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HomeMy WebLinkAboutThe Brussels Post, 1951-3-21, Page 2hist..A Few Si}llnapke Kitchen "Pricks A pinch of this ora shake of that otnet!mes makes all the difference gtween mediocre and distinctive hod. Here are a few hints that inay be new to some readers: e e a Add grated orange rind to the • Qewer for dredging freshly made eoughnuts: especially good with thoeolate doughnuts, Y tit * .A sprinkle of nutmeg on but- Uered or mashed carrots adds a pleasing flavour. .k The MAY time you make apple pie, add two tablespoons of mo - Jesse; before pitting on the top crust—delicious and different! A scattering of finely diced preserved ginger may be used instead of the :molasses for a still different flavour. * :k Add a pitteh of rosemary to the 'water when boiling fish; also to cite water in which turnips and etmliflower are enoked. 3'ao or three shakes of poultry seasoning and one stalk of leek add a subtle something to pea soup, e K . Steam, pit, and e'en( some large prunes with peanut butter for something different for the tea table rr ac a snack. A pinch of curry added :,t ereatn tf nntshr.:•oto .r creast "icelery seep give: a gourmet ;omit which ie ;to -reused by a garnish of toasted gli,-rred Brazil nuts. A dash ai NV orre„er.hi-r sa,'e ,ends zes: to iellied s, -.io s .r to- mato juice. o For a delectable blend of ti.tvoure, add four to five teaspoons of grated orange rind ra Cha,.?late fml;e while beating. * To fruit salad dres.,uti, add a bit of honey for a delightful "what - flavour. .Always aid .t pinch of ;11yme to clam or fslt chowder if rest would have it at its est. Try shredded eoeet11111 .15 a ' "n - ping for mashed sweet potatoes. Use orange juice instead of milk in baking powder bisrnis some- time. with a few scrapings or orange -rind added. Nice for a ,-Mange! Female Strategy—Members of the "gentler sex” will soon be ,!sing a new trick to increase their power over men, accord- ing to perfume manufacturers. They say women will be tap- ing perfume -moistened pieces of cotton to strategic places. Body warmth activates the perfume, and the tape keeps it from staining clothes. Sur- render, men? Yes? ,dolls of the Past The interest in early playthings IS a worthy one. Dolls are at old es mankind, and they and their small belongings mirror the past, In a large collection, like that at the Essex Instiute in Salem, one Can see dolls of every kind—little ones, big ones, pretty ones and plain. I remember particularly a lady -doll with a lovely serene face, bee dress a long -waisted, caped affair of azure and green figured poplin. On a clothes -horse, two feet high, hung checked and figured petticoats that she might have worn, and a very grand plaid silk acket for best. (Were those two tireaus, each a little more than nine inches high, !.where ehe kept her clothes, I wouder?) It is no wonder that the ladies of olden days sewed so skilfully: they began when they were tiny things, working for their dolls, Such otitchcry as they acs'omplished. Buell delicately embroidered bon- nets and tiny handkerchiefs marked quite as real people's were.. I have spent many a Fianpy day with old playthings —old dolls, many of them still very lovable, Breaking ea, riagcs, outworn games. In so doing I have stre,ched cent ney bands to the past, far beyond nay own youth to trey great -grand - Mother's Iittle girlhood. Even more. I have learned Hutch of the da!li- seas of cur ancestors lives. --From , 'Playthings of the Past,' by Alice Van Leer Carrick, in "'I he .\ntiqucs Noir," erlitcd by Alice Winchester. • HOW CAN 1? By Anne Ashley Q. Haw can I remove scratches from silverware? A. Buy a small quantity of patty powder, put it into a saucer, and add enough olive oil to snake paste. Rub this on the silver with a soft flannel cloth. Polish with a chamois and the scratches will dis- appear, Q. How can T cause the shoes to remain dry? A. They will remain dry if they are rubbed with a mixture of six- teen ounces of petroleum to two ounces of beeswax, Q. How can Ia make a cleanser for brass, copper, and pewter? A. A gond cleanser is a mixture of salt, with an equal quantity of !lour and vinegar. Apply 'a paste made up of these ingredients and allow to remain on for an hour; then rub off, Rash with water; then polish, Q. How can I make better coffee? A, The grounds .house! be 1'e - moved from tha coffee as soon ae it is made, as they absorb the aroma. 