Zurich Herald, 1950-06-22, Page 7Between early spring and late
autumn most "boys”—ages ranging
from 6 to 60—get the chance, or
make the chance, to go fishing.
'Which is all right too, and just as
it should be.
But when they bring home their
"trophies' 'and expect the woman
of the house to turn out—ort short
notice—a tempting fish dinner, it's
—well, it's well to have a little
knowledge, as well as plenty of
patience.
So I hope these hints will be help-
ful. They refer, of course, to fresh-
water fish — products of ponds,
creeks, lakes, rivers and brooks—
a:ather than the .salt -water varieties.
Some of the hints, by the way, go
der the men -folk too.
First responsibility for the suc-
cess of the fish dinner that may
follow such trips rests squarely on
the person who catches the fish.
Fish should be cleaned soon after
they are caught, except in coldest
weather, and not carried around in
creel or boat uncleaned.
If a fish is cut open, the gills and
entrails reliroved, and the blood
along the backbone scraped out
with the . thumbnail, it will keep .
even in midsummer. Ignore those
experts who say water should never
touch a cleaned fish. Use all the
water you wish, but wipe the fish
dry - with grass or cloth. Never let
one fish touch another, if you want
to preserve natural markings.
SCALING THE FISH
'.Grout need no further prepara-
tion for cooking, but other fish must
be scaled or skinned. It's a wise
man who scales the neatly cleaned
fish he brings home, because his
wife then won't object to future
trips.
Most fish are easy to scale, but
the brilliant yellow perch is an ex-
ception. Dip it briefly in boiling
water, and it will shed its scales as
a molting chicken does feathers.
Catfish (a country favorite in many
places) must be skinned. There's
-more than one way to skin a cat-
fish, but the easiest method is to
put the fish in a pan and pour
scalding water over it. The skin
then strips off like tissue paper. It
beats nailing the fish to a board
and pulling offthe skin with pliers.
DO'S AND DON'TS IN
COOKING
Cooking fish is more a. matter of
don'ts than following any intricate
recipes. There are only. a few basic
ways to prepare fish—baking, broil-
ing, steaming, pan-frying, with their
several variations of planking,
poaching, and frying in deep fat.
Please Don't. There are three en-
emies of success in cooking fish—
too much heat, too much cooking,
and too strong sauces, There-
fore.
Don't turn an the heat full blast.
Fish is a delicate protein food and
needs gentle heat.
Smaller fish (trout, blue -gills,
bream, perch, sunfish, which• some
call panfish, and catfish) should re-
ceive a protective covering before
being fried. A personal favorite is
,made thus: Roll the fish in flour sea-
soned with salt and pepper; dip into
a beaten egg which has been diluted
with half an eggshell of milk; then
roll again in another seasoned mix-
ture of half flour, half bread crumbs.
This serves for ordinary part -frying
or deep -fat frying. In pan-frying, I
like the fat hot for the first few
ruinutes. Putting in the coated fish
cools it quickly, and then the heat
should be turned down. When the
sheath browns nicely, the fiih usually
is done.
Don't smother mild, delicate
freshwater fish in hot and heavy
sauces. Creole and similar sauces
are 'fine for stronger -flavored, salt-
water fish, but plain lemon butter
(4 tablespoons butter melted with
I teaspoon lemon juice and Ys
teaspoon pepper added) is better
for fresh -water species.
A very mild sauce for baked fish
cin be made by blending into a
cup of plain white sauce one of the
following: 1,$ cup diced cooked
celery, or 2 teaspoons prepared mus-
tard, or ;,� cup grated Canadian
cheese.
Tartare sauce is delicious with
Gsh of any sort. One of the best
recipes for it: 1 cup mayonnaise
2 tablespoons chopped pickle, 1
to blespoon chopped olives, 2 tea-
spoons minced onion, 1 tablespoon
chopped parsley, mixed immedi-
ately before serving.
