Loading...
The Seaforth News, 1949-11-17, Page 3lee 'Daring Young Man , .. '—Gregg lelofuleiater, age 2, has become an expert gymnast by )v orkalg out in his dad's physical culture st uiio since he was 8 months old. Above, left, Gregg limbers up by doinga hand -stand on the back of a chair. Next, he balances himself- straight out from Glad's hands. There are three other youngsters in the Fred Hofmeister family. all expert acrobats 'TABLE Al clam Andpews. According to somebody who has made a study of such things, there are --growing in every part of the Old and New World—more than After members of . the cabbage fam- ily. They are of different shapes, colors, and there is a wide variety of flavours. Yet they all have this in common —moderate cost, ease of prepare - lion, and good eating. So here are a few hints regarding cabbage preparata n and cookery, also a couple of recipes you might like to try. Since cabbage is a strong -flavored 'vegetable, allow to stand with whole head . down in slightly salted `cold water for about 3r minutes before cooking. To cook, remove outer leaves if necessary, then quarter, lice, shred, or chop the cabbage according to your own preference and variety need. Add a small amount of water and 4 teaspoon salt; cover and simmer until tender (8 to 1$ min- -e - rotes depending on kind of cabbage and size of pieces). Drain, if nec- essary, blend with butter or bacon tat, and season to taste with salt and pepper. One foolproof way to keep your cabbage cooking a secret and avoid the usual kitchen smells, is to place 2 or 3 slices of stale bread on top of cabbage before the cover lid goes on. mushrooms and chop onion. Pan mushrooms in hot fat, add onion and oatmeal and heat for 10 min- utes, Add one tablespoon water if necessary. Coolslightlyand stir in egg yolk and sour cream; season to taste. Using 2 cabbage leaves for each Toll, place 1 to 1/ tablespoons stuffing in center of each, roll and fasten with toothpick, or tie with cord. Place in well -greased baking dish, dot with fat, and add Y cup water into bottom of pan. Bake, uncover- ed, in a moderate oven t350°) for .30 minutes. Serves 4 to 5. ea know a small boy who is con- tinually saying, "Mona, let's pretend it's Easter so you'll have to stake Hot Cross Buns". (1 also know some grown-ups who are pretty fond of fresh hues, any time of the year, and with or without the cross.) So here's a recipe which I feel sure YOUR folks will like as well as MINE do, And that's a whole lot. Rich Cinnamon Buns ;q cup butter or margarine ?,i cup brown sugar a& cup Crown Brand Corn Syrup 3 sups sifted all-purpose flour 4 teaspoons baking powder 133 teaspoons salt 1z cup shortening 1 cup milk Cabbage Goulash 1 medium head green or white cabbage, 4 or .5 tomatoes or 1e4 cops canned 2 green peppers . ed cup kernel corn, cooked fresh or canned 2 tablespoons fat or butter 1 teaspoon chopped caraway seeds 1 bay leaf Salt and paprika to taste 2 tablespoons sour cream, if desired METHOD: Cut cabbage into coarse pieces; dip tomatoes and peppers into boiling water; peel tomatoes and quarter, remove seeds of peppers and Gut into thin strips lengthwise; drain canned corn. Heat fat in saucepan, add veget- ables and caraway; cover, and sim rner over low flame for 15. minutes. .Add bay leaf, season with salt and paprika, and simmer for another 10 minutes; remove bay leaf. Add cream, if desired, and let come to quick boil once. Serves 4 to 5. Stuffed Cabbage Rolls 8 to 10 large outer leaves of cabbage, green or white 54 pound niusltrooms small onion 3 tablespoons fat 1 egg yolk 1 cup oatmeal ' 1 tablespoon sour cream or evaporated milk soured with lemon juice Salt, red pepper, marjoram or sage to taste MtfTId1O1); Cover cabbage with boiling salted water and let stand for 5 minutes rinse and drain. Slice METHOD; Place first three in- gredients in a saucepan; bring o a boil over medium heat and boil 1- minute. Pour into 9 -inch square cake pan. Mix and sift flour, bak- ing powder, and salt; cut in short- ening with pastry blender or two knives. Add milk to make soft dough. Turn out on floured board. roll into rectangle 1/4. inch