SOCIAL
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4. •
— Homemaking —
Happening) About Town
— Gardening — *
' - . •
Of This and That
By BETHA DIGREE
Kodiak will be well represented
at the Oregon State Centennial
celebration in Portland by the
Misses Katharine Chichenoff and
Ma/y Kay Johnson. Katharine,
daughter of Zack and Gladys Chi
chenoff of Kodiak, and Mary Kay,
who is ‘*h£ daughter of Charles
Johnson, Woody Island, left on
PNA direct flight yesterday morn
ing and will remain in Portland
until September.
“Our trip was arranged by
Jules Radinsky at the invitation
of Governor Bill Egan,” Katharine
informed us. “We will try to
answer questions about Alaska,
and especially Kodiak, to the best
of our ability. It has been sug
gested that we wear parkas during
the Centennial but I’m afraid they
would be too warm for comfort!”
Good luck to both of our represen
tatives, and we feel certain that
they will do a very good job. And
we hope they have fun while they
are Outside. . . .
f *
Another Alaskan who has been
invited by Governor Egan to at
tend the Centennial is Mrs. An
fesia Shapsnikoff, who will dem
onstrate basket weaving. She, too,
left yesterday on the direct flight
. . . Mrs. Shapsnikoff arrived in
Kodiak Sunday, coming from Una
laska where she has been since
July. She was accompanied by her
young grandson, who went to Port
land with her. She will also act as
chaperone for Katharine Chichen
off and Mary Kay Johnson.
Mrs. Shapsnikoff, who speaks
Russian and several native dia
lects as well as English, is one of
the few who remember the almost
lost art of Attu basket weaving.
She conducted classes in weaving
in Kodiak several months before
going to Unalaska . . . “Please
tell my friends in Kodiak that I
am sorry I couldn’t see all of them
at this time, but I will be back
in September to stay for some
time,” she said. . . .
_A A
At last the sun is beginning to
penetrate the heavy clouds and
fog of the past four days . . . We
are glad that we had one Spring
time while Outside . . . I’ts so
slow in arriving here that we may
not even see it this year. . . .
Our thanks to the city street
crew for building up the roadbed
along South Brooklyn . . . Now
we can safely walk along it with
out the fear of slipping into the
harbor. . . .
Gardeners may be interested in
a late bulletin, “Gardens in Alas
ka,” that was issued last month
by the University of Alaska Agri
cultural Extension Service. It is
bulletin No. 451, and covers many
phases of gardening in the state.
A copy may be obtained by writ
ing to the Extension Service at
College, Alaska. . . .
Arrival Wednesday of the new
dentist, Dr. Thomas Colford, who
will take over the practice of ©r.
Eugene Sullivan, will be good
news for many who are in need of
his services judging from com
ments heard on the street.
Eudora Preston
To Conduct Class
In Water Colors
Beginning next week, Mrs. Eu
dora Preston, well-known Alaskan
artist, will conduct classes in
water color with nine navy wives
as pupils. Three hours of instruc
tion will be given once each week
for the next six weeks.
In addition to her classes, Mrs.
Preston is busy preparing for her
exhibits in Fairbanks and Ancho
rage in August. The exhibits will
be sponsored by Jonas Brothers
Furriers and Taxidermists, with
offices in Seattle, Anchorage and
Fairbanks.
Mrs. Preston’s Fairbanks exhi
bit Ivill be held at Jonas Brothers
show rooms August 5 through 12.
From August 15 through 23, her
paintings will be on display at the
Anchorage showrooms of Jonas
Brothers. “I plan to show only oil
paintings at these two exhibits,”
she stated.
Mrs. Preston’s work is now on
display at the Alex Fraser Galler
ies in Vancouver, B. C. Her paint
ings will also be shown at the
Thomsen Gallery which will open
in Bellevue, Washington in Jul*\
Drum And Bugle
Corps Planned
For Boys And Girls
A Drum and Bugle Corps will
be sponsored in Kodiak by the
Ladies Auxiliary to Veterans of
Foreign Wars Katmai Post No.
7056 if sufficient members can be
found.
All boys and girls who can play
a bugle or beat a drum, and those
interested in learning, are invited
to meet at the VFW Post Rooms
at 10:00 a.m. on Saturday, June
13, when plans will be made for
the formation of the corps.
Basket Weaver
Visiting Kodiak
Mrs. Fedosia Inga is visiting in
Kodiak, from Old Harbor. Mrs.
Inga is the only native born Alas
kan on Kodiak Island who still
weaves baskets from native grass
es. She speaks little English, but
through her interpreter tells us
that it takes considerable time to
collect the grass, and to cure it,
and then several days more are
spent in weaving the baskets. Mrs.
Inga adds a modem touch to her
baskets by sometimes lining them
with gaily colored material.
Anyone desiring to see her bas
kets, or to purchase one may con
tact her through 3172 or 3281.
Eugene Mitchell
Here For Summer
Eugene Mitchell arrived in Ko
diak via PNA Sunday and will
spend the summer with his
mother, Mrs. Barney Herbrig.
Eugene has been attending
Marymount Military Academy
near Tacoma, Washington the past
year.
