Estherville Daily News from Estherville, Iowa on January 12, 1973 · Page 11
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Estherville Daily News from Estherville, Iowa · Page 11

Estherville, Iowa
Issue Date:
Friday, January 12, 1973
Page 11
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Page 11 article text (OCR)

Ask the Lindsay Lady Qi Is it true what they say about soft water—that it saves several weeks of housecleaning time a year? Ai Yes, it's a fact, researched and proved by Ohio State University. With soft water, homemakers were fck able to cut the average time of each housecleaning by one hour^ and 39 minutes. This gave them a saving of over 10 eight hour work days per yearP Q. I have a Lindsay Imperial water softener. It has a number of extra controls that are quite important to me. Why not tell your readers, Lindsay Lady? At These extra controls are quite simple: they help make your life softer and save money, too. For example, the "Salt Saver" eliminates over-salting during regeneration and saves you money. Once you have set it properly, don't touch it again. Another control, "Extra Softening Cycle" gives immediate regeneration to solve unexpected water needs, like a house full of guests. And, a "By- Pass Valve" control actually disconnects the softener. This can save expensive plumbing and be very useful when you water the lawn or wash the car from an outside faucet. Q. I know I have hard water, but how hard is it really? A. The only way you'll know for sure is to have it tested. The Lindsay Division offers a direct-by-mail hard water test for only a dollar. Just send me your home address and a dollar. I'll send you a plastic bottle with a mailing box and simple instructions. Fill it and return to me and I'll give you a written report from our laboratory. Q. What does the Lindsay Imperial softener look like? Ai Here it is. Sleek and handsome. It measures 45" high, 14" wide and 24" deep. A hard working beauty. Other questions? Ask the Lindsay Lady. You'll find her at your nearby Lindsay dealer. See the Yellow Pages. Ecodyne^Corporation 455 Woodlane Drive St. Paul, Minn. 55119 An Affiliate of Trans Union Corporation Indiana Physician Does... Model railroad by Alan Lowell I ^ven when he was a small lad growing \ up in southern Ohio, Gordon Fessler Jj exhibited an unusual interest in railroading and trains. No railroad ran near his home, but in the distance during the stillness of the evenings, he could hear the chugging of the giant freights on the Chesapeake & Ohio Railroad across the Ohio River in Kentucky, a sound he shall never forget. It's some wonder he didn't become a professional railroader, but fate led him to a career in medicine and years later, when he was established as a country doctor in a little Ohio River town in southern Indiana, he answered his childhood desires and built himself a railroad . . . one he couldn't ride upon, but one which he thoroughly enjoyed. Today, the upstairs floor of the Dr. Fessler home in Rising Sun. Ind., holds what may very well be the world's most extensive exhibit of model railroading. If not the largest, it certainly must be unparalleled in detail. The scale is intricate — i.j. inch to each foot — carried throughout the working exhibit. Any artist, any model railroader, any working railroader, would appreciate the display, the workmanship, the delicate detail. Many have come to see Fessler's railroad over the years and have gone away shaking their heads in disbelief. The upstairs floor of the Fessler home measures 55 x 22 feet. From the moment you enter the doorway leading up the stairs, from the time you pass under the marquee labeling this "The Miami Road," you are in another world of another dimension. Not only does this floor house physically the yards of track and hundreds of model railway cars and engines, but it is literally a miniature scale lesson in geography. From the rolling hills of Indiana, the topography transcends the Rocky Mountains, the Grand Tetons. the Great Plains, the provincial South. The miniature trains chug their way through an eternity of hills. over deep gaping canyons, over mountains and cascading streams, across burning deserts and into the bustling business and industrial centers of the United States. The hours Dr. Fessler has spent in the workshop at the rear of his home creating this elaborate display are somewhat phenomenal. During some months, during some years, time spent here may have closely compared with that engaged in practicing medicine. It isn't true now, of course. Not that the challenge has been answered and interest is lost, but his patients are either more demanding or his workload has increased to the point he gets to spend less and less time with his hobby. And that's what he's considered it from the outset — strictly a hobby. He's