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HomeMy WebLinkAboutThe Brussels Post, 1953-10-7, Page 7+TABLL TALKS /ax An yews , r, What with lunch -boxes to be packed and hungry children coming home tOO ravertoes to wait for: Supper, the old cooky - jar is apt to take an awful beat- ing these days, So here are some recipes 40 help fill the yawning Simplest of all to make' ;are what are .known as drop cockles They are mixed like conventions al -Method cake. The shortening is creamed, sugar added a little at a time, then the egg well beaten in, (If you use butter, you'd better,;tleorease the salt in the recipe slightly) Please note, too, that the flotar and liquid_ are ,nixed in, not beaten, For each cooky, scoop up a well=rounded teaspoon of dough, then, With .a scraper, slip the dough onto a greased 'baking sheet. As the cookies spread while baking, place them well apart. When sheet is filled, dip a fork in flour and press each cooky to flatten slightly, Cookies bake quickly and can scorch easily. So watch.'your• baking and turn the cooky sheet, Or raise or lower in the oven if the baking seems uneven, When, cookies are lightly browned, re- move frons oven, Use a spatula to lift cookies at Once onto your cake to cool, Do not pile them * * * up. SALTED PEANUT COOKIES (Makes 50 Cookies) I% cups All-purpose or Cake Flour, 3'e teaspoon•Baking. Powder 3/4 teaspoon Soda 3 teaspoon Salt 3's cup shortening 134 cup Brown Sugar (firmly packed) 1 Egg, unbeaten %cup Milk 134 cups Grape -nuts Flakes or Bran Flakes 3 cup Salted Peanuts, -chop-, ped Sift flour once, measure, add baking powder, soda, and salt and sift again. Cream `'shortening; add sugar. gradually and cream together until light and fluffy. Add egg and beat well. Add .Pleur, , alternately with milk, {„ring well after each ad- dition. y4;dtj- ;flakes ; and peanuts and blend. Too Much Service — This diner M a Kerlin restaurant received more service than he bargained for when he called for a waiter. The help is in training for the annual Waiters' Race, and tables and chairs make an ideal ob- stacle training course for wait- ers. Drop' .'tram ,teaspoon onto greased baking sheet; flatten. slightly with fork, Bake in moderate oven (375° P'.) 8 minutes, or until done. RAISIN 0OOE1ES Substitute raisins for peanuts . in cookies, Increase . salt to % teaspoon. CHOCOLATE CHIP PEANUT' COOKIES •Omit cereal flakes in cookies. Add Semi -Sweet Chocolate Chips and vanilla with the peanuts. Use 1 package ehips,1 teaspoon vanil- la. Bake 10 to 12 minutes. Nowadays many housewives _keep Icebox cooky dough on hand ready to slice and bake at a moment's notice. They're made of rich dough„ shaped, and kept • in the refrigerator or other cool place. Notice, all ingredients except the flour mixture are blended first. Then the flour is added, a fourth at a time, using a sturdy wooden spoon or paddle for the mixing. This dough is stiffer than dough for drop cookies. Press dough together lightly .and' divide for rolls or pack into cooky molds for chilling. For rolls, place dough on heavy waxed paper, press to lengthen into a long mound; about 2 inches thick, Then wrap paper around dough and roll lightlywith palms until round and smooth, With molds,pack dough in firm- ly. Remove rolls or molds from re- frigerator are hourbefore slicing, so that dough will soften very slightly, (If too' cold or hard, dough shatters in slicing. If over - soft, cookies are unshapely.) Use a long, sharp, thin -bladed knife and cut dough in thin slices. Cut with •a sawing motion, pressing down lightly. Bake fairly'close together on baking sheet, The pan needs no greasing fbr rich cookies like these. Cooky sheets should be smaller than 'the 'oven to allow for even circulation of heat and proper browning, CHOCOLATE ICEBOX COOKIES (Makes 75 Cookies) 2 cups Cake Flour, sifted 13/4 teaspoons Baking Powder % teaspoon Salt 34 cup' Soft butter or other shortening 3 cup Sugar 1 egg, unbeaten 2 s q,u ares Unsweetened Chocolate, melted 34 teaspoon Vanilla s/4 cup Walnut meats, broken Sift flour once, measure, add baking powder and salt, and sift again. Combine shortening, sugar, eggs, chocolate, and vanilla, beat- ing with spoon until blended;. add nuts. Add flour gradually, mixing well after each addition. Divide dough in halves; shape in rolls, 2 inches in diameter, rolling each in waxed paper. Or pack dough into cooky molds. Chill or store in refrigerator until firm. Before slicing, let rolls stand at room temperature / hour or until soft enough to dent