Winnipeg Free Press

Winnipeg Free Press (Newspaper) - March 21, 1956, Winnipeg, Manitoba Page 18 Winnipeg free press wednesday March 21, 1955 ancient Worrior of United of mrs. Men Lodge no. I. Ladies Street iary meeting is to he held at the meeting. Nylo Mist e g. Stewart 435 thursday. Open i o to is i s3h Shirriffs or ssi vice Lushus r Tulip pure liquid Orange in this Bud by to Orah Cheeky dining one night recently with a Friend in a local restaurant that has gained lame for it s cuisine we were i Trig j used by a novel idea. During the course of the meal waitresses i carried piping hot popovers to a diners who helped themselves i i to this delicacy right from the pans in which they were baked i disregarding the threat to our i Waistline we consumed several of these delicious popovers and gaily j 1 i loaded on the butter. Our Friend from out of town was impressed with the Subtle flavor of foreign cooking so. Mulling Over our adventure in eating we decided to be bold and ask could we inter View the chef who we Felt must love cooking and be a creative artist in the realm of food lore. Romance of food Hans Van Der Horst head chef at Pierre s cafe Magn Fique tells a Story that is bristling with the Romance of food. Born in Rotter dam Holland Hans attended school in that City completing his Grade 10. His father proprietor and we love the terminology of a gentleman s fashion shop Felt that his son should now enter the family business and learn the Trade from tailoring to window dressing. Hans was bored with cloth. From a wee lad he had Al ways loved Good food so noticing an advertisement in the paper for an apprentice Cook he went out and got himself the Job. Tall Blond and Well set up head chef at Pierre s tells us that he served his apprenticeship for 6 months each at the different Partis that comprise the kit Chens of the restaurants abroad. In Canada we Call them stations. He Learned the Art of roasting of frying of salad making of sauces vegetables and the cold Kitchen. Just when Hans was ready to be a Tournat swing chef to us. War broke out. As a professional Cook he was drafted into the dutch Navy. Hans served on dutch ships from 1940 to 1944 mostly in the Mediterranean and North seas. From that time until demobilize carte the soup is ladled into a Small Brown baking dish then a slice of toasted French bread is placed on the soup and this is sprinkled with a generous serving of grated Parmesan then the dish is put under the broiler for the cheese to melt. You can serve this at Home. This is More popular in Canada than in Europe we were told. Europeans like thick soups. We were told though that no matter How glamorous the menu How wide the Choice we westerners still had a perennial favorite entree roast ribs of beef or Steak. Popovers 2 eggs 1 cup All purpose flour 1 cup milk Teaspoon Salt preheat oven to 450 Deg. F. Beat eggs slightly add milk and Salt. Sieve in flour. Grease pans and put in oven till very hot. Add Popover Batter to half full. After 15 minutes of baking reduce oven temperature to 375 Deg. Of. Bake 25 minutes longer. There was once a Young fellow named Fisk who in falling displaced his fifth disc. Said his nurse cheerfully Here s some Nice Lipton Tea it is better because it is Rae son "0, f. Black Patent French bread calf Tan mid Heel Black Patent White bark Call beige 13 .05 open Black Pat inf White Baric calf Beig .95 13 Hans Van Der Horst seniority so he was advised by the chef de cuisine of that hotel to seek a place where he would lie head of the kitchens. Accordingly a month after Pierre s opened when their French chel left for Montreal Hans applied for the position and has been there Ever since. What makes this restaurant some say it is the granted it is a turn in 1947 he alternated Between ocly dining room restful on Tlle liberalized Holland and London Asj comfortable chairs and chef for officers of the dutch Navy smart fittings but it is the food in land Headquarters. On demobilization Hans again became a chef de Partie in the Hague and Rotterdam because he Felt while dealing with shipboard rations his skills As a peacetime i chef had lain dormant and a re fresher course was in order. It was interesting to learn that the dutch Navy carries on the tradition of the dutch East India company of the Early 19th Century and that Rice and East Indian foods Are Staples of the naval diet. Hans Felt frustrated in Holland accustomed As he was to the to of personnel in the services. First thought of going to new x zealand but was told that chefs not needed there. He heard that Canada was the land of Opportunity for those interested in the creative Art of preparing Good i food. Accordingly he applied for a and because of friends Here confectioner s sugar and real mocha Coffee. Here is one of Hans innovations. If you order a chateau Briand Steak or sirloin on Plank when it is ready the Plank decorated with Duchess potatoes grilled Tomato peas mushrooms a Royal Border for a perfectly broiled meat it will be wheeled to your table on a special cart. The chef in his spotless Whites will arrive to carve it into serving portions. These arc the touches that impress. This chef you May have seen him on to before Christmas when he prepared a Chad Froid has a Hobby that Hobby is Foo Cilmore. He is also a student of famous chefs. He told me wonderful anecdotes of von Loon from Holland was Cher rom Careme the Sis ant chef to Queen Juliana of i of chef s we first Holland before coming to c ook my with Gas country. Arrangement of kitchens for no he did t know them before restaurant to Escoffier famous they look