The Mason City Globe-Gazette from Mason City, Iowa on February 25, 1937 · Page 9
Get access to this page with a Free Trial
Click to view larger version

The Mason City Globe-Gazette from Mason City, Iowa · Page 9

Mason City, Iowa
Issue Date:
Thursday, February 25, 1937
Page 9
Start Free Trial

Page 9 article text (OCR)

MASON CITY GLOBE-GAZETTE, FEBRUARY 25 · 1937 NINE JEANETTE; BEYER GOMES TO RESCUE WITH LENTEN DISHES EGG, FISH, CHEESE DISHES SUGGESTED Globe-Gazette Food Expert Offers New Idea to Aid Housewife in Preparing Meatless Meals If you feel that Lent is developing a carnivorous complex for you, let Jeanetee Beyei- help you out. Her Table Talk this week is . devoted to fish, egg and cheese dishes and to read them is to develop an appetite. Miss Beyer's Table Talk this time is made up of recipes contributed bv her rparfors. Efrgs and Cheese Dishes Contributed for Lent. I've felt selfish these last few weeks for keeping back so many fine recipes, contributed by gen- erous readers to the "Dish of the Week Club." So today I'm sharing some of the excellent Lenten dishes Everybody is having the same 3 SOUTH FEDERAL Spring Features! Unexcelled in Styling and Workman- ship-Vnequaled in Quality and Value Irresistible for Spring--coats in distinctive swagger styles--fitted ballerina coats with stunning full flare--coats in smart Feather Shag fabrics! The suits are featured in gorgeous fur-trimmed types . . . clever tailored styles . . . jaunty swagger models! Many new bright shades included! Style Favorites for Spring! New Dresses Aglow with Exquisite Color! Glorious new printed frocks in stunning colorful designs . . . marvelous suits and dresses in navy or thistle . . . .charming spaced prints in gay floral patterns . . . flattering nets and laces--superb in silhouette and detail! FINAL CLEARANCE of Furred Closeout bargains in stunning sport and dressy coats--some with gorgeous collars of exquisite fur--others in clever tailored styles--all carefully made from smart durable fabrics! tnVW *- Tffl--Jt««, idea, and even though you may hot observe Lent officially, nevertheless ^ou'll enjoy making some of these good things. Eggs are cheap, fish is in its prime, and cheese is a food which should be remembered every month in the year. Besides these make such good luncheon and supper dishes, that from these favorites you will find a few that you'll want to repeat a]l during the year. Many are one-dish meals and that is always a help. ' First honors go to Mrs. Virginia Heeve, for her egg and mushroom molds, a delightful dish for your next Sunday night supper. See how nicely it will fit into a spring color scheme of green and yellow: Sunday Night Supper (Table decoration, daffodils and pussy willows.) Egg and Mushroom Molds Buttered Spinach or Peas Fried Noodles or French Fried Potato Chips Fruit Salad or Molded Carrot Salad Hot Rolls Apricot Jam Cake or Cookies Coffee Egg and Mushroom flfe-lcls 1 cup canned mushrooms I 1 /* tablespoons fat 1 tablespoon flour 1 cup milk 3 eggs 1-2 teaspoon salt, pepper 1 teaspoon paprika Make a sauce by melting fat, stirring in flour and adding milk slowly. Cook until thick. Beat yolks of eggs, add salt and paprika. Stir in sauce and mushrooms. Fold in stiffly beaten egg whites. Put mixture in a moderate oven, 350 degrees F. until firm. Serve with white mushroom sauce. Makes 4 to 5 servings. Fresh mushrooms may be used. Peel and cut fine 1/4 pound, instead of the canned. White Mushroom Sauce. 