Brownsville herald. [volume], November 18, 1932, Page SIX, Image 6

About Brownsville herald. [volume] (Brownsville, Tex.) 1910-current

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Facts and Fashion Fancies for Valley Women
THANKSGIVING1
DINNER MENU
INEXPENSIVE
homemaker who would get j
the most enjoyment out of her first
real holiday of the season, must
lot head work and footwork go hand
In hand and save her vitality that
she may be a more-than-usually
charming hostess. With cooler
veeather and our modem refrigera
tion. preparations may now be
made from 24 to 48 hours in ad
vance, all of which leaves a discern
ftble trace on the tired, or smiling
countenance of mother, lor when
she is gay the whole family is gay.
have you notioed that?
Pastry for pies may be made ear
ly Wednesday. wrapped in oiled I
paper and chilled, this always un-1
proves the looks and flakiness of I
pastry. Fillings may be mixed in a i
short time and t he pies baked while I
the oven is heating for the turkey
A fresh pumpkin or apple pie i.s
much more delicious than one which
stands overnight and mav have a
soggy lower crust, when planning on
pie. and who thinks of “Thanking”
without pumpkin and apple pie, do
consider It as a real part of the meal
and leave off one vegetable so thu
the family may enjoy the pie to the
fullest and not eat It only “because I
it looks so good and they reaUy i
have eaten too much already.”
Thanksgiving Menu
Oyster Cocktail
or
Clear celery or Pea soup
Roast Turkey or other Fowl
Dressing
Cauliflower with Cheese Sauce
or Parsley Butter
Stuffed Cherries in Orange Jello
Cranberry Sauce—Olives
Coffee
Pumpkin or Fresh Apple Pie
If you will study the menu lor a
few moments you can readily see
how easy it will be to prepare, and
a most inexpensive menu for your
first festive mral of the year, and
with not another one facing the
family pocketbook until Christinas,
one feels the need of making pre
parations count heavily and taste
in serving to add decidedly to the
charm and dignity of the day.
Table Decorations
For everyday meals we are prone
to leave off much thought about
table decorations, but not so on
Thanksgiving. Our linens have been
made ready several days in advance,
and carefully stored away in the
buffet drawer. Never have table lin
ens and accessories been lovelier or
more reasonable in price as this
year. The colored linens are a dec
oration unto themselves and if you
are one of the fortunate ones to
possess a cloth in the deep ecrus, or
pastel shades, with glassware to
oarmonize, then you look forward
to a good beginning for a success
ful meal. Lace cloths are most at
tractive on a bare table, and if you
have used one of the colorless var
nishes to be had now. you do not
need to worry about silent cloths
and what hot dishes will do to the
finish of your table, t think I have
had more real Joy from my own
varnished table than I am able *o
tell you: hot, cold or wet dishps. j
make no difference and it can be
wiped off in a few moments after
using, first a wet cloth, then a dry. |
and presto! You are ready to go
again.
• • - *
Flowers. Of Course
Now for the centerpiece. There are
flowers, fruits, and combinations of
the two. How we all love beauty I
SIMPLICITY —WITH ELEGANCE AND COLOR
Don i overcrowd your Thanksgiving table this year with decorations. It is much smarter to have ele
gant simplicity, with a warm color note to your whole set-up. Your damask cloth may be one of the
new gorgeous green ones, with a formalized design worked Into the damask to enrich it. Center your ta
ble with a low. round bowl of white and red grapes, with green leaves flanking them. Four sunny candles
will give a warm glow over your gTeen crystal glasses. Your china may strike a rich color note or be
perfectly simple, with just a gold edged design and your monogTam. In such a golden t>rown setting your
turkey will take on added interest.
and color! And have you noticed
that every woman just naturally
uses more care in placing foo don
her table when there is a lovely
floral centerpiece? Flowers, with aU
their gorgeous color, seem to call
out something good in all of us.
