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Zurich Herald, 1952-11-27, Page 6• , ki.igh time to be thinking about that Christmas Cake—especially it you're the kind of cook who likes to make hers sufficiently long in advance to have it mellow air "ripen", Of course there are hundreds — maybe thousands — of recipes ter, Christmas Cake, but I don't :know of a single one that can 'ntop" the :fallowing for general :satisfaction, ee can cream of celery soup 14 cup milk 2 cups pastry mix Combine 3-4 tablespoons water with pastry mix to make dough. Turn onto waxed paper. Knead 3 times. Combine meat, onion, and soup. Roll out pastry into a rec- tangle 10 x 15 inches; cut into 5 - inch squares. Place is cup of the filling on one half of each square. Fold over other half to cover CHRISTMAS CAKE 2 pounds currants. 11 pound seeded or seedless raisins 1 pound sultanas. 1 cup candied cherries, halved. 1 cup sliced dates. pound mixed peel, chopped. IA pound citron peel, shredded. eel pound almonds blanched and shredded. 1 pound butter or other short- ening (butter is best). 1 pound brown sugar. 11 good sized eggs. 2 tablespoons molasses. 4 cups pastry flour. lye teaspoon salt. 2 teaspoons mace or lire teaspoon cloves. el teaspoon rose flavoring. lj teaspoon soda dissolved in 2 tablespoons sour cream. Cream shortening until light and fluffy and gradually beat in the sugar, creaming it well be- tween additions; add unbeaten eggs, one at a time, beating after each is added; add flavoring, molasses, and soda dissolved in the sour cream. Dredge the pre- pared fruit, peel and nuts with 1 cupful of the flour, sifted. Sift remaining flour and other dry ingredients and add to first mix- ture. Add fruits and nuts and blend well. Have your Christmas cake pans greased and lined with brown paper, also greased. More than half fill the pans with the mix- ture. Bake in a slow oven 275°F about 31/2 hours for the largest cake, around 3 hours for the next size and about 21/2 hours for the smallest one. Remember to pet a pan of water in the oven if you have no heat control. Cool the cake thoroughly be- fore storing in large covered Brock or iii, otherwise a mels •'sure forms which may cause mold to develop. When thoroughly cool wrap cake in waxed paper before storing. The cake may be baked in one large tin 11x11x5 inches requiring about 5 hours at 250°F. Rose flavoring may be purchased at drug stores. * * * Now to turn to more practical and every -day matters, here are some fine ideas for using up ground meat—leftovers. MEAT PASTIES 2 cups ground cooked meat 2 tablespoons finely chopped onions 1 tablespoon fat nutmeg. 4 filling. Press edges together with fork. Bake on baking sheet about 20 minutes at 425° F. (If serving at home, use remaining soup for sauce.) Makes 6. If you prefer some other flavor to celery, sub- etitute for canned celery soup either cream of mushroom, chicken, corn or tomato. * * * If your family is fond of stuff- ing, try a stuffed hamburger roll instead of plain beef patties next time you serve ground beef. Make about 1 quart of your favorite stuffing for this, season- ing it with a little sage or marjoram. STUFFED (HAMBURGER ROLL 1 pound hamburger 1 egg, unbeaten 1 teaspoon salt le teaspoon pepper % teaspoon marjoram or sage (use same kind you use in stuffing.) Combine hamburger, egg, salt, pepper and marjoram or sage. Spread mixture on waxed paper and shape into rectangular sheet. Top with layer of stuffing as you would a jelly roll by lifting waxed paper and gently rolling meat away from it. Bake in shal- low pan at 375°F. for 30 minutes. • * For a meat loaf with an elusive nutty 'taste, try making one with crushed corn chips as an ingredi- ent. You may use this same recipe, omitting the egg, for pan- fried hamburgers, baked -with - tomatoes meat balls or fried mock chicken legs (using wooden skewers inserted in one end). * * * MEAT LOAF 1 pound ground beef 1 egg, beaten 1 sup crushed corn chips 1 cup scalded milk 1 onion, chopped 1 tablespoon cream style horse radish (optional) 1 teaspoon sugar 1% teaspoons salt 14 teaspoon pepper :;!r cup tomatoes or catsup Grated rind of 14 lemon Combine meat and egg; pour scalded milk over crushed corn chips and seasonings; add to meat mixture. Add tomatoes last and mix well. Bake in greased loaf pan for 1 hour at 350°F. Serves 4 generously. * * An attractive to look at as well as good to eat loaf is made with