The Mason City Globe-Gazette from Mason City, Iowa on April 5, 1934 · Page 13
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The Mason City Globe-Gazette from Mason City, Iowa · Page 13

Mason City, Iowa
Issue Date:
Thursday, April 5, 1934
Page 13
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^ilsrt.M APRIL 5 1934 MASON CITY GLOBE-GAZETTE THIRTEEN JEANETTE BEYER OFFERS SPRINGTIME SALADS IN VARIETY DRESSING, FRUIT \ VEGETABLES NEED Globe-Gazette Food Specialist Suggests New Recipes for Salads to Tempt Jaded Winter Appetites. What better hobby could a housewife have than salads? Jeanette Beyer has collected a variety of spring salads that will send you burry- .ing after lettuce anr other green vegetables, fruits, dressing, gelatine and all the things that go into the salad bowl. Salads seem essentially a springtime dish--nothing Is a surer rouser for the appetite than a ·crisp, leafy salad. netteBey* Salads for Women. " Shades of Mr. P.! Imagine his horror at our array of "mixtures." But never mind, he doesn't have to Wt them. Let's enjoy ourselves with whipped cream, marshmallows, cheese, cherries, fruits, vegetables imd generous dobs of mayonnaise in any combinations we please. After all the woman's salad has an important place in the culinary world. For bridge luncheons, afternoon refreshments, midnight suppers, the festive luxurious salad -gives the jright touch and'taste. ; Nevertheless, we think Mr. P. and his brethren would enjoy such a dish j.hat is as "fresh ajid raw and green" as this first one. To the dressing, Hve would add a touch of olive oil, but not enough to flatten the tang bf the acid. I Spring Life Saver To 1 pint chopped cabbage - 1 pint chopped onion ', 1 pint chopped fresh tomatoes , 1 bunch chopped celery hearts Add Sweetened, salted vinegar to .taste--Mrs. M. G. Gilchrist. A piquant salad and handsome enough for a party contains a spicy lot of cheese. Savory Cheese Salad. 1 envelope Knox Sparkling gelatin % cup cold water ^i cup mild vinegar % cup stuffed olives chopped 1 cup hot water 1% cups grated American cheese. % cup celery chopped % tsp. salt ii cup green pepper chopped 1-3 cup cream whipped. Pour cold water in bowl and sprinkle gelatine on top of water. Add hot water and stir until dissolved. Add salt and vinegar, cool, and when it begins to thicken beat until frothy. Fold in cheese, olives, celery, pepper and whipped cream. Turn in mold that has been rinsed in cold water and chill until firm. Unmold on lettuce and serve with a salad dressing. A sheaf of special salads comes from Miss Mary Brong. We don't know which one to honor most, perhaps this-Cabbage and Tomato Jelly Salad. Marinate shredded crisp cabbage in a French dressing on the ice and prepare a quick tomato jelly as follows: Soften 1 tbsp. gelatin in cup cold water and disolve in % cup Yes, It's A Fact! Mrs. Rohrs Is Using Jack Sprat Foods Again at the COOKING SCHOOL , Yes, it's true. Mrs. Rohrs has elected to use Jack Sprat Foods for the third consecutive year in the Globe-Gazette Cooking School. Jack Sprat Foods measure up to the rigid standard Mrs. Rohrs requires of all products demonstrated on the platform. In the middle, of a lec-- ture, with a thousand pairs of eyes focused upon her, the contents of EVERY can and package she opens must be GOOD. She has found that she can depend on the uniform fine quality of Jack Sprat Foods. Mrs. Rohrs says: "It's a pleasure for me to recommend Jack Sprat foods to housewives everywhere. I have used this quality line in all three bf my cooking schools here in Mason City, and I know that all Jack Sprat. foods are extra fine in quality, and reasonably priced. For appetizing, nourishing lunches and meals, use Jack Sprat canned goods and extracts. After you have tried them, I feel sure that you, too, will favor this popular, dependable brand." Your Favorite