Low baskets of flowers are always in
excellent taste on a table. The long
er stemmed flowers seem to belong
on the buffet and living room tables.
Here is a suggestion for your cen
terpiece: If you have an old-fash
ined cake stand, pile fruits m the
center, with a rim of shortstem
med flowers—fern to fill in under
neath, with fruits and flowers
around the fern.
If you are using candles, be sure
to place them in the refrigerator
the day before, they not only keep
their shapes better in a warm room,
but will burn more slowly if they
are quite cold when lighted.
Mr. Turkt*>, llunx-ir
When the turkey is dressed the
day before, season w.th salt and
pepper, then rub on the ouside a
mixture of melted butter with
flour stirred in to form a thin
paste. A teaspoon of lemon juice
may be added for extra flavor,
or nibbed on the bird before cov
ering with the paste. Lemon juice
will help make the meat more
tmder for either turkey or chick
en. If you have not tried this
paste, you will be delighted with
the result, a del.cate. tender brown
ed surface, with all the juices left
in Everyone can have a turkey
this year, as they are so reasonable
in price, the lowest for many
years.
For old-timey stuffing of bread,
white and cornbread mixed, try
toastmg the bread before makui r
stuffing, the flavor is improved. If
the onions are cooked in a litt’e
butter until nearly tender, you
are assured of well-done on ons.
as half-done bits detract from
! EVERY LADY ~w!lL WANT 1
I One of the
| New White
| Evening Gowns 1
I* for the Thanksgiving
Pance
Gimble’s c
ALL THE RAGE
The hooked rug craze is sweeping the country,
and as the result of countless requests by Browns
ville women, Bollack’s has stocked the neces
sary yams and equipment.
Demonstrations Now On
The Second Floor
These lessons are FREE to those who purchase
materials.
*
Be among the first to commence this
interesting and practical hobby.
WE ALSO HAVE BOUCLETTE FOR
KNITTED GARMENTS
! stuffing for so many people. I
prefer to cook my dressings on top
-f the stove, adding stock from
the roaster for moisture, and only
adding the dressing toward the
lost i>art of cooking, so that it
j may not be too done and overly -
browned.
_
Never before have such amazing
values in roasters been seen here
as will be found at Grants right
tins minute! 17 inch alummum
roasters that will bake your
i Thanksgiving turkey or chicken to
a turn, and at the absurdly low
price of $1 00. It was such a short
while back that we paid three or
four times that price for a roaster
Thermoplax handles are cool and
convenient on these roasters.
Cauliflower with Cheese Sauce
If you are having cauliflower as
the green vegetable, select a firm,
white head and trim outside leaves
away, using them later m the
week for scup. Wash under run
ning water and wrap in most
cloth before placing in refrigerator
This can be done the day before.
When ready to use. boil in lots of
water, or steam in colander, with
salt added to water. Place m serv
ing dish and pour a w’hite sauce
j that has a cup of grated cheese
j added. Slip into oven and brown
a golden brown. Serve very ho' j
Melted butter, with chopped parsley,
n:ay be used in place of sauce.
Stuffed Cherries in Orangr .Jello
Use stoned, white cherries ami
stuff them with a small amount ol
cifam cheese and one pecan meat
Pour orange jello. which is read;
tc set. over the cherries and pu*
molds in refrigerator until needed
I found my favorite shaped
molds for this salad at Grants—
a tiny nng mold that will hold
four cherries, evenly spaced, and
when unmolded, fill the centers
with mayonnaise to wh.ch whip
licd cream has been added. No oth
er mixture seems to suit so well as
the orange jello. and the color,
happily is in the autumn shades.
A bed of shredded lettuce and a
sprinkling of paprika will finish a
Tempting salad plate.
Mrs C. K Metier will bp at
Bollack's until Saturday to teach
hooked rug and the knitted Bouc
letie work, and all kinds of cro
cheting. Lessons are free to every
one buy.ng materials. Bollack’s
will carry a full supply of pat- |
tfrns, yams and eqiupment. Mu
Metier plans to be here every six I
weeks for three days at a time, to
assist in this work.
