The Minneapolis Star from Minneapolis, Minnesota on September 24, 1939 · Page 90
Get access to this page with a Free Trial

A Publisher Extra Newspaper

The Minneapolis Star from Minneapolis, Minnesota · Page 90

Minneapolis, Minnesota
Issue Date:
Sunday, September 24, 1939
Page 90
Start Free Trial

JLiJL, JaJL SOMEONE OUGHT TO TELL SheAMEMCAN HOUSEWIFE S MM ABOUT RY-KRSPf FOOD Greatest ALMANACK Circulation in the World ZJ Brunch" and Some Ways To Make It 9TM J at i i io r I. AWEEKLY . 1 I'd las l9 " Wmmm 'iff mx VJVv ' ' mor,ov,r ff fA extra-strong, Afi L doubl-woxed! jyi f?V Prevent! drying ff ou' on' '0" UILJ Automatic Papr Machinery Co.. Irw , Hobok.n, N. J. Use MercomzedWax Cream, theSkin Bleach Beautificr, to aid you in obtaining a younger looking skin. This fragrant cosmetic, Mercolized Wax Cream, flalcesoff faded, dull, darker superficial skin in minute particlesf exposing the fresher, younger true skin which is of h'ghter hue. You will be thrilled with the wonderful improvement in your appearance. Begin today using Mcrcolized Wax Cream on your skin. Choose Saxolite Astringent A DELIGHTFULLY pleasant and iy- refreshing astringent. Helpful In reducing excess surface oil and In removing surplus face cream. Dissolve Saxolite in one-half pint witch hazel and pat briskly on the kin several times a day. Use Phelactine Depilatory T EMOVES superfluous facial hair quickly, simple to line. A neat way of removing unwanted hair. Sold at all Cosmetic Counters LOVELY MAKE-UP .2 Brunch, According to Our English Cousin From Whom We Adopted the Idea, It "a Reprint Served Between Breaktint and Lunch." American, However, Use It an a Combination of Both, Served During the Late Hour of the Morning. - ' I ' ' ' " " " V 'S 7 J A. By MARIA DE M. FOLINO, New York City. WHILE the venerable institution of eating has been divided into three meals a day, breakfast, luncheon and dinner or "supper" for many generations, our ancestors who originated it probably did not anticipate a happy combination of the first two, "brunch," which many of us moderns eat on Sunday mornings. "Brunch" might properly be called the sleepyhead meal of the week and that doesn't mean that those who partake of it are necessarily lazy. There are countless thousands of men and women who are -so busy during the week that they look forward to muffling the alarm clock on Sunday mornings and getting an hour or so of extra sleep. There are many more thousands of youngsters and couples who make Saturday night their "late" night out and catch up on their sleep on Sunday mornings. All of these folks are "brunch-ers." When they arise on Sunday morning it's too late for breakfast, too early for luncheon and so they have a combination of both. The brunch prepared for and by these righteous sleepy- "As an Old Bruncher Myself," Says Dr. Wilfred J. Funk, the Dictionary Man and Author of 'It Might Be Verne,' "I Believe That Not Only the Word but I the Meal Itself II at Come to I his country to stay, it It a Sunday Morning Delight.' heads is by no means a casual affair. Generally it starts with orange juice. Tomato Juice in which a few drops of Worcestershire sauce and a dash of onion or celery salt has been well stirred is also gaining in favor. Brunchers, however, do not confine themselves to the old breakfast standbys of ham and eggs, or scrambled eggs and bacon. Egg dishes are first in popularity, of course, because they are so easy to prepare yet make light, satisfying meals. But "something different," that lends zest to regular breakfast dishes, is called for in a brunch menu. So brunchers like puffy omelets, instead of plain ones, made simply by separating the yolks from the whites and beating the whites stiffly before folding back The new POWD' HAafcsticic keeps powder and make-up on, noie-ihine off. Non-greaiy, waterproof. Brings new loveliness to your complexion POUJD'fcBflSE S ncwripden Buy your shade at Drug, Dept. Be Chain Stores. THE AMEKICAPi WEEKLY, in this an' other Issues, offers true and intimate revelations d the loves, romances and tragedies of real people, In high places and low. . .absoiblngly interesting features that are all the more Impressive