HomeMy WebLinkAboutThe Brussels Post, 1956-11-07, Page 2SA 'NO PERIL, HEARDf .boo• t, a youngster's ShOes
a battered tire and the remains of a motor tern' from its edr,
give silent testimony lo a fornilsi tragedy hi' Fart Lauderdale..""
M.S. Evelyn Spalton, o deaf'muk,, Wat unable to heist an.cip-s
IsrOCiOhing :t9in,as she 'Cl`rove .ihor ciat....,taWard a railroad trot,
sit* l'i%e th•iictehy the zspeefoling 461,ii;'and Mrs. Spell,•
41/ her 20-triorith,o1d ton, Byron, were
..„
Children ,„.'s toys, wagons and
delivery .05is' bicycles 'should
heves he let/ lying On the tides
walk. 'Many' blind • people Walk
arctind 'our streets and obstacle.`
ion the -Walk may- cause therti
to fail',_
ss
FOXHOLE Ill 90 SECONDS—Soldiers should Welcome this new device-a '"Oti-Sitconti 'fo>tliole
developed by the Stanford Rdociie6h •164fifute, The enables ground trooist
lo dig. their positions in waning iseribd, Leti, tedliniCiati plates the racket-
-explagive Unit Ina launching tube: After the 'fue,o, it igniied, the tecliniCidri takes cOver, and
the rocket it elriVett about, two feel'irit 'the around: The Chattel, exildideS'
four-foodeft, tra,at is elearz.:14, right:
11F4otecti:1Chillilren
From Ore Ii)y
The Secret Of That Prize-Winning Cake
•,,Ve .
t rf r'"
"BONES" IN THE DROUGHT DESERT—Skeletal rem9ms of a
locomotive's drive wheels rusting. in the partially dried-up bed
of the Kansas River are grim, testimony to the five years of
drought which Kansans have experienced. The locomotive fell
into the then raging river when a bridge "collapsed during a
flood in 1951. it was'abandoned because it would have been
too expensive to salvage.
4 • 0.
When a than gees but toluriCh
with other men", what does he
like to, OP ,one-.1v9Man sUr.,
Vey' sishi:le by aiking 'cliefa! and
headwaiters in hotels, :clubs, and
restaurants in a City- of several
hundred ,thousand winhabitants
Hthinght theiansWer Ste v! •
More men order stew than.
any other one 'thing for iunch,
Many Men t like"'Many pthei
foods — roast beef, fish, salad,
sandwiches, spagliettilands meat
balls, ;etc., but the majority want
stew.'
"'They', like the meat cooked
slowly until it's 7teOcler. They
like -plenty of vegetables—espe-
eiallY potatoes, onions, and car-
rots. They like it laced together
with thick, savory graVy," one
chef said. "They like big plates
of it, tool"
Stews are meat-stretches;
stews are sure persuaders for
vegetable eating; and stews are
especially goOd one-dish meals
for busy days. `Brown the meat
• firsi for a richer appearance and
taste, then simmer it until ten-
der.
Beef, lamb or veal may be
used for stew, and shoulder meat
cut into l-to-2-inch pieces is just
Tight, Remove all gristle, excess
fat, and bones. Roll each piece
of meat in seasoned flour to coat
evenly. Brown slowly in a little
hot fat; add liquid,water r broth, ,?
Or tomato juice, whichever you
like — but do not use. tab -much..
A cup of liquid for a pound of
meat is just enough.
Add seasoning—a pungent bay
leaf, a shake of meat sauce;or a
pinch of herb. Cover and let it
simmer, but never boil, .,for 11h
to 2 hours. Add more liquid if
needeC to keep the pot bubbling.
Add prepared pieces of veget-
able —men like them sizable
potatoes, carrots, celery, onions,
limas, green t eans, or just one
of the bold-flavored vegetables
—parsnips, turnip, or s cabbage,
If you like. Cover and cook an
• half hour — then let your
artistic sense tell you how to
arrange the stews ,inssyour-plat-
ter. 1.
' Os.
BEEF STEW
2 pounds beef stew meat
3 tablespoons fat
3/4 cup flossr .s„
2 teaspoons salt r
repPer ss -S,
11/2 cups orange juice „s
1 clove garlic, chopped fine
1 teaspoon Worcestershire Ss
sauce s s
6 small carkists; cui
Pieces ' S
1 medium! unions cut up w
1 clip. celery " Pieces, Siissirieli'4 ,
thick
~VI
„ elt,fatsin,asdeep,kettle. Corn
isines fleurSsalt, 'and pepper. Roll.
