anaheim-gazette 1937-12-09

Gazette’s Cooking School Recipes As Used by Instructor Are Listed FIRST DAY Broiled Dinner: Sausage with Peaches and Left-over Vegetables 1 pound bulk sausage, 6 Iris canned peach halves, 1 can Iris peas, 1 can sweet potatoes. Arrange canned peach halves, canned sweet potatoes, and canned peas (or other left-over vegetables) in lightly oiled broiler pan, in rows. Season all lightly with salt, pepper, bits of butter, and brown sugar sprinkled over the sweet potatoes. Place the broiler rack over fruit and vegetables and arrange sausage patties on it; sprinkling with Bell’s Seasoning, slide under the pre-heated broiler unit and broil 20 minutes, allowing the meat juices to drip down over the contents of broiler pan. Turn sausage twice, during this time. Apricot Upside-Down Cake ½ cup Crisco, 2 eggs, ½ teaspoon salt, 2 1/3 cups sifted Globe A-1 cake flour, 1 cup sugar, ¾ cup milk, 2¼ teaspoons K. C. baking powder, 1 teaspoon vanilla. Cream shortening; add sugar and cream till fluffy. Add the whole eggs, one at a time, beating in thoroughly. Add the sifted dry ingredients alternately with the milk, to which the vanilla has been added. Pour over. Skillet Mixture Melt 2 tablespoons butter in skillet. Sprinkle over this ¾ cup sauce. Make a white sauce of: 1 tablespoon butter, 1 cup hot water, 1/3 cup Globe A-1 flour. Melt butter, add flour slowly, stirring constantly. Add water gradually, and cook till thick. Pour, while hot, over other mixture, and beat with a rotary beater. This recipe never fails, and the dressing will keep indefinitely in the refrigerator. Quick Fudge, with Nuts (Instructions given in class). Boston Belles, with Egg Sauce 3 medium size potatoes, 1 beaten egg, Crisco for frying, 1 cup dried codfish, ¼ cup milk, Pare and cube potatoes. Add codfish. Cover with water. Bring to a boil, drain, add fresh water, and cook until tender. Drain and mash. Add egg and milk. Drop by tablespoonful into deep, hot fat, (375 deg.) Fry till golden brown, and drain on paper towels. Serve hot with: Egg Sauce 2 tablespoons butter, 1 cup milk, scalded, few drops McIlhenny's tobasco sauce, 2 tablespoons flour, ½ teaspoon salt. Blend butter and flour, and gradually stir in the hot milk. Cook slowly until thick. Stir to keep smooth. Before serving, add 2 chopped, hard cooked eggs, and season to taste. SECOND DAY 2/3 full, and bake at 375 deg., 20 to 30 minutes. Molded Sea Foam Salad Make up one package of lime gelatin according to directions on the package, and pour one-half into a lightly oiled loaf pan. Set into the refrigerator to chill until firm. Allow remaining half to chill till thick and sirupy, then whip with rotary beater until frothy. Add ½ cup cottage cheese, put through a sieve, ¾ cup canned pears, cut into pieces, and ¼ cup chopped meats, and pour over first layer in loaf pan. Chill till firm, turn out, and serve in squares, on lettuce leaves, with the clear side up. Serve with: Fruit Salad Dressing juice from a No. 2½ can Iris pineapple, 2/3 cup sugar pinch salt, 1 egg, 2 tablespoons vinegar, 4 tablespoons Pompeian olive oil, 2 tablespoons flour. Put juice in top of double boiler; add other ingredients, lastly the well-beaten egg. When cool, combine with whipped cream. Vegeroni Croquettes 3 tablespoons butter, 3 tablespoons flour, ¼ teaspoon salt, ½ teaspoon pepper, 1 cup milk, 1 tablespoon A-1 Sauce, ¼ cup grated cheese, 1 cup cooked Vegeroni, 1 tablespoon chopped parsley, 1 egg, beaten. 