Mason City Globe Gazette, September 19, 1929, Page 7

Mason City Globe Gazette

September 19, 1929

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Issue date: Thursday, September 19, 1929

Pages available: 24

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Publication name: Mason City Globe Gazette

Location: Mason City, Iowa

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Years available: 1901 - 1994

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All text in the Mason City Globe Gazette September 19, 1929, Page 7.

Mason City Globe-Gazette (Newspaper) - September 19, 1929, Mason City, Iowa SEPTEMBER 19 MASON J1TY ULUBEUAZETTE SEVEN EXPERT GIVES LUSCIOUS USES FOR FALL Serve Them Piping Hot Jennette Beyer Warns Housekeeping Problems May Find Solu tion in Table Talks MASON City cooka must be very they otherwise they would surely ply Jeanette Beyer with more questions But if they are too adept to need information surely they must have a store of recipes that they would beWilling to share with other people thru Tablet Talks Whether you have a question or a recipe send it along Recently a reader called in search of a recipe for Spanish rice In case there be others who would seek information nut do not know how to get their queries to the author of Table Talks here are the instruc tions Address your contributions to Jeanette Beyer care of the Glohe Gazetle and they will be forwarded to her at once This week Miss Beyer gives a timely talk on fall vegetables cal culated to make college students give up their careers and stay at home for the sake of their mothers cooking MOVIE FASHIONS Iall Vegetable Combinations J The uncertain hostess must know that she can never go wrong if she prepares plain vegetables sim mered until tender seasoned with salt pepper and butter and served undoubtedly hot Vegetables need little more than their own1 beauty and flavor to be delightful and such a dish as halved fresh tomatoes topped with a bit of butter salt pepper and put under the broiler i a few minutes cannot be equalled in beauty and flavor Sotoo winter squash baked with a bit of bacon in its bowl or spinach a la Edith viz flavored with onion and bacon But ever since some sophisticated palate discovered the harmony of beans and corn in the incomparable dish called succatash and how deli cious green peppers and corn can be when baked together adventurous cooks have been experimenting with vegetable combinations For company dinners they are ideal One dish containing two vege tables takes the place of two dishes on the menu thus saving stove ta ble and plate space Scalloped Corn and Cabbngc 1 cup milk 2 tablespoons butter tablespoons flour 1 teaspbon salt Pepper 2 cups cooked cabbage 1 cup cooked corn Vz cup cracker crumbs 2 pfraientbschoppedfine Make a heavy white sauce of the Gutter flour milk and seasonings iWheh slightly cooked add the egg partially beaten vegetables and bread crumbs Sprinkle lightly with buttered crumbs and put in oven to brown Corn and Tomatoes 5 slices bacon 1 onion 1 can or 2 cups cooked corn 1 can or 2 cups fresh tomatoes Seasonings Buttered crumbs Cut bacon into small pieces and fry until crisp To this put chopped onion and cook until lightly browned Add the corn tomatoes season with salt and pepper and turn into baking dish Cover lightly with crumbs and bake until mixture Is thickened and crumbs browned String Beans and Celery in Cream 2 cups cooked string beans 2 cups cooked celery Vs can pimento 1 cup cream 1 tablespoon butter Salt and pepper Cut pimento in very small bits Combine all ingredients Season well and place on low fire to sim mer gently Cabbage and Carrots 1 medium sized head of cabbage 5 or 6 carrots Vt lh butter Salt and pepper Shred cabbage and put carrots thru the fine knife of food chopper Cook in small quantity of boiling salted water until tender trying to have the water completely evapor ated when done Add butter and season well Reheat thoroly before serving Sweet Potatoes With Apples Cook sweet potatoes in their jack ets until almost tender Drain and peel In a buttered baking dish place a layer of sliced sweet pota toes a layer of sliced apples sprin kle with brown sugarand dot with butter Repeat until dish 13 full Bake until apples are tender Carrots and Onions 30 small onions 5 or 6 carrots 4 tablespoons butter Salt and pepper Parboil onions whole and drain Cut carrots into small thin rounds arid cook onions in a small amount of boiling saltedwater Try to have the water evaporated by the time the carrots arc tender Season with butter salt and pepper If small onions are not obtainable use large ones sliced with a third as much onion as carrot Turnips With Carrots 2 cups diced turnips 2 cups diced carrots 32 cup water 1 teaspoon salt Butter and pepper Place vegetables with water and salt in a well covered dish and bake until tender Season well Tomatoes Baked With Onions 1 can or 2 tomatoes 2 to 3 onions 1 cup bread fluffs 2 tablespoons butter Salt and pepper Pour tomatoes into a greased 4 tbsp boiling water Cream butter add sugar beating continuously Beat egg yolks until thick and add gradually Add stiff iy beaten whites flavoring and wa ter Before serving heat over boil ing water five minutes stirring constantly DealJeanetle Beyer Will you tell me how to roast wild L K Roast Wild Duck Dress and clean wild duckFill with stuffing but do not pack too tightly as dressing swells If duck is large run skewer thru wings and body Tie legs and draw close to back cross strings under back then fasten round skewers and tie Place duck on rack in dripping pan or roaster Sprinkle with salt and pepper and cover breasts with thin slabs of salt pork or bacnn Bake 10 minutes in a very hot oven then reduce heat to moderate and continue baking for an hour or hour and a half with the pan1 cov ered Baste the ducks often with the fat in pan When done cut string and remove skewers Onion and Celery Stuffing 3V2 cups stale bread crumbs 1 