Brownsville herald. [volume], August 31, 1935, Page FIVE, Image 5

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

Image provided by: University of North Texas; Denton, TX

                
Inattention To
Spoken Word
Is Habit
By OLIVE ROBERTS BARTON
AMolly. seventeen, goes to the
phone. Someone announces
himself and Molly gets It like a
shot. “Oh. BUI, I thought it was
you. What are you doin'?"
“Just siUin' here. Talkin’ to
"Huh?" says Molly. BUI repeats
tt Then he says, "What are you
doing?”
“Huh?" says Molly again. BUI
says “What are you doing?”
Molly says, “Oh nothing. Just
leading."
BiU asks Molly what she was
leading.
She Says “Huh?” again, and BIU
tries hard to remember that Mo'
ly's curls are golden and her eyes
very blue. After a few dozen "hub's"
he Is vaguely irritated although he
is only subconsciously aware of her
stupid habit.
Habit Escapes Detection
She hears perfectly well the first
time but won't rouse her attgption
to the sticking point and let the
idea soak in by absorption. It is
the laziest and most slovenly trick
In the world, this of putting all the
work on another. It Bill had said
he had been trying to find out fne
difference between Ichthyology and
entomology, Molly would have been;
justified perhaps in asking for a;
repetition, but it is the case with
the sticky-minded that nothing at
all soaks in at the first telling;
easy or hard, it's all the same.
Children pick up this habit so
easily that a mother or even a
teacher may let it go unnoticed.
They patiently repeat every sen
tence they utter. This mental
lethargy is almost as blauKworthy
as the other.
At the moment I have in mind
two families in whose homes no
right-minded person could stay
completely sane for twenty-four
hours. Each member of the family
has to repeat whatever he says
twice. Each one asks to be told
over again. A day is a succession
of echoes that tell a tale of inat
tention If not actual stupidity.
Concentration Is Different
“Open the window. Jane.” means
just that. Jane should not be
answeyed when she says, “What
did say?" when she has heard
perf^Ry well. “See who is at the
door. Billy." or “Where is the
paper?" should click at once. Why
repeat it?
It is true that children are often
deeply engrossed with something
and actually do not hear. True, too,
that we rudely interrupt others
deep in a story or game by some
unimportant remark that could
wait. But this is different from the
vacuum of inexcusable “rigor mor
tis’' of the brain.
Nothing is more restful to the
eavesdropper than to hear people
converse with ears ajar and wits
on the trigger. Children need to
be taught both. Whether dumb or
not. the mentally-iary child will
certainly earn the name if he does
not snap out of it, and act and look
Intelligent when spoken to. Molly
■ wight actually be a right smart
girl But if so she is keeping it a
good secret.
MUSHROOM SOUP
1-3 pound mushrooms. 12 cup wa
ter. 3 tablespoons butter. 3 table
spoons flour. 1-2 teaspoon salt. 1-4
teaspoon paprika. 1-4 teaspoon cel
ery salt. 1-4 teaspoon onion Juice, 3
cups milk.
Scrub mushrooms with stiff brush
cut into dice or thin slices. Melt
butter In frying pan. Add and cook
mushrooms 5 minutes. Stir fre
quently. Add water, cover, lower
fire and ccok 4 minutes. Add flour
seasonings and milk. Uncover and
boil 3 minutes. Stir frequently.
FRUIT COOKIKES
1-3 cup fat, 1 cup brown sugar. 1
egg 4 tablespoons cream, l tea
spoon cinnamon 1-4 teaspoon cloves,
• 1-4 teaspoon nutmeg. 1-4 teaspoon
salt. 1 teaspoon vanilla. 1-2 cup
chopped figs, 1-2 cup chopped
dates. 1-2 cup chopped pecans. 3
cups flour. 1 teaspoon soda.
Cream fat and sugar. Add rest of
Ingredients, mixing lightly. Chill
dough and drop portions from Up cf
spook into greased baking sheets,
0U0X2 minutes in moderate ovtn
RAKED SPAGHETTI
AND CHEESE
3 tablespoons better. 3 tablespoons
flour. 1-2 teaspoon salt, 1-4 teaspoon
paprika, 1-4 teaspoon chopped on
ion. 2 cups milk. 2-3 cup cheese, 3
cups cooked spaghetti.