thick. Cut into 1 -inch slices and place cut side up in syrup. Bake in mod- erate oven (370 deg. F.) 45 minutes, Let stand. in pan about 2 minutes. Invert pan to remove buns. Makes 16 buns. Raisin Nut Filling Combine 34 cup Crown Brand Corn syrup, 2 tablespoons melted butter or margarine; spread over surface of clough. Sprinkle with r/4 cup brown sugar, 2 teaspoons cin- namon, as cup raisins and 34 cup chopped nutmeats. SALLY'S $ALLIES '140 more spinach, Wiine. Loote Whitt it has done to' your fatter Some Hints On Cooking Wild Game How do you feel when your hus. baud or the boys bring home a rahbit, several squirrels or a phea- sant for you to cook? Do you think longingly of - the- pork roast that's in the icebox all ready to slip into the oven? Or do you feel that this is a chance to have a delicious and different kind of a meal for a change? Perhaps if you in2'1t that the sten-folks clean and dress the game as well as kill it, you will enjoy the preparation and serving of this game to a greater degree writes Zoe Murphy in "Wallace's Former." Wild game not only has a food value that is equal to domestic animals, but the flavor is unusual and exciting. You know, of course, that game should be drawn and cleaned as soon as possible after it is shot. Game should be kept at a cool temperature -32 to 45 -degrees until it is to he cook, `. All game is better if allowed to bang for a couple of days to season. If your hubsand brings home a pheasant as soon as the season opens, how are you going to cook it? Young birds can he cooked successfully by any recipe that is good for chicken. But if there is any doubt in your mind about the age of the bird, why not try baking it? Here is a recipe that brings out the hest flavor in any pheasant. Baked Pheasant Clean and cut up the bird for frying. Wipe thoroughly, dip in flour, and brown in butter- in a frying pan. Place in a roaster and sprinkle well with salt and pepper. Put enough sweet or sour cream in the pan to snake a depth of one incl,. Add one-eighth pound of but- ter for each bird. Cover and bake at 300 degrees for about two hours. Make a gravy in the drippings and cover the bird before serving. If you like your pheasants roasted, you will find it's a good idea to add extra fat in the forma of bacon, salt pork or fresh side - meat. To keep the breast from dry- ing out, you can roast the birds with the breast -side down. Be sure to baste often.. - Roast Pheasant Place a cleaned pheasant in a roasting pan and pour one quart of boiling water over it and into the cavity. Place a cup of chopped celery and one chopped onion in the bird. Or you can use a favorite dressing if you like. Rub generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350 -degree oven for two hours or until it's tender. Baste often. Broiled Squirrel Place a cleaned pheasant in a roasting pan and pour one quart of boiling water over it and into the cavity. Place a cup of chopped celery and one chomped onion in the bird, Or you can use a favorite dressing if you like.- - - - Rub generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350 -degree oven for two hours or until it's tender. Baste often. Broiled Squirrel If the boys don't bring home pheasants, they are pretty sure to present you with some rabbits or squirrels before thr season is over. Squirrels are among the finest and most tender of all small game ani- mals. They also have. a mild game Ream Broiled squirrel is particularly de- licious. It's best to split the carcase in half, brush the pieces with but- ter, and season with salt and pepper, Broil at moderateheat in a broil- er. Brown both sides and baste frequently with drippings for one- half to one hour, Meat should be well done. Remove to a heated platter, season again . with butter and serve at Once. Smothered Rabbit or Squirrel 'lave at haitd two rabbits or squir- rels, one teaspoon salt, one-eighth teaspoon pepper, a dash of paprika, one-half cup flour, ono -fourth cup drippings, one-half etip sliced onion, U.MDAY SCHOOL LESSON By Rev. R. Barclay Warren "Jeremiah, A Spokesman of God" Jer. 1.9-10, 18-19; 22-1-3,'.13-14; 37:15-17 Golden Text: "Woe unto hint that buildeth his House byunrighteous- ness, and his chambers by wrong; that eseth his neighbor's service without wages, and givetla Hint not for ids work Jer. 22:13. Jeremiah bas ' been called "the seeping prophet.", Supporting this view are his own words, "Oh that any head were waters, and mine eyes a fountain of tears, that I might weep day and night for the slain of tlw daughter of my people." Jer. 9:1, But do not think of his tear; its the cull of weakness. 