HomeMy WebLinkAboutThe Seaforth News, 1950-11-23, Page 70-1‘ AncIttev;
If You +cant, auptnti your relit
fives or acgtutititances, a number of
men who like to go hunting, you
cera always start a real art,;umeut
Over the proper tuttlaele in pre-
paring game for the table. Individ-
ual preferences vary so widely that
It is impossible to lay riotvu any
bard and fest rules.
However, there arc certain getter.
al'procedures that are always pretty
safe to follow.. For instance. all
game should be dressed just as WW1
as possible after it is shot and -al-
lowed to cool thoroughly. The
flavour, 'too, Will be much im-
proved if the game is hung -for
several days to season. •
* * I.
Most of those Who should know
about such things agree that game
birds are better plucked, rather
than shinned; for if the skin is
taken off the treat .will be drier
and less flavour ul, Easiest method
of removing feathers from ducks
find geese is to rough -pick the
birds, then dip then into paraffin
that has been melted in water.
When the paraffin has hardened,
the small feathers and down can be
removed by peeling off the paraffin
with a knife.
Small game animals, such as rab-
bit or squirrel, are always skinned:
but the skin may be left on until
ready for cooking or freezing.
5 ,k 5
And now, here are some recipes
that have ntet with wide approval:
VENISON POT ROAST
3 Pounds Venison Pot Roast
(Rump, Chuck or Round)
4 Cup Flour
Salt and Pepper
1f Cup Fat
,,.+�- 3s Cup Water
6 Small Whole Carrots
6 Small Whole Onions
6 Medium Potatoes
Iv1ETITOD — Dredge meat in
flour, And season with salt and pep-
per. Brown on all sides in hot fat
in a Dutch oven or roaster. Remove
from heat, slip a rackruder the
meat, and add water., Cover and
simmer 2?,; to 3 hour,, or until
meat is tender. About 45 minutes
before the meat is done, add the
vegetables. Make gravy from the
drippings and serve with the pot
roast.
VENISON ROLL -UPS
1 Pound Venison Round Steak
(?/y -inch Thick)
3; Teaspoon Salt
1/4 Teaspoon Pepper
ye Pound Pork Sausage
2 Small, Cleaned Carrots
% Cup Flour
4 Cup Fat
Ye Cup Water
METHOD — Pound steak with
meat hammer to ?4 -inch thickness,
Cut into rectangular pieces, about
2 to 4 inches. Sprinkle each piece
'with salt and pepper. Cover with
sausage. Cut carrots into strips
2 inches long and about ?$-inch
thick. Place carrot strips on top
of sausage. Roll and tie each with
string, or fasten with toothpicks.
Flour lightly. Brown in hot fat.
Add water, cover and cook in a
moderate oven (350°F.) about 1%
to 2 hours, or until tender. ,\fakes.
about 6 stnaIl roll -ups.
VENISONBURGERS
3 Pound Ground Venison
1 Egg
1 Teaspoon Salt
j Teaspoon Pepper
34 Cup Milk
8 Slices Onion (tin -inch Thick)
8 Round Buns
METHOD — Combine meat,
egg, salt, pepper and milk. Knead
to mix well, Form into thin pat-
ties (At -inch thick), Put a slice
of onion between two patties and
press edges together. Place on a
greased broiler tray and put in a
preheated broiler, 2 inches from the
heat. Broil about 4 minutes on each
side. Serve between toasted buns.
Makes 8 burgers.
BRAISED STUFFED
WILD DUCK
2 Cups Cooked Drained Wild Rice
l Teaspoon Salt
j Teaspoon Pepper
bf Teaspoon Sage
34 Teaspoon Thyme
2 Teaspoons Minced Onion
Ye Cup Melted Butter
1 Cleaned, Dressed Wild Duck
METHOD -- Combine rice with
salt, pepper, sage, thyme, anion and
butter, Mix well. Rub the inside
el duck lightly with salt, Fill
cavity with wild -rice dressing. Close
opening with skewers or sew with
string, Place on rack in roasting
frau. Add .5 tteidcspnoms of water,
.,ed cover, t,'uol1 iu a moderate
nCII 1.150"1.) S0 minutes per pound
of dreesed weight, or until tender,
ROAST QUAIL
Piet draw and singe quail. Wipe
.artfully, inside ant! out, Stuff each
bird- with bread or wild -rice dres-
sing (see recipe above). Wrap each
bird with a slice of .bacon ant!
fasten with toothpicks. lace birds
on a rack in tt shallow baking pan.
