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HomeMy WebLinkAboutThe Seaforth News, 1950-06-22, Page 7;.`5 eY eJam Andrews. Between early spring and late autumn Most "bays"• -r -alts, ranging from 6 to 60 --get •the chance, or make the chance, to go fishing. Which is ail right too, and just as • it should be. But when they bring Imine their "trophies"'and expect the woman of the House to turn out -on short rtotice—a tempting fish dinner, it's —well, it's well to have a little knowledge, as well as • plenty of patience. So I hope these hints will be help- ful. They refer, of course, to fresh- water fish — products of ponds, creeks, lakes, rivers and brooks— rather than the salt -water varieties, Some of the hints, by the way, go for the men -folk too. k * * First responsibility for the suc- cess of the fish dinner that may follow such trips rests squarely on the person who catches the fish. Fish should be cleaned soon after they are caught, except in coldest weather, and not carried around in creel or boat uncleaned. * ..* * 11 a fish is cut open, the gills and entrails removed, and the blood along the backbone scraped out with the thumbnail, it will keep even in midsummer, Ignore those experts who say water should never Pouch a cleaned fish. Use all the water you wish, but wipe the fish dry with grass or cloth. Never let one fish touch another, if you want to preserve natural markings. * * * SCALING THE FISH Trout need no further prepara- tion for cooking, but other fish must be scaled or skinned. It's a wise man who scales the neatly cleaned fish he brings home, because his g then won't object to future • fraps. * * * Most fish are easy to scale, but the brilliant yellow perch is an ex- ams. ception. Dip it briefly in boiling water, and it will shed its scales as a molting chicken does feathers. Catfish (a country favorite in many places) must be skinned. There's more than one way to skin a cat- fish, but the easiest method is to put the fish in a pan and pour scalding water over it. The skin then strips off like tissue paper. It beats nailing the fish to a board and pulling off the skin with pliers. * * * DO'S AND DON'TS IN COOKING Cooking fish is more a matter of don'ts than following any intricate recipes. There are only a few basic ways to prepare fish—baking, broil- iang, steaming, pan-frying, with their several variations of planking, poaching, and frying in deep fat. * * * Please Don't. There are three en- codes of success in cooking fish— too much heat, too much cooping, And too strong sauces. There- fore here- f ore . , . * * * Don't turn on the heat full blast. ]Fish is a delicate protein food and needs gentle heat. Smaller fish (trout, blue -gills, bream, perch, sunfish, which some call panfish, and catfish) sbould re- ceive a protective coyering before being fried. A personal favorite is shade thus: Roll the fish in flour sea- soned with salt and pepper; dip into a beaten egg which has been diluted with half an eggshell of milk; then roll again in another seasoned mix- ture of half flour, half bread crumbs. This serves for ordinary pan-frying or deep -fat frying. In pan-frying, I like the fat hot for the first few minutes, Putting in the coated fish cools it quickly, and then the heat should be turned down. When tete sheath brow ns nicely, the fish usually is done. * * * Don't •smother mild, delicate freshwater tilt in hot and heavy sauces. Creole and similar sauces are fine for stronger -flavored, salt- water .fish, but plain lemon butter (4 tablespoons batter melted with 1 teaspoon leucon jttice and 3.5 teaspoon pepper added) is better for fresh -water species. A very mild sauce for hafted fish • can be made by blending into a - cup of plain white sauce one of the following: Ifs cup diced cooked 'celery, or 2 teaspoons prepared mus- tard, or 's cup grated Canadian ClieeSC:. * * * '1-artare sauce is delicious with 1?sh of tory sort. One of the best recipes for it: 1 cup mayonnaise 2 tablespoons chopped pickle, 1 to blespoon chopped olives, 2 tea- spoons tninced onion, 1 tablespoon chopped parsley, mixed immedi- ately before serving, * * * Here is an easily made fish sauce: 3e5 cup sweet cream whipped and mixed with 3; cup freshly grated horse -radish or carefully drained prepared horse -radish. Chill in re- frigerator and serve cold on hot dish. * * * PLEASE DO. If you really like. a lepton flavor -with fish, sprinkle lemon juice on the fish after it is cleaned, before storing in the refrigerator, The flavor penetrates nicely. * * * if pan-frying and you wish to Aminate the small bones some fish possess, make scoring cuts length- wise from tail to near tread, inch apart and deep enough to touch the larger rib bones. When fried in fairly deep fat, the