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HomeMy WebLinkAboutZurich Herald, 1951-04-19, Page 7Salad clays are coming, and some hints on their making and on the sorts of dressing to use, might not be amiss. A salad of greens needs a dressing tarter and zippier than a fruit salad. One niarle of mixed vegetables needs a variation o1 the tail iness used on green, tossed. salad. Fish or chicken salad usually mils for mayonnaise, while fruit =salad is usually best if served with tire:.:ing to which whinn: ci cream or fruit juice has been added. Even when seasoning to taste, it is well to have in mind the founda- tion recipes of the three basic salad dressings—French,' mayonnaise and rooked dressing. ,k The sinm.plest of all dressings to make is French, because alt ingre- dients can he put in a bottle and shaken—and the dressing is made. It should then be stored in the refrigerator and shaken again before each using. Use 1/2 cup olive or vegetable oil, / cup lemon juice (or rA cup vinegar), % teaspoon paprika, 2 teaspoons sugar or honey and 1 teaspoon salt for the basic dressing. :k * * Your own imagination can be the limit of what you add to this to make interesting variations for salads. A few. suggestions are— chopped anchovies, ketchup, crum- bled Roquefort cheese, chopped chutney, mustard, Worcestershire sauce, onion juice, dried herbs, or' garlic. :k . * * There are many recipes for cook- ed dressing, which is a favorite of those who like one without oil. Here is a basic cooked dressing. Cooked Salad Dressing 1 egg 3 cup milk • 4 tablespoons lemon juice or vinegar 3 tablespoons sugar 1 teaspoon salt 1 teaspoon. prepared mustard 1% tablespoons flour 1 tablespoon butter or margarine Mix dry ingredients in top of double boiler; add egg and mix 'well; add milk and blend thoroughly before adding lemon juice. Cook over hot water, stirring constantly until thick. Add butter and blend WvelI. To make this dressing fluffy, separate egg' and. use yolk as above and fold in stiffly beaten white after dressing is cooked and cooled. Suggested variations,. -cane=:-be.: ob- tained by adding finely chopped hard -cooked eggs, chopped pimien- los, chopped sour pickle, sweet relish, peanut butter, chopped stuff- ed olives, or pineapple and orange juice. * * * A few simple rules followed for salad making will insure success. Use only fresh greens. Wash them and keep refrigerated in covered refrigerator pans instil used. Tear, do not cut, lettuce into bite -size LAURA WHEELER Your best dress needs a best apron! Either of these will do— beautifully. One is mainly appli- que; one, plain embroidery. Make these aprons with or with- out bibs, Pattern 683; transfer and cutting charts for two. Laura Wheeler's improved pat- tern makes crochet and knitting so simple with its charts, photos and concise directions. Send TWENTY-FIVE CENTS in coins (stamps cannot be accep- ted) for this pattern to Box 1, 123 Eighteenth St. New Toronto, Ont. Print plainly PATTERN NUMBER, your NAME and ADS DRESS. Send Twenty -live Cents more On coins) for our Laura Wheeler Needlecraft Book, Illustrations of patterns for crochet, embroidery, knitting, household accessories, dools, toys — many hobby and gift ideas A free pattern is printed in the book, pieces for tossed salad. If you like a touch of garlic, rub bowl with the cut side of it clove of garlic before mixing salad, Make dressings early, hot unix salad,, only at the last minute. Alrwltya plink of eye -appeal as well as taste -appeal when making any kind of salad, Even the plainest of tossed, gree• n salads can be beau- tiful with the use of several shades of green garnished with tomato wedges, carrot or radish flowers, green pepper rings, celery curls olives, cheese balls, pickles, etc. Basic Tossed Salad f head lettuce t4 bunch water cress 2 Tomatoes, cut 'in wedges 3 small green onions 5 radh,hes, sliced IA green pepper, slivered Shredded cabbage Combine all ingredients in. a wooden liowi that has been rubbed with garlic and toss with French dressing. • Salads, as Well as dressings, can be varied by using different ingred- ients. Sliced • ripe olives, potatoes. ham and cheese, cucumbers, hard - cooked eggs, chicken or other cold roasted meats are only a few sug- gestions for additions to this basic salad. h * 'I' A. delicious salad that ntay be used for the main dish for luncheon is a Roquefort ring filled with fruit. Roquefort , Salad Ring rye pound .Roquefort cheese 6 ounces cream cheese 1 tr "•'espern gelatin 1 pint whipped cream Fruit, Yash the two cheeses together. Soak gelatin in % cup cold water and allow to stand five minutes; dissolve over hot water and add' to cheese. Fold in whipped cream and salt to taste. Pour into ring that has been rinsed in cold water and chill.