Melt butter, add flour, salt and
paprika. Add onion and milk. Cook
until sauce thickens a little. Add
cheese and beat well Add spaghet.
tl Mix and pour into buttered shal
[ low baking pan. Bake 30 minutes
I tn moderate oven.
B TOMATOES
spff^n chopped
ispoon salt. 1-4
iblespoons but
of\ngn^ie?t7.
ake 30*minutes
_
v AKES
2 cups -^te&gpoo*'^ ^TT teas*108
sugar, 1 egg^l 1-2 cups milk. 2*tesi^
Mix Ingredients and beat 1 min
ute TProp^portions from spoon Into
2 tablespoons butter. 1 tabSespoon
I |Ij eop *ilk.
g* §\
TASTE FOR MOTHER’S DISHES
Scoop oat a pineapple, then fill the shell with a mixture of fruit and
berries and serve it with fruit mayonnaise for a frond salod course.
BY MARY E. DAGUE
NEA Service Writer
Did you ever hear a bunch of
ciiy folks get started talking about
food? It’s possitively pathetic, that's
what it is. Every one of them seems
to have a nostalgia for a child
hood favorite which, try as he may,
he can’t get in the city.
It was at a famous opera star’s
that I recently heard a talk-fest
like this start and it ended in the
singer's inviting everybody to an
Ohio dinner which she promised to
ccok herself. She said she would
have stewed chicken with dump
lings, what she called sure enough
mashed potatoes, done with plenty
For Dessert
Nut Loaf Is
_
One cup chopped nut meats, one
cup boiled rice, one cup bread
crumbs, one hard boiled egg, chop
ped line; one raw egg, one onion.
Salt and use grated onion to taste.
Mix these ingredients with raw egg,
baste with butter and water. Bake
in a moderate oven until brown.
Cream Cheese Apple Sauce Cakes
One-half pound butter, one
fourth pound cream cheese, twc
cups pastry (lour. Mix in the order
given, making a nice dough. Roll
out dough as for noodles (net too
thin) on a slightly-figured board.
Cut in small squares. Using either
caned or home-made apple sauce
sweetened to taste, place a teaspoon
in each square. Fold over and lay
on an ungreased cookie sheet. Bake
In a moderate even 350 degrees until
brown on top.
Orange Mallow
One pound marshmallows, quart
ered: three cups orange Juice. Heat
marshmallows with orange juice in
double bciler until melted. Pour
into serving dish and set in a cool
place to stiffen. Sene with whip
ped cream.
Chicken Hash
Cook a small, finely chopped onion
in two tablespoons of fat or butter,
stir into it one tablespoon of flour,
cock until pale yellow, add one
teaspoon of finely chopped parsley,
one-half teaspoon paprika, one-half
cup chicken stock and three-quart
ers cup milk or cream. Stir it smooth
and then add two cups of coarsely
chopped meat of chicken. Serve
with poached eggs on toast.
Sour Cream Peach* Pie
Peel enough peaches fcr pie. cut
ting them in halves. Line pie pan
with rich crust, putting two table
spoons sugar and one of flour (mix
ed) on bottom. Put two cr three
tables pons sour cream Into small
dish. Dip each half peach into sour
cream, then roll In flcur and set up
in pie crust, until pan is filled. Use
sugar to taste on top and dot with
butter. If peaches are Juicy you will
need very little water. If desired,
plain cr whipped cream may be
used as topping when served.
Protect Ckke Icing
When baking a cake for a picnic
bake it in a deep pan sc that the
icing does not reach the top of the
cake pan. Then in packing the cake
put in several toothpicks upright so
that the paper or cloth does net
touch the icing should it be a little
soft.
Baking Pies
When baking fruit or berry pies
of any kind the juice often runs
around the edge cf the pan which
makes it hard to remove the pie. If
vou will try running a knife around
the edge of the pie several times
while it cools, you win find it does
not stick to the pan. Then when
you are ready to cut the pie there
will be no trouble taking It out.
Cook Mixed Vegetables
Pare and slice equal quantities of
kohlrabi and carrots, cook them to
gether in a small amcunt of water,
season, add a generous lump of
butter and serve This is a deli
cious combination
Tomatoes Stuffed With Apple
Salad
Six medium tomatoes, three
fourths cur> celery, finely cut: two
tablespons lemon iuice. one ttble
snon powdered sugar, dash of salt,
three-fourths cup apples, diced;
one-fourth cim oecan meats, broken;
three tabteervons whipoed cream,
three tablesooons mavonnalse.
