Thursday, March 15, 1956
THE BATTALION
Page 7
Pan American Round Table
Meeting Held In Conroe
College Station and Bryan Pan
American Round Table group were
guests at a luncheon-meeting with
the Conroe group Tuesday.
Members of the panel were
Senora Ramiero Farrao, Lisbon,
Portugal; Senora S. R. Rokke,
Portugal; Senora Sylvio Navarro,
El Salvador, and Miquel Muy-
sholdt, El Salvador. Thg customs
and economics of these Hispanic
countries were discussed by the
panel. Muysholdt is president, of
the A&M Latin American Club.
Mrs. Mary Ellen Vincent, head of
the Spanish department, Stephen
F. Austin high school, Bryan, gave
a report on the Alliance of Pan
American Round Table con
ference in Porto Alegre, Brazil.
Black
BOW TIES
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for the
MILITARY BALL
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SALE
FISHING EQUIPMENT
Greatly Reduced Prices in .
RODS—SPINNING, CASTING and FLY REELS 0
Lines & Lures £
STUDENT CO-OP •
The Western
STEAKS — CHICKEN — SEA FOOD
LUNCH SERVED
11:00 A.M. — 2:00 P.M.
OPEN 24 HRS.
HWY. 6 SOUTH
civor
iteS
cup water
cups canned tomatoes
cups canned peas
T. vinegar
cups shrimp
cups boiled wdiite rice
By Mrs. Wallace Larson
Irene Larson, who w}is horn in Alexandria, t a., has lived with
her husband and two children in College Station for five years.
Wallace, from Bossier City, La., is a senior veterinary medicine
student and co-editor of the Southwestern Veterinarian.
SHRIMP CREOLE
1 cup chopped peeled onion 1 T. chili powder
% cup diced celery 1
1 minced garlic clove 2
3 T. salad oil or fat 2
1 T. flour 1
1 t. salt. 2
1 t. sugar 4
Cook the onions, celery and garlic in the hot salad oil over medium
heat until tender, about 10 minutes. Add flour, salt, sugar and chili
powder which have been mixed with % cup of the water. Add the
remainder of water and simmer uncovered over very low heat for 15
minutes. Add tomatoes, peas, vinegar and shrimp from w r hich the
black vein down back has been removed. Heat all thoroughly. Mean
while boil ypur rice and serve shrimp mixture over the rice.
r GREEN BEAN, MUSHROOM CASSEROLE
% cup condensed cream of % t. black pepper
mushroom soup, undiluted 2 T. butter or margarine
1— 151/2 oz. can cut green beans 2 cups soft bread crumbs
% cup juice drained from beans or cubes.
Dilute soup with the juice from the beans. Combine soup mix
ture, beans and pepper; turn into shallow greased casserole. In skillet
melt butter. Toss crumbs in butter until golden. Scatter crumbs
over bean mixture in casserole. Bake in 400 degree oven about 15
minutes or until hot and bubbly. Makes four servings.
BAKED EGGPLANT
1 medium eggplant 2 eggs, well beaten
14 cup butter or margarine Salt and pepper
% cup bread crumbs 1 t. minced onion
Pare eggplant. Cut in !4 inch slices. Cook in salted water until
tender. Drain and mash. Add butter or margarine, crumbs, onion,
and eggs. Season to taste. Mix thoroughly. Pour into well oiled
baking dish. Bake in moderate oven (400 degrees) until thoroughly
heated and browned. Serves six.
CHILI AND FRANKS
% lb. spaghetti % cup pickle relish
2— 15 oz. cans chili con carne 14 cup chopped onion
1 lb. frankfurters Grated cheese
To make this pretty casserole, cook spaghetti and top with chili
con carne. Now stuff frankfurters with pickle relish and chopped
onion. Plenty of grated cheese goes over all. Heat 20 minutes at
375 degrees. Serves six.
HAMBURGER CASSEROLE
2 medium raw potatoes 1—No. 2 can peas
1 lb. ground beef 3 onions sliced
2 raw carrots 1 stalk celery sliced
1—No. 1 can tomato soup
Into a well-buttered two-quart casserole, place layers of vegetables
in the order given. Season each layer with salt and pepper as you go
along. Slice potatoes and lay flat in the bottom of the casserole and
season. In the meantime, brpwn beef or hamburger in a skillet. On
top of potatoes, slice carrots, add peas, well drained, saving the liquid.
