Woman's Page
Hostess of the Week
Sitting in Mrs. Petro s new
split-level home with a heavy
lain heating on the window
panes and flames leaping and
dancing in the newly built
fireplace, it seemed more like
December than August. The
conversation had a Christmas
ring to it, too, as we were
disucsssing “C r o a t i a n Nut
Roll”, a Yugoslavian delicacy
which is served at Yuletide in
that country and the custom
is still practiced in Yugosla
vian homes in America. Mrs.
Petro, who is an excellent
cook, enjoys exploring for
eign cookery and especially
Yugoslavian dishes as hus
band Bob’s family are from
that country, and, of course,
brought many excellent re
cipes with them. Margaret
also feels that h u s b a n d s
should on occasion be offered
something “just like Mother
used to bake” and reproduces
the original recipes with ex
actitude. And Mrs. Petro is
not the only good cook in this
f a m i 1 y. Twelve year old
daughter, Marsha, won the
Grand Champion prize in the
Junior Division at last year’s
fair for her home-made whole
wheat.
M argar e t Petro is the
d a u g h t e r of Mr. and Mrs.
Andrew Hope, well known
residents of Sitka. Margaret
is, of course, well known in
her right for she was born
and brought up here. Uuon
graduating from S h e 1 d o n
Jackson High School, pursuit
of higher education took her
away from Sitka for four years
during which time she earn
a B. A. Degree in Education
f r o m Central Washington
College at Ellensburg, Wash.
Returning home, she then
taught in Sitka for a year. For
the next year and a half Mar
garet took an active part in
the war effort as a Social
Worker for the Red Cross at
Campo, California. At war’s
end, in 1945, she returned,
o n e e more, to Sitka, and
shortly thereafter married
Bob Petro of Detroit.
Home-making’ for Mrs.
Petro is an interesting ad
mixture of vocation and avo
cation for she truly enjoys in
terior decorating, gardening,
baking, canning and cooking
for her c h a r m i n g family.
(Another daughter, lisa,is
five, and two sons, Stephen
and Donald are eight and
three.)
Currently President of the
Xi Zeta Chapter of Beta
Sigma Phi Sorority, Margaret
also teaches Sunday School
at the Presbyterian Church
and is a Past President of the
Alaska Native Sisterhood.
Although Christmas is still
a few months off, we are
printing Mrs. Petros recipe
for “Croatian Nut Roll” now
for it sounds right any occa
sion “Very Special”, that is!
CROATIAN NUT ROLL
Dough:
1 pkg. active dry or com
prssed yeast
x4 cup warm water
1 cup milk
:i4 cup butter or margarine
2 eggs
’a cup sugar
Juice and rine of % lemon
*2 teaspoon vanilla extract
M> teaspoon salt
t cups sifted all purpose
flour
Filling:
1 Tb shelled walnuts
1 egg
1/3 cup milk
cup sugar
Juice and rine of 1 lemon
Sprinkle yeast in warm wa
ter to soften. Heat milk until
film wrinkles over the top. Re
in o v e f r o m heat and stir
in butter and cool to luke
feminine
flattering
fashion wise
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warm. Beat eggs with sugar
until smooth, stir into milk
mixture along with lemon
juice and rind, vanilla, salt
and yeast. Beat in flour grad
ually with real vigor. Cover
and set in a warm place until
dough is double in size.
To make the filling; work
walnuts thru the finest blade
of food chopper. Beat egg
milk together, and stir into
nuts along with sugar, lemon
juice and rind. Add a little
more milk if mixture isn’t
spreadable. Grease two 11” x
7” \ 1%” baking pans. Divide
dough in half.Place half the
dough on a heavily floured
board and with floured hands
pat into a 12’ square. Spread
half the nut filling on top and
roll as you would a jelly roll.
Place in baking pan. Do the
same thing with the remain
ing half. Let double in size.
Bake at 350 degrees for 40 to
50 minutes. Brush tops with
melted margarine.
HOUSEHOLD TIPS.
Parcel Post employees
will tell you that women are
more careless than men in
packaging things for mailing.
Usually the faults lie in the
use of paper that is too thin
and twine not heavy enough.
And il you have trouble with
your twine, moisten it in wat
er first it’ll tie tighter and
your knots won’t slip.
You want good shiny glass
ware, of course. Well, then,
don’t rinse the pieces just
take them out of the hot suds
and dry immediately.
Remember the “overflow
can” you used in your Phy
sics Class? You can employ
the same principle in mea
suring out a half-cup of But
ter. Put water in your mea
suring cup to the one-half
mark and then add pieces of
butter until the water comes
up to the one cup mark.
\\
DOES
1 IT"
BY ..... HEIEH HALE
C'OR a Sunday breakfast treat,
4 combine 1 cup cream and Vz
cup honey; warm gently, stirring
Add M> cup walnuts just before
serving over hot waffles.