Roast in a moderate oven (350°F.)
hours, or until tender,
Serving Suggestion; Serve cut toast,
garnished with wedges of lemon,
tart jelly and mushrooms broiled
in hatter,
DUTCH -OVEN QUAIL
glean end draw quail Put quail
in paper bag with equal amounts of
flour and ci', meal. Shake bag
to coat quail lightly. Brown birds
on all sides in shallow hot fat in a
Dutch oven or heavy skillet, Add
2 tahleepe ens of water, cover, and
simmer until tender, about 20 to
30 minutes.
SPANISH VENISON STEAK
1 Pound Venison Round Steak
(3'q -inch, Thick)
Cup Flour
3/4 Cup Pat
1 Medium Onion, Sliced
1 Green Pepper, Sliced
1 Teaspoon Salt
?q Teaspoon Pepper
1,I,O Cups Canned Tomatoes
METHOD — Cut steak into
serving pieces, Dredge with flour,
and brown on both sides in hot
fat, Add onion, green pepper, salt,
pepper and tomatoes. Cover and
simmer about 3 to 215 hours, or
until tender. Serves 4,
HOW CAN 1?
By Anne Ashley
Q. How can I remove old hard-
ened putty?-
-\, Pass a hot soldering iron or
red-hot poker over the putty. Don't
let the iron touch the glass or it
alight crack it. Another method is
to cover the putty with soft soap
and allow it to stand for several
hours. If can theu be. removed with
any sharp instrument.
M * yt .
Q. How can I refreshen wilted
vegetables?
A, Add a slice of lemon to a pan
of water and soak the vegetables in
it for about a half hour, This is
particularly effective for spinach,
lettuce, and parsley.,
t :k
Q. How can I remedy a hair-
brush which seems too soft after
washing it? •
\, Dip it into an equal mixture
of milk and water; then dry before
the fire or in the sunshine.
Q. How can 'I successfully mea-
sure molasses?
A, Grease tite cup lightly before
measuring the molasses, or dip it
full of flour and then empty it.
Either of these methods will enable
every drop of molasses to come out.
of the cup without sticking.
* *
Q. Flow can I prepare a good
home-made paste?
A. Take one-half cup of lump
starch and mix it thoroughly with
the sante quantity of flour. Stir
this thoroughly into one quart of
water and boil slowly for a few
minutes, * *
Q. When should grape vines be
transplanted?
A. They should be transplanted
in late November. Cut back to
about three feet from the ground
and leave with as much of the
Dots as possible.
Q. How can I treat new kid
gloves?
A. The new gloves should be
warmed before putting them on for
the first time, This makes the
leather more pliable. A little talcum
sprinkled on the inside of the glove
will also matte them easier to put
on and take off.
Q. How can I add a different
flavor to apple sauce?
A. Fold stiffly -beaten egg whites
into the sauce. Chill, and before
serving, garnish With chopped crys-
tallized fruit.
•
Sweden's New King And Prince—King Gustav VI, 67, poses
with his grandson, the new Crown Prince Carl Gustaf, age 4,
shortly after taking over his new duties in Stockholm. Gustaf
V1 assumed Swedish throne upon the death of -his father,
King Gustaf V.
Hints That Others
Have Found Helpful
With rubber tires so widely used
on the farm, we did away with the
hand tire pump. tVe mounted an
old refrigerator compressor, no
longer usable for refrigeration but
adequate for use as an air pump;
onto a length of plank, with'electric
motor connected by a V -belt for
driving it. \Ve made the outfit por-
table with a pair of small wheels
at one end of the plank and an
old lawn mower handle at the other.
