The Seaforth News, 1955-03-03, Page 6TABLE TALKS
dam Ancittews.
Nutritionists will tell you that
the average Canadian family
doesn't eat soups nearly often
enough. In my opinion the chief
reason for this is that most of
us don't use enough imagination
or ingenuity in preparing them;
that is to say we have a tendency
to serve the same two or three
kinds of soup, instead of trying
for variety by the use of differ -
ant seasonings.
* * *
When you want either canned
or homemade soups to have
special flavor, add these spices
(in small amounts) to them: in
all soups, celery salt, anion salt,
and pepper; in cream soups—
tomato and pea—cloves, paprika;
in split pea, a dash of nutmeg;
in chicken or potato, mace or pa-
prika. To vegetable soup add
thyme, savory, or garlic salt, In
beef soup put cloves, allspice,
garlic salt, bay leaves—and a
dash of nutmeg just before serv-
ing, In lamb stew add mace or
curry powder.
* *
Cream of Cauliflower and
Mushroom Soup
1 cup cooked cauliflower
34 cup cooked- tender cauli-
flower stents (ribs of leaves)
34 cup sliced fresh mushrooms
34 cup diced onion
3 tablespoons butter
3 tablespoons flour
34 teaspoon salt
Pinch uepper
2 bouillon cubes
211 cups broth from cauliflower
34 cup heavy cream
Cut cauliflower into 1/4 -inch
pieces and stems into smaller
pieces. Saute mushrooms and
onions in butter. Blend in flour,
salt, and pepper. Add bouillon
cubes to hot oaliflower broth;
stir into the fat -flour mixture
along with the cream. Cook un-
til slightly thickened, stirring
constantly. Add cauliflower and
stems. Serve hot with paprika
and minced parsley as garnish.
Serves 4. * * *
Cheese -Vegetable Chowder
4 tablespoons butter
3 tablespoons minced onion
WORKING DIPLOMAT - It's a
striped apron, not striped pants
for Liberian Consul William H.
Jones, as he makes up a form
en a Chicago newspaper. When
not inking visas for his govern -
stent; he's busy with printers'
Ink, which tells the world the
doings of other diplomats.
s/z cup each. chopped carrots and
diced celery
4 tablespoons dour
1 quart milk (reliquefied dry
milk may be used)
2 cups grated cheese
Cook onion, carrots, and cel-
ery in melted butter until tend-
er. Remove from heat; add flour
and blend well, Add milk and
cook, stirring constantly, until
consistoney of thin white sauce.
Add grated cheese and stir until
melted. Serve hot; garnish with
paprika or chopped parsley
leaves:
* * *
Vegetable -Beef Soup
1 pound beef stew meat
1 soup bone
2 tablespoons fat
2 quarts water
? 4 cup chopped onion
2 teaspoons salt
1 teaspoon celery salt
1 bay leaf
3 sprigs parsley
1 whole clove
1 cup each, finely diced carrots,
rutabagas, and potatoes
1 No. 2 can tomatoes
s teaspoon thyme
Have soup bone sawed into 3
pieces, Cut stew meat into %-
inch cubes and brown in hot fat
in Dutch oven or heavy, deep
saucepan. Add soup bone and
cold water. Bring slowly to boil
and skim Add next 6 ingredients
and thyme; reduce heat, cover
and cook slowly for 2 hours, Add
carrots, rutabagas, and potatoes,
and cook for another hour. Re-
move bone: cut off meat and add
to soup. Add tomatoes, reheat
and season to taste.
* * *
Soup and Salmon Balls
1 quart water
'4 cup liouid from salmon
(about)
i* can chili sauce
Si teaspoon salt
Dash Tabasco
4 ounces shell or elbow maca-
roni
Salton balls
Combine water, salmon liquid,
chili sauce, salt, and Tabasco in
large saucepan. Bring to boil and
add macaroni. Cover. Reduce
heat and simmer gently. 10 min-
utes. While macaroni mixture
is simmering make salmon balls.