1 tablespoon water, 2/3杯 sifted bread crumbs (dry). Melt butter in top of double boiler, blend in flour and seasonings. Add milk and cheese and cook until thick and smooth stir- Skillet Mixture Melt 2 tablespoons butter in skillet. Sprinkle over this 3/4 cup brown sugar. Over this place 15 apricot halves, and sprinkle 1/2 cup almonds or pecans over the whole mixture. Add cake mixture and bake at 375 deg., from 30 to 40 minutes. Orange Marshmallow Cream 1/2 pound marshmallows, 1/8 teaspoon salt, 1/2 teaspoon vanilla, 1/4 cup orange juice, 1 cup whipping cream. Heat orange juice and dissolve marshmallows in it. Mix well and allow to cool. Then beat with an egg beater until fluffy and gently fold in cream, whipped stiff. Pile in serving dishes and chill thoroughly before serving. Garnish with a dash of whipped cream, and a cherry. Pastry: (Hot Water) 1/2 cup Crisco, 1/4 cup boiling water, 1/2 cups Globe A-1 flour, 1/2 teaspoon K. C. baking powder. Place shortening in a bowl. Add the boiling water and beat until smooth and creamy. Add sifted dry ingredients and stir until a smooth ball forms. Chill until quite firm and roll. Favorite Pumpkin Pie 1 cup Iris pumpkin, 1 cup brown sugar, 1 cup milk, 3/4 teaspoon cinnamon, 1/4 teaspoon mace, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon ginger, 3 eggs, 1/2 teaspoon salt. Mix pumpkin, sugar and spices thoroughly before adding beaten eggs and milk. Put into unbaked pie shell, and bake 10 minutes at 450 deg., then 35 to 40 minutes at 350 deg. Sweet Cider Pie 2 cups cider, 1/2 cup sugar. SECOND DAY Oven Dinner: Pot Roast; Potato and Onion Pie; Lemon Souffle Select a 2 pound beef pot roast; dredge well in flour seasoned with salt and pepper. Brown, or sear in hot fat on a large surface unit. Place in a covered baking pan or small roaster, add 1/2 cup water, cover, and place in the oven. (A medium size onion, sliced, may be added) Set temperature control at 375 deg. Meat should be on the lower rack in the back of oven. Allow 35 minutes to the pound. Potato and Onion Pie: (Bake with Pot Roast) Pastry: 1½ cups Globe A-1 flour; 1/2 cup shortening; 1/2 teaspoon salt; ice water (about 5 tablespoons). Sift flour and salt together. Add shortening and cut into the flour until a coarse granular or crumbly mixture is formed. Do not mix too fine. Add the water, 1 tablespoon at a time, until the mass may be gathered into one lump. Roll on floured board; Line a pie tin with pastry; ill with alternate layers of sliced onions and potatoes, (raw) seasoned well with bits of butter, salt and pepper. Add 1 tablespoon water, cover with top crust, and bake with pot roast for about an hour. Serve with brown gravy, adding 1 tablespoon Kitchen Bouquet just before serving. Lemon Souffle 1 cup sugar, 1/4 cup cold water, grated rind and juice of 1½ lemons 1 tablespoon melted butter, 1/3 cup Globe A-1 cake flour, 1 cup milk, 2 eggs, 1/2 teaspoon salt. Mix sugar and flour, add grated lemon rind, water and milk. Beat egg yolks until thick and lemon colored, then add to first tablespoons butter. 1 cup milk, scalded, few drops McIlhenny's tobacco sauce. 2 tablespoons flour; ½ teaspoon salt. Blend butter and flour, and gradually stir in the hot milk. Cook slowly until thick. Stir to keep smooth. Before serving, add 2 chopped, hard cooked eggs, and season to taste. Melt butter in top of double boiler, blend in flour and seasonings. Add milk and cheese and cook until thick and smooth, stirring constantly. Allow to cook 15 minutes longer. Add Vegeroni and parsley. When cold, mold into 8 small croquettes, roll in bread crumbs, dip in egg to which water has been added and roll in crumbs again. Fry in deep Crisco, 350 deg. Thrift Cooker Dinner: (Southern Put Together) 1½ pounds chuck, cubed. 2 onions, sliced. 1 cup Smith rice. 1 cup celery, cut in inch lengths. 1 can tomato sauce. 4 tablespoons Cisco. 1 green pepper, chopped. 3 carrots, quartered lengthwise. 