HomeMy WebLinkAboutThe Brussels Post, 1953-10-21, Page 2No end of surprises
with MAGIC:
<17
PEANUT BUTTER
PINWHEEL LOAF
vTx al out into a bowl, 3 v. ouce-sifted
;PeetrY Bans (as2 c. onee-sifted hard-
.= wheet flour), 834 tops. Magie33alting Pow -
lel tsp. salt. Cut in finely? the. chilled
- ehortening. Combine 3-i c, milk and Si tsp.
vanilla. Make a well in dry ingredients and
add liquids; mix lightly with a fork.
• Knead for 50 accents en lightly-lioured
board and roll out to Si" thick rectangle,
834" along ono aide. Cream together 1 the.
Isseessa',„ass butter or margarine, .44 c. peanut butter
and Si o. lightlyspacked brown sugar;
sprinkle on rolled -out dough. Beginning at
an 8Si" edge, roll dough up like a jelly
roll and place in a greased loaf pan (414" t"
x 834"). Bake in a hot oven, 400s, about
45 minutes. Serve hot, cit in thick slices,
or cold, cut in thin slices, lightly spread
with butter or margarine.
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1AN NE RI 'ST
--voufg, trafragy cotki,oact,
"Dear Anne Hirst: I am at the
end of my rope . , . Seven years
ago, when I was 16, I married
a man 11 years older --perhaps
that is the root of our trouble.
Now we have two fine children,
but we never get along well.
"If a child 16 can love, I really
loved him. But he drinks heav-
ily, and then he abuses me, be-
sides using money we need for
bills and medicines. He is turn-
ing my older child against me,
but I sin sure as the boy grows
up he will see the truth . . . My
husband has never liked my fam-
ily nor any of my friends, and
he makes it obvious they are not
welcome here. Yet I have always
entertained his friends at dinner
and often for weekends, and some
of thein are a questionable lot,
too.
'Now he is in the Array, and
on leaves he is worse than ever,
He accused me of dating other
men—when I go nowhere but to
movies now and then with my
brother and his wife, though my
husband will not go along. Once
I left him. He gave rne all kinds
of big promises, so I came back.
Now I am under the doctor's
care,
"I would leave him, but the
children do love him — though
wouldn't they be better off never
to find out what sort of father
they have? Please tell me what
to do, and I will ask hint to read
your opinion.
MRS. R. T."
MERRY MENAGERIE
"Pardon me, madam—but you're
standing on My nose!"
* As you know, I do not sug-
• gest divorce unless everything
* else has failed. Your marriage
* could still become a good mar-
* riage, if your husband did his
* part.
4' He must realize that he is
* failing in that job. To attack
* a faithful wife who is doing
* the best she can, is monstrous;
* to spread shameful tales about
* her integrity is the act of a cad;
* to squander money on drink
s when his family needs it is
* utterly selfish. And to turn a
* little son against his mother
* shows that he knows he is the
* guilty one and Is too cowardly,
* or yain, to admit it.
* Your husband's first step
s should be to acknowledge his
* own faults; his next is to ask
* you to forgive him, and help
* him correct them. If he would
* try, you would call on all your
* patience and faith to strength-
* en him, I am sure. Let him
• know it—but let him know,
* too, that you cannot afford to
* wreck your health, nor see
* your children grow up under
* the influence of a father such
* as he has been. If he cares for
* them as he claims, he should
* make them proud of him.
* The time to reform is today
—not next month or next year.
* If he laughs off your threat
* to leave, you will have to make
* the threat good.
* Meantime, don't submit to
* his cruelties. If he strikes you
* again, call the police. Our laws
* are for the protection of all
* citizens, and your husband
* needs someone in authority to
* handle him.
* If your husband, after read-
* ing this, has anything to say
* in his defense, I shall be glad
* to have his letter.
