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HomeMy WebLinkAboutThe Seaforth News, 1953-03-05, Page 7TAe�� fLE, lar e And,D ws' A good, hearty stew is one of the most welcome dishes the av- erage family can sit down to; and if you imagine yours isn't au "average family" --well, just try them out on one of Utcscl a a * SAVORY LAMB STEW 81/4 pounds lamb shoulder 2 tablespoons fat 4 cups water 1/4 cup celery leaves 4 sprigs parsley 1/4 bay leaf 2 tablespoons salt % teaspoon pepper 1/4 teaspoon monosodium glutamate 12 small onions, peeled 3 large carrots, ant in 2" pieces % teaspoon ginger 3f/t4 teaspoon rosemary 1/ eup flour DK cup water 1 tablespoon lemon juice Wipe meat with a damp cloth and cut in 11/4" cubes. Heat fat in a large, heavy sauce pot and> brown meat slowly on all sides. Add the next 7 ingredients. Cover tightly and simmer about 35 minutes. Add onions, carrots, ginger, and rosemary. Simmer about 25 min- utes longer, ,or until vegetables are tender, Then make a gravy: Mix flour and the s/z cup water. Stir into the hot stew. Bring to a boil,. %stirring constantly, and cook 2 minutes. Stir in lemon juice. Prepare and cook Potato Dumplings as directed below. Sust before serving, sprinkle with chopped parsley. Makes 4 to 6 servings. POTATO DUMPLINGS Sift 1 cup sifted all-purpose *lour, 1 teaspoon baking powder, 13/4 teaspoons salt, and 1/4 teas- poon ginger together into a bowl. Add 1 cup cold mashed potatoes, 1 tablespoon melted butter or margarine, 2 eggs, slightly beat- en, and 1 tablespoon milk and 8nix well. Drop by rounded tablespoonfuls onto simmering stew. Cover tightly and steam for about 12 minutes: Makes 6 thunplings, * s BRUNSWICK STEW 1 4- to 5 -pound stewing chicken. 1 2 -pound rabbit 2 cups water Salt and pepper to taste 1/s teaspoon monosodium glutamate 2 medium onions, sli,ced 6 medium potatoes, sliced 1 No. 2 can (2M cups) tomatoes VA cups frozen or canned whole -kernel corn 81/2 cups frozen or canned lima beans 2 teaspoons Worcestershire sauce Cut chicken and rabbit in serv- tug pieces and wipe with a damp + +sloth. Put chicken in a large, heavy sauce pot. Add next 4 in- gredients. Cover; simmer about 11/2 hours. Add rabbit and cook 30 minutes longer. Add onions, potatoes, and to- matoes. Cook 15 to 20 minutes longer or until potatoes are al- tnost done. Add corn, lima beans, toad Worcestershire sauce. Cook an additional 10 minutes. Serve in a large tureen or individual soup • bowls. Makes 10 10 12 servings. a " r snow CHICKEN STEW - 1 4- to 5 -pound stewing chicken ?:t cult flour 11/2 teaspoon salt 14 teaspoon pepper !r clip bolter or mar; aline 2 tablespoons chopped onion 1.3 clove garlic, minced 1 t._ enpS water teaspoon chili powder teaspoon ginger #:l teaspoon curry powder 13 teaspoon monosodium glutamate 3 medium carrots, eutt in 1" pieces R large mushrooms R small onions, peeled 1 cup cooked peas 3 to 4 cups hot cooked rice Cut chicken in serving pieces and wipe with a damp cloth. Mix flour, salt, and pepper to- gether. Sprinkle over chicken, coating well, heat butler in a large, heavy sauce pot. Add on- ion and garlic and saute until tender, about 5 minutes. Acid chicken and brown slowly on all sides, Stir in water. Cover tight- ly and simmer about 21 hours, or until chicken begins to seem tender. Combine next 4 ingredients in a small bowl. Blend in r/4 cup liquid from the chicken, Then stir into chicken mixture. Add Garrets, mushrooms, and onions. Simmer 30 minutes longer or until chicken and vegetables are tender. Five minutes b e f o r e chicken Is clone, add peas. Serve stew with hot rice. Makes 6 to 8 servings. a u y VEAL STEW 1!'3 pounds boned veal shoulder la: cup flour Salt and pepper to taste 2 tablespoons fat 2 cups water 6 dried. prunes 6 dried apricots 1 tablespoon sugar 14 cup orange juice 1 tablespoon vinegar 4. teaspoon cloves Wipe meat with a damp cloth and cut in 1" cubes. Combine flour, salt, pepper; sprinkle over veal. Heat fat in a large, heavy sauce pot and brown meat slow- ly on all sides. Add water. Then cover tightly and simmer about 1 hour. Add prunes, apricots, sugar, or- ange juice, vinegar, and cloves. Simmer 1 hour longer, or until tender. Pour into a warm, shallow serving dish and serve with hot buttered noodles, if desired. Makes 4 to 6 servings. MM a QUICK PORK STEW 1M pounds pork shoulder 2 tablespoons I'at oe pork -fat dripping's 1 teaspoon salt 1!t cup soy sauce la teaspoon monosodium glutamate 11.3 cups water 3 medium onions, sliced Christine Has Changed Outlook on Life—Christine Jorgensen, who served as an Army private when she was a man, has returned to She United States from a two-year stay in Denmark, where a aeries of operations changed her sex. Pictures below mirror the attractive blonde's reactions to reporters' questions upon her recent arrival from Europe. "1'm