Globe-Gazette from Mason City, Iowa on December 18, 1936 · Page 43
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Globe-Gazette from Mason City, Iowa · Page 43

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Mason City, Iowa
Issue Date:
Friday, December 18, 1936
Page:
Page 43
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MASON CITY GLOBE-GAZETTE, DECEMBER 18 1936 iEVEN JEANETTE BEYER BRINGS SUGGESTIONS FOR YULETIDE CHRISTMAS DINNERS MENUS ARE OFFERED Globe-Gazette Food Expert Gives New Ideas for Preparing Foods for Holiday Festivities. Christmas wouldn't be Christmas without Christmas and Jeanette Beyer does more than wish you a merry one in her Table Talk. She tells y.ou one way to have it. Menus for Christmas dinners and recipes for holiday foods are compiled by Miss Beyer to aid her Globe-Gazette readers and simplify their problems occasioned by Yuleti.de entertaining. A MERRY CHRISTMAS DI.V.NtK jThat was the cloth. A smell like an eating house—! That was the pudding! In half a minute Mrs. but Grapefruit or Fruit Cocktail Roast Fowl or Ham or Beef Giblet Gravy Oyster Stuffing l ±ti'in« Fluffy Sweet Potatoes ' sm!Un = Buttered Stving Beans Hot Rolls Cranberry Sauce Head Lettuce With French Dressing Plum Pudding or Mince Pic Hard Sauce Coffee Salted Nuts Bonbons A Wonderful Pudding. Cratchit entered—flushed, ud]y—with the pudding like a speckled cannon ball <o hard and firm, blazing in half of half-a-quartern of ignited brandy, and belight with holly stuck into the top." "Oh. a wonderful pudding!" There you have the ideal Christmas dessert, how it smells, how it looks, .how to garnish it, how to serve it—the perfect finale of the Christmas dinner, a wonflerful "Hallo! A great deal of steam.' The pudding was out of the cop- ! pudding. per. A smell like a washing d?y! i Though most modern puddings ! are not boiled in a cloth, the ef- „£ t f j feet is somewhat similar when it C11 fit- j s\'3l is steamed in a pudding mold, and J -f-rf |*f l/f I none of the delicious fragrance is jil* ** lost to the water. Both the sauce duetocoldrelievedbyoneswallowof • and the pudding may be made sev- December Bride THORNTON— The marriage tf Miss Marietta Hemming, daughter of Mr. and Mrs. Roy C. Hemming, to Lawrence G. Gates, son of Mr. and Mrs. Chi- ford C. Gates of Belle Plaine, took place Dec. 11 at the First Methodist Episcopal parsonage at Mason City, with the Rev. Clarence' E. Flynn. pastor of the church, officiating. They were attended by the bride's parents, Mr. and Mrs. Roy Hemming, Thornton. The bride is a graduate of the Thornton consolidated school. Mr. and Mrs. Gates \vi!l make their home at Thornton. pure prescription medic inc. Ur.g. Satisfaction, or money back. THOXINE We Suggest You Purchase the Diamond of RAY SENEY , eral days before the feast. To ; know that the Christmas dessert j is all made and only needs re! steaming while the meal is on, is i a great comfort to the COOK. • Families usually have their fav- ! orite puddings which appear just i a.« surely as the Christmas tree. i Madeline Smollen sends this one: j Christmas Fruit Pudding. I 2'2 cups flour ! '4 teaspoon soda i 3 teaspoons baking powder ' ': teaspoon salt ANSWERS TO THE GIFT PROBLEM Pictures 50c to $5.00 Prints, Etchings Wallace Nutting's 50c to $3.75 Pottery "Hollywood Ware" Very Latest Colors and Patterns Early American Wooden Ware Bowls, Trays, Pails, Ice Tubs SSoxes, Plates and Novelties Globes—Floor or Table Stands $1.00 to $5.50 Games—All kinds, new and old. 25c to $3.50 Pencil Boxes—One very Special at 19c. Many other sizes 50c to $1.00 Wooden Bed Trays or Reading Stands, $1.00 Be sure to inspect our table of 10c books and puzzles (225 pieces)] Christmas cards—Ic each 29c 39c 49c per dozen 29c 49c $1.00 per box Cards, Tags, Seals, Wrappings. Latest Designs and Colors Desk Blotter Pads 50c to $2.50 Sengbusch Desk Pen Sets $2.50 to $3.50 Chair Cushions $1.50 to $4.00 Yelland & Hanes BOOK STORE PHONE 400 11-13 EAST STATE : -2 teaspoon nutmeg '-2 teaspoon cinnamon •ia cup beef suet, finely chopped or