HomeMy WebLinkAboutThe Seaforth News, 1957-03-14, Page 2Applesauce ;
In Mother's early, years of
housekeeping at the start of the
century, there was little fruit
sold in the stores during winter
months. Bananas were never in
evidence and oranges were con-
sidered holiday luxuries. Dried
prunes could be obtained but
dried dates and apricots were
bought only for special occa-
sions.
The apple was Mother's stand-
by, and applesauce was' the stan-
dard supper dessert. We ate it
from November to May but we
never tired of it because Mother
served it with so many varia-
tions.
The sauce was always made
from firm, first -quality apples,
for that was the only kind that.
Father considered wintering.
The apples were stored in the
west end of the cellar, where
they filled the cool air with
heavy fragrance. The McIntosh
barrel was always placed near-
est the cellar stairs because the
"Macs" had to be used first, for
they were 'poor keepers" after
Christmas. The yellow Bellflow-
ers, the huge Tompkins King,
the spicy Nodheads, and the red-
eheeked Baldwins were each
stored intheir own barrel. We
children could recognize each
variety by its odor and the tex-
ture of its skin so that we need-
ed no candle when we went to
the darkened cellar to fill the
apple pan.
Whether Mother was making
sauce from Bellflowers or Bald-
wins, she always added a gener-
ous portion of dairy butter to the
hot mixture when she removed
it from the stove. The sauce was
usually served in china sauce
dishes but occasionally Mother
used glass fruit, dishes or dainty
teacups, cappig each serving
with a spoonful of jelly or a dab
of whipped cream, writes Esther
E. Wood in The Christian Sel-
ene Monitor.
In the fall and early winter
while our home -harvested cran-
berries were still fresh and firm,
Mother made a combination
sauce that we children called
"cran-apple sauce." Cooked cran-
berries were put through the
potato masher and the rich, red
juice that was extracted was
combined with applesauce, mak-
ing a dessert that was lovely
to see and delicious to eat. Now
and then another combination
was tried. Father preferred the
THE UNEVEN hemline is shown
for spring by Jacques Heim in
es dress of printed green taf-
feta. Skirt Is short In front but
ands in a train. Bodice has V-
shaped neckline.
gooseberry -apple ,,,,,mixture but
the ' younger : members' of the
family chose thestrawberry
apple combination as their fa-
vorite. •
On cold winter afternoons
when it was necessary to have
a hot fire in the kitchen stove in
order to warm the room, Mother '
made baked applesauce. She
placed finely cut apples in` a
shallow pan, sprinkled the pieces
with sugar and oinnamon,' and
added a cup of water, In the
long, slow cooking the water
boiled . away, leaving a rich,
jellylike liquid in the corners
of the pan.
Boiling and baking were not .
the only ways of making sauce
that Mother knew. We consid-
ered her steamed applesauce a
great treat. Once or twice dur-
ing the whiter, Father brought
home a package of dried figs and
"Mother sought to make the figs -
"spend well by combining them
with apples. Both figs and apples
were ground in the food chop-
per aud'then cooked slowly in
the top of a double boiler. No
water was added to the mixture
but when it was removed from
the heat, butter and a small
quantity of sugar were stirred
into the rich sauce.
Sugar was not the only sweet-
ening used for applesauce.
Sometimes maple syrup or mo-
lasses or
oiasses.or jelly was added. There
is nothing prettier than apple- ,
sauce sweetened with grape
jelly.
Today we havebananas and
oranges all winter. All sorts of
/ Pious dried fruits are ob-
i fable at the stores. Frozen
fruits are tempting in taste and
reasonable in price. But our
family continues to regard apple-
sauce as the standard supper
dessert. Not infrequently, one
hears the quaery, 'when are we
going to have steamed apple-
sauce for supper?"
Hash -Hush!
For some time now British
Railways have been carrying out
bush -hush experiments aimed
at reducing the noise of their
trains. One took place near the
small village o! Cropredy in Ox
fordshire.
The usual 100 -ft. rails were
workshop - welded into 300 -ft.
Iengths. At the site they were
further welded into 600 -ft.
lengths of line. Thus, not only
was the noisy click -click of the
wheels reduced sixfold, but wear
and tear also.
The men on the job included
highly skilled engineers and ser
entists, for the joins in the weld-
ing have to be as smooth as mod-
ern technicians can make them.
Cropredy itself is on the main
line between Paddington and
Birmingham so that the experi-
mental work had to be done dur-
ing slack periods at week -ends.
Trains tested over the track in-
clude passenger expresses, light
engines and heavy freight trains.
If the results are satisfactory
the work will be continued else-
where and may in time cover
the whole of Britain." But a
British Railways spokesman was
careful to emphasize that there's
no question of a large-scale On -
version. . The work would cost
millions and would take years.
If it is done it will, be carried
out bit by bit with the minimum
of interruption to main line traf-
fic.
"You would have followed me
to the ends of the earth beg-
ging
me to marryY you," steam-
ed a wife during en argument
with her husband.
