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HomeMy WebLinkAboutThe Seaforth News, 1962-02-22, Page 6How The Cannery Got its Start A little knot of men had gath- ered aroundthe big stove when 1 ran into the store after school one afternoon, and excited talk was going on, "Well, if he wants to start a canning factory, I don't see who's going to stop him or why we'd even want to, Why can't we have a cannery? I hear he's gat the land arranged for — next the blacksmith shop a young Man sald. "I don't object to a panning factory, Papa broke in. "That might be a very good thing for us around here; But this young fellow is pretty much of a fly- by-night, He tried to get one of these started up the line a year or so ago—raised money among the businessmen and farmers got part of the building up rind somehow money ran out—not well managed, I suppose—and there it stands—" "Ja, ve don't vane nat'ing like dat here," said Mr. Sorsensen, the blacksmith. "I certainly do not vont no such a neighbor,' "He won't get any lumber from me," said Uncle Mart, and I knew the matter must be im- portant if he'd leave the lum- beryard to discuss it in business hours. "Ja, ja, ja," said Reverend' Knutson, and his voice sounded quiet in the midst of the quirk, vehement discussion. The men stopped to listen, for everyone liked the kindly minister, and even though some shook their heads, faces cleared a little But the talk drifted into Norwegian, as it often did in the store, so I ran upstairs to see if Mamma knew what it was all about. "Well, it's just this young Charlie Otterson with his big ideas that no one thinks he can carry out," said Mamma. "People would be grad enough to have a cannery here, but nobody has confidence in him. I'm sorry too because he comes from a pretty nice fe.mily who settled mi a farm up north of town some years ago. Charlie didn't want to work on the farm—went away and got one job and then anntlx- er. He's always had big ic-as, but be doesn't seem ..bio to carry them out," "Oh, I remember Charlie Ot- terson!" I exclaimed. "He's the one who gave pre a ride on his hancileb; rs last summer." What Charlie had done that afternoon seemed very important, and he had certainly made a firm friend of me. "If we had a cannery here, whet would we can:" I asked Canning was a familiar enough proems, but in my experience it was always c'rried out in kitrh- ens. "Peas, mostly, I suppose—but there might be tomato canning in the fall, and I hear they're beginning to can pumpkin too. Might be a good thing for the farmers—if that Charlie Otter - son could ever get anything on a paying basis." "I just bet he could, Mamma. He's awful nice." "Well, there's just one thing that makes me hopeful," Mam- ma replied. "He's started going around with Yetta Torgerson, and if ever there was a steady, sensible girl, it's Yetta. I don't see what she sees in Charlie Ot- terson." I knew Yetta, the quiet cap- able daughter of a well-to-do farmer near town. She had gone away to school for a year and now Papa said she had taken over all the farm bookkeeping and managed the dairy too. • I walked into the sitting room and stood at the window think- ing about it, and when I saw my good old friend, Reverend Knut- son, starting up the hill to the parsonage, I put on my coat and ran after him. "Do you think Charlie's so bad?" I asked breath- lessly when I caught up. "I like him." "Well, Alta," said our minister, with his soft Norwegian accent, "I'm glad you like' Charlie, 1 -le needs people to like him, I like hire too: But the businessmen are afraid he will not do what he says he will—that he is not dependable," "Sonm.etbing's bothering me, though," I said, anxious to get everything cleared up, "What about those buildings he started on the line? Shouldn't he finish those?" The minister nodded; "Yes, you have a good point. But I, under- stand the businessmen in Clear Lake have taken' thein over. So Charlie is out• of that, The thing people are worried about is, will he do the same thing here?" Accustomed as I was to going to Papa for help, it occurred to me that. Yetta's father might be a help now. "What about Mr, Torgerson? Would he help?" I