Place tomatoes, stem-end down, on
crisp lettuce. Cut skin of each to
mato down from center into sev«r
•1 sections and stoop out a little
of the t-msto pnln from the too
f'rim celenr bv allowing it to stand
to if* wst»r r>rsin snd drv thor
onwHw. Add lemon hitoe. suvar and
salt to annle*. snd ch^i 10 mtoutes
4 dd celerv and huts Wend whirmed
cresm snd m«vnrnnsi«s. Fold into
fruit mixture. Pile salad lightlv into
tcmatoss. Serve six.
Atomic Fefreshments
Somethine easv to serve with
•ftemnon tw sr-f units appropriate
tor I'r-hf «nt* or as a
simol* der«»rt «ftor § heart v meal,
are crackers o' the sweet but not
loo sweet variety, arid wine Jellies.
I of butter and cream and beaten
until they were lumpless, sweet
potatoes candied with maple syrup
3nd cinnamon, butery. sugary apple
pie. also served with maple syrup.
What Others Wanted
oome of her prospective guests
rather rudeiy in-ormea her that
woey would rainer have fnea
cinciten with cream gravy aone tne
way they do it in Missouri ana Ken
tucky (in some otner paces, tool
and cne held out lor Virginia ham.
A third said hed give everything
ne possessed for a taste of nonest
to-goodness sage-iiavored country
sausage, tne kind his father made
and his mother kept in a crock and
shaped into genercus-saed cakes
lor frying. Then there were the
rebets wno wanted biscuit dough
shortcake instead of pie for des
sert.
The moral of It all seems to be
an old story—that the best food In
the world is the kind your mother
used to make or at least that the
idea is too firmly imbedded in the
average person’s head ever to get
cut. It does seem a pity, though,
that every housenold shouldn't
try to keep some of the traditional
dishes alive, even in the city.
All of which has not a great deal
with salad dressings, but here are
some gcd recipes for same, also lor
a hot-weather dessert.
Fruit Mayonnaise
Two-thirds cup sweetened con
densed milk 1,-3 cup vinegar or
icmcii juice, 4 tablespoons salad oil
cr melted butter, 1 egg yolk, 1-2
teaspoon salt, 1-2 teaspoon powder
ed mustard, few grains pepper. 1-3
cup orange juice.
Put all the ingredient* except the
orange juice in a mixing bowl and
beat with a rotary beater until mix
ture thickens. Put in refrigerator to
chill for an hour before serving.
When ready to serve beat in orange
juice.
Special Fruit Dressing
One orange, 1 lemon, 3 table
spoons sugar. 4 tablespoons sherry.
3 egg yolks, 1 tablespoon butter, 1-2
cup whipping cream.
Squeeze juice from orange and
lemon. Melt butter in top of dcuble
boiler Add fruit juice sugar, sherry
and slightly beaten egg yolks. Cook
and stir until thick. Cool and fold
in whipped cream when ready tc
serve The cherry may of course be
omitted. In this case use only 2 egg
yolks.
Macaroon Pudding
Two cups milk. 1-2 cup sugar. 3
eggs, 1 tablespoon granulated gela
tin, 1-2 poind macaroons, few
grains of salt.
Separate whites from yolks of
I eggs. Put milk, sugar and yolks of
eggs in double boiler over hot water
ind heat slightly. Add gelatin which
has been scftened for five minutes
in two tablesnoons cold water. Cook
and stir until creamy. Remove from
heat and fold in whites of egg beat
en until stiff. Add crushed maca
roons. mix lightly and turn into a
mold. Let stand on ice for five or
six hours or overnight. Unmold and
serve with garnish of whipped
cream.
CHOCOLATE BROWNIES
1-3 cup fat. 1 cup sugar. 2 eggs.
1 teaspoon vanilla. 2 squares choc
olate. melted. 1-4 teaspoon salt. 2
tablespoons cream, 2-3 cup flour.
1-4 teaspoon baking powder, 1-2
cu~* nuts, broken
Cream fat and sugar Add rest of
ingredients and beat 3 minutes.
Pom into shallow pan lined with
waxed paper. Bake 25 minutes in
moderately slow oven. Cool: rut in
squares.
