The Brussels Post, 1949-3-30, Page 6p The
ed Cross
Cooking Terms That
Every Woman Ought To Know
You have puzzled sometimes over
terms you see in cookery recipes,
Here's a chance to catch upon your
studies.
Bake—To cook by dry heat, usu-
ally in an oven but occasionally in
special utegsils on top of the range,
When applied to meat cookery. it is
called r'a'ting.
Barbecue—To roast meat over
coals, in an oven or broiler, often
basting with highly seasoned sauce.
Baste—To moisten foods during
cooking to add flavor and to prevent
drying. Melted fat. meat drippings,
water and fruit juices are used /1109.2-
frequently
ostfrequently as tiee !lasting.
Blanch ---To pour boiling nater
over a food toeloosen skin, to remove
color, or to set color. Many vege-
tables and fruits are blanched dur-
ing the canning and freezing prepa-
ration, Rico and macaroni are often
blanched to remove excess starch.
and starchy film.
Braise—To brown pleat in small
amount of !tett fat. then adding a
small amount of liquid and simmer-
ing slowly in a tightly covered uten-
sil. Meat stock, water, milk, cream,
or vegetable juke are usually the
liquids used.
Broil --To cook by direct heat.
This may be done by placing food
under or over the heat.
Candying—To cook in sugar or
syrup,
Caramelize—To melt sugar or
food containing a high percentage
of sugar, slowly over low heat until
it becomes brown in color. The
derker the color, the stronger the
flavor.
Cut—To separate food in pieces
with knife or scissors. Also combine
shortening with dry ingredients by
using two knives or a pastry blender.
Devil—To prepare food, usually
eggs, with pepper and hot condi-
ments or sauces.
Dredge—To dip food into floor.
crumbs or similar substances to
completely coat it.
Fold—To combine ingredients with
e spoon or whip in a U-shaped mo-
tion—down, across, up and over, It
usually is used in adding beaten egg
whites or whipped cream to a mix-
mre. It is a much slott•er and gentler
notion titan stirring.
Fricassee—To cook by browning
ood in a mall amount of fat, then
dewing it in a gravy. It is Most
tften applied to fowl and veal,
Glace -1'o coat a food with sugar
.yrup that has been cooked to the
'crack" stage. Also coating rolls
nr pastries ;rithl icings or other mnix-
ures.
Julienne—The terns applied to
'egetablei cut in match -like strips.
A pair of pretties for your
Glamour Child! Otte, in stripes,
makes her the best dressed child in
class; the other with eyelet bands is
adorable for parties 1
Pattern 4900 in sizes 2, 4, 6, 8, 10.
Size 6 takes 214 yards 35 -inch swip-
ed fabric.
This pattern, easy to use, simple
to sew, is tested for fit. Has com-
plete illustrated iusttuetkt't,
Send TWENTY-FIVE CENTS
(25c) in coins (stamps cannot be ac-
cepted) for this pattern. Print plain-
ly SIZE, NAME, ADDRESS,
STYLE NUMBER.
Send your order to Box 1, 123
, 'eighteenth Ste New 'for0nto, Oat.
Knead—'I'o work dough with tate
hands by pressing forward with the
palms, turning or folding a small
amount with each push,
Lard ----To insert small bits of fat
in ga*Iles made in meat or to place
them on top of uncooked lean meat
or tisk to add flavor and prevent
Bryne -s.
Marinate—To plarc.'a food in a
liquid -- usually French dressing.
lemon juice or a mixture of oil and
vinegar for a short period of time
to soften the food or add to the
flavor,
Pan-broil—To cook food uncov-
ered in a hot skillet. The fat is
remered as it accumulate: and liquid
is never added. The pan is usually
utlgrea-ed at the beginning of the
process.
Parboiling—Partially cooking food
by boiling, after which the cooking
is completed by some other method.
Plank—To cook and serve on a
board — usually with au elaborate
garnish of vegetables.
Puree—Food cooked to a pulp and
rubbed through a sieve; alio. a soup
thickened with -this.
Saute—To cook in a small amount
of fat.
Scald—To heat liquid. usually
milk. to just under the boiling point.
Scallop—To bake a food, usually
in a casserole, with 'sauce or other
liquid. Crumbs often are sprinkled
over the top of the dish. Escalloped
has the same maening.
