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HomeMy WebLinkAboutZurich Herald, 1954-11-18, Page 2s• AB awz, Am ewrs Here are some recipes, all of 'ahem for dishes that are more or less familiar to most of us, but all with a slightly "different" touch that will make them ap- peal to families who sometimes complain about too much of the °'same old things" on the table. * *.. Beast Claickeu With Dressing 1 3 -pound chicken, dressed and drawn 1 loaf of dry white bread (stale) tablespoons parsley (chop- ped) 1 stalk celery chopped 2 stalks green onions 1 small dry onion, chopped fine 2 eggs 1 teaspoon sage 1/4 teaspoon black pepper teaspoon salt, a dash garlic salt 1 tablespoon butter Chop up gizzard, liver, and heart in fine pieces. Cut up on - fon, celery, and parsley in fine pieces. Soak bread in cold wat- er. Press and drain all moisture from bread. Season bread with salt, sage and garlic salt. Place butter in saucepan and heat. Add the meat and brown. Add cut-up ingredients. Break eggs on bread and mix thoroughly. Season meats in saucepan and add the bread to it. Brown light- ly and season again with a little more salt and pepper. Stuff chick- en and sew chicken up. Season chicken well and place one tea- spoon of fat in roaster. Place chicken in roaster and cook at 350° F. until chicken is golden brown. When legs wabble when touched and are almost ready to break off, chicken is well done. :k * * You don't like pigs feet? Well, don't be too sure 'til you've tried them "glamorized" this way. Pigs Feet, Virginia Style 1 small jar pickled pigs feet 1 level tablespoon fat 2 cups cold water ee cup brown sugar 1 large rounded tablespoon corn starch 2 tablespoons soy sauce Pinch of salt Open jar, place ingredients in saucepan, cutting pigs feet in pieces, size of walnut. Place fat in centre of saucepan. Place brown sugar in -bowl, add corn starch, pinch of salt, Stir. Add water to the cornstarch mix - New Director of Public Rela- tions, William Richard Wright, whose appointment as Public Relations Director of the Cana- dian National Railways was re- cently announced by Donald Gordon, Chairman and Presi- dent. ture, mix well; into a paste, Add soy sauce to paste and stir well. Heat pigs feet thoroughly in saucepan, stirring • occasionally. Add paste, stirring over medium fire. Let boil five minutes. Serye with steamed rice along with Pork Delight dinner. * * * Pork — beef — cabbage. Noth- ing unusual about those, you're probably saying to yourself, Still, even those old standbys take on a "new look" — and sa- vor when combined as fol- lows. Pork, Beef, and Cabbage Delight 1 pound of lean beef (cheap cut of steak or round steak) efi pound pork steak (lean) 1 large onion Medium head cabbage 2 stalks scallion or green onions 1/4 bell pepper (sweet) Sprig of parsley 2 stalk celery 1 cup fresh tomatoes, or canned 11/2 taplespoons soy sauce, 1 tablespoon fat Salt and pepper to taste 1 kernel of crushed garlic or ee teaspoon garlic salt Cut meat into narrow strips. celery and parsley into small pieces. Cut fresh tomatoes into Chop pepper, onion, cabbage, cubes, also green pepper. Place fat in deep kettle, heat, and place meat in kettle. Season with garlic salt; braise until brown. Add two tablespoons salt and pepper, 1 tablespoon soy sauce. Then add chopped dry onion over the meat. Permit to brown lightly. Add rest of ingredients, with the exception of tomatoes. Season again with salt and pep- per. Place cover on kettle, and let cabbage steam for five minutes. Then add the tomatoes aid cook until done, but do not let cab- bage get overdone. Add a ta- blespoon of soy sauce, stir, and serve with steamed rice. Dinner serves six. Note: This recipe will fit equally as well with potatoes or just bread. If any is left over, it may be heated and will be more delicious tllan when first served. e ' Raisin Cue. Cakes 2 cups flour 13 cups brown sugar 2 teaspoons baking powder 1/2 teaspoon salt / cup of raisins 1/2 cup butter 2 cups of milk.., 1 teaspoon Cinnamon ' 2" eggs, beaten well Combine flour, salt, and baking powder. Cut in butter. Add brown . sugar,.. cinnamon,,. and stir well. Add eggs, beaten well, then milk, and beat thoroughly. Add raisins last. Fill greased muffin pans half full. Bake in 350° F. oven. 2 hour, until golden brown. Icing for Cup Cakes 1 cup powdered sugar 1 large tablespoon butter Juice of half an orange 1 teaspoon chopped mixed nuts Cr e a m sugar a n d butter; add orange juice and nuts. One- half cup raisins may be added if desired. And finally, here's a treasured recipe for real Scottish Bannocks. Cut into pie -shaped wedges, slice through the centre on the fiat side, spread with butter and honey Or jam and — wish you'd made twice as much Stornaway Bannoeks 12 cups barley flour (or s/a cup each, wheat flour and corn meal) "CANDY" BRINGS SWEET PRICE—Bonnie Jean Fossett, 11, goes for a $7320 ride on "Candy," judged Grand Charppion Steer of the American Royal Livestock and Horse Show. Auctioned at $6.05 a pound, the 1210.pound Black Angus brought owner Eugene Fossett, right, the jackpot price. 