1½ teaspoons salt. 1 can mushrooms. Hort skillet, melt shortening, and sear meat rapidly, until brown. Add vegetables and seasonings, tomato soup, and mushrooms. Cook in thrift cooker 1 to 1½ hours. Serve in rice ring made by packing cooked rice into well greased ring mold, and then unmolding on a large platter. Cranberry Sherbet 1 quart cranberries, 2 cups water. Cook together till cranberries pop, then put through a sleeve.Add: 1¼ cup sugar, juice of ½ lemon. Mix well, put into refrigerator tray and freeze to a mush. Remove to a chilled bowl and beat till light. Continue freezing about 3 hours. Pumpkin Cake 1 cup Crisco, 1/2 cup white sugar, 1 cup brown sugar, 2 egg yolks. 3¼ cup Iris canned pumpkin, 1/2 cup sour milk, 2 teaspoons caramel flavoring, 1/4 teaspoon soda, 2 cups Globe A-1 flour, --- Sweet Cider Pie 2 cups cider, ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon salt, 6 tablespoons cornstarch, 3 egg yolks, rind and juice of 1 lemon. Heat cider to boiling. Pour over sugar, starch and spices, stirring until thick. Add beaten egg yolks, cook 1 minute; add lemon juice and rind. When cooked, pour into baked shell and cover with meringue made of the three egg whites. Bake at 325 deg. Vegeroni Salad 1 (8 ounce) box shell Vegeroni, 1 large green pepper, chopped, 4 small raw carrots, sliced, 1 small can pimento, chopped, 3 stalks celery, cut fine, 4 small green onions, cut round, ½ teaspoon salt. Cook the Vegeroni, drain and cool. Add the other ingredients. Chill, and serve with mayonnaise, or with: Boiled Mayonnaise Put into a mixing bowl, but do not stir; 2 egg yolks, 2 tablespoons vinegar, 2 tablespoons lemon juice, ½ teaspoon mustard, few drops McIlhenny's tobasco sauce, ½ teaspoon sugar, 1 teaspoon salt, 1 cup Pompeian olive oil, 1 cup sugar, ¼ cup cold water, grated rind and juice of 1½ lemons 1 tablespoon melted butter, 1/3 cup Globe A-1 cake flour, 1 cup milk, 2 eggs, ½ teaspoon salt. Mix sugar and flour, add grated lemon rind, water and milk. Beat egg yolks until thick and lemon colored, then add to first mixture. Add butter and lemon juice, then fold in stiffly beaten egg whites. Pour into buttered baking dish. Do not cover. Place to back of upper rack in oven, and bake with pot roast about 1 hour (350 deg.). Grape Marlow 20 marshmallows, 1 cup grape juice, 1 tablespoon orange juice, ½ pint whipping cream. Melt the marshmallows in grape juice over hot water and add the orange juice; cool. When quite cold, and slightly stiffened, carefully combine with the cream, which has been whipped stiff. Pour into trays and freeze without stirring. Cup Cakes ½ cup Crisco, 1 cup sugar, 2 eggs, 1 teaspoon vanilla. 2 cups Globe A-1 flour, 2 teaspoons K. C. baking powder, ¼ teaspoon salt. ¾ cup milk. Cream shortening and sugar till smooth. Add the eggs and beat till fluffy. Sift flour, measure, add baking powder and salt. Sift again. Add the dry ingredients alternately with the milk, to which the vanilla has been added. Mix well. Fill greased muffin tins Pumpkin Cake ½ cup Crisco, ½ cup white sugar, 1 cup brown sugar, 2 egg yolks, ¾ cup Iris canned pumpkin, ½ cup sour milk, 2 teaspoons caramel flavoring, ¼ teaspoon soda, 2 cups Globe A-1 flour, 2 teaspoons K. C. baking powder. ¼ teaspoon salt. 2/3 cup chopped nuts. Cream shortening and sugars; add egg yolks, and continue creaming, till smooth. Add pumpkin, then sour milk alternately with the sifted dry ingredients. Bake in loaf or layers. Frost with Fluffy Mocha Frosting ¾ cup butter. 3 cups powdered sugar. 1 teaspoon vanilla, strong black Iris coffee. 