a firm believer that every man needs one, maybe more. "A hobby is one of the keys to good health," he said. "Everyone should have something he's interested in that varies from his profession, something to which he can turn to ease the tensions that build up in everyday life, in the business world, in the professional world. And for me, this is it." "A. lot of people here in town like to play golf . . . but I couldn't play golf because when the game was done, I had nothing to show for my time. So I built this railroad," he added. He sometimes rationalizes the situation by laying blame. "Momma really got me started on this thing," he said, referring to his wife. And his son, Steve, who was graduated from the Indiana University School of Medicine in Indianapolis in 1969, figured in it, too. When the boy was merely a lad, his father decided perhaps an interest in trains would keep him occupied through the growing-up years, would give him an opportunity that he himself had not had when he was a child. That's what Dr. Fessler says, but inwardly, Mrs. Fessler adds she believes it was for the doctor's interest in the trains himself as much as for his son that the railroad became a reality. inter ahouu 1 (U oz.) can sliced mushrooms, drained 2 pimientos, chopped (Ys cup) 14 lb. sharp Cheddar cheese, shredded. 1 pkg. frozen corn, thawed 1 egg, beaten Paprika Corn Pudding 6 tablespoons margarine 1 medium onion, chopped 1 green pepper, chopped 6 tablespoons flour 2 cups milk 1 y> teaspoons salt Va teaspoon pepper 14 teaspoon Worcestershire sauce 1 lb. bacon, sliced and cooked Melt margarine in saucepan; saute onion and green pepper until transparent. Stir flour into sauteed vegetables until well mixed. Add milk slowly, stirring to blend in smoothly. Add salt, pepper, and Worcestershire sauce and cook, stirring constantly until thick. Add mushrooms and pimiento. Blend in cheese and corn. Remove from heat. Mix in egg. Pour into greased baking dish. Sprinkle with paprika. Bake at 375 degrees for 35 minutes. Garnish with cooked bacon curls. (Optional) Olive 6tuffed Tomatoes 4 large firm tomatoes \'i cup canned pitted ripe olives 14 cup margarine 1 tablespoon finely chopped onion 14 cup finely chopped celery teaspoon curry powder 1 tablespoon water Vi CV P diced cooked ham or chopped hard cooked eggs 1 14 cups soft dry bread crumbs 1 4 teaspoon salt Cheese Sauce Scoop out centers of tomatoes leaving 14-inch wall around side; drain. Dice tomato centers. Cut ripe olives into chunks. Melt margarine and add onion, celery, curry powder and water. Cook over moderate heat until vegetables are soft but not browned. Stir in diced tomato, ripe olives, ham. bread crumbs, and salt. Fill tomatoes with ripe olive stuffing; arrange in shallow baking pan. Bake at 375 degrees for 25-30 minutes or until tomatoes are tender. Carefully remove from pan and serve with warm Cheese Sauce. Makes 4 servings. If preferred, halve tomatoes, scoop out insides, add filling to make 8 servings. . CHEESE SAUCE Combine 1 (19' L > oz.) can condensed cream of mushroom soup, % cup grated American cheese. Vs cup half and half and *4 teaspoon dry mustard: heat slowly, stirring occasionally. Rutabaga- Potato 6upreme 1 chicken bouillon cube 2 cups boiling water 1.4 teaspoon pepper 1 cup grated Cheddar cheese 2 tablespoons finely chopped onion if cups (2 lbs.) sliced, pared rutabagas •3 cups (3 medium) quartered, pared potatoes 2 teaspoons salt 1 tablespoon sugar Place rutabagas and potatoes, salt and sugar in saucepan. Dissolve bouillon cube in boiling water and pour over vegetables. Quickly bring to a boil, reduce heat, and continue cooking gently until vegetables are tender. Drain, mash, and add pepper, grated cheese, and onion. Beat until fluffy. Top with margarine browned bread crumbs. Makes 6 servings. Rhodes Brings You 15* To Try .A M^ke ^TrUM ^lo Do HOME BAKED BREAD and mom there are no chemical preservatives used in the unbleached flour formula for . . . Rhodes FROZEN DOUGH Here's 15* to try "A Motherly Thing To Do" Bake Rhodes Frozen Bread Dough RG173 FREE RECIPE BOOKLET Mr. Grocer: You are authorized as our agent to redeem this coupon for 15C on the purchase of a 5 pak of Rhodes Frozen Bread Dough. We will pay you 15C per coupon plus 30 handling charge for each coupon redeemed in accordance with the terms of this offer. Sales tax must be paid by consumer and invoices showing sufficient purchases to cover coupons submitted must be available upon request. Coupon is void if taxed, restricted or prohibited by law. and must be redeemed only on trie Rhodes 5 pak. Mail coupons to Dakota Bake-N-Serv, Inc., Box B88, Jamestown, North Dakota 58401 for payment. Cash redemption value 1/20 of 1(. Coupon expires June 30, 1973. SEE OFFER ON RHODES PACKAGE

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