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HomeMy WebLinkAboutZurich Herald, 1952-07-17, Page 7iavor Your F i h. a Little Surprisel HT I O11tfl 'UY UADDOX FVERYONE likes hamburgers. Everyone likes a pleasant surprise,. too. So put the two together and you'll have an extra treat for the crowd. • Always allow one pound hamburger for four good-sized servings. 'J'he more times meat is ground, the more compact the fibers become, Heady -to -use hamburger, sold under current government regulations, will by ruling be ground twice. The patties made by this ready - ground meat will be firm. If you prefer a juicier product, buy the beef by the piece and have it ground only once. Choose boneless chuck, round, neck or flank for this. If meat is particularly lean, add 2 ounces of suet for each pound of lean meat, Itiailnfourger Surprises (4 servings)—One pound hamburger, 2 tea - Spoons salt, '/a teaspoon pepper, 2 tablespoons butter or margarine, 1 cup finely' chopped .onion, 1 slice bread, cut in 4 squares, 4 cup chili sauce. + Mix hamburger and seasoning. Divide hamburger into 8 equal portions. Shape each portion into a round patty about 3 inches in diameter. Melt butter or margarine in a large skillet. Add onions end bread squares. Stir and cook until onions are tender and bread its browned and crisp'. Push onions and bread squares to 'one side of the skillet. Place one-fourth of the cooked onion and a toast square in the center of each patty. Place remaining 4 patties on top IA bread squares. Seal edges of each 2 hamburger patties by gently pressing them together with the back of a spoon. When bottom patty is cooked through, turn it over and cook top patty. Turn carefully Vin order not to break the seal. Cook about 71/4 minutes on each side. Place cooked surprise on slices of tomato and then place on lightly 'toasted bun. Beat chili sauce in skillet until very hot and serve over the surprises. Deviled Hamburger Patties (4 servings)—One pound hamburger, 1 teaspoon salt, 1/4 teaspoon pepper, 1/x cup crushed cornflakes, 1 ta- Haudaterger Surprises on sliced. tomatoes served with hot chili sauce. lelespoon fat, 10 pimiento olives, sliced, 1 can condensed cream of 'tomato soup, olives and tomato soup (or seasoned and thickened tomato juice). i�• Season hamburger with salt and pepper. Add cornflakes. Form Simmer 10 minutes. Serve on toasted English muffins or split and into patties 1 inch thick. Brown in hot fat in heavy skillet, Add toasted rolls. Informal summer meals eaten outdoors—on the porch or even on the lawn— are becoming more and snore popular. The following sug- gestions will be of a help to you when you want to serve the folks with "something •a bit different." A whole meal salad may be *creed attractively as a buffet meal -where you help yourself to in- gredients and mix your own com- binations into your own individual salad with any' one of several dressings topping it. Either ar- range on a big platter,' each in its own line, or serve on individ- •pal dishes: hard -cooked egg slices, bright red tomato wedges, cucum- ber slices, shrimps, white tuna chunks,' cubed chicken, carrot sticks, celery curls, thin slices of radishes, stuffed olives, and salad greens. On another platter serve fruit cut in slices and wedges—oranges, pineapple, cherries, berries, grape- fruit, avocados and thin lime slices. Tartar sauce, French dressing, and mayonnaise complete this cool supper—and it's fun to make your own choices. If you'd rather- omit the tomato eivedges and serve a gelatin to- mato cheese salad molded in cute fluted molds, make it this way. * * * Tomato Cheese Salad 1 envelope unflavored gelatin '1/2 cup cold water 1 can condensed tomato soup (1./ cups) 1 tablespoon lemon juice 1 tablespoon finely chopped onion 1 cup cottage cheese Soften the gelatin in the cold water. Heat the tomato soup and add gelatin, stirring until com- pletely dissolved. Mix in the lemon juice. Cool until it begins to thicken, then stir in the chopped onion and chunks of cottage cheese. Pour mixture into four individual molds. Chill until firm and unmold on crisp greens. Makes 4 servings. * * * If you have some cold `sliced chicken, veal, lamb, beef or ham, perhaps you would like to serve a colorful, nourishing salad with it for an impromptu outdoor sup- per. Here is an unusual one com- bining bright green peppers, rosy red tomatoes and white rice in an attractive combination. Use a curry dressing and, if your family likes onion, add a small amount of it, finely minced, to the dressing. Tomato Rice Salad 4' green peppers 4 ripe tomatoes Lettuce leaves Cold cooked rice Curry dressing Cook rice fluffy' and chill. Peel tomatoes ,and. remove seeds from green peppers. Slice peppers and quarter tomatoes. Combine and measure. Add half their quantity cif the cold, cooked rice. Toss. Serve on lettuce leaves. Serves 4. •* * s Curry Dressing 1 teaspoon curry powder 1 teaspoon salt Pinch sugar 21/2 teaspoons vinegar N2 teaspoon finely chopped onion (optional) Put curry powder, salt anti sag- er in a pitcher. Add