Simmer—To cook food slowly so
liquid remains just below boiling
point.
Skewer—To fasten a food with
wood or metal pins to hold its shape
in cooking.
team—To cook by steam in a
pressure cooker, deep -well cooker.
double boiler or a steamer made by
fitting a rack in a kettle fitted with
a tight cover. A small amount of
boiling water being added during the
steaming process if necessary.
Modern Etiquette
by Roberta Lee
Q. At a church wedding, on
which side of the stain aisle should
pegs be reserved for the bride's
family and the bridegroom's family?
A, The left side for the bride's
family, and the right side for the
bridegroom's.
Q. What is the limit in knives
and forks when a table is correctly
set:
A. Two knives (sometimes three),
and not more than three forks.
Q. Does the scan or the woman
make the first offer to shake hands
when being introduced?
A. The woman, always. How-
ever, she should show no sign of
hesitation should the man offer his
hand first.
Q. -What is the order of reces-
sion at the conclusion of a church
wedding ceremony?
A. Just the reverse of the en-
trance. The bride and bridegroom
should lead, followed by the brides-
maids and ushers.
a Q. How should guests be seated
at a luncheon table when there are
no place cards?
A. The Meas vale. imielsamta
their places as they approadn The
table.
Q. How soon after the announce-
ment of an engagement should a
young man's parents 'call on the
bride-to-be?
A. Within a day or two, if posy
sible.
Q. R-lten rising 1roln the table,
should one push his chair up to the
table?
A Yes, slightly, to keep it out of
the way of other persons. He should
not leave it back two feet from the
table, nor should he place it back
meticulously.
Q. When a start is writing a
letter to a woman with whom the is
but slightly acquainted, should he
close the letter with "Sincerely
yours"?
A. "Very truly yours" is prefer-
able.
Q, Should one offer a tip to a
Pullman conductor?
A. No; only to the porter.
Q. Is it permissible to supply a
word which seems to elude a friend
who is speaking?
A While this is vary often done,
it still is considered ill-bred.
TINY FALCON ISLAND
Falcon Island -- small uninhab-
ited volcanic member of the '.Tonga
group --- has disappeared.
This advice was contained in a
signal to the uavy„tofftee at Wel-
lington from the naval frigate
Hawn.
The Ifawea reported indications
of unrlr.rtvater volcanic activity and
a strong sulphurous statell when it
reached the spot invert the Wand
used to be,
Edson Island tray peeved up by.
a a,•leanic eruption in October,
1n+5.
That Real iv othetly Instinct --1\ lira John Ca..a
Ont. brought home 31 chicks and set thVIII in the kitchen. he
didn't corral ou the maternal instinct of Shorty, his fox terrier
hitch. The chicks snttgglerl ftp its Shorty's v.ai'm bode ---above
—and she loved it. Within a day'' or sen sit,- eras snapping at
anyone who tried to pick up a chick. and when -one strayed
from the nest she !ticked it tth, gently-- beton --and brought it
back. We haven't heard if Shorty ll as started "clucking' I, Int
,•..orli,lr '.„t't i'•.• loth;'
`-�,aati Ill;�.�,_R[.7�t„-ems.•
GwQt 1ol.r.e P. C1.e„D1 e
Maybe there are happenings at
Ginger Farm that I should be
writing about, but I happened to
notice the date just now and it put
everything out of any Lead except
my mother's birthday. It is strange
how the passing of times eases the
loss of those we loved. Slid yet
hurt in our hearts that follows the
time does no dims our memory. I
can remember my mother just as
well now as I could when 1 left
England thirty years ago. 1 can
recall, without effort, the way site
looked: the things she said, and
the marvellous way in which site,
a widow, raised and looked after
her four children, No one ever lead
a better mother than 1 had.
I was three and a half the
youngest —waren my fattier died,
but a baby brother was born three
months later. Through no fault of
my father's there was little, left Sae
,efees+t'r aloe 'Pyo asleesa teas' settled.
{r here should have :seen Lii're but
misplaced confidence changed all
that. My mother had learned dress-
making before she was married and
now she turned to it again. There
was no self-pity; no flinching at the
task before her, She asked help
from no one and absolutely refused
to bring a charge against the man
who "looked after” her affairs. She
wouldn't do it because it would
have hurt her sister. The man hap-
pened to be her brother-in-law.
