Edna Weekly Herald (Edna, Tex.), Vol. 42, No. 25, Ed. 1 Thursday, May 12, 1949 Page: 8 of 19
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Thursday, May 12th, 1C49
EDNA WEEKLY HERALD—EDNA, TEXAS
.......... • • •••<•**,v- *'
Gayle
FOODS YOU KNOW
I!Y THE
FOLKS YOU KNOW
KONA. TEXAS
1 Store
Specials Fri.-Sat.-Mon.
|p May 13-14-16
Big
3
Day
Food
Sale
[Lighterust
25-4179
PRODUCE!
Yellow
SQUASH, lb. 7c
While
SQUASH, lb. 7c
Nice Size
CUCUMBERS, lb. 7c
l!e<l Ripe Firm
TOMATOES 2 lbs. 35c
ft oz. ,Inr Favorite Sandwich
Spread, 8 oz. jar 12c
Libby’s Tomato
Catsup
14-oz. Bottle
17c
Spry
Shortening, 3
Lbs.
81c
Jello
Assorted
AH Flavors
2forl5c
Super Suds or
VEL, pkg.
25c
Regular Size Palmolive
SOAP, bar
8c
Ajax
CLEANSER, can
11c
Libby’s Vienna No. Vi’s
Sausage, 2 for
35c
1 oz. Can Gebliardt’s Chili
Powder _
11c
Gebhardt’s Deviled Sandwich
Soread. Va*s
11c
MILK
2
Tall Cans
23c
PINEAPPLE
Dole Crushed
No. 2 Can
29c
choice
MEATS
AT ELDER’S MEAT MARKET
Slab Sliced
BACON, lb.
45c
Velveeta
CHEESE, 2 lbs. . 84c
All Sweet
OLEO, lb.
26c
Wisconsin
HOOP CHEESE, lb. 45c
Full Dressed Hens and Fryers
■'* + *.■* + ******* *y
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Housenoiv
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Bread Stuffing Makes Fish Savory
(See Recipes Below)
Lenten Favorites
IF YOU HAVE only a slight ac-
quaintance with how savory meat
less foods can be, then Lent is the
time to k t your ingenuity go to
work. You may discover, as have
many homcinakers through the
years, that small acquaintance can
lead to enduring friendships.
Fish may readily become a year-
round favorite just because you
discovered a
5£=jj5S£SS5g;';pecial way to
febjafe^S^i^gaiprcpare it during
(C*f) 'wLcnt. Although tlie
^Kfamily may al-
ready like and ex-
mf Q5) eggs for
.....
Presbyterian Circles
Meet. J
Ernest Scliade gave interesting articlesj Davis ;aiul I’orter. After 'the pro- Ellen Power, Curtis Marsh, Thos. .1.
from the Presbyterian Survey. gram, the meeting adjourned to enjoy Tatum, Fred WesthofT, and Miss
Eighteen members and two guests a social hour with the hostesses. Corilie Correll.
were present. Members answering I TI1E SEIDEL CIRCLE met in the During the social hour the hostess
The heEL CIRCLE met in the roll call were: Mesdames D. H. A1 home of Mrs. Lloyd Minch Monday af- served refreshments,
home of Mrs. Carver Good, with len, Eddie Asbeck, David Bell, Claud- ternoon with twenty members present. |
.Mrs. Wilinot Splawn co-hostess, on ins Branch, Bill Fenner, Carver Good,| The study program was led by Mrs.
Monday afternoon at -1:00 o'clock. Mack Hutcheson, Jess Kern, Garland Herbert Smith. Mrs. Tom Bolling
Mrs. Jess Kern lead the Bible Lowranee, M. Morrow, Willie Power,[gave the Survey article.