vinegar and .onion Stir. Mix with salad and serve immediately, * * Another idea for a mixed -at - table salad is hath or fish loaf— big and beautiful—in the center of your largest platter garnished all around with generous colorful salad mixings, A pinkish hang ;mousse, for instance, can be sur- rounded by wide green pepper rings 'filled with shredded carrots, clusters of radish roses, fluted cu - ember slices, wedges of tomatoes, dark green cress, pale green lettuce leaves, and the white hearts of celery. A hot vegetable—aspara- gus or broccoli with a lemon butter sauce, and a fruit will complete this delicious and colorful meal. Jellied Salmon Loaf 1 package lemon flavored gelatin 1 cup hot water 3/4 cup of cold water Ye cup lemon juice 1 teaspoon salt r/a cup mayonnaise 2 cups salmon flaked (tuna will be just as good—or chicken) 1 cup diced celery i/ cup sweet pickle relish Dissolve gelatin in hot water; add cold water, lemon juice and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, cel- ery, and relish. Turn into loaf pan — or a melon mold is prettier and chill until firm. If you'd like to ice your loaf with a mayonnaise coat, you can make attractive flower garnishes for it with slices of stuffed olives for the blossoms and water cress for the leaves, This is the way to do it: Soak one envelope of plain gelatin in three tablespoons cold water for five minutes then dis- solve over hot water, Add slowly to one cup mayonnaise, stirring constantly. Pour mixture over loaf and spread evenly over en- tire loaf with spatula. Place a flower garnish when: each slice will be. Serve a Tartar sauce with your fish loaf, or if you've made a liana loaf or nn o u s s e, make a sour - cream sauce for it by adding to 2 cups sour cream some prepared horseradish — just the a nt au n t you want and then season it to taste. How T. Choose And Wear Nylons If you're looking for the sheer- est in hosiery for those "all -dressed - up" occasions, ask for 15 denier stockings. But if you want a more durable yet still fairly sheer stock- ing, ask for 30•denier. For around - the -house activities, it's your best buy because the higher, the denier the stronger the yarn. And here are some more hints on hosiery: 11 you are wearing nylon stock- ings that are too short, your feet may burn. Sitting, bending or reach- ing may become uncomfortable movements. If you have these dis- comforts consult a foot -size chart available at most hosiery counters. On the other hand, if your stock- ings are too long they will snag more easily because of the loose- ness of the fit. One way to avoid unnecessary runs is to roll the stocking down to the toe before slipping it on. Then straighten the foot seam, unroll the stocking slowly and smoothen it over the leg. To assure stockings longer life, be seated when fastening front and side gar- ters to allow for knee action. Stand tip to fasten the back garter. Whe- ther your stockings are full-fashion- ed or seamless, fasten garter in the welt (reinforced part) and not on the scam. The term "gauge" indicates fine- ness of stitch. A stocking with a high gauge like• 66 has smaller stitches and so gives better snag resistance than one with a lower g-auge like 42. Denier—the weight and thickness of the thread — is the guide for sheerness and' the most important factor in wear. Nine to 10 per cent of all candy sold in the United States is distri- buted through movie houses and theatres. Neck and Neck:—Helen a giraffe ai Doc Mann's zoo gets a close look at Harry, the 4-faot`tod- dler she brought into the wpriol the day before. The proud \Mo- ther was born at the zoo in 1945 and her long-legged son is the second generation of the family to be born there. Hospitals Should ge Quieter Now "Calling Dr. Michaels, calling Dr. Michaels," bellow the loud- speakers of a hospital. The system has its points, bet it also rasps the nerves of patients who need rest and quiet. One, patient decided to attack this problem. He was Charles F.. Neergaard. Though no radio ex- pert, he visualized a short-wave radio means of communication that would permit patients to suffer in silence. Neergaard appealed to a friend, Harry Royal, who was in the elec- trical communication b u s i n e s s. Royal turned to a gifted radio fan in the person of Al Gross, who knows -leis waves and electron.,s and who tosses off inventions as a Broadway wit would toss off jokes. At Royal's instigation Gross work- ed out a small transmitter and mounted it an the tenth floor of a Cleveland hospital. The receiver could be slipped into the breast pocket of .a -business suit; it started a buzzer that told the doctor who carried the receiver that he was wanted, even if he was in a closed, completely lead -lined X-ray thera- py room. Selective calling was an obvious need, because only the physician who was wanted was to be called. Here Al Gross' ingenuity came to the fore. By an arrangement of special selective crystals,• in both sending and receiving sets, Gross made it possible for the transmitter to broadcast over 800 non-intercep- tible