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HomeMy WebLinkAboutZurich Herald, 1954-12-23, Page 2?ABLEdam TAI Plum pudding and mince pie are among old favorites for the holiday meal. Other pies and puddings, however, have grad- ually entered the holiday des- sert field, and several are sug- gested in this column. * * It's a good idea, in anticipa- tion of a busy day, to make.your dessert the day before you want to serve it; or, you may want to buy it to store on your pantry shelf until the dinner hour ar- rives. In either case, there is a wide choice of delectable sauces from which to choose. Here are several that are suitable for either plum or fig pudding. HARD SAUCE / cup softened (not melted) butter 1 cup sifted confectioners' sugar 1 tablespoon cream xi teaspoon vanilla, lemon or almond extract Cream butter and gradually beat in, a little at a time, the sugar. Add cream and extract. Chill. Butterscotch Hard Sauce Substitute r/z cup firmly packed brown sugar for confec- tioners' sugar in above recipe. Increase cream to 3 tablespoons, vanilla to 1 teaspoon. * * * FOAMY EGG SAUCE 3 eggs, separated and beaten 34 cup sugar 1/2 teaspoon salt Alinond extract (to taste) 1/2 teaspoon grated orange peel Beat egg yolks until thick and light colored; beat in sugar and salt, adding them gradually. Flavor to taste with almond ex- tract; add grated orange peel, Fold in stffly beaten egg whites. Serve at once. Perhaps you'd like to try a 6teamed pumpkin pudding. It's simple to prepare; serve with hard sauce or whipped cream. STEAMED PUMYIFKIN PUDDING iia/ cups sifted flour 1 teaspoon baking powder 34 teaspoon each, soda, salt, cinnamon and ginger % teaspoon cloves 34 cups shortening 1 cup brown sugar 2 eggs 3'4- cup sour milk 1/2 cup cooked pumpkin Sift together flour, baking Pr lection Pus - Swedish soi- diers will soon be equipped with bullet-proof waistcoats now being tested in Stockholm. Pad. dad with layers of nylon and flexible glass fibers, they're de- nlglned to protect wearers from ®hell splinters and bullets of rifle caliber. powder, soda, salt, and spices. Cresaln together shortening and sugar until light and fluffy. Add eggs and beat well. Add flour mixture to creamed mixture al- ternately with milk and pump- kin. Pour into greased 11 quart mold. Steam, (To steam, put about 2 quarts water into large covered kettle with rack in bot- tom. Bring water to boil, Place pudding on rack and cover with double layer of waxed paper. Cover kettle and reduce heat so steaming is steady but gentle.) Steam 11/4 hours. Remove from kettle and allow to cool 10 min- utes before unrnolding, A * * Here is an attractive date pud- ding that serves 9-12. It, also, is best served with your favorite sauce. STEAMED DATE PUDDING 34. cup shortening 1 cup sugar 1 egg 2 cups sifted flour 1 teaspoon each, soda and baking powder 1/2 teaspoon salt 1 cup milk 1/ cup chopped nut meats 1 cup chopped dates 1 teaspoon flavoring Cream shortening and sugar until soft and fluffy; add egg, and blend thoroughly. Sift flour, soda, baking powder, and salt together, Add alternately with milk, adding flour first and last. Fold in nuts and dates. Blend in flavoring, Fill 9 custard cups half full. Cover each cup with wax paper and tie securely with cord. Steam, having water come halfway up around cups. Keep water at boiling point. Steam 1 hour. Serve warm. * * + Perhaps you'd like en entirely new kind of ice cream. You can make this ahead of serving time and forget it while you prepare the rest of the dinner, This recipe serves 8. FRUIT CAKE ICE CREAM 1 quart vanilla ice creams. / cup diced candied Pineapple 34 cup diced candied green cherries 34 cup diced candied reds cherries 1/2 cup chopped blanched almonds 1/2 cup macaroon crumbs 2 tablespoons apple juice Combine all ingredients; place in refrigerator tray in freezing compartment until ice cream hardens. o a, * If you like a zippy pie, here is 'one that will fill that re- quirement: CRAN ERRY FLUFF PIE 342 cup sugar / cup water 2 stiffly beaten egg whites 1 envelope unflavored gelatin 34 cup water 1/2 teaspoon salt 1 tablespoon lemon juice 1 teaspoon almond extract 34 pint heavy cream, whipped 1 can whole cranberry sauce 1 tablespoon cornstarch 1 baked pie shell Boil sugar and Va cup water to soft ball stage (235° F.). Beat egg whites stiff; slowly pour syrup over them, while beating. Soften gelatin in I/4 cup cold water. Dissolve over not water. Stir into egg whites; beat 1 anin- ute. Add salt, lemon juice, al- mond extract; let cool while whipping cream. Fold both to- gether. Turn into, shell. Chill un- til set. Combine cranberry sauce and cornstarch, Heat until clear and thickened. Cool. Spread on pie. Chill well before serving, "Officer, are you sure that this man was drunk?" "Well, judge, he was carrying a manhole cover and said he was taking it home to play on his victrola." 