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HomeMy WebLinkAboutZurich Herald, 1949-11-17, Page 3'Daring Young Man ...'—Gregg IIoftueister, age 2, has become an expert gymnast by work,ng out in his dad's physical culture studio since he was 8 months old. Above, left, Gregg limbers up by doing a hand -stand on the back of a chair. Next, he balances himself straight out from dad's hands. There are three other youngster in the Fred Hofmeister family, all expert acrobats TABLE T r clamAnarews According to somebody who has shade a study of such things, there are—growing in every part of the Old and New World -more than fifty members of the cabbage fam- ily. They are of different shapes, colors, and there is a wide variety of flavours. Yet they all have this in common —moderate cost, ease of prepara- tion, and good eating. So here area few hints regarding Babbage prepared, n and cookery, also a couple of recipes you might like to try. Since cabbage is a strong -flavored vegetable, allow to stand with whole head down in slightly salted cold water for about 3(' minutes before socking. To cook, remove outer leaves if necessary, then quarter, lice, shred, or chop the cabbage according to your own preference and variety used. Add a small amount of water and '!4 teaspoon salt; cover and slimmer until tender (8 to 18 min- utes depending on kind of cabbage and size of pieces). Drain, if nec- essary, blend with butter or bacon Jet, and season to taste with salt and pepper. One foolproof way to keep your cabbage cooking a secret and avoid the usual kitchen smells, is to place 2 or 3 slices of stale bread on top of cabbage before the cover lid goes on. mushrooms and chop onion. Pan mushrooms in hot fat, add onion and oatmeal and heat for 10 min- utes. Add one tablespoon water if necessary. Cool slightly and stir in egg yolk and sour cream; season to taste. Using 2 cabbage leaves for each roll, place 1 to 1% tablespoons stuffing in center of each, roll and fasten with toothpick, or tie with cord. Place in well -greased baking dish, dot with fat, and add % cup water into bottom of pan. Bake, uncover- ed, in a moderate oven (350°) for 30 minutes. Serves 4 to 5. k 4 k I know a small boy who is con- tinually saying, "Mom, let's pretend it's Easter so you'll have to make Hot Cross Buns". (I also know sonie grown-ups who are pretty fond of fresh buns, any time of the years and with or without the. cross.) So here's a recipe which I feel sure YOUR folks will like as well as MINE do. And that's a whole lot. Rich Cinnamon Buns / cup butter or margarine / cup brown sugar 3/4 cup Crown Brand Corn Syrup 3 cups sifted all-purpose flour 4 teaspoons baking powder 11/2 teaspoons salt f cup shortening 1, cup milk . gas.....................�....,.......-....,.. Cabbage Goulash 1 medium head green or white cabbage 4 or 5 tomatoes or 1% cups canned 2 green peppers 34 cup kernel corn, cooked fresh or canned 2 tablespoons fat or butter 1 teaspoon chopped caraway seeds 1 bay leaf Salt and paprika to taste 2 tablespoons sour cream, if desired METHOD: Cut cabbage into coarse pieces; dip tomatoes and peppers into boiling water; peel tomatoes and quarter, remove seeds of peppers and cut into thin strips lengthwise; drain canned corn. Heat fat in saucepan, add veget- ables and earaw,vay; cover and sim- mer over' low flame for 15 minutes. Add bay leaf, season with salt anis paprika, and simmer for another 10 minutes; remove bay leaf. Add cream, if desired and let collie to quick boil once.- Serves 4 to 5. Stuffed Cabbage Rolls 8 to 10 large outer leaves of cabbage, green or white pound mushrooms 1 small onion 3 tablespoons fat -1 egg yolk 1 cup oatmeal 1 tablespoon sour cream or evaporated milk soured with lemon juice Salt, red pepper, marjoram or sage to taste METHOD: Cover cabbage with boiling salted water and let stand for S minutes rinse and drain. Slice METHOD: Place first three in- gredients in a saucepan; bring to a boil over medium heat and boil 1 minute. Pour into 9 -inch square cake pan. Mix and sift flour, bak- ing powder, and salt; cut in short- ening with pastry blender or two knives, Add milk to make soft dough., Turn out on floured board. roll into rectangle / inch thick. Cut into 1 -inch slices and place cut side up in syrup. Bake in mod- erate oven (370 deg. F.) 