Carrol Daily Times Herald from Carroll, Iowa on August 26, 1957 · Page 5
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Carrol Daily Times Herald from Carroll, Iowa · Page 5

Carroll, Iowa
Issue Date:
Monday, August 26, 1957
Page 5
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Produces Much o'f Own Food Supply- St Anthony Hospital Kitchen Staff Prepares, Serves 600 to 700 Meals Datfm Housewives who think they are i dinners or luncheons are provided i from other sources because newl 4 tsp. onion, chopped fine (on- 1 1 medium-size onion i < il hour. Invert t>an to cool. I ni-anm. r«i,« 'J Housewives who think they are busy with meals for families should take pointers from Sr. M. Doris, dietitian of St. Anthony Hospital, who supervises the preparation of 600 to 700 meals daily for a total of something like 219,000 meals per year. Typical orders for St. Anthony kitchens are about 175 to 180 pounds of flour per week, 45 to 50 pounds of potatoes per meal, 12 to 14 dozen eggs per day, 50 to 60 quarts of milk per day plus 160 half pints which are served in the j personnel cafeteria, 3 or 4 gallons of canhed vegetables per meal and 40 pounds of meat or 100 pounds of chicken per meal. The hospital serves three regular meals daily to patients and personnel with an additional lunch for night nurses at 10 p.m. As a rule about 15 to 20 special diets are prepared each day and between - meal nourishment is provided for patients on modified diets. Extra Calls But the duties of the dietary department do not end with these routine • preparations. When doctors or nurses gather for professional or social meetings there are* extra calls for food. Buffet lunches are served to the executive committee, tissue committee and medical staff who meet regularly once a month. Student nurses* have several big parties each year including a Christmas dinner, a Halloween party, spring festival and get - acquainted event in the early fall. Last year the valentine party was a banquet for students and parents. A dinner for doctors and wives is prepared and served once a year and a breakfast for graduates and parents on commencement day. St. Anthony Hospital is a popular location for district and diocesan meetings of the Iowa Hospital Association, Iowa Nurses Association and State Council of Catholic Nurses. Often convention dinners or luncheons are provided by the St. Anthony food staff. These events call for special menu planning and appropriate party ideas. Sr. Doris is assisted by a staff of nuns and lay workers. All nuns are members of the Franciscan Sisters of Perpetijal Adoration, from other sources because new pullets recently added to the flock are not yet ready to lay. By winter the flock will be back in production at full capacity. Beef raised on the hospital farm is slaughtered and processed at a nearby locker. A whole beef — either from the farm or other 4 tsp. onion, chopped fine (optional) 24 egg yolks 24 egg whites Make a white sauce of butter, flour and milk. Remove from fire and add salt and cheese. Stir until cheese is melted. Add spinach, well-beaten egg yolks and lemon 1 medium-size onion 1 8-oz. can chicken gumbo soup 1 8-ojt. can water Brown the ground beef and onion in a heavy skillet. Add the chicken gumbo soup mixed with water. Cover and let simmer 1 hour. Serve over toasted buns. Timt* Herald, Carroll, Iowa Monday, Aug, 26, 1957 nilla and nuts. Drop on ungreased baking sheet and bake in hot oven (400 to 425 degrees) for 10 to 12 minutes. Yellow Angel Food- Cake 12 egg yolks Vs tsp. salt cup ice water 1 cup sugar 1 tsp. lemon extract l\i cups cake flour 4 tsp. baking powder '•i tsp. cream of tartar 1 hour. Invert pan to cool. Date Nut Loaf 2V* cups flour , 2 tsp. soda 2 tsp. soda Vi tsp. salt 2 cups chopped dates iVi cups boiling water 1 cup sugar 1 T. melted butter 1 egg 1 tsp. vanilla 1 cup chopped nuts Add boiling water to dates and let stand 20 minutes. Cream the butter, sugar and add