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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Aug. 29, 1957)
V The Battalion College Station (Brazos CountyJ, Texas PAdE 6 Thursday, August 29, 1957 ctmi OLUOPi iieA By ASSOCIATED PRESS LIME SOUFFLE PIE This is a drsam of a dessert—high and puffy, light and airy. 4 eggs, separated % teaspoon cream of tartar % cup sugar % cup sugar 1 teaspoon grated lime rind • one 9-inch baked flaky pie shell % cup lime juice Beat egg yolks until thick and pale colored; beat in % cup sugar gradually, then grated lime rind and lime juice. Cook in top part of double boiler over very hot (not boiling) water, stirring constantly, until thickened. Cover and cool. Just before serving, beat egg whites until foamy; add cream of tartar and beat until peaks stand straight up when beater is slowly withdrawn. Gradually beat in % cup sugar; continue beating, if neces sary, until very stiff. Fold into lime custard mixture. Turn into pre pared pie shell. Bake in a moderate (375 degrees) oven 15 minutes so filling will set and top swirls will be touched with brown. Serve at once. LIGHT SALMON LOAF This fish loaf uses an economical grade of salmon. white pepper 1 tablespoon finely grated onion 1 tablespoon lemon juice paprika, parsley sprigs 1 can (1 pound) chum salmon 2 eggs 1 cup milk % cup fine soft bread crumbs ^ teaspoon salt Turn salmon, including liquid in can, into .a medium-sized mixing bowl; remove skin; crush bones and flake fish fine. In another bowl, beat eggs until yolks and whites are combined; add milk, bread crumbs, salt, a dash of pepper, onion and lemon juice; beat together. Mix thoroughly with salmon. Turn into a buttered loaf pan. Stand in a larger pan of very hot water. Bake in moderate (375 degrees) oven until a knife inserted near the center comes out clean—about 1 hour. Loosen loaf from edges of pan with spatula; turn out onto serving platter. Sprinkle with paprika and garnish with parsley sprigs. This loaf, although it has a delicate texture when hot, unmolds and slices well. Makes 4 to G servings. PECAN PENNIES These crisp, extra-crunchy brown-sugar cookies are wonderful for snacks. 2 cups sifted cake flour 1% cups dark brown sugar % teaspoon baking soda 1 egg % teaspoon salt Vt. cup finely chopped pecans % cup shortening 1% cups small pecan halves Sift together the cake flour, baking soda and salt. Cream short ening and brown sugar; beat in egg thoroughly. Add sifted dry in gredients and chopped pecans, and mix in with a spoon. If dough is too soft to shape with hands refrigerate until firm or overnight. Or roll at once into small balls, each about % inch wide. Place about 1% inches apart on very lightly greased baking sheets. Press a whole small pecan half on top of each cookie. Bake in mod erate (375 degrees) oven 8 to 12 minutes. Remove from oven and allow to stand a minute or two before removing to cooling racks with spatula. When cold store in tightly covered container. Makes about 100 cookies. SKILLET CHICKEN WITH TOMATO SAUCE AND NOODLES This good main dish is prepared on top of the range. 1 large broiler-fryer, cut up % cup peanut oil 1 small onion, finely diced A small clove garlic (crushed) 2 cans tomato sarice 2 tablespoons water 1 (4 teaspoons salt Va teaspoon pepper cooked drained hot noodles Wash chicken and dry. Heat peanut oil in large deep skillet un til very hot; add chicken pieces and brown rapidly on all sides. Add onions and garlic; cook, over low heat, until onion is wilted—about 10 minutes. (Stir onion at bottom of skillet several times.) Add tomato sauce, rinsing out cans with the water; add salt and pepper. Cover tightly and simmer until chicken is tender—30 to 45 minutes. Serve chicken and sauce over noodles. Makes 6 servings. Federation Of Mothers Clubs Sets Executive Board Meeting Initial meeting of the executive board of the Federation of A&M College Mothers Clubs will be held at 10 a. m. Saturday, Sept. 14, in the Memorial