White Deer Review (White Deer, Tex.), Vol. 18, No. 39, Ed. 1 Thursday, November 27, 1941 Page: 3 of 8
eight pages : ill. ; page 22 x 14 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
* <F
GOOD
HEALTH
May your Thanksgiving be full of
feasting and joy.
course
The Pilgrim fathers gave thanks for the
bounties of God and nature. It is altogeth-
er proper that we should do likewise.
We take pleasure in sending all of our
friends and customers our heartiest
Thanksgiving greetings.
THURSDAY, November 27, 1941
WHITE DEER REVIEIW, White Deer, Carson County, Texas
TeSangrowrubber
William O’Neil Says
Guayule Will Meet
U. S. Needs.
Farmers In California, Texas, and
Arizona can grow enough rubber to
supply the defense and commercial
needs of the United States within
two years, at no greater price than
is currently being paid for rubber
from the far east.
This was the statement today or
•William O’Neil, president of the
General Tire & Rubber company, in
urging that immediate consideration
be given by Congress to subsidizing
farmers in these states and finan-
cing rubber extracting machinery.
The plant from which the rubber
may be obtained is guayule, a native
shrub of the high plateaus of Mex-
ico, which has been imported to this
country and raised successfully in
the area around Salinas, California,
in Arizona, and in Texas.
Farmers are able to grow this
shrub and produce real rubber at
from 1.5 to 19 cents a pound, O’Neil
said, as compared to the 22 V2 cents
a pound now being paid for planta-
tion rubber.
“It is easy to see that as an emer-
gency meaure, the growth of guayule
in the southwest has many advan-
tages over the synthetic rubber de-
velopment,” said O’Neil. “For in-
stance, the same machinery can be
used in working guayule as is used
with plantation rubber. Guayule
may be used for all purposes for
which far eastern rubber is used and
this is not true of synthetic products.
YOUNG PEOPLE ATTEND
EL RIO UNION SCHOOL
WILLIAM O’NEIL
The capital expenditure necessary
for expensive synthetic plants is not
needed for the growth of guayule.
“And, most important, enough
guayule can be produced in two
years to supply all defense and com-
mercial needs.”
The only chemical difference be-
tween plantation rubber and guayule
is that guayule has more resin con-
tent and deresinating has been made
a simple process through methods
developed by the Intercontinental
Rubber Company at Salinas, O’Neil
said.
Tuesday night, Nov. 18,^ the
Skellytown young people of the
Community church attended an
El Rio Union meeting held at the
OBIorger Methodist church.
was carried out in
the form of Thanksgiving. Fol-
lowing the program, a short re-
creation period was held and re-
freshments of hot chocolate and
doughnuts were served.
Happiness may he thought,
sought, or caught, but never
bought.—Selected.
m
m
mm
ii*
My GUcwiMesU.
GROUP FROM FACULTY
ATTENDS CONVENTION
Mr. and Mrs. Chester Strick-
land, Mr. and Mrs. Glenn F. Davis,
Mr. and Mrs. Harold' Drummond,
Mr. and Mrs. Ray Vineyard, Mis-
ses Mary Lee Davis, Vera Tay-
lor, Edythe Strickland, and Pat
Perry, and Messrs. Johnny Guy- j
er, B. E. McCollum, and Neville
Bremer attended the State Teach-
ers convention held in Houston
from Nov. 20 through 22.
Main speakers on the program
were Will Durant and Major G.
F. Elliott "who spoke on Education
and National Defense.
Dr. B. F. Pittenger, Texas Uni-
versity, was elected1 president of
(the Association; F. L. Moffitt,
Center, vice-president; J. Elmer
Cox, Fort Wbrth, second vice-
president; and I. T. Gilmer, Gra-
ham, third vice-president.
One of the outstanding enter-
tainment features was a chorus'of
two hundred high school students,
directed by Dr. Wilfred Bain.
Teacher—What, Bobby, you say
you wouldn’t like to be President?
Blobby—'Not just now. If it’s all
the same to you, I’d rather wait
until a couple more elections and
things cool down a bit.
