Postville Herald from Postville, Iowa on June 26, 1946 · Page 7
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Postville Herald from Postville, Iowa · Page 7

Postville, Iowa
Issue Date:
Wednesday, June 26, 1946
Page 7
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WEDNESDAY, JUNE 28, 1948. THE POSTVILLE HERALD, POSTV1LLE. IOWA. PAGE SEVEN. ror the Herald's Homemakers by low. State College Ilome Economists For Today's Meat— LET'S GO FISHING Iowa's freshwater fish are Ideal (or broiling or steaming, rut them In a wire basket or wrap them In cheesecloth to help keep them Intact while cooking. Who says there's n meat shortage? Been out to check the rivers, streams and lakes yet? Folks say there's no black market snag—no inflated prices—no waiting In lines. Just a good day's Ashing with plenty of luck. Now we're not promising what the catch will be. But there's no fish that you'll get in Town waters that you need to turn your nose up at. They're all good. Perch, pike, cat or carp nr what-hnve-you. Mis."- Anna M. Olsen, who has been working with fish in food research at Iowa State College, has made mighty tasty lish dishes from some of the low .i commoners — carp, shcepshead ,r.d buffalo fish. I'sc Fish Fresh. She says take a llsh like this rinhl out of cold, fresh, clean water; clean By Iowa State College Garden Specialist. In some areas where hail ruined gardens recently, all is not lost. Lots of vegetables can be planted and produced in damaged gardens. Peas, lettuce and such cool-loving crops are not adapted for planting now. But tomatoes, peppers, eggplant, snap beans, bush llmas, cabbage, cucumbers, corn, beets and carrots all can be planted. • • • • • Plant lice attack so many vegetables it pays to check garden plants closely and often, Especially observe the tender shoots and underneath leaves. If you find any of the soft-bodied, slow-moving creatures, apply a contact poison immediately before they can reproduce. Dissolve a teaspoon of nicotine sulfate plus one ounce of soap in a gallon of water. Vegetables such as broccoli should be dusted with rotenone. WM. C. BAKKUM CHIROPRACTOR In Postvillc Mondays, Wednesdays and Saturdays i JOSEPH B. STEELE' ATTORNEY-AT-LAW Office Over Abcrnethy's Store Telephone No. 210 DR. H. D. COLE Dentist Office Over Citltens State Bank Dr. F. W. KIESAU, M.D. |Dr. M. F. KIESAU, M. D. Office Over Louis Schutte's Hours— Dally 9 to 12 and I to 5 Wed. and Sat.— 7 to 8:30 p. in. Dr. C. M. Morgan VETERINARIAN Office Opposite Post Office Telephone No. 146-J LOUIS SCHUTTE WILLARD SCHUTTE Funeral Directors and Embalmcrs Cut Flowers For All Occasions BURLING & PALAS ATTORNEYS-AT-LAW Office Over Poitvllle State Bank I W. MYERS, M.D. Office Over Luhman A Sanders Telephones: Office 188-W Residence 188-X it well; cook it properly; and you'll have a fish that will vie with any other freshwater fish in delicacy and flavor. However, if your catch comes from a muddy, murky stream, Miss Olsen suggests letting the fish live for a few weeks in cold, clear and clean waters to improve its flavor and texture. Or she says soaking the cleaned fish in a strong brine or highly seasoned marinade also will improve it for the table. For the best rating buffalo or carp, bait your hook for a three to six pounder. They're sweeter and more delicately flavored than the bigger catch. And the "nuisance" bones are more easily removed in a three to six pound llsh and they are in the smaller fish Should this catch come from muddy waters, better remove the red streak of flesh on the side of the fish. It's likely to give the fish an "off" flavor. However, if you're catching shceps­ head. Mi>s Olson says not to throw the little three-riuarter pounders back in. Sheepshead weighing from \ to throe pounds are the best flavored, the finest grained. The "nuisance" bones in shcepshead are attached to the litis and come out when the fins are pulled om. Cooking is about the easiest task that goes along with fishing. And there's probably no other meat that responds as satisfactorily to proper cooking as fish. So many of us get out the frying pan over a roaring good fire and fry our catch until it's far past recognition as a water creature. It tastes more like a charred cracker rolled in bread crumbs. Cook on Slow Fire. Miss Olsen says fish should be cooked over a slower fire. And just until the