The Brussels Post, 1950-5-31, Page 7When Only Royalty
Ate Ice Cream
A king .,f England once paid a
pension to keep the recipe for ice-
cream secret.
At a banquet given by Charles
•t French chef served a dish which
Charles called "frozen milk," He
was so delighted that he gave the
chef a pension of B20 a year to
make "frozen milk" for hint and for
no one' else an condition that he
kept the recipe a secret.
Cream -ice probably came to Eng-
land from France, where it had
been introduced by an Italian who
opened a cafe in Paris in 1630.
These ices of King Charles' day
were simple to make. Water, sweet-
ened and flavoured, was frozen in
a box, packed around with ice, to
produce water ices, much like the
coloured "ice blocks," common in
many countries. When milk or
cream and eggs were added to these
frozen mixtures, they became
known as butter ices and cream
ices.
Ice-cream, as we know it was
probably first made in England.
English cookery books published
about 1770 gave recipes for frozen
mixtures containing creast, milk,
sugar, eggs, arrowroot, flour, and
flavouring --much the sante ingre-
dients as were used before the war
by the bigger manufacturers.
But it was the Americans who
popularized ice-cream. The first
advertisement for ice-cream ap-
peared in a New York paper on
June 8th, 17$6. "Ladies and Gentle-
men may be supplied with Ice-
Cream every day at the City Ta-
vern by , .. Joseph Crowe."
Wholesale manufacturing started
in 1851 when a Baltimore milk
dealer found it a useful way of dis-
posing of surplus milk. At sixty
cent a quart, ice -creast meant big-
ger profits, and soon factories were
opened in Washington, Boston, and
New York.
Manufacturing details became
known when a Boston shipping
company, exporting ice to Brazil
and London, paid 500 dollars for
the closely guarded recipe.
Oldest Of Its Kind
In The World
Collins' Music Hall is probably
the oldest and best -loved theatre of
its kind in the world. Each night
before the curtain goes up -as it has
gone up for over 100 years -the
stage manager ("Young Fred," as
he is called -though he is no longer
young) checks tabs and lights; the
company stub their cigarettes, and
conte tumbling up from the dressing
roosts under the stage -as Kate
Carney, and George Robey, and
Marie Lloyd, and Little rich, and
Chirgwin, and thousands of others
have done before them (so that
each step is now hollowed out
into a dep curve); and the house,
still in the gilt -and -plush of the
Edwardian era, is packed with what
Lew Lake, the owner and a third -
generation member of the famous
theatre fancily, calls the finest audi-
ence in the world -the cockneys of
Islington.
Now how old is this memory hall
of the variety stage? No one quite
knows. Its history gets lost in the
eighteenth century. It was one of
the so-called saloon theatres. These
were licensed only "for Smoking,
Drinking, and, if Hungry, for the
Consumption of Food," but they
also provided, quite illegally, songs,
dances and - so it is said - other
pleasures. There were many such
theatre "pubs" in Islington. One
of them was the Eagle Tavern -
hence the song:
, Up and down the City Road,
In and out the Eagle,
That's the way the stoney goes,
Pop goes the Weasel.
In 1843, an Act of Parliament
allowed these saloon theatres to
advertise their activities, but many
of then remained a little furtive and
shy, for their entertainment was
rather more rowdy than respectable.
Collins', at that time, went under
the alias of The Chapel on the
Green.
But in the 'sixties, a cockney
chimney -sweep, with the Dickensian
name of Sant Vagg, became the
owner of the Lansdowne Arms, the
tavern to which the fiutsic hall was
and is attached. Vagg was a singer
and comedian, and, in between serv-
ing the customers, he would oblige
with Irish songs, such as "The
Rocky Road to Dublin," performing
under the professional name of Sam
Collins. And Sant Collins' Music
JJall it has remained to this very
day.
The theatre itself was rebuilt in
1897, but it still faces Islington
Green, and still stands on what was
once a burial ground for the vic-
tints of the Great Plague of London.
Outside it you will still find tea -
and whelk -stalls, and inside you will
lint) the attendant dressed, not in
a gaudy uniform, but in a cloth cap
and choker.
nem our own age gives place
to the magic of a rowdy, cheerful
, past, a past when the princely de-
lights of gilt -and -ruby plash, of
chandeliers rocking above the
shouted chorus, of gas footlights
flickering through the cigar -smoke
]raze, were all to'bc obtained for
tuppence,
"So Long, Ma" -"Mary" was a downcast chimp when authori-
ties decided that her 14 -month-old offspring; "Little Joe," was
big enough to rate a cage of his own. While keeper Bill Wills
helped "Little Joe" wave goodby, "Mary" made no secret of
the fact that she felt terrible about it
TABLE TALKS
V claManciDews.
Within a few weeks a new "crop"
of June brides will be starting out
on a career of home -making; and as
instruction in proper methods of
cookery is much more widespread
than it was even a few years ago, a
good many of them will be far
better equipped to deal with kitchen
problems than were their mothers
or grandmothers.