MERINGUE
4 eggs whitea 1-3 cup sugar. 1-4
teaspoon almond extract, 1-4 cup
grape Jelly.
Beat whites until stiff, add sugar
and beat until creamy. Add extract.
Diop portions from tip of spoon
onto custard. Insert jelly in centers.
Place pan in pan hot water and
cook 15 minutes in slow oven. Chill.
Hair Needs
Care After
Permanent
By ALICIA HART
NEA Service Staff Writer
“Correct care of the hair after a
'permanent wave la just as Im
portant as the pre-permanent rou
tines to get It In healthy condition
to withstand the winding and
heat,” says one wen-known Fifth
venue hairdresser.
“The woman who has to get a
new permanent every six months
or so should make up her mind to
have or give herself a weekly
scalp treatment as weU as a sham
poo and wave.”
This certainly sounds like rea
sonable advice. After all. no mat
ter how expert your operator Is.
and regardless of the brand of
pads he uses, the fact remains that
lotions and enough heat are ap
plied to make straight hair ac
tually curly for half a year or
longer.
The entire process, although
harmless and entirely satisfactory
these days, is bound to be a shock
to any scalp and head. To allevi
ate dryness that sometimes occurs
after a permanent and to get the
hair back to normal, scalp treat
ments are essential.
Hot oil, of course, is one of the
best recondlLi oners In the world.
The night before you plan to wash
your hair, massage warm olive oil
into your scalp. For the first ten
treatments after a permanent, rub
a little on the hair itself. Wrap
a towel around your head and
leave the oil on all night. Next
day, shampoo in the usual man
ner, washing and rinsing, washing
again and rinsing two or three
times.
The first month after you have
had a new permanent is the one
time when you shouldn't brush
hair and scalp. The ends may be
a trifle brittle and to brush vigor
l.xly may break them off. In
stead, massage scalp with finger
tips every night before you go to
bed. If you have dandruff or some
other ailment, apply a tonic to
correct It before you begin to mas
sage.
VEAL CROQUETTES
2 tablespoons butter, 4 tablespoons
flour, 1 1-2 cups milk, 2 cups chop
ped cooked veal, 2 tablespoons
chopped parsley, l tablespoon chop
ped onion, l tablespoon chopped
green pepper. 1-4 teaspoon celery
salt. 1-4 teaspoon paprika, 1-3 tea
spoon salt. 1 egg yolk.
Melt butter, add flour and mix
well. Add milk and cook until thick
creamy sauce forms. Stir constant
ly. Add rest of ingredients. Cool.
Dip portions of mixture into crumbs
then into egg mixture and again
Into crumbs, shape as desired.
(Round, cone or oval shaped.) Chill
until serving time and fry in deep
hot fat until well browned.
GREEN MOUNTAIN SALAD
1 package lime flavored gelatin
mixture, 1 2-3 cups boiling water,
3 tablespoons pineapple juice, 1
tablespoon lemon juice, 1 cup water
melon balls. 1-2 cup cantaloupe
baUs. 1-2 cup crushed pineapple. 1-8
teaspoon salt.
Pour water over gelatin mixture
lard stir until dissolved. Add fruit
juices and chill until little stiff. Add
icst of ingredients and pour into
rather deep round mold. Chill until
firm. Unmold on crisp lettuce ana
sui round with salad dressing or
mayonnaise.
This is an effective salad to serve
from the table and It has a “cool
ing" appearance.
EGG AND CRUMBS
2 egg yolks or 1 egg. 1 tablespoon
ccld water. I 1-2 cups rolled dried
bread or crackers. *
Mix yolks and water and use with
crumbs for covering veal mixture.
“OUT-DOOR
DAYS!”
“Fresh sir alone won’t keep me
fit That’s why I start the day
with a delirious breakfast of
Shredded Wheat — it helps me to
health and energy."
Crisp, golden-brown Shredded
Wheat contains a perfect balance
of vital health elements. It’s
100% whole wheat — and com
pletely delicious. ,
.
=COMMUNITY BUILDERS— =
You can really treat the children as I
well as yourself when you shop I
the Delta Way. Just check your |
savings and you’ll always shop
Welch’*
Grape
| Juice
Irene Rich mya R adds
spice te year redacinf
Pint Quart
19* S7«
with the Home Owned Stores.
