The Hondo Anvil Herald. (Hondo, Tex.), Vol. 60, No. 5, Ed. 1 Friday, August 3, 1945 Page: 7 of 8
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TIIK HONDO ANVIL HERALD
SMGE SCREEN RADIO
RtiitaH by W«*1»ni NtiiHMI VMM
By VIRGINIA VALE
T)ARA MOUNTS studio press
I bureau reported an unusual
number of requests from serv-
icemen to visit the Betty Hutton-
Sonny Tufts sets for "Cross My
Heart.” They couldn’t figure oth
the reason fur that avalanche of
requests, till some bright boy came
up with the answer Seems that
somebody had anounced in print
that Betty had posed for photo-
graphs cn the set with two air corps
lieutenants, Robert Drew and Bruce
Shaw, P-38 pilots stationed at near-
by Van Nuys—and Betty had sat on
one officer's lap while the cameras
clicked 1
-*-
It all turned out perfectly. A pub-
licity man introduced Nancy Nor-
man. pretty singer with Sammy
Kaye's orchestra, and Dick Brown,
who's featured on his own Sunday
MBS program; the press agent's ob-
ject, a "romance item” that he
could send to radio editors (who get
awfully sick of those same phoney
"romances"!). But — this time it
NANCY NORMAN
worked differently; Nancy and Dick
will be married in September, when
his brother comes home from the
South Pacific. The same thing hap-
pened when that same publicity man i
introduced Patti Pickens of the j
Pickens Sisters and tenor Robert
Simmons, also for publicity pur-
poses They’ve been married four
years.
-*—
Newspaper columnists get lots of
“no-romance" items. The latest con-
cerns Lirabeth Scott, making her
screen debut in Hal Wallis' "You
Came Along." There'll be no roman-
tic interest for her, we're told, till
her film career is definitely estab-
lished Announcements like this
usually backfire—just let a- gal say
she won't fall in love, and next
thing you know, she’s eloping with
somebody.
Helen Mack, who’s producer of
NBC's "Dale with Judy" and the
new "Beulah Show," gets no vaca-
tion this summer. In addition to
handling the direction of the two :
network shows Helen has been
signed for two movie roles—enough
to keep any woman busy.
Ted Malone wants you to help
him He's keeping a promise made
to his G l. friends overseas by dedi-
cating his broadcast series, heard
week days over the American net-
work, to rediscovering America. He
wants mail on "What War Has Done
to Your Community.”
Allied Hitchcock, who recently
completed "Spellbound" and is now
preparing "Notorious” for David O.
Selznick, i« about to send some of
his spine chilling yarns over the
airways 'Too many mystery pro-
grams come on the air asking peo-
ple to turn out the lights, lock the
doors, and prepare to be frightened
to death," says he, "when actually
nothing takes place that would scare
anybody. When my program comes
on, it will probably be a failure
While livtening, the Audience will be-
come so frightened thdy likely will
turn it off."
David O. Selznick, who developed
Ingrid Bergman into a star, again
has gone to Stockholm for his latest
“find." lie's Frank Sundstrom. star
of the same Royal Dramatic the-
ater in which Miss Bergman stud-
ied, and has appeared In eight Euro-
pean films.
Members of the "Duel in the Sun"
company who have been on location,
have organized the first Cactus and
Iodine club All members who have
been stuck by Arizona's Cholla cac-
tus are eligible; Jennifer Jones’
make-up woman, Clare Kaufman, is
a charter member; she sat on one!
-—
OI)l>.S tM) KNDS—Ginnj Simmy hat
• ipecinl “hm/iiltl dresi," a bright flowered
print, ithirh the wean when the tingt In
woundrd inliheri; the hart in the uurdt
like it . If orhing lb hourt a day. 7 dim
a M*ei, Conrad Mag el, director o) ihe air’ i
"Silier Theater" earned |7.50 per week
when he ttarled hit career at an trior, . . .
Honitn Grannlle, who'll portray a tmarl
lawyer in her rola in "Tha Ida Dstaclor,"
it ;uu 22. that keen an actraii lince tha
mat three. . . . Arthur lake of the "Blow
die" tenet thinki mayh' he thmild ha m
intuited—a goat, matt itahlemat* of a
famon i racehorte, hat been named “liag-
wood." lor him!