2 tablespoons cream. Cream butter and sugar, gradually adding the coffee, a few drops at a time, the cream and vanilla, until of a spreading consistency. Spread on cake, and sprinkle generously with pecans, sautced in butter, and chopped. THIRD DAY Salmon in Sour Cream (Oven Dinner) Use either fresh or Iris canned salmon; season with salt, pepper, few drops McIlhenny's Tabasco sauce, and 1 tablespoon lemon juice. Pour ½ pint sour cream over the salmon in a casserole. Bake, uncovered, at 375 deg., for 1 to 1½ hours. Bake potatoes with the salmon casserole; just before serving, take potatoes from oven, split and mash potatoes, seasoning well. Return to jackets, with sprinkling of ANAHEIM GAZETTE Sea Foam Salad One package of lime ording to directions on ice, and pour one-half ly oiled loaf pan. Set frigrator to chill until remaining half to chick and sirupy, then rotary beater until ½ cup cottage cheese, a sieve, ¾ cup canned into pieces, and ¼ cup bats, and pour over first loaf pan. Chill till firm, and serve in squares, on tres, with the clear side with: Salad Dressing From a No. 2½ can Iris ole, sugar butt, moons vinegar, moons Pompeian olive moons flour, in top of double boilher ingredients, lastly gaten egg. When cool, with whipped cream. Veroni Croquettes Moons butter, moons flour, moon salt, moon pepper, milk. Moon A-1 Sauce, crated cheese, cooked Vegeroni, moon chopped parsley, gaten, moon water, sifted bread crumbs Teroni Croquettes Moons butter, moons flour, moon salt, moon pepper, milk. Moon A-1 Sauce, crated cheese, cooked Vegeroni, moon chopped parsley, gaten, moon water, sifted bread crumbs Fresh Peach Ice Cream 2 cups peach pulp, ⅓ cup sugar, ½ teaspoon almond flavoring. ½ pint cream, juice of 1 lemon, 2 whole eggs, 2 tablespoons sugar. Select soft peaches. Mash thoroughly and rub through a sieve. Add sugar and lemon juice and dissolve. When thoroughly dissolved pour into tray and freeze to a mush. Beat egg whites, adding the 2 tablespoons sugar, then add egg yolks and mix. Whip cream to a thick custard consistency. Combine with the beaten eggs. Add frozen peach pulp and mix lightly. Return to freezing unit for 2 to 3 hours. Lunecheon Surprise Eggs Hard cook 6 eggs; chill, then remove from shells, cut in half; scoop, out yolks and mash. Season as desired; you may add shrimp, crab, or chicken if you wish, but use salt, pepper, mustard, lemon juice, A-1 Sauce, and mayonnaise to taste. Refill whites. cheese over them. Put back into oven for 10 minutes to reheat and melt cheese. Old Fashioned Rice Pudding (Bake with Salmon Casserole) 1 cup uncooked Smith rice, 1 quart milk, ¼ teaspoon soda, dash of nutmeg, 1 cup brown sugar, few grains salt, 1 teaspoon vanilla. Place the rice and the sugar in a baking dish. Add soda and stir until well blended. Add the flavorings and the milk. Place in the oven and cook with the oven dinner about 2 hours. (Casserole should be covered tightly.) Fresh Peach Ice Cream 2 cups peach pulp, ⅓ cup sugar, ½ teaspoon almond flavoring. ½ pint cream, juice of 1 lemon, 2 whole eggs, 2 tablespoons sugar. Select soft peaches. Mash thoroughly and rub through a sieve. Add sugar and lemon juice and dissolve. When thoroughly dissolved pour into tray and freeze to a mush. Beat egg whites, adding the 2 tablespoons sugar, then add egg yolks and mix. Whip cream to a thick custard consistency. Combine with the beaten eggs. Add frozen peach pulp and mix lightly. Return to freezing unit for 2 to 3 hours. Chess Pics Pastry: 2 cups Globe A-1 flour, 1 teaspoon salt, ⅔ cup Crisco, 6 to 8 tablespoons ice water. Mix and sift flour and salt. Add shortening and cut in with a fork or pastry blender. Add liquid, gradually, enough to hold the ingredients together. Knead lightly to form into mold. Place in refrigerator to chill 3 or 4 hours. Roll out and use to line muffin tins. Filling: ½ cup butter, 1 cup sugar, 1 cup chopped raisins. 3 eggs, 5 tablespoons sugar. ½ teaspoon vanilla. 