We can use it wherever there is
a plug outlet for electric current.
A small gasoline engine could make
the pump usable without depending
upon electricity.
B .1
The shank of a worn-out file
makes a very good wedge for ax,
hammer, or hatchet,
a :k•
To store street potatoes so they
will remain firm and not sprout,
I clean them, then dry thoroughly
and store them in a basket between
layers of oats. I keep them: in a
dry, warm place,
k :M :}
When putting grain in a granary
or when taking it out, I like to
get closer by backing to the win-
dow to make shovelling easier..
Usually, hired help backs up until
the truck hits the granary, often
breaking the siding. To end this,
I nailed a 2" by 12" plank in a
vertical position on • the granary for
the truck box to strike against
when backing. Thus uo damage is
done to the building when grain is
loaded,
ie :k
The inside of our barn is much
brighter since we painted the walls
opposite the windows a light col-
our. In the spring after I have
finished my painting in the house,
I put together all of the light-col-
oured paints for use in the barn.
If this is not enough, I may buy
a little white paint to add to it.
Besides making the walls lighter,
the paint preserves then. We find
that dust and cobwebs don't stick
so easily to a painted wall,
i :a k
To keep try 300 -gallon, wooden
spray tank front drying out during
the winter months, I put in the
tank about 100 gallons of water
to which I add from 50 to 100
pounds of flake calcium chloride
as an anti -freeze, This liquid can
be put in wooden barrels during
the summer and used again from
year to year.
A worm met another worn: coat-
ing up from the ground and de-
clared, "You're very beautiful and
I'd like to marry you," "Don't be
a dope, was the reply? "I'm your
other end."
Mike on a Bike
—Two-year-old
Michael l3race
of London,
Eng., takes a
hack seat to his
father—on the
bicycle, that is
—as he watches
a parade by the
Guards past
the London
Mall. Mike,
well wrapped
against the
chill Autumn
ail', is obviously
day -dreaming
of the tune
when he will
march with the
colorful
Guards.
Attractive Gift
That's Easily Made
If you saved your Christmas
cards last year, with some pinking
shears, a punch, some yarn and a
needle you can make some most
attractive boxes for small gifts.
These will be intriguing little
packages to whet the interest of all
your friends.. Marmalade or jam
in small glasses make very welcome
gifts and take on a festive air when
placed in one of these little boxes.
just select six cards as nearly
-the same size as possible. Cut to
exact size with pinking king shears—
taking off the name of the sender
—and punch around the edge with
'holes :-boat one inch apart. Ile sure
to choose a perky "Hello" or "Ili"
card for the lid. That aids merri-
ment to the opener.
Then sen- the punched cards to-
gether to form a box with the
varicoloured yarn and you have
one of the most , attractive little
gift boxes you can imagine. No
one likes to throw pretty cards
away and this is an enjoyable and -
profitable tray to make use of then.
You'll find that your friends are
pleasantly surprised with the idea.
These little boxes make different
containers for hoe socials, too.
Takes The Back -ache
Out Of Gardening
In his one -acre garden in the
Yorkshire tnin;ng village of Middle -
chile., 72 -year-old, ex -ruiner, Arthur
Guest has fulfilled a gardener's
dream. lie has evolved a no -digging
system which not only works hut
is paying handsome dividends.
So successful are his methods that
gardeners from many parts of the
country have been visiting his land
to gaze enviously at his outsize
broad beans, onions, carrots, peas
and other vegetables. For Mr. Guest
has. hem quietly running his no -dig
garden for nearly four years, al-
though some people thought him a
crank at first.
Ile will tell you that his method
is no secret. He's taken the back-
ache out of gardening by a simple
method based on the well -rotted
vegetable compost which he planes
around the seeds as they are set
and at intervals as they grow.
