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HomeMy WebLinkAboutThe Brussels Post, 1953-9-30, Page 7TllEL&iM FRONT JQkilQuse1L. Lr • ,i•• IOW« e 1 What between striking drivers; hard -to -bargain with distributers and processors, and one thing or another, the farmer whose in - Owe largely depends on milk production has a fairly rough; lite. So perhaps there might be the germ of an 'idea in what they're doing ever in Minnesota. Writing in the Farm journal (Philadel- phia), Ray Anderson has the following to say; People have been buying chew- ing gum, cokes, cigarettes, and candy at coin vending machines for years. Now it's milk. About a year and a half ago, Land 0' Lalses Creameries, the big midwestern co-operative, put a few milk vending machines up in the suburbs of Minneapolis and St. Paul, Minn, a a b T,,'ese aren't the kind of me- ihires that pour out a paper cup of milk for you to drink right on the spot. These machines give you a half -gallon paper pack— nice and cold and ready to take home and pop into the refriger- ator. Do folk like this way of sell- ing milk? They sure do! Today Land 0' Lakes has around 30 of these machines in operation, and they sell 21% of all the milk that Land 0' Lakes distributes. * * 6 Land 0' Lakes also delivers to homes, sells through stores, jobbers, and creameries. The vending Machines (cost, $2,500) sell the milk for 2 cents a quart cheaper than any other method. a a• « Most of these vending machines are located at gas filling stations,: and Land 0' Lakes gives the operators it cent commission per quart, ' * 4 * When "1Vlrs, Anderson and I bought milk from one of them ..near Minneapolis last spring, we got a half -gallon pack for 32 cents. * ««' It's a mighty handy way to buy milk, and judging by the way it has caught on, I'll bet that we see more of it. a a * Before the introduction of chemical fertilizers, farm' ma- nures, guanos, fish meal, dried blood, composts and sewage sludge were used generally as plant foods. When factory -made fertilizers appeared on the farm scene, they were dubbed "syn <[ you like polka dots so much dear, why don't you pet me like that?'' thetic" or "chemical salts." Even though they were derived from natural materials, they were first regarded by farmers with sus- picion, prejudice and even con- tempt, « N 4 Although much of this preju- dice has died out, some still exists and there are farmers who have never used chemical fertil- izers despite their proven value to agriculture, Wheat yields have been more than doubled. Fertil- ized corn crops have produced tremendous yields. One thousand bushels of .potatoes per acre from fertilized land have been recorded while 500 and 600 bush- els are quite common, At present prices of potatoes it has been estimated that for every dollar invested in chemical fertilizer, a net return of $15 is realized. ¢ a a When farm prices are high, most farmers who operate their farm oil-a"bdsinessiike basis have no hesitancy in fertilizing their acres according to recommenda- tions, However, when prices de- cline, there is a tendency to cut fixed costs. Historically, expen- ditures on fertilizers decline with the decline in farm prices. 6 * * According to economists, this is an extremely illogical practice, The basis of good business is that when unit selling prices are down, unit costs of produc- tion must be kept down By r e du c i n g fertilizer ap- plications and, consequently, re- ducing yields, the farmer pushes up his unit cost of production. In the face of declining agricul- tural prices, the individual farm- er should not let rising unit pro- duction costs hurry him into red ink: Loved His Voice So Married Him Patricia May Parry, a 23 -year- old Welsh teacher, is to marry an Arab lawyer who has wooed her with gramophone records. She hasn't met him in person yet, but his voice was so per- suasive that this June she took the. first step to becoming a Mos- lem. At Woking Mosque she re- peated a declaration of allegiance to her new faith. And now she is to travel 2,000 miles for the wedding ceremony. Patricia was first attracted by her fiance's photograph, but it was the record he sent that made up her mind completely. "I knew he was the only one for me," she commented. Nor is Patricia the first person to fall in love with a voice. After an Inverness cinema cashier named Margaret Mackie married Edwin Heath of Southbend, she confessed that his voice was the first thing she noticed about him. Dreamy and soothing, it cast a spell over her. Not so surpris- ing, perhaps, for