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Home My WebLink AboutThe Goderich Signal-Star, 1971-10-07, Page 26ERICH SSIGll•AL TARi'MUMMY, OCTOBER 7, 1971 rstY rideal r auturnn dishes Do the names Bartlett, rFtemish. Beauty;v Cla.pp's ,favorite. a.hd d'Anjou mean anything to you? They are some of the most common varieties of fresh pears, and d,iffer,greatly, in shape and coloring. Pears, like" apples, have a long history, The , Grecian writer Homer " referred to pears ° as the "gift of the gods". Eating a perfectly ripened pear-isindeed••a sheer rlegght. . Pears are not allowed to ripen fully on the tree but are picked when tests indicate the proper degree of maturity. Color alone cannot be used as a test" for ripeness. Pears are ready for eating fresh when the flesh yields to gentle pressure in the palm of your hand. Pears, as indeed all fresh fruit, need careful handling. A basket of pears° should be checked and sorted according to ripeness. Fully ripe • ones should be refrigerated for eating -out of. hand, in salads or for a fresh fruit- tray. The others may be allowed to ripen at room temperature. Slightly underripe ones may be used for cooking. The home economists at Canada Agriculture, Ottawa, have provided one of their favorite pear recipes, "Pear Gingerbread". The flavor combination is unusual and truly delicious. PEAfi GINGERBREAD 2 tablespoons butter• 1/3 cup brown sugar y 1 1,/2 cups ,peeled sliced pears (4 medium) 1 1 tablespoonlemon juice BATTER. ' v . 1/4 ,cep butter 1/4 cup sugar 2 egg _.. `. 1/2 cup 1 1/4 molasses cups sifted all-purpose flour 3/4 teaspoon"baking soda 1,'4 teaspoon salt 1/2 teaspoon cinnamon, 3:4 teaspoon ginger 1,'8 teaspoon cloves 1, 3 cup boiling water Nielt the two tablespoons• butter in an 8 -inch seuare..,pan. Stir in brown sugar, arrange pear slices and sprinkle with' lemon juice., Cream butter and sugar. Beat in egg and molasses. Sift dry ingredients and add alternately with water. Beat until smooth. Pour batter over pears and bake at 325 degrees until cake springs back when pressed lightly (40 to 50 minutes). Let stand in pan 5 minutes, then' turn onto .serving dish: Serve warm with whipped .cream or ice cream.. Six servings. Pork liverin loaf • 'h qukl If you're looking for a nutritional "bonanza" stop at the meat counter and° put up some pork liver. One -pound will serve three_or four. Pork liver usually costs less per• pound than other types. It has..a more pronounced flavor than other • livers but is good cooked with vegetables sud'h ' as" onions, tomatoes -and herbs. Canadians do not eat enough of the so called "variety meats" — liver, kidney,. 'heart- and tongue... °'These• meats are • excellent sources of protein, iron and vitamins A and B. Organ meats are highly perishable and 'should , be , used . a day or two after purchase. They are also delicate ,meats' and to keep them tender they should be cooked carefully.... at moderate temperatures. Liver; especially, .will become dry and toughened by high temperatures or prolonged cooking. If liver is not popular at your house the"'home economists at Canada Agriculture invite you to put either' of these dishes on your table. Both are well seasoned and attractive in • appearance. 'Phe 'Pork Liver 'and— Vegetable Saute" takes a 'very . short time to prepare.' The "Pork Liver Loaf" combines liver with Minced pork and is served with a quickly made tomato sauce. Quick Tomato Sauce. 