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Zurich Herald, 1955-03-03, Page 6TABLE TALKS eiatvz An( ttews Nutritionists will tell you that the average Canadian family doesn't eat soups nearly often enough. In my opinion the chief reason for this is that most of saes don't use enough imagination or ingenuity in preparing them; That is to say we have a tendency to serve the same two or three kinds of soup, instead of trying for variety by the use of differ- ent seasonings. * * When you want either canned er homemade soups to have special flavor, add these spices (in small amounts) to them: in all soups, celery salt, onion salt, and pepper; in cream soups— lomato and pea—cloves, paprika; in split pea, a dash of nutmeg; in chicken or potato, mace or pa- prika. To vegetable soup add thyme, savory, or garlic salt. In beef soup put cloves, allspice, garlic salt, bay leaves—and a dash of nutmeg just before serv- ing. In lamb stew add mace or curry powder. * * * Cream of Cauliflower and Mushroom Soup 1 cup cooked eauliiiower eg cup cooked tender cauli- flower stems (ribs of leaves) y cup sliced fresh mushrooms t cup diced. onion a tablespoons butter 8 tablespoons flour $� teaspoon salt Pinch pepper 2 bouillon cubes 21/4 cups broth from l/y cup heavy cream Cut cauliflower into 1/4 -inch pieces and stems into smaller pieces. Saute mushrooms and onions in butter. Blend in flour, salt, and pepper. Add bouillon cubes to hot califlower broth; stir into thefat-flour mixture along with .the cream. Cook un- til slightly thickened, stirring constantly. Add cauliflower and stems. Serve hot with paprika and- minced parsley as garnish. Serves 4. * * * Cheese -Vegetable Chowder 4 tablespoons butter 8 tablespoons minced onion cauliflower WORKING DIPLOMAT — It's a striped apron, not striped pants fer Liberian Consul William H. Jones, cis he makes up a form en a Chicago newspaper. When as=t inking visas for his govern- ment, he'a busy with printers' ink, which tells the world the doings of other diplomats.. ea cup each, chopped carrots and diced celery 4 tablespoons flour 1 quart milk (reliquefaed dry milk may be used) 2 cups grated cheese Cook onion, carrots, and cel- ery in melted butter until tend- er. Remove from heat; add flour and blend well. Add milk and cook, stirring constantly, until consistency of thin white sauce, Add grated cheese and stir until melted. Serve hot; garnish with paprika or chopped parsley leaves. * * :k Vegetable -Beef Soup 1. pound beef stew meat 1 soup bone 2 tablespoons fat 2 quarts water 1/2 cup chopped onion 2 teaspoons salt 1 teaspoon celery salt 1 bay leaf 3 sprigs parsley 1 whole clove 1 cup each, finely diced carrots; rutabagas, and potatoes 1 No. 2 can tomatoes 14 teaspoon thyme Have soup bone sawed into 3 pieces. Cut stew meat- into eg- inch cubes and brown in hot fat in Dutch oven or heavy, deep saucepan. Add soup bone and cold water. Bring, slowly to boil and skim, Add next 6 ingredients and thyme; reduce heat, cover and cook slowly for 2 hours: Add carrots, rutabagas, and potatoes,' and cook for another hour. Re- move bone; cut off meat and add to soup. Add tomatoes,. reheat and season to taste. * * * Soup and Salmon Balls 1 quart water 1/4 cup liquid from salmon, (about) 1/ cup chili sauce 1/4. teaspoon salt Dash . Tabasco 4 ounces shell or elbow maca- roni Salmon balls Combine• water, salmon liquid, chili sauce, salt, and Tabasco in large saucepan. Bring -to bon `and add. macaroni. Cover. Reduce. heat and simmer; gently. 14 min- utes. While • macaroni mixture is simmering make salmon balls. Salmon Balls 1 egg 1 cup flaked salmon 1/4 .cup bread crumbs 1 tablespoon finely chopped m- ien. Beat egg. Add salmon, bread crumbs, onion; and mix well. Shape into small balls about 4- -inch in diameter. Carefully drop on' macaroni mixture; Cover and simmer 15 minutes longer. Four servings. ;a * * Chicken Gumbo, Creole Style 1 quart young okra - 1.3 -4 -pound chicken 1 slice ham (about 1 pound) - 4 tablespoons butter 1 quart canned tomatoes 1: large onion, chopped fine 1 sprig parsley 8 quarts boiling water Salt to. ,taste Few grains, cayenne pepper Wash and stem okra and cut in half-inch pieces. Cut chicken in sewing -size