anxious to lead the life any Marriage? "Perhaps one day normal women wants to lead." the right. person will come along." *Pm hctppy to be home. What To photographers: "Come on, woman wouldn't be?" hurry up, let's go," KID AND CROCS ARE PALS Citigling at their wriggling, John Norwood, 4, of London, Englund, gets a close-up of four tiny month-old crocodiles in the London Zoo. Just arrived from Uganda, Africa, they don't seem to mind the chilly English weather. Small now; they will grow urs to be poten- tial man-eaters sevcraifeet long. 1!3 cups celery, cut, in !Is" pieces 1M. cups canned bean sprouts, drained 3 cups carrots, cut in thin strips 3 *tips bot cooked spinach Wipe meat with a damp cloth and cut in ?g" cubes. Heat fat in a large, heavy sauce pot and brown n'ieat slowly on all sides. Add next 4 ingredients. Cover tightly and simmer 30 to 40 min - s, or until pork is tender. Then add onions, celery, bean sprouts, and carrots. Simmer 10 minutes longer, or until veget- ables are just tender. Pour into a warm, deep serving dish and garnish with hot cooked spinach. Makes 6 servings. COMBINATION STEW 11 pound fresh pork shoulder 1 pound stewing beef—chuck, - heel of round, or neck 13 elle flour 1 teaspoon salt 1 teaspoon pepper 3 tablespoons fat or pork -fat drippings 2t dups water M. teaspoon monosodium glutamate 3 cup canned tomatoes 6 carrots 6 small potatoes 12 snlalI onions 1 cup cooked peas 19 recipe plain pastry Wipe pork and beef with a damp cloth and cut in 11/2" cubes. Mix flour, salt, and pepper to- gether and sprinkle over meat, coating well. Heat fat in a large, heavy sauce pot and brown meat slowly on all sides. Then add water and mono- sodium glutamate. Cover tightly and simmer 1162 hours. Add tomatoes, carrots, potatoes, and onions. Simmer 35 to 40 minutes longer, or until veget- ables are tender. Pour into a 2 - quart casserole; add peas. Set oven for very hot, 430°F. Prepare pastry and roll out. (Cut a gash in pastry to let steam escape.) Place over stew and crimp edges carefully. Bake 15 to 20 minutes, or until crust is lightly browned. Makes 6 to 8 servings. P.S. If a thickened gravy is de- sired, drain pan gravy frons meat and vegetables before putting them into the casserole and thick- en separately. * ROSEMARY VEAL STEW 2 pounds veal rump or shoulder 1 teaspoon salt I tablespoon Lennon juice 1 teaspoon chopped onion 13 teaspoon oregano ;3 teaspoon monosodium glutamate 3 cups water 13 teaspoon rosemary 3 carrots, cut in quarters ?3 pound mushrooms, sliced 13 cup sliced eelery Wipe meat with a damp cloth and cut in 2" cubes. Put meat and next 6 ingredients in a large, heavy sauce pot. Cover tightly and simmer about 40 minutes. Add rosemary, carrots, mush- rooms, and celery, Simmer 20 to 25 minutes longer, or until veg. etables.,are tender. Pan gravy may be thickened, if desired, or used as is. Place on a warn plat - ler. Makes 0 servings. Good Advice if You Suffer with Piles 1.1hen tum Odes• urn aha torn so too. coni sit, wall) or mond without 'enc ml discomfort You atundd 1110 LPn-llbll, the 1.0111f Ilml thousands 1111t1 round su. 1°4111 Sind so toilet). rice how foot l.rodlllll takes lupi the Ilr,, relict es Itrb ilia and ,llithen 1111111. Why '0 .Inst Inn Mole Int on amu Nese( nbnul %nor ,,tial). 1111e nn' onestiea «im, Moir. or non,rnrt, Don't heifer nemilcaaly--So get t.en.ulut slab, non, enb 1.0,' nl all drug steres. Handle With Care! Much has been published about radiocobalt - 60, which comes from Canada's Chalk River plant, from Oak Ridge, Tenn., and from Brookhaven National Laboratofy on Long Island, N.Y. In these es- tablishments natural stable co- balt -59 is sealed in a reactor and bombarded by neutrons f o r months. When it is removed it is radioactive cobalt -60, an istope which has a half-life of 5.3 years but an initial gamma -ray active ity far greater than all the ra- dii= mined in the last fifty years. Radioactive cobalt -60 has already taken its place in the treatment of cancer. It also has its industrial uses. Because it so highly radio- active, cobalt -60 is dangerous. Stanford University keeps its co- balt -60 in a laboratory pool of 5,400 gallons of water, which serves the salve purpose as a lead shield. This particular' mass of cobalt came from the Brook- haven National Laboratory on Long Island, N.Y. It took 237 twenty -four-hour days to change natural cobalt into the istope 60. Stanford's cobalt -60 has an ac- tivity of 4,500 curies, which means that as a source of radia- tion it is the equivalent of 4,500 grams (ninety-nine pounds) of radium. The radiation emitted could be partly duplicated only by radium worth 380,000,000. At one end of the pool in which the cobalt -60 is kept is a room 8 by 6 by 7 feet. To enter the room a scientist has to use a hatchway with metal rungs and open a 600 -pound