Zurich Herald, 1934-08-15, Page 3Woman's
World
By -Mair M. Morgan'
A GOOD SALAD
Does your family refuse to eat
plain, everyday stewed prunes? Then
try these recipes for luncheon or din -
iter nad overcome all objections.
A prune cake cocktail for dinner is
a concoction very different from
stewed prunes for breakfast. A ring
of prunes for dessert will be welcom-
ed as a treat, and when the same
once despised prune appears stuffed
in a salad, no one will recognize it.
Since prunes are graded for mar-
ket these days, it's quite easy for the
housekeeper to get exactly what she
wants. Generally speaking the best
grades are cheapest in the long run
because they contain the smallest
stones.
There are 20 to 30 large prunes in
each pound, but if they are to be
stoned and sieved, small ones are just
as good.
The,n there are two distinct kinds
of prunes, the sweet and tart. The
sweet prunes have firm sweet flesh
and consequently need little sugar in
cooking. The tart prunes, usually
average larger in size, carry larger
pits and ordinarily require more
sugar in cooking.
Stuffed prune salad may be var-
ied in several ways. Choose the larg-
est size prunes available for the pur-
pose.
* *
PRUNE SALAD
Sixteen prunes, 1 package cream
cheese, 2 tablespoons finely chopped
nut meats, cream.
Scrub prunes and wash carefully.
Cover with boling water and let
stand until cool. Drain and remove
stones. Chill. Mix cheese and nuts
with enough cream to make moist.
Fill prunes with mixture and arrange
on 'a bed of lettuce or romaine. Serve
with French dressing.
.A. mixture of Camembert cheese,
minced celery, few drops onion juice
and minced green pepper make a
good stuffing.
Peanut butter and cream cheese
combined in equal parts is another
good filling..
Chopped nut meats, minced pre-
served ginger and cream cheese are
also good in prunes.
FISH AND VEGETABLE PIE
Two cups milk, 3 tablespoons but-
ter, 3 tablespoons flour, 1 cup cook-
ed peas, 1 cup diced cooked .carrots,
4 tablespoons minced celery, 11/4 cups
flaked fish, 1 teaspoon onion juice,
14 teaspoon pepper, lh teaspoon salt,
2 cups hot well seasoned mashed
potato.
Make a sauce by melting butter,
stirring in flour and when bubbling
slowly adding milk. Cook and stir
until thick and smooth. Add peas,
carrots, celery and fish and turn into
a well buttered baking dish. Season
with salt and pepper and cover with
mashed potato. Put potato through
a pastry bag or spread it roughly
with a fork. Brush over with melted
butter and bake 25 minutes in a mod-
erately hot oven until brown.
as thickeners for the milk. Less than
one egg to one cup of milk will not
thicken the milk enough to make a
firm baked custard. Individual cus-
tards do very well with, this propor-
tion, but large puddings that are to
be unmoulded will need more. Soft
custards, commonly called boiled and
actually steamed, are made with one
egg to one cup of milk. Large pud-
dings should have at least six eggs to
four cups of milk.
The amount of sugar used in cus-
tards is important. Too much will
liquify and settle to the bottom of
the cup or baking dish.
Another point to keep in mind is
the necessity for baking the custard
in a large pan of hot water which
never reaches the active boiling
point. The best custard is really
"over poached" rather than baked. A
slow ovdn', or one which registers 35.0
degrees F. should be used.
Also scald the milk before combin-
ing.it with the other ingredients. This
insures a smooth texture and helps
to prevent curdling.
* *
BAKED CUSTARD
This rule is for a custard baked
in one large mold.
Six eggs, 3 cups milk, 2-3 cup
granulated sugar, 1h teaspoon vanilla,
teaspoon salt, nutmeg.
Beat eggs slightly with salt and
sugar. Scald milk over hot water and
slowly beat into egg mixture. Stir
until sugar is throoughly dissolved.
Add vanilla and pour into a lightly
buttered baking dish. Sprinkle top
with nutmeg. Put baking dish into a
large pan and at the edge of the pan
pour in hot water until it is half -way
up the sides of the baking dish. Bake
in a slow oven until firm to the
touch. It will take about one hour.
When a silver knife is thrust into the
center of tbe custard and comes out
clean the custard is done. Remove
at once from pan of hot water; Cool
and unmold to serve.
