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HomeMy WebLinkAboutZurich Herald, 1951-04-05, Page 3it • At atm rvirews• Fresh pork makes for savoury eating and•---contpnrativcly speak - of course,---•ecnnotatical spend- ing as well. Thorough cooking of pork is 1`iighiy important for health, also to develop folly the rich flavour. An ideal pork roast should be. uniformly brown, with the cru: t crisp but not hard. When carved, the inside should Le grayish white, without even a tinge of prink. hor eye and taste appeal try the crown mast with cauliflower, Budget -watchers will like the lesser-known "blade roast," a cut from the shoulder end of the pork loin section, yielding a meal for four. Or get three fresh -cooked meals from a rib -cut roast of pork loin by having the butcher cut off back bones in serving. piece having an inch -thick layer of meat. Braise with tangy barbecue s:mce. Cut chops for second meal from the remainder, and front the end Piece you have a succulent roast, * * CROWN ROAST OF PORK • WITH CAULIFLOWER The butcher prepares the crown roast from rib sections of 2 pork loins, usually 14 to 16 ribs. Wipe with damp cloth, sprinkle with salt and pepper. Tie a strip of salt pork around each rib to prevent charring. Roast in open pan in moderate oven (350 degrees F.) 30 to 40 minutes per pound. or until meat thermo- meter registers 185 degrees F. Transfer crown to hot platter and insert cauliflower boiled and sprin- kle with melted butter, freshly - grated Parmesan cheese and papri- ka, or as the Swedish do, roast cauliflower the last hour in the crown, basting with hot drippings. Serve roast with buttered vege- tables and gravy made from drip- pings. Use ground trimmings, 1 to 2 pounds for ginger sausage, turnovers. patties. Yield: 10 por- tions. * * :k GINGER SAUSAGE Combine 1 pound sausage meat, 2 tablespoons minced parsely, 2 tablespoons minced onions, r/ cup chopped pickle, 5.4 cup bread crumbs, 2 teaspoons ground ginger and 2 egg yolks. Whip 2 egg whites until stiff and fold into mixture. Season well with salt and pepper and form into small balls. Brown in hot fat over low heat. .Yield: 36 balls. ¢ * * BUDGET" BLADE PORK ROAST Use 3 to 4 pounds shoulder end of pork loin. Wipe roast with damp cloth and rub with salt and pepper. Place roast, fat side up, in oven roasting pan and roast in moderate oven (350 degrees F.), allowing 35 to 40 minutes a pound, or until meat thermometer registers 185 +degrees F, Add small whole pota- toes the last hour of roasting. Yield —6 to 8 portions. * * * MARINATED PORK LOIN 4 to 5 pounds loin of pork % lemon 1 tablespoon salt 1 teaspoon sugar 15 black peppercorns, coarsely ground 2 bay leaves 1 teaspoon dried thyme 1 teaspoon marjoram '% cup wine vinegar 1 tablespoon flour • cup water r/ teaspoon of salt Dash of pepper Method: Rub pork with lemon half and sprinkle well with mixture of salt, sugar anti pepper. Place in shallow pan and add hay leaves, thyme, marjoram anti vinegar. Re- frigerate overnight. Roast in pan in moderate oven (350 degrees F.), allowing, 30 to 35 minutes a pound, sir until -meat thermometer registers 185 degrees F. Remove to heated platter. Stir floor into lint drip- pings and add the water and sea- sonings. stirring until thickened. Serve over pork. Yield: 6 to 8 portions. * PORK TURNOVER WITH APPLESAUCE 1 recipe pie pastry 1 tablespoon prepared mustard 1 pound sausage IA cup minced onion teaspoon dried sage 1 teaspoon dried mint 1 teaspoon allspice 1 cup applesauce 2 tablespoons horseradish Method: I;ol1 out pastry .R Inch thick and cut out eight 4 -inch rounds. Spread rounds with pre- pared mustard and place r� cup seasoned sausage on half of pastry, folding other half over, and seal Iby moistening pastry edges. Crimp with fork, Bake in hot oven (450 degrees 1.) 15 minutes, or until tightly browned. Serve wfllrfipple- sauce seasoned with Itorseradi b. Tied: 4 portions. STUFFED PORK CHOPS 6 pork chops, 1% inches thick a stalks celery, chopped 2 sprigs parsely, minced 14 cup cranberries, chopped 3 tablespoons butter, melted 1 cup bread crumbs ?•S teaspoon salt Pinch of pepper 1 teaspoon dried mint % teaspoon poultry seasoning Method: have butcher cut pockets through the lean part to the bone of each chop. Staff with dressing made by combining all the ingredients. Brown chops in hot fat in a heavy skillet. Add % cup Lolling water and simmer, covered, 50 to 60 minutes, or until tender and well done. Yield: 6 potions. :R * * NORWEGIAN PORK CHOPS 6 pork chops 2 teaspoons prepared mustard Salt and pepper 1 tablespoon fat 1 medium-sized onion, minced 2 tablespoons flour rt cup canned chicken consomme cup light cream cup chopped cucumber pickle Method: Spread chops with mus- tard and season with salt and pep- per, Brown well on both sides in hot fat in heavy skillet. kdd onion and cook 10 minutes. Remove chops, pour off excess fat and stir in flour: add consomme and light cream, stirring until sauce is thick - eyed and smooth. Return chops to skillet and cover with pickle. Sint - mer 50 to 60 minutes, or until well done. Yield: 6 portions. 34 34,1 MISSING THINGS Mr. Allbrass who • had recently made a packet of money, was told it was considered fashionable to be a music lover, so he bought a ticket for a concert, but unfortun- ately arrived late. The orchestra was already playing. "D'you mind telling me what this piece is?" he asked the pian next to hint. "Beethoven's Ninth Symphony," was the reply. "The ninth!" exclaimed Mr. All - brass. "I didn't think I was that late." No "Annie Oakleys" Newspapermen tell us that they still are hounded by self-styled "friends of the paper" who want - free passes for this and that writes Napier Moore in The Financial Post. When we were a city editor we were always being badgered by such characters. Not only could they well afford to pay for the tickets, but such was the desire to get something for nothing that occasionally they'd offer to send over a box of cigars or a bottle in appreciation of the courtesy. We have a notion that above all else they wanted to show off by casu• •ally remarking to their pals that they had press tickets. 