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Home My WebLink AboutThe Brussels Post, 1953-9-2, Page 3' TABLE TMJ(S ,fate Aad ws From the little, but very use• fol, booklet entitled "Learn to Bake", put out by the General Foods people, I'm "borrowing" these helpful hints on different types of frostings and how to use them, * There are just three basic types of frostings, yet the recipes and variations are legion. So there are always several choices you can make—a frosting tocomple- ment or fleeter the flavor or color of your cake; a rich frosting for a "lean" cake; a fluffy frosting for a light, moist cake, and so on, For good looks, the .frosting Must be oft and manageable, yet not the least "runny." • * * Uncooked butter frostings are quick to, make and easy to spread, and they keep well. For these, sifted confectioners' sugar is creamed into butter or marga- rine. Then cream, fruit juice, or other liquid is added to give spreading consistency, Always use confectioners' sugar (xxxx) for theses as coarser sugar will make them grainy, • * Creamy cooked frostings such as fudge and caramel frostings, are made like fondant and re- quire the same careful attention to cooking temperature. Use .a candy thermometer for exact results. These cooked frostings are delicious and, keep well. They harden quickly, however, and need quick technic in spreading, As 'an aid, the bowl of cooked frosting niay lie placed over hot water 'while spreading to keep frosting soft and workable. * I. * Fluffy frostings, like the seven - minute, boiled frosting, and un- cooked meringue types are made by beating egg white with sugar or syrup, These frostings are very luscious and lavish looking, but they are • best if spread the day thecake is to be served. Use a deep double boiler and an ef- ficient rotary egg beater (or port- able electric beater) for the seven -minute frostings. Beat end cook' until the frosting will hold up in peaks. This may take more or less than 7 minutes. Overcook- ing gives these frostings, sugary texture. Undercooking leaves them too soft to spread. * * a To tint frostings, add a few drops ofvegetable coloring at a time and, work or mix brio frosting until evenly tinted. Usu- ally light,' delicate shades are more attractive than bright colors. { * ' 1. Have cake thoroughly cool. Brush or rub off all loose crumbs and trim off ragged edges with scissors. Use a flexible spatula for the frosting job. * * * 2. To protect cake plate while frosting, cut a large square of heavy waxed 'paper into four triangles. Arrange these on the plate to cover the outer area. (Let triangles extend beyond edge of plate, leaving a center square of the plate uncovered, if necessary. More paper triangles may be needed for a very large cake.) Place cake in position on these papers, ready to frost, * 4 * 3. For layer cake, spread the frosting smothly on one -layer, then adjust second layer so that edges are even and cake uniform in height. If top layer slides, in- sert a wire cake tester or slender knitting' needle through both layers to anchor. This can be removed before frosting the top, or left until frosting is set, then removed, and the mark covered with decoration. U layers are spilt and put to- gether with a filling, arrange cut -side of one layer against crust -side of next layer t0 pre- vent slipping and give uniform appearance. * * 4. To frost outside of cake, spread frosting from top edge down over the sides, Pile remain- ing frosting on top and spread lightly to the edges. Swirl frost- ing attractively with spatula as you frost. Work quickly, make each stroke count, so that frosting will appear natural and fresh, not fussily smoothed. T T * 5, Let frosting set slightly; then draw out the. waxed paper triangles carefully from under edge of cake, (Pull two epposite papers at the same time, so that cake will, remain centered on plate.) * T * 6. For very special cakes, it pays to frost smoothly first' with a thin layer of frosting to hold down any crumbs and give an even base coat. When set or firm,. the final frosting may be spread on easily. * * * 7. For cupcakes, hold each cake, turning as you spread frost- ing on the top. To frost the sides as well hold cake,ke top and bot- tom, while #rosting sides, then place on cake rack or hold on a fork While hosting the top (or the 'bottom). No Wonder Res Are Hard To Swat Isn't it ridiculous how elusive a fly can be? One of the fly's secrets lies in what the naturalist calls a com- pound eye, consisting of a large number of separate