Then slice onions and lay over the peas, also the same procedure with
the celery. Put the ground meat over the celery and mix the liquid
of the peas with tomato soup and pour over all ingredients in casserole.
Bake for 1% hours in 325 degree oven.
Military Group
Find Bowling
Very Popular
A Thursday lug'ht bowhng
league featuring one Army
and one Air Force officer and
his wife finds many student?
interested in watching the
bowling scores of their military
science instructors.
For military and air science of
ficers, it is a popular sport. The
league was founded several years
ago by Col. E. F. Sauer, former
member of the Army military sci
ence staff and presently manager
of student labor and loans, and
has six teams.
A handicap bowling league in
sures reasonable comparative
scores—raw scores average from
well over 200 to slightly below 100.
Members of the league include
Col. and Mrs. D. P. Anderson, Col.
and Mrs. Sauer, Maj. and Mrs.
John McCannon, Maj. and Mrs. C.
H. Brown, Maj. and Mrs. T. A.
Geoi’ge, Maj. and Mrs. Henry Som-
merville, Capt. and Mrs. Gene
Cowles, Capt. and Mrs. F. J. Bloom,
Capt. and Mrs. Karl Stark, Capt.
and Mrs. Charles Jefferies, Capt.
and Mrs. T. A. Wright and Capt.
and Mrs, B. R. Wright.
The McCannons and Blooms hold
the record as bowling partners.
That team won the first prize
trophy for the 1953-54 season and
are currently leading the league.
STRIKE!—Norma Bloom, wife of Capt. F. J. Bloom, mili
tary science instructor, expresses her amazement as she
bowls a strike in the Thursday night bowling league.
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40 J
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708 Main Street' Houston' ■'
The more impor
tant the day, the
happier the
thought that sug
gests sending
FLOWERS!
Aggies
Thrill her with Flowers from the Blossom Shop.
CORSAGES OF ALL TYPES
Nan’s Blossom Shop
105 S. College TA 2-1658
Ragsdale Chosen
Mrs. Bobby Ragsdale was elect
ed as council representative for
Animal Husbandry Wives Club re
cently upon the resignation of Mrs.
Ken Killion. Mrs. Ragsdale will
represent the club at the Aggie
Wives Council meetings for this
semester.
Mrs. Wesley Smith was appoint
ed hospitality chairman of the
club.
—first in fashion
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Comfort has aSways
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And, Arrow underwear offers pure comfort in any
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Boxer shorts, with contour seat, in novelty patterns
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W. S. D.
CLOTHIERS
108 N. MAIN N. BRYAN
What young people are doing at General Electric
Young engineer
works on new ways
to remove heat
from atomic reactors
An atomic reactor running at full efficiency
creates a tremendous amount of heat in its
core. By removing this heat and putting it to
work boiling water to make steam, atom-
made electricity is produced.
One of the men responsible for designing
new 1 , more efficient w r ays to remove heat from
atomic reactors is 29-year-old Doctor Salo
mon Levy — Design Analysis supervisor in
the Atomic Power Equipment Department’s
Reactor Engineering Unit.
Levy’s Work Interesting, Vital
To study this problem of heat transfer,
G.E. recently constructed a heat-transfer sys
tem. By electrically simulating the heat pro
duced in a reactor, it is possible to determine
the maximum rate at which heat can be re
moved from a reactor to make steam.
Dr. Levy conceived the idea of building
this complex system, designed it and super
vised its construction. At present, Levy
works with this system to study new prob
lems of heat transfer and fluid flow r encoun
tered in atomic power plants.
25,000 College Graduates at General Electric
When Salomon Levy came to General
Electric in 1953, he already knew the kind
of work he wanted to do. Like each of our
25,000 college-graduate employees, he was
given his chance to grow and realize his full
potential. Lor General Electric has long be
lieved this: W henever fresh young minds are
given the freedom to make progress, every
body benefits—the individual, the company,
and the country.
Educational Relations, General Electric
Company, Schenectady 5, New York
SALOMON LEVY joined G.E. in
1953 after receiving his B.S. in M.E.
from the Univ. of Calif, in 1949. In
1951 he received his M.S., and in 1953
his Ph.D. From ^-’SO he was teach
ing assistant at U. of C., and ’SO-’SS he
was Junior Research Engineer at the
Institution of Engineering Research.