The Seaforth News, 1952-11-20, Page 2TAI3LE
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High time to be thinking about
Rbat Christmas Cake--c:,peeially
if you're the kind of cook who
iikes to snake hers sufficiently
Tong in advance to have it mellow
its "ripen".
Of Course there are hureirc;ds
may be thousands--- of recipes
lox Christmas Cake, but I don't
know of a single one that can
'top" the following for general
Isatisfaution.
{
?•a can cream of celery soup
lie cup milk
2 cups pastry mix
Combine 3-4 tubiespoons water
with pastry mix to make dough.
Turn onto waxed paper. Knead
3 times,Sornbine meat, onion, and
soup. MI out pastry into a rec-
tangle 10 x 14i inches; cut into 5 -
inch squares. Place 1/3 cup of the
filling on one half of each square.
Fold over other half to cover
CHRISTMAS CAKE
2 pounds currants.
11 pound seeded or seedless
raisins
1 pound sultanas,
11 eup candied cherries, halved,
11 cup sliced dates.
fi pound mixed peel, chopped.
1 pound citron peel, shredded.
y/ pound almonds blanched and
shredded.
11 pound butter or other short-
ening (butter is best),
11 pound brown sugar.
3121 good sized eggs.
2 tablespoons molasses.
4 cups pastry flour.
1/2 teaspoon salt.
2 teaspoons mace or nutmeg.
1/2 teaspoon cloves.
Si teaspoon rose flavoring.
44 teaspoon soda dissolved In 2
tablespoons sour cream.
('rcarn shortening until light
and fluffy and gradually beat in
The sugar, creaming it well be-
tween additions; add unbeaten
eggs, one et a time, beating after
each is added; add- flavoring,
rnal..sses, and soda dissolved in
the ergine cream. Dredge the pre-
perc:-d fruit, peel and nuts with
1 cupful of the flour, sifted. Sift
remaining flour and other dry•
ingredients and add to first mix-
ture. Add fruits and nuts and
tenet well.
Ilei" your Christmas rake pans
gree,: ed and lined with brown
paper. also greaeed. More than
bail till the pans with the mix-
ture. Bake in a slow oven 275°F
abot,t ale hours for the largest
cake, around 3 hours for the
next. size and about 2/ hours far
Me ern:three one. Remember to
act a pan of water in the oven
if you have no heat control.
Cool the cake thoroughly be-
fore storing in large covered
creek or tin, otherwise a mois-
frure forms which may cause mold
to develop. When thoroughly
eco; wrap cake in waxed paper
before storing. The cake may be
baked in one large tin 11x11x5
inches requiring about 5 hours
t,t 25(j°F. Rose flavoring may he
pairehaserl at drug Stores.
a ° a
New to turn to more practical
imnd every -day matters, here are
Nome fine ideas for using up
ground meat—leftovers,
MEAT PASTIES
2 cups ground cooked meat
2 tablespoons finely chopped
onions
1 tablespoon fat
Snug As A Bug ... Light, u'arre
inti cozy this snowsuit is made
of hard-wearing nylon. Wonder -
fug far children's wear nylon is
Washable and won't shrink. This
To lined with nylon fleece fabric
for extra warmth.
filling. Press edges together with
fork, Bake on baking sheet about
20 minutes at 425° F. (If serving
at home, use remaining soup for
sauce.) Makes 6. If you prefer
some ether flavor to celery, sub-
stitute for canned celery soup
either cream of mushroom,
chicken, corn or tomato,
° a
If your family is fond of stuff-
ing, try a stuffed hamburger roll
instead of plain beef patties next
time you serve ground beef.
' Make about 1 quart of your
favorite stuffing for this, season-
ing it with a little sage or
marjoram.
STUFFED HAMBURGER ROLL
1 pound hamburger
1 egg, unbeaten
1 teaspoon salt
V. teaspoon pepper
1/ teaspoon marjoram or sage
(ase same kind you use in
stuffing.)
Combine hamburger, egg, salt,
pepper and marjoram or sage.
Spread mixture on waxed paper
and shape into rectangular sheet.
Top with Iayer of stuffing as you
would a jelly roll by lifting
waxed paper and gently rolling
meat away from it. Bake in shal-
low pan at 375°F. for 30 minutes.
° e „
For a meat loaf with an elusive
nutty taste, try ''laking one with
crushed corn chips as an ingredi-
ent. You may use this same
recipe, omitting the egg, for pan-
fried hamburgers, baked -with-
tomatoes meat balls or fried
mock chicken legs (using wooden
skewers inserted in one end).