!each' plecet1 meat in flbui
turess,Brown on. all sides in the
fat. Add Orange juicek,garlic, and
Worcestershire sauce. Cover
Cook over low, heat 2 hours. Add
parrots, onion, and celery. Cover.
'Cook 10 minutes. Cook abbut 20
sattv'S SALLIES
MAW
,Minutes or until tender, Stir
Occasionally,
*
LAMB"RIBLET STEW
2 pounds lamb riblets
3 tblsps, lard or drippings
Salt and,pepper
Mater'
4 medium potatoes
4 medium onions
*medium carrots, sliced
'1."' cup fresh or frozen canned
Teas
.Brown lamb riblets slowly in
•• lard or drippings. Season. Cover
,,vsatet. Cover and cook
s slowly 45 minutes. Add potatoes
and onions and continue cooking
for fa minutes or until meat and
vegetables are tender. About 20
Minutes before end of cooking
time add sliced carrots and peas,
Arrange on warm platter. Thick-
en cooking liquid for gravy,
* *
Brunswick stew, is an old-time
• favorite. Make it with a tender
Stewing chicken for a real deli-
cacy.
BRUNSWICK STEW
1 chicken (4-pound cut in
pieces
1 medium onion, chopped
1 teaspoon salt
1 No. 2 can tomatoes
1.3zs cups cooked lima beans
11/2 cups whole kernel corn
• Kfteaspoon pepper
teaspoon Worcestershire
sauce
Cover chicken with boiling
water and cook about 11/2 hours;
add onion, salt, and tomatoes
and cook 30 minutes longer. Re-
move chicken from stew. Strip
chicken from bones, chop, and
return to stew. Add corn, lima
beans, pepper, and sauce. Cook
until thickened. * C *
If you want to serve stew as
a pie put it in a casserole, cover
with a crust, and bake until the
crust is golden brown. A rich,
flaky crust calls for pie dough
and a less rich one is produced
by using biscuit dough.
If you like an open pie, use
individual patty shells into
which to spoon hot stew. A very
'easy method of making crust is
to use leftover Ibisquits or rolls. '
'if you' do this, split and butter
the biscuits or rolls and top your• s
pie with thein. Put in the oven
just long enough to heat through.
„ 'topping -for meet
-pies/ 4s alfavorite, in ,some s'e'c-
tions of the country. Here is -the
Way .to make its ,
6, CORN=BREAD ]PIE', TOPPING
34;cupseotn „meal
IA cup flour
312 teaspoon salt
' 11/1 teaspoon baking powder
1 egg yolk, beaten
% cup milk
1 tablespoon melted butter
Sift together dry 'ingredients.
Combine beaten egg yolk, milk,
and' melted fat. Add to dry -in-
gtedients, mixing only until
meistened. Pour batter evenly
over meat and vegetables in cas-
serole. Bake at 400'P, 20 to 25
minutes, or until corn bread just
starts to shrink from sides,
Serves six,
FISHY, EVIDENCE
„ Diverce court judges in the
United States can add yet 'an-
other crazy excuse to the long
list presented to them from
',time. to time by injured parties.
An aggrieved petitioner, S'U-
ing 'for divorce, explained tea!
'fully that her husband ”.
when he came home, talked
only to our goldfish,"
thice.n:-,fe back-,
"yard bonfires and for crackling
logs in living room fireplaces,
And WheiWeF there'4 a fires
children V/111''be iliesistatly
traeted-
It is impossible to destroy a
child's curiosity .,.about .fiame,
but there are precautions which
can be taken right at home
ward of tragedies,
First of all, be sure that there
is always an adult present
wherever there is a' fire.'-- whe
ther in the home fireplace or
out of doors,
And then here' is a recipe for
making a Clothes' • fire-resistant
Which will forestall serious in-
jury in case an accident does,
occur. It's a matter of an, ounce.
of care being worth, a pound of
cure — only this time you need
a few ounces! Dissolve nine
ounces of borax and fc\iir ounces
• of berie acid in one gallon 'of
water. Now dip the clothing to
be treated into this 'Solution:
This method can be used on any
fabric which: can be safely put
into water but it must be re-
peated after each washing if it
is to be effective.
This method was tested using
two dolls' dresses. One was
dipped in the solution and the
other, was left alone. A lighted
match was held to each dress
for three minutes, When they
were examined; the treated
dress was only slightly charred
where the flame had touched
it while the untreated dress was
a blackened mass seconds after
being caught by fire.
