HomeMy WebLinkAboutThe Brussels Post, 1952-11-19, Page 2111 SABLE TALKS
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',Jam A ave,ws,
Iigh time to be thinking about
that Christmas Cake—espeetaB'
it you're the kind of cook who
likes to make hers sufficiently
long in advance to have it mellow
Or "ripen".
Of course there are hundreds
maybe thousands -- of recipes
for Christmas Cake, but I don't
know of a single • one that can
"top" the following for general
satisfaction.
IIs can cream of celery soup
34 aup milk
2 cups pastry mix
Combine 3.4 tablespoons water
with pastry mix to make dough.
Turn onto waxed paper, Knead
3 times. Combine meat, oaten, and
soup. Roll out pastry into a rec-
tangle 10 x 15 inches; cut into 5 -
inch squares.. Place 1 cup of the
tilling on one halt of each squara,
Fold o'er other half to cover
CHRISTMAS CARE
2 pounds currants,
1 pound seeded or seedless
raisins
1 pound sultanas,
1 cup candied cherries, halved.
1 cup sliced dates.
Sri pound mixed peel, chopped.
34 pound citron peel, shredded.
11/5 pound almonds blanched and
shredded.
1 pound butter or other short-
ening (butter is best/ -
1 pound brown sugar.
Il1 good sized eggs.
2 tablespoons molasses,
4 cups pastry flour.
14 teaspoon salt,
2 teaspoons mace or nutmeg.
Ser teaspoon cloves.
ai teaspoon rose flavoring°
Vs teaspoon soda dissolved in 2
tablespoons sour Bream.
Cream shortening until light
and fluffy and gradually beat in
the sugar, creaming it well be-
tween additions; add unbeaten
eggs, one at a time, beating after
each is added; add flavoring,
molasses, and soda dissolved in
the sour cream. Dredge the pre-
pared fruit, peel and nuts with
1 cupful of the flour, silted. Sift
remaining flour and other dry
Ingredients and add to first mix-
ture. Add fruits and nuts and
blend well.
Have your Christmas cake pans
greased and lined with brown
paper, also greased. More than
half fill the pans with the mix-
ture. Bake in a slow oven 275°F
about 314 hours for the largest
cake, around 3 hours for the
next size and about 21,5 hours for
the smallest one, Remember to
set a pan of water in the oven
If you have no heat control.
Cool the cake thoroughly be-
fore storing in large covered
crock Or tin, otherwise a mois-
ture forms which may cause mold
to develop. When thoroughly
cool wrap cake in waxed paper
before storing. The cake may be
baked in one large tin llxilx5
Inches requiring about 5 hours
at 250°F. Rose flavoring may be
purchased at drug stores,
•. • a
Now to turn to more practical
and every -day matters, here are
seine fine ideas for using up
ground meat—leftovers.
MEAT PASTIES
2 cups ground cooked meat
2 tablespoons finely chopped
onions
1 tablespoon fat
Snug As A i3ug;'. Light,, warm
andcozy this snowsuit is made
of hard-wearing nylon. Wonder -
fid for children's wear nylon Is
washable and won't shrink. This
is lined- with nylon fleece fabric
'dor extra warmth.
filling. Press edges together with
fork. Bake on baking sheet about
20 minutes at 425° F. (If serving
at home, use remaining soup for
sauce.) Makes 6. If you prefer
some other flavor to celery, sub-
stitute for canned celery soup
either cream of mushroom,
chicken, corn or tomato.
• • •
If your family is fond of stuff-
ing, try a stuffed hamburger roll
instead of plain beef patties next
time you serve ground beef.
Make about 1 quart of your
favorite stuffing for this, season-
ing it with a little sage or
marjoram.
STUFFED HAMBURGER ROLL
1 pound hamburger
1 egg, unbeaten
1 teaspoon salt
3; teaspoon pepper
IIs teaspoon marjoram or sage
(use same kind you use In
stuffing.)
Combine hamburger, egg, salt,
pepper and marjoram or sage.
Spread mixture on waxed paper
and shape into rectangular sheet.
Top with layer of stuffing as you
would a jelly roll by lifting
waxed paper and gently rolling
meat away from it. Bake in shal-
low pan at 375°F. for 30 minutes.