An attractive way to serve a large
custard is to unmold it (after chill-
ing) onto a large serving plate. Sur-
round with a border of riced jelly
and garnish the centre with whipped
cream which has been sweetened and
flavored with vanilla. Force jelly
through a potato ricer to make the
riced jelly border.
.JELLIED CHICKEN
When a particularly delightful cold
supper is desired for Sunday night,
why not have jellied chicken? Boil
a four -pound chicken in water to
cover until tender, adding to the
broth one onion, a few cloves, one
bay leaf, root of celery and a sprig
of parsely, salt and pepper. When
tender, trim off fat, skin and cut
chicken into nice slices. Reduce
,phicken liquor to one quart, then
add one tablespoon gelatin dissolved
in a little cold water, one tablespoon
lemon juice and strain.
Fill a mold with one-half inch of
the jelly and let harden, then add a
layer of white meat of chicken, then
a layer of jelly, then a layer of dark
meat and cover with stuffed olives
cut into thin slices. Add more jelly
and set away to 'get firm in the re-
frigerator. Serve with lettuce and
mayonnaise at the table, cutting with
a sharp knife.
CURRIED LAMB PIE
Three shoulder lamb chops,
teaspoon curry powder, 1 cup diced
cooked carrots, 1 Cup diced cooked
potatoes 8 small cooked onions, 1
teaspoon salt, 3/8 teaspoon pepper.
Simmer the meat, which may be
any cheap cut of lamb,. in boiling
water to cover until tender. Remove
meat from bones and cut in neat,
medium sized pieces. Mix the curry
powder and 1 tablespoon flour to a
smooth paste with a little cold water.
Add to the stock in which the meat
was cooked. Bring to the boiling
point, stirring constantly. Add salt
and pepper. Add•meat and vegetables
IDEAL DESSERT
One of the best desserts to serve
with a vegetable dinner is custard.
That's because the chief ingredients
are eggs and milk, two excellent
sources of complete protein. And
when this factor has been lacking in
the meal --as it usually is in a vege-
table dinner—the dessert ought to
supply it.
The fundamentals of nearly all
custards are the same but the flavor-
ings may be varied or different fresh
fruit served with them.
Children who do not like to drink
milk may be given it in custard. But
be sure that your custard is not over-
cooked and watery. Nothing is more
unattractive.
* *
DETERMINING CONSISTENCY
The number of eggs used in pro-
portion to the amount of intik deter -
nines the consistency. The eggs act
AfInlireti's Court Meets In Historic Ceremony
The picturesque Midway Court of Admiralt y net in a. barge at Rochester, England, recently, to
hear disputes or applications brought by free fisher s of the Midway River. The mayor of Rochester, as
Admiral of the river, presided. Photo shows the co urt in session, with Councillor J. W. Leach, Mayor
of Rochester, and Admiral of the Midway, presiding.
and turn into a baking dish. Cover
with small baking powder biscuits
and bake in a hot oven for 20 min-
utes.
LIVER AND VEGETABLE PIE
One pound beef liver, 2 carrots, 3
potatoes, 2 onions, 2 cups tomatoes,
3 tablespoons fat, 3 tablespoons flour,
1 teaspoon salt, 14 teaspoon pepper.
Cut liver in slices and parboil 20
minutes. Drain and roll in flour.
Brown in hot fat in frying pan and
cut in cubes. Cut carrots and pota-
toes in cubes and cook together in
boiling water until almost tender.
Save this water to use to make the
sauce. Slice onions and brown in
the fat in which the liver was brown-
ed. Put liver and vegetables in alter-
nate layers in a baking dish. Add
flour to fat in which liver and onions
were cooked and stir until blended.
Add stock which has been mixed with
tomatoes rubbed through a sieve and
cook and stir until smooth and thick-
ened. Pour over liver and vegetables
in baking dish, cover with baking
powder biscuit dough, making slits
and bake 20 minutes in a hot oven.
ORANGE CUP
Take five oranges and peel and
slice them, having first removed both
seeds and pitt, place them in a tall
jug and cover with a cup of sugar.
Let this stand for two hours.
Pour into the jug one pint of cold
orange juice, the strained juice of
two lemons, one pint of cold water
and some cubes of ice.
Stir this for five minutes, prefer-
ably with a wooden spoon, then leave
on ice until required.
