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Varying Basic Recipes Assures Interesting Meals
(See recipes belou )
Basic Recipes
"IS THERE any simple way to
learn how to be a good cook?” asks
a young woman now starting out
to keep house. Older homemakers
have asked me the same question
just as often, so the problem seems
to be a common one.
The answer is simply yes. The
method is to learn certain basic
food preparations, then to vary
these, and you certainly will have
a good storehouse from which to
select for meals of all kinds—for
family and for guests.
The idea is to learn the basic
recipes so well that it becomes as
much a part of
you as any sim-
pie habit. You’ll
va M memorize the in-
1 ® gredients if you
repeat the recipe
often enough,
—7r and the method
s is even easier to
learn. Then it’s no trick at all to
make an infinite variety of varia
tions of the basic recipe.
Once you have learned a recipe
in this way, you’ll always remember
it, no matter how rushed you are
or in whose kitchen you are making
it. You will have arrived at perfec
tion once you polish the technique
of making it, and that is true satis
faction.
Perhaps you’ve heard that Mrs.
Jones is the muffin maker of the
community, especially because of
her orange muffins. You can be
come famous for any one of several
of your recipes just by learning to
follow basic recipes, and trying out
their variations.
♦ • •
HERE ARE SEVERAL good basic
recipes with their appropriate varia
tions which can form a good back
bone to your collection:
Plain Muffins
(Makes about 14)
2 cups sifted flour
3 teaspoons baking powder
% teaspoon salt
2 tablespoons granulated sugar
1 egg, well beaten
1 cup milk
4 tablespoons melted shortening or
salad oil
Sift together dry ingredients,
Combine all remaining ingredients.
Add all at once to flour mixture,
stirring, not beating, quickly and
vigorously until just mixed but still
lumpy in appearance so that muf
fins will have good texture. Fill
greased or oiled muffin pans, one
half full, and bake in a hot (425-
degree) oven about 25 minutes.
‘WHOLE WHEAT MUFFINS:
Use above recipe, reducing flour
to one-quarter cup. adding one cup
unsifted whole wheat flour. In
crease sugar to four tablespoons and
use four teaspoons baking powder.
Bake in a moderate (375-degree)
oven for 35 minutes.
NUT MUFFINS: Use plain muf
fin recipe, adding one cup finely
chopped nuts to other ingredients.
ORANGE MUFFINS: Use plain
muffins, increasing sugar to four
tablespoons, reducing milk to three
quarter cup, and adding one-quarter
cup orange juice and one-quarter
cup grated orange rind.
CHEESE MUFFINS: Add one cup
grated American cheese, lightly
packed, to dry ingredients.
BLUEBERRY MUFFINS: Mix
three-quarter cup of fresh blue-
LYNN SAYS:
Use Quickie Recipes
For Short-Cut Meals
Coarsely grated potatoes may be
mixed with chopped onion and ham
burger, skillet fried, to give you
meat and potatoes all in one quick
to-fix dish.
Beef or calves’ liver dipped in
french dressing and bread crumbs
is pan fried for just a few minutes
to get done. Add some canned sweet
potatoes heated in a dusting of
brown sugar and butter in a skillet
for the accompaniment
LYNN CHAMBERS’ MENU
'Baked Tomato Macaroni
Tossed Greens with French
Dressing
Whole Wheat Muffins Jam
‘Orange Charlotte with
Chocolate Sauce
Beverage Nut Icebox Cookies
•Recipe Given
berries or thawed, frozen blue
berries in plain muffin batter.
♦ ♦ ♦
A SIMPLE DISH like macaroni
and cheese has several good varia
tions that you can use frequently.
Here, again, when you learn how to
make the dish to perfection, you
can be certain to enjoy the food no
matter what variation you use.
Macaroni and Cheese
(Serves 6)
1 8-ounce package macaroni
3 tablespoons butter
1 % cup flour
% teaspoon salt
% teaspoon pepper
2 cups milk
l’/2 cups grated zlmerican cheese
Cook macaroni in boiling salted
water until tender. Melt butter in
top of double
boiler, blend in /
flour and season
ings, then add
milk and cook
until thick. Add ' - L
grated cheese jw .
and stir until Bfcs
melted. Combine BV
sauce and maca-
roni and turn into a greased cas
serole. Bake in a moderately hot
(400-degrre) oven until golden
brown, about 20 minutes.