* * *
MEAT LOAF
1 pound ground beef
1 egg, beaten
1 cup crushed corn chips
1 cup scalded milk
1 onion, chopped
1 tablespoon cream style horse-
radish (optional)
1 teaspoon sugar
11/1 teaspoons salt
1,4 teaspoon pepper
?'a eup tomatoes or catsup
Grated rind of 1,1 lemon
Combine meat and egg; pour
scalded milk over crushed corn
chips and seasonings; add to meat
mixture. Add tomatoes last and
mix well. Bake in greased loaf
pan for 1 hour at 350°F. Serves
4 generously,
e o .
An attractive to look at as well
as good to eat loaf is made with
applesauce as one of the ingre-
dients. It is topped with glazed
apple rings.
VEAL LOAF'
1 pound ground veal
1/2 pound ground pork
2 eggs, beaten
2 tablespoons chopped onlon
2 teaspoons salt
34 teaspoon pepper
1l4 cup uncooked oats
1 cup strained applesauce
l teaspoon allspice
TOPPING
1 apple cut in rings
1/ cup brown sugar
1 tablespoon water
Iiit teaspoon ground clove
Combine all- ingredients for
meat loaf and press firmly into
a 1 -pound loaf pan, Press un -
peeled apple rings into top of
leaf; brush loaf with glaze made
by mixing sugar, water and clove
together. Bake at 3509fi. for
about 11/4 hours. Let stand 5 min -
1.11.w; before slicing. Serves 3,
Leftover haat is especially good
for loaves and croquettes, These
may be pan-fried or French fried.
Or, if you like them baked, make
flat cakes and, after rolling in
egg and crumbs, bake in 4009?.
even. Turn once in brown en
hath sides.
IIAM CROQUETTES
mips ground cooked harp
1 eup mashed potatoes
I tablespoon chopped onion
1 tablespoon chopped parsley
Halt and pepper
.Combine all ingredients. Shape
into 8 croquettes. Roll in beaten
egg to which 1 tablespoon water
has been added; then in crumbs..
Three Good Scouts—Ray S. Porter, dB, shows his son, William, and
grandson, Roger, that a good Sea Scout never forgets his knots.
Service in the Sea Scouts is a three -generation tradition that ties
the family together. William holds Scouting's highest award, the
Silver Beaver, and his son, Roger, is an Eagle Scout,
Some Odd Epitaphs
Seen In Graveyards
•
Odd epitaphs are rarely in-
scribed on tombstones in 1952,
but there are still plenty of them
to be seen in old churchyards.
Speakers at a Mansion House
dinner recently caused amuse-
ment by quoting a few. On one
memorial, for Instance, the
epitaph ran:
"The trumpets sounded,
Peter called 'Come.'
The Pearly Gates opened
And in walked Mum"
Another speaker recalled the
seemingly cheerful but pessi-
mistic inscription on a family
tomb which said:
"Cheerio,` will be seeing you
soon,"
Nobody Cares 1
In Painswick Churchyard, near
Stroud, Gloucestershire, can still
be seen the following cruel
epitaph:
"My wife is dead and here she
lies. '
Nobody laughs and nobody
cries:
Where she is gone to or how
she fares,
Nobody knows and nobody
cares."
A stone in a remote Californian
burial ground bears the following
inscription: "To Samuel Con-
stable. After life's scarlet fever,
he sleeps well," And the tomb-
stone of an enthusiastic whist
player has this one:
"Here lies Henry De Roos
In confident expectation of
The Last Trump."
In an old churchyard at Llan=
fllantwthyl, Wales, appears this
epitaph on a scolding woman:
"Here lies, thank God, a
woman who
Quarrelled and stormed her
whole life through;
Tread gently o'er her moulder-
ing form, •
Or else you'll rouse another
storm."
You can see the following in a
Staffordshire churchyard:
"This turf has drank a
Widow's tear;
Three of her husbands
Slumber here."
An old man who watched fire-
works on Plymouth Hoe many
years ago tittle guessed that he
would be immortalized by this
queer epitaph:
"Here lies I, Jonathan Fry,
Killed with a sky rocket,
Right in my eye socket."
Bitter Bier -
The writer copied the following
from a village burial ground
near Bournemouth some years
ago:
"Here lies
Jim the Brewer,
Who in life was both Ale and
Stout,
Death brought him to his
Bitter Bier,
And now in Heaven he Flops
about"
This recalls a tombstone erect-
ed to the memory of one John
Baylis, who died near the end of
the seventeenth century. The in•
scription says that
"His only sin
Was that he loved a drop of
Gin;
And when his favourite was
not near,
Contented took his born of
beer,"
And the following comes light-
heartedly from Steepleton, near
Dorchester:
"Imre lies the body of Mar-
garet Bent.
She kicked up her heels and
aveay she went,"
IUGIIT FOR ONCE
Sid Skolsky reports that a
surprised Hollywood resident
ran meek into a burglar piling
the family plate into his burlap,
bag. "Well, well," exclaimed the
resident, "I hope you'll stay long
enough for me to fetch my wife
She's certain she's heard you in
the middle of every night for
Me past ton years, and I know
it'll be a pleasure for her to
meet you."