11 possible, serve the coffee immediately. If it has to stand awhile, t:eep it hoe over :t -very low Dante. Q. How can I clean sponges thoroughly? A. Soak the --.gouges in ;,ilk for severs( hours. Then tiring then! .try. and rimae thoroughly in hot Q. How can 1 "break in" a new pen point? A. Hold the new pen pant over she flame of a lighted candle, or thatch, for a second; theu wipe dry with e cloth before dipping into the . ink. add it will give no trouble, Q. How can 1 treatw an inflamed nose?. A. It is said 'hat one of the best remedies for this is the application of equal parts of witch bezel and pure alcohol. Q. How can I impart a rich, brown colour to my sponge cake? A. Sprinkle a little granulated sugar over the top of the sponge cake before placing it in the oven. .. Q. How can I make less notice- able the scratches on scuffed shoes? A. Rub some Vaseline jelly into the shoes before polishing. and the scratches will be hardly notice- able after the shining process. Q, How can I freshen black silk? A. Sponge the :ilk well with black tea, cold and strong. Then iron carefully on the wrong side. O Q. How can I easily remove screws and nails which are rusted into wood? A. Drop a little hot paraffin on them, and after a short time they can be very easily removed, e : 5 Q. How can I clean a man's light felt hat? A. Make a paste of equal parts of arrowroot and magnesia and cold water, and brush over the hat. Dry thoroughly and then brush off? • a * Q. How can I make use of left- over bacon rinds? A. Use them for flavoring var- ious dishes, such as lima beans and dried pease. or for flavoring soaps. Maple Syrup Has Many Grand Uses While maple syrup is usually con- sidered to go with pancakes, it actu- ally has a dozen or more differ- ent uses. And so does maple sugar. Here are a few you might want to try. Baked Apples Parc and core some good tart apples, put them in shallow earth- en dish; fill the center with granu- lated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft. basting often with syrup. Candied Sweet Potatoes Cook sweet potatoes until ten- der but not oft. Peel and slice lengthwise. Arrange in buttered baking dish and cover with maple sugar or syrup and dot with but- ter. Add water, bake until glazed. Maple Sugar Frosting One-half cup maple sugar, one- half cup granulated sugar, one- quarter cup of water. Boil until it will hair from a spoon. Stir brisk- ly into the beaten white of an egg. Beat until cool enough to spread. Maple Stiger on Snow For preparing maple sugar for eating on snow, either sugar or syrup may be used, but the syrup, if obtainable, is best. Boil the syrup until, when dropped on Snare, it remains on the surface and becomes waxy, then spread it upon the sur- face of the ,now or a Klock of ice. If the sugar is used, add a little water and ;telt it, being careful oat to burn, and treat in the same manner as the syrup. '!'here are many, many more, each one sounding e,per!ally at l etieing, So, when "sap's. runnin'.' enjoy that "sugar" oa snow! - Thrill Of A Lifetime—The thrill of having a "nlountie" for a pal iS experienced by a patient of the Ontario Society for Crippled Children. Four thousand medical and surgical cases are cared for each year by the Society, which operates summer camps at NYoodeden, London ; Blue Mountain, Collingwood and \ierrywood, in the Rideau Lakes district. The society's annual Easter Seals appeal for funds is February 25 to March 2a. LE !lane Andt~ew5, Fresh ; egctaldes, suds as cab- bage, lenure and so forth, nave gone sky-high in price. But we still have what the vegetable ;ten ca11 "hardware"—the homely turnip, carrot. onion, potato and parsnip. And those of us who are faced with budget difficulties --as who isn't these nays?—will do well to put more dependence on those hardy species; and the following recipes will, I hope, assist you in serving client oftener without the family becoming tire,! of "the same old thing." - SCALLOPED POTATOES WITH FRANKFURTERS 1 quart raw, thinly sliced potatoes 4 to 6 frankfurters Pepper and salt 2 cups thin white sauce 2 tablespoons grated onion Method: (1) .