asked, "I have been wondering the same thing," said the minister. "Maybe i go out and 'have a talk witle him tenight.'What he said would have weight with the others." • To my great delight, Yetta Por- gerson was in the store when I came in from school the next afternoon. I had wanted to talk to her, and it looked :as if here was my chance. But she was talking very earnestly to Papa, "You see, Mr, Halverson," she was saying. "Charlie never had anyone to steady him down or help him much. He has wonder- ful ideas, but he needs someone to help him." "He needs experience, and to prove himself," said Papa. "He worked all summer help- ing a cannery in Minnesota, He's learned a lot. And -if I helped— and I would -and if Father could just see it, and let me. Reverend 'Knutson talked to him, and may- be if others—like you showed some confidence—" Papa was looking serious. "Are you sure, Yetta?" he asked. "You're a sensible, capable girl —very capable. Is this what you want to do? Are you sure?" "1'm sure," said • Yetta softly. "Mr. Halverson, I'm very sure." "1'11 talk to Charlie myself," Papa promised. "IIe comes from good folks. Maybe 1'11 talk to them too. If people knew you were going to be in on that can- nery management, Yctla, it would make them all Leel dif- ferent." Yetta's face lighted. "Oh, thank you, Mr. Halverson. Charlie learned a lot from that Clear Lake deal. It wasn't all his fault. And no one's going to lose by it. And this cannery—we've talked it over. We've got it all planned i out. And I just know if you and some of the other businessmen favor it, Father will • put some money in and help get it starter!" She caught sight of me stand- ing listening and smiled. "Why, hello, Alta. You interested in the cannery?" "I'm interested in Charlie," I said, "I like him and want to see him do well." Papa chuckled, "You and Yetta both," he said. "Good thing you're just seven." It was a week or two later that 1 carne into the store and found almost the same group gathered there, only this tine there were two more—Mr. Torgerson and Charlie. "Co-operatives are going to be the coming thing," Charlie was saying. "Why shouldn't we start something here in Wisconsin?" "I put in a good share for Yet- ta," said Mr, Torgeson, "and she will help manage, You can trust Yetta." "And Yetta trusts Charlie," said the minister smiling. "I think we all can," -- By Alta Halverson Seymour in the Chris- tian Science Monitor. URGENT Pleading that he wanted to deal with "urgent family matters," a 28 -year-old convict was granted two days' parole from Cologne jail. He went home and beat up his wife so badly that she had to be taken to hospital. Then he reported back to prison. 11DUCE'S SON TO WED—Maria Salo one, sister of film stir Sophia Loren, will become the br'de in February of ILomrrno Mussolini, jazz musician and son of the kite Italian F,srist dictator, Benito Mussolini, They will wed in Rome. x s BUBBLY CHARACTER -- Effervescence surrounds model Lynn Lovitt who sips from a champagne glass while sitting in u clear plastic choir shaped like a giant champagne glass. It was at a furniture exhibition. z pj L TALKS k., •'-'-`. .r Jam Andrews. Although baked casserole dish- es are delicious in any season, they seem particularly appealing in winter, when days are dark and cold, Served piping hot in bright, colorful baking dishes, the following recipes will be en- joyed by both friends and family. PARTY CASSEROLE 2 lbs. ground veal 1 Ib. ground pork 1 package (1 lb;) fine or medium noodles 2 large onions (chopped fine) 2 bunches of celery .