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The Huron Expositor, 1970-05-14, Page 5•P32Q/A4 e.a) PROPEL lY 0 4' • ry • "71-1ESE qIGNS ARE NOT AN INVITATION FOR a 0 TARGET PRACTICE. 1,441 ,t'ou woui_DN'r WANT PULLET IA HOLES IN YOUR FRONT DOOR." 20 minutes them remove cover and bake 15 to 20 minutes longer or until lightly browned. Serve with cream. 6 servings. RHUBARB CRUNCH Crumb Mixture 2/3 cup flour 1-1/3 cups rolled oats 1 teaspoon cinnamon 1/2 cup brown sugar 1/2 cup butter Mix flour, oats, cinnamon and brown sugar. Cut in butter until mixture resembles coarse bread crumbs. Pat half the mixture on bottom of 9-inch square pan. Filling 1 egg, beaten 1 cup dairy sour cream' 1 cup sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 3 cups rhubarb, 1/2-inch pieces Combine egg and sour cream. Mix sugar, cornstarch and cinna- mon. Add sour cream mixture and blend well. Add rhubarb. Spread filling over crumb mixture. Sprinkle with remaining half of crumb mixture. Bake at 325 deg. F. until rhubarb is tender (55 to 60 mil-lutes). Serve warm with cream or ice cream. RHUBARB SOUP " 2 pounds rhubarb 8 cups *later 1 stick cinnamon 1 tbsp. lemon juice 1 1/2 cups sugar 2 tbsp. cornstarch mixed with a little water to make a paste 1/2 cup heavy cream, whipped Wash and cut rhubarb into UTDOOR-ETHICS SEZ THE LITTLE OWL.. BOX FURNITURE, Phone 527-0680 Seaforth GINGERICH'S SALES & SERVICE Phone 527-0290 Seaforth FRANK KLING LIMITED Phone 527-1320 Seaforth 00.1, 190 H M rs• nohl your hydro • Je 1/2 teaspoon cinnamon or nutmeg 1 tablespoon grated orange rind 3 cups rhubarb, 1/2 to 1-inch pieces 2 cups buttered bread crumbs 2 ;tablespoons butter Cream , , medium piec'es. Cook until ten- der. Strain through a sieve. Put juice back in kettle, add cinna- mon and lemon' and cook for 5 minutes. Add sugar and cook for 5 minutes. Add cornstarch paste and cook until the raw starch flavor disappears, about another 5 minutes. Serve hohrith whipped cream. Use Expositor Want - Ads Phone 527-0240 aeasomeeemeemeemegmeneelomeirelmeneeelmeardou• NsiNiNf AV.AiMw OOKPIK• 1963 M.M. The Queen In right of Canada BOX FURNITURE Phone 527-0680 Seaforth a • Rhubarb Temps Appetites Rates High for Pudding • • • • • This Rhubarb Crunch is an old-fashioned type of pudding. Rosy stalks of rhubarb are .• cut into pieces, delicately seasoned with cinnamon and sugar and added tp an egg - sour cream combination. Part of the crumb mixture is spread into the baking dish then the rhubarb is sandwiched in between more crumbs. Home edonomists suggest this baked pudding be served warm with cream. Rhubarb, .the first fruit of spring, is now on local markets • to tempt lagging appetit es. The tender, rosy stalks shoot up quick- ly as the roots absorb warm rain and sunshine. Although botanically a vege- table, rhubarb is cooked and used as a fruit. The so-called "field rhubarb" is more acid and will require slightly more sugar than Combine sugar, spice and • the paler hothouse variety. Rhu- orange rind with rhubarb. Ar- barb must be fresh picked to be range layers of bread cubes and , of best flavor. The green and red rhubarb mixture in a greased ba- stalks stitlifik;tie fi hY.a 1d brittic1:4 'Arcifiedigh ending With bread ciit es.' and should be used. as soon as Rot with 2., tablespoons butter. Possible after picking. If they ' Cover and bake at 375 def. F. for must be stored for a day or two, they may be broken and stored in a plastic bag in the refrigerator. Homemakers may now start planning ways to utilize. It while it is at its tender, colorful best. Rhu barb is delicious when baked or stewed to make' a sauce. It combines with other fruits to make jam s, conserves or chut- neys. It may also be made into a refreshing drink. Rhubarb is the easiest to freeze of all fruits since it ,needs only to be washed and cut up before packing. Al- though. called "pie plant", rhu- barb makes excellenthomey pud- dings also. Home :economists • have selected three such recipes, one made with a, biscuit-type base, one using bread cubes and another a crunchy crumb mix- ture. For the "Rhubarb Pinwheel Pudding", the delicately spiced biscuit dough is rolledout and a