Honest confession clears the
soul—and is often the first step
toward reform. If a husband or
wife will confess faults humbly,
the first move toward a more
harmonious life has been taken
. . . Anne Hirst is here to help
you toward that. Write her at
Box 1, 123 Eighteenth St., New
Toronto, Ont.
Com
oit
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Tdephon#: EMpire 44331 Limited
How Can
flow eats I Min varnish?
A, By Setting it ir a pan of
warm water. Do not set it on the
stove. And do not thin it with
turspentine, which destroys the
glose.
Q. How can I prevent colored
gpQds front fading when wash-
' ing?
A, Wash thean in bran water.
Bran water is made by covering
a small -bag, of bran in a bowl
of holing water.
Q. How can I polish brass han-
ilies on furniture?
A. First, remove the handles
from the farniture, then put in-
to a dish with one tablespoon of
Salt and 1/2, -cup of vinegar and
water enough to cover. Boil 15
minutes, then polish with a good
brass polish and they 'will look
like new.
Q. How can 6 clean stained
glass vases?
A. Fill them with tea leaves
and warm water. Let stand for
several hours, then wash out in
hot soapsuds.
Q. flow can I cut iced cake
without breaking the icing?
A. Put ypur knife into boil.
ing water first for a few seconds.
Q, slow can I improvise a
good, efficient dish eloth?
A. Try using the mesh bags
in which oranges, potatoes, etc.,
come. Boil these first for 15 min-
utes in laundry bleach.
Q. flow can I impart a high
polish to my mahogany furni-
ture?
A, First, rub the surface with
lemon oil and then clean it off.
Alter — this, soft - cheesecloth
which has been.treated with al-
cohol arid patted only until va-
por remains, is rubbed quickly
over the "surface, which brings.
out a clear, lustrous finish.
Q. What Is a good -emergency
treatment for an overheated
oven?
A. Insert pans of cold water.
• Q. How ean 3 remove grease or
'en spots from- clothing?
A. T -o remove these spots from
clothing, especially light suits,
mix a little fuller's earth into
a paste, spread it over the soil-
ed part, and allow the mixture
to dry thoroughly, In doing so,
it draws, and absorbs the grease.
Then take a stiff brush, which
will quickly remove the dried
earth. The stain should come off
with it,
Q. How can I successfully mend
holes in lace?
A. One very good method is
to put a piece of paper under the
hole and stitch on the machine
through paper and all, until the
hole is filled. Then, pick out the
paper. Use very fine thread.
Q. How can 1 soften hardened
glue?
A. If your glue dries up, add
hot vinegar, drop by drop, until
it becomes liquid again. The
vinegar should be at boiling
point,
Stork -Fashion!
sIzEs
4880 12-20
MOTITER-TO-BEt Look pretty!
Be well-dressed! Here's the ma-
ternity ensemble you need for
day -to -evening. Jacket is so
smart with fashion's best touches,
slimming lines. SKIRT cut out
to insure even -hemline, a good
flt, comfort! Sew it in several
fabrics.
Pattern 4880: Misses' Sizes 12,
14, 16, 18, 20. Size 16 takes 41/2
yards 39-ineh; 343 yard contrast,
This pattern easy to Use, sim-
ple to sew, is tested for fit Hatt
complete illustrated instructions.
Send TFIIRTY-FIVE CENTS
(35) In coins (stamps cannot be
accepted) for this pattern. Print
plainly SIZE, NAME, ADDRESS,
STYLE NUMBER.
Send 0 r d er ttS Esax 1, 123
Eighteenth St., New Tatento,
Ont.
Wool Queen — Besting 40, rival
beooties Kathryn .E. Oromatzky
was crowned "Miss Wool of
1953." The 20 -year-old College
coed yiII _make a nationwide
tour under auspices of Sheep
and Goat RaisersAssisciation.
