The Mason City Globe-Gazette from Mason City, Iowa on April 2, 1931 · Page 7
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The Mason City Globe-Gazette from Mason City, Iowa · Page 7

Mason City, Iowa
Issue Date:
Thursday, April 2, 1931
Page 7
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'APRIL 2 1931 MASON CITY GLOBE-GAZETTE JEANETTE BEYER SUGGESTS WAYS OF OBSERVING EASTER FEAST DAY DINNERS MAY BE ELABORATE Globe-Gazette Cooking Expert Suggests Interesting Menus for Housewife E ASTER means other things beside the "Easter bunny rabbit and the Easter bonnet habit." To the housewife it means a special sort of dinner, rivaling the munificence of the Christmas feast. It is the end presumably of 40 days of fasting and as such is marked by feasting. Jcanette Beyer, Globe-Gazette cooking expert, has prepared several Easter Sunday dinner menus which will appeal to the homemaker. One of them departs from the traditional baked ham and another features it. Easter Dinner Preparations. With all the delightful things which Easter time offers, including rabbits and eggs, spring housecleaning and Easter bonnet, a beautiful family dinner at home must be counted important among them. We are like the sluggish hibernating h animals who do .not crawl from their warm winter beds \mtll spring gives the sign. Easter^ is our . signal to crawl out of our holes. It is the symbol of rejuvenation, renaissance. If -one's home can only be beautiful, the true ideal of itself, a few times a year, Easter should be one of those times. Let if you will, common days jangle along as they will, but make Easter day perfect in · order and beauty. A well groomed house, childen clean arid parents full of peace are the rights of every self-respecting household. Dinner Important. The dinner, I maintain is important--an. excellent noon day meal, served with ease and finish to one's own -family. Has it not been said again and again by famous philosophers that the act of eating together distinguishes us from the beasts? So Jet this dinner be the most civilized of all our meals. The linen, the silver, the china need riot be elegant. Even without linen or fine service, a table can be beautiful in its cleanliness and order. Flowers of course, make everything lovely, hut without them one can make the food almost colorful enough to take their place. A dish of^ brilliant radishes or stuffed olives makes a table look bright and interesting. Even fresh celery or young green onions will do their bit, and gay relishes and jellies must not be forgotten. Then there are the little touches of garnishings to be thot of, the slice of lemon, the spray of parsley or ring of green pepper in just the right place. The art takes a great deal of "looking" ?·: and- experimenting. · i)-'---Aa to UM^monu, the*-food should ··'··· be quite ordinary, but favorite. It .'should not be hard to prepare, nor difficult to serve. And if most of it can be done the day before, all the better, for Easter should not be a day of confused hurrying or long labor in the kitchen. Here are three menus which are not too expensive and not too hard. And if you'll note there -is a color scheme for each of them: California Boiled Ham Cracked Hominy Apple Rings Green String Beans in Butter Tomato Salad Strawberries and Ice Cream Little Frosted Cakes Coffee California Boiled Hum. Wash one-half a ham or a. large piece. Cover with boiling water, Add one apple, one lemon, one orange, all washed and sliced, but not peeled. Add also a clove of garlic, a dash of paprika, a small onion or bay leaf. Add one-fourth cup ot either vinegar or cider. Simmer the ham in this mixture until it is tender but still firm so that it slices easily. This is delicious served either cold or hot. Cut it carefuly in thin slices and arrange on a platter with the slices overlapping, a slice of lemon between each one and a bit of minced parsley. At the ends of tho platter put rings of green or red pepper, or the apple rings. Cracked Hominy. Wash two cups of cracked hominy arid cover with a large quantity · of cold water. Let stand overnight in a cool place. In the morning add 1 tsp. salt. Slowly bring the hominy to a boil and let it simmer for six hours, but do not stir. When tender season with salt, pepper, butter and enough cream to make it just moist. Keep it in a cool place as it spoils easily. Sliced Apple Rings. 4 apples 1 cup sugar 1 cup water % cup red cinnamon drops Wash the apples, core and cut them into rings about % inch thick. Boil the sugar, water and cinnamon drops together for about t minutes and add the apple rings, a few at a time and cook slowly until tender and a pretty red color. Remove from the syrup, cool and serve with roast fowl or pork. A little more complicated mea! which calls for a longer time in the kitchen on Sunday is this second menu, altho everything except the chicken, potatoes and peas can be done the day before. Grapefruit Baskets Chicken Fricassee Gravy Mashed Potatoes Baked Sweet Potatoes New Peas Pickled Pear or Peach Salad Lady Baltimore Cake Cheese Coffee Grapefruit Baskets. Cut grapefruit in halves. With small sharp knife, cut around the inside 'edge of the grapefruit, taking out the whole inside entire. With a spoon scrape down the sides of the grapefruit so that all the pulp and juice is loosened. Loosen the pulp removed from the seeds and mem brane and return to the shell. Now you are ready to make the handles of the baskets. Insert 2 toothpicks opposite each