HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-02-14, Page 22Page 6 -- Wingham Advance -Times, Thursday, Feb. 21, 1'413
features from
The World of Women
Home and Thi
Housewife
Here's Health ..
No vegetable dresses up a
dinner plate quite as handsome
ly as a stalk of bright green
broccoli, cooked to crisp -ten-
der perfection.
The stem, the flower buds
and the little leaves are all
good eating. Rinse well under
running water and broccoli is .
ready to cook. The ends of
larger stems may be somewhat
tough. This part should be dis-
carded whenever this is true.
Split the thicker stems in half
part of the way up to lessen
cooking time. Standing the
stalks, stem -end down, in the
bottom of a double boiler, in a
2 -inch depth of salted boiling
water is the easiest way to cook
broccoli. Cover with inverted
top of double boiler. Cook an-
other 12 or 15 minutes. All
this should happen just minutes
before the meal is to be served,
for it is possible to over -cook
broccoli while attempting to
keep it hot.
Broccoli is high in vitamins
C and A, and a good source of
minerals such as calcium,
phosphorus and iron. As a
special bonus to weight -watch-
ers, broccoli is low in calories,
about 44 per cupful of cooked
vegetable. When broccoli is
served with one of the deli-
cious (though calorie -cons-
cious) sauces given below, it
becomes a truly festive food.
Broccoli is available every
month in the year although
winter and early spring months
provide it in greatest abun-
dance.
FRESH BROCCOLI WITIH
SOUR CREAM SAUCE
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons capers
1/8 teaspoon ground black pep-
per
2 pounds (1 bunch) fresh broc-
coli, cooked
Combine sour cream, mayon-
naise, capers and black pepper.
Serve over broccoli, cooked
only until crisp -tender. Yield,
6 servings.
FRESH BROCCOLI WITH
BACON BREAD CRUMB SAUCE
3 slices lean bacon
1/0 clove garlic
3/4 cup soft bread crumbs
1 tablespoon cider vinegar
1-1/2 to 2 pounds(1 bunch)
fresh broccoli, cooked
Cut bacon in 1/2 -inch
pieces. Fry, along with garlic,
until bacon is crisp. Remove
garlic from pan and discard it.
Brown bread crumbs in 2 table-
spoons of the bacon fat. Add
vinegar to bacon and remaining
fat. IIeat and pour over cook-
ed broccoli. Sprinkle with the
browned bread crumbs. Yield,
6 servings.
FRESH BROCCOLI
WITH TOMATO SAUCE
1/4 cup finely chopped onion
1 clove fresh garlic
2 tablespoons olive oil or butter
or margarine
1/2 cup finely chopped fresh
tomatoes
1/2 cup chicken stock
1 tablespoon chopped fresh
parsley
1 teaspoon salt
1/4 teaspoon ground blackpep-
per
1 tablespoon tomato paste
1-1/2 pounds (1 bunch) fresh
broccoli, cooked
Grated Parmesan cheese
Saute onions and garlic in
olive oil or butter or margarine
until lightly browned. Add
tomato, chicken stock, pars-
ley, salt, black pepper and to-
mato paste. Stir and cook un-
til hot. Serve over cooked
broccoli. Sprinkle with grated
Parmesan cheese. Yield, 1
cup sauce.
SAVORY FRESH BROCCOLI
2 pounds (1 bunch) fresh broc-
coli
1 -inch boiling beef or chicken
stock or boiling water and 1
beef or chicken bouillon cube
2 tablespoons butter or margar-
ine
Ground black pepper
Fresh lemon juice, optional
Grated Parmesan cheese, op-
tional
Wash broccoli and split
stalks if they are large. Place
in a saucepan with 1-inchboil-
ing stock or water and bouillon
cube and salt. Bring to boiling
point and cook, uncovered, 5
minutes. Cover and cook 15
minutes or only until broccoli
is crisp -tender. Remove from
heat and drain if necessary.
Add butter or margarine.
Sprinkle with ground black pep -
Sociey Editors List Common
Two society editors of daily
newspapers have collaborated in
producing a laugh -provoking list
of the mistakes in spelling they
have encountered on the wedding
forms sent in to the newspapers
by prospective brides. The two
editors advocate an intensive
spelling course in the schools of
the land.
Blue penciling the mistakes
saves the girls considerable em-
barrassment, but it also robs the
readers of the newspapers of some
delightful laughs. And of course,
the brides are not the only people
who can't spell. It's amazing
how inany people use words they
can't spell and how many mis-
spell the names of the rnen and
women with whom they are as-
sociated in organizations for
years. Newspapers make mis-
takes, but not half as many as
they get in contributed items.
Prized among the precious
gems in the collection of the two
women editors are these:
"The bride will walk down the
aisle on the arm of her father".
