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HomeMy WebLinkAboutZurich Herald, 1956-11-22, Page 6LE (liam Andrews. Wlien a man goes out to lunch with other men, what does he like to eat? A one -woman sur- vey made by asking chefs and headwaiters in hotels, clubs, and. gestaurants in a city of several hundred thousand inhabitants brought the answer — Stew! More men order stew than any other one thing for lunch. Many men like many other foods — roast beef, fish, salad, sandwiches, spaghetti and meat hulls, .te., but the majority want stew. "They like the meat cooked slowly until it's tender. They like plenty of vegetables—espe- cially potatoes, onions, and car- rots. They like it laced together with thick, savory gravy," one chef said. "They like big plates of it, too!" * * * Stews are meat -stretches; stews are sure persuaders for vegetable eating; and stews are especially good one -dish meals for busy days. Brown the meat first for a richer appearance and taste, then simmer it until ten - tier. Beef, lamb or veal may be used for stew, and shoulder meat cut into 1 -to -2 -inch pieces is just right. Remove all gristle, excess fat, and bones. Roll each piece of meat in seasoned flour to coat evenly. Brown slowly in a little hot fat; add liquid—water, broth, or tomato juice, whichever you like — but do not use too much. A cup of liquid for a pound of meat is just enough. Add seasoning—a pungent bay leaf, a shake of meat sauce, or a grinch of herb. Cover and let it simmer, but never boil, for 11 to 2 hours. Add more liquid if neede to keep the pot bubbling. Add prepared pieces of veget- able — men like them sizable — potatoes, carrots, celery, onions, limas; green beans, or just one of the bold -flavored vegetables —parsnips, turnip, or cabbage, if you like. Cover and cook an- other half hour — then let your. artistic sense tell you how to arrange the stew in your plat- ter. BEEF STEW 2 pounds beef stew neat 3 tablespoons fat 14 cap flour 2 teaspoons salt Pepper 1% cups orange juice 1 clove garlic, chopped' fine 1 teaspoon Worcestershire sauce 6 small carrots, cut in %-inch pieces 1 medium onion, cut up 1 cup celery pieces, %-inch thick Melt fat in a deep kettle. Com- bine flour, salt, and pepper. Roll each piece of meat in flour mix- ture. Brown on all sides in the fiat. Add orange juice, garlic, and Worcestershire sauce. Cover Cook over low heat 2 hours. Add carrots, onion, and celery. Cover. Cook 10 minutes. Cook about 20 SALLY'S SALLIES °iDon't think that you're a ruler because I give you an inch now and then!" minutes or until tender. Stir occasionally. * LAMB RIBLET STEW 2 pounds lamb riblets 3 tblsps. lard or drippings Salt and pepper Water 4 medium potatoes 4 medium onions 4 medium carrots, sliced 1 cup fresh or frozen canned peas Brown lamb riblets slowly in lard or drippings. Season. Cover with water. Cover and cook slowly 45 minutes. Add potatoes and onions and continue cooking for 45 minutes or until meat and vegetables are tender. About 20 minutes before end of cooking time add sliced carrots and peas. Arrange on warm platter. Thick- en cooking liquid for gravy. * r* Brunswick stew is an old-time favorite. Make it with a tender stewing chicken for a real deli- cacy. BRUNSWICK STEW 1 chiekcn (4 -pound cut in pieces 1 medium onion, chopped 1 teaspoon salt 1 No. 2 can tomatoes lei cups cooked lima beans 1% cups whole kernel corn x4 teaspoon pepper +.j teaspoon Worcestershire sauce Cover chicken with boiling water and cook about 11 hours; add onion, salt, and tomatoes and cook 30 minutes longer. Re- move chicken from stew. Strip chicken from bones, chop, and return to stew. Add corn, lima beans, pepper, and sauce. Cook until thickened. +, * If you want to serve stew as a pie put it in a casserole, cover with a crust, and bake until the crust is golden brown. A rich, flaky crust calls for pie dough and a less rich one is produced by using biscuit dough. If you like an open pie, use individual patty shells into which to spoon hot stew. A very easy method of making crust is to use leftover biscuits or rolls. if you do this, split and butter the biscuits or rolls .and top your pie with them. Put in the oven just long enough to heat through. * 4 r• Mashed potatoes, cooked rice, or cooked noodles may also be topping. In most cases the top- ping of this type is only a wide wreath made around the edges of your filled casserole and then heated. Corn -bread topping for meat pies is a favorite in some sec- tions of the, country. Here is the way to make it. CORN -BREAD PIE TOPPING 34 cup corn meal 1.1 cup flour xa teaspoon salt 13,4 teaspoon baking powder 1 egg yolk, beaten A cup milk 1 tablespoon melted butter Sift together dry ingredients. Combine beaten egg yolk, milk, and melted fat. Add to dry in- gredients, mixing only until moistened. Pour batter evenly over meat and vegetables in cas- serole. Bake at 400°F. 20 to 25 minutes, or until corn bread just starts to shrink from sides. Serves six. FISHY EVIDENCE Divorce court judges in the United States can add yet an- other Crazy excuse to the long list presented to them from time to time by injured parties. An aggrieved petitioner, su- ing for divorce, explained tear- fully that her husband ". when he came home, talked only to our goldfish." SAW NO PERIL, HEARD NO PERIL—A boot, a youngster's shoe, a battered tire and the remains of a motor torn from its car, give silent test'Prtany to a family tragedy in Fort Lauderdale. Mrs. Evelyn Spaltorr, a deaf rrtu• , was unable to hear an ap- proaching train as she drove her ear toward a railroad eros* sing. The car was struck by the speeding train, and Mrs. Spa!