other on each hal for guides. From, ', inch on each side of the toothpick, cut thru lh skin around the grapefruit, V- inch from the top of each half, leaving the skin whole where toothpicks ar( inserted. Bring the two strips o skin together above the grapefrui and tie together with narrow rib bou or some thin fluffy material Insert in the knot a sprig of flowers or mint and place on doily on indi vidual serving plates. Either sweet en the grapefruit with sugar o: crushed cream peppermints. Chicken Fricassee. In an iron spider place fat, hal butter and half fresh lard. Heat Brown the seasoned and flourec pieces of chicken'quickly. The Bee .ret of:'this first browning;/is t watch. Keep turning the pieces t insure to each a golden brown coal Then lower the heat. Add a smal amount of water and cover the fry pan tightly. A Dutch oven is ex cellent. As the water is absorbed by the meat, keep adding additional small amounts and cook until the chicken is wonderfully tender. This last slow cooking may be done on top of the stove or in the oven. Serve the chicken sizzling hot on a chop dish, garnished with small bunches of parsley and small radish roses. From the fat in the pan be sure to make Chicken Gravy. Malce up the fat in the pan to 4 tablespoons by adding butter if necessary. Blend with 4 tablespoons flour. Cool slightly and add 1 cup of warm milk and 1 cup of cream. Stir constantly and cook until thickened, adding more liquid if necessary. Lady Baltimore Cake. 1 cup butter 2 cups sugar 1 cup milk 3 Vis cups flour 2 tsp. baking powder .. 1 tsp. vanilla 6 egg whites Cream the butter and add one- half the sugar gradually while beating constantly. Mix and sift baking powder and flour and add alternately with milk to first mixture; then add flavoring and cut and fold in whites of eggs, beaten until stiff and dry with the other half of sugar added. Turn into three greased and floured cake tins and bake in a moderate oven, 350 degrees F. Put layers togethr with fruit and nut filling and cover top and sides of cake with plain frosting. Litdy Baltimore Filling ana Icing. 3 cups sugar 1 cup water ',i tsp. cream of tartar 3 egg whites The Tea that conies to you Fresh from the Gardens' J 47 % cup chopped pecan nut meats 3 figs cut in thin strips Few grains salt ' % cup raisins chopped Put sugar, water and cream of artar in a.sauce pan and after su- ar is practically dissolved, bring to he boiling point. , Let boil until yrup will spin a thread when Iropped from a fork. In the mean- imp, have the egg whites beaten until stiff. Pour on the syrup gradually, beating continually. Do not crape out the pan. Continue .the beating until the mixture will spread easily. Put a' little less than one-half the mixture in a bowl, add he fruit nuts and salt. Use this between layers and frost the top and sides with the remaining frosting. Cream of Mushroom Soup Broiled Chops Bread Sticks French Fried Potatoes Baked Oranges Hot Rolls Lettuce with Radjsh, Onion Egg Yolk Dressing Meringues Pilled with Ice Cream Coffee Cream oE mushroom Soup. About % Ib. mushroom stems anc peelings or whole mushrooms 4 cups chicken stock I slice onion '4 cup butter Vi cup flour Vk cup cream II cup milk Salt, pepper and lemon juice Chop mushrooms, add to chicken stock,with onion and cook 20 minutes. Chicken bouillon cubes may bo used for the stock. If the stems anc peelings are used, press them thru a sieve. If the whole mushrooms are used and chopped very fine they may be left as they are. Reheat the mixture, bind with butter and flour, creamed together. Add the milk, cream . :and seasonings. Instead of stock, water may be used but the flavor is not so fine. Meringues Glaces. 4 egg whites ,i tsp. vanilla. l'/i cups powdered sugar Beat egg whites until stiff. Grad ually add the sugar, beating thi mixture until it will hold its shape Cover a wet board with clean un glazed paper. Drop the mixture in ng blobs from the spoon on to thi paper, or shape them with a pas try tube. Bake about an hour in a very slow oven. Remove from the paper, turn upside down, pull out th soft Inside part, so that nothing I left but the crisp shell. Let stand then fill with ice cream or whippei cream and serve at once. The Perfect Cup of Coffee. Savarin liked to believe that cof fee was discovered by a shepherd who noticed that his flock was in a great state of excitement ant gaiety whenever they browsed on the berries of the coffee tree. B\ only half the honor, he claimed, bt longed to the shrewd goat-herd the other half should go to the per son who first thot o£ roasting th beans. Originally most of the fine cof res was grown in Africa an Arabia and was later introduced in to the East and West Indies an tropical America. Some-of It called Mocha because it was shipped from the port of Mocha an some Java because it came fron Java. But now these terms are to loosely used to mean anything an in the United States, three-fourth of our coffee comes from Brazi which furnishes half of the world supply. Some Benefit. Everyone has ideas about coffee and the coffee lovers claim as grea benefits from the berry as the cof fee haters assure dreadful ills. Sav arin, for Instance, points to Vo! taire and Buffon who were grea coffee drinkers and ascribes thei remarkably clear brains, harmony and enthusiasm in style to the mental excitement brot about by the beverage. A doctor of 1800 writes: ' "Coffee drunk after dinner promotes digestion; _and agues diar- rhoeas, and giddiness have been