HomeMy WebLinkAboutThe Seaforth News, 1960-12-01, Page 211HAT'S RIGHT -, Four, he count-
ed them, Gerard Gu!nnane,
father of quadruplets, in De-
troit, still can't believe it, This
makes six for the Guinnanes,
What They Ate in
Ancient Pcliestine
The fool of the common peo-
ple of Palestine had been extend-
ed and diversified in the . nine
centuries which separated Elijah
2ron. Jt sus and his disciples,
Among cereal, rice was rico,
grown in wet terrain. though it
had not yet replaced the other
grains for fend to the extent
that it did in Lite Arab times.
we do not vet hear of the suc-
culent pilau. in which mounds of
vender rice. flavoured by. pour-
ing melted butter and gravy
ever it. see surmounted by piles
eel roast.id mutton, broken into
e,nvenier,t pieces for individual
consumption and crested with
dainty white morsels from the
tat tails at shop e:.lri ady well
:known in Isracii'e time: t. In -
• of rice. +ri.rnt or barley
j ut u , re , .,rdtr d together
with tenrior morsels of mutton,
vr'o.tablc•s of
va• rious k:m1a. Among the vc'ge-
.inbies ..-::n' iialilint' modern
cLvs -till unknown. In -
::c1 di of fire I.liiiar beans and
p( is of today the!, were coarse
tasty lentils;
bleb-pvai- leek thc place of pop-
. .1 .,n;` rr atlr:<. \'::rious kinds
k,r etas—els. r and ve_ ::ble mar -
d itn= eaci of the un -
pumpkins
On civ: e... entirely
rc nt1 r hand,
.. et: , and clic played
re: t4part in the food
e^,n3.4rdiicrr;ncan as
their unrivalled
,: 1' i r'i.n.a- is only may
,.-ricn-
:,,.. ,::xi ntlt
find .. 11 n:cny
.rn, i:,et..vecn
."vett' T. uncitoday
s, -l1) •sere:
Utikit,0 a .-. Y;tic. int. Pea hes
..nil ::p� ir,... w'-rc .!1) unkn.,rt11
t-ri,.hr' p•.•`; i1.,d _rtautiv not
„ t i,. • IL, ,1".':',111e, rt. On The
ve. ,.'stir muri1 mater
shulidn!;re .:,n tori;' ait,r cc -fl
tori.-< in cern clic tree
apaai, 1I to s.
urp, 1"itt :11'at.s ;till call tin-
':;u...11y :. '-:Ilei old olive trees
tri-e<s n;.
iuwev and
otc tl;' pier et the
ilei: not tt lir lair+a-
dnced Iteri:
}lo',r"•.t.. w'rtny kind; et fruits
irl,^t pirp,t:aP today
.,e ,. ,sir ri ter :ark of
t,ny tit, _ l,c,;et ant, atd:�. wet -
tit: orJ,,'a ri in the Pcr<a n
}-:f-le• .te11-1 tit art,, (It in-
, rt r.. i,,,.,, :b; , and
but tbtr)
that,
Silver Lining
For The rPrince
1': n r i:ant ;i irtr i,
ciao:. . it .%u :Ittir
•1,n r.i, ES , I i; 0.
t•:.1,..,
'fbts, tea. 111:,,.ii Srit'.1 1..11;
a t:,i, nr t-, h. b?tI t•r.
rani Ni -:t I t. f;' r S ,oic•t•.
nl11Il , rl 111.. t}', h. •
tievirte ittel l,r the. h, •. E;atiel
I,ybfkl t,a r, -r prne'ur,-d 1e.:` oar
titJt,.1 I.in!n; pini; a'iTi
ta 11\tr, v1 ,1- 1t w,nt 'LW
) Iti,nol Ho::-: tioeitty's ntCdr11
for the- I„ .r.:.,:•.'ef fl r,.; n o1 1!IStI.
f)I1IVFe, CA11 l't11,1;1' -. I'he
lite still assets nutty be vola sown
TABLE TALKS
dew! 1n i- =a'S
BEEF STEAK PIE
las cup flour
ss� tsp. salt
tsp. pepper
> tsp. paprika
1 lb. round steak, cut in
1 -inch etrbes
1d cup butter or bacon dripping
R medium onions, sliced
4 medium potatoes, cooked
and diced
1 tsp. salt
lt. tsp,- ginger
?'N tsp. nutmeg
5 beef -bouillon cubes
2 cups hot water
Pastry for 1 -crust pie
1 egg ydlk
2 tbsp. water
Heat oven to 450 degrees. Mrs
!lour, salt, pepper and paprika,
and dredge cubes of steak in
mixture.- cleat butter or dripping
in heavy skillet, add meat and
brown well on all sides. Lift out
pieces of steak and put into a
2 -qt. casserole. Add onions and
potatoes to dripping in skillet
and cook, stirring, until lightly
browned. Add to meat in casser-
ole. Sprinkle with salt, ginger
and nutmeg, and stir lightly with
a fork to -blend. Dissolve bouil-
lon cubes in hot water and pour
over meat. Roll pastry to fit top
of casserole, lay over meat mix-
ture and seal well to edges of
casserole. Cut slits in top to let
steam escape. Blend egg yolk
and 2 tbsp. water together with
a ftrk and brush aver pastry
lightly. Bake 15 minutes or un-
til cruist is golden. (Serves 6.)
