The Brownsville Herald (Brownsville, Tex.), Vol. 42, No. 165, Ed. 2 Friday, January 19, 1934 Page: 7 of 12
This newspaper is part of the collection entitled: Daily Herald, Brownsville and was provided to The Portal to Texas History by the UNT Libraries.
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CM SOCIETY CIRCLES - - - A COMPLETE PAGE FOR VALLEY WOMEN 2=
ECONOMY IN
LIVING WELL
IS POSSIBLE
BY SISTER MARY
Oaruful economies often make
B possible to Uve well on a com-
paratively small outlay of money.
We may prefer lamb chops but
they cost much more than the
nine amount of meat taken from
the breast or shoulder.
Leg of lamb also is a delicious
*nd popular cut. but a small fam-
ily may find difficulty In dispos-
ing of It without growing tired of
it Moreover for every leg of
lamb someone must purchase and
use the forequarters which con-
alrt of the front legs and shoulders.
Bach quarter usually weighs
from six to nine pounds but the
butcher will be glad to cut It in
such sized portions as his custom-
er wants. There is little difference
of bone and waste in -the fore
quarters and in the chops and
the price usually is considerably
leas In the forequarters.
Forequarter Tougher
The forequarter meat is naturally
tougher than that of the hind-
quarter and in tough meats the
connective tisue is the part that
must receive special attention.
By separating the meat bone
and fat each one can be used to
advantage. The meat can be put
through the food chopper ready
for attractive chopped "steaks.”
The bone may be used for broth
and the fat can be chopped and
easily fried out to be used for pan-
frying.
Variety in dishes made with the
forequarter of lamb often may be
accomplished by using suitable
sauces and other accompaniments
such as rice and spaghetti.
The small family will find two
pounds of lamb from the fore-
quarter sufficient for its needs.
The larger family of course will
need more In proportion to its size
Ways to Prepare
When the meat B left in one
place tt can be boiled .roasted
braised with vegetables or coowed
and pressed and served ookl
Out In pieces Irish stew frl-
easee of lamb casserole of lamb
and lamb curry are sure to please.
When the meat and bone are
separated before cooking several
pleasing dishes may be concocted.
The pieces of clear meat can be
pounded Lhtp —“Prenched." These
are broiled and served with mint-
ed current Jelly. Or instead of
flattering the fillets each one can
be wrapped with a strip of break-
* fact bacon held with a toothpick
and broiled or baked In a hot
oven.
If the meat Is chopped it can
be made into cakes like Hamburg
steaks and broiled or fried.
The bone can be boiled to make
broth or stock. If the meat with
vegetables and rice is added to
this broth a nourishing dish
known as Sootch broth is made.
Chopped lamb combined with
cracker crumbs and eggs makes
a delectable meat loaf. Served
with creamed peas it vies with
lamb chops for popularity.
The nutritive value of this in-
expensive meat B quite as great
as that of the choicer more oost-
fer outs. The. flavor Is *»t as de-
licious In the shoulder as In the
tag.
• • •
For a copy of Sister Mary’s new
volume. Vi Desserts” send ten
cents So
Special Service Bxreao
Room 305. 461 Eighth Are.
New York. N. Y.
BRIDGE LUNCH
Waffle-laed Gingerbread
One-half cup sugar three table-
gpoons butter one egg one-half cup
tnilk one teaspoon soda one-hall
cup molasses one and one-half cups
flour one-eighth teaspoon salt <me
teaspoon ginger one teaspoon cin-
namon. Cream butter and sugar
add beaten egg. then add alternate-
ly the dry Ingredients which have
been sifted together and the mix-
ture pi milk and molasses This
makes a soft batter which will need
to be spread by the back of a spoon
over the waffle Iron. Bake three
minute*. I use two sections for
each serving spreading one section
with whipped cream and folding
the other over and putting large
gpoonsfuls of cream on top. This
recipe will serve 12.
CARROT POTATO PUDDING
One cup brown sugar one sup
ground raw carrots one cup ground
raw potatoes one cup flour r.ne and
one-half cups butter melted; one
teaspoon nutmeg one teaspoon
cinnamon one teaspon salt three-
fourths teaspoon soda one-half tea-
spoon baking powder. Blend all
thoroughly and steam two and a
half hours. Serve with white sauce
or whipped cream. Delicious.
