HomeMy WebLinkAboutThe Brussels Post, 1979-09-05, Page 7We're renovating I
We're expanding I
Specials Galore
advertised & unadvertised
Watch this paper for details.
October 4 to 6th - Grand Opening
0 LDFIELDS
Brussels Your
887-6851
The best flavor and tender-
ness of sweet corn is enjoyed
if the corn is. eaten as soon
after picking, or purchasing
as possible. Corn loses up to
50 per cent of its sugar only
24 hours after picking. If you
must store corn, keep it in
the refrigerator with husks
on and use it next day. Cook
only 5 to 7 minutes in boiling
water. Longer cooking
toughens kernels. Remove
corn from water as soon as it
is cooked.
* * * * * *
Ontario pears will be on
the market by the end of
and firm, but yield slightly to
gentle pressure at the stem
J.E. LONGSTAFF
-OPTOMETRIST.
SEA FORTH 527-1240
Monday to Friday 9-5:30
Saturday 9-12:00
Closed Wednesdays
By Appointment
August. The food specialists
at the Ontario Ministry of
Agriculture and Food advise
to select pears that are green
end. They are not ripe at this
stage but can be ripened at
cool room temperature.
Pears ripen from the inside
out so don't wait untl they
are soft outside. Ripe pears
are greenish yellow and give
slightly to pressure from the
palm of your hand, and have
fresh-pear aroma. Store ripe
pears uncovered in refriger-
ator. They add delicate flavor
to fresh fruit salads. Pear
halves filled with cottage
cheese or fruited yogurt are
ideal for a luncheon salad
plate.
SCHNITZ PEACH PIE
(9-inch pie)
5 cups peeled, sliced Ont-
ario peaches; 1, 9" unbaked
pie shell; % cup flour; 'A cup
sugar; 3/4 cup sour cream; 2
to 3 tablespoons brown sugar
Arrange peach slices in pie
shell. Combine flour, sugar
and' sour cream. Pour over
peaches. Bake at 425°F for
12 minutes. Reduce heat to
350°F. Continue baking until
fruit is tender and filling is
MAITLAND VALLEY
Insurance Agency Ltd.
[formerly Ronneberg's]
Auto - Fire - Casualty - Life
BRUSSELS ONKTON Murrayurray Siddall 861-6663 347-2241
BOOKKEEPING SERVICE
111 8
Trust Certificates - 5 yrs.
Maitland Valley Financial Consultants Ltd.
Look who's stealing
your electricity.
If there's more than .6 cm. (3 inch) of frost
in your freezer, you're putting energy on ice.
Regular defrosting is easy to do and it's
easier on the fridge.
• : •
Heavy dust on your refrigerator coils
makes it work harder to keep its cool.
An occasional vacuuming of the coils
behind or underneath the refrigerator
can help it last longer and it won't use
more electricity than it has to.
take the $1 bili test. Shut the door of your
fridge on a dollar bill. If the bill pulls out
easily cold air can flow out too, adding to your
energy costs. The fridge may need a new
gasket or the solution may be as simple as
making sure the appliance is level.
TUne-up,Clean-up
It's simple. .Appliances that are clean and
well-cared for last longer and they use
less electricity. Over the long run, you can
save money on appliance replacement.
And of course, the less energy you waste,
the more dollars you save,
Don't waste your energy
ontario hydro
HYg 556"
THE BRUSSELS POST, SEPTEMBER 5, 1979 — 7
Brussels, Belgium
BY DEBBIE RANNEY
It may be just a coincidence that the
Brussels Post received an envelope stuffed
full of information about Brussels, Belgium
just when the reeve and clerk of our village
have left to visit that very city.
In any event, while there wasn't any
indication where the material came from, we'
thought it might be interesting to let
residents of their namesake in on some
information about Brussels, Belgium.
The facts emphasized most in the Canad-
ian and American newspaper articles sent to
us, were that eating and drinking were the
favourite pasttimes in Brussels. An article in
the Toronto Star's travercection t published
May,,26 states that, "Eating is the Belgian
national pastime, closely followed by drink-
of beer - some 38 varieties are brewed here,
including some interesting ones made by
Trappist monks."
Then it describes one of Belgium's
favourite foods. "Belgians have developed
the art of cooking pommes frites (French
fries) to high level and the thin brown crispy
potatoes are habit forming. Brussellois buy
paper bags filled with potatoes and eat them
the way we eat popcorn, often with a dash of
mayonnaise provided by the street vendor."