"A crown of reinstones held
her tired allution vale".
"She carried a white orchard" .
" The bride was escorted by her
father who wore a floor -length
gown of slipper satin".
Spelling the names of flowers
and fabricspresent the most dif-
ficulties, said one editor. Fujii
chrysanthemums are spelled cor-
California
Baked Fillets
Ocean perch and rockfish are
two varieties of fish which arc
comparatively new to the con-
sumer market. Although they
live in different oceans, these
fish have much in commun.
Both are small fish resembling
freshwater perch in that the
head is large in proportion to
the body. 13otlt are marketed
almost entirely as fillets which
are moderately priced, and
possess a mild, agreeable fla-
vour.
Unhealthy Leaves
Is Plant Problem
The leaves of your house
plant indicate its general con-
dition. When the leaves ap-
pear unhealthy, lose their
colour, and curl up or drop off
it is time to find the reason,
Horticulturists with the Ontario
Department of Agriculture say
that these conditions may be
caused by a host of different
situations. However, the main
causes are watering, chilling,
and inadequate light.
Lack of water results in a
check in growth, shedding of
leaves and unsightly plants with
dull, unattractive foliage. Too
much water results in a shortage
of oxygen in the soil, conse-
quently the roots and plant parts
at soil level will rot. To over-
come these conditions ensure
that the plant soil Itas good
aeration and drainage.
A sudden drop in tempera-
ture will cause many house
plants to shed their leaves.
Tropical plants are particularly
susceptible to chilling and
should never be exposed to cold
draught.
Inadequate light rarely caus-
es leaves to drop off, but will
produce thin straggly growth and
pale coloured leaves. Make
sure that plants which thrive
best in good light are placed in
the sunniest location during the
winter months.
Errors
rectly one time out of 100 at-
tempts. Carnations have a dozen
spellings, the most popular of
which is "coronations."
The fabric peau de soie
(meaning " skin of silk" in French)
'is written peau do soi, pow doe,
and peau d soir. Chiffon is spell-
ed cheaffon. Tule or tool are
common ways of spelling tulle.
Others are: Baige(beige), bus-
sel ( bustle), black patton ( patent)
commerband or cummerbun
(cummerbund), bofant (bouf-
fant), alter( altar) beeds (beads),
teara (tiara), tinny wasteline
(figure that one).
While the society editors
might have had their good time
in poking fun at others, probably
the topper of them all was a " sin"
committed by a daily newspaper
in Ontario a couple of years ago.
True, it was not a spelling mis-
take but the accident was un-
pleasant enough to turn the
editor's hair gray.
Reporting details of the forth-
coming Jones Armstrong wedding
to Princess Margaret the para-
graph stated that "thc pair will
proceed to Westminster Abbey
where they will exchange . . .
cows."
LOW AND HIGH CALORIE BROCCOLI DISHES—Broc-
coli itself is as low in colories as it is high in nutrients.
Serve with melted butter or margarine or easy low -
calorie sauces.
The Amount You Play
Determines Wardro
By hazel Watt
IN "SCOTCH CL'P" NEWS
Ladies, what do you like to
wear when curling? It is essen-
tial to plan a good basic ward-
robe. What you need depends
on how much you curl... whe-
ther you are a competitive or a
casual curler.
Those who curl occasionally
or once a week can get along
with one curling outfit, how-
ever, if you attend numerous
bonspiels, play in numerous
competitions, such as those
leading to the Dominion Dia-
mond "D", you need several
outfits.
Good curling clothes are not
cheap, but neither are good
clothes of any kind, and buying
quality really pays off in smart-
ness and durability.
THE BASICS
A basic wardrobe should be
planned around a good pair of
stretch slacks in a dark shade,
with matching twin sweater set,
per, fresh lemon juice or a
little Parmesan cheese. Yield,
6 servings.
FRESH BROCCOLI
WITH LEMON
1-1/2 to 2 pounds (1 bunch)
fresh broccoli
Boiling water
1 teaspoon salt
1/2 clove fresh garlic
2 tablespoons butter or margar-
ine or olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pep-
per
1-1/2 tablespoons fresh lemon
juice
Select broccoli that is dark
green with tightly closed buds.
Wash well, cut off tough ends.
and split them if they are large.
Tie broccoli in serving -size
bunches. Place upright, in the
bottom of a double boiler in
rapidly boiling water, having
the water level to come half
way up the side of the double
boiler. Add salt. Boil, un-
covered, 5 minutes. Cover
with the inverted top of double
boiler. Continue boiling 10
minutes or until broccoli is
crisp -tender. Cook garlic in
butter or margarine or olive
oil. Remove garlic, add salt,
black pepper and lemon juice.
