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HomeMy WebLinkAboutThe Brussels Post, 1952-3-12, Page 7Nylon Foot Coverings Guard Stockings and Shoes * * * * .* They're at Home With Any Style of Shoe BB EDNA MILTS OLD favorites ofbusy and economy -minded women, practical foot -covering stocking savers, are now avail- able in long -wearing nylontricot, They come in a neutral shade and can be worn over your precious.,nylons to prevent their being soiled in stormy weather or under your stockings to preserve their daintiness. For those who prefer to go bare -legged. these sturdy non- slip nylon coverings mean protection against red -rubbed beets. 'In warmer weather shoes are guarded from per- spiration damage, You don't have to worry about trying to hide them be- cause they're cut low and the heel and toe are designed to flatter in open -heel and open -toe shoes. Even the most active housewife can dash about her chores with no fear of slippage. thanks' to invisible elastic which bolds the coverings firmly in place. The best part 1s, of course, that they are made of nylon which takes the rougheskof beatings and will dry in a jiffy after washing. • Designed for comfort and longevity, these new nylon loot coverings are suitable either bare -logged or with stockings, we see them flying about the room, we know they are looking for a mate or for a suitable dark place in which to lay their eggs. Each female is capable of producing many eggs, which will likewise hatch into very many of those de- structive pests, hard to find until the damage . is done. There are ,many remedies for moth control, such as camphor balls, naphthalene and fumigants. However, prevention is better than cure in the war on clothes moths, and it is a wise plan to enclose all garments, blankets or furs in air- tight boxes or bags, while valuable furs should be placed in cold stor- age, and handled by furriers who know their business. •* This Could Apply To Canada As Well Our system 'has been built up on private initiative and resourceful- ness, Business enterprises have ob- tained•calpital from investors who have risked their money, some-, times at a 1bss, by the hope of a return from.'prnfits,•The capital so raisedtogether with that retained from business earnings, has pro- vided the funds for the growth of. our industries ,large and small, Spurred by the incentive to make a profit in a competitive market, business concerns over the years have introduced many new inven- tions along with improvements in the form of better machinery •and Methods. This has meant a con. thtual increase in the outpout of goods per man-hour, and that is the scale of living. In our system, govermnental re- gulatory powers are proper as long as they are directed agains excesses and toward improving the work- ings of •the system, But to turn over the complete - direction and control to the mercies of bureau- cracy is a different natter entire- ly, It would be justified only on two grounds—first, that govern- ment could handle the job better than private enterpise; and second, that it could be done without clamping down on individual free- dom. From The Cleveland Trust Co, Business Bulletin, Sack Time — Burned by Holly- wood columnists' digs at the alleged lack of style and.smart- ness in her clothes, screen actress Marilyn Monroe retorts thatshe would look good in a potato sack. And just to prove it, she donned the nifty one- piece "creation" above. Snail—or Tortoise? We admit to no intimate ac-' quaintance with Mexican messeng- er boys, But we do have an intim- ate knowledge of boys — by vir- tue of having traversed those both delectable and painful years in per- son. And boys who become mes- sengers still remain boys. So we guess that neither Mexic- an nor any other ntessenger boys fall within the purview of that elo- qucl( paraphrase of Herodotus' tribll°Ec to the Persian courier ser- vice: Neither sum, nor rain, nor heat, nor gloom of night stays these couriers from the swift completion of their appointed rounds. Obviously the Persian runners had passed 13. A City of Mexico newspaper re- cently showed an understanding of youthful masculine nature and a familiarity with Shakespeare: And then tlic whining school- boy, with his satchel And shining mnrnin•. fare, creeping like snail' Unwilling to :school . Noting that it took almost two hours for a "rush" message to tra- verse the mile between the tele- graph office and editorial, desks, the newspaper must have concluded somebody was traveling Mike snail.' So it sent a reporter to the zoo to time a 101tost% At 30 feet a minute the tortoise was faster. Recalling boyhood speeds on