The Wingham Advance-Times, 1983-05-04, Page 221
Page 6—Crossroads—May 4, 1983
Cr
y Louisa Rush
I received rather an irate
letter from a reader the
other day, telling me that my
prices for patterns are out-
rageous! I was really taken
aback, as she went on a
tirade about the metric mea-
surements, which apparent-
ly she does not approve of
'and wants nothing to do
with!
She then went on to extol
the U.S. publications which
are, of course, giving in-
struction in the imperial
measurements only, and ap-
parently she was quite will-
ing to buy these publications,
even though they did not
state any Canadian yarns,
goods or services.
ft Talk
It's certainly a good thing
we not not all think like this
lady, who said she was a
thrifty Scot and proud of it!
Naturally the U.S. publica-
tions can offer more and
have more color etc.; they
have more advertising to
carry the cost of production.
Then they can have a much
bigger print run, and dump
the rest into Canada.
About 99 per cent of what is
suggested for making the
garments and articles in
U.S. magazines is not avail-
able in Canada! Which
means you have to substitute
the yarn, which in turn may
not work out to the correct
tension, then you have a gar-
ment either too small or too
large.
If you hit it lucky and man-
age the correct tension, you
will no doubt run into trouble
on amounts required. Yarn
is sold by weight, and the
make-up quality of the yarn
plays a very important role.
How much natural fibres and
how much synthetic?
Chances are you will require.
More yarn than stated.
And whatever happened to
the idea of buying Canadian
to keep Canadians working?
Admittedly we do pay a little
more quite often for the
same article, but when one
weighs up our life to that
south of the border, I for one
do not mind. I lived for four
years in New York City.
Regarding the metric sys-
tem, I know it is hard to get
used to, but it is the law of
the land and I must conform.
However, I do give both
metric and imperial mea-
surements in my magazine
to help you with the tran-
sition.
Here is a tip if you find that
both are confusing. Take a
felt pen and block out which-
ever measurements you are
not following, then I think
you'll find it smooth sailing.
Remember though, metric is
here to stay, so try to get
used to it.
0-0-0
Spring flowers to embroid-
er on a tray cloth and tea -
cosy, what a charming addi-
tion these would make to
your home or as a gift.
Complete instructions for
color, shapes and stitches
are on Leaflet No. 8160, and I
can supply the transfer to
iron on for an extra 75 cents.
To order Leaflet. No. 8160,
send 75 cents, plus an extra
75 cents if you would like the
transfer, $1.50 in all, PLUS a
stamped self-addressed re-
turn envelope. If you do not
have a stamp or envelope,
please enclose an extra 50
cents to cover the cost of
handling and print -your
name and address. Send to
Louisa Rush, "Craft Talk",
486 Montford Drive, Dollard
des Ormeaux, P.Q., H9G
1M6. Please be sure to state
pattern numbers correctly
when ordering and to enclose
your stamped return en-
velope for faster service.
CHRISTINE HARRISON—f... Sharing the special
country is a sharing of love',
cuisine of a family or of a
Cooking
Corner
By JAN JENNINGS
India's cuisine
When Christine Harrison.
was growing up in her na-
tive Ceylon (now Sri
Lanka), her mother, who
cooked by feel and instinct,
encouraged her to partici-
pate in preparing favorite
Indian dishes and to note
cooking methods so that
recipes could be passed on.
She didn't follow her
mother's advice — at the
time.
"It was only after I had
been in this country sever-
al years that I realized
what my mother had want-
ed me to do," said Harri-
son, 30, now well -nestled
into California living. "You
see, sharing the special cui-
sine of a family, or of a
country is''a sharing of
love. It brings people clos-
er together. When I wanted
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ft
Not long ago riots in Sao
Paulo, Brazil's big industrial
city, wouldn't have meant
very much to me. Tradition-
ally, Canadians have very
little notice of Latin
America, formally or in-
formally. Politically,
economically, culturally, we
have been North Americans
first, and a part of the
Americans as a whole as a
distant second.
