Globe-Gazette from Mason City, Iowa on March 29, 1939 · Page 6
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Globe-Gazette from Mason City, Iowa · Page 6

Mason City, Iowa
Issue Date:
Wednesday, March 29, 1939
Page 6
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MASON CITY GLOBE-GAZETTE Homemakers Given New Recipes During Session Miss Ann Kingsley Demonstrates Ways of Culinary Ease "Your Silhouette, Madame" was the theme of Miss Ann Kings- toy's second day lecture and demonstration at the cooking school which is being conducted through Friday in the high school auditorium. ·Miss Kingsley presented recipes for spareribs with dressing, a homemade biscuit mixture, meat puffs, banana devils food, cushion style lamb roast, Chinese chop suey, southern corn shortcakes, pork stuffed veal breast, corned beef and cabbage, sour cream raisin pie, liver fricassee, cookie jar favorites, bran biscuits, lamb croquettes, lamp choplets, perfection salad, lemon patties Mexicano, Sherbet, country beef fried roundsteak, cherry blossom mold, macaroni and sauerkraut and broiled kidneys. Auditorium filled The auditorium was filled again on. Wednesday as it was on the opening day for the cooking school. Many homemakers -who attended the school visited the building show displays in the high school gymnasium before leaving. Spareribs with Dressing 2 sections spareribs Apple dressing s ,k teaspoon salt J /8 teaspoon pepper Spread inside of one section of spareribs with Cover with the other section. Sev or skewer the two sections togeth er. Sprinkle the outside with sal and pepper. Lay spareribs on rack in an open roasting pan ant roast in a moderate oven (350 de grees F.) for 14 hours, or unii the meat is tender. Bemove th strings or skewers before serving Serves 8. APPLE DRESSING 2 slices salt pork Vj cup chopped celery Vz cup chopped onion 3 tart apples 1-3 cup sugar 1 cup bread or cracker crumbs 1 cup shredded bran % cup chopped parsley Salt and pepper 14 cup milk Dice pork and fry until crisp -Remove cooked pieces. Cook celery and onion in pork fat three minutes. Core and slice apples. Add apples to celery mixture, sprinkle with sugar and cover. Cook slowly .mtil tender. Add crumbs, shredded bran, pork scraps, parsley, milk and seasonings and mix well. Homemade Biscusit Mixture 8 cups flour % cup baking powder 4 teaspoons salt IJi cups lard Sift the flour and measure. Sift again with the baking powder and salt. Cut in the lard until the mix- lure has a fine even crumb. Place in a closed container and keep in refrigerator, using as desired. This mixture at least a month " will ACLOROX-CLEAN KITCHEN IS SAFER! cwx-cpi's disinfected^ r 1 ' ·^ L/ON'T TRIPLE with health! Make your' kitchen... where the food you eat Is prepared ...Clorax-Clean! For greater Home' Health Control use Clorox in routine cleansing of refrigerators, drain boards, sinks, dishes, dish cloths, garbage receptacles; tile, enamel, linoleum and wood surfaces. Clorox has many important personal and otheruses. Simply follow directions on.the' label./" AMERICA'S FAVORITE BLEACH AND HOUSEHOLD DISINFECTANT- BLEACHB · DEODORIZES · DISINFECTS REMOVES NUMEROUS STAINS ... i P U R E - S A F E - D E P E N D A B L E Even Scorth and Mildew ANN KINGSLEY Recommends All Three Sixes of Clorox Half Gallons for the Laundry, Quarts for the Kitchen and Pints for the Bathroom SECOND DAY DRAWS LARGE CROWD five batches with two cups of tli mixture to the batch. It may b used as a basis for biscuits, dump lings, shortcake, waffles, muffins quick coffee cake and dozens o other things. Meat Puffs V-i pound ground uncooked port % pound ground uncooked vea Hi cups leftover mashed pota toes 3 eggs 3 tablespoons grated onions 1 teaspoon salt % teaspoon pepper 2 cans condensed tomato soup 2 cups water Mix meat, potatoes, eggs and seasonings thoroughly. Chill. Combine soup and water and bring to boil in shallow pan. Drop mea mixture into hot soup by heaping tablespoons. Cover and allow to simmer 45 minutes. Serves 0. Banana Devils Food 2 cups cake flour 1 teaspoon salt ] '2 teaspoon soda 2 teaspoons baking powder J ,2 cup lard 11* cups broivn sugar 2 eggs 1-3 cup mashed ripe banana 2 squares bitter chocolate % cup buttermilk or sour milk 1 teaspoon vanilla extract Sift flour once, measure and sift again with salt, soda and baking powder. Cream lard, add sugar and cream together until light and fluffy. Add eggs one at a time, seating after each