eyes, each with about 4,000 lenses. That's a lot of eye to watch you with. It's handy for a fly to be able to land on the ceiling if you are getting a little too close. But how does' it do it? A B.B.C. Brains 'Trust gave this answer: As the fly nears the ceiling, it rolls on one side, stretches out its .legs, and touches down." Speed often helps the fly to escape your."folded neswpaper. A research scientist, in Finland has proved the the speed of a fly's wings is 'ever 300 beats per second. Compare this with a sparrow which beats its wings 50 times to the second. A fly will warm up, just like an aeroplane, before taking off. If its wings are wearing thin, it beats them al the faster in order that it may gain the extra 'Jilt". If the day is hot, then it brats its wings more rapidly still. Yet there are ways of nettling with flies. Remember that when the fly settles on a sweaty neck, all it wants is a drink of water. The reason that it crawls for the eyes is that this is the last place that dries up in the body The fly knows that. Try painting the room yellow. Flies, for some reason, cannot stand this colour. Open the door. Swing * towel wildly round, The disturbed flies will make for the light A .more drastic method is to get out the car and drive like mad. Flies cannot keep up speeds above 25 miles oer hour for long. There's just one thing that we cannot find out about flies. Where do they go in the winter time? BuiU1 `for Highest tow—Prof. August Picard s; bathysphere is suspended In midair during its launching at Castellammare di Stabie, Italy. The famed Swiss -born scientist will. use the strange -looking vessel to explore the depths of the Tyrrhenian Sea. The, "ship" consists of two parts. The upper, cigar -shaped part is a watertight compartment where special gasolinecan be stored, The lower part is where the prdiessor and his son will condutt their experiments and in which they hope to reach the lowest depth ever visited by man. Don't drive Too Far Without A Rest Pointing up one of the many ways drivers can avoid accident producing eon ditien5, J. P, Bickel', Registrar of Motor Ve- hicles of the Ontario Department of Highways, receptly empha- sized the need t0 avoid driving ' when tired, "Fatigue", he said, "especially during• the summer months, is the significant factor in a large number of motor ve- hicle accidents." "At this time of the year," Mr, Bickel' continued, "motorists are driving distances they are not accustomed to, on weekend trips and annual vacations. There are many ways to avoid fatigue, For instances, 'I know some ardent fishermen who travel long dis- tances on the weekends. From about 7.00 p.m. to 12.00 of a Fri- day evening, you'll find them sleeping, Theo they start out for their favourite lakes, something like a 250 mile drive, changing drivers at regular intervals. As well as starting out rested, they avoid the heavier traffic hours. "It was recently reported that the U.S, Army, after ex- tensive tests, now require their drivers _to take a ten-minute break after every two hours of driving, A cup of coffee or tea is recommended during the break. The success of the ruling shows up indecrease' aof 34% in the Army's over-all accident rate. Here are some ways in which a driver can avoid the dangers of drowsiness and driving; g 1. Keep the windows of the ve- hicle open, breathe deeply. 2. Drink coffee or other alert- ness beverage every two hours. 3. If drowsiness sets in, stop ve- hicle, get out and exercise briskly. 4. When possible, change drivers every two hours. 5, For the driver who finds him- self too tired or too sleepy to continue, there is a sure-fire remedy: pull off the road and rest until ft to continue. "And about driving speeds, it has been remarked, 'it's danger- ous to drive at any speed when fatigued ---at high speeds it is suicide.'" Arrested on Thread Of Evidence Mrs. Nora McPhail, of Okla- homa City, fitiished` her sewing and went to bed. While she slept a thief broke into the house and stole her portable sewing ma- chine. The police were called. After a short search they marched away from the house, and contin- ued without hesitation until they came to a clump of weeds, There lay the thief, fast asleep, and beside him the sewing machine. In court, the police admitted that their masterly piece of de- tection was not as uncanny as it appeared, A thread from the sew- ing machine had caught inside the house, and as the thief made his getaway he unreeled a ready- made trail. "Evaporation" In Northern France twelve men and