when pressed with finger. Cut in 3 - inch slices, using sharp knife. Bake on ungfbased baking sheet in moderate oven (350°F.) about 10 minutes. FRUIT NUT ICEBOX COOKIES Substitute finely cut raisins or dates for part (about Sit) of nuts in these cookies. CHOCOLATE COCONUT COOKIES Substitute Shredded Coconut for nut meats in these cookies, Yeeng and tough ScrappyPY little John L White wears a derby ' that vaguely recalls the era of the "Groat John L." of a few de- cades post. The five-year-old lad recently won the Police Athletic League's annual mosquito -weight boxing title. New Draperies Help Solve Window Problem Or EANA MUSS A OS`l' every home, unless 4-x-L'Mit's beenbuilt to your speol- tieationa, has a few window problems. (And even then It niay have some:) The ordinary window presents e problem in itself, in that it needs special treatment to mako it seem interesting and lend a special air to the room, The new cord -weave draperies, ,made of twisted cellulose fibers treated with plastle and woven together with strong cotton were threads, provide, many solutions, Colors are fast and will not run when rained upon. Fibers have been treated 'to give them strength when They're wet and won't `disintegrate. Colors are also highly resistant to fading. These drapes may be scissors. cut to length, eliminating meas- uring problems eas-uringproblems and special or- ders, Furthermore,lhey're ready- made :with a simple' drawstring tape at the top. No hemming or finishing is necessary. A bay -window problem, for in- stance; can he solved by three tiers of these drapes, For an ordinary window, try hanging „.;ginger -brown drapes right down, to the floor, cutting them offjust to clear your rug. Or pick one of the other four ;• Edlors: natural, willow green, Modern clere-siory window is hung with natural -color draperies that are Blipped offs few inches dome gray and Chinese red. below window. They are used with matching blonde contemporary headboard. Game'Halfed By Ants Cricket was stopped at Bright- lingsea, Essex,when million g s of'. red ants destroyed the wicket by making anthills on the pitch! In 1935 a swarm of flying ants.• invaded the green at Outweod, Surrey, and wicket -keeper and batsmen were bitten so severe= ly that the umpire stopped the game for half an hour! In hi'dia many- hears ago -'a- match was ,delayed-- while - the -• local carpenter fashioned a new set of stumps., The old ones had been eaten through bywhite ants, and the'moment they were banged info the'groundthey dts= integrated into powder, Once 'frogs' "stopped ^"a test match''between- Eat gl a n d. and South Africa„ at Durban, Sand.: ham and Jack Russell were bat- ting, and S. J. Snooke sent down a fast ball which hit the ground and instantly 'slowed up! When this happened;-two•.or three times one batsman, went down the wicket and to his surprise , lis- _ covered it to be covered with thousands of tiny green frogs. It was not until groundsmen had swept up 'hundreds of frogs' that the game, could. -be resumed: One Lump of Coal Weight 24 ' Tons The floodlit centerpiece of the Rhodes Cente:3har'y Exhibition in South Africa is a massive'block of coal, fifteen feet high and five feet . wide., rained ' seventy • miles from the .Victerio. Fajta, giant souce of a rival kind of power— hydro-ele'l:tridtty. ` ' Cia-min `lave been made that this • is'tlfe`biggestlump of coal ever mined. But the records' don't bear them out. The weight of the Rhodesian ,block_ is nine and a half tons, two tons, lest, , than a similar exhibit sent from Lancashire 'to"the Chicago' World Fair sixty years 'ago. - " It carne -from Wigan Junction' Colliery ,and' weighed - eleven • tons fourteen hundredweights. But even at to -day's top price for coal, considerably more than those of 1893, it was hardly worth the money it cost to get it out of the mine,, It took nine months and $5,000 in 'cash to hew it from the seam. There were other expenses be- fore it reached Chicago. The masts of the ship that took it across the Atlantic had to be specially reinforced to take the strain of the lifting -gear. It was all good advertising, of course, and helped to underline Britain's supremacy as an ex- porter, of coal, We still export a little, but from time to time we have to buy some overseas in oder to fulfil our foreign con- tracts without 'going too badly short ourselves.. In the last few yeas, the mana- ger of a London firm said re- cently, he has"liad' Indian coal, American coal, and African coal to eke out the British. Now this