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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (March 3, 1955)
Thursday, March 3, 1955 THE BATTALION Page 5 J Geology Wives I Hear Floral Talk , L. J. Tolle jr., of the floriculture ■ department presented a program I and answered questions on floral I arrangements for the home at the I Geology Wives club meeting last I week. Faculty wives present at the ■ meeting were Mesdames H. R. I Blank, W. L. Russell, C. L. Seward I jr., and M. C. Schroedex - . Guests I included Mrs. Ken Stout and Mx - s. ■ Danny Waddle. Rely On Us for Superior Service When you put clothes in our hands, you know they’ll be returned clean, well pi'essed and in top form. Our reputation rests on your satisfaction. S JR.STOR.AOr MATTERS ‘irvxcorv Double Feature TODAY & FRIDAY "caged women GUILTY OF EVERY SIN IN THE BOON! Family Favorites By Mrs. Birdie Gaafar (Ed note: Mrs. Gaafar is the wife of Dr. S. M. Gaafar, a special student in the Veterinary School and part time instructor in the parasitology department. Dr. Gaafar is a native of Egypt. During the year and one half Mrs. Gaafar lived in Cairo she learned a few Egyptian recipes and has written those recipes that would bg most suitable for Texas.) These are some of my favorite recipes that I became acquainted with during my year and a half stay in Egypt. They do not follow recipes usually in Egypt, so in trying to get the proper portions, I would be told to add (for example) some chopped parsley. Whenever I would ask how much to add the answer would be “a lot”. One woman told me to cover a certain dish, when cooking it, with a white plate, because that is what she had always been told to use. KOUGHT-TA 1 pound hamburger % teaspoon pepper % cup fine bread exumbs ^4 cup parsley 1 small onion grated 3 tablespoons shortening 1 teaspoon salt 1 piece charcoal x-ed hot Mix hambux-ger, bi'ead cx-umbs, onion, salt, pepper and parsley thox-oughly togethex - . Make a hole in center of mixture and pour in 1 tablespoon shortening melted. Put charcoal in hole and close mix ture over it. Let stand for about one houi', letting the charcoal flavor penetxate thoxoughly. Remove charcoal and make elongated patties about 1” x 2 1 / 4”. Fry in skillet in remainder of shortening. STUFFED ITALIAN ZUCCHINI SQUASH 8 squash about 4” by IM” 1 tablespoon butter softened Vz cup raw rice % teaspoon salt pound hambux-ger Speck of pepper 2 tomatoes, peeled and diced 1 can tomato sauce 1 onion minced % cup water Clean squash and if tender do not pare. Cut off stem end and hol low out centex-, saving and dicing centers. Mix the diced centers, lice, hambux-ger, tomatoes, onion, buttex - , salt, and pepper. Stuff the squash with this mixture. Stand squash in sauce pan with open end up. Pour tomato sauce and water over squash then cover and cook for 20 min utes or until i-ice is tender. (Put left-over mixture in heat proof cus tard cup and place on top of squash.) BROWNED RICE Vz cup shortening Speck of pepper 2 cups raw lice AVz cups hot chicken broth 2% teaspoons salt V* cup blanch slivered almonds Melt shortening in skillet, add rice and cook over low heat until golden brown, stirring constantly. Add nuts and stir until they ax-e brown. Add salt, pepper, and broth to rice and nuts. Cover and cook for 20 minutes without stirring over low heat. Remove cover and cook off any liquid that is left. STUFFED POTATOES G small potatoes Speck of pepper Vz pound hamburger 3 tablespoons shortening 1 small onion minced 1 can tomato sauce % teaspoon salt % cup water Peel potatoes and hollow out potatoes then brown both potatoes and their centers in 2 tablespoons shortening in skillet. Do not com pletely cook potatoes. Remove from skillet and add rest of shoxtening to skillet. Fry hamburger and onions to which the salt and pepper has been added. Remove fxom fire and stuff the potatoes with the ham burger mixture. Put tomato sauce and water in sauce pan with stuffed potatoes and center of potatoes. Cook 15 minutes or until potatoes are tender. BUCK-LA-WA Vz x-ecipe of French puff pastry chopped 2 cup almonds blanched and 1 tablespoon shortening Divide pastry in half then roll out to fit a pan 8”x8”x2”. ^ Put first half in pan, cover with al monds, then put second half on top. Grease the top with the shox-- tening and bake 10 minutes in hot oven (450°) and bake 25-30 min utes longer. When the pastxy comes from the oven and is very hot pour the chilled syrup over it Make syrup of ... . 