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HomeMy WebLinkAboutThe Brussels Post, 1953-5-13, Page 2You Ca > E't Feel Young If Your Feet Don't! If you're nudging f o i.` t y but feeling more like sixty, ehances tiro that your feet .are at the bot- tom of it alit Although foot troubles hit young and old alike, they tend to become more painful by the time those first strands of grey hair appear: In fact, the condi- tion of your feet can mean the difference between good and poor health, between an ener- getic and cheerful life --- and one handicapped by miscellan- eous aches and pains, as well as a touchy disposition. Foot specialists say that most of the women over forty who limp into doctors' offices have been shuffling about the house in run-down house slippers or an old pair of high -heeled pumps in- stead of well -fitting, low-heeled all -leather shoes that hug the heel and allow ample toe room. No wonder these ladies suffer! Slippers give inadequate support to the metatarsal arch — and bring on fatigue, cramp and leg pains. As for the high heels, they provide much too narrow a foun- dation, causing your feet to wob- ble and resulting in strain and maybe :.n unsightly "puffy" ankle. Such shoes rn a k e your daily toils twice as tiring, and, because they give your feet so little support, they put heavy strain on the spinal cord which may well produce back pains and even headaches. For women walking into mid- dle age, high heels are fine if worn no longer than three to four hours a day. Foot special- ists recommend as the best all- around shoe a low-heeled ox- ford type, with supple leather uppers to give the toes freedom of movement, and a flexible leather sole that bends easily. 'Leather is important because its finely interwoven fibers permit cool air to pass in and out of the shoe. Leather being ' the nearest thing to human skin, it conforms naturally to the thousands of different positions Blouses Build Up Many a Spr ng War Sheer nylon linen makes this ovely blouse. The trim 4s four embroidered, outwork butter- flies. The contour -fitted neck- line tapers at the back. BY BDNA MILES IT'S a Net that many a tiny wardrobe has been. stretched and made to seem larger through the addition of several blouses. This spring, a designer has created a complete blouse wardrobe. Each one is budget -priced in fabrics that slake upkeep simple, Some are hi that fragile -looking but hardy synthetic, nylon tricot. Others are in pima broadcloth, acetate rayon, nylon sheer. orlon -and -silk, pure sills, nylon linen or pique. Colors are vivid or deli- cate; chartreuse, natural or melon plus the basic black and while; pink, blue, maize and eggshell. One of the most likely members of the nylon group is nylon linen. Opaque, it looks like linen and washes like nylon. This means no ironing and that's good news anytime, anyplace. robe White cotton pique blouse, at left, has a classic club -collar -and. tailored, stitched placket fastened with ocean -pearl buttons. Short -sleeved brief, 'at right, has a convertible mandarin collar and rows Rt pinpoint stitching. Both blouses are budget priced the foot assumes in the course of walking. The broad heel —, no more than 12 inches high — is im- portant, too• Your circulation isn't what it was when you were sweet sixteen, and your ankles may have a tendency to swell. That's why you need the firmest possible foundation for your day-to-day activity. The marriage of modern shoe - craft and up-to-date foot care means that most foot suffering is unnecessary today. Shoes can be both smart and sensible; they can feel wonderful on your feet and still look fashionable. So why not exercise a little extra care' in your choice of shoes from now on? You'll find that you'll banish a lot of those "middle -age" aches and pains. TABLE TALKS aJoae Andrews The jam and jelly season isn't quite here: but it won't be long now. So today my column will consist of some recipes that have been thoroughly tried, tested and found excellent. Why not clip them out, and have them handy when the fruit starts to come in with a rush? , A word of caution about the recipes calling for commercial pectin. Never vary them — either in the time specified, or in the amount of ingredients called for. If you want to make at double amount of jam or jel- ly, do not double amounts. Start afresh and make two separate batches. You see, the commer- cial, pectin recipes are carefully kitchen -tested, and balanced for best results. They are, in fact, practically formulas, and should be treated as such. This applies to setting time for the proper jell. In some of the recipes, a setting of anywhere from one week to ten