- fon and her lir month-oldson, Byron, were killed. "BONES" IN THE DROUGHT DESERT—Skeletal remains of a locomotive's drive wheels rusting in the partially dried-up bed of the Kansas River are grim testimony to• the five years of drought which Kansans have experienced. The locomotive fell into the then raging river when a bridge collapsed during a flood in 1951. It was abandoned because it would have been too expensive to salvage. The Secret Of That Prize -Winn It was almost time for the Ladies Aid Fall Bazaar, and our little community of Deer Forest was humming with preparations. Mamma was busily sewing some of her beautiful crocheted red wool lace to the ruffles of a jaunty red flannel petticoat. Cousin Anna ran up baby sacques on the new sewing machine. Sister Ethel cross- stitched a design on a gingham apron. I longed to help, but my stitches were of a primitive quality and I was given nothing more important to do than run- ning errands. This was not an uncongenial task, however, for it took me into kitchens all over town, where prize cooks were busy making pickles and relishes and preserves for the bazaar booths, and experimenting with new recipes for cakes and cookies, pies and dougnuts. That year (early in the 1900's) there was to be a new feature of which Mamma did not quite approve. It was suggested by Mrs. Solem, the new store- keeper's wife. "Those Solems don't seem to understand a little town like Deer Forest," she said to Papa, and she looked sober. "Maybe they should have stayed in Madison." Papa nodded ruefully. He had not found Mr. Solem easy to work with, either. "She thinks we should have a prize cake and raffle it off, but that doesn't seem quite right to me. Our cake booth has al- ways done well and everyone has praised everyone else's cake and there's been a good feeling about it. It's not quite the same this year. "Mrs. Solem has a very special cake she makes," I volunteered. "I heard her tell Mrs. Knutson when I went up with those baby sacques yesterday, but s h e wouldn't say what kind." "Your hickory -nut cake with the maple frosting is hard to beat, Mama," said X'apa. "I don't think I'll compete," said Mama. "I'm in charge of seeing that all the handwork is ready and assembled in good time, so I'll have enough to do." This job of Mamma's meant• there were plenty of errands for me to run and I enjoyed doing them, for as I went in and out of the busy kitchens I was in- vited to sample many toothsome morsels, But not at Mrs. Solem's. "Don't track up my kitchen," she warn- ed me. "Stand there on the rug". She hurried to find her parcel of work handed it to me, and told me to run along. I hesitated to go again, but Mamma and Mrs. Solem had offered to finish some sfoa pillow covers and I must take them. This time, to my relief, my good friend Miss Jennie was was there, bending over an em- broidery hoop while Mrs. Solem showed her an intricate stitch. "I'm new at all this kind of thing," Miss Jennie was saying. This was true, of course. In fart, 1 knew I shouldn't call her Miss Jennie at all, for she was young Mrs. Olson now. But she had been my dearly loved teacher and it was Mamma who had taught her to bake and cook. Mrs. Solem had evidently in- terrupted baking operations to teach Miss Jennie the stitch, for a large yellow bowl stood on the table with baking materials at hand. I tried to think of something pleasant to say and managed to hit upon exactly the wrong thing, "Practicing your take for the bazaar?" 1 asked, g Cake "My cake doesn't need prac- tice," said Mrs. Solem, giving me such a chilly look that I hurried to the door. Miss Jennie rose too. "Well, I'll be glad to help with these, Mrs. Salem," she said. "Wait, Alta, I'll go with you." It was when Miss Jennie came upstairs for a bit of a visit after finishing her trading with Papa that Mamma asked, "Are you going to enter a cake for the prize?" ' "Me? A prize? I'm just a be- ginner, Mrs. Halverston. And I haven't any prize recipes." "I'm not going to compete. And I'll let you use my best recipe — the hickory -nut cake with maple frosting," said Mam- ma. "And I have a few secrets I'll show you." Of course no one knew this was exactly the kind of a cake Mrs. Solem intended to make. They went to work that very day, and before long Miss Jennie was producing cakes of such feathery lightness and fine tex- ture, With frosting piled high in such fluffy whirls that there was no question in my mind as to who should win that prize. Neither was there in Mamma's. A few days before the bazaar, Miss Jennie brought in her latest cake to display."Here it is," she said proudly. "Let's call Mr. Halverson up to sample it." "Here he comes," said Mamma, as footsteps were heard on the stairs. But it was not Papa who stood in the doorway. It was Mrs. Soleil, with a parcel of work, and her eyes were fastened on Miss Jennie's cake. "So -o -o," she said, and looked