Study which was a continuation of Ernest Scliade, Wilmot Splawn, H. K. | Those present were:
CITATION BY PUBLICATION
THE STATE OF TEXAS
j To all persons interested in the
Mesdames Account for. Final Settlement of the
the study of the Book of John, en- Staples, E. E. McCallon, Phil Asbeck, [C. L. Poole, E. II. Seidel, Tom Boll- Estate of Pauline Sitterle, Deceased,
titled "The Preparation Days.” Mes- Sr., Misses Itowena Clement and Mag- ing, Kate Brandi, Nora Beard, A. A. No. .Til, J. Volkmer, Administrator,
dames David Bell, Bill Fenner and gie Staples. Guests were Mesdames Egg, Delia Hobson, B. G. Henry, thereof, has filed in the Conn
!Floyd Minch, II. L. Melton, A. F. Mul-[Court of Jackson County, Texas, on
jlioland, Evie Malsch, L. K. Miller, the 10th day of May, A. I). 1949,
i Bill Noble, Thad Rose, Herbert Smith, his Final Account of the condition of
j Will Whitley, E. D. White, Misses the Estate of said Pauline Sitterle, de-
j Edith and Mattie Clement. Visitors'ceased, together with an Application
! were Mesdames Pollard, Berry and to be discharged from said Adminis-
MeCormick. Itration which wil lbe heard on Mon-
The meeting was closed by every day, the 23rd day of May, A. J>. 1919,
one singing the hymn ‘‘Blest Be the at the court house of said County, in
Tie That Binds.” „ [the City of Edna, at which time and
A lovely fellowship hour followed place all parties interested in the Ac-
witli the hostess serving refreshments.[count for Final Settlement of said
THE TATUM CIRCLE met at the'Estate are hereby notified to appear
home of . Mrs. Fred WesthoiT Monday and^ontest said Account and Appli
afternoon. After a short business cation'of the sjlid J. Volkmer if they
session Mrs. John T. Vance, Jr,, In-see proper to do so.
In id need the program leader, Mrs. [ Witness, M. T. Simons, Jr., Clerk
Basil Green, who - gave the lesson of the County Court of Jackson Coun-
from the Gospel of John, “These Are ty, Texas, and the seal of said Court
Written.” attached, this the 10th day of May,
'Fourteen members were present:'A. D. 194#.
Mesdaptes George Clement, Basil J M.-T. SIMONS, JR.,
Green, John T- Vance, Jr., Emma (L. S.) Clerk County Court,
Branch, Steve Scott, Edna Staples,! Jackson County, Texas.
James Fenner', A. C. Egg, Annie Oldm, I By Connie Williams, Deputy. ,
COTTON POISON
Available A!
Seale Feed & Seed Store
r
Edna, Texas
ibrenkfnst, you
may discover that
creamed, deviled
or hard - cooked eggs combined
witli other foods make delightful
luncheon or supper dishes.
Both fish and eggs are nutritious
foods. Fish and egg yolk contain
protein, that important body build-
ing and repair substance which
everyone needs daily.
In both vitamins and minerals,
both of these foods rate as excellent
sources. Egg yolks are rich in iron,
builder of red blood cells; they also
supply calcium needed for bones
and teeth. You’ll appreciate the
fact that eggs are a good source of
phosphorus, riboflavin, and vita-
mins A and D.
Fish are very active, and since
the B vitamins (thiamine, niacin
and riboflavin) are necessary for
energy production, their flesh is
rich in these. All fish are rich
sources of phosphorus and ocean
fish and sea foods are excellent
sources of iodine, the element
nccssary to the prevention of
goiter.
* * *
. COMPARED TO MEAT, fish has
little fat and, therefore, it requires
little cooking time. A short cooking
time for fish is also essential so
that you will loose few of the import-
ant B vitamins which are so readily
destroyed by heat.
Long slow cooking time breaks
down the muscle fibers of fish
which leaves it
dry anl unappe-
tizing. Cook it as
directed in these
recipes and serve
as soon as it is
taken 1 from the
Cloven, and you’ll
Q^have fish so de-
licious no one can
resist it.
♦Stuffed Fish
(Serves 6 - 8)
Select a fish weighing 3 to 4
pounds. Clean. Rub salt inside and
out. Stuff with br^ad stuffing made
by mining IV- cups' bread cubes with
V2 teaspoon salt, V» teaspoon pepper,
Vi teaspoon thyme or marjoram and
Vi, onion, minced. Slowly add 3
tablespoons melted butter.
Close the cavity of the fish with
toothpicks or skewers and draw
edges together by lacing witli string.
Brush with melted fat and place in
baking pan. Bake for 15 minutes in
a very hot (450°f.) oven. Then re-
duce heat to 400° f. and bake for 45
minutes longer.