1111. Take a Heap of Something ethin To Make THIS House a Home Wouldn't you like to own the att(a ive brick esicjence, above, with its white shutters and well - kept lawn? Lots of people woul4, ,nd they ask real estate agents if it's for sale. Door-to-door salesmen try to rouse the occupants and one firm even sent a letter, saying they would be glad to reproduce the house on the ownernffi Christmas cards. All in vain, however. That's because the "dwelling" Is no dwelling at all, ;It's a pumping station far the Mission Hills sewer district of Kansas City, under the jurisdictiokatf Johnson County. Inside there are neither family nor furni- ture — just a mass of pumping machinery and and its attendants, lower picture shows. ,/s cup buttermilk (add little more if needed) 11 tablespoons melted butter 1 teaspoon salt 1/2 teaspoon baking—powder_ 1 tablespoon sugar Grated rind oe lemon. 2 pinches .ginger er> imace 'Combine -ingredients in order given. Roil out on well floured board to about 1 -inch thick. Cut in round pieces about the size of r a pie. Bake on greased griddle for about 10 minutes. on one side; turn and bake 5 minutes on the Other side on low fire. The heavier the griddle, the better the bannocks. e e"e Treas 'Mons Tough Ap,roacch Gets The Girls Some future husbands and wives have met under far from favourable circumstances. They have laughed at each other's strange appearance, literally knocked each other over, or one has given the other a black eye. Last year an Essex man and a South African girl announced their engagement. They met when he was having cricket practice at the nets. She asked if she might bat, and then was scornful about the speed of his bowling. So he sent down a really fast one and broke her jaw. A corporal from Tottenham rushed round a corner in Hong Kong and swept a pretty Chinese waitress off her feet. Recently they arrived in Liver- pool as man and wife. The tough approach seems to get the women. A Californian girl agreed to marry the man who had twisted her arm and thrown he over his shoulder. The man was a ju-jutsu expert. On first acquaintance, a Ful- ham couple weren't at all im- pressed by each other. When he won a knobby knees com- petition at a holiday camp she was convulsed with laughter. So he pushed her into a swimming - pool. I's usually when you . aren't thinking of marriage that you come across your future mate, An Italian. walked into a dress- maker's shop to ask for help in sewing on a button, Soon after- wards he married the girl who had helped him, One American found the love of his life sitting in a stalled giant wheel at a fair, He climb- ed up to rescue her. A well-known English por- trait painter was thinking of nothing more than a recruiting poster when he first saw his wife -to -be. Asked to choose a model from a hall full of Wrens, he fell in love with the girl he had picked, r home: in the Kenta,scky , ' eetil years ago, buttons e were probably used more than any other thing. They were salvaged from worn out shirts and dresses and families usually stored them in a small cedar chest or some highly decorative box. Whatever was used to store them, it occupied a prom- inent spot and provided orna- mentation for the top of a dresser, chest, or mantel. Even eyelets from old shoes were gently lifted out of leather and placed among the buttons. Why Idon't know, because I can't recall them ever being used for anything. When visitors came, and visit- ing was the most common social pastime, the button box, like the family album, was looked into and picked over with great enthusiasm. No care was taken about sort- ing buttons as to their color, shape, size, uniqueness or beauty. But :there were always enough buttons of one kind to use when Mom wanted to make a complete dress or shirt on the sewing -machine. Buttons were never purchas- ed at our house. Mom always .admonished the children about getting their clothes caught on a door latch, or nail that might snap off a button. It was bet- ter, she always said, to tear a good clean straight hole in clothes than to lose even one ,button, writes Quentin R. How- ard in `' The Christian Science Monitor. I remember whenever one of the children informed her that he had torn his clothes she would always question: "Did you lose u button?" At our house, our buttons were stored in a quart proclain jar with a big red rose imbed- ded on opposite sides. Dad bought the jar for a bargain price at the county fair shortly after he and Mom were married. In all the years that the jar re- mained at our house, it never cracked and the roses never lost their color. But the open- ing of the jar