Serve lemon croutons with your
delectable vegetable salads
They’re made by mixing a table
spoon of butter with a teaspoon
each of lemon rind and juice
Toss with crisp toasted bread
cubes before serving in salad.
This Week’s Recipe
Tomatoes Continental
(Serves 6)
6 medium tomatoes, halved
Mi cup melted butter
i cup dry bread crumbs
Mi cup grated Cheddar cheese
1 cup soured cream
1 tablespoons finely cut chives
Salt
Broil tomato halves about 5
minutes or until tender. Com
bine melted butter, crumbs and
cheese. Spoon over tomato
halves. Return to broiler and
let brown on top. Combine
soured cream, chives and salt.
Spoon over tomatoes just before
serving.
Children who don't like salads
will usually go for cole slaw which
lias been mixed with well-drained
canned fruit cocktail and just
enough mayonnaise to blend to
gether.
Mix a teaspoon of cream style
horseradish with % cup of com
mercially soured cream for a real
ly superb dressing with hot, sea
soned green beans.
Scrambled eggs can make either
a nice supper or breakfast if you
serve them topped with avocado
balls and Canadian bacon. Piping
hot sweet rolls can complete the
main course.
When you’re not in the mood to
make merry with pots and pans,
perve a cool seafood plate for sup
per: surround canned shrimp, sal
loon or tuna or a combination with
parsley and ripe olives. Pass with
Crisp crackers.
NUTTED PRUNE PIE
is a party-going pie
You may want to serve this delectable confection pi® at an aftarae—
tea party. Or as dessert for a special occasion . . . say, for semeaaa^
Anniversary. It’s that kind of pie . . gay and festive and deliciom. AM
/et so easy to make. The filling is thick with tart-sweet meaty prnaa
pieces, with nuts, and there's just enough frothy beaten egg to hold Ut®
vhole delicious prune-nut filling together. The pie comes from th® •»**
lelicately firm and cuts into neat and beautiful wedges.
• Vfc cups prunes
2 eggs
'•a cup sugar
'4 cup dark corn syrup
'4 teaspoon salt
3 tablespoons melt id butter
or margarine
Pastry for single Si-inch crust
cup coarsely chopped walnuts
Whipped cream
Whole prunes
Cut prunes from pits Into smaller pieces. Beat eggs lightly. Add sugar
syrup, salt and butter, and blend well. Stir in prunes. Pour Into fMiry
lined pie pan, and sprinkle with nuts. Bake in hot oven (425* F.) 14
minutes Reduce heat to moderate (350° F.) and bake about S4 initiate*
longer Cool before cutting. Garnish with whipped greats and
prunes. Makes 1 (9-inchl pie.
INVENTIONS.
Watch for the new shatter
proof Plastic mirror resilient,
light weight, and scratch re
sistant. It will come out in
flat sheets of standard sizes up
to 48 by 60 inches.
There’s a solar broiler out
that can be used in the back
yard or on a picnic. It weighs
only four pounds and can be
folded like an umbrella.
WOMEN FIRST.
1st Women’s B o w 1 in g
Tournament: On March 17.
1917, in St. Louis, 8 five
women teams and 16 doubles
teams, together with 24 in
dividuals, competed.
1st W oman Trained Nurse;
Harriet N. Phillips was grad
uated in 1865, receiving the
first diploma covering a re
gular course of study given
by the Training School for
Nurses of the Woman’s Hos
pital of Philadelphia.
1st Women’s Labor Union:
The United Tailoresses’ So
ciety, organized in New York
in 1831.
THE TACKLE SHOP
for
Your Hunting Equipment
THE BALANCED MEAL.
A London food scientist
said that the ideal meal from
the nutritional point of view
and that of balance, consists
of bread, cheese, an apple,
and a raw tomato or carrot. It
may be all right, but it re
minds me of what Earl Wil
son observed in his column
not long ago. He said. “ A
kid’s idea of a balanced meal
is one hot dog in each hand.”
Dress Pattern No. Mil-—to m
feminine afternoon dress that hms d»
tails every woman admires, tried Hft*
sleeves capture every breeze.
No. 1411 with PHOTO-GUlDi k to #u*.
34, 36, 38, 40, 42, 44, 46, 49. Size 3$, 98
bust, 5% yards of 35-inch.
Needlework Pattern No. 146—A eat at
thesa gay potholders. made hem bad*
plaids and prints, are sere to pecb-em ppm
kitchen. No. 146 has hot-iren trecurm
the 3 fruits shownt Mwias and timdtdpp
directions.
Send 33c far each drees psshasp, Ms
for each needlework pattern la AM4M
LANE BUREAU, Dept "NVtM,~ 9* Warn
Adams St., Chicago 9. Illinois.
Advertise in the BARANOF
BANNER for best result*
Special
Mondays & Tuesdays Only
Permanent Waves $15
includes Shampoo, Set
& Style Cut
Grade’s Beauty Shop
747-8585