* * *
Still, a few general hints might
not be amiss. And as over a quarter
of our food budget -according to the
offidcial records -goes for meat, here .
are some facts worth knowing and
remembering,
* * *
1. Tender cuts, such as steaks and
chops, should be seared to brown the
surface fat and preserve juices.
Long cooking destroys flavour and
wastes meat.
* * *
2. In cooking meat for stews,
simmer just below boiling in a small
quantity 01 water. Add salt after
the first half-hour, not before,
* * *
3. In grinding neat for patties,
meat loaves and the like, use the
coarse knife of the food chopper
and run meat through twice. This
gives a better flavour to the meat,
and your meat loaves will slice
without crumbling..
* 4 4
4. In pan-frying round steak, first
score the meat lightly with a very
sharp knife. Then brush with vine-
gar. This softens the connective
tissues and makes the meat more
tender.
4 * *
5. In baking meat loaves, pottr
off the juices every half-hour. This
allows the bottom of the loaf to
stake instead of stew, and also
gives a golden brown crest,
* * ,g
Now for some recipes. There are
a great many Hollanders coning
to this country, and very fine citi-
zens most of them are turning out
to be. But although they take
readily to our Canadian ways, we
may be sure that they've brought
along with them recipes for some of
their favorite dishes. One of these
undoubtedly is that of a family
dinner main dish, which they call
"Gevulde Kool" but which I'm
passing along to you under the name
of
STUFFED CABBAGE
1 small head cabbage
3/4 pound minced pork
%4 pound minced beef or veal
2 thin slices of bread that have
been soaked in water
1 teaspoon salt
Pepper, nutmeg
2 tablespoons butter.
Method: Remove eight to ten
outer leaves from the cabbage and
cook them in boiling salted water
ten minutes. Reserve the remaining
cabbage for salad or other uses.
Drain cooked cabbage and put a
leaf or two on a square of double -
folded cheese -cloth. Mix the meat
with the bread and season with
the salt, pepper and nutmeg. Put
a thin layer on the cabbage ar-
ranged on the cloth.
Cover with a leaf or two, add
another layer of meat and continue
till leaves and meat are used, fin-
ishing off with leaves. Gather the
four corners of the cloth and tie.
Lower into salted water and simmer
an hour and a half.
Remove cabbage from cloth, place
in a greased baking dish, dot with
the butter and cook at 400 degrees
F. till light brown. Yield: four to
five portions.
Here's a grand way of using rhu-
barb, especially if you're fond of
candied ginger. If you're particu-
larly fond of it, you can increase
the amount given as much as you
wish. This is a very delightfful
pudding, with bread as the bulk in-
gredient and a delicate rhubarb
flavour. The quantities given yield
from six to eight servings.
GINGER -RHUBARB PUDDING
1 egg
34 cup granulated sugar
34 teaspoon salt
1 cup milk
teaspoon vanilla
'2 cups coarse soft bread crumbs
1 teaspoon grated lemon rind
154 cups finely diced fresh
rhubarb
1 to 2 tablespoons chopped can-
died ginger
54 cup chopped nuts
1 tablespoon butter or margarine.
Beat the eggs slightly; beat in
the sugar and salt.
Stir in the milk, vanilla, bread
crumbs and lemon rind. Add the
prepared rhubarb, chopped candied
ginger and chopped nuts and com-
bine well.
Turn mixture into a baking dish
that has been brushed with butter
or margarine.
Dot top with butter or margarine.
Place baking dish in a large pan
and surround with hot water.
Oven -poach in a moderate oven,
350 degrees, until pudding is set -
about one hour.
Serve hot or cold,
***
I started off this column with
some hints for "beginning" 'house-
wives; so I think I'1l finish with the
sort of recipe that's liable to come
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Answer el. ewi ere 00 this page,
in extremely handy, especially in
such emergencies as unexpe,•ted
Visitors.
This is just a plain rake, but it's
very 1, cud; and has rhe great ad-
vantage that it's quickly made. 11
baked as layers, just 25 minutes
clues the trick double that time if
made in loaf forms.
QUICK PLAIN CAKE
7/4 cup shortening
1344 cups pastry flour
7/4 cup corn starch
3 teaspoons baking powder
54 teaspoon salt
1 cup white su t^
1 egg
334 cup milk
1 teaspoon vanilla
Method: Cream shortening; sift
in the dry ingredients, Add egg,
milk and vanilla; heat until smooth,
Pour into two 9" layer cake pans,
or loaf pan 8" x 12", lined with
waxed paper and oiled, Bake in a
moderate. oven (350 degrees) 25
minutes for layers, 50 for loaf.
What's The Answer?
Once outside the city, a Sunday
walker would never know, unless
he had read about it in the papers,
that he was living in the Atomic
Age; he would swear that he was
still living in the Motor Age. And
as he walks along any country road
he will wonder whether the atomic
scientists, working with is billion
dollars' worth of equipment sup-
plied by the taxpayers, will ever
be able to turn out so universally
useful, so revolutionary, a contrap-
tion as the one Henry Ford turned
out half a century ago, working
alone in his bicycle shout out there
in Detroit. Will these sante atomic
scientists, given ten years, sufficient
funds and an army to guard their
work front prying eyes, produce so
great a boon to mankind as the
electric light that first glowed in
Edison's crude laboratory over
there in Jersey? Will the gentle-
men who can split atoms deserve
so well of their country in the long
run as the pioneers who only split
rails? These are questions born of
a spring day, and the answers seen
as uncertain as the sunshine.