The compost not only nourishes
the soil and. (tills weeds before they
can ruin crops, but it encourages
worms which aerate the Iand. Seeds
are sown into the compost layer,
and if weeds show signs of flourish -
they are promptly smothered with
a mulching of sawdust. And Mr.
Crest never, never digs. His ideas
are being tested by horticultural
experts who declare that results
achieved comp; re with those ob-
tained by more normal methods,
WHAT JUST ONE VOTE DID
One vote changed the rate of a
nation, perhaps I?urope—and who
knows --the world? In 1875 the
National Assembly of France met
to decide whether -France should
be a republic or a ntonarcity. Jules
Leureant, a monarchist, suddenly
beeame very ill and had to be
hurried 'home. After he left a poll
was taken, and France remained
a republic by one votel
There is no doubt that the illness
of Jules I.eureant at that (tour
has affected all our lives.
Modgn Etiquette
)3y Roberta Lee
Q. Is it absolutely required that
a person give the reason for declin-
ing an invitation?
A. It is not obligatory that one
do so, but unless it is a very inti-
mate reason, one should explain
why, and with regret. Otherwise,
tate hostess ntigltt resent a curt,
"Sorry, 1 cannot accept," and
might he, discouraged front repeat-
ing any invitations in. the future.
• x w
When ice cream is served with
Ole (a la mode), should this be
eaten with a spoon 'or fork?
A. The fork should he used.
k * F
Q. Should a girl ever send a gift
to a man whom she likes?
A. Not unless she is engaged to
be. married to this man, and then
the only gifts necessary are at
Christmas and on his birthday.
Q. Is it considered good manners,
when a guest has finished his meal,
to push his plate away from him?
A. This is very ill-mannered and
would scent to give the impression
that ire's had just about enough of
that meal and is glad he has fin-
ished. The dishes should never be
moved.
*
Q. Does etiquette demand that
men give up their seats to women
on crowded buses and trolleys?
A, No. this is not required any-
more, except trlten the woman is
elderly, has a baby in her arms,
or is a very good friend of yours,
• e *
Q. When introducing two per-
sons, is it proper to say, "Mrs,
Johnson, this is Mr. Norton; Mr.
Norton, Mrs. Johnson"?
A. No; it is altogether unneces-
sary to mention the names twice.
y. '1 a
Q. When passing a salt or pep-
per shaker at the table, should one
place it on the table or hand it
directly to the person who asked
for it? ,
A. It is less awkward to put it
down on the table and let the per-
son pick it up, titan to try to hand
it directly to hint.
Q. Is it necessary for a woman
who is travelling alone to prefix
"Mrs." or "Miss" to her name when
signing a hotel register?
A. Yes, this is necessary so that
the hotel attendants may know how
to address her.
Q. When should the bridegroom
give his gifts to his best man and
ushers?
A. These gifts are usually put
ati the mews places at the bachelor
thinner,
Q. Which is the correct form of
introduction, "Mrs. White, this is
my husband," or, "Mrs, White, this
is Mr. Walker?"
A. The correct form is, "Mrs.
White, this is my husband."
Artistic Touch: Arany and Navy
barracks in Denmark are being is-
sued with reproductions of paint-
ings by :Matisse and other famous
artists as substitutes for pin-up
girls, now banned.
7jNAYSCIJOOL
LESSON
ev. R. B. Warren, B.A., B.D.
The Stewardship of Money
2 Corinthians 9:s-8; Philippians 4s,.
10-18.
Memory Vers( Every mao ac-
cording as he purposetlt in his
heart, so 1et biro give; not grudg-
ingly or of acre, s;t, Oar God loveth
a cheerful give's, °: Corinthians 9,9
A boy had been Rivett a dollar
for the ediiection. He also had
ten cents, When the plate was
passed tit, father noted that his
son put on the ten •:eats, When
he inquired of the see later he re-
ceiveti this reply: "The - preacher
said 'The Lord, iovcth a cheerful
giver.'- I could gilt e the ten cents
more cheerfully than I could the
dollar." • There are some adults
like that, too.
