The Mason City Globe-Gazette from Mason City, Iowa on March 5, 1931 · Page 8
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The Mason City Globe-Gazette from Mason City, Iowa · Page 8

Mason City, Iowa
Issue Date:
Thursday, March 5, 1931
Page 8
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MARCH 5 -Um 1931 MASON CITY GLOBE-GAZETTE JEANETTE BEYER GIVES MANY WAYS OF PREPARIN G EGGS LOW PRICE OF FOOD GIVES OPPORTUNITY Egg is Never Boiled Says Globe-Gazette Food Expert; Should Be Hard or ^ Soft Cooked. Jeanette Beyer, Glotoe-Gazette food expert, who is anxious to help housewives realize thb most benefit possible out of their foods has devoted this week's Table, Talk to eggs. The reduced price of that commodity makes it especially advantageous for the cook who finds her budget limited. Eggs are never boiled, according to Miss Beyer, who insists that to be good an egg should be hard or soft cooked. How to scramble, poach or fry eggs and how to make omelets, curried eggs and egg and fish pie are among the recipes included. Eggs Jor Everyone. It is said that the hen is the only animal that-'can make devldends .just by sitting around. But even the hen has suffered this year In hei- prbfits. Not for 20 years have eggs been so cheap at this time of year. Tho this is hard on the hen and th« owners of the hen, it is -great for US' householders who can indulge our egg appetites, knowing that we are doing everyone a good turn, moat of all ourselves- . At first glance it may not seem as tho there were very much in an egg which is %· water, % protein and % fat. Building Qualities. When eaten, if it is a big egg, it furnishes about 75 calories. But. eggs are like milk, one of those foods which, nature has richly en dowed for the development of young. Inside the shell, which co-i- taSns the calcium for the chick's bones, are nearly all of the vita rnlns; enough sulphur to build thosi; sulphur-rich substances, skin, claws and feathers. In the yolk--ana practically all of' the valuable; things are in the yolk--are tho valuable blood building constituents, iron, the important trace of copper and ' the yellow coloring, carotin. Finally the protein and fat are in an easily used form. Is it any wonder then that eggs are BO good for children along witn milk? Or that they have' helped anemic people to build red blood, or tuberculosis patients to regain their health? In the diet of expectant mothers and mothers who are nursing their children, eggs are always included. The athlete chooses eggs for, his training table, and the old person finds that no food agrees .tic dark coveung of sulphur from Terming around the yolk. Scrambled Eggs. To make them soft and rich, use a tablespoon of cream or Lop milk for each egg. Grease a skillet or pan with butter, turn in the eggs and cream seasoned well and stir slowly over a slow fire, until the tggs are just set, but yet moist. The mixture should be very soft anc creamy. i Do not. whip the eggs befon cooking; merely beat them with : fork until the yolks and whites are blended. Stages of Thickening. The thickening power of eggs is due to the ease with which their protein coagulates. There are abou three stages in this thickening. In the first stag£, part of the protein solidifies and holds within it. meshes the liquid in which it wa dissolved. This makes a rathe opaque jelly; If the heating stil goes on, more protein coagulate? and the first protein begins t' shink and harden. If the mixture i heated still more, v in tho thin stage, all the protein is coagulate^ and the shrinkage becomes so grea that the liquid which was formerly nmeshed in it. is squeezed out. All of these stages have been seen n scrambled eggs. The first stage s juat right where the eggs are a oft jelly. If they cook longer, they regin to toughen, aqd if cooked still onger water seems to oozo out of he eggs and they are a great dis r appointment. Did I say that if your crambles are underlain, a double oiler may" be a saving utensil. Poached Eggs. A new one for poaching eggs ia o put a little vinegar in the hot water, about a tablespoonful. This acid helps to coagulate the white BO that it will not all fly apart as joached whites usually do, so that i waste more of the egg than you eat. If you do not like the flavor, .ho it is very mild, the acid can be rinsed off with hot water. Eggs poached this way are sturdy enough to be picked up in the fin- jers, and can be used instead of Dotted eggs, (pardon, hard-cooked) n salads, under cream sauce or