The Mason City Globe-Gazette from Mason City, Iowa on March 9, 1934 · Page 12
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March 9, 1934

The Mason City Globe-Gazette from Mason City, Iowa · Page 12

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Mason City, Iowa
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Friday, March 9, 1934
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Page 12
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1! TWELVE MASON CITY GLOBE-GAZETTE MARCH 9 1934 JEANETTE BEYER GOES FISHING FOR MANY NEW RECIPES SEA FOODS OFFER NEW OPPORTUNITY Globe-Gazette Food Expert Writes of Various Methods for Preparing Lenten Substitutes for Meat. For too many people fish means canned salmon, and It's not necessary st all There are many kinds of fish and more ways of fixing them. Jeanette Beyer goes fishing today and her Table Talk is full of suggestions for appetizing ways of preparing the Lenten fare. Miss Beyer would like to have recipes for meat substitute dishes and if you hav one you are proud of, send it to her in care of the Globe-Gazette. Are You Sem Food Conscious T Did you ever go to a bridge party, or a dinner party or an afternoon tea, and have the conversation take * culinary turn? The first thing you know, everyone is revealing her family's food habits. Next time this happens if there is one woman among them who bakes fancy yeast breads, who discourses about the merits of her favorite cheeses, who knows at least 10 more ways of cooking a fish than frying it and realizes that the market offers a score of fascinating sea foods, be- isldes good old halibut, haddock and cod--listen to that woman, for she Is a rare one. Fish is one of the foods which may distinguish you as knowing a great deal, or very little, about food. .Since it is Lent, and the markets are filled with an abundance of various delicious sea food, what better time than right now to introduce yourself to the lore of fish cookery? Excitement for Menu. Come--worry no more over whether to order chops or roast for tomorrow's dinner. Here is another animal protein, quite as delicious and economical, which will add some excitement to a plodding everyday man. If there isn't some sea fo'od in each week's menus, you're missing some fun. Well, well--what about (in spite of the market's array) some salt codfish? Keep a box of It on hand, for emergencies, and plan,a treat every week or so. (Yes, a treat!) A homely dish, but a popular one is sent by Mrs. M. D. Hamlin, R. D. 4. We suggest her recipe used for a Sunday morning breakfast, with muffins, hot coffee, marmalade and grapefruit to start the meal properly. If there are men in the party, the same menu would be a knockout for Sunday night supper, sub- cx'zs* Hstltutingji fruit salaa for the grape- fnilt and ending the supper with a luscious cake. · Dropped Fish Balls 1 cup salt codfish, 1 egg, 2 cups diced potatoes, 1 tsp. butter, dash · of pepper. Wash fish in cold water and flake finely. Cook fish and potatoes together until potatoes are done. Drain well and mash. Add butter, pepper and beaten egg. Beat -all together well. Have fat in frying kettle very hot. Drop mixture by spoonsful in the hot fat and fry a golden brown. Dip the spoon in the hot fat each time, before dipping the mixture. Serve with tomato or Bechamel sauce, and garnish with parsley. This can, of course, be prepared in shallow fat also. A handsome way of serving a large fish steak, or fillet calls for a plank. A pyrex platter will substitute, or an earthen one. An ordinary baking pan can be used, and with the aid of a pancake turner, the baked fish lifted on to a hot platter, ready for its garnishes. Flanked Fish. Prepare as for "broiled fish." Heat plank, brush with drippings and dust with