In terms of trade, we have
pursued the so-called third
option to the limits of the
Pacific rim, and have tended
to be half-hearted about the
possibility of developing La-
tin American partnerships.
Politically, we have remain-
ed steadfastly outside the or-
ganization of American
states. Culturally, we have
dismissed the Latin coun-
tries as a breeding ground
for insurrection, juntas and
the samba.
That old Canadian posture
ignores a number of present
realities: that the world is
shrinking rapidly and Latin
America has become a close
neighbor; that as former
colonial powers we have a
great deal in common; and
that we have a great deal to
offer each other.
I was in Sao Paulo recently
with a Global camera crew
shooting a documentary on
the street children of Brazil.
The street children are
really just another manifest-
ation of the realities that
caused the rioting. Sao
Paulo, which has a popula-
tion now of an estimated 12
million people, is on its way
to becoming the largest city
in the world.
One of the reasons it is
growing so rapidly is that
there is a terrific influx of
population from the country-
side. A natural disaster like
a drought means a new as-
sault on Sao Paulo, and the
shanty -towns, the "favelas",
spread like a skin disease on
unclaimed ground. Some of
the wire copy I have seen
from Sao Paulo suggests that
the unemployment rate is
about 15 per cent in this huge
city. But that must refer to
the identifiable work force,
to the people who do or did
have jobs, and the real un-
employment rate can prob-
ably not be calculated.
There are some statistics
that are reasonably reliable.
The country has a population
of 120 million, and half of
them are children. Of 60 mil-
lion children, some 19 million
of them live below the
poverty line, which in Brazil
means agony, not mere
hardship. Perhaps as many
as three million of those poor
children are without parents,
and live on the streets. Brazil
is still deep in recession, with
no sign whatever of the re-
covery which is beginning to
make itself felt here in North
America, and the govern-
ment faces an insurmount-
able problem.
Brazil is now groping its
way towards full democracy.
Only weeks ago, ten opposi-
tion politicians were in-
stalled after the November
elections. A riot in Sao Paulo
threatens that democracy,
and in the long haul,
threatens all of us. Its time
we took some notice -of Latin
America and tried to help.
Earth thought to float
Thaler of Miletus (c.636 -
c.546 B.C.), called the first
Greek philosopher, argued
that the Earth was a disk
that floated on water.
to share Indian cuisine, I
had no recipes."
So in 1981, Harrison re-
turned to the tiny inde-
pendent island nation of Sri
Lanka (about 25 miles off
the coast of India); and
began to research favorite
recipes to determine exact
measurements. The result
is her recently published
"Cuisine of India," a bright,
unpretentious collection of
35 recipes described best
by Harrison:
"They are exotically
simple recipes that the
housewife or career
woman can make easily,
and they will come out per-
fectly. Like a stew, you can
walk off and_leave them.".
Harrison's4.-recipes call
for commercial curry pow-
der as a convenience to the
cook. Other spices are also
used.
For people concerned
about salt consumption,
Harrison suggested a sub-
stitute of spices to perk up
their meals in a healthier
way.
In addition to designing,
testing and sharing recipes
of Indian cuisine, Harrison,.
who lives in El Toro, Calif.,
works as a coordinator of
recreatioaal activities at
Fluor Corp. in Irvine,
Calif., and teaches music
privately. (She studied
music theory and composi-
tion at Trinity College in
London.)
"Sharing cooking with
someone is like touching,"
said Harrison at a recent
cooking demonstration.
"When we touch, we share
feelings, warmth, thought-
fulness — and love. When
we put these energies into
cooking, we cannot help
but prepare good food be-
cause of this caring."
Though Harrison worked
hard to be exacting in her
recipes, she compares fol-
lowing a recipe to follow-
ing music.
"Be creative," she said.