encased in gelatine. Fried Eggs with Ruffles. This metho dis found in a book about French cooking. "The egg is usually broken on to a saucer, salted and peppered. Then--slide it vei-y gently into a , tiny frypan which holds two tablespoons of hot oil. tilted down into one side so that It is deep. With a knife or woodec spoon you curl the white up around the yolk, keeping the pan tilted This makes a handsome nest for.the yolk, and also keeps it soft. You turn it or not as you please. But-you never cook more than one at a time--one egg, one frypan--no mass production! This is the secret of the pretty white ruffle." In the same book are these invaluable "donts" and directions fora French Omelet. "Don't beat the eggs separately! And don't beat them too long. "Don't treat the omelet too gently when you are cooking it. Don't hesitate to stir it quite firmly with' a fork if you want to. Instead ot pricking it fearfully and tenderly. The heat must get thru. "Break the eggs in a bowl. Season, salt and pepper. "Beat well with a fork, but not too long. Have the butter warming WIFE PRESERVERS f ut your house plants into a pnn of water, l»ttlng it come up even with the tops of the pots. Allow them to stand in the water 10 minutes, then remove. This is the best way to water them. in a frypan, until it smells "nutty," almost ready to brown. "Turn tho eggg into a pan over the hot f(re. Usfe the fork to detach the eggs from the sides of the pan moving- them toward the edges which cook more rapidly. At the same time, turn the bottom toward the top, in the center. The object of this turning is to have the fejrgs cook evenly. When the whole mass is creamy, and a little solid, stop and let it form its shell on the bottom. Shake the frypan a iittie to keep it from sticking. When it is cooked as you want it, detach it gently from one side, and rolt it with the aid of a small spatula or fork toward the other side. Slip it onto a platter and serve immediately. To give omelets a cTeaminess which is puzzling, until you find out how, add a little flour to the mixture. This IS done by the Scotch who call it egg pudding. The following is a hearty dish. Omelette Bonne Fcmme. Into a large bowl put two tablespoons of flour. On this break four eggs. Season and mix them together. Add five tablespoons of milk, and beat the whole together until it is smoother, In the meantime, cook four tablespoons of potato, diced, in butter, one teaspoon of minced onion, and two teaspoons of diced bacon. Add to the eggs, and pour into a well-buttered frying pan over a slow fire. If you ara skillful, you can turn the omele f like a pancake and serve in Its flat state, or handle in the usual omelet fashion. Curried Eggs. 6 eggs 4 tbsp. butter 1 tbsp. chopped green pepper 2 tbsp. chopped onion 2 tbsp. chopped celery 1 tba. curry 1 tsp. salt 3 drops tabasco sauce 3 tbsp. flour 2 cups milk 3 cups cooked rice Cook the eggs hard. Make a siucs i follows: Melt the butter in a skillet, add the green pepper, onion, and celery and cook for 2 or 3 minutes. Stir into this the seasoning and the flour, mix well, and add tus cold milk. Cook for 3 or 4 minutes, stirring constantly. Make a bed of the hot cooked rice on a hot platter. Arrange over it the hard- cooked eggs, cut in quarters, ami pour the hot sauce over tae cgga and- rice. Sprinkle the top with chopped parsley and 'sevve at once. Apricot Whip.' Wash % Ib. dried apricots thoro ly. Soak overnight in 1 cup cola water. Cook the apricots until soft in the .water in which soaked, and press them thru a sieve. Thera should be about 1 cup of pulp. Heat. with % cup sugar, fold the hot mixture into the stiffly beaten whites of three eggs, containing 14 tsp salt. Set aside to cool. In the top of the double boiler stir together Ih? three egg yolks with 1 cup of mill' and 1 tablespoon of sugar. While the water boils, stir the custard continually until it coats a spoon Remove from fire, add 1 tsp. vanilla and cook. Arrange whip m dessert glasses and cover witfl chilled custard. This is a delightful dessert for a heavy, dinner, and one which can be given to very small children. Egg and Fish Pic. Biscuit dough 5 hard cooked eggs 2 cups cooked fish 1 cup cooked mushrooms 2 cups white sauce Cover the bottom of a deep baking dish with a layer of sliced, hard cooked eggs. Over this place a layer of flaked fish and a layer of mushrooms. Repeat these layers until all ingredients are used. Pour white sauce over all and cover with tiny baking powder biscuits. Bake in a hot even, 400 degrees F until biscuits are a golden brown, and pie is thoroly heated thru. Eggs Moscovy. 