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Zurich Herald, 1951-05-03, Page 3L A1414.1.„° clam n,21.d news'. Diel Fent c>vtaste :n 1? RA.f. Yorkshire p uddinvs---anis then won- der, when you try to duplicate it in your own hnmc, find that it isn't anything like a goodas the origin- al? Why is it -.-perhaps you've asked yourself—that two walncn, using the same ingreclicnts, ret such cliff erent results; the one a heavy slice of stodgy stuff soaked in fat, and the other a light, creamy mixture inside, crisp and brown on the out- side, with a definite "roast -beef" flavour about it? '. * ;k• 0 Well, here's the secret, direct from an Engliphwomau who says: Let's start at the beginning. I have watched many women making a Yorkshire pudding and have come to the conclusion that most of them are too slap -dash about it. The very simplicity of the recipe is deceiving; they thing they can knock up a Yorkshire pudding at he last mo- ment because it's quick and simple. Well, they get a pudding of sorts— but not a real Yorkshire one. They don't see that the flour is perfectly dry and free from lumps— and they're net always particular that it is plain flour. Rarely do they' trouble to weigh the flour or mea- sure it exactly, and as often as not they use too much. They will go to the trouble of beating the egg, though it is not necessary, and add it to the flour with a little milk, but they haven't the patience to stir and beat until there are no lumps left before add- ing the rest of the milk. Once you get the batter lumpy, it is practically impossible (short of straining the tamps out) to get the batter smooth. But, you say, you always get your batter smooth? And beat it well? And then what do you do? Pour it straight into the baking tin? Well, you shouldn't. The batter should stand in a cold place for at least an Hour before it is cooked—the longer the better. k ;F 1 In Yorkshire- we have a saying "an extra hour is an extra egg." For lightness, we mean. Why? Well, the long standing causes the starch grains in the flour to swell and burst, emitting little bubbles of air into the batter. Air is a lightener just as much as eggs are. Perhaps you'll see bubbles of air on top of your batter after you have let it stand for a while. * * * Oh, and another thing, linking up with this question of letting in air. You beat your batter with a deep, lifting motion so that you make little balloons in it, and always beat in the same direction. It stands to sense, doesn't it? If you are letting in air by turning the batter in one direction, you will let it out if you reverse the motion. * •k * Now it is time to bake the pud- ding. You will have a hot oven ready. If you are roasting meat, your some of the dripping from the sheat tin into your Yorkshire pud- ding tin—not too much, just enough to cover well the bottom. :k k * Put this in the oven to get sizzling hot, and in the meantime add a tablespoonful of the coldest water you can get to the batter, and beat 'it well in. Then, your fat hot, pour in the batter. It should sizzle round the edges as you pour it in; it must be quite thin and flowing, nothinfi like a sponge -cake texture, as I have seen some women make it. * * * Then into the hot oven, fairly high up, and with nothing place on the shelf above it to prevent the air and heat circulating all round the tin. At the end of 20 minutes it should be puffed well up above the edge of the till, and delicately ting- ed with brown. That is how it should look when it comes from the uaen, but as roan as you put a knife into it, it will collapse, but never mind,• the inside will be creamy, and' the crust eriep and meaty flavoured. Oh, and it should be eaten straight from the oven—not kept waiting, and, of course, you eat it as a separate item, not crowded up with the meat and vegtables as some heathens do. Here are the proportions, in case you are not quite sure: , Four ounces plain flour (four - tablespoons), one egg, half pint liquid, one tablespoonful. of which is water, the rest milk, quarter -tea- spoonful of salt. Don't forget, sift the Hour, be sure the batter is smooth, let it stand at least an hour, and stir in the tablespoonful of water at the last minute. .. * This dissertation on Yorkshire pudding took up more space than I had intended but perhaps there will be room enough for me to pass along some more hints for adding new interest to even the cheaper cuts of meat. It's really surprising how a sprinkle of spice or a bit of fruit will sort of "perk up" the flavour of everyday meat dishes. Spiced Pot Roast 3 pounds chuck, boned and rolled 1 onion, chopped 1 small clove garlic, minced 12 peppercorns 12 whole allspice sal, tablespoon vinegar 1`tablespoon sugar 2 bay leaves 1 teaspoon anchovy paste 1 cup hot water Method—Melt a tablespoon of fat in a heavy iron skillet and in it cook and stir the onion and garlic until the onion is yellow. Remove onion and garlic and place meat in pan over moderate heat and brown both sides evenly. Add onion and garlic and other seasonings, spreading the anchovy paste on top of the meat. (No salt is necessary.) Add water, , cover closely and cook over low heat for about three hours or until tender, adding a little water front time to time as necessary. Remove heat to a hot platter and strain the drippings through a sieve. Thicken with a thin' flour and water paste, add a dash of black pepper and serve at once. * * * Fruited- Pork Chops 4 shoulder pork chops 4 tart apples, cored but not peeled 12 cooked prunes Flour Salt Pepper 2 tablespoons fat cup prune juice. Method — Sprinkle chops with flour, salt, and pepper and brown in the fat. Remove chops and slice the cored apples in the bottom of the pan. Place browned chops over the apples ` and add the prune juice. Cover tightly and bake slowly in a moderate oven 325,° F. for about one hour or until chops are tender. Add prunes during last few minutes of cooking. Serves four. Glazed sweet potatoes are a perfect accom- paniment to .,this dish. & * * Braised Lamb With Curried Macaroni • 1 shank of lamb 14 cup of hot water 1 onion, sliced 1 teaspoon salt 1/s teaspoon pepper Pinch of thyme IA package macaroni 1 tablespoon flour 1 teaspoon salt To Go With Glass Houses—The transparent plastic doors and hood on the car, above, may not please those desiring privacy, but Italian producers of the auto can be sure they have some- thing different, if