signals to 800 different re- ceivers. The average hospital will .never need more than 100 to 200 receivers: Fifty watts of power gives a ,four -mile range to Grose' system—more than ample. And there is no interference of any kind with any electronic device inside the hospital or outside. The signal transmitted and re- ceived lasts less than five mil- lionths of a second. After an in- finitesimal "ping-g-gl" the receiver itself does the signalling. So short a broadcast signal cannot reach other receivers. It cannot be ignor- ed, yet it cannot be heard at a dis- tance because of its low volume, The doctor himself carries a plas- tic box about two inches longer than a package of cigarettes. Com, plete with batteries, it weights just twelve ounces—not enough to stretch the breast pocket. Old. Lady Weaves Rugs As Fiobbyr "Aunt Fanny, you have made yourself an antique" exclaimed an admiring niece, as Mrs. Fanny Waugh Davis took a colorful hand- woven stair carpet from the large loom in her Nashville living room. The finished product measured 24 feet long and 18 inches wide. '"It was fun to weave it," declared the petite and vivacious crafts- woman. "This was my first weav- ing with something special," Another hobby in which Mrs. Davis has indulged is hooking rugs. She has also made blankets for each of her two grand -child- ren, weaving seven-inch four -ply wool squares on a "weavit" frame. writes "M. W." in the Christian Science Monitor. The materials used in her stair carpet were all cotton, mostly worn-out articles, such as discarded slip covers and the better parts of old garments Anything nonde- script in color was dyed with en- ough depth of tone to give it character. She followed directions on the. package of commercial dyes. In "stripping" the rags, thin ril;terial. was cut into wider strips amid heavy or thick cloth was made • narrower. As soon as a heaping bushel basket of rags had been prepared, Mrs. Davis dumped thein out onto a sheet spread on the floor. There she mixed them thoroughly, so as to distribute the colors evenly. The strips were sewn together on the machine by lapping two ends about one inch, then folding twice and running lengthwise under the pres- ser foot. After several uuere thus connect- ed, they were clipped apart with the scissors and the lengthening strip dropped behind the machine. Thestrips were rolled into balls of half a pound each, this being a convenient size to handle. About 18 pounds of rags went into Mrs. Davis' carpet. She estimated the poundage needed by weighing a small rag rug having the approxi:- mate pproxi=orate width desired for the finished piece. In the end of predominant color was rose with enough variety in the other shades to give the whole the desired hit-or-miss effect. Our grandmothers and great- grandmothers used what they called the "half slade" method in warp- ing 0 loom for rag carpeting, Mrs. Davis recalls. This means that only half as much warp was used as for weaving finer materials. As a result, the warp was almost en- tirely covered by the rags, which later got the wear, instead of the warp, OPERATIONS Before. the American Geriatric Society Dr. Louis Carp followed up a study made four years ago of the risks that persons 60 years of age and older run 'when they. must undergo an operation. After considering eighty consecutive new autopsies of old people who died a month after an operation he was able to report a drop of "7 per cent in the emergency cases." Deaths from heart failure, from sepsis (putrefactive poisoning), from peritoneal and kidney infec- tion were lower than four years ago. Dr. Carp attributes this good showing largely to the wide- spread use of the antibiotics and improvements in what he calls "sup- portive therapy. All this means that an old person has a better .. chance of surviving a major op- eration.than he did only four years ago. But for some reason that is not yet clear, deaths from broncho- pneumonia have increased surgical risks• --- Statistics Statistics show that only 5 per cent of the doctors in the U.S.A. are women, as compared with 17 per cent in England and more than 50 per cent in the SSQviet Union. Tripped On Doormat, ,,acted Candy Boom George Bassett was t+ tidy soul. Suiting his sweet tooth and thread business instincts, he liked to seed out his sweetstuff salesmen with 'heir fondant chins, sugared but- tons, liquorice sandwiches and other products ranged in tidy lines like troops ready for review. Nothing caught the eye, his thought, as surely as a geometria pattern neatly arrayed on an orderly sample tray. But one day Charlie Thompson, one of the firm's salesmen, tripped over a doormat in a customer's shop, spilling his samples all over the floor—and was his face red! Just as he was gathering the sweets into a heap the customer shouted: "Stop! If you can sell me some of all sorts like that," he ex- plained, "I'm sure they will sell." And that's how liquorice allsorts were born! Beginning the Boom It's just over fifty years since the Bassett family began its higgledy- piggledy