6 hard cooked eggs 1 tsp. anchovy paste 2 tsp. melted butter M Isp. salt % tsp. pepper 2 cups medium white sauce Bread crumbs Grated Parmesan cheese Cut eggs in halves lengthwise Remove yolks and rub thru a fine sieve. Mix with anchovy paste, butter, salt and pepper. Stuff egg whites with this mixture. Place in bottom of §reased casserole. Cover with white sauce and sprinkle llb- eraly with bread crumbs and Parmesan cheese. Bake in hot oven 400 degrees F. r until top is browned. Hanlontown Grades to Be in Declam Contest HANLONTOWN, March 5.--The Hanlontown seventh and eighth grades will hold a home elimination declamatory contest in the high school auditorium at 8 o'clock Friday evening. The firsts will compete in the county contest at Hanlontown high school auditorium Friday evening, March 13. Show Is Sponsored by Woman's Club at .Britt BRITT, March 5--"Harlem Nights Revue," the Minstrel show sponsored by the Britt women's club, 'was given at the high school auditorium Wednesday night. The proceeds from the play will go to the Fubllc library. The cast is made up both old and young talent from Britt. ,, ,, -T-M -SiOHy'^T ft But'before settling to the ness of cookery, you might be interested in Allan Ross McDougall'j egg story. "When Li via, the wife of Nero, was heavy with child, she went to see an old spae-wife famous at that time in Rome. When the old witch had thrown all her nasty ingredi- 'ents in the pot and pronounced all her Roman "Abracadabra" she said to .Livia: 'Place in your breast u newly laid egg until it hatches. If a male comes out, thank the gods, who will grant you a son." Naturally, Mrs. Livia Nero being the sort of'Woman she was, did as she was / old by the witch and: just as naturally--hut what a bother it must haye been carrying the egg carefully oil the breast until such time as it hatched!--a little cock came out of the shell. Then later, all in good time, Tiberius was born. And so from one thing to another--or rather from mouth to mouth--the story went all over Rome and soon all the matrons awaiting "an interesting event" (as the refined Roman reporters said) began hatching eggs in their ample Latin bosoms. This reminds me of the poor wifn who surrounded her invalid husband with eggs, so that in time he mighl have chicken for his broth, and that in turn suggests Axel Munthe's youth, when he insisted upon tak ing eggs of all sorts of birdu to bed with him, and then because he was only a little boy, squashing them in his sleep. Eggs Are Useful. , But into the kitchen--eg-gs are one of the most useful ingredients of all cookery. Not only will they "!·. make fine dishes alone, or add fib " vors to other foods, but their ability » to thicken mixtures or to make j| them light is taken advantage of s£ continually. For Breakfast.- There never has been a bettor · food invented for breakfast -than eggs, unless it is' bacon anil eggs. In case you are skeptical let us review the varieties. Never "BoileB." In all egg- cookery there sbbuH never be the "boiled" variety. It isn't done, and the name should be thrown in the garbage can. Eggs are either coddled or nard cooked, and in neither case are they boiled, As you know, egg toughens with very m'iich heat, so they are always cooked very carefully just below tha boiling point and then the white is firm but never rubbery. For the soft cooked or coddled CEES drop them into a pan of water which has been boiling. Turn off tn fire, or turn it very low, and leave the eggs about two minutes. You can get one of the two minute watch glasses at the 10 cent store. Then if you do it like the English or Scotch, you'll eat the eggs from the shell. . Start hard cooked eggs m cold water, bringing it to the boiling point, and then holding it just under for 15 to 20 minutes. Rinsing the eggs with cold water immediately they are done, will prevent Free Tube Testing NOW! Free Tube Testing You Can Buy a Stewart--Warner 1931 Model A. G. Console Screen Grid RADIO For Less Than $100.00 Complete Fully Installed and on Payments (Exactly as Pictured) $GQ.50 *J +J complete No Extra Charge For Payments $5.00 Installs Your Radio WE ARE GLAD TO WAIT ON YOU IN THE EVENING BY SPECIAL APPOINTMENT PHONE 200 Free Motor Truck Delivery or Freight Paid in Iowa. 4-ROOM OUTFIT COMPLETE $ The Finest Outfit We Have Ever Been Able to Offer at Such a Low Price. 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