HomeMy WebLinkAboutThe Seaforth News, 1955-01-13, Page 6LE Tk E
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dai:1.e Andttews.
Most of us love roast beef. We
may not agree. on whether it
should be cooked rare, medium
or well done, but over our pref.
erence for beef itself there is no
argument. So some hints about
how to choose and cook it might
not be amiss.
*
Shopping for roast beef, A
good shopping point to remem-
ber is that each of the 3 roast
beef cuts from a rib section may
be priced differently, There are
seven ribs in a section (eight
are included in some places).
The first cut next to the loin—
two or three ribs—is the most
tender and usually priced ac-
cordingly. The center cut is
next. Last, the two large ribs
next to the shoulder—these are
the least tender but still good
for roasting,
Rib roasts are found in the
market in one of three forms:
first, a standing rib roast with
the full rib bone, measuring
about 10" in length. Next is a
standing rib roast with short
ribs removed.( The short ends
of the ribs are cut off, then
cut again in serving size pieces.
for another dish.) In the third
cut, the rib section may be
boned, rolled and tied.
For tender beef, look for dull
red, lean meat The fat is creamy
white, ,, with marbling streaks
throughout the lean parts
For best roasting select a piece
of beef 4" high or with at least
2 ribs. For each serving allow is
pound of a standing roast, or 1A
pound of boned and rolled roast.
How to roast beef. Place a
standing rib roast, fat side up,
in a shallow open roasting pan.
The rib end makes its own rack.
A rolled roast should be placed
on one of the cut sides on a rack
in a shallow roasting pan. Wipe
meat with a damp cloth, then
sprinkle with salt and pepper,
Roast uncovered in a moder-
ately low oven, 325° F. Follow
this time guide:
Pounds Rare Medium
Standing 6 21/4 hrs. 2/ hrs,
Rib Roast 8 3 hrs. 31/2 hrs.
Rolled 4 21/4 hrs. 22 hrs,
Rib Roast 6 3 hrs. 31/4 hrs.
If a meat thermometer is used,
insert it in the center of roast so
it does not touch bone. Roast
beef until meat thermometer
registers degrees of doneness de-
sired -140° F. for rare, 160° F.
for medium. 170" F. for well-
done beef.
To serve. Place standing rib
roast on a platter on the largest
flat surface, ribs crosswise. A
rolled rib roast also has the cut
side up on a platter for easy
carving. Trim the platter with
water cress or other greens.
Now make the gravy and serve
in a very hot separate dish.
Beef Gravy , , , velvety brown,
slightly thickened gravy for a
roast of beef,
14 cup fat and drippings from
roast beef
3fc cup all-purpose flour
E cups water
Salt and pepper
Few drops bottled brown sauce
or meat extract (optional)
After roast is reproved from
baking pan, skin off excess fat
reserving the i/4 cup drippings
with some fat. Blend in flour;
place pan over moderate heat
and add water gradually, stir-
ring constantly. Continue until all
browned drippings are loosened
and dissolved. Continue cooking
and stirring until gravy thickens.
Add salt, pepper, brown sauce
or extract to suit your family.
Serve in a separate dish along
with the. roast. Makes about 2
cups.
If a deep brown gravy color
is desired and there is not suf-
ficient drippings to make it so,
do this: After flour is blended
into fat, cook and stir over me•
dium heat until flour turns car-
amel color.
Plate or Natural Gravy .
actually meat served au jus has
a gravy of the natural juices
from the cut roast beef. When
the supply is not generous. na-
ture may be assisted by making
a thin good sauce for people
who prefer a plain, unthickened
beef -juice gravy.
1 11W1 -ounce can beef consomme
Drippinrs from roast beef
Salt and pepper
After roast is removed from
baking pan, skim off some of the
fat left in the pan; add con-
somme to the remaining drip-
pings. Heat and stir until brown
drippings are loosened and
mixed with consomme, Add salt
and pepper to taste. Bring to a
boil and serve with roast. Makes
about 1 cup.