Day after day, and often far into
the night, her busy fingers cut,
shaped and sewed. The noise of the
sewing tnacltitte was the rhythm
that set the pace of our lives. And
mother was an artist in her work
the inside of a garment must
be as neat and attractive as the
outside
During the next few years many
things happened, My baby brother
died; my second brother, through
the influence of friends, went to
boarding school and completed his
education by g
wintnin one scholar-
ship after another. My sister went
to an aunt's hoarding -school, attd
my eldest brother, at thirteen, went
out and got himself a job as au
office boy. He got four shillings a
week, two of which he gave to uty
mother, From that time onward he
became self-supporting. He has
gone a long way since those office•
boy days. As for rue, I spent moa
of my tittle running up more doctor
bills for my mother to pay.
I retuetnler one time wizen I was
very ill mother brought het' sewing
machine upstairs to the roost where
I had spent many weeks in bed. It
6155 her solution to looking 4fifer
me and working at the sante time.
She was staking. at the time, a red
cashmere dress for a little
girl about my own age. I thought
it was a lovely dress and I asked
her if I could have one just like it
when 1 got better. She promised me
that I should. And then I saw that
mother was crying—a most unusual
thing for her to do. I felt so guilty
because I thought she was crying
wondering how she was going to
afford to buy me a dress. It wasn't
that at all—mother didn't expect
1 would ever wear a little red dress
or any dress for that matter, as the
doctor had said that I couldn't get
better. Maybe that is where I devel-
oped an unexpected stubborn streak,
because I did get better—and ewe-
ther made me a little eve tress.
Mother did e'er best to keep us
all in the straight and narrow path.
\sera f was in my teens ten o'clock
was the latest I could be out, and
then only if she knew where I was
going and with whom. One time it
was eleven o'clock and we found
mother pacing the terrace outside
our house.
Mother was never really cross
but she often got very annoyed
with me because she said I didn't
talk to her enough, I always had
my nose in a hook and I was fright-
fully pntldy!
It ;ryas a happy time for us when
we 'were all self-supporting and
mother could give up her dress-
making. \Ve wanted her to live with
one or the other of us—but no,
another said there was going to be
a home for her children to come to
as long as she was living. And there
was; mother died as she had lived ---
in her oval little home,
And so, there is no sorrow in my
heart this day as I reanemhee my
mother—only great love and grati-
tude to a kindly, fate that gave me
that most priceless gift—a good and
courageous mother,
pARIC. \f .A
I t t S H
ca >5E'
*If you have dark lamp shades in
your house which. snake reading
difficult, try •fitting them with a
piece of white eemer or a coat of
white paint. it may double,. or
von treble the light given off.
ISSUE 11 — 1949
5'IDy SCRATCH I Ile
f"''Re�lievve! Ifeh in a Jiffy,
ilollF ne ttchiag Jue enema rasnit�
cobble a fobsclad ihe0 0 tretttp, ire
coolog moor ae I . D, gl pre reuet do
(ordst,n, ar 0tr, aastst4), ett,8 .
attm, tet A Dotter t fammt5yla a 151,1 tit
�ca ms tntenso lkh;ng nateki • i5e trla'"e'
k,aardrugri
FALE�E&LK
Y dam, Andv ,urs,
I've heard several women wIt
lire iu small toot: complain be-
cause they find it almost impossible
to get real rye bread ---the kind that
the trig commercial bakeries don't
make, but whirls you can find in
most big city delicatessen stores.
Ott the chance that some of the
readers of this column feel tate
same way here's a recipe for the
real thing. Probably the quantities
given in the recipe will be too big
for most of you--e.pccially for a
first trial, but they can easily be cut
down proportionately.
SWEDISH RYE BREAD
1 quart buttermilk or sour milk
1 teaspoon soda
1 pint water
2 tablespoons shortening
IA cup sugar
2 tablespoons salt
nmolasses
x cup mea um dark
6 and 2/ cups rye flour
714 cups white flour
2 cakes compressed yeast dis-
solved fn ',4 cup warm water
with I teaspoon sugar.
