HomeMy WebLinkAboutThe Exeter Times-Advocate, 1970-06-11, Page 8Pays 8
Times,Advocate, Jima 11, 1971:11
Facts N' Fancies
BY GWYn
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TREASURE ISLAND PIE - a good to eat, time-saving dessert
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MATERNITY WEAR
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MR. & MRS. CLARENCE HEYWOOD
A lady columnist in another
weekly recently berated a fellow
writer for his granunatical errors.
She said while she enjoyed his
column it was like being asked
out for dinner and having the host
kick her in the shins every so
often while she was trying to
enjoy the feast before her.
He, in turn admonished her,
by saying he was only interested
in communicating with people
and was not greatly concerned
about adhering to all the rules of
grammar.
Since I of ten slip
grammatically myself, I was
fascinated by this exchange,
especially since I had just read an
article of Rudolf Flesch, called,
Join the War Over Grammar.
Mr. Flesch is an acknowledged
authority on language and an
author of some repute having
written books like 'Why Johnny
Can't Read' and 'How to Make
Sense'.
According to him, we spend a
considerable part of our school
time learning grammar, which
most of us promptly forget and
dismiss for the rest of our lives. :0 *
We learn to walk by the
delightful process of taking steps,
holding on to the hands of
mother or father, and then
graduating to taking the first,
second and third step alone.
Similarily, we learn to talk by
saying Mommy, Daddy, doggie .
. proceeding to such feats as /
want ice cream or Me too tired.
It apparently never occured to
anyone to teach us walking all
over again by explaining carefully
the proper sequence of muscle
movements and the exact angle at
which to bend our knees.
The idea is preposterous!
Yet, we are taught, for years
on end, that in constructing the
sentence / want ice cream, we use
the first person singular,
nominative case of a personal
pronoun as the subject, and the
present indicative, active voice of
a verb as the predicate.
(Are you asleep, yet?)
Whereas, in saying Me too
tired we committed the double,
unforgivable crime of putting the
personal pronoun in the objective
case and uttering a sentence
fragment to boot.
Shame, shame, shame !
According to Mr. Flesch,
anyone unspoiled by Western
habits and ideas, such as a South
Sea Islander, would look at you in
astonishment if you suggested he
start to learn how to use his
mother tongue.
He has learned to master it,
and as far as he is concerned that's
the end of it and grammar doesn't
come into the picture at all.
* ;i=
What is purity of speech and
where did it all start, anyway?
Apparently the study of
English grammar was invented in
the early 18th century by retired
clergymen with nothing to do,
and some skill in the classics, who
decided that language was a
divine institution, originally
perfect, but debased by man, and
that English was a corrupt and
degenerate off-spring of Latin
and Greek.
This resulted in corrections of
English idioms to make them
conform to classical models.
However, the actual usage of this
English and its rules was ignored
and despised by nearly all the
writers of that era.
Nevertheless, it did catch on,
and has become so deeply
ingrained, that we are now
disconcerted when the question
arises as to whether the grammar
children learn in school is of any
use to them.
We continue to insist they
learn it . . mainly it seems,
because they would otherwise
grow up without having learned
it!
In 1950 Robert C. Pooley
wrote, "The 18th century
tradition of English grammar
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There are many ways to enjoy strawberries but here we use them for
refrigerator desserts.
These make-ahead recipes are great time-savers and are good for
family eating or party treats. dipped in water. Serve
immediately. Serves 6.
goiadrywr
continues almost unchanged,
leaving an everwidening gap
between sound conclusions of
our linguistic scholars and the
archaic method of teaching the
structure of our language.
Do I dare ask if it's still a
punishable sin to say 'It's me' as it
was when I went to school?
* 41:
Apparently there has been
some progress,
Mr. Pooley states there
appears to be a formal English
and an informal English . . the
latter is acceptable when speaking
to relatives, close friends and
perhaps the milkman, but to
more august personages one is
expected to keep to the formal
usage.
So, when you pick up your
phone tomorrow morning you
have the choice of saying, "With
whom am I speaking? May I talk
to Mr. Smith? Thanks a good
deal." or "Who am I talking to?
Can I speak to Mr. Smith. Thanks
a lot" . . . depending, of course,
`to whom' 'or `to who' you are
speaking.