Franconia Potatoes... browned
hi pan with the beef for crisp
crust. Wonderful potatoes to
serve with a roast of beef,
8 medium white potatoes
1 quart boiling water
1 teaspoon salt
Peel potatoes and simmer in
boiling salted water 15 minutes;
drain well. One hour before
meat is done, arrange potatoes
in roasting pau around meat.
Turn 2 or 3 times and baste
with drippings. If potatoes are
not brown enough when meat is
done, place under broiler a few
minutes. Sprinkle with chopped
parsley, arrange around meat
on the platter; Makes 6 servings.
Oven Browned Carrots and
Onions . , . a tasty way to serve
vegetables with a roast, Cook
whole carrots 10 minutes, whole
small onions 15 in boiling salted
water. Drain; follow roasting di-
rections for Franconia potatoes
above.
WORLD'S DEEPEST WOMAN
A French midwife has just
won the world's depth record
for women. She is five feet tall,
30 -year-old Claudine Lecomte,
and the other day she climbed
down 1,900 feet into a cave in
the French Alps.
She was the only woman in a
team of cave -explorers, some of
whom went down as far as 2,950
feet.
At 1,675 feet she set up
"camp." In the dark, cold and
humid cave, lit only by a few
electric torches, she cooked
meals for the team.
An icy draught brought the
temperature near freezing point,
but she stayed in her under-
ground camp for twelve hours.
Next time she goes below, how-
ever, she says she'll take an ex-
tra sweater!
Fashion Hints
QUIET SIMPLICITY counts for much of the charm of this 'softly
tailored Lady Dundee style with its dainty horizontal tucking
and small pearl buttons. Designed in Duplan's new blouse
fabric that's incredibly soft bi71 not sheer, wrinkle -resisting,
easily ironed and with a colour performance that's miraculous
because the fabric is woven of Celaperm, the Acetate with the
"sealed -in" colour. In clear pastel shades that will never fade
or wash out.
•
She's Tops With "Little People"—Ten-year-old Rosemary Ueckert (center) takes the spotlight on
the Jackie Gleason TV show in New York as the grand prize winner of the 1954 NEA Service Lit-
tle People's National Christmas Coloring Contest, With Jackie Gleason and her mother, Mrs.
Willa Belie Ueckert, Rosemary proudly stands between the certificate she won and and an orig-
inal painting by NEA artist Walter Scott, creator of the "Little People" comic strip.
"L p ok-ln" Cartons
Sell RI 're Eggs
Eggs packaged in window -type
cartons outsell eggs in the con-
ventional closed type by up to
40 per cent, according to recent
U.S. tests,
Prior studies had shown that
nearly a fifth of egg purchasers
in supermarkets handled cartons
before buying — camparing
weights, feeling the tops, or ac-
tually opening the carton in
making their choice to buy. This,
coupled with the trend towards
the use of transparent contain-
ers and packages for many
other products, suggested that
egg sales might be increased if
customers were able to view the
contents of an egg carton.
In the experiments "look -in"
packages were designed with 25,
40 and 50 per cent of the cover
consisting of cellulose film.
These cartons had considerably
more window space than any
other egg carton in current use.
Each package was printed with
the same brand name, color, size
and grade of egg and was dis-
played in supermarkets along
with similar non -windowed car-
tons. The position of each type
of carton in the display was
changed periodically to remove
any effect of position on sales.
The package with the most
window surface was the most
successful, 'exceeding sales of
those in the non -windowed car-
ton by 40 per cent. Even those
with the least window surface
sold 19 per cent more than the
completely closed carton,
Color also plays an important
part in egg merchandising. It
was found that white eggs pack-
aged in cartons with blue in-
teriors increased sales, while
brown eggs did best when dis-
played against white back-
grounds.
dvic
a FFFFd111 y T� ,:ter
Almost every driver feels that
he is a "good" or "better than
average" driver in winter wea-
ther.