2/3 cups chopped nuts. Cream butter, gradually add sugar. Add chopped raisins, one whole egg and two egg yolks. Fill tart shells three fourths full, and bake at 375 to 425 deg. After 15 minutes, cover with a meringue made of the two stiffly beaten egg whites, reduce temperature to 350 deg., and continue baking for 15 minutes, stirring the mixture wi-fork, occasionally. Chinese Eggs (Surface Cookery) 1 cup Smith rice, 2 cups cold water, 1 teaspoon butter, 1 teaspoon salt. Wash the rice very thorough to remove any surplus starch. Place the washed rice in a pan, add the water, salt and ter. Cover. Turn the switch HIGH until steaming, (8 to minutes), strr with a fork, coil and turn switch OFF. Sweep without removing cover for 25 minutes. Fluff with a make pockets in the rice, which break 4 to 6 eggs, on each pocket. As soon as eggs set, carefully remove to a platter, and pour over the sauce made of: 1½ cups milk, 2 tablespoons flour, 2 tablespoons butter, ½ cup grated cheese, ½ teaspoon dry mustard, 3 tablespoons catsup, dash white pepper, 1 tablespoon A-1 Sauce. "I AM MORE THAN PLEASED" "I AM MORE THAN PLEASED with the wonder of the WOOD ELECTRIC Luneheon Surprise Eggs Hard cook 6 eggs; chill, then remove from shells, cut in half; scoop out yolks and mash. Season as desired; you may add shrimp, crab, or chicken if you wish, but use salt, pepper, mustard, lemon juice, A-1 Sauce, and mayonnaise to taste. Refill whites, press halves together and roll in bread crumbs, beaten egg, and again in bread crumbs. Fry in deep, hot Crisco and serve at once as a luncheon entree. Ham Loaf Supreme 1/2 pound ground cured ham, 1/4 pound ground pork steak, 1/8 teaspoon pepper, few drops McIlhenny's tabasco sauce, 1 beaten egg, 1/2 cup milk, 1/2 cup cracker crumbs, 1/4 onion, chopped fine. Mix together the ground meat, seasonings, beaten egg, milk and crumbs. Shape into a loaf. Place in baking pan, and bake 1½ hours at 375 to 400 deg.,asting frequently with the following sauce: 1/4 cup brown sugar, 1/2 tablespoon mustard, 1/4 cup vinegar, 1/4 cup water. Combine ingredients and cook slowly till a thick stirup is formed. Refrigerator Cookies 2½ cups Globe A-1 flour; 3 teaspoons K.C. baking powder, 1 cup Crisco, 1/2 teaspoon salt, 2 cups brown sugar, 2 unbeaten eggs, 2 tablespoons vanilla, 1½ cups chopped nuts. Sift dry Ingredients; cream shortening and sugar thoroughly. Add one at a time, the eggs, and beat well, then add vanilla. Stir in dry ingredients till thoroughly mixed, and add nuts. This makes a stiff dough. Divide into two parts, place on waxed paper and shape into long rolls. Place in refrigerator to harden for several hours. Slice thin and bake in moderate oven, 400 deg., about 15 minutes. Macaroni with Piemontese Sauce 1/4 cup Pompeian olive oil, 2/3 cup sliced onion, 1 small clove garlic, finely Continue freezing about Pumpkin Cake Crisco, white sugar, brown sugar, olives. Iris canned pumpkin, sour milk, soons caramel flavoring, poon soda, Globe A-1 flour, soons K. C. baking powder, soon salt, chopped nuts, shortening and sugars; yolks, and, continue till smooth. Add pump-sour milk alternately salted dry ingredients, saff or layers. Frost with Mocha Frosting butter. powdered sugar, soon vanilla, black Iris coffee, soons cream. butter and sugar, grading the coffee, a few in time, the cream and until of a spreading conSpread on cake, and generously with pecans, butter, and chopped. THIRD DAY Spon in Sour Cream (Oven Dinner) Ener fresh or Iris canned season with salt, pepper. McIlhenny's Tabasco and 1 tablespoon lemon sour ½ pint sour cream salmon in a casserole. Covered, at 375 deg., for hours. Potatoes with the salmon just before serving, take from oven, split and rotees, seasoning well. Reckets, with sprinkling of in dry ingredients till thoroughly mixed, and add nuts. This makes a stiff dough. Divide into two parts, place on waxed paper and shape into long rolls. Place in refrigerator to harden for several hours. Slice thin and bake in moderate oven, 400 deg., about 15 minutes. Macaroni with Piemontese Sauce ¼ cup Pompeian olive oil, 2/3 cup sliced onion. 1 small clove garlic, finely minced, cayenne to taste. 