Poor infinitive-splitters all of
us!
But, we have good company.
E . M. Foster who wrote
Passage to India starts out one of
his essays with: "Do you like to
know who a book's by." A gem in
grammatical errors . the
preposition is at the end . „ and
the `incorrect' who is used over
the `correct' whom.
Yet, how could the sentence
be improved?
Any other construction would
be dull, uninspired and even
pointless.
Rudyard Kipling was not
above twisting English to suit his
own needs regardless of the
correctness of the grammar,
Mark Van Doren and Walter F.
Kerr, former drama critics of the
New York Herald Tribune have
both been known to make up
their own rules.
So, if like me (or is is I?) you
4'ave a little trouble with your
grammar . . take heart ... you're
not alone.
I'm inclined to agree with the
second columnist mentioned at
the beginning of this piece.
As long as we're
communicating with each other
that's the most important factor.
Couple wed
50 years ago
Mr. & Mrs. Walter Bentley,
Anne Street, held Open House in
honor of the 50th wedding
anniversary of their uncle and
aunt, Mr. & Mrs. Clarence
Heywood, Sunday. Many
relatives and friends called to
extend congratulations to the
celebrants.
Saturday evening their
relatives held a family dinner for
them at the Parish Hall of the
Anglican church.
Ivir. & Mrs. Heywood were
marricai at the rectory of Trivitt
Memorial Anglican Church by
Cannon A. A. Trumper. Their
attendants were Miss Gladys Dew
and William Sims.
They lived in Essex until 1922
when they moved back to Exeter
where they resided until 11 years
ago when they took up residence
in Usborne Township with Mrs.
Heywood's sister, Mrs. William
Sims.
ATTEND GRADUATION
Peter McFalls of town
accompanied Mr. & Mrs. Charles
Hawgood of Brucefield to the
graduation on June 5, of Gloria
Hawgood from Radford College,
Radford Virginia.
HIDDEN TREASURE PIE
1 baked 9-inch pastry shell
1 tin (16 oz.) ready-to-serve
canned lemon pudding (or make
your own)
1 quart fresh strawberries, sliced
MERINGUE
Segg whites
% teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1. Prepare pastry shell; spread
lemon pudding in bottom and
freeze until serving time.
2. Just before serving, preheat
oven to 475 degrees F.
3. Prepare meringue by
beating egg whites, vanilla and
cream of tartar until soft peaks
form. Gradually add sugar and
continue to beat until meringue
will stand in stiff peaks,
4. Arrange sliced strawberries
over frozen pudding
5. Spread meringue over
strawberries, making sure to seal
meringue to edges of pie shell.
6. Bake in preheated oven,
until meringue is cooked and
golden — 5 to 6 minutes.
7. Cut pie with a sharp knife
CHOCOLATE KRINKLE CUPS
8 fluted cup cake papers
8 squares (8 oz.) semi-sweet
chocolate
1 tin (151/2 oz.) chilled
"ready-to-serve" vanilla
pudding
8 large fresh strawberries
Place cup cake papers in a
muffin tin. Melt chocolate over
boiling water; then reduce heat to
simmer to keep chocolate warm
and liquidy. Carefully line cup
`cake papers with melted
chocolate, being sure to coat
inside of cup cake papers
completely and evenly, to assure
easy removal of papers later.
Place in freezer for several hours
or overnight until chocolate is
well set. Carefully strip off papers
from chocolate. Leave
"chocolate krinkles" in muffin
tin in freezer until ready to serve.
(Note: These "krinkle cups" will
keep in freezer for days.) At
serving time, spoon chilled vanilla
pudding into the Krinkle Cups
and top each one with a fresh
strawberry. Serve immediately.
Makes 8.
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Libbys Deep Brown
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SALAD DRESSING 49'
MARGARINE
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Monarch 100% Vegetable Oil
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Red or Blue Brand
Front
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Approximately 125 lb. lb.
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FROZEN FOODS
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EGGS
39'
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CREAM CORN, WAX BEANS
GREEN BEANS
BEEF or IRISH STEW
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McLaren's Pickle Barrel
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Sweet Mixed 24 oz, jar 59
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2 lb. bag 98'
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