the egg Peanut Oatmeal Cookies (Approximately 100 Cookies) 2 cups lard (half butter for fla vor) 2 cups brown sugar (packed) 2 cups white sugar 4 eggs 6 cups oatmeal 2 tsp. soda 2 tsp. baking powder 2 tsp. vanilla 3Vi cups flour 4 cups peanuts, shelled chopped Cream shortening and sugar; add eggs and mix thoroughly. Combine dry ingredients and add to sugar and egg mixture. Add va- tube pan in 325 degree oven for or tea sandwiches. Orange Dessert Cake 1 cup sugar Vi cup butter 1 cup sour milk ; %, ' 1 egg • \ '• 2 cups flour 1 tsp. baking powder 1 tsp. soda Cream butter and sugar. Add the egg. Sift the dry ingredlAttt*. Add flour mixture alternately.with the buttermilk or sour milk. Add Mi of the following mix* ture: Grated rind of one orange* to cup chopped nuts i' to cup chopped raisins Bake at 350 degrees. When thr and .. „ , . . • Ad , d the . " our alternately with the i cake tests done and while stlU hot. Place yolks, salt and ice water, date mixture. Add vanilla and pour over it tne j u j ce 0 j ^ orange in electric mixer and beat togeth-' nuts. Bake in a well-greased loaf land frost witn . er 15 minutes. Fold in sugar which ' tin in a moderate oven (350 de-; ' . has been sifted three times. Add < grees) about 1 hour. Let cool in! 1 L. c " p " P° wdered 8l >8 ar lemon extract. Fold in the flour pan. Slice thin and spread with; 1 ' buller which has been sifted five times' butter or with cream cheese, or; Enough cream to make icing or with the baking powder and serve plain. Cut in squares or fin-; spreading consistency, cream of tartar. Bake in a large; ger strips. Excellent for luncheon : Remainder of the nut and raisin mixture. Fact 'AT Fancy By GLADYS HOLLAND PLANNING SESSION ... Sr. M. Doris (left) dietitian at St. Anthony Hospital, talks over the day's menus with Sr. M. Benvenuta (right), chief cook. The hospital serves from 600 to 700 meals dally. (Staff Photo) LaCrosse, Wis., who own and operate St. Anthony Hospital. Sr. Mary Ronald is in charge of the personnel cafeteria, chaplain's and guests' dining room. She helps with special events and supervises the coffee shop which is operated by the St. Anthony Hospital Auxiliary. Sr. M. Benvenuta, who has been sources — is butchered twice each month. In summer all tomatoes, lettuce, cabbage, .carrots and beans served at the hospital are produced on the farm. Purchase Locally , Perishables, in addition to produce of the hospital farm, are purchased by Sr. Doris from local i a member of the St. Anthony staff \ wholesalers. Canned goods are j since 1923, is chief cook. A veter- requisitioned from a central pur- I an of the department she is Sr. chasing agency of the Franciscan Doris' valued adviser and aide in sisters at LaCrosse. Meat is all matters pertaining to food. ! bought directly from packers with ! Sr. M. Isidore is the baker. She j supplementary orders from a lo' bakes from 12 to 14 two-pound • cal retail market. A standing or- i loaves of bread each M o n d a y, j der for milk is placed locally, j Wednesday and Friday with cor- 1 sr. Doris heads all food servic- ! responding quantities of rolls and: e s except the auxiliary coffee i buns on Tuesdays, Thursdays and sn op and infant formulas which 1 Saturdays. Pies, cakes and cook- a re prepared by the pediatrics ies are baked by Sr. Benvenuta, ; department. She is a graduate of B( T a ~ t j sometimes for personne' or par-. stout College, Menomonie, Wis can be used j ties only since rich desserts are j w ith a B.S about j juice. Fold in stiffly beaten egg whites. Pour into well - greased custard cups. Place cups in a pan of hot water and bake in a moderate oven (325 degrees) until set, about 40 minutes, until center is firm. Serve immediately. If baked in a casserole, allow about 10 minutes longer for baking. Note: Peas may be used in place of spinach. Ram Fondue (8 Servings) 5 eggs, separated ll« cups milk 2 cups soft bread cubes % tsp. salt 2 cups diced ham to cup minced