The Mason City Globe-Gazette from Mason City, Iowa on March 28, 1939 · Page 8
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The Mason City Globe-Gazette from Mason City, Iowa · Page 8

Mason City, Iowa
Issue Date:
Tuesday, March 28, 1939
Page 8
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TUESDAY, MARCH 28, 1539 MASON CITY GLOBE-GAZETTE HOMEMAKERS ATTEND FIRST SESSION OF 4 DAY SCHOOL Easy Meals Discussed in Lecture Miss Ann Kingsley Suggests New Ways to Beat Father Time Mason City homemakers filled the high school auditorium Tuesday afternoon for the first session of the annual cooking school, sponsored by the Globe-Gazette and a group of co-operating merchants. The course which will continue for four days is con- j ducted by Miss Ann Kingsley. Choosing for her topic ''Easy Meals for Busy Days," Miss Kingsley offered a variety of recipes f o r i foods which ma}' be quickly pre- I pared. She was assisted by Mi^s Dorothy Heald. Recipes Included: Stuffed Baked Ham One smoked ham Hi cups cooked drained spinach 2 tablespoons grated onion 4 tablespoons butter 2 tablespoons lemon juice 3 slices soft bread Salt and pepper Have market man remove ham butt. Ask him to bone remainder of ham by splitting shank to remove shank bones, then pulling round bone from center of ham through shank opening. Combine spinach, onion, butter, lemon juice and bread made into fine crumbs. Season to taste. Stuff boned end of ham with spinach mixture and sew up shank opening. Wipe with damp cloth. Place in an uncovered pan with the fat side up. Make a small incision through the skin and insert the roast meat thermometer so that the bulb is in the center oE the thickest muscle, not in the spinach stuffing. Roast in a slow oven (300 degrees F.) until the thermometer registers 170 degrees F. allowing about 25 minutes to the pound. Many hams now on the market require shorter cooking time and need be cooked only to an internal temperature of 145 degrees-150 degrees F., or about 18 minutes per pound. About 43 miuutes before the ham is done, remove it from the oven and carefully take off the rind. Place in a clean pan and return to the oven to complete cooking. Remove from oven and arrange maraschino cock-tail cherries in clusters of three over surface of ham. Serve hot or cold. Mushroom Ham Loaf 1 pound ground smoked ham butt 1 pound ground veal shoulder 4. tablespoons catsup 3 tablespoons minced green pepper 1 tablespoon grated onion i 2 eggs Mi teaspoon salt la teaspoon pepper ?4 cup fine cracker or bread crumbs 1 cup condensed mushroom soup 16 button mushrooms Combine ingredients thoroughly in order given. Pack half the mixture into a loaf pan, press whole mushrooms (raw or canned) into center. Add remaining meat mixtures, press whole mushooms into top layer. Bake in a moderate oven (350 degrees F.) for Hi hours. Serve hot or cold. Serves 6-8. French Fried Asparague 1 can white asparagus tips Salt and pepper 1 egg 2 tablespoons asparagus liquor Fine dry cracker crumbs Drain asparagus and season with salt and pepper. Beat egg slightly and combine with asparagus liquor. Dip asparagus in egg, then in crumbs. Chill. Fry in deep hot lard at 465 degrees F. until golden brown. Serve immediately. Serves 6. Homemade Pic Mix 7 cups flour 4 teaspoons salt 2 cups lard Sift flour, measure and add salt. Cut lard into flour and salt with a fork or pastry blender until the crumbs are coarse and granular. Cover and place in refrigerator until ready to use. Sunny Orange Cake 3 cups flour 4 teaspoons baking powder ELECTED AGAIN! Again (his year-Jack Sprat Foods are being used at the-COOKING SCHOOL Yes It's True! For the eighth consecutive year Jack Sprat Foods were selected for use in the Globe-Gazette Cooking School. Jack Sprat Foods measure up to the rigid standard Ann Kingsley, conductor of the Cooking School, requires of oil products demonstrated on the platform. In the middle of a lecture, 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. Mm Kingsley Says:- "It's a pleasure for me to recommend Jack Sprat foods to housewives every- sv'nere. This quality line has been used in all eight of the 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 Jock Sprat canned goods and extracts. A f t e r you hove tried them, I feel sure that you, too, will favor this popular, dependable brand." Your Favorite Coffee Too! Chocolate Cream Coffee, too, is again Ann Kingsley's choice for the Mason City school. She confirms the o p i n i o n of hundreds of women who have shown their preference f o r this brand during the last 37 yeors. 