One Dessert—Many Variations
(See Recipes Below)
Variations on a Theme
I have often thought that most of
us would be better cooks if we
learned to make a few dishes well
instead of gathering hundreds of
recipes without ever learning how
to do any one of them well enough
to set in front of company. Then, if
these few dishes get monotonous,
there are always good variations to
use to make them seem entirely dif-
ferent than the basic recipe
One woman whom I know frankly
admits that the only dessert which
she can be certain of turning out
"right and proper” is a bavarian
cream. But is it
monotonous to
have bavarian
cream whenever
we go to have
dinner with her?
No, indeed Some-
times it turns out
to be maple flavored, garnished with
pecan nutmeats. Another time she
will cleverly flavor it with choco-
late and coffee, a most intriguing
combination. Then during the fruit
season, she has a spree by adding
delicious combinations like pine-
ap'plc and apricots.
Basic Bavarian Cream.
(Serves 6)
1 envelope plain, unflavored gelatin
11 rup cold water
2 egg yolks
*4 cup sugar
11 teaspoon salt
I teaspoon vanilla
1 cup thin cream
2 egg whites
Soften gelatin in cold water. Scald
milk in top part of double boiler,
then gradually add the combined
egg yolks, sugar and salt Return
to the double boiler and cook until
custard like in consistence Remove
from heat, add gelatin and stir
until dissolved. Add vanilla and
cream Chill, and when mixture be-
ams to thicken, beat until fluffy with
rotary egg beater. Fold in stiffly
beaten whites Pour into mold or
mollis that have been rinsed in rn'ff
water Chill until firm When ready
to serve, inimold and garnish as de-
sired
Bavarian Cream Variations.
.Maple Bavarian: Make above
recipe u ing shaved maple sugar in
place of white sugar One dozen cut
marshmallows may be added or
up chopped pei ans nr walnuts.
Butlersculeh: Omit white sugar.
Conk 0 cup brown sugar with 2
tablespoons butter anil add this to
hot custard
Cline late Riee: Beat 3 table-
spo< us cocoa into 1 cup cooked rice
and fold into bavarian mixture
Fru t Bavarian: Fold 1 cup diced
fru.t into bavarian cream after it
starts to thicken.
Chocolate Itavarian: Add 2
squares melted, unsweetened choco-
late or (i tablespoons cocoa to scald-
ed milk Continue as directed. If
a slight flavor of coffee is desired
with the chocolate, substitute 1 ta-
blespoon cold, boiled coffee for 1 ta
blespoon of the milk.
Coffee Bavarian: Substitute cup
cold, boiled coffee for cup milk
and add 1 tablespoon lemon juice.
Ice cream comes in for many
Lynn Says
How to make good pastry: The
proper proportion for pastry is
1 cup flour, salt to taste and 'A
cup shortening or substitute
The important points are: have
ingredients as cfold as possible;
never over mix shortening and
flour. The mixlure should be
"lumpy,” about the size of giant
peas
When the shortening is not
thoroughly mixed with the flour,
it "streaks" and makes for flak-
ier crust.
Too much water makes the
pastry a “toughie." Use just
enough to make the dough stick
together On damp days, less
water is required, on sunny days,
more,
Lynn Chambers’ Point-Easy
Menus
Lima Beans with Ham Chunks
Seven-Minute Cabbage
Fried Tomatoes
Jellied Pear Salad
Bran Muffins Jelly
Orange Chiffon Pie
Beverage
delicious variations, too, tf you have
a good basic recipe:
Custard Base Ice Cream.
2 cups milk
H cup sugar
2 tablespoons cornstarch
3 eggs
1 cap heavy cream
1 teaspoon vanilla
Scald 1% cups milk and add all
but 2 tablespoons of the sugar to it.
Add cornstarch and salt to remain-
ing Vi cup milk. Add to milk which
has been heated in top part of
double boiler, stirring occasionally.
Beat 3 egg yolks and 1 white, add
the hot custard and return to double
boiler to cook for 5 minutes. Chill.
Beat 2 egg whites with the remain-
ing sugar until stiff and add to
chilled custard with vanilla. Final-
ly add cream which has been beat-
en until thick but not stiff Fieezc
without stirring.
Ice Cream Variations.
Banana: Crush three bananas
through potato ricer, adding 2 ta-
blespoons lemon juice. Add to cus-
tard before adding egg white.