because they are disclosures of real, actual happenings.. .unusual details about Incredible facts all of them authentic! M m i.J'V.Wr KSHSHKaKJBJa HtKSH - "H YOUNGSTERS JUST CAN'T GET ENOUGH ERE is a healthful recipe that mothers especially will enjoy preparing for their youngsters," writes Miss Mathryn R. Baumgartner, Belleville, Wis. "I make it this way: 1 cup prepared carrots 1 teaspoon allspice i cup white sugar ginger just a pinch 2 or 3 eggs salt ' 1 teaspoon cinnamon 1 cup sweet milk "You prepare your carrots, after they are ready, put through a food-chopper (they are finer and will cook so much quicker). Then put some salt on them and cook until done in as little water as possible, cool, squeeze through a potato ricer 3 to 4 times, so they will get nice and fine. "Then mix ingredients as listed above, pour in 9-inch pie-tin which has been' lined with good rich pastry, and bake in a moderate oven until done. Just before serving, whip some cream, add a little sugar, vanilla, and serve on pie." (Miss Baumgartner. we are very grateful to vou for glvlne us this de licious suggestion for using carrots, Scientists continue to tell us how valuable they are, and we like to use them when possible. Your pie is easy to mane, inexpensive ana attractive to serve. Mary L,ee Bwann). According to Xenophon, the Greek Historian, the Children of the Persian Nobility Ate Large Quantities of Chestnutt and Thrived on Them. ? IT'S AN OLD TIME DISH AND TRULY AMERICAN. mpwriEu txiuu men ate tins iirsi, tne pioneers adapted it irom m them, and we've been eating it ever since," writes Mrs. N. O'Brien, 239 Hudson Street, Buffalo, N. Y. Of course the Indians didn't have canned vegetables or Worcestershire sauce. These are the white man's additions. 1 onion 1 kernel garlic chopped 3 slices bacon diced 2 tablespoons olive oil 1 pound chopped beef 1 large can tomatoes (or equivalent fresh tomatoes) 1 stalk celery 1 small can mushrooms 1 can tomato sauce 1 large can corn 1 can minced clams 4 medium sized potatoes 4 tablespoons Worcestershire sauce y bay leaf pepper salt "Fry onion and garlic with bacon and olive oil. Put chopped beef in with this, and fry until browned. Put chopped celery, potatoes, tomatoes, and mushrooms, barely cover with water, and let stand 1 hour to soak. Add bay leaf, which is removed before serving. Add meat mixture, salt and pepper, and cook gently until celery is done. Add corn, tomato sauce, and minced clams with juice, and last of all add Worcestershire sauce. Let come to boiling point again, and serve at once. Serves 8." (Mrs. O'Brien, this Is a fine all-in-one dish. Can you share the history of the recipe with us? We are especially Interested in knowing how these fine old recipes originated. Mary Lee Swann). The American Indians Ale a Strawberry Bread Known at "Wuttahim-neash" Made of Strawberriet and Meal. YOUR RECIPE MAY WIN $5 The .American Weekly will pay $f for each recipe tent in by reader and uted on this page. Any fcliirf of recipe may be submitted, the only restriction being that it mmt be original. In other wortln, it mutt not have appeared anywhere in print before. Do not tentl in any recipe which has appeared in any publication, or in any kind of printed cook book. Write on one tide of the paper only. Be ture to give your name and address. And write, or print, plainly. Send your recipe to The American Weekly Hovsewife't Food Almanack, SSS East iSth St., New York, K. Y. Unused recipe cannot be returned. into the yolks. They like adding chopped ham, chicken, fish, jelly or grated cheese to omelets for variety. They like the tang of anchovy paste spread on toast served with scrambled eggs; sometimes they add ' chopped green pepper or pimento to the scrambled eggs. They like waffles, griddle cakes and souffles. For a change from coffee they have French coffee au lait, made with equal amounts of drip or percolated coffee and scalded milk poured simultaneously into the cup, or cocoa with a dash of nutmeg atop for delicate flavor and aroma. With cool weather just ahead the following dishes will find many a family eagerly looking forward to brunch time. Tasty French Toast Spread buttered