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Home My WebLink AboutThe Seaforth News, 1942-02-05, Page 3MONEY' SAVING NUT COOKIES QUICK -TO -MMCF, 2 tablespoons butter; 4 cup sugar; 1 egg; 2 tablespoons nulls. 1 cap hour;teaspoons lic 1kcup Powder,. dee; 'a teaspoon r chopped nuts. salt;. Cream butter and sugar; add well beaten egg; flour, baking powder and salt (which have been, sifted ,together). Stir in chopped nuts. Drop by small tea- spoons on to well buttered shallow pans and bake in oven 375°F•` For over 300 Doi)Cioes and Economical Recipes, send. to Magic Baking Powder, Fraser Ave., Toronto. MADE IN CANADA COSTS LESS THAN 1c PER AVERAGE BAKING THE MIXING BOWL Sy ANNI AUMM Hydro Hew MaMnlu VALUE IN MEAT SPECIALTIES Hello Homemakers! A man sug- gested our topic—and trust a, man to know what is good. Liven( heart sweetbreads, tongue, brains, kid- neys, oxtails and tripe—the meat specialties—are often described as 'fancy meats'. You can use them to introduce variety into your menus, there is little waste and small por- tions are satisfying. From the standpoitn of nutrition, they are the choicest of meas—every serving sup- plies a good portion of the daily re- quirement of every needed mineral plus vitamins B1 and B2, m m ' First of all, these meats must be strictly fresh. Second, you must know how to prepare and cook them properly. Then, the family will see how good they are and want thein often. on may recall the day when liver was so little appreciated. * m * * The common question pertaining to the cokery of these meats is how to prepare pork and beef hearts. The following' directions may help you: Cut down the side of muscle and spread heart open. Remove all veins, arteries and roots with a sharp knife. Wash thoroughly and dry with a piece of cheesecloth be- fore coking., * * . * .k - Here are directions for the prep- aration and cooking, of other meat specialties, as well as suggestions for garnishes. m 5 5 as RRECIPES Beefsteak and Kidney Pie 1% lbs. chuck steak 3 lbs. lamb's kidneys Flour 2 small onions, chopped ' Salt and pepper 2 tbs. fat 6 cups vegetable stock or gravy 6 small potatoes, sliced Flaky pastry Have the steak cut in pieces for serving. Cut up kidneys. Roll meats in flour. Brown meat and onions in fat. When meat is well browned on all sides, gradually add vegetable stock and. cook, stirring constantly. Season. Arrange a layer of sliced potatoes on the bottom of a greased casserole and cover with a layer of meat and onions. Repeat. Pour gravy over all and add water or stock to fill casserole three-quarters full. Bake in electric oven for 1. hours at 350 degrees, Remove cass- erole from oven and arrange pastry on the top of the meat, Increase oven heat to 425 deg, Bake 10 -15 minutes. Yield:. 7 or 3 servin&e, Braised Tongue 1 tongue 1/3 cup carrot diced 1/8 cup eelety, diced 1/3 cup onion, diced 4 tbs. baking fat 4 tbs, flour Salt and pepper Worcestersbiie sauce, Put tongue in boiling water and nook on eleetrie element turned LOW for 2 hours. drain off liquid; remove shin and fibres from tongue. Brown baking fat or butter, add flour; stir in 4 cups of the water in which tongue was cooked, Season' with salt, pepper and Worcestershire 'sauce, and add tongue and vege- tables. Cover and bake in electric oven for 2 hours at 800 degrees. Serve with sauce. Creole Tripe $ cups fresh honeycomb tripe 2 tbs. butter Salt and pepper 1 tbs. flour 1 onion, chopped ▪ cup tomatoes, drained NA cup meat stock 1 tbs, parsley U. cup mushrooms, if desired Cut tripe in pieces about 2 inches long. Place in a shallow pan and put in oven to draw oub water. Drain, Brown butter and onion; add floor, seasonings and stock. Mix and add tripe. Cook on electric element turned LOW, Creamed Sweetbreads as soon as brought home from mar- ket, plunge into cold water, and let stand 1 hour. Drain; cut into cubes. and put into salted boiling water to whieh Vinegar is added (2 tbs. per quart). Cook slowly twenty minutes —turn electric element to LOW as tn a Soon as Steam comes off. Make medium cream sauce of 2 tbs, but- ter, 2 tbs, flout, 1 cup milk and salt. and pepper, Add / cup canned peas and a dash of nutmeg, Stir in sweet- breads. Serve on toast or in patty shells. * ,a 5 m TAKE A VP; 1, The wires of a piano can be kept free from dampness and rust by tacking a small bag of =lacked lime inside the piano, just under the cover. This will absorb all moisture. 