1 teaspoon salt 12-3 cups sugar. '.'z cup lard 3 eggs 1 cup milk 1 teaspoon vanilla extract 4 tablespoons orange juice Sift flour, measure and sift again three times with the baking powder, salt and sugar. Add lard which should be soft, but not melted. Combine liquids and add slowly to lard and dry ingredients. Beat for one minute. Bake in two 9 inch layers in a moderately hot oven (375 degrees F.) for 25 to 30 minutes. Ice with boiled egg yolk icing. Yields 16 servings. Boiled Egg Yolk Jcinr 2 cups sugar 1 teaspoon vinegar 1-2 cup hot watei- 2 tablespoons butter 2 egg yolks 1 teaspoon baking powder 1 teaspoon orange juice 1 teaspoon lemon juice 1 teaspoon grated orange rind. Combine sugar, vinegar and water and stir until mixture boils, lover and cook without stirring until the sirup spins a thread 10 to L2 inches long. Add the butter. 3eat the egg yolks until thick and lemon colored. Pour the sirup over the egg yolks in a fine stream beating vigorously. Add the bak- ng powder and flavoring. Continue beating with a rotary egg beater until ' the mixture is ;reamy.. Cool and store in the refrigerator until needed. This may be thinned with additional fruit iuice. Dixie Pecan Pic Hi cups homemade pie mix 1-3 tablespoons ice water Add water to pie mix, small amount at a time, mixing quickly and evenly through the flour and lard until the dough just holds in a ball. Roll on slightly, floured board or cloth. Line pie pan and crimp edges. Pour in filling. Bake in moderate oven (375 degrees F.) for 45 to 50 minutes. Serves 8. Pecan Filling 3 eggs 1 tablespoon sugar 2 tablespoons flour 2 cups dark corn sirup 1 teaspoon vanilla extract '/4 teaspoon salt 1 cup whole pecan meats Beat eggs until light. Mix sugar and flour, add to eggs and beat veil. Add sirup, vanilla, salt and pecans. Sausage Supreme 1 pound link sausage 5 medium potatoes 2 large onions 3 tablespoons chopped }epper 1 '/a teaspoons salt '.i teaspoon pepper 1 can condensed tomato soup Place sausages in cold frying- pan. Brown slowly. Push sausages to side o£ frying-pan, slice potatoes one-four inch thick and brown in sausage fat. Add sliced onions, green pepper and seasonings. Pour tomato soup over all. Cover tightly and allow to simmer for 45 minutes. Serves 8. Steak Wraparounds 1 J ,~ pounds round steak 6 slices bacon 3 dill pickles Salt and pepper Flour 2 tablespoons fat ?4 cup catsup '·s cup water 1 teaspoon Worcestershire sauce Have round steak cut one-half inch thick. Cut into six rectangular pieces. Lay slice of bacon on each piece, then half a dill pickle. Roll up and fasten with a tooth pick. Roll in seasoned flour. Brown in liot fat in a frying pan. Place in a casserole. Make a sauce by mixing the catsup, water and Worcestershire sauce, and pour over meat. Cover and cook in a moderate oven (350 degrees F.) for about an hour. Serves 6. Deviled Liver Loaf 2 pounds liver 2 eggs ' 2 cups soft bread crumbs 1 cup milk Vt cup tomato catsup 2 tablespoons chopped onion 3 tablespoons lemon juice 3 teaspoons salt 1 teaspoon chili powder 1 tablespoon Worcestershire sause 4 bacon slices. Wash liver and cook in water five minutes. Grind and add beaten eggs. Add remaining ingredients, mixing thoroughly. Line bottom of 5x9 inch loaf pan with bacon. Press liver mixture firmly into pan. Bake in a moderate oven (350 degrees F.) for one hour. Serves 8. Canadian Slices -- Fruited 6 slices Canadian Style Bacon 6 slices pineapple 1 cup raisins 1 cup pineapple juice 1 cup water 6 tablespoons cornstareh ',4 teaspoon salt. Have bacon