HAM AND MACARONI: Take
one-third package macaroni, place
in casserole, top with thin slices of
leftover ham, sprinkle with a little
dry mustard, dot with butter and
pour some of sauce on top of that.
Repeat with layer of cheese, ham
and sauce twice. Bake as above.
MACARONI WITH MEAT: Use
basic recipe, with one cup slivered
tongue, chicken or corned beef in
layers.
•BAKED TOMATO MACARONI:
Arrange three skinned, thinly sliced
tomatoes in layers with macaroni
and cheese sauce in casserole.
MACARONI WITH CHIPPED
BEEF: Shred one-quarter pound of
dried beef and cover with hot water;
let stand 10 minutes. Arrange beef
on macaroni layers. Use cheese
sauce on top. •
Scrambled Eggs
(Serves 4)
2 tablespoons fat
6 eggs
% teaspoon salt
Pepper
H cup rich milk or cream
Melt butter in skillet; beat eggs
and add remaining ingredients.
Cook slowly, stirring gently until
mixture sets. Serve with ham,
sausages or bacon.
WITH CHEESE: Make scrambled
eggs, adding one-half cup of grated
cheese with two teaspoons minced
onion before cooking.
WITH MEAT: Use recipe for
scrambled eggs, adding one-half cup
of diced ham or tongue, shredded
| dried beef or chicken before eook
i ing.
Released by WNU Features.
Bake popovers awhile you heat
some erpamed chipped beef on top
of the stove. Split the popovers and
served with the creamed beef.
Sliced leftover roast heated in
gravy extended with tomato sauce
is excellent when placed over piping
I hot noodles.
Lamb stew takes on a different
character when you add two cups
of canned tomatoes in place of the
water. A clove of garlic, placed on
a toothpick so that it’s easy to re
move when cooking is finished, adds
a touch of delicious flavor.
VETERANS CORNER
Institutional on-farm training
and medical treatment are
among the many subjects on
which veterans ask questions
daily. Replies to these questions
aie obtained from the Veterans
Administration and published
in this column by The Summer
ville News as a service to our
_ veterans.
Q. I work In my father’s hatch
ery and would like to enroll in
an institutional on-farm train
ing course under the G-I Bill.
Am I eligible?
A. No. Institutional on - farm
training is limited to farms and
other agricultural establish
ments operated for the purpose
of raising crops or breeding pou
ltry and livestock, or both. Es
tablishments engaged exclusi
vely in either processing, distri
bution or sales-such as a hatch
ery—are not included in the pro
gram. However, on - the - job
training may be available to you
if a suitable training program is
set up and the training establi
shment is approved by the State
Approving Agency.
Q. Are veterans eligible for
i medical treatment while going
I. to school under the G-I Bill?
A. The G-I Bill makes no spe
cial provisions for medical treat
ment, except the payment of
customary fees in a school which,
in some cases, include certain
medical services for all students.
Q. May I complete grade school
under the G-I Bill?
A. Yes.
(Veterans wishing further in
formation about veterans’ bene
fits may have their questions
answered personally by contact
ing or writing the VA Regional
Office, 105 Pryor Street, N. E„
Atlanta 3, Geogrgia).
Dental examinations and den
tal care are among the Veterans
Administration benefits about
which inquiries are often made.
Answers to these and other
questions are obtained from the
VA and published in this column 1
by The Summerville News as a
service to our veterans.
Q. Do World II veterans who!
are entitled to out-patient dental i
care have the right to select any |
dentist they want?
A. Where Veterans Admini
stration dental clinic service is
not feasibly available, the VA has
adopted the policy that any vet
eran entitled to out-patient
dental care at the expense of VA
may choose any dentise partici
pating in the program of dental j
care of veterans.
! Q. If a veteran contracted a i
disease or was injured in line of
duty while he was in service is
i the line-of-duty determination, 1
as made by departments of the
I Armed Services, binding on Vet-;
jerans Administration?
A. No. However, the record of
I the Service Departments gener- i
ally will be accepted in de- j
: termining line of-duty status of i
diseases and injuries, unless con
: siderations and legal presump
tions of the various laws warrant
a different finding.
Q. Does the age of World War I
and World War II veterans affect
the amount of compensation or
pension paid to them?
A. Compensation is not af
fected but pension for noservice
connected permanent, total dis
ability is increased when the
beneficiary reaches the age of 65.
Q. I have completed my Job
training course and find that I
still have entitlement time un-!
der the educational provisions ofl
the G-I Bill. Will I be permitted
to go to another school for the
remainder of my entitlement?