Coffee, too! Chocolate Cream Coffee, too, is- again Mrs. Rohrs' choice for her Mason City school. She confirms the opinion of hundreds of women who have shown their preference for this brand during the last 34 years. oiling water. Add 1% cups chili auce. Turn into a shallow mould, insed with cold water and set in a. cold place to harden. When ready 0 serve the salad, drain the cab- lage, mix with a shredded g"een iepper and arrange in a layer on io- lividual salad plates. Place a small quare of the jelly in the center of ach, top with a mould of thick mayonnaise. Garnish with stuffed ilives. Stuffed Prune Salad. 18 large prunes ¥2 pound cottage cheese 2 tbsp. broken walnut meats Pinch salt. Soak prunes overnight in cold vater. Dry and remove stones. Add salt and nut meats to cheese, mix to aste, place teaspoonful in each rune. Serve on letuce leaves or shredded lettuce with French dres- iing or mayonnaise thinned with a ittle cream. "Egg Basket Salad." Cut hard cooked eggs in halves crosswise, removing yolks which are highly seasoned, moistened with mayonnaise, formed into tiny balls and piled into cavities of egg whites. t tiny slices off the bottoms of the egg whites to make them stand upright and insert handles cut from reen pepper. Serve with French dressing on inner lettuce leaves. Qutterfly Salad. For a Special Luncheon. One slice of pineapple and crisp lettuce leaf. Cut the pineapple in lalves and turn the curved side over so they meet. Lay stoned dates between wings for body. Slice stoned canned cherries and place a slice on each point of wing and as center of each side of body. Put a stuffed olive where you cut the slice of pineapple, cut orange peeling to look ike feelers. Serve with whipped cream or salad dressing. Cabbage and Grape Salad. 1 pint of finely shredded cabbage 1 finely diced apple ',-4 Ib. white seedless grapes sliced Mix with a sour cream dressing and sprinkle with chopped nuts. Mock Lobster Salad. }i cup cooked haddock or other dry fish % cup diced celery : /2 tbsp. lemon juice M cup mayonnaise a /£ tbsp. minced pimiento. Mix cold flaked fish with above ingredients and serve on crasp let- :uce leaves. Kussian Vegetable Salad. Mix lightly equal parts small string beans, shredded green pepper and finely minced celery. Add finely diced onion and serve with Russian dressing mayonnaise and chili sauce combined. Fresh Asparagus Salad. 1 pkg lemon jello 1 cup boiling water % cup asparagus stock or cold water : - 8 tbsp: 'vinegar " · ' 'A tsp. salt · 2 cups asparagus cooked and diced 1 pimiento chopped. Dissolve jello in boiling water. Add asparagus stock, vinegar, salt. "Mil. When slightly thickened, fold ,n asparagus and pimiento. Turn in:o individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with paprika. This serves 8. Mrs. O. P. Baxter did not forget us, sending the following: Imperial Salad. One pkg. lemon or lime jello 1 cup warm water 1 cup canned pineapple juice and water 1 tbsp. vinegar 3 slices canned pineapple diced 2 pimientos shredded 1 cucumber diced, salted and drained. Dissolve jello in warm water. Add pineapple juice and water and vinegar. Chill. When slightly thickened fold in remaining ingredients. Turn into mold. Chill until firm, un- mold on crisp lettuce. Serve with mayonnaise to which whipped cream has been added. A Creole Salad. Cut a firm white cabbage in half. Slice it fine--a mere shave--then cut across, but do not chop. The finer the better. Put the cabbage in a covered dish and pour on it 1 cup vinegar, about 1 tsp. salt. Toss with a fork and mix thoroughly. In a skillet put % cups milk, a small tbsp. butter and % cup sugar. Beat 2 eggs light. Let the milk come to a boil and take a little out and mix with the eggs. Then add the hot milk which makes a custard. Stir well and when done, take from fire and pour over the sliced cabbage and set aside for several hours to cool. Calve Salad. 