1 cup canned mushrooms sliced thin and saute in butter 3 minutes. Use liquid from the mushrooms. Melt 1A tablespoons butter and l'/2 tablespoons- of flour for every cup of liquid. Stir flour into melted butter, add liquid, cook slowly until thick, stirring constantly. Add sliced mushroom caps, season with salt, pepper paprika. If fresh mushrooms are used, wash % pound. Remove stems and peel caps. Cover stems and peel with water and simmer gently for 15 minutes. Strain liquid and proceed as for canned. To make a red sauce, use canned pimento sieved. Strips of pimento are attractive on top of the servings. One can fry 1 noodles, but if there a Chinese restaurant in the community, it will usually sell you a quart, crisp and delieiously fresh, for a small charge. Here are two delightful rings which could be substituted beautifully in this same menu. Since one is gold and the other green, the same color scheme is suitable Carrol Mold. 6 medium sized carrots, cooked 1 teaspoon salt 2 small onions, cooked 3 eggs 1 cup milk Pepper Cook carrots and onions until tender, about % hour and rub through a coarse strainer. Add salt and pepper. Beat eggs and add milk to carrot mixture. Pour into well greased ring mold and bake very slowly, about 275 degrees F or 300 until firm, about 1 hour. Turn out onto serving plate and fill center wifh creamed tuna fish. This serves 6. --Mrs. R. G. Austin. Smcp carrots are in the main dish, we would not include them again in the salad, but choose the fruit combination or other vegetables. Spinach Nut King. 3 cups cooked spinach 3 eggs, beaten '/s cup bread crumbs % cup nut meats, cut fine Vi rup bacon drippings ',2 teaspoon salt * '/i teaspoon pepper. Chop the spinach, add all othei ingredients in the order given. Turn i n t o a greased ring mold nnd bake in a moderately hot oven 375 degrees F. about 30 minute: or until firm. Turn out on a hot, round platter and fill center with creamed tuna, creamed ham, or creamed dried beef.--Mrs. C. I Krause. Since the spinach ring is a dark green, one would choose buttered carrots for the accompanying veg otable, the colors would be si lovely together, as well as the flavors. Since there are nuts in the ring, it wouldn't be necessary to have protein in the sauce. One could serve a mushroom sauce such as Mrs. Reeves describes. Here is another egg and mushroom combination, but this time the eggs are hard cooked: Creamed Eprfs and Mushrooms 1 cup mushrooms, canned fi tablespoons fat ft tablespoons flour % teaspoon salt Few grains paprika Few grains pepper 3 cups milk 8 hard-cooked eggs, sliced 1 tablespoon chopped parsley Slice mushrooms and cook :n the fat for two or three minutes Add flour, salt, paprika and pepper, and mix until smooth. Add milk gradually and cook, stirring constantly, until thick. Add eggs and parsley. Serve on toast. --Mrs. G. E. Morion. You'll adore this next dish if you are a ripe olive addict: Asparagus and Olives au Gratin 1 pint canned asparagus Vt cup vipe olives 1 hard boiled egg 1 cup w h i l e s.iucc Buttered bread crumbs Place a layer of asparagus in bottom of baking dish. Sprinkle with ripe olives, stoned and Gowns for King's Coronation These two designs for gowns to be worn at forthcoming coronation of King George VI and Queen Elizabeth have been approved by the British and queen. The designs are by Reville of London. The gown and train at the left are of delphinium-blue satin. The "off-shoulder" decollete, the bodice and the train are hand- cmbroidered in a "feather" design of crystals and pearls. The waist is encircled with a crystal and pearl girdle. The gown on the right is of gold brocade with a cluster of crystal flowers at the decollete. The train is of gold brocade with,, gold lame. chopped, and hard boiled egg, chopped coarsely. Cover w i t h while sauce and sprinkle with crumbs. Bake until dish is ed through and brown, about one halt hour. --Mrs. C. C. Wagnor. Mrs. Clark puts asparagus wild fisli into a salad: Asparagus and Fish Salad. 