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The Seaforth News, 1955-11-17, Page 2TABLE TALKS clam Andttews. During recent years "eating - Cur has become more and more popular in many parts of the 4ountry; and with the opening asp of literally hundreds of new eating places, many of us have learned to like dishes which, *innerly, we only read about. One of these is the Italian ]pastrami — or pastrami — which a actually only a sort of glori- lied corn beef. And I know that many of you will be interested in the following letter to The Christian Science Monitor giv- ing instructions tor ma,..ng both these meats right at home. * p, * Corned Beef "So many people have asked tae for my recipe for pastromi that I would like to share it," writes Mrs. Myra Perry, Los Angeles, Calf. "'Phe nr.:a,:, think best suited for corning or pickling are Large pieces of 'brisket, boneless rump, or even the sides of the quarter round, e'leboned.. Pastromi, in its early stages, is corned beef. "To corn beef place a slab of nide- beef (with some fat run- iaing through it) in a crock or deep -well kettle. Cover with water to which you have added 1 cup vinee:ar, 1 cup sal ism d Bait is best), and 1 ounce pick - Xing spices. Hold meat down in Mquid with a weight (a brick will dol. Cover and let st..nrl s Says. Then you have corned beef. k m * ' Pastromi "To make pa: ,•. ni of this earned beef, cook for 'A hour to the pound. Add to the cook - Mg water, which must cover meat, 1 clove garlic, minced, 2-4 bay leaves and a few small, 7aot, red peppers. When tender, but still firm, aemove from liquid and cool. Now prepare a mixture, 50 per cent black pepper, 35 per cent allspice and 15 per cent corian- der. (For a 10 -pound piece of beef, use about 3 teaspoons pep- per, 1?•z teaspoons allspice and 'A teaspoon coriander.) When meat is cabled, spread over it some liquid smoke, then sprin- I1e with the above spice mixture. Bake at 375° F. for about ?z hour. We like it served sliced thin, with boiled potatoes, dill pickles, cabbage or cauliflower." * * e Toast, hot, crisp, and golden is always good in itself. How- ever, it has many delectable cousins — treats for those occa- sions when something special is indicated.. For instance, you aught surprise your weekend guests some Sunday morning with this delectable version: FROSTED TOAST 1 tablespoon soft butter 3/2 cup sifted, powdered sugar BPA tablespoons light cream 1 teaspoon cinnamon XI teaspoon vanilla 6 slices buttered toast Blend together butter, sugar, and cream; add cinnamon and vanilla, and spread on toast. )Place in a moderate oven for three or four minutes to warm through. Serve at once. Serves three to four. ° * * A simple but delicious concoc ilon is: CREAM CHEESE TOAST Soften one three -ounce pack - eye of cream cheese with suffi- cient cream for easy spreading. Spread on hot buttered toast and sprinkle with paprika Or grated maple sugar, Heat under broiler to serve at its best Serves three to four. * s * For a delicious, piquant toast, try GLAZED ORANGE TOAST % cup butter Grated rind of two oranges 1 cup sugar 2 to lespoons orange juice Thoroughly blend these' in- gredients, adding more orange juice if necessary for a good spreading consistency, and spread on unbuttered toast. Glaze a minute under hot broiler. Serves three to four. ° m PARTY CHEESE FINGERS iii pound Ccnadian cheese, ltrated 3A small onion, minced green pepper, minced 4 tablespoons butter. ' Blend ingredients well in a large bowl or with electric mixer. Spread on strips of un - buttered bread — four inches long by one and one-quarter inches wide is a good size — and place under broiler two or three minutes until cheese is melted and lightly browned. Onion may be omitted, if desir- ed. A substitute or adoition would be two slices of bacon snipped into biits and added to the mixture, Will serve six. * * * ANCHOVY TOAST 3 tablespoons anchovy paste 3 tablespoons softened butter 'A teaspoon lemon juice 'A teaspoon minced parsley 44' teaspoon minced onion Blend ingredients and spread on hot toast. Place in oven a moment before serving. Serves three to four. Dutch Treat A Dutch calendar with a pic- ture en its front page of cows grazing on wide, green pasture- land, and with a background of flowers and blue skies, brought domance to a Dutch maiden and Mr. Hugh Flanagan, citizen of Pittsburgh. The calendar was sent to him by a Dutchman from Delft, whom Flanagan had met during the last war. The American liked the picture so much that he felt he wanted to marry a girl from the country with such attractive landscapes. 5o he immediately wrote to Mynheer de Zoete to be on the look -out on his behalf for a pretty Dutch girl. It was not difficult for the man from Delft to find such a maiden, and soon a correspond- ence developed between Mar- grietje van der Kist and. Mr. Flanagan. After exchanging letters for several months, Mr. Flanagan decided that it was about time he arranged a meeting with Margrietje. He flew over to Holland, and Margrietje's deep blue eyes fin- ally did the trick, He proposed to her and she accepted. They were married soon after, and the "match -maker" was best man. CHICK CHECKS CHICKEN CHECKER—No dumb cluck, this chick keeps up-to-date on her weekly weight report at the Pfizer Agricultural Research Center, She's one of many farm animals being raised on feed which contains antibiotics, mold -produced organisms well known for disease and infection -fighting qual- ities. Surprise significant additional effect of the experiment is that marketing date of animals can be speeded up. Broilers for example, are said to be ready .for the market after nine instead of ten weeks of feeding. Period necessary to bring cattle and swine up to weight is also said to be shortened. 