tiny loose bones will crisp so that they ran be eaten. * * * Well, my "fish story" scents to Lave strung itself out longer than I thought it would, so I won't have space to tell you anything ohout these recipes I'm passing along- except to say that they've ail been tried and prnnounced good. * * * Springtime Pie 1 Cup Finely Diced Rhubarb 1 Cup Diced Pineapple, Fresh or Canned 1 Cup Cooked, Pitted Prunes r Cup Sugar 1 Tablespoon Quick -Cooking Tapioca 34 Recipe Plain Pastry 2 Tablespoons Butter or Marg- arine 2 Egg Whites 4 Tablespoons Sugar Combine the rhubarb, pineapple, prunes, s cup sugar and tapioca, Pour into a pastry -lined 9 -inch pie pan. Dat with butter. Bake in a hot oven (425° F.) for 15 minutes. Re- duce heat to 350° r. and bake 30 minutes longer. Beat the egg whites until stiff but not dry. Add sugar a tablespoon at a time, beat- ing until mixture forms stiff peaks. 15 to 20 minutes before serving. If Spread lightly over top of pie and bake in a ,moderate oven (350° F.) you wish, chill pie and serve with sweetened whipped cream in place of the meringue. This recipe makes one 9 -inch pie. 1k/other Of The ,Bride --New mothers live to enjoy their chil- dren's Golden Wedding anniversary, so 90=year-old Mrs. Janet Terry, center, is right proud of being the guest of honor at the mid-jitne tit -11 rn. Wedding party of her daughter and sent -in- law, Mr, and Mrs. Adam Watt. Took Forbidder§ "Holiday In Heaven" - Goes Back To Spread The Truth Temporary Escape—East Germany's Max samples life in West Berlin with a chocolate sundae. His West Berlin hosts made sure Max's picture was taken with his back to the camera, 'By David S. Boyer BERLIN (NEA)—Sixteen-year- old Max Bruener (which is not really his name), from Russia's Communist Germany, tools a for- bidden holiday in heaven ---then he sneaked back horns behind the Iron Curtain, determined to tell the truth about Western Germany. Max was one of 500,000 members of the Russian -Zone Free German Youth organization (the F,D.J.) who staged a week-long Communist rally in the eastern sector of Berlin, He was one of several who defied Communist police orders not to enter the Allied sectors of the eity. One day soon he may add his name to the ever-growing fist of F.D,J.'ers who escape to the west for good. Because, as Max put it himself, "I know what's going on nowt" Max came to Berlin "because 1 wonted to find out for myself why the police had forbidden F.D.J.'ers to see West Berlin. * * * For five days, Max successfully crossed Communist police lines, but not without being arrested, scolded, threatened. Once in 'the Allied .sectors, Max, penniless, could do nothing but roam the streets. He had to clutch empty fists in his trouser pockets as he gaped at the fruit, the candy, the meat and the ice cream on sale everywhere. His stomach stayed empty, but his heart grew full. When he went back at night to his daily rally ration of a half pound of black bread and the same of sausage, he carried with him visions of a better world. There, on the fifth day, Max was no longer broke. We picked hint up and showed him Berlin in style. At the auto show, he was a hero. The Germans were delighted at Max's temporary escape from the Iron Curtain. But they insisted his picture be taken from behind. They knew what would happen if he were ever identified back home. * * * "Can anybody go into the cafes?" Max asked. In his city of nearly 200,000, he said, only Russians are allowed in the one decent cafe six days a week. On the seventh, only wealthy Germans and Communist functionaries could afford it. As be lapped up chocolate sun- daes at a sidewalk table at Cafe Wien, Max got the answer, Suddenly, Max was confronted by a Communist party organizer, an F.D.J. leader checking up on runaway children. The party man managed to get out about 10 words of abuse. Then he was surrounded by 50 West Germans. * * * West police saved. the Communist from a bad mauling. They warned him and released him. Moments later, two more runaway F.D.J,'ers slipped into Cafe Wien and ap- proached Mox. "For heaven's sake, be careful," they whispered. "The place is fall of spies!" "I know what I'm doing," Max replied. "You saw what happened. That incident convinced me. The West Germans don't hate us. They just hate the Communist system. I know who's been telling the lies, and I'm out to spread a little truth" Max said he'd have to be very careful about whom he spoke the truth to behind the Iron Curtain. But he said he would speak. Of 500,000 F.D.J.'ers in Berlin, only a handful had Max's experi- ence. Their voices will be small against those who stayed behind the police lines and listened to Com- munist stories about• the capitalist evils across the street. Apricot -Spice Cake 