2. 'When castors on furniture fall out too easily, remove them, pour melted wax into holes and insert castors before wait hardens, After wax sets, the castors will not fall out. 8, Glycerine is better than oil fol• lubricating egg -beaters, ,meat -cutters and juice -extractors. It is tasteless and harmless. 4, To safeguard against the dan- ger of spontaneous combustion and resulting fire in the home, keep all oiled rags used for cleaning and Remove ,sweetbreads from papers dusting in capped jars or tight -fit- ting containers,' * 0 m tr QUESTION BOX Mrs. N. IL says: "Do tell our readers about Ox -tail Soup. It is one of the best inexpensive meat dishes," Ox -tail Soap 1 ,srnaill ox -tail • cup carrot, diced • cup turnip., diced • eup onion, diced • clip celery, diced 6 cups meat or vegetable stock 1 tsp. salt Pew grains cayenne 1 tsp, Worcestershire sauce 1 tsp, vinegar Cut ox -tail in small pieces, wash, drain, sprinklt with salt and pepper, dredge with flour, and fry for ten minutes. Add to meat stock and sim- mer for two hours or until tender. Drain and discard bones. Add vege- tables and seasonings, Add water if stock is strong. Cook until vege- tables are soft. Mvs. N. S. asks: 'Is there any substitute for meat or vegetable stock?" Answer; Bouillon cubes or ex- tracts—for example, oxo, bovi!i, &c, may be used. Do consider saving all vegetable anal meat juices. Mrs, R, C. B. asks: "We have had meat spoil in a day or two when it has been left in the stock in which it was boiled. Why has this hap- pened ?" Answer; Meat should be removed from the juices as soon as taken from the range and each stored in e covered container in the electric re- frigerator. a * P * Anne Allan invites you, to write to her c/o of The Seaforth News. Just send in your questions on homemaking problems and watch this little corner of the column for replies. The series of 45's of the war ser- vice was played at the elub rooms at four tables on Wednesday night. Tho prizes were won by M. MeCar thy, P. Jordan and Jos. Givlin. They decided to play euchre at this week's series. Mrs. Louis Bruxer has returned home from Scott Memorial Hospital after having suffered painful injuries to the knee as a I,esult of being kicked by a cow. Miss Helen Mathers was in Strat- ford. Miss Ursula Krauskopf, Toronto, visited her parents, Mn and Mrs. James Krauskopf. Miss Jean Burns of Galt visited her parents, Mr. and Mrs, D. Burns, Want and For Sale Ads, I week 25r 117 MEDICINE MIS MiservFast! When acute catarrh makes breathing difficult—causes stuffy head, watery eyes, nasal irritation and distress, put a few drops of Vicks Va-tro-nol in each nostril and enjoy the relief it brings, Va-trcenol is so successful because it does three veryimportant things; (1) shrinks swolen membranes of the nose,. (2) clears out discomfort - causing congestion and (3I soothes irritation. Many catarrh sufferers �,��Ke it's the lsaylieytl�ely'vebest found.re- VA-TRO•1�®L Worker --"Would you increase my wages? I was married yesterday." "Sorry," said the foreman, "but we are not responsible for accidents outside the factory." ' I wish I could be sure of distin- guishing plants from weeds. How did you learnt?" "Pull 'em out, and if they come up again they're weeds." Send as the names of yoiur visitors. what is a VICTO� BONS.? A VICTORY BOND is the promise of the Dominion of Canada to repay in cash the full face value of the Bond at the time stipulated, with half -yearly interest at the rate of 3°10 per annum until man city. A Victory Bond is the safest investment in Canada. The entire resources of the Dominion stand behind it. A Victory Bond is an asset more readily converted into cash than any other security. National War Finance Committee, Ottawa, Canada A40