2 cups asparagus tips 1 cup shredded tuna fish or salmon V\ teaspoon paprika '/2 cup finely diced celery '/4 teaspoon salt '/2 cup French dressing Combine fish, celery, sail, French dressing. Let stand GO minutes. Arrange asparagus tips on. crisp lettuce. Pile the fish and celery combination lightly on the asparagus. Serve with mayonnaise. Garnish with paprika. Six servings. --Mrs. John Clark. Cans of salmon are almost a necessity for the emergency shelf, and readers have made good use o£ this economical and nutritional food. For baking, it is good economy to choose the pink, saving the more expensive red for salads. The oil in salmon is rich in vitamin A and D, so don't give it all to the cal! Salmon Loaf. 2 cups salmon, flaked 2 cups potalocs, mashed % cup brans, cooked V cup onion, sliced 2 egg whites, s t i f f l y beaten 2 tablespoons butter, melted 1-3 teaspoon pepper Salt to taste To the salmon, add the potatoes, beans, onions, salt, pepper and butter. Fold in the egg whites. Bake in a moderate oven u n t i l the loaf is brown and puffy. Serve with tomato sauce. --Mrs. -R. C. Travis. Scalloped Salmon. (Serves Six.) Mcll in saucepan, 1- tablespoons butter. Add and cook for 3 minutes, 2 tablespoons chopped onion and 1 tablespoon green pepper. Add and mix well two cups canned salmon, ',-i (easpoon salt and 2 tablespoons flour. Remove from heat and stir in 1 cup milR. Put into greased shells or baking dish. Top with '/i cup dry bread crumbs. Bake in a hot oven, 400 degrees F. tor 15 minutes or until browned. --Alma Taylor. Fish balls have never lost their popularity. Here is a new way:' Fish Patties in Cream Gravy Clean fish, place in pan and let stand in boiling water for ID minutes, or until you can lift merit off the back bone. Put meat through food chopper, removing as many of the larger bones as possible. Pepper and salt to taste. for one pound of fish add one egg. Mix well, form into patties or balls. Roll in flour or fine cracker crumbs and fry in deep fat. Fish prepared this way will keep in a cool place for several days. When ready for use, make a cream gravy over them and serve. Any fresh fish with fine bones can be used this way. --Mrs. F. J. Peck Baked Tuna Fish. 3 cups spaghetti, cooked 1 7 ounce can light tuna fish 1 small onion, minced 1 tablespoon green pepper, minced 2 hard boiled eggs, cut fine 2 cups medium white sauce '/i cup buttered crumbs Salt and. pepper to taste Mix in order given all but buttered crumbs. Put into a greased baking pan and sprinkle crumbs on top. Bake about 30 minutes in rather hot oven. --Mrs. C. H. Aussicker iUacaront Supreme 1',-! cup cooked macaroni 1 cup diced cheese 1 cup soft bread crumbs 1 tablespoon minced parsley 3 tablespoons minced pimientos 3 tablespoons melted butter 1 tablespoon minced onion 1 cup scalded milk 1 egg well beaten 1 teaspoon salt 1-8 teaspoon pepper Combine ingredients in order given. Transfer to buttered CES- serole; place in pan of hot watei and bake In moderately hot oven until firm, about 35 minutes. Six to eight servings. --Mrs. Marie Walter, Baked Oyster anil Macaroni 2 cups cooked macaroni Crumbs V cup grated cheese 1 pint oysters ' 4 tablespoons butter Salt, pepper and paprika '/: cup light cream Use a greased baking dish aboul 7 inches in diameter and 3 inches deep. Cover the bottom of the dish with crumbs. Add a layer of the macnroni and sprinkle with the grated cheese, add a layer of the oysters, sprinkle with the crumbs pepper, salt, paprika, and dot liberally with the butter. Make alternate layers of the macaroni and oysters, until the dish is filled leaving a layer ot oysters am crumbs on top. Add the heato cream from the side of the dish Bake in a hot oven 20 minutts This serves six. --Mrs. Earl Buckingham "Don't loolc at this awful room! means, "Observe how nicely have it cleaned up."