flesh flakes easily from the bones. That way the meat will be moist and tender and the fresh fish flavor will still be there. Overcooking, she says, toughens and dries fish, as it does any other meat. And there are other ways to cook fish than just frying. All three of these fish—carp, buffalo fish and the shcepshead — can be broiled, baked, planked, poached, steamed, stewed or braised. To bake a fish, draw it whole and remove the scales. Leave the head, tail and fins on if you like or remove them. Then give them a good scrubbing to remove all blood collected in the hollows of the backbone. Remove the kidneys, entrails and the membrane lining. Then stuff the fish with a favorite dressing and bake it to a rich golden brown. The best temperature for baking, according to Miss Olsen, is from 350 to 375 degrees Fahrenheit. For other ways of serving fish send for "Eat Iowa Fish," Bulletin Office, Iowa State College, Ames. Beauty authorities and homo economists alike recommend u midday rest whenever possible, even If it's for only 15 or 20 minutes. Remove clothing and rest on a bed, with your feet on the footboard above the level of your body. Many claim they more than make up for this brief interlude in afternoon activity—their efficiency is so greatly increased. Weeds are a problem in asparagus beds. A wheel hoc may be used on very small beds, but large plantings can be disked and harrowed at the time of the last harvest. Fertilize the plants now, and continue to cultivate through the season. Rhubarb also should be cultivated to encourage strong growth. Attention to these points insures strong and productive plants next season. Asparagus is like ly to do better if lime is applied to acid soils. On many garden soils, a little lime scratched in around cabbage and broc coli plants is helpful. Members of the cabbage family like a neutral to slightly sweet soil. Most vegetables, however, prefer a slightly acid soil, so it would not be advisable to apply lime to other vegetables unless a soil test shows the soil to be strongly acid. FERTILE SOIL IS ASSET TO NATION Soil Conservation Week In Iowa— June 17 to 23 —should be a period for sober reflection on the good fortune of Iowa and the United States in having had an abundance of fertile, highly productive land, Frank Mendell, state conservationist for the Soil Conservation Service, believes. Many nations of the world have been confronted with growing food shortages through the years, Mendell points out. Much of this shortage can be directly charged to declining productivity of the land. Productivity fell off because not enough attention was paid to preventing erosion and keeping up fertility. The United States has not had this problem as yet," Mendell says. "We've avoided It because we had so much In the way of soil resources. Now we are close to the place where more attention must be given to soil conservation. Failure to do so may cause the history of other nations to be repeated, here." A porton, at least, of the current severe famine condition of the world can be charged to soil abuses of the past, in Mendell's opinion. Most nations, he states, at one time produced all the food they needed. As population Increased, as diets improved, as people ate more, erosion and decreasing fertility made it more difficult to produce the food needed. "We're moving in the right direction now," Mendell says. "We're organizing soil conservation districts and thousands of farmers are making conservation farming their way of farming. The program can't move too fast, however. Much damage has already been done to our soils. And time is running out. "So, as we observe Soil Conservation Week we should resolve to let every week be conservation week. We should resolve to do a complete about face and adopt conservation practices in all our operations—to build a bulwark against famine in the United States." STATE NEEDS TREES. Looking at the entire state of Iowa one can't think of utilizing soil and water resources without waste unless a place is found for trees. The state's early settlers found almost one-fifth of it covered with timber. Much of this has been cut, some to be used as forest products but much more to make way for cultivation of crops. This heavy cropping has left thousands of acres of land so eroded, so unproductive it now has little economic value. Yet trees