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HomeMy WebLinkAboutZurich Herald, 1934-06-28, Page 3Womw�a World By Mair M. Morgan FRENCH DRESSING The most exciting moment of any dinner is when the expert salad mak- er'calls for a bowl and the ingred- ients of her favorite dressing and mixes her own right there at the table. Or sometimes father is the salad chef—it doesn't matter, as long as the mixer has a careful hand, a skilful eye for measurements and a keen sense of seasoning blends. The simplest of all dressings is the i French dressing, which is a combin- ation of salad oil, acid and season- ings. There are, however, innumer- able variations to the basic rule, each one making a new cleligbt of a crisp head of lettuce or romaine. The following rule for French dressing will please the average taste but the oil may be increased or decreased to suit individuals. French Dressing One-half teaspoon salt, x/yi teaspoon pepper or" paprika, 5 tablespoons salad oil, 2% tablespoons lemon juice or vinegar. Mix salt and pepper and add. lemon juice. When salt is dissolved beat in oil with a fork or small dover beater, Or the ingredients may all be placed in a French dressing bottle and shaken vigorously. If the oil and acid are well chilled the dressing will thicken slightly as it emulsifies and will not separate as quickly. Sugar and mustard are added as individual =taste dictates. A drop of onion juice adds a distinct onion fla- vor or a mere "suspicion" may be given by rubbing the bowl in which the dressing is to be mixed with a slice of onion or a cu, clove of gar- lic. Not more than one-half teaspoon powdered sugar or one-fourth tea- spoon mustard should be used. These are mixed with the salt and pepper and dissolved in the acid. The herb vinegars are invaluable as a endans toward varying French dressings. Lime juice, grape fruit juice, orange juice and lemon juice may be used singly or in combina- tion with cider vinegar or one of_ the herb vinegars. Chiffonade Dressing Chiffonade dressing is better if made with tarragon vinegar. One hard cooked egg finely minced, 1 tablespoon minced parsely, 2 tea- spoons minced sweet red pepper or pimento, 1 scant teaspoon grated onion and % teaspoon minced chives are added to the simple French dressing. Martinique dressing has 1- table- spoon minced parsely and 1 table- spoon minced green pepper added to the rule. For Parisian dressing, add 1 table- spoon minced sweet red pepper, 3 tablespoons minced green pepper, I tablespoon grated onion and i table- spoon minced parsely. A dash of Mustard and 1/r teasoopn powdered sugar are added with the salt and ;pepper. Roquefort cheese dressing adds 4 itablespoons of crumbled Roquefort ;cheese to the original rule. Minced olives, chili sauce, catsup, minced pickled beets, minced cucum- ber pickle, or pickles of any kind may be added to French dressnig, chang- ing it immensely. About 1 table- ' pooh of any one of the condiments should be added to one rule of the 'dressing. Curry dressing* adds 5. teaspoon curry powder and 1/., teaspoon onion juice to the rule of French dressing which has been made with tarragon vinegar. Don't forget' the various excellent ?`table" sauces available on the mar- ket. A few drops of any of these Aauces add piquancy ot French dress- ing with very little effort on the cook's part. VEGETABBLE TIME The most valuable source of vita- mins is vegetables, and the green, leafy varieties, cabbage, lettuce, tur- :ip greens, beet tops, spinach, swiss 4hard, etc., stand high in this class. Tho principal thinge to remember in connection with the succulent green leafy vegetables is rapid, short cooking, and in. practically no water. Usually the water that clings to the leaves after thorough washing is sufficient for cooking the vege- tables, which are themselves Largely water. Because we have• no doubt what- ever of the, popularity of the vege- table plate as a main course for either luncheon or dinner, we are presenting a number of strictly vege- tarian recipes below: Mexican Rabbit '/a pound Canadian cheese — rub through grater; 2 cups stewed toma- toes; 1 tablespoon finely chopped onion; 2 tablespoons finely chopped green pepper; 2 eggs; 1 cup milk; 2 tablespoons butter; 2 tablespoons flour; i/a tablespoon salt; toasted crackers or toasted bread. Melt butter and add chopped pep- pers and onions—cook five minutes at low temperature. Add flour, mix well, and add milk. Cook one min- ute. Add cheese and stir till melt- ed. Add tomato, also beaten yolks of eggs, and seasoning. Fold in stiffly beaten whites of eggs and bake thirty minutes in moderate oven Serve on toast. Spamutta 4 cups raw carrots, grated, 2 cups raw parsnips, grated, 1 cup raw tur- nips, grated, 1 cup raw potatoes, grated, % teaspoon crushed cleery seeds, 2 tablespoons salad oil, 17✓a cups browned flour, 1 cup coarsely ground raw peaunts, 1 cup green parsely and celery leaves, finely chopped, 1 teaspoon salt, and the yolks of whites of two eggs, beaten separately. Mix, put in well-oiled granite pan, and bake for 1/4. hour in moderate over. Serve with mint sauce or plain mint and green peas. De Noix 2 tablespoons peanuts, 2 table- spoons walnuts, 1 tablespoon Brazil nuts, 1 tablespoon pecans, Chop nuts fine and mix with 1 cup finely ground bread crumbs, 1 cup sweet milk, 1 tablespoon nut -butter creamed in a little milk, 2 well beaten eggs, a pinch of chopped sage and thyme. Mix thoroughly, put into oiled dish and bake 20 minutes in moderate oven. Serve garnished with green parsley. De Carrotte Boil for one hour 1 cup carrots, '1z cup parsnips, 2 cups celery, all finely chopped. Take 3 tablespoons brown- ed flour and boil m 1% cups hot water until thick. Mix with the boil- ed vegetables, then add 1 cup finely ground onions, 2 cup.3 flaked cereal or cracker dust, 2 well beaten eggs, 1 tablespoon salt. Mix thoroughly, put into well-oiled dish and bake in moderate oven 20 minutes. Serve with tomato sauce. De Pois en Cease Mash fine 1 cup boiled green peas (if canned see they have been boiled until soft), add 3'z cup strained stew- ed tomatoes, 2 eggs, 2 tablespoons nut -butter rubbed smooth in a little hot water, 1 cup finely ground crack- ers (shredded wheat or browned bread -crumbs .may, be used), ' cup onion juice, t/s teaspoon each of nmar- poram, thyme and salt; mix well, put into oiled dish and bake 20 minutes. Serve with chopped parsley. Salad Chopped cold slaw (fresh cab- bage). Chopped spinach leaves (raw). Chopped celery (not touch), and some finely chopped onions if de- sired, just a little. For dressing, 1 tablespoon mustard, 2 tablespoons sugar, % cup lemon juice. Butter, about size of a walnut, % cup sweet milk. Vinegar would do instead of lemon juice. Boil for two or three minutes. (Till slightly crea. +y; ex- perience will tell.) Cool and add to the chopped vegetables. Top with small pieces of tomato. Sultana Egg Froth whites of two eggs. Beat Four Bright Graduates Four students of the Phi Beta Kappa get their heads together. They are graduates of Wells College, Aurora, N.Y., where the Geta annual commencement exercises were held recently. into two finely scraped apples, till smooth and white. Add one cup cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. Beulah Egg Froth whites of two eggs. Add slowly the juice of half a lemon. Keep beating for a few minutes. Combines well with nuts, rice and fruits, Do not use milk with such a meal. Cereal Soup One cup rolled or crushed grain or cereal. Enough water or sweet milk to more than cover. Let stand two or more fours. Take juice of fruits or a quantity of finely chop- ped vegetables, to flavor with. Add theses and thin the mixture down with as much milk as necessary to make soup. Before serving add a clash of cayenne pepper, celery salt and salt to taste. Do not mix fruits with vegetables. Vegefruit Slice tomatoes, slice 1 small onion; about 1 tablespoon or tops of green onon, 1 tablespoon finely chopped pasley, 1 tablespoon finely ground Brazil nuts. A pinch of celery seeds, and 1 tablespoon olive oil. Serve