Věstník (West, Tex.), Vol. 51, No. 16, Ed. 1 Wednesday, April 17, 1963 Page: 27 of 32
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Wednesday, Apríl 17, 1983
CHERKY PUNCI!
1 envelope cherry instant soft drink
mix
1 cup granulated sugar
1 quart cold water
1 large bottie (about 28 oimces )
ginger ale, or Tom Collins mix
Iee cubes
Dissolve cherry instant soft drink
mix and sugar in cold water. Add car-
honated beverage. Serve with ice. Float
páper thin lemon slices on punch, if
desired. Makes about two quarts.
♦ *
STRA WEERRY-IPINE APPLE PUNCH
1 envelope strawberry instant soft
drink mix
1 cup granulated sugar
2 cups pineapple juice
1 tablespoon lemon juice
8 quarts water with ice cubes
Combine all ingredients. Štír until
instant soft drink mix and sugar are
dissolved. Makes 2YZ quarts, or about 10
servings, 8 ounces each.
$ ♦
STRAWBERRY BAVARIAN
3 tablespoons granulated sugar
m tablespoons (VA envelopes) un-
flavored gelatine
/8 teaspoon salt
2 packages (10 ounces eaeh) frozen
strawberry halves, thawe.d
2 tablespoons lemon juice
2 egg whites
1 cup heavy cream
1 teaspoon vanilla
1 package (10 ounces) frozen whole
strawberries (optional)
Combine sugar, gelatine, and salt in
,smáli saucepan. Drain strawberries
measuring juice. Acld water ta juice to
equal iy2 cups. Stir into gelatine mix-
ture. Plače over medium heat until
gelatine is dissolved, stirring con-
stantly.
VĚSTNÍK
- Combine strawberries and lemon
juice. Add gelatine mixture and ehill
until slightly thiekened. Beat egg
whites until stiff but not dry; fold
into strawberry mixture. Combine
cream and vanilla. Beat until cream
will hold soft peaks. Blend into the
strawberry mixture. Spoom into a 1 yz-
quart heart mold. Chiili until firm —
about three hours. Unmold dessert on-
to* serving plate. Garnish with frozen
whole strawberries and whipped cream,
if desired. Makes 12 servings, y2 cup
4 each.
♦ 4
STUFFED CABJBAGE
Stuffed cabbage rolls are most often
made with a ground beef and rice
filling. But they may also be stuffed
withi a ground cooked haní and bread
crumb mixture; if you use this com-
bination moisten it with a little white
šance and season with onion and pars-
ley.
--,——) O )-—
BLANKET-CLEANING, TIME
Hot spring weatiher may not seem
the time to think about blankets, but
brides gathering their hcusehold fur-
nishings may give quite a lot of
thought to it.
Today, a blanket is not a heavy wool
thing to be ušed only in the coldest
weather. New fibers produce feather-
light blankets which may be ušed
year-round with air conditioining.
These new fibers like Creslan acrylic
are machine washable-and-dryable,
so they ean be kept fresih with a mini-
mum of effort and expense.
These new blankets provide maxi-
mum warmth with minimum weight
as well as tibě easy care, long wear and
great beauty in their clean, bright
colors. Sibrinkíng, piling or matting
eharaicteristic of older blankets pre-
sent no problém in these made with
the new fiber.
In fact, the new blankets provide just
about everything the new bride wants,
except the sweet dreams!
4 4
OLD STYLE BROOM HAS
MANY USES
With all the .new electric gadgets to
aid house cleaning, the old-fasíhioned
corn broom still provides one of the
easiest and mest effective means of
cleaning many areas, and is useful for
many purposes besides sweeping.
For instance, use the broom to pull
down unreachable, unbreakable boxes
and cans from the top of the pantry
shelf.
27
If you put a ihook into the end of the
handle, it can pull down window
shades, light icords, etc.
Use the broom to serub your shag
throw rugs when they are extra dirty.
Extra care and removal of dust in
rugs can be achieved with a dampened
broom. Use a weak solution of a very
mild detergent and dip the broom in
it but be sure to shake all excess wa-
ter oíf the broom. Then sweep the rug
thoroughly.
D!on’t use a broom down to the
“stub” before replacing it. Soak a new
broom in a strong solution of hot salt
■water before using to toughen the
bristles and make the broom more dur-
able.
4 ♦
FREEZING CALLS FOR
PREFARATION
Freezing is a reál time-saver when
preparing main dishes such as meat
loaves, stews and casseroles, notes Dal-
las County home demonstration. agent
Orene McCellan. She offers these di-
rections for sucieess.
DO — leave vegetables and maca-
roni slightly undone for freezing. Oth-
erwise they will he soft when reheated.
Vegetables which are fully cooked are
also likely to háve less color and flavor
or be off-flavor.
DO —» freeze meat pies or turn-
overs with pastry crusts unbaked.
Crusts baked after freezing will háve
fresher flavor and be more flaky and
tender than those baked and then
frozen,
DO — cool the main dish quickly.
Set the uncovered pan of food on ice
or in ice water. Quick cooling sfcops
the cooking and helps to keep the na-
tural flavor, color and textuře of the
food.
DON’T — add a eheese or crumb
tepping to a casserole before freez-
ing. Such toppings are best addecl when
the food is reheated.
DON'T —- hold main dishes too long
in frozen storage. for economical use
of freezer space and tip-top quality
two or three months is long enough to
hold main dishes in frozen storage.
Additional infomiation may be feund
in “Freezing Combination Main
Dishes” and “Frozen Foods.” Both bul-
leťins are available at Home Demon-
stration Offices.
4 4
TOASTRD CRACKERS
Crackers are erisper and fresher, too,
when a square of four is placed in the
toaster a few seconds before serving.
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Morris, Nick A. Věstník (West, Tex.), Vol. 51, No. 16, Ed. 1 Wednesday, April 17, 1963, newspaper, April 17, 1963; West, Texas. (https://texashistory.unt.edu/ark:/67531/metapth625846/m1/27/?q=%22%22~1&rotate=0: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Slovanska Podporujici Jednota Statu Texas.