Detroit Free Press from Detroit, Michigan • Page 10

for women TOWER KITCHEN TODAY'S MENU 10 THE DETROIT FREE PRESS SATURDAY, MARCH 27, 1943 Saturday's War-Time Dinner Lamb Stew with Dumplings Recipe for Lamb Stew Wins Second Tower Kitchen Contest her $10 prize. It is going into a new hat to match her new spring suit. Chinese Type Extender when she can get it. If her market doesn't carry it on lamb stew day, she substitutes diced celery root, green baans and sometimes mushrooms. Each one gives a different sort of flavor to the combination.

"All are good," she reports. "The dumplings are delicious on other stews," she says. "I often use them on a combination of hamburger, onions and tomato sauce I make up into a stew." Mushroom Fondue li meat drippings 3 chopped mushrooms diced celery 2 grated onion 2 finely chopped green pepper 1 lemon juice 2 milk 2 dry bread cubes 2 dry mustard Dash cayenne Is pepper 1 salt 4 eggs Heat fat, add mushrooms, celery, onion and green pepper. Cook over low heat until soft but not browned. Add lemon juice.

Scald milk, add bread cubes, seasonings and mushroom mixture. Remove from heat and add slightly beaten egg yolks, stirring until well blended." Cool to lukewarm. Fold in egg whites beaten stiff but not dry and turn into greased casserole. Bake in a moderate (350 degrees for 40 to 50 minutes or until browned. Makes six to eight servings.

Earh dar the Tower Kit-hen plan a healthful imnr to helD Drtroit home-makers fill their famitie' food re-ouirements. The Government share the meat prucram. rationed and isi-arr fwnis are taken into consideration to make the meaJs pracucai lor the home iroQt. Mushroom Fondue Broccoli French Fried Potatoes Mixed Vegetable Salad Baked Apple Dumplings MARKET LIST Tonight's market list may be purchased for approximately $2.89 and serves six. The dinner uses 0 points of your ration coupons.

1 qt mushrooms 1 bunch celery 2 lbs onions 1 green pepper 2 lemons 1 doz. eggs Hi lb broccoli 1 head lettuce 1 lb tomatoes 1 lb nutmeats 4 lbs apples CHECK THESE SUPPLIES: Potatoes, milk, dry bread, dry mustard, cayenne, pepper, salt, fat, enriched flour, honey, baking powder, cinnamon, bread and beverages. MRS. FRANKLIN 11. Reck, of Manchester, is the second prize contest winner.

She is a former Detroiter. Her recipe is Chinese in type and original. It is one she "worked out" after the family left Detroit, and it was no longer possible to dine frequently at Wong's (a Chinese restaurant on Third St.) Extending meat with quickly cooked vegetables and the cereal rice is the Chinese method and Easy Dinner to Prepare 1 A I 2 Vf 4 I 'ttl T'Jil i "lit -z- ft k. --Hi! I fc- i tl MMI mim IMrj. j.

BY GERTRUDE VOELLMIG PRETTY, DARK EYED Mrs. Gwendoline A. Rowe, of 15372 Steel "loves to cook." That is probably-one of the reasons why she is first prize winner in the Free Press Ration Recipe Contest Recipes for Extending Meats. Her recipe shows she is thinking about stretching meat in dishes her little family of four will like. Mrs.

Rowe loves to cook everything cakes, pies, cookies, most of all main dishes which are a little out of the ordinary. "I have a big drawer full of books and clippings and a file of recipes," she explained on her first trip to the Tower Kitchen, Friday morning. (She had come up to prepare her prize-winning dish for us.) "These recipes are only a starter. I usually follow the basic ingredients they suggest and add others to suit myself." Low Point Meat Cut UNDER MEAT rationing, stews are one of those dishes which will appear on our tables at frequent intervals. One glance at the list of point values for meat makes this fact obvious.

Stew meats are relatively low in point value. All home-makers realize, anyhow, that stews are economical and a good extender for meats. Mrs. Rowe's stew was chosen from hundreds of good stew and meat extender recipes because she uses some of the more unusual vegetables and tops them with light, flavorful, spinach-bacon dumplings. Okra is Mrs.

Rowe's first choice for the lamb mixture, Point Values to Change Point values on some processed fruits and vegetables are going to change! The Office of Price Administration will announce the changes on Sunday, March 28. The point values of some canned and bottled fruits and vegetables will be reduced, others may increase. You can use your next period's ration now, during the over-lap period between March 25 and 31. But if you can manage to wait until the first of next month your new coupons may be worth more to you in food. Ration-Recipe Contest Recipes for Dried Beans THE TOWER KITCHEN, THE DETROIT FREE PRESS, DETROIT, MICH.

I wish to enter the recipes inclosed with this coupon in The Detroit Free Press Ration-Recipe Contest "Recipes for Dried Beans." "MADE WITH left-over or cooked foods the lamb stew makes an easy-to-prepare quick dinner," Mrs. Rowe advised. "It should be a good suggestion for women who are working as well as running households. With my Red Cross first aid and nursing courses, I find myself using this type of meal more often. We have roasted or baked lamb on one day and then the stew the second.