on lettuce leaves with cream mayonn- aise. Peas Roast Take a pound of iiried green split peas and boil with them for flavor- ing. If water boils away before yeas are done, add some more. Ilse no salt, as it hardens the water and takes longer to .cook the peas. When done remove the onion ani wash peas thoroughly in a sieve; now add salt to taste, two eggs beaten light; stir well and put into oiled pan (small deep bread tin is best) and bake fif- teen to twenty minutes. When clone turn out the loaf on a platter and pour over it tomato or mushroom sauce, Garnish with parsley or mint. Macaroni With Cheese One half pound macaroni, one cup milk, two tablespoons whole wheat flour, three tablespoons grated cheese, two eggs, two tablespoons olive oil, salt and cayenne pepper to taste. Break the macaroni into bits of about one inch Iong and boil rap- idly for twenty-five minutes in slight- ly salted water. When done,' put in colander to drain. Put the milk on to boil and stir into it the flour mixed smoothly with the olive oil and stir continually until it thickens; then add a dash or two of caye ine pepper, the cheese and macaroni, and lolly the two beaten eggs. Cook one minute longer and turn into an oiled baking dish to brown in the oven. Serve in seine dish. Spaghetti With Tomatoes One-half pound spaghetti, two tablespoons olive oil, two tablespoons whole-wheat flour, one can tomatoes, two cloves of garlic, salt to taste. Take spaghetti in long sticks and put ends into boiled salted water. As they soften, bend and coil in the wa- ter without breaking. Boil rapidly for twenty minutes. When done, put into a colander in a pan of cold wa- ter for ten minutes. This bleaches the spaghetti and makes it white. Open can of tomatoes; put on to bail with the garlic cut into small bits. Dis- solve the flour in the on and add to the tomatoes when boiling and stir until thickened. Now oil a covered earthenware baking dish, put spag- hetti with tomatoes thoroughly mixed through it into the dish and bake in oven for fifteen minutes. This may be made in the morning and put away until evening, or twenty minutes be- fore serving the dinner; then set it in oven to bake fifteen to twenty min- utes. Serve with bananas fried in olive oil after first being dipped in egg or, cornmeal. The above recipe may be used for croquettes. Instead of turning into a baiting dish when done, turn into a square pan and set away to cool. When cold cut in slices; dip first in egg, then,in crack- er dust and fry in oil until brown. Serve with tomato sauce. Indian (Curry) Slice four. onions into a frying pan, add enough oil to fry them light brown; now add two (or more) table- spoons curry, a little .lore oil, and cook with the onions. ten minutes. Mix with one can kidney -beans, one cup strained tomatoes, two table- spoons of seeded raisins, one table- spoon chutney, a little water if need- et1; and allow to boil slowly for two hours. Boil some rice quickly for twenty minutes, so that kernel drops from kernel. Place by spoonfuls a- round the platter and pour file curry in the- centre with three -cornered pieces of white -bread toast to decor- ate, and serve hot. Mushrooms with mushroom sauce will make a nice meal. Stuffed Egg Plant Wash a good-sized egg plant, put in kettle, cover with boiling water to which has been added a little salt, and boil twenty minutes. Cut length- wise into halves and carefuly take out the insides, leaving wall three- fourths of an inch in thickness. Mix the pulp just removed with one- fourth cup cracker -dust, one-half cup chopped or ground almonds, one tablespoon olive oil, and a little salt. If the mixture is too dry, add a lit- tle milk. Fill the shells, heaping them up. Sprinke over a small quantity of cracker -dust, put in bakingdish, and 'bake in brisk oven until top is nicely browned, then serve. Egg plant may be cut in slices, soaked one hour in strong salt water, rolled in beaten egg and cracker dust fried in oil, then served, DROP DEAD TOGETHER. When John Lewis, a postman, fell dead as he entered his home in Green- ock, Scotland, his landlady was so upset that she also dropped lifeless to the floor. Sunday SchQD Lesson Lesson 1,—July 1. Ahijah and the Divided Kingdom. --I Kings 11:26 '-19:31. Golden Text. --- Pride goeth before destruction, and a haughty spirit before a fell.