Zurich Herald, 1956-03-01, Page 2;1, ,✓
TABLL TALKS!
*o tlt v to claw A c was.
Have you always thought that
sauerkraut originated in Ger-
many? Most people do, but rec-
ards prove that sauerkraut is
almost as old as civilization.
Sauerkraut is simply shredded
Babbage that has been ferment-
ed in a brine of cabbage juice
plus salt. If you are a special
sauerkraut enthusiast, you may
prefer the mellow flavor of raw
kraut or kraut that has just
been heated through. If you
prefer mild -flavored foods, you
will like it cooked for a longer
period or blended with other
Mood flavors.
Heat your sauerkraut plain
or add spices to it and serve it
with frankfurters, spareribs,
sausage, ham, pork, or beef.,
* * * -
CARAWAY KRAUT
AND FRANKFURTERS
3,4 cup butter
1 cup chopped onion
1 teaspoon caraway seed
1 No. 2 can sauerkraut
2 tablespoons brown sugar
6 frankfurters
Prepared mustard.
Melt butter in skillet; add
onions and caraway seed and
Book until onions are tender.
add sauerkraut and brown
auger; cover and cook over
medium heat 30 minutes. Make
several slashes across each
frankfurter and spread cut sur-
faces lightly witih mustard. Place
an top of sauerkraut; cover and
continue cooking 10 minutes.
Serves 4-6.
* * *
GOURMET SAUERKRAUT
1 No. 2 can sauerkraut (2?
cups)
2 cups cooked apples (if tart,
add 1 tablespoon sugar)
1.x/2 cups chopped onions
x/2 teaspoon paprika
Y/ teaspoon each, salt and pep-
per
2 cups water
214 tablespoons butter
y. pound each, diced pork and
veal
2 tablspoons chopped parsley
s/2 cup condensed tomato soup
Y2 cup sour cream
In a kettle, combine sauer-
kraut, apples, onions, paprika,
pepper, salt, and water. Mix
thoroughly. Cover and bring to
boil; simmer 1 hour. Melt but-
ter in skillet; saute diced pork
and veal until meat is tender, but
no brtowned. Combine meat
mixture with cooked sauerkraut;
add parsley and soup. Cover;
bring to boil and simmer 45
minutes. Remove from' heat and
sour cream slowly, stirring con-
stantly. Serve immediately.
* * s
Bake this casserole of kraut
and smoked pork at 350° F. or
'miner on surface heat for 1
hour.
SAUERKRAUT AND SMOKED
PORK SAUSAGE
1 pound smoked country -style
pork sausage
1 quart sauerkraut
1 medium onion, sliced
r/2 green pepper, diced.
Combine sauerkraut, onion
green pepper, and enough boil-
ing water to cover, in a heavy
skillet or casserole. Lay sausage
FLORAL — Rose petals inspire
this big "little hat" for Easter -
time wear. Of pettipurl straw,
one full rose accents the deli-
cate creation.
over surface of kraut. Cover
tightly.
* *
One of the most popular meats
with kraut is spareribs. If you
don't like caraway seeds, substi-
tute celery seeds in this recipe.
BOHEMIAN SAUERKRAUT
2 pounds spareribs
1 teaspoon salt
1 tablespoon shortening
1 No. 2 can sauerkraut
3 tablespoons chopped onion
is teaspoon caraway (or
celery) seeds
is teaspoon salt
3 tablespoons drippings.
Cut ribs in serving pieces.
Season. Brown in melted short-
ening in heavy kettle or skillet.
Add water. Cover and cook
slowly for 1 hour.
Empty kraut into a separate
skillet (Wa:h, if very tart,
drain and add aa cup water.)
Add remaining ingredients ex-
cept drippings. Cover and cook
slowly for 1 hour. Pour off
drippings from ribs. Add 3
tablespoons drippings and kraut
to ribs. Cook an additional hour.
If you'd like to do something
different witih sauerkraut, try
pancakes or soup. Serve the
pancakes with hot applesauce
and frankfurters.
SAUERKRAUT PANCAKES
234 cups kraut, drained
1 medium onion, grated
2 eggs, unbeaten
4 tablespoons flour
34 cup grated Canadian cheese
1 teaspoon salt
Dash pepper
-elted fat or oil
Cut sauerkraut into small
pieces with scissors. Add onion,
eggs, flour, cheese, salt, and pep-
per. Mix thoroughly. Drop
from a tablespoon into 1/4 inch
hot fat in a skillet, spreading
each cake with the back of a
spoon until it is thin. Fry until
pancakes are crisp and brown-
ed on Loth sides. Makes 8.