slices of bread with deviled ham, put two slices together as in a sandwich, dip both sides in a mixture of egg and milk seasoned with salt and pepper and saute in butter until nicely browned on boh sides. The egg mixture should be In the proportion of two eggs to three-quarters of a cup of milk. Country Sausage and Corn Meal Griddle Cakes Cut old-fashioned country sausage cakes into thin rounds, fry a delicate brown, and serve between savory corn-meal griddle cakes, same size as sausage. Corn Meal Griddle Cakes 1 cup corn meal 1 tablespoon sugar 1 teaspoon salt 2 cups boiling water iy2 cups milk 2 cups flour 4 teaspoons baking-powder 2 eggs Put the meal, sugar and salt into a mixing bowl, pour boiling wajer over them. Let stand until the meal swells, then add the cold milk. When mixture is quite cool stir in the flour 'and baking powder, mixing well, and lastly add the eggs, well beaten. Bake on a hot griddle, until well browned. They need a little longer cooking than wheat griddle cakes. This recipe serves six. Apple Flapjacks With Tiny Pork Sausages. Evsrybody rallies happily to this brunch favorite. The flapjacks are served hot off the griddle with crisply browned appetizing pork sausages nestling alongside them. Place the sausages on brown wrapping paper to drain the grease from them after frying. Apple Flapjacks. 1 tablespoon shortening 1 tablespoon sugar 2 eggs Vt cups flour 1 teaspoon baking powder 1 cup apples, chopped fine; cooked apples or applesauce may be used Cinnamon Milk Cream the shortening and sugar, add the beaten eggs, the flour sifted with the baking powder and a dash of cinnamon, and the chopped apples. Gradually add enough milk to make a medium batter. Bake on griddle as for ordinary pancakes. Serves six. And now, how about brunch? J EASY TO MAKE AND TASTES GRAND imO MAKE this, take 30 graham crackers (rolled fine), V. I pound butter (melted). Mix butter with crumbsX Reserve 1 nA. l I 4 . . tl U . . -nA aAea " writes Mrs. Mae Blank, Groveland, Calif. Filling 3 cups milk 4 egg yolks 1 cup sugar 3 tablespoons cornstarch salt (pinch) - 1 teaspoon vanilla "Mix sugar, salt, cornstarch. Add egg yolks, beat well. Tlien add milk gradually. Cook in a double boiler until thick. Add vanilliV Then cool and put on top of crumbs. Drain off all Juice from 1 small can crushed pineapple, and put pineapple on top of custard. Theil beat 4 egg whites stiff, adding cup sugar gradually, and beat! well. Spread on top of pineapple. Sprinkle the remainder of crumbs oW tsp of egg whites. Bake for about 20 minutes, or until delicately ijrown at 350 degrees. Chill thoroughly before removing sides of pan" (Many thanks, Mrs. Blank, for sharing your recipe with us. It is nourishing1, easy to prepare and may be prepared several hours before serving lime. Less sugar would Improve the filling, it seems to me, though several piloplo who sampled it in the Test Kitchen liked the sweetness. Mary Lee Swanp.) In the Early 17th Century the Apricot Wat So Highly Esteemed English Privateers Raided Moroccan Ports for the Express Purpose of Stealing Them. hat awwitwwwotwwswcm Bui tit G 22 EVERY BIT OF IT WILL DISAPPEAR , ET one pound of beef steak, or if frying pan is large enough, VA pounds," writes Miss Lillian Nellls, Oil City, Pa. "Cut meat in individual servings, season, and fry both sides, until very brown and well done. Cover meat with boiling water. Make dumplings from 1 cup flour, 2 teaspoons baking powder, i,4 teaspoon salt, and milk enough to make the right consistency. Drop dumpling dough on each piece of meat. Cover with tight lid, and let boll until done. Remove lid and try with fork. If not done cook longer. "This makes a brown gravy that bolls up through dumplings and gives them a delicious flavor." (Mrs. Nellls, we asked four busy men to sample your recipe when we tried It out in our test kitchen. We sprinkled each dumpling with a bit of paprika and garnished the dish with a few crisp parsley sprigs and they did not leave a crumb! It is a very easy, comparatively inexpensive and very delicious recipe. After we got the steak nice and brown we covered the meat, as you suggest, with hot water. Then we covered