Caramel: Heat the sugar of the
f — -----— ■ ^ above recipe in
heavy skillet stir-
ring until melted
and light brown
in color. Add Vs
cup water and
stir until smooth.
Cook the corn-
starch with the
milk and salt and add the caramel
plus 1 tablespoon of sugar Proceed
as directed above.
Chocolate: Melt 1 Vi to 2 table-
spoons of chocolate over hot water
adding to custard while hot
Coffee: Scald 'a cup finely ground
coffee in the milk, then strain
through three thicknesses of cheese-
cloth. Proceed as above, adding Vj
teaspoon almond flavoring.
Mint: Add 'h teaspoon mint extract
for vanilla Tint the ice cream a
delicate green. Or, if mint extract is
not available, melt 1 cup crushed
or ground mints in milk. Tint pink
or green, as desired
Peach: Add 1 cup crushed
peaches, 'n cup sugar and Vi tea-
spoon almond extract. Omit va-
nilla.
Now we come to an interesting
variation in the meat department.
When you want to dress up pork
chops for company, here are two
excellent suggestions. They are
stuffed to stretch the meat.
Pork Chops I.
6 thick pork chops (cut pocket
alongside bone)
2 cups toasted bread cubes
Salt and pepper to taste
2 tablespoons parsley
4 tablespoons fat
1 can tomato soup
Stuff pork chops with toasted bread
cubes and pars-
ley. Pin together
with a toothpick
Sear chops on
both sides in skil-
let. Season with
salt and pepper,
add tomato soup,
cover and cook over low heat for
45 to 60 minutes
Pork Chops II.
6 thick pork chops, cut for stuffing
1V| cups cooked rice
2 ptmientoa, shredded
Salt and pepper to taste
2 tablespoons lard or aubatitute
Stuff pork chops with a well sea-
soned mixture of rice and pimien-
tos. Pin with toothpick. Sear
chops until golden brown. Season
with salt and pepper, and add Vfc
cup water, cover tightly, and cook
until tender
RH»a«+<l bv N»w«p tp*r Union
IMS RESTAURANT
INTERLUDE
Cutomer—May I see a menu*
Waiter (lazily) — Yesterday's, to-
day’s, or tomorrow’!?
Customer—Today's, I think.
Waiter—Yesterday's will be Just
as useful. And tomorrow's will do
you as much good.
('■stonier—1 still think I'll take i
my chances on today's.
Waiter—Oh, be a sport and take
yesterday's.
Customer — What makes ordering
from yesterday's menu more sport-
ing than from today’s?
Waiter—You go back further for
what you can’t get.
Customer — Gimme today’s! And
1 want one with the scratches!
(The waiter hands him a menu,
through which pencil has been heav-
ily drawn.)
Customer (reading the scratches)
—Hamburger . . . lamb chop . . .
chicken with noodles . . . broiled
mackerel . . . ham and eggs . . .
corned beef and cabbage . . . frank-
furters and beans! Hramra! Well,
I’ll try some hash.
Waiter—That's not running today
either.
Customer—It's still listed
Waiter—Yeah That's a post time
scratch.
,_•_
Customer (after further study) —
How is the liver?
Waiter (surprised) — Is that on
there* The chef told me we didn’t
have it.
Customer—Why wasn't it marked
out’
Walter—It was coupled with the
ham and eggs and I guess the boss
thought that when you scratched one
you scratched the other.
. •
Customer — I’U try the codfish !
cakes and beans.
Waiter (returning after 10 min-
utes)—No codfish and beans
Customer—Well, just bring me the
codfish and forget the beans.
Walter—It's the codfish we ain’t
got; the beans are atill an outsida
possibility.
_•
Customer—How’s the chicken sal-
ad?
Waiter—It's O K. if you like cel-
ery and lettuce leaves Maybe you
would like griddle cakes and sau-
sage, if we have any sausage.
Customer — Personally I prefer
sausage in cases where you haven’t ,
any griddle cakes.
Waiter (impatiently) — How about ;
honeycomb tripe’
Customer -Can I get that today?
Waiter—I can put you on our wait-
ing list.
• • •
CHANGE IN LINE-UP
("The famous Nuremberg stadi- j
um, where Adolf Hitler used to j
make his most boastful speeches be-
fore tens of thousands of goose-step-
ping Nazis, is now being used as a
base bull field bv G.I Joes."—News
item.)
