The Wingham Advance-Times, 1983-03-30, Page 29Putter ' `e
TI4ERE MA'( COM A DAV
WHEN Tit15 LITTLE GIMMICK
WILL HELP Y`4U DRIVE AN
IMPORTANT NAIL.
Econo
By Barbara NIcNinch
There is nothing like a
bowl of hot soup on a winter
day. I can still remember
coming home from school
with my brothers and sisters
to the wonderful aroma of
homemade soup. Mom would
keep a pot at the back of the
stove bubbling away and
ready to warm us up.
Soups are served in every
country and are acclaimed
as having been around for
centuries. They are mixtures
of meat, fish or vegetables,
or any combination of these
that are simmered in a
liquid. They range from light
,broths and consommes,
served as a first course, to
thick, hearty chowders and
stew -like soups which are
ist gives
meals in themselves.
Soups generally are
prepared using a stock,
which is made by slowly
simmering meat, fish,
vegetables and bones in
water with seasonings. The
strained, rich -tasting liquid
is called stock. Homemade
stocks are time consuming to
make. If you choose not to
spend the time preparing a
stock, cubes and envelopes
of beef, chicken or
vegetable -flavored bouillon,
cans, of condensed broth or
consomme are time saving
substitutes that may be used,
The varieties of soups, as
well as the list of possible
ingredients, are endless.
Soups are a good way to use
the small amounts of left-
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AT THE INTERSECTION OF CONESTOGA PARKWAY AND KING ST. N. WATERLOO 886-5500
over meat and vegetables
that accumulate in the
refrigerator. Besides fresh
vegetables, frozen, dried and
canned -may be used in
soups.
Many soups thicken
naturally because they
contain ingredients which
act as thickeners, such as
barley, rice, pasta, beans
and potatoes. If the soup
does not .thicken during
cooking, there are three
ingredients that can be
added to thicken it: flour,
cornstarch or eggs. To
thicken a soup with flour or
cornstarch, blend either of
them with equal amounts of
cold water. Gradually add
the paste to the simmering
soup. Cook, stirring con-
stantly until the soup is
thickened and uncooked
starch flavor disappears.
When using eggs as a
thickener, beat either whole
eggs or yolks in a small bowl.
Gradually stir in a small
amount of hot soup into the
beaten eggs. Remove the
soup from the heat and
gradually stir the egg
mixture back .into the soup.
The heat of the soup, will
thicken the soup without
further cooking.'
Add salt and pepper (herbs
and spices) sparingly when
preparing soups. During"
cooking, the soup is reduced
in volume and the salt flavor
intensified. Too much salt•
can ruin hours of hard work
as well as the soup.
LR
S
Most soups can be stored
in the refrigerator up to
three days. Some also freeze
well for about three months.
Soups that are frozen may
lose some of their flavor be-
cause seasonings are affect-
ed by freezing. It is a good
idea to make final seasoning
adjustments while reheating
the soup. Because potatoes
do not freeze well, add them
to the soup while reheating.
To freeze soup, first
refrigerate it until well
chilled. Then ladle the soup
inter freezer containers,
leaving at least one-quarter
inch headspace. Thaw the
soup in the refrigerator, or if
reheating frozen soup, add
one-quarter cup water or
more and cook over low heat,
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Yes, you can, be
frightened to death
Is it possible to be fright-
ened to death9 Yes. Micros-
copic examination of the
hearts of 15 people who died
after exposure to a frighten-
ing experience provided
such evidence.
"There was no other rea-
son for these people to die,"
said Dr. Marilyn Cebelin of
Case Western Reserve Uni-
versity, Cleveland. "The evi-
dence indicates that the
stress caused °t fear can
provoke lethal changes in
the heart muscle that can
cause death.
The Good Tirnes Are Back At
"Where a touch of yesterday meets the needs of tomorrow."
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EASTER CARDS
BY
EASTER PLANTS
CUT FLOWERS
IN THE
FLOWER BARN
IN
The Village
B. rox's VZ
Olde Town Village
in Elmira
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Mon. Tues. Wed. Sat. Thurs. Fri.
