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HomeMy WebLinkAboutThe Seaforth News, 1947-04-17, Page 6(HRONICLES OF GINGER FARM By Gwendoline P. Clarke It seems that the weatherman a his seasons niixeor some- ,' s s d, s ,` thing and we don't mind how soon he straightens thein out. From what we have been reading hi the paper it appears that most districts were treated to something a little out of the ordinary for the Easter week -end. We had our share of inconveni- ences starting Saturday suppertinle when the lights kept going out for five or ten minutes at a time. It was 'really rather cozy. Without so much of a flicker out they would go, and then, just as soon as we had the lamps and candles lit, on would come the lights again. At one time I said to Partner— "Won't it be awful if the power goes off and we can't listen to the ' hockey game?" But it didn't, and we slid—if you'understand what I mean. And of course we went to bed quite happy with the result of the game. Incidentally, we were interested to learn that a "rookie" on the Detroit team was originally from this district. * s' * Daughter and friend Bert were to arrive late Saturday night so we left the' door unlocked for them. But oh dear, the wind was here ahead of them and it threw open the doors, knocked over a few things, blew papers around and generally created havoc -all inside of a few minutes. I was out of bed in a second and I found it a pretty drafty business running around shutting the doors. * * Sunday morning it was still blowing, ripping shingles off the barn roof and limbs off winter - weary trees, and the air was damp and unpleasant. A good fire in the kitchen would have been very wel- come but every time we tried to Light it, it just about smoked us out. So then we fell back on the electric stove. I was thankful it was going because it was necessary to make biscuits to eke out our meagre bread supply. • For some unknown reason the baker failed to deliver our bread and by the time I realized he wasn't, coming it was too late to buy a loaf anywhere in town. I also had to bake a ple. You see the after effects of the flu left me with so little ambition that 'we were decidedly short on eats. But alas the pie still had another fifteen minutes to go when the power went off again—absolutely and completely, * * * So there we were, a smoky stove, no power and a half-baked pie. But we were not altogether stuck — there was still the coal -oil stove out in the back porch. It cooked vegetables, boiled water for our our tea and gave me approximately ten utiles of walking exercise as I trotted back and forth from the stove to the • kitchen preparing dinner. When the power came on at five o'clock we were more con- vinced than ever that hydro service is a wonderful thing. Talking about this morning a neighbour re- marked—"I am beginning to think that coal -oil lamps and the old - fashion ed cookstove were pretty reliable after all." "Yes." I laughed, "but I don't see you going back to them!" * * * Yesterday, our fancily group ,set otit as usual to solve the problems of the world! It is generally Daughter who starts the ball roll- ing by her views on labour prob- Lms, and of course her pet peeve is the large amount in compulsory deductions taken off her pay- chequegr And how impatient she is with the lack of interest and down- right ignorance of the affairs of the day which she finds so prevalent among the younger city folk. "Honestly," says Daughter, it is only country people who really know what is going on in the world —the average city worker simply isn't interested. Just Imagine—in our office there isn't one woman who has .ever bothered herself to go out to vote at any election, nor are they the least bit interested in the result, And what is true of our office is also true of hundreds of other offices throughout the city," * * * 1 have little doubt but what Daughter is right—mores the pity. Sure, people take an interest in whatever hurts their pocket, but only to the extent of grumbling. Take all these new price increases —how many will help the situation by staging a buyer's strike? There is never ally attempt to probe be- neath the surface, Take the agita- tion for the sale of oleomargarine in Canada for instance—despite the fact that milk, right now, is a glut on the market. It only, needs a price adjustment in cream for that milk to be turned into butter, Generally speaking fanners know very well that if all fluid milk were directed into the right channels there would be no need for a butter shortage or for doleomargarine either. TABLE TALKS Meat Extenders Everyone, almost without eceep tion likes meat. Even the aroma and the eye -appeal of properly' cooked meat stimulate and aid good digestion. It is around the meat course that the family's enjoyment of the meal centres. Therefore it becomes the responsibility of the homemaker, in the face of scarcities, and changing prices, to learn how to, prepare and use the tuts avail- able, to extend them as faras possible and yet at the sante time to serve them in tempting and de- licious ways., The value of meat is not depend- ent upon its cost. The less expen- sive cuts are equally as good as those of higher price. They re- quire long, slow cooking in a covered pan, using moist heat to soften the tough connective tissue. These cuts may also be made tender by grinding, When the homemaker cooks with imagination, 'stews, pot : roasts, Swiss steaks etc., become intri- guing fare. A touch of mystery may ,be achieved by the 'addition • of such seasonings as celery tops, bay leaf, thyme or an onion stuck in with two or three whole cloves. These dishe's ' are sure to get a big hand from the family. The home economists of the Con- sumer Section, Dominion. Depart- ment of Agriculture suggest adding sour cream, canned tomato or mushroom soup to the gravy, to give new sparkle to tried and true favourites. A meat loaf .unmoutded on a baking sheet, frosted with creamed potatoes and browned in a hot oven is as superb as a prime' roast. Other good in e a t extenders, which carry the flavour of meat and yet increase the number of servings are -vegetables, bread crumbs or dressings. dumplings and biscuit toppings. Rich meaty gra- - vies or tangy sauces are the perfect accompaniment to all meat courses and play their part in stretching the pleat used. Mushroom -Meat Patties 1 can cream of mushroom soup cup water 1 pound ground beef or veal TA cup fine dry bread crumbs 1 egg, beaten 1 teaspoon salt Va teaspoon pepper 3 Tablespoons minced onion 14 cup chopped celery Dilute the ntnshroom soup with the water blending until smooth. Combine ground meat with crumbs, egg, % cup of the soup mixture, salt, pepper, onion and celery. Shape into patties about 1" thick and brown both sides in hot fat. Cover with remaining soup mix- ture and bake, covered, for 25 minutes in a moderate oven 350 deg. F. or simmer covered on top of the stove for 15 minutes. Six servings, Mock Duck with Dill Dressing 2 lbs. round steak, cut 54" thick 3 cups soft bread crumbs 34 teaspoon salt 1 teaspoon poultry dressing 1 cup chopped onion 3/4 cup chopped dill pickle 6 tablespoons melted fat 1 tablespoon prepared mustard cup dill pickle juice Wipe round steak with a damp gloth. Combine crumbs, salt, onion, dill pickles and 3 tablespoons fat. Spread steak with prepared -mustard and place dressing on top. Roll up and fasten with skewers and cord. Melt remaining 3 tablespoons fat in heavy pan and brown steak on all sides. Add dill pickle juice and cook in a covered pan 1% hours or until tender. Six Servings. Sauce for Boiled Beef - cup sweet pickle relish 2 tablespoons chopped parsley or celery tops 1 teaspoon sugar 1 teaspoon salt teaspoon pepper I cup vinegar Combine all ingredients and mix well. Serve with liot sliced boiled beef. The meat may be simmered until tender, then baked in a hot oven 400 deg. F. for about 20-dh minutes or until nicely browned, ... 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