'they were -the expre cion of his great lose and compassion as were the scare of Jestts over. Jerusalem. Luke 10:41 - That Jeremiah . was stronganal ft: r , ss is evidenced by such state- ments as contained inthe memory verse and Puente ye judgment and righteousness, and deliver the spoiled out of the 'land of the op- preseor; and Flo no wrong, clo no violence to the stranger, the father - Tess, nor the widow, neither shed innocent blood in this place.:' 'leeenaiah had the unpleasant task of predicting the doom of Jerusa- lem. He was suspected as a traitor and thrust into prison. But such harsh treatment did not deter hint from being a faithful spokesman of God. When brought before the King, he said, "Thou shalt be de- livered into the hand of the King of Babylon." 0 for more of the spirit of Jere- miah in the ministry of today; sten who are no mere time -servers, but wbo carry the people on their heart; sten who do not seek popu- larity, but who seek God and His message and' then faithfully deliver it to the people. one sprig parsley and one cup light creast. Cut the rabbits or squirrels in pieces for serving. Dredge in sea- soned flour and brown in the drip= pings in the dutch oven. Scatter the onion and minced parsley over the pieces and add the cream. Cover tightly and simmer over low heat for one and one-half hours, or until the heat is tender. Remove the pieces to a heated platter, pour gravy over meat and sprinkle lightly with paprika. Rabbit Pie Cut a rabbit into serving pieces and soak in equal parts of vinegar and water for twelve hours before cooking. Sprinkle with salt and pepper, and dredge with flour. Sear quickly in a frying -pan. Add water to cover and simmer slowly in a covered pot for one and one-half hours. Add two onions, two carrots and two or three pota- toes, all cut into pieces. Cook until the vegetables are done. Thicken the etew with flour, Put in a greased baking dish and cover top with pie crust or biscuit dough. Return to oven and bake until the -dough is done. Roast Wild Duck Perhaps no other game meat is more tempting than roast wild duck. First clean and wipe the ducks dry. Sprinkle generously with flour, salt and pepper. Place a whole peeled onion inside each duck and put then, in a self -basting roaster. 'With toothpicks, fasten two or three strips of bacon across each bird. Or you can stuff ducits with a wild -rice dressing, made by boiling wild rice and seasoning it with salt and pepper and chopped onion, or any other favorite dressing, Cover the bottom of the roaster with water. Cover the ducks tightly and roast at 350 degrees for one and one-half to two hours, depend- ing on the size of the ducks, Re- move the cover of the roaster the last 15 minutes, so the birds can brown. Imp o rta.nt Guests At Royal Winter Fair Toronto — Field Marshall Lord " Wavell has accepted aninvitation, from John McKee, President of the. Royal Agricultural Winter Fair and will visit the Toronto fair on No- vember o-vember; 22, Lord Wavell, who became Vic- eroyof India after leading the Brit- ish Army in North Africa, will at- tend' a reunion in Montreal of the Royal Highland Regiment (Black Watch). While he is at the Royal '1 the Field Marshall will be provided with a guard of honor from Tor- onto's 48th Highlanders. The guard will parade in prewar white shell jackets and the pipe band in hill dress. Other important guests of the Royal will be His Excellency, the Governor-General,`who will attend on Monday, November 21st, and the Lieutenant -Governor of Ont- ario, the Hon. Ray Lawson on November 1fith. Plow Subdued ,WildFiery itch Dr. Dennis' amazinglyfast relief D. D. D. Prescription -111 tike trieit, world popular t111s pure eoolgg, tie modicatlnn epoedu vv�ace and Ogg' Prom eruol itching cause by pother SIminos les, Tri athletc'a too ether itch io cheek ee. Trial bort o, 250, First application eSoolts scan the for D.D. itch or money back. Aar druggistt for D. intensI, proscription lordinary or extra otroaeih) no LIVER BILE Without:Calomel—And You'll Jump Out ei Bed in the Morning Ravin' to, Go o liver should pour out About 2 pints of le Jnice into your digestive tract every duy4 tl>le bile is not flowing freely your food may not digest. It may just decay in the digestive tract. Phew gas bloats up your stomach Yoq get comet otcd. You feel sour, aunk and the and looks punk. 55 takes those mild, gentle Carter's Little ver Pills to get these 2 pints of bile nova we freely to make you feel "up and up. Uet a paokege today. Effective in maleic$ b6lle flow freely. Ask for Carter's Little Liver PS]e. 355et any dnlmhnrc, flVQP(J POpk, Rea. Thrifty—made with MAGIC Thicken 1 can of coosomm5 with 3 tbs. flour blended ton smooth paste with 6,1 e. cold milk. Add 2 0. diced cooked pork, 1 finely -chopped small onion, 1 very Snely.ohopped clove of garlic. Season with salt and pepper. Beep hot In double boiler. BISCUIT SHELLS! Mix and sift into bowl, 2 o. once -sifted pastry flour (or 1)4 o. once -sifted hard -wheat Ilour), 2 tsp. Magic Baking Powder, 1 tsp. salt. Cut In finely 5 tbs. shortening. Make a well in centre, pour In 2/3 a. milk and mix lightly with a fork. Roll out dough to 35" thickness, out into 4" squares. Lino greased muffin pans with dough, prick with a fork and pinch comer.. Bake in hot oven, 425', 15-113 min. Pill with pork mixture and serve. Yield -6 servings. sP��x CINNAMON teease Stays fresh and full-strength on your pantry shelf for weeks! Here's all you do: In a small amount (usually specb edi of lukewarm water, dis- solve thoroughly 1 teaspoon sugar for each envelope of yeast. Sprinkle with dry yeast. Let stand 10 minutes, Recipe Measure into large bowl, 1 c. luke- warm water, 2 tape. granulated sugar; stir until auger is dissolved. Sprinkle with 2 envelopes Rleischmann's Royal Fast Rising Dry Yeast. Let stand 10 min., THEN stir well: Scald 1 c. milk end stir in )5 e, granulated sugar, 15f tope. salt, 6 tbe, shortening; coot to lukewarm. Add to yeast mixture anti stir in 2 well-bentcc eggs. Stir in 5 e. once -sifted bread flour; beat until smooth. Work in 3 c. more n e -sifted bread flour. Knead until smooth and elastic; place ;n greased bowl and brush top with melted butter or short- ening. Cover and set in warm place, free front draught. Let rise until doubled in bulls. While dough is rising, combine 1in c. brown sugar (lightly pressed down), 3 tsps. ground cinna- mon, 1 c. washed and dried seedless raisins. Punch down doughand divide into 2 equal portions; form into smooth bells, Roll each piece into an oblong 's" Mirk and 16" long; Jonson dough. Brush with melted holier or margarine. Sprinkle with raisin to - turn Begimnngata long edge, roll up each piece loosely, like a ,telly roll. out Into 1" slices Place Inst toialting each other, a cut -aide up. in greesel 7" round layer -cake Timm for other alienate panel. Grease tops Cover and let rise until doubled in bulk. Bake in moderate oven, 350°,.2615 minutes. Serve hot, or reheated. NEW FAST -ACTING DRY YEAST NEEDS NO REFRIGERATION! THEN stir well. (The water used with the yeast counts as part of the total liquid called for in your recipe.) Gee ' malt& oel ' '/ Iin European Courts long ago h was eonsidere a supreme honour to be allowed to watch t King oat his breakfast. But no king ever enjoy a more wholesome, delicious, satisfying dish than the wonderful TWO,GRAIN cereal, POST'S GRAPE•1VUTS FLAKES—made from sun-. ripened -wheat and malted barley. Ffere'e a royal breakfast .. , crisp, eweet-tasting, honey -golden flakes with the distinctive GRAPE - NUTS flavor, Extra good for young and old because they provide nourishment everybody needs — useful quantities of eorbohydrates, ,pro- tein, minerals and other food essentials. Get POST'S GRAPEsNUTS FLAKES at your grocer's today. GF -279