addition. Add banana pulp, then melted chocolate. Combine milk and vanilla. Add dry ingredients alternately With milk to creamed mixture ieat well. Pour into a greased 10 by 14 inch pan and bake In a moderate oven (350 degrees F.) for « minutes. Frost with Caramel .ocoanut Frosting. Serves 12. Caramel Cocoanut Frosting 1 3 ;2 cups brown sugar ^4 cup cream or milk 2 tablespoons butter Vi teaspoon vanilla extract 1 cup moist cocoanut Cook sugar and cream or milk until jt forms soft ball when dropped 111 cold water (233 degrees |0 Add butter and flavoring. Cool. Beat until consistency to pread. Frost cake. Sprinkle "with cocoanut and place under broiler mtil cocoanut is delicately irowned. Cushion Style Lamb Roast Select square cut lamb shoulder Have bones removed so that pock- e.. is left for dressing. Sew, leav- ng ot-.e side open. Fill with any desired dressing and sew or kewer opening. Arrange in a dripping pan on a rack with the at side up. Do not cover and do not add wafer. Roast in a slow wen (300 degrees F.) allowing 30 minutes to the pound for well done lamb. When serving, carve across the grain o£ the meat, serv- ng a portion of both meat and ressing. Serves 3. BREAD DRESSING 4 tablespoons butter 3 tablespoons chopped celerv '2 tablespoons grated onion. "' S A teaspoon salt Vt teaspoon pepper 4 cups fine bread crumbs Meat stock Melt butter in frying pan. add celery and onion, cook sevcra minutes Add seasonings an crumbs. Moisten with-meat stock or stock made by dissolving bouil Ion cubes in water. Cliiuese Cliop Suej- 1 cup diced raw pork or veal 3 tablespoons lard }· cup finely cut onions l'/2 cups diced celery J i teaspoon salt ·' J /2 cup water or liquid from bean sprouts 1 can bean sprouts THICKENING 3 tablespoons cornstarch Vs teaspoon pepper 1 teaspoon brown sauce 2 tablespoons soy sauce 2 tablespoons water Brown meat in hot lard. Add onions, celery and liquid. Cover and cook slowly until vegetable are done. Drain bean sprouts anc add to meat mixture. Heat thoroughly. Combine thickening ingredients and stir until smooth Add to hot mixture, stirring constantly until thick. Serve piping hot over boiled rice. Serves 6. Southern Corn Shortcakes 2 cups homemade biscuit mixture 1 cup whole kernel corn *.* cup ham stock 6 slices baked ham Olive white sauce * Combine biscuit mixture anc corn. Add the ham stock or stock made from a bouillon cube dissolved in water, to make a soft dough. Roll to V. inch thickness Cut 12 biscuits with a 3 inch cutter. Place on a cookie sheet and sake in a hot oven (425 degrees F.) for 15 minutes. Put 2 biscuits together with hot sliced ham between. Arrange on hot platter and pour Olive White sauce over a!!. Serves 6. Olive White Sauce 2 tablespoons butter 2 tablespoons flour 2 cups milk 20 green olives Salt and pepper Melt butter, stir in flour until smooth. Gradually add the milk stirring constantly. Cook until .hick. Add chopped olives. Season :o taste. Pork Stuffed Veal Breast 1 stuffed breast of veal Salt and pepper 4 tablespoons lard or bacon drippings Have the meat retailer bone a Dreast of veal and two ends of a pork loin; then open a pocket from he end of the breast and fill with he two pieces of pork. Stitch and ie in several places to make a Irm roll. Wipe with a damp cloth. Brown in hot fat. Add seasonings and a small amount of water, lover, reduce heat and cook slow- y, allowing 30 to 45 minutes to the pound. Serves 8 to 10. Corned Beef and Cabbage 5 pounds corned beef 1-medium head cabbage Water Soak corned bee£ several hours f necessary. Cover with water and illow to simmer about 45 minutes o the pound or until tender Loosen leaves, of cabbage head eason and steam about an hour or until lender. Serve on chop plate with cabbage in center and slices HERE'; THE VERDICT / ·*o^?2 ^ .{ '^ TT^S like 'em! That's the local verdict about Banana Scallops, those gay little bites o£ goodness that you find on so many Junch and dinner tables. There's a reason... several reasons! Banana Scallops are easy to make, they're a smart, new surprise to serve with meat or fish or on the vegetable plate. And when it comes to flavor... well, you better hurryup and try them! BANANA SCALLOPS Melted fat or oil 1 C£K l)i teaspoons salt G firm bananas 3» nip fine com Rake crumbs, bread or cracker crumbs, or corn meal. Tor thaltoK frying, have 1 inch of racked fat or oil ia frj-ins pan. For derp-fal fniiny, have deep kcttlo 'A to ?i full of melted fat or oil. Heat fat to 3-0° F. (or until n I-inch cube of bread -will brown in 40 seconds). Beat egg and add sail. Slice peeled bananas crosswise into 1-inch t nick pieces. Dipintocggand roll in crumbs or corn nic,-il. Khatlotcfnj or dccp-fcl fry in. the. hot fat 1JJ to ; minutes or until brown and lender. Dr.iin oa unglazed paper. Serve very hoi. Sii sen-ings. W ^ \ J' f t , t '^ \ i ?