\rratage potatoes and frankfurters, whole or halved, in layers in a greased quart and a half casserole. Sprinkle each layer of potatoes with pepper and very lightly with salt. (2) Season ttldte sauce with grate ed onion and salt. Pour over pota- toes and frankfurters, lifting them so sauce will run down underneath, (3) Cover and bake in a slow oven (325 degrees F.) torty-five minutes. Remove cover and hake till potatoes are tender, or about thirty minutes. Yield: five to six servings. Note: Browned sausage, pork chops or meat cakes ,may be susbtituted for frankfurters or pota- toes may be baked without meat. When no meat is used, add to sauce, if desired. one cup grated sharp cheese. TURNIP AND POTATO CAKES 2 medium potatoes a/4 pound yellow turnip 4 tablespoons butter or margarine Salt and pepper Dry bread crumbs 1 egg, slightly beaten 2 tablespoons water Method: (1) Peel and quarter potatoes. Slice turnip, peel and cat into etrips about an inch wide. Boil the vegetables together in a small amount of salted water till tender, Drain well, (2) Rice potatoes and turnip or put through a fond ;till. Add two tablespoons of the fat and salt and pepper to taste. Beat till fluffy. Let cool. (3) Shape mashed vegetables into cakes and roll in crumbs. Mix egg and water, dip cakes in it and theft coat again with crumbs, (4) Place its a greased pan and put pieces of remaining butter on cakes. !sake in a hot oven (425 degrees F.) till crmnbs are brown, or about twenty minutes. Yield: four servings - -that -is, four large rel• eight email cake,. GLAZED CARROTS 4 large ars eight email carrots 3 tablespoons butter or margarine to cup sugar ?'z teaspoor- ginger, optional Method: II) Cook carrots in a email amount of salted water, cov- ered. till tender, Drain and dry. 2) Heat fat in frying pan. Mix segar and ginger and roll carrots in this mixture. Place in the fat: turn slowly and often till carrots are glazed and a deep appetizing brown, Yieid: foto' servings. k QUICK ONION KUCHEN 4 large onions, sliced 2 tablespoons butter or margarine 2 eggs, beaten 1 cup sour cream ?4 teaspoon salt Pepper is teaspoon caraway seed, optional 4 slices rye bread 2 to 4 slices bacon, halved Method: (1) Saute onions in fat till tender. (2) Mix eggs, sour cream, salt, pepper and caraway seed. (3) Place bread in a shallow greased baking dish and cover with onions. Pour sour cream mixture over all. Put bacon on top, (4) Bake in a moderate oven (35 degrees F.) till bacon is crisp, or about twenty-five minutes. Serve piping hot. Yield: four portions. k * * CANDIED PARSNIPS 6 parsnips a/ cup brown sugar 1 teaspoon salt r/ cup orange juice 1 teaspoon grated orange rind lei cup butter or margarine Method: (1) Boil parsnips about twenty minutes or till almost ten- der. Drain and slice. (2) Arrange in layers in a greas- er! casserole. Sprinkle each layer with some of the sugar, salt, juice - and rind and dot with bits of but- ter. (3) Bake in a moderate oven (375 degrees F.) twenty-five to thirty minutes. Yield: six servings. * * * SCALLOPED POTATOES' WITH CHICKEN BROTH 1 quart peeled, washed and thinly -sliced potatoes 11,4 teaspons salt teasoon pepper 2 tablespoons flour 2 tablespoons minced onion 2 tablespoons butter Method: Place half of the pota- toes in a greased, shallow two - quart baking dish. Sprinkle with half of salt. pepper, flour and bits of huttcr. Repeat the process. Cover with the chicken broth, ('over the dish and bake one hour and 20 minutes before remov- ing from the oven, take off the lid and allow the potatoes to brown oil top, 5 5 Now, to get away from the ve- getables for a moment or so, did you ever try making noodles at - honte? Here's a very old recipe you'll find well worth trying, as the fresh noodles are far more tempting than the dried kind yon buy, FRESH NOODLES 2 large eggs 2 or 3 tablespoons of melted shortening 3.4 teaspoon salt Flour Method: Beat cggs, add melted shortening and salt. Mix well. Add flour until it forms :t firm ball and follows your fork cr spoon around the bowl. Let the dough rest while you are getting out your pastry cloth, etc., or whatever you use. 