days is indicated - These jams and jellies do not set immediately upon bottling, This is not done without reason —for the longer setting period in those cases, assures you of a more tender, delicate jam or jelly. s 4 s Remember, too, with the short - boil method, you're not boiling away fruit and juice. That's why the recipes call for a larger am- ount of sugar. Actually, there is no more sugar per jar of fin- ished jam or jelly made with pectin than in the older, long- hoil kind. In fact, you get up to half as much again jam and jel- ly from the Fame amount of fruit. STRAWBERRY JAM 3:1, cups prepared fruit t cup strained lemon juice 7 cups sugar bottle liquid fruit pectin To prepare fruit, Crush com- pletely, one layer at a time, about 2 quarts fully ripe straw- berries. Measure 31a cups into a very large saucepan. Add lem- on juice. To make jam. Add sugar ro fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly, Re- move from heat and at once stir in liquid fruit pectin. Then "stir and skim by turns for 5 minutes to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. a 5 5 RED RASPBERRY JAM 4 cups prepared fruit 61i cups sugar 1 § bottle liquid fruit pectin To prepare fruit, Crush thor- oughly about 2 quarts fully ripe berries. (If desired, sieve half of pulp to remove some of Bo rte -Bata, aced Baby—Milk bottles hove marry uses for a young elephant wish many talents, "Feet -sure" on the program of Bertram Mills' Circus Is young Sabo, seen above, who thrills audiences in London, England, as he teeters along gracefully on his bottles, Cool Under Fire—With a battery of cd'nier•as pointed at him, Uniied Nations Secretary General Dag Hammarskjotd, of Sweden, seems at ease as he takes over the UN's highest office. He is replacing Norway's Trygve Lie in the $55,000 -a -year -job, seeds.) Measure 4 cups into Iarge saucepan. To make jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Re- move from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. n + a CHERRY AND RHUBARB JAM 3 cups prepared fruit 4 caps sugar 1 box powdered fruit pectin To prepare fruit. Stem and pit about 4 pound fully ripe sweet cherries. Chop fine. Slice thin or chop (do not peel) about ga pound rhubarb. Combine fruits, Measure 3 cups into a large saucepan. To make jam. Measure sugar and set aside. Place saucepan holding fruit over high heat. Add powdered fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring con- stantly. Remove from heat, skim, ladle quickly into glasses. Paraffin at once. Makes about 7 six -ounce glasses. a CHERRY JELLY (Using sour cherries) 312 cups cherry juice '7 cups sugar 1 bottle liquid fruit pectin To prepare juice. Stem (do not pit) about 2 quarts fully ripe sour cherries and crush thor- oughly. Add 'X c up water; bring to a boil and simmer, cov- ered, 10 minutes. tFor stronger cherry flavor, add a few crushed cherry pits during simmering, or add i4 teaspoon (almond extract before pouring jelly.) Place in jelly cloth or bag and squeeze out juice. Measure 31/2 cups juice into a very large saucepan. To make jelly. Add sugar to juice in saucepan and mix well. place over high heat and bring to a boil, stirring constantly At once stir in liquid fruit pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into glasses, Paraffin at once. Makes about 11 six-ounrc gimes. 5 5 5 RIru RASPBERRY MARMALADE 4 cups prepared fruit 7 cups sugar 1 bottle liquid fruit pectin To prepare fruit. Peel off yel- low rind of 2 medium oranges and 2 mediumlemons with sharp knife. leaving as much of white port on fruit es possible, Put ' yellow rinds through food chop- per; add. 1 cup water and r,s teaspoon soda, bring to a boil, cover, and simmer 10 minutes. Cut off tight skin of peeled fruit and slip pulp out of each section. Add pulp and juice to cooked rind and simmer, covered, 20 minutes longer. Crush or grind about 1 quart fully ripe raspber- ries; combine with orange mix- ture. Measure 4 cups into large saucepan, filling up last cup with water if necessary. To make marmalade. Add sugar to fruit in saucepan. Mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring con- stantly. Remove from heat and at once stir in liquid fruit pec- tin. Then stir and skin by turns for 5 minutes to cool slightly, to prevent floating fruit, Ladle quickly into glasses. Paraffin at once. Makes about 11 medium glasses. 