The Mason City Globe-Gazette from Mason City, Iowa on February 5, 1931 · Page 9
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The Mason City Globe-Gazette from Mason City, Iowa · Page 9

Mason City, Iowa
Issue Date:
Thursday, February 5, 1931
Page 9
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FEBRUARY 5 M 1931 . x MASON CITY GLOBE-G AZETl U. . -NEW WAY TO FIX PORK INCLUDED IN TABLE TALK FOOD EXPERT HAS MANY NEW RECIPES Jeanette Beyer, Globe-Gazette Cookery Adviser, Suggests Port Preparations P OSSIBILITIES of pork can scarcely be overlooked by the people of Iowa since their state is known for its production of that food. Jeanette Beyer, Globe-Gazette food expert, has devoted her table talk this week to the cooking of the various parts of tha porker. New combinations of pork with noodles, rice and cheese or tomatoes are included in the recipes. One which sounds particularly intriguing la called "Jim." It calls for cheese, noodles,, onion and tomato soup. An offer of recipes for liver dishes is included. Miss Beyer says that pig's liver is as healthful and appetizing as calves' liver. The Succulent Q "There Is no flavor comparable, I will contend, to'that of the crisp, tawny, well-watched, not over- roasted, crackling, as It is well called--the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy. brittle resistance--with the adhesive oleaginous--O call it not fat! but an indefinable sweetness growing up to it--the tender blossoming of fat--fat cropped in the bud- taken in the shoot, in the first innocence, the cream and quintessence of the child-pig's yet pure food, the lean, no lean, but a kind of animal manna, or, rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambro- sian result or common substance." "The succulent quadruped,"--thus did the famous chef Soyer designate the pig: and thot it \vould have had more success "if the cynical carelessness of its rather inelegant habits, had not caused it to become a symbol of debauchery and profligacy of manners." But times have changed and we don't inquire toe closely into the private life of the poor beast. That he is succulent. I even in mature swinehood ia satis- "actory enough. In spite of Soyer's ·egrets, the favored quadruped has md success, enormous success, making up nearly half · of the meat eaten, in the United States. We like :he brute in all his forms and parts, from the thin slices of his fat sides, crisp and delicate to his heavy jowls and hams all nailed with cloves." Well-Done. In every case, pork should always be well done, and then there will be no danger from the fatal trichina which is destroyed at 137 degrees F. Meat thermometers which are inserted to the middle of a roast and left in while the meat bakes are a convenience to the cook who would be certain of doneneas which is 180 to 182 degrees F. But the long cooking often makes the outside hard and dry. After the surface has been seared with ,a high temperature to keep In the juices and to develop rich flavor, a moderate temperature is beat. Water should never be added to pork while cooking. Hams, shoulders and loins have plenty of fat on the outside to baste the lean meat when they are roasted fat 9BBS!H5S2SHi2SSI212SS! It may sound like bragging--but -you'll-say yourself,- · : : - ' " " · ' · ' ' that" they'are ' ' " ' - '·'·'" " "" ^THE PRETTIEST SHOES YOU EVER SAW. Beautiful leathers, fine workmanship, marvelous colors --the very best of the designers' art, have been combined to g-ivo you just what you've been wanting-DISTINCTIVE FOOTWEAR .1.--you might as'well have them--NOW. We don't overprice them when they are new in order to cut them when they are old. New spring shades in Society Maid Hosiery to blend with the new spring shoes. We invite'you to look at them--we love to show them. 14 EAST STATE" "WHERE SHOES ARE REALLY FITTED" Regular $100 Value NOW NEW LOW 193! DIAMOND Prices enable us to sell this $100.00 value at this low price. TERMS IF DESIRED WATCHES DIAMONDS 3 WEST STATE side up In a moderate oven, and thus do not dry out. After chops are browned, if they are covered closely and cooked over a low fire, they will be tender and soft. Use Every Scrap. Because the flavor of pork is so delicate and the meat white, It can often be substituted in chicken recipes. Every bit of cooked lean pork can be used up in sandwiches, salads and other dishes. Here is one way of Mrs. Hilton's, 611 South Maryland avenue. She suggests that veal, beef or smoked "ham is almost as good aa pork. . Meat Souffle. 