Here is an easily made fish sauce:
%• cup sweet: cream whipped and
mixed with % cup freshly grated
horse -radish or carefully drained
prepared horse -radish. Chill in re-
frigeraior and serve cold on hot
dish.
PLEASE DO. If you really like
a lemon flavor with fish, sprinkle
lemon juice on the fish after it
is cleaned, before storing in the
refrigerator, The flavor penetrates
nicely.
If pan-frying and you wish to
elminate the small bones some, fish
possess, matte scoring cuts length -
from tail to near head,
inch apart and deep enough to
touch the larger rib bones. When
fried in fairly deep fat, the tiny
loose -bones will crisp so that they
can be eaten.
.Well, my "fish story" seems to
have strung itself out, longer than
1 thought it would, so I won't
have space to tell you. anything
about these recipes I'm passing
along—except to say that they've
ail been tried and pronounced
good.
Springtime Pie;
1 Cup Finely Diced Rhubarb
1 Cup Diced Pineapple, Fresh
or Canned
1 Cup Cooked., Pitted Prunes
3/a Cup Sugar
1 Tablespoon Quick -Cooking
Tapioca
3/2 Recipe Plain Pastry
2 Tablespoons Butter or Marg-
arine
2 Egg Whites
4 Tablespoons Sugar
Combine the rhubarb, pineapple,
prunes, % cup sugar and tapioca.
Four into a pastry -lined 9 -inch pie
pan. Dot with butter. Bake in a hot
oven (425° F.) for 15 minutes. Re-
duce heat to 350° F. and- bake 30
minutes longer. Beat the egg
whites until stiff but not dry, Add
sugar a tablespoon at a time, beat-
ing until mixture forms stiff peaks.
15 to 20 minutes before serving. If
Spread lightly over top of pie and
bake in a moderate oven (350° F.)
you wish, chill pie and serve with
sweetened whipped cream in place
of the meringue. This recipe makes
one 9 -inch pie.
Mother Of The Bride—Few tilotbr.rs live to enjoy therm° chil-
dren's Golden Weddhig anniversary, so 90 -year-old Mrs. Janet
Terry, renter, is right prow-cl of behig the west of lionor at the
menet-,idle (_;olden Wedding party of her ctaugliter and soca-ilt-
law, Mr. and Mrs, Adam Watt.
Took Forbidden it Holiday In Heaven-"
- Goes Back To Spead The Truth
"Temporary Escape—East Germany's Max samples life in West Berlin with a chocolate sundae.
His West Berlin hosts' made sure Max's picture was taken with his back to the camera.
By David S. Boyer
BERLIN (NEA)—Sixteen-year-
Old Max Bruener (which is not
really his name), from Russia's `
Communist Germany, tool: a for-
bidden holiday in heaven—then he
sneaked back home behind the Iron
Curtain, determined to tell the truth
about Western Germany.
Max was one of 500,000 'members
of the Russian -Zone Free German,
Touch organization (the F.D.J.)
who staged a week-long Communist
rally in the eastern sector of Berlin.
He was one of several who defied
Communist police orders not to
enter the Allied sector's of the city.
One day soon he may add his
.name to the ever-growing list of
F.D.J.'ers who escape to the west
for good. Because, as Max put it.
himself, "I know what's going on
now l"
Max came to Berlin "because I
wanted to find out for myself why
the police had forbidden F.D.J.'ers
to see West Berlin.
For five days, Max successfully
crossed Communist police lines, but
not without" being arrested, scolded;
threatened.
- Once in the Allied sectors, Max,`,..
Apricot -Spice Cake
1 cup brown sugar, firmly packed_,
2 caps water
1 cup dried apricots, cut in small
pieces
%s cup butter or margarine
/ teaspoon cinnamon
teaspoon cloves
teaspoon salt
2 cups sifted flour
I teaspoon soda.
