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HomeMy WebLinkAboutThe Brussels Post, 1975-11-26, Page 13lion 13 5 DOUGHETTES WORK OUT— All the 4H clubs who participated in, the Achievement Day last week entertained the audience with askit, as well as a /food preparation demonstration. Brenda Knight, above, shows how to make crescent rolls while othermembersof her club watch. (Photo by Langlois) Chicken is family favorite Looking for a Christmas Gift? The Settlement of Huron Coun -by Seaforth author, James. Scott is available at. THE HURON EXPOSITOR „Secifotth and THE BRUSSELS POST Brussels y '$5 for a hardcover edition • THE BRUSSELS" ,POST NOVEMBER 26 1915 i on I. I h New hospital curtains thanks to auxilliary iuldn't ints. ft get it diet and. forms, of the les a bowel its job, eeded. act are I with; eighed of the million retired 51 and iss has ere are out of said. ias only nd. "If we're experts of the Ontario eed for , urban absorb ig and ire on s to be f local ut said are with nances Chicken is a universal favorite! Because of its delicate flavor it lends itself to combination with many other foods Such as fruits and vegetables. It is also a great favorite for casseroles. Chicken compares favorably with other meats as a source of high quality protein, niacin and iron. It has the advantage of containing less fat than most meats, especially when the skin , and outer fat are removed. Ready-to-cook chicken may be purchased whole or cut up. When you buy, compare the price of whole chickens to that of chicken parts. If whole chickens are lower in price per pound, buy these and cut them yourself. All you need is a sharp knife. 1. To remove wing: Pull the wing out from the body and slash the skin between theth. Cut around the shoulder joint to separate the wing from the breats, leav- ing as much white meat oh the breast as .possible. If desired, cut off the wing tips. 2. To remove leg (drumstick and thigh):-Slash the skin between the' body and the thigh; then press down and out on the leg until the hip joint pushes out of its socket. Cut through the hip joint, separating the thigh from the body of the-bird.‘ If desired,cut the drumstick away froth the thigh through the knee joint. 3. To remove the neck' and back- bone: Starting at the tail, cut through the ribs slightly to the right of the backbone all the way to the neck. Repeat on the,. left side of the backbone. Remove the backbone and neck in one piece by cutting the skin around the neck.. 4. To separate breast from back: Insert the knife in wing socket and cut through the rib joints to the back Of the bird. 'This separates' the back from the breast, leaving part of the ribs on each. 5, To divide, break: Spread the bird open and cut the pearl-like cartilage, on either side of the keel bone in the neck region. Hold the bird firinly and press froth underneath, forcing the keel bone to spring tip so that it can be easily tethoved. Ctit the breast in half lengthwise. Chicken parts Can 'be used in many *ays4 the layette being in 'New curtains in the patient rooms at the Seaforth Cq,mmunity Hospital are being supplied by the Auxiliary. Five rooms in.. the' Medical-Surgical .area already have new curtains. At a meeting. of the Auxiliary Tuesday night it yvas agreed to replace the• curtains in six more rooms. Mrs. Leo- Teatero and 'Mrs. Jack Pickard gave a report on the annual convention ' of hospital auxiliaries which they attended' in. Toronto at the end of October. Apples can' be canned Again Canadian apples lead the parade of fall fruit. Red, yellow or green, they are more abundant this year since a record crop is expected. With Mother. Nature on our side, we should make he most of this glorious fruit and preserve it for later use. It may be canned or frozen. To can apples, prepare a thin syrup using 1 cup sugar to 2 cups water. Wash, peel, core and slice or quarater apples. Drop into a brine bath made by dissolving 1 teaspoon gall in 1 quart (5 cups) cold water. Dip only enough fruit at one time to fill two er three containers and do not leave it more than a few minutes or the apples will taste salty. Drain fruit thoroughly, bring to boil in syrup and simmer 3 minute. Pack hot, ,leaving a 1/2-inch headspace. Process 15 minutes in a boiling water bath. Canned apples may be used