HomeMy WebLinkAboutThe Brussels Post, 1973-09-26, Page 9:THOMPSON. -and..STEPHENSON,
MEAT .MARKET••
Piton, $874294 FREE DELIVER*
Fresh Home-Made
SAUSAGE . — .. • .
SIRLOIN, T-BONE and
WING STEAKS • — • •'• •
• S. &, 3 lb' 2.50
WIENERS • 4914. 4 4 4,4 il ik 4 iiitt: itiR i,, , lb, i : .
Blue Water •
FISH and CIIIPS4. 82.64,
141021:N •
' ea- 09
2 lb. for 590
Brussels Post
BRUSSELS
ONTARIO
Phone 887-6641 at the Post Publishing
House
rd
ACE
'Hospital
McCall
)rn a trip
Ld a West
)rd Bray
limier in
of their
of Brus
who has
Ilton Red
I at home
Lnd Mrs..
.ine, who
playing
the Red
s educa-
gme.metil
ands,
More than 200 sausage products, in all shapes and sins, are available on the market., Food
Advisory Services,' Agriculture Canada-, suggest being familiar with the various types to know,
which require cooking before serving and which are ready-to-eat as purchased.
Try fresh sausage for fall
Married 50 years ??
Are- you -having a
90th birthday ??
We are anxious to carry a story with a,
picture of your 50th wedding anniversary
and of your 90th. birthday.
So that some arrangements' can be
made we ask your co-operation in advising
us as far in advance as possible of such
events
While, other than in exceptional circum-
stances, we will not be able to use pictures
of wedding anniversaries of less than 50
years, we do want a story of such anni-
versaries. Please forward details as soon
as the event is held.
Classified
Ads
In
The
Brussels
Post
get
the
job
done
...make
you
money
phone
887.-6641,
up to 60 percent moisture if a
filler is used.• If no filler is
used the moisture content may
not exceed 75 percent. In com-
parison, uncooked, lean, round
of beef contains about 66 percent
moisture. Regulations have been
proposed to set a minimum quan-
tity and quality for protein.
Can't 'beet' them...
Of the many fresh Canadian
Vegetables, the one which we
tend to neglect is the beet. Yet
this rich red, tender fleshy root
is marvellous served hot or cold.
In fact, how much do we even
know about beets? One cup -of
beets, freshly cooked, contains
only 55 .caloties and prOvides
about one- third of our ' daily
requiretnent for vitamin C. They
may be ,prepared with a variety
Of sauces and make deliciOus.
eating combined with othervege-
tables or fruits. Who would not
savour a 'dish of bortcht, a heatty
beet soup of Russian origin, or
a plate. of piping hot beets with
an orange glaze or hollandaise
sauce or lightly seasoned with
cloves? Diced or silted beets,
,added to a salad, provide just
the right spark of ColOt and
flavor.
At for the greens from young
beets, they are also edible and
have more vitamins than the
beets • theniselves. These are
cooked in. a small amount of water •
over low heat and' served like:
Spinach. One cup of beet greens,
cooked, contains duly 25 calories,
yet fUrniShes abOUt theee..
quarters of our daily requirement
for vitamin 0 and twice Out
daily requirement for vitamin A,
FOk a dish worthy Of a
goutinot,, Feed Advisory Set,
vices, suggest "Harvard Beets"
.a great .way to serve freSh
Canadian beets.
Sausage was probably one of
the world's first tconvenience'
foods and by no m cans a twentieth
century innovation. Born of
necessity centuries ago as a
means of preserving meats,
sausage was chopped or ground
meat, seasoned, stuffed into a
suitable package or casing and
cooked, smoked or dried. By
definition sausage is still the
same thing, but today there are
inure than 200 kinds available.
Sausages are usually classi-
fied according to their method
of processing. The main types
are fresh, cooked, smoked - both
cooked and uncooked, dry or .,,
semi-dry, and cooked meat
specialties.
Fresh sausage is made from
selected cuts of fresh meat and
must be cooked thoroughly before
serving. The most common
variety is fresh pork but pork
and beef or all beef are also
available. Cooked sausage is
ready-to-eat and includes such
products as blood sausage and
liverwurst. It may or may not
be , smoked after cooking.
Smoking imparts a different color
and flavor. Uncooked, smoked
sausage is smoked only for a
short time and it 'must be cooked
before serving. A familiar exam-
ple is country-style pork
sausage. Cooked, smoked sau-
sage, which has been smoked
then cooked, is ready-to-serve
as purchased. Examples of this
type are wieners and bologna.
Dry or semi-dry sausage is made
from selected meat with a high
salt and spice 'content. Some of
the common ones are salami,
summer sausage and pepperoni.
Cooked meat specialties, or more
commonly "cold cuts", are pre-
pared meat products which are
cooked or baked and ready to
serve. Head cheese, tongue loaf
and macaroni and cheese loaf
are a few of the 'varieties in
this class.
Recently amendments were
made to the Food and Drug Regu-
lations which permit the addition
- of such ingredients as pickles,
olives, cheese and fruit to
sausage and sausage meat as well
as other meat products. Accord-
ing to these amendments any of
the ingredients added must be in
separate identifiable pieces in a
sufficient enough quantity that
they can be differentiated from
the sausage or sausage meat.
Also the label of sausage products
to which any of the afore-
mentioned have been added must
say so and must carry a com-
plete list of ingredients in des-
cending order of their propor-
tion or in terms of percentage
composition.
Regulations also define the
amount of cereal, moisture and
fat that is allowed. Sausage or
sausage products may contain up
to 4 percent binder or filler and
HARVARD 14BEr8
2 pounds beets; cooked
t3 ablespoons sugar
cornstarch
po 1/2 tegSO salt
3/4 cup water
1/4 cup cider Vinegar
1 teaspoon horSekadish
tablespoon butter
Peel and dice beetS. Combine
sitgar cornstarch and salt. Oriel
dually blend in water and vinegaro
tritig, to boil; then reduce heat,
8tir and cook beets until sauce
is thick and dleir (about
3 naiades); Add liorseradish,,
then beets and reheSt. Add butter
just before tvint,
LS tibst teistEMBER.* 071,-9