Method. Put water, shortening,
sugar, salt and molasses into a
saucepan and heat until' all is melt•
ed. Put buttermilk into large bread -
mixing bowl. Add soda, then add
the hot liquid nmixtur•e. Mix well,
add rye flour, then add yeast (which
has been dissolved, Add the white
flour.
Knead in with the hands until
thoroughly blended- Let rise until
double in bulk (about two hours).
Turn onto floured board, knead,
shape into loaves, using enough
flour to keep front sticking. Put
into greased Loaf tins and let rise
until double (about one hour).
Bake in a medium het oven for 50
to 60 minutes. (]rand, either "as
is" or toasted. '
The burnt sugar cake I'm going
to tell you about now was, for many
years, an "extra special" at the
famous market down in Vicksburg
—and may be yet for all I'know.
Your first taste, I'm pretty sure,
will tell you why it is so popular
in a land famous for good eating.
BURNT SUGAR CAKE
Mixture No. 1
34 cup sugar
54 cup hot water
Place sugar in skillet over low
heat and stir constantly until it is
melted and dark in color, Add Itot
stater gradually, stirring until sugar
is dissolved, Cool.
Mixture No, 2
24 cup fat or shortening
l e cups sugar
3 eggs
3 teaspoons baking powder
3 cups flour
34 teaspoon salt
1 cup water
1 teaspoon vanilla extract
Caramelized syrup (Mixture 1)
Method. Creast shortening. Add
sugar gradually, creaming until
light and fluffy. Add well beaten
egg yolks. Mix thoroughly. Sift
flor, belting powder and salt to-
gether. Add alternately with water
to first mixture. Add vanilla attd
syrup. Mix to a smooth batter.
Fold in stiffly beaten egg whites.
Pour into greased, paper lined pans.
Bake 30 minutes in moderate oven
. (37311.
Sotue !tints on fudge making may
not conte amiss, especially with the
younger generation, and more es-
pecially because these following
hints will produce fine fudge far
more quickly than other methods.
You can hurry fudge in these ways;
1. Put in 2 tablespoons. of corn
starch to make it thicken faster.
2. Pour it out on a LARGE, well
greased platter for quick cooling.
.i. Put Ihr t,Ialter ou it rake rack.
air eau tirtnlate around it.
4. Put burps of butter ON the
platter instead of IN the fudge.
You beat it when the Mance ie cool
iuougll to hold comfortably in your
hand. And if you use half brown
sugar it t:'i11 keep the lodge front
getting grainy Itecanse of the fast
handling.
as BLE."'SFHE'ICRAFTtfK LT,
Here', o bargain offer -two kits for the price of
one, This ante ring offer mode to get 500 orated (u
1hh fascinating bnl,bycraft. Novelty AWAY kit
No. 13 contains 1 loge cameo, 2 notall 041101
pair ear screws, notety clasp ptoherk, cement, ov.t
din end itotruction leaflet Second kit No. 11--
mnnim rice shells, brooch and caning dlsm, ear
acrewa, pinback and instruction.. TOIs is ,,odor
value! For fast service send today. Only SLOG for
two tits, mot to you postpaid. Write 5nur nmrnt
els., Now' Lewis Craft Supplies ..td.; Branch
storm: 38 wutee St., Saint John, N.B.; 645
Yong* St., Toronto; 425 Graham Avenue,
Winnlheg.
DOES
INDIGESTION
WALLOP YOU
BELOW THE D,ELTia
Help Your Forgotten "21" For The Kind lk
Relief Thal Helps Make You Rorin' To Co
More than half of your digestion le dour
below the belt—in your 28 feet of bowels
80 when indigestion atrikos, try nomethinr
that helps digestion In the etomaeh ANA
below the belt.
What you mny need fa Cartor'o Little Lbw
Pills to give nodded help to that "forgetter
28 foot" of bowels.
Take ono Canaria Little Liver Pill beton
and one offer meals. Take them according at
directions. They help wake up a larger Boa
of the main digestive juices in yourstemaok
AND bowels —help you digest what you Levi
eaten in Nature's own way.
