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Newspaper
Hope Star
Location
Hope, Arkansas, United States of America
Date
Jan 13, 1938
Page
6
Advocates push artificial lake plan on Fingland's Thanes river to replace tides and ease navigation. The proposal cites broader access for commerce and shipping, with supporters stressing practical gains despite potential changes to local ecology and industry.
Readers submit practical time saving hints across cooking sewing cleaning gardening and flower raising. Each week the best hints win free theater passes and entries must be mailed or left with the Hope Star Food Department. Winners announced in next Thursday's paper.
Hope Arkansas readers share practical kitchen hacks and recipes. Tips include crisp wattles and 1% flour ideas, spicy popcorn flavoring with cinnamon and sugar, pancake flour for fried chicken, honeyed milk for whipping, banana cream pastry shells, peanut candy, and removing walnut stains with whole milk. Mentions of readers Mrs. Garland Miss Louise Cullier Mrs. Frank Miller Frances Bryant Mrs. L. R. Bromfield Charlene Littleton Delleions Peanut Candy cup and Patmos Arkansas locations.
An NEA service cooking note presents several bread and pastry recipes. Pecan sticks use flour butter milk and chopped pecans baked in a hot oven. Potato scones combine mashed potato and flour with butter, baked on a hot griddle. Tangerine rolls use yeast sugar eggs butter and rinds, with two rises and butter brushed on top.
A Gaynor Maddox WEA Service staff writer reports on economical yet nourishing meat specialties. Beef veal lamb and pork braising are economical luxuries, with pre cooking and careful prep extending shelf life. Liver options, especially calf and pork liver, provide iron. calf liver costs more but offers no extra value.
The guide notes hearts may be braised fried or cooked in a covered kettle. Bread bruising both large pieces and dressing expands slices and servings. Heart cuts from Heart Calf lamb and pork are tender with moist slow cooking. beef heart needs longer. Stuffed and browned then simmered with liquid. Tongues from beef calf lamb and pork used. beef and calf tongues larger. Tongue boiled in water at simmering temp until tender then peeled. Spices may be added to seasoning.
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