· ··- , ,«' -' ir I UNITED FRUIT BANANAS itittributejj by FRUir DISPATCH CO. of corned beef arranged aiound cabbage. Serves 6 to 8. Sour Cream Kaisin Pic 2 cups homemade pie mix 2-4 tablespoons ice water Add watcr to homemade 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 naif of pastry to about one-eighth inch in thickness and line pie pan, allowing one-half inch of the crust to hang over.the edge. Pour in filling. Roll out remaining pastry making several- gashes to allow escape of steam, and place over filling. Allow top crust to overlap lower crust one-half inch. Moisten lower edge to seal perfectly, and fold top crust under the lower. Crimp edges. Bake in a hot oven (425 degrees F.) for 35 minutes. Serves 6 to 8. Filling 1 cup raisins 2" tablespoons flour 3 -j teaspoon nutmeg ^2 teaspoon cinnamon ?4 teaspoon salt 1 cup sour cream . Grind the raisins and immediately mix with flour, spices, salt, sour cream and beaten egg. Combine thoroughly. Liver Fricassee 1 pound sliced liver J /i teaspoon salt \a teaspoon pepper \'\ cup flour J .4 cup bacon drippings 2 cups canned tomatoes 2 medium green peppers 6 small white onions V teaspoon celery salt 3 ,-j teaspoon poultry seasoning 1 can hominy 2 tablespoons butter Wash and dry clean. Dredge with seasoned flour. Brown in hot fat. Add tomatoes, peppers, onions, and seasonings. Cover and simmer about 45 minutes, or until vegetables are done. Drain hominy Add butter, season and heat Serve with fricassee. Serves 6 to 8. Cookie Jar Favorites 2li cups flour 1 teaspoon soda 1 teaspoon cinnamon *i teaspoon cloves 1 teaspoon salt 1 cup raisins ij cup chopped nuts *.: cup lard 1 cup sugar 1 egg 1% cups unsweetened apple sauce , Sift flour, measure and sift again with soda, spices and salt Add raisins and nuts. Cream lard add sugar gradually and beat until light and fluffy. Add egg, beat thoroughly. Add dry ingredients alternately with the apple sauce Drop from tablespoon on to cookie sheet. Bake in a moderately hot oven (400 degrees F.) for about lo minutes. Yield: 50 medium cookies. Brau Biscuits 1 cup shredded bran 2 cups Homemade Biscuit Mix- :ure Milk Combine bran and biscuit mixture and add milk to make a soft dough. Roll to desired thickness, -ut out. Place on ungreascd :ookie sheet. Bake in hot oven (42a degrees F.) for 15 minutes. Yield: 12 to 14 medium biscuits Lamb Cronuettcs I tablespoon butter 4 tablespoons flour 1 cup milk 2 cups finely ground cooked amb 2 teaspoons lemon juice \z teaspoon salt *s teaspoon pepper 1 teaspoon parsley 3 egg Fine cracker crumbs Melt butter, add flour and combine. Add milk. Cook until very hick, stirring constantly. Add amb and seasonings and chill horoughly. Form into 8 small ·ounds about ife inch thick. Roll n crumbs, slightly beaten egg and n crumbs again. Chill. Fry in deep ard at 385 degrees F. until golden --own. Serves. 8. l-amb Choplcls 1 lamb breast Ground iamb -Salt iind pepper Have meat retailer remove breast bone, cut a pocket from end of breast and stuff very tightlv witli ground lamb. Chill thoroughly. Slice between ribs to make individual servings. Braise or broil. To braise: Brown in hot fat on ooth sides, season and add one- fourth cup water. Cover tightly and allow to simmer about 45 minutes. To broil: Place on broiler rack MI surface of meat is three inches below source o£ heat. Brown on one side. Season, turn and brown on second side, allowing about jcven to eight minutes per side Sav -°" C turning is necessary." Perfection Salad 1 '2 tablespoons gelatin '.