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HomeMy WebLinkAboutThe Brussels Post, 1952-4-9, Page 3Pottery Making Nestling, in the corner of A Sus - rnfarmyard not far front the ampshire border at Liphook is a g, law building of wattle and ,thtnb built by former art students who have achieved fame with their Land -made pottery. Partners in the venture are 24- itear -old jane Aburrow, brown- aired daughter of farmer Edward Aburrow, whose family have farm- ed in the area for generations, and 37 -year-old Ray Marshall of C:al Bary, Alberta, who served with the ]loyal Canadian Army Medical corps in France and :Holland. Astride the 'saddle -like wooden seats of their potters' wheels -- home-made like the rest of their equipment—they turn out beauti- fully fashioned decorated tableware Hundreds of light -brown coffee butter dishes, soup bowls and jugs are stored in racks to dry. Then they go into the kiln, Jane and her partner uses a mix- ture of brown clay, dug on the farm and a white variety from Newton Abbott, in Devon. After leveret processes it passes through A giant sausage machine called a "pug," when it is ready for eke. When thoroughly dry, the fin- ished articles are colored with met- allic oxides and burnt in a kiln, this is fired with a mixture ofi oil and air, under pressure—the only touch of modernity in a building which might otherwise be mis- taken for a relic of Saxon times. After being baked for 18 hours at 900 degrees centigrade, the pots are allowed to cool, coated with glaze and returned to the kiln for a further 24 hours' baking at 1,100 degrees, Then they are ready for despatch to the big stores, from whom there is a big demand. Jane and Ray met while study- ing at Guilford School of Art. To the query "Aren't you afraid of spoiling your hands?" Jane re- plies, "Not a bit, It keeps them lovely and soft" Poodle Uses Noodle — Tired of hearing all the remarks passed about poodle haircuts, actress Colleen Miller's pooch, Pietro, decided that earmuffs were fit for a dog such as he. ' Colleen joined him, wearing exact dup- licates with propellors. Sweater Stuff ]u the last few years sweaters have gone through an amazing transformation, but for the most part they still serve their original purpose—that of keeping a person warm. Of course, we stillhave the pull- overs and cardigans in the simple classic patterns and they are just as popular and up-to-date as ever. They are available in a wide range of colors and types of wool, and because of the standard design, and simple pattern, they can be worn in many different combinations, However, now that the initial step to glamorize sweaters has been taken, there is no end to the possibilities. Cardigans, bound in silk, with pearls 'and sequins em- broidered at the throat, or those with beading covering most of the upper bodice stake dressy and at- tractive outfits with matching or contrasting skirts. In sweater sets, often the pull- over is embroidered and the match- ing cardigan is plain. The separate pullover may be a long sleeved, high necked affair with just a touch of trimming. Or it may be short sleeved, low right around the neck- line. Some of the necks are cut low enough to expose the shoulder and the ornamentation is enough to carry the sweater without any extra jewellery required. Most of the jewelled sweaters are in boucle. Many are white with the decoration in color, and some of the pastels have ail white beading or sequins. Other sweaters have beading in contrasting colors. Among the non -jewelled sweat- ers are boucle sets of high necked, short sleeved pullovers with match- ing short sleeved cuffed cardigans, Many have identical striping or she cardigan will be striped and the pullover plain with the color of the stripe showing only at the neckband, Sweaters with small peter -pan collars which can be worn with or without a small contrasting scarf or silk ti,e come both striped and plain in a wide variety of col- ors and patterns. They arc light in weight and useful for wear under suits or with odd skirts. Plant Study Can Pay Off Richly Every Canadian is familiar with eertan agricultural plants. For in- stance, we all ear corn 'and taunt. toes, raspberries and plums, But the first settlers in this country would have been very skeptical of these foods. We know that the In - (haus saved the colonists' lives during those first bitter winters by teaching them to grow and eat these "new" plants, Many berries grew wildin this country which were unfamiliar to