The Mason City Globe-Gazette from Mason City, Iowa on January 25, 1945 · Page 9
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January 25, 1945

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

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Mason City, Iowa
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Thursday, January 25, 1945
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Page 9
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MASON CITY GLOBE-GAZETTE THURSDAY, JANUARY 25, 1945 .e to Your and Their Satisfaction QUANTITY COOKERY IS 'ROBLEM AT ANY TIME Church suppers present a what-to-serve problem, particularly in ithese days of rationing and Mrs. Heeves has some new ideas on what Jto serve in 50 portion lots. She suggests "All In One," a dish which ·combines dried beef and macaroni, or chicken or veal chow mein and I also gives recipes for preparing vegetable salad and spiced bread I pudding in large amounts. Two requested recipes are given--one tor Chinese chews and another lor "Crumbs of Comfort." For some time the thought of giving you recipes " for quantity cooking has been put aside, but this week the recipes will be large ones, suitable for the nice church dinners the Mason City women are noted for. The biggest single item in food cost is meat. Scarcity and 1 points a d d to t h e problem immeasurably. Therefore, every effort · should be made to reduce this expense without lessening the appreciation o£ your menus. Lemon Sauce For SO Pare 5 lemons very thin and "All In One" 50 Servings 3 pounds dried beef 3 pounds elbow macaroni '1 gallon milk 1 large onion Salt and pepper to taste Mushroom soup as needed Cook beef and macaroni in I milk foi"10 minutes. Add chopped onion. Season with salt and pepper. Place in baking dishes and I cover with' mushroom soup. Bake I and serve with a garnish of potato chips. If you prefer using chicken, the I following served . hot with crisp I noodles and a side dish of rice I would be fine. Accompanied by a 1 crisp vegetable salad and a sim- I pie fruit dessert, it is a very ac- Iceptable meal. Chicken (or Veal) Chow Meln For 50 10 pounds chicken or veal | 3 cans chow mein vegetables 2 small bottles soy "sauce 2 cans mushrooms 5 quarts Cchopped) celery 1 quart chopped onions 2/3 box corn starch 8 cans chow mein noodles Salt and pepper Fat for frying. Heat fat in skillets, add meat, Inlons and part of the soy sauce. ook until the meat is well 'seared lit- not browned. Remove to |arge stew kettle and add salt and epper with .-^ enough - water ; .-to' vex. .Cover'and stew until rineaf tender, adding. celery and oking for a short time, so that J:t will be crisp. Thicken soy ·sauce'With com starch and stir Ijratil smooth. Add to the meat l-thickening to the consistency of [thick stew. Add muchrooms and ' how -mein vegetables and heat ·thoroughly. Serve hot .with crisp Iheated noodles and a-side dish of IJrice. Vegetable Salad For 50 4 quarts fresh spinach- or let- I tuce 8 medium carrots 2 onions\ 1 green pepper 2 cups celery, diced Dressing Hard cooked eggs. Grate carrots and onions and chop pepper. Mix all ingredients | with the following dressing. With 3 cups French .dressing blend 3 cups crumbled Roquefort or other I nippy cheese, add 1% cups chile i sauce. Blend salad and dressing Jat the last minute before serving and garnish top of salad with a slice of hard cooked egg. Spiced Bread Pudding For 50 8 cups fine bread crumbs 2 quarts sour or butter milk 2 cups melted shortening 6 cups sugar . . ' 2 cups .syrup or molasses 4 cups flour 2 teaspoons salt 3 tablespoons .cinnamon 1 tablespoon nutmeg 3 cups raisins 3 tablespoons soda · Combine crumbs and milk and et stand. Cream shortening and [ugar and add other ingredients, ombine and bake at 350 degrees 45 minutes. · Serve with hard iuce, lemon sauce or fruit sauce. Home Canned Fruit ,, and Cookies ft A nice dessert'with most dinners j If you can spare your fruit. pour oVer the peelings Hi quarts boiling waten Cover closely, and let stand for 15 minutes. Mix-% cup corn starch with 2 cups sugar and add slowly to the boiling water which has.been drained from the lemon rind. Cook until thickened; add salt to. taste, 3 tablespoons butter and the strained juice of the lemons. The following recipe was requested some time ago--perhaps it will still be acceptable: Chinese Chews 1 cup chopped walnut meats 1 cup dates, cut fine l}i teaspoons baking powder 1 cup sugar % cup flour '.