GOLDEN-RIPE JUICY PEACHES FOR LUSCIOUS JELLY
(See Recipes Below)
IT’S CANNING TIME
FOR YOUR JELLY SHELF
With food taking on a greater than
ever importance under the national
defense program,
you’ll want to
1 __make a thought-
ful selection for
stocking a shelf
0f extra good
''Pvi jams and jellies
mm jMi S|B1|g for later use.
vg when winter
comes you’ll glow with deep satis-
faction over your canning efforts of
the summer.
Since a record breaking peach
crop, the third greatest in the his-
tory of the country, is expected, plan
to put up many, many jars of this
golden ripe fruit, not only as jam,
jelly, or marmalade, but as con-
serve combined with other fruits.
"'Ripe Peach Jelly.
(Makes 6 medium sized glasses)
2Vz cups juice
3% cups sugar
1 box powdered fruit pectin
To prepare juice, pit and crush
thoroughly (do not peel) about 2M>
pounds fully ripe peaches. Add 1
cup water, bring to a boil and sim
mer, covered 10 minutes. Add a few
peach pits, crushed, to mixture
while cooking. Place fruit in a jel-
ly cloth bag and squeeze out juice.
Place the juice over a hot fire,
and add fruit pectin. Mix well and
continue stirring until mixture
comes to a hard boil. Add the sug-
ar, stirring constantly. Bring to a
fully rolling boil, boil hard 1 min-
ute, remove from fire, skim, pour
quickly into glasses. Paraffin at
once.
♦Peach Marmalade.
(Makes 11 small glasses)
4 cups prepared fruit
7% cups sugar
1 bottle fruit pectin
To prepare fruit, peel off the yellow
of 1 medium orange and 1 me-
dium lemon with sharp knife, leav-
ing as much of the white part on
the fruit itself. Put rinds through
food chopper twice. Add % cup wa-
ter and iV teaspoon soda, bring to a
boil and simmer covered 10 minutes.
Cut off the tight skin of the peeled
fruit and slip the pulp out of each
section. Add pulp and juice and the
juice of an additional lemon to the
rind, simmer, covered 20 minutes.
Peel 1% pounds of ripe peaches.
Pit, grind or chop fine. Combine with
fruits. Mix sugar and fruit, place
t a large kettle. Bring to a boil,
boil gently 5 minutes. Stir constant-
ly while boiling. Remove from fire,
stir in bottled pectin. Then stir and
1 by turns for 5 minutes to cool
slightly and prevent floating fruit.
Pour quickly and paraffin at once.
Preserved pears make a good ac-
companiment either for the meat
or for muffins and rolls
served at luncheon. You’ll like:
♦Pear Chips.
8 pounds pears
4 pounds sugar
Vi pound ginger (preserved)
4 lemons
Wipe pears, remove stems, quar-
ter and core. Cut into small pieces.
Add sugar and ginger and let stand
overnight. Add lemons cut in small
pieces, rejecting seeds and cook
Slowly 3 hours. Put into glasses,
♦Ripe Peach Jelly
♦Peach Marmalade
♦Pear Chips *Apple Butter
♦Gooseberry and Raspberry Jelly
♦Harlequin Conserve
♦Recipe Given
LYNN SAYS:
To test when jelly is done, dip
in a clean spoon and hold it high.
When the last drop sheets or
flakes off the side of the spoon,
remove from the fire. Another
way which I like too, is to see if
two drops drip off the side of the
spoon simultaneously. If they
do, the jelly will jell.
Fresh fruit which is ripe should
be used for jams, jellies, con-
serves, marmalades, and pre-
serves. Remove any spots or
bruises as they may cause your
whole batch to spoil. Cook them
as short a time as possible so
they will retain their lovely col-
ors and look as though they were
brought from garden to glass
jars.
Pick a rainy day or a day be-
fore you start canning to look
over your equipment and get it
clean for use. Dirty jars should
be boiled in soda water and
washed in soap suds. Boil old
lids 20 minutes in soda water
using 1 teaspoon soda to 1 quart
of water.
seal, label and store in a cupboard.