Cranberry Jelly
The oft-asked question, *how car. '
I make my cranberry jelly, really
jel?’ came up again earlier in the
week. The use of too much water
in boiling the berries and cooking
too long is a good answer. Also
ci anberries differ in acid content
as do any acid fruits and adding
suear must be watched carefully.
Try using only half a cup of wat
er in cooking one quart of berries
and put them through the colander
Just as soon as they are well done,
straining through cheesecloth will
give a clear jelly. I suggest tasting
the juice as sugar is being added,
as some like a sweet, and others a
tart, sauce. After sugar is added,
cook a very few minutes, until jelly
boils thickly. Pour into molds or
hallow pan and cut in cubes to
serve.
When D» We Eat—PIE?
The men of every family must be
Brownsville's Popular
Priced Show
QUEEN
Hurry — Hurry — LaM I»ay
| JOEL McCREA in
‘Sport Parade’
— Coming Saturday —
TOM KEENE in
“COME ON DANGER”
fed pie! I have not found the ex
ception, yet. On the time-known
pumpkin pie, make it modern like
this. When pie is cool, decorate with
whipped cream to which a teas
poonful of melted gelatin has been
added when cream is partially whlp
!**d. Sugar and a few drops of van
illa can be added to suit your .aste
If you have a decorator set. the
cream can be put on the pie in the
form of roses just around the out
side. next to the pastry. This is a
pretty conceit.
And sup»)Qse you must make an
apple pie—instead of cold cheese m
the plate, try putting grated Ameri
can cheese into the top crust only
This will give you a very different
flavor, cheese in the lower crusts
might cause the crust to stick In
baking.
If you have become tired of the
same kind of coffee, day after day,
do try one of the Inexpensive Drip
O-La tors that are on special sale
at Grant's this week. You will be
happy to serve such coffee as they
make to your friends at all times.
Many a woman has been a real as
sistant to her husband in making
better friends over a splendid cup
of coffee and her own brand of hos
pitality.
Toffee
If you have been one of the talk
ed-about temperamental coffee
makers, now is the time to change
to a steady, better habit. Make
'rip coffee for this new change I
nd a large majority of people
irning to drip coffee for sure
odness and mellowed brew that
ni.shes a wonderful meal as nothi
ng else can. Every drip-o-lator has
a rpcipe sheet and instructions for
you to follow. Have pot very hot and
with freshly boiling water, pour over
the coffee and let it pass through
just once—any boiling spoils the
brew, and it can be kept warm by
placing in pan of hot water, or
near a low flame on the stove Serv
ed at the table with your dinner,
after dinner with the dessert, or in
the living room if you desire, a
steaming, aromatic cup of coffee is
an ever-increasing delight to people
who prefer it above all other drinks
You wall be more than delighted
with the beautiful dance frocks to
be found at Gimbles. If you plan to
enjoy a Thanksgiving dance you will
want to get yours before they are
picked over.
And now may you and your fam
ily have the happiest, homiest
Thanksgiving of many years—The
Herald joins me m wishing you each
and everyone—just this.
OUR THOUGHTS
TURN TOWARD
THANKSGIVING
—
With our Womans page today,
we are filled to running-over with i
suggestions for Thanksgiving plans |
and doings—surely all of us are
making plans and looking for
sugestions. aren’t we? Who among
you fails, at this moment., to feel
varying degrees of gratitude for
the thought that we are entering a
new winter of activities, with many
unpleasant things to be left reso
lutely behind? Even the female of
the species are happy that election
days are over, that we can now
settle down to some of the things
we have wanted to do and could
not because “John’’ must listen to
speeches over radio, and we just
couldn't seem to get settled at
anything. After all. we are crea
tures of habit and our biased trails
seem very inviting at times
With the advent of this Thanks
giving day in 1932. each of us have
added a year to our ages and many
of us have had unprecedented ex
periences. It is to be hoped our
lessons have been well learned.