sliced one-half inch thick. Place in dripping pan. Place slice o£ pineapple over each piece o£ bacon. Simmer raisins in pineapple juice and water for 10 minutes. Thicken with a paste of cornstarch, salt and a small amount of water, stirring until cornstareh is cooked. Pour sauce over the bacon and pineapple. Cook in a moderate oven (350 degrees F.) for 1 hour and 15 minutes. Serves 6. Barbecued Lamb Riblets 3 pounds lamb riblels Salt and pepper Lamb riblets are made by slicing between the ribs of a breast nf lamb from which the breast bone has been removed. Brown lamb .riblets without adding extra fat. Season. Cover with the Barbecue Sauce and simmer gently or cook a moderate oven (350 degrees reached. Time for pan broiling is the same as for broiling. Yankee Noodle 1 12-ounce package noodles 3 cups mushroom white sauce 2 eggs =1 cup cooked celery J /2 pound dried beef Pepper Vt pound grated cheese. Cook and drain noodles. Combine with white sauce, eggs, celery, shredded dried beef and pap- per. Cook slowly for two minutes. Serve on hot platter. Sprinkle with grated cheese. Serves 10 to 12. Mushroom White Sauce 4 tablespoons butter G tablespoons flour 2 cups milk *'~ teaspoon salt 1 can condensed mushroom soup. Melt butter and add flour. Add milk slowly, stirring constantly u n t i l thick. Add salt and mushroom souo. Heat thoroughly. Liver Chow Slein 1'i pounds sliced liver 2 tablespoons lard 1 cup diced celery V-z cup chopped green pepper 1 No. 2 ] ,i can tomatoes 1 can Chinese vegetables 6 tablespoons cornstareh 3 tablespoons brown sauce 2 tablespoons soy sauce Salt and pepper Wash and dice liver. Brown ,in hot lard. Add celery, green pepper and tomatoes, and allow to simmer about 20 minutes. Add drained Chinese vegetables. When heated through, thicken with cornstareh blended with brown and soy sauce and enough water to make pouring consistency. Season to taste. Serve on Chinese noodles. Serves 8. Curried Peaches 1 No. 2 '.i can peach halves 1 teaspoon sugar *,4 teaspoon curry powder 2 teaspoons butter Place peach halves in pan with green hours or until Tender F.) for Serves 6. Barbecue Sauce 1 medium onion 2 tablespoons butter 2 tablespoons vinegar 2 tablespoon brown sugar 4 tablespoons lemon juice 1 cup catsup 3 tablespoons Worcestershire sauce 1 cup water Salt Red pepper " Brown chopped onion in butter, add remaining ingredients and pour over lamb riblets. Broiled Lamb Chops 6 loin lamb chops Salt and pepper Have chops cut at least one inch thick. Wipe with a damp cloth. To Broil: Arrange on a broiler rack, allowing three inches between surface of chops and source of heat, if possible. When brown, season with salt and pepper, turn and brown other side. Only one turning is necessary. Approximately 7 to S minutes to a side is required. Serve with C u r r i e d Peaches. To Pan Broil: Heat a heavy frying-pan until sizzling hot. Brown chops quickly on both sides, pouring oft the fat as it accumulates in the pan. Then cook slowly until the desired degree of doneness is cut side up. Sprinkle with sugar and curry powder and place butter in center. Broil until delicately browned. Serves 6 to 8. Old English Koast Beef Select a two or three standing rib roast. Wipe with a damp cloth and rub with salt and pepper. Place 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 slightly. Pour the melted butter over all, allowing some to run on to each slice. Place in a hot oven (450 degrees F.) for 15 minutes or until slightly toasted and heated through thoroughly. Serves 8 to 10. Applesauce Ice Cream 2 eggs 2 tablespoons sugar 1 !,: cups applesauce 1-3 cup top milk la teaspoon cinnamon J /i cup honey \'» teaspoon salt 1 cup whipping cream Beat egg whites to creamy stage. Add sugar, and beat till whites hold their shape. Add unsweetened applesauce, milk, cinnamon, honey, salt and beaten egg yolks. Whip cream till thick, but not stiff. Fold into egg white mixture. Pour into freezing tray and freeze. Serves 10. French Pork Pic 1'i cups flour 1 teaspoon salt 1-3 cup lard Ice water Sift flour, measure and add salt, Cut lard into flour until the mixture is coarse and granular in appearance. Add water, a small amount at a time, mixing quickiy and evenly through the flour and lard until the dough just holds in a ball. Roll one-half of pastry to about one-eighth inch in thickness and line a pie pan. 