'eeram^ 9. 31hiblta 9, Flowers 10. Ventilate 11. Clear gain 16. Chances 18. Golf stroke ' 20, Winter vehicle -- 21. European 6, Itfnd of mahogany 4, Acidity 5. Manservant 6. Unclose 7. Symbol for iridium CROSSWOR PUZZLE ACROSS 1. Flow back 4. Shun 0. Winnow 91. Meadow 13. Italian island 14. Recline 25, Opening in a, lock 47. ]run 19, Merchandise 20, Goad 7.1. Halt 83. Tattler' 27. Nonmetrtcat language X 95, Food 90. A.rttele 6i. Help 82. Poor 8!, Put with 66. Inquires 85. At home 27. Mediterranean. sailing vessel 89, 'ries !42. Sell 143. Creeks 44, nye-yielding tree 40. Sham: 48„ girl's name 61.'r'rench of the era, 02. 1"nderworld 64, Lamprey 65, OIeni.te stroke 66, Put forth • effort 17. Stiff DOWN 7. wild animhl 1, Roney gatherer country 22. Threefold 24. Stick -like insect 25. Burdened 26. Finished 28. Envelop 33, Pieces out 34. Workshop 38, Related 38, Sin 40. Make into Bolds 41. Large stream 45. Nuisance/ 46. Obese 47. ]]posh 48. Holland commune 49, Late 50, Olden times 1 53, Hewing tool here on This rage Hire's a Different Dessert Treat By DOROTHY MADDO IC When cookie - a n d - fruit - cake -satiated guests drop in dur- ing the holidays, perk up their jaded palates with a good '4up of steaming tea or coffee, and a serving of hot plum padding topped with delicious, chilled cocoanut hard sauce balls. Cocoanut Hard Sauce Hairy (Makes 30 Balls) One-third cup butter or mar- garine, 1 cup sifted confection- er's sugar, 1/z teaspoon vanilla, 1 cup shredded cocoanut, 'cut fine. Cream butter, add sugar gra- dually, and continue creaming. until light and fluffy. Add van- illa and beat well, Drop by tea- spoon into cocoanut and roll` into 24 -inch balls. Chill before serving with the plum pudding, which should be warmed. Treat your guests to an old holiday faavourife,dressed up with this delicious cocoanut hard sauce, THE FAB FRONT Reproduction of the common- ly -planted spruces and pines in the natural forest is accom- plished by means of seeds which are produced in cones consisting of layers of scales which pro- vide protection for the seeds. For the most part the seeds are winged, but nut pines are' an exception, u * * The steps followed by the. Forest Nursery Station, .Indian. Head, Sask., in obtaining .seed and producing seedlings ' of evergreens are briefly as 'foll ows:- e a a Cones of spruce are picked'.'in August or September before the scales separate and allow. 'the: seed to escape. Cones of pixie are picked later, those of Scotch pine often being picked in early winter or towards spring. Dur- ing warm days .in early spring,. not only does seed escape 'frpm Scotch pine cones, but the cosies themselves .may fall from the tree. If day temperatures are relatively high in the fall, cones of Scotch pine inay open then„ o * a Cones of jack and lodgepole pines, en the other hand, remain firmly attached to the tree, sometimes for years, and no seed escapes from the cones. very readily. Cones of other pines, such as limber, red, west- ern yellow and white, open earlier than those of Scotch pine >s +x * Having secured the seeds they are prepared during the winter by careful flailing followed by fanning and hand picking, if for sowing the following spring necessary. Seed is usually sown early in May in well-prepared soil containing a fair proportion of sand and leaf mould or peat moss. * * * The seedbed is kept well - watered for the first four or six weeks while the seeds . are ger- minating, and during the • first year, protection against damage by sun, wind or other causes is provided. Lath screens are useful for covering seedbeds. * * * Pine seedlings are left in the u seedbed for two years and spruce seedlings for three years, after which they are lifted . and given more space in nursery rows. When pine seedlings are four years old, and spruce seed, sings are from five to six years old, they are considered large* enough for planting in a "'pier. manent place. If conditions are favourable where mature evergreens are established, young trees may develop from seeds set free from cones produced by the established trees. :N * * Continued research in poultry nutrition has brought about many changes in poultry rations in recent years, One of the most interesting from the point of view of the practical poultry- man is that