Evening star., 1952-10-30
Report to the Homemoker
Piquont Artichoke Relish;
Handy Vacuum Can Opener

Ipermint and a poultry seasoning
are other new numbers with this
house. The chopped chives are
more potent than the chive
powder. There's no sage in the
poultry mixture, it's an aromatic
blend of savory, thyme. marjoram
lovage, tarragon, parsley, orange
peel and onion salt.
While we were exploring the
herb shelf we saw some beautiful
combination gift packages. Some
with wine vinegars, herbs ano
spices and one particularly hand
some box contained four jars OF
French-style onion soup (Which
by the way, has tumbled in price,
with four individual earthen cas-
seroleS for serving. Might keer
it in mind for some one on your
Christmas list.
Vacuum Con Opener
How many times have you
wished for an extra can opener:
That is, one that would operate
efficiently, to put in the car
to use at home or just any
time and place the notion struck
you. If you live in one of the
ultra-modern apartments where
wall space is at a premium. you
know how difficult it is to find a
place for the wall type. Along
comes a can opener you can use
on the table on the wall
on your range even on the
side of the refrigerator. If you
entertain in the recreation room
attach it to the bar. On a picnic
it can be fastened to the side of
the car. Sounds like some magical
device, but it's all due to the
vacuum base that adheres to any
fiat, non-porous surface. You SIM
ply press the base firmly on the
clean surface and lower the suction
lever. Easy! It sewers the lio
from any size can with a clean
precision operation leaving g
smooth drinking cup edge. The
opener comes finished in a choice
of red, white or yellow bakec
enamel and cleaning chrome.
For shopping information or
any Of the above items. call Ster.
ling 5000, Extension 495.
Here ond There:
"Mrs. Beeton's English Cook
ery." published by Crown Publish
ers, Inc. ($3), must be to English
homemakers what the Bostor
Cooking School Cook Book is t
the American one. It Is credited
with being the standard book o.
English cooking and now pub
lished for the first time in thu
United States. The formal of the
book is quite different from thu
style we have accepted as being
the most popular with American
housewives. The recipes in Mrs
Beeton's book are written in edi
torial style and set in rather flint
print. Many of the terms and ex'
Ipressions also differ from ours
For example. they list sugar a
castor, moist and lump" In the
directions for sirup tests you'll
find words like small pearl" ant
small blow" referring to the va
rious stages Of cooking. It's sug
gested, in the absence of 1
"saccharometer." that you dip tn
tforeflnger into the sirup, stretcl
thumb and forefinger as far a
possible, and If the thread re
mains unbroken the sugar ha
boiled to the large pearl stage.
was interested in the description
and use of hay box or fuelles
cooker, a method of cooking tha
is seldom. If ever, used any NOR
in our country. In almost al
cases flour is measured n ounce1
and pounds. The table of equiva
lents refers to breakfast cup
full" One section is devoted tt
typical Australian dishes and tell
how to prepare kangaroo, grana
dilla jelly, parrot pie and bandi
coot stewed in milk. You'll flint
recipes for many Of the typica
English dishes that are hard o,
impossible to find in the average
American cook book, such as bub
bic and squeak, Devonshire cream
Scotch haggis or treacle pudding