The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 26, 1959 · Page 23
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July 26, 1959

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 23

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Racine, Wisconsin
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Sunday, July 26, 1959
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Page 23
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RACINE SUNDAY BULLETIN JTuiy M, IfSf Mrs. Maxwell, Daughter Like Outdoor Activities By Judith Fawcett but she was assistant water"Mr. Big" might be called official greeter at the Donald Maxwell home, 1120 Kingston Ave. But the black and white cocker spaniel — named for his big heart when he was a puppy —has definite Hkes and dislikes even when it comes to greeting guests. According to Mrs. Maxwell, who with her daughter Sondra make up the Cook-of-the-Week team, "Mr. Big" doesn't care much for mailmen and milkmen but he's generally friendly to everyone else. §ondra Maxwell, who will be a junior this fall at Stout State College in Menomonie, is majoring in Home Economics with a special in Institutional Management. Besides cooking, this includes a study of the science and chemistry of foods. She also has picked up some cooking tips from her mother and likes to "putz around the kitchenette at school." She will be one of seven girls who will have their own apartment next year and plan to do their own cooking. However, Sondra's real goal f« to do magazine work — maybe advertising layouts. To get an idea of the communications field she has taken severa courses in writing and English and is a feature writer for the "Stoutonia," college newspaper at Stout. She also belongs to the Home Economics Club; Alpha Psi Omega, drama club, and Alpha Sigma Alpha, national social social sorority. Racine Lifeguard This summer she is working as a lifeguard at North Beach. It's the first year she's done this type of work in Racine front director for two years at Black Hawk Girl Scout Camp. Two summers before that she taught at the pool while taking her life saving instruction. She also taught swimming in physical education class at Stout, where with all her outside activities she man aged to maintain a high enough scholastic average to make the Dean's List for a semester. Although swimming is her favorite sport, Sondra likes tennis, volleyball, basketball and baseball. She isn't exactly a golf enthusiast, but she took a class in golf at school and 'liked it quite well." Mrs. Maxwell's "main love and work" is the YWCA. She is chairman of the Adult Com mittee, the group that plans various tours — among them a trip to Chicago to see the "Music Man." She is one ol the charter members, and was second president, of Monday Club. She also is a past president of Newcomers Club and has worked with the committee on the Strawberry Festival. Mrs. Maxwell says she "would rather do yardwork than housework," so she spends some of her time tend ing the rose bushes. "Roses are really my husband's hob by," she says. Her husband works in the educational film division of Portland Cement Assn. in Chicago. Iris to Roses Mrs. Maxwell planted a few florabunda rose bushes, then turned over the iris bed to her husband who put in tea roses Mrs. Maxwell was pleased with this arrangement because the iris only bloom once and "we have roses all summer uniW the killing frost." Now Mrs. Maxwell has something new to interest her — a ood freezer — which she says h e's "still experimenting with." And now she's relaxing after a recent project of painting the house — inside and out- de. It's the last time we'll do both in the same year," she says. She used to spend some time sewing — at one time made all the draperies for the home — but now most of the sewing is done by Sondra, who makes nearly all her own clothes. "When you have to alter ail the dresses you buy," Sondra says, "it seems much easier to ust start from the beginning and sew them." Among Mrs. Maxwell's and Sondra's recipes are See's Fudge, a favorite with the whole family, and Oatmeal Cookies, one of Sondra's specialties at school. —Journkl-Ttmes Photo Sondra Maxwell, who will begin her Junior year at Stout State College in Menomonie this fall, has spent about six weeks this summer as lifeguard at North Beach. She is a fonner assistant waterfront director for a Girl Scout camp. The beach Job will officially end Labor Day. SEE'S FUDGE 3 six-ounce packages choco- ate chips 1 pint marshmallow cream Yi pound butter 2 teaspoons vanilla 2 cups chopped nuts 1 cup angel flake coconut 414 cups sugar 1 large can evaporated milk Mix first six ingredients in large bowl. Boil sugar