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
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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„