1 large .apple 1 pear 1 banana Celery heart cut into small pieces Walnut meats. Peel and dice the apple and pear. Add the banana sliced, the celery and walnut meats. Serve with mayonnaise. This salad is an excellent accompaniment to game or cold chicken. More Starters for Mrs. Briggs. Liquid Bread Starter. Dear Jeanette Beyer: I am enclosing a liquid bread starter that I think Mrs. F. N. Briggs in wanting. I like it about the best of any that I have tried. I sometimes put my starter up in the evening and go on with my bread kneading until in the morning. Buns are lovely from this starter. I enjoy reading the Table Talks very much. --Mrs. William F. Kurera. Two cakes yeast foam soaked in 1 cup lukewarm water. Soak at least 3 hours. Then strain into a quart jar, using a thin cloth for straining. Add enough potato water, lukewarm, unsalted. to make at least 1-3 jar full. Add 3 tablespoons sugar. Put lid Globe-Gazette's Quilt Pattern PEONY Peony quilt blocks are as flexible as the imagination of the women who design them. There are many outstanding examples of this floral motif, but today's pattern is one of the most striking, since it was made around 1840, when American manufacturers first succeeded in producing beautifully colored cottons. The peony pattern has two shades of red, two shades of green and a lovely dark yellow. The completed block measures 18 inches and only 10 appliqued and 10 plain blocks are required for an entire quilt. This pattern is from Quilt Book No. 20 which contains six other paterns. For your copy send 10 cents in stamps or coin to Quilt Department, Mason City Globe-Gazette, 200 Fifth avenue, New York, N. Y. Be sure to ask for book No. 20. on tight and ready for use when needed. I keep the starter in a cool place when not in use. Bread. At noon bring your starter and put in 1 tablespoon sugar, and fill jar to the rim with lukewarm unsalted potato water. Put the lid on, not tight, and let set in a warm place till evening. In the evening just before going to bed. take 1 quart warm water, 1 tablespoon salt, 1 tablespoon unmelted lard and 2 tablespoons sugar. Stir your starter and pour 2-3 of the starter, leaving 1-3 for next start. Work your dough stiff right in the evening. In the morning make your loaves the first thing. Let rise and bake one hour. Very good. Ilail Road Yeast. 2 large potatioes, mashed 2 large tablespoons sugar mixed with potatoes Save potato water. Put mashed potatoes in quart fruit jar. Soak 1 cake of yeast foam in % cup lukewarm water for % hour then add it to the water. Be sure the potatoes are cool. This is ready for use in a few hours. When starting to make bread use % of starter and put remaining % away in a cool place, not too cold, then when wanted again, say the day to set bread, save potato water and fill up can. Add 2 tablespoons sugar. This will last a long time, every month or so you start it all over. --Mrs. Lillian Seeley. Starter. 1 cup unsalted potato water, cool 2 cakes yeast foam \'x cup sugar Place in a quart jar and let stand in warm place from noon till noon next day, then strain. To the liquid add 1 cup potato water and 1 tablespoon sugar. Ready then to use. To Make Starter Bread. At noon fill starter jar 2-3 full with cool, unsalted potato water and 3 tbsp, sugar. Let stand in warm place. This will become all frothy on :op. At night take: 3 qts. flour 1 tbsp. sugar 1 tbsp. salt 1 tbsp. lard 4 cups water 2 cups starter Mix stiff. Let raise overnight. Shape into loaves in morning, let raise and bake. Add 1 tbsp. sugar to starter jar, and set away in a cool place until next baking day.