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Home My WebLink AboutThe Goderich Signal-Star, 1969-02-13, Page 17wp The before -dinner course is an innovation which figures, importantly , in our modern' meals. The'true value of this" relaxed Conversation. period as a benefit to digestion and a way to increase the enjoy- ment of eating has become more apparent in recent years as families have found greater leisure time.` The appetizer foods served at this pleasant' interlude are usually de- signed to beguile the eye and promote the appetite for the meal to follow. Soup 'figures Prominently here, It, has a way of increas- ing sociability, calming the day's terrsions, br-eathing a bit of happiness into those har- assed by the day's toil. The following springtime soup hour menu focuses aroun• a cream of asparagus soup (as- paragus being the, first vege- table of the season ) and some compleinentary, toasted bread. hors d'oeuvres. DAFFODIL, ASPARAGUS SOUP 2 cons (101/2 ounces each) Campbell's condensed cream of asparagus soup 1 soup can welter 1 soup can milk 1,4 teaspoon ground nutmeg, 1 hard -cooked egg, sieved In saucepan, stir soup un- til smooth; add water, milk and nutmeg. Heat; stir now and then. Pour into cups or mugs. Garnish with a sprin- kling of sieved hard -cooked -egg. Makes 4- to 6 servings. HE'S HANDSOME; HE Tasty Tornpto Juice Perks Up Any Meal One 6 -ounce glass',of tomato juice gives alri?osf the minimum daily requirement of Vitamin C for an adult, but contains less than 4.0 calories, say Home Economists at Macdonald Insptute, University of Guelph. There's a wide variety of uses for tomato, juice in the menu. Jellied salads are popular since they are so ,colourful. Tomato juice may be used in gravies and sauces. More often; tomato juice is used, as an appetizer, either hot or cold.,, To give the cold appetizer just a little more tang, add lemon juice, a pinch of dried basil, and celery salt to taste. For another variation, add grated cucumber and onion, plus a - dash of Tabasco or Worcestershire sauce. ' Try- this tomato juice drink fora chilly fall ,or winter night. Tomato Drink 2 10'/2 -ounce cans condensed• beef bouillon, undiluted 2/ cups tomato juice ' lemon slices i whole -cloves pinch dried basil pinch salt, , 1/2 teaspoon sugar In a large saucepan, combine bouillon, tomato juice, cloves, .and basil. Simmer 5 ,minutes, then strain... Stir in the salt and sugar (2 tablespoons sherry may be added 'at this, point). Serve in warmed mugs. Serves six. COOKS! Winter Squash Winter squash acorn, butternut, and Hubbard varieties — should be on your top priority list for fall eating. Squash should have a hard rind, a mature, evenly -developed colour, and freedom "from blemishes, and should be heavy fpr its size. The Foods and Nuttition Department of Macdonald Institute, University of Guelph, recoinmends squash °- as a' good buy. Inexpensive, a good source of Vitamin A, mild -flavoured. so it blends well with `other foods, squash 'deserves a place in 'your shopping basket. • Baked Squash 2 acorn squash, cut in half salt 2 tablespoons heavy cream 1 tablespoon melted butter 1 tablespoon brown sugar Remove stringy center and .seeds of the squash. Score inside surface, by making several gashes with a sharp 'knife. Brush with meltedbutter and sprinkle with salt, pepper, and brown sugar. Place in a shallow baking dish, cut side up.• Lake at 350 degrees F for. 1 hour or until Wider. 'Pour a little cream into each half, anbd bake .10 minutes longer. EN Savoury toin Roast pork is popular not only for itself, but,•for its rich, dark and flavourful gray. The secret of making such,gravy is to dissolve` all the brows . bits left in the 'roaster, then to combine and dook .. the gravy with care. irections are„given at the end of this recipe. • SAVOURY LOIN ROAST cut clove _of garlic: Then combine salt, pepper and sage; rub this mixture into the roast. Place the roast, fat side up',• on rack in shallow pan: If using a --meat thermometer, insert it into „ centre' of roast so the tip does not rest on bone or fat. Roast, uncovered, in preheated 325 degree oven for 2'2 to •3 hours or until meat 1 thermometer reads 180 degrees. Do not add water to the pan and -do not baste the roast as it 4 to 4'.;2 pound. loin roast of pork glove of garlic 2 teaspoons salt teaspoon pepper 114 teaspoon sage, Preheat oven to 325 degrees. Rub surface of roasts with a cooks. When done, remove roast to heated platter and let stand for about 10 minutes to. make carving easier. Roast NAL Oi4.(E1` ICil SJ mak, THUS o 8 TO MAKE GRAVY Pour clear fat drippings from roasting pan into a bowl.. Add 2 . cups hot water to the roasting pan and bring to a, boil to soften brown bits left in pan. - N.ow.;,rcombit'fe in`a'sucaepan 1/3 cup of the fat drippings and 'A cup flour. Add the browned liquid from roasting pan (strained, if necessary), plus 1 cup of milk, vegetable 4ock or water. Cook, stirring co stantly„ until smoothly thickened: Season to taste with salt and pepper. Makes 3 cups of gravy. For SpL Try. Raisin Crumb Cake For a cake like mother used to make, try this, one recommended by home economists at Macdonald Institute, University of Guelph. The spicy (flavour and moist crumb ' topping of - this olddfashioned crumb cake -will be , a favourite with the whole family. The cup of sour milk can be made by adding 1. tablespoon vinegar to sweet milk to make up 1, cup;, the mixture should be allowed to stand 15 minutes before using. RAISIN CRUMB CAKE 2 Caps flour 3/4 cup butter ., 1. cup sugar �. Rub together to crumbs, then take out one cup for the top of .p the cake. Mix the remainder. • with: 1pgg :1 cup sour intik_ . . 1 teaspoon soda 2 teaspoons baking powder 1/2 teaspoon cloves 1.t_ easpoon.cinnamon 3/4 cup raisins 1 cup currants Pour .the mixture into a Well -greased, fairly shallow pan, Cover the top with the cup of crumbs. Bake at 3/75 degrees F for 25 minutes. THE HANDCRAFTED COLQRTLEVISIO N FOR GREATER--' DEPENDABILITY The experience of 27 years in electronics service has proven to me that when you invest any amount of money in 'a color TV you should not considerthe price but the quality. No one can deny the quality of Zenith color TV and you can have one for the same or only a slight amount more than other makes of sets. See ZENITH at - H:UTC.HIN50 ' 308 HURON RD. RADIO — TV -- APPLIANCES 524.7831 MIMI M MIN — r Aqua Net (Reg. or Super) Veg. or. 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