The Mason City Globe-Gazette from Mason City, Iowa on March 31, 1939 · Page 8
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March 31, 1939

The Mason City Globe-Gazette from Mason City, Iowa · Page 8

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Mason City, Iowa
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Friday, March 31, 1939
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MASON CITY GLOBE-GAZETTE FRIDAY, MARCH 31, 1939 -j- -- -- x^yT~*-w- ___ · ._ XKIJJAX, JM./IKUH. 31, isaa LECTURER DEMONSTRATES RECIPES FOR COMPANY TIME Final Class of Cooking School Held Miss Ann Kingsley . Concludes Course for Homemakers What to serve when friends are guests in your home? Miss Ann Kingsley solved the company time problem at the final session of the Globe-Gazette cooking school Friday afternoon in the high school auditorium. The audience filled the auditorium for the fourth time this week for the lecture and demonstration of various cooking problems and recipes by Miss Kingsley. Hecipes which Miss Kingsley prepared include crown roast of pork, Frenched leg of lamb, broiled Porterhouse, veal scollops, stuffed pork chops, pepperminl candy cake, beef corn pudding, peach sausage brunch, cottage cheese ring, marmalade coffee cake, Iamb aspic, branburger banana grill, chow eggs, cream pie basic recipe, cream filling variations, wafer ice cream, buffet supper, quick patty cases, ladies' aid salad, cranberry fritters and macaroon apricot mold. Crown Roast of Pork Have the crown prepared at the market. Wipe with a damp cloth and thoroughly rub with salt and pepper. Arrange the roast in a dripping pan so that the rib ends are down and the meaty part of the roast is uppermost. As the meat cooks, the fat and liquid will baste the bones so they will not become too brown. Insert a roast-meat thermometer so that the bulb reaches the center of the thickest part. Do not add water and do not cover. Roast in a moderate oven (350 degrees F.) until done, allowing 30 minutes to the pound. If a roast-meat thermometer is used, cook the meat until the thermometer registers 185 degrees F. To serve, fill the center of the crown with buttered peas or other vegetables and slip paper frills over the rib ends or decorate with radishes. A 12 rib crown roast will serve 12 people Freshed Leg of Lamb Purchase a French Style Leg of Lamb. Do not have the fell removed. Wipe with a damp cloth Season with salt and pepper and · rub with garlic, if desired. Place skin side down on a rack in an open pan. Make a small incision through the fell and insert a roast-meat thermometer so that the bulb reaches the center of the thickest part. Do not add water Do not cover. Hoast in a slow oven (300 degrees F.) until the desired degree of doneness is reached. If a roast-meat thermometer is used, it should register 175 degrees F. for medium-done lamb and 180 degrees F. for well-done lamb. Allow approximately 30-3.. minutes to the pound. A 6-poum leg of lamb will serve 8-10 peo pie. Broiled Porterhouse Have porterhouse steak cut one to two inches thick. Wipe with a damp cloth. Preheat the broiler Place steak on center of broiler rack, allowing three inches between the surface of the mea and the source of heat. When the steak is nicely browned on one side, it will be about half done season, turn, and brown on the other side. Only one turning is necessary. For a two-inch steak allow 35 to 40 minutes to be medium done. Serves 3 to 4, Veal Scallops 2 slices veal round Flour Salt and pepper 1 egg 2 tablespoons water 4 tablespoons butter 6 tablespoons lard Have round cut one-half inch thick. Cut meat into 2-inch rounds, Dip each piece into seasoned flour, then in beaten egg to which water has been added. Heat butter and lard in frying-pan. Drop meal into fat and cook until golden brown. Lower temperature and continue cooking until cooked through. Serve with green peas Serves 6. Stuffed Pork Chops 8 Frenched pork chops 4 cups soft bread crumbs 2 grated apples 1 egg 1 teaspoon salt Vt teaspoon pepper 1 teaspoon cumin 2 tablespoons lard V.i cup water Have rib chops cut one inch thick. French chops by removing enough meat to expose one inch of the end of the rib bone. Wipe chops with damp cloth. Combine crumbs, apples, egg and seasonings and fill pockets in chops. Brown in hot lard. Add water cover tightly and allow to simmer about an hour. Serves 8. Peppermint Candy Cake 2 2-3 cups flour . 