ALREADY DONE
Jack Benny has won thou-
sands of laughs with his bur-
lesque violin rendition of "Love
in Bloom." The fact is, however,
that he rather fancies himself
as a violinist, and likes to be
taken seriously when he renders
an occasional classical air for
his friends.
At a big party in Hollywood
one night, Benny brought out
his fiddle, and put everything
he had into a piece. When he
finished, and the applause had
died down, Arthur Hornblow
called, "Give us 'Poet and
Peasant,' Jack,"
"What exclaimed Benny, sur-
prised and flattered. "Again?"
Tasted Twelve Minion Craps Of Tea
Slo is John Davies, chief
"taster" for a British tea Dena.
The department which he heads
boasts twelve experts who each
taste an average of 1,000 cups
a day. Their job is to select and
blend the most suitable teas of
the thousands of varieties grown;
and sometimes es many as
many as eighteen different kinds
go to make the cup that cheers.
What does a taster look for in
tea? "Flavour, pungency, quell-
ty and strength,' says Mr.
Davies. "And colour, too, be-
cause . tike most things too
taestes better if it looks good."
that takes years to acquire,
There are only some 100 spec'
cialists in Great Britain, and of
these, John Davies --who's been
rolling the stuff round his
tongue for fifty years --is one of
the greatest, "It's mare a matter
of nose than taste," he says, "a
question of bouquet" For that
reason, a taster need not pander
to his palate. He eats and drinks
whatever he likes; but does his
best to avoid the common cold.
How does anyone take up
such a specialized art? "I was
rather a duffer at school," says
John Davies, with the suspicion
of a twinkle in his eye, "and in
those days if you weren't very
bright you either went into the
Church , . or into tea." Today
he can tell just by tasting, the
country and district—of the
many hundreds—in which a tea
is grown.
But what makes John Davies
and his team of tasters come to
the boil quicker than anything is
the way their careful work gets
wasted when a pot of tea is
made.
Fresh cold .water; one spoon-
ful per person and one for the
pot (warmed) ... are rules that
everyone knows. But did you
know you should pour in the
water immediately it boils?
Overboiled water loses its air. .
the tea leaves won't float, they
siult to the bottom, arot ;,you get
that "stewed" effect,
As for the milk-fii,:t-ur-milk-
htst controversy, Mr. Davies
has this to any: "Always pour
the tett nu 1214' Mint, and you
warns it gradually. If you put
the milk, Wet, an to tea,
you're hound to scald it and get
a rico pudding Iluvour."
Mind you, only an expert can
tell the difference. The ordinary
belt drinker, riot having seen the
tea poured out, would be unable
to say--tmes he guessed—
whether the milk had pone in
first or last,
At sixty-eight, John Davies
has long sinee lost count of how
much tea he's tested, (After fifty
years, taking an average of 1,000
sips a day and allowing for high
days and holidays, it's something
over 12,000,000,000 cups.) He's
still ]earning things about his
art, and he still thinks tea is the
finest drink of all. He doesn't
taste so milny maps these days,
a mere 500 daily. But what does
he enjoy most when he gets
home at night? No, you're
wrong! , . , it's a nice sherry.
iY YOU SHOULD
NOT TAKE SODA
• 11 you suffer koro acid itrdigoation, gas
heartburn, scientists say baking soda can add
to your upset, destroy vitomloa. cause
pike oeie, mad rebound.
After meals I had indigesuoo and get
pains, and I practically lived on baking
soda," says Potor George, Lethbridge, Alta.
Then I started taking Dr. Pierce's Golden
Medical I)iecovery and the pains went away
-and I could eat and enjoy my male again, I
gained a0 pounds acd felt much bettor."
Thousands who suffered such distress, due
to no organic causes, tried Dr, Pierce'e
Golden Modica) Discovery with amazing
results, Over 35,000,000 bottles of this greet
non-alcoholic medicine, with its wonderful
stomachic tonle notion, have been sold 'to
date. And no wonder. Pirat, taken regularly,
it promotes more normal stomach activity,
thus helping to digest food bettor so you
won't have gas, heartburn, pour stomach.
Second, with stomach activity Improved, you
can eat the footle you like without fear of
after-dfahroso.
Try it. Get Dr, Pierce's Golden Medical
Discovery of your druggist, today'
ere
for a full winter, Put it in
now and forget it itll spring.
MIRE AFL,
because "Prostone" Brand
Anti -Freeze gives guaranteed
comptele protoclion,
YORf SEE
you've gal the best when
you see this green guaran-
tee tag or the trade -mark
on the can.
RAND
Pu c. qy,.
"P6t1:STONNNE" AND "EVL'REApY" ARE REGISTERED T6AD1:-MARIIS OR tNAiIONAAL CARBOWJ LtMlTIC
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