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Home My WebLink AboutThe Brussels Post, 1955-03-16, Page 6• • How To Restore Discolored Nylon Two fonds dear to the hearts of generations of budget-minded hpusewives are canned salmon a n4 , macaroni. Traditionally low in price and popular in price with' children and adults of all ages, these foods combined are especially delectable and nu- tritious. Together in a main dish, in fact, they provide gen- erous amounts of protein, min- erals and many of the necessary vitamins. The. addition of chop- ped green pepper, as in the recipe below, raises the score fee Vitamin C as ,well. You'll End: that condensed green 'pea sense adds a novel flavor twist to this dandy s delicious 'Lenten dish. As a matter 'of fact, we'll wager this will become a' fam- Wondering what to do about nylon garment Willett is none ltre Weise for its years of wear, though it has seen Whiter days? Mere- is now 3 textile eheinist Westores the original gleam. Don Crawford, a dyeing and AniShing specialiet at Du Pent el Canada's nylon spinning plant .h Kingston, Ont., recently col- leeted all the use-diseolored tricot slips ad shirts he mild lay his hands on and turned his lab into a laundry. After sub, jesting the bundle to numerous tests with household bleaches and wash-day chemicals, he re- commends two methods for whitening greyed or yellowed sarments. His first method, which is a quick single-step treatment, he ;uggests for slight diseoloration, :First, wash the garment in the usual manner using an ordinary synthetic detergent and rinse it twice in clear, warm Water. Then fill up the basin again with water as hot as the hand can tomfortably„stand and add about * tablespoon of one of the new eptical bleaches or nylon whiteners as directed on the bot- tle. Squeeze the water through the fabric .for about 10 or 15 minutes until the solution has penetrated every fold. Hang it 'tip to dry without any further rinsing. As the name suggests, Optical bleaches or whiteneri produce en optical illusion or an effect 0f greater whiteness. This does tot mean that they are not efficient, They are one of mode crn chemistry's most important anti-tattle-tale-grey discOveries. What they actually do is con- vert the ultraeViolet rays of the sun' and some types of arificial light; which are too short to be teen, into longer, visible wave length's. Thus, white fabrics appear whiter and colored ones brighter because they reflect more light than they would un- der normal conditions. For garments which are quite discolored through long usage, Mr. Crawford suggests a four-. step method. Begin by washing and rinsing the article in the usual manner. Dissolve, one package of com- mercial color remover (e.g, °RA") in an enamel basin, con- taining approximately one gal- lon of water which is as hot as the hand can bear. Maintaining TWO-WAY HEALER --- Sure to cure his patients one way or another is Lewis F. Brinson;/ Medical 'College student from the Belgian Congo. All he has to do when he gets back home is combihe his authentic witch- doctor outfit with the modern medical training, he's gaffing. the Meditun hotsteinPeratttrep stir gently for about Q minutes.. If svniteineeS Is restored evenly; remove the garment and rinse thoroughly in hot water until no odor Of the eolOr remover ree mains, If whiteness Is not en- " tirely satisfactory, leave the garment in for an additional SO mixsntes. The third step eOnsists Of soaking the garcon :at in a gallon of warm water containing two tablespoons of liquid chlorine bleach (e.g. Javel water) and two tablespoons -of synthetic detergent. After stirring occa- sionally for 30 minutes, rinse all odor of bleach from the gar-, meat, The fourth and final, step is the optical bleach treatment desdcribed above in Mr. Craw- ford's prescription for slight dis- coloration. He stresses the im- portance of carefully reading all the labels on the products used and following the steps in the proper sequence. Of course, a minute of pre- vention is worth an hour of cure. One of the most common causes of greying or yellowing is inadequate washing and rinsing. Because nylon garments are easy to wash, there is a ten- dency to short cut the thorough sndsing and rinsing which should be given every washable article of clothing, regardless of fibre. Hard water is 'often the cut- 'prit in certain parts of Canada. Regular seep ' when used with haid water leaves a deposit on the fabric which is almost im- possible to rinse off, After a number of launderings, these de- posits begin to build up and the garment looks grey. Those liv- ing in hard-water areas con overcome this by using either a synthetic detergent