'There's room for one more on this colorful merry-go-round Ingeniously made by James McKeag. Put together an old washing machine and some ingenuity and you get a working merry- go-round. At least, that's what veteran railroad brakeman James McKeag got. Photo at right shows how. One at top shows the results. He built a metal cylinder with a plywood bottom, and into it he inserted the washing machine motor and a forge pulley to slow down its speed. The plywood top, con- nected to the motor shaft, re- volves on casters placed on up- rights. These support the cyl- inder.Two brightly painted plywood horses, a chair and a colorful umbrella attract neigh- borhood youngsters to McKeag's three - passenger merry-go- round. In the top photo, McKeag is sitting in a garden chair and holding the electric extension and switch which controls the ride. Going round and round are his 21/2 -year-old grandson, Chucky Stultz, and playmate Larry Wilcox. McKeag inspects the insides of his contrivance. Power From The Sun May Give Greater Results Than Atonic Energy Power from the sun may well be practical long before the hy- drogen bomb is converted for peaceful use. So the world's first solar energy conference has heard as it travels along one of the most promising fron- tiers in natural science today. Sunlight may be as useful to mankind as atomic power. Al- ready natural scientists have come close to unlocking the mysteries of photosynthesis — the process by which green plants use sunlight to produce food. At the same time, labora- tory processes are being de- veloped in which sunlight is used to split water into hydro- gen and oxygen gases and thus turn earth's most common liquid into a high grade fuel. This is why delegates to the first world conference on solar energy, organized in Tucson, Arizona, by the Stanford Re- search Institute, seemed convinc- ed that development of solar pow- er has more immediately prac- tical prospects than trying to harness the hydrogen bomb. Like the hydrogen bomb, so- lar energy comes from atomic reactions involving hydrogen. But, unlike the bomb reactions, the processes which power the sun are "controlled" by nature to give a steady flow of ener- gy, rather than letting it go in a "one-shot" explosion. At the moment, no one has more than a vague notion of how to go ahead to try and con- trol the bomb reactions. The so- lar reactions, on the other hand, are already under control and the problem is the simpler one of learning to use the vast pow- er they radiate to the earth daily. This is a field in which experts have some very definite ideas on how to proceed and have developed some of them to the point where they are be- ginning to find limited practical applications. One of the best indications of the potential of solar energy is the large numbers of industrial delegates at this conference, ac- cording to Henry A. Sargent, chairman of the Association for Applied Solar Energy. "Up to now," he said; "great strides have been made in solar energy, but the scientists have been talking largely to them- selves. Now they are talking across the table to indusrialists. As a result, I expect that out of this conference a new im- petus will be given to solar energy science in its practical commercial applications," At the moment, the most sig- nificant practical development in terms of the world as a whole are the solar stoves that are beginning to come On the mar- ket in limited numbers. For countries like Can- ada where cooking fuels are cheap and abundant, these little solar cookers will never be more than a novelty. But, as was pointed out by John A. Duffle of the University of Wisconsin, the solar stoves can help break the self-defeating food cycle in Asia, where fer- tilizer that could be used to ,incroase crop yields is burned in home kitchens. Right now, such stoves" cost anywhere from $15 to $45 each, and are too expensive to be of much help in areas where they are needed. But Mr. Duffle and other speakers told of research developments that promise to take the price below $5. This would be cheap enough for in- terested governments to begin distributing the stoves where they would do the most agricul- tural good. Other areas where sun power is beginning to be used are the heating and cooling of houses and the heating of water. At the moment, these and other direct uses of solar heat are largely experimental or are in only limited use. The most to be said for them is that much more re- search is needed to make them economical on any sizable scale However, as a vision of the future, all of these things are overshadowed by the prospect.. of unraveling photosynthesis and of using sunlight to turn water into fuel for power. To date, natural scientists have traced through many of the subsidiary processes of pho- tosynthesis. Only the key light - using process is still unsolved, and this too, is under intense research attack. Delegates