—Prov. 16:18. TIME—Death ax Solomon and ac- cession of Rehoboam (Beecher), B.C. 982. -. - PLACE—Jerusalem. PARALLEL PASSAGE -2 Chron. 10 11,12. - "And it came to pass at that time." While Jeroboam was superintending some of Solomon's building cperati..ns. "When Jeroboam went out of Jerus- alem." The scene that was to follow could not take place in the city vith,- out the greatest peril to both partic- ipants, "That the prophet Abijah the Shilonite found him in the way." "A- hijah" means "a brother of Jehovah or "Jehovah is a brother." "Now Ahijah had clad himself with a new garment." In preparation for the striking object lesson he intended to present to Jeroboam. "And they two were alone in the field." We are not told why Jeroboam visited the field. "And Ahijah laid hold of the new garment that was r.n him, and rent it in twelve -pieces." One piece fox each of the twelve tribes, the tribe of Levi not being counted as being sole- ly divided into the two tribes of Ee- hraim and Manasseh. 'And he said to Jerobbatn.' The young man had been watching Mm with intense curiosity, we may sure having no inkling what was to come. `Take thee ten pieces." The prophet did not give the ten pieces to Jero- boam; he would have the young man exercise his own initiative, and grasp the fortune for himself. "For thus saith Jehovah, the God of Israel" Ahijah would never have dared give this message to himself; he spoke on- ly of what God had told him to speak, and so he was bold to do this da_ -ng deed which amounted to nothing less than high treason against the mighty Solomon. "Behold 1 will rend the kingdom out of the hand of Solomon." Really, Solomon in his laxness, his in- fidelity, his misuse of his great oppor- tunities had let the kingdom fall out of his hands. God took away only what Solomon had basely let go. "And will give ten tribes to thee." Jeroboam's alertness, his strength of mind. hie ability as a leader, had been amply displayed before the prophet's ob.:er- ation. "But he shall have one tribe." The two tribes were so closely bound tige- •ther as often to beregarded as a sin- gle tribe. "For my servant David's sake. Jehovah through his prophet, Nathan (2 Sam. 7 : 12-17), had pro- mised David that though his son should be chastened with the rod, his house and kingdom should be made sure forever. "And for Jerusalem's sake, the city which I have chosen out of all the tribes of Israel) . The pre- servation of Jerusalem was essential for the preservation of the national religion. It centred there and was maintained there. "Because that they have forsaken me. The Jews encouraged by Solom- on's weak yielding to his heathen wiv- es had turned to the worship of idols, "And have worshipped Ashtoreth. the goddess of the Sidonians." Ashtoreth was the moon -goddess of Tyre and Sidon, Baal being their male God, the god of the sun. "Shemosh, the God of Hoab." Chemosh was a sun-god, pro- bably also a war -god, and his worship was connected wth bloody and cruel rites. "And Milcom, the god of the children of Amnion," The Ammonites were a desert tribe east of the J or- dan, and their chief deity was Mil - cern. "And they have not walked in my ways." The idolatry of the Jews led them to other transgressions. To do that which isright in mine eyes What God's pure eyes see to be right, that alone is right. "And to keep my statutes and twine ordinances, as did David, his father." That. is, Solomon father. ;Cine back to verse St. "Howbeit I will not take the whole kingdom out of his hand." Out of Sol - onion's hand. Solomon himself lost no- thing of his kingdom, but, in the per- son of his son and r'uccessor, RehoTa o: rn, he may oe said to have lost th4 ;,, eater part o1' it., "But I will maks him prince all the days of his life.