in the preparation of pies, puddings and cakes. Applesauce lends itself equally well to canning. make the applesauce , and sweeten if desired. pack hot, leaving a 1/2 - inch headspace. process 15 minutes in a hot water bath. Canned applesauce may be eaten as is, or used in the preparation of desserts, or simply served with pork. Apples may be frozen quite successfully. Choose firm, mature apples. Treasurer Janet Cluff, told the meeting the October dance prov ided a profit of $154.52 arid the antique glass show, a profit of $164,83, Mrs. Teatero said the hospital dances in 1976 would be held or January 31 with the Spud, Grani Orchestra and on October 9 with the Bluetones. A special cake with ice Icrean- was served in honor of the two members who received lift memberships in the Auxiliary al the Convention' of the Hospita Auxiliaries Association in Torontt on October 27 DorothyParkt and Alice Reid. The December 'meeting witl election of officers will be held or Deeember 9, preceded by potluck supper. . Think metric Little things mean a lot Will a 120-gram package cream cheese be enough for th fancy chip dip for tonight's party I Will 500 grams of sugar fill yot three best sugar bowls? If then questions have you baffled, don worry. Remember this help: hint: 28 Grams is about or, ounce. These questions a: therefore referring to a 4-ouru I package of cream cheese and *pound of sugar. The problems a: now easier to solve with the mo: familiar ounces and pounds the with grams. However with a lift II practice it will soon become ea to think in grams. In order to make 1000 gear less awkward to work wit remember that 1000 grams called a kilogram and that kilogram is about 2.2 pounc Therefore a 2 kilogram pot roi. will be almost 41/2 pounds. Why not convert some of t; familiar ounce and pound weigi to grams and kilograms. example, how many kilograms r you weigh? casseroles. For special fall eating pair them 'with, peaches, pearS and plums. `Curried , Fruit is a dish suitable for company. Serve it with rice and condiments for, an Indian-style dinner. CurriedFruit Chicker! 1 cut-up chicken brOiler (about 4 pounds) 1/4 cup fat, 1/2 cup brown sugar 1 tablespoon curry powdet 1 tablespoon flour. 1/4 cup melted fat 2 peaches peeled, pitted and cubed , 2 pears peeled, cored and cubed 2 plums, pitted and cubed Brown chicken in 1/4 ap fat. Arrange chicken skin ..ioe up in baking dish. Combine sugar, curry powder, flour and 1/A cup melted fat. Stir into fruit. Let stand 15 minutes, mixing' occasionally. Spread fruit over chicken. Cover and bake '30 minutes at 350°F. Uncover and continue baking until chicken is tender (about 50 minutes more). '6 servings. Freezing the Cabbage Family The most popular fall vegetables are those from the cabbage family: , broccoli, Brussels sprouts, cauliflower and cabbage itself. To enjoy their flavor well into the cold season, freeze them while the supplies are abundant and the prices reasonable. Broecoli: Select dark green, compact heads. Use only heads and tender parts of stalks, Trim. and remove woody stems, Cut through St alks so that piece's are not more than 1 inch across. To remove insects that may be present , immerse broccoli for 15 minutes in brine made from about 1 tablespoon salt in 1 quart :(5 cups) water, Rinse thoroughly. Blanch medium pieces 3 minutes and large ones 4 minutes, chill quickly in ice cold water.and drain thoroughly. Pack dry,. Brussels Sprouts: Select firm, cottipact heads of deep-green color, IininetSe in brine for. 15 Minutes.Rinse' thoroughly, Blanch Small sprouts 3 minutes, Mediuni Sprouts 4 minutes and large ones 5". minutes. Chill quickly in lee cold water and rain thoroughly. Pack dry. . Cauliflower: Select compact white tender heads. Break heads' into small flowerets about 1 inch in diameter. Wash thoroughly.. Blanch 3 minutes. Chill quickly in ice •cold water and ' drain thoroughly. Cabbage: Select firm heads. Wash, remove coarse, wilted or spotted leaves and core. Cut in serving-size wedges or shred coarsely. Blanch 'wedges 2 minutes and shredded cabbage I minute. Chill quickly in, ice water and drain thoroughly. Pack dry. For additional information on freezing, write to Information Division, " ;ri...ulture Canada, Ottawa, IC1 and ask' for your free copy 'Freezing Foods". ' I I "I