the pan and cooked it very, very slowly until the meat was very tender. Just a few minutes before serving time, we dropped the dumplings on the meat and cooked it 10 minutes without removing the cover. Mary Lee Swann), Why be bothered by a "bay window"? Lose fat this simple Ry-Krisp way Besides' being embarrassing and unflattering, excess fat is often dangerous. It saps your strength, places an extra strain on the heart. That's why thousands use the Ry-Krisp plan to get rid of surplus weight. This plan, given in free reducing booklet, is based on 3 Simple Rules: IEat sensibly. With our booklet as a guide, a normal person can eat what he likes and lose about V pound a day. 2 Exercise moderately. Take a brisk walk or any form of exercise regularly. 3 Enjoy 2 or 3 Ry-Krisp wafers as your bread at each meal. Important because each delicious whole rye wafer has only 20 calories yet supplies valuable minerals and bulk. Free Reducing Booklet gives easy-to-follow plan used by thousands. State whether booklet is for man or woman. Address Ry-Krisp, SS00 Checkerboard Square, St. Louis. Offer good only in U. S. and Canada. WtA f Ask for genuine Ry-Krisp at hotels, on trains. Identify It by the red-and-white checkerboard box and the name baked in every wafer. liBiilfeaili) 'Mi alii Attending a broadcast, a Hollywood talent scout was won by Dorothy Arnold's delicate blonde coloring. Now Miss Arnold is Universal Picture's current discovery . . . On her "pretty as a picture" skin Miss Arnold wears Evening in Paris Face Powder. Why don't you try this powder that stays on, stays clear, stays smooth ? There are Rouge and Lip' stick to harmonize. Face Powdi $1.00, Rouge or Lipstick 55c, D6R0THV ARNOLD ivears Evening in Paris Face Poivdcr ' because it t I STAYS ON W STAYS CLEAR & STAYS SMOOTH J 5 2rlto r Felt pad (C) relieves pain by removing presaure. Special formula (D) gently looaens corn so it comes right out. tms &rsr iy 2 Simple Steps relieve pain and Remove Corns Easily CORNS are caused by pressure and friction. If you suffer from painful corns read about this scientific method of removing them. Now 2 simple steps make it easy to get rid of corns. Just put a scientific Blue-Jay pad neatly over the corn. It relieves pain by removing pressure. The special Blue-Jay medicated formula acts on the corn gently loosens it so it can be lifted out. Then simply by avoiding the pressure and friction which caused your corns you can prevent their coming back. pillions have gotten rid of corns this easy, scientific way. So don't suffer needlessly. Get Blue-JayCornPlasterstoday only y? Z5p for 6. aame price in v-anaaa. BAUER S BLACK BLUE-JAY CORN PLASTERS PYORRHEA TRENCH MOUTH Thtit driadtd (fiiaafti rsquire the artanflon of your Dtnfdf at once. Ua PYROZIDI TOOTH POWDER Twin Dolly, Mdleatd and PltaNiil to lli Tmte. '. Acepl no lufaifilut for PYROZIDI TOOTH POWDER I For ovtr 30 yoora at ell I Drug Covnfora Stnd 10c coin (or trial tin I WIS DISTRISUTINS CO. d!S South Itrcot, Newark, N. J. Mil O 1339, by American Weekly, Inc. Great Britain Rights Reserved. immsmM 4 MONTHS SUPNT GRAY FADED SHAMPOO and COLOR your hair at tttt Sams time. No matter hnw frray, faded, streaked your hair is; SHAMPO-K0L0R, originated by famous FRENCH hair coloring expert Monsieur L. Pierre Valligny.aolvea your nroblem. SHAM-PO KOLOR is the 4-WAY COLORING. Per-feet for RETOUCHING new growth near scalp or COMPLETE coloring. Can be used also as a TINT for partially gray hair; or as a RINSE to refresh overbleached, aun and permanent wave-faded hair. So easy; just like shampooing. No experience necessary. MOST LASTING. Cannot rub off. No dyed, metallic look. Leaves hair soft, fluffy. Colors hair close to scalp. NO STREAK or OVERLAP. Can be permanent waved. Our 45 years' experience is FREE. Write for booklet. Valligny Products Inc. Dept. 75-H, 254 W. 31 St, New York, N. vi

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 21,000+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Publisher Extra Newspapers

  • Exclusive licensed content from premium publishers like the The Minneapolis Star
  • Archives through last month
  • Continually updated

Try it free