Some special techniques which
give this feeling of confidence
when driving on ice or snow can
be called good driving skills, but
unfortunately many of them are
tricks which may not always
work or which have no factual
basis. In an effort to get the
right answers and eliminate
guess work and misinformation,
the National Safety Council's
Committee on Winter Driving
Hazards has spent years of re-
search on special problems of
safe winter driving.
For driving practices under all
kinds of winter conditions, the
committee recommends six basic
rules essential for safe winter
driving. They are: '
1. Accept your responsibility
to de all in your power to drive
without an accident. Don't
blame the weatherman far an
accident. Be prepared and meet
the situation.
2. Get the "feel" of the road.
Try brakes occasionally while
driving slowly and away from
traffic. Find out just how slip-
pery the road is and adjust your
speed to road and weather con-
ditions. Remember, you can't
stop on an icy dime!
3. Keep the windshield clear
of snow and ice, fog and frost.
Be sure headlights, windshield
wiper blades and defrosters are
in top condition. You have to
see danger to avoid it.
4. Use tire chains and good
tires. Don't rely on worn smooth
tires.' Use tire chains on snow
and ice. They cut stopping dis-
tances about half, give four to
seven times more starting and
climbing traction ability. But
even with the help of chains,
slower than normal speeds are
a "must" on snow and ice.
5. Punsp your brakes to slow
down or stop. Jamming them
on can lock the wheels and
throw you into a dangerous
skid. A little skidding can car-
ry you a long"way.
6. Follow at a safe distance.
Keep well back of the vehicle
ahead—give yourself room to
atop, Remember, without tire
chains, it takes three to 12 times
as far to stop on snow and ice
an on dry concrete.
Winter adds three important
factors to the usual year 'round
driving hazards. They are:
Reduced visibility, inadequate
traction, and temperature
changes.
The factors of reduced . visi-
bility and inadequate traction
are pretty obvious and are prob-
ably generally recognized,
Temperature, however, plays a
much more important part on
braking distances and traction
than mpst drivers realize, espec-
ially on ice. For example, when
you first remove an ice cube from
the refrigerator, it is sticky to
the touch and not too slippery.
After a few minutes in a :warm
room, this same ice cube is so
slippery it is difficult to hold.
A similar situation faces the
driver who starts out on an icy
road early in the morning while
it's still quite cold. He finds
"pulling away" traction and
stopping ability fairly good. But
as the sun comes out and the
temperature rises, he doesn't
realize that the ice will become
much more treacherous. When
he finds he can't stop in time to
avoid an accident, it's often too
late,
The action of ice in response
to temperature presents a real
hazard to the unwary driver
who doesn't continuously heed
the caution to "get the feel of
the road."
How To Stop
Tests show that braking dis-
tances can be considerably re-
duced by pumping brakes so
they are alternately applied and
completely released. This tech-
nique also helps retain steering
control important since few car
drivers realize that a sliding or
spinning wheel provides no di-
rectional control whatsoever.
On glare ice the pumping
technique is one all drivers
should use. It's different, but
not particularly difficult. It con-
sists of a 'series of very rapid
brake applications, making sure
that brakes are fully applied for
an instant and then completely
released for an instant. The
driver should do this just as
rapidly as he can.
On packed snow and less slip-
pery surfaces, the driver can
usually feel'the point at which
the brakes lock and the wheels
start sliding. On such surfaces,
therefore, the preferred tech-
nique is for the driver to apply
the brakes gently until he feels
that the wheels are starting to
slide and then release them
slightly. However, if he can-
not get results, he should start
the pumping technique at once.
Row To Start
On snow or ice, start in second
or high gear. This permits a
smoother acceleration which
will get you moving without
sliding. And, letting the clutch
out with a jam and spinning the
wheels isn't good for tires or
chains.
A fluid clutch or an automatic
transmission greatly helps in ac-
celerating gently and smoothly.
If your car has overdrive or is of
the dual range type, leave it in
"low range." It will handle
steadier with less shifting.
Start slowly and then steadily
accelerate. Good drivers practice
this in the summer as well as in
the winter.