6 servings. •P• sauce 1' , teaspoons, vinegar ' 1 teaspoon tarragon 12 teaspoon salt Dash pepper 3 peeled tomatoes, seeded and 'diced Combine first .l ingredients. Coat liver with seasoned flour. 'Saute onions in oil 1 • minute. Remove from pan. `Saute liver 2 to• 3 .minutes each 'side and remove ,from pari. Saute onions and remaining ingredients except -tomatoes for 1 to 2 minutes. Add tomatoes and heat. Pour vegetables over liver. 6 servings. PORK LIVER. LOAF, 1 pound :pork•liver 1 pound minced pork ' , cup rolled oats cup chopped onion 1 3 cup grated carrot 11teaspoons salt 1 8 teaspoon pepper 2 teaspoon thyme '..! teaspoon roseinary 2 teaspoons Worcestershire sauce • 2 beaten eggs 'a cu,p tomato juice Scald liver in boiling water 5 minutes. Drain and grind in meat grinder. • Add remaining ingredients. Turn into 9 x 5 x 3 -inch loaf pan. Bake ' 11 , hours at 350 degrees F. Serve with PORK LiVER AND VEGETABLE SAUTE '1/4 cup flour 'Ateaspoon salt Dash pepper 1/4 teaspoon paprika' 11 ' pounds pork liver, '2 -inch slices 2 onions, sliced . 1/4 cup oil l/3' cup chopped green peppers • QUICK TOMATO SAUCE 1 10 -ounce can tomato sauce 's teaspoon Worcestershire sauce Dash salt Dash pepper '3 teaspoon sugar 118 teaspoon rosemary Combine ingredients and., heat. Makes about 1 cup. NOTICE TO OWNERS OF DOGS and CATS Prevention of Rabies The Health of /Animals Branch of the Canada Department -of Agriculture in co-operation with the HuroQ County Health Unit will hold a FREE RABIES CLINIC Wednesday St. Augustine October 13 , Schoolhouse Wednesday October 13 9:00 - 12:00 noon a Auburn 1:30 - 4:30 p.m. Community Centre Thursday Amberley October 1.4 Orange Hall Thursday, October 14 Friday A October 15 Monday October 18 Dungannon Agriculture Hall St. Helen . Community Hall • Goderich ,Fire Hall 9:00 - 12:00 noon 1:30 - 4:30 p.nl. • 9:00 12:00 noon , 1:00. 8:00 p.m. Vaccination against rabies will be provided for dogs and cats three months of age and over. Owners wh;p require' -'certificafesof vaccination for export or other purposes should consult their private veterinary. No certificates will �iX .+!'•''�i%;�1fi.14 1[1411 31Ci3 ;.. 'el ,".4tY.u�•':itiirSr ,P;llk*k �C�r�'S,Sii�t.7r' r a^vlti"J". "*n. ,�jy) ��,�y j,�r�.�� r,.yr, �1�t� y�r�({�" ��1y y, /� 1��{.� �r7na ). ,y��,(��yy�, yebyr jY'� ( tiviii`etivinS"l uertall'x"eilii'�Jl te,tovr`fabiss' taT�'�. sdv.Stitt cru,. of this- opportunity to have your pets ire unized:',*•A' booster shot each year is°recommended. An attractive spicy gingerbread displays slices of fresh pear. According to the home economists at Canada Agriculture, Ottawa, the pear pieces are arranged in brown sugar,' butter and lemon juice, before the "gingerbread batter- is poured in. Served warm with whipped cream, this combination' makes anapp aTing dessert. r r• anish 'ma inated last of cork deliciou Use a; 4 to 5 pound roast of pork; loin, fresh ham or shoulder cut and , the following ingredients; 2'large onions, sliced 2 carrots.slicedµ ,j .2 •si aiks, Fel!•"��ek.r ;4l1�.'ed;.:r.,-s,- x:�rra :5 bay 'leaves 8 whole peppercorns Medium- dry red) wine Trim any excess fat from " the roast and place in a deep glass bowl. Add onions, •carrots', celery, bay leaves./ and peppercorns.., on- enough wine to almost cover the meat. Cover"...'."' bowl tightly and refrigerate for' about 24 hours; tern •roast a couple of times. Then drain the roast 'at -id pat dry. Strain the marinade ,,and reserve. A To oven roast: PreI at Oven to 325 degrees. 