--Wisconsi Slalc Journal. AINBOW G11U.S AVE INITIATION Order of the Rainbow for Girls onducted an initiation ceremony ednesday night, receiving t h e [isses Joyce Gregerson, Mary orley, Ruth Clapper and Marian Crumholz as members. The meet- ng was conducted by the worthy dvisor, Betty Thomas w i t h vonne Hiley and Evelyn Sch- naehl as assistants. A committee onsisting of Maxine Hull, Mac *race Spuhler, Betty Eveland and lorence Rohr was chosen to ar- ange a party for March. Miss Lois Walters, a student nurse from Photographs Live Forever RUSSELL PHOTO STUDIO Phone 2272 Next J. C. Penney Co. YOU RISK YOUR OWN LIFE ;L,A; WELLS OPTOMETRIST·'"·-*.'"- JfOj H fEDERAl-MASON CITY] a n d t h e innocent lives of others when you drive with poor eyesight. If there is the slightest indication that y o u r eyes bnl her you -- h a v c thorn examined at once. Don't risk your lite. Phone 1326 for an appointment. Milwaukee and a former member, was a guest. --o-CRESCO COUPLE LICENSED TO AVED CRESCO--A marriage license was issued in Cresco for William Hubka, 2G, and Grace Mlady, 20, both of Cresco. TWO COUPLES GET LICENSES TO AVED NEW HAMPTON--Everett Al- iemcier, 23, and Maxine Horn, 22, both of Newton; Lawrence Silvery, legal, and Vera E. Tordoff, legal, both of Alden were issued licenses to wed. A LITTLE GOES SO FAR 67 RINSO FOR DISHWASHING-IT GIVES THE RICHEST, LIVELIEST SUDS EVER! NEW RINSO WASHES DISHES SPARKLING CLEAN! IN A JIFFY-NEVER LEAVES A CREASr FILM THE NEW RINSO GIVES HEAPS MORE SUDS -UNO IT'S so KIND TO MY HANDS NEW 1937 RINSO NOW AT ALL GROCERS -IN THE SAME FAMILIAR PACKAGE A~\N washday, Rinso's richernnh soak clothes ^** v I . ·:-,: ~:f^, :·· ..,·;-·. r^,*-^. [ least }shades whiter than ordinary soaps --without scrubbing ot boiling. Safe for colors. Grand in washers. Try Rinso! MASON CITY buzzing with this new CAKE SECRET IMA6INE-IGET LIGHTER CAKES IN HALF THE MIXING TIME LM THRILLED. 1 MY CAKES TASTE BETTER ANO COST LESS NOW! Spty GIVES SUCH FLACT PASVW. TOO-SUCH CRISPX FRIED FOOPS. AMD ALL SO DIGESTIBLE I BUY THE 3-uff. CAN OF Spry AND SAVE MONEY. SprySTAVS FRESH ALWAYS-RIGHT ON THE PANTRY SHELF Favorite foods now doubly delicious with new TRIPLE-CREAMED shortening W HAT is your family fondest o f ? Chocolate cnke? Apple pic? Home-made biscuits? Doughnuts? From now on, make them with Spry. Use this new, purer ALL-vegetable shortening for a/Jyourbaking and frying and see the amazing difference. Cakes and pastry will be lighter, finer, more delicate in flavor--fried foods crisp, tender, grcaseless and as The new, purer ALL-vegetable shortening-TRIPLE-CREAMED/ digestible as if baked. Spry is whiter, smooth as satin, Iri/ilc-crramcii to make it blend with other ingredients easier. No long, tiresome beating no:a when you mix a cake; no smoke when you fry. Get Spry today. In L-lb, and 3*lb. cant AND MADE TO SELL FOR $5.87 Our sentiments are strong for these h e a v e n l y high shades . . . and yours will be too when you see what they'll do for your wardrobe! S o f t , flattering and utterly feminine, they are the bright note 'noath your furs . . . and, of course, the newest thing- for Spring. SIZES 12 TO 44 DOWNSTAIRS STORE

Get full access with a Free Trial

Start Free Trial

What members have found on this page