Salmon Balls
1 egg
1 eup flaked salmon
1/ cup bread crumbs
1 tablespoon finely chopped on-
ion
Beat egg, Add salmon, bread
crumbs, onion, and mix well.
Shape into small balls about %-
inch in diameter. Carefully drop
on macaroni mixture. Cover and
simmer 15 minutes longer. Four
servings.
* * *
Chicken Gumbo, Creole Style
1 quart young okra
1 3 -4 -pound chicken
1 slice ham (about 1 pound)
4 tablespoons butter
1 quart canned tomatoes
1 large onion, chopped fine
1 sprig parsley
3 quarts boiling water
Salt to taste
Few grains cayenne pepper
Wash and stem okra and cut
in half-inch pieces: Cut chicken
in serving -size pieces. Fry okra
in 2 tablespoons fat in large ket-
tle until lightly browned; re-
move from kettle. Add chicken
and ham; cover and cook about
10 minutes, turning twice. Add.
tomatoes, onion, parsley, water,
and browned okra. Simmer until
chicken and ham are tender—
about 2 hours. Add salt and cay-
enne.
TRIPLE TROUBLE—Mama cow, a registered Holstein, glumly facee
the job of caring for three small ones instead of the usual one.
The triplets, exceedingly rare, were born on the Yungblut
brothers' farm in Welland, Ont„ and are .in good health.
A Fine, Upstanding Friend --
Paul Mendenhall, 13, is trying to conquer cerebral palsy. But he stands high in school work (he
studies at home) and between lessons he has plenty of fun. He takes a daily ride In his gocart
mounted on a sled and pulled by his pet goat "Millicent," Millicent loves it and jumps excitedly
until they're off and running. Here Paul's mother, Mrs. B. H. Mendenhall, tries to quiet the
nanny.. Paul has many other pets, including a parakeet he's teaching to talk. So far its repertoire
is confined to a long wolf whistle. Paul's a seventh grade student although he has never at-
tended a regular school.
THE FARM FRONT
A recent issue of the Farm
Journal (Philadelphia) carried
the story of an exciting new
dairy product that promises to
help solve the ever -vexatious
problem of surplus mills and
give more dairy farmers a big-
ger milk check, Sounds good,
anyway, so here is the dope.
5 *
It's a frozen, concentrated,
whole milk perfected by Iowa
State College scientists after
several yea;s of research.
In the trade, it will be known
as a 3 -to -1 milk—one part
frozen concentrate to two parts
water to get table milk.
During tests in our Farm
Journal kitchen, most of our
finicky tasters couldn't tell it
from regular bottle milk. To
some, it tasted richer.
Another thing: this new pro-
duct apparently overcomes the
flaky appearance and cooked
flavor that have plagued ear-
lier efforts with frozen, con-
centrated milks. The cans we
tested had been frozen at 15-20°
below zero for three months
and still tasted fine.
e * *
There are other good points
about the new product. Thawed
out and used straight, it whips
just like cream. It makes good
coffee cream, when mixed with
equal parts of water. So actu-
ally, it's three products in one
can.
Several cans stored in the
freezer would make a handy
milk and cream reserve when
visitors drop in. At 15-20 de-
grees below zero, it should keep
well for four to six months.
Then another two weeks at
zero, as in your home freezer,
and two weeks more in a regu-
lar home refrigerator.
The Iowa State College folks
have no commercial plans for
the product. "It's as free as the
air to anyone dao wants to put
it to commercial use," says Dr.
C. A. Iverson, head of the Iowa
State dairy industry depart-
ment.'
* * *
Will anyone make it? And
will it sell as well or better
than regular milk if it is put
on the market? Those are the
big questions at the moment.