`' So Jeroboam, impatient as he was to head a revolt againstSolomon and his' tyrannies (see verse 2-6) was bidden) to exercise patience. 'For David my servant's sake whom. 1 chose." David' was made king by the 'selection of Jehovan, "Who kept my command- ments and my statutes. David eont- milted one terrible sin, leading,to an- other as terrible; but he repented with all his heart, and God forgave him. But 1 willt ake thekingdom out of his son's -hand." As Solomon was sav- ed from this misfortune for David's sake so Solomon's son received the misfortune because of his father. "And will give it unto thee), even ten tribes." The Lord exalts and he sets down. "And unto his son will I give one tribe." Judah, as said above, with the associated small tribe of Benjamin, in whole or in part. "That David, my servant may have a lamp alway be- fore me in Jerusalem." For the pro- mise made to David - of a perpetual lamp see Ps. 132: 17 and compare al- so with the present passage 1 Kings 15 : 4; 2 Kings 8 : 19, and Ps 18 : 28. "The city which I have chosen me to put my -name there." Through all the ages, Jerusalem has stood teore the world as God's city. 'And I will take thee." Words stron- gly significant of the divine dispos- al of human lives. "And thou shalt reign according to all that thy soul desireth, and shalt be king over Is- rael" What God gives, he gives' lib- erally, fully, without stint. "And it shall be, if thou wilt heark- en unto all that I command thee. Lis- tening is the first step in a life of ob- edience. "And wilt walk in my ways." The path of life pointed out by God's commands. "And do that which is right in mine eyes." Both Jeroboam and Rheoboam as Solomon before them chose to do what was right in their own eyes, forgetting how weak and untrustworthy was their vision. "To keep my statutes and my command- ments, as David my servant did," Read the Bible through, and you will be amazed to note its insistent ein- phasis on the laws of God. "That t will be with thee." All other blessings are involved in this supreme blessing of God's presence with his people. And will build thee a sure house, as I built for David." Everyone lesires permanence for his work ana security for its results. 'And will give Israel unto Thee" The Lord deigns to re- peat his promise over and over, though once saying is surely enough. "And I will for this afflict the seed of David." "For this" evil that Solo- mon has done, the evil that rankled in the soul of the young reformer, Jer- oboam. But not forever. The Lard would not forget his promises to Da- vid, but would remember thein even in the dark days of punishment. Far From New Afternoon and evening gowns ot snakeskin are among the new fash- ions. Amanda, I have ever Believed you when you state That it is your endeavor To be quite up-to-date, But, dear. the way that you dress Will cause a doubt to start If you acquire the new dress Ou which you've set your heart. This mode you fain would soon wea: May, as you say, my sweet, Be now the afternoon wear Of all the world's elite, But none the less I venture, In spite of that, to hold It's open to the censure Of being rather old. The picture you're presenting, So far from earning praise, May set your friends commenting On your old-fashioned ways, Since, though well-groomed an? kept, you To all the world will show You've let a serpent tempt you As Eve did long ago. Theat--•"}Tumorist,'° MUTT AND JEFF -- WHAT tF W WCRe-tttreowN ou'r 9Y A couPLee ct' EDIToRs WSTERbPY You Go uPSTAIRS fitub AS OC THIS Eb IToR IF tie WANTS A WAR COIZREsPoNDENv FOORiNE CHlNeSe WAR J M. GDITOR,, PARSON TN'S Beet -ANG l''AMILIAR1TY ' UT, D O 'You NEet) A GOOD) REI-IABLG WAR coteReSPotebareT Folz.. ci - 4--- N11JAe d '1 II DU�IItiH 11181 W MOT -`' UPCiRt€NCE; tiAUG`01J HAD? ANSWd R IKIG.LL., SOLD LIBERTY BofsmS + IN 1918! Ist Mi Is By BUD FIST -LER Dib+ vue C E'i TttE J ? NtAti®NA+. weevily. ,Capyrigitr, I. to 11 C Pi.he1, th4O 110,.11'Right;,i; . N 'Fade tiY..k ..1yf it, NI t1lgm