5 5 5 RIPE PLUM RELISH 31 cups prepared fruit 6;¢ cups sugar z cup vinegar to bottle liquid fruit pectin To prepare fruit. Pit (do not peel) about 2 quarts fully ripe plums. Cut in pieces and chop fine, Add '/a to 1 teaspoon each cinnamon, cloves, and all spice or any desired combination of spices. Measure 31 cups fruit into a very large saucepan, To make relish. Add sugar and vinegar to fruit in saucepan and mix well, Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 3 minutes to cool slight- ly, to prevent floating fruit. Ladle quickly into glasses. Para- ffin at once. Makes about 10 six -ounce glasses. CURRANT JAM 6 cups prepared fruit 7 cups sugar 1 box powdered fruit pectin To prepare fruit, Stem about 2 quarts fully ripe red currants and erush thoroughly. (I1 de- sired, sieve hail of pulp to re- move some of seeds.) Measure 6 cups into a very large sauce- pan, To make jam. Measure sugar and set aside, Place saucepan holding fruit over high heat, Add powdered fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling bell and boil hard 1 minute, stirring con- stantly. Remove from heat, skim, ladle quickly into glasses. Paraffin at once, Makes about 25 six -ounce glasees. Don't Make The Child Fit The Shoe! When you take your child for a new pair of shoes, do you some- times wish you were a hundred miles away? Does Junior wiggle and squirm, complain that one pair is too large and another too small — and then change his mind when he gets home? Well, maybe Junior's just be- ing playful — or maybe he hopes to touch off a battle royal between you and the shoe clerk. That, at least, is the opinion of the children's shoe buyer of one of the large department stores. "You have to watch those kids," he says. "They have any number of tricks to make it seem that the shoe doesn't fit. Sometimes they pull their toes back so that the shoe appears too large - or they'll wince and pretend the shoe's pinching them." Don't be taken in by Junior's shoe -store pranks, the shoe buy- er advises but at the same time don't leave the s t=o r e without satisfying yourself that his new shoes are properly fitted and are made of genuine. leather. Because normally active chil- dren run, skip and jump about 12 miles daily, they need more than sneakers or other sof t - soled playshoes to support the delicate bones of their feet. That's why orthopedists and po- diatrists say that the best' shoes for children are all -leather laced oxfords, with supple leather up- pers that keep his toes free tram cramping as well as flexible leather soles that bend freely with the foot. The fibrous structure of leather also permits cool air to pass into the inside of the shoe and evaporate foot''inoisture. The shoe buyer warns against buying children's shoes without a proper fitting. Junior should be measured while standing, so that an accurate measurement can be taken of the width of his foot as well as the length,' You Should insist that bothfeet be measured, because some chil- dren have as much as a half-size difference between the right and left foot. • • "Have the larger foot fitted," says the shoe buyer. "Sometimes we get children who've been fitted on the smaller foot, and since it's uncomfortable; t h'e, y stand all day on the foot with the shoe that fits. This can result in con- siderable deformity." The correct length of your child's new shoes allows three- quarters of an inch between the longest toe and the ttp of the shoe. The right width allows the leather to be bumped up slight- ly between the fingers, the widest part of the ,hoe fitting the ball of the foot at the large and little -toe joints. The leather heel counter should be thin to support the heel tendon, hut not tight enough to 'restrict move- ment, Take these precautions, says the shoe buyer, and the chances are you'll save Junior or Sis the foot aches and pains that afflict so many adults, HER SYSTEM A Hollywood starlet once upset precedent by asking Fritz Kreis- ler for, an autograph instead of giving he own to wild - eyed hobby-soxers. The starlet's (W- arming request read: "It doesn't matter whether you write it or print it, Mr, Saveisler, I copy all my autographs over ,anyhow al- phabeticall'' ih my scrapbook," Breathe in, 2, 3, 4,-- out 2, 3. Number 4 is for the gasp you'll give when you hear you're healthier than you think. Sur- prised? Want to take your in- surance examination 1 o d a y? Odds are 74 10 1 you will pass It. ,,Plain Horse Sense.. by BOB ELLIS The 0c/idea Age "The small landholders throughout the greater part of the country ,even' sinking deep- er' into ruin under •the pressure of accumulated difficulties, 'They were called upon to com- pete with the foreign grain+ inn- Ported front beyond the sea, and .with the foreign slave labour' purchased by the capital of ' wealthier mer,. "Farming became unprofitable and the hard laborious life with its scanty reurms was thrown in- to still .darker relief when com- pared with the cheap provisions, frequent