the Europeans. Luther Burbank, a farm boy, lift- ed the plum from a small, tart local fruit to a luscious product that could be shipped long distances and into all channels of consumption, All of these edible plants have been selected for certain valuable characteristics, and then trained and developed until they reached a highly satisfactory form. But around us today there are still hundreds of wild plants which have not been studied carefully enough for us to know their full value. In fact, one popular definition of ' a weed is that it is a plant far which the gardener has not yet found a profitable use. For instance, cer- tain types of roses which are high- ly prized and carefully cultivated in Ireland, grow wild and are a nuis- ance to farmers in Louisiana. Today all the world is studying, wild plants because we need . so many • new agricultural products. Years ago, it was thought neces- sary that a plant have high per- centages of vegetable oil, or pro- tein or starch to be of value. How- ever we now know that small traces of certain chemicals can be of tremendous value. An example of this has . been the world-wide search, for plants which yield even the smallest amount of chemicals which can be processed to yield cortisone the new drug which gives promise of being so helpful in med- ical treatment, Most of our food needs are well taken care of in Canada today, and we consider war a bad thing for which we must be prepared but which we hope will never come. In our efforts and desires to make the world a happier place to live, we look to science and industry to produce the better things which make life enjoyable. We know that chemistry can test plants and tell us what they contain, but it is 'a tremendous jab to find the valuable components of the thou- sands of wild plants growing around us. One of the biggest SAP'S A-RUNNI ' problems which chemurgy faces to- day js to analyze wild plants in order to find what they contain that is needed for our industrial expansion. For instance, jet air- planes need castor oil for lubricat- ing certain parts because the oil re- mains unaffected by very high tem- peratures and also by very low temperatures. In fact, only a tiny percentage of castor oil is used for medicinal purposes today while large quantities are used in hy- draulic brakes for machinery. With these thoughts in mind, it is always possible that some stu- dent of chemistry will discover in his own weed patch a new plant which will bring great medical ad- vancement to men and animals, or produce a new element which will make wood last longer than stone or will make paint as resistant to weather as granite. R' 440'TABLE TALK elane And,tkews Canned fruits—either done at home of the "boughten" sort—are the homemaker's greatest aids in preparing tasty desserts, either hot or • cold, in the shortest possible time. One large can of fruit, in combination with other ingredients will make two quite different des- serts, on succeeding days, for the average family. An opened jar will • keep perfectly for several days in a refrigerator or other cool place, and nutritionists are strong for combining fruits with eggs, milk or cereals. FRUIT SAUCE 1/4 cup sugar r/ teaspoon salt 1 tablespoon cornstarch 34 cup cold water r/ cup peach syrup 1 tablespoon lemon juice 1 teaspoon grated lemon rind 1 teaspoon butter or margarine Combine sugar, salt and corn- starch; add water and stir until smooth. Stir in fruit syrup and cook until clear and thickened— about five minutes. Remove from heat and add lepton juice, grated rind and butter. Pour over ,toast- ed peaches. Serves four. A quickie dessert, * f * PINEAPPLE CUSTARD 2 eggs • cup sugar rfq teaspoon salt • teaspoon vanilla 2 cups milk 2 cups cooked rice 2 tablespoons melted butter r/ cup crushed pineapple Beat eggs lightly and add sugar, salt, and vanilla. Heat milk to scalding and add to egg mixture slowly, Add rice, butter and pine- apple which has been measured after draining. Pour into buttered custard cups and place cups in a pati of hot water. Bake at' 350°F. until firm --about 40 minutes. Chill, unntold, and serve plain or with custard or fruit sabre. Serves eight. * „ FRUIT CRIS13 1 can fruit cocktail (No. 2) ?s cup sifted enriched flour rz cup brown sugar r'y teaspoon salt to teaspoon cinnamon ;q teaspoon nutmeg ?.a cup butter or margarine Drain fruit thoroughly and place in an 8 -inch casserole. Sift to- gether flour, salt, sugar, cinnamon and nutmeg and rut in butter or margarine with