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.