'Place 'marinated roast on rack in open pan. Season with salt. ' Roast, uncovered, in prehe,ated oven unti4 well done:,, 35 to 44=minules per.pound for aloin -roast 4b' to 55 minutes per pound for a fresh ham or shoulder roast. Brush frequently with reserved marinade. 'Make grat'y with pan drippings, using marinade as part. _of'the liquid, if desired. Add sauteed sliced inu•shrooms to the gravy. To pot roast: Melt one third cup butter or margarine in :1 Dutch Oven or deep heavy saucepan._. Add marinated roast and brown nicely on all .side` rpt over moderate heat; 'drain off drippings. Season roast with salt and add 1 cup 'sof the reserved marinade. Cover tightly and simmer over low heat until very tender and well done; 35 to 40 mi.rrutes per,, ,pound for,, a, loin, -roast, 45 to 50 minutes per pound for a fresh „ham or shoulder ' roast. • Add . more marinade, if needed, during cooking. Remove . to . heated platter and keep hot. Make cream gravy with pan'liquids and .add sauteed sliced. mushrooms. Note: To make cream gravy, combine 1 tablespoon of flour • and '4 cup cream for each cup of pan liquids. Make sure there are no lumps.. Add to pan- liquids; cook and.stir until thickened. b r Buythe'72, --afyourchoice. nc at the Commerce. If you're convinced you need a new car, you don't need to convince PIIS. We'd like to help you get the money tp buy one. It's a simple matter of respect. We respect your sense of r«esponsibility.:And we'll work with you to tailor .a repayment plan to fit your own personal budget. That way you know, ahead of time, it wi1.l be a loan you cari afford. "Talk to a Commerce manager. And -ask for a Bankplan --loan. it's our personal loan' for your personal needs., And we're happy to give you one, even if you've never banked at the Ciierce before. CANADIAN IMPERIAL BANK OF COMMERCE More ofus do mond foryou � • P at the Conuneie.'.' ° 4 Guide and Brownie News • (Continued from Page 1) their kind help; the drivers; and, all others whose efforts' went into making the day such a success. Some' of. the Brownies -just, - have two or three things to work on before the Athlete badge is theirs—quite a few of them only need to brush up on one particular item. The following is a list of the girls who were successful in every event and will receive their Athlete interest badges in the very near future. Pack 1: Tracy "Jewell,' Rita Lassaline,., Linda Knox, Cathie Alcock, Diane Bregman, Ann Smith, Christine •1 reeman, Patty Wisser, Pack 2: Gail Pinkney; Emmy Samsone, Elizabeth McMillan, Beth Morris., Kathy Mcfo,!iald, Lori MacKay, Janice Miller,`Dale Simons, Leslie MacKay,,,,, Kathy Sheardown, Tracy Sitter, Tracy Nelson, Kathy Weary. Pack 3: Sandra Nivins, Diane Bogie, Tracy--McEwan, Cathy Britnell, Brenda Bolton, Jenny More, Mary Jane Erskine, Betty Beggman, Nancy Fisher. Pack 4: Barbara Buchar'd, Dorie CSke,- Sherri Parsonage, Janet Fuller. for Your INSURANCE see or call MocEwan $ M�ellwa 1 J 44 North St.,— 524-9531• Donald G. iti1acE'wan 9, Peter S. MacEwaan STOCKER FEEDER SALE HENSALL LIVESTOCK SALES Saturday, Oct. 9th at 1:30p.rn. 900 HEAD CONSISTING •OF STEERS, HEIFERS, And CALVES FOR CONSIGNMENTS CONTACT THE MANAGEMENT VICTOR HARGREAVES 482-7511 Clinton DOUG RIDDELL 237-3576 Dashwood JACK RIDDELL 237-3431 Dashwood AUCTIONEERS: HECTOR McNEIL LARRY GARDINER 39, 40b .4 • M 1; 1•..' • 4 '•••` resat \� LSON CANADIAN LAGER BEER • Tradernark of Molson's —independently Canadian since 1786. '0