large amounts of corn or wheat may be substi- tuted for oats and barley in the rations of laying hens, Rations containing high percentages of corn or wheat are commonly referred to as "high energy" or "high efficiency" rations. High efficiency rations are not simple rations. The necessary minerals, vitamins, and amino acids must be present. How- ever, they are low in fibre and bulk and thus they contain. more energy per pound than conventional rations. Laying hens respond be the feeding 'of high efficiency rations by con- suming less feed.. Strangely enough this reduced feed con- sumption is not reflected in re- duced egg production, but actu- ally results in increased feed efficiency. * a Practical laying trials carried out -at the Canada Experimental Farm, Nappan, N,S., indicate that birds consume less feed when fed "high efficiency" ra- tions than when fed conven- tional rations. The reason for this appears to be the higher energy ' and lesser bulk of the high efficiency rations. Barred Plymouth Rock laying hens on high efilciency rations required only 5.7 .pounds of feed to produce a dozen eggs, as compared with 6.4 pounds of feed per dozen eggs when fed a conventional ration. This represents a saving of over ten per cent in feed. Single Comb White. Leghorn hens respond in a similar. manner. * The economy of feeding high e- ' ciency rations depends on the price relationship between corn and wheat and the other grains. Whenever the price of oats and barley is running equal to or higher .than corn or wheat, then more corn . and wheat should. be used in the ration. Where the reverse' is true, the t,gains to be made in feeding high efficiency rations, must be balanced against the extra cost of the corn and wheat. High e ciency . rations do not give increased egg production. The only saving to - be made is in the increased efficiency of egg production on the high efficien- cy rations. Aazing Story Of Grace Kelly If there Is one star you are going to find it difficult to avoid during the next few years, it is an elegant young blonde nanned Grace Kelly. The movie folk have dubbed her Hollywood's "Golden Girl." It seems that she just can't go 'wrong. Producers and directors `:alike are clamouring for her. Ever since she played two small parts in "Fourteen Hours" and "High Noon," she has been in constant demand. But the film that really set the ball roll- ing was "Mogambo," in which she appeared as Donald Sinden's wife. It was her first big role, and it seemed to knock Hollywood dizzy, She has also appeared in "Dial M for Murder" and "Rear Win- dow" (now on release), Both were directed by Alfred Hitch- cock, The veteran "Hitch" has described her as "The best ac- tress I know to come up in Holly- wood since Ingrid Bergman." she is the only actress ever to appear three times running in any of his pictures. Apart from these Hitchcock productions, Grace Kelly has yet to be seen in three other fihns- opposite William Holden in "The Bridges of Toko-Ri," with Bing Crosby in "The Country Girl," and as Stewart Granger's lead- ing lady in "Green Fire." And it has already been announced that she is to star in M -G -M's "The Long Day," and with Rob- ert Taylor and Lana 'Turner in "The Cobweb," It's quite a remarkable record, and somehow or other she has managed to work in a stage pro- duction as well, taking over the lead for a time in the Broadway production of "The Moon is Blue." Perhaps the most unusual thing about her success is that Hollywood hasn't waited for the public's verdict on her, The box-office is the usual baromet- er to decide an actress' fate, but Grace Kelly has gone shooting ahead without this guide, She was, in fact, a star before you saw her, One thing you can be sure about is, that her dizzy spell of activity hasn't flurried her in any way. On the screen she always looks as cool as the proverbial cucumber, and it isn't a pose: No one has ever seen her look any- thing but cool, calm and collect- ed. Donald Sinden's description of her appeals to. Me. I was talking to him about her after he had returned from filming "Mogain- bo," in Africa. "Most of us felt hot and look- ed hot," he remarked. "But what- ever the weather was like, Grace Kelly never lost her champagne - out -of -the -ice -box air," Her physical appearance has something to do with this, of course. Her hair is corn -coloured, and her eyes are a light, clear blue. She looks as though the mountain air is playing around her the whole time. And she has the sort of temperament which rarely gets ruffled. Why her rapid success? The answer seems to be