HERB GARDENS
The herb garden is rapidly becom-
ing a Canadian institution. All sorts
of English favorites are found to
grow well in our soil. The best place
to plant the herb garden is right out-
side the kitchen door where it will
be handy for the plucking. Herbs
that add spice to the cooking and that
are easily grown in the average back
yard are: tarragon, mint, chives,
majoram, sage, parsley, leeks and
various other members of the onion
family.
SCORCH MARK
Bad scorching means that the fibre
of the fabric is destroyed, in which
case little can be done. To lessen the
yellow stain wring a flannel cloth out
in hot water, dip it in glycerine, and
sponge gently. Then rinse out all
trace of stickiness by sponging with
a muslin rag dipped in one part of
peroxide of hydrogen to four parts of
warm water. Rinse this finally by
sponging with clear warm water.
CAKE CUTTING
Is the cake or pie fresh and hard
to cut? You will find the slicing is
much easier if you dip the knife in
hot water.
Th
S nday School
L-sson
Lesson V111.—August 19. Amos de-
nounces self-indulgence. (Tem-
perance Lesson.)—Amos 6:1-7,11-
14. Golden Text.—Seek good, and
not evil, that ye may live.—Amos
5:14.
"Woe to them that are at ease in
Zion." Amos startled the worship-
pers of the god of ease—one of the
earliest of the false gods. "And to
them that are secure in the mountain
of Samaria." The prophet was pro-
claiming woe to those who were lull-
ing their consciences in false secur-
ity, resting their confidence on emp-
ty assurance, building their palaces
on quick -sands and marshes. "The
notable men of the chief of the na-
tions," Here is a sharp thrust at
Israelitic pride. "You deem your
kingdom to be head and shoulders
above all other kingdoms." cried the
farmer from Tekoa. "To whom the
house of Israel come!" The people
of the Northern Kingdom came to
these false leaders for counsel and
guidance.
"Pass ye unto Calneh, and see."
Various identifications of Calneh have
been proposed; the most profitable
is that which connects it with the
Assyrian Kullani, mentioned in the
Eponym Canon as having been con-
quered by Tiglath-pileser III. in 738.
"And from thence go ye to Hamath
the great." A famous ancient city of
Syria. "Then go down to Gath of the
Philistines." Turning far to the
south, Amas asks his readers to con-
template one of the five chief cities
of Philistia, on the Mediterranean
coast west of Judaea. "Are they bet-
ter than these kingdoms?" Better
than Israel and Judah? "Or is their
border greater than your border? The
meaning is uncertain. If, as is doubt-
ful, these cities had already fallen to
the Assyrian hosts, then Amos points
to them as a warning; if cities so
powerful had been captured, how'
could the cities of the Northern King-
dom hold themselves secure from the
wrath of God?
"Ye that put far away the evil day."
The wicked will not believe in a day
of reckoning. They do not like to
think of a God who punishes unrighte.
ousness. "And cause the .seat of vio-
lence to come near." This may refer
to tribunals or thrones in which vio-
with 'aloe agricultural comparisons
"That ye have turned justice into gall,
and the fruit of righteousness int4
wormwood," Justice and righteous.
nessness should be sweet, palatable,
wholesome, but the corrupt courts Oi
the, Northern Kingdom, their baai
judges and unjust rulers had tranS•
formed what should be pleasant an4
helpful into injury and bitterness.
was sure: a law governs the uni
verse, and this law is justice.
"Ye that rejoice in a thing of
nought, Literally, In a nothing, "Thai
say, Have we not taken to us bona
by our own strength?" Horns —
symbol derived from the powerful
weapons of the wild bull. "Behold, 1
will raise up against you a nation, 0
house of Israel." Of one thing Amoe
was sure: a law govern the universe,
and this law is justice,
lence is in authority instead of jus-
tice.
"That lie upon beds of ivory." These
were beds inlaid with ivory. "And
most, shall indeed be the first, but the
stretch themselves upon their
couches." Sprawl out on their
couches. Amos is condemning sloth.
"And eat the lambs out of the flock,
and the calves out of the midst of the
stall." Lamb instead of mutton, veal
instead of beef—our sturdy prophet
calls it a waste to use a beast for
food until it has grown up.
"That sing idle songs to the sound
of the viol." "Sing" might be ren-
dered "twitter," used of an effeminate
kind of singing. "That invent for
themselves instruments of music like
David." Music, which can lift the
soul to the skies, and which is one of
the prime aids to worship, also be-
comes, in the hands of the degener-
ates, an instrument of moral decline.
