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The Seaforth News, 1952-07-17, Page 7Flavor Your Hamburger 3 t" MIMI= MA212 OX pvEli'YONE likes hamburgers. Everyone likes a pleasant surprise, too. So put the two together and ybu'IU have an extra treat for the crowd, • .Always allow one pound hamburger for four good-sized servings. The more times meat is ground, the more conpact the flbers become. Beady -to -use hamburger, sold under current government regulations, will by ruling be ground twice. The patties made by this ready - ,ground meat will be firm. If you prefer a juicier product, buy the 'beef by the piece and have it ground only ante. Choose boneless chuck, round, neck or flank for this. If meat is particularly lean, add 2 ounces of suet for each pound of lean meat. Hamburger Surprises (4 ser-vinge)--One pound hamburger, 2 tea- spoons salt, r/e teaspoon pepper, 2 tablespoons butter or margarine, % cup finelychopped onion, 1 slice bread, out in 4 squares, r/r cup chili sauce. Mix hamburger and seasoning, Divide harnburget into 0 equal portions. Shape each portion into a round patty about 3 inches in diameter, Melt butter or margarine in a large skillet. Add onions and bread squares, Stir and cook untilonions are tender and bread Is browned and crisp. Push onions and bread squares to one side of the .skillet. Place one-fourth of the cooked onion and a toast ;square in the center of each patty. Place remaining 4 patties on top of bread squares. Seal edges of each 2 hamburger patties by gently pressing them together with the back of a spoon. When bottom patty is cooked through, turn it over and cook top patty. Turn carefully in order not to break the seal. Cook about 71/2 minutes on each side. Place cooked surprise on slices of tomato and then place on lightly tousted bun. Heat chili sauce in skillet until very hot and serve over The surprises. Deviled Hamburger Patties (4 servings)—One pound hamburger, 1 teaspoon salt, 3/4 teaspoon pepper, 3/4 cup crushed cornflakes, 1 ta- blespoon fat, 10 pimiento olives, sliced, 1 can condensed cream of tomato soup. le Season hamburger with salt and pepper. Add cornflakes. Form into patties 1 inch thick. Brown in hot fat in heavy skillet, Add With a Little Surprise i Hamburger Surprises en sliced ternatess served with hot oialli sauce. olives and tomato soup (or seasoned and thickened thmato juice). Simmer 10 minutes. Serve on toasted English: muffins or split and toasted rolls. r fi t ,1a1 �a (i/ eJtaa .t'."A 464L6•QilHrva' iel(�Y,�.22k�na Informal summer meals eaten outdoors—on the porch or even on the lawn— are becoming more and more popular. The following sug- gestions will be of a help to you when you want to serve the folks with "something a bit different." A whole meal salad may be served attractively as a buffet meal where you help yourself to in- gredients and mix your own com- binations into your own individual salad with any one of several dressings topping it. Either ar- range on a big platter, each in its own line, or serve on individ- ir...,• nal dishes: hard -cooked egg slices, bright red tomato wedges, cucum- ber slices, shrimps, white tuna chunks, cubed chicken, carrot sticks, celery curls, thin slices of radishes, stuffed olives, and salad greens. On another platter serve fruit curt in slices and wedges—oranges, pineapple, cherries, berries, grape- fruit, avocados and thin lime slices. Tartar sauce, French dressing, and mayonnaise complete this cool supper—and it's fun to make your own choices. If you'd rather omit the tomato wedges and serve a gelatin to- mato cheese salad molded in cute Muted molds, make it this way, a * * Tomato Cheese Salad 1 envelope unflavored gelatin SS cup cold water 1 can condensed tomato soup (134 cups) 1 tablespoon lemon juice 1 tablespoon finely chopped onion 1 cup cottage cheese Soften the gelatin in the cold water. Heat the tomato soup and add gelatin, stirring until com- pletely dissolved. Mix in the lemon juice. Cool until it begins to thicken, then stir in the chopped onion and chunks of cottage cheese. Pour mixture into four individual molds. Chill until firm and unntold on crisp greens, Makes 4 servings. If you have some cold sliced chicken, veal, lamb, beef or ham, perhaps you would like to serve a colorful, nourishing salad with it for an impromptu outdoor sup- per. Here is an unusual one com- bining bright green peppers, rosy red tomatoes and white rice in an attractive combination. Use a curry dressing and, if your family likes onion, add a small amount of it, finely minced, to the dressing. Tomato Rice Salad 4 green peppers. 