women were tracked from the scene of their crime by a pipe they had constructed. It ran from a distillery to a garage one hun- dred yards away,. and explained why the brandy in the distillery had been mysteriously "evapor- ating" for seventeen years. If the two principal smugglers had riot quarrelled, they might never have been caught. But one, who was said to have bought an aeroplane, a house, several cars and a swimming -pool from the proceeds, decided to construct a second pipe -line. At the distillery the increased' drain made officials suspicious. They emptied the vats and discovered the twin pipes.. Left His Specs Thieves in this country. too, would do well to 'learn the max- im ,"Anything you leave behind may be piked up and used in evidence against you." A Corsham, Wilts, man raided a hen house and left his glasses behind. Nine months later he made a second raid, and left not only a secondpair of spectacles behind, but their case as web. He wasn't given a third 'chance. Magistrates fined him £5. The masked raider who escaped from a West Kensington flat with jewellery worth £30 was more fortunate. Police dogs failed to track him down. The souvenir he, left behind was one of his shoes. THROW HIM OUT! Schiller, in his biography of Frederick the Great, tells of the monarch's visit to a Potsdam prison. One prisoner after an- other assured him that he was innocent, and the victim of a frame-up, Finally one man, how- ever, looked down at the floor and said, "Your 'Majesty, I ant guilty, and richly deserving pu- nishment;" Frederick bellowed for the warden. "Free this rascal and get him out of our prison," he ordered, !'before,he corrupts all the noble innocent people in here." Sculpture By Touch -Totally blind since the age of four, 18 -year- old Genevieve Lerol of Paris, France, uses her sensitive hands to model clay by touch. The above sculpture, a nude called "Awakening," was featured at the 69th "Salon Des Femmes," an exhibition of female painters, sculptors and decorators. TilEPA1ThI FRONT Joku One of the fastest growing seg- ments of the poultry industry at the present time is the raising of turkey broilers, Consumers seem to be accepting the turkey broiler as a class of poultry en- tirely separate from the large roasting turkey, which has al- ready established a firm market for itself In addition, the tur- key broiler seems to be taking the place of the heavy roasting chicken, which is fast becoming a thing of the past. • $ * Strictly speaking, says A. B. Morrisoh, Central Experimental Farm, the term turkey "broiler" is misleading.. Turkey "broilers" are usually either roasted or fried, and the term "fry -roaster" is coining in to general usage in describing this class of poultry. • • * Fryer -roaster turkeys are gen- erally sold at from 10-14 weeks of age, when the birds average around 6-9 pounds in weight. At this age and weight, the efficiency of feed conversion is still high, with around 2.5-3 pounds of feed required per pound of gain. This compares quite favourably with the feed to gain ration usually obtained with chicken broilers. * * T At the present tope, the Belts- ville White seems to be the most popular breed for producing fryer -roasters. This breed, de- veloped by the United States De- partment of Agriculture, is pre= ferred'because of its good finish- ing characteristics, and white feathers. In spite of its black pin -feathers, the Broad Breasted Bronze makes a surprisingly good fryer -roaster. Many grow- ers prefer the Bronze because of its 'rapid growth rate, excellent meat type, and high feed effi- ciency. It is necessary to sub - scald dark -feathered fryer -roast, ers in order to remove the dark pin -feathers. The birds must then be frozen immediately, in order. to prevent the skin from turning red. T * * As is the case in any new in- dustry, there are many prob- letns which have to be solved before all the "bugs" will be out of the fryer -roaster business. From the breeding point of view, a breed possessing the fleshing characteristics, rapid growth rate, and high efficiency of the Broad Breasted Bronze, coupled with white feathering, would be desirable. Much remains to be understood concerning the feed- ing of fryer -roasters, Rations which stimulate rapid growth and good fleshing and finish need to be developed, There are many marketing and distribution prob- lems to be solved. One thing is certain however — the fryer - roaster turkey is here to stay. * * * The passing years have wit- nessed changes in all phases of poultry