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HomeMy WebLinkAboutThe Seaforth News, 1956-02-09, Page 2TABLE TALKS gee Have you always thought that sauerkraut originated in Ger- many? Most people do, but rec- ords prove that sauerkraut is almost as old as civilization. Sauerkraut is simply shredded Cabbage that has been ferment- ed in a brine of cabbage juice plus salt. If you are a special sauerkraut enthusiast, you may krrefer the mellow flavor of raw aut or kraut that has just been heated through. If you prefer mild -flavored foods, you will like it cooked for a longer period or blended with other food flavors. Heat your sauerkraut plain es add spices to it and serve it with frankfurters, spareribs, sausage, ham, pork, or beef. * . * CARAWAY KRAUT AND FRANKFURTERS 44. eup butter 1 cup chopped onion 1 teaspoon caraway seed 1 No. 2 can sauerkraut 2 tablespoons brown sugar 6 frankfurters Prepared mustard. Melt butter in skillet; add onions and caraway seed and cook until onions are tender, add sauerkraut a n d brown sugar; cover and cook over medium heat 30 minutes. Make several slashes across each frankfurter and spread cut sur- faces lightly witih mustard. Place on top of sauerkraut; cover and continue cooking 10 minutes. Serves 4-6. * . * GOURMET SAUERKRAUT 1 No. 2 can sauerkraut (21s cups) t cups cooked apples (if tart, add 1 tablespoon sugar) Iy2 cups chopped onions 1 teaspoon paprika vd teaspoon each, salt and pep- per 2 cups water 214 tablespoons buffer 11 pound each, diced pork and veal 2 tablspoons chopped parsley sib cup condensed tomato soup 16 cup sour cream In a kettle, combine sauer- kraut, apples, onions. paprika, pepper, salt, and water. Mix thoroughly. Cover and bring to boil; simmer 1 hour. Melt but- ter in skillet; saute diced pork and veal until meat is tender, but too brtowned. Combine neat mixture with cooked sauerkraut; add parsley and soup. Cover; bring to boil and simmer 45 minutes. Remove from heat and sour cream slowly, stirring con- rtantly. Serve immediately. * . Bake this casserole of kraut and smoked pork at 350° F. or immer on surface heat for 1 tour. SAUERKRAUT AND SMOKED PORK SAUSAGE 1 pound smoked country -style pork sausage 1 quart sauerkraut 1 medium onion, sliced % green pepper, diced. Combine sauerkraut, onion green pepper, and enough boil- ing water to cover, in a heavy skillet or casserole. Lay sausage FLORAL — Rose petals inspire this big "little hat" for Easter - time wear. Of pettipurl straw, enc full rose accents the deli- cate creation. over surface of kraut. Cover tightly. • w One of the most popular meats with kraut is spareribs. If you don't like caraway seeds, substi- tute celery seeds in this recipe. BOHEIVIIAN SAUERKRAUT 2 pounds spareribs 1 teaspoon salt , 1 tablespoon shortening 1 No. 2 can sauerkraut 3 tablespoons chopped onion vs teaspoon caraway (or celery) seeds anis teaspoon salt 3 tablespoons drippings. Cut ribs in serving pieces. Season. Brown in melted short- ening in heavy kettle or skillet. Add water, Cover and cook slowly for 1 hour. Empty kraut into a separate skillet. (Warh, if very tart, drain and add 14 cup water.) Add remaining ingredients ex- cept drippings. Cover and cook slowly for vi; hour. Pour off drippings from ribs. Add 3 tablespoons drippings and kraut to ribs. Cook an additional hour. If you'd like to do something different witih sauerkraut, try pancakes or soup. Serve the pancakes with hot applesauce and frankfurters. SAUERKRAUT PANCAKES• 21i caps kraut, drained 1 medium onion, grated 2 eggs, unbeaten 4 tablespoons flour 11 cup grated Canadian cheese 1 teaspoon salt Dash pepper -'elted fat or oil Cut sauerkraut into small pieces with scissors. Add onion, eggs, flour, cheese, salt, and pep- per. Mix thoroughly. Drop from a tablespoon into la inch hot fat in a skillet, spreading each cake with the back of a spoon until it is thin. Fry until pancakes are crisp and brown- ed on loth sides. Makes 8. * * * Serve this soup piping hot and garnish with shopped chives, POTATO -KRAUT SOUP 14 cup butter 1 cup sliced leeks ?fi cup chopped onions 2 cups diced potatoes 3 cups vegetable stock 1 cup heavy cream 1 cup sauerkraut Salt and pepper Chopped chives for garnish Melt butter; add leeks and Onions and saute 5 minutes, or until onions are tender. Add po- tatoes and vegetable stock; sim- mer until potatoes are tender, Force potatoes through a sieve