rhubarb - sugar combination spread on top. The dough is rolled up like a jelly roll and sliced. The slices are placed on top of more rhubarb and then baked. The fa- mily favorite, "Rhubarb Bread pudding", is delicately seasoned. "Rhubarb Crunch" has a rhu- barb-sour cream filling between • layers of a crumb mixture. Each of these puddings gives off a tan- talizing aroma in the kitchen that seems to say "come and get it". They are beSt served warm with milk, cream or ice cream, RHUBARB PINWHEEL PUDDING 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 0 1/4 teaspoon pastry Spice or cinnamon 2 tablespoons sugar 3 tablespoons hitter • I egg, beaten 2 tb 3 tablespoons milk 3 cups rhubarb, 1/2-inch pieces 3/4 to 1 cup sugar 1 tablespoon but.ter. Mix flour, bak g powder, salt, spice and the tablespoons sugar. Cut in the 3 tablespoons butter until mixture resembles coarse crumbs. Combine egg and milk. Add to dry ingredients and mix quickly until dough forms a soft ball. Turn on to floured board and knead lightly. Roll out to a 4 rectgle about 12 x 6 inches. 12 rhubarb and remaining sugar. Arrange half the rhubarb in bottom 'of a greased 5-cup baking dish. Sprinkle remaining rhubarb over dough and roll ,up like a jelly roll, sealing edges. Cut roll across in 1-inch slices and place slices cut side down on rhubarb in dish. Dot with re- maining butter. Bake at 400 deg. F, until brown (20 to 25 minutes). 6 servings. RHUBARB BREAD PUDDING 1 cup sugar Should prepared dishes like casseroles be thawed before heating? Generally, it is safer to heat these dishes without thaw- ing, even though they will take longer to reheat. Home econom- ists Macdonald Institute, Univ- ersity of Guelph, suggest that when precooking casseroles for freezing, slightly undercook them, so when reheating there is less tendency to 9vercook top or sides. If the casserole dish cannot withstand sudden temper- ature changes from freezer to oven, do not preheat oven before putting the dish in oven. Freezer wrappings may be removed easily from frozen meat by immersing meat in hot water for a few minutes. Food• experts say that any surface color changes caused by this method do not affect the quality. Ordinary butcher paper or waxed paper should not be used for wrapping frozen foods when they are to be stored for more than three days. These materials are not sufficiently moisture- proof, and can cause freezer burn and a lowering of., food quality. The best freezer pack- aging materials are polyethylene, plastic or waxed containers or cellophane bags, freezer paper or aluminum foil, These con- tainers should be sealsed well, to exclude as much air as pos- sible. Can thawed frozen food be refrozen? If some ice crystals are still' present in the food, it may be re- ,frozen without risk of food Poisoning. When the food has been thawed for some time and/ or the freezer temperature is above 50 degrees F, home economists recommend discard- ing ., vegetables, processed meats and fish. If other meats poultry still have a fresh odor, they may' be cooked thctroughly and eaten. Fruits can be re- frozen safely, although the color, flavor and texture may be.,un-, satisfactory. Frozen Food Facts ago must have wondered what a monster-like refrigerator otthe day was doing in her kitchen. They were noisy, smelly, none tog-efficient contrivances that well could have been regarded as much a liballity as an asset. Today, refrigerators are al- most a forgotten servant - some of them don't even require chip- ping ice or handling dripping water trays. Inside them it's a frost-free world. Vintage units used sulphur- dioxide - today's pollution'bogie - as a coolant. One story is told of a New York woman of 1920 who smelled gas and called the police. Some of the city's finest arrived, sniffed around her new refrigera- tor and, on the theory that it might blow up, promptly tossed it out of the second storey window. Another householder pur- chased a $1,500 model only to find that it shook the whole house: A reinforced steel platform was fashioned for the offending ap- pliance and while it still shook, it was less noticeable. Just before the stock-market crash of '29 