from one to the other of us accusingly. "So that's where it went!" "That's where what went, Mrs. Salem?" asked Mamma in sur- prise. "My recipe. It disappeared the day Mrs. Olson was there—and your Atla. It was my prize recipe. I've used it before and I always win .with it. So that is the way things are done here in Deer Forest!" Miss Jennie's cheeks were pink and her eyes very bright, but before she could speak Mamma said quietly, "This is a recipe that belonged to my mother, Mrs, Solem. Maybe you'd better look once more for yours." "Well — we went on to Mrs. Solem's and found her with her baking things out on the table. All of a sudden my eye caught sight of something sticking out a .little on the under side of the baking board. I said, "That couldn't be your recipe just there under the board, could it?" "There's nothing under the board," she snapped back and turned it over to show us, and there was the recipe, sure enough — stuck on with a little bit of white of egg. Papa laughed heartily and we all joined in. "Oh, it's good to laugh!" said Mamma. "Of course we couldn't even smile then. We didn't want to embarrass her any more. Mrs. Knutson began some tale of the same thing happening to . someone she knew and when Mrs. Selena got back her voice she said well anyway she was going to enter another kind of cake, and she didn't think a raffle was a good thing for a church bazaar, and I said I didn't either, and Mrs. Knutson said lets forget the raffle and just give a prize." "So, Jennie, you go ahead and win that prize," advised Papa. Neither Mamma nor Mrs. Knutson said one word about the prize recipe, but somehow bits of the story leaked out and got pieced together. Perhaps a little girl, busy with errands, told more than she realized. At any rate, the cake booth ws certainly the big attraction at the bazaar and no one seemed surprised or disgruntled when the judges gave Miss Jennie the blue ribbon. "It was all your doing," Miss Jennie told Mamma. "And, do you know, most all the ladies have promised me their best recipes — including Mrs. Solem. By Alva Halverson Seynour in the Christian Science Monitor. All Abo t Those "Silverfish" In even the best -kept houses, elusive little insects called "sil- verfish" pop up to harry the housewife and nibble holes in books, curtains and clothing. In case you have yet to meet your first silverfish, it's carrot -shaped, about three-eighths of an inch long and has three long, tail-like projections at the hind end of the body and two long, slender feelers at the head. The name "silverfish" comes from the pest's silvery scale -like covering. The silverfish doesn't seem to be fussy about his environment. He thrives best in damp, warm, dark places, but he also appears mysteriously in the brightest, best cared -for places and in at- tics and country houses which are far from warm. Today's bet- ter -constructed and evenly -heat- ed buildings make him especial.. ly 'happy! In apartment houses, silverfish are most abundant in heated basements and from there they follow pipe lines to apartments On the lower floors. You may find surprisingly large numbers Of them in new buildings, the walls of which are still damp. Silverfish enjoy the dark. When you turn on a light they're out of sight quick as a flash, That's why you eeldom see them until they have• become very abundant, They like quiet, too, and if they could choose between a noisy cafeteria and the more sedate, dimly-lit cocktail lounge, they'd pick the peaceful place. These salamander -Like pests) are particularly fond of eating high quality papers with glazed surfaces, bookbindings, wallpa- per, and anything held together with paste or gum. They play havoc with starched clothing, eat holes in some thin fabrics, es- pecially stanched curtains. Inci- dentally,' they have no taste for the new synthetic fibres. Housewives are effectively waging war on silverfish with modern pesticides. A household spray containing DDT keeps them under control. It comes in an aerosol can and by just pres- sing a button, the insecticide is released in a mist -like spray. Apply it anyerhere you suspect your uninvited guests have taken up residence. Silverfish are hardy and prob- ably won't disappear immedi _. ately, but keep after them. You'll soon convince them that your home is no place to raise a fam- ily? MOON-EYED—A practice ses- Sion of artificial satellite ob- servers is being conducted, above, in Silver Springs. Get- ting ready for "Project Moon - watch," the observers are go- ing through a dry run in pre- paration for the launching of the man-made moon nexi year. Sponsored by the Smith- sonian Institution, the obser- vation station is a prototype of 50 Moonwatch stations tt be set up across the country. ......-. _. FOXHOLE IN 90 SECONDS—Soldiers should welcome this new device—a "90 -Second Foxhole Tigger," developed by the Stanford Research Institute. The Digger enables ground troops to positions digtheir in a minimum warning period. Left, a technician places the rocket - explosive e losive unit in a launching tube. After the fu,is ignited, the technician takes cover, and the rocket is driven about two feet into the ground, The charge explodes and —presto—ct four -foot -deep, four -foot -wide craisr is cleared, right.