1Ve never gave them any. P. T. Barnum, the showman, was constantly besieged with requests or passes. He'd answer them with a small card reading: Thom shalt not pass—Numbers XX, 18. Suffer not a man to pass—Judges III. 28. The wicked shall no more pass- Nahum I. 15. None shall pass—Isaiah XXXIV. 10. This generation shall not pass— Mark XIII. 30. Beware that thou pass not -2nd Kings VL 9. There shall no strangers pass— Amos DI. 17. Neither any son of mac pass— Jeremiah II. 43. No man may pass through because of the beasts Ezekiel XIV, 15. Though they roar, yet they can -- not pass—Jeremiah V. 22. So he paid the fare thereof and went—Jonah 1. 3. A North Leavenworth, Ilan,, resident recently called police to report a. deserted 1934 model car parked in front of his home. Ques- tioned- how long the vehicle had been there, he reflected for a mo- trent, then replied: "Oh, about two years and a half." 1 me On In. The Water's Fine" Far in Devonshire It is quiet here, sleepy, rather -- a farm is never quiet; the sea, too, is only a quarter of a mile away, and when it's windy, the sound of it travels up the com.be; for distrac- tion, you must go four miles to Brixham or five to Kingswear, and you won't find much then. The farm lies in a sheltered spot, scooped, so to speak, high up the combe side— behind is a rise of fields, and be- yond, a sweep of down. You have the feeling of being able to see quite far, which is misleading, as you soon find out if you walk. It is true Devon country — hills, hollows,- hedgebanks, lanes dipping down into the earth or going up like the sides of houses, coppices, cornfields, and little streams wherever there's a place for one; but the downs along the cliff, all gorse and ferns, are wild. The combe ends in a sandy cove with black rock on one side, pinkish cliffs away to the headland on the other, and a coastguard sta- tion. Just now, with the harvest coming on, • everything looks its richest. the apples ripening, the tree almost too green. It's very hot, still weather; the country and the sea seem to sleep in the sun. In front of the farm are half -a -dozen pines that look as if they had step- ped out of another land, but all around the back is orchard as lush, and gnarled, and orthodox as any one could wish. The house, a long, white building with three levels of roof, and splashes of brown all over it, looks as if it might be growing down into the earth. It was freshly thatched two years ago—and that's all the newness there is about it; they say the front door, oak, with iron knobs, is three hundred years old at least. You can touch the ceil- ings with your hand. The windows certainly might he larger—a heav- enly old place though, with a flavour of apples, smoke, sweetbrier, bacon, honeysuckle, and age, all over it.—From "Caravan," by John Galsworthy. Hint, On The Car Of Nylon Articles What rules there are for the care of nylons are few and simple, WASHING. All properly made nylon fabrics are washable --and wash easily in mild soapy suds, DRYING. After thorough rins- ing, roll in towel, then hang. up to dry, Nylon dries fast. It is also completely satisfactory to drip-dry nylon garments. . IRONING. Nylon garments need so little ironing. Use a moderate iron (nylon or rayon settings) or a steam iron. Garments may be ironed damp or dry. WHITE NYLON should be washed separately from coloured things. BLUING. White nylon stays white, but bluing used in washing other garments will not harm nylon. BLEACHES. Strong bleaches weaken nylon just as they will other fibres. Use normal care when using solvents or bleaches and fol- low directions. STORAGE. Nylon garments can he stored indefinitely. Be sure they are clean first, then put them in a dark, cool place. Nylon has no at- traction for moths or insects. ON THEIR WAY OUT According to the Bureau of Agri- culture Economics of the Depart- ment of Agriculture, there are fewer than 2,000,000 horses in the United States. For the year 1949 these figures show a decline of 7 per cent and 6 per cent in the num- ber of mules. The peak in the num- ber of horses was 21,430,000, reach- ed in 1915. In 1925 there were still 6,000,000 horses on farms. The de- cline in horses and mules is pro- ceeding at such a rate that the supply cannot be maintained even at the present figure. ilATATAW C701411/1 oweA muck wcv A Tribute from Calvert to Canadians of Dutch Descent SETTLERS from almost every country in the world have conte to Canada, the land of opportunity, during the last two centuries. Much of our strength and vitality conies from this blending of racial and. cultural heritages, Canadians are justifiably proud that so many races, without sacrificing their national characteristics, have united themselves into one great citizenship — the Canadian Family. al + Dutch settlers and their descendants have left an indelible mark on the pages of Canada's history. The name Van Horne is synonymous with rail- roads while Kreighoff, Panabaker and Lampman are known and respected in Canadian art and literature. The Dutch are a devout, thrifty and industrious people and, among other things, their moclel dairy and cattle - breeding farms have contributed much to Canada's progress. DISTILLERS (Canada) Limited AMHERSTBURG • ONTARIO Calvert, head of the famous Calvert family, founded one of Canada's first colonies in Newfoundland in 1622. The Calvert ideals of freedom and tolerance helped set the pattern of the democracy we now enjoy„