1 teaspoon baking powder
Combine the brown sugar, water,
dried 'apricots, butter, nutmeg, cin-
namon, cloves and salt in a sauce-
pan. Simmer 8 minutes, Let cool
to .lukewarm. Sift , together . the
flour, soda and baking powder. Add
to first mixture, stirring only until
ingredients are well blended. Pour
into a greased loaf pan and bake in
a moderate oven (350° F.) 40 to 45
minutes. Cool before slicing. Serve
plain or sprinkled with sifted con-
fectioner's sugar. Makes 1 loaf.
Cheese -Rice Ring
2 tablespoons chopped onion
1 green pepper, chopped
2 tablespoons butter or margar,
me
1 i cups canned tomatoes
3/ cups cooked rice
teaspoon salt
Y8 teaspoon pepper
1% cups grated sharp cheese
Saute onion and green pepper in
butter. Add tomatoes and rice.
Simmer until rice has.absorbed the
Iiquid. Add salt, pepper and cheese.
Stir until cheese melts. Pack into a
greased ring mold. Unmold and fill
centre with scrambled eggs. Makes
6 to 8 servings.
Cottage -Garden Salad
5 slices bacon
3 cups creamy cottage cheese
1 tablespoon chopped onion
10 radishes, sliced
cup top milk or light cream
f teaspopon salt
3/8 teaspoon pepper
Fry bacon until crisp. Drain and
crumble in small bits. Combine
with the cottage cheese, ouion,
parsley, radishes, milk, salt and
pepper. Serve small amounts of the
mixture iil lettuce cups and garnish
With. tornato wedges and green -
pepper rings. M 4kcs 5 to 10 serv-
ings.
Butane Lighter
lKew cigarette lighter lights 2,700
times without refill. Lighter uses
butalic gas cartridge, has no wick,
wheel cap. Model is desk size;
produces letlike flannc when lever
i-, pressed. Flame goes ottt %%hctt
lever pressure released.
'•�utan.
.A. MOTORIST in Pati ie. Iicach,
Calif., lost a wileel off his trailer.
1 -fie watched it roll into the hands of
a man who loaded it into his Car
incl hurriedly drove away.
Perini less, could do nothing but
roam the streets. He had to clutch
empty fists in his trouser pockets -
as he gaped at the fruit, the candy,
the meat and the ice cream on sale
everywhere. His stomach -stayed
empty, but his heart grew full.
When he went. back at night to
his daily rally ration of a half pound
of black bread and the same of
sausage, he carried with hire visions
of a better world.
Then, on the fifth day, Max was
no longer broke. We picked him up
and 'showed him Berlin in style.
At the auto show, he was a hero.
The Germans were delighted at
Max's temporary escape from the
Iron Curtain. But they insisted his
picture be taken from behind. They
knew what would happen if he were
ever identified back home.
* :k
"Can anybody go into the cafes?"
Max asked. In his city of nearly
200,000, he said, only Russians are
allowed in the one decent cafe six
days a week. On the seventh, only
wealthy Germans and Communist
functionaries could afford it.
As he lapped up chocolate sun-
daes at a sidewalk table at Cafe
Wien, Max got the answer,
Suddenly, Max was confronted
by a Communist party organizer,
an F.D.J. leader checking up on
runaway children. The party man
managed to get out about 10 words
of abuse. Then he was surrounded
by 50 West Germans.
>k
West police saved the Communist
from a bad mauling. They warned
him and released him. Moments
later, two more runaway F.D.J.'ers
slipped into Cafe Wien and ap-
proached Mox.
"For heaven's sake, be careful,"
they whispered. "The place is full
of spies!"
"I know what I'm doing," Max
replied. "You saw what happened.
'That incident convinced me. The
West Germans don't bate us. They
just hate the Communist system. I
know who's been telling the lies,
and I'm out to spread a little truth."
Max said he'd have to be very
careful about whom he spoke the
truth to behind the Iron Curtain.
