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