and reserve liquid. Heat pota- toes, liquid, cream and sauer- kraut in a saucepan. Season to taste with salt and pepper. It Was Really Cold in England To find some really cold win- ters, you have to plunge back through the old records — to those teeth -chattering days when even the swirling Thames was frozen solid for months on end. The howling arctic winds brought misery to the poor, dis- aster to shipping and chaos to London's commerce. But they also brought something wonder- ful and new in entertaining to the people of London — for everything happened on ice. The Thames, frozen to a depth of many feet, became one vast ice pantomime, presenting each day a spectacle far more varied and dazzling than any modern ice show. Skating and sledging were popular, of course, with ox - roasting a familiar sight, but there were many other amuse- ments which Londoners devised for these "Frost Fairs" when- ever the North Pole came to the Thames: Football, "shooting at marks," bull and bear -baiting, horse and coach races, skittles, FROM GLORY TO A FOOT REST — These two prize cows ought to be somewhat indignant, being used as foot and head rests. gut they seem to be taking it in stride as their owner, Glen Arnos grabs a short snooze. SHE TRIED A STOVE ONCE—Still cooking in a stone fireplace is Mrs. Joe Holloway, who lives with her husband in a mountain home. "I tried a stove once," she says, "Unhandiest thing you ever saw. Had to cut and tote wood for it and for the fireplace, too ... And the food, well, a stove just takes all the taste out of your cooking." So she sold the stove. While she prepares the meal in the fireplace, above, her husband sits in an old chair reading the Bible for entertainment. lotteries, dancing, puppet plays, donkey rides, menageries — and even fox - hunting on ice. Tradesmen found that if they didn't want to go broke they had to take their shops down to the ice where the customers could be found. And so, in "Freezeland St,," as it was called, rows and rows of shops and stalls were set up to please promenading London- ers. On January 1st, 1684, says diarist John Evelyn, whole streets of booths were set out on the river and soon "the Thames was filled with people and tents selling all sorts of wares as in the City." There was even a printing press where, says the diarist, "the people and ladys took a fancy to having their names printed, and the day and yeare set down, when printed on the Thames, This humour took so universally, that 'twos estimat- ed the printer gained about $15 a day for printing a line only at sixpence a name, besides what he got by ballads." One row of tents stretching across the centre of the river was known as Temple Street and consisted of taverns and coffee - shops with signs such as 'Duke of York's Coffee House," "The Tory Booth," and "The Booth with a Phoenix in it:" One of the earliest recorded Frost Fairs, or Blanket Fairs, was in December, 1150, in the reign of Stephen when there was "so great a frost that horses and carriages crossed the ice as safely as upon the dry ground, the frost lasting till March." Royalty often took a lively interest in these ice festivities. In December, 1554, Queen Eli- zabeth walked on the ice and courtiers from the Palace of Whitehall mixed with low- lier citizens. King Charles II' took part in a fox - hunt on the Thames — on these occasions the hunts- men, armed with long `clubs, followed the hounds on foot. On February 2nd, 1684, he and his Queen joined in the ox -eat- ing jollifications, and once he spent the night , on the frozen river. That same year the Duke of York — later James II — wrote to his son-in-law, William of Orange (who was destined to supplant him on the throne), saying, "The weather is so very sharp and the frost so great that the river is quite frozen over, so that for these three days past people have gone over it in sev- eral places and many booths are built on it between Lam- beth and Westminster where they roast meat and sell drink." But it was not until 1739 that London had a "really hard win- ter" by the standards of those days. Many people who had lived in Hudson Bay territory said they had never known it colder in that 'frozen wilderness than it was in London. Ships were sunk by huge blocks of ice grinding into them and damage in one section of the river was estimated at $500,000. Watermen, fishermen and vari- ous classes of