While you have this mixture
prepared it is a good time to
have a bee and make your
house as fire-propf as possible.
Drapes, curtains, slip covers and
any open weave fabric responds
admirably to this treatment.
This recipe deposits a film on
the fabric and You may not-
want to use it on fine clothing,
but remember, it is better to
be safe than sorry!
American View
Of The Seaway
The United Mine Workers Un-
ion, after 25, years of vigorous
opposition to the building Of the
St. Lawrence Seaway, has finally
•corideded 'that it may be a bene-
ficial project-after all, -
, The, union's opposition .to the
seaway was based .on the belief
that it would reduce the con-•
sumption of coal andi'xesult in
'''feWer jobs .1cir :coal' miners.
Sr The reasoningswent.senapthing
like this,,The hydro-electric,plarit§
.that would `built:ii"Cconnee-
' tion With the seasia'Y' woula pre-
'clucePtO inubh pbwer that there
• *would: be little, sneed sfor the
continued,;woperation .or ,expagt=
sion of steamsgenerated power
,plassis in 'the'New:England,
per Nei, York and Penn-sYlvania
areas. )9 'sus
Furthermore, ,» the- railroads;
"fearing. cheaper water transpa:. ▪ tation, were vigorously, opposing -
the seaway,. They. Were big users
of deal in those days; It `wasn't •
difficult 'to Convince the coal
- miners that they had a common
interest with the railroads,in op-
posing the seaway. ,
But time has a way of putting
a new face on a 'great many
things. The 'demand for electric
power became so great with the
expansion, of industrial produc-
tion during and after World War
II that the additional power ca-
pacity of hydro-electric plants
along the seaway is no longer a
threat to be feared.-The railroads
have practically abandoned the
use of coal as an engine fuel.
The coal industry also sees a
vast new foreign "market for
American coal-that did not exist
a dozen years .ago. More acces-
sible Great Lakes ports and the''
seaway may help in the future
developthent of that market.
The opening of new sources of
iron ore -in Labrador and the
steady expansion of the steel' in-
dustry are two other factors that
have cast a more hopeful light ,
on the benefits to be obtained
from the -seaway so far, as the
self-interest point of view of the
coal miners is concerned.
Fortunately the broader inter-
ests of the nation' Were hot sac-
rificed' becatise'of the fears of a
few special driterest groups which*
were unable to accurately
cast the future. — Des !Moines
Register.
BARB TO. SWALLOW
"My husband has absolutely
no bad habits at all," she boasted.
"He -never drinks and always
"Spends his evenings at hothe-"He
skiesn't •OVen belong to a° Club."
"Does he smoke?" esker- her
tortipanion. • .
"Very little," said the wife.
"He likes a cigar after he has
had a-good dinner, hut:, 'don't'
suppose he smokes two cigars
Month," — •
It was almost time for the
Ladies Aid Fall Bazaar, and our
little community of. Deer Forest
was humming with preparations.
Mamma was busily sewing
some of her beautiful crocheted
red wool lace to. ;the ruffles of
a jaunty red flannel petticoat:
Cousin Anna ran up baby
sacques on -.the new, sewing
machine-. Sister Ethel cross-
stitched a design on a gingham
apron. I longed to help, but my
stitches were of - ,a primitive
quality and I was giveh,nothing
more important. to do than run-
ning errands, ,
• This was not an uncongenial
task, however, for it took me
Into kitchens all over town,s
where prize 'cooks' were busy-
' making'plekleS and reliShes and,'
preserves*for the bazaar booths,,
and experimenting with new
recipes for cakes and cookies,"
pies and dongnuts. ,
That year .(early in ,the IDOO's)s ,
there Was to be a' new features
of 'which' Marrana did' not quite
approve, It ' ,was-suggested . by
'Mrs. .3 Solem;; the new, store-*
keeper's,. wife. s "Those ,,Solems
don't ,seem to understand 'a '
town'like Deer„Porest,":She said
to Npa,-rand' inc' leokeds'Sbber,-.
"Mayhethey should haVe stayedl
in Madisorf:"' ^ ;,`'"
'Papa' nodded ruefully: -Ile had
not stiound Mr.:, Solent -easy
either. " '
"She thinks we shotild have
a prize cake 'grid raffle off,
but licit"doeski2 t seem 'quite right
to me. Our reake ,-booth,has al- '
ways - done well and 'everyone
has praised everyone else's cake-
arid there's been a ,good feeling
about it. It's not quite the same
this year.
