SOCIAL NOTES
— Homemaking —
Happenings About Town
— Gardening —
By Betha Digret
Famous Cellist To
Appear Mar. 8
Kodiak concert goers will be
offered a remarkable program of
cello music when the celebrated
Brazilian cellist, Aldo Parisot will
appear on Saturday March 8, at
8:15 pm in the Kodiak High School
Auditorium. This program is the
third event of the current Alaska
Music Trail series.
The fourth and final concert of
the 1957-58 series will be April 26,
when Louis Quilco, Canadian
baritone will be presented. The
concerts here are sponsored by
the Kodiak Business and Profes
sional Women’s Club.
Of This And That
Eight year old Patrick Attwood,
the son of Mr. and Mrs. William
Attwood of Fairbanks, arrived in
Kodiak a week ago to spend a few
months with his grandparents,
Mr. and Mrs. Doug Preston . . .
Business and the Fur Rendez
vous were two good reasons for
Mrs. Elinor Gottschalk and Mrs.
J.J. Beers to spend a few days in
Anchorage this week . . .
Usually wives are given special
attention on St. Valentine’s Day
(at least it is supposed to be that
way) . . . but the Kodiak Grand
mothers Club reversed the usual
order of things Wednesday, Feb
ruary 12 when they held a dinner
party at the Montmartre Inn . . .
and the grandfathers were the
guests . . . another instance when
“the woman pays” . . . From all
reports,, tho, everyone had a good
time . . . and the management of
the Montmartre did their bit to
ward the festivities by presenting
a large, gaily decorated cake in
scribed to the Grandmothers
Club . . .
A showing of new Spring styles
will ’•the highlight of the Civil
ian Wives luncheon at the Civil
Service Club Wednesday, March
12. Gowns loaned for the occasion
through the courtesy of Mar Lou’s
will be shown under the direction
of committee member Marie Car
dinel . . . We have advance infor
mation that the table decorations
will be really unusual . . . due to
the efforts of Nina Lee Johnson,
Lillian Radin«k'' and Evelyn Lee,
the other members of the com
mittee ... we are looking forward
to a pleasant time . . .
In a recent issue of the Juneau
Independent we noted an item
telling of the beauty of the Trail
ing Dogwood. Kodiak Island, too,
has those same lovely little plants
carpeting the hills and valleys . . .
knd we have a terrestial orchid
that is NOT found in Southeastern
... as well as many other beauti
ful wildflowers . . . hurry up,
Spring, and bring out those
blooms . . .
NAVY WIVES TO MEET
MONDAY AFTERNOON
The regular meeting of the
Navy Wives Club will be held
Monday, February 24 at the En
RECIPE OF THE WEEK
Most Folks WUI Like
Fish If Well-Prepared
By Max Winkler
President, Restaurants Longchamps
When it comes to fish & lot of people can't get past the smell of
the raw article. The thing they don’t realize is that even in the
raw fresh fish has very little odor. In other words, if it smells have
nothing to do with it. . . ..
So, given fresh fish, anyone who will have the patience to wait
until It has been prepared by someone who knows what he is
doing will find it rewarding. , ,
"Diamond Jim" Brady is responsible for bringing to this country
one of the many delicious fish recipes. He tasted fillet of sole at
the site of its creation, the Restaurant Marguery in Paris. When he
;returned to the U. S. be had one of the leading restaurants send
;a man to Paris to get the recipe. Here it is.
i FILLET OF SOLE MARGUERY (serves 6)
, 2 flounders about 5 lbs. each
i 1 qt. water
! 1 bay leaf
, 1 small onion chopped
s i small carrot chopped
‘ 1 stalk celery chopped
1 cup white wine
: Salt , . .
12 large fresh mushroom caps,sauteed . .
Clean and bone flounders. Save bones. Cut flounders into 12
i fillets. Cook bones of flounders, water, bay leaf, onion, carrot and
celery for 10 minutes. Strain. This will be your fish stock for sauce.
• Fold each fillet in half. Place side by side around and in center
i of pan. Add 1 cup fish stock, wine, half of lemon juice and a dash
1 salt Add shrimp and sauteed mushrooms, placing around and
12 medium oysters or mussels
% -cup butter
1 tablespoon flour
1 cup Sauce Hollandaise (•)
1 cup heavy cream whipped
Juice of 1 lemon
12 large fresh shrimp shelled
! on top of fillets. Cover pan and cook tor 5 minutes. Add oysters.
