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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