CURRIED LAMB CHOPS
2 tbsp, salad oil
4 thick Loin lamb chops
1 cup eut-up uncooked
dried prunes
1 cup diced tart apples
1 lemon, sliced thin
1 cup uncooked rice
1 tbsp, curry powder
1 tsp. salt •
IA tsp. pepper
1 tbsp, butter
3 cups boiling water
He -.at oven to 350 degrees. Heat
oil in heavy skillet, add chops
and brown lightly. Mix prunes,
apricots and .apple: and put a
layer of -fruit in bottom of but-
tered 2 -qt. casserole, Top with.
a few slices of lemon, and sprin-
kle with a little of the rice and
some of each seasoning. Repeat
layers until all fruit, rice and
seasonings are used. Lay brown-
ed chops on top, dot with butler
- and pour boiling water aver.
Cover tightly and bake about 1
hour, or until chops ere tender
and. water is absorbed: (Serves
4.) -
e
Combine two fall favourites,
apples and cranberries, in this
rosy, tart crisp,
CRANBERRY APPLE CRISP
2 cups chopped unpeeled
apples -
1 can jellied whole cranberry
sauce
1 cup chick or old-fashioned
uncooked rolled oats
le cup brown sugar
tc cup sifted fldur
!: teapsoon salt
1.4 cup melted butter
14 cup chopped nutmeats
(optional)
Combine apples and cranber-
ry sauce; place in a greased 8 -
inch -square baking dash. Com-
bine rolled oats, sugar, flour,
and salt. Add butter, mixing un-
til crumbly. Sprinkle over apple -
cranberry mixutre. Top with
nuts. (This may be made ahead
and refrigerated,) Bake at 350°
F. for one hour. Serve either
warm or cold. Serves six gen-
erously.
r k
APPLE PUFF
With apple season here and so
many good ones available, you
may want to know how to make
another dessert that uses this
fruit. Here is a recipe that calls
for applesauce — you can make
it with either bread or cake
slices.
APPLESAUCE PUFF
4 slices bread or plain cake
2 tablespoons butter
112 cups applesauce
1 teaspoon ground cinnamon
cup brown sugar
1 egg
HOT COLLAR — Edith Rosenau
ends a pain in the neck with
this new eleotric-heat collar.
It holds the neck while admin-
istering therapeutic heat to re-
lieve pain of arthritis, strained
or dislocated vertebrae and
neck tension from headache.
1 cup milk
t:i teaspoon salt
Spread bread or cake slices
with butter and arrange in bot-
tom of a greased baking dish,
Cover with applesauce; sprinkle
with cinnamon and about half
the sugar. Beat together the egg,
milk, salt, and remaining sugar
(omit sugar in this mixture if
cake is used). Pour egg mixture
over mixture in baking dish. Set
in pan of hot water and bake at
350° F. for about 40 minutes,
Serves four.
,e n
APPLE BETTY
4 cups thinly sliced, pared
tart apples
1 cup soft bread eruunbs
1 cup flaked coconut
'e cup firmly packed dark
brown sugar
Dash of salt
teaspoon grow! cinnamon
4 tablespoons batter
Arrange 2 cups of the apples
en bottom of greased baking
dish. Sprinkle with t,te the bread
crumbs and ?'a cup of coconut.
Combine brown sugar, salt, end
cinnamon; sprinkle half the mix-
ture over they coconut. Dot with
2 tablespoons of the butter. fie.
peat, sprinkling' remaining cecu
nut over top, Cover end bake
at 350' F. for 35 mins. Uncover
and bake 10- mins. longer, or un-
til apples are soft. Serve with
coconut sauce balls, Serves 6,
COCONUT SAUCE BALLS
Xi Cup butter
1'•u enps sifted confectioners'
sugar
'„ teaspoon Vanilla
1 cup fine -grated coconut
Cream shortening, add sugar
gradually, and continue cream-
ing until light and fluffy,• Add
vanilla and beat well. Drop by
teaspoon into coconut and roll
into 8.1 -inch balls. Chill .before
serving. Serve with the above
Apple Betty. Makes about :10
balls.