"That drink wine in bowls." Or
from basins, such as were employed
for sacrificial purposes (Zech. 14: 20),
because they were larger (and finer)
than the vessels ordinarily used in
drinking. "And anoint themselves
with the rhief oils." Olive oil was
liberally used in those Eastern cli-
mates for anointing the body; but
these effeminate and luxurious rich
folk of Israel used the most precious
and costly oils to rub on their bod-
ies. "But they are not grieved for the
affliction of Joseph," By Joseph is
meant the tribes of Ephraim and
Manasseh, sons of joseph, those chief
tribes standing for all of the Nor-
thern Kingdom.
"Therefore shall they now go cap-
tive with the first that go captive."
The people of Israel, that prided them-
selves on being the first and fore -
first in exile, the foremost to go into
captivity to the Assyrians—as indeed
came to pass. "And the revelry of
them that stretched themselves shall
pass away." The drunkards shall
have a rude and terrible awakening
from their carouse, as is always the
case..
"For, behold, Jehovah command-
eth." This sternest of the prophets
must also picture Jehovah in his ster-
nest aspects, for he sees that his
people have brought upon themselves
the most fearful of God's command-
ments. "And the great house shall
be smitten with breaches." The lord-
ly palace shall suddely be rocked with
an earthquake and gape asunder. The
same catastrophe that wrecks the
proud and rich will afflict the poor
and humble. "And the little house
with clefts." The same catastrophe
that wrecks the proud and rich will
afflict the poor and humble.
"Shall horses run upon the rock?
Will one plow there with oxen? The
prophecy of Amos the farmer abounds
Hot Weather
A, td The Baby
Cover Crib, Pram and Play
Pen With Mosquito Netting
To Keep Flies Away—Boil
Bottles and Put on Ice
One fly can keep the baby awake.
Flies love babies and the pram out
on the porch draws them like a pot
of honey.
Mosquito netting is a
both day and right for
pram and play pen.
Don't park the baby -carriage beside
the garbage can, As to the latter, it
needs special summer treatment.
Scrub it out once a week with hot
strong suds and an old broom. Drying
upside down in the sun destroys fly
eggs that so quickly turn into meg-
gots. Wrap garbage up in newspapers,
but draM dry first. Don't put any emp-
ty tin. cans or bottles itt a barrel or
bucket to dispose of later, unless they
are all well waehed. Cover the con-
tainer.
Electric fans are permissible in hot
nurseries nowadays, but they should
be near the ceiling and turned away
from. the baby. Never let any child sit
close to an electric fan with it blow-
ing directly on him.
Always Boil Bottles
Make a religious rite of boiling the
milk bottles. Boil the bottle brush,
too, and the funnel and caps and the
nipples and spoons and everything
that touches the baby's formula in
the making. Wipe off the neck of the
regular milk bottle with a clean cloth
before pouring.
Have the doctor give you the for.
mula for the baby. This is more im-
portant than all other things put to-
gether. Don't think it queer if he tells
You to boil the milk. It's a good old-
fashioned custom come back in our
midst to save the babies.
Fill bottles, put on clean stoppers
and keep in the refrigerator until nee-
ded. Never, never use the same bottle
twice without boiling.
Keep all used bottles away from
flies. Fill up with cold water and set
away until boiling time comes around.
Suppose you live where you can not
get ice. Perhaps then, you have a
cool spring house to keep the bottles
cool.
But these are ram today, so it Is
well to know of a substitute.
Home-made Regrigerator
Get a very big clean pan and put
cold water in. it. Then scrub four
bricks thoroughly and set them on
end inside the pan.
Now get a piece ot very clean cloth
cheese cloth, or old muslin or linen;
wet cloth and wring. Lay it over the
tops of the bricks. Put the milk in the
middle of the pan, For more room,
put pan on box with shelves. Use a
larger cloth to hang down over the
sides.
Bricks are porous and will suck
up the water and keep the cloth very
moist, By the process of evaporation
temperature will be lower than the
outside air.
The whole affair may be set in the
cellar or any place out of the heat,
Don't use a soiled cloth, one to be
washed out while the other is in use.
Change water in the pan every day,
Better than no ice, is this home-made
refrigerator, but try to get real ice
for baby's battles if possible,
great comfort
baby's bed or
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