boom; and now liquorice allsorts are among Britain's sen- sationally successful dollar exports. Three firms have captured sixty per cent of the American market. Hundreds of cases were recently shipped to Los Angeles to keep the movie stars munching. "We haven't handled any American li- quorice in two years," says a tough Chicago wholesale distributor. "It just isn't as good as the British." Into New York, Seattle, San Fran- cisco and other ports pour the all - sorts. And the crowning triumph came when the three biggest chain - stores in the States started stock- ing British liquorice in their coast- to-coast networks. Shocked by these sweet victories, American candy manufacturers have tried to imitate—with no success. As if to make it easy for them, U.S. health laws demand that a list of ingredients must be printed on the packet. Sugar, flour, treacle, liquorice, coconut, glucose, it's all there. But the Americans can't tell how long we boil our allsort in- gredients, how we mix them .. . it's liquorice hush-hush! In the "Juice Room" Yet in a block of factories near Sheffield, specially built for all - sorts, you'll see hundreds of pretty Yorkshire girls standing at eo v$'o ' belts, counting, assorting ati Weighing allsorts. The prates really begins in the "juice room where liquorice paste is ladled like black dough from the vats. Front the extrusion machines, presently, plugs of liquorice squeeze like snakes or flap-like sheets ... and on to each sheet of liquorice goes a layer of 1 white icing with another liquorice sheet to top the sand- wich. The sheets are guillotined into strips and the strips into squares. Or peer into the copper vats where the tiny non-pareils, pinhead size sugar balls revolve. Maybes you call them hundreds and thou- sands—and each one begins as a. single grain of sugar, gradually picking up colour and extra coating as it swirls. Buttons, non-pareil, black plugs, cream rocks, reels—all the differ- ent allsorts have their secrets. Jealously watched for purity by -. electronic eyes, jazzed into boxes and transparent bags, they're ex- ported to fifty-two different coun- tries, so big is the British allsorts boons. Yet every country has it different problems. Allsorts for Borneo are made in a special way to ensure they'll stand up to the climate. Malaya, the Falkland Isles and Sweden, all have separate allsort specifications. You Can't Fake It Liquorice is one substance that has never been made synthetically. That bitter-sweet taste, too, is due to glycyrhizin, a substance fifty times sweeter than sugar. Origin- ally extracted for medicinal pur- poses from a plant taproot, the con- centrated liquorice blocks arrive here from Turkey and Mesopo- tamia looking like lumps of pitch. But a liquorice allsort is not en- tirely composed of liquorice. The rest as the children say, is pure, yummy l CANDID COMMENT "-sou have to wait a few moments for your beer," said the landlord. "There's an obstruction in the pump." "Probably watercress," replied the customer, FEEDING THE HENS —From Countryman's Year, by Haydn S. Pearson IT'S different now. Hens are kept in multidecked apar'.nent houses. It's taken for granted that the feathered ladies shall have running water, electric lights, air conditioning, and a scientifically concocted ration that includes just the right ainounts of proteins, fats and carbo- hydrates, as well as all the necessary vitamins. There was a time when the countryman considered hens essential but simple members of the farm's livestock. He granted they were somewhat temperamental; he conceded they possessed only moderate intelligence. Each spring a few hens were set on clutches of eggs in the quiet dimness under the north scaffold of the horse barn, and in due time the clucking, fussy mothers wandered around the farmyard with their broods. A good farmer liked to have plenty of fryers for summer and roasters for fall, plus a batch of pullets for layers. Feeding the hens in those unscientific days was a simple task. When chore time came, a lad took a wooden measure, filled it with whole corn, oats, and barley in the grain room and never had a worry about vitamins or nutritional balance. As he stepped from the barn and started in the direction of the hencoop, the birds came running toward him from all directions. There was a confused, high-pitched babel of voices—similar to the noises made by all forms of animal life, high or low, when food is in the offing. It was fun to take handfuls of the clean, hard grains and scatter them widely so all the hens could get a fair share, for there are bullies and selfish ones, social graduations and inhibitions in hen society as well as in human society. Feeding the bens was a pleasant day's -end task. As a lad listened to the excited hungry talk change to a low, contented murmur, he glimpsed the fundamental importance of food in life's scheme. Dark Victory—Peggy Perry, 19 and Paul Neukom, 30, leave First Baptist Church after they were married. Bride and groom, both blind, are fed by their seeing-eye,logs, Rickey and Tex.