4 ripe tomatoes Lettuce leaves Cold cooked rice Curry dressing Cook rice fluffy and chillfeel tomatoes and remove seeds frons green peppers. Slice peppers and quarter tomatoes. Combine and measure. Add half their quantity of the cold, cooked rice. Toss. Serve on lettuce leaves. Serves 4. * * k Curry Dressing 1 teaspoon curry powder 1 teaspoon salt Pinch sugar 2e2 teaspoons vinegar - le teaspoon ,finely chopped onion (optional) Put- curry powder, salt and sug- ar in a pitcher. Add vinegar and onion. Stir. Mix with salad and serve immediately. * * 5. Another idea for a -nixed-at- table salad is ham or fish loaf— big anti beautiful—in the center of your largest platter garnished all around with generous colorful salad mixings. A pinkish ham mousse, for instance, can be sur- rounded by wide green pepper rings filled with shredded carrots, clusters of radish roses, fluted cu- cumber slices, wedges of ,tomatoes, dark green cress, pale green lettuce leaves, and the white hearts of celery. A hot vegetable—aspara- gus or broccoli with a lemon butter sauce, and a fruit will complete this delicious and coloeful meal. Jellied Salmon Loaf 1 package lemon flavored gelatin 1 cup hot water 3$ cup of cold water % cup lemon juice 1 teaspoon salt t/3 cup mayonnaise 2 cups salmon flaked (tuna will be just as good—or chicken) 1 cup diced celery to cup sweet. pickle relish Dissolve gelatin in hot - water; add roll water, lemon juice and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, cel- ery, and rciish. Turn into loaf pan - - nr a melon mold is prettier — and chill until fine, If you'd tike to ice your loaf with a mayonnaise coat, you can slake attractive flower garnishes for it with slices of stuffed olives for the blossoms and water cress for the leaves. This is the way to do it: Soak one envelope of plain gelatin in- three tablespoons cold water for five minutes then dis- solve over hot water. Add slowly to one cup mayonnaise, stirring constantly, Pour mixture over loaf and spread evenly over en- tire loaf with spatula. r'lace a flower garnish wher,: each slice will be. Serve a Tartar sauce with your fish loaf, or if you've made a ham loaf or m o u s s e, make a sour - cream sauce for it by adding to 2 cups sour cream some prepared horseradish •-• just the a m o u n t you want and then season it to taste, How To Choose And Wear Nylons If you're looking for the sheer- est in hosiery for those "all -dressed - up" occasions, ask for 15 denier stockings. But if you want a more durable yet still fairly sheer stock- ing, ask for 30 denier. For around - the -house activities, it's your best buy because the higher the denier the stronger the yarn. And here are some More hints on hosiery: If you are wearing nylon stock- ings that are too short, your feet may hue». Sitting, bending or reach- ing may become uncomfortable movements: If you have these dis- comforts consult a foot -size chart available at most hosiery counters. On the other stand, if your stock. lege are too long they will snag more easily because of the loose• pees of the fit. One way to avoid unnecessary runs is to roll the stocking down to .the toe before slipping it on. Then straighten the foot seam, unroll the stocking slowly and smoothen it over the leg. To assure stockings longer life, be seated when fastening front and side gar- ters to allow for knee action, Stand up to fasten the back garter. Whe- ther your stockings are full -fashion• ed or seamless, fasten garter in the welt (reinforced part) and not on the seam, The term "gauge" indicates fine. ness of stitch. A stocking with a high gauge like 66 has smaller stitches and -so gives better snag - resistance than one with a lower gauge like 42. Denier—the weight and thickness of the thread — is the guide for sheerness and the most important factor in wear. Nine to 10 per cent of ail cantly sold in the United States is distri- buted through movie houses and theatres, Neck and Neck—Helen a giraffe at Doc Mann's zoo gets a close look at Harry, the 43/4 -foot tod- dler she brought into the world the day before. The proud mo- ther was born at the zoo in 1945 and her long-legged scn is the second generation of the family to be born there. Hospitals Should e Quieter Now "Calling Dr. Michaele, calling Dr, Michaels_:" bellow the loud- speakers of a hospital. The system has its points, brit it also rasps the nerves of patients who need rest and quiet. One patient decided to attack this problem. - Ile was Charles F. • Neergaard. Though no radio ex- pert, be visualized a short-wave radio means of communication that would permit patients to suffer in silence. Neergaard appealed to a friend.. Harry Royal, who was -iu the elec- trical communication b u s i n e s s. Royal turned to a gifted radio fan in the person of Al Gross, who knows his waves and electrons and who tosses off inventions as a Broadway wit would toss off jokes. At Royal's instigation Gross work- ed out a small transmitter and mounted- it on the tenth floor of a Cleveland hospital. The receiver could be slipped into the breast pocket of a business suit; it started a buzzer that told the doctor who carried the receiver that ire was wanted, even if he was in a closed, completely lead -lined X-ray thera- py roost, Selective • calling was to .obvious need, because only the physician who was wanted was to be called. Here Al Gross' ingenuity crone to the fore. By an arrangement of special selective crystals, in both sending atut receiving sets, Gross made it possible for the transmitter to broadcast over 800 ran-interccp- tible