.1)
CHRONICLS
INGERFARM
1.7 Clos.rice
Away beck lest winter m'
family starting malting uncom-
plinielitala! leinarks about my
pies. Parther'Would sase—"What's
the matter -with your pies lately—
they are not a bit like the ones
you used to make?" And Bob
would add fuel to the fire by
saying "Mrs. Blank cast surk
make a wonderful pier It was
really quite a mystery as I had
always rather pxided myself on
pastry. What had gone wrong?
did not know, Could it be the
flour, or the shortening . . . was
my oven too het or too cool? I
bought different flour, tried
various brands of lard and veg-
etable shortening, experimented
with the oven, but the result
was still the same—tough, hard
pastry. During the summer I
gave up the struggle and fell
back on bakeshop pies. Then
there were more complaints.
"What are you buying pies for
all the time?" "Well," I would
answer, "if you are going to
grumble you might as well grum-
ble at bakeshop pies as mine."
But just recently, with more
time at my disposal, I started ex-
perimenting again. I bought still
another kind of shortening and
followed the recipe on the pack-
age which says to take out 1/2
cup ot flour and mix with Y4 cup
of water and then sprinkle over
the remainder of the flour and
shortening. That method was en-
tirely new to me, and so help
me, it worked! The puzzle of the
pies is now past. My reputation
is restored and my family once
more enjoys pies like mother
used to make.
Why do I tell you all. this? Be-
cause I have discovered that I
am not the only one who has
experienced piecrust failure —
even the best of cooks admit it.
Some say it is the flour, others
the shortening. Whatever the
reason they find that the method
that bad been successful for
years is now a failure, And the
bakeshops are having a field day.
I have told you how I solved
my problem but it may not work
for you. Pastry has tempera-
mental qualities which must be
co-ordinated with the art of the
maker, So, if you are having
trouble, find out—if you can—
the flour, the shortening and the
method best suited to your own
personal needs. But remember,
good pies bring about one defin-
ite- result— the better the pies
the faster they digappear. So be!
prepared,
Well, baking pies may not be
a major problem but to follow
their history down through the
ages is rather interesting, Back
in the days when- butter -making
was in vogue some cooks had a
preference for buttermilk pastry,
using buttermilk instead of water,
with the addition of a little
baking -soda, Another tnethod
was to use equal quantities of
home -rendered lard and dairy
butter. Over in England my
mother-in-law insisted that she
could not make good pastry un-
less she used all butter, and it
had to be the best Danish cook-
ing butter, which, in those days
estine in huge slabs and was sold
over the counter in bulk. My
own mother thought all buttes!
was too extravagant. She gen-
erally used Ole -third butter and
twe-thirds clarified beef dripping.
Anything but margarine!
Sometimes a pastry recipe is
a closely guarded aecret! When
we first came to thle district one
ISSUE 43 1953
of our neighboura, long since
passed away, made the best pies
I ever tasted, but no amount of
hinting or complimentary re -
=rite would induce her to di-
vulge her pastry -making method,
It was a secret that died with
her, She always made her pastry
when she was alone So that even
her own daughter didn't quite
know hew mother Made her pies. '
• Well, teat Saturday was the
occasion of still arnither local fair
in this country—Georgetown. It
was,0 beindiful day and a goad
saw 0± it. I headed
straight for -the hell where I
knew there. was an exhibit of an-
tiques. Really, some of the finest
relics are found in the smallest
, places, This was an exhibit that
was- truly representative of a by-
gone age and was put on by the
'Norval W.I. There 'were articles
that had been prize-winning en-
• -tries in the Industrial Exhibition
af Toronto -in 1888, Among them
wag a •handgozne eshirt - blouse,
fastened at thesbaak, tiny pin -
tucks clown the teont and stiff
starched mots, • There was also
. a ceezypateh-woil quilt exhibit-
ed at local fairs id 1878 and 1882.
-Other items to delight the eye
of a collector were a porcelain
cheese dish, 150 years old; e pair
• of lustre vases, two cups and
saucers brought from England in '
the last-eentury; a black silk um-
brella with a —four -inch lace
fringe bought in Kansas city in
1893; a marvellous. mauve silk
hat, styled 1870, and the picture
of a lady in a dress, the material
for which had been, woven and
madeup by the wearer 125 years
ago, There was plenty of other
stuff but I cannot describe it all.
