San Patricio County News (Sinton, Tex.), Vol. 23, No. 19, Ed. 1 Thursday, May 28, 1931 Page: 6 of 8
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Since the introduction Into our
hone# of Insulated and temperature
controlled ovens, canning end pre-
serving has become a real pleas-
ure instead of the awesome task
of s few years ago.
Unfortunately, however, this plea
lautljr cool and simplified method
<if food preservation does not lend
itseff to all, kinds of home canning.
Nonacid vegetables and meats are
the exception. In the following par-
agraphs I am quoting some excerpts
from the United States Department
of Agriculture. bulletin No. 1471,
relative to the canning of these
classes of food and dangers incur-
red when other methods are used.
"Bwpaitse of spoilage difficulties
and the risk of poisoning from occa-
sional contamination with botulinus
bacteria when nonacid vegetables
arc canned by the watorbnth meth-
COMPILING A MENU
■ 1 ' .v
By Douglas Daffin, Manager
Gulf Coast 8hrlne Club \
Entree ?::i;
From the fish course, which is
not treated very extensively on a
menu, comes what is called the
frequently occuring are “swells" j Entree, meaning in English enter,
and “flat-sours.” Both these are, The Entree course on a menu IS
[easily distinguished, the sWellB by [quite a subject,is due quite a
od, the department recommends thejthe bulging of the end ; of the tin lot of comment and consideration,
canning of such Vefeetables with r the 0UtrU9h 0f gas .and the flat- But to state, at the beginning of
the steam-pressure canuer. 1 1
-jder pressure. Special precaution
must be taken in those regions
Inhere previous outbreaks of botul-
jism or special difficulties in can-
ning have shown the soil to be
heavily contaminated with these or
other heat-resisting bacteria.
“The two types of spoilage most
ours by the sour odor. A third type ' the course Entree, we have on a
“Since a number of cases of food 0f spoilage, that due to the presence menu what Is termed Remoueb, us
poisoning have been directly trace- ,of Bacillus botulinus, Is more dlffi- ually in olden times more so than
able to botulism, the bacterid caus-j,:uit to detect. If the spores of j modern times. This course was
ing it have been studied in erder to this bacterium are not killed during , serVed on all menus. Remoues are
find the temperature and conditions canning but germinate In the clos- served sometimes as an Entree. As
necessary for destroying them. fi(j container, a toxin or poison Is'a rule they are solid points of meat
They will not grow in salt solutions .formed that Is very deadly. In'such as Loin of Veal, Leg of Mut-
where the i ercentage of salt is high- 'name cases this organism may de-jton, Saddle of Lamb. Whole Tur-
er than nine per cent. They are [ veiop and forra this poison with key, Ham, Sirloin of Beef, etc. Some
Cold Entrees are served of cold
Another, for example, is a meats and gelatines of food, and
all Entrees, whether ol hot or cold
meats, fish or vegetables is the
ihiaK^ci^u^ < : '
My next article will be the Vege-
table Course.
rissole potatoes and a rich brown
afcuce.
steak a la Boquetire, which means
with Vegetables as a garniture-
butter, artichokes, asparagus tips,
peas, carrots, Cauliflower and brown
sauce
Now' we are leading up to the
Enlree course. The dish following
the Remoue is Entree and, there-
fore it is the main course of a meal
and a meal will not be a lunch or
dinder without the Entree course
or main course. These Entrees are
called dressed dishes, or made-up
dishes. When a dish has the name
of Entree, it is composed of more
than one ingredient, and should al-
ways be prepared distinct from a
FARMERS REPAYING
GOVERNMENT 8EED LOAN8
According to T. Roy Reid, assist-
ant director of the Arkansas exten-
siod^servlce, Arkansas farmers who
took advantage of the government’s
advance for feed, seed and fertilizer
purchases, have now started repay-
ment of thelV loans from returns on
the first crops. Paid-up loans have
been received principally from Phil-
roast or broiled meat, and a vege-1„
„ .. ® lips, Miller and Oulchlta counties.
