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«@riday, October 17, 1952 > MENU PLANNINCG getting, of course, to brown thoâ€"| _ Stew does not have to be monoâ€" roughly before covering. tonousâ€"top it with dumplings, For a spicy flavored potroast, | pastry or tea biscuit dough. For season the meat before browning)a change, the home economists with chili powder, mustard, curâ€" suggest you try colorful biscuit or ry powder, or horseradish. Dilutâ€" pastry pinwheels next time you ed tomato soup, chili sauce or catâ€" have stew. To make them, roll sup added during the cooking also out rectangles % inch thick of give extra flavor. |either tea biscuit or pastry dough. For a complete meal in one, try | Sprinkle with chopped parsley wrooking vegetables around the and grated carrot, roll up as you pot roast. Vegetables such as carâ€" â€"would a jelly roll and bake on rots, potatoes, onions and turnips top of the stew in a 400F., oven may be peeled and cut in servingâ€" the last 25 to 30 minutes of cookâ€" size pieces and added to the pot ing. The front quarter of beef usuâ€" ally refers to the blade, cross rib, shoulder or chuck roasts. Blade roasts are next to the rib section and take their name from the blade bone. This bone may be left in the roasts or taken out and the meat rolled. Next to the blade roasts are the crossâ€"rib roasts which are sometimes called shortâ€"rib roasts, but are not to be confused with the prime rib roasts which come from the rib section. The crossâ€"rib roasts are taken from the meatiest part of the front quarter. The shoulder or round shoulder roasts are, as the name implies, from the shoulâ€" der section. Because they have a large proportion of bone they are usually boned and rolled Chuck roasts which are next to the neck are less tender than the others. The one important thing to keep in mind when cooking these less tender cuts of beef is to use moist heat and long slow cooking. _ _ _ Here are some directions which will ensure a mouthâ€"watering pot roast. Buy a chuck, blade or crossâ€"rib roast and brown it well on all sides in a heavy pan or Dutch oven in a small amount of fat, about four tablespoons. Add two tablespoons of water and coâ€" ver tightly. Then cook in a moâ€" derately slow oven of 325F., until the meat is tender, allowing 20 to 25 minutes to the pound, or cook on top of the stove allowing 15 to 20 minutes to the pound, not forâ€" getting, of course, to brown thoâ€" roughly before covering. ARE ECONOMICAL hm Pomg mt jourt tooking come you‘re again, why not try cooking w cuts from the front quarter of beef? There will be plenty of beef available during the coming months and consumers can take advantage of many good buys. Roasts from the front luarter are economical and every bit as rich in food value as the more expenâ€" sive cuts. reont qbazsres outs WE DO PICTURE FRAMING ( & Ns . THE CASE OF THE S & erors mono ) â€" Sire: ACEâ€"FLYER OF ARAGON Dam: KILBRIDE IRISH MAID Bred from show and working stock to produce superb combination. Apply Hap Veitch CASTLE KILBRIDE FARM BADEN â€" Phone 66 First Irish Setter to receive CD and CDX for obedience 112 King S. GRANDSIRE KILBRIDE JOE C D and C DX We have a complete selection of Kitchen, Bathroom Bedroom, Nursery, Hall and Livingroom patterns. IRISH SETTERS Born May 19 FOR SALE WALLPAPER AND PAINTS The basis for all of these is beef cut in two inch cubes or smaller, seasoned with salt and pepper, browned in fat covered with liâ€" quid which may be tomato juice, meat stock or water and then simmered slowly until tender, about two hours. The flouring and browning of the meat makes for i rich flavor