year 'Britons can only make sure of having all they need by buying front the Con- tinent. Even then, "all they need" won't necessaily be as the housewife would like. Retuning to the big lumps, even the Wigan one, colossal as it was, does not seem to have been a record. •A• block' of Wel shown at the Great Exhibition of 1851, When. !the Crystal Palace was erectedr in Hyde Park,' is said to have weighed 24 tons, It was mined near Chesterfield, . TIIL1'AlTht FRONT JkAl2u&sea Harvesting of the potato crop is generally regarded as the most laborious and costly process in- volved in the production of the crop, according to N. M. Parks of the Central Experimental Farm in Ottawa. It is also a cri- tical operation, for if great care is not exercised in digging, pick- ing and handling potatoes at har- vest time, bruising and mechani- cal damage will result in a lower- ed value of the crop and direct loss to growers. * Late or main crop potatoes should not be harvested until ten days or two weeks after the tops have ripened naturally or have been killed by frost, chemi- cal spray, dust or mechanical means, Mr. Parks says. Harvesting before natural ma- turity usually means a substan- tial reduction in yield because po- tatoes under normal conditions increase rapidly in size during the latter stages of maturity. Immaturity invariably causes a loss in cooking quality and mar- ket value because the tubers have a higher moisture content and skin and bruise more easily in handling than those from a -well-matured crot3. There is also a greater shrinkage in storage. Maturity is known to have a profound influence on the cook- ing quality of potatoes. Mature potatoes have a higher dry mat- ter and starch content than those harvested when immature. 1Vlucn of the injury to potatoes at harvest time, consisting of Skinning, bruises, cuts and shat- tering and commonly called mechanical injury, is the direct result of improper operation and adjustment of digging machines and careless handling. Bruising by the digger can be appreciably reduced if the grower will have the apron coated with rubber, at- tach belting along the sides of the digger to prevent the pota- toes coming in contact with ends of the apron chain, operate the digger at sufficient depth so that earth will carry back at least two-thirds of length of apron and reduce agitation of the apron by sprockets to absolute minimum requirement. * * * When late blight is in a field, it is recommended that harvesting of the drop be dela'yecl to the latest . possible date. If the fol- iage is infected with late blight it should be killed down with one of the chemicals recommended for this purpose. In killing down the plants blight spores on the foliage will be destroyed and pre- vent contamination of the pota- toes at digging time by contact with the blighted foliage. Also, the tubers that are diseased may be more easily detected and dis- carded in the field, Mr. Parks emphasizes that early harvest- ing of a late blight infected crop usually means a greater than or- dinary loss, for sound tubers will become infected by contact with the diseased foliage. A considerable number of peo- ple in the swine industry, as- sociated with production, grading and marketing of Canadian hogs, regard as serious the continued decline in hog quality and the ever-increasing trend toward the production of lard -type rather than meat -type animals. These views are not shared by all produoers, many of whom claim that because Canada has lost the British market for bacon the incentive has been lost for the production of bacon -type hogs, formerly processed a s "Wiltshire" sides. Those who favour the meat - type hog reply to the foregoing with the statement that no mat- ter where pork markets are found, present or future, domes- tic, United States or Great Brit- ain, the production of an excess of lard is a wasteful practice for all concerned and brings overall lower returns to the producer. This controversy is not con • - tained within the limits of the Canadian hog industry. Its coun- terpart is presently an extremely live topic throughout the United States. A leading publication in the meat packing and allied indus- tries in the United States "The National Provisioner," in an arti- cle appearing in the August is- sue says_ M w "The growing trend toward the neat -type hog has been enhanced principally by two developments, First, the fat situation has.cees ed the cost of fats to fall far be- low the price of meat. Secondly, the findlings of colleges