signals to 800 different re- ceivers. The average hospital •will never need more than 100 to 200 • receivers. Fifty watts of power gives a four -utile range to Gross' system—more than ample. And there is no interference of any kind tvit'b any electronic device inside the hospital or outside. The signal transmitted and re- ceived lasts less than five mil- lionths of a second. After an in- finitesimal "ping-g-gl" the receiver itself does the signalling, So short. a broadcast signal cannot reach other receivers, It cannot be ignor- ed, yet it cannot he heard at a dis- tance because of its low volume. The dotter himself carries a plas- tic box about two inches longer than a package of cigarettes. Com- plete with batteries, it weights just twelve ounces—not enough to s !'retch the breast pocket. Old Lady Weaves Rugs As Hobby. "Aunt Fanny, you have made yourself an antique" exclaimed an admiring niece, as Mrs. Fanny Waugh Davis took a colorful hand- woven stair carpet from the large loom in her Nashville living room. The finished product measured 24 feet long and 18 inches wide. "It was fun to- weave it," declared the petite and vivacious crafts- woman, "This was my first weav- ing with something special." Another hobby in which Mrs. Davis has indulged is hooking rage. She has also made blankets for each of her two grated -child- ren, weaving seven-inch four -ply wool squares on a "weavit" frame. writes "M. W." in the Christian Science Monitor. The Materials used in her stair carpet were all cotton, mostly worn-out articles, such as•discarded slip covers and the better parts of ' old garments Anything nonde- script in color was dyed with en- ough depth of tone to give it character. She followed directions on the package of commercial dyes. In "stripping" the rags, thin material :was rut into wider strips marl -wavy -or thick cloth was made P., rruwcr, As .ui:n a: a heaping bushel briber of tags had been prepared, Mrs Davis dumped then out onto a sheet spread •on the floor. There she nixed them thoroughly, so as to distribute the colors evenly. The strips were sewn together on the machine by lapping two ends about one• inch, then folding twice and running lengthwise under the pies - FAT tuna After sherd were tints connect- ed: they were clipped apart with the scissors and the lengthening strip dropped behind the machine. The strips were rolled into balls of half a pound each, this being a convenient size to handle. About 18 pounds of rags went into Mrs. Davis' carpet. She estimated the poundage needed by weighing a small rag rug having the approxi- mate width desired for the finished piece. lo the end of predominant -color was rose with enough variety in the other shades to give the whole the desired hit-or-miss effect. Our grandmother:, and great- grandmothers used what they called the "half Slade" method in warp- ing a loom .for rag carpeting, Mrs. Davis recalls. This means that only halt as much warp was used as for weaving finer materials. As a result, the warp was almost en- tirely covered by the rags, which later got the wear. instead of the warp. OPERATIONS Before ,the American Geriatric Society Dr. Louis Carp followed up a study made four years ago of the risks that persons 60 years of age and older run when they must undergo an operation. After considering eighty consecutive new autopsies of old people who died a month after ani operation he was able to report a drop of "7 per cent in the emergency cases." Deaths 'from heart failure, from sepsis (putrefactive poisoning), from peritoneal and kidney infec- tion nfecttion were lower than four years ago. Dr. Carp attributes this good showing largely -to the wide- spread use of the antibiotics and improvements in what he calls "sup- portive therapy." Ail this oceans that au old person has a better chance of surviving a major op- eration than he did only four years ago. But for some reason that is not yet clear, deaths'(roto broncho- pneumonia have increaser! surgical risks. Statistics show that only 5 per rent of the doctors in the U.S.A. arc women, as compared with 17 per cent in England and more than 50 per cent in the Sta+viet Union, Tripped On Doormat, Stated Candy Boom George Bassett •was a tidy sett Suiting his sweet tooth and ehreved business instincts, be liked to *end Mit Itis cweetstuff salesmen with their fondant chips, sugared but- tons, liquorice sandwiches and other products ranged in tidy lines like troops ready for review. Nothing caught the eye, he thought, tis surely as It geometric pattern neatly arrayed 00 an orderly sample tray. But one day Charlie Thompson, one of the firm's salesmen, tripped over a doormat in a customer's shop, spilling his samples all over the floor—and was his face refit Just as he was gathering the sweets into a heap the customer shouted: "Stop) If you can sell me some of all sorts like that," he ex- plained, "I'm sure they will sell." And that's ]tow liquorice allsorts were born! Beginning the Boom It's just over fifty years since the Bassett family began its higgledy- piggledy boom: and now liquorice