SOCIAL NOTES
— Ilomemaking —
Happenings About Town
Gardening
By Betha Digree
Style Show To
Be Presented
A showing of the latest in fall
fashions, ranging from casuals to
formals, will be presented at the
Elks Hall on November 24 at 8
p. m.
Mrs. Marge Gibbons, owner of
Mar Lou’s, will direct the “Sym
phony in Styles,” which is being
sponsored by oKdiak Emblem Club
No. 187.
A preview of styles to be model
ed showed many lovely fabrics
well designed and interesting with
colors to please the most exacting
taste. i
Mrs. Calla Ballard
Is New Chairman
Mrs. Calla Ballard was recentiy
appointed Home Service Chairman
of the Kodiak Chapter of the Am
erican Red Cross. She was appoint
by Mrs. A. Holmes Johnson, who
is Volunteer Services Chairman of
the Chapter.
The Home Service Chairman is
the Chapter’s represenative who
carries out Red Cross responsibili
ties to Service men and their
families.
Recipe For A
Good School
Place not more than thirty su
perior children, yours and youi
neighbors, in an attractive class
room in a safe, well-planned build
ing with a teacher who is capable
and well-prepared. Blend in plenl)
of good books and other teaching
aids.
Add safe school buses and ample
space for play. Leaven with a sal
ary scale that is decent, a gooc
plan for teacher retirement and «
touch of real appreciation by the
comunity. Season with your PER
SONAL interest, cooperation and
support. Mix well for one school
year.
Guaranteed results: Happy, well
taught children.
Mrs. Frank Cannon
Featured Speaker
Mrs. Frank Gannon will be the
principal speaker at the general
meeting for all persons interested
in American Red Cross Volunteer
Service activities which will be
held next week.
Mrs. Gannon. Volunteer Field
Consultant for Pacific Area Head
quarters of the American Red
Cross, is also the Vice-Chairman of
the Seattle Chapter. Her district
includes Northwest Washington
and four chapters in Alaska. She
visits the various chapters to assist
in improving volunteer participa
tion in all chapter activities and
programs. Since Mrs. Gannon has
been doing volunteer work of var
ious sorts with the Red Cross since
1918, she has a wealth of exper
ience from which to draw in giving
advice.
It is not possible to announce
the exact date of the meeting now,
because Mrs. Gannon is attending
a conference in Anchorage. It will
depend on the date of her arrival
in Kodiak. The date of the meet
ing will be announced over AFRS
in sufficient time and interested
persons are urged to listen for the
announcement.
This meeting will also be the
first class of the Gray Lady course
as anounced in last week’s Mirror.
Officers Elected
The American Legion Auxiliary
, officers were elected at a meeting
held at the Island Fountain on
October 11.
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Edna Brooks was elected Presi
dent. Vice President is Bea Nacht
weih. 2nd Vice President is Edna
Kraft and Avon Coble is Secretary
Treasurer. Historian is Georgia
Norman.
RECIPE OF THE WEEK
With the holiday season ap
proaching, most of us are begin
ning to think of foods that are just
a bit different. This unusual dress
ing breaks all the rules. First, it
is baked separate from the bird;
second, it tastes every bit as good
hot, warm or cool; last of all. it
can be served in sticxs (fine for
buffet eating) or spooned from a
baking dish.
Brazil Nu( Dressing
4 cups soft bread crumbs
1 cup sliced Brazil nuts
Few sprigs chopped parsley
or 1 tspn. dried parsley
1% tspns. salt
% tspn. black pepper
Vz tspn. thyme or summer savory
1 large chopped onion
V* tspn. paprika
Few chopped celery leaves
1 egg slightly beaten
3 tblspns. hot water
3 tblspns. melted butter
Mix all the ingredients thorough
ly, then if you want to make dress
ing sticks, press dressing on a
greased cookie sheet, making a 5
x 7 rectangle. Let this mellow in
the refrigerator for 15 minutes
then cut into 1x5 sticks. For
fluffy dressing, pile it into a greas
ed medium baking dish. Either
way, bake 10 to 15 minutes in a
moderate (350 deg.) oven. Serves
six.
NEW POTATO PRODUCT
Potato flakes, a new dehydrated
product used in making mashed
potatoes, sold well in a market
test in a medium-sized city, and
repeat purchases were sufficient
to indicate that homemakers like
them, the U. S. Department of Ag
riculture reports.
The flakes were developed by
the Department’s Eastern Utiliza
tion Research Branch, Agricultural
Research Service. The market test
was conducted by the Agricultural
Marketing Service in cooperation
with ARS, Maine State Department
of Agriculture, Maine Agricultural
Experiment Station and Maine Po
tato Commission.
The marketing experiment was
made-in the Triple City metropoli
tan area of Binghamton, Endicott
and Johnson City, N. Y., selected
as fairly typical of medium-sized
metropolitan areas in the region.
The population was about 150,000
according to the 1950 cepsus.
Potato flakes were offered for
sale in 41 supermarkets in the
Triple City area, which account
for about 85 percent of all retail
food sales in the area. Store rec
ords were audited in 20 of ihe
stores to measure sales of potato
flakes and competing products,
and consumers were interviewed
following a five-week sales period
to learn their reactions to introdue
tion of the new product.
Total sales during the 5 weeks
were 854 cases of potato flakes,
each case containing 24 four-serv
ing boxes. This was virtually the
entire supply available for the
marketing test. It was found that
6 of each 10 individual buyers
made repeat purchases, despite the
short period of the entire study;
and 9 of each 10 said they would
buy again if the product continued
available.
LEAFLET AVAILABLE
“U.S. Grades of Beef” a 6-page
leaflet which describes the grades,
shows various cuts of beef and sug
gests cooking methods, has been
brought up to date in a new edi
tion issued by the U. S. Depart
ment of Agriculture.
The creation this year of the
grade, USDA Standard, made it
necessary. to .revise this publiea
tion, Mrs. Lydia Fohn Hansen said.
Mrs. Fohn-Hansen is Alaska Ex
tension Service associate director
for home demonstration work.
The leaflet’s “suggested cooking
guide” has been revised also, to
include appropriate cooking metn
ods for U. S. .Standard grads beef
cuts. This “cooking guide” chart is
unique in that it suggests cooking
methods for each combination of
grade and cut.
Other changes in the leafle; in
clude the addition of several illus
trations of grade stamps, including
the new “USDA Standard” mark.
i
This grade is described in the leal
let as having a very thin covering
of fat and a high proportion of
lean.
Single copies of the publication,
“U.S. Grades of Beef,” Leaflet No.
310, are available from Extension
Service offices in Anchorage, Pal
mer, Fairbanks, Homer, Juneau
and Ketchikan.
DR. PAUL JAEGER
HERE NOVEMBER 16
Dr. Paul Jaeger will be in Ko
diak November 16, 17 and 18 in an
swer to requests for dental work.
In a telegram to the Mirror, he
suggests appointments be made by
calling phone 2172.
Vista View Rooms
Reasonable rates by the day, week, or month
Phone 4323
Presented by Kodiak Emblem Club
November 24
at 8 p.m.
ELK S CLUB
Fashion Reflections in Casnals
through Formats
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Store Hours 9 to 6
Biinn Building v
. Fridays 9 to 8
Phoae 3102
I*
You Can Depend On It.
Mighty Tasty!
Steak Breakfast
Served from 10 a.ra. to 2 p.m.
Armistice Day, Nov. 11
Elk's Hal!
Ray Boggs will be Chef
Emblem Club