and ex- perimental stations indicate that the meat -type hog can be pro- duced as efficiently, economical- ly, and productively as Other types. * ° "Many of the nation's swine experts are strongly urging pro- ducers gradually to switch their breeding to the more desirable meat -type hog. It has been prov- ed that these types of lean hogs can be produced and finished properly for market from any of the major hog breeds and from cross -breeding •through proper selection of the desired charac- teristics. It also has been proved that meat -type hogs can be pro- duced as economically as any other type of hogs. * * r "An Institute member company recently made comparisons of meat -type hogs as compared with the regular -run hogs which show- ed that the percentage of prin- cipal lean cuts—hams, loins, pic- nics, and butts — amounted to 33.93 per cent of the total in the case of the meat -type hogs while the regular -run hogs yielded 'only 31.92 per cent of the total. It is believed that this comparison would have been even more striking if a group of "over -fat" bogs had been included in the tests. "Another reason which con- cerns the producer, packer and retailer, alike, for leaning to- ward the meat -type hog is 'Mrs. Housewife'. They realize that she is still the 'boss' when it comes to deciding what will go into her market basket. She is demanding leaner and leaner pork with every passing day and many fear that if she isn't sup- plied with that.lean pork that the time will come, and it may not be too far off, when she will pass up pork for something else," MOM SCHOOL LESSON By Rev, R. Barclay W erre„ B, A„ B. 11. ilod's Design for New Men Jeremiah 31:31-34; T reter 1;13-16, 22.23. Memory Selection; 2 will put my spirit within you, and eausG you to walk in my statutes, an4 ye shall keep my judgments, stud de them, Ezekiel 36:21. The leaders of our' world,, whether in the area of religion, politics, ,or science, all admit there is something wgopg. Sys- tems of government are changed and yet there is trouble. The hu- man .element is the weakest link in many industries. The machines don't come to work with a hang- over. The real crux of the trouble is that man is sinful. Sin will drive a man to do what he knows he shouldn't. An alcoholic told me the other day, "I don't want to act like this. My wife and daugh- ters have lost their respect for me. I feel badly about it, but what can I do? I get a job and I get fired. They won't keep me - because I get drunk." A young man in his twenties came to me in similar plight, His wife has left and he does not blame her. Are these men ready to quit the drink? They feel unable to do it, Jesus Christ, who delivered men,. and women from demons while here on earth, can break the spell of alcoholism for these men and thousands of men and women like then;, if they give him a chance. But drunkenness is only one sin. There are many others as adultery, covetousness, hatredt lying, stealing, Sabbath desecra- tion. Men can be saved frona their sins and madenew crea- tures in Christ Jesus. We caa only have a better world as men and women are saved from their sins. We a ought to turn to Jesus Christ. He is our only hope for this dark hour in the world's history. We may provide better hous- ing, a better standard of living, security in thecase of unemploy- ment, illness and old age. These are good. But man needs to be renovated within. He will never be happy. nor will society be peaceful till he is born again by the wOrd of God which liveth and abideth forever. Twice born men are the need of the hour. RIDE ON COW -CATCHER. Feeling "awfully silly," Mrs. Dan Riodan, of Brisbane, Aus- tralia, told trainmen of her unex- pected half -mile ride on a loco- motive cow -catcher. The rider began when she crossed the tracks and was scooped on to the cow -catcher of a suburban train travelling 25 miles an hour. 'She clung there one foot only half an inch from -the track —until the train stopped at the next station. The, startled, wont- -an climbed off and reported to the wide-eyedtrain crew that she hadn't been in;wed. 'He's All Mine' — Just two cute kids at a county fair. Gerald Ful- ton, 7, and his stubborn pet rejoice as Gerald hears that "Billy° won first prize in the kid division, et the County Fair. By Arthus' Pointer - SO YOU WANiTO HOLD 'THE UMBRELLA FOR M6 1.J=INAPT 7NATNILE; 5 WH1 a, t ., IA t.") 1 �j /t ® eZ et C�' w 0t �IV �: IJ r ; ` �,ay .'lir ie ' til !SHOULD kNaKNOWNl3E'IITc'I2 Y• \\I11IN �h' ; S1 �� .: u NAVA 't'Rrm' trru 2 \ M mot