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16 buns. Raisin Nut Filling Combine / cup C;own Brand Corn syrup, 2 tablespoons melted butter or margarine; spread over surface of dough. Sprinkle with / cup brown sugar, 2 teaspoonsT/cin- namon, / 7a cup raisins and cup chopped nutmeats, SALLY'S SALLIES �c at LiL .+Y YV1V % iy,i Wffi f,M,A 1M_WNIJ 'No more spinach, Willie. Loolot What it has done to' your father.! Some Hints On Cooking Wild Game tik ueearscnoot LESSON How do you feel when your hus- band or the boys. bring home a rabbit, several squirrels or a phea- sant for you to cook? Do you think longingly of the pork roast that's in the icebox all ready to slip into the oven? Or do you feel that this is a chance to have a delicious and different kind of a meal for a change? Perhaps if you insist that the men -folks clean and dress the game as well as kill it, you will enjoy the preparation and serving of this game to a greater degree writes Zoe Murphy in "Wallace's Former." Wild game not only has a food value that is equal to domestic animals, but the flavor is unusual and exciting. You know, of course, that game should be drawn and cleaned as soon as possible after it is shot. Ganie should be kept at a cool temperature -32 to 45 degrees until it is to be cookc 1. All game is better if allowed to hang for a couple of days to season. If your huhsand brings home a pheasant as soon as the season opens, how are you going to cook it? Young birds can be cooked successfully by any recipe that is good for chicken. But if there is any doubt in your mind about the age of the bird,why not try baking it? Here is a recipe that brings out the best flavor in any pheasant. • Baked Pheasant Clean and. cut up the •hirci . frying. Wipe thoroughly, dip• in floor, and brown in butter in a frying pan. Place in a roaster and sprinkle well with salt and pepper. •Put enough sweet or sour cream in the pan to make a depth of one inch. Add one-eighth pound of but- ter for each bird. Cover and bake at 30.0 degrees for about two hours. Make a gravy in the drippings and cover the bird before serving. If you like your pheasants roasted, you will find it's a good idea to add extra fat in the form of bacon, salt pork or fresh side - meat. To keep the breast from dry- ing out, you can roast the birds with the breast -side down. Be sure to baste often. Roast Pheasant Place a cleaned pheasant in a roasting pan and pour one quart of boiling water over it and into the cavity. Place a cup of chopped celery and one chopped onion in the bird. Or you can use a favorite dressing •if you like. Rub generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350 -degree oven for two hours or until it's tender. Baste often. Broiled Squirrel Place a cleaned pheasant in a roasting pan and pour one quart of boiling water over it and into the cavity. Place a cup of chopped celery and one choeped onion in the bird. Or you can use a favorite dressing if you like. Rub generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350 -degree oven for two hours or until it's tender, Baste often. Broiled Squirrel If the boys don't bring home pheasants, they are pretty sure to present you with some rabbits or squirrels before the season is over. Squirrels are among the finest and most tender of all small game ani- mals. They also have a mild game flavor. Broiled squirrel is particularly de- licious. It's best to split the carcass in half, brush the pieces with but- ter, and season with salt and pepper. Broil at moderate heat in a broil- er. Brown both sides and baste frequently with drippings for one- half to one hour. Meat should be well done. Remove to a heated Platter, season again with butter And serve M once. Smothered Rabbit or Squirrel Have at hand two'rabbits or squire rels, one teaspoon salt, one-eighth teaspoon pepper, a dash of paprika, one-half cup flour, ono -fourth aids drippings, one-half sup sliced onion, By Rev. R. Barclay Warren "Jeremiah, A