* *
Serve this soup piping hot and
garnish with shopped chives.
POTATO -KRAUT SOUP
I/ cup butter
1 cup sliced leeks
n/3 cup chopped onions
2 cups diced potatoes
3 cups vegetable stock
1 cup heavy cream
1 cup sauerkraut
Salt and pepper
Chopped chives for garnish
Melt butter; add leeks and
onions and saute 5 minutes, or
until onions are tender. Add po-
tatoes and vegetable stock; sim-
mer until potatoes are tender.
Force potatoes through a sieve
and reserve liquid. Heat pota-
toes, liquid, cream and sauer-
kraut in a saucepan. Season to
taste with salt and pepper.
it as Really
Col ion England
To find some really cold win-
ters, you have to plunge back
through the old records — to
those teeth -chattering days when
even the swirling Thames was
frozen solid for months on end.
The howling arctic winds
brought misery to the poor, dis-
aster to shipping and chaos to
London's commerce. But they
also brought something wonder-
ful and new in entertaining to
the people of London — for
everything happened on ice.
The Thames, frozen to a
depth of many feet, became one
vast ice pantomime, presenting
each day a spectacle far more
varied and dazzling than any
modern ice show.
Skating and sledging were
popular, of course, with ox -
roasting a familiar sight, but
there were many other amuse-
ments which Londoners devised
for these "Frost Fairs" when-
ever the North Pole came to the
Thames: Football, "shooting at
marks," bull- and bear -baiting,
horse and coach races, skittles,
FROM GLORY TO A FOOT REST — These Iwo prize cows ought
to be somewhat 'indignant, being used as foot and head rests,
SO they seem to be taking it in stride as their owner, Glen
Amos grabs a short snooze.
SHE TRIED A STOVE ONCE—Still cooking in a stone fireplace is Mrs. Joe Holloway, who lives
with her husband in .a mountain home. "1 tried a stove once," she says. "Unhandiest thing
you ever saw. Had to cut and tote wood for it and for the fireplace, too ... And the food,
well, a stove just takes all the taste out of your cooking." So she sold the stove. While she
prepares the meal in the fireplace, above, her husband sits in an old chair reading the Bible for
entertainment.
lotteries, dancing, puppet plays,
donkey rides, menageries — and
even fox - hunting on ice.
Tradesmen found that if they
didn't want to go broke they
had to take their shops down
to the ice where the customers
could be found.
And so, in "Freezeland St.,"
as it was called, rows and rows
of shops and stalls were set up
to please promenading London-
ers.
On January lst, 1684, says
diarist John Evelyn, whole
streets of booths were set out
on the river and soon "the
Thames was filled with people
and tents selling all sorts of
wares as in the City."
There was even a printing
press where, says the diarist,
"the people and ladys took a
fancy to having their names
printed, and the day and yeare
set down, when printed on the
Thames. This humour took so
universally, that 'twas estimat-
ed the printer gained about $15
a day for .printing a line onely
at sixpence a name, besides
what;he .got by ballads."
One row of tents stretching
across the centre of the river.
was known as Temple Street and
consisted of taverns and coffee- ,
shops with signs such as "Duke •
of York's Coffee House," "The '
Tory Booth," and "The Booth
with a Phoenix in it."
One of the earliest recorded
Frost Fairs, or Blanket Fairs,
was in December, 1150, in the
reign of Stephen when there
was "so great a frost that horses
and carriages crossed the ice
as safely as upon the dry ground,
the frost lasting till March."
Royalty often took a lively
interest in these ice festivities.
In December, 1554, Queen Eli-
zabeth walked on the ice and
courtiers from the Palace of
Whitehall mixed with low-
lier citizens.
King Charles II took part in
a fox - hunt on the Thames —
on these occasions the hunts-
men, armed with long clubs,
followed the hounds on foot.
On February 2nd, 1684, he and
his Queen joined in the ox -eat-
ing jollifications, and once he
spent the night on the frozen
river.
That same year the Duke of
York — later James II —
wrote to his son-in-law, William
of Orange (who was destined to
supplant him on the throne),
saying, "The weather is so very
sharp and the frost so great that
the river is quite frozen over,
so that for these three days past
people have gone over it in sev- .
eral places and many booths
are built on it between Lam-
beth and Westminster where
they roast meat and sell drink."