1 exxp sugar Vii cup water Juice of half a lime Chill syxup until it is vex-y cold TURNIP PICKLES Wash turnips and»section like an oxange in about 1” slices. Put them in a gallon jar and fill jar about three fourths full wRh water and one fouxth with vinegar Add 5 hot small gxeen peppex-s, % beet for color, 2 tablespoons xed pepper and 3 tablespoons salt. Cover for two weeks. Taste test at that time to see if the pickling solution has penetrated the turnips. TODAY thru SATURDAY — Double Feature — & rtfCiCBUMTEHil’ IIDMASCARR mm KOMK VERMIN! RIOdUCTION QUEEN TODAy thru SATURDAY MISS GRANT TAKES RICHMOND’” — 2 MOKE DAYS — Jan Sterling ‘HUMAN JUNGLE” — SECOND FEATURE — “RUBY GENTRY” with Charlton Heston AKMV, IT'S SPRtUC,- , TIKAE A.C,A.VMf (Advex-tisement) »V TMOSJE SUOftri f I i BIRDS SMITH OME STOME’ PROClTS CO BACK TO , iTUDEKlT , I RECBEAnOki! 1 EXCHAUtE STORE ‘Tickled Pink’ Used As Theme For Luncheon “Tickled Pink” was the theme of the College Women’s Social club’s spring luncheon and style show which was held last week in the ballroom of the Memorial Student Centex-. Setting for the fashion show was an imaginax-y showroom in New York City. Mrs. Beverley Braley acted as narrator for the show, which showed frocks and accessox-- ies for all occasions, many of which were in the new spring- color, tickled pink. Mesdames I. M. Atkins, Sam Johnson, Ax-chie Kahan, David Phillips, J. W. Sorenson ji\, George L. Huebner jr., Jim Owens, Phil Cutchin, William Martin, Joe G. Fagan and Willie Zapalac, were models for the show. Pink was the predominate color in all the table and x-unway decox-- ation. Placecards of miniature paper hats in pink and other pas tel colors were made by Mx-s. Rob ert G. Layer and placed on the tables. CIRCLE TODAY thru FRIDAY — ALSO — “Call Me Madam” Ethel Merman Socia l Wh irl Thursday The Aggie Wives Bx-idge club wil meet at 7:30 p.m. in the Me morial Student Center. Monday The Mechanical Engineering Wives club will meet at 7:30 p.m. in the cabinet room of the YMCA. An instructor of the ME depart- men wtill show slides taken in var ious parts of the country. Re freshments will be sexwed following the program. Tuesday The Dames club will meet at 8 p.m. in the YMCA and have Mrs. Charles Campbell as guest speak er. Mx-s. Campbell will give the humorous side to the history of Texas A&M. Hostesses for tlxe evening will be Mx-s. Ouida Cupps and Mrs. Pat Henderson. TODAY thru SATURDAY the fondest woman in Dawson is for the taking I i »? ,es srEW Anr KyrM ROMAN COKIMNE CALVET Ikl COUNTRY ectarring WALTER BRENNAN Shell Representative s will visit your school MARCH 10-11 • Shell Oil Company—Production Department (Oil Field Production) • Shell Oil Company — Manufacturing (Refining) • Shell Chemical Corporation (Chemical Plants) • Shell Development Company (Exploration and Production Research) For interviews with students receiving degrees in the following fields — CHEMISTRY - CHEMICAL, ELECTRICAL, GEOLOGICAL, MECHANICAL, PETROLEUM ENGINEERING - ENGINEERING PHYSICS Please See Mr. Horsley, Director, Placement Office for Appointments and Further Details. You Can Obtain A Copy Of Our Booklet, "Opportunity With Shell," from the Place ment Office. ★ GROCERIES ★ ★ PRODUCE ★ LIGHT CRUST FLOUR 5 Lb. Bug YELLOW ONIONS 39c 2 lbs, for 5 C SCOTTIES TISSUE Large Crisp Size 200 2 £q|* CELERY LIBBY’S PEACHES 2 stalks for 25 c No. 214 25 c Large Heads ADMIRATION COFFEE LETTUCE 1 lb, can 89 c 2 for 19< ★ MEAT ★ ★ FROZEN FOODS ★ BirdSeve F resh I rozen SHOULDER ROAST OCEAN PERCH lb. 39c 1 11), 39c Maizeland Seatang — 10 Oz. I*kg. SLICED BACON BREADED SHRIMP 1 lb. 39c 49c Hormel Large SLICED BOLOGNA Birdseve 1 rench P ried P 0 T A T 0 E S 9 Oz. Pkg. 11). 29c 19c SOUTHSIDE FOOD MARKET We Reserve The Right To Limit Quantities SPECIALS STARTING 4 P. M. THURS. THROUGH SAT — MARCH 3rd - 4th - 5th