and evaporated milk for 15 minutes. Pour over ingredients in bowl and mix well. Pour on greased pan and allow to set. Makes five pounds. APRICOT SALAD i U-ounce package dried apricots (cooked, drained and sieved) Yj cup sugar 1 package orange gelatin 1 cup boiling water 1 3-ounce package cream cheese, softened I 9-ounce can crushed pineapple, drained YA cup chopped walnuts Add sugtir to hot apricot puree and mix until dissolved. Dissolve gelatin in boiling water. Stir into apricot puree Pour half the mixture into mold and chill until firm. Mix cheese and pineapple together and spread over firm gelatin, Chill again until cheese is firm Add remainder of apricot mix ture and nuts. Let set unti firm. Mrs. Maxwell uses Apricot Salad when she serves baked ham. SPAGHETTI SAUCE 1 large can tomatoes 1 can tomato sauce Y2 cup water 4-5 bay leaves 3 tablespoons ketchup 2 tablespoons Worcestershire sauce 1 teaspoon garlic salt 1/2 teaspoon onion salt 1 pound ground beef Brown meat. Add other ingredients. Let simmer until thick—about one hour. Serve over cooked spaghetti. MOLDED PEAR SALAD Drain 1 number 2Y2 can pears Make following mixture: 1 package lime gelatin I cup boiling water 1 cup pear juice' I tablespoon vinegar •/g teaspoon ginger Yi teaspoon salt 1 package cream cheese Yi cup chopped nut meats maraschino cherries 1 cup seedless grapes (fresh or canned) Pour Yt cup gelatin mixture Mrs. Donald Maxwell, left, puts the finishing touches on her Chicken Casserole. In the foreground is her Molded Pear Salad, made with limo gelatin. Besides pears, the salad includes green grapes and murnschino cherries. At right, Mrs. Maxwell cuts one of the many roses that grow - .Iniirnnl-Tlmen Photol just outside the back door of their home nt 1120 Kingnton Ave. Growing roses is really her husband's hobby, but she began the project In Racine by planting a half dozen bushes. Later she "donated" the Iris bed to hor husband for the roses becnu.so they bloom all summer. n bottom of ring mold and let set until firm. Moisten cream cheese with a little cream. Add chopped nut meats and form into balls. Place in center of each pear half. Arrange pear halves and a few cherries in bottom of mold. Add remaining gelatin and seedless grapes. Let set until firm. CHICKEN CASSEROLE 4 ounces spaghetti (cooked and cut) Yi cup chopped onion Yi cup chopped green pepper 3 tablespoons fat 2 tablespoons flour IY2 cups milk 1 can condensed cream of chicken soup Yi cup chopped pimento 2 cans chicken or 2 cups diced cold chicken 12-15 slivered almonds, blanched Cook spaghetti in boiling salted water until tender. Saute chopped onion and green pepper in fat until tender. Blend in flour. Slowly add milk and cook over low heat until thick, stirring constantly. Add cream of chicken soup, chopped pimento, chicken and spaghetti. Pour into greased casserole. Garnish with blanched almonds and flowers made of pimento strips cut to resemble petals. Bake at 350 degrees for about 35 minutes. Add sprigs of parsley if desired, just before serving. Serves five or six. OATMEAL COOKIES cup butter 14 cup other shortening 1 cup white sugar 1 cup dark brown sugar \Y2 teaspoons vanilla 2 eggs I'/i cups all-purpose flour 1 teaspoon soda I teaspoon salt 4 cups raw quick cooking oatmeal 1 cup finely chopped walnuts 1 cup chopped raisins Vs teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon Cream butter and shortening using medium speed of electric mixer. Gradually add white and brown sugar. Blend well. Add vanilla. Add eggs one at a time. Beat well after each addition. Turn mixer to low speed. Add sifted dry ingredients. Fold in oatmeal and chopped nuts and raisins. Shape into rolls about two inches in diameter. Chill overnight. Cut in thin slices. Place on greased cookie sheets. Bake To Consider Merger of Methodist Boards CHICAGO—(/P)—Preliminary plans are being made for merger of three boards of the Methodist Church — the Board of Temperance in Washington and the Board of World Peace and Board of Social and Economic Relations, both in Chicago. The proposal will be considered by the denomination's general conference next year. at 350 degrees about 10 minutes. Makes about eight dozen. GERMAN SWEET CHOCOLATE CAKE 1 package German .sweet chocolate Yi cup boiling water 1 cup butler 2 cups sugar 4 egg yolks unbeaten 1 teaspoon vanilla Yi teaspoon salt I teaspoon soda 2Yi cups sifted cake flour 1 cup buttermilk 4 egg whites Melt chocolate in the boiling water. Cool. Cream butler and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add chocolate and vanilla. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture beating well after each addi tion. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into bat­ ter. Pour into three 8-9 inch layer puns lined on bottoms with paper. Bake in moderate oven for .'10 to 40 minutes. Cool. Frost tops only. COCONUT-PECAN FROSTING I cup evaporated milk I cup sugar 3 egg yoiks 14 pound butter 1 teapsoon vanilla 1cups shredded coconut 1 cup chopped pecans Combine first five ingre- dient.s ill .siiucopan. Cook and stir over medium heat until mixture thickens — about 12 minutes. Add coconut and pecans. Beat until frosting is cool and thick enough to spread* Makes ly^ cups, or enough to (•over tiie lops of three 9*inoh cake layers. Late summer cage veils perfecl for hot weather into fall. The newest are done with liitlo black velvet toucheii birds or autumn leaves. spEciALst m KcRular $l.%.00 OIL I'KRMANKNTR liHilvldual Hair Styllnir Knsiilur $10.00 CiLAMOlIll I'KIIMANKNTS »6.95 Till) AlinvK urn Ciimulplii witli lUIr CuKlnr uxl Uljllnf OI'KN KVKNIN«iH Park Ave. Beauty Studio Anno riorii, M^r. 1(IS2 I'lirk Avr. Dial MIC i-9H2!i Y2 Two of Our Racine Milk Salesmen Who Specialize in Supplying Your Every Dairy Need... New York's Fire-Spotters lr)clucle4Womer) Experts ALBANY, N.Y. ~ (/P) — "When there is a bad fire, it seems to still the air. And the loneliness creeps in," the middle-aged widow says. Ai she stands in her lofty perch atop Sugar Hill in Schuyler County northwest of EI- mira, N.Y., Mrs. Lorna DeWitt watches for forest fires as do three other women in other parti of New York State. The four, among New York's 108 fire-spotters, have been keeping vigil for a total of 35 years. The veteran is Mrs. Helen Ellett, 45, who has watched near Troy for 12 years. Mrs. Sophia Anderson, 60, has been on duty southeast of Syracuse for 10 years; Mrs. Leona Borst, 53, has watched west of AI bany for nine years, and Mrs. Dewitt for four years. 'Very Reliable' "They are real experts at scanning the horizons for fire," says Solon J. Hyde, head o'' th« New York State Conserva­ tion Department's Bureau of brest Fire Control. "They are very reliable." When the trees are green, the grass lush and fire danger ow, the women occupy them selves with planting trees, reading, fixing screens, cutting brush, mending the family clothing, painting, watching creatures of the forest or tend ing the recreation sites the state has built at many towers. Mrs. Anderson has spent up to 18 consecutive days on the job in or beside her 90 foot tower. "No one relieves me," she says. "I just go on duty until a rainy day, then I call in and get the day off." To Mrs. Ellett, "All fires are exciting, and not to be taken ightly." Hyde discourages assignment of women to isolated towers, even though there is a cabin at the foot of each observatory. Watchers, who earn $61 a week, are not required to live at their posts but many do ddring very dry spells. They work about seven months year. Few cabins have electricity. a Softened Cheese Best for Melting Purposes Dairy researchers at the University of Minnesota recommend the use of softened aged cheese rather than under-rip ened cheddar for dishes that use melted cheese. They report that the harder the cheese, the greater the dit ficulty in melting it. In cook- in|[, low temperatures are rec ommended for all cheese dishes If your range is antiquated it is i)est to use a double boiler on top of the range and* for souffles and other dishes, to cook in the oven with the dish placed in a pan of water. All have telephones to spread word of danger. Horseback Mrs. Ellett's home is 51/2 miles from her tower. When spring and fall mud discourage motor travel, she mounts horse for the trip. "But the ones where the wardens call the tower and ask for all the help they can get are especially exciting," she says. "I call the stores and other places and ask them to tell the men who are there of the fires, and call the wardens and rangers to get all help available and take them to the fires." Mrs. Borst has worked 70 hours a week in critical times. But to Mrs. Dewitt, the "un sung heroines" of the fire control service are the wives of the rangers. "While their husbands are on duty, they take reports, locate help, direct and receive countless telephone calls." DELIVERING ALL DAIRY PRODUCTS REFRIGERATED TO YOUR DOOR MEET KENNETH LEE . . . who hot eight years of service with our company. Ken's Borden customers know fhey can depend upon him for friendly, efficient service. MEET FRANK PETERSEN . . . roundiiig out 10 years of service with Borden's. Frank's* customers rely upon him to provide their every doiry need with top quolity Borden products. For prompt, efficient deUvery, pftone MEIrose 3'8261 IP IT' I I IT'S GOT TO BH , GOOD (AND COLD) -1

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