Burleson Star (Burleson, Tex.), Vol. 15, No. 12, Ed. 1 Thursday, November 29, 1979 Page: 13 of 36
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Favorite Recipes From The Higgins’ Kitchen
PINEAPPLE PIE
BUTTERMILK PIE
Etc. Editor
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BURLESON STAR—SECTION B
295-5278
Thursday, November 29, 1979
SEE PAGE 2—B
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Velma Scott
Writing Letters . . . .another favorite pasttime
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BURLESON ★STAR
BARGAIN SECTION
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FRESH APPLE CAKE
Mix 2 eggs and 2 cups of sugar
1 1/3 cups of vegetable oil or Wesson oil.
Sift together
2 3/4 cups of flour with 1 tsp soda
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Photos-Text by Doris E. Wilson, People
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Homemaker of the Week
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Four for quite awhile, until
1916 or1917, when he and
W.P. (Bill) Lace bought a
store on Ellison from Glen
Martin. It was located in the
same block as Big Four. .
only it faced Ellison. They
stayed in business together
for two years, then Mr. Lace
became postmaster.
“My papa bought
store from him. Then
brother, Malcolm and
worked in the store. I had
graduated from school by
this time. It was in 1919.”
“Along about this time, I
had to have surgery. . .an
appendicitis operation.
When they brought me home
from the hospital, they told
me to stay in bed. Of course,
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A LIME JELLO SALAD
Box of Lime Jello, 1 small can of crushed pineapple
drained and pour over the Jello. Mix well, then add 1 carton
of cottage cheese and 1/2 carton of whipped topping, mix
that, set in the refrigerator to set, then cover and it keeps
well.
1/2 tsp of salt, 1 tsp cinnamon, 1/2 tsp cloves, 2 tsp of
vanilla and add to first mixture and beat, then add 3 cups of
diced apples and 1 cup of pecans.
Mix well, grease and flour tube cake pan^pour mixture in.
Bake at 350 degree for 1 hour, can use the same icing as for
the Banana Nut Cake which ever you like.
-
3 eggs beaten
IV2 cups of sugar with 3 tablespoons of flour mix in and
level tablespoons of flour
1/2 cup of buttermilk
Grated rind of 1 lemon and about 1/2 the lemon juice. 3/4
stick of Oleo.
Mix well pour in unbaked crust and bake at 350 degrees
for about 1 hour.
PECAN PIE
4 eggs beat them slightly
1 cup of Karo syrup (white)
1 cup of sugar
1/2 tsp. of salt.
3 Tablespoons of Oleo
1 cup of pecans
lV2_tsp. of vanilla, bake at 350 degrees 1 hour in unbaked
pie crust.
WHITE BROWNIES
You can make White Brownies by using 2 sticks of oleo.
1 cup of white sugar
1 cup of brown sugar
1/2 cup coconut or pecans
Then the 4 eggs
lVz cups of flour
1 tsp. of vanilla
Then cook in greased & floured pan at 350 degrees for 30
minutes, then put on the marshmallows, put back in oven
until soft. Use the same powdered sugar icing, omit the
cocoa.
A CHICKEN DISH
About 2 cups of regular rice washed. Then add a can of
cream of celery soup, a can of cream of chicken soup and a
can of cream of mushroom soup with about a can of water
mix well, then I use chicken thighs washed, salted and
peppered.
Grease a baking dish with oleo and then pour in soup and
rice mixture, lay thighs on top of that, cover and bake at 350
degrees for about 2 hours, course any pieces of chicken could
be used.
coldest day of the year,”
1 Dobson
Street. There was a flour
mill and a lumber mill here
then Papa worked for
them for a while. Then he
went to work in the Big Four
Grocery Store. It was locat-
ed in the same place as the
furniture store is now. . of
course, they have enlarged it
quite a bit.”
“At the time, Papa worked
there, there was Charlie
Taylor and Arthur Haskew
and when Walter Taylor
came back from the service
he went to work there, too.
Darie Dobson clerked there,
too, for a time.”
PAPA WORKED for Big
CHOCOLATE BROWNIES
2 sticks of oleo
2 cups of sugar
1/3 cup of cocoa
Mix and cream
Then add 4 eggs
IV2 cups of flour
1 cup of pecans
1 tsp of vanilla
Then bake in oblong pan, greased and floured, at 350
degrees for 30 minutes, remove from stove and put 1/2 pkg
of small marshmallows over the top, put back in oven until
marshmallows soften, remove from oven and cover with
powdered sugar icing.
gw
-YU
An expanded - coverage advertising section mailed free each week to
more than 1850 rural homes in addition to families receiving the full and
complete BURLESON STAR by annual subscription.