husbandry says T. M. Maclntyre of the Experimental Farm, Nappan, Egg production has increased from about 70 eggs per bird in 1887 to nearly 200 eggs per bird today. At the same time the backyard flock of these early years, which supplied the family with eggs only during the long days of spring and summer, has now changed into ' a real money earner for the farmer. * • * Incubation has changed frena the setting hen with 14 eggs, to the mammoth incubator of te- day, and hatchability has increas- ed from about 30 per cent When the first artificial incubation work was done at Ottawa in 1895 to about -80 per cent of All eggs set today. Improved incubators and hatching technique, deter- mined by experimentation, have been a major factor in this great increase in hatchability. * * * Progress in artificial brooding has followed progress in artificial incubation. Early bulletins put out by the Poultry Department for the guidance of poultrymen, shbw the proper type of coop for the broody hen and her small, brood. This was followed by small 'brooders heated by kero- sene lamps designed to simulate the conditions of the mother hen: As flocks grew larger, the need for changes in brooding practices became apparent and larger units were designed. The movable colony house with, one coal or wood .burning brooder, designed to house from 200 to 500 chickens, was intro- duced early in the present cen- tury, and still is regarded by many as the best method of rear- ing chickens. However, many large poultry farmers peeler per- manent brooder houses from which chicks are moved at 8 to 10 weeks of age into small range shelters on a good grass range, while others prefer to raise their chickens in confinement in the same house from the time they are day-old until they complete the laying cycle. Steam, gas, oil, and electricity are all satisfac- torily used as sources of heat for brooding' chickens today. Many changes have also been noted in the Dousing .of the lay - Ing Back. The Heck has moved Out 01 the dark and dingy core nee of the cow barn into .clean, airy, well lighted Douses, de- signed es permanent quarters for the laying track. Design Of lay- ing houses has been a major con- cern of the Experimental Farms Poultry Division. A gradual change in design has taken Place over the years, from email, narrow, one storey houses, to the large hotel -like structures found en many poultry farms t0 - day. It is n0 longer considered necessary to have outside yards for laying hens, so that two, three and four storey house have be- come quite common; T T • The whole poultry scene has changed over the past 75 years from one of small flocks, hatched and brooded by hens, and housed in small quarters, to an industry where the technique of mass pro- duction is successfully applied even on small farms. Called The Turn A fighter who was capable of calling' the turn was that fear- some little Barbodoes Demon, Joe Walcott, the 150 -pounder who could lick heavyweights and of- ten did. One day, matched with a promising white heavyweight, Jee found himself in the ring against two men when he learn- ed that the referee was a close friend of his opponent. In the very first round, Joe crossed a right tel thejawn and sent the g big fighter to the canvas in a heap. The referee bent quickly over the fallen man, picked him up and propped him on his feet. Then, turning to the press row, the ref- eree explained his action. "Sor- ry, gentlemen," he said. "That was just an accident, I tripped the fellow myself." Joe Walcott chuckled at the amazing effrontery of the third man in the ring and stepped for- ward to resume the fight, He feinted, poked his left in the giant's face, and crossed another terrific right to the jaw, felling the big man like an ox in a slaughter house. Then he walk- ed across the ring to the horri- fied arbiter. "Pardon me, Mister Referee," he said in a voice loud enough for the men in the press` row to hear, "for the edification of mah frien's and mahself, would you be good enough to' tell me, please, who in h--- knocked him down that time?" With a roar of laughter in his ears from the gentlemen of the press, the prejudiced referee could do only one thing. He counted out the Callen giant where he lay. WORTH WAITING FOR A farmer was making one of his infrequent visits to a moving - picture show. The slapstick comedy showed a group Of shapely maidens coyly undress- ing beside a pond, Just as things reached an interesting point, a railroad train obscured the view. When it had passed, the girls were