Some folks in the dairy in-
dustry have guessed that a
frozen, concentrated milk might
pull the dairy business out of
the hole—like frozen orange
juice did for the citrus indus-
t,
But there are big differences
between the two foods. For one
thing, the homemaker saves a
lot of work when she buys
frozen orange juice instead of
squeezing out fresh oranges,
And the industry saves ship-
ping costs on waste parts —
the rinds, seeds, and pulps.
a e 0
But with milk, the frozen
concentrate would actually be
more work for the housewife
than to use fresh milk. And
there aren't the long hauling
distances that you have with
oranges,
• *
tIo the big IF in the future of
•
frozen concentrated milk is
price. Those who've had ex-
perience, think it might move
in volume, if it can be produced
to sell for at Ieast three cents
less per quart than regular bot-
tle milk (although some people
would buy it anyway for its
saving of refrigerator space and
its long keeping qualities).
At present, most dairy plant
men don't see a way to make
a three -cent saving.
We've had a lot of experience
with "new" milks—both con-
centrated and dried. And some
frozen, too.
* * *
One of the earlier ones was
a fresh, unfrozen concentrate.
In tests at Wilmington, Del., it
was priced at a cent less than
homogenized vitamin D milk
and sold both in stores and at
doorsteps. It didn't move. People
didn't like the trouble of re-
constituting it with water.
Seemed they'd rather pay more,
and get the extra convenience
of bottled milk.
* * e
There's a brighter side,
though. The Supplee-Wills-
Jones Milk Company of Phila-
delphia, who ran the Wilming-
ton tests, didn't throw that ear-
lier concentrate formula away.
They're still freezing and
selling it to shipping lines and
industrial plants overseas. One
account takes about 30,000 -one-
third -quart paper containers of
it per month. That's one mar-
ket that probably could be de-
veloped further. And it could
move into areas of short sup-
ply in this country.
* * *
It might even go over today,
in some parts of the country,
if given a chance. Right ,now,
fresh concentrated milk ' (not
frozen) is going well in several
areas of the Midwest and` on
the West Coast.
Before coming out with their
frozen concentrate, Drs. W. J.
Caulfield, W. S. Rosenzerger,
and R. W. Baughman of Iowa
State College developed a
fresh, unfrozen concentrate
that is similar.
They started selling it to a
route man who delivers it to
farmers right around Ames.
These customers soon made it
clear that they'd rather buy
concentrated milk than keep a
cow or two on the farm, Thi
route now serves several huns
died families. This suggests
that rural customers who are
too scattered to make bottled
routes pay, might well be an
especially good market for the
new frozen concentrates,
Safeway Stores, one of the
biggest chains, is marketing the
fresh concentrate in San Fran-
cisco to the tune of about One-.
fifth of their total milk sales.
So, with fresh concentrate
picking up sales in these areas,
maybe the doors will swing
even wider for the frozen milk.
If they do, it could keep a lot
of surpluses out of government
storehouses,
How Can I
By ROBERTA LEE
Q. How eau I clean an oill
painting?
A. Wash the surface gently
with clean, warm water, using a
soft cloth. After it is thoroughly
dry, moisten a soft flannel in
pure olive oil and rub over the
surface gently. Another method
is to rub gently with the freshly
cut half of a potato, cutting off
a slice from time to time as it
becomes dirty,
Q, How can I destroy germ
on the telephone?
A. The mouthpiece of the tel-
ephone should be washed every
few days with a.,,mild disinfec-
tant. It will destroy the germs
and halitosis,
Q. Hoy can I remove black
shoe polish stains?
A. Use soap and water, or tur-
pentine. For tan polish, use al-
cohol. Vinegar will remove shoe
polish from clothing.
Q. How can I sweeten a sour
stomach?
A. To sweeten the sour stom-
ach, and to take away indiges-
tion, place a half teaspoon of
baking soda on the tongue, then
wash down with a drink of cold
water.
Q. How can I bring out 'the
lights in blonde hair without in-
juring the hair?
A. Place as much borax as
can be held on a quarter of a
dollar coin, add to a gallon of
water. and use as a rinse.
Q. How can I be sure that I
ant selecting a good comb?