CwfcKjjfti Entries
Due Next Week
Residents wishing to enter the
Yard improvement Contest, spon
sored by the Kodiak Garden Club,
should turn in their entry blank
before June 10th, according to
Ellen Dawson, chairman. Entry
blanks may be secured by calling
2171 or 2532.
The next regular meeting of the
Kodiak Garden Club will be held
at the home of Mrs. Dolly Rohw
er, on Mission Road, Wednesday,
June 10th at 7:30. Election of of
ficers will be the main item of
business.
The Garden Club expects to
hold their plant sale in the near
future.
MRS. LEE IN TACOMA
Mrs. Frank Lee is convalescing
at the home of Mr. an.d Mrs. Car
ter Lee in Tacoma Washington,
following surgery last week at the
Virginia Mason Clinic in Seattle.
Mrs. Lee is expecting to return
to her home on the Naval Station
within the next month.
Recipe of the Week
Reports have been filtering in
quite regularly of halibut being
caught locally this past week or
two.
The sport fisherman who casts
a line over the side of a boat,
whether he trolls or sits it out,
receives a thrill when he feels
that gentle tug or more particu
larly the terrific tug that tells
him or her that there’s a big one
on the end of the line.
Though this species of human
being numbers into the thousands,
there is an even greater number
who gain a gastronomic thrill
when they have placed before
them a heaping dish of fried,
baked or otherwise prepared hali
but.
There are so many ways to pre
pare the flaky white meat of this
bottom fish, and it truly can be
said halibut can be cooked in such
a way as to bring out a “fishy”
taste for those who like it that
way, or practically eliminate it
altogether.
We have seen many instances of
people who didn’t share the en
thusiasm of the real seafood gour
met, who sat down and devoured
their share of fried halibut.
In the State of Washington re
cently they observed Halibut
Week. The halibut fleet contri
butes considerably to the economy
of the state every year. The Hali
but Fishermens’ Wives Associa
tion prepared a booklet on the
preparation of this delectable fish
for the table. We herewith re
print some of their recipes.
1 pint cooked halibut
1 tablespoon butter
1 teaspoon grated onion
2 egg yolks
Vz pint milk
2 tablespoons chopped parsley
dash red pepper
salt and pepper to taste
Put milk on to heat. Rub butter
and flour together. Add to milk.
Stir until thick and smooth. Add
egg yolks. Add seasonings to fish.
Mix the sauce and fish together.
When cold, form into cutlets, Dip
into whipped egg whites and roll
in cracker crumbs. Fry in butter.
Serve with tartar sauce. Makes
24 cutlets.
Fried Halibut
Supreme
Have halibut in thick slices.
Dry, then dust with flour. Fry in
fat, medium heat, until well
browned, adding salt and pepper
%
while frying. v
" When brbwned well, put halibut
in pan with cube of butter or mar
garine and % cup of water. Sim
mer 30 minutes. Serve, using the
melted butter over fish or pota
toes. *
We could give you recipe after
recipe from this fine little book.
There is baked halibut with stuf
fing, special baked halibut, hali
But in foil. But we will conclude
with: " -
Fish’N Chips
Cut halibut into IVz inch cubes.
Shake pieces of fish and flour in
a paper bag. Beat 1 egg and add
milk to it. The amount of milk
varies with amount of fish. About
Vz cup is average.
Dip flour: coated fish in milk
and egg mixture, then in cracker
crumbs, , ground dried bread
crumbs or corn flake crumbs. Fry
in deep /at,- 375 degrees F., until
golden brown. Drain on absorbent
paper and salt to taste.
Serve -• with french fried pota
toes and cole slaw.
Halibut may also be deep fried
in a batter made from waffle mix,
just add extra salt.
Tartar Sauce
When serving halibut, there are
several forms of sauce that can be
used. Most cooks have recipes for
medium white sauce, which cflJ .
be varied as an egg sauce, shrimp
sauce, or cheese sauce. But a tar
tar sauce is a complement to hali
but, baked or fried. Below is on*
recipe.
2 tblsp. chopped sweet pickl#
1 tblsp. capers
1 tblsp. chopped olives
1 tblsp. finely chopped chive*
or green onions
Add the above ingredients to I
cup of mayonaise.
TIPS
To get rid of any fish od^T
clinging to your hands, rub thenr
with salt before washing them.
Wash knives, cutting boards
etc. in cold water after cutting
raw fish.
Delegate Report
At BPW Meeting
A report on the State conven
tion will be given at a meeting
Monday,, June 11, of the Business
and Professional Women’s Club.,
by the president, *Lillian Smith.
Mrs. Smith returned Tuesday
from the convention, held at Sitka
over the Memorial Day weekend
The meeting will be held at the
home of Margaret Lightfoot. Thii ;
will be the last meeting before
the summer recess. . r.- .
Wardrobe
For a carefree summer!
Koret cotton knit
Skirts - Capris - Cardigans
Also
Drip-dry cotton dresses
at $4.95-$6.95
Childrens white sandals
Also the Barefoot Zarris
STORE HOURS
Weekdays—9:00 to 6:00 P.M. Friday—10:00 to 8:00 PJ*L
Phone 2631
KNUDSEN’S
«*SSE!5SKS,””
t . ■ * ■ • <
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Fishing tackle
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Hand loading supplies
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Cameras, films, and accessories
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Magazines and Stationery
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KNUDSEN’S -
Where all Kodiak Shops