allsorts are among Britain's sen- sationally successful dollar exports. Three firms have captured sixty per cent .of the American market, Hundreds of cases were recently shipped to Los Angeles to keep the movie stars sm u n c h i n g, "We haven't handled any American li- quorice in two years," says a tough Chicago wholesale distributor. "It just isn't as good as the British." Into New York, Seattle, San Fran- cisco and other ports pour the all- sorts. And the crowning triumph carne when the three biggest chain - stores in the States started stock- ing British liquorice in their coast- to-coast networks. Shocked by these sweet victories, American candy manufacturers have tried to imitate—with no success, As if to make it easy for them, U.S. health laws demand that a list of ingredients must be printed on the packet. Sugar, flour, treacle, liquorice, coconut, glucose, it's all there. But the Americans can't tell how long we boil our allsort in- gredients, how we mix them . . it's liquorice hush -!tush! In the "Juice Room" Yet in a block of factories near Sheffield, specially built for all - sorts, you'll see hundreds of pretty 1. 'torkshire girls standing at cone vp or Sets, counting, assorting ane' weighing allsorts. The proceed really begins in the ""juice room'" where liquorice paste is ladled like black dough from the vats. From the extrusion machines, presently, plugs of liquorice squeeze like snakes or flap-like sheets .. , arid on to each sheet of liquorice goee a layer of white icing with another liquorice sheet to top the sand wick. The sheets are guillotined into. strips and the: strips into squares. Or peer into the copper vats where the tiny non-pareils, pinhead size sugar balls revolve. Maybe you call them hundreds and thou- sands—and each one begins as a - single grain - of sugar, gradually picking up colour and tetra coating a4 it swirls. Buttons, non-pareil, black plugs" cream rocks, reels—all the differ- ent allsorts have their secrets. Jealously watched for purity by electronic eyes, jazzed into boxes and transparent bags, they're ex- ported to fifty-two different coun- tries, so big is the British allsorts boom. Yet every country bas it different problems. Allsorts for Borneo are made in a special way to ensure they'll stand up to the climate. Malaya, the Falkland Isles and Sweden, all have separate allsort specifications. You Can't Fake It Liquorice is one substance that has never been made synthetically. That bitter-sweet taste, too, is due to glycyrbizin, a substance fifty times sweeter than sugar, Origin- ally extracted for medicinal pur- poses from a plant taproot, the con- centrated liquorice blocks arrive here from Turkey and Mesopo- tamia looking like lumps of pitch„ But a liquorice allsort is not en- tirely composed of liquorice. The rest as the children say-, is pure yummy! CANDID COMMENT "You'll have to wait a few moments for your been" said the landlord. "There's cul obstruction in the pump." "Probably watercress," replied the rn stone T: FEEDING THE HENS —From Countryman's Year, by Haydn 1. Pearser 1"S different now. Acus are kept in multiderked apar'.ment. houses It's taken for granted that the feathered ladies shall have runnint water, electric lights, air conditioning; and a scientifically concocted' ration that includes just the right amounts of proteins, fat and carbo• hydrates, as well as all the necessary vitamins, • There was 0 time when the countryman considered inns essential but simple members of - the farm's livestock. He granted they were somewhat temperamental; h,• , needed they possessed only moderate intelligence. Each spring a few hens were set on clutches of eggs in the quiet dimness under the north scaffold ei the Horse i.arn, and in due time the clucking, fussy mothers wandered around the farmyard with their broods. A good farmer liked to have plenty of fryers for summer and roasters for fall, plus a batch of pallets for layers. • Feeding -the hens in those unscientific days was a• simple task. When chore 'dare Caine. a lad took a wooden measure, filled it with whole corn, oats, and barley in the grain room and never had 'a worry about vitamin, or nutritional balance. As he stepped frotr, the barn and started in the direction of tate hencoop, the birds came running toward hits from all directions. There was confused, high-pitched babel of voices—similar to the noises made by all forms of animal life, high or low, when food is in the offing. It was Inn to take handfuls of the clean; hard grains and scatter than widely so all the hens could get a fair share, for there are bullies and selfish ones, social graduations and inhibitions in hen society as well as in human society. Feeding the hens was a pleasant day's -end task. As a lad listened to the excited hungry talk- change to a low, contented murmur, he glimpsed the fundamental importance of food in life's scheme. Dark Victory --Peggy Perry, 19 and Paul Neukon, 30, leave First Baptist Church after they were married. Bride and groom, both blind, are led l;y their seeing -eye dogs, Rickey and Tex.