Tire Chains
Most drivers dislike the both-
er of putting on tire chains but
tests have shown tire chains cut
braking distances in half on both
snow and ice. With reinforced
chains, traction to get going is
increased about seven times
over that possible with regular
tires on ice. On packed snow,
such chains outpull regular tires
nearly four times.
Reinforced tire chains ' (each
link of the cross -chains is rein-
forced by projecting teeth or
cleats) are very effective on
glare ice in reducing braking
distances, opposing side skids
and increasing forward traction,
as compared with regular
chains. Particularly noticeable
in these improved chains is
their much better resistance to
side skid.
Special Tires
Leading tire manufacturers
have been doing much work to
improve tires so that they give
better service the year around.
In recent years they have pro-
duced many special treads and
winterizing treatments designed
to increase traction on winter's
snow and ice,
These special tires serve a
purpose under certain weather
or road conditions, particularly
when snow or slush is soft and
not too deep—so that the tread
can bear down and grip into
the soft surface.
In its numerous test projects
on snow and ice, the National
Safety Council's Committee on
Winter Driyirig Hazards has
studied more than 25 treads and
winterizing treatments specially
designed for winter use, The
conclusions are that a few of the
winter tires reduce braking dis-
tances somewhat and improve
traction, particularly on soft
snow. however, the overall
improvement of even the best
tires tested is not great enough
to warrant less care or precau-
tion when driving on slippery
surfaces. Considering the haz-
ards involved, drivers should al-
so realize that a majority of the
winter tires tested were poorer
or little better than regular
tires, Slow Down
Unfortunately, when some
drivers find they have extra
traction and stopping power,
they may start driving faster
than they should.
Repeated tests have shown in
order to provide the sante stop-
ping ability available on dry
pavement at a speed of 50 miles
an hour, speed on ice must not
be higher than 25 miles an hour
with reinforced tire chains or 15
miles an hour with special win-
ter tires. On hard packed snow,
a speed of 35 mph with chains
or 28 mph with special tires
gives stopping ability equiva-
lent to that at 50 miles an hour
on dry pavement.
Children dance with glee when
the icy fingers of winter fasten
round the windows of the home,
For, to them, winter means ev-
erything from ice skating to
Santa Claus and a thousand
other joyous things. But winter
drivers do not share the child-
ren's delight. To them, as to
the traffic-- safety authorities,
Jack Frost is no welcome guest
in the snow belt. They know
that Jack Frost is a killer!
Bees And Flowers
In blossom time, day after
day, honeybees forage from sun-
rise to sunset, visiting the flow-
ers. A honeybee collects nectar
or pollen on one journey, never
both at the same time. And
though each flower in turn is
plundered, the bee visits only
one species at a time. The bee,
clad with many delicate bristles
and hair-like processes, becom-
es covered with the mealy pol-
len of the flowers it visits and,
entering flower after flower,
leaves bits of pollen wherever
it goes, These pollen grains are
vitally important to the flowers,
for without them they would
not be able to form their seeds.,
The part of the flower that
creates the pollen is the anther
—the stamen's tip. Before seeds
can be formed, pollen must find
its way to another part of the
flower, called the stigma. The
shifting of pollen from anther
to stigma is called pollination.
Some flowers are able to do this
work for themselves, without
any outside help. This process
is called self-pollination. In
cross-pollination the pollen must
be carried from one flower to
another. Sometimes the wind -
carries it, sometimes beetles car-
ry it, but very often, as you
many have noticed in gardens,
fields and meadows, pollen is
carried from flower to flower
by honeybees. This is the great
service that bees render the
flowers—full payment for all
the sweet liquid they have
gathered from the nectaries and
for every grain of pollen they
have made into bee bread.
High Level Talks -This lofty conversation of circus peformers in
London, England, is aided by stits and a ladder. Left to right
are: Juliet Foster, Jacqueline Revat, a trapeze artist, and "Repo,"
Juliet's stilt -walking partner. •