will grow on much of this land. Whether the area is large or small trees will grown and cover the scars. They will, in time, stop further erosion. In time they will grow into a valuable crop to bo harvested for posts, firewood and lumber. Planting trees on eroded areas is conservation, too So is planting trees along the streams and in the gullies. It is conservation to plant trees wherever they will protect the land and man and give a greater long-time return than another crop which might be grown. DOUBLING UP. Four sets of twin calves have been born in the herd of E. J. Plttman, Hancock county, In the last fifteen months, all being heifers except one. STORMY WEATHER No action by Congress to really put a brake on inflation is in sight, say Iowa State College economists. "It's a wonderful time to pull in your horns, pay debts, make no long-time commitments on land or machinery and put savings in government bonds," Lauren K. Soth suggests. —may be ahead. Protect your future! Chart a SAFE course to Debt-Free Farm Ownership with a long-term, low-interest Land Bank Loan through the NATIONAL FARM LOAN ASSOCIATION II. G. LUDEMAN Decorah, Iowa Low Interest FARM LOANS Long Term MISTAKE TO CUT OATS TOO EARLY Potatoes start to form at the time of blossoming. If lots of food Is to be stored in the tubers from the leaves, then gardeners must protect those leaves from pests. The leaves should be kept green and healthy until the potatoes are mature. The best way to do this is to dust every ten days with 3-percent DDT in sulfur. But be sure to get some dust underneath the leaves and not pile it all on top. GOOD VINEGAR NEEDED FOR BEST BEET PICKLE Only a good cider or fruit vinegar will make beet pickles that hold their bright red color and good eating quality. Poor vinegar may ruin both color and eating quality, says Jewel Graham, extension nutritionist at Iowa State College. Beets for pickling are prepared the same as those for canning. Use the young tender beets about Hi inches in diameter. Or, if you prefer, larger beets may be quartered or sliced after cooking. Then pack tightly in jars, cover with hot spiced vinegar and process. The base for the spiced vinegar solution may be made with one pint of vinegar, Vi cup water nnd Ms cup sugar, says Miss Graham. This will be about enough for four pints of pickles if the beets are packed in well. For the spicy flavor, tie one tablespoon cinnamon, teaspoon allspice and six cloves in a bag and boil with the vinegar solution. An easy way of removing the skins of beets is to trim off the tops, leaving the roots and one inch of the stem. Miss Graham adds. Boil about 15 minutes or until the skins slip off easily. With the nation gripped by an acute feed shortage, Iowa farmers are urged to resist the temptation of cutting their oats too early, especially now that new varieties are being grown almost exclusively. E. S. Dyas, Iowa State College agronomist, points out that harvesting these new variety oats before they are completely matured will lead to certain spoilage and loss of valuable feed. Dyas says the new oats are deceptive. When the heads appear mature and ready to cut there still is more moisture in the stems than was true in the case of the old varieties. The reason is that most old varieties are susceptible to rust. The stems actually died and dried before the grain was filled and mature. Then, too, the new oats are heavier, Dyas says. They pack down more in the bin. And because they have a lower percentage of hulls they spoil much faster than light oats which have a high hull content. Oats that are to be cut with a binder should be left standing until the stems are yellow and dry. This stage is reached from five days to a week after the heads look mature enough to cut on the basis of the old varieties. When oats are to be combined, the best procedure is to wait unjil the stems are dry enough for the combine to handle satisfactorily. But before any large amount of grain is run into the bin, Dyas recommends having a moisture test made. This usually can be done at the local elevator or AAA office. If the moisture content runs above 14 percent, the new variety oats should not be put into the bin. HIGHER PRICES! FOR DEAD ANIMALS Small Animals are just as acceptable to us as larger ones! We are paying higher prices for dead animals! By Higher Prices we do