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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.