And, yet all these priceless things
were unguarded and within easy
reach of the public, ' To ini, that
was a denienstration- In' itself of
the faith and trust with -which
country people .regard. their
friends and neighbours,
•
IAD 'RASE I• "It's got to velere one word
rings like an anvil, in my .ears," ,
the yinegar-faced man told his
friend. "Work, Work', workf It's
all 1 heir about 'at lionteralay
and' nights Week -after week, I'm
tired of it — tired of the thought.
and the- word wear
"How long have you been on
this job?" a sympathetic friend
inquited,
"I start to -morrow," was the
gloomy reply., •
• OlIESSISOAltD DRAIN
Scientists who secured per-
mission to probe the bruin of
the world-beating chess eham-
Pion, Richard Rockwoode, after
his death, found an amazing
"deformity" In it,
They found that the molecules
of One portion of his brain had
actually arranged themselves in-
to a combination' Of squares re-
sembling a chess -board, '
Each of thege squares, they
solemnly reparted, had certain
marks upon It supposed le rep-
reSent the final position of the
cheoginen in ase lasI -twelve
games Roekewoode had played
and won while he was blindfolds
ed,
The arrangement of the atom
of the brain into the chessboard
sclurtreS ceuld Duly, be distin-
guished by ,the finest mierpseope
then available, • Said the scien-
tists, but there was not the slight-
est dOubt abottethMr existence,
.
NylCifielseat Bun, Loaf
Yogi - •
A treat you sae make' easily with
new 'fast DRY Yeas/
Now you, have Pleischmann's
Past Dry Yeast, forget about
the oldtime hazards of yeast
baking! Always at hand
always full-strength and fast
tieing! Keep a monties,supply
in your cupboard! Make, this
delicious „c helsea Bun Loaf —
cat in slices for buttering, or
separate the'buns. .
CHELSEA BUN- LOAF
Make 3 pans of Mks irbin this
' one reciPe dough will keel)
in refrigeratar-for. a wok -
Scald 4.1"fi11ks•94"-c. granulated
sugar, 1% tsps, Salt and '14 e.
shorteniag; cool to lukewarm.
lfeanwhile,•tneasure .into a large
b'owl 34 c. lukewarm water, 1 tsp.
gtanulated sugar satir until sugar
is dissented. Spriokle willi I en-
velope Fleischman n's 'Fast Rising
Dry- Yeast. Let stand 10' mins.,
TISEN' stir well. Ade
mixture and stir la 1 well.beatett aim
Stir in 2 once -sifted bread flour;
•beat until smooth. Work in 4L once.
silted bread Roue. Knead .an lightly -
floured board until smooth and elaItte.
Cut off 24 ol doughnknead 1010.0 smooth
hull, place in greased bowl, grease top of
dough, cove' and store in refrigerator
until wanted. Shape remaining lin of
dough into a-arnooth balb Wag iingressed
bowl and grease top. C•over and set in
warm place, free from draught. Lot rise
doubled. in bulk. Cry= 3 tbs. butter
or ntargarine and blend 1; 1,4 c. brown
Sugar (lightly pressed down), ll/a tsps.
.ground cinnamon and 3 tbs. corn syrup;
spread about Ya of this mixture in bottom
of agreased loaf pan (41/" x 81/21 and
n
with man iltIrlve:i
0 5"
square p00,0 orogoseit tioui7h; out
tviide di re•
mining sugar mixture and sprinkle iyith
/2 0. raisins. Loosely roll up like £{ Jelly
roll. Cut roll into 4 lices. Place in pre.
pared pan. Crease tops. Cover and let
rise until doubled in bulk. Bake 1, moder-
to oven, 350', 25,30 mina. Let atand in
pan for 5 mins, before turning our.
-45
-4`
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