not mean MERELY meeting competition. Due to present conditions of roads Tankage is available at Art Ricker's Service Station. The supply is limited. You may either call us collect at our plant, telephone No. 1000, or if more convenient, see or call the service station of ART RICKER in Postville, No. 287. Postville Rendering FLOYD BLY, Proprietor Dr. R. F. Schneider VETERINARIAN Phone No. 170 rostvllle, Iowa Da > - and Nlfhi Calls Answered ' « In The lilt Theatre Building Cotton and linens starched before storing may feed silverflsh, ants and other insects. Allamakee Rendering Works Call 555 Postville ALL DEAD ANIMALS LARGE OR SMALL We Pay Cash and Meet All Competition WE WILL PAY FOR THE CALL! A CENTENNIAL SEAL FOR IOWANS' MAIL FRESERVE 100 QUARTS OF FOOD PER PERSON It lakes 100 quarts of preserved food for each member of the family. That's the sum and substance of the food budget figured out by nutritionists at Iowa State College. When fresh foods are out of season, it is estimated that 40 quarts of fruit, 30 quarts of tomatoes, 20 quarts of green vegetables and 10 quarts of other vegetables will be needed per person to take their place. This amount in the basement or freezer should carry a person to the next fresh food season. And the nutritionists say that it's up to the homemaker how this food preservation budget is worked out—by canning, freezing or drying. However, tomatoes, being acid, can be safely canned by the boiling water bath method. Fruits, too, are usually quite satisfactory canned this way, Green beans should be canned In a pressure canner to destroy harmful bacteria. And some vegetables, such as corn and peas, come closer to being as good as the fresh product If they are frozen. AUCTIONEERING Having recently graduated from the Reisch American School of Auctioneering, r am prepared to handle all types of sales, as household, real estate and farm auctions. Will be' glad to consider your needs for an auctioneer and invito your inquiries. ELDON DULL AUCTIONEER Phone 31iJ'F-101 Monona, Iowa Adoption of an Iowa Centennial seal, designed to be attached to outgoing mail of Iowa business and in dustrlal concerns as well as indi viduals, was announced today by Cen tonnial headquarters In the State House. / The red, white and blue sticker fea tures a central design consisting of the Iowa flag over the Iowa map, the latter lettered "Iowa—100 Years of Progress." The circular border is inscribed "Iowa Centennial 1846-1946," and the seal also has tiny sketches of the Capitol dome, cornstalks, a farm, a factory, a log cabin and a covered wagon. It was designed by John A. Baal, Des Moines. 'As a means of publicizing Iowa's agricultural and industrial resources, we want the entire country to become familiar with this seal, "Mrs. Edith W. McElroy, Executive Secretary of the Iowa Centennial Committee, said Inquiries concerning the seal can be addressed to her office at the State House, Des Moines. Where true fortitude dwells, loyalty, bounty, friendship, and fidelity may be found.—Sir Thomas Browne. Monona and Postville Rendering Service We Pay Up To— $2.50 For Horses and Cows Permit 45 For Prompt Service Telephone POSTVILLE LOCKER SERVICE Telephone No. 288 Monona Farmers Phonr No, £01 Mrs. Brodie the budget "You have to be a trained seal to balance a budget these days I" complains Mrs. Brodie. "Everything costs so much I Take clothing—when you can get it," says Mrs. Brodie, "and look at the price tags! And food—that's simply skyrocketed 1 Housefur- nishings—if you can find a house to furnish—are way up! "But not electricity 1" says Mrs. Brodie. "No, indeed I" says Mrs. Brodie. "Electricity has been coming down steadily for yearat "Electricity," says Mrs. Brodie, "is just about thej easiest thing in my budget to balance!" * * * If you have a budget to balance—and who hasn't?— you'll appreciate that the low cost of electricity is no accident. It took plenty of practical planning and experience on the part of the folks in this company who —like Mrs. Brodie—have budgets to balance, too. * * * (Don't take Mrs. Brodie's word for the rise in living costs. The U. S. Department of Labor will furnish you the figures, if you're interested.) I i H i 1 1.1 in, ^ , 1 1. u 1 11 /1 , i L : < »' A I i u, i, ! i [ . i • ' 1 11' 1 11 1' U (,K()\s Oil. CO. 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