9:30 am - 6 pm 9.30 am-9pm
COFFEE SHOP OPEN A f 8 AM, MON sA
LOFT RESTAURANT AND ENTIRE SE( ()NI) t EA, F I Is
OPEN SATI:RE)AY NICHT UNTII 8:10 PM. •f)
A unique Village Shopping Experience
A people place with a warm and relaxed atmosphere
to bid you welcome.
SUNDAYS & HOLIDAYS
12 NOON Tv II PM
!OFT RESTAURANT & ENTIRE SECOND LEVEL
1
At wit's end
by Erma Bombeck
Ito It
Copywright 1979,
Field Enterprises, Inc
Every so often, students
and administrators come to
grips over the school dress
code,. Are ,jeans. being stret-
ched so tight Jordache has
two R's and 3 A's in it? Can a
girl be sent home for walking
around in an obscene T-shirt,
giving her chest an R rating?
Do bare feet titillate or
suffocate'. Can a sophomore
in short shorts make a coach
forget his wife who is in labor
with their sixth child?
The pros and cons should
keep the schools, students
and courts busy for the next
50 years. But one of the
things that always floors me
out of the controversy is the
sanctimonious observation,
"What kind of a parent
would allow their teenager to
go to school dressed like
that?"
Are they serious? My kids
came from a refined family.
Soap was a staple. We didn't
cut toenails with the same
scissors we cut marshmal-
lows, We spoke Jacques Cou-
steau fluently. Our kids went
to school looking like winos.
You can lead a child to good
taste, -but you can't make
him wear it.
There is an unwritten law
that a child will wear (a)
only what is in the dirty
clothes hamper; (b) what
needs ironing; (c) what he is
forbidden ever to leave the
house in; which all brings us
to ( d) what everybody else is
wearing.
No one will ever know the
conversations in our house
that took place between 7
and 7:30 every morning.
"Have you seen my navy
sweater?"
"The one with the buttons
missing and the hole in the
shoulder?"
"That's it. They're taking
class pictures today and I
want to wear it,"
"There's good news and
there's bad news. The good
news is I gave it to a church
mission in Liberia."
"You didn't! Just when it
was getting comfortable."
"The bad news is they sent
it back. They said no one was
that deprived."
To even suggest what a
teenage girl will wear to
school is to commit parenti-
cide, They're in their Xerox
period where one hair that is
different can take away their
will to live.
I suspect behind every girl
who walks into class wearing
a pair of liquid jeans tucked
into boots with four -inch
heels, with a pair of horizont-
ally striped warm-up socks
to the crotch and a mesh
sweater with a braless form
moving beneath it . . . is a
mother praying for an act of
God that will close the
schools before the day starts
and who, if there's an inci-
dent, will not give her right
name!
Contesi ends
The Learn to Draw with
Danny contest ended with
the March 23 issue of Cross-
roads.
The large number of en-
tries have not yet been
judged but we expect to
learn the results in the near
future.
While the contest is over,
the Learn to Draw with
Danny column will continue
as a weekly feature in Cross-
roads, just for entertainment
for youngsters.
Crossroads—March 30, 1983—Page 9
stirring occasionally.
Why don't you cook up a
pot of squp today and have a
soup-er supper.
(Barbara McNinch is a
home economist with the
Wellington County OMAF
office.)
Sumatra rich in ore
Sumatra, Indonesia's
westernmost island, has
Southeast Asia's largest oil
and gas fields and is a barely
tapped storehouse of copper,
gold, tin; bauxite, coal,
quartz, molybdenum and
•other materials.
0006M®.®000000060049060®®
•
SOLUTION
1 COCOA
2. SOIL
a. L-EATI-IEP
4. WOOD
5, POTATO
HEY KIDS/ LEARN TO DRAW
WITH DANNY COUGHLAN
1. Here's Danny's complete drawing.
2. Finish what Danny started.
3. Now try it yourself!
St Clair
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been to lcn9 WI' waiti(nearest
lot`ISA OEt. at SApo.gCN
SAL
Pearltone Interior
111 %Alin Satin Lustre Latex
90111"1".1/2 Price
' Ask a St Clair person for complete details
' Comparable Book Price
Waterloo Square. Waterloo
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