• Turn out on lettuce. or water cress and fill centre with your favorite fruit — grapes, avocado, grapefruit sections, orange wedges, melon 'balls, or a combination of ,,therm which has been marinated'in French dressing and drained. * * An unusual salad made with meat is this combining hani and veal salad. Club Salad 1 cup' cooked veal, diced I cup cooked ham, diced 2 sups celery, diced stuffed olives Combine , diced meats and add celery. Moisten with French dress- ing .to which chopped chutney has been added and allow to stand one- half hour in refrigerator before serv- ing. Serve in beds of lettuce garn- ished with sliced, stuffed olives. k * Slaw is a general favorite among salads and most people have their own favorite recipe for this old stand-by. Here is an unusual and interesting variation. Patio Slaw 1 large head of cabbage, sliced thin 3 carrots, grated 5 oranges Peel and slice oranges and cut in wedges. Combine with grated car- rots and sliced cabbage. Toss to- gether with dressing and garnish with orange. slices and parsley. R * +k Fruits offer an unending varia- tion of combinations for salads) Oranges, grapes, cherries, apricot and peach halves, pears, melons, grapefruit, bananas, pineapple can be arranged on lettuce leaves or de- signed in gelatin'to satisfy the art- istic imagination of almost anyone. Chicken or fish salads are pop- ular served in tomato cups. To make these cups, turn tomaoes sten side up and remove core. Cut into six sections, being care- ful not to slice through bottom. Spread sections apart, sprinkle with salt and till with salad. Cut-up chicken, shrimp, or flaked tuna or salmon can be mixed with celery, hard cooked eggs; chopped sweet pickle or stuffed olives, and mixed with mayonnaise to make 'salads for tomato cups. CHANGING THE DOGS AT BUCKINGHAM PALACE Seven police dogs have been add- ed to the force guarding royalty in London and it has been sug- gested that a clog guard might have prevented the sensational removal of the Coronation Stone front West- minster Abbey. Though intruders have made their way into Buckingham Palace from time to tine—including one who had the idea that he was engaged to one of the Princesses --it is the rarest tiring for any property to be removed. Once a local firm was entrusted with some repair work. One of the Wren believed that the labourer was worthy of his hire and anything else he could pick up, and he took -of - silver box. Then he made a great mistake—he tried to pawn it. But the pawnbroker told the police. Catastrophe for erring carpenter. Coming Along—Wayne Gideon, 7, a victim of hemophilia, smiles as he recu=aerates at home. The boy was in danger of bleeding to death fallowing an injury, but a new serum tempor- arily stopped the bleeding. Readers, who saw the NEA Tele- photo picture of the boy, donated rare RH-type blood which replenished blood banks. Modern Etiquette By Roberta Lee Q. What are the rules a man may follow for removal of his hat in an elevator? A. The well -hied man removes his hat when in the elevator of a hotel or apartment building. But it is not required in the elevator of an office building or department store. Tat the latter places; it is optional; neatly men do. Q. Should a napkin be held above the edge of the table when unfolding it? A. No; the napkin should be unfolded on the lap. Q. How should one eat spag- hetti or macaroni when it is served Italian style? A. To avoid embarrassment or mishap, it is better to break it with the fork, unless you arc very dex- terous and thoroughly experienced in the Italian manner of eating it. Q. What should a young man do when at a' party or other affair, and he finds himself next to a girl to whom he has not been. intro- duced? A. Say, "I am Ralph Johnson. I do not believe I have met you." Q. If a girl becomes engaged, and she has no family, would it be all right for her fiance's family to announce the engagement? A. No; . the bride -elect always has the prjvilege of announcing her engagement, and if she has not the means of giving an announcement party, then she could always extend the "good news" through the local' newspaper. Q. When a girl enters a public dining room with an escort, should she remove her wraps before she arrives at their table? A. No. She