a pastry blender or two knives until mixture 1s crumbly. Sprinkle crumbs over top of fruit and hake at 375°F. for .10 minutes or until top is brown and crisp. Serve hot or cold with fluffy cottage rl,erze. Serves six. Another quickie. * * * PEAR UPSIDE-DOWN CAKE 4 tablespoons softened butter or margarine 0 cup brown sugar P lend Who Came To Dinner—Dawn Snobeck, 5, wistfully watches her lunch disappear as her friend, (name unknown), vacuums up everything in sight. Dawn asked her mother if she could bring a "little" friend In for !until, but mother wasn't expecting to put on the dog. 6 canned pear halves 0cup shortening 34 cup sugar 1 egg' 1 teaspoon lemon juice 2 teaspoons grated lemon rind 1% cups sifted cake flour 2 teaspoons Magic baking powder r/ teaspoon salt cup milk or syrup from pears Combine softened butter or mar- garine with brown sugar and pat into bottom of an 8 -inch square cake pan. Over this arrange pear halves, cut side down. Cream to- gether shortening and sugar. add egg, lemon juice and rind and beat until fluffy. Sift flour, baking pow- der and salt together and add alter- nately with milk and heat until smooth. Pour batter over pears and bake at 375°F. for 45 minutes or until cake tests done. Serve plain or with fluffy cottage cheese. Serves six, • * • * PEACHES IN TOAST CUPS 4 slices enriched bread 2 tablespoons butter or margar Inc 4 peach (or apricot) halves 2 tablespoons brown sugar Trim crusts from bread and butter both sides lightly. Press into muffin pans to form cups and place a small peach or apricot half in each. Sprinkle with brown "Is there someone else, Doris?" sugar and bake in a hot •oven (41)0'F.) for ton minutes or until bread is brown. serve lu,t with fruit sabre. * * * BAKED PEACH ALASKA (Without ice cream) 6 squares calve (white, sponge or angel food), 34:= -inch 6 cling peach halves 3 egg whites 6 tablespoons sugar 14 teaspoon salt r/ teaspoon vanilla Place cake s(unrrs on cookie sheet and lay well -drained peach halves, cut side down, on squares of cake. Beat egg whites until foamy and add sugar and salt gradually. Continue beating until egg whites will hold peaks, then add vanilla. Frost peach -topped rake with meringue and bake in a hot oven (425°F,) front three to four minutes or until meringue is lightly browned. Serve imme- diately. A glamorous dessert from left -over cake and fruitl Serves six, ' There are still savages who use shells for money. In more civilized parts stoney is used for shells. Answers to. Intelligence Teat 1—Square dance, 2—Judas, 3— V i c t o ri a, 4—Counterpoint. 5 -- Nine, 6—Chief. 7—(A) Carmichael; (B) Romberg; (C) Gershwin; (D) Porter. Speed and Friction Airplanes that travel faster than sound must be cooled if their pass- engers are not to fry within them because of the heat generated by air friction. The heat developed by any hying body—bullet, aircraft or space rocket—rises roughly in pro- portion to the square of its speed. If the velocity of a speedy plane is doubled, the rise in temperature of the aircraft will therefore be in- creased four times. Ways of cool- ing were discussed before the Royal P eronautical Society by Dr. W. F. Hi'on, In actual practice, he stated, the effects of rising speedhave to be qualified because of the change in temperature with increasing alti- tudes up to 70,000 feet ani because of allowances that must be made for aerodynamic shape and for the time it takes a plane to absorb heat. With the development of jet- propelled airliners for commercial passenger transporation, the proh- lem of frictional heat will be int - portant. Cabins can easily become ovens, particularly in the tropics. A cabin -cooling system somewhat similar to a type now in use in jet - fighting planes will be needed. In these planes a device compresses hot air from the engine, then lets it expand rapidly to below the freez- ing point. Mechanical compression of air in this fashion, according to Hilton, is likely to be limited to a speed of less than three times that of sound, and the use of a ram -jet engine to from four to five times the speed of sound. A rocket -powered aircraft may be able to fly at these very high speeds because it carries its own oxygen. Only the heating up of the outside of the structure need he ronsidered. "The Great Ship Swallowers"--- "hose Treacherous Goodwins Sands Blow up the Goodwin Sandst This novel use has been suggested for the atom bomb. But the in- habitants nhabitants of eastern Kent can con- tinue to sleep peacefully