Cook 2 minutes. Remove fillets from pan. Place in individual
1 casseroles or on large platter allowing 2 pieces (still folded in
; half) for each serving. Put one large mushroom on top erf each
piece of fillet and arrange shrimps and oysters around each serv
,ing. Pour Marguery sauce over each senring. Place casserole or
, platter under broiler until brown.
| marguery sauce ,
! Ia separate skillet melt butter (do not brown) and slowly add
t flour. After this it thoroughly mixed, add balance ot fiah Stock and
took 10 minutes on low heat Add remalnttt§ lemon juice. Keep
gttrrling until thick. Mix Sauce Hollandaise and whipped, cream.
Aid to sauce. •
1 (•) If you do net have the redye far KoHaninalee, write to the
[%mux and esk for ftdpe numfar 1L
listed Men’s Club at 1 pm.
Nominations tor new officers
will be the principal business, and
all members are urged to be
present.
BETTER QUALITY POTATO
DEVELOPED IN ALASKA
Mouth watering potato chips,
crunchy french fries and steaming
baked potatoes should taste even
better this coming year with tlie
advent in quality of a newly de
veloped Alaskan potato, Variety
114
Fifteen years of pains taking
research at the Alaska Agricul
tural Experiment Station at Palm
er were required, it was disclosed
by the Director, Dr. Allan H. Mick.
“Tailor made for Territory” was
hew he described the new tuber.
Presently the most popular
variety is the Arctic Seedling, but
this type is not suitable for potato
chip manufacture. Until Variety
114 was introduced, potatoes for
making chips have been shipped
from stateside points.
The variety is expected to in
crease the market for Alaskan
grown potatoes by 15 to 20 per
cent. An initial use of 1,500 tons
or more per year was forecast by
H. P. Gazaway, marketing special
ist at the experiment station.
A close look at the new specimen
shows that it has a white, smooth
skin with very shallow eyes.
Tubers are slightly flattened, re
sistant to growth cracks and very
uniform in size. Adequate size is
obtained through proper spacing
and fertilizing. In a four year test
with the cooperation of growers.
Variety 114 yielded over 12 tons of
No. 1 potatoes per acre.
Exceptionally hard and solid,
the 114 potato is higher in speci
fic gravity than former varities
grown in Alaska. The potato is
available at Alaska retail outlets
and is now being used by potato
chip manufacturers.
The specific gravity of potatoes
is considered the best single cri
terion for their value for specific
culinary purposes. Those varieties
with higher specific gravities
(high in starch and low in mois
ture content) are preferred for
baking. Specific gravity of potatoes
is affected by soil moisture, soil
type, quantity and analysis of
fertilizer applied, time of planting
and harvesting and methods of
vine killing.
More On Survival
In the February 15 issue of the
MIRROR, the Kodiak Business
and Professional Women’s Club
presented six rules for survival in
case of atomic attack.
This week, in the interest of
civil defense, the BPW presents
an additional five rules to be fol
lowed.
THE ATOMIC BOMB SHELTER
Experience has enabled archi
tects and engineers to design
fairly adequate protection from
an atomic attack by air, excepting
a direct hit. In order to have bet
ter than an even chance of survi
val the Atomic Energy Commis
sion states that a person would
have to be shielded by more than
20 inches of concrete, 30 inches of
tightly packed soil or 3 inches of
lead. The Kodiak Business and
Professional Women’s Club is in
terested in preserving the con
crete buildings in the Abercrom
bie area for civil defense purposes.
It is financially impossible for
each one of us to build an atomic
shelter. We can fix one room in
our homes for emergencies.
FIVE KEYS TO HOUSEHOLD
SAFETY
1. Strive for “Fireproof House
keeping”
Don’t let trash pile up, and
keep waste paper in covered
containers. When an alert
sounds, do all you can to elim
inate sparks by shutting off
the oil burner and covering all
open flames.
2. Know Your Own Home
Know which is the safest part
of your cellar, learn how to
turn off your oil burner and
what to do about utilities.
3. Have Emergency Equipment
I
and Supplies Handy
Always have a good flashlight
a radio, first*aid equipment and
a supply of canned goods in the
house.
4. Close All Windows and Doors
and draw the Blinds.
If you have time when an alert
sounds, close the house up
(Continued on Page 9)
I
The finest, cleanest, most delight
ful in soft drinks and mixers.
Kodiak Bottling Works
Phone 2244
0u>a<>4.- Soo6*~ S<M0€*irM
For that special gift give
STERLING ON CRYSTAL
Many different styles
Hours — 9 to 6 — Week days 10 — 8 — Fridays
Phone 2631
Radio Tubes
Complete Stock
\
RCA Radio Tubes
Kraft’s Hardware
You Asked For It.
Steak Night
Again
Elks Club
Members Only
Friday, Feb. 28
Serving from 6:00 — 7:30 p.m.
$2.00
MUST MAKE YOU RESERVATIONS BY FEB. 27
Meeting 8:30 p.m.
INITIATIO N
Visiting Members Welcome