after the meats sauces i according to Hans not because he and vegetables. Then there is peach Melba but because nah who Learned her profession was the first chef to author a Book of recipes for chefs. Soon Hans will introduce game Cornish Hen. Pheasant and Squab cooked in the Contr. That makes a restaurant and Hans and his staff of four Are Busy preparing food that will make patrons sigh with pleasure and quote i have dined today Hans has two chefs. One of them Louis mss our shapely version of the pump of the season Gay and lighthearted As an italian love song Germany whose specially is cold meat plates sandwiches and the decoration of the plates. Hilda an estonian looks after desserts and salads. Chose a Lily. Of no we were told a few weeks is necessary. It takes away from a Tew Weens sweetness of the filling. Love speaking of desserts their Pecan rental Way for discriminating pal i p of Tonc Nurmi to Hie finl Untra tar pie is really special. Made of Brown sugar Butler and eggs Crunchy with Large pecans it is rapidly becoming a favorite with local diners. We asked if the whip Cream which tops the pie in u teen age daughter. Hans worked for made with fresh Orange segments placed upright like Tulip petals matched with the fresh Orange flavour of Shirriffs Orange Lush us the Only Jelly powder with pure liquid Orange in the Shirriff s flavour spoon partly set Lushus into dishes carefully so you won t ruffle the Tulip petals then chill and decorate with sprigs of Cool fresh mint. Another Shirriff-hor5ey product local restaurant then seizing anole or special dessert As night chef to is cake the creamy filling the Large hotel at be Louis q whipped after returning As this is just sea Fis onal position he was Reserve chef Iii at the Parent hotel Here in Winni Peg. Although he had excellent i training abroad of course Advance a i input in Large hotels is by Rote of in nil if Luu eat turns to Gas you Don t have to Duffer from Gas Hal Ralburn and indigestion after every meal thousands in pc found fast Relief through the effective no Machic tonic action of or. Golden medical discovery. No the new Dayton Winnipeg s fashion store for the whole family nothing flatters you like a dress that harmonizes in color and style for As sketched u y in in u my in dress fashions prs no into Mim mar m ird of Buff Linen he White. Uni i inc slim to the and flirt inc full the skirt Flat Frinc to Allik s it1ikk us new Lua k .01.11 saw Rimi 9 to 17. Dayton s dresses arc out of this world you May choose the smartest of styles to be worn now or you can plan to Start the season Early by choosing your style in one of their newest transitional fabrics. In sizes for misses juniors half sizes. Dresses main floor Portage at Hargrove store where exchanges and refunds Are cheerfully made your baby and mine by Myrtle Meyer Eldred j he baby who began life 40 or More years ago drank More water than the modern j baby largely because the Mulas were so weak and fed so rigidly four hours apart that the hungry baby had to fill up oni something and usually it Wasj water. Well we know How different it is today. Babies Are fed when hungry and As much As they seem to want. In consequence they Don t demand much water to drink unless it is hot weather and the baby gets thirsty As anyone might. Mrs. H. D. A. Writes How much water should a 6-months old child drink in a and when May he be Given water that in t boiled his formula does t have any water in it and he will take about an ounce once in a while. How often should i offer it no suckers shall i mix the Cream right into the bottle of milk i do this but maybe this is Why he does t take Over four ounces at a time. He weighs 22 pounds. May i feed him fruits and custards without heating he has ice Cream once in a while and if that does t Hurt him Why would he need heated i water i Don t know much about babies but i want to learn. Is ice Cream and an occasional suck Jer All ice Cream might be if you know it to be pure but a sucker is unthinkable. Why foist such food on a baby when you Are Soj about other foods babies do have definite fluid i needs. While a Large proportion of milk is water about 87 per cent the baby takes Only four ounces at a feeding and no extra water he cannot be getting enough. To encourage a better intake of milk try skimming the milk temporarily and adding about two ounces of water to a bottle. You Don t need to heat drinking water i just serve it Cool but not iced. Neither do custards or fruit need to be heated. Water does not need to be boiled unless you Are doubt jul of your Supply. Your baby does not need suck ers or Candy of any Type because he gets Good and natural sweets in his Orange juice in his other fruits in custard and in the Star Chy milk puddings which he is old enough to have. Stick to a Good diet and Don t add foods which do nothing to Benefit the baby. Thursday Mother need t be a slave to rocking ates. Hans broils his Gold Eye for special orders and deep Fries Dan ish Blue Trout. Florida cocktail is. Being very favourably received. This is a combination of shrimp and Grapefruit with a special sauce. French onion soup a specially of i the House is simple to make Hans smothers the onions in butter and Cooks them slowly until Light Brown then he adds consomme and paprika and Cooks it very slowly for 4 hours so that the flavor will penetrate. To serve it a la 402 Portage ave. Mail orders promptly filled Matching bags credit if desired write for our new Spring fashion catalogue Best Wax value Johnson Quality at a thru Ftp Price. 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