CAKE OR CrSTARD DONE?
SIMPLE TESTS TELL YOU
To teat a baked custard spear it
with a knife. If the knife Is clean
the custard Is ready to be taken
out of the oven. To see whether a
eake to done take a bristle out of
the broom (thoroughly cleaning It
wi#h boiling water). Then dry the
bristle and put it in the cake. If
the cake sticks to It let the baking
continue but If not. you know the
cake Is ready.
Wife Preservers
I A CHEESE SOUFFLE TO MAKE AND BAKE IN AN HOUR 1
• ••• • • • • • •
As Tasty as It Is Wholesome This Easily Prepared Dish Is Ideal for the
Main Course of a Luncheon or Sunday Night Supper
By NBA Service i
A cheese souffle is an appropriate
dish for the main course of a lun-
cheon or a Sunday night supper.
It's as wholesome a delicacy as
you’d want to serve.
You can eliminate meat from the
menu when you serve cheese souf-
fle. A well-balanced meal might
start off with soup or an appetis-
er followed by the souffle some sort
of a creamed vegetable in casserole
and a light salad. Finish with a
dessert and coffee. Your bridge
luncheon club will love such a
menu and Sunday night supper
guests will find it right to their lik-
ing too.
• • •
There is a cheese souffle recipe
which requires only about an hour’s
preparation including the baking:
Add three tablespoons of quick
cooking tapioca to one cup of scald-
ed milk and cook in double boiler
stirring frequently for 15 minutes
or until the tapioca is clear and flic
mixture thickened. Add one cup of
grated cheese and stir until melted.
Allow It to cool and then stir in
three egg yolks which have oeen
beaten until thick and lemon col-
ored. Then add one teaspoon ful ot
salt and fold in three egg whites
which have been beaten untU they
are stiff.
Pour the mixture in a greased
baking dish placed in a pan of hot
water and allow it to bake for about
50 minutes In a moderate oven
Souffle is done when it shrinks
from the sides of the baking oiah
and turns slightly brown
This recipe will serve four per-
sons
Well Known
San Benito
Couple Wed
■' ■' ■—
SAN BENITO Jan. 18 — Center
of affectionate interest for a large
group of friends in San Benito and
throughout the Valley was the
marriage of Miss Claye Breedlove
and Fred A. Booth which was
solemnized Sunday afternoon at
lour o’clock at the home of the
bride's parents Mr. and Mrs. E. C.
Breedlove in the Palm Grove. Rev.
C. S. McKinney pastor of the First
Baptist Church officiated in the
presence of close friends and rel-
atives.
Red rosebuds and fern decorated
the home. The young couple pledged
their vows before an arch inter-
twine with fern and flanked on
either side by tall floor baskets
filled with the red rosebuds.
Guests included Mr. and Mrs. W.
W. Hcusewright Mr. and Mrs. T.
W. Moore Mrs. C. 8. McKinney
Miss Helen Tandy and Miss Bmiiv
McMillian.
The young couple are members
of pioneer San Benito families and
popular among the younger social
set in this section.
For several mouths Mr. Booth
has been manager of Mont Meta
where he and Mrs. Booth will
reside.
• • •
An event of the past week was
the dance given by Jack Cooper
and Avery Cotton at the home of
Mrs. P. J. DeOuerrln. Punch and
cookies were served. Guests includ-
ed Kathleen Sink Martha Louise
Bell Helen Hinkly. Mary Katherine
Ogden Eloise Huffman Katy
Louise Cowart Doris Lucille Ken-
drick Lancy Harris Jean Agar
Blanche Taylor Ruth Etchlson.
Elisabeth Atkins and Margaret
Brown. Bobby Mimms John Hedel-
ing. Bob Mulllnix Harry Austin.
Bill Huitt Mitchell Parker and H.
W. Will banks of Olmito Johnny
Mack Bob Graves Mahlon Huff-
man Joe Frankie. Billy Stone and
the two hosts.