A. If you have entitlement
time left, you may use the re
mainder either for job training
or for educator-al training with
Veterans Administration prior
approval.
Questions by veterans regard-!
ing hospitalization and other!
benefits with answers by the i
; Veterans Administration are
published in this column by The
Summerville News as a service to
i our veterans.
Q. May I go to a private hos
pital in my home town and have
Veterans Administration pay the
bill? ’
A. If you have a service
connected disability and have
received prior approval from VAI
to do so, you may go to a pri- j
| vate hospital in your home town i
at VA expense.
Q. Can I transfer my National I
Service Life Insurance policy to |
any of the private companies?
A. No. Your NSLI is convert!- I
ble to one or more of the six*
permanent plans issued only by i
Veterans Administration. These I
are Ordinary Life, 30-Payment
Life. 20-Payment Life, 20-Year
Endownment, Endownment at
Age 60. and Endowment at Age
65.
SAVE FATS
Save large amounts of fat,
such as bacon grease and re-use
it, then salvage every day every
drop of used fat. Sell every pound
of used fat you can salvage to
your meat dealer.
THE SUMMERVILLE NEWS
EASY DOES IT
When you’re preparing poul
try, remember it’s easier to re
move pinfeathers if the bird is
dry rather than when it’s wet.
Use a pair of tweezers.
Dry the inside of the bird well
before stuffing it, so that the
stuffing will not become soggy.
It’s also a good idea to rub the
body cavity with salt and pepper
to season it thoroughly.
Stew a chicken if you’re look
ing for a good economy note.
Part of the broth and meat may
be used for chicken and dump
lings. The remainder of the
broth can be cooked with rice or
noodles soup, while the meat is
used in salad, casserole or
creamed chicken.
When you’re preparing to fry
chicken, place the seasoned flour
or crumbs in a paper bag with
the pieces of chicken and shake
well to cover them easily and
thoroughly.
Cooked chicken, turkey and
other fowl spoil easily if allowed
to warm. Refrigerate immedi
ately after preparing unless you
cook the meat immediately. Re
frigerate leftoveres immediately
after serving.
All fowl, no matter how pre
pared, should be fork tender. Use
the fork test before you remove
from heat.
Leftover chicken is excellent
when heated with its gravy and
served over reheated biscuits
or rolls.
Recipe of She Week
Chicken Paprika
(Serves 4)
1 2>/ 2 to 3(/ 2 pound fryer, cut up
y 2 cup minced onion
% cup fat or oil
1 teaspoon paprika
1 teaspoon salt
2 tablespoons hot water
1 cup sour cream
1 tablespoon flour
iy 2 tablespoons cold water
Reseve back, wings and neck,
and use to make broth. Fry re
maining pieces in fat or oil in
which has been sauteed the
onion. Add paprika, salt and hot
water to chicken which has
mbeen browned. Cover and sim
mer until tender. Remove chic
ken to platter and keep hot.
soured cream and heat. Mix flour
with water and add to the cream
mixture. When thickened, pour
over chicken and serve.
LOCAL STORE HAS
STYLE SHOW
On invitation from Miss Bar
bara Cavin, Home Ec. teacher at
the Gaylesville High School,
Gaylesville, Ala., Mrs. Howard
Bohanan’s, a local clothing store,
was asked to present a fashion
show, featuring the latest styles
in school, college and office wear,
in the schools auditorium Sep
tember 15.
Using this opportunity to pro
mote goodwill and on the idea of
“selling” Summerville as the
logical trading center of this
area, Mrs. Bohanan had as her
modals for the occasion, Mrs.
Cordle Bagley, Miss Ada Mar
garet Duff, Miss Opal Gass and
Miss Ann Allen. Mrs. Raymund
Daniel acted as narrator, de
scribing in detail the clothing
modeled as well as speaking at
length on the advantages of
shopping in Summerville.
In her remarks to the girls and
teachers of the Gaylesville
School, Mrs. Daniel said:
“The Chamber of Commerce
and the Summerville Retail Mer
chants will do everything they
can to make your shopping hours
in Summerville both pleasant
and profitable. Our merchants
are every ready to serve you and
all can and do offer the very best
in quality as well as widely ad
vertised merchandise: which in
many instances is much less
than they can be bought in the
nearby larger shopping centers.
Another advantage in trading in
Summerville,” Mrs. Daniel con
tinued “is that the personnel of
our stores will know you by. name
and count you as friends.”