Spokesman of God" Jer. 1.9-10, 18-19; 22-1-3, 13-14; 37:15-17 Golden Text: "Woe unto him that 'buildeth his house by unrighteous- ness, and his chambers by wrong; that useth his neighbor's service Without wages, and giveth him not for his work" Jer. 22:13. Jeremiah has been called "the weeping prophet." Supporting this view are his own words, "Oh that my head were waters, and mine eyes a fountain of tears, that I might weep day and night for the slain of the daughter of my people." Jer. 9:1, But do not think of his tears as the sign of weakness, They were the expression of his great love and compassion as were the tears of Jesus over Jerusalem. Luke 19:41. That Jeremiah was strong and fearless is evidenced by such state- ments as contained in the memory verse and "Execute ye judgment and righteousness, and deliver the spoiled out of the hand of the op- pressor; and do no wrong, do:' no violence to the stranger, the father- less, nor the widow, neither shed innocent blood in this place." Jeremiah had the unpleasant task of predicting the doom of Jerusa- lem, He was suspected as a traitor and. thrust into prison. But such harsh treatment did not deter him froni being a faithful spokesman of God. When brought before the King, he said, "Thou shalt be de- livered into the hand of the King 'of Babylon." O for more of the spirit of Jere- miah in the ministry of today; men who are no mere time -servers, but -who carry the people on their heart; men who do not seek popu- larity, but who seek God and His message and then faithfully deliver it to the people. one sprig parsley and one cup light cream. Cut the rabbits or squirrels in pieces for serving. Dredge in sea- soned flour and brown in the drip- pings in the dutch oven. Scatter the onion and minced parsley over the pieces and add the cream. Cover tig ly and simmer over low heat fo hie and one-half hours, or until th tiieat is tender. Remove the s to a heated platter, pour over meat and sprinkle ly with paprika. Rabbit Pie t rabbit into serving pieces t>arricequal purta•"-e.fe. , •. ZsN.- #ter for twelve hours before coo ing. Sprinkle with salt and pepper, and dredge with flour. Sear tjulckly in a -frying -pan. Odd water to cover and siminer slowly in a covered pot for one and; one-half hours. Add two onions,' twb carrots and two or three pota- toes, all cut into pieces. Cook until the vegetables are done. Thicken the stew with flour. Put in a greased baking•dish and cover top with pie crust or biscuit dough. Return to oven and bake until the dough is done. Roast Wild Duck Perhaps no other game meat is more tempting than roast wild duck. First; clean and wipe the ducks dry. Sprinkle generously with flour, salt and pepper. Place a whole peeled onion inside each duck and put them in a self -basting roaster. With toothpicks, fasten two or three strips of bacon across each bird. Or you can stuff ducks with a wild -rice dressing, made by boiling wild rice and seasoning it with salt and pepper and chopped onion, or any other favorite dressing. Cover the bottom of the roaster with water. Cover the ducks tightly and roast at 350 degrees for one and one-half to two hours, depend- ing on the size of the ducks. Re- move the cover of the roaster the last 15 minutes, so the birds can brown. gr lig Important Guests At Royal Winter Fair Toronto •-- Field Marshall Lord Wavell has accepted an invitation from John McKee, President of the Royal Agricultural Winter Fair and will visit the Toronto fair on No- vember 22. Lord Wavell, who became Vie- eroy of India after leading the Brit- ish Army in North Africa, will at- tend a reunion in Montreal of the Royal Highland Regiment (Black Watch). While he is at the Royal the Field Marshall will be provided with a guard of honor from Tor- onto's 48th 'Highlanders. The guard will parade in prewar white shell jackets and the pipe band in full dress. Other important guests of the Royal will be His Excellency, the Governor-General, who will attend on Monday, November 21st, and the Lieutenant -Governor of Ont- ario, the Hon. Ray Lawson on November 16th. • How I Subduce Wild Fiery Itch Dennis' ams in )y fast relief --D. D. i?, DP, , crlptton — did he rick. World popular t]iis pure 000lh#g, 14nid medication spend ' Pease and comfort from *mei itching cause by eeseme, pimples rashes, atreete'e foo tie other itch troubles, Trial bottle, 35 ii et eppeoetiyon oneoks even the most intens tT soirlr ion(ordinaryorextiaatrslr druggist e 8 h)no WAKE UP YOUR LIVER BILE - Without Celowel--And You'll Jump Out of Bed in the Morning Rerkn' to Go liver should our out about 2 pinta e41 ee )nice into your digestive tract every day Vele bile is not flowing freely, your food mai not digest, It may just decay in the digestive tract. 