A. When purchasing a comb
always select one with blunt
teeth. A comb with sharp teeth
breaks and tears the hair.
Q. How can I clean leather?
A. Add a little vinegar to
warm water (not hot) and brush
It over the leather with a clean
cloth and wipe dry; remove
grease stains with benzine or
pure turpentine.
Q: How can I keep food from
sticking to the sides of the cass-
erole?
A. Butter the inside of the
casserole before putting the food
in to bake, The contents will not
bake to the side of the dish se
when not buttered, nor will it
be so difficult to clean after-
wards.
How A SirnaHH-Town
Wages War Against
By ROSETTE HARGROVE
NEA Staff Correspondent
Paris—(NEA) — Ten thousand
little shopkeepers and artisans
answered his call to arms at a
mass Paris rally,
He is the first and only man
— outside of the Communists—
who has been able to call for a
"peaceful insurrection" in 30,000
French parishes.
He is 34 -year-old Pierre Pou-
jade, a once obscure bookseller
whose rebellion against the
French tax system has /made
him the hero and leader of 300,-
000 little businessmen.
Until 18 months ago, Poujade's
life centered around his book-
shop in St. Cere, a town of 8000;
his wife and four children, and
his membership on the municip-
al council. Then he got a notice
from the tax comptroller that
-his bookkeeping would be sub-
ject to fiscal control.
Fifty other shopkeepers in
the town got notices, too. Pou-
jade, whose "gift of gab" is well
recognized in St. Cere, persuad-
ed them to fight back. When
the comptrollers turned up they
met with such hostility that they
abandoned their mission.
That was the spark that set
off the little businessmen of
France in an organized resist-
ance against what oujade calls
the "inquisitorial methods of tax
collectors, the traps they set for
their victims, and their brutal
treatment."
Since then, the Poujade Move-
ment has become the Union of
Defense of Shopkeepers and
Artisans with 300,000 members
out of an estimated 800,000
small businessmen. There have
been 500 protest meetings, and
a $1,500 war chest has been col-
lected.
"We are not revolutionaries,"
Poujade's followers declare. But
Poujade himself warns: "The
revolution will be automatic if
government and parliament re-
main deaf to Our -warnings. I'
am your spokesman in the strug-
gle against tax injustices impos-
ed on the little people. The gov
Bookseller
High Taxes
ernment persecutes us. But at the
same time it extends preferential
treatment to big business."
His crusade keeps Poujade
rushing all over France for ral-
lies. He rests one Sunday out of
two, often gets along on as lit-
tle as four hours of sleep.
What Poujade and his follow-
ers
ollowers seek in the way of reform
adds up to these major points:
Taxation for the little shop-
keeper on the same basis as big
business, which can write off
such items as capital invest-
ments, directors' and managers'
salaries, and reserve funds.
Taxation computed on net
profits to eliminate paper work
that makes a shopkeeper a state
accountant.
Abolition of fines that are out
of proportion to the errors made.
Abolition of fiscal control in
any form,
Equal rights in regard to So-
cial Security benefits, family al-
lowances and old -age pensions.
In their rebellion, Poujade's
followers are rejecting the tax
comptrollers' arbitrary assess-
ments. When the comptroller
threatens a shopkeeper with con-
trol, he arrives to find the shut-
ters down and a sign on the
door: "Closed Because of Strike."
Some collectors have called in
the militia. But when a shop-
keeper is backed to the wall,
Poujade's battle order calls for
a closed "distress sale" at which
other followers buy the goods
at the lowest possible price, then
hand them back to the original
owner.
Poujade has been called a
Communist and a fascist, but
he brushes off such names with
an expressive shrug.
"We a]1 belong to the same
party," he says. "It's the party
of Frenchmen who pay and pay
and are doomed to die because
of the absurd tax system."
PIERRE POUJADE (left) LEADS A RALLY: "The revolutionwill be
automatic if the government remains deaf - , ."
.1016