Edwin is a hyp- notist. Oddly enough, though his voice entrances Margaret, she's the one girl he can't put into a trance. Looks don't appear to matter if the voice has charm. Two years ago two young Americans, Myr- tle Thomey and Samuel Jamie- son, met for the first trine. It was at their wedding in New York. Though their respective tagging Hiro Pio-Little Pat' Frank seems right dt 'home in. one of the giant eggs disployod recently at the Fair. Pats brother, - Ricky, holds the upper. half of the egg shell. ''ut :Early Fall Vegetables on BE DQ*OTU* M4J0,D074 VITAMIN -PACKED, appetite -tempting, fresh orb .JAI y+egetablet are in'tho Market now. Enjoy them! Serve. thern 4gliy ill VOW family menitseehut pa dire to cook thein right in Ryder to get every Cent's worjtt,ot Value. Fres:; Caullllower With Bi$ttered! QV*" *" p'resh cauliflower should be creamy white with tlgbtUY peeked flowers. To cook, Witt Off outer leaves, leaving the, tender tnalde paves attached to the head. 1 Invert the head in a pan of salt water and let stand 4 to 10 minutes. Drain. Place, head down, its, boiling salted water. Gook, tmmmmered, about 10 minutes. I Turn head right-side-up and continue cooking UntU stem end Is tendel' 10 to 15 minutes longer. Drain and serve immediately, lopped with buttered crumbs, which can be made by ,melting 3 tablespoons butter, adding 14 cup fine dry bread crumbs, then Stirring over low heat until lightly browned. Fresh Broccoii When buying fresh broccoli, look for: stalks that are firm and ' green. The beads should have tight buds and be p rich green Or slightly purplish green color. , Broccoli should be Washed thoroughly 'under running water or by'plunging the heads up and down in mid water. .Trim oft' the tough stalk ends and drop into rapidly boiling salted water; Cook just until stalks are fork tender, but still firm—i2 to 15 minutes, Some people like to stand .the stalks, blossom end up, in the water and cook about 8 to 10 minutes. Lay the blossoms down in the water and continue cooking until tender. This is because the stalks take longer to cook than the tiles soma. Serve with butter. Fresh Carrels When buying tris,: cars . s remember that the deeper the orange color, the more vitamin I they contain. Select carrots that are firm, crisp -textured and smooth -skinned. Fresh young carrots cooked whole are delicious. Wash and drop aily Menu Vitamin -packed, early fall vegetables make tbia teenpttng, fresh• vegetable pate, into rapidly boiling salted water. Cooktightly covered, just until tender. This will be 15 to 20 minutes for young ones and 20 to 36 minutesfor older carrots. Slip off skins under running water if desired. Serve topped with melted butter and a good sprinkle of mined fresh • parsley. Foe sliced' carrot::, wash and scrape them thinly. Slice and drop tntgi small amount of rapidly boiling salted water and cook, covered, just until tender -8 to 10 minutes, Drain and serve with melted butter or add a little light creasy and toss gently just to coat each slice. Save the water the sarcode were cooked In and use It in gravies, sauces or soups. homes were in Indiana and TeX - as, this was no cold "marriage by arrangement," but a true ro- mance. How had they got to know each other? Both were radio amateurs and had carried on their court- ship over the short waves. Another long-distance romance was rumoured when Prince Talal Aziz of Saudi Arabia recently flew 4,000 miles to Sardinia to meet 23 -year-old Maria Marras, They, too, had been exchanging messages by radio. Answer the telephone in a grumpy tone and you may re- main single all your life• Even that wrong 'number should be greeted pleasantly, for it may turn out tobe the right one. That has been known to happen. A. switchboard mistake proved a blessing for a rich Canadian businessman. Twice he dialed, and twide he got the same wrong number—a girl with an.,attrac- tive voice. The second time he heard her he hung on and chatted. Then they' arranged to meet. Now she's his wife. Take a tip, girls. A ,book -Of etiquette written in 1838, com- mented:"One of the greatest charms of woman is a sweet voice," a How you talk and what you say are both tremendously im- portant if you want to make a good impression. Here's some advice for men given by film star Irene Dunne: "The clue to a man's person- ality lies in his voice. A quiet, well -modulated voice usually in- dicates a man of character and sureness; a raspy, squeaky, or whispery voice usually belongs to a man who hasn't got a good enough grip on himself to con- trol