some "appointed rounds," 30 feet a minute, in fact, would be ter- rific. • . —From The Christian Science Monitor, Clod's plats like lillies pure and white. unfold, 4Vc must, not ear the close -shut leaves apart. Time.will reveal the calyxes of gold, '-i1'lay Itiley Smith. Now Is The Time. To Beat The Moths With the coming of spring and summer, the housewife's thoughts turn to cleaning and storing away winter garments, The clothes moth menace is nota thing to•deal light- ly with; especially When ',concerns our best blankets, woolens and furs. • We must not, however, consider that all moths which' enter our homes, attracted by the artificial lights, through door or window, are the destructive clothes moth, All the large moths and many of the small ones live entirely on vege- table matter and other food ob- tained out of doors. The little clothes moth, a small grey fellow, which measures about one third of an inch between out- stretched wing tips, is the culprit. Having no jaws, and therefore re- quiring no food, he does not ac- tually do the damage, but the eggs laid by the female are deposited on or near the materials such as wool, furs and upholstery, where, later, the grub hatches and promptly pro- ceets on his greedy andruinous way. The larva, another name for this mischievous vermin, eats and grows, and as it does so, encloses itself in a case of wool, fur, or whatever it is feeding upon. This he • enlarges as. his body grows, and it seems to have suf- ficient sense to retire and keep still when disturbed. When the larva has completed its growth, it spins a cocoon of more of the fabric, making more and more holes, until it finally enters the chrysalis stage, beautifully warm and cosy, hidden away in some of our'previous,be- longings. After a few weeks rest, the case opens andout comes the new moth, glossy and smart. In a matter of hours the wings have attained the ful size and away it goes, ready to complete the process once more. This is the time to destroy as many as we can, because, when ;TABLE n A• 4T-.�a cIate Andrews Of course pressure cookers are an "ancient tale" to many of, my read erg. Still, with such a number of young women starting housekeep- ing each year, perhaps a little ad- vice about the use of these wonder- ful utensils- might not be amiss; also a few recipes specially designed for pressure -cooker use. * * * - It is a good general rule when preparing meals by this method, to follow exactly the directions that come with your cooker. Read your recipes through before starting and use the exact amount of water re- commended. * * * Never fill your pressure cooker more than two-thirds full— this precaution prevents food from clog- ging the steam outlet which is neces- sary. for eces-sary.for proper steam cooking, Time your cooking exactly—but remem- ber that' wlten it is stated.that as- paragus sparagus cooks in 1 or 2 minutes, broccoli in 2 to 3 minutes, peas in 1 minute, and summer squash in 2 to 3 minutes, this means the time starting after cooking pressure is reached and not the full time your vegetables are on the fire. * * * Later on, after you have become expert at the art of pressure cook- ing, you will find it fun to adapt your old, favorite recipes to this method. This may take a little experiment- ing at first. Here are a few helps for your experimental stage, * * * 1. When experintenting with cooking time, it is better to under cook than to overcook. If another• minute is needed, you can always close your cooker and run it again, * * * 2. Reduce the amount of liquid called for in your old recipe so that you will start with exactly the amount you want at the end of cooking. You lose no liquid by evaporation in pressure cooking. * * * 3. Use far less seasoning than in .your old recipe when you first ex- periment. * * * 4. Reduce the quantity of fat used by about %. * * * CREAMY LAMB STEW 1% pounds lamb shoulder or shank cut in 2 -incl! cubes. 2 teaspoons salt • teaspoon pepper • cup flour 3 tablespoons fat 4 medium onions 4 large carrots 4 medium potatoes cup water 34 to 34 cup sour cream • cup canned peas Dredge lamb in combined salt, pepper, and flour. Heat pressure cooker, add fat and brown neat on all sides. Place onions, carrots, and potatoes over meat; ,add water. Place cover on cooker according to directions. Bring to cooking •point and cook 12 minutes. Cool cooker at once, Place vegetables on platter. Mix flour left from dredging with' a little of the sour cream until you have a smooth paste. Pour sour cream into stew and thicken with paste. Pour over vegetables. Serve with hot biscuits or toast. Worth A Month's Pay—Cpl Jeno Weaver has a merry fling and a dream come true as he prepares to pitch a lemon chiffon pie into the face of his Company Sergeant-Major. Twenty pies were flung at sergeant targets of $10 a throw during fhe March of (limes party in Frankfurt, Germany, 'Surprise dearl Something new —thawed foodl" SPANISH RICE 3A cup uncooked rice 1% cup sliced onion • 2 tablespoons fat 1 No. 2% can tomatoes 1% teaspoons salt 34 cup diced celery - 2 tablespoons diced green pepper 1 teaspoon sugar Pinch pepper. 