largesses and gay spec- tacles to be had in the large towns. "The smallholders went off to swell the proletariat of the cities, and their holdings were left to run waste, or merged in the vineyards, olive yards and above all in the great cattle farms of the rich, and their own place was taken by slaves." With these words a history of Rome describes the lot of the farmers over two thousand years ago. The decline of the farmers in old Rome coincided with the great boom of industry and commerce, known to the world as the "Golden Age" which was followed by the decline and fall of the empire. The Golden Calf Apparently Man has not learn- ed from 'the experiences of for- mer generations. Whether it is imported grain produced by slaves or imported vegetable oils produced under slave labour -like conditions, the people of the period in their avarice want "cheap" food and immediate Large profits. They forget that by destroy- ing agriculture they destroy the basis of the national eco- nomy, the health of their chil- dren and the regenerating power of the nation. The history continues by say- ing that "the Government had received plenty of warning in the declining numbers of able- bodied males returned at the census, in the increasing ditficul" ties in recruiting for the legions, in servile outbreaks in Etruria and Apulis." Is this not remindful of the last world war when it was re- ported that 40 per cent of the Canadian and American youth were physically not up to mili- tary standards? "A good deal was attempted by way of remedy" by the Gov- ernment. The foundation of 20 colonies, the frequent allotments of land to veteran soldiers, the draining of the Pornptine marshes for the purpose of cul- tivation were only partially suc- cessful, After some years "even these efforts ceased, and with the single exception of the colony of Auximum in Picenum nothing was done to check the spread of the evil, 'until Tiberius Grac- chus, on his election to the tri- bunate, set his hand to work." Comparing the first and sec- ond centuries before Christ with the twentieth after, the simila- rities are striking. Then as today materialistic views prevailed. The old gods were coming into disregard and more and more the "Golden Calf" was being wor- shiped. The Golden Rule It is remarkable therefore that at last one group of men who banded together for the pro- motion of their economic rights have come to the conclusion that they would never get anywhere without a renewed spiritual and moral integration. They are the members of the Ontario Farmers Union, The program of the union is solidly based on the Law of God from which the natural Rights 5f.Man derived, The preamble of the program: goes on to aay: "'We, believe that amongst these 'natural rights of matt are the right of every individ,- ual to develop to the utmost limits of his capacities and the right to a full and abundant life for everyone, "We also believe that these tights can be achieved only under a free democratic sys- tem, in which political and economical equality exists, by the methods of co-operation instead of competition, by or- ganized group action instead of the individual fight for the survival 0f the fittest. "To foster and to promote the understanding of the co- operative way of life we are willing to co-operate with any organized body which 'accepts these our basic tenets and be liefs" The Ontario Farmers Union is the only occupational organiza- tion, we know of, which begins and ends its sessions with pray- ers. Its members believe in fol- lowing the "Golden Rule," This column welcomes sug- gestions, wiser or foolish, and all criticism, whether constructve or destructive and will try to answer any question. Address your letters to Bob Ellis, Box 1, 123 lath Street. blew Toronto. Ont. Purely Acadamic. Io Grand Island, Neb., just after discover- ing that one of his prisoners had escaped, Jailer Barry La Borde received a certificate from the U.S. Bureau of Prison. for suc- cessfully completing a corres- pondence course in the proper handling of prisoners. She'll See Shells—In her sleep, Priscilla Conrad, shell casing packer, will see thovsands of shell casings after a day's work. She feels 'she has a personal in- lerest in these casings as her brother is fighting on the Kor- ean battlefields where many of them will be used. Crack Down en Mau Mau Terrorists—Pollowing recent outbreaks 0f Mau Mau terrorism in Kenya, East Africa, the British have begun o roundup of those suspected of belonging lo the bloody native organizationa picture shows an armed guard watching over some of the 1,000 Mau Mau suspects netted in the recent raid on the village of Matltari,