Then most folks got the kind of relief the(
tttakea you feel bettor from your head to your
teas. Just be aura you gat the genuine Carter's
Little Liver Pills from yam. dnigei.t — 35e
0
cost so little made with MAGIC
Cut 2 lbs. lamb into 1" pieces; brown well in hot drip-
ping; pour off excess fat. Add 4 c. boiling water, 2 celery
tops, 2 sprigs parsley, 1 bay loaf, 1 top. salt and j$ tsp.
pepper. Cover and simmer 2 hes. Add 134 c. dicedcarrote,
6 peeled small onions. Simmer until meat and vogetablee
are tender, about :4 hr. Combine 1 tbs. melted butter
and 2 tbs. flour and stir In a little hot gravy; stir into
stew; stir and cook until thickened.
DUMPLINGS: Mix and sift into bowl 1)§ c. ono -
sifted pastry flour (or 134 c. once sifted hard wheat flour)
ti 3 top, Magic Baking Powder, si tap. salt. Cut in finely
114 NA. shortening. Make a well in centre, pour in 3 a
cold water or milk and mix lightly with a fork. Drop by
k'( small spoonfuls over hot stew. Simmer, without lifting
the cover. for 15 minutes.
Acis
AltoNG
powDER
i00
IT
'WERE YOUR [,QST C GNCt
t0 enter Me
JANE ASHLEY
Homo Scarce Doptoop.
The Cenada Starch - N Limited
s
CROWN BRAND CONTEST ! "
Contest Closes April 15/ Se sure you try for
the Grand Prise now! - before it's too /ate!
%'d etdle ... de/te'd d-aut root &tat —
1. Simply print your name and address on any plain sheet of paper.
2. Mail this, together with a label from a 5 Ib. tin of Crown Brand
Corn. Syrup"' (or reasonable facsimile) to—
THE CROWN BRAND CONTEST,
Station "H" Montreal, Due.
3. Be certain your entry has sufficient postage.
That is all you do to enter the Crown Brand Contest. Now, here's what happens:-
. 154 entries will be drawn from the mail received during this last prize-
winning period. These 154 persons will then be asked to mail a letter
giving three reasons why they like Crown Brand Corn Syrup.
; .:. Then, based on -the merit of the replies, the 154 prizes will be awarded
as follows:
FRIZE1 A000
2nd PRIZE: $50"152 PRIZES Of S� UDD nee
Ala eutees'eltOf clot I afpifiers¢ i
THE JUDGES WILL DETERMINE WHICH OF THE THREE FIRST -PRIZE LETTERS RECEIVED DURING THE THREE
PRIZE-WINNING PERIODS IS, IN THEIR OPINION, THE BEST. THE WRITER OF THIS BEST LETTER WILL THEN
BE AWARDED THE...
eiRANg PERE: 5,OOO
* ort labels or cottons 0200016,6 scow Isom any el tho (allowing praaucis:
dif, 2 Tops from Crown Brand
;Rig! Two Ib, Cono Top Tin
or label from 5 Ib. Tin
2 Tops from Koro
Two Ib. Cone Top Tin
az Cobol from 5 Ib, Tin
2 Tops from Lily White
Two lb. Cone Top Tin
or label from 5 Ib, Tin
2 labels from
Benson's Corn
Starch
2 labels from
Canada Corn
Scorch
2 Silver Gloss
Cartons
2 tint(
Cartons
ro
a
If no label, top or carton is enclosed the
Grand Prize will be $1,000. The Crown Brand
Contest Is open to all Canadians
except
t
employees and their families of TheCanada Company its advertising decisions will be final. Allntri
y.
es
become the property. of The Canada Starch
Company.
Prize winners will be notified by moil within
90 dgys after close of the contest. A complete
list of prize winners will be available upon
request at tho close of the contest.
IT'S THE CONTEST FOR EVERYBODY BECAUSE
IT'S EASY AND EVERY MEMBER OF THE FAMILY
CAN WINI WRITE NOW -- AND WRITE OFTEN/
If you did not enter the first two price -winning
periods (Jan, 15 -Feb. l51 Feb, 16.March 15),
there is still time for you to color this last
prize-winning period (March 16 -April 15), And
if you entored•the first two parts of the contest
make sure also to enter this remaining ono —
Oho more entries you submit, the more chances
you have.
THE CANADA STARCH COMPANY LIMITED
MONTREAL TORONTO