The Batfazlfon -t- Colfag® Bi&tfcn (Brzzzos County^ Tez&s
PAGE 8 Thursday, January 23, 1958
^amiitj savorited
CHEESE CAKE
2 large packages cream cheese V2 cup melted butter
2 eggs
% cup sugar
2 teaspoons vanilla
16-20 graham crackers
% cup sugar
1 box sour cream
3V2 tablespoons sugar
1 teaspoon vanilla
Cream the cheese, add eggs one at a time, and beat well. Add
% cup sugar, beating until smooth. Add 2 teaspoons vanilla. Make
a crust of the graham crackers, melted butter and li cup sugar. Pour
cheese filling into crust and bake 15 minutes at 350 degrees. When cool
top with a mixture of the sour cream, .S 1 /^ tablespoons sugar and
1 teaspoon vanilla.
Mrs. V. G. Young
COFFEE CAKE
Vs cup sugar 1 egg
IVs cups flour milk
3 teaspoons baking powder % cup shortening
% teaspoon salt
Beat egg in measuring cup and add milk to fill to one cup. Sift
together dry ingredients. Combine with egg and shortening and
mix well. Pour into small baking pan.
TOPPING
% cup sugar Vz teaspoon cinnamon
2 tablespoons flour 1 heaping tablespoon butter
2 tablespoons brown sugar
Mix together topping ingredients and sprinkle generously over
cake. Bake for 45 minutes in 375-degree oven.
Mrs. Barbara Rubin
CHERRY PUDDING
2 tablespoons butter 2 teaspoons baking powder
2 cups sugar % teaspoon salt
1 cup milk 2 cups sour cherries, drained
2 cups flour
Warm cherry juice and enough warm water to make one cup.
Cream butter and one cup sugar. Add milk and sifted dry ingred
ients. Beat until smooth and pour into a greased baking dish. Mix
the cherries with one cup sugar and the juice and water. Pour over
the battei-. Bake 30 minutes at 375 degrees. Serve with cream, milk, or
soft custard. Sei-ves eight.
Mrs. Grace Brown
SWEET POTATOES A
LA CREOLE
teaspoon cinnamon
teaspoon salt
teaspoon vanilla
cup water
4 large Louisiana yams Vz
1 small can pineapple chunks Vz
1 cup whole pecan halves Vz
Vz stick butter Vz
1 Vz cups sugar
Cut potatoes in one-inch squares. Combine sugar, potatoes and
water. Let this cook until potatoes are slightly tender and juice is
thick. Keep stirring lightly until desired tenderness is reached, then
remove from fire.
Grease baking dish with butter, add remaining butter to potatoes,
also salt, vanilla, cinnamon, pineapple and pecans. Bake in 350-
degree oven about 20 minutes. Serve hot or cold. Especially good
with pork or broiled ham steaks.
Mrs. Odile Smith
BEANS AND BARLEY
1 large onion
Vz cup canned tomatoes
salt (it will take more than
you think)
pepper
1 cup navy beans
Vz cup barley
beef brisket (about 1 pound
will be enough for flavor;
more if you want some meat
to eat)
Soak beans overnight. Pour off water. Combine all ingredients
in a large casserole, roasting pan, or what-have-you, and cover with
water. Bake in slow oven at 275 degrees aboul, 5 hours. Uncover
last hour for browning. Add water if necessai-y, since beans should
not be baked dry.
Mrs. Gertrude Luther
Women’s Club
Hears Chorus
Give Program
A program of choral selec
tions was enjoyed by mem
bers of the A&M Women’s
Social Club Friday afternoon
in the Memorial Student Cen
ter.
The choral group was presented
by Mrs. J. C. Miller, general chair
man, and introduced by the presi
dent, Mrs. T. V/. Leland, as fol
lows: Mrs. James Stewart, direc
tor, Mrs. C. W. Simmons, accom
panist at the piano, Mrs. C. H.
Groneman and Mrs. Barton Adams,
violinists; the Mesdames Marvin
Butler, Richard Downward, Leslie
Hawkins, Karl Koenig, R. L. Rid
ing, Horace Bass, W. F. Krueger,
Harold Allen, W. A. Varvel and
Don Young.
Mrs. Groneman and Mrs. Adams
entertained the dub with two vio
lin selections, after which Dr. Rob
ert Lee Harris gave a slide-illus
trated talk on Williamsburg, Va.