"If I had," he replied, "I ought
to have pushed you off," •
RELAXED, HE SAYS — After 12 years' practice, 47 -year-old Iver,
Johnson has perfected his stunt of floating vertically in fresh
water without any bodily •movement. Here the retired account-
ant, dubbed the "Human Cork", demonstrates his -technique
while holding a tray and cup above water. Johnson says a
serene mind and intense concentration are necessary to float
vertically. He once was timed floating this waw for 20 minutes.
ROYAL REUNION = Ending a four-month separation that caused
rumors of a rift between them, Queen Elizabeth and her hus-
band, the Duke, of Edinburgh, walk down a ramp of an airliner
following the Queen's. arrival in Lisbon, Portugal.
;FABLE T4LKS
Jam aeras.
If you like meringue -topped.
pies, perhaps you would like -to
make this pear pie. In it, the
delicate flavor of canned pear
Ls enhanced with sour cream and
a sprinking of nutmeg. e
"PEARADISE PIE"
1 No. 23^ can Bartlett pear
• halves
Pastry for a single crust
pie
y/ cup sugar
2 egg yolks:
1 tablespoon flour
IA, teaspoon salt .
3h teaspoon nutmeg
3s teaspoon vanilla
1 cup sour cream
Line 9 -inch pie pan with pas-
try. Drain pears; slice into pie
pan on pastry. Beat egg yolks
until lemon colored; add sugar,
flour,salt; nutmeg and vanilla:
Beat until smooth. Stir in sour
cream. Pour over .pear slices.
Bake at 350° F. for 50-55 min-
utes. Spread meringue over top
of pie; bake at 350° F. for 10 min-
utes.
Meringue: Whip 2 egg whites
until frothy; add '/a cup sugar
and 34 teaspoon cream of tartar
gradually, beating until stiff.
* * *
CHERRY PIE
3 cups canned cherries, drained
3a cup sugar
23/ tablespoons cornstarch
% teaspoon salt
1 cup juice drained from
cherries
1 teaspoon lemon juice
Dough for 2 -crust 9 -inch
pie
2 tablespoons butter
Combine corn starch, sugar,
salt, and cherry juice in .sauce-
pan. Place over medium heat
and cook, stirring constantly,
until mixture thickens and
comes to boll Add drained cher-
ries and lemon juice. Line pie
pan with half the dough; pour
in cherry mixture; dot with but-
ter. Roll out remaining dough;
cut several slits; "place' over
cherry mbfture and seal and
flute edges. Place pie . in lowest
rack position in oven. Bake at
450° F, for 10 minutes, then re-
duce heat to 350° 1'. for another
hour or until brown.
* * *
While the weather is still cool,
you may want to bake a 'pecan
pie. Here is an easy way to do it.
PECAN PIE
1 cup pecans
3 eggs
34 cup sugar
1 cup dark corn syrup
4 teaspoon ,salt
1 teaspoon vanilla
3 cup melted 'butter
Dough for bottom pie crust
Beat eggs and add sugar and
syrup; add salt and vanilla, and,
last, the melted butter.: Mix.
Roll dough and spread in bottom
of 'pie pan. Place pecans on
dough in pan. Pour filling over
pecans. Bake 350° F. for 50-
80 minutes. Nuts will rise to top
of filling and farm a crusted
layer.
Here is a lemon pie with a
light and creamy texture and a
tangy flavor that your family
will like:
LEMON VELVET CHIFFON
PIE
35 Cup sugar
4 tablespoons cornstarch
34 teaspoon salt
35
eup boiling water
2 eggs, separated
2 tablespoons butter
% cup fresh lemon juice
1 teaspoon grated lemon peel
1 tablespoon plain gelatin
34 cup cold water
1 cup cream
1 9 -inch baked pie shell
Mix sugar, cornstarch, and
salt in saucepan. Add boiling.
water and while stirring con-
stantly, cook until thick and
smooth. Remove • from heat and'
mix inbeaten egg yolks and'
butter. Cook over low heat, stir-
ring constantly,- for 5 minutes.
Remove from heat; add lemon
juice and peel. Dissolve gelatin
in cold water and stir in the
above mixture; blend in cream.
Let set until :mixture begins to
thicken. Fold in stiffly beaten
egg whites. Pour into baked 9 -
inch pie shell and let stand in
cool place until thick. Top with
whipped cream, if desired.
* * *
A real party dessert is this
refrigerator peppermint chiffon .
pie:
PEPPERMINT CHIFFON PIE
1 baked pastry shell (1 -inch)
2 teaspoons. gelatin
3/ eup cold water
ei cup crushed peppermint
stick candy
Stone Trees Tell
Colorado Story
Nobody ,ever associates the
cool, crisp air and the whisper
Ing green pines of the Rockies
with a tropical ` or subtropical'
,climate. And yet, according to
geological' records, several mil-
lion years ago the Rocky Moun-
tains were a _maze of tropical
forests', inhabited with strange
creatures 'such as dinosaurs and
brontosaurs.
How do we know, all this?
Because' ofthe stories the reeks
and petrified wood tell in And •
One of the moss interesting
stories has been preserved he
the Pike Petrified Forest' just 35
miles west of Colorado Springs,
Colorado,'„ and 2% miles south
of the 'village. of Florissant.