3 teaspoons baking powder 1 teaspoon salt Vz cup lard I¥L cups sugar Hi cups milk 1 egg yolk 1 teaspoon vanilla 3 egg whites l cup finely ground peppermint stick candy % cup coarsely ground peppermint stick candy. ..? lXt . , flour once . measure and sift with baking powder and salt Cream lard. Continue creamin" gradually adding the sugar and 3 tablespoons of milk. Add e" yolk and vanilla to milk Add sifted dry ingredients alternately with the milk mixture. Beat e-4 vhites until stiff but not dry Fold mo cake batter. Pour into two J-mch layer pans, with wax paper in bottom. Sprinkle with the Delicious Flavor sum TEA finely ground peppermint candy Bake in a moderately hot oven (375 degrees F.) for 25 minutes Ice with pink 7-Minute Icing and sprinkle the coarsely grounc candy over the top and sides o cake. Serves 16. 7-MINUTE ICING 2 egg whites l j /i cups sugar 5 tablespoons water 1 tablespoon white corn sirup 1 teaspoon vanilla extract Pink coloring Combine egg whites, sugar, water and corn sirup in top double boiler, beating with a ru- tary beater until thoroughly mixed. The pink coloring may be added at this time. Place over boiling water, beat constantly ant cook for about 7 minutes, or unti frosting will stand in peaks. Adc vanilla and additional coloring i necessary and frost cake. Beef-Corn Pudding 1% pounds ground beef IVi cups moist bread crumbs l',i cups whole grain corn 1 egg 2 teaspoons salt Va teaspoon pepper ' cup tomato catsup l'/4 cups milk 2 tablespoons butter 6 cooked carrots Combine ground beef, corn and bread crumbs. Mix well. Add the well-beaten egg, salt, pepper, catsup and milk to meat mixture. Add melted butter and mix thoroughly. Place in a large well- buttered casserole or a deep dish 9 inches in diameter. Bake uncovered in a moderate oven (350 degrees F.) for one hour. The last few minutes, arrange cooked carrots on top of meat loaf, like spokes of a wheel. Brush with melted butter and finish baking loaf. Serves 6 to 8. Peach-Sausage Brunch \\2 pounds link sausages 1 No. 21,4 can peach halves Place sausages in a cold frying pan, add a few tablespoons of water, cover and allow to simmer until done. Remove the cover and brown sausages. Brown peach halves in the sausage fat. Arrange sausage links on a mound of peaches. Serve with gravy made from sausage and peach drippings Serves 6 to 8. Cottage Cheese Ring % pound medium noodles 1 cup cottage cheese 1 cup sour cream 1 egg % teaspoon salt % teaspoon pepper Vi cup melted butter Cook noodles in boiling salted water until tender, about 15 minutes. Drain. Add other ingredients and mix well. Pour into well-buttered ring mold. Bake in a slow oven (300 degrees F.) for I'/, lours. Turn on to hot platter and fill with Creamed Ham and Sweetbreads. Serves 8. Creamed Ham and Sweetbreads 4 sweetbreads 1 pound diced smoked ham 'A cup chopped green pepper 2 chopped pimientoes 1 can mushrooms 4 tablespoons butter 6 tablespoons flour 2 cups milk Salt and pepper Simmer sweetbreads 20 minutes n water to which one teaspoon of salt and one tablespoon of vinegar lave been added for each quart. 3rain and plunge into cold water. Detach any membrane. Break into mall pieces. Brown the ham, ;reen pepper, pimientoes and well drained mushrooms in butter. Stir n 6 tablespoons flour. Add milk, sweetbreads and seasonings. Cook until thick, stirring constantly. Serve in Cottage Cheese Noodle Ring. Marmalade Coffee Cake 2 cups Homemade Biscuit Mix- ure tablespoons sugar THE CROWD TO ^^--^^^fc-- Swift's Brookfield Butter 23 N O R T H ««HT, n»a M*TM cuTM . omoked HAMS * w Shank-Hall, Ib. 19c icnaer Made pork Lb Cutlets.. 