The Presbyterian Woman’s Aux-
iliary ret Tuesday afternoon at
the manse with Mrs. Charles Yost.
Mrs. F. W. Colmery Mrs. Coon and
Mrs. Maxwell as hostesses. The
manse was decorated with pink
rases end fern.
During the opening session. Mrs.
B. B. Crow president presided
Leader was Mrs. J. L. Bates on
Home Missions." Mrs. J. T. Crow
was in charge of devotional. Mrs
Watson reported facts in regard
to home missions in the mountain
regions. Mrs. C. E. Burke whistled
two numbers accompanied at the
piano by Mrs. F. C. Richey and
Mrs. J. T. Crow.
Fifty four members and guests
answered roil call. Delicious refresh-
ments were served.
• • •
All circles of the Women's Mis-
sionary Union of the First Baptist
Church met in the home of Mrs.
Earl Dsugh:?ry Tuesday afternoon.
A mission study program. ‘Gospel
oi the Kingdom." was presented by
Mrs. Lance Harris. Hostesses were
Mrs. T. P. Littlefield Mrs. Cherry
and Mrs. W. D. Ferguson.
• • •
Mrs. H. F. McFadden and Mrs.
R. B Goolsby entertained Monday
with a luncheon at the Aztec hon-
oring Mrs. Louis Alsmeyer of Seb-
rtng. Florida. A color scheme of
red and green was used
Following luncheon games of
bridge were enjoyed. High score
prise was presented to Mrs. Nathan
Craig while Mrs. Alsmeyer was
also remembered with a gift.
Those present included close
friends of the honoree and were
Mrs. Louis Alsmeyer. Mrs. Sa i
Miller. Ban Juan. Mrs. J. Z. Crav-
ens. Mrs. Ralph Thacker Mrs
Nathan Craig Mrs. Henry Als-
meyer. and Mrs. McFadden and
Mrs. Goolsby.
• • #
The obligation ceremony was ob-
served Monday evening by the Ban
Benito Chapter Order of the East-
ern Star. The ceremony is an an-
nual event in the chapter having
been observed for a period of four
years.
The chapter room was a bower
of springtime blossoms pink roses.
Queens crown fern Queen Anne
lace and pink verbena being used.
Two apodal guests Mr*. Louis
Alsmeyer Setorlng Florida; Mr*.
Sam Miller. San Juan were pre-
sented In the east. Other guests
included Mrs. Lucille Glasscock
Mrs. Stella Yoder Mias Grace
Alsmeyer Mrs Nellie Bramlet
Eldorado HL; Mr. and Mrs. Phip-
peny El Paso; Mr. and Mrs. Win.
Baldwin Tonica m.; and Mrs.
Eleanor Hoag land. Woodstock m.
The banquet room was decorated
with poinsettias in silver baskets.
Mrs. Sarah Ward and Mrs. Rose
Work were hostesses. About sixty
members and visitors enjoyed the
social and refreshments.
The next meeting which will be
held February 5 Mrs. Myrl Betts
deputy Grand Matron of District
5 will make her official visit.
• • •
Mr. and Mrs. J. B Lumpkin de-
parted Sunday for Houston whfre
they will make their home. Mrs
Lumpkin was before her marriage.
Miss Josephine Stafford.
Mr. and Mrs. N. S. Moger have
returned from a trip to San An-
tonio. Belton and Jarrell.
Mrs. N. S. Monger and Mrs. Ned
Rlgsbee have as their guest their
brother Wilson T. Davidson of
Carmel. California.
Miss Jess Flynn has returned to
her home in Marshall Mo. after
visiting in the home of Mk. and
Mrs. Fred Polly.
Mr. and Mrs. Otto Wenstrom ar-
rived today (ram St. James. Minn.
making the Mp by automobile. Mr.
and Mrs. Wenatran have wintered
in the Valley for twelve years. They
own property in the El Jardln sec-
tion.
Mr and Mrs Harvey L. Richards
ye the parents of a son bom In
the Valley Baptist hospital Satur-
day. Mr. and Mr*. Richards for-
merly reeided In San Benito.
T. O. Ratcliff general agent for
the freight department of the
Southern Pacific Lines was In fian
Benito Tuesday.