1 teaspoon Worcestershire sauce cup water Melt fat in cooker and saute onion until tender. Wash and drain rice and add all other ingredients to onion; mix well. Cover and cook under pressure for 10 minutes. Cool cooker immediately. Serve with buttered French or Italian toast. * * * FINNAN HADDIE WITH CREAMED POTATOES AND GREEN PEPPERS 1 pound finnan haddie 3 cups cubed raw potatoes 1 small onion, chopped' fine 1 green pepper chopped fine 1 cup milk 2 tablespoons each, butter and flour 1 teaspoon dry English mustard 1 teaspoon salt Pinch pepper Cover fish with cold water and place over low flame. Simmer 10 minutes. Drain, remove skin and flake. Place the flaked fish and all other ingredients in pressure cooker. •., As soon as cooking pressure is ` reached ,turn off heat and allow pressure to go down gradually. This will cook and cream the potatoes. Stir with fork for few seconds to blend. * * A sour milk date (or any fruit you desire) pudding may be made in your pressure cooker in one-half hour. DATE PUDDING I cup brown sugar 2 cups soft bread crumbs 1 cup chopped dates 1 cup chopped nuts 1 cup sour milk 1 teaspoon vanilla 1 teaspoon soda 3 tablespoons butter, melted Combine sugar, bread crumbs, dates ,and nuts, then add other in- gredients in order given. Pour into greased mold and cover securely. Steam 1.5 minutes without pressure, then cools at 10 pounds of pressure for 15 minutes. Reduce pressure gradually and serve hot. If you prefer to use sweet tnilk, substitute 2 teaspoons double.acting baking powder for the soda. - John Peel's Horn Brings Big Price They sold John Peel's horn for £600 the other day, and it went to a grocer. It was enough to make a hunting man reach for his brandy flask, especially since the horn was al- most in the grasp of a Yeomanry colonel when the grocer outbid him at the auction in Sotheby's sales- room in London. Peel's horn was for sale because the brewers who owned the Lion hotel in Guildford, Surrey, where it had hung for 50 years, have gone out of business. Every master of hounds in the country was ready to pay a good price for it. But Col. J. A. M. Phillips, commanding the East Rid- ing yoemanry, particularly wanted it because "D'ye ken John Peel" is his regimental march. .He in- tended going up to £500 but ac - Wally went to £580. • They alt knew the history of the horn. John Peel's son sold it to a John Rigg, who in turn sold it to, the proprietor of Best's Brewing Company. Phillips went to £580 and thought he had the horn. Then a hand shot up• at the back of the room at £600 and W. N. Johns Powell, Cardiff grocer, was the new owner. GOD AS FATHER The story of the Divine Family begins, with God the Father. He is the origin of life. And the Old Testament recounts. how God cre- ated first, the angels, living per- sons of intense spiritual life, shad- ows but real shadows of the sub- stance of life that is His own. Time itself is not eternal. It was created by God. Hence, Ile is outside time. That is, He is greater than time itself since he made it. In His own time, there- fore, He created the material uni- verse, the stars and all that we feel and see and stand on. And at a iven point in time He made roan, *Combination of spirit and matter. .fan's soul is spiritual 'and in this respect he resembles the angels. Itis body is of the earth and in -.this regard he is like the material things that surround us. The Bible does not describe how God made the angels nor the stars nor Haan. It states clearly in un- derstandable language that God made everything is responsible for creating the universe, Has God made man from mon- keys? How could He since mon- keys have no spiritual soul? A Catholic may hold that God chose an animal already existing out earth and directly gave it a reasoning soul. But the soul of man, 3 spiri- tual reality, could not come out of or be made from matter, One cannot get gold out of lead since it isn't there in the begiitn ng, And as the soul of the first man on earth came directly front God, so to -day the soul of each babe comes directly front God. It doesn't come from its parents. SinceGod joins the body and soul of the child, only God may