and gives that appeâ€" tizing color we all find so pleasâ€" ant. Addin§ vegetables dur'mfi cooking is also a time saver an they are at their best when added when the meat is almost tender. quarter and at the same time makes a fine tasting, oneâ€"dish meal requiring a minimum of pot and plate washing. Of course, meat can usually be bought cutâ€" up as stewing meat from the butcher. The stew family is really an inâ€" ternational group. There is the well known k:x Stew, English Beef and Kidney Pie, French Raâ€" gout and Hungarian Goulasb, to mention just a few. Many of these stews are made from beef from the shoulder section and vaâ€" ried indeed are the seasonings that go into them. For example, the French season the meat with salt, pepper and spice and allow it to stand several hours in vineâ€" gar or a little red wine to saturâ€" ate the pieces. The Hungarian stews are highly spiced with paâ€" prika or peppercorns and often are cooked in meat stock, sour milk or sour cream. Five Months Old WATERLOO 1 green pepper 1 small onion 2 thsps. butter 1 cup cooked tomatoes 2/3 cup corn 2 thsps. tapioca 4 tsp. salt & tsp. pepper Few cayenne 114 cups grated cheese Seed and chop green pepper. Skin and chop onion. Melt butter and â€" brown _ vegetables _ until brown. Heat tomatoes and corn in double boiler, then add peppers and onion and remaining ingrediâ€" ents. Cook for 5 to 7 mins. Serves 5. Squashâ€"Pineapole Dessert 1 medium squash Brown sugar Salt % cup crushed pineapple 4 cup sugar i; cup orange juice Grated orange rind Butter Cut squash and seed. Place pieces in a covered colander and steam over boiling water until nearly tender. Peel squash and cut into %& inch cubes. Place squash and pineapple in alternate layers, sprinkling each layer with sugar and salt. Add orange rind and juice. Dot generously with butter. Bake in electric oven of 350 degs. for 50 minutes. Paprika 1 eggplant, sliced butter Cut tomatoes in thick slices leaving skin on. Place tomatoes n a greased casserole. Sprinkle the mixture of minced onion, green pepper, brown ‘sugar, salt and paprika over them. In anâ€" other pan place sliced eggplant dotted with butter. Bake in preâ€" heated electric oven for 30 mins. Make toast. Serve a slice of eggâ€" plant on slice of toast topped with sliced tomato. Pumpkin Pic 1% cups pumpkin 2 egg yolks 2/3 cup brown sugar 2 tsp ginger % tsp. cinnamon 1% cups milk & cup cream 2 tbsps. rum % tsp. salt 2 egg whites, beaten Line a 9â€"inch (or two 7â€"inch) pie plate with pie dough. Prepare pumpkin by cutting a medium until tender. Drain and core with an apple corer. Fill centres with a mixture of half crumbs and half mted ch&ese. Pls:;sqn with salt paprika. in a baking dish. Add % inch of potato waâ€" ter or soup. Cover and bake in an electric oven of 375 degs. for about 30 mins. Remove cover and bake another § minutes. huvmhnnamo‘hnu-nd russet coloring, ts crisp stiâ€" mulating air makes it necessary loeo&n with the most ambitious appetites. Fortunately, the garâ€" specially the onions, pumpkin, ?muiqmpmm- bles that add interest as well as a darning needle. Boil the onions den produce is still in abundance, bles that add interest as well as a lligh more of that "staying" quaâ€" 6 tomatoes % cup onion % cup sweet pepper 4 tbsp. brown sugar Phone 7â€"7138 of PHL WATEHLLOO (Ohiatio) CHRONICLE Mir. E. J. asks: Can you make grape jelly as readily from cultiâ€" vated red grapes as from the blue Concord? _. Answer: Yes, both red or green cultivated grapes will make jelly, jam or spiced grape chutney. If skinned by or 3 to 5 m served as a up wimt'. wziffm'"'gd*m""; a can of condensed soup. _ THE