"Mrs. Solem has a very special
cake She Makes," I volunteered.
"I heard her tell Mrs. Knutson
when I went up with those baby
sacques yesterday, ,but s h e
wouldn't say what kind."
"Your hickory-nut cake with
the maple frosting is hard to
beat, Mama," said. Papa,
"I don't think I'll compete,"
said Mama. "I'm in charge of
seeing that all the handwork is,
ready and assembled in good
time, so I'll have erieugli to do."
This job of Mamma's meant
there were plenty of errands for
me to run. and I enjoyed doing
them, for as I went in and out
of the busy kitchens I was in-
Vited to sample Many toothsome
morsels: '
But not at Mrs,' Salem's. ,!'Don't.
. track up my. kitchen,'? she warn-
ed me, "Stand there on the rug"
She hurried to find her parcel
of work handed it to me, and
told me 'to `fun along. I hesitated
to go again, but- Mamma and
Mrs. ySolern had offered to.finish
some sfoe pillow .covers, and I
insist take them, .
`This time, .my re.10, my
good 'friend ' Miss Jennie was
was there,teading over an ern.:
broidery hoop while Mrs. Solem
showed her an intricate stitch."
"I'm new at all this kind of
thing," Miss Jennie was saying,
'this waS trite, of course. In fact,
'I knew Vshetildn't call her Miss
Jennie at all, for she was young ,
Mn.S 91Sen now, But the had
been illy clearly loved teacher
and it was Mamma who had
taught her to bake and cook,
Mrs: 'Solent ,had evidently in,
tettupted baking •operatiena to
teach Miss Jennie the stitch,
a large. yellOW bowl stood on
the table With baking Materials
glands
1' tried. to think of sOrkiethirig
pleasant to say and managed id
hit tnifen exactly the. wrong.
thing. "Practicing your cake fet
the' bazaar?" l asked,
.asked' Mamma:;! in
prise.)-
"MatlireelPe.at diSapPpared the
day IfrS, Olsph was tgre—and
your qktla. It was y prize
recipe. I've used it before and
I always win with it, So that is
the Way', things :are. done here in
Deer Forest!"
Miss Jennie's cheeks were
pink and her eyes very bright,
but befoi.e; she could speak
Marrima, said quietly, "This is
a recipe 'that belonged; my
mother, Mrs,. Solem, Maybe
you'd better look once more, for
yours,"
"Well — we went on to Mrs,
Onletn'Ssan& found her with her
baking things 'out on the table.
'All of a sudden my eye caught.
,sight of something sticking out
a little On the under side of the
baking board, I said; "That
couldn't be your recipe just there
under the board, could RV!
"There's nothing under the
board," she„ snapped back and
turned it over to show us, and
there was the recipe, sure
enough — stuck on with a little
bit of white of egg.
Papa laughed heartily and we
all joined in. "Oh, it's good to
laugh!" said Mamma. "Of course
we couldn't even smile then. We
didn't want to embarrass her any
more. Mrs. Knutson began some
tale of the same thing happening
to someone she knew and when
Mrs. Solem got back her voice
she said well anyway she was
going to enter another kind of
cake, and she didn't think a
raffle was a good thing for a
church bazaar, and I said I didn't
either, and Mrs. Knutson said
lets forget the raffle and just
give a prize."
"So, Jennie, you go ahead and
win that prize," advised Papa.
Neither Mamma nor Mrs.
Knutson said one word about the
prize recipe, but somehow bits
of the story leaked out and got
pieced together. Perhaps a little
girl, busy with errands, told
more than she reailzed. At any
rate, the cake booth ws certainly
the big attraction at the bazaar
and no one seemed surprised
or disgruntled "when the judges
gave Miss Jennie the blue
ribbon.
"It was all your doing," Miss
Jennie told Mamma. "And, do
you know, most all the ladies
have promised me their best
recipes -- including. Mrs. Solem.
By Alva Halverson Seynour in
the Christian. Science Monitor.
AIR bout Those
"Silverfish7
In even the 'best-kept houses,
eiusiie little insects called "S`il-
verfish" 'pop to' harry ,the
housewife; and;;nibble holes in
books, ,curtains, and, clothing. In
case you have yet to meet your
first silverfish, it's carrot-shaped,
about three-eighths of an inch
long and -has three long, tail-like
projections at the hinds en& of
the body and two long, slender
`feelers at the heads The-name
;,lsilverfisls" eomes from the
pe,st's silvery scale-like covering.