Speaking of experience, we are
reminded that Plato, the great ]
philosopher, wrote so long ago: |
"There are many arts among men.
the knowledge of which is acquired
bit by bit by experience. For it is
experience that causeth our life to
move forward by the skill we ac
quire, while want of experience
subjects us to the effects of chance.”
And Benjamin Franklin, our
neighbor in time, put the same
thought in homelier words. “Ex
perience keeps a deer school, but
fools will learn in no other, and
scarcely in that; for tt is true, wr
may give advice, but fie cannot
give conduct. Remember this: they
that will not be counseled cannot
be helped. If you do not hear rea
son, she will rap you over your
knuckles.”
All of this to preface the thought
that we approach this season of
\ Thanksgiving with a determination
, to speak only of the good things
we have and to leave off discussion
iot past history, except to quote
►and remember the lessons learned
from it. and to spread comfort and
i joy—and to let our tables blossom |
with tasty and beautifully prepared
foods on Nov. 24th, that our family i
and friends may reflect our feeling I
i that once again. "God is in His i
heaven and all’s well with the
world.” A comforting thought alter
all.
As I go about town. I am hear
ing some very kind expressions j
about the woman s page in the
Herald, and they are certainly gra- ,
tifylng. Day before yesterday I met |
a iady who had attended my cook- ;
ing schools here. She said she en
joyed reading the page and my sug
gestion for the simple fruit cock-1
j tail for her Sunday dinner had
been used, and while she always
| kept fruits in her refrigeratior she
had not thought of so simple a
| beginning to her meal until now.
In that remark she touched the
very keynote of our reason for put
ting on such a page. The Browns
vi’#> Herald rather prides Itself on
I its intention of bein& the most
helpful, and interesting, reading
matter to come into your homes
daily, and if this page fills that
want for you, why not tell us about
! it? Everyone concerned would ap
preciate it and have even a finer
Thanksgiving for it.
Music Club Has
Study of McDowell
At Recent Meeting
The Euterpean club met this
week in the home of Mrs. H C.
Sample with Mrs Herman Jeffery
leader for the lesson. She gave a
paper on the life and works of
Edward McDowell following which
Miss Roberta Lee F.tch played
; "To A Wild Rose;’ a composition
i of McDowell, on th«* piano. Mrs
1 Grover S.nger sang Slumber Sea
' by Chisholm, playing her own ac
companiment.
Mrs. Ephraim Champion will be
hostess to the club Dec. 6
• • •
Visit Here From
Billings, Okla.
Mr. and Mrs. R. C. Cole and baby
Jean of Billings. Okla , are visiting
i n the homes of Dr. and Mrs B L.
Cole and Mr and Mrs Banta. Mrs.
j Cole is remembered as the former
Miss Dorothy Banta. They will be
I here several weeks.
1113 - 17 Elizabeth — Brownsville
Thanksgiving Suggestions
17-inch Oval
Roasters
Heavy weight and
thermoflax handle
Drip-O-Lators
39c 50c 69c
Makes delicious coffee. A
great departure from per
colated coffee.
Salad Molds
5c and 10c
Just the thing for your
Thanksgiving salads.
Bon Bon Dishes
25c and 39c
We have these beautiful
dishes in colored glass and
hammered metal. Material
ly adds to the appearance of
your table.
COOKING EXPERT
Myra Oliver Dougan. above, is
conducting this page lor Valley
women. She anil be glad to
answer questions on cooking
from Valley women
Miss Langford
Complim cuts
Club, Guests
A delightful hospitality of Wed
nesday evening and one of dainty
appoint menu w as the three table
bridge party given by Miss Anna
Ruth Langford at the apartment
home of Mrs. W. O. Russell in
West Brownsville complimenting
the o B. F club and extra guests.