1 cup milk. 1 tablespoon butter 1 tablespoon flour Salt to taste 2 eggs 1 cup chopped cooked meat Make a white sauce using one cup milk, the butter, flour and season- Ing. Add the beaten egg yolks and the chopped meat. Cool and add the well beaten egg whites. Bake in a moderate oven 25 minutes. This serves five generously. Jessie G. Koch makes a good pork mixture of noodles, sausages and tomatoes. Noodles. Break 2 eggs in a bowl with 1 tablespoon water and pinch of salt. Beat well. Stir or kneed in sufficient flour until stiff enough to roll. Place on board and roll into a thin sheet, paper thin. Then dust lightly with flour and roll sheet like jelly roll. Slice off of .the end into strings or noodles. These may be dried or not as preferred. Drop into boiling salted water and cook until tender. Drain and rinse with cold water. The Dish Proper. Put noodles into a 2- quart dish or ;Casaerple, add 1 pint jar of sausage patties, broken into small pieces, or 1 Ib. fresh sausage made into patties, cooked and broken Into pieces, and 1 can .of tomatoes. Mix and bake with cover on in oven % hour. Serve in baking dish. This will serve six people generously. Mrs. Bryan F. Payne, 410 Twentieth street southeast, has another way of keeping pork chops moist: Pork Chops With Apples. Season each pork chop. Cover with' moist bread dressing and place half a cored but not peeled apple on top, cut side down. Bake in a moderate oven. The chops will be done at the same time that the apple is, and' will be kept moist by fruit juice. Laura R. Blaine, 1400 Second avenue, Includes rice with her chops. Pork, Rice and Cheese. Take two loin pork, chops. Trim from bone and cut in small pieces. Brown pork in small skillet to golden brown and when done add a little water. Turn fire low and let simmer until i pork is soft. Have ready 1 cup of rf*e, washed arid boiled in plenty of salt water so that it is not stuck together. VVhen"y6u drain the rice, save the dee water for the baking. Take but- -tered baking dish, put m a layer of rice, sprinkle 6ome of the pork and some small pieces of cheese. Continue this until the dish is complete. Add the juice from the pork and enough rice water to nearly cover the rice. Place in moderate oven, fa: 20 minutes and add more of rlcu water if necessary. When brown, serve hot. This serves four. This pork and rice dish calls for tomatoes and was sent by Mrs. John Stuart, 411 Mitchell street. Pork Dish. Grease the bottom of a frying Jan, and cover it with pork shoulder or pork chops. Cover with layer of boiled rice about one inch thick. Slice tomatoes over the rice, or canned ones may be used if they are preferred. Cut green peppera aver the top, season with salt and pepper. Cover and let simmer for one hour on a rather low fire until the pork is done which usually takes from % to 1 hour. This may be made en casserole. Here is another mixture, but still different from Mrs. James E, Bromwell: "Jim" 2 Ibs. lean shoulder pork, ground ij. Ib. cheeso, broken l" medium onion cut fine 1 can tomato soup, rinse can \? full water 1 package noodles Cook onion in bacon fat. Do not brown. Add meat. Cook 20 minutes, stir. Have ready noodles, cooked, salted and drained. Add meat cheese and tomato. Season. Put in casserole. Bake slowly ono hour Serves 10. Less pork may be use,d. Catherine A. Wenck, 812 Fourtl avenue,, has a delicious ham loaf: Hum Loaf. % Ib. smoked ham 11/2 Ib. lean fresh pork ',· cup strained canned tomatoes soup ·:. cup cracker or bread crumbs !! cup milk V» tsp. pepper Grind meat, using the cheape! its. Add other ingredients and mix- .loroly. Place in a greased loaf tin. Jake 1'A hours in moderate oven IQO-350 degrees F. This serves elgh- jeneroualy. Old English Pork Pie with AppK-s 3 poundn pork shoulder 2 tablespoons sugar ·1i cup stock 3 tart apples Salt and pepper Nutmeg 1 tablespoon butter Line a baking dish with plain pastry. Put in a layer of sliced porK .hen apples, sprinkle with season ngs. Make another layer of pork hen apples, and add the stock or nltt and butter. Put on a top crua't with a vent for steam. Bake half i cm r in hot oven, then one and » iRlf hourr in a slower oven. RrcndKil I'orlt Fillets, Best one egg with 1 tnhlfispoon i water. Mix "I cup nf sifted hreai :rumbi: with li teaspoon salt anr| dash of pepper. Dip fillets of pork tenderloin into the egg mixture, coat them with bread crumbs and let tha coating dry for about 30 minutes. Brown the filleta lightly in 2 tablespoons fat In a heavy skillet. Pour off excess fat, coyer aklllet closely and continue to cook at moderate heat for 20 minutes, or until the meat Is tender. Serve hot with garnish of water cress. Have the butcher skin a trimmed, fresh, picnic-shoulder of medium large size and remove the bones. Wipe the meat with a damp clotJ:. Lay the boned shoulder, ~ fat side down, and carefully cut a few gaah- es in the parts where the meat is thickest so that It will hold moro stuffing. Sprinkle with salt and pepper. Pile in some of the hoi stuffing, sew the edges of the shout der together to form a pocket, am gradually work- in the rest of thi stuffing. Rub the outside of thi shoulder with salt, pepper and flour Place the roast on a rack in an open, pan without water. Sear th meat for 30 minutes or until light!