'then gas bloats up your stomach Yom get oonetipated. You feel sour, sunk and the world looks punk. 35 takes those mfld, gentle Carter's Little ylvor Pills to get these 2 pints of bile flow lug freely to make you feel "up and up et a package today. motive in msklnyg {ale flow freely. Ask for Carter's Little Liver Mlle, 35d at any drugstore. It IEVOPL,, cSavOp Ott Res Thrifty—made with MAGIC Thicken 1 can of consomm4 with 8 tba. hour blended to a amooth paste with Y a. cold milk. Add 2 o. diced cooked pork, 1 finely-ohopped email onion, 1 very finely -chopped clove of garlic. Season with salt and pepper. Keep hot in double boiler. BISCUIT SHILLS I Mix and elft into bowl, 8 e. once -sifted pastry flour (or 1,4 o, once -sifted hard -wheat flour), 2 tap. Magic Baking Powder, 1 tap. ealt. Cut in finely 5 tbs. shortening. Make a well in centre, pour in 2/8 o. milk and mix lightly with a fork. Roll out dough to X" thickness, out into 4" squares. Line greased muffin pans with dough, prick with a fork and pinch corners. Bake in hot oven, 425°, 15-18 min. Fill with pork mixture and serve. Yield -8 servings. i MA; CINNAMON BUNS Recipe Measure into large bowl, 1 c. luke- warm water, 2 taps. granulated sugar; Air until sugar is dissolved. Sprinkle with 2 envelopes Fleischmann's Royal Fact Rising Dry Yeast. let stand 10 min., THEN stir well. Scald 1 0. milk and stir in M e. granulated sugar, 1M, tape. salt, 6 tbs. shortening; coot to lukewarm. Add to yeast mixture and stir in 2 well -beats, eggs. Stir in 3 c- ote -sifted bread flour; beat until smooth. Work in 3 c. more once -sifted bread flour. Knead until smooth and elastic;.• place in greased bowl and ening. Cover and set in warm place, free from draught. Let rise until doubled in built. While dough is rising, combine 134 c. brown sugar (lightly pressed down), 3 taps. ground cinna- mon, 1 0. washed and dried seedless raisins. Punch down dough and divide into 2 equal portions; form into emooth balls. Roll each piece into an oblong 34" thick and 16" long; loosen dough. Brush with melted butter or margarine. Sprinkle with raisin mix- ture. Beginning at a long edge, roll up each piece loosely, like a jelly roll. Cut into 1" slices. Place just touching each other, a cut -side up, in greased 7" round layer -cake pans (or other shallow pans). Grease tops. Cover and let rise until doubled in bulk. Bake in moderato oven, 350', 20-25 minutes. Serve hot, or reheated. MEW FAST -ACTIN DRY YEAST NEEDS NO REF RIGERATIONi Stays fresh and full-strength on your pantry shelf for weeks! Here's all you do: In a small amount (usually specified) of lukewarm water, dis- solve thoroughly 1 teaspoon sugar for each envelope of yeast. Sprinkle with dry yeast. Let stand 10 minutes. THEN stir well. (The water used with the yeast counts as part of the total liquid called for in your recipe.) Gere iaata %W/ 3O " WS SO different today Xan European Courts long ago it was considered a supremo honour to be allowed to watch the Ring eat his breakfast. But no king ever enjoyed a more wholosome, delicious, satisfying dish than the wonderful' TWO -GRAIN cereal, POST'S GRAPE -NUTS FLARES —made from sun - ripened wheat and malted barley. Here's a royal breakfast ... crisp, sweet -tasting, honey -golden flakes with the distinctive GRAPE - NUTS flavor. Extra good for young and old because they provide nourishment everybody needs—useful quantities of bohydrates,'Kpro- tein, minerals and other food essentials. Get POST'S GRAPE•NTJTS PLAICES at your grocer's today. r•-279