GREEN
TII11MB
Gordo 7 Smith
A Cutting Garden
A corner of the vegetable garden
or some place at the hack of the
l'twn is often set aside to grow
flowers especially for indoor bou-
quets. When a large supply of
blooms is wanted frequent cutting
Leaves the regular borders a bit
shy. Any of these flowers suitable
for cutting purposes will thrive on
the same sort of cultivation that the
1 e•
vegeta A s get. Certain ertaiu flowers, in-
deed, lilte gladioli, sweet peas and
others of which the foliage is not
very attractive are hent grown with
the vegetables.
Will They Thrive Here?
One reads or hears of lots of
beautiful flowers, shrubs and even -
vegetables that many not grow well
in many parts of Canada. These
things were developed for the
Southern States or England where
the climate is tnilder or the grow-
ing season longer,
One wastes money and time in
trying thein in our vigorous clime.
To guard against the discourage-
ment, one is advised to stick to
those flowers, shrubs and vege-
tables that are specially recom-
mended for Canadian conditions.
The latter are the varieties and
types listed in the Canadian seed
catalogues. These have all been
tested under Canadian conditions
and they are the only ones recom-
mender( by the Canadian authorities.
u * 4
Sound Nursery Stock
Shrubs, vines, trees and similar
things which we buy as sta-ted but
dormant plants are known as nur-
sery stock. Healthy stock should be
pliant and moist, with plenty of
stout buds. It will come along
quickly with hardly a check if
handled carefully. These things
should be kept cool and moist and
if they cannot be planted in their
permanent location right away they
should be 'heeled in; that is tem-
porarily planted in a trench with
the soil heaped up well above the
roots. When replanting it is ad-
visable to supply plenty of water
and keep watered for the first few
weeks. Planting is best done in
the cool of the evening or on dull
clays, and some shade from hot sun
19 advisable with tiny things. •
* * *
A Short Cut
To get an early start with such
tender, hut -weather -loving things
a; cucumbers, melons, squash and
tomatoes' there are little waxed
paper caps now on the market. A
little bed about a foot across is
made of rich soil, preferably with
some manure in it, the seed is
planted ant over this goes the cap
firmly heli) down with earth around
the edges. The plants will germin-
ate quickly and the cap will pro-
tect them even when the mercury
falls several degrees below freez-
ing. Later when weather warms
up the raps are discarded.
A Berkeley. Calif., exterminator an-
nounced his remarkable success in
catching rats by feeding them froz-
en pudding flavored with sherry,
He gets the rats so drunk that he
ran reach them with his bare hands,
he. says.
ARTHRMS
RHEUMATISM
PAINS CAN BE RELIEVED!
Som the erat¢ful thousands who have found
blessed relief from the agony of Arthritic
and Rheumatic pains through DOLOINI
DOLCIN Tablets aro safe, non-texia.
they will not harm the heart or any other
organ. You van obtain DOLCIN Tablets at
any drug store. DULCIN is now paokaged
for your convenience in three sizes. The cost
is moderato , , , the results are astonishingly
prompt. Got a bottle of DULCIN Tnblete
today. 100 tablets for 22.30-200 tablets for
23.96 -also available In bottles of 600 tablets.
Doloin Limited, Toronto 10, Ontario, 72•R
upside down to prevent peeking.
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"No dull days
with mea: .
I always have a
NUGGET
shine."
Give leather a
long, bright life
with Nugget
Shoe Polish.
OX -BLOOD, BLACK. AND ALL SHADES OF BROWN
CANADA
5 -
CANADA PRODUCES NEWSPRINT FOR ALL THE WORLD
A.
In all likelihood, the netespnper you read is printed on Canadian newsprint; for Canada produces 4 times as much newsprint
as any otter country in the world. 3 out of every 5 netaspaper pages throughout the world are Canadian paper.
Whj $cagratif% sells Canada first
lliis is an adaptation of one of a series of
advertisements designed by The House of
Seagram to promote the prestige of Canada
and help sell Canadian products to the markets
of the world.
The campaign is appearing in magazines and
newspapers published in various languages and
circulated throughout the world.
The peoples of many lands are
told about the quality of Cana-
dian products and see Canadian
scenes illustrating these products.
The advertisements are in
keeping with the belief of The
House of Seagram that the future
of every business enterprise in
Canada is inextricably bound up
in the future of Canada itself; and that it is in
the interest of every Canadian manufacturer
to help the sale of all Canadian• products in
foreign markets.
04
_4 campaign such as this not only helps Canadian
industries but also puts money in
the pocket of every Canadian, citizen.
One dollar of every three we earn
cordes to tis as a result of foreign
trade. The store we can sell abroad
the more
prosperous re will l be
at home. It is with this objective
that these advertisements are being
pr'bduced and published through-
out the world.
the
JTtouc of Scrarn