should wait until seated, and then her escort or the waiter should assist her. Q. If a young man who does not have a car invites a girl to a dance, and this girl does own a car, would it be all right for her to sug- gest that they nit it? A. Yes, this is quite alt right. New and Useful Too Pampered Plants Tube -feed your plants with a plastic tube inserted deep in the pot. Tube has holes down the sides. Water poured through cup -shaped top soaks into the soil throttgh these holes. Cup on top of tube also serves to mix fertili- zers. Bike Expands Saving parents of fast-growing youngsters additional expense, new bike "grows" with the child. Manu- facturers use internal locking de- vice instead of the ordinary seat clamp. Bike can be used by child from 2% years to 6 or 8 years. * * * Steel Tines Knife-edge tine for rotary tillers said to be effective in finely chop- ping sods, weeds, tall grass, etc. Device is self-cleaning and self - sharpening and made of electrically refined. steel, comes in both right- handed and left-handed styles. User can till up to 10 inches deep. k * * Transplants Doing the work of a trowel in a more efficient way, new garden tool is made like a post -hole dig- ger. Twin metal edges are inserted into the ground on both sides of the plant and brought together under the roots for a quick and simple removal, * :k * Winds Wool Many long-suffering men will be relieved to hear a gadget is being manufactured by a Dutch firm which automatically winds skeins of wool without their. assistance. Winder is simply constructed of two parts: a bracket which is screwed to edge of tabletop and set of arms which move constantly to and fro as wool is unwound from them. k * Stops Wobbles Nothing is more annoying than a tippy table or a jogging chair. New device can be inserted on chair or table legs and adjusts auto- * rnatically to floor level, dire to sili- cone "putty" inside, claim makers. Saves Spills Plastic disc gadget has suction cup mounted in the centre; attach- ed to cups, plates or glasses on trays or slippery surfaces, it pre- vents slipping. Three rubber feet on the base of the disc also hold articles steady, Cleaning Stick Said to remove grease and stains and harmless to any fabric,. spot remover comes in stick form and is easy to use. Stick is rubbed on spot, left 10 minutes and brushed off. Product comes in several sizes. More "Sp+onges" Needed For Our Soil In the early days of this country they had floods but not nearly as many nor as serious as we have now. And the situation grows steadily worse. The reason is not hard to find. In pioneer times most of the land was covered with trees, grass, leaf mold and such cover. This absorbed moisture like a sponge and gave it up just as slowly and reluctantly. When the winter ended and the sun melted the snow only in a few cases was there any heavy and immediate run off. Rivers and streams rose gradually and they flowed all sum- mer. Now, with the cover gone, the water from melting snow, rushes across the frozen ground into the nearest channel and woe betide any- thing that gets in its way. Ditches that are bone dry and an eyesore regular torrents. It's not going to be possible to 11 months of the year become completely cover this country with trees again. But we could at least cover what we are not needing for cultivation. Every steep hillside and bit of waste land put into trees, every swamp and burnt or cut over forest restored to its original con- dition is another sponge to sop up surplus and dangerous water in the spring. Created and signed by The House of Seagram, this advertisement, with appropriate copy for foreign lands, is appearing in magazines and news- papers printed in various languages and circulated throughout the world. /Sea TELLS THE WORLD ABOUT Canaaa Ins advertisement ryas designed by The House of Seagram to tell the people of other lands about Canada and things distinctively Canadian. Many people in Latin Anierica, Asia, Europe and other parts of the world are not fully aware of the richness of Canada's natural resources, wild life, scenic beauty and cultural traditions. The more the peoples of other Iands know about our country, the greater will be their interest in Canada and Canadian products, The .louse of Seagram feels that the horizon of industry does not terminate at the boundary of its pilants; it has a broader hori2on, a farther view --a view dedicatee) to the development of Canada's stature in every land of the globe. the ltouse o f Seujrcnn •