% teaspoon salt 3 eggs Mix and sift flour, baking powder, sugar and salt. Add fruit and well beaten eggs. Pour into shallow pan and bake. Cut in bars and roll in sugar, preferably powdered. Nice for breakfast is the following and is another request: Crumbs of Comfort 5% cups flour 4 teaspoons baking powder 2 2/3 cups milk V teaspoon salt 1 cup sugar 4 teaspoons butter, melted 4 eggs, beaten Vi teaspoon nutmeg WEDDING ANNOUNCED--Announcement has been made by Mr. and' Mrs: Manley Anderson of Manly, of the marriage oE their daughter, Velma Jane, to Pvt. Donald L. Roberts? son of Mr. and Mrs. Arthur Roberts of Manly, performed Jan. 21, at Grand Island, Nebr., in the Chapel of the Army Air Corps by the Rev. Allen Goss, Army chaplin. Mr. and Mrs. John Van- derKaay, attended the couple. Both the bride and bridegroom were graduated from the Manly high school. They are living at Grand Island. Mr. and Mrs. Roberts of Manly, parents of the bridegroom, attended the wedding. ioman-Biink Wedding Performed at Ackley Ackley--Miss A r l e n e Bunk, laughter of Mr. and Mrs. Arend 3unk of Britt, and Donald Homan, son of Mr. and Mrs. Henry Homan, were married at St. Mary's Catholic church Tuesday by the Rev. J. J. Murtagh. Leon Homan, Elmer Keninger and James Oppold, cousins of the bridegroom, were altar boys. Lloyd Carrol was usher. They were attended by the bridegroom's sister, Miss Ruth Homan, and Joe Bonewitz, cousin of the' bridegroom. Dinner was served at the home of the bridegroom's parents to relatives, anc friends. Mr. and Mrs. Homan will make their home on the bridegroom's father's farm one mile south o Ackley. --o-CIRCLE MEETING Al HOCEAFFERS Holy Family circle 7 met at th home of Mrs. Henry H. Hocralfei 146 15th N. W., and after the busi ness session, cards were playei with prizes going to Mrs. Fran! Murphy, Mrs. John Jandersitz an Mrs. P. J. Lauer. Refreshment were served. Plans for a rummag sale to be held in the near futur were discussed. · --o-SAVE MORE USED FAT! GET EXTRA RED POINT Vliss Janet Mackey Weds Henry Freley Iowa Falls--Word has been re- eived of .tlie marriage of Miss anet Mackey, daughter of Mr. iiid Mrs. Ralph Mackey, and Henry Freley, soundman 2/c, son if Mr. and Mrs. Fred Freley, all if Iowa Falls, Jan. 18. The Rev. Mr. Wellen read the double ring ceremony in the First Congrega- ional church. Mr. Freley was on sea duty for a number of months, and recent- y has been in training at Oceanside, Cal. Mrs. Ralph Mackey and Mrs. J. W. Bi-iggs of Iowa Falls, grandmother of the bride, were among the guests at the wedding. --o-- AiMUNDSON-KING Decorah -- Announcement wai made here this week that Mis: Helen King, formerly of Waukon and Charles W. Amundson, son o Mr. and Mrs. R. A. Amundson o Decorah. were married on Jan. 16 in Seattle, Wash. Amundson is in the navy and is Bremerton, Wash. stationed a Chester--Miss Lavonne Jones who attends I. S. T. C., visited he parents, Mr. and Mrs. Floyd Jones SAVE MORE GET EXTRA USED RED FATS-POINT )ad's Night Program lanned at Roosevelt Dad's night will be observed by he Roosevelt Elementary P. T. A; t a meeting Friday evening at :30 in the Roosevelt junior high afeteria. The program will include a film on safety provided by the high- vay patrol and musical numbers y Leroy Spurgeon and ,Konrad lagen. Marvin Peterson will read the president's message. .