6 Heppner Gazette Times, April 1 TQ46
RECITAL TIME AT HAND FOR
MRS. TURNER'S PIANO CLASS
Mrs. J. O. Turner will present
her piano pupils in recital at her
home Saturday evening. As her
guest artist this year she has in
vited her niece Miss Marylou Fer
guson to present a group of piano !
numbers. Marylou is enrolled at.
the Whitman conservatory this
year but will eel right at home on
Mrs Turner's recital for she has
participated in this annual event
since she was a pre-school girl.
Mrs. Ellis Irwin is here from ; W. O. Dix and Deputy Clerk Edna
her home in Portland helping take Hughes are all back 1 at their re
care of her grandmother, Mrs. spective jobs in the courthouse af-
Ellen Bennett. ter enforced vacations at home due
Treasurer L. W. Briggs, Assessor I to illness.
ANNUAL SPRING CONCERT
AMONG SCIIOL ACTIVITIES
The music department of the lo
cal schools has announced the date
of the spring concert for the eve
ning of May 3. Special choruses
will be presented by the pupils of
the grades rom the fifth grade on
ginners' band and the senior band
and by the high school. The be-
wul also participate on the pro-
gram. Keep this date m mind for
you want to be there.
JUNIOR CLASS GOES
ON SKIP DAY PICNIC
Wednesday was skip day, for the
. junior class of Heppner high school
and the grup left early for Lehman
springs for the annual picnic.
Marvin Wightman and his truck
were employed to take the "gang"
on the trip and Miss Janet Curtis
went along in the capacity of
chaperon.
Mrs. Harvey Miller was taken to
the hospital in Pendleton Saturday
suffering with pneumonia. She is
reported as improving at this time.
Jim Barratt, who has been at
home on terminal leave the past
month will leave this evening for
his .base at Wiliamsburg, Va. where
he will receive his discarge from
the navy in June. Jim will return
home for the summer and will at
tend Oregon State college this fall.
mm
PandUton
VICTORY CAFE
tone's Popular
Eating Place
UNDER NEW
MANAGEMENT
We are featuring
SPECIAL
SUNDAY
DINNERS
(You may have to make
reservations)
MR. and MRS LEWIS BALL
ri7
!P7
RET OF FLAKY PASTRY
LIES IN QUICK CHILLING
by'Dixie Reid Weir
I thought I knew all the cooking
angles, until I met up with
M. John Lezan,
pastry chef at
the Marguery
Restaurant in
New York City.
It all started
when I decided
to end my hus
band's eternal
raving about
the Marguery '8
Dixie Reid Weir pastry by
learning to bake it at home. Ap
parently I stumbled upon one. of
the inner secrets of good French
pastry baking. .
You keep things cold!. It's quite
as simple as that. Your utensils
mixing bowls, knives, spoons, beat
ers, measuring cups. Pop them alt
Into the refrigerator and let them
chill before using them. Then the
ingredients. Make sure they are
well chilled. M. Lezan says he even
r 1
uses ice water in mixing pastry
dough.
Pastry dough is then rolled out,
and baked in sheila. The shells are
allowed to cool, can even be baked
in quantity and kept several days
in the refrigerator. Custard and
fruit fillings should be hot when
they are put into the shells. In
order to cool the fillings rapidly,
which keeps the pastry from get
ting soggy, another cooling device
is introduced your electric fan.
The electric fan cools each pie,
tart, napoleon or eclair as it is
filled. For rapid cooling and heat
ing, it seems, is the big trade
secret of making pastry that is
short and flaky. The refrigerator
does some of the cooling, and the
electric fan does the rest.
Of course, I can't quite go into
competition with a professional
pastry cook yet, but I must say I'm
turning out pies that make my
husband ask not only for seconds,
but thirds and fourths.
Top Prices
0
Cattle - Sheep - Hogs
Ship to
The ALBRIGHT
COMMISSION CO.
Union Stock Yards
University 1 661 North Portland
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And wheat alone can solve the
problem of feeding the world's hungry
Actually wheat has never been a large item In
the brewing process only $($ of the entire
U. S. wheat crop was used in 1945s
In accordance with United States Govern
ment policy, the brewing industry has used
no wheat whatever since March 1, 1946.
OTHER MATERIALS CUT 30
The other grains used have been reduced bv
30 that is, to 70 of the 1945 amount.
; Wheat alone can solve the problem of feeding
the hungry. The grains to "which the industry
is now restricted, are of a variety and grade
not normally consumed by the people of the
world as food.
LESS BEER 'AND ALE
Altogether, the brewing industry 'is usinj
less materials than In 1945. This results fa &
proportionately lower production. But slncQ
the current demand for beer and ale Is about
25 greater than a year ago the real shortage
is nearer 50.
Consequently, your dealer will not be abld
to supply you with all the beer and ale yon
would like. We know you will understand the
reason for this.
Your attention is earnestly directed to the
recommendations of President Truman's Fam
ine Emergency Committee, which are sum'
marized in the box below.
This statement tells in clear, simple terms
what each of us individually can do to help
during the emergency.
What the President's Famine Emergency Committee
asks us all to do
1. Save and share wheat and fat products ... Go light on all foods
that lake wheat, fats and oils save breads, macaroni, cakes, cookies,
pastries and deep-fried foods. Use drippings for pan-frying. Save salad
oil use boiled dressings.
2. Buy and serve more plentiful foods . . Balance diets with the
more plentiful foods, such as potatoes, fresh fruits and vegetables.
3. Waste NO food . . . Dress up today's leftovers for tomorrow. Make every
crust count with melba toast, crumb-toppings, bread puddings and
stuffings. Take no more than you can eat. Qean your plate. Turn in
unusable fat salvage promptly.
UNITED STATES
BREWERS FOUNDATION