TEAKETTLE SOOT KEEPS
STOVE’S NICKEL GLEAMING
When you clean the stove first
wipe K off with a cloth dipped in
vinegar following with the polish.
A very thrifty and effective way to
keep the nickel parts of the stow
shining Is to use the soot that col-
lects on the bottom of the tea-
kettle as cleaning material.
To dean brass put it In a solu-
tion of salt and vinegar- equal
parts—and then apply your rubbing
strength. _ j
Rr thole an? the Mildest
andfully ripened Jor
peject smoking
We buy only the center leaves for Luckies.
Not the top leaves for they are under-devel-
oped. Not the bottom leaves for they are
inferior in quality. Only the center leaves
for these are truly mild and fully ripe. And
that’s the fine tobacco we use—to make
Luckies so round so firm so fully packed
—free from loose ends that spill out. That’s
why Luckies are always mild always truly
mild. And remember “It's toasted”—
for throat protection — for finer taste.
Lucky Strike presents the Metropolitan Opera Company
i—_sjjjll
and only the Center Leaves J
P
* i|t ; iii1" i |M i. * fJ MB ilfiiikll < llll i! iia „ ' Ififlin tij§ IP jr /f'laiJMI
HELPFUL HOME
AIDS GO WITH
HINTS ON MENU
The One Thing San to Start a
fight la for one small boy to call
another “baby." and the resentment
against this demeaning 'epithet ap-
parently lasts well Into later life.
At least a well-known canner of
strained vegetables for babies which
are also good for convalescents and
people on soft diets has had to
take the word "baby" off the label
of hit cans because he discovered
that adults don't care to be caught
eating baby foods.
A New Sandwich that goes well
with our new liquid liberty Is made
of ham and radishes—all red. Slice
the ham loaf from a 7-ounce can
thin. This makes from sixteen to
eighteen narrow slices. Lay them
on narrow slices of buttered bread
cut to fit. Cover with thin slices
of radish dust lightly with salt and
top with another piece of buttered
bread.
Inflation is All to the Good
when you Inflate yourself with a
dessert like the following:
Creme Caramel: Mtg rm? cup
condensed milk with two cups boil-
ing water and add slowly to three
slightly beaten eggs. Add a few
grains of salt and one-half teaspoon
vanilla. Pour Into small molds well
coated with caramelised sugar.
Stand in a pan of hot water and
bake in a slow—325 degree—oven for
forty-five minutes or until knife
comes out dean. Makes six.
Rmaia Has Been Rerogniacd and
so has the quality of her soup. We
don’t mean the soup she’s In but
the soup that she makes—
Russian BorUch: Add two cups
finely shredded cabbage two thin-
ly sliced onions and one sliced po-
tato to two quarts of soup stock
and cook until the vegetables are
tender. Add one can of tomato
soup salt and pepper to taste and
one teaspoon sugar. Add the julee
from a No. 3 can of beets and the
beets themselves cut In thin match-
like strips. Serve with a large
spoonful of thick sour cream on
each serving. This recipe serves
ten.
A Winter Salad often gets froaen.
Have you ever tried this—
Prasen Star Salad: Combine half
one-fourth a No. 2 can of apple
a No. 1 can fo crushed pineapple
sauce four tablespoons white corn
syrup and one-third cup (hopped
blanched almonds. Soften one tea-
spoon gelatRi In one tablespoon
cold water dissolve In two table-
spoons boiling water and add.
Beat one-half cup cream add one-
half cup mayonnaise and a few
grains salt and fold Into the fruit
Pour Into Individual round or star-
shaped Ice cream molds and cover
with waxed paper and tin covers.
Pack In ice and salt till froeen.
When ready to serve turn out into
nests of lettuce. Have very ripe
firm watermelon cut In small
wedges and marinated In French
dressing. Arrange five of these
around each mold like the rays of
a star. The melon should be Icy
cold. This recipe serves eight
Sally’s Sallies j
Menu Hints
By MRS. MART MORTON
pineapple Juice
Swias Steak Mashed Potatoes
String Beans and Celery
Lettuoe Salad Canned Fruit Cake
Tea
Mushrooms ar« nke to serve with
string beans in place of the celery
recommended here. Combinations ot
vegetables give new flavors and
help vary the menus.