If there is any left, I add a few vegetables and make it into a pie for the third day." Mrs. Rowe's ability to extend left-over meats in an interesting fashion to make a lot of food from a little meat is shown in this first recipe and a number of others which she sent to the Meat Extending Recipe Contest. For those who like the flavor which curry powder gives to foods her recipes for Curried Veal on Rice will make a grand supper dish. Watch for the recipe. We will print it on Monday.

Mrs. Rowe entered the Free Press Contest primarily because she loves to cook and likes to share her recipes. However, privately, she tells me she is pretty pleased about Mrs. Gwendoline A. Rowe, first prize winner in the Tower Kitchen Ration Recipe Contest on Extending Meat Dishes, prepares the dish that brought her the $10 prize.

It is a delicious lamb stew with spinach and bacon dumplings. The stew can be made from fresh cooked or left-over lamb. Small quantities of bacon and chopped raw spinach give good and unusual flavor to the dumplings. NAME ADDRESS TELEPHONE CITY STATE (PRINT PLAINLY) poured over the top for baking. It is a different and interesting way of treating hamburger.

What's more it makes a dish which men should find Hundreds of fine recipes for stretching meat with other foods were contributed to this Ration Recipe Contest, The Tower Kitchen will print them as soon as possible. Clip and save these suggestions that other homemakers are sharing with you. You will find them most helpful as you attempt to make substantial meals with your meat ration. i1 rvrfj Us Uoenng I he Wood I an excellent one. The dishes have flavor, crispness and loads of food value.

Meat is used in small quantities. Adapting Chinese recipes to supplies which are available is one of the problems confronting today's housewives who wish to prepare one of these excellent dishes. This Mrs. Reck has done. In her note to Tower Kitchen, she tells how her recipe developed: "Spinach and Pascal celery were two reliables at the local stores.

We adored water chestnuts but they were not available; so I used cabbage as a crisp sweet flavored substitute. Using the coarse parts near the core usually. "Our seven-acre "farm" provides us with all the vegetables in season, and I alter or substitute greens to suit the supply. Sometimes I use a cup of bean sprouts to extend the green vegetable. Celery never has enough leaves to suit us! "The meat may be taken from the 'Sunday roast' or it may be some other cut bought for the purpose.

Extending Hamburger THERE ARE probably more recipes for extending hamburger than any other meat cut we know. It can be made into loaves, casserole dishes, patties, soups and endless other good things. Our third-prize winner, Mrs. Karl W. Stearns, of 114 W.

Grove, Midland, has chosen hamburger for her winning recipe. The meat is made into a big pattie and an egg batter First Prize Winner IN Meat Extending Recipe Contest Mrs. Gwendoline A. Rowe, 15372 Steel, Detroit, Mich. Lamb Stew with Bacon and Spinach Dumplings 3 cooked lamb cut in fairly large pieces 1 cooked sliced carrots 1 cooked sliced okra, cubed celery root or sliced green beans s2 cooked onions gravy made from lamb stock or vegetable stock with 1 bouillon cube added.

Dumplings 1 sifted flour 2 baking powder '2 salt raw spinach 2 chopped cooked bacon 3a milk COMBINE ALL of the ingredients for the stew. Bring to the boiling point and add dumplings. Sift flour with baking powder and salt into mixture bowl. Stir in raw spinach and bacon. Add milk and mix just enough to dampened ingredients.

Drop by heaping teaspoonful into hot stew. Cover tightly and cook 10 to 12 minutes. Serve piping hot on hot stew. Makes 10 to 12 small dumplings. Stew serves five or six.

Stew can be made with raw lamb. Use two pounds or less of stewing meat. Brown evenly in a small amount of hot fat. Season. Cover with hot water.

Cover tightly and cook until meat is tender. Add vegetables raw just long enough before meat is done to cook them tender. Thicken gravy and add dumplings. Bry it its 1 3 Ap. Fat, beautiful Herman has his fingers in many "pies" in Germany besides being head of the Luftwaffe.

Not the least of these is a stake in German industry that may well rate him as the world's most wealthy man. Goering's story, revealing things hitherto unknown about him is told pictorially with text in this week's PARADE. Hip if i Work Outfit 11 OLD "TWO GUN PATTON is I-' THE UNION WENT "TO WAR" Here's the personal diary of a CIO man who made the trip to Camp Atterbury and who broke "bread," mud, and obstacle courses with the soldiers. Al Leggat, who works at Ford's gives you his "slant" on life at a training camp. His story often funny and sometimes a bit sad is a realistic reporting of a historic innovation.