already splashing about in the lake. The farmer remained rooted in his seat for four continuous show- ings, Finally an usher inquired, "'Are you here for the winter, Pop?" The farmer answered, "I'm going to stay here till that train is a c 0 u pl e of minutes late!" NDAYSCIIOOL LESSON Ily Rev, R, Barclay Warren • O.A„ B.A. THC CH'RIN'S 'UE Okr I'OSSSTIAIESSIONSS 1 Timothy 6:640 Memory Selection: The love of money is the root et all evil which while some have .coveted after, they have erred front .do faith, and pierced theknselves through with many sorrowed,' I Timothy• There are perils to prosperity, too. How easy it is to"' become self-sufficient saying as the Lan* dioean Church, "I am rich, and increased with goods, and have need of nothing." The arrogane* Of this attitude Is seen mere clearly when Jesus describes the real condition of the church in the words, "And knowest not that thou art wretched, and mis- erable, and poor, and blind, and naked". (Rev. 3:17), The Summer cottage has been a snare to many. There are thee* who will drive a hundred mile to a cottage but on Sunday art not disposed to drive four miles to a nearby church, The church- going habit rt will not be recovered in the winter. A man may get 4 lot of tan during the summer but may also forget God and tilt needs of his own soul, How pOot he is! "They that will be rich fa into temptation and a snare, an into many foolish and hurtfu lusts, which drown men in de- struction and perdition". Mein present dishonest income tax re- ports in order to hoard more dol- lars. Some resort to busineees*q practices designed to destroy tht business of their competitor, Surely this is not fulfilling the command, "Thou shalt love thy neighbor as thyself". A few recognize their posses.. Bions as a trust from God. They are not concerned about keeplDnter� up with the Joneses. They five to give. They are "laying up it store for themselves a good foundation against the time td come, that they may lay hold oft eternal life". The mare whe live* for self has no treasure in heaver} and at death he leaves all his earthly treasure behind. How poor he is! The Christian ha* the best of it, here and hereafter, The Earth's Centre What's It Like? Nobody knows for certain, but scientists who have been study- ing earthquake waves for years have recently made some inter- esting deductions. The earth has a core with e radius of -2,000 miles, believes one of them—Professor K. E. Bullen, of Sydney, Australia. This core is physically distinct from . the earth's upper area, which ascends another 1,800 miles to the surface. It is now almost certain that while the outer area of the cen- tral core is fluid, the inner core is solid and about eighteen times es dense as water, Professor Sul- len declares. What does he think the earth's inner core consists of? Probably iron, nickel, and perhaps some unknown and denser metals. C.N.R. TO BUILD BIG HOTEL IN MONTREAL — Plans for the construction of a large convention hotel on the Central Station site in niontteal have been approved by the Canadian National Raiht ya board of directors and will be included in the railway's budget when it is submitted to the sessional ;e'irliamentary committee on railways as part of the financial programme to be laid before Parliament at the *next session Donald Gordon chairman and president, has announced. The 20 -storey, $20,000,000 hotel will have upwards of 1,000 rooms aed convention space capable of seating 4,000 persons at meetings and 2,500 at ban {nets, It will 'benefit all agencies engaged in the travel and tourist industry and will do much to attract convention and visitors to CRnada, and will be of great and direct benefit to Montreal, the Province of Quebec and Canada as a whole, Mr. Gordon stated, The architect's drawing shoe the new hotel faring on Dorchester Street (left) 'Rod Mansfield Street (right.) At the far left of the eketeh is the present International Aviation Building, also owned by the C.N.I., and an idea of the size of the new hotel is to be had. by comparing the bulk of the two buildings. Between the hotel and the Aviation Building is a sketch of the new headquarters office building which is planned for later development. The hotel is part of a carefully -conceived terminal area development plan which has been under disouesron between the railway and the city of Montreal for several years. When completed by the C.N,11., one pints capital the development will rival m scope that of the world-famous Rookefeller Center in New Yore, CNR nolo