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Show i 2C NEWS DESERET Wigs- Old-Fashion- 'I fy& History Of 9, 1969 Sunday, January ed By WINNIFRED JARDINE Deseret News Food Editor t Corned beef brisket is faa brisket of miliar to many beef thats cured in special but a fresh brisket of brine beef seems to be much less i Janet Griffiths Janet Griffiths Betrothed Mr. and Mrs. Budd fiths, 100 S. 700 East, L Grif- Bounti- ful, announce the engagement of their daughter, Miss Janet Griffiths. She and Jerie E. Davis a May wedding planning ;.the Salt Lake Temple. are in Hie prospective bridegroom Is a son of Mr. and Mrs. Kenneth E. Davis, 240 W. 750 South, Bountiful. Miss Griffiths is attending Weber State College. Her fiance is serving in the U.S. Air Force, stationed known. piece of Its an boiling meat which is often overlooked by cooks of today. The whole brisket is a large piece of beef in thickness from 2 varyingone end to 4 or 5 at Inches at the other end. More often its sold in pieces 2 to 4 pounds and is usually boneless. It is frequently 'boiled in water file way and served with horseradish mustard, or an onion sauce. For very special and unusual eating, brown it, then braise it witli light spices of bay leaf, peppercorns and whole cloves. When fully tender, top with and gingeranap applesauce crumbs and bake for a few minutes. This is an eating experience! Husbands dont mind carving this at the table since its boneless and easy to handle. With the lean side placed down on file platter, the side with the topping 19, it should be carved at a slight angle so that the meat is actually cut wedge-shape- at across the grain. For brisket of beef, its better to serve three thin slices than one thick one. Not only will the slices look more attractive on the plate, but they will also seem more femmes. The ancient Egyptians wore wigs portly for hygienic and religious reasons, and also because of the hot climate. Both Queen Elizabeth and Mary Queen of Scots, owned numerous wigs. And the well dressed man of the Renaissance wouldnt give in to baldhe just put on 4 wig. ness In the 17th Century, three European kings made wigs Louis popular for men XIII, Louis XIV, and Charles Fresh Beef Brisket New Style beef brisket to 3 tablespoons shortening cup water 1 bay leaf 8 peppercorns 4 H. The colonists brought wig fashions to America, hut by the 1820s, as a fashion for men, they went out of style. 2 whole cloves teaspoons salt Vx cup applesauce yt cup rolled gingergnaps 1 Brown brisket in hot shortening. Pour off drippings. Add water, bay leaf, peppercorns, whole cloves and salt to bris- ket. Cover tightly and cook slow40 to 50 minutes per pound Cook until meat is tender. Remove meat from cooking liquid. Place on a rack In an open roasting pan. Spread meat with applesauce. Sprinkle glngersnaps on applesauce. Bake at 323 degrees F. for 20 minutes. Makes 6 to 8 servings. ly Brisket of beef is deiicious when braised, Cover the kettle and simmer (do not boil) for 3 hours. Serve hot with horseradish, mustard or onion sauce. Save meat broth for use in gravy or as the stock for soup. or Th L. POST. Emily Port Inrtlluto Dear Mrs. Post: Recently I read your column pertaining to visiting in homes. It is difficult to understand the reasoning behind one of your dants whereby house guest should not ask her host and hostess out to a meal during file visit. I have committed this apparent faux pas many times. must add that our However, t I host and hostess ALWAYS and apparently enjoyed, an evening of leaving the responsibility of preparing and serving dinner behind them. There must be a reason for not asking them out wont you set me straight? Virginia K. Dear Mrs. K.: I received several letters expressing this opinion ar.d I want to clarify my answer. then topped with gingersnap crumbs, applesauce. salt and paprika. Cook until smooth. Serve