Editorial Magazine. Leader of the American forces in Tunisia, Lieut. General Patton's personality is perhaps best summed up in his own motto, a hangover from his cavalry days: "Grab 'em by the nose and kick 'em in the tail." Is the General to become one of the war's most forceful personalities? Cal Tinney "biogs" the General in his "Man of The Week" Editorial Magazine. WILL WAR BRING EQUALITY TO WOMEN? Second Prize Winner IN Meat Extending Recipe Contest Mrs. Franklin M.

Reck, Manchester, Mich. Chinese Greens with Meat 4 cooking oil or fat 3 washed spinach 1 green celery leaves and adjoining stalks 5 chopped parsley or 1i slivered green pepper J4 coarsely cut cabbage or water chestnuts 1 small onion or garlic to taste 1 lean beef, pork, lamb or veal, slivered Gravy 1 cornstarch 1 caramelized sugar, brown sauce or Is brown sugar 1 soy sauce 1 bouillon cube boiling water PREPARE VEGETABLES and meat on cutting board while rice is cooking. Cut through spinach and celery leaves at about one inch intervals. Cut green pepper (if used) in little finger size pieces. Cut meat into match stick size slivers.

Mix first four gravy ingredients in a cup and when ready to use fill cup with boiling water and stir. Heat oil in large heavy frying pan, add meat and onion or parlic and stir until meat is browned but do not burn, use moderate temperature. Add all of the other vegetables and stir them around with a lifting motion for one or two minutes over moderate heat. Add gravy and stir about a minute or until the gravy begins to boil slightly and the greens are partially wilted. Serve each person a bowl of rice (about three fourths cup cooked rice) and pass the greens and soy sauce.

Note: Be careful not to cook the greens too long. Serves three to four. "Women never had a chance at the peace conference to see what they could do," says Mme. Chiang-Kai-Shek. "Why not give them a chance?" The question poses another "Will war bring equality to women?" WjrnX 9310 Iv sJr if Taking her place in a world ot work IVV incident to the conduct of the war 1 i a enjoying incomes and a treedom hitherto unknown, are women going to demand an ever increasing sphere of influence in world affairs? Authorities opinions about these questions have been gathered into an article by Helen Bower in the Editorial Magazine.

DO WE HAVE A PROPAGANDA POLICY? Elmer Davis is in charge of the Office of War Information. Among his duties is the directing of American propaganda abroad the impact of the voice of the United States in foreign affairs. But have we any foreign policy? Are we just "babes in the woods" in this business of influencing other peoples? Clifford Prevost, Free Press Washington Bureau chief, gives the answers as he sees it. Editorial Magazine. STRANGE CASE of the MURDERED CHOIR SINGER The 11th in the series of Michigan's unsolved murder mysteries brings you the amazing case of Mina Dekker, of Grand Rapids, who sang in the choir.

Her mutilated body was found by a cobbler. Who killed Miss Dekker? No one has yet found the answer. Ralph Goll and Donald Schram, Free Press staff writers, tell the story. Editorial Magazine. The Camera Caravan Visits Northeastern High School See Pictures in Sunday Graphic "Divide the Allies'-Goebbels The latest scheme of the German propaganda artist, Goebbels, revolves around the "divide 'em and conquer 'em" theme.

His latest plot is hatched around Russia. Are we to "fall" for this moth-eaten stuff? Wm. L. Shirer, who studies foreign propaganda and knows it, tells what he thinks about this latest development of the German "word-master." Editorial Magazine. Pattern 9310 may be ordered only in misses' sizes 12, 14, 16, 18, 20.

Size 16 requires 3 yard3 35-inch fabric and yard con- tl3.st MARIAN MARTIN SPRING PATTERN BOOK is 16 cents or book and pattern together, 26 cents. Be sure to send size and number of pattern with your name and address. Pattern alone is 16 cents. Address your order for patterns to Marian Martin, Detroit Free Press, Detroit, Mich. Third Prize Winner IN Meat Extending Recipe Contest Mrs.

Karl W. Stearns, 114 W. Grove, Midland, Mich. English Steak l's lb. hamburger Seasoning 1 onion, chopped (optional) Fat I'i flour 2 baking powder a salt '1 eggs 1 milk SEASON BEEF with salt and pepper.

Add chopped onion, if desired. Place in a heavy hot skillet in which a generous spoonful of shortening has been melted. Flatten with a spatula into a cake about an inch thick. Brown in a very hot 550 degree oven for five minutes or more. Length of cooking time depends upon how well done beef is desired.

Sift together flour, baking: powder and salt. Add beaten egg yolks and milk. Beat well. Fold in stiffly beaten whites. Pour mixture over browned meat.

Set back in oven reduced to about 475 degrees and bake 15 minutes longer. Serves six to eight. A It I Farmers Gird for Food Battle' A pictorial report of a one-day farm conference up in Michigan's Thumb as farmers gather to consider ways and means of increasing food production. A feature story in the ROTOGRAVURE Section, I ogp t-- htAT 't Relieve misery, as most mothers time-tested VAPORUB.