Large yellow chrysanthemums
adorned the living room. The
yellow theme was further express
ed in the tallies and score pads
and the luncheon accessories used
for the refreshment course.
Miss Georgia Singer was winner
oi first score trophy. Guests were
Misses Harriet Boyd, Betty Rock
well and Lucy Brulay.
The hostess passed fruit cake
topped with wh-pped cream and
coffee. Next week Miss Lorcne
Strein will entertain the club.
• * •
MRS. TRIPLETT’ ILL
Friends of Mrs H. E Triplett oi
El Jardin will regret learning of er
illness at her home She is suffer
ing from burns received recently
and complications which hare set in
since. Some improvement was noted
Thursday.
• • •
IMPROVING
Jim Clearman is recuperating
from an illness of several weeks but
is still confined to his home m El
Jardin.
• • •
VISITS HERE
Mrs. Hattie N Daus of Youngs
town, Ohio is visiting her cousins.
w L„,Pitc{1 40(1 Mrs- P>tfh and
Mrs. Blanche Warden.
Holland has a queer tax on all
Christian names after the tirst
Travel Club
Entertained
Mrs. W C. Vertree* whs hostr*.
this week to the Brownsville Travel
club at the home of Mrs. hr a
Gabitzrh on 141 S E St. Charles
street for a program on Keligion
in Japan, the country which the
club has taken as its study tht»
year.
Thirteen members answetei roll
call with current even** Two
guest*. Mr* W. C. Campbell and
Mrs. Dan Leftwich were also pres
ent
The program opened with a
parliamentary drill by Mrs W. H
Gibson following which Mrs. E.
W. Marshall presented a jiaper on
Confucianism and Buddhism, bring
ing out many interesting items on
the two beliefs. Mrs F E Morris
traced the entrance ot Christianity
into Japan from the beginning,
tell.ng how the missionaries had
worked to bring Christum religion
into the country. She also ex
plained the gam Christianity hag
made in the last few year?
The hostess served light refresh
ment* on pink glass ware which
tarried out a pretty color note of
' pink also emphasized in the vases
of corona v.ne. Bowls of nastur
tiums added further color.
Mrs. W J. Vertrees will enter
! tain the club at the next meeting.
The cheetah is regarded as the
J fastest of all runners for any dis
i lance up to 400 yards.
‘DEADLEGh*
FLINT—
A "White
Devil" in a
wheel rha 1 r.
R u li n r a
mighty Em
pire of Blacks.
1001 Thrills to
make you
gasp.
Walter Huston
In
ALSO
Selected
Short
Subject*
Brow
Starting SUNDAY
The Epic Thriller ot
Air . . .
Ownin* with «
MIDNITE
SHOW
Saturday Nit* 11:30
| Grammar School i
I P.-T. A. Plans
Benefit Party
Tlie Grammar School Parent
Teachers association is sponsoring a
benefit game party Friday evening
at it o’clock in the V F. W. Hall
over wool worth.-*, the proceeds to go
for the library books.
There will be tables arranged for
bridge, both auction and contra't,
.mo 42 dominoes and many others.
The asnrlation extends a cordul
invitation to everyone
Prizes are to be offered for firtd a
and second winner* in each gaiml
and there «ill also be a door prize.1
Mr* M Mevers la chairman. Re
freshment* are to be served at the
close of the games The association
i* charging 35 cents.
The Prince and
Princess of
Reckless Romsnce!
2 Day* — Start*
SUNDAY
Coats
Real Bargains in the
Season's Newest
Styles and Fashions.
Plain and Fur
Trimmed and Priced
from
to
and Monday
The Best Bargain of All
Dresses
Formerly Sold from
$10.95 to $29.75
— Saturday and Monday —
Street Ruff Crepes
Afternoon Flat Crepes
Evening Silks
Wear Woolens
WOOL KNIT SWEATERS
$2.50 and $3.50 Values
Now slJ2
P
Annette Ramir ing Shop
HARLINGEN