hot with boiled beef. Makes 1 cup. For another variation, add prepared whole potatoes, tur- nips and carrots to the water around the brisket about 30 minutes before meat is done, Cabbage should be cut into and pieces added just 15 minutes before the meat is done. wedge-shape- d ONION SACCE: Broiled Fresh Beef Brisket 8 pounds fresh beef brisket 1 carrot, sliced cup chopped celery 2 1 2 1 1 1 1 1 1 tablespoon salt yt teaspoon pepper 6 whole carrots Put the brisket in a deep kettle. Add vegetables and seasonings. Cover with water. Clarify House Guest Rule By ELIZABETH a The nothing new under the sun phrase applies to wigs worn by the ancients as well as by todays fashionable Of course, the meat will be cooked until tender, but the quality Is enhanced by thinner slicing. From this very old cut of beef you can find a new world of cooking. d tender. Duluth, Minn. Th,avi b And Now Beef Brisket H? - tablespoons sugar tablespoon shortening onions, sliced tablespoon flour cup beef bouillon teaspoon vinegar teaspoon salt teaspoon paprika Stir and cook the sugar in the fat in a skillet until lightly browned. Add onions and stir and cook until the onions are a light brown. Stir in the flour. Then slowly stir in the bouillon, vinegar, Something Now In stating that a house guest should not invite his host or hostess out to dinner, I was thinking only of a weekend Something new has been added to the combination of swivel chair and pedestal table dinette ever-popul- visit. In those cases, the hostess has each meal usually planned. groupings. Its When one is making a more extended visit an invitation to dine at a restaurant would surely be welcomed by the hostess. an Ingenious plastic bumper attached to the bote tom of table tops to preventing marring of wood or creasing of upholstery on swivel chair backs. self-edg- I Try Golden Vegetable Noodle-O- s Soup Campbells Nooest.., and you save 5t I Noo Golden Vegetable Noodle-O'is in vegetable soup. Eleven garden vegetables in a solid gold broth. And oodles and boodles of circular noodles. Spoonable, unspillable noodles that stay on your spoon. Now you can save 5 just for trying Noo Golden Vegetable Noodle-O's- . Clip the coupon and take it to your grocer's. It's that easy! Take home Campbell's Chicken Noodle-Oand Tomato-Bee- f s the nooest idea According to the 1968 Newspaper Consumer Analysis of Greater Salt Lake MORE PEOPLE PREFER SEGO THAN ALL OTHER BRANDS COMBINED! Here are the figures: s too! Noodle-O's- , And GOLDEN OPPORTUNITY trcev tee end by you y met! SAVE 54 ON CAMPBELL'S NOO. NOO GOLDEN VEGETABLE NOODLE-OSOUP. Te WNn tfl tenet ef this effer hive the coupon will be redeemed fey the teuM te Coupon Redemption ProtrM tvd by I Bos 100 Mt Vernon MV JOSH tor St Ota for handling Any ether apportion contfitrto heel Iwvefcee stock Id cover coupons presented must be shown ee loqwost future ierrhise ef te do to mav Of our option, void ell coupons submitted for internet lot omb no proof f products purchased t shown Use of the mills to coi oct tor coupons not proper lv redeemed wilt bo reported to postal Inspectors Suttee! to state end local regulations vod it taxed restrictod or terb4e by law or if gresented bv outside eiencies coupon brokers or others n ore net retail distributors of our merchandise Campbatl Soup Company. Camden H I Coupon expires December It, )$6B. Cask value. owni Vtgtte SOUP. lft( 216 COUPON REDEEMABLE AT YOUR GROCER'S. C5B SEGO 57.4 OTHER TEN BRANDS COMBINED 42.6 Segos popularity grows every year! 41.7 1955 1966 1967 1958 STORE COUPON PER CENT WHO USE BRAND The Noodle Soups! Mm! Mm! Neat! Non-Ski- d 46.9 53.5 57.4 use use use use Sego Sego Sego Sego Find out for yourself why Sego is the popular brand. Buy it next time you shop. Join the swing to SEGO the evaporated milk with twice the country cream in every drop. ... PFU V INCORPORATED GROCERY PRODUCTS DIVISION |