Zurich Herald, 1957-11-07, Page 2other day 1 noticed this sign in
a country store like the one my
Father had in New Hampshire
many years ago.
It caught my attention be-
eause it has been a long time.
since I stopped trying to get the
kind of molasses which comes
in a barrel Now it comes in
jars or bottles, and it is not the
same.
In my father's store there was
always a barrel or hogshead of
molasses and my grandmother
kept a stone jug of molasses on
hand in her kitchen. When the
molasses was drained out of the
barrel there was molasses -sugar,
thick and grainy like soft maple
sugar, wonderful to spread on a
slice of bread when you were
a small child, always getting
hungry between meals.
Some of my happiest recol-
lections are of visiting my
grandmother and eating the
good things she used to make in
he old New Hampshire kitchen
with the built-in brick oven,
wites Gertrude S. Britten in
The Christian Science Monitor.
Civil -War Days
They used a good deal of mo-
lasses in those after -Civil -War
days, a custom carried over from
the time when they could not
get sugar. Grandmother used
molasses to sweeten her apple
pies, and my father afterward
always wanted his apple pie
sweetened that way,
I can remember that years
later when sugar was plentous,
my mother when making apple
piesfor the rest of the family
would. make a large turnover
with unsweetened apples for my
father When it was baked she
would turn back the top crust
of pastry, mix the apples gen-
erously with molasses, then turn
the crust back over the apples;
and that was Papa's apple pie.
Grandmother also made dried
apples pies sweetened with mo-
lasses These were made from
her own dried applies peeled,
sliced, and hung up on strings
to dry outside the back door.
They would be turned occasion-
ally to get them dried through
evenly, then put in paper bags
and hung up in the attic to keep
until they were needed for pies.
With Boston baked beans,
brown bread, Indian pudding,
corn bread, gingerbread, apple
pan dowdy, pumpkin pie -- all
made with molasses—if anyone
did not like molasses, he was
out of luck.
Uncle Pousant's
Restaura t
Uncle Pousant's restaurant
was just around the corner from
our house, on Lexington Avenue
(New York) and to the right for
a block and a half. In summer
you couldn't miss it if you fol-
lowed your nose, for the odor of
cooking spices and shishkebab
greeted you at the corner of
23rd Street and enticed you past
the Florentine Jewelers to the
sign that read; Pousant's Ar-
menian Specalti
s; and bene
h,
in smaller letters, "Pousant Tek-
mekian, Prop." If it was mid-
afternoon, Uncle Pousant would
be out back in the kitchen,
peeling artichokes, no doubt, or
muttering to himself about the
price of eggplant as he basted
the evening's lamb .. .
Uncle Pousant's wife, Hadji,
would be setting the tables at
this hour...
If Hadji liked the looks of you
she would wave you in, after a
furtive glance toward` the kitch-
en, since Uncle Pousant consid-
ered it an insult to his profes-
sion to be asked to serve meals
at odd hours. But Uncle Pousant
had sharp ears when he sus-
pected that his principles were
being challenged.
"Who's there? A derelict?" he
would bellow, not caring wheth-
er or not you understood Ar-
menian.
"Respectable - looking man,
Pousant. Looks hungry.
Puny
slice from the lamb,
fellow, small appetite!"
From the kitchen would come
a tremendous crash. I£ it sound-
ed to you as though several iron
frying pans were being thrown
from a great height, you would
have judged accurately. When
he was irritated, Uncle Pousant
did exactly this He reached for
the iron frying pans arranged
by size on the shelf above the
stove • and dropped them, one by
one in rapid succession, to the
cement floor of the kitchen: no
damage to pans or floor... .
-If you were of a brave dispo-
sition and had not by this time
bolted for the door, Hadji would
seat you at a table (a tactful
distance from the kitchen), hand
you a menu and squeeze her
way between tables to the kit-
chen. By the timeshe. disap-
peared you would realize that
the menu was a mere gesture,
for it was printed entirely in
Armenian. . .