• • •
For a meat loaf with an elusive
nutty taste, try making one with
crushed corn chips as an ingredi-
ent. You may use this same
recipe, omitting the egg, for pan-
fried hamburgers, baked -with -
tomatoes meat balls or fried
mock chicken legs (using wooden
skewers inserted in one end).
* • •
MEAT LOAF
1 pound ground beef
1 egg, beaten
1 cup crushed corn chips
1 cup scalded milk
1 onian, chopped
1 tablespoon cream style horse
radish (optional)
1 teaspoon sugar
11/2 teaspoons salt
I/ teaspoon pepper
3a cup tomatoes or catsup
Grated rind of 144 lemon
Combine meat and egg; pour
scalded milk over crushed corn
chips and seasonings; add to meat
mixture. Add tomatoes last and
mix well. Bake in greased loaf
pan for 1 hour at 350°F. Serves
4 generously.
e 4 4
An attractive to look at as well
as good to eat loaf is made with
applesauce as one of the ingre-
dients. It is topped with glazed
apple rings.
VEAL LOAF
1 pound ground veal
14 pound ground pork
2 eggs, beaten
2 tablespoons chopped 011i013
2 teaspoons salt
14 teaspoon pepper
Vs. cup uncooked oats
1 cup strained applesauce
r/.z teaspoon allspice
TOPPING
1 apple cut in rings
t/ cup brown sugar
1 tablespoon water
Vs teaspoon ground clove
Combine all ingredients for
meat loaf and press firmly into
a 1 -pound loaf pan, Press un -
peeled apple rings into top of
loaf; brush loaf with glaze made
by mixing sugar, water and clove
together. Bake at 350°F. for
about PA hours. Let stand 5 min-
utes before slicing. Serves 8.
* 4 •
Leftover ham is especially good
for loaves and croquettes, These
may be pan-fried or French fried.
Or, if you like them baked, make
flat cakes and, after rolling in
egg and crumbs, bake in 400°F,
oven. Turn once to brown on
both sides.
RAM CROQUETTES
2 eups ground cooked ham.
1 cup mashed potatoes
1 tablespoon chopped onion
tablespoon chopped parsley
Salt and pepper
Combine all ingredients. Shape
into 8 croquettes, Roll in beaten
egg 10 which 1 tablespoon water
has been added; then in crumbs.
Learn New Language
While You Sleep
Scientists iu the U. S. A. have.
been mailing discoveries about
MOWS ability t0 learn and mem-
orize things while asleep. At
Georgetown Vniversity experl-
Meats have shown that even
complicated nonsense syllables
were learned mere easily while
a man was sleeping than when
he was awake,
Will the day come when it
will be the normal thing for us
to study while asleep—to let our
subconscious minds do the work
while we rest? Will man and
women be able to gain fluency
in languages by this means? It is
more than likely,
Way back in the First World
War it was claimed that the
Morse code was taught to g num-
ber of sleeping cadets in the.
United States. Anda quartet of
a century ago two scientists put
forward the theory that noises
are far less distracting when we
are asleep than when we are
awake.
Impressing the mind when it
is supposedly asleep, but when it
is actually most receptive, led
one scientist to invent a machine
which helps people to overcome
speech defects during slumber.
It "talked" to them and they
awoke to find themselves speak-
ing much more clearly and with
considerably less hesitation.
Language study tests while
people sleep have .already been
carried out by means of what is
known as a "dormiphone," With
this machine lists of words were
memorized more easily. It was
established that certain students
were able to learn languagees
30 per cent. more quickly by
means of the machine while they
slept than when they were
awake.
This unique machine is a kind
of recordplayer with an in-
genious repeating mechanism. It
has an under -pillow speaker and
earpiece as well as a built-in
loudspeaker,
Ridin' High—Modern miss on an
old fashioned high - wheeled
bike is pretty Pat Wolcott. Nam-
ed "Miss Columbia," she took
part in a display of old-time
Columbia bikes held recently in
New York City. The bike Pat is,
riding was made in 1881.
Big British Trade
In Stolen Dogs
In Britain there are some 5,-
000,000 dogs, and in London al-
one 50,000 vanish every year.
Some are found and returned to
their owners, but many are
turned into useful articles by
those who steal them, for, though
most people do not realize it,
there is a considerable trade in
dog skins.