Pour over well -drained cooked
broccoli. Serve hot. Yield,
6 servings.
To Keep You Warm
Infrared radiant heating is
softening the nip of chilly air
for some Montrealers waiting at
bus terminals, writes Basil Jack-
son in The Financial Post. Last
fall, spectators at the races in
London, Ont., and in Edmon-
ton, also benefitted from in-
frared heating. In the near
future, look for these outdoor
heaters at drive-in restaurants,
football grandstands, railway
terminals, swimming pools and
service stations.
Infrared heating is being in-
stalled in plants and commer-
cial buildings, too. A 56,000 -
sq. -ft. plant in Toronto willbe
heated by 40 gas-fired units
suspended from the ceiling.
Many other indoor applications
heat dairies, food processing
plants and industrial factories.
Even your patio is on the grow-
ing list of sales targets.
De 44,
or a flannel blouse and one of
the very smart new weskits with
milium lining. They cut down
on bulk around the shoulders
yet still give warmth, The new
nylon material jackets, and the
new stretch •rrtaterial jackets
are extremely smart and have
many new features such as hid-
den hoods under the collars,
action hacks, new features in
the zipper fastening guarantee
freedom of action,- many fea-
ture milium lining, these come
in patterns, stripes and plain
materials in a riot of colours,
many of there are reversable,
and serve as the base for two
outfits.
Bulky sweaters are worn in
many parts of the country, par-
ticularly nice ones come from
the Atlantic Provinces. Many
there like the tartan pleated
skirts, and they are very color-
ful in a curling rink.
GOOD SHOES A MUST
Good shoes are also a must,
some like the higher cut shoe,
and others prefer the oxford
type of shoe. Many of the
curlers are looking for an ox-
ford type of shoe with a less
bulky lining which has been
used in many of the curling
shoes. The shoes now come in
many colors, and can match
any type of outfit.
In speaking with sportswear
people, we try to impress on
them the great need for clothes
designed specifically for cur-
ling, and with some 150, 000
ladies curling today, more ef-
fort should be put into designing
clothes with smartness, dura-
bility and warmth. Curlers
should write and let us know
what they like and what they
dislike about curling clothes
and we shall see what we can do
about ir. Now is the time the
new designs for next year are A'
considered. Let us hear from
you.
REPAIR CRACKED VASE
If your favorite pottery vase
has sprung a small hairline
leak, repair it with paraffin
wax. Melt a quarter block of
wax in a double boiler and
pour gently into the vase.
Swish it around to cover the
inside and allow to set. Al-
ways use cold water for flowers,
to prevent softening of the wax.
Why not try rolling scoops of
ice cream in cookie crumbs or
crushed cornflakes, and then ad-
ding a dash of maple syrup?
This is a real party treat.
WORLD'S MOST
FASCINATING RIVER
The Nile is called the most
fascinating of all rivers. The
great Egyptian river has an
elongated drainage basin of
almost 1,300,000 miles —
more than the Mississippi. Its
inland freshwater seas are ri-
valled only by the Great Lakes
of Canada and the U.S.A..
Its total length is 4,053 miles,
the longest river system in the
world,
At one point the White Nile
roars through a rocky cleft only
18 feet wide, for a sheer drop
of 120 feet. It wanders through
vast lakes, matted jungles and
finally crosses the Sahara Des-
ert before entering the deep
and narrow valley which, itt
effect, is Egypt Today as it was
in the era of the Pharaohs. The
Nile has been precisely meas-
ured itt its annual overflow,
since ancient times. '1'Itat is
how men can now say that this
river of mystery and exotic
beauty has deepened its chan-
nel through Egypt by 0I feet,
oyer the past loon years,
Four -Bedroom Basementless House
Has Interesting Interior Plan
`:`~
:ty.i.•.ri,ti`-
.f •
• This four-bedroom, basementless
bungalow was designed by F. W.
Sunter. of Nanaimo, and architect
D L Sawtell, of Vancouver Of
frame construction, the house is
divided into three fairly distinct
divisions with the kitchen. all-
pur-pose room and living room on the
Icft separated from the bedrooms
on the right by a central portion
which extends from the storage at
the back to the front bedroom
The ceilings are level in the
central portion which contains the
heating equipment and the toilet
and bath facilities All other ceilings
follow the roof slope but rafters
and beams arc not exposed. The
kitchen with its U-shaped working
arca and ample cupboard space
will find favour with the busy house-
wife,
The total floor area is 1,368
square feet and the exterior dimen-
sions 42 feet. six inches, by 32 feet.
two inches, excluding carport.
Working drawings for the house,
known as Design 807, arc available
from Central Mortgage and Hons..'
ing Corporation at minimum cost.