The Bellaire Citizen (Bellaire, Tex.), Vol. 2, No. 26, Ed. 1 Thursday, September 28, 1950 Page: 6 of 16
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The Bill Turners are Southern peo-
ple ypu'd like to have on your list
of friends—full of fun and interest
in family activities. Pat, the oldest,
is always in a whirl of social doings.
Billy, age 12, wangles Mr. Turner's
advice about ’rithmetic and both
enjoy it. Fifth-grader Toine stands
t all and proud when she helps Mom
serve delicious meals to company or
family. Mrs. Turner charms every-
one with her friendliness and her
superb cooking, and she sees that
the youngsters have plenty of
wholesome food these school days.
We're happy because she says Blue
Plate Foods make the Turners'
meals taste better every day.
MEET THE TURNERS OF HOUSTON
BLUE PLATE’S GUeV FAMILY TODAY
p GRIND
methods
COFFEE
^lUAIll cov
•UtlDI THIS CAW
CITIZEN, THURSDAY, SEPTEMBER 28. 1950
coffee
I BLUE PLATE |
f*lellies.»«, Preserves
Guarantee: Th»
best cup of coffee
you ever tasted, or
your money back-
For Schoolboy joy!
Ill lie Plate
Peanut Uniter *j\’ Jelly
Cookies
Quick as 1-2-3! W\th^€tt0vochit Recipe
Mix together. .. 1 cup Blue Plot* Peanut Butter
l cup granulated or brown *ugar
Vi cup boiling water
Blend with rotary beater or spoon until smooth.
Stir in...................2 cup* Bisquick*
Drop bv small teaspoonfuls onto lightly greased baking
sheet Flatten with bottom of glass dipped in flour. Press
renters thinner, using thumb or back of teaspoon.
Fftf centers with small amount of
Blue Plate Strawberry Jelly or Preserve*
Bake 8 to 10 minutes in moderately hot oven (400°)
About 6H dozen launch cookies.
*0/ General Mills.
JUST FIGHT. IT'S TANGY-
NOT TOO TAFT-JUST FIGHT.*
The Exports Blond of finest
Latin American coffees
0101 PlATf M1ANS f INI FlAVOft
' 1
Lovely I'aiiKHt Silverware
Special bargain price wi+h coupons in
Blue Plate Coffee. Details on coupon.
BLUE PLATE
Peanut Butter
Easiest you ever spread -
Best you ever tasted-
Chock-full of real
fresh.roasted peanut flavor.
America's most luscious fruit—
flow cooked under vacuum—
♦o save full-fresh flavor.
Kitchen Party
By MILDRED LYON DEES
School days are once again the
main topic of conversation
around most homes, and that
means meals on schedule and
the packing of lunches. In gen-
eral the kitchen once again be-
comes the center of activities, and
recipe files are dusted off and
thoughts of what to cook become
actual necessities,
HAM LOAF
1 lb. ham
'•2 lb. veal
i2 lb, fresh pork
2 eggs
!4 cup bread crumbs
2 t chopped green pepper
]/3 cup evaporated milk
1 t Worcestershire sauce
salt, if needed
cup tomato juice
Put. ham, veal and pork
through a food chopper. Add
slightly beaten eggs, bread
crumbs, green pepper and milk.
Mix well and arid salt if needed.
Add Worcestershire sauce and
Power Saves Lives
Maybe you have never thought
of it this way but one of the most
Important safety devices on your
car is the engine itself. That’s
why it should always be tuned
up for action. Power is a lifesaver
If you have misjudged distances
or speed when overtaking cars,
especially on upgrades. Race
drivers use power to outwit cen-
trifugal .force when rounding a
sharp curve. It is nothing for the
inexperienced to try, hut there
may come a time when quick
response from those horses under
the hood will mean more than
reliance on steering or braking.
shape into a loaf. Place in a small
roasting pan and pour tomato
juice over the loaf. Cover and
bake 1 V\ hours in a 350 degree
oven.