or a water` softener in both wash and rinse waters. Discoloration can some- times be traced back to the transfer of dyes which may occur when white garments are laundered with colored ones or to extreme ironing or automatic drying temperatures. Costly Movie When the cinema in Nababeep, South Africa, ended its show one night recently and the patrons trooped into the street, they thought it must have rained be. cause there was a huge wet patch almost in front of the cinema. Men and women simply walked through it—and the the trouble started. Women legs began to itch; stockings began' to disintegrate; shoes came apart as :the nails loosened. The "rain" was sul- phuric acid which had leaked from the near-by copper mine acid plant The smell had not been noticed because the town alwaye smells of chemicals used at the mine. Cars which had driven through 'the wet patch were damaged considerably with paintwork streaked and chromium pitted. The question of whether or not the mine is to be held respon- sible for the damage is being considered. LIKED` LONG-SHOTS A horseplayer was ill. He sent his small son for a certain doc- tor. A different doctor arrived. The boy was asked to explain. "Well, Dad, it was like this. There' were a lot of brass plates on the doors, arid when I got to the number you gave me, I saw 'Consultations 11 to`12,' and the chap down the road was offering Consultations 10 to L' I guessed you'd like the one Who gave the best odds." • If. you family is like the-one I'm best -acquainted with, beef and pork are your meat "stand- bys." Still veal and lamb are nice for a change, and here are some highly recommended ways of cooking then'''. VEAL STEAln 134 lbs. veal steak, 34" thick 32, Small onion 4 tablespoons shortening 2 tablespoons flour 1 teaspoonful salt 1 teasponful paprika 2 tablespoons brown sugar 1 tablespoon lemon juice 1 bouillen cube 1 cup boiling water cup stuffed olives 1 canned pintiento 4 sprigs parsley -Cut veal into 4 pieces, Peel onion' and chop fine. Melt short- ening in skillet. Add veal and brown well on both sides. Mix flour, salt, paprika, brown sugar, lemon juice, and onion together. Dissolve bouillon cube in water, Gredually stir in bouillon, mix- ing until smooth. Pour over meat. Cover tightly and cook gently. for 30 minutes or until meat is tender. Meanwhile cut olives into slices, pimiento into pieces, and chop parsley fine. When meat is tender, add olives, pimiento, parsley; cook 3 min- utes longer. Makes 4 servings. * LAMB PATTIES 3 sprigs parsley 1 small onion 34 teaspOon sage teaspoit dry nitistard 1 teaspoon salt V4 teaspoon pepper ily favorite' for almost any sea- son — and a' dish you, can easily double to serve to a crowd, for it's the sore of food everybody SALMON - MACARONI CASSEROLE 8 ounces elbow macaroni (2 cups) 2 tblsps. butter or margarine 1 can salmon, app. 7 oz. 1 can condensed green pea soup, undiluted 1 small can. evaporated milk 1 small onion, chopped 1 green pepper, chopped ,V2 teaspoon salt 34 teaspoon pepper 2 canned 'pimientos I cup grated cheese Add 1 tablespoon salt to 3 34 cup dry bread crumbS 1 lb. ground lamb 1 egg 'A cup milk 6 strips bacon Chop the parsley; peel and chop onion fine. Add parsley, onion, sage, mustard,' salt, pep- per, bread crumbs to lamb. Mix well. Beat egg until bubbly. Add milk to egg. Stir into lamb mixture and mix very well. Make into 6 patties, Wind a strip of bacon around each patty and fasten with toothpick. Pre- heat broiler, Put patties on broiler pan and place 4" from heat. Broil for 5 minutes on one side. Turn and broil 5 min- utes on other side, Makes 6 servings. * * VEAL WITH CHEESE LOAF' CHEESE 4 slices from leg of veal 34 cup flour V, teaspoon salt ni teaspoon pepper 34 cup grated parmesan cheese 1 egg °I cup dry bread crinnbs 34 cup salad or olive oil 1 (8 oz.) can tomato settee Pound slices thin. Mix flour, salt, pepper and parmesan cheese together. Beat egg until How Can I? Hy IlItHERTA LF,t Q. How should Sweaters be laandeted to prevent stiffness? A, Dissolve two tableapoon- fuls .of white soap flakes in a cup of boiling water and then stir into a gallon of warm Wa- ter. Dip the garment up and down in 'this, squeezing instead of rubbing. Rinse in several wa- ters of the same temperature. . Bose can I deStroSt silver A. Sprinkle bubach powder on shelves and in drawers) and farce it into cracks and eriviees with a blower, and it will des- troy the silver fish. (t, HoW shoitid bananas be. baked? A. Baked bananas will be More deliciotis if they are 'first dipped iii !mime juice', then Mlle ki n crtimbs, -before baltinm tt, Holy can' remove scorch- ed spots from woeleit gatifictitst" A. If the Materiel cannot