Giving for the eetension of God's
kingdom must be en a voluntary
basis. Otherwb it is taxation, not
giving. It is t a„ic that so few
of us realize Om all that we have
belongs to Go.l, eVe are but ste-
wards, To give to God one-tenth
of our increase, or the tithe is hut
acknowledging that we are ste-
wards. Titilitug tsas begun before
the giving of the Law by Moses,
for it was trractised by Abraham.
tItcb. 9:8). \\-e owe God the
tithe. Let tis p;.y the debt. 15 all
church inenthere multi systcuta•.
ticalty tithe, there, would be no jean -
tie appeals for i:net Not only
would the c•hn::' 1,,, able, to run
hs local progreet ouch caro for its
needy, but it tvtnfh.l have 110H1 to
meet the. needs o` the heathen ar-
ound the world. 'The man who does
not give is shriveled in his ;:nut,
ile has missed the joy of knowing
that. "It i, m,: '•ie=sed • nice
than to receive:, , Acte 20:351.
Paul appreciated. the gifts seta
to him in Thessak,nica and in pri-
son in Rome by the church at
Philippi.
However, �T he did pot de-
pend upon gifts. IIc said "I have
learned in whatsoever state I am,
therewith to he content." -Such
were his riches in Christ Tests that
ite could triuntpbant:y exclaim to
the Philippians, "My God shall
supply alt your need according to
his riches in glory by Christ Jesus."
He that is in t'hri°t is rich in-
deed.
FOR FASTEN REL EF OF
CHEST {LOS
ACHING MUSCLES
TIRED 3IJRN EG FEET
MASSAGE WELL WITH
Deeper R Penetrating
Faster -Acting wt
with Wonderful New Fas'ERising Dry Yeast!
�I�tSG�i��AAANNS
,,.r. `RCAIFiL
low
H
Air
III.r, RY YEAST
ACTS FAST 1e
STAYS FRESH,
CINNAMON BUNS
Measure into large brlw1, 1 c.
lukewarm water, 2 tsps, granu-
lated sugar: stir until sugar is
dissolved, Sprinkle with 2 envel-
opes Fleischmann's Royal Fast
Rising Dry' Yeast. T,et stand 10
ruin., THEN stir well. Scald 1 c,
milk and stir in 1§ e. granulated
sugar. t \'4 taps, salt, Orbs. sbnrttning;
tool to lukewarm. Add to ,-east roil•
cure and stir in 2 well -beaten eggs.
Stir in 3 a ranee-siite,i breed flour;
beat until smooth:. Work is 3 c. more
oaee•sifted bread flour, )(read unrii
smontll and elastic; pl::w in greaael
bowl; brush tau with melted butter
or shortening, Cover cud set in
warns place, tree inns d ;mxbt. Let
rise tam) doubled in .5oll:. While
dough is rising, combier 11/2 e. brown
Amor (lightly pressed ,ss, nl, 3 tsps.
ground cinnamon, t ee va=bed and
dried Seedless raisins, 1't.,::h down
dough and divide into 2. equal par.
110115; ATM 11110 smooth balls. Roil
each Piece into an ol1nnr, ta" thick
and I6" hmg; loosen enut+i4 Brash
with melted butter or raarracine.
Sprinkle with raisin nr't-r,,n e. )tetin-
nit,g ata long t'1 ', x,11 rate ;ch piece
loosely. like a jelly roll. t'nt into
1" slices. Place `ust 1 ' , 5 ng each.
other, a ct,t-,vide alp, in greasedi"
round layer -rake pan. ,or .•cher shot.
low p:r,,$), Grease rap, t'm.er and
let rise until Madded it bulk, hake
in moderate oven, 331)°,mminutes.
Serve hart, or reheated.
tp
No more taking chances, with
perishable least cakes that have lost
their leavening power! New
Pleischmann's Past DRY Yeast
keeps full strength and active right
till the moment you use it. Needs
NO refrigeration -- keeps safely
in your cupboard, Try its marvellous
results in your next baking,
Ort/er mo4eekr snip/y°/r