16c i t n u u r Dooy ceer Liver . . , a y p Ribs... Picnic Style, 4-6-lb. Avg., Pork Lb. I Tender, Young CT Shoulder Roast. 12c Beef Pot Roast.. He ^ : -BOIL .. Ib. 7c MUTTON STEW, NECK BONES, S A U E R K R A U T , Ib. 100% Pure--Bulk., Pkg. Snow White 3 - P O U N D BAG PANCAKE tti*. IOC FLOUR Sugar Cured, Smoked, Tender ^^ · " - -u«jur \_urea, jmaKea, lender LARD Go^a,.. Ib. 7c| PICNICS . . . . Ih. in. "Miss Kingsley, Will Ya Teach Mary To Make Somethin' Besides Mud Pies!" 1939 Complaint (MISS KINGSLEY YOU 'COMPLIED WITH MV TOO W E L L . LOOK AT THE SHAPE I'M Jt\ NOW .' 3E-GAZFTTF ING SCHOOL MISS AKIN KINGSLEY When Miss Ann Kingsley was in Mason City last time conducting a coo kin£ school for the Globe-Gazette, Clarence Mellan ff drew a cartoon leaturmg a plaintive request by Johnnie Three years have passed; Miss Kingsley has been-back m Mason City conducting a cooking school. Johnnie and Mary have both grown a bit. They're back with another problem for Miss Kingsley. There really should be a smile in these two drawings from the pen of the Globe-Gazette's staff artist lor all who have sat in on these cooking school Cessions which camejp a close Friday afternoon Grated rind of 1 orange 1 egg and 1 egg yolk 2-3 cup orange juice 1 egg white 2 tablespoons orange marmalade Combine biscuit mixture sugar and orange rind. Add egg and eg" yoik which have been beaten with orange juice. Stir until smooth 3 our into a buttered baking pan ,over with a meringue made by beating the egg white untill stiff, hen folding in the marmalade Bake in a moderately hot oven 400 degrees F) for 30 minutes Yield: One Coffee Cake 5 by 9 inches. Lamb Aspic 2 packages lemon flavored gela- 4 cups hot water 4 cups finely diced cooked lamb l n cup chopped green pepper 4 tablespoons vinegar 4 tablespoons grated horseradish 3 teaspoons salt \k teaspoon Worcestershire auce 32 stuffed green olives Dissolve gelatin in hot water. VTake a pimiento flower or sliced luffed olive design in bottom of oaf pan. Cover with thin layer of gelatin and place in refrigerator until set. Chill remaining mixture intil it begins to congeal. Add amb green pepper, seasonings nd thinly sliced olives. Pour over lesign in loaf pan. Chill until firm Jnmold on lettuce. Garnish with omato flowers. Serves 10. Branburger Banana Grill 1 pound ground beef 1 egg 2 tablespoons grated onion 1 tablespoon chopped parsley 1 % teaspoons salt Vi teaspoon pepper % cup milk % cup shredded bran 8 strips bacon 4 peeled firm bananas Melted butter Mix beef, salt, egg, and season- ngs. Add milk to bran and soak ive minutes. Combine two mix- ures and form into eight patties bout an inch thick, wrapping each with strip of bacon. Arrange he meat on broiler rack, allowing bout three inches between the surface of the meat and the source of the heat. Broil about five min- ites or until brown, then turn. Jrush bananas with butter, prinkle with salt and place on ack. Continue broiling about five minutes or until bananas are tender. Serves 4. Chow 2 cans Vienna style 1 can bean sprouts 6 eggs 1 tablespoon soy sauce 3 tablespoons butter Cut one can of sausages into hm slices. Drain the bean sprouts thoroughly. Add sausages and , ·? A P I? Uts to tte egg3 and TM* well. Add soy sauce and turn into frying-pan with the hot butter in it. Cook with an occasional stirring until thick. Turn on to a hot platter and garnish with the other can of sausages. Serves 6. Cream Pie Basic Recipe 1% cups Homemade Pie Mix i-d tablespoons ice water Add water to pie mix, a small amount at a time, mixing quickly and evenly through the flour and £ n^l 1 the do "gh Just holds in a ball. Roll to about) one-eighth inch m thickness and line pie pan ffi- k , wel] - Bak e in a hot oven C42.