salt and pepper. Fl«y fish skin side down, doubling thin parts so it will not burn. The oven must be hot before putting in plank. Cook 20 minutes. Reduce to moderate heat and leave in oven 10 to 20 minutes longer. Melt 1 tablespoon butter, add 1 tsp. salt, H tsp. pepper and pour over fish. Garnish with potato roses, lemon and parsley and serve on plank. Carrie Dean. Mrs. Linderman's method of baking is different, but equally delicious. Baked Fish. One lemon or gray sole about 3% to 4 Ibs. Have the fish dealer fillet it into 4 fillets. If you cannot get lemon or gray sole use 2 or 3 medium sized fillets of haddock. One-half cup butter (M, Ib.) 1 egg Bread crumbs, salt, black pepper. Wash fish in cold water. Break the whole egg on a platter and.beat slightly with fork sufficiently to thoroughly mix white and yoke. Place on another plate some bread crumbs, dip the fish in the egg so it is all covered · with egg, then quickly lift it over to the bread crumbs and press the bread crumbs all over it. When all the fish is dipped in egg and break crumbs, prepare baking pan. Place in large baking pan % cup butter and put pan in hot oven to brown the butter. Watch carefully that butter does not burn. Let butter get brown, not just melted, but browned. The browning of the butter is very important. When butter is nice and brown, take pan from oven and immediately put fish into sizzling butter. Sprinkle fish with a little salt and black pepper, then baste the hot butter over it. Continue basting until you have the butter all over the fish. Then return pan to the CLOSING OUT SALE MONDAY, MARCH 12,1934--1 P. M. As I am quitting farming, I will hold a, closing out gale of all my livestock and farm machinery on the farm, 4 miles west of the sugar beet plant, on they south side of the creek. 5 HEAD HORSES, 21 HEAD CATTLE, 34 PIGS, 6 SOWS, FAKM MACHINERY E. D. GOULD TERMS: Cash, or whatever arrangements you make with clerk. Anct.: Jack Dorsey Clerk: First National Bank, Mason City oven. Pish will take about 20-25 minutes to bake. Baste every 3 or 4 minutes. When butter froths up on :op of the, flah when basted, then :he fish is cooked. Remove from oven and baste until all liquid disappears Into fish. Serve with baked potatoes, and baked or stewed to- natoes. Very good. French frying is a new method for fish--but try It Fillet of Sole--French Fried. Cut fish In servings. Have dry, then dip in beaten egg, then in flour, j'ry in deep fat until delicate brown and crisp, about three minutes. Drain on brown paper, sprinkle with salt and serve with Tartare Sauce % cup salad dressing 1 tablespoon chopped stuffed olives 2 tablespoons lemon juice 1 tablespoon chopped parsley 2 tablespoons chopped onions 3 tablespoons chopped pickles 1 teaspoon paprika Add all ingredients to salad dressing. Chill, Serve with fish. --Mrs. H. P. O'Neil. Some unusual sea food combinations were received. Tuna and Celery Souffle 1 cup celery cut In small pieces 1 cup boiling water cup milk 1 teaspoon salt 1-3 teaspoon pepper 4 tablespoons minute tapioca 3 egg yolks beaten until thick 1 cup tuna fish, flaked 3 egg whites beaten stiff Combine celery, water, milk, salt, pepper and tapioca in double boiler, iook 15 minutes until mixture has thickened. Cool slightly, add egg yolks and fish, then fold In egg whites. Bake in greased dish placed n pan of hot water in a moderate oven 50 minutes. Salmon can be substituted for tuna fish. --Mrsl R. C. Morris. Salmon Spaghetti Loaf 1 can pink salmon 1 cup bread crumba 1 teaspoon salt !; i teaspoon paprika 2 tablespoons chopped onion 1 tablespoon chopped parsley (may be omitted) 1 cup milk 2 tablespoons grated cheese 2 eggs 1 can (1 pound) spaghetti with tomato sauce. Pick over salmon with a silver fork, picking out all