that she really is different from the. conventional run of actresses. Cary Grant has been quoted as saying: "It's refreshing to find seri•actress who is a lady." Col- umnists have used very much the `' same . expression. The - werel-- "i dy" crops up again and again. Tollywood, as a result, stands somewhat in awe of her, at the same time acknowledging that she can radiate a complete nat- uralness On her part, she is frank enough to admit that her father, before becoming a pros- perous building contractor, was an Irish bricklayer, But she her- self has never known anything but luxury. One thing on which there seems to be general agreement is that she takes her acting more seriously than almost any other star, and that she is a perfec- tionist. One of the possessions she took to Africa with her on the "Mogambo" location was a book on how to' speak Swahili.. She had spent the -previous few weeks studying it, and had already picked up a smattering of the difficult language by the time she got out there. And she was nev- er without the book. Of course, there was a laugh against her when she spoke to the natives in 'laborious Swahili, only to have them answer her in English, but she took it well. As an actress, she is just as conscientious. She becomes en- tirely absorbed in her own char- acterisation, and hardly seems to be aware that anyone else exists. The result is that her fellow - players see comparatively little of her during a production. She is too intent on studying her part She says: 'I , o ever wanted to be anything ex, cept an actress." She was only eleven when she Made her first stage appearance for an amateur group in Phila- delphia, inhere she comes from, Later on, she played heads for the same group. So, by the time she left school, she had made. up her mind to become an actress, and studied at the American Academy of Arts. I doubt very much whether any young actress has ever bounded to such rapid success. She made ]Broadway with one leap from the drama school, playing the part of Raymond Massey's daughter in "The Father. Then she did another Broad- way play, followed by a few television and radio parts, which led her straight to Hollywood. Grace herself is an excellent swimmer, but she says she real- ly prefers skiing and riding. As you can guess, she does both su- perbly well. ' She is also • an adept at pastel sketching: In fact, it seems that she can shine at anything to which she puts her shapely hand. Quite a girl! • MODERN PIED PIPER NEEDS NO FLUTE Heinz Wald, champion rat- catcher of the century, is un- like his famous predecessor., the Pied Piper of Hamelin. 'He does not need the aid of a silver flute to catch rodents, He does so with inimitable skill, not by a trap, but with his bare hands. The other day Heinz, who has practised his profession for the past 18 years, caught his, 300, - 000th rodent by hand. • The secret of his skill is known only to himself. Not even his brothers have the " slightest idea of his method. The first thing Heinz does is to study the condition of the soil. All human beings within 50 yards around have to hove away from the vicinity. Then he makes a proper study of the weather conditions, He digs a hole in the earth, and up comes his hand holding a kick- ing mouse, rat or mole. There have been bets as to his ability. People have offered ten shillings for any rat or house he catches with his hands. But when sometimes he happens to catch 300 a day, Heinz cannot be made to accept the huge sun. due to him according to the bet. "I don't want to do people more harm than the rodente. .el»itaes . ie;,smlles. Ne Kin Of "Break" Memo posted at the Pappas Refrigeration Company in Hous- ton Texas; . TO ALL EMPLOYEES: Due to increased competition and a de- sire to stay in business, we find - it necessary to institute a new policy. We are asking that some- where between starting and quitting time, and without in- fringing too much on the time usually devoted to Lunch Per- iods, Coffee Breaks, Rest Periods, Story Telling, Ticket Selling, Va. cation Planning and rehashing of yesterday's. TV programs, each employee endeavour to find some time that can be set aside and known as a "WORK BREAK Upsidedown to Preveni Peeking ?l'�Xa�r aavH a N 1 1 a A ,1 d. 4lIy Sb 1 as N V 0 1 n a a h 9 Ngdl"c3 l D V !.N N 11" It's S tl d d0.I.IS HAl)l V al AVS, 99 Glassed -ill Ox - Over 2300 pieces of color mosaic "hide" for this ox; sculptured by Italia The sculptor states that he added the unusual "calor and surface vibrancy" to the ed glass make at Italian Sabi Swarz., treatment to give figure• a