If there are two
destroyed at boiling temperature if very little indication of spoilage In
the solution Is sufficiently acid.
With nonacid vegetables and meats
there Is no assurance that they are
killed at the temperature of boil-
ing water unless the material is
heated for as long as six hours. The
heating time may be decreased very
much if a higher temperature is
used. This is the reason for the
recommendation that meats and
---- '
the food, and death has resulted
from even a taste to determine
whether the product was suitable
for use. When present in small
quantities, this toxin is destroyed by
boiling, and It is therefore recom-
mended that all canned vegetables
and meats be boiled for at least ten
minutes before they are h-sted. In
case the liquid in the container is
kind of vegetable is served with
this course, merely as what Is term-
ed garniture. In England and on
the continent this course is served
just after Hore’-D'-Oeuvres, and too,
It Is correct when this service is
required In America. It Is served
after the main Entree, although in
our modern times we do not use
the Remoues course, as it makes
the food too heavy, and it is not
not sufficient to cover, add boiling! suitable to serve with a general
Sipes Says:
Buy Star Tires and help us
brighten up the highways.
You are going to see Stars.
Sipes Service Station
GULF PRODUCTS
Sinton,
Texas
[1L
y
m
$5.00 v
■I ' ■■ - ■ / ,
Men’s Sizes
$5.50 to .$7.50
r”"
I it*. -ji: ' , ♦ ••
Cornu* rkn.K T____
Your Store
w'ater. Smell the hot food careful-
ly, since boiling brings out odors
not noticeable in cold canned foods.
meat Entree as this, Remoue, la an
Entree Itself. So the general rule
is just some substantial meat En-
“Canned products showing signs tree and not the Remoue course,
ot spoilage should always be des-,1 The garnitures do not appear on
troyed. If the botulinus toxin 'a menu, which are used only for the
should be present, it will poison [cooks and kitchen employees. Gar-
animals as well as hur.ians; there- jnitures are the accompanying food
lore every precaution should be I for the dishes and dishes prepared
taken to see that any spoiled can-; under certain headings always have
ned goods are disposed of safely, garnitures. For an example, breast
If buried, it should be so deep that ..fowl andalouse. ’This fowl is cook-
it ran not ie scratched up by chick- cd in the style of and the garniture
ens or do-s. Boiling with a gan
rroii.s tahlespnonful of lye. for each J
quart will destroy boll’, loxin and j
bacteria."
Next week’s Cookery’ Chat will
carry some instructions^ concerning
such vegetables and fruity'as can
be safely canned by the oven lueth-
table garniture.
Entrees served at one meal, always
serve the light otie first and it
should be dressed and avoid carv-
ings, for it is bad taste to carve
and serve Entrees ffom a pantry or
side board. In serving Entrees the
sauces that accompany the Entrees
are considered the great secret. I
will give you some ideas of what
may and are used as Entrees. Some
of these Entrees are used at buffet
dinners, etc., and are served cold.
Please bear in mind that all foods
used as Entrees-must be dressed or
garnished.
Banchres, (hollowed out paste
shells, filled with chicken, fish, etc.)
Cassolettes are made of paste
shells too, but manufacturers are
making these shells of glass, etc.,
so they can be used for meats, etc
Croquettes and Timbals are
ground food made in different
shapes.
A Mousse, or Souffle, is used also
as an Entree. Any mixture, light
Money from the first paid-up loan
came from a radish crop raised by
a Miller county farmer. Early pay-
ments, Mr. Reid said, will be big
saving in interest to the farmer.
He stated that all drouth relief
loans made in this state will be due
Oct. 31, 1931, but many are expect-
ed to be paid before that time.
With the present crop value of
approximately 3250,000,000 for 1931*.
the more than 39,000,000 which has
been loaned in Arkansas, should be
easily repaid, leaving farmers Inde-
pendent for other financial demands
during the coming year. — Gillett
(Arkansas) Record.
CReaiVI
VERMIFUGE
For Expelling "Worms
Sold by Moody’s Pharmacy
i.