be' WeSlied rub lightly With a piece Of White flannel that has bd& *tuns very day out of Cold Wtt4 ter arid slightly MOISteriett with glycerine, If there are arty gly• eekine Atkins they Part be' spOnged out with alcohol, 0, HOW Can t avoid dogging' the shili &ale • Hot grease itioittit -not be querts rapidly boiling water. Gradually add macaroni so that water continues to. boil. Cook uncovered, stirring occesionally, until just tender. •Drain; turn into 2-quart casserole. Add but- ter; toss until butter is melted. Drain salmon, flake; add soup, milk, onion, green pepper, salt and pepper. Reserve one piece, of pimiento for garnish; chop remaining pimiento and stir into fish mixture. Stir in Y2 cup of the cheeSe. Toss fish mixture with , macaroni in casserole. Sprinkle remaining cheese over top. Bake at 350 deg. F. (moder- ate oven) 20 to 25 minutes. Gar- nish top with piece of pimiento and sprigs of parsley. Makes 4 to '6 generous servings. ' bubbly, Dip slice first into flour mixture, then in egg, and. fin- ally in dry bread crumbs. Heat . oil in skillet. Add veal and • brown on each side. Put veal slices in a shallow baking dish. Pour tomato 'sauce around veal. Preheat broiler, Cut chase into thin strips. Put on top-of veal. Place under broiler, 4" from heat and broil until cheese melts, Makes 4 servings. m LAMB RING 2 stalks celery 34 canned pimiento 2 lbs. ground lamb shoulder 1. (10% 05.) can condensed onion soup 1 cup dry bread crumbs I egg 34 teaspoon salt iii teaspocin pepper 34 teaspoon ground rosemary Start oven at 350' P. Chop celery and pimiento into small pieces, Mix with ground lamb, bread crumbs, salt, pepper, rose- mary. Boat egg Unit]. bubbly and stir into lamb mixture with the onion soup. Mix all together well. Pack meat mixture tight- ly into a ring mold. Then turn out (Alto shallow baking dish and bake for l hours. Makes 6 servin gs. poured down the drain pipe of the sink. It will congeal as soon as it strikes the cold pipe and tend to clog it. Q. How can I remove iodine stains? A. To remove iodine stains from the article of clothing, soak it in lime water. Q. • HOW can I make' a good Wad if one has unexpected guests? A., Make A salad of canted peaches, pears, apricots, or any other fruit. Serve on crisp lel- tuce'leaves with mayonnaise, or French dressing, Grated cheese should be sprinkeld over the top. How cab I get riti of dart- &tiff? A. A 'remedy for dandruff is to till) pure olive bit into the scalp; then follow with a' good shampoo within a few hours. It also causes the hair to grow. 0, how Can I take away that greaSY look from coat Collars? A, Go over them occasionally With it cloth moistened with Household arritriania ' Al* can I avoid having to Pick Paper 'serapS after Children have been cutting' Out dolls? A; Why' not Spread *an Old sheet' en the floor for the Chil- dren to dit on When tutting' paper dolls. It Will Stive theit clotheS as tvell as the tug. and the Scraps earl be easily gatii4 ited ttp hi the sheet When they British Rich. Men A ..ilying Race Aristotle Socrates Onassis, who recently hit the headlines when one of his whaling fleets ran in- to trouble with Peru, is worth, at his own valuation $300,000,-. 000. He is -oneof the last of a dy- ing race — the race or Every year their numbers decrease, It is much more difficult to amass a million pounds to-day than it was fifty years ago. It is almost impossible to inherit a million pounds, When Queen Victoria died there were over two thousand men and women in this country who were worth one or more millions. There were no death duties, hardly any estate duty and income tax was but a few coppers. Three years ago the total had shrunk to eighty men arid wo- men in Britain who could still sign a oheqUe for seven figures. In 1900 almost every noble- man lived in a stately home and had the fortune needed for its upkeep. To-day there are fewer than a dozen noblemen who can be classed as Millionaires. The 'Duke of Westminster is a millionaire but, by comparison, with his predecessor, he can be regarded as, a poor man. Just before the last war broke out, probably the richest man in the country was the fourth Lord I3ute. He owned half the city of Cardiff, as well as a string of docks and cbal-mines in Wales, His fortune was estimated at 480,000,000. When he died, just after the war, he left only £264,000 in 'English property., ' He , had been clever, When Hitler started playing ducks and drakes in. Europe, he turned most of .his property into cash. ' His '6,000,000 sale of almost half Cardiff was one of the big- gest estate deals in history, Before the Government had - even contemplated clamping on currency exports, Lord Bute'and ' his