Vi cup butter, melted 1 cup molasses 1 cup seeded raisins, floured 1 cup milk ',-2 cup currants, floured 1: 2 cup citron, sliced Sift dry ingredients twice. Add the other ingredients in the order given. Pour into buttered molds; steam 2 hours. Serve with hard sauce or other pudding sauce. This makes 4 small puddings. Recipes in Novels. Writes Mrs. Gertrude Blanche Dean, "At Christmas time there are always those gifts to be given to friends to whom we care to give some special remembrance. A jar of marmalade or very special preserves attractively wrapped solves many of these gifts. You may be interested in the following recipe which I copied from "The House of Exile" by Nora Wain, "given by Kuei-tzu, who is now 96 years of age." "Peel a fresh pineapple and cut it in thick slices, then into wedgas. Remove the lining from the peel of one dozen oranges: Cut the peel into strips. "Boil out the bitterness, and drain. Divide the oranges into sections, taking out all the seeds. Pick up all the ginger-root you can grasp in oone hand four times. Peel the ginger-root and cut .each root into three pieces: Bring it to a 5 minute boil in cold water, then drain. Put the pineapple, the oranges, with the pe?I, and the ginger root into a saucepan, and pour on honey until there is a finger-length more than is needed to cover them. Cook to the consistency of preserves." Uncooked Candy. Mrs. Kobert VanDyne suggests the following kitchen gift: Easily Prepared Holiday Fudge. 4 squares unsweetened chocolate % cup butter 1 egg slightly beaten 1 pound confectioners (4x) sugar % cup sweetened condensed milk 1 teaspoon vanilla % cup nut meats, finely chopped Melt chocolate and butter together. Beat egg; add 4x sugar, sweetened condensed milk, vanilla, and blend thoroughly. Add chocolate and butter, blend thoroughly. Fold in nutmeats, scrape into buttered pan. Chill. Cut In squares to serve. We Solve 'Em—Culinary Riddles Remember that brown corned beef which furrowed so mnny brows a few weeks ago? Well, Mrs. H. has been doing a little detective work, and here is her letter, and s letter from her old time market man. So I believe we can claim this puzzle solved: Dear Jeanette Beyer: It was most kind of you to search so widely for light on .the subject of "Brown Corned Beef." From what Prof. Hinman -could .discover, it seemed that a brief period OJt pickling might be the answer. I tried this, but the product, though better than the all red, was still not right. Finally we traced the address of my mother's meat man, a wholesaler with a few retail customers in Boston. I inclose a copy of his. statement, which I am sure will interest you. • I have not yet tried Mr. Fellows, formula, bbut feel hopeful. I had no idea of stirring up such a bother when I put the question to you. It is a satisfaction to have secured a solution, I hope you will like our brown corned beef. I must confess that grandmother picked a rather better cut than usually goes into the pickle and that may have contributed to the tenderness. Thank you so much for your interest and effort, Cordially. Mrs. H. Letter from Fellows, Gamage Company, Inc. Boston Dear Mrs. H: Sorry I haven't replied sooner, but the Thanksgiving rush and several other items have kept me busy. In order to h;ve brown hash it is necessary to buy a grey or brown corn beef. This color is given to the meat by soaking it in a brine (salt and water) that is heavy enough to float a potato. Undoubtedly, you are buying a corn beef that has saltpeter in it. This mineral is a preservative and keeps the meat a bright red even after cooking. One week is long enough to soak the meat in brine. Very truly yours, E. J. Fellows. And now for that brown hash. Our friend Helen M. remembered this favorite recipe from her domestic science days in Chicago. It's delicious, she says (and so will you) with hot biscuits and jelly and a fresh crisp salad. Lunch all ready! Browned Corned Beef Hash. 1 cup cooked corned beef 2 cups mashed potatoes H cup boiling water or more 1 tablespoon onion juice 4 tablespoons fat Salt and pepper to taste 1 teaspoon chopped parsley. Put the beef through the food chopper. Add the boiling water ,o make the mixture soft and moist, but not pasty. Mix corn 3eef, potatoes and seasonings to- ether and turn into a hot skillet containing the fat. Spread mixture over the bottom of the skillet. 