--o-- OSTLIE-JIANSON D e c o r a h--At the " Lutheran church in New London, Conn. Mi'ss Doris Hanson, daughter o) Gilbert-Hanson ot Clermont anc niece of Mr. and Mrs. Oscar Larson of Decorah, was married to Leo Ostlie, TM2/C, son' of Mrs Irene Ostlie of Castalia. The ceremony was performed by the Rev Arlin A. Maas on Jan. 10. Th bride has been employed in Norwich, Conn., where the home wil be maintained. The bridegroom i stationed at New London nava base in the submarine service. --0-Mr. and Mrs. Robert Kelley Nora Springs, are the parents o a 7 pound D ounce son, born Mercy hospital Thursday. SAVE MORE GET EXTRA USED RED FATS- POINT 1ARILYNN HALVORSON O BECOME BRIUE Decorah--Mr. and Mrs. Roy Goodell Parsonage ^alvorson have announced the ngagement and approaching mar- iage of their daughter, Marilyn, o Dean Leonhart, son of Mr. and Irs. Marlin Leonhavt. The ceremony will be performed by the "lev. Alfred Bredesen at the Canoe }idge Lutheran church Feb. 4. --0-- JOUPLES GRANTED LICENSES TO WED Allison--Marriage licenses have een issued to Clarence B. Freerks, 26, LaVonne Wedeking, 21, both of Clarksville; Donald E. Vangas- ;er, 26, Ackley, and Jennie B. During, 24, Geneva; Henry T. Sessler, legal, Kathryn Lydia Ludeman, legal, both of Aplington. --0-- SCOUTERS MEET Garner--The first meeting of the Hancock, district of Boy Scouts for 1945 was held Tuesday evening at the Quandt cafe in Klemme. The group enjoyed a 6:30 dinner following which the business session was held. Dr. E. H. Phillips, chairman of the district, presided.' ALL, THAT GLITTERS Pittsburgh, (/P)--Some house wives here have uhpatrioticallj turned to the rouge pot to fool tin OPA. Several reports have been received from butchers who blue tokens have been coated witi rouge and offered -- sometime, successfully--for red tokens. Scene of Wedding Goodell--Darlene Paige and Roy Boiler were married Tuesday at he Goodell U. B. parsonage by lie Rev. Carleton Spencer. They were attended by Mrs. Cenneth Boiler o£ Belmond and Valter Boiler. The bride is a daughter of Mrs. A. Paige o£ San Diego, Cal., and he past year has been employed n the Western Electric Telephone office in Belmond. The bridegroom is a son of Mr. and Mrs. Anton Boiler of Goodell, a graduate'of the local school and s employed by his brother, Harve Soller, in Goodc-H. Following the wedding, the relatives were guests at the Walter Boiler home. Mr. and Mrs. Boiler are at home in the Ed Nehring apartment in Belmond. --0-SAVE MORE GET EXTRA USED RED FATS- POINTS SUoseph ASPIRIN Sift together flour, baking powder, salt and nutmeg. Add beaten eggs to sugar and melted butter. Stir into this alternately the milk and sifted dry ingredients. Drop from teaspoon and fry in deep fat omemaker By CHARLOTTE ADAMS Tripe In Herb Sauce .; ··;,Tripe.invHerbjiSaiice .-i ' · " ' · " 'Shoestring 'Potatoes " "Rye Bread Date and Nut Tapioca (Recipes serve four) Tripe In Herb Sauce ., 1 pound tripe 1 onion, chopped 2 tablespoons meat drippings 1 tablespoon flour 1 sprig parsley VB teaspoon thyme % teaspoon marjoram 1 bay leaf 1 whole clove Vi teaspoon- peppercorns to dressing and toss lightly with a fork and spoon until all the greens are coated with.the dressing. Add avocado slices. Sprinkle with paprika. Serve immediately. Public Card°Party Sponsored by Moose Mooseheart chairman of the Women of the Moose, Mrs. Walter Carr, sponsored a public care party. Wednesday evening at Moose hall. · High prizes in 500 went to Mr and Mrs. John Nalan and 2nd to J. E. Flavin and Mrs. Homer Freeman. Bridge prizes went to H. E. Baldwin and Mrs. J. E. Flavin, high and Frank Bouda and Mrs. Claus "Carstcns, 2nd. Refreshments were served at the close of the evening with Mrs. Nalan and Mrs. Fred Kinnan on Mrs. Carr's committee. Another public party will be held at the Moose hall Jan. 30, sponsored by the fellowship and friendship committee. --o--· Golden Anniversary Observed by Couple Britt--The golden wedding anniversary of Mr. and Mrs. C. O. Peterson, residing north of Britt was observed in the Upper Flat church Jan. 20 when friends and neighbors gathered for a social time and program between the hours of 2 and 5 in the afternoon. REVOLUTIONARY NEW WAY BAKING BANISHES BIG HOLES IN BREAD No more dripping of soft fillings from sandwiches SAVE MORE GET EXTRA USED RED FATS- POINTS M1SIUIIE WITH\ STUFF! Jtt»t 2 drop* of _ p « n e t r o Nose\ Props In each noa-1 i trll shrink mem-1 i ferues, open cold-', cloned nosa ui ease breathing to L help you \ ter t»»t \U« " twt-1 Caution:\ »s direct-1 PENETRD FRAMES MADE-TO-ORDER Any Size--Any Style Latest Mouldings RUSSELL PHOTO STUDIO Next J. C. Penney Co. _ Phone 2272 1 teaspoon salt 1 tablespoon Worcestershire sauce !