·i cup cold watcr 'i cup white vinegar ~ tablespoons lemon juice 2 cups boiling water H cup sugar 1 teaspoon salt 1 cup finely shredded cabbage J cups finely diced celery 2 finely diced pimientoes rnTn^t.l^l! 1 ^ C ° W W3tCr for fiv C minutes. Add vinegar, lemon juice boiling water, sugar and salt Cooi until mixture begins to thicken intn re . main '. n S ingredients. Pour into mold ana chill until firm. Un- mold, and use as center of readv 10 serve _meat platter. Serves 10 _ Luscious Lemon Sherbet -:j cup sugar ' j cup flour '- cup white com sirup 1 cup buttermilk '= cup lemon juice 1 teaspoon grated lemon rind 2 cups buttermilk 2 egg whites. Mix one-half cup sugar with r , a n d corn sirup. Add 1 cup buttermilk and cook until thick and smooth. Cool. Add lemon juice and rind. Place in freezing tray in refrigerator. When it starts to freeze at the edges, add remaining buttermilk. Beat the egg whites until stiff. Add remaining sugar and continue beating until the sugar is dissolved. When the mixture is frozen to a mush, fold in the egg whites and continue freezing until firm. Serve at once. Serves 8 Beef Patties Me.vicano 1 onion 1 clove garlic 2 tablespoons lard 1 No. 2 can baked beans "2 cup tomato sauce 1 teaspoon salt 3 ,4 teaspoon chili powder Vs teaspoon pepper Vs teaspoon cayenne 1 pound ground beef Lard Cut onion in thin slices. Chop garlic fine. Brown both, in hot lard until tender. Add the beans, tomato sauce and seasonings. Simmer about 15 minutes, stirring frequently. Form the ground beef into six flat patties about four inches in diameter and one-fourth inch thick. Brown in hot lard, cover and cook slowly la minutes! Place on platter and pour baked bean mixture over all: Serves 6 "Country Fried" Round Steak I 1 ,* pounds round steak Flour Salt and pepper 4 tablespoons lard or drippings Have the round steak cut about one-half inch thick. Dredge thoroughly in seasoned flour and brown in hot lard. Cover, reduce heat and cook very slowly about 20 minutes, or until tender. Remove cover and allow meat to continue cooking until surface is crisped. Serves 6. Cherry Blossom Mold 2 packages cherry flavored gelatin 3','z cups boiling water 2 bananas 1 No. 2 can apricot halves 1 cup white grapes Dissolve gelatin in hot water Pour one third of mixture into ring mold and chill until set. Meanwhile chill remaining two thirds. Peel and slice bananas diagonally. Arrange on gelatin in ring mold. Whip half of remaining gelatin until light and fluffy and pom- thin layer over bananas. Arrange drained apricot halves around outside of ring und fill inside with white grapes. Cover with remaining whipped gelatin. Pour the rest of the gelatin on top and place In refrigerator until firm enough to serve. Unmold and garnish with curly endive. Serves JO Platter of Cold Cuts Perfection salnd l\* pounds assorted cold meati 0 deviled eggs Chopped chives or parsley . Cottage cheese Turn perfection salad on to the center of a large chop late. Select a variety of small round slices of cold meats and arrange in four or five individual circles evenly spaced around the salad Place half u deviled egg in center of each circle. Add chives or parsley to cottage cheese'and fill center of perfection salad. Serves 10. macaroni and Sauerkraut 2 cups cooked macaroni 2 tablespoons grated onion 1 No. 2Vi can sauerkraut 1 pound bulk pork sausage Mix macaroni and onion. Place alternating layers of macaroni and sauerkraut in a buttered baking dish. Shape sausage into 8 rolls and arrange like spokes of a wheel over the top. Bake uncovered in a moderate oven (350 degrees F.) for one hour or until sausages are browned. Serves 6. KING'S HERALDS MEET BELMOND--Irene Rhodes was hostess to the King's Heralds group Saturday afternoon. The lesson was lead by Betty Uhlen- hopp and Abbie Doris Bonte was in charge of the My ' Makes Marvelous Salads and Desserts JACK SPRAT Gelatin Dessert (Strawberry, Raspberry, Cherry, Pineapple, Lemon, Orange, Lime, Mint) O ycli, concentrated fruit flavors . . . y^ue «J vegetable colors that give your salads and desserts sheen and sparkle . . . "sets" quickly a sign of high grade gelatin and superior ingredients throughout . . . citrus flavors (lemon-, orange, lime) protected by the capsule method. Appetizing, wholesome, attractive, economical - . . isn't that just about everything you could ask of A DESSERT FOR ALL OCCASIONS? \Ve Can't Afford to Hire That Popular Sunda } -- JNight Radio Comedian to Tell About Jack Sprat Gelatin Dessert, But Miss Ann Kingsley Is Certainly Shouting About It This Week ot the Globe-Gazette Cooking School US ts r nd Iv noir, ad. cal lid 51 y- ·at CITRUS FLAVORS PRESERVED IN CAPSULES In each package of Jack Sprat Lemon, Orange and Lime Gelatin Dessert, is a little gelatin capsule. This will dissolve in ·warm water, releasing the rich, full-strength flavor . sn extra precaution taken to bring- v-ou these popular fla-.-ors in their finest state.

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