Garnish f,sh with parsley and
lemon wedges. Serve with a sauce
made of 1 cup white sauce to which
has been added 2 hard-cooked eggs,
chopped, or 2 tablespoons capers or
Vi cup mushrooms, chopped.
Stuffed Fish Fillets
(Serves 4)
2 cups soft bread crumbs
Vi cups chopped, cooked or can-
ned mushrooms
LYNN CHAMBERS’ MENU
Chilled Tomato Juice
•Stuffed Fish Buttered Squast
Asparagus Salad
Hot Rolls Beverage
Citrus Chiffon Pie
•Recipe Given
or subsittulc,
LYNN SAYS:
Here’s How to Serve
Eggs Attractively
Minced parsley or watercress
mdy be added to mashed yolks for
stuffed eggs. A bit of tart salad
dressing contributes tangy flavor.
Minced green onion, minced
green pepper and pimiento are good
to use with the mashed yolk for
deviled eggs.
Chopped hard-cooked eggs mixed
with chopped black olives and
mayonnaise make a delicious sand-
wich mixture. ___
Vi cup butter
melted
Vi teaspoon salt
% teaspoon pepper
Vi teaspoon poultry seasoning
4 haddock fillets
Mix crumbs, mushrooms, butter,
salt, pepper and poultry seasoning.
Add egg and mix well. Spread fillets
with mixture. Roll and fasten with
toothpicks. Broil, turning once, un-
til fish is golden brown. Serve im-
mediately.
Shrimps, Louisiana Style
(Serves 6)
4 tablespoons butter
1 teaspoon minced onion
1 pint shrimp, peeled
4 tablespoons flour
1 teaspoon salt
2 cups milk
2 tablespoons minced parsley
4 tablespoons tomato catsup
Melt butter, add onion and
shrimp; brown. Stir in flour and add
seasonings. Gradually add milk and
cook about 10 minutes, Add parsley
and tomato catsup; cover and let
steam until sauce is thickened.
Serve over hot boiled rice.
Escalloped Corn and Oysters
(Serves 5-6)
1 No. 2 can corn, kernel stylo
1 pint oysters
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
Few grains of pepper
lVi cups milk
% cups oyster liquor
1 cup buttered crumbs
Heat corn. Drain oysters and add
enough water to liquor to make %
cup. Make white
sauce of butter,
flour, suit, pepper,
milk and oyster
syy liquor. Arrange
/y\ layers of coi n,
(,(_) oysters and white
*y sauce in a but-
tered baking dish.
Top witli crumbs.
Bake in a moder-
ately hot (400° f.) oven for 15
to 20 minutes.
Flemish Fillets
(Serves 6)
2 pounds haddock fillets
Vi pound bacon
Vi cup chopped onion
3 tablespoons chopped parsley
Vi teaspoon salt
Vi teaspoon pepper
1 cop tomato paste or drained,
canned tomatoes
Partially cook bacon in skillet.
Pour bacon fat into bottom of shal-
low pan. Add half of onion and par-
sley. Place fillets in this and add
remainder of onion and parsley.
Sprinkle with salt and pepper
and place slice of bacon on each
fillet. Bake in a moderate hot
(375° f.) oven for 45 minutes. Re-
move fish to hot platter and add
tomato pan mixture. Heat, adding
a few tablespoons of water if neces- '
sary. Pour sauce around fish on
platter. Serve with squash or sweet
potatoes.
* * *
Ever scrambled eggs with crab-
meat? They're wonderful this way.
Saute crabmeat in butter in skillet,
then pour in the egg-milk mixture.
Stir gently until eggs/ are cooked.
Serve three salads on one plate
for luncheons: one of shrimp or
crabmeat, another of well-seasoned
cottage cheese, and a third of chop-
ped vegetables.
Don’t toss away leftover green
vegetables such as asparagus, peas
or grean beans. Mix them with chop-
ped celery, hard-cooked eggs and
mayonnaise. Serve in lettuce cups.
Sauteed bean sprouts, sliced
mushrooms, celery and onion may
be added to eggs while you
scramble them for a delicious
Chinese dish.
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Staples, H. K. Edna Weekly Herald (Edna, Tex.), Vol. 42, No. 25, Ed. 1 Thursday, May 12, 1949, newspaper, May 12, 1949; (https://texashistory.unt.edu/ark:/67531/metapth762019/m1/8/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Jackson County Memorial Library.