She’s Best Cook In Town
A Sunday Afternoon on Village Creek
CHICKEN SPAGHETTI DISH
Cook chicken until done and remove all bones, add salt and
pepper while cooking, then cook 2 or 3 cups of spaghetti in
water until tender.
Add can of cream of celery soup, can of cream of chicken
soup.
Then mix chicken in the spaghetti mixture, pour in pyrex
dish and cover with grated cheese and bake until all cheese
is melted.
JB
'—**38
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Burleson, Johnson County, Texas 76028
A favorite pasttime . . . .talking on the telephone
Up '
.. Kai *-$01*1*
. .a 1919 graduate
that was back when they
, thought you had to stay in
bed for a long, long time.
One night, while I was
convalescing, there was a
terrible storm. It blew the
tin roof off of the cotton gin
and blew it clear over to the
Cliffs.
“Boy, after that I got up
out of bed and started work-
ing and never did go back to
bed,” Mrs. Higgins laughed.
The first time she went
down town, after her sur-
gery, she met her future
husband, Clyde, in the alley-
way at the Post Office.
Someone introduced them.
He and his family had just
BANANA NUT CAKE
Beat 2 eggs and 2 cups of sugar together, add 2/3 cups of
Crisco & 2/3 cup of buttermilk. Then mash 3 large bananas
or at least IV2 cups and 1 tsp. of vanilla to the first mixture.
Sift 3 cups of flour with 1 tsp of soda and 1V2 tsp. of baking
powder together. Add to first mixture. Beat well thenl cup
of pecans.
Grease and flour tube cake pan, pour in the mixture and
bake at 350 degree for 1 hour or until a toothpick comes out
clean. Put on cake plate.
For icing use a powdered sugar iceing or 1
with 1/2 cup buttermilk or sweetmilk with _.r __ ........
and about 1/4 stick of oleo, cooked until it begins to get
creamy, then heat and pour over cake.
3 eggs beaten
1 2/3 cups of sugar with 3 level tablespoons of flour, 1
small can of crushed pineapple, about 3/4 stick of oleo and
you can use about 1/2 cup cocoanut, mix well.
Bake in unbaked pie crust for about 1 hour at 350 degrees.
For 3 pies: For my pie crust I use 2 cups of flour sifted
with 1 tsp. of salt and 1 tsp of sugar, then work in a good
hand full of Crisco & mix until it is kinda grainy, then add
hot water and mix well and refrigerate.
WHIP
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Downtown Burleson in 1949
cup of sugar
a tsp of vanilla
BBTT
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I TODAY’S HOMEMAKER
^4of.the Week, Velma Scott Velma remembers.
r Higgins, a Burleson pioneer, “We moved on
doesn’t do much cooking
these days, but when she
does her family and friends
will tell you that “she’s the
best cook in town. None of
those instant, pre-packaged
mixes for her. She starts
from scratch.”
Her cooking and baking
ability really shows up when
there is a special occasion for
an anniversary or birthday
cake, and dinners for those
special family get-togethers
or holidays.
Her heritage is rich and
her roots go deep into the
history of the city of Burle-
son.
She enjoys talking about it
and you enjoy listening to
her because her memories go
back to the time when there
were only dirt streets with
no names in Burleson and
people were located by
whom they lived near to. . .
the Norwood Place. . .or the
Lace Place. . .or the Taylor
Place. . .or the Haskew
Place.
Velma was born in 1901,
three miles east of Burleson,
on a cotton farm that is now
known as the Dan Easter
Place.
“The area was sparsely
settled then. It was a home
birth, as most were in those
days,” today’s Homemaker
of the Week said. “The house
was made out of logs and
lumber.” Her father was a
cotton farmer.
Five years later, her
parents, J.T. and Minnie
Scott, moved their family
into Burleson. “It was the
POWDERED SUGAR ICING
1 box of powdered sugar
1/3 cup of cocoa
1/2 stick of Oleo
1/3 cup or maybe a little more of canned milk with 1 tsp of
vanilla and mix well and spread over the pan of Brownies.
Cut in squares to serve.
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Hutson, Wayne & Moody, James. Burleson Star (Burleson, Tex.), Vol. 15, No. 12, Ed. 1 Thursday, November 29, 1979, newspaper, November 29, 1979; Burleson, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1263248/m1/13/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Burleson Public Library.