cup boiling water 1 tablespoonful poultry seasoning 1 teasoonpful salt V2 teaspoonful pepper By MME USBETH favorite color for au tumn Js chosen by glamorous Gloria Suiiiison screen favorite to Cushion her suit It consists of a smart short jauket skirt ot Rodier wool en fabric with a crepo silk blouse to match A close fitting brown felt hat completes the ensemble shallow baking dish Add onions finely sliced and bread broken into small pieces If stale bread is used less will be required Season and dot the top of tomatoes with butter Bake until onions are lender Sweet Potatoes With Pare sweetpotatoes and cut in half lengthwise Cook in bniUn salted water about 30 minutrs Drain and place in baking pan Sprinkle with salt and spread with butter Pour over the potatoes grated pineapple Bake in a mcflor ate oven basting with the juice j until the potatoes are tender and quite transparent Brussei Sproutsand Celery 1 qt Brussel Sprouts cups celery 3 tbsp butter 3 tbsp flour la cups inilk Cook sprouts in boiling salted water until tender Drain Slice celery and cook in butterfive or six min utes Add flour and milk making a white sauce Season add sprouts put all in dish and bake about 30 raonulcs THE ETEUNAT QUESTION Dear Jeanette Beyer Please print in your Talks an in expensive sauce for puddings I thank S Foamy Sauce 4 tbsp butter 1 cup powdered sugar 2 eggs 1 teaspoonful vauilla Betty Jane invites you to visit this store and sec the largest and finest line of FROCKS FOR FALL AND WINTER WEAR Each frock has some thing new something different about it in color or a neck line or a hemline a tuck or a flare or a drape Something different Just a shipment of the new Fall Frocks that will be disposed of 00 Worth Much More SEE THE NEW Travel Prints New Millinery and and many other popular modes VELVET COMBINATIONS the georgettes the transpar ent velvets and many others Dresses For the Larger Size Women We feature a line of dresses for the stouts Dresses that will tend to slend erize the at and 9i cup finely chopped celery cup finely chopped onion cup melted butter 1 teaspoonful minced parsley Pour water over bread and let stand twenty minutes then squeeze out all the water that is poasibls Add remaining ingredients and mix horoly Your Favorite Kccclpes Each week this corneris reserved for your favorite dishes Write your recipes plainly and address me in care of the GlobeGazette Gourmand Story Stories of gourmets and gour mands have always fascinated me sothat It is with glee I recently came upon a new onein the charm ing Book of Food written last year by P Morton Shand and pub lished by Alfred A Knopf If you are troubled by too highly heatec foods why not do as a Shropshire gentleman of the 16th century who had Shand assures us a nice taste and an agreeable manner arid wore a neat Ititle tongue glove so that he might eat hot dishes without im pairing the delicacy of his palate Frances husband is an army of ficer and for the last few years she has been living in Panama and now in Texas On her northern visit she sends us these Chicken Noodles which have quite a southern flavor ChickenNoodles Take a large chicken and boil un til it falls from the bone withgar He bay leaf and a teaspoonful of salt Boil down the liquid to a pint and thicken with 3 tatyespponsful of flour One may add milk of cream Remove chicken from bones and cut up in rather small pieces Cook and blanch apackage of noodles In a makirigdish put a layer of chicken and a layer of noodles anJ a can of mushrooms cut upOne can add a layer of grated cheese or cheese sliced thin using a pound of cheese to a chicken Pour on sauce and bake until disli is well heated This is nicest when it isnt OneNinth Population Is Employed in Hotels GENEVA Sept 19 land really is not one great big hotel as many have supposed Hotels stick out from every mounr tain side and loom up in all the val leys but native satisicians can prove that the tourist trade is only a part of the nations industry Only a ninth of the Swisswork ers are engaged in the hotels Slg ures importance of tips because wagcs in thehotel in dustry equal only a twentieth of in dustrialpayrolls Hold1oultry Show ST CLOUD Minn Sept 19 exhibits of poultry and seed are expected thls year at the Central Minnesota Seed and Poul try show which is to be held here in January Exact dates for the show have not been determined Ac cording to C H Lien poultry divi sion committeeman the midwinter seed and poultry show is gaining recognized importance thru yearly expansion SANDYS FLOWERS Gheer the Home Phone your order Guaran teed flowers for every oc casion Delivered any where in the city ErvmSandhageh Floral Co 16 1st StreetSE v Phone 3782 122 N Federal Avc i MtGhapmans BETTER FURNITURE FOR LESS BRING YOUR Free Motor Truck Delivery to Your Home UPTODATE you hear it youll know WHY they call it The Set with the Punch WARNER RADIO Champion of the Air to GRID EASY PAYMENTS AT NO EXTRA COST FREE INSTALLATION FREE HOME DEMONSTRATION Every Stove U ser Attention Bucks Parlor Heaters S6950 lu J11250 Full size circulating heaters All enamel walnut finish A stove for your very needs And one to serve you for many years to come Do not delay longer Pick yours today and arrange for OUR EASY PAYMENT PLAN EASY NO EXTRA COST i A BEAUTIFUL LINE OF DINING ROOM SUITES From the better high grade all walnut 0 piece suites to the more moderate priced ones A dining room suite for every purse to LOOK AT YOUR BEDROOM Now is the time torefinish your bedroom Our lino of suites is very impressive All grades and a suite at a price you wish to pay to TABLE LAMP AXMINSTER COXSWELL CHAIR AND STOOL TO MATCH JACQUARD YELOUK Used Radios and Equipment at very Low Prices If yoti want any nf tills equipment it will pay you to sec UK Units eliminat ors chargers speakers etc Open Evenings By Appoint ment Phone 200 or 201 Trade In Your Used Furniture On 1921 First St S E Mason City ;

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