HomeMy WebLinkAboutThe Wingham Advance-Times, 1955-12-21, Page 10The Wingham Advnnco-Times, Wednesday, December 81, 1955
•EA.VE THE WINGS,
MKCKS AND GIZZARDS
What do you do with the wings,
gi&zard and neck of fowl? Try putting
Umem in the Pan with the bird, as
well as a few vegetables. Let themj
roast about two and a half hours and i
then remove them and put them in •
i
a pot op top of the stove with two
quarts of water. Allow them tp sim
mer for an hour pr more.
Ute juice provides ideal stock. When
the bird is removed from the pan,
the stock is poured in with the vege
table juice. Flour is added until the
desired thickness of the gravy is ob
tained.
IDA BAILEY ALLEN
A HAPPY
We wish all our friends
a heart-warming holiday, full
of joy and good fellowship!
‘It is time to plan Christmas a chopped, medium-sized, seeded
green pepper, % a chopped,
peeled, medium-sized onion, Vi c,
cut-up celery leaves, 1 tsp. sugar,
*4 tsp. pepper, 1 small bayleaf, 3
Cloves, 4 peppercorns and 2 c.
water. Bring to boiling point.
Simmer 10 min.
■ Then, add 2 beef bouillon
cubes, dissolved in a little of the
liquid. Simmer 5 min. more and
strain. Serve in cups.
Lemon Pancakes: Use your
favorite plain or buttermilk pan
cake mix. Follow directions on
the pkg. Adding 1 beaten egg
and enough milk to make a thin
batter that drops easily from a
spoon and that is about the thick
ness of medium heavy cream.
Heat a large heavy frying pan
or griddle until a drop or two of
water “dances” when dropped on
it. Then oil lightly with shorten
ing or butter.
Drop the batter by generous
tablespoonfuls, (It is possible to
make 4 pancakes at once in a
10” frying pan.)
When bubbles form on the sur
face, turn to brown the other
side. Fold over in quarters and
dust with granulated sugar. Serve
with lemon wedges.
To eat, squeeze the lemon juice
over and add a little more sugar
if you like.
TRICR OF THE CHEF
Cut a fresh lime in thin slices,
then into halves. Float half a slice
on each cup of tomato bouillon.
dinners, Chef," I said. "Let’s
give two menus this season: one,
today, for a modest-priced but
festive dinner and a second more
glamorous menu, nearer Christ
inas day.”
“I have already planned a
menu fpr your consideration,
jnadame," he replied,
FESTIVE CHRISTMAS DINNER
Tomato Aspic and
Salmon Hors d’Oeuvres
Assorted Relishes Heated Rolls
Roast Duck, Chicken, or Fresh
Ham, with Sage Stuffing, Brown
Gravy, Onions
Sweet Potatoes Escalloped
with Apples
Hot Mince Tarts Hard Sauce
Apple and Nut Bowl Coffee
“Very nice, Chef. It will look
and taste delightful,
“I’d like the table laid with a
light green cloth, with the apple
and nut bowl as the centerpiece.
‘ ’ ifRed candles could be used
dinner is served after four.”
TOMORROW’S DINNER
Tomato-Beef Bouillon
Pot Roast of Lamb
with Vegetables
Red and White Cabbage Slaw
Lemon Pancakes
Coffee Tea Milk
All Measurements Are Level
Recipes Proportioned to Serve
Four to Six
Tomato - Beef Bouillon: Com
bine 1 (1 lb.) can tomato juice, Vi
Don’t Overcook
Your Christmas Turkey
Most housewives overcook their
Christmas turkeys according to Jo
seph F. Neljis, chef instructor of the
Canadian National Railways sleeping
and dining car department.
The “little woman” gets up early
in the morning to put the bird in the
oven and roast it for several hours,
he says and states that it is no won
der it is considered dry by the time
jt reaches the table,
The veteran chef, who has spent
more than 35 years in kitchens on
diners, steamships, hotels and restau
rants of the CNR, says three and a
half hours is all the time required to
cook a 20 pound turkey. To cook it
so that it retains its natural flavor
and juices, it should be put in an
oven of 400 degrees for the first half
hour. This seals in the juices and the
oven can then be reduced to about
350 degrees for the rest of the roast
ing period.
Another idea is the spreading of
butter over the bird should it be lean,
but in the case of a fat bird, there
is no need for this. Nor is there any
need to put the turkey in a brown
paper bag. This paper bag routine
can, however, be used to advantage if
the bird is being reheated for another
meal.
On the CNR diners, vegetables are
added to the roasting pan. Carrots,
onions and celery are put in with the
turkey and allowed to cook for the
duration of the roast. This provides
added juices and makes ideal gravy.