As the meal was placed be-
fore you, Uncle Pousant would
'stand at attention • and, study
your e;xpression.car`•e'fully:. If you
' ha/tilted tobe a dolt, or. suffi-
ciently _foolhardy to . insist: a;
esalidwic'h was all you wanted,
yoti find• yourself depart-
ing swiftly and unceremoniously
from Pousant's Armenian Spe-
cialties, leaving the rest of us to
bear the brunt of your tactless-
ness. For the rest of the day,
and even the day after, no one
could talk to Uncle Pousant
without running the risk, of re-
minding him, no matter how re-
motely, of ingratitude, Ameri-
cans or sandwiches.
Were you to sniff appreciably,
however, when Uncle Pousant
laid the platter before you, he
would return to the kitchen
looking as content as he ever
could behind those fierce black
moustaches.—From "A Houseful
of Love" by Marjorie Housepian.
The pies were delicious, the
fruit filling dark red in color.
Sometimes pie would be put
Into dinner pails when in winter
the men were going out to work
in the woods and would be gone
all day. For lunch they would
find in their pails a couple of
thick roast pork sandwiches, a
big piece of dried apple pie, a
hunk of homemade cheese, a
few doughnuts, and some red-
eheeked apples. That would fill
them up until they got home in
time for supper.
For "sauce" to have on. hand,
in the winter months, Grand-
mother made a kind of barberry
and apple preserve. The bar -
berries which you see on hedges =
around dooryards would not
seem to'' have enough• juice in.
them to make an appetizing
combination w.i t h anything
However, when they were stew-
ed, sweetened with molasses,
and mixed with apple chunks,
the result was a rich and highly
flavored concoction which was
really good. At any rate, I liked
it.
Another favorite of mine was
what Grandmother called her
drop cakes. They were made
from a kind of muffin mix, us-
ing rye flour, molasses, butter-
milk, and soda. This was drop-
ped by spoonfuls into deep fat
and fried. The drop cakes came
eat in irregular shapes with
plenty of outside crust and were
especially good served witfi`
maple syrup.
Grandmother had her own
special beverage, made from the
heels and crusts of Boston
brown bread. These when left
to steep in water on the back
of the kitchen stove for several
s•:e.: .x ...:: .:
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HAM FOR LUNCH—The "Alas, poor Yorick" scene ,from Hamlet is a resented to man a is a lunchtime
e
audience at London's Tower Hill by, salesman o ruCin. .h pes been giving noon -time
than the young lady at left can take. The 32 -year-old
erformances to raise money for the Mermaid Theatre. But his motives aren't all that altruistic
since he hopes to sell the theatre his firm's lighting fixtures.
r44r TABLE TALKS
�.. clam A,.dpe.s
The week-long food editors'
conference in Chicago ended
last Saturday, but you will , be
hearing about some of the foods
and methods introduced there in
this column for several months.
Today I want to tell you about
the picture and recipe sent es-
pecially far you from Australia.
At the international breakfast
held for us in the Drake Hotel
in Chicago, the Aluminum Com-
pany of America gave each food
writer a new friend. When we
entered the Gold Coast room at
8:30 a.m. Friday we saw first the
flags of all countries along one
long wall of the dining room;
on our tables were many small
flags. Centerpieces were tall fig-
ures moulded of aluminum foil
and dressed in authentic cos-
tumes of various countries.
When washing a duster, place
one teaspoon of raw linseed oil
or 'two tablespoons of erosene in
the last rinse water and hang it
up to dry. The result — a "dust-
less duster".
ME WORRY? --Blissfully unaware that he has a sad future i
pork chops and cured hams, this prize porker makes a con
tented cow look like a sourpuss. The happy swine snooze
away with a big grin on his bristly face.
n
s
* •
At each food writer's place
was a large box with a card
bearing her name and the name
of a new friend in another coun-
try. In the box was American
food, packed ready for shipment
to the new friend and each
friend turned out to be a food
writer on a paper in some other
country!
