The Mason City Globe-Gazette from Mason City, Iowa on February 26, 1931 · Page 8
Get access to this page with a Free Trial
Click to view larger version
February 26, 1931

The Mason City Globe-Gazette from Mason City, Iowa · Page 8

Publication:
Location:
Mason City, Iowa
Issue Date:
Thursday, February 26, 1931
Page:
Page 8
Cancel
Start Free Trial

Page 8 article text (OCR)

8 MASON CITY GLOBE-GAZETTE -- --- -. . ~ ~ ^ » ~ ^^ FEBRUARY 26 K| 1931 JEANETTE BEYER GOMES TO AID OF LIMITED FOOD BUDGET INEXPENSIVE FOOD MA Y BE DELICIO US Globe-Gazette Food Expert Offers Number of Recipes for Dishes of Cheap Ingredients. We are all trying to relieve the present situation--each in his small way--and Jea'n'ette Beyer has an excellent idea which you are welcome to use. Thru the use of cheaper foods housewives may accommodate their family's eating- to a limited budget. Cheaper foods may he just-as-delicious as expensive ones, Miss Beyer says and proves it by offering a number of recipes. You are invited to send your recipes for inexpensive dishes so that they can be printed. Miss Beyer suggests oatmeal, baked beans, tomato bullion, potato soup and stew as some of the very edible dishes which can be prepared cheaply. What are'your ideas? GOOD COOKS--ATTENTION! Here is an invitation to gooc cooks, tho not the kind which Sav- arin described who demanded 6C hame to season his sauce, but cook who can accomplish delicious foods without the "Ingradients," For as the old Scotch woman said anyone can cook if she has plenty of butter, eggs and cream. So good cooks, the invitation reads like this--please send me the test of your most economical recipes for dishes both nourishing and delicious and which could be easily followed by women who must feed large families on slender incomes. These recipes wil be edited and published here in our department. Way to Help, Perhaps you have wished that you could contribute more to the Red Cross for unemployment relief. Well here Is a way. If you can show mothers how they may save on their grocery bills, you have handed them some money. All right, there is the invitation. Let's see what you can do. v As an encouragement, I'll tell you some of the common things I have been learning to make delicious. Surely, they will suggest more things to you. For instance Oatmeal. It's taken me almost four years to learn how to cook oatmeal for breakfast so that it is really good. It seems as tho I was rather stupid, doesn't it? Yet there are others who haven't learned it even in that time. Perhaps your own way is even better, however--Don't follow the recipe on the package, but do this way. At night measure plain rolled oats, not the Booked variety, into the cooking pan tod add three times as much water as oats. Let stand over night. In the morning boil until tender, salt well and serve hot. A little chunk of butter added to the oatmeal just before it is taken up, improves the flavor even more. Served with thin cream or milk, one could ask for no finer breakfast. Beans, Another food which is so common that it usually isn't given half a chance is beans. How few people can cook beans so that they are an actual treat! Yet it can be done "Aunt Ruth's" way, which I think is better than all others. Kidney beans, navy beans or limas will produce equally good results, tho varying in flavor. Soak the beans over night. Drain, and in clear water, parboil for about 20 minutes. The last five minutes of cooking, add 1 teaspoon of soda to the pot. Drain the beans again and rinse well with hot water. Return to the kettle add water, or liquor in which ham is boiled, and some sort of meat for flavor. It may not be much meat, only a ham bone, or bacon rind, or cubed bacon or salt pork which is cooked until it is Just like a jelly. But a small amount of meat or bone is necessary for good beans. Then they should be simmered slowly from four to six hours, or until they taste done. After the first hour, add a half dozen onions whole o r ' c u t in half, and all the leaves and coarse stalk;; from one bunch of celery chopped up. Three or four cloves of garlic should also be added. And if you do not stir the beans so that they will ae broken up and mushy while they boil, you will have a dish fit for the president. For the second day,- if there are still .beans, and let us hope that there are, put them in a baking dish,' add sufficient black molasses to give them the right flavor and color and bake until well heated and seasoned. With corn bread in the same oven, you can produce another capital meal. * Celery Leaves. Speaking of celery leaves, doesn't it seem a shame to throw away the attractive-yellow green ones which smell so pungent as you clean a bunch? And it is a shame when you've once discovered what you can do with them. Of course they can be dried and crushed to adj flavor to soup. But the drying is rather of a nuisance. A few of them are good in a green salad of lettuce or chopped cabbage. But Mrs. C. has an even better use and makes a wonderful Tomato Bouillon Wash celery leaves and stalks which are too course to use. Cut up and stew them in a small amount of water. When tender, strain, saving the water. Of course ' this celery water might be used for other soups and sauces, but Mrs. C. adds it to canned tomato soup, making a very thin mixture and including several bouillon cubes for more flavor. Thi.s she serves with very thin rye toast and small pieces of Swiss .cheese, and it is perfectly delicious: If the celery water is not enough to maka the consomme very thin, she adda clear water. Mrs. C. makes other good things including this Potato Soup Cook cubed potato'es in water until they are tender. Mrs. C. cooks also extra whole potatoes for more flavor, and takes these out to use for anotSier meal. Then she adds milk, up to the quantity she wants for the soup and thickens .it jusl slightly with butter and flou: creamed together, using about one tablespoon of flour to two cups of liquid and as much butter as your conscious will permit. It should be about the consistency of thin cream Bour on to cups, and on top put a. little dob of whipped cream and over it a few gratings of Swiss cheese. Serve with pretzels. Mrs. C. doesn't like gravy, strange as that seems, but yet she doesn't waste the delicious brown flavor left in the pan in which meats have been cooked. After th« roast or chops have been removed, she adds a small amount of water and cleans the pan out nicely. Then she uses that water to make a marvelous vegetable plate. Into it gu small onions whole, carrots, pota Loes and cabbage cut in wetl^i shaped pieces and perhaps parsnip; or turnips. And since so little wate is used for the cooking, the liqun left can be served with the vege tables. If there is a little left over meat, Mrs. C. adds it to the vegetables too, or bones from steaks or chops to add flavor. Potato Water. Like celery leaves, potato water always seems like a waste of good ikegetting an increase inyour household allowance How would you like to find several dollars left over from your monthly household allowance after all the bills are paid? You will be surprised how easily you can achieve this happy result with a Frigidaire in your home. for Frigidaire embodies dozens cf improvements and refinements that make it the truly economical refrigerator to own and to we. The Hydrator, for instance, enables you to buy your vegetables on days when prices are low-when "specials" are being offered. For this famous moist-air compartment keeps vegetables and salad materials crisp and fresh until you are ready to use them. You don't have to be a domestic science expert to understand what · + · · » + The Hydrator Is one of the «n«ny features th« cuke oserj so enthusiastic about Frigidaire- And once you see all these features, you will beemhusiMtic tool Why not Hop in the next tune you arc in our neighborhood? saved, econ- that means! It means money And Frigidaire's many other omies are just as apparent as this. FRIGIDAIRE A G E N E R A L M O T O R S V A L U E Mason City Hardware Co. 27 E. STATE DON McPEAK PHONE 948 food. Mrs. C. doesn't have any, because she uses just enough water, so that it will be completely evaporated by the time the potatoes are done, but Edith often makes a good soup out of hers. Edith's Mineral Soup. 1 cup potato water 1-3 cup celery tops 1 tbsp. minced parsley 1 small onion minced 1 cup top milk 1 tbsp. butter 1 tbsp. minced plmiento Salt, pepper. Cook the celery tops, which have been shredded, the parsley and onion in the potato water until tender. Add the milk, butter and minced pimento. Season. Heat just below the boiling point and serve at once. This makes three servings. Brown Stew. If stews have been rather uninteresting In your family, have you made them brown? For instance, there is nothing much, better than a lamb stew, even if it doesn't cost much. Cut the lamb in cubes. Remove much of the fat and try it out later. You know that tallow is most excellent for the skin and is what the old southern mammies were supposed to have used for greasing their white children. It contains the fat which is used in many cos- metics, and keeping a little Jar handy In the kitchen' will do much for chapped hands. Cut the lamb in small cubes, flour and brown in fat. Cut up the vegetables and brown them a little too. Add a little water, cover and steiv slowly, until the meat is wonderfully tender and the liquor about as thick, as cream. Of course this meth- or can be used with any meat, and is worth practicing until you have leraned to make an excellent dish. KirtncyK. In most American families, kidneys have never been given a fair chance. They. are just as valuable a meat as liver, and cost much less. Lamb's kidneys and veal are the nicest. Not so long ago a little English woman told mbe how they are lish woman told me how they are very much liked. First they are split down the center lengthwise and all the white part cut away. If the butcher hasn't done it, the thin skin on the outside is peeled a\\ i '. Veal kidneys are brot to a boil in clear water three, times, throwing the water away and using fresh for each time, then they are ready to be chopped in small pieces and browned in butter with salt and pepper and served on toast. They can also be dipped into egg and bread crumbs and fried in deep fat. The lamb kidneys are used just as they are by the English, but I prefer to have them given the water treatment also. They are often broile'd or browned in butter. Mixed Grill. This is one of the best meat combinations, I have ever tasted, and I don't blame the Knglish for liking it so well. It is not economical enough to be served every day, but would make a marvelous meat for a special dinner. It consists, simply of four kinds of meat served together; a slije of bacon, a broiled kidney, a broiled lamb chop and broiled sausage. «With it the * English serve "chips" or our . French fried pota toes. And this is a marvelous meal. We served it recently and decided that the menu "of a perfect dinner would be: Consomme Mixed Grill "Chips" Tomato and Endive Salad French Dressing Fruit Cup Roquefort Cheese Crackers Coffee Beefsteak nnd Kidney Pte. This is another dish described by the little English woman. Prepare kidneys and simmer them with beefsteak which has been chopped in little pieces until tender. Then brown in butter with sliced onion. Using flour and the meat liquor, make a thin gravy. In the meantime have prepared a crust of half suet and half flour, or a rich pie crust. Line a tin, pour in the meat and -gravy mixture, cover with crust and either bake in a hot oven, or steam unti! done. Dear 'Jeanette Beyer: Please give me any new ideas you have for serving- a three course evening dinner. Mrs. G. M. 1 At present, the mixed grill dinner, I have outlined just above is the best thing I can think of. But I am sending you aoia-. other alternatives. Dear Jeanette Beyer: Wil you kindly send me recipes for the following: Goulash, some good vegetable combinations to be bakcn in casserole with or without stock or meat. Also a never-fail sponge cake without too many eggs. You will oblige Mrs. J. C. Aside from the recipes mentioned today, I am sending you a few others, for vegetables. Three Egg Sponge Cake. 3 egg yolks 1 cup sugar 1 tbsp. hot water !· cup flour IV- tap. baking powder Vt, tsp. salt 3 egg whites 2 tsp. vinegar 1 tsp. flavoring. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and continue beating; then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten until stiff, and vinegar and flavoring. Bake 35 minutes in a moderate oven in a greised cake pan. Dear Jeanette Beyer: Wil you kindly tell ire the names and locations of some cooking schools. There is only one thing the matter with the Table Talks, and that is that the articles are too infrequent. Ruth L-. B. Every state has Its state college where home economics, including cooking is taught. One of'the most famous eastern schools is Miss Farmer's school in Boston. I'll send your letter to the editor. I know he will be pleased that you would like to have the Table Talks oftener. I am. ·41 hatpv Dies of Drinking Poison. ESTHERVILLE, Feb. 26. UP}-Funeral services were set here Thursday for Maurice Groves who died from drinking poison while allegedly despondent because of a quarrel with his 14 year old wife. a a · rx yj.. * The End Is Near mrai Only Two More Days To Bay Furniture at February Sale Prices COACH FREE ask about it The time is short. Each day the crowds are larger and more enthusiastic over the tremendous Values now offered. No matter what you may need to furnish or refurnish your home, now is the time to buy it. The Sale Ends Saturday Night Feb. 28 FORD COACH FREE ask about it MAKE SELECTIONS NOW for FUTURE DELIVERY USE YOUR CREDIT NOW OPEN AN ACCOUNT TERMS TO SUIT YOU NO EXTRA CHARGES 2-pc. Jacquard Velour Suites ; 2-pc. Mohair Dav. and Chair j 8-pc. Wai. Dining Room Suite ! 3-pc. Wai. Bed Room Suite ! 9 x 12 Axminister Rugs * 3-pc. Bed Outfits only One Minute Elec. Washer * Heavy Cotton Mattress All Porcelain Gas Range j Porcelain Top Kitchen Table Day Bed with Pad Hundreds of Orders have been placed for March, April, May and June delivery. Just a small deposit will hold your purchase until you wish delivery. There is no extra charge for this SERVICE Special Evening Appointments Gladly Arranged--Phone 3400 Mason City Mason City II I 1 r

Get full access with a Free Trial

Start Free Trial

What members have found on this page