Page 6, 29th July 1949

29th July 1949
Page 6
Page 6, 29th July 1949 — Family Matters
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Family Matters

Cold Tea

poR a cooling and refreshing drink. make some tea A • in the ordinary way (China tea if you have it) and pour off into a jug after it has infused for about five minutes. Then add the juice of one lemon, and the pared rind. Sugar to taste. Leave to cool. Before serving, take out the lemon rind, add its own amount of soda water, a sprig of fresh mint, and some crushed ice.

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m Children's Corner

DEAR CHILDREN,—

Monday brings us another month named after If a Roman Emperor: Augustus. who succeeded Julius

E Caesar. and it was he who decided that August

should have 31 days. Here in Britain it used to be = called Woed Monath, which .means Weed Month E(and if any of you have gardens of your own, you

will understand why that was!).

-s4 August is the month of meteors, and if you look out of your bedroom window after dark, you may E see some of them shooting down the sky. There are sometimes so many in the first ten days of August • that they came to be called " Tears of St. Lawrence," • because his Feast falls on the 10th. And on the r=7: Feast of St. Bartholomew (August 24) our chilly = evenings begin, so country children used to sing:

" St. Bartholomew Brings the cold dew." ▪ And once the cold dews begin you can start looking = out for spiders' webs in the early mornings—lovely

lacy patterns woven across the tops of hedges and E bushes. and sometimes in the grass by the roadside. -rE7 Could You Read It ?

▪ LAST week's puzzle was really very simple once you began to read it out aloud, wasn't it? It just said itself as:

I see a Jay, You see a Bee.

0 Bee, I see you are too wise for me. 71 • Next week I will tell you bow to make up some

codes of your own. Freshwater Fish

AN angler's family has, in its quiet way, quite a lot to put up with. for it is expected not only to admire the catch but to eat it (and for most of us these days that means cleaning and cooking it, too). And the ardent fisherman's catch can vary from rather nondescript little freshwater fish to the always welcome trout and salmon, or the vicious-looking pike. I remember once being faced with large determined parcels that arrived almost daily from a Western Isle (taking the best part of three days en route), and all of them containing pike. I began to see those grinning jaws in my dreams. But eaten or given away they had to be, and as few people wanted them, the only thing was to find various ways of cooking them.

We must use the same weapons against the Devil for our salvation as he abuses for our destruction.

S. Ignatius.

Baked Pike

RAKING proved a favourite method — sometimes stuffed with a mixture of parsley, sage, breadcrumbs, egg and lemon juice, and sometimes served with a lemon sauce. Another way is to serve the fish with little rolls of bacon. The two flavours go well together.

Trout, Grilled or Boiled

f HAD some delicious trout last week, cooked in the I simplest possible way, being split open, seasoned and fried; but they were fried in butter, so it is perhaps rather cruel to recommend this method to the general reader ! But grilled trout, garnished with lemon. is excellent, and some people like their trout cold, with mayonnaise. To serve in this way, clean your trout but do not split it open, and then put it into boiling salted water to which has been added a dessertspoonful of vinegar. Simmer till tender, then drain and leave on a wire rack to get quite cold. Cover with firiely chopped parsley—to be eaten, no,t treated as a garnish.




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