But he said he would speak.
Of 500,000 F.D.J.'ers in Berlin,
only a handful had Max's experi-
ence. Their voices will be small
against those who stayed behind
the police lines and listened to Com-
munist stories about the capitalist
evils across the street,
HOW ONE RURAL CHURCH
PAID ®FF ITS DEBT
Members of rural churches -laden
with debt—and, unfortunately, there
are many such—will be interested
in the story of how one congrega-
tion put across the idea of an old-
fashioned farm auction. This rural
Methodist church in Iowa put on
a benefit at which over $70,000
worth of goods and livestock was
offered for sale. The result was so
gratifying that now the church,
which started five years ago with
a ''God's Acre" plan for raising
funds, has paid off all indebtedness.
Also it has been remodeled into a
community center as well as a
Place of worship. The story is
told by H. O. Brennan in "Success-
ful Farming."
The idea was born the day a
church committee pitched in to help
the new minister, the Reverend
Wesley Frank, unload his house -
bold goods. The. Reverend Mr.
.Frank, who has been a farm pastor
for 23 years, had brought along a
dozen pullets. But he found the
chicken coop filled with surplus
lumber, doors, and windows which
were left over from the church re-
modeling.
Bringing out an armload of lum-
her, one of the man asked, "Why
not have a sale and dispose of this
surplus?" Someone else suggested
they ask the church members for
donations of livestock to make it
a bigger sale. That conversation led
to a general church meeting where
plans for the sale were made.
The backbone of the planning
was done. by five farnner-members
of the church, with their minister.
Leonard Dittmer, who manages a
herd of Holstein cows on his place
near the church, Was chairman. One
member suggested that they solicit
merchandise from dealers in the
nearby, towns of Algona and Burt,
to be sole( on a commission basis.
This idea later proved very profit-
able.
For ttl�o weeks prior to the sale
day, these five men went about their
community soliciting donations and
publicizing the sale.
Everyone responded. One church
member offered an electric cream
separator. A farm homemaker gave
a used .coal cookstove. There was
a prize Hereford steer, five gal-
lons of house paint, a new half -
ton pickup truck, and a case Of
soap powder.. And so it went—litul-
dreds and hundreds of items, little
and big, from turkeys to tractors.
Some were given outright and some
on a percentage basis.
When dealers in nearby towns
were solicited, they offered dozens
of new and used appliances, trucks,
cars, and farm machines on com-
mission.
Commission rates for the church's
share were:
Items worth up to $200, 15 per
cent; $200 to $400, 10 per cent;
$400 and up, 7% per cent.
]Percentage items accounted for
almost half the day's profits.
. How does the work get done on
a farcm sale like this?
"The important thing," says the
Reverend Mr. Frank, "is to give
everyone a place on a committee.
This makes for a spirit of coopera-
tion that lightens the hard work
necessary for such a project"
What committee,,. do you need;
Well, the Good Hope rnen appoint-
ed seven, in addition to the planner.-
who handled the soliciting and
publicity.
1. Fence and Tent Committee.
They build pens and fences for
livestock and put up a Targe tent
for display of appliances. They
erected a sturdy Platform where the
equipment was auctioned off.
2, Livestock and Donated Articles
This group supervised the loadirig
and unloading of items given for
sale.
3, Checking -in Committee. These
men booked and tabulated each
item and signed contracts with
cacti Berson who brought articles
on a percentage basis. They evalu-
ated merchandise and recorded cash
gifts given.
4, The Parking Committee. A
church -hoard member opened his
cornfield near the church for a
parking area, and this committee,
directed the traffic.
5. Reception Committee. Thi
committee, headed by the Rever-
end Mr, Frank, conducted visitor
around the remodeled church.
7. Police Committee. Some or'
the younger men of the church
served as guards over sale items.