1 cup brown sugar, firmly packed 2 cups water 1 cup dried apricots, cut in small pieces %a cup butter or margarine 1.4 teaspoon cinnamon sA teaspoon cloves teaspoon salt 2 cups sifted flour 1 teaspoon soda 1 teaspoon baking powder Combine the brown sugar, water, . dried apricots, butter, nutmeg, cin- namon, cloves and salt in a sauce- pan. Simmer 8 minutes, Let cool to .lukewarm. ,Sift .together ,the flour, soda and baking powder. Add to first mixture, stirring only until ingredients are well blended. Pour into a greased loaf pan and bake in a moderate oven (350°F.) 40 to 45 minutes. Cool before. slicing. Serve plain or sprinkled with sifted con- fectioner's sugar. Makes 1 loaf. Cheese -Rice Ring 2 tablespoons chopped onion 1 green pepper, chopped 2 tablespoons butter or margar- ine 1% cups canned tomatoes 334 cups octlked rice teaspoon salt teas3mon pepper 134 cups grated sharp cheese Saute onion and green pepper in butter. Add tomatoes and rice. Simmer until rice has absorbed the liquid. Add salt, pepper and cheese. Stir until cheese melts, Pack into a greased ring mold, Unmoid and fill centre with scrambled eggs. Makes 6 to 8 servings. Cottage -Garden Salad 5 slices bacon 3 cups creamy cottage cheese 1 tablespoon chopped onion 10 radishes, sliced 3a cup top milk or Iight cream teaspopon salt 34 teaspoon pepper Fry Sacon until crisp. Drain and crumble in small bits. Combine with the cottage cheese, onion, parsley, radishes, milk, salt and pepper. Serve SmaI! amounts of the mixture in lettuce cups and garnish with tomato wedges and green. pepper zings. Melte, 8 to 10 serv- ings, Butane Lighter New cigarette lighter lights 2,7011 tittles without refill. Lighter uses butane gas cartridge, has no wick, wiled cap. Model is desk size; produces jctlike flame when lever i:. pressed. Marne goes nus •,:lien levee pressure /telt as H. ',Man A MOTORIST in Calif., lost a wheel off his frailer. Ile watched it roll into the hands of a man who loaded it into his iter and hurriedly drove away. HOW ONE RURAL CHURCH PAID OFF ITS DEBT Members of rural churches laden with debt—and, unfortunately, there are many such—will be interested int the story of how one congrega- tion put adross the idea of an old- fashioned farm auction.. This rural Methodist church in Iowa put on a benefit at which over $70,000 worth of goods and livestock was offered for sale. The result was so gratifying that now the church, which started five years ago with a "God's Acre" plan for raising funds, has paid off all indebtedness. Also it has been remodeled into a community center as well as a place of worship. The story is told by H. O. Brennan in "Success- ful Farming." * * The idea was born the day a church committee pitched in to help the nevi minister, the Reverend Wesley Frank, unload his house- hold goods. The Reverend Mr. Franlc, who has been a farm pastor for 23 years, had brought along a dozen pullets. But he found the chicken coop filled with surplus lumber, doors, and windows which were left over from the church re- modeling. Bringing out an armload of lum- ber, one of the man asked, "Why not have a sale and dispose of this surplus?" Someone else suggested they ask the church members for donations of livestock to make it a bigger sale. That conversation led to a general church meeting where plans for the sale were made. The backbone of the planning was done by five farmer -members of the church, witlt their minister. Leonard Dittmer, who manages a herd of Holstein cows on his place near the church, was chairman, One •member suggested that they solicit merchandise from dealers in the nearby towns of Algona and Burt, to he sold on a commission basis. This idea later proved very profit- able. For Iwo weeks prior to the sale day, these five men went about their community soliciting donations and publicizing the sale. Everyone responded. One church member otTered an electric cream separator. A farm homemaker gave a 'used coal cookstove. There was a prize llereford steer, live 14111 - Ions of house paint, a new half - ton pickup truck, and a case of soap powder. And so it went—ht ii. clreds and hundreds of items, little and big, from turkeys to tractors. Sonne were given outright and sour,' on a percentage basis. When dealers in nearby towns were solicited, they offered dozens of new and used appliances, trucks, cars, and farm machines on com- mission. Commission rates for the church's Aare were: Items worth up to $200, 15 per cent; $200 to 400, 10 per cent; $400 and up, 7'/ per cent. Percentage items accounted for almost half the day's profits. How does the work get done on a farm sale like this? "The important thing," says the Reverend Mr. Frank, "is to give everyone a place on a committee. This makes for a spirit of coopera- tion that lightens the hard work necessary for such a project" www What aomnittetes d0 you iteedi Well, the Hood Mope men appoint- ed seven, in addition to the planners who beached tits soliciting and publicity. 