labourers were unable to work and their fami- lies would have starved save for gifts from the wealthy. But the rest of London de- termined to get as much plea- sure as possible from the icy conditions. Ox roasting, with plenty of ceremonial, was a favourite event. "IVIr. Hodgeson, a butcher of St. James's Market," said a his- torian, "claimed the privilege of knocking down. the beast as a right inherent in his family, his father having knocked down the ox roasted in the river in 1684, as he himself did that roasted in 1715 near Hungerford Stairs." Walked 2 Miles On Sea Bed A veteran of deep-sea diving sat in a weed -festooned truck one hundred and fifty feet be- low the Pacific Ocean, thought- fully fingering the rusted con- trols. The truck was in the hold of a sunken freighter—and the freighter slumped on the yawn- ing crater of a live volcano on the ocean bed. Yet this thrill forms just an incident in the latest exploit of 63 -year-old "Johnno" John- stone, as he captains a team of experts bent on salvaging some of the forty-seven Japanese warships and merchant vessels sunk during the war in Rabaul Harbour, New Britain. They're working among ships stuffed with bombs and tor- pedoes, that at any moment may roar sky-high. Only a few years ago the last volcano eruption shot up a new island rising to a rocky cone 600 feet high, the third map - changing convulsion experi- enced at Rabaul in modern times. Man-eating sharks and nine -foot sea snakes also in- fest the ocean depths. Johnno was working on one of the hullos when a shark glided close enough to "kiss" him. "What was I to do?" he „ar- gued, explaining how the man- eater nuzzled his diving helmet. "I just went on with my job, knowing the unfamiliar contact of rubber and steel were as de- terring to the shark as any weapon." On one occasion, Johnno's team were troubled by a groper, a codlike tropical fish with snapping jaws that have snap- ped head or arms from many a Javanese diver. Johnno laid a charge of explosives to its cav- ern lair and blew the 262 lb. monster out of the water. In fact, when Johnno was per- suaded to go to see "20,000 Leagues Under the Sea" at a Sydney cinema, he couldn't help yawning. Fiction couldn't compete with the one man in the world who has actually The ox was fixed to a stake and Mr. Hodgeson "came dress- ed in a rich laced cambric ap- ron, a silver steel, and a hat and feathers to perform the office." The longest freeze-up, in 1814, lasted from Christmas until March 20th. The river present- ed a solid surface from Black- friars Bridge to London Bridge and "thousands perambulated the rugged plain whereon a variety of amusements was provided." Among these was the cere- mony of roasting a small sheep, for which spectators were charg- ed sixpence. The meat, when cooked, was sold at a shilling a slice and called "Lapland Mutton." The tremendous profits made by stall -holders brought more and more "easy money" pedlars and racketeers to try their luck. Swings, bookstalls, skittles, dancing booths, merry-go-rounds, and sliding barges appeared in scores. Trashy articles that would never have sold on land were raked out from attics and cellars and "flogged" at double and treble their value. Big profits were made by don- key owners who hired out their animals at a shilling a ride, At last, however, the ice began to crack and the thaw ad- vanced rapidly, to • the great dis- may of stall -keepers, typo- graphers and publicans, who had to move fast to save their goods from floating away. In a few days the ice broke up completely in the strong sunshine and Old Father Thames went rolling along once more walked 47,000 yards — over twenty-six miles — on the sea- bed. Midway between Tasmania and the mainland of Australia, the breakdown of the submarine telephone cable was troubling the authorities. Johnno agreed to investigate by walking along the length of the cable at a depth of one hundred and twen- ty feet. This was simple enough while his cable -ship remained within the pratection of the shore, but once in the open strait the ship's speed was accelerated by wind and tide. And Johnno on his at- taching shotline founel himself having to run to keep up! To avoid exhaustion he de- cided to tie himself to the grap- nel on a short ranging line. But when the cable -ship rose on a wave he rose with her, often as high as twenty feet. He wasn't sorry when he