My new friend is food editor
for the Sun -Herald in Sydney,
Australia. She has already sent
me a gift for you—the recipe
of a dessert and also a recipe for
the type of brownies made and
lied in her country, writes
Eleanor Rickey Johnstone in The
Christian, science ..Monitor.
„
* *
"This is my favorite dessert
—a meringue with fresh fruit.
Passion fruit is usually used in
this dessert by Australians, but
strawberries, peaches, or other
fruits are equally good," she
wrote.
AUSTRALIAN PAVLOVA
CARE
Tuna Research Foundation Sat-
urday noon. Fish netting was
festooned from the balconies
around the walls, interspersedh
with such fishing gear as
mets, boots, poles, :corks and
lures.
The menu was patterned af-
ter those actually served on the
high seas: Tuna chill chowder,
the main dish, was adapted from
a wide variety of sea food, vege-
table soups which are said to be
particular favorites of tuna fish-
ermen. Green salad, with oil
and vinegar dressing, garlic
bread, and fruit cobbler are the
actual accompaniments f o r
chowder most often served on
these clipper ships, and which
were served us.
TUN CHILI CHOWDER
3 seven -ounce cans solid -pack
tuna
11/2 cups sliced onions
1 cup sliced celery
11/z'teaspaons paprika
1 can condensed tomato
(101/2 -ounce can)
2 tablespoons tomato paste
2 cans (1 pound cans) red kid-
ney beans (drained)
2 tablespoons vinegar
1 quart water
1 teaspoon salt
1/4 teaspoon pepper
1%z teaspoons chili powder
Drain tuna; reserve 1/4 cup
oil. Break tuna into pieces. Heat
14 cup tuna ,oil; add onions,
green—pepper,celery and pa-
prika. ; qpk , until onions are
ten ef',•Stirring -occasionally.
Add tomato soup, tomato paste,
beans, vinegar; water, salt, pep-
per, Chili .powder, and tuna.
Cover and cook over low heat
1 hour, stirring occasionally.
Serves 6 to 8.,
4 egg whites
8 ounces castor (granulated)
sugar
1 dessert spoon (tablespoon)
vinegar
Fruit
Whipped cream
Beat egg whites until very
stiff. Add sugar gradually, beat-
ing until dissolved and mixture
stands up in stiff peaks. Fold in
vinegar.
Cut a piece of waxed paper
the same size as a 9 -inch cake
tin, grease it and put the greased
side up on bottom of tin. Pile
or pipe meringue on top, having
it higher at sides to form shell.
Keep about 1 inch from edge,
as it spreads a little. Bake in
slow oven 11/2 to 2 hours. Fill
with . whipped cream and fruit.
* *
The Sun -Herald food editor
says this Brownie recipe has
taken many prizes in her coun-
try.
AUSTRALIAN BROWNIES
1 cup good dripping. (shorten-
ing)
1 cup brown sugar
2 eggs
Pinch salt
2 cups currants and sultanas
(seedless raisins) mixed
1 large cup milk
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 cup plain filour
2 cups self-raising flour
Beat shortening and sugar to-
gether until creamy; add eggs
one at a time; beat well. Add
gradually the milk and the flour
with spices and salt sifted in it;
add fruits. (A little sliced peel
may be added, if liked.) Bake
in a greased dish 11/4 hours in
a fairly hot oven.
•
An interesting luncheon was
served the food writers by the
soup '
Cook mushroom stems in tuna
oil until lightly browned. Add
tuna, 11/2 teaspoons chives, may-
onnaise, lemon juice, Tabasco,
and salt; mix well. Brush
and
ssaute mushroom caps,
with tuna mixture; sprinkle with
chives. Chill. Makes about three
dozen.
Another favorite at this lunch-
eon were tuna bites with chut-
ney dip. This makes about 31k
dozen.