A firm in Bury collects the car-
cases of dogs that have "died"
within a radius of 60 miles and
turns them into gloves, shoes,
furs, rugs and fertilizers. An-
other concern, in Scotland; sells
uncured dog skins to Continental
buyers,whc in turn sell them to
manufacturers for the produc-
tion of a special, soft leather
used in making expensive boots
and shoes.
Thousands of dogs are also
sold to laboratories for experi-
mental purposes, and it is dread-
ful to think the pet that was lost
recently might be suffering at the
hands of a vivisectionist.
Not long ago an extraordinary
number of dogs disappeared from
a Kentish village; it is thought
that they were killed, processed
and tinned as dog food, and as
there is no law in Great
Britain that for c e s • manu-
facturers of dog foods to print
their contents on the tins, the
public: conscience cannot be ar-
oused.
Three Good Scouts—Ray 5. Porter, 68, shows his son, Willipm, and
grandson, Roger, that a good Sea Scout never forgets his knots.
Service in the Sea Scouts is a three -generation tradition that ties
the family together. William holds Scouting's highest award, the
Sliver Beaver, and his son, Roger, is an Eagle Scout.
Some Odd Epitaphs
Seen In Graveyards
Odd epitaphs are rarely in-
scribed on tombstones in 1952,
but there are still plenty of them
to be seen in old churchyards.
Speakers at a Mansion House
dinner recently caused amuse-
ment by quoting a few. On one
memorial, for instance, the
epitaph ran:
"The trumpets sounded.
Peter called 'Come.'
The Pearly Gates opened
And in walked Mum."
Another speaker recalled the
seemingly cheerful but pessi=
mistier inscription on a family
tomb which said:
"Cheerio, will be seeing you
soon."
Nobody Cares
In Painswick Churchyard, near
Stroud, Gloucestershire, can still
be seen the following cruel
epitaph:
"My wife is dead. and here she
lies.
Nobody laughs and nobody
cries:
Where she is gone to or how
she fares,
Nobody knows and nobody
cares."
A stone in a remote Californian
burial ground bears the following
inscription: "To Samuel Con-
stable. After life's scarlet fever,
he sleeps well," And the tomb-
stone of an enthusiastic whist
player has this one:
"Here lies Henry De Roos
In confident expectation of
The Last Trump."
In an old churchyard at Llan-
filantwthyl, Wales, appears this
epitaph on a scolding woman:
"Here lies, thank God, a
woman who
Quarrelled and stormed her
whole life through;
Tread gently o'er her moulder-
ing form,
Or else you'll rouse another
storm,"
You can see the following in a
Staffordshire churchyard:
"This turf has drank a
Widow's tear;
Three of her husbands
Slumber here."
An old man who watched fire-
works on Plymouth Hoe many
years ago little guessed that he
would be immortalized by this
queer epitaph:
"Here lies I, Jonathan Fry,
Killed with a sky rocket,
)light in my eye socket."
Bitter Bier
The writer copied the following
from a village burial ground
near Bournemouth some years
ago:
"Here lies
Jim the Brewer,
Who in life was both Me and
Stout.
Death brought him to his
Bitter Bier,
And now in Heaven he Hops
about."
This recalls a tombstone erect•
ed to the memory of one John
Baylie, who died near the end of
the seventeenth century. The in-
scription says that
"His only sin
Was that he loved a drop of
Gin;
And when his favourite was
not near,
Contented took his horn of
beer."
And the following comes light-
heartedly from Steepleton, near
Dorchester:
"Here lies the body of Mar-
garet Bent,
She kicked up her heels and
away she went."
RIGHT FOR ONCE
Sid Skolsky reports that a
surprised Hollywood resident
ran smack into a burglar piling
the family plate into his burlap
bag. "Well, well," exclaimed the
resident, "1 hope you'll stay long
enough for me to fetch my wife.
She's certain she's heard you in
the middle of every night for
the past ten years, and I know
it'll be a pleasure for her to
meet you,"
ALREADY DONE
Sack Benny has won thou-
sands of laughs with his bur-
lesque violin rendition of "Love
in Bloom." The fact is, however,
that he rather fancies himself
as a violinist, and likes to be
taken seriously when he renders
an occasional classical air for
his . friends.
At a big party in Hollywood
one night, Benny brought out
his fiddle, and put everything
he had into a piece. When he
finished, and the applause had
died down, Arthur Hornblow
called, "Give us 'Poet and
Peasant,' Jack."
"What exclaimed Benny, sur-
prised, and flattered. "Again?"