Following the showing, the
students and teachers were given
the privilege of examining at
first hand all articles and fash
ions on display.
COOK RAPS SCHOOL
LABORATORY FEES,
RULES THEM OUT
ATLANTA, GA.—Attorney Gen
eral Eugene Cook this week rapp
ed the practice of charging
laboratory fees for science cour
ses in the common schools as a
direct violation “of both the
letter and the spirit of the Con
stitution.”
State School Superintendent
M. D. Collins said he was happy
that the Attorney General had
ruled out the collection of any
kind of tuition, entrance, library
or laboratory fee by county
school authorities. M Collins ask
ed for an official opinion.
Cook’s opinion said:
“For a school to levy such fees
and requre the payment as a
Fire Protection News
Your County Ranger attended
i the North Georgia Ranger’s
Training at Camp Wahsega,
Dahlonega, for four days last
week.
This training school is held
once each year to bring all
Rangers up to date on newly de
veloped fire fighting equipment,
new methods of fire fighting,
and to give instructions in public
relations and other duties of a
Ranger.
U. S. Forest Service personnel
from the Chattahoochee Nation
al Forest held their school at the
same time and joint sessions
were held on some subjects.
The leading equipment de
velopment of the past year was
a small crawler type tractor and
plow designed for use as a sup
pression unit to plow a line on
which to backfire. This tractor
can be operated successfully in
our mountain section. One has
been used in northeast Georgia
for a year now. There are very
few places it won’t go.
One fire was reported in the
county last week. This was on
August 31 near Narrows Gap on
Taylor’s Ridge, just off the Sub
linga road. It was suppressed by
Assistant Ranger J. B. White and
U. is. Forest Service personnel
after it had burned one-half
an acre. The fire was started by
lighting, which is very unusual
in this section. The woods was
set on fire when the tree which
lighting had struck burned to
the ground.
condition precedent to admission
to the school or any classes in the
school, is in direct contravention
with both the letter and the
spirit of the Constitution, sta
tutes and decided cases, and in
my opinion it is a practice which
any agency charged with the
education of the young people
of our state.”
Collins declared “a child’s edu
cation should not be measured
by his dad’s pocket book.” He
said about 40 per cent of Geor
gia’s 159 county systems have
been charging $4 to $lO a year
for laboratory fees in physics,
chemistry, biology and general
science. He said the practice be
gan many years ago.
Cook cited a code section mak
! ing admiss on to all common
j schools “gratuitous” to children
: between the .ages of 6 and 18,
I if they reside in the district in
which the school is located. He
also reminded that the Constitu
tion guarantees free education to
Georgia’s children.
Dr. Collins said he would send
copies of the Attorney General’s
official ruling to all local school
authorities.
1A J
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A well mannered two piecer for
special events designed to whittle
your waist, to lend an air of en
chantment. The scalloped front
closing is side swept, the simple
skirt falls smooth as can be.
Pattern No. 8151 is designed fol
sizes 12, 14, 16, 18 and 20. Size 14
alouse, requires 2% yards of 36 oi
19-inch; skirt, 1% yards.
Name
Address
Name of paper
Pattest Ua. Size
Send 20 cents in coin (for
each pattern desired) to—
Patricia Dow Patterns
1150 Sixth Ave., New York 19, N. Y.
Woman s World
New Trends for Fashionwise
Herald Advent of Fall Season
J>tf £rtta
EVERY season brings to light cer
tain fashion trends which you
will want to observe whether you
buy or make your own clothes. No
matter how good the material or
how appealing the color you select,
clothing should have some new
features that are fashionwise if you
are to feel really right about it.
Old clothing does not have to be
discarded for something new; in
fact, if you observe the trends, you’ll
see easily how new features can be
put in clothes to remodel them and
make them truly fashionwise.
The time to, get the wardrobe in
order is before the season begins,
while you have time for sewing or
buying. In this way, you won’t get
caught without the right clothes
when the occasions come up.
Casual Dress Is Important
Basis for Wardrobe
No woman, be she homemaker,
business woman or school girl, can
be without a good casual dress for
going shopping, visiting or enter
taining. This can be a classic style
that buttons to the waist or lower,
single or double breasted, and one
with a wide circling skirt of the
proper length.
The color and material are left
to personal choice and preference
from these possibilities: A solid,
lightweight woo] in lovely colors
such as teal blue, plum, navy, dark
rich green, gray, brown or dark or
bright red.
