with the bone, and sim-
mer about 1 hour. Line the side
of individual baking dishes with
pie pastry. Put in a layer of
meat with a few thin slices of
onion, sprinkle with salt and pep-
per, next a layer of diced po-
tatoes with bits of butter dotted
over it. Alternate the steak and
potato layers until dish is full.
Thicken the gravy with browned
flour and pour in. Put on a top
crust. Brush with beaten egg and
bake at 450 degrees until brown.
Be sure to include in the lunct
carrot sticks, whole tomatoes,
radish or cabbage slaw.
Cream puffs and eclairs are
not hard to make, in fact, they
are most simple if the right pro-
portions and right directions are
followed. The only difference
in the cream puffs and eclairs
is the shape in which they are
baked and in the filling and
frostings that are used.
Cream puffs are round, filled
with whipped cream or a cus-
tard, and then dusted with con-
fectioners sugar. Eclairs are
oblong, they may be filled with
ice cream. The tops are cov-
ered with a frosting, usually
chocolate.
Recipe for Cream Puffs and
Eclairs
1-2 cup butter
1 cup boiling water
1-3 teaspoon salt
1 cup flour
4 eggs
Mult butter in boiling water.
When again boiling, add flour
and salt. Stir rapidly until mix-
ture cleaves from the side of the
pan. Remove from the fire, cool,
add one of the eggs and beat un-
til smooth. Beat vigorously for a
few momnets longer. In similar
manner, add the remaining eggs,
each egg is added. After all the
one at a time, beating well after
eggs have been added, beat the
mixture well for three minutes.
Longer beating will improve the
texture. Drop by tablespoons on
a greased baking sheet. Bake in
ovi n 450 degrees for 20 minutes,
decrease heat to 350 degrees and
bake for thirty minutes.
Custard Filling
1-2 cup sugar
1 1-2 tablespoons flour
2 eggs slightly beaten
1-2 cup confectioners sugar
1 -4 teaspoon salt
2 cups milk
Mix sugar with flour and corn-
starch, salt add enough milk to
make a smooth batter. Add to the
remaining milk which has been
scalded. Cook until mixture
thickens, stirring constantly.
Place over hot water and con-
tinue cooking for 10 minutes, stir-
ring constantly. Add eggs slight-
ly beaten. Cook until thickened.
Remove from heat and add fla-
voring.
The tops of well-risen puffs
are always uneven and seamed.
A cut may be made along one of
the cracks and a small portion of
the top removed. The custard or
cream may then be placed in the
puffs and the tops replaced. Dust
with confectioners sugar.
Eclairs
The dough for an eclair is I
made into oblong shapes about I
the width of two fingers and the
length of one. Bake as a cream
puff. Fill with custard or
whipped cream. The most popu-
lar frosting for them is chocolate. I
Chocolate Frosting
2 squares of chocolate
1 tablespoon hot water
1 egg well beaten
1-2 eup confectioners sugar
1-4 cup butter
Melt the chocolate over hot j
water in a double boiler. Add J
water, sugar and egg. Beat well, j
Let stand over hot water sev-
eral minutes. Cool to lukewarm. !
Add butter a tablespoon at a j
time, stirring until smooth.
Spread on eclairs.
Salad Puffs
Make very small cream puffs
and fill with chicken salad, or
well-seasoned ground ham. These
make delicious appetizers. As an
accompaniment to salad fill small
cream puffs with the following
mixture:
Make 1-2 cup of thick cream
sauce, add 1 -2 cup of grated
cheese. Flavor with Worcester-
shire sauce and red pepper, i
Fill puffs with the hot sauce.
Easy Icing
Beat 1-2 cup jelly ."'dash of salt,
1 <:gg white until frosting holds
shape. Add a few drops of lemon
juice to a grape jelly icing for
prettier hue.
Ham Marmalade
Bread
Thick slices of boiled ham
2 tablespoons tart marmalade
Crated cheese
Cut half inch thick slice of
bread diagonally, toast and but-
ter. Put 2 pieces on each warm
plate. Brown medium thick slices
of ham and lay on toast. Add
tart marmalade. Sprinkle with
grated cheese. Garnish with pars-
ley or watercress.
Fill peach halves with small
scoop of ice cream, cover with
meringue and brown under a
high broiler flame. Serve on
sponge cake.
Mr. and Mrs. Bill Wharton
have just returned from a two
weeks visit with their daughter
in Whiltier, California.
Mr. and Mrs. Pete Coffey visited
Mr. and Mrs. R. L. Biggs and Mr.
and Mrs. R. B. Goforth Sunday
afternoon.
Classified Ads Pay
NOTICE
All Cily taxes become de-
linquent after February 1.
Subject to 10'; Penally
Please pay your taxes and
save this penalty
City Of Wylie
CROUCH-MOORE FUNERAL HOME
/
Ambulance Service
McKinney, Texas
Phone 12.'5
Crouch-Moore Burial Association
Onion Slips
For Sale
B- V. Groves
Representing
Byrd Cattle Company
for
Wylie & Vicinily
, See
V. (RODDY) GROVES
Phone 2307
For Valentine
(Jive Your Pholo
One Sxlfl $2.00
8x10 Hrnwntone--$2.50
Rembrandt Studio
Garland, Texas
IT'S NO JOKE
There are Grocery Values at The
Wylie Grocery . . . too numerous
lo mention in this space!
Seeing is Believing
Come In
Where Most People Trade
THE WYLIE GROCERY
SUNSHINE KRISPY CRACKERS. 1 lb. box 25c
* t
THIS IS ITS
January Clearance Sale
PIECE GOODS
Plaid Chambray was 79c
Cotton Suiting was 79c
Printed Spun Rayon was $1.19
Sharkskin v/as $1.19
Beautiful Rayon Suiting, 54" wide
was $2.19
Plaid and check woolens, 54" wide
was $1.98
Stripe Gabardine was $1.25
now 59c yd.
now 59c yd.
now 79c yd.
now 69c yd.
now $1.89 yd.
now $1.49 yd.
now 89c yd.
ROBES, DRESSES, COATS
now
now
1 Lot Ladies Chambray Dresses, $5.95
1 Lot Ladies Chambray Dresses, $7.95
1 Lot Ladies Rayon & Cotton Dresses, $7.95 now
Cctton Print Dresses, $2.98 and $3.19 now
Cotton Print Dresses, $3.95 and $3.49 now
Ladies Seersucker House Coats, $6.95
Children's Chenille Robes, $6.95
2 Only, Children's Wool Coats, $9.95
Children's Winter Robes, $2.29
now
now
now
now
$3.95
$5.95
$5.95
$2.49
$2.89
$4.95
$3.50
$3.95
$1.79
SALE - GARZA SHEET - SALE
Size 81 x 99 were $2.98
Size 81 x 108 were $3.19
Garza Pillow Cases were 65c
now$2.79
now $2.98
now 59c
Just Received New Shipment Ladies Spring Shoes
Priced $2.98 - $3.95 - $4.95
Numerous Other Items At Reduced Prices
You Are Always Welcome At Our Store
ATKINS BROTHERS
DRY GOODS
Wylie, Texas
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The Wylie News (Wylie, Tex.), Vol. 1, No. 44, Ed. 1 Thursday, January 13, 1949, newspaper, January 13, 1949; Wylie, Texas. (https://texashistory.unt.edu/ark:/67531/metapth342174/m1/3/: accessed May 4, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Smith Public Library.