GINGERBREAD LAYERS
>4 cup sugar
>.2 cup molasses
'4 cup melted shortening
’4 cup chopped pecans
V* t salt
1 t soda
1 egg. well beaten
1 *4 cups flour
>2 t ginger
v2 t cinnamon
's cup boiling water
Mix sugar with molasses' and
melted shortening. Add pecans,
soda and well-beaten egg. Sift
sifted flour with salt, cinnamon
and ginger. Add to the first mix-
ture. Then add boiling water,
mix quickly, turn into 2 small
shallow greased pans and bake
for 20 minutes at 400 degrees.
These two layers may be put
together with 7 minute frosting.
MOLASSES COOKIES
1/3 cup shortening
1/3 cup butter
’2 cup sugar
34 cup molasses
1 egg
1 t soda
2 T cold water
1 T vinegar
3Vi cups sifted flour
1 t. salt
1 t ginger
Cream shortening and butter,
gradually add sugar and molas-
ses, then add the egg and beat
thoroughly. Dissolve soda in cold
water, add to the first mixture
along with vinegar and the flour
which has been sifted with the
salt and ginger. Chill in the re-
frigerator, roll 14-inch thick, cut
with round cutter and bake 12
to 15 minutes in a 350 degree
oven.
Kalhaleen Jones
Receives $250 Award
Kathaleen Jones of 4600 Clay,
is the first Texan to receive the
$250 Clara Barton nursing schol-
arship given by the United
Spanish-American War veterans.
The winner may use the scholar-
ship to attend any college. Miss
Jones has chosen the University
of Houston.
Any girl in the United States
who is a relative of a Spanish-
American War veteran and who
plans to be a
nurse is eligible
for the award.
Mrs. Annie
Schuyler is
state president
of the organiza-
tion. Through
Camp Schen-
a u 11 - O’Brien,
Beaumont
branch of which
Miss Jones’ uncle H. A. Downey
is a member, Miss Jones received
the scholarship.
Miss Jones is a graduate of
Jefferson Davis high school.
She lives with her sister, Mrs.
Betty Blanchette. Her other sis-
ters are Mrs. Ruth Martens of
1565 Telephone Road and Mrs.
C. F. Bowers of 1517 Milbv;
Apple Tree Thirsty
The shade of the old apple tree
should be cool, for the tree is
supplied by four gallons of water
an hour. An apple tree will draw'
that much water from the
ground, making a total of 96 gal-
lons a day. This is the amount
it needs in order to replace the
w r t e r constantly evaporating
from its leaves and cooling the
surrounding air.
COLD FACTS
Geologists To Dance:
MISS JONES
By RITA HOLDRIDGF
Has this long, drawn out sum-
mer season caused your appetite
to wilt? If so, now is the time to
try some new and different froz-
en food recipes and menu com-
binations that will perk up the
family’s food interest, as well as
your own,
A vegetable that many of us
overlook is acorn squash. To pre-
pare, wash and half. Remove
fiberous center, dot each half
with butter and sprinkle with
brown sugar. Bake in oven (350
degrees F.) for 20 minutes. Pack
in large containers and freeze.
To serve, heat frozen squash
halves right in the wrappers.
Corn stuffed peppers are de-
licious and can be cooked, stored
in your home freezer for future
use. Cook corn, onions and green
peppers in butter until corn is
tender. Fill in pepper halves that
have been pre-cooked five min-
utes in boiling water. Place in
greased casserole, add small
amount of water, cover and bake
in moderate oven 20 to 30 min-
utes. Use your favorite season-
ing in this filling. A cup of to-
mato juice and Vt spoon of chilli
powder gives it an interesting
flavor. Wrap in aluminum foil
or any freezer paper when en-
tirely cool. Place in freezer un-
til ready to serve. Let defrost
at room temperature, then heat
in oven (350 degrees F.) 30 min-
utes.
A dessert that is really good
on torrid days is orange cream
sherhet. This, too. can be made
at your convenience and frozen
in containers of family sized serv-
ings. This recipe is available to
you for the asking.
Raspberry minute tapioca will
have a special appeal for the
younger members of the family.
1 box frozen red raspberries
1 V4 cup fruit juice and water
Vt cup sugar
2^ tablespoons of minute
tapioca
1/8 teaspoon salt
1 tablespoon lemon juice
Thaw fruit until it can just be
separated, drain, add water to
juice to make IV4 cups. Combine
minute tapioca, sugar, salt, and
liquid in saucepan, mix well.