--.Mrs. Mary L. Hanna. Breads Continued Nut Date Bread 1 cup dates cut in two 2 tsp. soda 1^2 cups boiling water Let stand until cool and then add: 2 cups brown sugar, 1 egg beaten ·well 4 level tbsp. shortening. Then add the above date mixture Then add: 2 cups graham flour 2 cups white flour 1 tsp. salt 1 cup broken nutmeats Bake in loaf in moderate oven 1 hour and 20 minutes--Mrs. Fred Fish. Hot Dinner Bread or Johnnie Cuke 1 cup sugar 2 cups cornmeal 2 cups wheat flour 4 heaping tsp. baking powder % tsp. salt 3 eggs--cream Put sugar, meal flour, baking powder, salt in mixing dish. Stir thoroughly. Break the eggs inside of bowl with dry ingredients. Beat with cake spoon till light and mix with some of dry mixture. Add sweet cream till it is in little softer than common cake dough. Put in square tin. Bake 1 hour. Condensed milk can be used instead of cream.--Mrs. W. E. Hollenbeck. My Nut Bread 1 cup sugar 1 cup milk 3 scant cups flour 3 tsp. baking powder Butter size of hickory nut 1 egg 1 cup nutmeats, hickory nuts are best Let rise 45 minutes, then bake 45 minutes.--Mrs. Frances Phoenix. Whole Wheat Brown Bread. 1 cup whole wheat flour 1 cup white flour 1 cup corn meal 1 teaspoon soda in 2 cups sour milk 3 teaspoons baking powder 1 teaspoon salt 3-4 cup molasses 1 cup raisins or not, as you like Mix dry ingredients, add molasses and milk. Stir until well mixed Turn in well greased molds. Cover and steam 3 hours.. --Mrs. Frances Phoenix. Irish Bread. 2 cups bread flour 5 teaspoons baking powder Work in 3 tablespoons butter Vz teaspoon salt 1 tablespoon sugar Add Vz cup raisins V; cup currants 1 tablespoon caraway seeds 1 cup milk Bake in iron spider. --Mrs. G. W. Stark. Graham Bread. 1 teaspoon baking powder 1 cup molasses legs 1 tablespoon melted butter or lard. 1 cup buttermilk 1 teaspoon soda 2 cups graham flour 1 cup wheat flour 1-3 cup ground nutmeats 1-3 cup raisins ground Pinch salt Mix all together and bake three quarters of an hour in moderate oven not too hot. Mrs. F. L. Wheaton Roll Em tips. 2 cups flour % teaspoon salt 4 teaspoon baking powder 1 teaspoon sugar . 3 teaspoon shortening 3-4 cup (about) milk 3-4 cup brown sugar 1 teaspoon ground cinnamon Sift together the flour, salt and baking powder. Work in shortening add sugar and mix to soft dougl with milk. Roll half an inch thick sprinkle with brown sugar and cin namon mixed together. Roll into a long roll. Press edges together and :ut into three fourths inch slices with sharp knife and lay out side down on greased pan. Bake 12 to 14 minutes in hot oven, Mrs. W. A. Lindennan Brown Bread. 2 cups bread flour 2 cups whole wheat flour % cup sugar 2 tsp. baking powder 1 tsp. soda /a tsp. salt 1 cup sweet milk 1 cup sour or buttermilk 1-3 cup molasses 2 tbsp. melted fat. Combine dry ingredients. Combine iquids. Add liquids to dry, mix well, iour into 2 well greased pans. Bake n moderate oven. Raisins or mince- neat add flavor. --Mrs. F. L. Street. Oatmeal Bread. 2 cups boiling water te cup brown sugar 2 tsp. salt IVi cups rolled oats 5 cups white flour 1 yeast cake Vi, cup lukewarm water. Soften the yeast cake in the lukewarm water. Pour boiling water over the rolled oats, salt and sugar. Let stand until lukewarm. Add the softened yeast and flour, mix well. Let rise until very light, knead 10 minutes, return into greased pan. When loaves double in size, bake 1 hour in moderate oven. Gluten Bread. 2 cups boiling water Vi cake compressed yeast Vi teaspoon salt 3Vs cups gluten flour Put the water in stew pan and bring to boiling point. Remove from fire and cool to lukewarm. Dissolve the yeast in H cup of this water and pour into other water (I use a bread mixer). Then add flour and the salt. Knead the dough thoroughly 15 to 20 minutes, being careful not to have it too stiff. Set to rise in a warm place to become light or double its bulk. Knead again for about 10 minutes, form into one loaf or two small ones, place in baking pans and cover with greased paper and let rise again until loaves double in size. Bake 45 to 50 minutes in an