applesauce as one of the ingre- dients. It is topped with glazed apple rings. VEAL LOAF 1 pound ground veal le pound ground pork 2 eggs, beaten 2 tablespoons chopped onion 2 teaspoons salt l.;i teaspoon pepper le. cup uncooked oats 1 cup strained applesauce 1.., teaspoon allspice TOPPING 1 apple cut in rings ti. cup brown sugar 1 tablespoon water 14 teaspoon ground clove Combine all ingredients for meat loaf and press firmly into a 1 -pound loaf pan. Press un - peeled apple rings into top of loaf; brush loaf with glaze made by mixing sugar, water and clove together. Bake at 350°F. for about lee hours. Let stand 5 min- utes before slicing. Serves 8. Snug As A Bug ... Light, warm and cozy this snowsuit is mode of hard-wearing nylon. Wonder- ful for children's wear nylon is washable and won't shrink. This Ji'f lined with nylon fleece fabric for extra warmth. * * * Leftover ham is especially good for loaves- and croquettes. These may be pan-fried or French fried. Or, if you like them. baked, make flat cakes and, after rolling in egg and crumbs, bake in 400°F. oven. Turn once to brown on both sides. (IAM CROQUETTES 2 cups ground cooked ham 1 cup mashed potatoes 1 tablespoon chopped onion 1 tablespoon chopped parsley Salt and pepper Combine all ingredients. Shape into 8 croquettes. Roll in beaten egg to which 1 tablespoon water ha been added; then in crumbs. Three Good Scouts—Ray S. Porter, 68, shows his sort, -William, and grandson, Roger, that a good Sea Scout never forgets his knots. Service in the Sea Scouts is a three -generation tradition that ties the family together. William holds Scouting's highest award, the Silver Beaver, and his son, Roger, is an Eagle Scout. Some Odd Epitaphs Seen In Graveyards Odd epitaphs are rarely. in- scribed on tombstones in 1952, but there are still plenty of them to be seen in old churchyards. Speakers at a Mansion House dinner recently caused amuse- ment by quoting a few. On one memorial, for instance, the epitaph ran: "The trumpets sounded. Peter called 'Come.' The Pearly Gates opened And in• walked Mum." Another speaker recalled the seemingly cheerful but pessi- mistic inscription on a family tomb which said: "Cheerio, will be seeing you soon." Nobody Cares ! In Painswick Churchyard, near Stroud, Gloucestershire, can still be seen the following cruel epitaph: "My wife is dead and here she lies. Nobody laughs cries: Where she is gone to or how she fares, Nobody knows and nobody cares." A stone in a remote Californian burial ground bears the following inscription: "To Samuel Con- stable. After life's scarlet fever, he sleeps well." And the tomb- stone of an enthusiastic whist player has this one: "Here lies Henry De Roos In confident expectation of The Last Trump." In an old churchyard at Llan- filantwthyl, Wales, appears this epitaph on a scolding woman: "Here lies, thank God, a woman who Quarrelled and stormed her whole life through; Tread gently o'er her moulder- ing form, Or else you'll rouse another storm." You can see the following in a Staffordshire churchyard: "This turf has drank a Widow's tear; Three of her husbands Slumber here." An old man who watched fire- works on Plymouth Hoe many years ago little guessed that he would be immortalized by this queer epitaph: "Here lies I, Jonathan Fry, Killed with a sky rocket, Right in my eye socket." Bitter Bier The writer copied the following from a village burial ground near Bournemouth some years ago: "Here lies Jini the Brewer, Who in life was both Ale and Stout. Death brought Bitter Bier, And now in Heaven he flops about." This recalls a tombstone erect ed to the memory of one John Baylie, who died near the end of the seventeenth century. The in- scription says that "His only sin Was that he loved Gin; And when his riot near, Contented took beer," And the following comes light- heartedly from Steeplaton, near Dorchester: "Here lies the garet Bent. She kicked up her heels and away she went." RIGHT FOR ONCE Sid Skolsky reports that :t surprised Hollywood resident ran snack into a burglar piling the family plate into his burlap bag. "Well, well," exclaimed the resident, "I hope you'll stay long enough for me to fetch my wife She's certain she's heard you in the middle of every night for the past ten years, and I know it'll be a pleasure for her to meet you." and nobody hien to his a drop of favourite was his horn of body of Mar - ALREADY DONE Jack Benny has won