Dr. Harris of the A&M History
Department was introduced by
Mrs. Horace Blank.
Rugs Displayed
Mrs. Chester O’Donnell, chair
man of the Rug Group, and her
members presented an unusual
display of rugs made by the Mes
dames Gordon Gay, D. A. Ander
son, Howard Johan, Neal Graham,
O’Donnell, A. R. Wopple, J. D.
Lindsay, R. E. Callender, Mason
Cloud, John Allphin and S. E. La
Vigne.
Fashion Sewing Group displayed
a formal dress made by Mrs. Jack
Konecny and a jersey afternoon
dress made by Mrs. John Riggs.
Art Group, under the direction
of Mrs. J. F. Fudge, arranged for
the club choice pictures by local
artists.
Co-Hostesses Introduced
Mrs. Miller presented Mrs. Al
lan Madeley, chairman of the hos
tess committee, who introduced
the afternoon’s co-hostesses: the
Mesdames Horace Blank, Peter
Dehlinger, Howard Badgett, John
Q. Hays, C. K. Hancock, W. C.
Freeman Jr., Price Hobgood and
R. N. Craig.
The tea table was centered by
a red and white arrangement of
stock, candy tuft, mums and car
nations, flanked by jet candles in
modern brass holders. The decor
ations were the work of Mrs. Hob-
good and Mrs. Craig.
Mrs. Fudge and Mrs. Konecny
presided at the tea table from
which coffee, tea and cake were
served to members and guests.
The meeting was conducted by
Mrs. J. E. Roberts, president.
No celery in the house when you
want to make a chicken or lobster
sandwich or salad ? Substitute
chopped toasted almonds and you’ll
achieve a desirable crunchy tex
ture.
—
iiiil
PRE-ELECTRIC
SHAVE LOTION
to get a better shave!
Quicker . . . closer . . . smoother . . .
no matter what machine you use. 1.00
plus tax
SHULTON New York • Toronto
Gv.- • V. ■ /'••gV)?' .V:-' , ' A • % .
SHULTON PRODUCTS MAY BE SECURED AT
ELLISON PHARMACY
The Rexall Store at North Gate and 101 S. Main, Bryan
“PRESCRIPTION SERVICE YOU WILL LIKE”
6pec:cie For Thursday-Friday-Saiy.rday January 23-24-25
Robin Hood
FLOUR 5 a n 30
Northern Colored
NAl’RINS 2 ^ 23 c
10 Oz. PkK.
BIRDSEYE FROZEN PEAS 19c
Cream Style, 10 Oz. Pkg.
BIRDSEYE FROZEN CORN 19c
Booth Frozen, 10 Oz.
BREADED SHRIMP 49c
Pasco Frozen
ORANGE JUICE 2 ^ 33c
EGG S
55
Tyson’s Guaranteed Fresh Grade
LARGE
DOZEN
PRATTLOW SPICED PEACHES No. 2 1 /* Can 27c
NIBLETS MEXICORN 2 12-Oz. Cans 37c *
PARD DOG FOOD 3 Tall Cans 39c
BAYER ASPIRIN Bottle Of 100 49c
DEL DIXI PICKLES Sour or Dill Quart 27c
VASELINE HAIR TONIC Large Size 47c
GREEN GIANT PEAS 2 303 Cans 39c
COMO TOILET TISSUE 5
ACE SHELLED
PECANS
Pieces
6-Oz. Pkg.
ROAST
On's Gold Seal Veal
SHOULDER
CROWN - LB.
SUM
STEAK
STEW MEAT
Veal
Round
Veal
Sirloin
Veal
Rib
r’- t;
Fresh Ground
HAMBURGER ,,,39c AF *
Wisconsin
CHEESE
BACON
FRANKS
STEAK
State Brand
Rath’s
I Blackhawk
Hormel
Dairy Brand
Veal
T-Bone
8!) c
83 c
, 39'
$1.15
59''
05'
49'
95'
lb
lb
lb
CABBAGE
Fresh
Green
5
No. 1 Idaho
Russet I
CALAVOS 2 i 25' PECANS
LETTUCE
Texas Large
Thin Shell
CRISP FRESH
HARD HEADS
7
.Jigs
FOi
15
C
★ TWO CONVENIENT LOCATIONS *
SUPER
MARKETS
L