· carrot, sliced 1 teaspoon vinegar Wash tripe thoroughly in cold water. Put into large saucepan; cover with cold water. Simmer two to three; hours until tender. Drain. Brown onioh in meat drippings; blend in flour. Add parsley, thyme, marjoram, bay leaf, clove, peppercorns, salt, .Worcestershire sauce and carrot; gradually stir in water. Simmer, covered, 25 minutes. Add vinegar. Strain sauce. Cut tripe into serving pieces; place in pan in which sauce was cooked. Pour strained sauce over tripe; cover. Simmer 15 minutes more. Date And Nnt Tapioca V* cup tapioca 2 cups water 1 cup maple syrup · I cut dates, chopped J ,a cut walnut meats, chopped Soak tapioca in water overnight. Combine tapioca with maple syrup and cook in double boiler until clear. Add dates and cook for ten minutes more. Remove from stove and stir in walnut meats. Cool and serve with cream. A Low Point Meal Bice Creole Avocado Salad with Bleu Cheese Dressing French Bread Caramel Custard (Recipes serve 4) Rice Creole 2 cups cooked rice 1 Ib. tomatoes, peeled and sliced 2 tablespoons margarine · 1 tablespoon chopped green pepper 1 chopped onion 2 stalks chopped celery Salt and pepper Saute onion, celery and pepper in margarine, over low heat, for 10 minutes. Add tomatoes and seasonings and simmer 10 minutes Ion T ger. Combine with rice in a double boiler and heat over boiling water. Avocado Salad With Bleu Cheese Dressing 1 large avocado Salad greens 6 tablespoons salad oil 2 tablespoons vinegar ',4 teaspoon salt Dash of black pepper Vt Ib. Bleu Cheese Combine vinegar and salt and pepper in a salad bowl. Slowly beat in salad oiL Crumble Bleu cheese and stir into dressing. Allow to stand for 30 minutes. Cut avocado in half and remove pit. Pare and slice. Add salad greens It's fun to dress alike. To make mother feel oh so young, daughter think she's big enough to wear a pinafore that matches mother's. No. 3680 is cut in sizes 10, 12, 14, 16, 18, 20 and 40. Size 16 requires 3Vi yards 35 inch fabric with S^i yards ric-rac. No. 3681 is cut in sizes 6, 8. 10, 12 and 14. S i z e 8 requires 2% yards 35 inch fabric with 3 yards ric-rac. Send 16c for each pattern, which includes complete sewing guide. Print your name, address and style number plainly. Be sure to state size you wish. Include postal unit or zone number in your address. Just out, the Spring Fashion book, containing 175 pattern designs of smart clothes for all ages, all occasions, all sizes. Beautifully illustrated in color. Price 15c a copy. Address Pattern Department, Mason City Globe-Gazette, 121 W. 19th St., New York 11, N. Y. These pictures show the difference between ordinary bread and this amazing smooth and even-textured Wonder Bread ptotM of tliCM takia WOMPER Study the chart. Then eat extra slices of energy-charged Wonder Bread every day to get extra energy. How this new energy-charged Wonder Bread can give you the extra energy you want Contains Vitamins of the B Complex and Iron your body needs to help get all the energy out of it Thanks to a revolutionary new baking method, you can now get bread with no big holes that leak sandwich fillings on shirts or dresses. Compare a slice from the middle of the loaf of new Wonder Bread with ordinary bread--see the amazing difference! Energy comes only from the food you eat. Thus, toget more energy--eat more energy food. Nature gets energy out of food with the help of Vitamins Bi and Ba and Iron. This is how: Thetwo vitamins help to oxidize food in the cells; and the Iron in your blood brings oxygen to the cells. Get Vitamins, Iron Ask for Wonder Bread by name because it contains Vitamins Bt and Bz and Iron necessary to help Nature properly transform it into energy for your body. Remember-- only Wonder Bread is sold under its famous ?1,000 Vitamin Bi guarantee. Doubly Fresh In addition, energy-charged Wonder Bread is doubly fresh-- fresh when you buy it, fresh when you eat it. Because Wonder B read is slo-baked --13% longer than 1 many ordinary kinds for lasting freshness. Get energy-charged Wonder Bread fresh from your grocer today. WONDER BREAD · Continental Baking Co.. Inc.

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