in their beds, for the latest notion is hardly likely to be adopted. It is very nearly on a par with that of the individual who proposed that the Sands should be ringed with mines to warn sailors when they were steaming into the danger area. These dreaded shoals have been responsible for the destruction of so many ships that they were dub- bed "the great Ship Swallowers." Suggestions for taking the bite out of the Goodwin Sands have been legion. Companies have been floated with the object of reclaim- ing the land for cultivation, and excavating the buried treasure de- posited from wrecked ships. Swept Away During the Napoleonic Wars the Duke of Wellington proposed that a defensive fort should be built on them and Admiral Cochrane con- ceived the idea of,,binding the sands together with asphalt to form the foundation for a lighthouse. Famous engineers thought it pos- sible to build warning beacons on the Sattds—until they tried. For every safety device ever erected on these treacherous shoals has sooner or later been swept away, The longest -lived structure was a stoutly braced mast put up by a Trinity House expert in 1849. Thirty years tater it had vanished beneath the waves. Other ingenious individuals sug- gested enclosing the area within breakwaters and thus forming a - - Test Your intelligence •, - Score 10 points for each correct answer in the first six questions. 1. A "quadrille" is at —Sword —Parade maneuver —Square dance —Ballet slipper 2. Who betrayed Jesus with a kiss? —Peter —Judas —Pilate —Barnabas 3. The capital of British Columbia is: —Vancouver —New Westminster —Victoria —Nelson 4. A needle is not required in the following occupation: —Tatting —Counterpoint —Crocheting—Sailmaking Z. An army squad consists of how many men? —Nine —Eighteen —Twenty-seven —One -hundred -and -fifty 6. Which of the following words is misspelled? —Seize —Cheif —Receive —Sieve 7. Scrambled below are four song titles and their composers. Match them up, scoring 10 points for each correct answer, (A) Star Dust —George Gershwin (B) Desert Song —Cole Porter (C) Summertime —Hoagy Carmichael (D) Night and Day —Sigmund Romberg Total your points. A score of 0-20 is poor; 30-60, average; 70-80, superior; 90.100, very superior. Fluffy Rice With Less Rinsing Are you an avid rice washer? If so, you can relax. Times have changed, The diligent dunking isn't quite so essential after all! At least that's what the U.S. Depart- ment of Agriculture indicates in one of its recent bulletins prepared after research on plain white rice cookery. Ilere are some conclu- sions admittedly "a surprise to many cooks." 1. Don't wash rice before cook- ing if it comes clean from the pack- age. It is less art to be sticky if not washed before cooking. Bulk rice may treed "dry cleaning" — rubbing in a towel after picking out husks and poor grains, if rice must be toadied, use very hot water, 2. Cook rice in as little water as possible, this assures you more flavor and keeps texture firm but tender. Rice nerds no more than three times its treasure of water for cooking -- usually less, One cup of uncooked rice stakes 3 cups cooked -- enough for six servings. I'or seasoning, allow ?z teaspoon salt for each cup of uncooked rice. 3. Boil rice gently in a loosely covered pan. Rough boiling may break grains and cause rice 90 boil over. 4. If coak,d according to above directions, tinning rice afterwards is unnecessary The Department in addition has something to say to those of us who like "fluffy, dry rice with each grain standing separate." It says to hod gouty until tender, or hoil part time, then let the pan stand tightly covered in a warm place so that rive finishes evoking in its own stt:un. Boiling Method, Stir 1 cup un- cooked rice into 2 to 234 cups rap- idly boiling salted water. (Use the larger amount it you can't keep your heat very low.) Bring back to boiling. then lower heat until water is just bubbling. Cover loose- ly and cook slowly 20 to 25 min- utes, stirring occasionally with a fork for even cooking. Remove lid, reduce heat and let rice stand 5 minutes to dry out. Short -Boil. Method, Stir 1 cup uncooked rice into 134 to 134 cups rapidly boiling salted water. Bring hack to boiling point, then lower heat until water is just bubbling. Cover loosely and cook slowly 15 minutes. Remove pair from direct heat and let stand 10 to 15 minutes covered tightly. Serve. To have rice moist but not nutshy, conk in a double boiler or bake in a covered dish in the oven. This type 