was hardly large enough for us to get our hands through, and that was the only bad thing about it. When a button was needed the contents had to be dumped on the bed or table top, and, it was always a good-sized chore to pick the buttons up and put them back in the jar. The jar decorated our mantel along with the West- minster clock. Morn was always very much concerned about the button jar" and she kept her eyes on it for fear that some of us would lose' the buttons. Oc- casionally she would letus play with them. An effective way to gain at- tention was to thread a large button on a stout string, loop the ends of the string over thumb and forefinger of each hand. With the button moved to the centre of the string, and pulling hands apart, like an ac- complished accordion player, the button would whirl and. make a loud hissing sound. Old folks as well as young people would engage in and enjoy this activity. If my accident, the button and string got entangled in someone's hair, it became a chore indeed to extricate them. At times, highly colored but- tons were used to decorate quilts A quilt, that was called "The Evening Star," had on the four tips of the large star in its Centre yellow buttons which added to its distinction and ex- treme beauty. Mom got the pattern from Aunt Betty who lived in an adjoining county, and it took months to gather enough pieces of cloth to make the quilt. Once the pieces were cut the assembling and sewing was speedily done. This quilt covered the top of the bed is Our best room, called "lower" room, only on week -ends or when tr o m p a n Y came. Mon beamed when compliments were lavishly handed out. When Vel- ma, my oldest sister married, the quilt was given to her and itremains in her family today, The only time during a year that our button jar was emptied was during Christmas week, Buttons, like popcorn, were threaded on strings to decorate the tree, to hang in windows. along with the holly and to drape over doors. Since Christ- mas seals were scarce or we couldn't afford to buy them, buttons were placed on gift packages. We always looked forward to our button Christ- mases. When the season' was over the buttons were taken from the strings, under Mom's watchful eyes and put back in- side the jar. Dad was as versatile in his use of buttons as with his pocket knife. Of course his use of buttons was for our enjoy- ment and we appreciated his use of them more than what Mom used them for. He would take a handful of buttons and, with a few finely cut pieces of wood, make objects of many kinds. Tiny sleds, wheel -bar- rows and wagons were his spec- ialties, for the girls, he often made delicate tables and chairs. for their gaily colored hand- made dolls. As I look back to the button days, I often think—what a pity that Dad's handiwork couldn't• have survived. But it was al- ways necessary for Mom to use the buttons for more suitable purposes. Took 8000 Hours To Make One Vase What are, or were, the arms of England? This little problem .of heraldry recently proved a headache for British potters who produced the Queen's vase, one of the most complicated pieces of bone china ever made, as a tribute to Queen Elizabeth II. The finest craftsmen and ar- tists in the industry worked since before the Coronation to produce this ten -sided decorated vase which was recently pre- sented to Her Majesty. About 50 of the most expert workmen contributed more than 8,000 hours to produce it, At the top of the front centre panel is reproduced the royal coat of arms on a projecting chield. In each of the two pan- els immediately adjacent are four smaller raised shields, on each of which is reproduced re- spectively the Tudor rose, the Scottish thistle, the Irish sham- rock, and the Welsh leek. Also reproduced are the arms of the four "mother countries" of the Commonwealth. But when the designees came to the arms of England, they hesitated. They could find no reference book to help them. So they rang up the College of Her- alds. The college replied that England had no separate arms now. The arms of England and Scotland were amalgamated on the creation of Great Britain by the treaty of union in 1707. What was to be done? Obvi- ously, to represent the arms of England separately, but, once again, what were they? No one seemed to know. The advice of the Cot lege of Heralds was sought again. They said that the arms of England were three leopards passant gardant, which means "looking at you as they walk past," and that they first figured on the banners of King Richard the Lion -Heart. So the potters of England were able to get on with the making, of the Queen's vase after all. NOTHING TO BLUBBER ABOUT—Greenland orphans in a Capon. hagen, Denmark, orphanage enjoy a rare treat, raw whale blubber, taken from stranded whales. It's better than candy, to judge by the expression on their faces.