-J degrees F.) for 15 minutes. Cool and Ml with Cream Filling bpread a small amount of me""Sue around edge of filled pie shell, allowing no space between edge of meringue and pastry Pile remainder on filling and spread to meet meringue at edge. Bake in a moderate oven (350 degrees F.) for l! minutes or a moderately hot oven (400 degrees F.) for 8 minutes. Yields G servings CREAM FILLING 1-3 cup flour 2-3 cup sugar Vt teaspoon salt 2 cups milk 2 tablespoons butler 3 egg yolks '.2 tablespoon vanilla extrect - M ' X n f ur ' sugar and SM - Scald ilK and add to dry ingredients stirrmg constantly. Cook over hot water, stirring until thick, about la minutes. Add butter. Beat egg yolks. Pour thickened mixture over yolks, stirring constantly. Look 2 minutes longer. Cool and add flavoring. MERINGUE 3 egg whites Vi teaspoon salt V* teaspoon flavoring Low Bus Rates Round trip New York . . . $30 80 Round tap San Francisco S52 40 Round trip OmaJha S 7 65 Round trip Denver S23 ST Round trip St. Louis ....[si.Vgo Round trip Miami S « 10 Round (rip Chicago $10.80 · Use bus express prepaid, C. O. D. and collect. Jefferson Transportation COMPANY BUS Depot al 16 First Street Southwest, Phone 97, 1 teaspoon lemon juice 6 tablespoons sugar Beat egg whites until bubbly add salt and flavoring. Continue beating until egg whites form a thick foam. Add sugar, one tablespoon at a time, beating after each addition. After last addition o£ sugar, beat until mixture piles and sugar is dissolved CREAM FILLING VARIATIONS Banana: Fill shell with alternate layer of cream filling and sliced bananas. Top with whipped cream. Chocolate: Increase sugar in cream filling to 1 cup. Add 2 squares bitter chocolate to scalded milk and let melt before thickening. Top with whipped cream. Sprinkle with chocolate shot Cocoanut: Add 1 cup shredded cocoanut to filling. Sprinkle 'A cup eocoanut over meringue before browning. Butterscotch: Substitute 1 cup brown sugar for the granulated sugar in cream filling. pate: Add % pound chopped dates and -1 teaspoon grated lemon rind to milk mixture before thickening. Blueberry Sponge: Cook 4 cups blueberries. Add % cup water and 1 cup sugar. Cook 5 minutes. Add 6 tablespoons cornstarch dissolved in 14 cup cold water and continue cooking 10 minutes, stirring constantly. Add 1-3 cup lemon juice. Cool. Add one-half cream filling to pie shell. Place thin layer of sponge cake over filling and cover with remaining filling. Spread with blueberry mixture Top with whipped cream. Chill. Wafer Ice Cream 12 pieces chocolate chip candy 1 quart vanilla ice cream 36 chocolate wafers Crush candy and mix into ice cream. Roll chocolate wafers to a fine crumb. Line refrigerator tray with wax paper and spread half the chocolate wafer crumbs in the bottom of the tray. Fill with ice cream mixture. Cover with remaining chocolate wafer crumbs. Freeze. Serves 6 Buffet Supper 1 ring bologna Potato salad 1 pound sliced prepared meats Ripe ohves Watercress Cover bologna with water and heat through. Peel off skin, chill and place in center of large chop plate. Fill ring with Potato Salad Arrange cold meats around edge of plate, using a ring of ripe ol- :ves to separate meat from bologna ring. Garnish with watercress. Serves 8. POTATO SALAD 6 medium potatoes 1 cucumber 6 red radishes 2 tablespoons capers Salt Pepper Salad dressing Dice cold cooked potatoes and cucumbers. Slice radishes. Combine all ingredients, adding seasonings and salad dressing to taste. Quick Patty Cases fi slices bread Butter Remove crust from bread Press each slice into a muffin pan. Brush with butter. Bake in moderate oven (350 degrees F.) for 30 minutes. Fill with any desired meat or vegetable mixture. Yield: 6 cases. Ladies' Aid Salad I 1 ,* pounds vea) 2 cups diced celery 2 hard cooked eggs 1 cup salted almonds 3 slices canned pineapple Mayonnaise dressing Cook veal until tender. Chill, trim off fat and cut