But it was not until 1739 that
London had a "really hard win-
ter" by the standards of those
days. Many people who had
lived in Hudson Bay territory
said they had never known it
colder in that frozen wilderness
than it was in London.
Ships were sunk by huge
blocks of ice grinding into them
and damage in one section of the
river was estimated at $500,000.
Watermen, fishermen and vari-
ous classes of labourers were
unable to work and their fami-
lies would have starved save
for gifts from the wealthy.
But the rest of London de-
termined to get as much plea-
sure as possible from the icy
conditions. Ox - roasting, with
plenty of ceremonial, was a
favourite event.
"Mr. Hodgeson, a butcher of
St. James's Market," said a his-
torian, "claimed the privilege
of knocking down the beast as
a right inherent in his family,
his father having knocked down -
the ox roasted in the river in
1684, as he himself did that
roasted in 1715 near Hungerford
Stairs"
Walked 26 Miles On Sea Bed
A veteran of deep-sea diving
sat in a , weed -festooned truck
one hundred and fifty feet be-
low the Pacific Ocean, thought-
fully fingering the rusted con-
trols. The truck was in the hold
of a sunken freighter—and the
freighter slumped on the yawn-
ing crater of a live volcano on
the ocean bed.
Yet this thrill forms just an
incident in the latest exploit of
63 -year-old "Johnno" John-
stone, as he captains a team of
experts bent on salvaging some
of the forty-seven Japanese
warships and merchant vessels
sunk during the war in Rabaul
Harbour, New Britain.
They're working 'among ships
stuffed with bombs and tor-
pedoes, that at any moment may
roar sky-high.
Only a few years ago the last
volcano eruption shot up a new
island rising to a rocky cone
600 feet high, the third map -
changing 'convulsion experi-
enced at Rabaul in modern
times. Man-eating sharks and
nine -foot sea snakes also in-
fest the ' ooean depths. Johnno
was working on one of the hulks
when • a shark glided close
enough to "kiss" him.
"What was I to do?" he ar-
gued, explaining how the man-
eater nuzzled his diving helmet.
"I just went on with my job,
knowing the unfamiliar contact
of rubber and steel were as de-
terring to the shark as any
weapon."
On one occasion, Johnno's
team were troubled by a groper,
a codlike tropical fish with
snapping jaws that have snap-
ped head or arms from many a
Javanese diver. Johnno laid a
charge of explosives to its cav-
ern lair and blew the 262 lb.
monster out of the water.
In fact, when Johnno was per-
suaded to go to see "20,000
Leagues Under the Sea" at a
Sydney cinema, he couldn't
help yawning. Fiction couldn't
compete with the one man in
the world who has actually
The ox was fixed "to a stake
and Mr. Hodgeson "came dress-
ed in a rich laced cambric ap-
ron, a silver steel, and a hat and
feathers to perform the office."
The longest freeze-up, in 1814,
lasted from Christmas until
March 20th. The river present-
ed a solid • surface from Black-
friars Bridge to London Bridge
and "thousands perambulated
the rugged plain whereon a
variety of amusements was
provided."
Among these was the cere-
mony of roasting a small sheep,
for which spectators were charg-
ed sixpence. The ' neat, when
cooked, was sold at a shilling
a slice and called "Lapland
Mutton."
The tremendous profits made
by stall -holders brought more
and more "easy money" pedlars
and racketeers to try their luck.
Swings, bookstalls, skittles,
dancing booths, merry-go-rounds,
and sliding barges appeared in
scores. Trashy articles that
would never have sold on land
were raked out from attics and
cellars and "flogged" at double
and treble their value.
Big profits were made by don-
key owners who hired out their
animals at a shilling a ride.
At last, however, the ice
began to crack and the thaw ad-
vanced rapidly, to the great dis-
may of stall -keepers, typo-
graphers and publicans, who had
to move fast to save their goods
from floating away.
In a few days the ice broke
up completely in the strong
sunshine and Old Father Thames
went rolling along once more
walked 47,000 yards — over
twenty-six miles — on the sea-
bed.
Midway between Tasmania and
the mainland of Australia, the
breakdown of the submarine
' telephone cable was troubling
the authorities. Johnno agreed
to investigate by walking along
the length of the cable at a
depth of one hundred and twen-
ty feet.
This was simple enough while
his cable -ship remained within
the pratection of the shore, but
once. in the open strait the ship's
speed was accelerated by wind
and tide. And Johnno on his at-
taching shotline found himself
having to run to keep up!