bones. Do nol throw away liquor, mix through salmon, then add other ingredients. Put in buttered shallow loaf pan. Sprinkle }i teaspoon paprika, over top and bake 45 minutes. Pink salmon has less vitamins than red and there are valuable vitamins in liquor, ana adding cheese helps.' The paprika colors and seasons. Serves 6-8: Lovely 'croquettes are made from leftovers-from this dish, by adding a little cooked rice, rolling In flour and frying. --Mrs. H. P. O'Neil. Creamed Shrimp and Corn on Rlc* 1% cups rice 1 can Golden Bantam com 15% ounce can shrimp % cup evaporated milk ^4 teaspoon pepper 1 teaspoon salt 2 tablespoons butter Boil.rice in 3 cups salted water 30 minutes. Heat corn and cleaned shrimps with remaining ingredients! Serve on rice. Serves 6. «--Mrs. H. P. O'Neil. Following is a miscellany ot good things which have been begging for print for several weeks. Here we have corn pone for a questioning reader and' a delicious one. My family was enthusiastic, and thinks it is the prize of all corn meal dishes. Dear Jeanette Beyer: You asked for recipes for corn pone. I was bom and reared in the southern part of West Virginia, anc we had corn pone--several different kinds--every day. One that I always thought was especially delicious is the spoon bread. I am sending you this one which is served in the cas- Public Sale Sale begins at 12:30 P. M., at the James Pedelty farm, five miles southeast of Mason City, Iowa* Wednesday, March 14 200 HEAD OF LIVESTOCK 40 head of work horses, three years old and up 12 head of colts coming one year old 2 head of mares, two years old 60 head of steers one and two years old 10 head of heifers, two years old 20 head of feeding cows 5 head of cows, springers or fresh 30 head of old sows to farrow soon A bunch of good calves One spotted Shetland pony 3 yrs. old Some good bred ewes Horses sold first James Pedelty's Sons W. J. Murphy AUCTIONEERS: J. R. Dorsey Harold Ames CLERK--WM. BOID of First National Bank. TERMS--Cash or arrange with Clerk. erole in which it is baked. Dip it ut and put a pat of butter on It, se syrup or jelly if desired, but 1 ke it best with just butter. My iother used to make another kind sing buttermilk, which was baked rown and cut out to large square ieces. I make it but do not have le exact measurements--just guess t It so will not try to send that ne. Hope you can use this one and I o like your page very much. Yours ruly, Jeanette S. Norton. Spoon Bread. 3 cups sweet milk 3 eggs 1 level cup cornmeal, white or ellow 3 level teaspoons baking powder 1 teaspoon salt 2 level tablespoons butter Stir the meal into 2 cups milk and et come to a boil, will be like a mush, then add the other cup ot milk, well beaten eggs, salt, baking owder and melted butter. Stir and eat until' the mixture is smooth. Sake in medium oven, 35 degrees, 5 minutes or until done. Serve hot in the pan in which it is baked. TEA SUGGESTIONS Cinnamon Toast. Cut bread in quarter inch slices, and toast a delicate brown on each ide. Butter lightly and sprinkle with a thick layer of brown or con- ectioners' sugar and cinnamon ilxed in proportion of 1 teaspoon f cinnamon to % cup sugar. Place a hot oven for a minute to melt le sugar a little, and serve at once 1th tea. --Mrs. G. W. Stark. Stuffed Cookie*. legg 2 cups sugar 1 cup shortening 1 cup buttermilk or milk 2 level teaspoons soda 1 teaspoon cinnamon 1 teaspoon nutmeg % teaspoon allspice Flour to make a stiff dough Cream shortening and sugar, add jeaten egg, buttermilk in which soda has been dissolved, and flour o make a dough that can be rolled :hin. Mix spices with flour before adding. Cut in small rounds, and lace a teaspoon of the following tiling and place another round on :op and bake. Filling. 