Specials for August 30 and 31
I LIBBY’S
Tomato Juice
3can* 35*
“ PINEAPPLE
Libby's Finest Hawaiian
Shred. Crashed.
No. 2 Can No. 2 Can
18« 17c
LIBBY’S ^ _ __
CATSUP 2^ 2gc
aSSn KRAUT
No. 2 Can No. 2V^ Can
9c 11«
BABY FOOD
"The Kind the Dionne
Quintuplet* LW
il£5!29£SiS£^
foods
SIX
Fonnulcrttd
aZ
No*1-3-3
No- 4 Cor'd
N*IMi
N»» w >•£
Per can . . 10c
WELCH’S
Grapelade
16-oz. jar ... 18c
MAZOLA
A corn oil for better
Frying and Cooking
Kellogg’s
Corn Flakes
2pw7* 15c
8-oz. pkg. . .. 5®
"pep bran
2pkg»- X$c
WHOLE WHEAT 4 4V
BISCUIT, pkg. 1 Uc
Chicken of the Sea
JELL-O ICE CREAM
POWDER
2 15c
ORANGES, doz. .. 15c
BANANAS, doz,.. 15c
APPLES, Selkirk, gallon can.. 45c
BEANS S A S String,
No. 2, 3 cans.20c
CLICQUOT CLUB, Ginger Ale,
2 bottles.21c
CL ICQUOTCLU B, Sparkling
Water, 2 bottles.21c
COFFEE, Red C, lb. pkg. .... 20c
CRACKERS, Premium Flakes,
National, 7-ox. pkg. 9c
GRAHAM CRACKERS^
National, 6%-os. pkg. 9c
CRACKER^ Rit^ Butter”
National, 8-ox. pkg.14c
CRACKERS, Uneeda Biscuit,
2 packages. 9c
COCOA, Century, lb. can .... 10c
COCOA, Century, 2-Ib. can ... 19c
DATES, Black Palm, pitted,"
10-ox. 2 pkgs.25c
DOG FOOD, Pard, 3 cans . . . 25c
LIGHT CRUST
FLOUR
6-Lb. Sack.30c
12-Lb. Sack.56c
24-Lb. Sack.SI.07
LETTUCE, head 5>/;c
APPLES, Joz.25c
GREENS, S A S Turnip,
No. 2, 2 cans. 15c
GRAPES, Welch Concord,
Gallon can . 77c
GRAPEFRUIT JUICE^
Laughlin, No. 2 can. 9c
GRAPEFRUIT HEARTS, Laughlin,
No. 2 Can. 12c
KRAUT, Valley Rose, No. 2 can 8c
OLIVE OIL, Pompeian,
lVz-oz. bottle. 9c
OLIVE OIL, Pompeian, 5-os.
Shaker bottle.22c
PEACHES, Rosedale, Y. C.,
No. 2*4» 2 cans.35c
PLUMS, Royal Kitchen, egg,
Gallon can.40c
PORK BEANS, Phillip’s,
1'5-oz. Can . 5c
LA FRANCE, pkg. 8c
SATINA, pkg.5c
Lipton's TEA
Vi-Lb. pkg. . .... 20c
y2-Lb. pkg.39c
HEALTH CLUB
Baking Powder
10-oz. can. Tk*
MAXWELL HOUSE
COFFEE
Lb. can 27«
Staley’s Syrups
Golden. Crr»Ul While.
S No. m Cum S No. |i, Caw
Olte y0u .r90***
Wk—«T
1-lb. carton.14c
4-lb. carton.55c
SUNSET COFFEE
The Mott Popular Coffee in Texas for
Over 45 Years. You'll Like Sunset.
NEW
AN INS€CT WLL«ft
FLORAL rg-mj
fragranc* I^UJ
$8jil!2k Half pt. . 26c
jMjPint ... 46c
WT Quart ... 77c
CRYSTAL WHITE SOAP —
CHIP &2I«
CRYSTAL HOT
SAUCE ss. -
O Crystal White SOAP
"f..'Ss.jM!
Super Suds
Large Package.. 17« I
2 small packages 17«
—=DELTA INDEPENDENT FOOD STORES===ll|
g *
* ^ v ■■ ,.£ . + . • >.3-Jk , NflitfiJif** !*• .... * •