What, oh. what Is that cry rising
Where the Nazis used to strut . . . I
"Germany gives solemn warning,"
“I will lick the world!’’? Tut! Tut!
From the Nuremberg iwclosure
Comes no Fuehrer's frenzied call;
Just a roar from grinning doughboys
And the stirring yell, "Play ball!”
Onre "Der Fatherland Is marching
To new glories" filled the air,
With “I promise greater triumphs"
And "With me the world you'll
share! . . ,
Now a corporal from Bmnxville
Sits where Adolf loved to pose
And yells “Pickle one for popper!
Sock that next one on the nose!"
Gone are all the smart goose-step
pers
And where once the "Master Race"
Stood to hear their leader praise ’em
There's “a close one at third hase";
And If Adolf’s dead he’s writhing
In his grave as echoes come
Of a cry to him quite painful,
"He struck out. the great big hum!”
0 0 9
Summer Scene
A meadow in majestic green
Spreads out before my gaze.
Delightful rolling hills recede
Into the distant haze.
Along a tree-lined, winding
brook
Some horses run and caper
While cows and sheep graze
happily . . .
What beautiful wall paper!
Pier
• • •
Washington will sell surplus
planes to the public at 15 per cent
down. The balance, so to speak, in
I little drops.
We can think of nothing more cal-
culated to disconcert us in the opera
Uon of a plane than the thought that
there are II mors payments due.
• • •
President Truman urges all auto
owners to nurse their cars along, as
new ones are still far off OK
Ham Wc aie making every rattle
count
{>(»«*#•</ Nidjrnra on Hope
Of the five acrobats who have
crossed Niagara falls on a tight-
rope, one was a woman. Maria
Spelterim On July 30. 1876. the
made two round trips over a 2
inch rope that spanned the 1,100-
foot distance between the Ameri-
can and Canadian sides at a height
of 165 feet above the whirling wa-
ters.
fjffi
n
Ilk a# fun
MAURIA!
wiimiSMmrs
Tonic
The World, the Peace and Andy Gribbin.
An important thing alxiut Andy
Gribbin'a education is that bis
whole early life is spent in learn-
ing the essential business of co-
operation, of getting along with
fellow beings
First, be has to learn bow to
fit into bis immediate family,
learn the give-and-take neces-
sary to get along witli brothers,
sisters, eiders.
Then, after a few years, bis
world enlarges, he is sent to
school. Pretty soon he learns
how to spell C-A-T. Hut about
thin same time he learns some-
thing much more valuable, which
is that he mustn't pull the cat's
tail because a cat is a being, and
therefore entitled to certain in-
alienable rights.
He also learns that 1 plus 1
equals 2. But much more useful
is learning that 48 equals 1, that
48 states make l nation, indivis-
ible, with liberty and justice for
all.
As Andy grows up his world
will continually expand. At
church, at school, in business.
And through it all will run the
theme of cooperation, of getting
along with people of different re-
ligious, political and eronomir
beliefs; with people some of
whom he doesn't even like.
But—the tragedy of world
history is that the Andy Grib-
btns have not learned that in a
constantly shrinking world, co-
operation must extend beyond
the borders of the country; that
just as it is necessary to get
along with neighbors and neigh-
bor states, so is it necessary to
get along with neighbor nationa.
And today, with no spot on
earth more than sixty hours
away by plane, with oceans
shrunk to the width of riven,
with the age of rocket-travd
upon us, all nations are neighbor
nations.
There are hopeful signs that
finally we are awake to tliia.
Even so, a lack of determina-
tion, of responsibility, of effort
could again ruin the peace and
set the stage for World War 3.
What can you do to help make
sure that war will never come?
You can ...
First, get and keep yourself informed
about the sped tic proposals for peon
and International cooperation which
are now before us.
Second, interest your friends in than
questions. Get them discussed h
groups to which you belong.
Third, write what you thinh to pan
Congressman and Senators, to yswr
newspaper. Declare yourself.
f t 1
intMIfl It III til MtntNIII IHNNI
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Davis, Fletcher. The Hondo Anvil Herald. (Hondo, Tex.), Vol. 60, No. 5, Ed. 1 Friday, August 3, 1945, newspaper, August 3, 1945; Hondo, Texas. (https://texashistory.unt.edu/ark:/67531/metapth564293/m1/7/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Hondo Public Library.