lead door.. At Brookhaven, Stanford's five pieces of cobalt -60, weighing ten pounds each, were telescoped to- gether and placed in a two -ton lead container which was locked in a motor van. It took twelve days for the van to travel 3,000 miles across the continent to the university. r; arm=�:. Puritan, Brides Married In The Nude . It Our own custom td the bridal pair joining hands in the wed- ding ceremony is carried a stage farther in some countries. At- tending a Portuguese wedding a :few years ago in the town of Vigo, one watched as white -clad bride and groom had their hands tied together with a fine white ribbon. Many of the apparently aimless little 011010015 we maintain to -day find fuller echoes in other part's of the world The words and ac- tIons have, or had, ancient social or religious meaning and belief. Or even commercial good sense. Take the phrase "with all worldly goods." Our Puritan forefathers at one time held wed- ding ceremonies in the nude. They were not nudists, but they believed, as did many other peo- ple,, that if a man married a girl en ehemisette, as it was called, he could not be held liable for any debts she had contracted in pre -marital days. She calve to him, in fact, with tic thing. So blushing brides were brought to church in their chem- ises, or, oftener still, wholly naked. Did the clergymen ob- lect Apparently not, for one of them is on record as saying that as there was no ruling on what a bride must wear, he did not think it right to refuse to con - duet the ceremony. In modern marriages among nudists, bride, groom, best man, priest, and guests are all report- ed without so much as a hand- kerchief between them. Not hav- ing seen one, we cannot say whether such a bride is allowed a veil, Yet that trivial few inches of lace we wear once had great significance. The Evil Eye Sometimes thick material was used to cover the girl from head tc foot to protect her from the evil eye. To - day brides in France, Italy, and Bulgaria wear veils of finest lace, beautifully decorated, that hang from their head -wreaths to the knees. These, it is r e p or t e d, are generally heirlooms handed down through the years. We believe it unlucky for bride and groom to meet before the ceremony, Based on age-old tra- ditions of taboo, this is carried much farther in other countries. The Indian pair are married sep- arately, she in her home and he in his. Later they cone together, and the bride is escorted to her hus- band's house while male guests . fire arrows into the air to drive away evil spirits. Then both par - lies settle down to feasting for several days. Not only are Far Eastern wed- ding fascinating for Inc AO robes of the bridal pair, but their .1iFtomg are curious to western oyes. MVlalayall couples lit quiet to keep their luck from .being 'velum, and a Tibetan groom rubs his bride's face with but- ter, while Chinese couples kneel before the tablets of the groom4 ancestors. An old ,Russian custom. made the bride take off art' of her husband's boots. li she was lucky site found a jewel; if 'un- lucky, she discovered a whip, with which the groom immedi- ately beat her, An old woman in aomc places is substituted for the real bride until the actual ceremony, so that tate Fates cannot harm the girl beforehand. On Tonga Is- land a veiled woman would ap- pear before the assembly of wed- ding guests. Wrapped in a cotton sheet and given a pillow, she lay down in pretended sleep. Only then would the man take his bride, also veiled, into his house as his wife. There he would leave her while he went to join the feasting, mu- sic, and dancing. 50,000 MILES GUARANTEED FUEL PUMP FOR ALL FORDS - $4.98 Order Today and Then Forget About tuture. Nuel Pump Trouble) 51.00 Deposit on All C.O.D. Order.. ERIE ENTERPRISES SOX X FORT ERIE, ONr. WHY YOU SRO LO NOT TAKE SODA tlU If you gaffer from acid indigestion, you hcortburn, scientists say baking soda can add to your upset, daatroy vitamins, cauaa alkalosis, acid rebound. "Atter meals I had indigestion and gag pains. and 1 practically lived on baking soda,"gays Peter Gecrge,'T.etbbridge, Alta. "Theo 1 started taking Dr. Pierce's Golden Medical Discovery and the Palau trent away and l could cat and enjoy my meal» again. 1 grind 00 pounds and felt much better." 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SORE TN vv 4/31 1/ Don't suffer front common sore throat, when you can do some- thing about it, Rub in 'soothing Minard's Liniment — gee a p. suply, today 1 ` Get quick relief—today 1 'KING OF PA N" LI ., t 1. rE IT Sky Sharks—Sleek 13-47 Siratojet bombers are caught by the camera as their make a vertical bank, Believed to be the world's fastest bombers, the 185,000•pound ships travel at a speed of 600 milds per hour, the six engines on ea:it ship develop a total of 55,680 horsepower.