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J iKrttcuZi to Good ccyckinQ
—With Canned Vegetables
make foods out ot cans
NOWADAYS THEY'RE MORE THAN A MEANS TO A HURRYUP MEAL— AND SHOW BOAT'S AUNT MARIA TELLS WHY
By MRS. MARGARET SIMPSON
WHENEVER I think of food," Irene Hubbard told me on her way to a Show Boat rehearsal, "I think of something out of a can. Perhaps my early theatrical training is responsible — days when I trouped from coast-to-coast in some stage show or other when the only home cooked meals I had were those I prepared over a tin of sterno from something out of a can."
In case you're not up to date on the facts of Irene's career, she was a stage star — her favorite role was "Madame X" and the gleam in her eye when she mentions it convinces me that she still remembers every line and every bit of business she used so successfully in it — before you met her as Show Boat's gracious Aunt Maria.
Although the early attitude toward canned food was that it was something with which a quick, inexpensive meal could be thrown together, under modern canning methods, the flavor and nutritive values of canned foods have been so perfected that today women whose kitchens are the last word in up to date equipment and whose market lists include countless luxury items, rely on canned foods to give added interest to their menus. "I'll bet," Aunt Maria went on, "I've eaten Magookus in
every town in the country that had a theater. Magookus was the standby. It was cheap, nourishing and easy to prepare. And
it was good! I still make it." Aunt Maria didn't over sell Magookus. I tried out her
recipe and it lives up to every claim she made for it.
Magookus
1 cup rice
1 lb. ground round steak
1 can tomatoes
2 onions
1 clove garlic
Salt and pepper to taste
Cook the rice until tender; drain, immerse in cold water, drain again, then steam over boiling water until it is fluffy. While the rice is steaming, slice the onions and garlic and sautee them with the meat in butter. When onions and meat begin to brown, add the tomatoes with the salt and pepper and simmer until the meat is tender. Add the rice and continue steaming for twenty minutes.
"Of course there was never time between shows on the road to prepare fresh vegetables," Irene continued, "so troupers depended upon canned {Continued on page 95)
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