thou- sands of laughs with his bur- lesque violin rendition of "Love in Bloom." The fact is, however, that he rather fancies himself as a violinist, and likes to be taken seriously when he renders an occasional classical air for his friends. At a big party in Hollywood one night, Benny brought out his fiddle, and put everything he had into a piece. When he finished, and the applause had died down, Arthur Hornblow called, "Give us 'Poet and Peasant,' Jack." "What exclaimed Benny, sur- prised and flattered. "Again?" He's Tasted Twelve Million Cups Of Tea He is John Davies, chief "taster" for a British tea firm. The department which he heads boasts twelve experts who each taste an average of 1,000 cups a day. Their job is to select and blend the most suitable teas of the thousands of varieties grown; and sometimes as many as many as eighteen different kinds go to make the cup that cheers. What does a taster look for in tea? "Flavour, pungency, quali- ty and strength," says Mr. Davies. "And colour, too, be- cause like most things tea taestes better if it looks good." that takes years to acquire. There are only some 100 spe- cialists in Great Britain, and of these, John Davies—who's been rolling the stuff round his tongue for fifty years—is one of the greatest. "It's more a matter of nose than taste," he says, "a question of bouquet." For that reason, a taster need not pander to his palate. He eats and drinks whatever he likes; but does his best to ayoid the common cold. How does anyone take up such a specialized art? "I was rather a duffer at school," says John Davies, with the suspicion of a twinkle in his eye, "and in those days if you weren't very bright you either went into the Church . , . or into tea." To -day he can tell just by tasting, the country and district—of the many hundreds—in which a tea is grown. But what makes John Davies and his team of tasters come to the boil quicker than anything is the way their careful work gets wasted when a pot of tea is made. Fresh cold water; one spoon- ful per person and one for the pot (warmed) ... are rules that everyone knows. But did you know you should pour in the water immediately it boils? Overboiled water loses its air .. the tea leaves won't float, they sink to the bottom, and you get that "stewed" effect. As for the milk -first -or -milk - last controversy, Mr. Davies . has this to say: "Always pour the tea on the milk, and you warm it gradually. If you put the milk, last, on to boiling tea, you're bound to scald it and get a rice pudding flavour." Mind you, only an expert can tell the difference. The ordinary tea drinker, not having seen the ' tea poured out, would be unable to say—unles he guessed.— whether the milk had gone in first or last. At sixty-eight, John Davies has long since lost count of how much tea he's tasted. (After fifty years, taking an average of 1,000 sips a' day and allowing for high days and holidays, it's something over 12,000,000,000 cups.) file's still learning things about his art, and he still thinks tea is the finest drink of all. He doesn't taste so many• cups these days, a mere 500 daily. But what does -he enjoy most when• he gets hone at night? No, you're wrong! . . . it's a mice sherry. MY YOU SHOULD NOT TAKE SODA • If you suffer from acid indigestion, gas, heartburn, scientists say baking soda can add to your upset, destroy vitamin& canton alkalosis, acid rebound. "After meals I had indigestion and gar pains, and I practically lived on baking soda," says Peter George; Lethbridge, Alta. "Then I started taking Dr. Pierre's Golden Medical Discovery and the pains went away and I could eat and enjoy my meale again. I gained 30 pounds and felt much better." Thousands who suffered eucb distress, duo to no organic causes, tried Dr, Tierce's Golden Medical Discovery with amazing results. Over 38,000,000 bottles of this great non-alcoholic medicine, with ire wonderful stomachic tonic. action, have been sold to date. And no wonder. First, taken regularly, It promotes more normal stomach activity, thus helping to digest food better eo you won't have gas, heartburn, sour stomach. Second, with stomach activity improved, you can eat the foods you like without fear of after -distress. Try it. Get Dr. Pierce's Golden Medical Discovery at your druggist, today YOU !EL for fur winter, Put it in now and forget it till spring. 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