separate this union in His own time and in His own way. —` This is one of a series of mes- sages by Father V'. McGivney, Parish Priest, St. Francis Parish, Pickering, Ont, Lemon Juice Has Many Qualities Sour as it seems, the lowly lemon must have been particularly blessed by nature. For as well as being a healthful juice it is a relish, a medicine, a cleaner and a food. You might check to see that you're making the most of this housewive's friend: When whipping cream, add 3 or 4 drops of lemon juice to a cup of cream to make it stiff and firm. A tablespoon of lemon juice added to the water in which lamb or veal for stew is cooked will add to the flavor and tenderness of the meat. Put a few drops of lemon juice in the food chopper before grind- ing sticky fruits, such as raisins, figs or dates, and the grinder will not only be easier to clean but there will be a saving of the fruit as it will not stick to the chopper. When an aluminum kettle has be- come dull or black, clean with a cloth dipped in lemon Mice, then rinse in warm water. A few drops of lemon juice in water will give lustre to glassware. Wooden drainboards or mixing boards may be kept free from grease and cleaned by rubbing with half a lemon or lemon juice. After the juice has been extract- ed, dip the rind in salt to clean tarnished copper or brass. Immediately after dishwashing, while the hands are still a trifle moist, drop a little lemon juice in the ,palms and rub well over the hands to keep them white and soft. To bleach linen or .muslin, moisen with lepton juice and spread in the sun. Salt Its Common- Buil Has Lots Of U$es Did you know that your salary is your salt? The word comes frons the Latin, "salarlus"f belonging to salt, and explains .wliy a person is said not tOei 'i'tirbrth his salt," 'wheat he is:% ol, earning bis salary, Salads-IW;git«4.,2"oitee limited to green v e gni tr-b:*3 e a cohibinations, Highly seasdncd 'with salt, hence the salty backgrbund of their name, from the Latin, "sal." "No taste like salt, no smell like bread.". Flow true, for without salt, our most widely used, condiment how dull most foods would taste! Housewives ,as well as sailors, can tell many salty stories, all in praise of this very handy house- hold helper. Stops Seepage When boiling a cracked egg, a bit of salt added to the water will keep the whitefrom seeping out. Egg whites whip faster and lighter when a dash of salt is added. Potatoes, parboiled in salted' water for 10 minutes, will bake more rapidly and have added flavor. Salt on a cooky sheet in the oven under a pan that seemsde- termined to scorch, will prevent that catastrophe. Before frying foods, heat' salt is the pan and there will be less grease popping, hence less stove cleaning. Salad vegetables, soaked in salt- ed water and then drained well, seem crisper and colder. Fish cleaning won't be quite such a slippery job if you handle them with salt -rubbed hands. Lacking refrigeration, butter can be kept fairly hard in salted water. A good camp tip, Nuts Shell Easily Soak nuts in salted water over night, and the kernels will come out of the shells more easily, and in better shape. Pouring salted water down the drains once a week helps prefent clogging and is a good disinfect- ant. Whiten a stained sink by scrub- bing it with a mixture of salt and turpentine. Let salt stand on a sooty spot on the rug for several hours be- fore cleaning, and the, soot will brush away more easily. To clean marble, rub on a salt and lemon -juice mixture, allow it to stand for several hours, then rinse with cold water. Rub piano keys with a soft cloth 'dipped in a mixture of salt and lemon juice to whiten the ivories. But you still can't catch birds by sprinkling salt ,on their tails, childhood rumors notwithstand- ing! PERFECTLY SIMPLE The young woman in the auto- mobile ahead had her arni out, waving it aimlessly. The driver following could not interpret the signal, and the two cars wound up in a collision. "Lady," said the man, "I couldn't tell what you were signaling." "I wasnt signaling," she exclaim- ed astonished, "I was just drying my fingernail polish!" "Sure, You Can Do Jul"—Variety Village, the Toronto Variety Club's vocational training school for crippled youths is operated by fhe Ontario Society for Crippled Children. Here teacher Art Robinson gives Keith Whalen, aged 17, of Point Anne some instruction. The Society's annual Easter Seal campaign for funds extends to April 13 ON YOUR WAY lb 'nue OFFICE ASK YHG JVWELER re COMA AND FIX OUR GRANDFATHER. ct.00tr. I CLEANED Atlo OVtntHAUtED tr.l SHOULD 8E GOOA Sok, .✓ TEN YEARS Ar LEAsr r'M SURElr WELL By Arthur Pointer