More Safety For
Electric Linemen
Taking
-
Taking a cue from the birds,
who perch unharmed on bare
electric wires as thousands of
volts of electricity pass through
their bodies, the American Elec-
tric Power System has developed
a new safe approach to repair-
ing "hot" lines,
In the new technique, linemen
can now work with bare, hands
on an energized power line.
The technique is based on the
fact that current does not flew
when there is no difference in
voltage between two points.
Under the new method, the
lineman is charged with the
same line on which he is work-
ing, and protected from the
ground by effective insulation.
To achieve this, linemen are
lifted to the wires by a truck-
mountede, insulated aerial boom
in fibreglass buckets lined with
a metal mesh. The metal mesh is
connected by clamps to the hot
wire, energizing screen and line-
men with the same voltage as
the line. The insulated boom pro-
tects them from the difference
in voltage between ground and
line.
Kangaroo Meat
Getting Popular
Up to now kangaroo meat
eaters --- and there are quite tt
number of them among the
growing army of Australian
"exiles" in Britain — have had
to be content with kangaroo-
tail soup, which is available
there in tins. But there Is a
strong possibility that some of
the choicer cuts of Australia's.
most famous aminal will be on
sale in Britain soon.
Already a number of countries
are importing the meat for hu-
man consumption. Encouraged
by the high price of beef, peo-
ple are developing a taste for
the strong, gamey flavour of
kangaroo meat.
West Germans are using it for
soup and for roasts. Last year
500 tons was imported from
Australia and the estimated
amount this year is 2,000 tons.
Result is that a growing num-
ber of the thousands of kan-
garoos which are being shot
each month as pests are being
utilized for their meat.
Following a steady increase In
the demand for kangaroo joints,
big business has moved into the
kangaroo -hunting game, organ-
izing teams of hunters and run-
ning shuttle services of refrig-
erated trucks from the hunting
grounds to processing plants at
main centres.
If the demand is maintained,
will the kangaroo be hunted to
extinction? No. It is a protect-
ed animal, At present, however,
an indefinite open season has
been declared because of the
tremendous plague of these ar•.i-
mals in Northern Australia.
They are being killed at the
rate of 40,000 a week. One hun-
ter called in by a harassed far-
mer shot 558 kangaroos in six-
teen hours without moving more-
than
orethan a few hundred yards, With
many stockmen paying two
shillings a head, some hunters
are earning more than £100 a
week.
ISSUE 48 — 19(10
Safety Lessons
Learned
Early --
Marilee Hendrich, 4, hos playing her part as a pedestrian the same effect on little drivers
her alder sister has on the adult kind. Greg Sm ith, 5, isn't watching where he's pointing his
ice cream truck. Scott Turaski, 5, is turning left at top, and Joe Huse, 4, seems to be turn-
ing right: But eyes ore elsewhere and that's no way to drive a motor vehicle safely,
Dont ever do this, Mom and Dad! Don't ever get out of your
car and step into traffic the way Joe Huse is doing here. His
ristc:, Mary, is about to meet him - with a bump! Ycu've got
to he careful all the time whether you'rt walking or driving,
Sometimes grown-ups do this and then they're sorry. Best idaa
is to keep away from the centre line when you can. That's Joe
Huse in the rear about to pass Scott Te—t. k on the wrong side
of the street and bang into Mary Huse's car.
Betlrr-be ;•ure -who has the right•of•way before you go bussing
into an intzrscctio,1 the way Greg Smith and Scott Tu"a 511
are. There's e:c'ng to he a street lull of ice .rr.•,m In.'s in on -
other _tninu;c. You 100 qct hurt when scarce,,, doll watching,
a
A lot nI pcnplr think Iha trashc
situation her. pollen out
sn they're tuacllin:,: high -.hoot
of
skiri( nts in special clan,,er to
drive pt•'grerly. But (hey ea rve'n
dr'1'per titan that with
live Irul'fic• ntetlicine at Sr:f' ty
-'flown a .,1 Garfielc! School - \n
area of 11,, s'hc., l tahtyRt'aund is
Illarked with ;ilnn1),Lt d white
lines and crossings. Kids thele
tool around in little rat's and
the general idea of .rine
pc rlestrirrn i,nd driver cortin t.
School officials Rupe the prn-
triirn will truniliariie the• chil-
dren with a inr.natte that Iters
itilldd arid crippler.( t'ar t,ine
lrilrh•,vt (heat poli,nitn-
nrd,ilo.
is
ij
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