into half inch cubes. Combine with celery, diced eggs, shredded almonds and pineapple, which has been drained and cut into fairly large pieces. Chill thoroughly. Just before serving, add mayonnaise and toss until ingredients are combined. Serves 8 Cranberry Fritters 1 can cranberry sauce Flour Fritter batter Cut cranberry sauce in half inch slices, then quarter eacli slice Dry and dust with flour. Dip in Fritter batter. Push tines of fork into each cube o£ cranberry sauce and lift carefully from batter Slip off the tines into the deep hot lard (360 degrees F.). Fry until batter is cooked and nicely browned. Serves 6. FRITTER BATTER 1 cup flour Vi cup sugar V teaspoon salt 2 teaspoons baking powder 1 egg 1-3 cup rnilk 2 teaspoons melted lard Sift flour, measure and sift again with dry ingredients. Beat eggs, combine with milk and add gradually to dry mixture. Stir until batter is smooth. Add lard. Macaroon Apricot Mold 4 egg yolks 3 tablespoons sugar Vi teaspoon salt 29i cups milk I package lemon flavored gelatin IVfe dozen macaroons 1 No. 2 can apricot halves % cup whipping cream Beat egg yolks slightly and combine with sugar, salt and milk on top of double boiler. Cook until mixture coats a spoon, stirring constantly. Add lemon gelatin and stir until thoroughly dissolved. Chill until mixture begins to congeal. Line sides of spring form with macaroons. Pour half of gelatin mixture into mold. Slice all but six apricot halves and add slices to mold. Cover apricots with remaining gelatin mixture. Crumble remaining macaroons and use crumbs to top mold. Decorate with whole apricot halves. Place in refrigerator to chill over night. Serve with whipped cream. Serves 6 to 8. A COMPLETE OPTICAL SERVICE Examination, Prescriptions. Grinding, Replacements, Repairs. LOW PRICES--EASY TERMS At the Cooking School Ann Kingsley Said: "For years I have used Beet Sugar for all Cooking and Baking purposes. 1 recommend Crystal Sugar made in Mason City, to you housewives. For making candies, jams, jellies, pastries, and for all eook- } ing and baking purposes. Crystal ! Sugar is ideal." CRYSTAL sugar and Cone Sugar are identical . . . Chemically CRYSTAL sugar will do ANYTHING any sugar will do! Your GROCER will be glad to send you CRYSTAL Sugar because he realizes that . . . ABOUT 1,000 FARMERS V of this community plant approximately 17,000 ; acres of sugar beets each, year . . . bringing them pretty close to a million dollar's in re- · turn. This money is put into circulation and -helps every one in this community. NEARLY 3,000 WORKMEN ARE employed each year by the American Crystal Sugar company in the plant, office, at way stations, on beet farms, as truck drivers, and so on. The home and industrial life of this community is in a measure dependent upon the sale of CRYSTAL sugar. CRYSTAL Sugar was used EXCLUSIVELY at the Globe-Gazette's 1939 Cooking , School AMERICAN CRYSTAL SUGAR CO. MASON CITY VE HANDLE BRANDED QUALITY Shop with Confidence National Tea CO. Quality Market Sugar Cured, Sliced Bacon Va-Pound Cello Pkg Extra Special Boiled Pound All Lean, Tender Pork Cutlets Pound Guaranteed Quality Why Pay More? Pound Iowa Corn Fed Young Parkers Picnic Style. 4 to 8 Lbs. ^ -^ Pork Roast, lb.l 2 lc Young, Must Be Tender Real Pound S P»e -in, Ribs.. 1Z* C Heavy Breed Fine CHICKENS, i f t ~ Pound IjC LIGHT WEIGHT, Pound 15c The Finest Side Pork Pound ALL BEEF PORK PORK Abu occr I-UKK. KOKK OR It- * HAMBURGER SAUSAGE LIVER HEARTS · "· IOC No. 1 Juicy Frankfurters and Ring Bologna, Ib. Good, Tender Sirloin and T-Bone « STEAKS, Ib. * Sugar Cured, Sliced 5-lb. Box m BACON . . . . 4"C Fresh PORK *f|/ _ HOCKS, P o u n d . . . / /2«- KRAUT, Ib 5c Tendered HAM, Whole or Half, Pound. . 22c Round Bone Pork STEAK and Pork Chops, Ib. National 24-oz. Loaf . Pound Pure Beet 10-lb. Pkg. National ^n uoar Butter . . 2 Jc Sugar.. 46c Bread.... 8c

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