dis- covered the source of the tele- phone trouble. The force of the tide in the notorious Bass Strait had tangled the cable into splintered coils like a wire en- tanglement as high as a house. As a youngster Johnstone worked in a Liverpool dockyard as a shipwright. But he has never regretted the emigrant impulse that brought him not only adventure but turned him into one of Australia's richest men. His biggest job, the recovery Of $6,000,000 bullion from the liner Niagara as she lay 438 feet deep in a war -time mine- field, made salvage history. Johnstone made his first de- scent in a glass -windowed div- ing-bell—and the treacherous ocean currents neatly knotted the anchor wire of the bell in a mine cable. Only one thing could be done. The bell was gently raised. Johnno went down in ordinary diving dress and clambered up the mine cable to attach sweeps to it. His air hose tangled round the horns of the mine and he had to free it. For a few minutes the mine nearly touched the plates of the salvage ship and Johnno had to interpose his body as a soft cushion. Later, another mine actually bumped against the salvage ship, Claymore, but failed to explode. Another ex- plosion nearly knocked Johnno silly but did no other damage. And when the Claymore was at last atached to the hulk of the Niagara a storm snapped the mooring lines. In his diving bell Johnno was hurled down the sloping decks of the sunken liner and buried in the mud alongside her. It took three hours to raise him to safety, Eventually, the increasing gales made ordinary mooring impossible. Six-ton blocks of concrete were thrown down to serve as sheet anchors. With only a submarine lamp, Johnstone had to locate the bul- lion room in the heart of the ship and direct the placing of each high -explosive charge by a grab. Every explosion stirred' up so much mud that Johnno sometimes had to wait hours to see what happened. The placing of the final ex- plosive charge at the very door of the strong -room had to be judged to a fraction. Too much would scatter the ingots over the floor of the ocean. Diver Johnstone says he had never lived through such hours of anxiety in his life as he waited for the swirling mud to clear. Then the grab lifted a small pine box to the surface. As it touched the Claymore it broke, scattering gleaming ingots over the decks. After 295 boxes had been sal- vaged, the diving bell was lowered into the strong -room and Johnny saw he had cleared the cupboard. No other man in salvage history has swept Davy Jones' locker so clean so oaten. Bounties Useless • Despite the payment of boun- ties on red foxes in• Wiscetism during the past decade, the ani- mals bountied annually have to - creased by more than 15,000 tit- cordmng to the Wild)iie Maraos- tnent Institute. - Only in special instances e'0 informed biologists conctone payment of bounties for t taking of troublesome anir-'ia,;. Work in the various Slates 1i.. shown that the general bo, v system is a Nt +ste of ptoe'ie funds. General ptecletaa cert i work brings little taco ni -- benefit to wildlife, Pr:cl cant -A efforts might better be foot .cird'ct directly against those few ,'•,'- viduai animals tient he : bothersome to Lando':, t i rs. Singing SETHETIPS Queer sounds :-rade ate shrimps off the Pacific con t ef south California arc lascinxl- ing U, S. Navy research tech- nicians, These shrimpo vh:eh are nearly as big as lu" w r, talk to each other end son --- times sing — by snapping their claws, it has been discovered. The shrimps make so much noise that submarines can use it as a shield to evade detection by the electronic sound devices used by surface ships, Research into the breeding habits of shrimps is taking place in the Mediterranean and in Japan, where it is believed that shrimps have souls. Fish res- taurant owners in Tokyo have built a $35,000 shrine for the souls 0'f shrimps. Then there was the very. very old gentleman who read The Times in bed every morning and, if he found his name wasn't in the Obituary Column, got up. PRIZE — Velvet , and - rhine- stone buttons fasten the ribbon, a flair with an academic air for this big "little hot" of block pettipurl straw. PILED UP — That's sand, not snow, piled up against this cottage a• Plum Island. Outside walls of the cottage were literally sand blasted by terrific windstorm that hit the resort area. Very little paint was left on the walls.