(cut fine) 1.large can. mushrooms (sliced) 1 large can bean sprouts 2 cans condensed tomato soup Cook noodles in salted water until done, drain, and pour cold water over them, then drain well. Brown meat in drippings or other fat, add onions and cel- ery, and let cook covered for about 10 minutes. Add other in- gredients, Bake in medium oven 11,1 hours. This recipe serves 12-14 gen- erously and is ideal for the main dish at a buffet supper. + 5 5 SAVORY MEAT & NOODLES (serves 6) !4 ib. egg noodles (or macaroni) 1 lb. fresh pork butt (ground) 2 small onions, chopped 2 cups celery, chopped 1 can tomato soup % cup water 64 cup grated Canadian, Ched- dar, or Holland cheese 1 teaspoon salt (taste and add more if desired) 1/16 teaspoon pepper Cook noodles or macaroni un- til tender in 11 quarts boiling water and 11 teaspoons salt. Drain, Meanwhile, brown meat in 1 tablespoon drippings or oth- er fat. Add onions and celery and cook 10 minutes, covered. Mix drained cooked noodles with onions, celery, and meat. Meas- ure grated cheese. Add cheese, tomato soup, and water to meat and noodle mixture. Season with salt and pepper and pour into buttered 8 -inch shallow casser- ole. Bake in 350° F. oven for 45 minutes, + + + CHICKEN RICE CASSEROLE 8 cups cooked rice 1 4 -ounce can pimientos, chopped 1r/ cups diced, cooked chicken ?:m to ?. _ cup canned mushrooms 1/2 cup blanched almonds PA, cups chicken broth 11 tablespoons flour Combine rice and pimiento, Place one third of rice mixture in greased casserole. Alternate layers of remaining rice, chick- en, mushrooms, and nut meats, Pour over it chicken broth sea- soned with salt and pepper and blended with flour, Bake in 350' oven 1 hour. Serves 6 to 8. Bananas, plentiful the year- round in most countries, are a favorite with every member of aux family in one form or an- other, says a writer in the Chris- tian Science Monitor. Whether sliced, sugared; and topped with fresh orange juice; baked, broiled, or fried with melted butter and salt; peeled and eaten plain from a "pack lunch"; baked In a banana cream. pie, or served in any of the following ways, bananas are popular in most homes, BANANA TEA BREAD A delightful specialty bread, it is eakellkein texture, Some pre- fer it plain, others like it with a little butter. Variations may be made, by adding 1 cup of seed- less raisins, or 1 cup of finely chopped dates, or rh cup of coarsely broken nut meats to the flour mixture, Use fully ripe or all -yellow bananas. 164 cups sifted flour 1 teaspoon soda 2 teaspoons baking powder % teaspoon salt VI cup shortening 'Sa cup sugar 2 eggs, well -beaten 1 cup mashed bananas (2 to 3 bananas) Sift together flour, soda, bak- ing powder, and salt. Beat short- ening until creamy. Add sugar gradually and continue beating Until light and fluffy. Add eggs and beat well. Add flour mix- ture alternately with bananas, a small amount at a time, beating after each addition until smooth. Turn into a well -greased bread pan (81/4x4ihx3 inches) and bake in a moderate oven (350° F,) about 1 hour and 10 minutes, or until bread is done. Makes 1 loaf. + « * BANANA OATMEAL COOKIES These test y, hearty cookies both children and husbands like. Use f u 11 y ripe or all -yellow bananas. 11/2 cups sifted flour r/ teaspoon soda 1 teaspoon salt 1/2 teaspoon nutmeg I%, teaspoon cinnamon Ills cup shortening ' 1 cup sugar 1 egg 1 cup mashed bananas (2 to 3 bananas) 134 cups rolled oats 1 cup chopped nut meats Silt together flour, soda, salt, ISSUE 5 1962 Ancient Bible Manuscript Found What is described as theear- liest known copy of the Gc»pel according to St• Luke was re, ported at the annual meeting of the Society of Biblical Litera- ture, held at the Concordia Theo-. logical Seminary .in St. Louis, This ancient Greek Papyrus. manuscript was acquired by the Swiss bibliophile, Martin Bodmer of Geneva (where or how has not been divulged as yet). It is said to contain 27 leaves and severalsmall fragments, most of the Gospel of Si. Luke, and al its close several chapters of the Gospel of St, •John. It has recently been made available in a photographic edi- tion prepared by Prof. . Victor and spices. Beat shortening until creamy, Add sugar gradually and continue beating until light and fluffy. Add egg and beat well. Add bananas, rolled oats, and nut meats; mix thoroughly, Add flour mixture and blend, Drop by teaspoonfuls onto un - greased cooky pans about -11/2 inches apart, Bake in a moder- ately hot oven (400° F,) about 15 minutes, or until cookies are done. Reprove baked cookies from the pan at once, Makees about 31/2, dozen cookies, •. f HAM BANANA ROLLS WITH CHEESE SAUCE A one -dish meal, satisfying, savory,and delicious. Use all - yellow or slightly green -tipped bananas, 6 thin slices boiled