Bring mixture quickly to full
boil over direct heat, stirring con-
stantly. Do not overcook. Cool,
stirring occasionally, and add le-
mon juice and fruit. Mixture
thickens as it. cools. Chill.
Serves four or five.
MENU
Grape and Cream Cheese Salad
Casserole of Chicken and
Mushrooms
Buttered Brown Rice
Apple Fritters with Honey
Beverages
Pans Have Many Uses
Glass-on-steel enameled bak-
ing pans may be used as refrig-
erator containers or as serving
dishes in addition to their pri-
mary use. The sanitary glass
coatings of such pans do not ab-
sorb or Impart foreign odors.
Cows Rounded Up — Chores All Done
Dug A Dry Hole—Needin' Lots Fun!
Cows rounded up—
Chores all done
Jist dug a dry hole—
Needin’ Jots o’ fun
When my gal's in calico-—
and I've patched up my pants
I'll be seein' you
at our Western Dance!
The ryhme is the invitation
of the Houston Geological Society
party scheduled Friday in the
Crystal Ballroom of the Rice
Hotel.
Richard G. Prough, chairman
of the social committee, has been
assisted in making arrangements.
Those aiding are Mrs. Dan J. j
White, Mrs. Carl V. Benz, Mrs,
Everett Stratton, Mrs. Harris i
Prepare For Picnic
Impromptu entertaining, such
as a backyard picnic with the
family next door, is lots of fun
now that the weather is coopera-
tive. And you can swing it with-
out too much work if you have
food reserves in the refrigerator.
The guest-night menu can be
based on meat loaf and potato
salad. Bake two meat loaves early
in the week—one for dinner that
night, one to go in the refriger-
ator. Cook potatoes and eggs for
potato salad as you get breakfast
some morning.* Simmer both in
the same pan of water with eggs
on top; take eggs out as soon as
they’re cooked.
Allen, Mrs. Barney Wilson, Mrs. Men will were blue jeans, west.-
William Cooke, Jr., Mrs. F. X. ern shirts and hoots. Women *r«
Bostick and Mrs. Phil Martyn, to dress in raliro square danr*
The dance will be informal, frocks.
mfSP*
^
r ***»■**/
Jresi
^longer
DAY AFTER DAY
MONTH AFTER MONTH
YEAR AFTER YEAR
MILLIONS AND
MILLIONS OF
PEOPLE LOVE AND
ENJOY
•-
^joixJerful Maif fo Stari tfie Paij!
/V
BLUE PLATE
The one and
only mayonnaise
made with Wesson Oil
BLUE PLATE
MEAT ’N’ TOMATO CUPS
Bright ond handsome to serve
for the nourishing meal ofter
school and work — or for
company.
6 firm ripe tomatoes
Salt and pepper
Vi cup Blue Plate Mayonnaise
1 tb*p. minced onion
1 cup shredded cabbage
I cup luncheon meat,
cut in Vi-inch cube*
Paprika
Lettuce
Peel tomatoes, cut out stem
end; sprinkle with salt and
pepper; chill. Mix H cup full-
flavored Blue Plate Mayon-
naise with onion; toss lightly
with cabbage and luncheon
meat; chill. Slash each tomato
half way down into sixths;
spread apart. Place in lettuce
cups; fill center with salad.
Garnish with remaining Blue
Plate Mayonnaise and pap-
rika. 6 servings.
Naturally it’s more delicious—
and creamier—and fresher
Rushed to your grocer
sqy' fresh, fresh, FRESH
"MY FOLKS TELL Ml THE EYTRAGOOP
SEASONING OF BLUE PLATE MAYONNAISE
MAKES ALL MY SALADS TASTE
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Wilson, Mary & Murphy, John H. The Bellaire Citizen (Bellaire, Tex.), Vol. 2, No. 26, Ed. 1 Thursday, September 28, 1950, newspaper, September 28, 1950; Houston, Texas. (https://texashistory.unt.edu/ark:/67531/metapth521908/m1/6/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Bellaire Friends Library & Historical Society.