Our warmest
wishes to you
and your dear
ones for a
joyous Hobday.
L C. DEYELL
Heating Oils and Gasoline
Phone 730 Winghanr |
£
Ig
and
Husband to wife, as they take their
four little monsters on a visit: “They
are such nice people, it seems like a
dirty trick to accept their invitation.”
Poly
lions
WINGHAM
v7ie season of rejoicement is here
and we extend io yon our sincerest wishes
for a cheerful and
peaceful Yuletide,
Tip on Wrapping
You can create unusual gift wrap
ping effects this year by using pieces
of leftover wallpaper. Tune the wall
paper wrappings to the contents of
the package. A delicate floral design
could be used for cosmetics, gaily
striped paper for the sportsman's gift
or a fleecy lamb pattern for the tiny
tot’s present.
New Freezer Paper
Will Not Adhere
To Frozen Foods
FINISH
TOP QUALM
FINISH-,
IS
WHAT YOU
< WANT
WHEN YOU’VE
FINISHED*,
^FEEDING BEEF
FOR MARKET*
0 FOR SMOOTH
DESIRABLE FINISH
AT TRULY
ICONOMICAL COST
THE FEED 5
BEEFMAKER
MAY WE DISCUSS YOUR BEEF FEEDING NEEDS?
Comfortable, easy to wear,
pretty and practical fashions at
sensible price tickets help to
make staying home a happy occa
sion, Young and bonnie Indeed
ir this black and white slrined
corduroy lounger top, decked out
with, black knit trim at yoke and
sleeves. With it are black jersey
leotard rights. The top can be
worn with or without its belt of
black patent leather.
Festive Touch
It’s often the little surprise touches
given to an every-day food that win
the greatest acclaim. For example, a
touch such as caraway or anise seeds
added to a quick bread gives a new
personality to family and company
meals, sandwiches and party fare.
This Seed Loaf Cake is something
to serve with fruit cake and short
bread during the holiday season. It's
a delightful complement to cups of
holiday cheers—and equally at home
in the lunch box or as an accompani
ment to salads and main course dish
es. It can also be served toasted to
give greater variety to breakfasts
during the holiday season, and break
fasts throughout the year.
The flavor is especially temptin’
when, the loaf is wrapped in foil
let stand for three days.
Seed Loaf Cake
1 cup butter or margarine
2 cups granulated sugar
3 eggs
2H cups sifted all-purpose flour
2 tablespoons cornstarch
3 teaspoons baking powder
teaspoon salt
tablespoons caraway seeds or anise
seeds
cup ml’k
teaspoons vanilla
Grease 9x5x2 -inch glass baking
dish. Preheat oven to 300 degrees. F.
Cream butter or margarine. Gradually
add sugar, creaming until light and
fluffy. Beat eggs until light and
lemon-colored. Blend into creamed
mixture, beating until well mixed.
Sift together flour, cornstarch, baking
powder and salt. Add caraway seeds
or anise seeds. Blend flour mixture
into egg mixture alternately with
milk. Beat just enough to blend
gradients. On an electric mixer
low speed. Blend in vanilla. Spoon
batter into greased pyrex dish. Bake
in preheated oven for 1 hour. Cool
on a wire rack. Yields 20-25 slices.
This loaf- cake has best flavor if al
lowed to stand, wrapped in foil, for
three days, before being cut.
A new freezer paper called
Wrap is now being used in Canada.
The paper, which has a coating of
polythene plastic, provides better pro
tection for meat, game, poultry, fish,
fruit and vegetables.
The most important property of. a
fre'ezer paper is that it keep moisture
in. Recent laboratory tests have prov
ed that the polythene wrap keeps in
more than 99 per cent of natural
moisture for as long as 54 weeks. In
addition, it keeps out contaminating
odors and the frozen foods, when un
wrapped, have the appearance, flavor
and other properties of fresh food.
Polythene paper doesn’t stick to
food, either. Even if unwrapped while
the food is still frozen, it comes off
clean, and at low temperatures the
plastic wrap is just as strong and
flexible as it is at room temperature.
This means that the food can be
wrapped very tightly with no danger
of tearing or puncturing th paper.
Polythene freezer paper has been
used successfully in the United States
for some time and now it is being
used by professional frozen food
packagers in almost every centre in
Ontario and Quebec.
On the subject of polythene, here’s
another use for those handy poly
thene grocery bags. Seeds left over
from summer gardening can be stor
ed in them (the ones without holes).
No moisture can get in and the seeds
will last for years.
May the light of the Holiday Season
shine bright and long upon you
and yours; and -nay its cheerful
glow remain with you forever .,.
6RRY
an expression of out thanks and
good win, we are extending to all our
friends and neighbors our very best
wishes for a joyous and
memorable Yuletide season*