onion, parsley and diced celery Pepper and poultry seasoning (optional) Scald milk: add bread cubes, egg yolks until light and FRESH DILL in other foods besides pickles little minced dill makes a wonder- I diets, ful addition to a hard-cooked egg I Sr. M. Silvina sandwich filling or egg salad. * * * DILL PICKLE . . . chopped fine and added to commercial mayonnaise along with minced parsley, grated onion and capers will make an appetizing sauce for fish. * * * CAPERS ... are not commonly used in this part of the country but they are delicious in summertime salads and salad dressings. Try them in a salad of cold diced veal and celery. * * * THIN CRESCENTS ... of green celery give a crunchy texture to fresh fruit salads and thin fan- shaped slices of hard-textured apple are delicious in a salad of honey dew melon balls, orange sections and grapes. * * * GOOD GARNISH ... for an appetizer course may be made with anchovy fillets crossed one over the other in an attractive design. Serve with thick slices of peeled ripe tomatoes and vinegar - oil dressing on crisp romaine or watercress. * * * EVER TRY . . . making salad dressing from undiluted evaporated milk? Add vinegar, sugar, salt and pepper to taste. Use as you , lemon colored. Pour scalded milk , degree in foods and j an( j brea( j CUDe mixture over A not always advisable for patient j nutrition supplemented by intern- \ beaten egg yolks. Fold in diced J! — . . 'ship at St. Mary's Hospital, Ro-| ham and seasonings. Fold in stiff- ralid, is Chester. Minn. A native of Strat- i j y heaten egg whites. Pour into in charge of vegetables and fruits • ford, Wis., she has been a dieti-; buttered pan and bake in a mod- reporting daily for work e v e n ; tian for 22 years and a member of j era te oven (325 degrees) until though she is confined to a wheel- j the St. Anthony staff for nine j fj rm s erve w jth a white sauce chair. years. She is a member of the; seasone d with minced onion, salt Lay Workers I American Dietetic Association and Fulltime lay workers on the; has attended national conventions kitchen staff are Mrs. .George Nees, Justine Langel and Bonnie Schleisman, and fulltime aides in the diet kitchen Rose Mary Spieker, Pauline Behrens, Betty Klocke and Marilyn Hinners. Three student nurses are assigned each month for training in the diet kitchen. Ward classes for these students are conducted by Sr. Doris three times a week in addition to her regular foods and nutrition class for student nurses which meets seven hours per week during the school year. Food for patients is prepared in the hospital kitchens and served by nurses on the floors. Meals for second-floor patients are sent up in an electrically heated cart. For other floors they are delivered in bulk and kept warm in the tray room until ready to serve. The hospital is fortunate in producing much of its own food supply on a farm which is part of the St. Anthony property. All of the pork and some of the beef served last winter were from hospital livestock. Usually most of in Milwaukee, Wis.; St. Louis, Mo.; and Minneapolis, Minn. An avocation of the St. Anthony dietitian is music. She directs the hospital's chapel choir and the student nurses' chorus. Patients at St. Anthony Hospital often ask Sr. Doris or Sr. Benvenuta for recipes of hospital food, Mrs. Christie of Chicago Visits especially their beef soup which isjTL^ CnA lf /tanLrAe a general favorite. Published here- 1 ne van rvoepKes and pepper. For color, add finely cut parsley to sauce before serving. Chicken Gumbo Hamburger (4 to 6 ServingB) 1 lb. ground beef would a boiled dressing with fruits j the eggs are from hospital hens and vegetables. but just now some are purchased Ypur Opportunity to Save...and Save! with is the basic beef stock recipe with rubbed noodles for variation. Other large-quantity recipes are given along with several of family size. Basic Beef Stock 50 Servings 8-10 lbs. soup bones 2 gallons cold water 1 T. salt 2 stalks celery, cut 3 tomatoes, fresh or canned 2 carrots, cut 1 sprig parsley 1 small cabbage wedge , _ . „ . „v__-.,__„Heat slowly to boiling point. Let Xtbtl znF also simmer until meat leaves bones j 8 „..