'fake out a piece of dough a lit- tle larger than an egg, and knead and work a little flour into it, as you don't want it to be sticky, It is better to work with a small amount of dough. For a little while you will think you ;tight as well try to roll .out a piece of rubber, But, alter a few strokes with your rolling -pin, it begins to act like any well-behaved dough. Do not roll paper -thin! Roll up and slice with a sharp knife, mak- ing the strips one-half inch wide. Unroll and put on a lightly -floured strip of waxed paper. Sprinkle a little flour over the strips. Do not • pile them up too much, as there is rianger of them sticking together. To cook the noodles: Have plenty of broth, and let it conte to a rolling boil, and drop in a few noodles at a time. Cook 15 to 20 minutes. 'ANEW, I4IPR2H'ED -QM %slErtes New hybrid cucumbers, hybrid onions, new early mulleins hybrid corn, hybrid and seedless watermelons, and new curly maturing tomatoes, illustrated and described with valuable growing infotmason in our 1951 catalogue. 1951 Ccttalogue-VALUESd tents FREE an request Write kelt today. c rn A.P.F. Gavel Chicks Extras Growth Power! Reliable oatmeal -base Ful. -O -Pep Chick Starter contains A.P,F. which starts them right—grows them big—during those first vital six weeks. HIGH Kir" EFFICIENCY O moi'.,' K STAt,4iEFTE They Fell In Love With Old Quebec \leaving Perri Rock, we diset wef.- cd that it has not one Mut (0'0 LiOthid :nlr w ay openings, Year'5 ago (ire have an old print in rn•nof) there twit.; actually 11 111aln of tit • holes in the huge reef. 'Thatt part of the rock has crumbled and washed away i ,'e 1111 the fricmou of peni.. ing Malec, although there's plenty left--ahmu four million tolls above water. 11 eel ends more 111a't a quar- ter of a inih', its greatest width i'' three hnndrecl feet. Soon we were near enough to See tier on tie!' of narrow rock shelves fairly frosted with nesting birds. Steeled by the noise of our motor. they ranle to Inc et ns --"not Single stile; but in battalions." The great ereatin•es Bung themselves into the air lila flying spray, to fall back, like .pray, out their other native element, water, \Vhen we were evenly feet off the island, they were swinging, ritelii,g, swoop- ing he.ide the boat in headlong crash dives that showered us with drops, The air was tilled with the sonn'1 of splashing and with stri- dently indignant eries, \Ve went down to half -speed in this bird snowstorm, and now could see plainly the sharp yellow bills and round penetrating eyes of the vol - planing gannet squadron. Not gannet.. alone. We counted large numbers of herring gulls— the eonmuon gray -and -white sea gull—•and of the smaller kittiwakes with similar rolztaing, wlnt travel !n pairs, put' boaunan painted out perinea; of the comparatively tare black -backed galls, ;ted there was a winged host of big black cormorants with their snaky out - thrust waits and a wingspread shaped like the letter "\\u". Some of these shag; ,Id perched 00 rod: shelves, their wings "hung out 10 dry'," for they are not waterproof like many ora birds, .\i0st charming of all the feathcrc,l multiulde were the dainty little razor -billed auks— "razurbille. to " the natives call them, tllark •with whits' waistcoats, time' Took exactly like penon;n. in 7161!! !titre, It was too late- in the ,Cason to Shad the puffins, :he murres, and the black guillemots, or "sea pigeons," as we had learned to call these last on Cote Nord, lint the other's were so thick now, In the air above and the water beneath, that they almost collided with one :111,:11; and with the, boat. Vet still the cliff shelves remained heavily loaded with the lazy, "ran'tshe-bothered" types, even while the surface around us, for a radius of at least one hundred feet, had become a churn- ing splatter of frantic aetivi;y Keening birds plummeted down, bobbed up again, and none too easily launcitetl themselves for fresh flight always into the wind.