3 cups strained tomato pulp, 1 teaspoon salt, ¼ teaspoon pepper. 1 tablespoon A-1 Sauce. Fry onion and garlic in olive oil until tender. Add tomatoes and seasonings and cook slowly for 20 minutes. Add macaroni, which has been cooked, and cook 10 minutes longer. When serving, cover thickly with grated Parmesan cheese. Pineapple and Cucumber Salad 3 slices pineapple; shredded, ¾ cup lemon juice, 2 tablespoons sugar, 1 tablespoon vinegar, 1 cup pineapple juice, 1 grated cucumber, ½ cup cold water, 1 package plain gelatin, soaked in water. Boil with the juices and sugar for 15 minutes. Add gelatin and let cool. Add pineapple and cucumber and put into moulds. Serve with: Simple Cream Dressing (for fruit salads) 4 tablespoons Pompeian olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt, salt and pepper to taste. ½ cup cream (sweet or sour). Beat cream until stiff, add And after using it in Theilly recommend it as the fine Watch for the New 1933 real interesting. To be displayed soon at our store- and continue baking for 12 minutes, stirring the merinto the tart mixture with a occasionally. Chinese Eggs (Surface Cookery) Cup Smith rice, cups cold water, teaspoon butter, teaspoon salt, shush the rice very thoroughly remove any surplus starch. the washed rice in a sauce add the water, salt and butCover. Turn the switch to 1 until steaming, (8 to 10 tates), stlr with a fork, cover turn switch OFF. Steam but removing cover for 20 to minutes. Fluff with a fork, pockets in the rice, into break 4 to 6 eggs, one in pocket. As soon as eggs are carefully remove to a hot ter, and pour over them a made of: cups milk, tablepoons flour, tablepoons butter, cup grated cheese, teaspoon dry mustard, tablepoons catsup, with white pepper, tablepoon A-1 Sauce. Melt the butter and blend in the flour. Add milk and cook until thick. Remove from fire and add cheese and other seasonings. Stir until well blended, return to range and cook 1 minute. Pour over the eggs. Over the egg yolks sprinkle paprika. Over the rice, sprinkle chopped parsley. Mexican Chili (Surface Cookery) 2 tablespoons Pompeian olive oil, 1½ pounds ground round steak; 1 cup chopped onions, 1 teaspoon salt, ½ teaspoon chili powder, few grains cayenne, 1 cup canned tomatoes, 1 can kidney beans. Place the oil in a skillet. Turn switch to HIGH. When hot, brown the onions and meat mixed together. Add the tomatoes and seasoning, then cover, and when steam comes from the vent, turn switch to OFF. Cook on stored heat 45 minutes. Add grained kidney beans, and turn switch to HIGH again for about 5 minutes. Serve at once. French Dressing 1 tablespoon dry mustard; ¼ cup sugar, ½ teaspoon paprika, 1 teaspoon salt, 1 tablespoon A-1 Sauce, ¾ cup vinegar, ½ cups Pompeian olive oil, 1 teaspoon onion juice, 1 can tomato soup. Mix ingredients; store in covered jar, in refrigerator; shake well before using. This will keep indefinitely. Pastel Jelly Frosting 2 egg whites, unbeaten, 1 cup tart jelly. Add egg whites to jelly and beat with electric mixer until stiff enough to spread. Pile lightly on top of cup cakes, or layer cake. Must be served at once, for this frosting does not hold up indefinitely. Hot Spiced Cider Mix 2 quarts of sweet cider, ½ cups brown sugar, 3 sticks cinnamon, 2 teaspoons whole cloves, 1 grated nutmeg, and ¼ teaspoon salt. Boil 10 minutes. In each mug put an apple, boiled sugar and water, or a pickled erab apple. Serve hot, with doughnuts or fruit cake. MORE THAN RELEASED the wonderful formance of the ISABEL FRANKLIN Economist COOLWINE LECTRIC RANGE using it in The Gazette's Cooking School I heartand it as the finest on the market." ISABEL FRANKLIN, Home Economist. New 1938 Models at prices that are g. To be on at our HR Fox & Co. AUTOMOTIVE & ELECTRICAL SUPPLIES 112 N. OLIVE ST. ANAHEIM