The Algona Upper Des Moines from Algona, Iowa on March 14, 1957 · Page 32
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The Algona Upper Des Moines from Algona, Iowa · Page 32

Algona, Iowa
Issue Date:
Thursday, March 14, 1957
Page 32
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Jl sc ^ * I MERE are certain eating places in America that are noted far and wide lor the gourmet appeal of their cuisine: Locke- Ober in Boston , . . Miller Brothers in Baltimore , , . Old Original Bookbinder's in Philadelphia. There are even those who say that good eating in America started down on the waterfront in Philadelphia. Be that as it may, one of the places most widely acclaimed for its seafood sophisticates is Old Original Bookbinder's, established in Philadelphia within sight of the docks in 1865, just a step from the Delaware with its teaming shad and its ships" bringing choice edibles from all over the world — the place to which turtle and oyster men from the Eastern shore brought their finest offerings. Today's big favorite, lobster, was not even on the menu in the beginning. Terrapin was the prime favorite then and shad was often on the menu. Bookbinder's have a way with seafood. For this reason celebrities down through the years have sought out this famous eat* ing spot — celebrities including Teddy Roosevelt, Caruso, Lillian Russell, John Barrymore, Cornelius Vanderbilt, Irving Berlin, Babe Ruth, Eddie Cantor, Alfred Hitchcock, Danny Kaye and Judy Holliday (she loves their lobster). Like Judy Holliday, many folks prefer lobster because you can choose the live lobster you want, watch them pop it into a huge cooker of scalding water, and not long afterwards sit down to enjoy the lobster of your own choice, served as only Bookbinder's serve it. Their LOBSTER THERMIDOR is divine — but so is their SHRIMP DU JOUR — maybe you too would like to try their recipes, for although we cannot always travel East for a seafood dinner, we can make our own seafood sophisticates. SHRIMP DU JOUR 5 Ibs. shrimp 8 Ib. butter 2 tsp. Worcestershire sauce 1 chopped garlic clove c, chopped parsley c. chopped chives Salt and pepper Saute shrimp in butter, Worcestershire sauce, garlic, chives and parsley. Place in large casserole and sprinkle with grated sharp cheese and bread crumbs. Add drawn butter. Brown under broiler. LOBSTER THERMIDOR !i tsp. salt 2 c. milk 3 egg yolks, beaten 2 tbsp. chopped parsley 1 stalk celery, minced 4 tbsp. grated Parmesan Cheese 2 lobsters 2 Ibs. each « c. butter (divided) H Ib. chopped mushrooms Salt and pepper 3 tbsp. chopped shallots 2 tbsp. flour K tsp. dry mustard 2 medium lobsters — about 2 Ibs. each boiled. When cool, .remove claws, crack and remove meat. Cut into cubes and save shell. Melt 4 teaspoons butter, add mushrooms, shallots, salt and pepper. Simmer 5 minutes. Add lobster meat, stir well and keep warm over very low heat. Melt remaining butter in another saucepan; stir flour, salt and mustard slowly. Stir milk in large bowl, pour sauce gradually over beaten yolks, stirring into lobster mixture. Pour /» milk sauce into lobster mixture. Pour remaining sauce over top and sprinkle with grated cheese. Place in preheated broiler compartment 3 inches from heat and broil 5 minutes or until cheese is golden brown. Makes 4 servings. SHRIMP SALAD 2 cups cooked shrimp 3 tablespoons dressing 1 cup sliced celery 2 tablespoons capers 1 tablespoon chopped green pepper Mayonnaise Marinate shrimps in French dressing for 20 minutes. Combine with celery, capers and green pepper. Moisten with mayonnaise and heap on bed of lettuce. Garnish with strips of pepper. SHELLFISH COCKTAIL SAUCE % cup ketchup 3 tablespoons chili sauce 2 tablespoons horseradish sauce 3 tablespoons lemon juice Combine all ingredients. Mix well and chill. Makes one cup of sauce and serves six to eight. For variety, add a dash of Tabasco or Worcestershire sauce, a teaspoon of minced parsley, or pinch of dried tarragon. Clabber Girl's modern version of Yield: 2 dozen buna 2 cup* lifted oU. purpose flour 2H teaipoont Clabber Qirl Baking Powder i ttaipoon ground cinnamon 1 teatpoon ground allspice M teatpoon toll 2 table*poont mgar H cup ihorlening 14 cup currant* 1«MT X cup milk Milk for glate Sift together flour, Baking Powder, •pices, salt, and sugar into a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Blend \ in currants. Beat together egg and .' milk and add all at once to dry in- gradients. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about H minute on lightly floured board. Break off pieces of dough about 1M inches in diameter. Form each into a ball. Place on lightly greased baking sheet. Brush with milk. Bake in a 450° F. (very hot) oven 12 to 16 minutes. While warm, with confectioners sugar icing, form a cross on top of each bun. Remember It's the fresh ingredients In your home-baked recipe that make things taste better, stay fresh longer. Gnarantted ^Good Houtekeeplngy CLABBER GIRL NOW KNOWN EXCLUSIVELY AS THE BAKING POWDER WITH THE BALANCED DOUBLE ACTION L- M A N ' A N D COM P A N Y You're always satisfied most with a Brand that's made a Name for itself! 1501 Newly Decorated Room*. Joit a ttep from the State Street Shopping district, the La Salle Street financial lection, and all principal theaters. DRIVI RIOHT INTO THI NIW CHICAGO'S MOST CONVENIENT HOTEL Randolph, Clark A La Sail* Sit. IiUphoni: FRonklin 2-2100 Tiltlypti CG 1387 I onenakers Prepare it in spare time ... heat and serve any time StarKitf ' Recipe on Creamettes pkg. Use d-CON as directed and GET RID OF RATS AND MICE FOREVER! Yoi loi't have to b« 11 eipert — ui ise elMB, odorless d-CON! Don't (amble with Uw 17 dread di*ea*e* known to be carried by rate uid mice. End property lou, food contamination and rUk of Are* caused by the** vlclou* rodent*. Follow atapl* direction* and d-CON la tafc to uae around children and peU yet ao effective it rid* your property of rati and mice forever 1 Get d-CON todayl Stop rat dbeate and .destruction NOWI .•CON with LX3-2-1 works wkert trips ui polsois tail Rat* are (mart. A> won a* one or two are caught In trap* or killed by poison, the net of the rat colony become* bait-*hy. Became d-CON 1* odorleu, tattele**, and cauae* no pain, rat* and mice never realise that d-CON with LXS-Z-1 i* caualnf their death. TWO BIG VALUES for FARM & HOME CONTINENTAL® FARM FENCE Ptotrctfd 3 wtyi againit rutt, corrotion, peeling, cracking. Farm proved for half • century for longer fence life I NIW BRIGHT ORNAMENTAL IAWN FENCE U'» the brilliant new look in ornamental fence I Special new proceM u>«kei potiiple brighten ftniih ever offered, gee it now at your Continental Dealer. JEMff'j CONTINENTAL STEEL COKHOKATION - KOKOMO, INDIANA STEEL PRODUCTS FOR FARM & HOME

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