—From "\Ve Fell in Jove \Vith Quebec," by Sidney W. Dean and Marguer- ite Moores 'Marshall, WHAT'S THE ANSWER They were having one of those dandy marital arguments (fights to you) and the little won= was getting to the tearful stages. "How can you talk to me like that," she wailed, "after I've given you the best years of toy life?" "Yeah?" returned the husband, unimpressed by her emotion. "And who made 'em the best years of your life?" We Don't dame Him TM Au , (ict' visitor this ,. eek 11:15 1,11.11,1 utarl. . Ile Roos ruiut,rl a prriertl} gor'd suets driver, broken a liar!: slaw "se atchnt his less than a year alrl ear, srrepetl some lender .skit' off ort' lingers and got thor• ought- chilled. But what really reed him was the feet that rte jolt he was doing, when all this damage, occurred. 5110111(1 have liven Copt., 1'detel,v 01111ereSSary, Ile was re- moving the 1050 plates from Ilia car and putting on the 1051's, Perntnnrnt or semi-permanent. license, plates, as have Iseen adapte.1 in several states and at least one proviece on This continent, would have eliminated this messy annual rhtrre. And that undid lune been only part of the ,tory, Permanent plate• would mean a substantial saving in metal and the labour of tnanu ferturing thou) every year. They would retake car thieving numb tnr're ditliruh and the deteeti00 of ear thieve•.; 11111.11 easier. \\'ith a little organization their adoption would simplify the task of registra• tile, and lee eontea ion, with the greater part of ihr business done by mail es is the ease with tax collee- tiou. ' 11 other form., of property. 3t'et bceause they started with annual plates back in the early days of the automobile is no good. reason for cuntitltting the policy of "the public he damned."—Frnut "Thr hinane ial Past," Turn Your Fags into CASH wonted , , , usgd Jute bags or eters description. tt hole er tool. Write Ls TodayI 111,1Iest Cash 101',',, Landon Bag Co. c Block En,l. or Victoria Ilo bites 466 South St„ London nietettr 981111 SAFES Protect your 1100118 and ('.1811 1S•om twig end T111 DYES: 90 hate it ohne and one or caro, m• Cabinet, for no, porpose, {-tett as m• ,Trite for totters. etc,. to Dept. W. J. 45‘J .TAVESin LIMITED TORONTO SAFE WORKS its grunt St. E., 'Parente Established lean, HARNESS & COLLARS Farmers Attention — Consult your nearest Harness Shop about Staco Harness Supplies. We sell our goods only through your local Staco Leather Goods dealer. The goods are right, and so are our prices. We manufacture in our factories — Harness Horse Collars, Sweat Pads, Horse Blankets, and Leather Travelling Goods. Insist on Staco Brand Trade Marked Goods and you get satisfaction. Made only by SAMUEL TREES CO,, LTD. 42 Wellington St. E., Toronto WRITE FOR CATALOGUE ICE'S, HOT' CROgg N They're "topping" made with new fast Dry Yeast te They rise so wonderfully — taste so wonderfully good! That's because Fleisch urea's new Fast Dry Yeast keeps full-strength and active till the very moment you bake! No more spoiled yeast! No more refrigeration—you can keep a whole month's supply of 1?leischmann's Dry Yeast in your cupboard! ICED HOT CROSS DUNS Scald leis c, milk, yik c. granulated sugar, 2 tsps, salt and 5 tbs, shortening; stir in 1 e. crisp breakfast -bran cereal and cool to lukewarm, Meanwhile, meas- ure into a large bowl r/z c, hike- - wenn water, 2 taps. granulated sugar; stir until sugar is dis- soh'ed.Sprinkle with 2 envelopes Fleischman/1's Royal Fast Rising Dry Yeast, Let stand 10 mins,, TIIEN stir well. Add cooled milk ,mixture and stir in 2 well -beaten eggs. Sift together hvice 4 it. once -sifted brtnd !lour, 3 tsps. ground cinnamon, 1 tsp. grated nutmeg. Stir about half of this Mixture into yeast mixture; beat until Smooth, Mix in 1 c, seedless raisins nod 1,4 e, chopped candied peels, Work in retnnhting 1105r- misturc, Cirrose top of dough. Cover and set in wenn place, tree from draught. Let rise until doubler; in bulk. Turn out on lightly -floured board and ltnead until smooth and elastic. Divide into 2 01101 portions; cat each portion into 12 eryunl. a80, pieces; knead each piece into a smooth round bun. Place, will apart, 21 greased cupkio sheets and cross each bun with narrow strips of pastry, if tit sired, t;rraso lops. Cover and let rise omit doubled in bulls. 'Bake in a hot oven, 425°,18,20 mins. 011100 hot buns by hrnshing them lightly with cont syrup. Outer treatments: 'tJse coufcotiontt•s' icing for crosses, on baked buns , , , or spread coaled bans With while icing and make crosses with chopped trots.