^ a . y ._ a ^ als0 (about 3 hours). Strain and season to taste. Yield: lto gallons. Variation: Rubbed Noodle Soup —Beat 1 egg, or 2 yolks. Add enough flour to make a coarse crumb mixture. Add to boiling broth and cook 10 minutes. Julienne vegetables may be added with this mixture. Spinach Souffle 50 Servings lto cups flour lto. cups butter 8 cups milk 2 tsp. salt Paprika and pepper to taste 2 cups grated cheese 8 cups spinach, chopped 8jtsp. lemon juice (Timet Herald Service) WESTSIDE - Mrs. M i Id r e*d Christie of Chicago arrived at Patterson Farm to spend a two-week vacation with Mr. and Mrs. Carl Koepke. Mr. and Mrs. Ed Gezel of Des Moines were also guests at Patterson Farm over the weekend. Mrs. Koepke is recuperating following eye surgery at St. Anthony Hospital in Carroll recently. A, picnic dinner was held Sunday in the home of Mr. and Mrs. Glen Lenz and sons, Russell and of Mr. their third wedding anniversary. Guests were Mr. and Mrs. Vern Wilken and Vickie Jo, Mr. and Mrs. Duane Meggers and David, Mr. and Mrs. Keith Lueders and L o r na Anna, Mr. and Mrs. C on r a d Schoessler. Mary Kay and Rolland, Mr. and Mrs. Lee Nobiling and Gary. August Rohwer observed his 88th birthday Friday and on Sunday entertained a number of relatives and friends. Guests we r e Mr. and Mrs. Walter Miller, Mr. and Mrs. William Vollstedt and Mr. and Mrs. Henry Joens, Manning; Mr. and Mrs. Edmund Erps and Linda, Mrs. J. W. Pruter, Gus Noelck and Mr. and Mrs. Halver Martens and Lee. *fc_"*4— •" UMITEO SPECIAL OFFER! *^ r\r\ jT3rtU3 $$J 4-piece place settings\3 .99 Start your Brookpark dlnnerwsre service now! You'll love its •mart appearance, its wonderful durability. Vibrant colors are molded in-safe in detergents and boiling water. Safe in dishwashers, tool GUARANTEED NOT TO CHIP OR BREAK FOR ONE FULL TEAR. Choose this popular pattern in either turquoUe, or gold and brown OA translucent white, OTHER BROQKPARK PATTERNS IN STOCK Kelly Jewelry Ho word Kellv* Certified '.Gemelogiir. AmartcanOem Society J\ OMMOUW POOR TO TW1 SEEDLESS GRAPES Lbs. 23c DOLE CRUSHED PINEAPPLE No. 2 Cans $1.00 MA BROWN Black or Red Raspberries PRESERVES 4 12-os. Jars $1.00 Von Camp's TUNA 2 S 39c HOMEMADE RING BOLOGNA Lb. 49c GROUND BEEF Lbs, 98c AREWAY STORE I ( () \ (') M | ( ,\ 1 I < M i I) I) I x | u I II I' II ON ^ throughout this week! 11 Spaghetti Pork & Beans Lemonade Sardines Taste Tells; 15 -oz. with cheese and tomato sauce.. .Caa Taste Tells; 16- OB. in tomato sauce ... Can Bel-air; 6 -os. frozen, premium quality Caa 3 8 / 4 -oz. Packed in oil or mustard Caa Potato -PATTIES •i • • Bel-aw; frozen, premium aualit 12 -OB. Bel-air; frozen, premium quality Pkg. 10c 10c 10c 10c 10 SUGAR Fine Granulated Beet Lbs. BLEACH White Magic Works Like Magic Egg Noodles N Ham, ? ... lv :^35c Potatoes'and Gravy Corned Beef Hash Ready to serve Can 35c Beef SteW Ems: Old Fashioned "^CMi^TC CMMIKU D.^^BIUS ; quick lS^-os -IO* dpaniSn KICe and easy to serve Can • ElllS TaiTialeS stamaleswithsauce .^/tcuiiSC Short Ribs O' Beef E „ i8 ^39c Spaghetti N'Meat Balls, ;^ n 28c Blackeyed Peas N'Ham ffilliB ^Can 35c Creen Peas N' Ham Ellis ....^Cwi33C Heinz Baby Foods 6«65c s Marshmallows Fluff i-est White Mb. Pkg. 25c Special Offer at Safeway I High mm m Fidelity Kecor as Tops, Each «sV Popular Albums ic Hit Parade Tone* * Rock N' Roll ir Jem Albums •V 'iv ' I'I'I'III'I ' *ii *»*iiVnrtiv>ifi.ftifi.^,rt.ii Strained Fruits and * Vegetables Libby's Potted Meat 5M;-oz. Can ^ "J Q Ideal for Sandwiches Red Heart Dog Food 3i,49e Lustre Creme Shampoo 1.72-oz. Jar 57 Milk of Magnesia Phillips) 12-ox. Bottle 52 a# Mm c atom vuemrm to xjom QDAMRTIM Prists tffeetiv* thru Saturday, August 31, In Carroll

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