3 ress down firmly. Cover and cook over low heat very slowly, 't will take about half an hour :o brown the bottom. When ready j to serve, cut through the middle and fold the hash, so that there is a brown side up and a brown side down. Serve immediately. Incidentally, a survey among business, governmental and c:vic leaders throughout the country to determine the most popular American dishes, by the National Restaurant association, disclosed that corned beef and cabbage runs close race with steak as the favorite main dish. Hurrah for Dinty Moore! Efrir Fritters for M. T. Here are those requested eg fritters, generously sent by Mrs Jacob P. Zscherny of Atnana. Amana. Egg Fritters. 3 tablespoons flour 8 tablespoons milk 8 eggs ] /4 teaspoon salt 1 teaspoon baking powder Silt flour, salt and baking powder together. Add milk and egg yolks slowly to make a smooth Negligee Attractive Gift GLOBE-GAZETTE PEERLESS 15 CENT PATTERN 160 Fifth Avenue, New York City. By DIANA DAY Decorate the Home With CHRISTMAS WREATHS Made of Evergreen, Holly and Boxwood 50c to $5.00 JOHNSTON'S WHERE'YOUR FRIENDS BUY FLOWERS lOlstN. W. Phone 223 Then add the beaten egg Drop by tablespoons into Drain and sprinkle with dough, whites, hot fat. powdered sugar. M. T. also wanted whole whea recipes so Gertrude Blanche Dean sent her this Christmas pudding Whole Wheat Carrot Pudding; 2 slices whole .wheat bread '•> cupful milk 1 cup ground carrots H cup seeded raisins 3 tablespoons sugar 1 egg separated « 5 ,4 tablespoon butter 2 cups whole wheat cerea. flakes % teaspoon salt Soak bread in milk. AM carrots, raisins, sugar, egg yolk, salt and whole wheat cereal flakes Beat egg white stiff and fold in. Melt butter in baking dish _ and pour in the pudding. Bake in hot (400 degree) oven for" 35 minutes. Serve'with golden sauce. Golden Sauce 3 4 cup sugar 2 tablespoons flour % cup boiling water 2 tablespoons finely grated carrot 2 tablespoons lemon juice 2 tablespoons butter ''« teaspoon salt Mix sugar, flour, salt and water in upper part of double boiler and cook, stirring constantly until thick and clear. Set over hot water and remaining ingredients and let cook slowly 10 to 15 minutes. For '"Constant Reader" An orange sauce to be used with duck or baked ham is requested. When roasting duck, clear orange juice may be used to baste it, and this is delightful. But to serve with the duck or ham, here are two excellent suggestions: Orange Sauce Vi cup butter % cup flour 11-3 cups brown stock or water % teaspoon salt Few grains cayenne Juice of 2 oranges, 2 tablespoons Sherry wine Rind of one orange Brown the; butter, addf flour, Wide Gathered Shoulders Are a Feature of This Negligee Which Can Be Made Easily at Home. Here's a grand luxury gift for Christmas for a surprisingly small cost. Nothing is smarter or more useful than this lovely turquoise blue flannel negligee for relaxing in the luxury manner. It has yellow satin binding on the neck, down the front and on the sleeves. When it's so simple to sew and so inexpensive as this model why not have it? The wide gathered shoulder line makes your waist look ever so tiny. The hem swings in the new manner. Other glamorous schemes for it are lustrous satin in royal or du- bonnet with self-binds of the dull surface or eggshell velvet with marabou bands. The college girl will probably like it best of gay challis print, wool crepe, wool jersey, etc. Style No. 3074 is designed for sizes 14, 16, 18 years, 36, 38, 40, 42 and 44 inches bust. Size 36 requires 4 yards of 39 inch material. Send 15 cents (coin is preferred) for pattern. Write plainly your name, address and style number. Be sure to state size you wish. Our fall and winter fashion book has many Christmas suggestions, that are easy and