fortune were • across the Channel. slle used it to buy huge -tracts of. round Tangier, farina and' vineyards' in. Spain, the fabulous Rock Hotel, Gibral- tar, and even a castle. Probably „the richest man in the country at the present time is Sir John Ellerman. He in- herited 440,000,000 from his fa- ther who built up that fortune from scratch. Like the majority of this dy- ing race, he rarely hits the head- lines, is extremely generous and lives in quite a modest house -at Eastbourne. If Sir John Ellerman is the richest individual in the coun- try, then the richest family is the Wills, who still hold some £40,000,000 of _tobacco shares. There are a number of them, for the man who built up the family fortune — H. 0. Wills — had eighteen children. During the' past forty years or so, the Wills family have given the Exchequer over £40,000,000 in death duties. It 'was a member of the family who once visited Tristan cla Cunha and was horrified at the extreme poverty of the island- ers. She -wanted to do something to relieve their pitiable state. But what could she do so der from home? Then she had an idea, She bought up every available thing in the luxury liner she was sailing in — food, clothes, furniture and piled it all oil the beach before the ship sailed. It was another member of the Wills family who heard a clergyman bemoan the fact that a certain district badly needed a church. She inquired the cost 181.4,000 and arranged for it to be built. Before very long the last of the millionaires will have gone and the world will be the poet- er, in more senses than one. IrOtar House,Plont*. Keep Thom .14.0aithy• The increasing sunlight is coxing ,new growth from houseplants, It's a good time -.9f the year to. take cuttings feom the old plants so new .ones be rooted and ready to flourish tat the summer sun choose the strongest .and healthiest. plants. • as parents-. Young growth is preferable and is best when it. will break readily when bent, Gut off, scp just below 'the second or third joint below the .and • remove some of the leaves. „Keep the cuttings in a glass of water away from. direct Sunlight for two or three weeks ' until roots form and they are ' ready for the. earth, 4, good general soil for houseplants is two palls garden loam, one part peannoss, and one part sand, Por apartment-dwellers who don't own enough of Mother Earth to fill a flowerpot, pot- ting_soil can be bought tidily done up by the pound in poly- thene bags. • * How do you, know when a plant needs water? Squeeze a bit of earth between the fingers —dry soil crumbles. Or tap the side of the pot—if it gives off a hollow sound the soil is dry. Horticulturalists claim more house plants are stunted and die through lack of proper water- ing than through any other cause. If you let the soil get boric-dry before you remem- ber to give the plant a drink, quite likely you've checked its growth or :more seriously in- jured it. On the other nand, most plants don't like "wet feet" and their roots will rot if the soil is always saturated, Plaets, like people, need food if they are to grow and flourish. If 'the soil has been properly prepared, the food supply will last a long time, but a little fer- tilizer once a month will keep plants in good condition. In a complete plant food there is nitrogen for good foliage, phos- phoric acid., and potash for fine flowers, stro n.g stems and healthy roots, and several other elements necessary for growth. For a six`-inch pot, sprinkle one- third of' a teaspoon of "Gar- dertite" on the earth around the side of the pot, well away from 'the plant. Use fertilizer spar- ingly, strictly according to di- rections on the package. 6 MATCHLESS - Even though it may not be the smallest book in the World as claimed, it would be a gamble to bet there's a smaller volume in existence. This tiny tome, ort display in Monte Carlo„ Mon-i aco, is compald in 'size to The head of a pocket-box match., Oita OtifttEONAtftif-VVhlfe kidskin' bagi. left, is locked to the thaw 'of satIn4 foslito4 with These large' costume keys of gala -mid silver-toned lightweight Metal: The sfelkiii4 fashion fittettery It Parlslari artginat, At right HAI onwise. Kit Grant Ili Leteciati tritfleincle tartlet :f tediuty of Shakespeare In three VOlUities, Which Opens to reveal not coins of wisdom, but 4' plate fest taint Of the, teetterie The itelet speaks volumes fat` the' tits-play Of the reAefit Leathei Goods industries`' dawz, Ambws. COMPLIMENT - CAPTURING CASSEROLE NOT "BuRRoWilsidii tkOtititE--,Tririto's no dankev, She'S it Snitirf burro who knows the. WiStiorn of the fs-IEW adage, nart apple . day keeps the doctor and takes her doily ration from Owner 15h. Laura