"Don't be too rigid. Under-
stand the basic recipe, but
then go on your own if you
feel it. Who would tell Bee-
thoven not to add 10 more
notes?"
GOURMET INDIAN
BEEF CU Y
1 medium onion
2 cloves gar ic,
chopped
1 stalk celery, finely
chopped
1 tbsp. parsley flakes
2 lbs. top sirloin, cut
into 1 -inch cubes
2 heaping tbsps. flour
1 rounded tbsp. curry
powder
1 tsp. chili powder
(optional)
1 small bay leaf
2 tbsps. ketchup
1 (101/2 oz.) can beef
broth
3 tbsps. oil
11/2 tsps. salt
1 tsp. Pepper
1 (4 oz.) can mush-
rooms
2 cups water
In hot oil, in a large pan,
brown onion, garlic and
celery until tender. (About
5 minutes on low heat)
Dust the beef cubes in
flour, sprinkle with salt,
pepper, curry powder and
chili powder. Add the meat
mixture to the pan. Turn
heat to medium. Stir well
fort minutes or until meat
turns brown. Add remain-
ing ingredients. Turn heat
to high. Stir and cook well
for 2 minutes. Cover and
turn heat to low. Simmer
for 2 hours, stirring occa-
sionally. Serves 6.
GOURMET INDIAN
CHICKEN CURRY
4 lbs. chicken, cut
1 medium onion,
chopped
2 cloves garlic,
minced
2 stalks celery, diced
1 medium green pep-
per, chopped
2 cups chicken broth
1 cup tomato sauce
yz cup flour
2 tbsps. curry pow-
der
,fz tsp. ground tur-
meric
3 tsps. salt
1 tsp, pepper
114 tsp. chili powder
(optional)
1 bay leaf
s/i tsp. fresh grated
ginger root
2 tbsps. oil
In a large bowl, mix
flour, curry powder, tur-
meric, salt, pepper and
chili powder. Wash chicken
and pat dry with paper
towels. Coat with flour
mixture and set aside. In a
large pan, heat oil and cook
onion, garlic, celery and
pepper until tender. Add
chicken pieces to the same
pan and brown on all sides.
Stir in chicken broth, toma-
to sauce, bay leaf and.
grated ginger root.. Bring
to a boil, stirring gently.
Turn heat down to low.
Cover and simmer for 1
hour, stirring occasionally.
Serves 6.
SAFFRON RICE
1 cup uncooked long -
grain rice
21 cups chicken or
beef broth
Y4 tsp. saffron
3 tbsps. raisins
1 bay leaf
1 clove garlic,
chopped
11/2 tsp. salt
'4 tsp. pepper
Combine all ingredients
in a medium saucepan.
Cover and bring to a light
boil. Turn heat down and
simmer until rice is done.
Serves 4.
POTATO CAULIFLOWER
CURRY
4 medium potatoes,
peeled, boiled and
diced
2 cups chopped cauli-
flower gently
cooked
1 medium onion
2 cloves garlic
1 level tsp. turmeric
Y4 tsp. chili powder
(optional)
Ya tsp. cumin seeds
4 t -tsps. butter
1 tsp. salt
z tsp. pepper
1 tbsp. parsley flakes
Melt butter in a large
skillet over medium heat.
Cook onion and garlic until
tender. Add potatoes and
cauliflower and sprinkle
with turmeric, chili pow-
der, cumin seeds, parsley
flakes, salt and pepper.
Turn heat to low. Stir well
and cook over low heat for
5 minutes. Serves 4.
\Os HAVE A STEAK IN THE
B
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5 kg./11.2 lbs.
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2.27 kg./5 Ib.
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OMSTEAD GREEN
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OMSTEAD WAX
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OVEN HEAT
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And the complete line of "Forever Yours"
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eiN11
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by International Artcraft
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today at:
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The Listowel Banner
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The Wingham Advance -Times Offices.
•