all-steel cabinets had replaced earlier plywood types. New insulating materials were also being introduced and refrigerator efficiency was climbing. During the next decade, en- gineers developed Freon cooling, Cool Howl ' to Progress • Many a housewife of 50 years e improved the compreSSorS, free- zing compartments and paint fi- nishes. Tomorrow promises even better refrigerator models. Taking a leaf from the auto- motive book, engineers are using thermo-electric modules or bi- metal strips. In a car the bi- metal strip on an engine is ac- tuated by heat and sends ,out a tiny electric current to operate a temperature gauge. The refrigeration engineers have reersed the process and are sending the electricity through the bi-metal strip. Sent in one direction it cools, in the other, it heats. Several of these strips make up a thermo-electric module. ' This will allow refrigerators , to be placed like cupboards any- where in the house an owner might like one. In fact, by re- versing the electrical current the refrigerator of tomorrow could heat the home and cook the food as well. Refrigerators have moved from monster to fairy princess in less than a lifetime. * For- a family of four which shops once a week, refrigera- An Expositor Classified will pay,, you dividends. Have you tried one? Dial 527-0240. ''HE; •VIVRO14..gxPOsErog,;i,pEAPORTH.,.ioPit,,:moAY tor espaCttY for ..fres4 I.O9-47"4":-- 19r. PP.: q#9-09r, Inside, should he a ettniteum of cubic feet, and the tplolini freezer capacity should be four cubic feet, * a,good idea to keepaacore sheet on what is in the freezer and refrigerator and what has been used. Shopping llits are easier to prepare andlumbling 'through an, assortment of bowls and packages is avoided. * When selecting a new refri- gerator allow eight cubic feet of capacity for a family of two, plus one cubic foot for each ad- ditional member and two outgo feet for entertaining. If the household is composed entirely of adults and teenagers, two cu- bic feet for each additional member is better. * Don't wash ice-cube trays in hot water - most have a special finish that makes ice easy to remove. Hot water dthnages the finish. * For cleaning refrigerators, lukewarm sudsy water is best ,Every housewife should have one. Frost never forms. Not in the big refrigerator section. Not in the big freezer section. So there's no defrosting. Ever. And you know what that means. No more dripping water to mop up. No more waiting for frost to melt. Your ice cube trays won't stick any more. No more re-freezing frozen fOods. You'll have more storage space, because you'll be free of all frost accumulation. And your frozen foods won't stick together. Think about it. Think of al,l the extra space you'll have for stocking up on food bargains. And besides all that, think how much more attractive your kitchen, will look with a sleek new frost-free refrigerator freezer. NOW is the time to buy. See your local appliance dealer today. Think of all theme cool things about a frostfree refrigerator freezer. water vft4ipcloit.e0441. 41•.,04 tfrozen . ivttor, milk, clie49.040fiomt..; are Imt.'Ab*wm.d. 0401Y P.:010 refiig005:4 * froZe4 f00§ can be thawed 4-Pter with the help Ong ors dinuy electric #4. ,11 tout pound roast for example,Hoaft. be thawed In aiittle -Two tha# three hours using thigfillet454 • * Ice cream will be easier if allowed to stand aetiOrttlf11.4:.. in the refrigerator after being in the freezer. * Thinking about buying a new refrigerator? See thb new frost -free models at your local Oa- ler. * Despite -the name, refrigerator cookie dough can be stored in the freezer- tor— -up- -to- six --- months. * New frost-free refrigerator frevers eliminate ice chipping and messy water trays becauSe frost-free models need no de- frosting. OOKPIK' 1963 KM, The Oueen In right of Canada • Automatic' Ice Maker • 156-lb. Frost Free freez- ing area • Seven Day Meat Keeper • Cantilever Shelves • Porcelain Vegetables Keepers Butter Conditioner • Egg Basket • Decorator Colors a Offers SuCh Features as . $299 Priced From SALES & SERVICE PHONE 527-0290 — SEAFORTH 13 CO.-ft. Frost Free BEATTY REFRIGERATOR GINGERICH'S 1 ESTINGHOUSg-