Student Center.. Mrs. Paul Holladay of Baytown, president, will preside. Other of ficers for 1957-58 include: Mrs. D. W. Williams of College Station, acting honorary president; Mrs. Frank Milstead, Tyler, vice presi dent at large; Mrs. Ralph Plumlee, Dallas, first vice president; Mrs. Bill C. Kendrick, Fort Worth, second vice president; Mrs. E. W. Blitch, Port Arthur, third vice president; Mrs. J. M. Simp son, Amarillo, fourth vice presi dent; Mrs. A. P. Boyett, College Station, fifth vice president; Mrs. John Hall Brown, Sherman, re cording secretary; Mrs. W. E. Duplantis, Baytown, corresponding secretary; Mrs. E. T. Olsen, Taylor, treasurer; Mrs. Joseph Ping, Laredo, parliamen tarian ; Mrs. Douglas Smith, Del Rio, historian. Mrs. Ran Boswell of College Station, president of the Brazos County A&M Mothers’ Club, will attend as a member of the execu tive board. Social Whirl Officers’ Wives Club of College Station will hold its regular lunch eon followed by bridge and canasta Thursday, Sept. 5, at The Oaks, 200 South Congress. Sheiry hour will be at 12:30, with luncheon at 1 o’clock. . Reservations may be made before Tuesday noon, Sept. 3, with any of the following hostesses: Mrs. G. P. Jones, VI 6-4346; Mrs. D. E. Newman, TA 2-6575; Mrs. A. G. Porcher, VI 6-5801, and Mrs. R. P. Foster, VI 6-4882. Some day, little Betty’s tal ents will be an asset to the community — if we see to it that Betty gets the educa tion every child deserves. Let’s all join to solve the school problems that inevit ably arise when our popula tion grows. For a helpful, free booklet, write: Better Schools, 9 E. 40th St., New York 16, N. Y. The Battalion W<@ Are Pr©wd to Pr@$&nf THE NEW 20-VOLUME IlMTRATED ENCYCLOPEDIA gOOO-'M®^ Off® S&l GIANT RINSO TRELLIS PEAS T? T Q ^ Perfect -I t, I \ r Shortening Kleenex NAPKINS POTATO CHIPS PORK - BEANS Packitge Cans Lb. Rentier’s 25^ Size Uncle William’s Can 2 pk e s 39c 19c 3 ill 25c Specials For Thur.-Fri.-Sat. Aug. 29-30-31 SCHOOL SUPPLIES Nifty Loose LEAF BINDERS each 25c CRAYOLAS No. 16-pkg. 19c 50c Composition B O OKS each 43c Carters WHITE PASTE 20c 25e Loose Leaf FILLER 2 pkgs 45c Mallard P E N 0 I L S 10 for 29c Esterbroo k PENS 2.50 value 2.19 School S 0 I S S O R S 5 in. 23c B O T H O R R ’ S SUPER MARKETS WILL RE CLOSED MONDAY, SEPT. 2 L A B O R D A Y LE GRANDE GOLDEN CREAM STYLE CORN 300 25’ SWIFT PREMIUM "PICK OF THE FLOCK" FANCY FAT WHOLE POUND— Wilson Crisptite 16 to 18 lb. Average Shank Portion lb. Mohawk All Meat Sliced Pound 39 BACON MOHAWK HAMS BOLOGNA PRIME RIB ROAST CLUB STEAK'S RATH BLACKHAWK FRANKS FRESH GULF SHRIMP 49 By the Piece Pound Swift Premium Gth. and 7th. Ribs Swift Premium Boneless Medium Jumbos Pound Pound Pound Pound 19 DRINK REFRESHING COKES BOTTLES (Plus Deposit) 39c ALMOND FUDGE ROLLS, 7 .^ 29c Brach's NUT GOODIES 8, ^r 29c Del Dixi Dill or Sour PICKLES & 29c Sfuffed Manzanilla OLIVES 45c With FREE Sprayer RFAL KELL « 89c Alcoa Aluminum HOUSEHOLD FOIL “Jr 1 29c Cut-Rite WAX PAPER 27c LIbbys VIENNA SAUSAGE 2 ^ 39c Wizard CHARCOAL STARTER ^ 29c Towie Oueen OLIVES ....refrige'ratev Iar 47C CALIFORNIA , , -1' .. -v -<•-! •: — Hard Head c LETTUCE NECTARINES JONATHAN APPLES Fresh Pound , w [Mr Lbs. AV CAMP ■&&.ATB.D I POTATOES -10 - 49c Pasco Frozen ORANGE JUICE 2 r 25 FREE! 8 oz Pkg. CARNATION COTTAGE CHEESE With Each Purchase CARNATION MILK - sins. Speedy Headache Reliel ALKA SELTZER ... Bottle oi 25 49c Sea and Ski 4-Oz. Bottle 1.19 SUNTAN LOTION.. Fresh Liquid DEODORANT Roll on • Bottle Only 95c Cream Hair Tonic 59c Bottles for only 79c VASELINE 2 ft IF 1/2 gallon LUSTRE CREME SHAMPOO 69 LARGE BOTTLE YOUR CHOICE BIRDSEYE FRESH FROZEN VEGETABLES Cut corn—10-oz. pkg. Cream Style Corn—10-oz. pkg. French Fried Potatoes— 9-oz. pkg. Chopped or Leaf Spinach—■ I I -oz. pkg. Turnip Greens—-10-oz. pkg. PKG. ★ TWO CONVENIENT LOCATIONS ★ 49^ Giant Size IP AN A SURE R il.l; MARKETS TOOTH PASTE Special Purchase y TUBES 7-r 5 For — / ■ J-.: : u“ ' j '■ - a BEST IN BRYAN 1