Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-07-13
Valley Boasts Natiue
Products for Menus

the order OF their appearance
throughout the year.
We know the Valley to be a gar
den land and we take for granted
the preparation OF its products
American style. But consider what
other kinds on cookery are available.
Hot tamales. frijoles, tacoS. and all
other popular Mexican food: Chi
nese chow mein, sub gum. eggs foo
yung, and the rest: and Italian
ravioli and spaghetti with all the
twistings. Yum-ml Even the good
old German combination of swiss
CHEESE on rye with appropriate bev-
erage ear be had.
Chop suey and chilli may never
have been heard OF in the respect
i've countries with which they have
long been associated, yet we con-
sider them foreign rarities and en-
JOY the change OF diet which they
and the other tasty dishes afford.
The Valley is fortunate, Browns
Vile especially. in having access TO
cafes serving these ~specialties which
are usually found only in the larger
cities.
Newcomers to the Valley often
F-0W worried about their increased
arpetites-everything tastes so good.
5ut after they have sampled every
l1w dish, they become content TO
njoy one or a few Of them at a
ne. The warm climate makes
-avy eating undesirable. And much
) the pleasure Of the housewife.
ne can easily plan and prepare
4ainty meals which are sure TO ap-
peal and satisfy.
A summer breakfast might be:
Iced grapefruit Juice
Buttered toast Fig preserves
scrambled eggs
Luscious fresh figs with cream and
sugar are most appetizing too for
a southern breakfast. Wide vari-
atoms in the fruit course may be
made with the changing seasons.
During the winter months the fresh
citrus, strawberries, and delicate,
tropical papaya are the envy Of
northern markets. 1t is difficult TO
determine Just which season offers
the most and best things to eat.
The past winters we have con-
-.dered ourselves rich in having at
hand the novel pink grapefruit,
ranges, loquats, kumquatS, and
-angerines to enjoy; but now If the
plans Of the chamber Of commerce
materialize for a garden more tro-
Clcal than the Rio Grande has
Eve known. we will in a short time
nonchalantly eat a cashew or a
cherimoya. We look forward to the
latter, said to be absolutely the
N,rRcN lnfantnstr - ~ FwwvtN~
Sea Food Dinner
A dinner in the Valley which Is
particularly attractive for guests
from inland cities suggests sea food.
For instance:
Shrimp Cocktail
Broiled Oysters
Fried Chicken or Broiled Red
Snapper
game and venison to be substi-
tuted In season.
Roasting ears
Fresh lima beans In butter
Sliced tomato salad Pecan Pie
Pecan pie is surely typical Of Tex
as and is always a treat to on
residents. Native pecans are utilized
in various ways here. Sugared,
sailed, in mullins, waffles, ice
cream and candy-they taste oh so
good.
But above all the other meals.
the luncheon or supper served in
the patio will linger in the memory
OF your guest from the north. Serve
simply the following:
Avocado salad
Toasted tortillas
Mexican crusty bread
Semita Cantaloupe preserves
Watermelon
But first make sure Of the set
ting-a rustic table secluded In the
shadow Of a large and beautiful
avocado tree, blue sky overhead,
some Swaying banana trees close
BY, and the scent Of oranges and
grapefruit from the neighboring
grove waited to you on the breeze.
In this country Of eternal spring.
time the great out Of doors should
be the scene Of as many meals as
possible. For undoubtedly that
which is delicious in the dining
room Is superb in the garden.
Semita Preferred
The round, flat, sweet bread
known among the Mexicans as
semita cuts nicely into wedges and
is best suited for a sweet spread.
Two slightly different WAYS OF
making avocado salad are: Chop
the meat Of the fruit (avacados
preferred to alligator pears not too
finely together with tomato and
onion-or-shredded lettuce, celery
green pepper and Q mustard salad
dressing. To either mixture add the
following seasoning: olive oil, vim
egar, bits OF Mexican hot green
peppers or cayenne, paprika and
salt TO taste. Mix salad with q fork
careful not TO mash into
fine paste.
Now recall. Every item on your
menu Is a Valley product. All OF
ihese and enough more to plan
meals for days TO come are here in
)ur Magic Valley. OF course II YOU
want to argue the source
II salt in this section (someone al
Ways asks for salt) you could In .