1 cup seedless raising % cup sugar % cup nutmeats Cook until very thick with a tea- poon of flour. --Mrs. G. W. Stark. Brownies 1 cup sugar % cup butter 2 eggs 2 squares chocolate U cup milk }4 'cup Tjutmeats "" % cup flour 1 teaspoon baking powder 1-3 teaspoon salt Cream sugar and butter well to- ·ether, add beaten eggs, melt chocolate over hot water and add after flour and milk, etc. Bake in moderate oven. --F. M. Gillette. Sugarless Drop Cookies % cup molasses or 1 cup mo- asses and 2-3 cup shortening % cup hot water 1 egg J /4 tsp. nutmeg % tsp. ginger H cup sugar 2 cups barley flour 1% cups white flour 2 tsp. soda H tsp. salt Nuts, cut dates or raisins may added. F. M. Gillette For the Non-Fish Eaters Baked Liver, 1 small liver % Ib. bacon fat or salt pork 1 or 2 medium sized onions % cup carrots sliced H cup turnips sliced 1 cup potatoes sliced Scald liver and romove all coarse parts. Lard the liver with the fat neat. Put the prepared vegetables a pan just large enough for the iiver. Place liver.on top. Add 1 cup iot water. Cover and place in oven to bake for 1 hour. When baked, place liver in platter. Thicken the vegetables and broth with H cup Elour stirred to a cream with water. Boil 5 minutes. Add to liver and ierve. Mrs. Alice Brothsrton Brown Onion Sauce 2 tbsp. butter 2 tbsp. flour 1 cup beef stock Pepper and salt to taste Put to a frying pan. Add onions, sliced thin, fry to a light brown. Add flour and brown it. Then the seasoning- and stock. Stir until smooth. Serve with hot meat. Mrs. Alice Brotherton A Heavenly Dinner 1 Ib. beef chuck or round % tbsp. vinegar % tbsp, salt 1 onion sliced H tbsp. tapioca Va tsp. pepper 1 tbsp. bread crumbs Cut meat In -^ inch cubes, put in casserole. Add remaining ingredl- erts with water to barely cover and cook in moderate oven, 350 F for 3 or 4 hours or until tender. Mrs. O. P. Baxter One never can serve too many salads--I wish these had arrived to time for last week. Wnter Vegetable Salad. 1 cup coarselv chonped cabbage 1 cut diced celery 1 cup grated raw carrot 1 tablespoon scraued onion Mix the vegetables and combin with enough dressing to moisten Serve on lettuce leaves. Serves 6. Russian Dressing. 1 cup mayonnaise H cup chill sauce 1 tablespoon lemon juice % teaspoon Worcestershire sauce To the mayonnaise add the other ingredients and mix thoroughly. --Mrs. Fannie Lanntog. Overnight S»lmd. 1 large can pineapple 1 quart Royal Ann cherries 14 pound marshmallows H pound shelled almonds 1 pint whipping cream Dressing: Beat 3 eggs, add pinch salt, mustard and juice of 1 lem- . Cook in double boiler until thick. Strain. Fold whipped cream into dress- ng. Add fruit and marshmallows. Let stand overnight. Add shredded ilanched almonds in morning. Serve on lettuce. --Mrs. H. E. Selby. Ginger Ale Salad. 114 tablespoons gelatin 2 tablespoons cold water 1-3 cup boiling water 1 cup ginger ale 2 tablespoons sugar Few grains salt Juice of 1 lemon. % cup white grapes, halved and seeded % cup apple, diced H cup celery % cup preserved ginger % cup pineapple cubes Vt cup Brazil nuts Soak gelatin in cold water. Dis- olve to boiling water, add salt, ginger ale, sugar and lemon juice. Vheu jelly begins to set, fold to ruit. Turn into a ring or small in- ividual molds and serve with Golden Salad Dressing. }4 cup pineapple juice Vi cup orange juice 2 tablespoons lemon juice V4 teaspoon salt 2 egg yolks 1-3 cup sugar 2 egg whites Put fruit juices and salt to double boiler. Beat egg yolks well and INDIAN GIRL A MOTHER AT 11 Mrs. Juanlty McClish, 11 year old full blooded Creek Indian who gave birth to a 9'/j pound boy at Sapulpa, Ohio., Is shown with her "papoose." Her husband Is a 19 year old military academy student. (Associated Press Photo). add V- the sugar, beating constantly. Cook until smooth. Beat whites stiff, add rest of sugar. Add to first mixture and remove from heat at once. --Wilma Donnell. Ashville Salad. 1 cup tomato soup 2 Philadelphia cream cheeses 2 tablespoons Knox's gelatin % cup cold, water 1 cup mayonnaise 1% cups chopped celery, green pepper and onion Heat the soup to the boiling point and add the cheese. Dissolve the gelatin in cold water and add to the soup and cheese mixture. Cool and add the mayonnaise, pepper, onion and celery. Chill in a large mold or individual molds, and garnish with olives and mayonnaise. Serve on lettuce or not. --Mrs. R. C. Morris, Jr. Early Spring Plate Salad. On individual plates arrange the following salad for each person to be served: Arrange three halves of hard cooked eggs, chicken salad or tuna fish salad on lettuce.. Next to this arrange half «. row of sliced tomato and half * row of sliced cucumber. Then place acme stuffed olives or radishes on one lettuce leaf, some small or mixed pickles on another lettuce leaf, and on another lettuce leaf place some salad dressing. This salad is very good when arranged Just as the recipe says. --Mrs. B. Riker. Vitamin Salad. 2 cups grated cheese 3 cups grated carrots 3 cups grated apples 4 tablespoons lemon juice Salad dressing and salt Mix the above together and place on a lettuce or cabbage leaf. --Mrs. A. Stone. Iowa Code Authority for Coal Retailers DES MOINES, March 9. Off)--The right to set up an Iowa code authority has been granted to Iowa retail coal merchants by the national code authority for the retail solid fuel industry, according to word received here today. MRS. DALE SCHRIVER~ HONORED AT PARTY Mrs. Dale Schriver was honored at a surprise birthday party at her home, 1911 Georgia avenue southeast. Guests included Larry Tatman, Emma Wood, Lawrence Long, Mr. and Mrs. Carl Dyre, Mr. and Mrs. Lloyd" Ames and family and Mr. and Mrs. George Long and daughters, Arleoe and Dorothy. The evening was spent in playing five hundred with high score prizes going to Mrs. Long and Mr. Tatman and low to Miss Dorothy Long. If* fcfM Natural Bridg* All Aboard! Off to America's Celebrated Scenic Wonderlands! The Inspiring New Travelogue Natural Scenes of the United States Now Available to Readers of the The Mason City Globe-Gazette '\( if A FAMOUS natural view from every State in the Union! Your favorite armchair will be your Pullman de luxe. In one evening you may cross the boundaries of all the States, climb the highest mountain peaks, sail all the famous rivers and lakes of your grand old Union! Go places and see things! Have all the benefits of thousands of miles of travel--while actually enjoying the snug comforts of home! Other Booklets Available Through This Service (cheek vvtr tUcstlor.D Natural Scenes of the U. S lOc Everybody's Sons Book 20c Official U. S. IMad Map 15c Weight Control lOc Everybody's Coin Book lOc Interior Decorating: lOc Presidents ot the V. S lOc Given Names ....lOc Map of the United States lOc Everybody's Stamp Book lOc America's Favorite Poems lOc Care of the Frtt He Annual Flowering Plants Cc The Home Budget 6c Modern Manners 60 Pause before the bewildering glory and gorgeous coloring of that great natural masterpiece --The Grand Canyon! Wander in the cool aisles and scented shades of those towering forest giants--The Redwoods! 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Send a dime to cover the cost of production, postage and handling. Jmn thlf tour today! (Mall Tkta Cown) ._____--------_---»--____., The Mason City Gtote-auette Information Bureau Frederic J. Hukln, Diraetw, Washington, D. C. Herewith enelowd Is f In coin (eftrefinr wrapped), for watch please send me the booklet! checked on the atUehtd tot. See the Sights From Your Own Fireside

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