10 preferred for patties, croquettes or a molded dish. Double -Boiler Method. Stir 1 cup uncooked rice into 1;4 cups rapidly boiling salted water in the upper pan over direct heat. Bring back to boiling and then set upper pan over boiling water. Cook, covered tightly, about 45 minutes or until tender, stirring occasion- ally for even cooking. Oven Method. Place 1 cup un- cooked rice with a half teaspoon salt in a baking dish. Pour 2 to 2/ cups boiling water over rice. Cover the dish tightly and bake in a moderate oven (350°F.) about 45 minutes or until tender. FAIR QUESTION A youngster front upstate New York asked novelist Sam Adapts to help get flim admitted to Grot- on. "You haven't 'a chance," Ad- ams told him, "unless your father, and your grandfather too, were Groton boys in their day." The youngster reflected briefly, then asked, "Say, how did they get the • darn place started?" great harbour. Parliamentary Cont. mittees have been appointed to examine the more feasible sounding, schemes. But the Goodwins con- tinue to defy all attempts to har- ness them to Man's use, First charted during the reign of Queen Elizabeth, they comprise three hook -shaped banks lying in a semicircle off the Kent coast be- tween the North and South Fore. lands. Covering an area of some thirty- five square miles, they sprawl across the track of shipping using the Channel, With the aid of hollow steel probes marine geologists have dis- covered that the Goodwins consist of an eighty -feet depth of sand shells and seacoalresting on a bed of chalk. Driven by +!the swirling • tides hundreds of tons of and are constantly on the move, forming alternate shoals and deep water patches. No lighthouse yet devised could stand the terrific strains of such movements, Four powerful lightships equip- ped with warning guns and lanterns which flash an eleven -mile beam, together with numerous buoys, help to steer shipping clear of these menacing sandbanks. Yet year after- year, when wintry gales lash the channel, the Deal and Walmer lifeboatmen can always reckon on being called out to aid vessels drifting into the danger area. Destroyed by Waves Ships ranging from 200 -ton coasters to 10,000 -ton ocean-going steamships equipped with the latest navigational devices have stranded on the Goodwins. Highest casualty rate for one year was in 1946, when twelve vessels, five of them American, went aground. Experts say that, these mishaps were caused not by bad - weather but over -confidence after years of sailing in convoy. Statistics show, in fact, that, al- though some forty vessels pass the Goodwins every day, the risk of becoming stranded is less than one in ten thousand. Since 1914 there have been ten times as many wrecks off the entrance of New York Harbour as on the Good - wins, But in the days of sail ships pass- ing up and down the Channel in thick or stormy weather were often liable to be carried helplessly on to the Sands in the grip of the strong tidal streams which flow across them. Once the vessel bad grounded on the fatal shoals she was rapidly pounded to destruc- tion by the waves. The rapid disappearance of stranded ships gave rise to the belief that the Goodwins were quicksands, hence the name of ship swallowers," But it has long been proved that when uncovered they are perfectly firm and solid. Cricket matches have frequently been played on the Goodwins at low tide, the first of which took place in 1824. In 1887. three Lon- doners held a cycle race on the. Sands. They found little difficult in pedalling, except when more than twenty yards for the edge, when their wheels sank slightly. Buried There And as far back as 1705 a man named Granville was even buried on the Sands in accordance with a wish expressed in his will. He must have been regarded as an eccentric, for one of the mourners noted in his diary that the funeral "occasioned much discourse, be having had no relation at all to the sea." The coming of steam and the in-, troduction of new and improved navigational devices have robbed the Goodwins of much of their former terror. But it seems that so long as there are fog and gales so will the Sands be a menace, and the Deal and Walmer life- boats are ever ready. A ministry student named Fiddle Refused to accept his degree. He said; "It's enough to be Fiddle, Without being Fiddle, D.T>." a 9 w- to 8Y - HAROLD ARNETT HIP BOOTS, 1F HUNG UP ON A WIRE COAT • HANGER, AS SHOWN, WILL, NOT CRACK WHILe DRYING OUT TI1trY SHOULD BE HUNG ltd A COO(,, DRY PLACE.