} browned in a hot oven, 480 degree. F. Reduce oven temperature rapidl to very moderate oven, 300 to 32 degrees F., and continue roastin until the m~"' '- tender. A shoulder will require about \*z hours to cook at thess tamperr Savory Stuffing. 2 cups fine dry bread crumbs !4 cup chopped celery .2 tablespoons butter ' 1- tablespoon chopped onion 1. tablespoon chopped parsley 14 teaspoon! celery seed U teaspoon navory. seasoning % teaspoon salt t M, teaspoon pepper Melt the butter, add the eatery onion anc] parsley and cook for a few minutes. Thep add the bread crumbs an$ ' other seasonings an; stir until well mixed and hot. Liver Rectifies. Pig liver, of course, is just aa healthful as the expensive calves'. I you would like three new liver re cipas, sond me a stamped envelop and I'll be glad to inclose them f" you. Well, the bathing beauty photo graphs are coming in again fron the winter resorts in ca-e you are a all 'I ierested in 'what the smar women are not wearng this season -- Bpston Herald. ' HELPING THE 1 HOMEMAKER By MRS. ALEXAN'DEU GEORGE Bridge- Club Entertaining Fruit Salad in Mayonnaise Date Bread Sandwiches Chocolate Drop Cakes, Frosted Coffee Candy Fruit Sukid in JHnyonniilsc, Serving 12 2 tablespoons granulated gelatin 4 tablespoons cold water, 2 cup? boiling water or fruit juices, 2 tablespoons lemon juice, 1 cup neeclec white cherries, 1 cup diced pears, 3 cup diced peaches, 1 cup diced pine apple, * cup- red cherries, '/_· cup mayonai-e, % cup whipped cream. Pour boiling water over · gelatin and stir until dissolved. Add lemon juice. Allow to cool. Mix mayon naise and whipped cream. Add t I gelatin mixture. Add fruits. Pou I Into individual mo'cls and set m jlace to stiffen. Unmokl on lettuce, 'op with more whipped cream and nayonnaise. Dnte Ureail Suntlxviulius. 3 cups Graham flour, 3 cups flour. 2 teaspoons soda. 1 teaspoon baking jowder, l',i teaspoons salt, \\\ cups sugar, Hi cups chopped dates. 3 cups sour milk, 2 tablespoons fat, n jlted, 2-3 cup white cream cheese. cup soft butter. Mix graham flour, flour, sotln. baking powder, salt, sugar, dates. milk and fat. Pour into two greased loaf pans. Let rise 1!5 minutes. Bake one hour in slow oven. Chocolate Drop Calces ( I N ) Vj cup fat, !',· cups sugar. 3 eggs. 3 squares"! chocolate, melted, 2 teaspoons vanilla, V, teaspoon salt, 1 cup milk (sweet) 3 cups floor, 3 teaspoons baking powder. Cream fat and sugar. Add rest of ingredients and beat two minutes. Half fill greased muffin pans, and bake 15 minutes in moderate oven. Chocolate Frosting. 4 tablespoons butter, -t table- spoons hot coffee, \\'? squares chocolate, cut fine, % teaspoon salt, I teaspoon vanilla, 2 cups sifted confectioner's sugar, \'.. cup chopped nuts. Mix butter, coffee and chocolate. Cook slowly and stir constantly until chocolate has melted. Add salt and sugar. Beat until v cool and creamy. Add vanilla. Frost cakes and sprinkle With nuts. TOMBOIA CAKNIVAL TO UK NEXT WEEK Tombola is the name oC the carnival to be held in St. Joseph hall on Feb. 11, Vi and 13. Arrangements for the Tombola are in charge of the men of the parish. As yet they have not completed their plans, but they expect to provide many types of entertainment. Lunches will be served each evening ·incl an atlemlnncc prize will be awarded at 10-.SO o'clock every night. f STARTING FRIDAY Kidskins Reptiles Fabr'cs New Spring Shoes Arrive i" _, orris i-»^ii' and $7.00 Grace-Arch Shoes Offered Now at "One Price' New'Styles New Leathers New Trimming Most Tender Valentine FLOWERS . How like the sweet old-fashioned Valentine are flowers. They carry the message of a deep heart. Send your sweetheart, wife or mother our fresh flowers on St. Valentine's Day, February 14. Flower Phone 3782 i Sale --but a great opportunity. New shoes in complete range of sizes and AAA to D widths. You'll like our manner of serving you, too . . . no trouble to try on as many pairs as you like. That's what we want you to cJo, in fact--Sec everything and compare values! But come in tomorrow if possible. ' A Brilliant Style Exposition ·planned to widen our circle of Panor customers . . . a n d every time we fit a pair of shoes we make a friend. Starting the Season with a Sensational HOSIERY SAS Selling the Most Beautiful Hose at an Unheard-of Low Price The new twists, the smart dull chiffons, the super-twists and genuine grenadines. Real 4 thread gauge stockings at half price and less. AH new and perfect with narrow French heels and sill; slipper soles; first quality and all ac one low price. 2 Pair for §1.80 10G N. FEOKUAl. AVK. 10C N. K.B1JKKAI, A V B . One Group of $135 to $175 Fur Coats Featured At Only This Ono of the high-lights inf our greatest, fur coat sale! group includes new stylo coats in Northern Seal (sheared coney); Muskral; ami Baby Seai. Slylc.s aiul sixes for miss and misses. Don't miss this! Also extra large sizes. T Kit MS A R HANG ED IT. Hii FURRIERS f :

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