there said they are unable to guess what the final solution of this mystery will mean to the food industry. Per- haps, some of them say, it will be found more efficient to pro- duce food in a chemical plant. Others say that they doubt this. Green plants, to them, still seem to have an advantage over the heavy capital equipment which would be needeed in any future food factory, although green plant agriculture would un- doubtedly be revolutionized. However, whatever turn the food industry takes, the time is approaching when men will un- derstand completely how to use sunlight to make their food. It seems axiomatic to the delegates here that this understanding will be developed eventually to wipe food shortages' from this planet. The second process, in which sunlight is used to split water into hydrogen and oxygen gases; is as startling in its possibilities as atomic power. The sunlight that falls on the United States alone during One year has the energy equivalent of 1,150 bil- lion tons of coal. Alr.:ady, there has been enough success with limited laboratory experiments to just- ify large-scale research along this line, In fact, Jesse E. Hob- son, director of the Stanford Research Institute, said indus- trial scale research is what he would most like to see come out of the present conference. The sun is free, he said, and water is the one of most abun- dant of raw materials. If a way can be found to use sunlight to break up the water into its gases inexpensively, an inex- haustible source of power would be found, since hydrogen is a compact high-grade fuel that burns with an intense heat, Mr. Hobson's own instiute has been carrying out experiments along this line. Evidently they are encouraging, for he has been enthusiastic in recom- mending this as one of the big- gest solar energy prospects for the future and worth the im- mediate research attention of industry. Certainly, he said, there is a much clearer road for development here than in trying to harness the hydrogen bomb. Love Tonic Hugo Eberhardt, stout, double -chinned, bald-pated pro- prietor Of the hotel Rad, at Tett- nang,not far from Lake Con- stance, is West Germany's as- paragus king. He specialises in the prepara- tion of asparagus dishes, and has studied them all Over the w o r 1 d and collected many strange recipes. Result: h 1 s menu card shows no less than 60 different dishes of asparagus, which. he claims is a "world record." He serves them in the Germ- an, British, Italian, French, Bel- gian, or Swiss way, with green tips, yellOw tips, with or with- out butter, cheese, roasted bread - crumbs, eggs, tomatoes, truffles, lemon juice, onions,in combina- tion with crab tails, ham or tongue, or as soup, vegetable, pudding, salad or pie. The real secret of his art lies in the preparation of the numer- Ous sauces which he adds to his dishes. Samples of the lore he has collected: the ancient Greeks used to soak asparagus in water, then washed face and hands in it as a protection against, the "evil eye." • Apparently there is also a tradition that in older days as- paragus was the primary ingre- dient of love potions. Ghastly Gallery In the police headquarters in Vienna there is a•ghastly gallery —the Gallery of the Unknown Dead. Whenever an unidentified dead body is found, the police make a oast of the head and fea- tures and store it in the gallery so that when relatives come to make inquiries about missing people they have a chance to recognize them. A cast is taken with the mou- lage process which consists of brushing a prepared chemical on the face and building up layer by layer until the nega- tive is complete. Then a positive cast is taken from this. Hair is obtained front the local barber, as near as possible to that of the dead person, and hair, beard or moustache are fixed to the cast. Glass eyes, blue or brown as the case may be, are inserted in the sockets, the cast is painted flesh colour and car- mine put on the lips. The result is truly astonishing. A similar method is used where there is no flesh on ',e skull, Platelina is laid on the bones of the face, following the natural contours, and built up gradually. A medical man can tell from the other bones of the body whether it is that of a man or woman, old or young, and these facts are borne in mind when modelling the face. The best-known case of this type happened in America in 1916, when a skeleton was found in Brooklyn. Medical data show- ed it to be that of a man of Italian type, aged about twenty- five, and five f e et six inches tall. There was a little brown hair on the scalp and two gold teeth in the jaw. The face was remodelled, hair and eyebrows were added and a witness said at once "That is La Rosa" and tried to open the mouth, saying, "Domenico had two gold teeth!" TALKING TURKEY A wild turkey has pink or red legs and the tips of his tail feathers are chestnut brown, while the legs of a domestic tur- key are either yellow or green with the tips of his tail feathers white. Also, wattles of a tame turkey are red, while on a wild turkey they are blue. • TAXES THE PRIZE—Thispicture of a collie in a field ofdaisies won the top prize of $500 in a recent dog photo contest. Taken by George Sura, the picture was judged for human appeal as well as photographic quality, Contest was spohsored by the Gaines Dog Research Center.