,,The, silverfish doesn't'seem to
be fussy about his environment.
He thrives" best in damp, warm,
'dark places, but he else appears
mysteriously in the' brightest,
best cared-for places and in at-
' tics and country houses which
are far from warm. Today's bet-
ter-constructed and evenly-heat-
jeyd happy!gs make him especial-
In apartment itn4es, Sliverfl.sh
are most abundant in heated
basements and from there they
follow pipe, lines to apartments
on the lower floors, You may
Ilnd surprisip"gly„ largo nuMbers
Of thenr'in heW buildings, the-
Walls of which, are still, damp,,-
Silverfish enjoy the dark,.
TWilhaein, ,:uhyttyno'nu o:cia4olmigh: thteh:
out of .sight cl...Aielc as ,a, flash, i
until they have, becOM very'
abundant They. like quiet, too,,
and if they could choose between
a,, noisy cafeteria and the, more
' sedate, dimly-lit cocktail, lOunge,.
they:d pick the peaceful place.
These salamander-like pests;
are particularly' ,fond:of; eating
high - quality papers with glazed
- Surfaces, *bookbindings, wallpa-
per, and anything held together
with paste or gum: TheYr play
havoc with starched clothhig, eat
holes in some, thin fabries, es-
pecially starched curtains, Inci-
dentally, they have no taste for•
the new synthetic fibres.
Housewives 'are effectively
waging war on silverfish with
modern pesticides. A, household
spray containing DDT keeps
them under control, It comes in
an aerosol can and by just pres-
sing a button, the insecticide is
released in a mist-like spray.
Apply it anyvhere you suspect
your uninvited guests have,
taken up residence.
Silverfish are hardy andiprob-
ably won't disappear immedi-
ately, but keep after them. You'll
soon convince them that your
home is no place to raise a fam-
ily?
• MOPN-EYED—A practice ,4 ses-
sion of artificial satellite ob-1 servers is being conducted,
'above, in Silyer. Springs..Get-
ting ready ,for."Proje ,ct Moon-
watch;" the observers are',
go-
ing through a dry run in pre-.
partition for the launching of
the man-made moon next
year. Sponsored by the Smith-
sonian Institution, the obser-
vation station is a prototype
of 50 Moonwatch stations to,
be set up across the country.
"My ca)Ise doesn't need prac-
tice," said Mi. Solem, giving me
such 0 chilly Iook that I hurried
to the door.
Miss Jennie rose too, "Well,
I'll be glad to help with these,
Mrs. Solem," she said. "Wait,
Alta, I'll go with you."
It was when Miss. Jennie came
upstairs for a bit of a visit after
finishing her trading with Papa
that Mamma asked, "Are you
going to enter a cake for the
prize?"
"Me? A prize? I'm just a be-
ginner, Mrs. Halverston. And I
haven't any prize recipes."
"I'm not going to compete.
And I'll let you use my best
recipe — the hickory-nut cake
with maple frostings" said Mam-
ma, "And I have a few' secrets
I'll show you."
Of course no one knew this
was exactly the kind of a cake
Mrs. Solem intended to make.
They went to Work that very
cleY, and before,long Miss Jennie
was producing cakes' ,of such
feathery lightness and, fine tex-
ture, with frosting „piled high
in such fluffy whirls that ihere
was no, queStiorrin thy mind as
to who *In that' prize.
Neither was there in Mernma's.
A few days before ,the bazaar,
Miss Jennie brought, in her latest
cake to display. "Here it is,'' she
said proudly. "Let'S call Mr.
Halverson up to sample' it."
"Here he comes," said Mamma;
, as footstept Were ,heard "on the 0
stairs. .,
But it was not Papa who, stood
in, :the doorway. It was Mrs.
Solem, with a,' parcel of work,
and her 'eyes were fastened on
Miss Jennie's cake. "So-o-o," she
Said; and looked from one to the
other of us accusingly. "So that's
where it went!"
"That's where what went, Mrs.
%b.
"Don't.think that.you're a ruler
because I g've you an inch now
and then!"
laltti
" s, * ""
, ,Mashed potatoes, cooked rice,
or cooked„ noodles may also -be
kbPping. In moSP cases the top-
sping ,ofssthis type is only a wid,
wreath r mace around the edges
of ST,Ottr filled casserole and then
heated.