If
r
“SKETCHIES”
By Munsingwear
Scanty little undies that will make the heart of any
girl happy. In two tone matching seta.
3150
MUNSING PAJAMAS
The new style one-piece pajamas, cunningly tailored
by Munsing. Unique and adorable.
$2.50 - $3.00
MUNSING BLOOMERS
Full cut and run proof. Fine Munsingwear quality.
$1.00
VANITY FAIR DANCE SETS
Matching brassiere and step-ins, chic and youthful.
$3.00 - $3.50
Smart Sport pants
smartly styled sport pants with
wide waist bands, wide bot-
toms, and set-in pockets in black
md white, brown and white, or
pure white flannel. Boys will
like to wear them this summer.
AUSTIN OBSERVATIONS
By Geo. W. Coltrin
Strange as it may seem, it is hard
to say just what the Legislature has
done for the last week. You see,
one never can tell that a thing is
really done until it has been finish-
ed a week or so. We have finally
passed the most important appro-
priation bills, but no living man can
foresee what the governor will do
to these bills when he takes his
I
blue pencil in hand and takes off
| his coat in true Sterling style, grits
j his teeth, and undoes what we have
[tried to do. Perhaps he will simply
'veto pretty much all the appropria-
tion bills and call us back afeain to
make appropriations that will come
within the income of the state. If
[anyone should ask why we didn’t
do that to start with, tell them that
'a friend told you that there is a
I lot of politics and pull li this appro-
priation business.
Looking back over these last four
and a half months of legislation one
may find many good bills fnade into
jlaws. Local bills galore, important
to hundreds of localities, and per-
haps a couple of hundred of general
bills that cover many subjects.
Truck regulation, cigarette tax, sul-
phur tax, peddlers’ license bill, and
many others are in the list.
True to my predictions of three
weeks ago, the submission of the
state wide highway bond issue in
the form of a constitutional amend-
ment failed to carry, although it
xame nearer to passing than I had
any Idea that it would. I voted to
submit it, but Just as a little secret
between you and me. dear reader, )
, the thing isn't exactly v/hat it looks
.like. It is a rose with plenty of
! thorns in it, and they would stick
everybody for forty years, too. But
that is a digression.
Will some one please enlighten
me about one little legislative trans-
action? Please tell me how turning
a clock back in the hall keeps it
from being noon at twelve o'clock.
A liberal reward for a reasonably
good answer. That old clock in the
House of Representatives has been
turned back so much and stopped
so often, in order to put bid Fath-
er Time to the bad, that it fairly
blushes all over Its face, because
it really wants to tell the truth.
, I wish that we folks could have
pleased everybody, but we haven’t,
[not even ourselves, and that Is a
[very good sign. It’s all over for
now and you ought to read the
papers and get it all.
| Meanwhile, Cheerio!
ESSENTIAL
TO
PROGRESS
Electric transmission lines
which traverse the countryside
in South and Southwest Texas
qre serving wide-awake com-
munities.
Cities and towns which
these lines enter are receiving
dependable 24-hour Electric
Service, essential to the health,
comfort, and convenience of
the modern individual and
necessary for commercial
progress.
Communities which re-
ceive such efficient service also
have available Electric Power
in any quantity desired for
temporary or permanent needs, a situation which could not
exist where service is provided by small, isolated plants.
Central Power And Light Company, through its net-
work of Electric Transmission Lines, brings current from large
central generating plants to almost 200 South and South-
west Texas communities. Through quantity production,
capable management and sound financing, dependable
service is furnished the people of these communities at low
rates.
Central P<S%er
AND
LightComrany
Courteous Service Always
j( Correct this sentence: “I can’t
I pay my debts because I need a new
i automobile right away.”
m
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San Patricio County News (Sinton, Tex.), Vol. 23, No. 19, Ed. 1 Thursday, May 28, 1931, newspaper, May 28, 1931; Sinton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth717210/m1/6/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Taft Public Library.