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HomeMy WebLinkAboutThe Brussels Post, 1952-11-19, Page 2111 SABLE TALKS ii ',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- tee tag or the trade -mark on the can. 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