his own breathing, "The person who can afford to relax within himself has a pleas- ing voice without even trying." Gave Racing Tip From The Pulpit English clergymen have often been famous in the hunting field, and many combined business with pleasure by leading the more timid members of their con- gregations over fences both ma- terial and spiritual. There were few empty pews on the Sunday following a local meet if the par- son had managed to stay with the hounds, and farmers vied with the aristocracy in grooming the reverend gentleman's mount. But not many clergymen could afford to own racehorses, so when a filly called Apology turned out to be the best of her year (1874), a Rector in a Yorkshlre parish, Doctor White, enjoyed the double triumph of packed pews. His filly was not only sweeping every- thing before her, but his con- gregation was backing the horse every time she ran, after timely references to her chances from the pulpit. Alas, the parson advised his flock that Apology was lame be- fore the Doncaster meeting and everyone thought she would be scratched. Instead, she ran and won gallantly. There was a hub- bub from the pews on the Sun- day, Several members of the con- gregation interrupted the ser- mon, but the parsolr was quite undismayed, "i make no apolo- gies for Apology!" he thundered, "The Lord made the lame to walk and -oh ye of little faith —Ile can remake a lame horse gallop," . Wind your ball of yarn around the printed skein wrapper. Then if you need to reorder yarn, you'll have the correct informa- tion. TABLE TALKS If your family doesn't enjoy cabbage by itself why not try combining it with celery when making it into a scalloped dish? This modifies the cabbage taste. SCALLOPED CABBAGE AND CELERY 3 tablespoons butter 1 cup sliced celery 3 cups coarsely chopped cab- bage / cup water 1 cup hot white sauce r/4 cup fine dry bread crumbs Melt butter in saucepan; add celery, • cover and cook over low heat 10 minutes, Add • cabbage and the rh cup water; cover and cook over low heat 10 ' minutes longer. Turn ' irito ` 11/4 -quart greased baking dish. Pour hot white sauce over vegetables. Mix gently with spoon to blend. Sprinkle bread crumbs over top. Bake at 350°F. until mixture is. bubbly and crumbs brown, about 20-30 minutes. Serves '6. ° * « Here is a sweet-sour cabbage dish with apples that will appeal to familieswanting something new for this vegetable.' SWEET-SOUR CABBAGE 34 medium-size head red or white cabbage, shredded 2 tablespoons butter or mar- garine 2 tablespoons Chopped onion 1 unpeeled red apple, sliced thin 1 teaspoon salt. 2 tablespoons hot water r/ cup chopped sweet gherkins 1 tablespoon vinegar Wash and drain shredded cab- bage. Melt butter or margarine in saucepan over low heat. Add onion and .cook 2 minutes. Add cabbage; cover sauce, pan and continue cooking over low heat 10 minutes,' stirring occasionally. Add apple slices, salt and water and continue cooking 15-20 min- utes, or until cabbage and ap- ples are tender. Remove from heat and stir in sweet gherkins and vinegar. Serve piping hot. Serves 4-6. , Cauliflower served with a sour cream -mustard sauce may ap- peal to members of your family who like a new taste in veget- ables. This is the way to fix it: CAULIFLOWER PIQUANT 1 small head cauliflower 1 teaspoon salt 1 teaspoon prepared mustard cup sour cream Paprika. Soak cauliflower, head down, about 30 minutes in salted water. Steam in small amount of water In tightly covered saucepan until. just tender, about 20130 minutes (or you may breakintoflower- ets and cook more quickly). Blend sour cream and mustard and heat in top of double boiler over hot .water, Pour over cauli- flower just before serving. Sprin- kle lightly with paprika, Serves 2-4. a * a Mock Hollandaise" sauce adds to the taste of either broccoli or cauliflower and is very easy to make and serve. MOCK HOLLANDAISE FOR BROCCOLI 1 package cream cheese (8 - ounce) 2 egg yolks 2 tablespoons lemon juice Dash salt Soften cream cheese and add egg yolks, one at a time, blend- ing thoroughly after each addi- tion. Add lemon juice and salt, Place over hot water just until sauce is heated through. Serve over hot, cooked broccoli. Perhaps you'd like to try deep- frying your Brussels sprouts for a new and different dinner veg- etable. Here is a special way of fixing them, BREADED BRUSSELS SPROUTS 4 cups Brussels sprouts 1 egg, beater 3 cup dry bread crumbs n/ cup grated cheese Fat for frying Dip the washed and drained Brussels sprouts into the beaten egg slid roll in bread crumbs. Fry