'Add Pork Filling. Roll out remaining pastry and place over filling. Allow top crust to overlap the lower crust one-half inch. Moisten lower edge to seal perfectly and fold top crusl under the lower. Crimp edges. I] desired, a lattice effect may be made with strips of pastry crisscrossed over filling. Bake in a hot j oven (450 degrees F.) for 30 min' utes, until crust is brown. Serves 8 Pork Filling 1 \'i pounds ground pork shoulder 6 slices bread 1 cup water I 1 /:: teaspoons salt Vi teaspoon ground nutmeg 1 t a b l e s p o o n Worcestershin sauce Combine meat with bread whicl has been cut into small cubes, water and seasonings. Simmer for 3' minutes until meat is tender, add ing more moisture Cool slightly. if necessary AVoman Operates Mine JESSUP. Pa., U.R--Mrs. Ann; (300 degrees) F. and roast to the | Sklepko, 24-year-old Jessup wi Ann Kingsley Is Using CRYSTAL SUGAR In The Cooking School SHE SAYS.- "I urge housewives to use Beet Sugar for I can see absolutely NO difference between Beet and Cane sugar. Chemically, the two arc identical and my experience has shown them to be of equal merit for Table use, for making Candies, Jams. Jellies, and for All Cooking and Baking purposes. "I highly recommend CRYSTAL sugar. I ;un using it in all recipes during the Globe-Gazette cooking school. CRYSTAL *ugar dissolves evenly and readily. For perfect results. I urge housewives to specify CRYSTAL SUGAR when ordering groceries.'' CRYSTAL SUGAR will do ANYTHING any sugar will do American Crystal Sugar Company Makers of CRYSTAL sugar Mason City desired degree of doneness. The roast-meat thermometer will register 140 degrees F. for a rare roast, 160 degrees F. for a medium roast, and 170 degrees F. for a well done roast. Allow 18 to 20 minutes to the pound for cooking a rare roast, 22 to 25 minutes to the pound for a medium roast, and 27 to'30 minutes to the pound, for a well done roast. A four pound roast will serx'e six to eight people. Yorkshire Pudding: 1 cup flour 1 teaspoon salt 1 cup milk 2 eggs 3 tablespoons beef drippings Sift flour, measure and mix with sail. Add milk gradually, stirring to form smooth paste. Add eggs which have been beaten until light. Place drippings in 6 by 9 inch pan and pour in iiatter. Bake in a moderately hot oven (400 degrees F.) for 30 to 40 minutes. Cut in squares and serve around roast. Serves 6. Golden Carrot Kinjr 5 cups grated raw carrots -i eggs 2 cups fop milk 1 teaspoon saK \'\ teaspoon pepper 1 teaspoon sugar 1 tablespoon lemon juice 1 cup shredded almonds 1'i tablespoons butter Cook carrots in boiling salted water. Drain. Mix all other ingredients except butter, and combine with carrols. Spread butter thoroughly over inside of 9 inch rins mold. Pour mixture into mold and bake in.a moderate oven (325 degrees F.) for 40 minutes. Turn onto a chop plate and fill center . with buttered lima beans or green '· peas. Serves 8 to 10. j Caramel Brownies j 1 cup flour j 2 teaspoons baking powder 1 teaspoon salt i r is cup lard j 2 cups brown sugar i 2 eggs ; 2 teaspoons vanilla extract '; 1 cup chopped nuts S i f t floiir. measure and sift i again with baking powder and salt. Melt lard. Add sugar, eggs, vanilla and sifted dry ingredients mixed with the nuts. Spread thinly in a well greased and floured pan 10 by 15 inches. Bake in a moderate oven (350 degrees F.l for 30 minutes. Cool and cut. Yields 32 strips one by two inches. Ham Ban an;-. Rolls 6 thin slices boiled ham 1 tablespoon butler I teaspoon prepared mustard 6 firm bananas Spread slices of ham with a mixture of the butter and mustard. Wrap around peeled bananas and fasten with a toothpick. Place in a buttered shallow baking pan. Pour cheese sauce over bananas. Bake in a moderate oven (350 dcgrese