pieces. Fry okra • in 2 tablespoons fat in large ket- tle until lightly browned; re- move from kettle. Add chicken and ham; cover and cook about' 10 minutes, turning twice. Add: tomatoes, onion, ' parsley, water, and browned okra. Simmer until chicken and ham are tender— about 2 hours. Add salt and cay- enne. TR PLE TROUBLE—Mama cow, a registered Holstein, glumly faces the job of caring for three small ones Instead of the usual one The triplets, exceedingly are, were born on the Yunibltat brothers' farm In Weiland, Ont., and are in good hoellth. • pl Fine, Upstanding Friend— Pawl' Mendenhall, 13, is •trying toconquer cerebral palsy. But he stands high in school work (he studies at home) and between lessons he has plenty of fun. He takes a daily ride in his gocart mounted on a tied and puffed by his pet goat "Millicent" Millicent loves it ansl jumps excitedly until they're off and running. Here Paul's .mother, Mrs. B. H. Mendenhall, tries to quiet the nanny. Paul has many other pets, including a parakeet he's teaching to.talk. So far its repertoire is confined to a long wolf whistle. Paul's a seventh grade student although he has never at- tended a regular school. TIEFA�M,�F�IT A recent issue of the Farm Journal (Philadelphia) .carried. the story of an exciting . new dairy product that promises to help solve the ever -vexatious problem of surplus milk and give more dairy .farmers a big- ger milk check. Sounds good, anyway, so here is the dope. * * * It's a frozen, concentrated, whole milk perfected by ; Iowa State College scientists after several years of research. In the trade; it will be known as, a 3 -to -1 . milk -one part frozen concentrate to two parts water to get table milk. During tests in our Farm Journal • kitchen, niost of• our finicky tasters couldn't tell it from regular bottle -milk. To. some, it tasted richer. • Another thing: this new pro- duct apparently overcomes the flaky 'appearance and cooked flavor that have plagued .ear- lier efforts with frozen, , con- centrated - milks. ' The cans we tested had been frozen at 15-20° below zero for three months and still tasted fine. 4 There are. other good points. about the new product. Thawed out ' and used straight, it -whips just. like cream.. It xnekes . good coffee cream, when mixed with equal parts of water. So actu- ally, it'sthree products in one can. Several cans "stored in the freezerwould make a. handy milk and cream reserve when visitors drop sin. At 15-20 de-. ' grees below - zero, it should keep well for four to six months. Then another two weeks at zero,. as in your home freezer,. and two weeks more in a 'regu lar home refrigerator. • The Iowa State College folks have no commercial plans for the product. "It's as free as the air to anyone who wants -to put it to commercial use," says Dr. C. A. Iverson, head of the Iowa State dairy industry depart- ment. * m * Will anyone make it? And will it sell as well or better than regular milk if it is put on the market? Those are the big questions at the moment• Some folks in the dairy in- dustry have guessed that a frozen, concentrated milk might pull the dairy business out of the hole—like frozen orange juice did for the citrus indus- try. But there are big differences between the two foods. For one thing, the homemaker saves a lot of work when she buys. frozen orange juice instead of squeezing out fresh oranges. And the industry saves shine.. ping costs on waste parts --- the rinds, seeds, and pulps. * e e But with milk, the frozen concentrate would actually be more work for the housewife than to use fresh mills. And there aren't the long hauling distances that you have with ateetngatig. 