String Beans with Celery—One
can string beans one stalk celery.
Open s can of string beam pour In-
to a saucepan and boll rapidly un-
til most of the liquor has evapor-
ated. Have ready the celery whlcn
has been cut Into dice and cooked
in a very little salted water until
tender (about ten minutes). Com-
bine celery and beans add one-
fourth cup cream and season with
salt and pepper to taste.
Gold Cake.—One cup granulat-
ed sugar one-hall cup butter two
egga. one-half cup milk two cups
flour two teaspoons baking powder
two teaspoons lemon flavoring
pinch of salt. Bake In layers and
put together with orange icing.
FACTS AND FANC1FS
Safe Method
If the lovely vase Is inclined to
topple at the least motion In the
room weight It down by putting s
handful of oand In the bottom. It
will keep H firmly on Its base.
Toasted Cheese Squares
Twenty slices white bread c*ne-
third cup of butter one-half cup
cream cheese two tablespoons chop-
ped pimentos one-eighth teaspoon
salt two tablespoons salad dress-
ing. Arrange bread slices in pairs
spread with rest of Ingredients and
cut Into squares. Toast until well
browned. Serve warm or cold.
BRUSH HAIR
FOR BEAUTY
EXPERT SAYS
By GLADYS GLAD
The Petit te June Samoa who ti
not only a senator’s daughter hut.
also one of the loveliest of Holly-
wood’s new batch of starlets says
that she keeps her lustrous hair lit
condition by giving It 100 strokes
with a brush every day. Jane' ad-
mits that this idea Isn’t new—hot
she claims that the manner 1st.
which the hairbrush is usee Is what
that the hair Is likely to 'derive
dete.rm.ines the amount of .good
from the brushing And she cer-
tainly is right about that!
Really Important
Very few women nowadays seem
to realise how really important
proper brushing of the hair is to
hair health. Most of them when
they use a brush. dO' the brushing
very haphuardly. They regard
’"a lick and a promise” as sufficient.
And it certainly isn't from the
standpoint of hair beauty!
Good circulation in the scalp Is
essential for a luxuriant growth of
glothair ss the scalp contains the
blood vessels that bring nourish-
ment to the hair follicles.. Clean-
liness Is. of course also essential
But brushing serves in both capa-
cities. It cleans the hair and
sweeps away the dust and dirt that
have accumulated. And it stim-
ulates the flow of blood through the
scalp most effectively. In addition
it also distributes the natural oil.
of the scalp evenly throughout the
hair and thus 'prevents dryness and
dullness.
Use Clean Brash
If you wish to acouire a thick
head of healthy lustrous hair then
always brush your locks for at least
five minutes each morning and eve-
ning. Don’t be afraid that it will
ruin your wave for if you do the
brushing properly your wave will
seem softer and lovelier than be-
fore. Use a medium-stiff brush
with flexible blunt-tipped bristles
for the brushing. And do not
brush 'the hair flat over your head.
Brush it. instead. with an upward
and outward stroke. Make' the1
strokes even end vigorous. And see
to It that the bristles touch your
scalp at the beginning of every !
stroke.
Always of course be sure that
you use only a clean brush on your
hair. Never use a soiled brush or a I
brush that belongs to someone else.
You’ll find that warm soapy water
to which a bit of ammonia has been
added is an excellent brush clean-
ser. Keep your brush clean. use It
properly and faithfully each day
and IH wager that you’ll wind up
with the locks of a Lorelei in no
time at all!
PREPARE BISCUITS AHEAD
If you know you will have a lot
to do at the last minute .In. cook-
ing and serving a particularly good
hot supper you can avoid part of
the final rush by preparing the In-
gredients of your baking powder
biscuits a number of hours In ad-
vance. __
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Buell, Ralph L. The Brownsville Herald (Brownsville, Tex.), Vol. 42, No. 165, Ed. 2 Friday, January 19, 1934, newspaper, January 19, 1934; Brownsville, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1394878/m1/7/?q=%22%22~1&rotate=0: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .