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EIGHT MASON CITY GLOBE-GAZETTE, MARCH 18 193C COOKING SCHOOL CONTINUES TO ATTRACT LARGE CROWDS C Â·d .d V P tl c. e; 5 Â· t in 01 cc si a ta m m fa P E its TO Is e. B ti o: P d Ac In in1 sis Sui foi leg pr 3s- be fre a v tha thr diti ate con fcigl Jjas He HUJ : Hist sett Shrine Gets New Officers at Election Mrs. Miles Humphrey Advanced to Worthy High Priestess. Mrs. Miles Humphrey was advanced to the office of worthy high priestess at an election held Tuesday night by Alchor Shrine No. 6, Order of the White Shrine of Jerusalem in the Masonic temple. William H. Mahlstadt was elected watchman of shepherds, the second highest office in the shrine, to . succeed Fred E. Wells who has held the office two years. Other elective officers advanced include Mrs. W. H. Mahlstadt, who was elected noble .prophetess, Mrs. George Schmaehl, worthy chaplain; and Mrs. George Barrett, worthy shepherdess. Officers Re-Elected. Mrs. S. M. Decker, who holds the office of worthy herald, was elected worthy guide. Officers re-elected were Mrs. Roy A. Washburn, worthy scribe and Mrs. worthy treasurer. F. H. Gage, Open installation will be held after the regular meeting' April 21, after which refreshments will be served with Mrs. C. L. Meade, chairman. Mrs. M. A. Harpster, chairman local publicity committee for the supreme sh'rine, reported that 100 corn necklaces had been made and would be sent to the general committee in Des Moines for the forty- second annual session of the sup- reme shrine May 5-7, which will convene in the Za-Ga-Zig shrine temple. Corn necklaces were also made by the other 39 shrines in Iowa. Plan Curd Party. Mrs. H. S. Marshall, worthy high priestess, announced a card party in P. G. and E. auditorium, Friday, March 27, sponsored by the shrine, with Mrs. George Barrett, chairman. A delegation of 30 members of Alchor shrine will attend a meeting at Charles City, Wednesday night, when four officers of the local shrine will assist in a ceremonial. Miss Evelyn Schmaehl gave.a violin number, accompanied by Miss Dorothy Evans, before the Shrine meeting. CLEO D. ELLING TO BE MARRIED GARNER--The marriage of Cleo D. EHing, son of Mrs. Alice Elling of Garner, to Miss Wilma Amy Millington of Des Moines, daughter of Mr. and Mrs. George Millington of Des Moines, will be April 11. Mr. Elling is a graduate of Garner high school and the State university of Iowa. He has been employed for some time in the offices of the Cental Life Assurance society in Des Moines. They will live in Des Moines. BUSS VIOLET SWEIGER HOSTESS AT DINNER Miss Violet Sweiger entertained at a -lobster dinner at the Hotel Hanford Tuesday evening. St. Patrick's decorations were used on the able and later contract bridge was jlayed with high score prizes going ,o Mrs. W. M. Meek and Miss Berniee Benish. Miss Thelma Nehring if Edmonton, Alberta, Canada, was an out of town guest. American Club to Have Spring Party Saturday ,A spring hop, Saturday evenin March 21, in the high school gym will be the first social event pr sented by the newly-elected office of the American club of the hig school. The daace, first since th close of the basketball season, wi be semi-formal and open to hig school and junior college studen 1 only. Carl West and his recording ban will furnish dance music from 8:3 o'clock to midnight. Bright crep paper streamers of colorful spring like hues and indirect lighting wi make up the decorations. The American club is know among' students for its social eveni as well as for its promotion of better sense of school and nationa citizenship. The new officers fo 1936-37 are: President, Howard W Dresser; vice president, Bett Hakes; secretary, Jessie May Pierc and treasurer, Martin Yoseloff. Mis Mary Bullock, American history an civics instructor, is the snonsor o :be organization. Dance committee chairmen, un der the direction of Presiden Dresser, are: decorations, Joe Ham Iton; publicity. Bill pappas; or chestra, Don Harrer; and tickets Dorothy Swift. Chaperones will b Messrs, and Mesdames Dan C. Her rick, Harland Ashenfelter, Guy L Trosen, Howard T. Barker an ^arleton L. Stewart. Students desiring to attend thi gala affair may purchase tickets in advance from club members. We are Proud... TO BE EXCLUSIVE DEALERS FOR CHOSLEY ^^B m ^p^ ^H^ jjQgH Km BECAUSE ,,^TM fa^itSf^t.yJIyflK^ 'taji;WvijBf^lTv" ~ Â·Â· y : '";S-:--*j': You')! be amazed at.the startling new beauty of the Croslcy Shelvador.' You'll likewise marvel at the extraordinary conveniences, the exclusive features, the greatly increased usable space, the dependable and economical service, the utmost quality, the world-leading value. For here is the ultimate in refrigeration. Outstanding features include: Shelvador, Storadrawer, Crisper, Fc/iiher Touch Knee Action Door Handle, Ice Tray Release, Shelvador Glass Jars and many others. There's a Shelvador (or every purse and purpose. Sec them...examine them...come in. THE WORLD'S MOST BEAUTIFUL REFRIGERATOR See the Complete Line of 1936 Models cat Daily Road to Romance Is Subject Miss Ann Kingsley Demonstrates Interesting New Recipes. "The Daily Road to Romance" was the theme of the second lecture by iMiss Ann Kingsley at the Globe-Gazette cooking school Wednesday afternoon in the high school auditorium. The room was crowded for the second day's lecture, as it was for the first. Because of the necessity to have all the seats in the auditorium available for homemakers, mothers have been asked not to bring their children to the cooking school which will be concluded Friday. Wednesday's demonstrated recipes included king of roasts, jiffy cake with self icing, jellied vegetable loaf, sauerbraten, savory roast, corned beef hash and bananas, cinnamon pinwheels. upside down ham loaf, luncheon ring, rolled shoulder lamb chops, Chinese chop suey, chocolate robins, liver cones, molded coffee sponge, lamb riblets and green beans, frozen fruit supreme, pirjocks, and Spanish casserole. The recipes follow: King of Roasts. Select a two or three standing rib i roast and have the bones frenched. Wipe with a damp cloth and rub with salt and pcppsr. piece the roast in a dripping pan with the fat side up. Make a small incision through the fat covering and insert a roast- meat thermometer so that the bulb reaches the center of the roast. Do not cover the roast and do not add any water. Place the meat in a slow oven (300 degrees F.) and roasl until done. The -roast-meat thermometer will register 140 degrees 5". for a rare roast; 160 degrees F 'or a medium roast, and 170 degrees r. for a well done roast. Allow 18- CO minutes to the pound for cooking a rare roast, 22-25 minutes to the pound for a medium, and 27-30 minutes to the pound for a well- lone roast. Square Neckline Is Smart GLOBE-GAZETTE PEERLESS 15 CENT PATTERN 160 Fifth Avenue, New York City by DIANA DAY Attractive Frock Has Lacing on Sleeves; Square Neckline Adds to Its Charm; Practical for Spring. Few models could be simpler than today's with its cunning, square neck and slimming short raglan sleeves. You'll note too the sleeves are laced with braid and tie in little bows at the neck. Should braid be difficult to find in the desired shade, stitched bias binds will do equally well, A delightful sheer cotton print in soft blues made this fascinating little dress. Printed crepe silk, with long sleeves, as seen in the back view, makes a stunning dress for town for immediate wear. Style No. 263S is designed for sizes 14, 16, 18 years, 36, 38 and 40 inches bust. Size 16 requires 2% yards of 39-inch material. Send fifteen cents (15c) (coin is preferred) for pattern. Write plainly your name, address and style number. Be sure to state size you wish. New spring fashion book costs 10 cents. Send for your copy today. Book and pattern together 25 cents. Do not send to Mason City, but address Globe-Gazette Pattern Department, 160 Fifth Avenue, New York City. OVER ON EAST STATE STREET Jiffy Cake With Self Icing. 4 tablespoons lard 1 cup sugar 1 egg '.2 cup milk Scant it, teaspoon salt I 1 ,- cups sifted flour 1% teaspoons baking powder 1 teaspoon flavoring Put all ingredients'in-a bowl-and eat 2 or 3 minutes with a rotary eater. The batter should be light nd smooth. Pour into deep layer an and cover evenly with the fol- wing mixture: % cup graced sweet locolate and % cup finely chopepd monds or other nut meats. Bake t 350 degrees F., 35 to 40 minutes, erves 8. Jellied Vegetable Loaf. 1 small head cauliflower 3 medium-sized carrots 1 can whole green beans 4 cups vegetable stock 3 tablespoons gelatin J ,B cup water 1 bouillon cube 1 medium cucumber, sliced 1 pimiento Salt and black pepper Onion juice Dash Worcestershire 1 tablespoon vinegar Cook cauliflower flowerets in salt- id boiling water until just tender. Scrape carrots, cut into frills or thin ;lices with fancy vegetable slicer adn simmer until tender. Save vege- able broth and add juice from green beans, potato stock, etc., to obtain 1 cups of stock. Strain carefully, adding seasonings to taste. Soak jelatin in cold water. Heat broth :nd dissolve bouillon cube. Add gelatin and cool. For a mold use a deep "read pan. Arrange groups of vegetables in bottom of mold and bind in position with !~-inch layer of gelatin mixture. When bottom layer is firm, fill mold with remaining vegetables and gelatin mixture. Place in refrigerator until firm. Unmold on crisp lettuce leaves. , Serve with mayonnaise. Serves S-10. | Sauerbraten 3 pounds rump of beef 1 cup water 1 cup vinegar 2 large onions % teaspoon pepper 1 teaspoon salt 3 bay leaves 12 whole cloves 1 tablespoon sugar. Wipe meat with a damp cloth, Pour water and vinegar over 1 the meat. Slice the onions over it and add the other ingredients. Allow meat to stand in vinegar mixture for 48 hours, turning several times. Remove from the spiced vinegar and brown in hot lard. Add small amount of water, some of the vinegar mixture may be used if desired, cover kettle and reduce heat so -meat will simmer. Small amounts of water may be added as needed. Cook a.bout 2!s hours, or until tender. Serves 6. Savory Roast Have the bone removed from shoulder of veal and five or six skinned frankfurters placed at regular intervals through the bone cavity; then roll and tie. Wipe meat with a damp cloth. Sprinkle with salt and pepper and place on a rack in an open roasting pan. Insert roast-meat thermometer so that the bulb reaches the center of the roast. If the fat covering is very thin, lay several strips of bacon | over the top. Place the roast in a ' slow oven (300 degrees F.) Do not cover and do not add any water. Re. move from oven when roast-meat thermometer registers 170 degrees j F. Allow about 30 minutes a pound for roasting. Corned Beef Hush and Banunus 1 chopped onion, bacon drippings 3 cups finely chopped cooked potatoes 2 cups chopped corned beef 2 eggs '.Â» cup milk, salt and pepper Brown onion in drippings, add potatoes. Mix well and combine with remaining ingredients. Pack into well buttered ring mold and bake at 375 degrees F., for 45 minutes. Serve with baked or fried bananas. Baked Bananas With peel--Bake bananas in skins n the rack of a moderate oven (375 degrees F.) 10 to 15 minutes, or until skins are dark in color and bananas are soft to the touch. Serve n the skins; or peel carefully. Serve hot. Wtnout peel--Peel bananas. Arrange in shallow baking pan, brush with butter, sprinkle lightly with salt, bake in a moderate oven (375 degrees F.) 10 to 15 minutes, or until tender. Serve hot. Fried Bananas Peel bananas, cut in halves, and fry on both sides, using a small amount of fat, in a hot crying pan. Sprinkle lightly with salt and serve liot. Or dip bananas in egg, roll in flour, cracker rrumbs, bread crumbs or rolled corn-flake crumbs. Fry and season as above. Serve hot. Cinnamon Pimvheels 2 cups homemade biscuit mixture Milk Melted butter Cinnamon and sugar Add enough milk to biscuit mixture to make soft dough. Turn on pan and bake at 425 degrees F., for 10 minutes. Upside Down Ham Loaf 1 u pounds ground ham 1 pound ground fresh pork 1 cup bread crumbs 2 eggs 1 ',.Â£ cups milk ',s teaspoon pepper Pineapple rings Combine all ingredients except pineapple, mix thoroughly and pack into greased loaf pan in the bottom of which the pineapple rings have been arranged. Bake at 350 degrees F., for I 1 /;, hours. Serves S. Luncheon King 2 cups cold cooked veal 4 tablespoons butter 4 tablespoons flour 1 cup veal stock 1 cup milk Iz cup diced celery 1 green pepper, diced 1 pimiento, diced 1 small can mushroom pieces Salt and pepper 1 glass, currant jelly Cut the cold veal into cubes. Melt butter, and combine the flour with t. Gradually add the liquids, stirring until the sauce is thickened. Then add diced veal, vegetables and mushrooms, and season with salt and pepper. Serve in egg dressing ring, garnished with cubes of currant jelly. Egg Dressing King 6 cups soft crumbs Water Salt and pepper 1 tablespoon minced parsley 1 onion, minced 3 tablespoons drippings 3 eggs, beaten Moisten crumbs with water, and add seasonings and parsley. Brown onion in drippings and add to bread. Add well-beaten eggs and mix thor- floured board and roll H inch thick. Spread with melted butter and, sprinkle with cinnamon and sugar. RolJ and cut in 1Â» inch slices. Place, cut side down, in liberally buttered SPRING COATS took Just Grand . . . when Cleaned the Band Bo.v way. You^s will have snap and style when returned from here. PHONE 349 26-PIECE ^2Â«% SETS ^3Â£ SERVICE FOR SIX 6 Extra Teaspoons Free 34-PiECE QM^ Rft SERVICE FOR EIGHT 8 "Extra Teaspoons Free. your silverware purchase--$5.00 down, $1.00 each week. Start Now WATCHES DIAMONDS MAltKIAGE LICENSES ISSUED AT CKESCO CRESCO--Cyrus Nordsning, 29. Mabel, Minn., and LaVerne Young. 19. Mabel, Minn., and Herbert Soltau 21, Cedar Falls, and Kathleen Myers, 19. of Ostrander, Minn. --Â·:Â·-- Correct this sentence: "I would feel silly," said the ambulance driver, "if I sounded my siren unnecessarily." -- K e \v a n e e Star- Courier. DINNEK PARTY HELD AT FESSENDEN HOME Mrs. H. F. Goodwin, Mrs. Georga Smith and Mrs. Maynard Fessenden were honored at a surprise dinner party served at the Fessenden home, 315 Nintli street northeast. The meal was cooked and served by Mr. Fessenden and Mr. Goodwin. There were 14 guests and the time was spent in playing bridge, high score prizes going to Mrs. Smith and Mr., Goodwin. SMARTER STYLES. BETTER QUALITY FOR LESS--SINCE 1920 COUHTESy AND SATISFACTION WITH Â«VWIY MJRCHASE Hi-Teens Mix'Em or Match 'Em Smartly Jackets, priced from . . . . $4.95 and up Skirts, priced from $1.98 and up Sweaters, priced from . . . $1.98 and up Blouses, priced from . . . . $1.00 and up Scarfs (Follow the Fleet) priced from . . . . $1.00 and up Hats, priced from $1.59 and up Smart "De Kaye" Wash Frocks now on display at the Cooking School. Come in and try them on! "SEE YOU TOMORROW" Results with SUGAR Use CRYSTAL sugar for "excellent results" . , . ond for these reasons, too: $ It ranks among the cleanest sugar in. all the world . . . Never touched by the hand of man. 9 The manufacture of CRYSTAL sugar provides each year employment to 2,700 North Iowa Workmen, O Over 900 farmers ot this community grow the lirets from which CRYSTAL sugar is made. 9 Kii.ving CRYSTAL sugar keeps your money al home. Te!l Your Grocer You Want CRYSTAL Sugar ANN KINGSLEY Cooking School director, Says: CRYSTAL sugar and Cane sugar are identical . . . Chemically. CRYSTAL sugar will do ANYTHING any sugar will do. American Crystal Sugar Co.