Apple butters have long been fam-
ily favorites since they’re so espe-
^Ce
pie butter fills the bill and uses much
less sugar than jams and jellies.
♦Apple Blitter.
(Makes 6 pints)
4 quarts cooked and sieved apples
2 cups sugar
1 teaspoon cloves
1 teaspoon allspice
1% teaspoons cinnamon
6 cups sugar
2 cups cider vinegar
Combine apples, 2 cups sugar, and
spices; cook until thick. Add remain-
ing sugar and vinegar. Cook un-
til thick, stirring constantly. Pour
into hot sterilized jars and seal im-
mediately. This may also be cooked
in a pressure cooker or in the oven
to prevent sticking.
Since some fruits do not convert
into jelly easily, a commercial pec-
tin is usually employed to make the
fruit jell properly. Often fruits
which jell easily, that is, those which
have sufficient pectin in themselves
are used in combination with fruits
which do not. Crabapples, unripe
grapes, currants, gooseberries, cran-
berries, quinces, huckleberries, and
blackberries jell well. If enough of
them are not used in the combina-
tion, better use the pectin and play
safe.
Here’s a bright and quivery jelly
which you’ll like to have on hand for
fair weather or foul. It’s a grand
accompaniment for chicken or hot
breads:
♦Gooseberry and Raspberry Jelly.
(Makes 11 medium glasses)
1 quart ripe gooseberries
Vi cup water
1 quart red raspberries
6V2 cups sugar
1 box powdered fruit pectin
Crush and grind thoroughly the
gooseberries, add water, bring to a
boil. Simmer, covered, for 10 min-
utes. Crush thoroughly, the raspber-
ries and combine with gooseberries.
Place in jelly bag and squeeze out
juice. This should make about 4%
cups juice. If there is a slight short-
age of juice add small amount of wa-
ter to the pulp and squeeze again.
Put juice into a 5 to 6-quart sauce-
pan. Place over a hot fire, add
fruit pectin, mix well and continue
stirring until mixture comes to a
hard boil. Pour in the sugar. Let
boil hard for a half a minute. Re-
move from fire, skim, and pour into
jelly glasses. Add hot paraffin im-
mediately.
Conserves ought lo have a place of
honor on the canning shelf for
there’s nothing
quite so yummy
as these sweet,
jamlike mixtures
of several fruits
delightfully en-
hanced by nut-
meats andraisins.
Serve them forth
on relish trays or as garnish on
meat platters and they’ll make a
delicacy of the most humble meal.
♦Harlequin Conserve.
(Makes 15 6-ounce glasses)
25 ripe peaches
10 red plums
1 fresh pineapple
1 pound white grapes
1 orange
Sugar
% pound walnuts or pecans
Wash fruits thoroughly. Prepare
peaches, plums, and pineapple; cut
in small pieces. Halve grapes and
remove seeds. Slice whole orange
very thin. Cook fruits slowly over
We are thankful for the privilege of liv-
ing in this community and having the
pleasure of serving you.
W.C. POWERS, Postmaster
We wish you All Happiness and All
Prosperity.
Roy Matheson
Independent Oil Dealer
We are thankful that in the press of mod-
ern life, America can still pause to give •
thanks for its many blessings.
CITY CLEANERS, Pampa
Most Modern Plant in Pampa
To be able to extend to you our greetings
makes this occasion doubly pleasant.
Ward Cabinet Shop
Pampa, Texas
low heat until soft. Measure, add
% cup sugar for each cup of fruit.
Cook over slow heat for 20 minutes,
then add nuts. Cook slowly, stirring
occasionally until thick and clear,
about 1% hours. Seal in hot steri-
lized glasses. X a
(Released by Western Newspaper Union.)
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Simmons, W. W. White Deer Review (White Deer, Tex.), Vol. 18, No. 39, Ed. 1 Thursday, November 27, 1941, newspaper, November 27, 1941; (https://texashistory.unt.edu/ark:/67531/metapth874692/m1/3/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Carson County Library.