QUESTION Boce buifftly dfi ttntvina t AR 2 23 Timel{ queries from two men are published today, and may we thank everyone for such keen inâ€" terest in our column. which salt has been added. Pour into shell. Bake in electric oven of 450 degs. for 15 mins., then reâ€" Paprika set temperature to 325 degs. and continue baking 30 mins. ions ip it for 4 hour. Drain onâ€" ions, spread them on absorbent paper and dredge with flour. Seaâ€" son with salt and pa‘rrih Fry in deep fat at 360 degrees until brown. Kee& turning them in a 2 inch deep fat. â€" ing water over them and let stand 2 minutes. Drain and skin them under cold water them crosswise in % inch thick slices. Combine % cup milk and sized h:fl;m“ m&lhnmuuo'v: Mash pumpkin pulp. Add beatâ€" en egg yolks, suger, spices, milk, 4 cup water and sofk sliced onâ€" y e A Tip â€" ‘1 To pupnuonh?u pour boilâ€" See your â€" CHRYSLER â€" PLYMOUTH 159 Erb West â€" Waterloo Sunshine Motors AT Kâ€"W ROTARY CLUB‘S CRIPPLED CHILDREN‘S$ WORK AND THE WIDE RANGE OF COMMUNITY SERVICE ACTIVITIES * WHY People are Looking j aan FARGO YOU WOULDN‘T WANT THIS WORK TO STOP.! Buy Rotary Carnival Tickets Until It Hurts â€" â€" Because the Rotary Club‘s Treasury is Depleted | @ We pledged $35,000 to the Kitchenerâ€"W aterloo Hospital to furnish the Sick Children‘s Floor complete in the new Hospital. __ And still have to pay $20,000, as well as takâ€" ing care of our Crippled Children‘s Work, to say nothing of other Community Service Acâ€" tivitites. o We Need Your Help to Carry On Lingelbachâ€"At RR. 3, New| _ Hamburg, Oct. 9, to Mr. and Mrs. Aaron Lingelbach, a son. Barbeérâ€"At St. Mary‘s Hospital, Oct. 11, to Mr. and Mrs. James| Barber, 25 Water St., Bridgeâ€" port, a son. J Fansettâ€"At St. Mary‘s Hospital, Oct. 11, to Mr. and Mrs. Keith| Fansett, 182 Caroline St., Waâ€" terloo, a son. | Eidtâ€"At Kâ€"W Hospital, Oct. 10,| to Mr. and Mrs. Lloyd Eidt, RR | 2, Baden, a daughter. Bastâ€"At Kâ€"W Hospital, Oct. 10, Dr. Charles Cameron, medical and scientific director of the American Cancer Society, Inc., gives answers to 50 common quesâ€" tions about cancer of vital interâ€" est to everybody. Read "Answers to Cancer", in this Sunday‘s (Ocâ€" tober 19) issue of the #reat Color Gravure American eekly, exâ€" clusively with The Detroit Sunâ€" day Times. . THINGS YOU SHOULD KNOW ABOUT CANCE‘ Dr. Charles Cameron. medica gtwitih.b.unu. Mfi-nn moderate onnotl.m-un- til brown or about 30 tes. over â€" 600,000 m in #,817 schools from Br Columbir to Newtfoundland. These CBC broadâ€" casts aré called the biggest classâ€" room in the world in terms of pyâ€" pils and area, in Gordon Sinclair‘s article in The Star Weekly of October 18. Directed by one of Canada‘s few women radio proâ€" ducers, the daily 30â€"minute proâ€" grams range from Shakespearean ture study. On this year‘s tenth anniversary of school broadcastâ€" ing, the Canadian programs are heard in New Zealand, South Afâ€" rica, Australia, Great Britain, Ceylon and India. to coast network are heard soybeans that are grown in our the color is desired wmhllnlmu Mr, H. D. asks: Can we roast B8 I R T H S sesds hi OS "Maris Hoopital ‘s Oct. 11, to Mr. and Mrs. lln‘u.c'] rochlesâ€"At RBR 1 to Mr. n_‘a birs. #m raugettâ€"Mowatâ€"Oct. 10, Ruth Loretta Mowat, Bridgeport, to 102 Dusber t soutte watk M A R R& i AG ES Romitz to Melvin Bowyer, both ies Te dhes ize Chemen Ann Elizabeth Alice elman to Arthur Eckhardt Otterbein, stance B. D. lbu‘"' to A. John W. Muller, both of Waterloo. " °$ Henrichâ€"John A. Henric terloo, Oct. 11, 81 years. "Turoes t hi to Victor Francis Cremaseo, flâ€"'i 2, Guelph. both of Waterioo. DE ATHS 11,