Evening star. [volume], February 25, 1962, Page 26, Image 138

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
B Fabled Dining
In Minutes
Now the world’s legendary ban
quet dishes are ready to heat and
serve and so astonishingly good
they were cheered as “a milestone”
by the St. Louis Post-Dispatch
and saluted from coast to coast.
Just minutes away from your
table, for instance, is the noble
Beef Stroganoff of old Imperial
Russia. “Generous thick slices of
tender beef . . . sauce thick with
mushrooms, flavored delicately
with sherry,” drooled the Seattle
Times. “A natural for a buffet
supper”, suggested the NY Herald
Tribune.
Famous Foods of the World
make magnificent dining for guests,
an inspired change for the family.
Three generous servings of Stro
ganoff, Italy’s Chicken Cacciatore
or Swedish Kottbullar cost less
than a dollar. Try them soon, and
the two remarkable soups as well.
Live gloriously!
Geo. A. Hormel A Co., Austin, Minn.
Now-a ONE-CALORIE TABLET
that gives you all the vitamins
you need take for an entire day!
New Vitamin Formula
Supplies The Vitamins
Your Breakfast May Lack
Now, from one of America’s
most famous laboratories, comes
important vitamin news. It’s about
Geritol Breakfast Vitamins, a
remarkable new one-calorie vita
min tablet for daily supplement
use—to give you all the Vitamin
Power you need to start your day
right.
..Medical records show thousands
of people eat a breakfast that may
be lacking in vitamins! You prob
ably won’t change your breakfast
eating habits. But you need never
again fear a vitamin-short break-
fast.
Supplies What Many Breakfasts Lack
Just one Geritol Breakfast Vitamins tablet
each day gives you the full minimum daily require
ments of all the essential vitamins a normal person
need take— plus an iron-booster. Never before has
so much vitamin power been compressed into such
a tiny easy-to-take tablet. Yet each tablet has only
one calorie. Perfect for the entire family—even
for youngsters.
And Geritol Breakfast Vitamins are ideal for
weight watchers. This one-calorie vitamin tablet
26
Just one Geritol “BREAKFAST VITAMINS*’ Tablet gives
/ you all the vitamin values indicated in these fine foods.
INTAMINB, CALCIUM VITAMIN 0: VITAMIN B.: « VITAMIN I,
nhlamuw): more PANTOTHENATE a» a, much»one much as 5 ounces IrlhoTlavIn): more
than 1 pound much as 2 madium quart of irradiated o* wheat germ than 8 ounces of
* M * whole m,,h Cheddar cheese
VITAMIN C: IRON (at Ferrous VITAMIN Bij: NIACINAMIDE: as VITAMIN A:
as much as two Sulfate): as much as much as much as 8 ounces as much as
8-ounce (lasses of as 4 ounces of 3M? ounces of of broiled 4 peaches
tomato puce beef liver round steak boneless chicken
Geritol Breakfast Vitamins contain only the vitamin values indicated—not the nutrient caloric values.
Never Before Has So Much Vitamin Power Been
Compressed Into Such A Tiny Easy-To-Take Tablet!
lets you stay on your diet yet never be “vitamin
hungry.” Start the day right— with Vitamin Power.
Start the day with Geritol Breakfast Vitamins.
At all good drug counters now!
Ccjy \ GERITOL
ta® \|SBS
Vitamins
GERITOL
Breakfast
Vitamins
FISHINC AT 10 SHOW
Continued
Inside it’s
a man’s
world
line, these baited with bits of bloater, smelt, but blood
worms are most popular. George digs his worms in the
salt flats.
A snippet of cloth is tied on each line, just about eye
level. When a smelt grabs the bait the flag starts waving.
Quickly the line is pulled up. There are some who unhook
each fish with care. Arrowsic fishermen slap off the fish
over the edge of a basket. Scales go flying like stardust.
These frail little houses are a man’s world. The
furniture is a camp chair or bench near the water hole.
A towel on a nail for wiping wet hands. The oil stove
gives a cheerful glow. Fishermen bring their lunch,
always a flashlight, usually a radio.
When fishing is good the experienced non-professional
pulls 25 pounds in six hours. A professional may pull up
to 100 pounds. Large smelts run four to a pound, the
average size six to seven, small brothers count about ten
to a pound. Baskets fill with the silver arrows.
Maine folks like these fat little fish best when pan
fried. Millie Stafford cooked a mess for us. She cut off
head and tail, split the fish, took out the milt and roe, ran
her hand down the fish, while rinsing under faucet to
remove any loose scales. A quick roll in seasoned corn
meal and into hot bacon drippings to fry 3 to 4 minutes to
a side or until the smelt turns mahogany brown. She
allows eight to ten medium-size smelts to a portion and
serves them either plain or with tartar sauce.
Some Down East cooks like smelts cooked whole,
unbroken, unspoiled by steel. Some prefer their smelts
baked. Try them with vrine sauce for elegance. Fresh
smelts are in season now everywhere in the U.S.
SMELTS BAKED IN WHITE WINK
2 pounds smelts ’/i cup dry white wine
1 cup chopped celery Salt and pepper to taste
1 cup sliced mushrooms Vi cup day-old bread crumbs
% cup minced parsley 6 tablespoons butter or margarine
Clean smelts. Remove heads, if desired. Combine celery,
mushrooms and parsley. Spread evenly in bottom of
shallow baking dish. Arrange smelts over vegetables.
Pour wine over fish. Season with salt and pepper.
Sprinkle on bread crumbs. Dot with butter. Bake at
425°F. for about 20 minutes or until fish is tender. Baste
twice during baking. Yield: 6 portions.
SMELTS AND MUSHROOMS
3 pounds smelts 1 tablespoon minced parsley
Vi cup butter or margarine Pinch of nutmeg
Juke of 1 lemon ’/i teaspoon salt
1 cup sliced mushrooms Pepper to taste
garlic clove
Clean smelts. Remove heads, if desired. Arrange fish in
single layer in shallow baking dish. Melt butter in sauce
pan. Add remaining ingredients. Simmer gently a few
minutes. Pour mixture over fish. Bake at 425°F. for 20
minutes or until tender. Baste smelts twice during bak
ing. Remove garlic. Yield: 8 portions. thi ino
THIS WEEK Moßosin* / February 25, 1962