ham Prepared mustard 6 firm bananas, peeled Cheese Sauce. Spread each slice of ham light- ly with mustard. Wrap a slice of the prepared ham around each banana. Place in a buttered shallow baking pan and pour cheese sauce over bananas. Bake in a moderate oven (350° F.) 30 minutes, 'or until bananas are tender, easily pierced with a fork. Serve hot with cheese sauce from the pan poured over each roll. Makes six servings. + o + CHEESE SAUCE 11 tablespoons butter 13/2 tablespoons flour 3i& cup milk 1% cups grated Canadian cheese. Melt butter, add flour, and stir until smooth. Stir in milk slowly. Add cheese and cook, stirring constantly, :until sauce is smooth and thickened, Makes about 1 cup sauce. + 5 BANANA FLOATING ISLAND 2 eggs 1.egg yolk 1/. cup sugar % teaspoon salt 2 cups milk, scalded r/s teaspoon vanilla extract Whipped Banana Topping Beat eggs and egg yolk slight- ly. Add sugar and salt and- mix well. Stir in milk gradually. Cook over boiling water, stirring constantly, until mixture forms a coating on a metal spoon. Pour immediately into a cold bowl. Add vanilla. Chill. Pour into serving dishes. Place a heaping spoonful of whipped banana top- ping on each serving. Makes six servings. - * +. +. WHIPPED BANANA TOPPING 1 ripe banana, peeled 1 egg white - Dash of salt r/;, cup sugar ! teaspoon vanilla extract Slice banana into a bow). Add egg white, salt, and vanilla. Beat with a rotary egg heater or an electric mixer until smooth, light and fluffy. Makes about Pk cups topping for puddings and fruited gelatins. Martin and Dr, Rodolphe I4ae- ser et the University of Geneve, and has been assigned the offt• tial number P75, This new find was described' to members of the Society Dec. 26 by Dr, Bruce M, Metzger, Pres fessor of New Testament, Prince- ton (N.J.) Theological. Seminary, as "the most important papyrus manuscript' of Luke known to exist." Written in Egypt, probably about A.D, 200, it antedates the famous Chester Beatty Papyrus of the Gospels by at least a gdn- eration, according to Dr, .Metz- ger, and antedates the earliest known parchment manuscripts of the New Testament by a cen- tury and a, half. Commenting on the nature of the Greek text in the papyrus, Do.. Metzger explained that it agrees most frequently with the famous Codex Vaticanus of the fourth century, which is often re- garded as one of the most im- portant copies of the New Testa- ment in the original Greek. - Like that manuscript, as well as other early copies, the Bodmer Papyrus lacks several verses et the end of Luke, notably Chap- ter 22, verses 43.44, regarding the angel sent to strengthen .jostle in the Garden of Gethsemane and his bloody sweat, and Chap- ter, 23, verse 34, Jesus' prayer of forgivness from the, cross. Dr, Metzger discussed the sig- nificance:_of several agreements of the Bodmer manuscript with the Sahidic version, one of the early. Coptic translations of the Bible used in Egypt, writes Win- throp A. Tryon in the Christian Science Monitor, The most noteworthy agree- ment concerns Jesus' parable of the rich man and Lazarus. The Bodmer codex is the only known Greek copy of St. Luke which, like the Sahidie version, assigns a name to the otherwise anony- mous rich man. In Chapter 18, verse 14, he is called "Neve," which, according to Dr. Metzger, was intended by the scribe to be read as "Nineveh," the name of. a rich and dissolute city in an- cient times. The importance of the manu- script, the lecturer declared, goes far beyond the new textual evi- dence which it presents evidence is now available that, contrary to current views, the Church in Egypt during the second century had made unsupected progress among scholarly circles. He rests beneath The sod and dew. He stopped In the road To tie his shoe. How Well Do You Know SOUTH AMERICA? SANTIAGO 4: CHILE /0 LES t 0 300 j SHADES OF THE PAST --Reminiscent of a more gracious era is this spacious new dining room of the U.S.' House of Representatives in the new east front of the Capitol, Gracing the wall is Constantine Brumidi's 1B57 work showing British General Cornwallis suing for end of hostilities after the bottle of Yorktown during the Revolutionary War.