If you like checks, they are an
especially good choice this year.
M ' *
Apron-bustles are good fashion . . ■
Plaids, too, are being shown, pro
vided you can wear them. Cordu
roy again is very popular for this
type of dress, particularly among
the younger set.
Many of these casual dresses are
sporting stoles or shawls of some
type or another and these can be
worn in versatile ways. To keep
warm, wrap the stole around the
shoulders; wear them as a sash, or
nave them come around the back
of the neck to hang in front and
tuck under the belt. Some are worn
around the head and still others are
worn as a scarf, one end dangling
at the back while a shorter end
hangs in front.
A plain wool dress can sport a
shawl in a good looking plaid. But
fH r '' l 'l ' 111
And stoles are popular, too.
whether it is a shawl or a stole, it’s
newest and most fashionable if it
has a yarn fringe.
There also is a lot of interest in
tab treatments for those casual
dresses. Collars as well as pockets
Be Smart!
j | Wj I
IVK Z
A young American designer
who has a flare for line, coupled
with an understanding of the
practicalities of a hat, brings
out this “bellows” pillbox.
Not only is it completely sym
pathetic with the trends of the
new season with its deep drape
of brown contrasting with the
gray of the beret itself, but also
-here’s that diverting idea of
the wonderfully expandable bel
lows, making it possible to get
ever so many effects from the
same headpiece.
Thursday, Sept. 23, 1948
Fashion Insurance
* 1
I|O
* ip#
Here’s real insurance for the
fashion-wise, school-going miss.
A coat that fills the bill as far
as fashion dictates go is also a
coat that defies the icy blasts of
winter. The rippling full back,
the voluminous sleeves, the
smart patch pockets and, best
of all, the warm hood, are just
what you’ll be wanting. After
several lessons at the local sew
ing center, you can satisfy the
desire to make the coat your
self.
are tabbed to make them trim look
ing.
Look for cuff interest on dresses
particularly. Most of the sleeves of
three-quarter length have self or
contrasting cuffs that are deep or
flaring, making them feminine and
engaging as well.
Buttons, for the most part, are
tiny but interesting, and they are
being used extensively for trim
mings. especially down the front of
the dress in single file or in some
double-breasted arrangement.
Collars are usually tiny and they
may be Peter Pan style, rolled, pic
ture frame, deeply pointed or scarf
wrapped.
Dark Basic Dress
Has Back Interest
Basic dresses for this season look
more dressed up than before.
They’re soft and feminine, going in
heavily for draping, back interest
and rich lustrous fabrics such as
heavy crepes, silks, satin and vel
veteen.
The lines must have classic sim
plicity and, in general, give that
long draped look. Necklines are
jewelry inviting and dresses call
usually for gold touches in the belt.
Shoulders have a new softness,
and there’s a generous amount of
material in the bodice to give you
loads of armhole freedom.
Black, brown and navy are good
colors, but so are many others such
as forest green, wine, teal and plum.
Because of the back interest in
dresses, it’s easy to recondition a
basic dress from last season that
may be lacking in this. It’s a good
idea to use faille, satin or perhaps
a striped taffeta to make an apron
effect that lies in an elaborate,
draped bow to give you a bustle in
the back. This should have nice
fullness and be well draped to look
most effective.
Suit Picture Offers
Variety of Types
You have plenty of choice in se
lecting a suit for the coming sea
son. Pick yourself a classic style
with a long jacket if you want to
have a good wearable suit for al
most any occasion.
If you want a softer suit which
also is practical, choose one with
feminine lines, collar interest and
a shorter jacket of soft wool.
If you want a suit that’s really
dramatic, select one with a slim
tapering skirt, with a jacket using
cutaway detail. This may be all
one fabric or it may have a skirt
in solid with the jacket in a plaid.
Blouses for the classic suits are
backed with lovely detail. Exqui
site sheering is very popular and
tiny pleats also are used with good
effect. Or the blouse may be very
simple with tab neckline and per
haps small pocket interest.
Very practical and warm wool
jersey blouses are becoming very
popular for the classic suit or for
just a skirt. Because of their monk
like plainness, they are wonderful
foil for jewelry touches, especially
at the neckline.
Sleeves on blouses may be three
quarter or wrist length. Cuff inter
est is high on blouse sleeves as well
as on dresses. Deep cuffs like cav
alier styles are good, especially
when you are wearing just blouse
and skirt