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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Mar 19, 1939
Page
10
Home cooks are given several meat pie ideas for Sunday night. Recipes include Chicken Pot Pie with biscuit topping, Baking Powder Biscuits, and Savory Meat Pie using beef with canned soups, all baked until browned in a hot oven. Serves 4 per dish.
Solon American Legion auxiliary met Monday evening. Prizes were awarded to Mrs. Martin Meyers, Mrs. Joseph Shima and Mrs. Frank Panzer. They planned to attend the Johnson county conference at Lone Tree March 23 with Mrs. Irene Drake as guest speaker and Mrs. Joseph Pavel presiding.
Mrs. O M Miller and Mrs. Hubert Metcalf hosted the Past Matron's Circle at the Miller residence Tuesday. Mrs. Maude Lowry led the program and spoke on world events in San Francisco and New York.
The article surveys shade loving plants for cool spots, highlighting native wildflowers and rock garden ideas. It lists orchids of shade, Dutch bulbs, and perennials such as ajuga, pachysandra, vinca minor, hosta, and various lilies, noting their hardiness and usefulness as ground covers and borders.
Historical cooking notes provide several recipe fragments from Marion and Cedar Rapids includ ing soup stock directions onion carrot and potato soups dumplings and chicken noodle soup entries signed by Mrs Elmer Davis Miss Lydia Kriz and Mrs Russell I Hess with addresses in Iowa.
A six foot 1939 Leonard Electric Refrigerator offers 20 to 25 percent more shelf space and a Glacier-Sealed Unit with a five year guarantee. Leonard quality is advertised as guaranteed and on display at Luberger's.
A preserved recipe titled Tomato Soup describes a summer canning method yielding seven quarts. It lists ingredients including tomatoes celery seed bay leaves cloves salt onions sugar pepper and oil with directions to cook, strain, can, and serve with a pinch of soda and milk. Author identified as Mrs O S Johnson of 1822 7th Ave SE.
When you include SHOMONT ICE CREAM in menus you serve the finest pure fresh wholesome ice cream. Guests will appreciate its appealing healthful taste and quality.
Soak three cups dried peas overnight. In the morning add pig foot or two pounds spare ribs, water from cooked potatoes, two raw potatoes, two onions, salt and pepper. Boil until peas are tender. Optional carrots. Mrs A T Plean e Bever Ave.
Milk vegetable soups combine cooked vegetables with milk and a light flour-thickened base. Use as many vegetables as available. potatoes and onions or turnips and carrots pair well. adjust flour for starch content. serve with finely chopped or strained vegetables. Mrs. Henry Scherer, 349 18th St SE.
A Mrs A L Daenzer of Conroy Iowa shares a detailed soup method. Begin with two quarts of water and a small soup bone, boil an hour, add cup of price. Six medium peeled potatoes are added an hour before serving then mashed. Stir in three level tablespoons flour, three beaten eggs, salt pepper and nutmeg to taste. Beat well then dip a teaspoon in the soup to prevent sticking. Add ingredients gradually in heaping teaspoonfuls, simmer seven minutes, and serve.
Cream of oyster soup recipe from Mrs C Wamsor of Elberon Iowa. Combine oysters with their liquor and water, heat gently, then add chopped oysters. Scald milk and thicken with creamed butter and flour, stir into oysters. Add whipped cream and season last.
A simple onion soup method uses 2 medium onions sliced and browned in butter. Add 4 cups chicken broth and simmer 20 minutes. Whisk 4 egg yolks with 1 cup cream, then slowly temper by pouring hot broth into the yolk mixture. Return to pot, stir until thickened, season with salt and pepper, and garnish with grated cheese.
Frances G Niles of Cedar Rapids shares a method to prepare and can a mixed vegetable soup using a peck of tomatoes and assorted vegetables. Cook until carrots are tender then jar in hot sterilized pint jars for shelf ready soup.
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