To avoid exhaustion he de-
cided to tie himself to the grap-
nel on a short ranging line. But
when the cable -ship rose on a
wave he rose with her, often as
high as twenty feet.
He wasn't sorry when he dis-
covered the source of the tele-
phone trouble. The force of the
tidein the notorious Bass Strait
had tangled the cable into
splintered coils like a wire en-
tanglement as high : as a house.
As a youngster Johnstone
worked in a Liverpool dockyard
as a shipwright. But he has
never regretted the emigrant
impulse that brought him not
only adventure but turned him
into one of Australia's richest
men.
' His biggest job, the recovery
of $6,000,000 bullion from the
liner Niagara as she lay 438
feet deep in a war -time mine-
field, made salvage history.
Johnstone made his first de-
scent in a glass -windowed div-
ing-bell—and the treacherous
ocean currents neatly knotted
the anchor wire of the bell in
a mine cable.
Only one thing could be done.
Thebell was gently raised.
Johnno went down in ordinary
diving dress and clambered up
the mine cable to attach sweeps
to it.
His air hose tangled round the
horns of the mine and he had to
free it. For a few minutes the
mine nearly touched the plates
of the salvage ship and Johnno
had to interpose his body as a
soft cushion. Later, another
mine actually bumped against
the salvage ship, Claymore, but
failed to explode. Another ex-
plosion nearly knocked Johnno
silly but did no other damage.
And when the Claymore was
at last atached to the hulk of
the Niagara a storm snapped the
mooring lines. In his diving bell
Johnno was hurled down the
sloping decks of the sunken
liner and buried in the mutt
alongside her.
It took three hours to raise
him to safety.
Eventually, the increasing
gales made ordinary mooring
impossible. Six-ton blocks of
concrete were thrown down to
serve as sheet anchors.
With only a submarine lamp,
Johnstone had to locate the but-
, lion room in the heart of the
ship and direct the placing of
each high -explosive charge by
a grab. Every explosion stirred
up so much mud that :Johnno
sometimes had to wait hours to
see what happened.
The placing of the final ex-
plosive charge at the very door
of the strong -room had to be
judged to a fraction. Too much
would scatter the ingots over
the floor of the ocean. Diver
Johnstone says he had never
lived through such hours of
anxiety in his life as he waited
for the swirling mud to clear.
Then the grab lifted a small
pine box to the surface. As it
touched the Claymore it broke,
scattering gleaming ingots over
the decks.
After 295 boxes had been sal-
vaged, the diving bell was
lowered into the strong -room
and Johnny saw he had cleared
the cupboard. No other man in
salvage history has swept Davy
Jones' locker so clean so often.
Bounties Useless
Despite the payment of boun-
ties on red foxes in Wisconsin
during the past decade, the ani-
mals bountied annually have in-
creased by more than 15,000 ac-
cording to the Wildlife Manage-
ment Institute.
Only in special instances do
informed biologists condone the
payment of bounties for the
taking of troublesome aniznais.
Work in the various' States has
shown that the general bounty
system is a waste of public
funds. General predator control
work brings little recognizable
benefit to wildlife, and control
efforts might better be focused
directly against those few indi-
vidual animals that become
bothersome to landowners.
Singing Shrimps
Queer sounds made by
, shrimps off the Pacific coast of
south California are fascinat-
ing U. S. Navy research tech-
nicians. These shrimps, which
are nearly as big as prawns,
talk to each other and some-
times Sing — by snapping their
claws, it has been discovered.
The shrimps make so much
noise that submarines can use
it as a shield to evade detection
by the electronic sound devices
used by surface ships.
Research into the breeding
habits -of shrimps is taking place
in the Mediterranean and in
Japan, where it is believed that
shrimps have souls. Fish res-
taurant owners in Tokyo have:
built a $35,000 shrine for the
souls of shrimps,
Then there was the very. very
Old . gentleman who read The
Times in bed every morning
and, if he found his name -wasn't
in the Obituary Column, got up.
PRIZE — Velvet . and rhine-
stone buttons fasten the ribbon,
a flair with an academic air for
this big "little hat" of black
pettipurl straw.
PU.ED UP -- That's sand, not s
es Plum Island. Outside walls
blasted by terrific windstorm
paint was left on the walla.
now, piled up against this cotfage
of the cottage were literally sand
that hit the resort area. Very liltle