F.) for 30 minutes. Serves 6. Cheese Sauce 1 '! tablespoon butter 1 *2 tablesrjoons flour S 4 cup milk J ,4 pound American cheese Melt butter and add flour. Stir until smooth and add warm milk. Add grated cheese and cook until thick and smooth, stirring constantly. Toaslcfl I.oaf 1 lonf sliced bread '· cuo melted butter Hold the loaf together by securing the end slices with toothpicks and place in shallow pan. Allow the _ center slices to spread open " dow, believes she is the only worn an anthracite operator. She is th head of the Enkulenko Coal com pnny, which employes 20 men an mines 35 to 40 tons of coal a day. Vlr. and Mrs. Harlan Bliss of Clarksville Are Feted at Shower CLARKSVILLE--The 'residents f the Cedar district community eld a post-nuptial miscellaneous hower Friday evening at the choolhouse, honoring Mr. and Irs. Harlan Bliss who were re- ently married. Mrs. Bliss was before her mar- iage Violetta Heise and is the eacher of the school. A program of music and read- ngs and a mock wedding was the ·ntertainment of the evening. Re- reshments were served. The af- air was attended by 75. --o-TS HONORED AT BURT BURT--A family gathering in lonor of Mrs. G. Leek, who eaves for her home at Arnegard, V. Dak., after spending a month vith Burt relatives, was held at he Floyd Duncan home Sunday. --o-Lion Bagger TRINIDAD, Colo., () -- Nine mountain lions were killed last Plymouth Delegation Goes to Cedar Rapids to Fete Collisters PLYMOUTH--There was a representation of 21 from the M. E. church of Plymouth who went to Cedar Rapids Sunday to help Dr. and Mrs. T. C. Collister, former pastor at Plymouth, celebrate their twenty-fifth wedding anniversary. P l y m o u t h delegation presented them with a purse of §25, a dollar for every year of their wedded life. Plays Postponed by Meltonville Group MELTONV1LLE--The two one- act plays to be given nt the April meeting of the Community club have been postponed until the May meeting because of sickness in the casts. A different program will be planned by the executive committee for the meeting o£ April 5. winter in tains near the La Stonewall Veta, by Denton of Trinidad. Byron Written languages are believed to have begun as a series of pic- l tures representing action. LAUNDRY WHITER... WASHDAY BRIGHTER! 'When its tCLQROX-GLEAN:'s disinfected'; i HERE'S a safer, easier, faster way to a snowy-while, sanitary wash ...use Clarox in the recvlar laundering process. Clorox bleaches, removes numerous stains from white cottons and linens . . . brightens color-fast cottons and [inens . .. makes them sanitary ... it is gentle on fabrics. Clorox has many important personal and other uses. Simply follow directions on label. AMERICA'S FAVORITE BLEACH AND HOUSEHOLD DISINFECTANT BLEACHES · DEODORIZES · DISINFECTS k REMOVES NUMEROUS STAINS... P U R E - S A F E - D E P E N D A B L E Even Scorch ond Mildew ANN KINGSLEY Recommends All Three Sizes of Clorox Half Gallons for the Laundry, Quarts for the Kitchen and Pints for the Bathroom COOKING SCHOOL MISS ANN KINGSLEY Lecturer Jlason City Globe-Gazelle Cooking: School *'T) JTroven methods, complete to the most minute detail, for biscuits, bread, cake, and pastry ... together with distinctive new 'balanced' recipes . . . you'll find them ail in your bag of Pillsbury's Best, the flour I use at the cooking school." PLAIN FACTS THAT MAKE FOR BETTER BAKING NINETY PER CENT OF YOUR B A K I N G consists of s i m p l e foods, in which flour is the principal ingredient. You can't bake them successfully without a really fine flour. MORE COSTLY WHEATS are used in the milling of Pillsbury's Best Flour. Yet the extra cost to you is only about half a cent more per recipe. PILLSBURY'S BEST »* CAKE OR QUICK BREAD, pastry or roll, you can bake it better with Pillsbury's Best, the "balanced" flour that's right for every purpose. TODAY OR NEXT YEAR, you can count on Pillsbury's Best for superb baking performance. Constant laboratory and baking tests guard its high quality. I B J 4

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