Whoever sent in the information to the
Post has pointedly circled in red some of the
more interesting details about the Belgians'
penchant for their pommes frites. In one
paragraph circled in red it states the editor
of the Wall Street Journal "tells of a typical
day in the Belgian Market Square in
Brussels where in one corner, people of
all ages pause in front of a large chimney
tapped trailer where the attraction is the
Friture Antoine. Here the Antoine family
regularly preside over three vats of steaming
oil and ladle vast quantities of French. Fries -
Fites - into 10 1/2 inch, cones of rolled up
• paper, to be topped by sauces such as
peppery,tomato, niccallili, mayonnaise or
sauce Ameribine (Catsup). "Les Frites,"
says Mr. Antoinelba.are "our national
addiction."
POTATO SHORTAGE
Another area circled in red notes how
Belgians suffered because of a potato
shortage. "Nowhere is the shortage more
keenly felt than in Belgium. It's true that the
average Irishman eats a few more spuds a
year than the average Belgian, 257 lbs. vs.
244 lbs. to be exact, but the Irishmen hardly
consume them with the same gusto as the
9.8 million Belgians who down their superb
frites with just about anything. It is said that
airline pilots are able to . dispense with
direction finding equipment because they
can locate Brussels airport by the smell of
cooking alone; where fritures like the one in
the Place Jourdan dot the land like American
hot dog stands.
A paragraph from "A Belgian Cookbook
by Nika Hazleton (Atheneum-New York)
notes that, "The Belgians make the best
fritures in the world, deep fried foods that
are utterly delicious, crisp, non-greasy and
totally addicting. They also eat more fritures
than anybody else, especially frites, which
should be called Belgian-fried potatoes
considering that the Belgians consume them
in far greater quantities than the French.
What spaghetti is to Italians, frites are to
Belgians, and Belgian life could no more be
conducted without Frites than American life
without peanut butter."
SIX BRUSSELS
set, about 40 minutes. Top
with brown sugar and return to
oven for 5 minutes. Cool to
room temperature before
serving. (Pie may bubble
over slightly during baking.)
Another interesting fact is that there are
six places in the world named Brussels. They
include Brussels, Brabant in Belgium;
Bruxelles, Manitoba in Canada; Brussels,
Ontario in Canada; Brussels, Illinois, USA;
Brussels, Missouri, USA; and Brussels,
Wisconsin, USA.
A travel article in the Toronto Sunday Sun
on January 23, 1977 describes Brussels,
Belgium as the place to really enjoy life. And
in the article Brussels importance to the
world and to Belgium itself is noted, as
shown in the following quote: "Brussels
gastronomic reputation may well have
helped make it the capital of Europe."
"There are probably other reasons too
why the European Economic Community
and NATO chose the Belgian capital as their
headquarters--for one thing, easy access by
train, car and plane from most parts of
Europe. But the fact remains that for any
cultured Eurocrat, this is a very civilized
Easy peeling
The easy way to peel
peaches is to dunk them in
boiling water for 15 to 30
seconds, then plunge them in
cold water. The skins will
then slip off easily using
either fingers or a knife.
* * * * * •
For a delicious salad use
fresh summer fruits. Choose
just ripe fruits. Wash, peel if
necessary, slice and refrig-
erate. In fruits that darken
quickly, sprinkle a little
lemon juice and toss gently.
* * *
Fresh fruit salad is delic-
ious but for something a bit
extra special, add some
white wine just before serv-
ing.
place to" be based."
Futher down another paragraph states,
"And as you stroll around you may sense
another quality of Brussels. It is very much a
citizens' city. From ancient times the
burghers have looked for leadership in the
mediaeval city hall on the Grand Place rather
than the Ducal palace on the hill, where
today you find the royal palace, the
parliament buildings, government offices
and the posher residential and shopping
areas.
The Grand Place dominated by the tall
spire of the 15th century City Hall ranks
among Europe's most famous squares.
In a niche near the square stands
Brussels' most famous citizen: Manneken-
Pis. Normally the little fellow wears nothing
as his fountain splashes away beside the
street, but for the special occasions, he has
250 miniature uniforms and costumes to
wear, presented since the statuette was cast
in the 18th century."
Household tidbits