Tuna Bites with Chutney Dip
1 61/2 -ounce can chunk style
tuna
134 cups soft bread crumbs
x% cup milk
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon finely choplied
onion
1/Z cup finely chopped pimien-
to -stuffed green olives
1/4 teaspoon salt
Dash pepper
1/2 teaspoon Worcestershire
sauce
Fine dry bread crumbs
Combine tuna, soft bread
cruuuibs, milk, mayonnaise, lem-
on juice, onion, olives, salt, pep-
per and Worcestershire sauce;
mix well. Form into bite -size
balls. Roll' in dry crumbs. Bake
on lightly greased shallow pan
in moderate oven (375° F.)
about 10 minutes. Arrange on
• • •
One of the hors d'oeuvres
most popular with the food
writers, at the Tuna Foundation
nautical luncheon were tuna -
stuffed mushrooms.
Tuna Stuffed Mushrooms
1 pound small mushrooms
1 61/2,ounce can chunk style
tuna
11/'teaspoons chopped chives
ri cup mayonnaise
1 tablespoon lemon juice
Dash Tabasco
Salt to taste
Additional chopped chives
Remove stems from mush-
rooms and chop stems (reserve
caps). Drain tuna; reserve oil.
agriculture including' the 'Hon
Douglas Darkness, Federal Min
ister of Agriculture, and kion
W. A. Goodfellow, Minister o1
Agriculture for the Province' o,
Ontario; are included among the
Board. of Directors of the Royal
Agricultural Winter Fair and
with the management . and stat)'
are now feverishly preparing foe
the Royal's gala opening in tha
Coliseum here, November 15.
This years' Royal which will
be officially opened by the Prim(
Minister, the Right Honourablt
John G. Diefenbaker, has as its
slogans "Canada's show window
of agriculture" and "showplace
of champions." Each of Canada'*
ten provinces will be represen-
ted in the 18,000 odd entries
which will be on display as ex-
hibitors vie for the Royal'$
coveted trophies, ribbons and.
cash awards.
The horse show again promises
to be a colourful and exciting
spectacle' withsome
.of
world's greatest riders and best
horses from Great Britain, . Ire-
land, the United States, Mexico,
Chile, Argentina and Canada
participating in the International
Jumping Competitions.
Maurice Francis of Shelburne,
Ontario, will represent this prov-
ince as a candidate in the com-
petition for the T. Eaton Com-
pany Agricultural Scholarship
which will be' awarded at this
year's Royal. He will compete
against candidates from all ,of
Canada's other provinces for a
scholarship which provides all
college fees, lodging and board
for a four-year course at any
agricultural. College the winner
may choose.
Other young agriculturists
from many parts of Canada,
members of 4-H Clubs„ will con-
vene in Toronto from November
16 to 21 to participate in their
national competitions at the Fair
and to demonstrate their ability
as judges of ' livestock, horses,
grains, seeds, fruitsr and,r,vege-
Other interesting features of
the 1957 Royal, •wiiicli;has-been
designated as "International
Year" include a cooking school,
a wool fashion show, flower
show„ two photographic compe-
titions, , a large display of tropi-
cal fish and horse shoe :pitching
competitions,
picks. Serve with• chutney dip.
Chutney: Dip
3. cup finely chopped chutney
1 six -ounce jar hollandaise
sauce
Mix well.
•
NO REGRETS—With the ruins of the school as a background,
these elementary grade children enjoy their "vacation" play-
ing in the schoolyard . at Hugo, Minn. The 50 -year-old, four -
room brick schoolhouse was totally destroyed by a pre -dawn
fire. So far none of the 93 displaced pupils has expressed any
regrets about the untimely fire.
s of
uued
arls
FROchute
into Tok of BayAasECM—Back
THY Pearl Queen Sara Saga (wear ng csome 2,500 rown) candr thep�("
Misses Pearls
's chutee y to even value is
lock on. werepsr todmaintain thecs - high* quality of the J ihough
n e seer pearl industry.
Buddhist dumped
Buddhist priests prayed for the "eternalpeac'efulrest" of the pearls as they dropped into
the .deep.
F