inexpensive to make. It is just filled with new designs for everyday occasions and for holiday wear. Lots of lovely clothes for the children and for the juniors. Book costs 10 cents. Send for your copy today. Book and pattern together 25 cents. Do not send to Mason City, but address Globe-Gazette Pattern Department, 160 Fifth Avenue, New York City. gestions. Of course sparer! bs or frankfurters might be stewed with the kraut, or pork chops would substitute for the sausage in the baked dish. Here are two rules for cooking sauerkraut without | meat If you have a sauerkraut favorite, please send it for Cecilia. Aunt Sammy's Sauerkraut. ] /i cup butter or other fat 1 quart sauerkraut % teaspoon celery or caraway seed Heat the fat in a skillet until golden brown, and add the sauerkraut and the seasoning. Mix well using a fork to separate the kraut. Cover and coik for 5 minutes. Serve hot, New England Sauerkraut. 1 quart sauerkraut ] /2 cup granulated sugar 2 onions, diced 1 1 tablespoon vinegar 1 apple, diced • 1 tablespoon butter Cover the sauerkraut with water, add the diced apple, one diced onion, sugar . and vinegar. Cook about 45 minutes. Then add the remaining onion which has been browned in butter. Serve Immediately. with salt and cayenne and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry and pieces of orange rind cut in fancy shapes. Cold Orange Sauce. 6 tablespoons currant jelly 3 tablespoons sugar Grated rind 2 oranges 2 tablespoons orange juice 2 tablespoons lemon juice 2 tablespoons port wine % teaspoon salt ^8 teaspoon cayenne Put first three ingredients in a bowl and beat for five minutes; then add remaining ingredients and stir until well blended. Or another delightful way is to cut the currant jelly into small cubes, if it is firm enough; Mix the other ingredients together and add to the jelly cubes, taking care not to break them. Sauerkraut and What to Do to It. "I've made sauerkraut like you said in the Table Talks, and now what shall I do with it?" asked Cecilia in anxious tones. "Fanny Farmer doesn't seem to say anything about it." Cecilia had some sausage and 1 so she turned the sauerkraut into a baking dish, covered it with 1he sausage and tucked it all in the oven to form the chef d'oeuvre of an oven dinner. Cecilia asks for some other sug- Ladies Aid Entertained. GORDOKSVILLE, Minn.—Mrs. Lewis Sistek entertained the ladies aid at her home Thursday afternoon. This was the annual Christmas party and a large number attended. Birthday Is Celebrated. BUECHINAL—A small group of friends snd relatives enjoyed a pleasant party at the Ronald Staley home Wednesday evening honoring Oscar Staley's birthday. Surprised on Birthday. LUVERNE—Miss Lottie Mason was surprised Tuesday evening when a number of friendy weiit to her home to help her in celebrating her birthday. The evening was spent in playing progressive rook and a lunch, brought by the guests was served. Buy from Home Owned Grocery . Little Pel ton BROOMS Known Many Years as Belnc the Best- MANY WOMEN REFUSE TO •BtTV ANY OTHER Uutj him a cjtft from a Man's Btorc ! The Best Gift of All A WATCH SEE OUR ~ LARGE STOCK ELGIN — GRUEN HAMILTON BULOVA Watches are lasting sifts . , . the kind every member of the family hopcr for. We have a complete selection o£ all different shapes flnd movements , . . In a complete range of prices. At Potts' . , . If you shop at Potts' Jewelry store you can give the finest gifts of all ... beautiful jewelry for everyone on your list . . . and still stay within your holiday budget. Never before have we shown so many fine gifts, so favorably priced! A Beautiful Selection of NOVELTY JEWELRY SMART COMPACTS CIGARETTE CASES LIGHTERS PERFUME BOTTLES and doieni of other attractive and uteful gift items. We Invite You to Use Our DIVIDED PAYMENT PLAN GIFT SPECIAL! The Finest Value On DIAMONDS We Hare Ever Shown! Words can't describe these beautiful gems . . . we urpe you to »=top In and ,«ee thpm ... a most unusual Diamond value. W. H. POTTS JEWELER

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