1. Fence and Tent Committee. They build pests tel fences for livestock and put up a large tent star display of appliances. They erected a sturdy phuform where tete e'tnipmeit was auctioned tiff, 2. Livestock and Donated Articles This group supervised tire, loading and unloading of items given Inc sale. 3. Checking -in Committee, These men booked and tabulated each item and signed contracts with each person who brought articles on a percentage basis. They evalu- ated merchandise and recorded cash gifts given. 4. The Parking Committee. A church -board member opened his cornfield near the church for a parking area, and this comintitite directed the traffic, 5. Reception Committee. Thi committee, headed by the Rever- end Mr, Frank, conducted visitors around the remodeled church. 7. Police Committee. Some of the younger then of the church served as guards over sale items. On the day of the auction, cars began to pour into the parkins[ space in the morning. Bidding be- gan at 10:30. The spirit of the bid ding soon caught on, and mer- chandise began to move. One of the new cars was bid up to within $10 of list price. Two bidders wanted it, so the dealer who had offered it on percentage sold each of them a like model and gave 733 per cent of the pro, fits to the church. About 1 o'clock a box of roosters was put up for sale, given back, and resold until it brought in $80. In the Huddle of the afternoon, just for fun, some- one brought in a mule. It was sold and resold until it netted $117, One committeeman brought a fine dairy cow to the sale and bought it back himself, paying a good price for it and donating the amount to the church. Even the minister's 5 -year-old sort David, got interested in the sale when a Bantam mother hen and her six tiny chicks went on the block. As a joke, some farmer friends outbid the minister, then presented the Bantiee to little. David. The sale was a social affair as well as a fund-raising project. The Women's Service ('nit served homemade soup, sandwiches, and hot coffee alt day. At noon they cooked a good dinner. Everyone helped. The newspapers in nearby towns ran big ads and printed thousands of sale bills free. A flying -farmer friend of the church scattered the bills from his plane. The auctioneers gave their ser- vices, and an Algona bank clerked the sale. The County Fair Board supplied the big sent, and the High- way Department loaned thick planks for its floor. A local cream- ery provided ]tot water in cream cans for the kitchen. 'The key to this success was the spirit of the congregation. As a local editor remarked about the sale, "It was like a steam roller. When the bidding got started, the committee had a tough time put- ting on the brakes.' Crusty, Crunchy DIN N ER ROLLS 0 They're really ritzy — and no trouble at all to make, with new Pleisehmann's Royal Fast Rising Dry Yeast !Gives yon fast action —light doughs—and none of the bother of old time perishable yeast ! Get a dozen packages— keeps full strength uirlaottt refrigeration! CRUSTY DINNER ROLLS ® Measure into a large bowl 1/y c. lukewarm water, 1 tsp, granu- lated sugar; stir until sugar is dis- solved. Sprinkle tvitlt 1 envelope Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 mins., THEN stir well. Add yy4 e. lukewarm water and 1 tsp. salt. Add, all at once. 31/2c. once -sifted bread flour and work in with the hands; work hill tbs. soft shortening. Knead on lightly - floured board until smooth and elastic. Place in greawd bowl. Cover with a damp cloth and set in warm place. free from di angb t. Let rise until doubled in bulk, Punch down dough in bowl, fold over, cover anti again let , ise un- til dotthlcd in bulk, 'Ilan out on li liglulyfloured hoard t:nd divide into° equal portions: shape each pfete into a long roll about 1/" in diameter. Cater with a damp doh and let rest IN mins. !'singg, a floured sharp kuite, cut dough into -2" lengths and place, well apart,on ttngreascd cookie sheets. Sprinkle rolls with cornmeal and let rise. uncovered, for 1 hoar. Brush frith cold water and iet rise Om - alter !loth'. Meanwhile, stand a lnoad shallow pati of hot water in the oven. and welted! oven to kat, 4255. itrnune irtrt of nater limm oycn :old bat, tit: rolls in stentndtllcd corn Iia 1.•. hour, blushing them -\6111 cold water and sprinkling lightly with conuneal alter the first 11, mins., and again brushing 111(111 with COM wetter "2 ntitttiiev beton re - musing baked buns from the oven. Yield--• 10 rolls. 3.:IC:1.ufzn �-"��..fi,.t"Z :.."wTl'.. ".,•_��'