0 Act the big IP 'side Males Of frozen concentrated milk is price. Those ; who've had ex- perience, think it might move in volume, if itcan be produced to sell for at least three cents. less per quart than regular bot- tle milk (although some people would buy it anyway for its saving of refrigerator space and its long keeping qualities)_ .: At present, most dairy plant men • don't see a way to make a three -cent saving. We've had a lot of experience with "new" milks—both con- centrated and dried. And some frozen, too. * * * 011e of the earner ones was a fresh, unfrozen. concentrate. In tests at Wilmington, Del., it was priced at a cent less than -homogenized • vitamin D milk and sold : both •in stores and at -doorsteps. It didn't move. People didn't like the trouble of re- constituting it with water. Seemed they'd rather pay more, and get .the extra convenience of bottled milk. * There's a brighter side, though. The Supplee-Wills- Jones Milk Company of Phila- delphia, who ran the Wilming- • ton tests; didn't throw that ear- lier concentrate formula away. ' They're still freezing and selling it to shipping lines and industrial plants overseas. One account takes about 30,000 -one- third -quart paper containers of it per month. That's one " mar- ket that probablycould be de- veloped further. And it could move into areas of short sup- ply in this country. • It might even go over today, in some parts of the country, if given a chance. ' Right now, fresh concentrated milk .(not frozen) is going well in several areas of the Midwest and on the West Coast. Before coming out with •their. frozen •concentrate, Drs. W. J. Caulfield, W. S. Rosenzerger, and R. W. Baughman of, Iowa State C o 11 e g e -developed e fresh, unfrozenconcentrate that, is . similar.. They started, selling it to a route man who delivers it to .farmers right around Ames. These customers soon made it clear that they'd rather buy concentrated milk than ' keep a cow or two on the farm. Tho route now serves several hun- dred families, This suggests that rural customers who ars too scattered to make bottled routes pay, might well be .an especially good market for the new frozen concentrates. Safeway Stores, one of the biggest chains, is marketing the fresh concentrate in. San Frane cisco to the tune of about one. fifth of their total milk sales. So, with fresh concentrate picking up sales in these areae, maybe the doors will swing even wider for the frozen milk. If they do, it ' could keep a lot of surpluses out of government storehouses. By IROBERTTA LEE Q. How dart 1 clean an oils painting? A. Wash the surface gently with clean, warm water, using e soft cloth. After it is thoroughly dry, moisten a soft flannel in pure olive oil and rub over the surface gently. Another method is to rub gently with the freshly cut half of a potato, cutting off a slice from time to time as i$ becomes dirty. Q. How can 1 destroy germs on the telephone? A. The mouthpiece of the tel- ephone should be washed every few days with a mild disinfec- tant. It will destroy the germs and halitosis. Q. Hoy can I remove black shoe polish . stains? A. Use soap and water, or tur- pentine. For tan polish, use al- cohol. Vinegar will remove shoe polish from clothing. Q. How can I sweeten a sour stomach? A. To sweeten the sour stom- ach, and to take away indiges- tion,, place a half' teaspoon of baking soda on the tongue, then wash down with a drink of cold water. Q. How can I' bring out the lights in blonde hair without in- juring the hair? A. Place as much borax as. can be held on a quarter of• a dollar coin,• add to a gallon of water, and use as a rinse: Q. How can 1 be sure that 1 am selecting a good comb? A. When purchasing a comb always select one with blunt teeth. A comb with sharp teeth breaks and tears the hair. Q. How can Y clean leather? A. Add a little vinegar to warm water. (not hot) 'and brush it over the , leather with a clean cloth and wipe." 'dry; remove grease stains : with benzine or Imre turpentine.; Q: How can I keep food front eticking to the- sides of the cass- erole?' A. Butter the inside .- of the • casserole before putting the food in to bake. The contents will not. bake to the- side of the dish when not buttered, nor will it be so difficult to clean after- wards. How A Small -Town Bookseller Wages War Against High Taxes By ROSETTE HARGROVE NEA Staff Correspondent Paris—(NEA) -- Ten thousand,. little shopkeepers and artisans answered his call 'to arms at a - Mates Paris rally. He is the first and only man — outside -of the Communists-. who. has =been able to call for a "peaceful insurrection?'.'in"•30,000 French , parishes. He is .34 -year-old Pierre Pou- jade, a once obscure bookseller whose rebellion against the French :