oven not quite as hot as for ordinary white bread. --Mrs. S. M. Wilson. Sweet Potato Buns 3 large sweet potatoes 1% pints flour Pinch of salt IVi teaspoons baking powder 1 pint cream Boil potatoes tender, mash very fine. Add cream. Sl£t together flour Student Special 25--3x5 Prints and 1--8ilu Hand Painted In Oil Photograph for only S5.85 RUSSELL PHOTO STUDIO Ph. 3272 Bagley-Beck Bldg. alt and baking powder; add pota- 9es and cream. Mix in rather firm, muoth dough. Form into round ieces the size of a small egg. Lay igredients on baked tin and buke n hot oven 20 minutes. These are ery good. --Mrs. Frank Bell. Salt Rising Bread Take a pitcher holding at least quarts. Put into this 1 cup new nilk, 1 tablespoon sugar and a inch of salt. Pour over this ',» int boiling water and stir in 1 ta- lespoon flour. Add H: cup cool wa- er. Stir flour into this to the con- istancy of cake batter. Take a 'eep pot and fill '.··· full of water .s hot as can be borne by the hand. Set the pitcher into this. Cover ightly, set on the back of the range vhere it will keep this temperature, t will be light in about 6 hours. (V'arm a pint of fresh milk. Sift 3 'ints of flour into a bread pan. Jake a hole in the center. Pour in he milk and stir as stiff as you :an with a spoon. Cover the "top h flour. Set in a warm place and let rise. Add salt as for any bread. Mould into loaves and put into baking pans, let rise until very light. Then bake 40 minutes. Putting the salt in when ready to make Into loaves prevents some of the objectionable odor. This is very good. --Mrs. Frank Bell. Good Buns (Can Make While You Do the Morning's Work.) Take 1 pint new milk, % cup lard, ] ,2 cup, scant, sugar; scald and when cold add 1 compressed yeast cake which has been dissolved in a little warm water. Mix in Yi Ib. bread flour to make a medium stiff sponge. Set in warm place to rise. When risen, add 1 beaten egg and 1 level teaspoon salt. Make into a loaf with i Ib. flour, let rise until double it size, then roll out and cut with a biscuit cutter. Keep in a warm place and when very light bake in a quick oven. Just before they are put in the oven, brush over with sweet cream or butter. --Alice C. Brotherton. Enjoy this blend of Finest teas "SUM 1 TEA "Fresh from the Gardens" Salada Ten Being Demonstrated at GLOBE-GAZETTE COOKING SCHOOL High School Auditorium--April 3-4-5-6 PAULINE L. BOHRS, Lecturer RUGS DRAPES CURTAINS Skillfully Cleaned Phone 788 or 789 GIVES You.-. fRVP ner NATION CKEN FRYER 7i Sflv.erlile tihisn in *. SUftr Sari** t-lj, :^'." ttftfttfl iff** ytnt · SitytrliuCift'lrOK · Shiny--ready for utf, · Large tin For Spring Frytn and your Gcncril tooting ."," . . get one_nowjttjJ»i,fptcUl prkfci MASON CITY HARDWARE CO. Owned by Your Neighbor--Don Blcl'eak OVER ON EAST STATE (flNY WOMAN WHO LETS DISHWASHING \RUIN HER HANDS IS FOOLISH ! USERINSO! IT DOES ) YOUR DISHES QUICK AS \ A FLASH-IT'S EASY ON ) HANDS AND VERY r^ ECONOMICAL J LOOK AT MY POOR HANDS WASHING DISHES IS RUINING THEM! WELL, WHAT CAN I DO...? I HAVE TO THINK OF ECONOMY USE RINSO ON WASHDAY.,. THAT EVENING (SO DO I... IT GETS CLOTHES ) SO MUCH WHITER BUT JUST I YOU TRY RINSO FOR THE DISHES ^.,,IT'S MARVELOUS YOUR HANDS ARE SO SOFT AND LOVELY, DEAR- HOW DO YOU KEEP THEM SO, WITH ALL THE HOUSEWORK//--"I /RINSO LOOSENS GREASE LIKE ) ( MAGIC...I'M THROUGH IN HALF S. / THE TIME! WHY EVEN THE POTS ) SEEM TO WASH THEMSELVES U SB Rmsp on washday, too! It SOAKS out dirt scrubbing and boiling. Cloihcs come 4 or J whiter. Colors come brighter--w/f/v. Clothes last 2 or 3 times longer, too; you'll save lots of money. Rinso gives rich, lively, lasting suds--et'tn in hardist wanr. Makers of 40 famous washers recommend Rinso. Tested »nd a p p r o v e d by Good Housekeeping Institute. Tn it AMERICA'S BIGGEST-SELLING PACKAGE SOAP

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