On the day of the auction, cars
began to, pour into the parking
skate in the morning. Bidding be-
gan at 10:30. The spirit of the bid•
ding soon caught on, and mer-
chandise began to move.
One of the new cars was bill
up to within $10 of list price. Two
bidders wanted it, so the dealer
Who had offered it on percentage
sold each of them a like model
and gave 7% per cent of the pro-
fits to the church. About 1 o'clock
a box of roosters was put up for
sale, given back, and resold until
it brought in $80. In the middle
of the afternoon, just for fun, some-
one brought in a . mule. It was
sold and resold until it netted $117.
One committeeman brought a fine
dairy cow to the sale and bought
it back himself, paying a good price
for it and donating the amount
to the church.
Even the minister's 5 -year-old sot,
David, got interested in the sale .
when a Bantam mother hen and
her six tiny chicks went on the
block. As a joke, some farmer
friends outbid the minister, then
presented the Banties to little
David.
The sale was a social affair as
well as a fund-raising project. The
Women's Service Unit served
Homemade soup, sandwiches, and
hot coffee all. day. At noon they
cooked a good dinner.
Everyone helped. The newspaper.
in nearby towns ran big ads and
printed thousands of sale bills free.
A flying-farnter friend of the church
scattered the bills from his plane.
The auctioneers gave their ser-
vices, and an Algoma bank clerked
the sale. The County Fair Board
supplied the big tent, and the high-
way Department loaned thick
planks for its floor. A local cream-
ery provided hot -water in cream
cans for the kitchen.
The key to this success was the
spirit of the congregation_. As a.
local editor 'remarked about the
sale, "It was like a steam roller.
When the bidding got started, the
committee had a tough time put-
ting on the brakes."
Crusty "uncliy IDI N NOR ROLA[IrSv
0 They're really ritzy — and no
trouble at all to make, with new
Fleischmann's Royal Fast Rising
Dry Yeast! Gives you fast action
light dor hs — and none of
the bother of old time perishable
east. Get a dozen packages --
?<e•::'
Cops keeps full strength •without
refrigeration!
a
C'q •' .ts FRFsitt
N� �P�.t! R5SA�,m�nY n.os
pGtS s1emlodo w nn ar , tt".'k'
CRUSTY GINNER ROLLS
* Measure into a large bowl 1/2
c. lukewarm water, 1 tsp. granu-
lated sugar; stir until sugar is dis-
solved. Sprinkle with 1 envelope
Fleisebmann's Royal Fast Rising
Ary Yeast. Let stand 10 mins.,
TREN stir well.
Add 3/4 c. lukewarm water and
1 tsp. salt. Add, all at once. 31/2 c.
once -sifted bread flour and work
in with the bands, work in 3 tbs.
soft shortening. Knead on lightly -
floured board until smooth and.
elastic. Place in greased bowl.
Cover with a damp cloth and set
in warm place, free iron, draught.
L' et rise until doubled in bull:.
Punch clown dough in bowl, fold
over, cover and again let rise un-
til doubled in bulk. Turn ont on
lightly -floured board and clMde
into 2 equal portions; sluape cath
piece into a long roll about 11/2"
in diameter. Cover with a damp
cloth and let rest 15 mins, Using
a floured sharp knife, cut dough
into 2" lengths and place. ell
apart,on ungreased Cookie Sheets.
Sprinkle rolls with cornmeal and
let rise, uncovered, for I'', hour.
Brush with cold water and let
rise another 1/2 hour. \4canwhilc,
stand a broad shallow l an of hot
water in the oven and pvcheat
oven to hot. 4250. Remove lean
of water froin oven and bake the
rolls ill steal- filled m tin for 1/2
hour, brushing tluvm ,'ilii cold
water and sprinkling lightly with
cornmeal after the first 15 tins.,
and again brnshitng thein u ith
cold water 2 mfttttteS beforu,. rc.
moving baked brims float the
oven. l''ield-18 rolls,