He's Tasted. Twelve Million Cups Of Tea
sink to the bottom, and you get
that "stewed" effect,
As for the milk -first -or -milk -
last controversy, Mr, Device
has this to say: "Always Our
the tea on the milk, and yon
warm it' gradually. If you put
the milk, last, on to boiling tea,
you're bound to scald it and get
a rice pudding flavour,"
Mind. you, only an expert can
tell the difference. The ordinary
tea drinker, not having seen the
tea poured out, would be unable
to say—unles he guessed—
whether the milk had gone in
first or last.
At sixty-eight, xolin Davies
has long since lost count of how
much tea he's tasted. (After fifty
years, taking an average of 1,000
sips a day and allowing for high
days and holidays, it's something
over 12,000,000,000 cups.) He's
still learning things about his
art, and he still thinks tea is the
finest drink of all. He doesn't
taste so many cups these days,
a mere 500 daily. But what does
he enjoy most when he gets
home at night? No, you're
wrongi . , . it's a nice sherry.
Be is Jelin Davies, chief
"taster" for a British tea firm,
The department which he heads
boasts twelve exports who each
taste an average of 1,000 cups
a day. Their job Is to select and
blend the most suitable teas of
the thousands of varieties grown;
and sometimes gs many as
many as eighteen different kinds
go to make the cup that cheers.
What does a taster look for in
tea? "Flavour, pungency, quali-
ty and strength," says Mr.
Davies. "And colour, too, be-
cause like most things tea
taestes better if it looks good."
that takes years to acquire.
There are only some 100 spe-
cialists in Great Britain, and of
these, John Davies—who's been
rolling the stuff 'round his
tongue :for fifty' years -is one of
the greatest. "It's more a matter
of nose than taste," he says, "a.
question of bouquet." For that
reason, a taster need not pander
to his palate. He eats and drinks
whatever he likes; but does his
best to avoid the common cold.
Flow does • anyone take up
such a specialized art? "I was
rather a duffer at school," says
John Davies, with the suspicion
of a twinkle in his eye, "and in
those days if you weren't very
bright you either went into the
Church . .. or into tea." To -day
he can tell just by tasting, the
country and district—of the
many hundreds—in which a tea
is grown.
But what makes John Davies
and his team of tasters come to
the boil quicker than anything is
the, way their careful work gets
wasted when a pot of tea is
made.
• Fresh cold water; one spoon-
ful per person and one for the
pot (warmed) ... are rules that
everyone knows. But did you
know you should pour in the
water immediate/1i it boils?
Overboiled water loses its air . , .
the tea leaves won't float, they
WHY YOU SHOULD
NOT TAKE SODA
• It you suffer from acid Indigestion, gas
heartburn, scientists say baking soda can add
to your upset, destroy vitamins, cause
• elkaluate, acid rebound.
Atter meals I had Indigestion and gas
pains, and 1 practically lived on baking
sada" says Peter George, Lethbridge, Alta.
"ThenI etprted taking Dr, Pierce's Golden
Medical Discovery and the pains went army
end I could eat and enjoy my meals again.
gained 30 pounds and felt much better."
Thousands Mao suffered such diatroo, dos
to no organic causes, tried Dr. Pierce'•
Golden Medical Discovery with amazing
results. Over 80,000,000 bottles of tide greet
non-alcoholic medicine, with im wonderful
stomachictonic action, have been sold to
data. And no wonder. First, taken regularly,
it promotes more normal stomach activity,
then helping to digest toad better so you
won't hove gas, heartburn, sour stomach.
Second, with et.omacb activity improved, yon
can eat the foods you lake without fear of
after -distress.
Try it Get Dr. Pierce's Golden Medical
Discovery et your druggist, tadavt
u WINTER
as WEATHER
YOv1E .SE.
for a full winter, Put it in
now and forget it till spring:
DOESNDTBDILAWAY
POEVENTS pGST.CIGGGINO..
COg5OSION.0a1I.NOT FOAM'
,✓
YOU'RE SAE
because "Prostone" Brand
Anti -Freeze givesguaronteed
comps protection.
you'RE.guRE41,
you've got the best when
you see this green guaran-
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on the can.
National Carbo [hafted
accordingthat as Oo e„ Brand
and gnti h@e guarantees
normal Printed directions,
it used
Protan/ water tooling aider$ in a
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