trequently removed by it. Its subtle oil stimulates the solids, ratifies the blood and consequently is of particular service to females of a sedentary ],fe, and to those who suffer from phlegmatic and ca- torrhal diseases. If drank too strong, it affects the nerves, and by its penetrating property often occasions sleeplessness and tremor of the hands; but, in some phlegmatic and indolent individuals it is apt to excite sleep. p What doctors of today think Is hard to say, but perhaps it is not so different from the thot of 130 years ago. It all depends on the drinker the coffee, the pot and the cook, the harm or good it may do. Coffee Ingredients. Coffee has three chief ingredients which should be understood in order to make the perfect cup 1. Cuf/Iiiie is the dread stimulant. It gives the "kick" to coffee. Here is the substance responsible for sleepless nights, for nervousness heart stimulation and Voltaire's "cerebral excitement." But thanks to industry, you can now buy coffees which are practically without it, if the stimulant Is unhealthy for you. Caffeine dissolves easily in boiling water. 2. Tnnnin Is responsible for the bitter taste which poorly made coffee nsuaJJy has. It dissolves slowly in hot water, so that the longer the coffee remains with the grounds, the more tannin it contains and thr more bitter it tastes, 3. Caffeol is the delicious part o: coffee, responsible for coffee fiavoi and aroma. But like all deliciou: things it is most evanescent, escaping before you can realize it. It Is very soluble In water and very vol atiie with heat. It escapes from the berry during roasting, from the pot during brewing and from the coffee cup even after it is poured out. It is an oil and forms the film wHeh you notice as you wash your coffee pot. So the whole trick of a good cup f coffee ts to save the caffeol and get rid of all possible caffeine and annin and not only does that make he most delicious coffee, but also he most healthful coffee. 'As there are three coffee ingredients, so here are three usual methods of naking coffee: 1. Boiled Coffee is like boiled eggn. t should never be boiled at all, but ve've gotten into the habit of call- ing it boiled and so most of us continue. Really the process should ue a steeping, with boiling water added to the grounds and the bre'w kept just below the boiling point and for only, two minutes. When the grounds and coffee are too long together the caffeine and tannin dissolve out, and when the coffee is boiled, the delicious caffeol flies away in the steam. But old-fashioned as this method is, wonderful coffee is made this way, particularly when an egg is mixed with the grounds. 2. rercoluted Coffee has the advantage of throwing the hot water over the grounds and then falling away immediately so that little tannin or caffeine is dissolved out. But in the vigorous bubbling which etisules much of the goad caffeol is lost. 3. Drip Coffee, so far seems almost the ideal method. This way boiling- water is allowed to drip slowly over the grounds, falling thru them immediately and being caught in a bottle or pot below. Since the coffee never boils the maximum caffeol remains, and there is time for very little caffeine and tannin to be dissolved in the brew. This is tho old French way. This has a disadvantage too, and that is that unless one is thotful, the coffee will be cold. However, a low flame and an asbestos mat under the pot will keep it piping hot without boiling. Many claim the pot should be of glass, porcelain or granite. But a metal pot, well seasoned will not spoil the flavor. NOW! Trade in Your Used Furniture for New More Than Ever the Store for Furniture Shopping Service Lowest Prices Quality Furniture Where Furniture Values Are Best peciai Delling Carload of Living Room Suites JACQUARDS . . . TAPESTRIES . , . MOHAIRS CROMWELL VELVETS . . . DAMASKS 2-pc. Mohair Suite 2-pc.Jacquard Suite An unusually attractive suite--Dav- cnport and Button Back Chair, Serpentine Fronts. 100 per cent Mohair /Reverse Cushions. High grade Jacquard Davenport and Button Back Chair. Reverse Cushions. Same material outaide, back and aides. 2-Pieee Besl Davenport Suite Coil spring, bed, all cotton mattress, button back chair to . _^ ^_ match. A beautiful §d§£..50 suite and serviceable The New Style Pull-Up Chair Is Here A beautiful newly styled chair--more comfortable and larger. Choice of pal- terns. Upholstered in a fine figured tapestry. Walnut frame. . . Rug Prices Lowest in Years 9x12 Seamless Axminster A fine quality, high pile seamless ax- minstcr. A t / t h i s low price S'xlO" Velvet A seamless velvet rug of better quality. Choice of patterns. Lowest Prices On Wilton 9x12 Akbar Seamless Rug- A fine Wilton seamless rug-, at an unheard of low price LARGE LINOLEUM STOCKS--ALL NEW PATTERNS-MODERATELY PRICED A Marvelous Showing of All the New Dining Room Suites 8-Piece Walnut Dining Room Suite A beautiful suite--similar to photo, Large, roomy, GO-inch buffet with 6 legs, oblong table, 1 arm chair and 5 strate diners. This suite is beautifully finished in the popular dull rubbed walnut. Sold On Easy Payments Our Huge Stocks Filled With the New Bed Room Suites 4-Piece Overlay Walnut Suite One of our newest .suites--Beautiful overlay and inlaid work on all fronts. Popular light walnut finish. Consists of large French vanity, chest of drawers, panel bed and bench. Sold On Easy Payments 19-21 FIRST ST. S. E. MASON CITY

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