nothing else. The vehicle was on display at an international exhibition in Turin, Italy. Seven countries participated, including Gertnany for the first time since World War II. One-way Passage --Sonja, the pet cat of Henry' Larsen has about all she can manage on the tightrope what with Oscar and Adolph, the freeloading white mice, and a young chick. It would help platters if Julius, the bantam rooster, would quit exercising his squatter's right to the rope. Larsen trained the variety act during spare time away from his job of lobster fish ing. 1/ teaspoon pepper (for sauce) 2 tablespoons butter or margarine, melted 1 clove garlic, minced TA cup lamb stock and water 1 cup light cream or top rnilk 1 tablespoon curry powder Method _ Brown lamb in hot skillet. Add onion, water, salt, pep- per, and thyme. Cover tightly and cook slowly one hour or until tender Cook macaroni in boiling salted water for 10 minutes. Blend tender. Cook macaroni in boiling together flour, curry powder, salt and pepper, and ads' to melted but- ter and garlic. Add milk and lamb stock gradually and cook sauce slowly until smooth. Turn macar- oni into buttered casserole and cover with sauce. Top with pieces of lamb cut from bone. Bake at 350° F. for about 30 minutes. Serves five. Veal Casserole With Sour Cream 3 lbs. lean veal 3% tablespoons fat teaspoon salt 1. teaspoon celery salt 1 large onion, diced 1 12 -oz. package fine noodles 1. can ripe olives, pitted and sliced We cups sour cream Buttered bread crumbs 3/4 cup grated nippy cheese 5 cups water Method—Cut veal into one -inch cubes and brown in the fat, using a heavy earthenware saucepan, if pos- sible. When brown, add just enough water to cover, stirring up the brown drippings from the bottom of the pot; add salt, celery salt, and diced onion. Cover tightly and sim- mer for one hour Cook noodles for three minutes in four quarts of boiling water to which one tablespoon of salt has been added. Drain well and add to veal mixture. Add olives and sour cream, combine thoroughly, and turn into a Large greased casserole, Cover with butttered crumbs, sprinkle with cheese, and bake in a slow oven 300° F. from 45-60 minutes. Serves six to eight. Parliament Shouted Him Down -- Later The Whole World. Listened A small boy with, two black eyes and his face covered with bruises lay in the school hospital. He had been badly beaten up by the school bully. For three years the small boy meekly put up with his tauntings. On the day the bully was leaving school, the small boy challenged him to a fight. Roaring with laugh- ter the bully peeled off his coat and then received a far bigger thrash- ing than he had banded out three years earlier. The shall boy had been taking secret boxing lessons with that end in view. This is a good illustration of the character of Benjamin Disraeli. In- evitably he fought back and almost inevitably he won. "You Will Hear Me" Many years later when he repre- sented Maidstone in Parliament, his maiden speech was howled down. For ten minutes he tried in vain to make himself heard and then he waited until the noise had subsided. "Though I sit down now," he shouted at length, "the time shall come when you will hear me," One of his earliest ambitions was to own a newspaper, and when he was still in his 'teens he persuaded a friend of his father's to launch one, promising to bear a quarter of the expenses himself. He had no money, but that did not stop him engaging an editor at a fabulous salary. A few weeks later the venture failed and Disraeli was thousands of pounds in debt. He immediately decided to write a novel to clear his debt. It never occurred to him that the novel might be a failure. By publishing it anonymously—"by a figure well known in society," "Vivian Grey" turned out to be a best seller. He followed this with "The Young Duke" and for three years lived like a dandy on the proceeds. He became a social Son and no society dinner was complete with- out him. There were few girls in the Up- per Ten who would not have mar- ried hint but he had already de- cided on the qualities he wanted in a wife. Glamour, youth or beauty did not attract hint. He wanted someone who would be Itis comple- ment and, once again he found what he wanted. Her name was Mary Ann. She was plump, a widow, and fifteen years his senior. He was flamboy- ant, she was demure He was fiery, she was cool. He never looked at another wom- an. As long as she lived he could not endure to be away from her company. "I cannot much longer bear this separation from you," Ite once wrote to her. He had been away for ex= actly three days! The only other woman he loved was his elder sister Sarah, who wor- shipped him, yet was his sternest critic. Refused a Peerage After he had attained power, Queen Victoria, who admired him greatly, offered him a peerage. He refused, and it was passed on to Mary Ann, who became Viscount- ess Beaconsfield, Later, after the death 'of his wife, he accepted a peerage and became Lord Beaconsfield, but, by then, his successes meant little to him. In 1880, his health fast failing him, he was working hard to 'finish his last novel "Fndyinion." The following year he knew he only had a few weeks to live, but he finished the novel. He died on April 19th, 1881. After his death the Queen erected a monument to him, which was in scribed "From his grateful Sover- eign and Friend." - A Tribute from Calvert to Canadians of Welsh descent CANADA has been a land of opportunity to settlers for many generations. Much of our strength stems from the blending of racial and cultural heritages from many lands. It is a grand feat of nation build- ing when so many cultures march cordially together, cooperating and making allowances, merging ideas and preserving ideals, linked by a common citizenship in the great Canadian Family. One of the first Welshmen to come to Canada was Thomas Button who elr; 'set sail in Henry Hudson's Discovery in 1610 to find the North West Passage. Another famous Welshman was David Thompson whose surveys are the basis of our maps of Western Canada. The Welsh are a quiet, serious, devout and music loving people. Their industry in the fields of chemical and mining engineering, language and science teaching, manufacturing, editing and law has contributed much to Canada's progress. DISTILLERS (Canada) Limited AM11ERST19U 1C OTA tI0 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.,