Mere on a 40 acre tract there
are, more than 90 petrified
stumps and fallen trees ' which
date back at least 28 million
years. Fifteen of :these stumps
have been excavated, and work
on others had been started.
A living pine tree, estimated
to be about 45 years, grows out
of a petrified stump some 15
feet across.' Another stump
measures .17% feet in diameter,
10% feet high, and. is estimated
to weigh 140 tons. One fallen
trunk about 20 feet long looks
like charred wood which prob-
ably means it had beenburned
before it was covered with lava,
and petrified. Another stump
sparkles brilliantly in the sun
from its crystal content.
The only petrified trio in the
world rises majestically, and
each stump of this unusual trio
measures at least six feet across.
On examination you will find
that the trio has a common
1% cups milk
3 eggs, separated,
% teaspoon salt
34 cup sugar
34 cup chopped nuts
Soften gelatin in cold water.
Place candy and milk over low
heat in top of double boiler and
stir over boiling water until
candy melts. Beat egg yolks
slightly. Add salt and 2 table.
spoons of sugar to egg yolks;
mixwell. Stir in part of hot
mile mixture. Add to remaining
hot milk. Cook until mixture
coats spoon, 10-15 minutes. Stir
in gelatin. Beat egg whites to
soft peaks; add remaining sugar;
fold into gelatin mixture. Turn
into baked shell. Decorate with
nuts. Chill in refrigerator.
root with a base diameter of 27
feet—probably larger than your.
living 'room.,
The tree sites show up as cir-
cular outcroppings of petrified,
wood, shattered in small pieces.
Then comes the big job of 'ex-
cavating—a tedious, careful task
because the trees are so brittle.
A huge trench is' dug around
the site, about two feet from
the tree, and the men work in
toward the tree lifting out 'lay-
ers of pumice, soil and silt.
This pumice is interesting toe
as it shows the imprints of
leaves, bugs, fishes, and other
' 'objects which existed in anti-
quity. Some : of the specimens
seen in the museum on the
property are ancestral elm which
now are found living only in
, China, magnolia leaves, ancestral
oak leaves, oregon. grape .leaves,
myrtle leaves, cattails, and an-
cestral ironwood 'leaves. There
is the imprint of a 24 -inch trop-
ical fish and many, many in-
sects recorded on the pumice.
Pumice is actually a volcanic
ash which covered this area
during the periods trillions of
years ago when some of the sur-
rounding mountains were active
volcanoes. In fact, the volcanoes
are really responsible for our
accurate record of whattook
place here in antiquity.
Let's turn back the pages in
our geology book to find out
what happened to these trees
and this area. During the Ceno-
zaic period a great lake which M
now is known as Lake Floris-
sant filled the valley. Giant co.,
dars, sequoias, and other trees
lived on its banks. During this
time a great upheaval took place
forcing the mountains upward.
The neighboring volcanoes erup-
ted and volcanic ash driven by
the wind fell into the lake and
its feeder streams. Lava poured
down taking with it soil' and
rock. The trees were broken oft
by the agglomerate which filled
the lake, leaving the giant
stumps and trunks.
Then nature got busy and
played another trick on the
trees. Silica soaked through the
agglomeration resulting in petri-
fied trees. Petrifaction does not
mean the tree turns to stone. It
means that as each particle of
the tree—the bark and fiber—
is dissolved in ,the mineral wa-
ter, a bit of quartz takes its
place, thus preserving the exact
form of the tree. Small pockets
and fissures are often filled with
a different flow and thus the
chalcedonys, opals, and calcite
crystals also appear.
HAIR OE THE DOG •— In photo at left, it looks as if someone
hadleft a large. blonde wig next to five -month-old Angela
Coolen. Actually, .as seen at right, the pile of hair was really
a rare Lasha Apse—Champion Hamilton Torma by name —
who was supposed to be watching over the sleeping baby.
Circulating Percolator Cuts Coffee Costs
BY EDNA MILES
I1IMMING the family
food budget and keep-
jing it that way is a big con-
icern of most homemakers
(these days. Any real aids
lin holding the food money
line are most welcome.
For the household con-
suming cups and - cups of
coffee each day, there's a
new coffee maker that's said
3o effect -a. 40 per cent sav-
ing in coffee costs.
It worke like this: What looks"
like a conventional percolator
contains a flaring fumtel and cof-
fee container into which you
place 60 per cent .n the usual
amount of coffee you use. A mild
pressure builds up in the funnel
and swirls and reswirls the hot
;water through the ground coffee
to extract full flavor.
Actually, the coffee - making
!method is a combination of per-
a:olator, drip and espresso, As
with a percolator, the boiling
water is brought by pump to the
top of the stem. As in the drip
anethod, thewater temperature
Is reduced to the correct point for
'best coffee.' And, like espresso,
hot water is swirled through
grouhd coffee to extract full
flavor. , /
New coffee pot is said to mean a 40 per cent savings in coffee
costs with the esg:,rt"'y flavor to book