The Brussels Post, 1949-11-23, Page 7Seventy -Eight Miles
Of Poohshelves
A century ago, Harvard Univer-
sity's library required 6,000 feet of
shelf -length. '1'orlay the shelf -length
eerdcd is 78 miles! The ever-grow-
ing space -needs of libraries is a
perpetual headache for educational
and public authorities, The time
may come when hooks ,as we know
them now, disappear from the
shelves and are replaced by small
cards, about 5 inches by 3 inches,
filed in cabinets, On these cards
between 50 and 100 pages of a book
will be fileted the reader will insert
the card in an instrument called a
microreader and read the enlarged
image of the pages on a screen,
The nticrocard books in a library
will take up no more space than the
present reference cards in its Cata-
logue index. The cost of publishing
a book in this new form is less than
normal printing and binding, pro-
vided that enough microcards are
ordered—somewhere between a 50
per cent and 90 er cent saving. On
the other hand, frequent use of a
"book," in nticrorard form will re-
quire more replacement than is the
rase with a normal volume; cards
soon get grubby.
It is possible to get teenty pages
of a full-size newspaper filmed on
one card, and a number of Ameri-
can newspapers are already using
this new system for storing their,
back issues. Just thin'i of the space
needed by a daily paper to -keep Just
one or two copies of each day's
issue year after year! There are al-
ready ten firms in the United States
publishing books is this microcard
form, In Germany a photographic
process has been developed 'which
puts 140 pages of a book on one
small negative.'
All the sante, the idea is not as
modern as many people might sup-
pose. In the 1870 siege of Paris a
French scientist started a pigeon
post service carrying minute micro -
photographed messages. Once again
the urgent necessities of war gave
birth to an invention of peacetime
value.
Power in Tablet Form
By fitting to roller-skates a tiny
motor no bigger than a matchbox, a
Dutch inventor claims to have pro-
duced a new forst of quick and
cheap transport which may eventu-
ally oust the bicycle.
The fuel is solid gasoline in tablet
form. Each tablet costs_ ten cents
and is said to provide sufficient fuel
for a two-hour journey at a speed
of 20 miles an hour.
It is claimed that the motor can
be fixed to any pair of roller-skates
in a few moments. The motor costs
about $5 to buy. How it works is
a secret, but the inventor, who has
been demonstrating his invention on
Dutch roads, describes it as 'simple.'
He wonders why other inventors
have not thought of it before now.
He is now exp 'inventing with a
gadget which would ntalte it pos-
sible to fix a seat to roller-skates,
so that skaters conk' cruise along
the roads in a sitting position.
A young woman, discovering her
husband was a murderer, turned
him over to the police in Fort
Wayne. Ind. She thus became elig-
ible for a $16;000 reward.
Flowers that bloom all year
round! Crochet each little medallion
separately — wonderfully handy
pick-up work,
You'll Bever tire of this gay
chair sett Simple to crochet. Pat-
tern 912 has directions.
Lara Wheeler's improved pat-
tern mattes needlework so simple
with its charts, photos and concise
directions.
Send TWENTY-FIVE CENTS
in coins (stamps cannot be accept-
ed) for this pattern to Box 1, 128
Eighteenth St., Ncw Toronto, Ont.
Print plainly PATTERN NUM'.
BER, your NAME & At)1)R5)S .
MAY SCHOOL
LESSON
Daring Young Man ... '—(sregg llofuieister, age 2, has become an expert gymnast by `,t orking
out in his dad's physical culture studio since he was 8 monthb old. Above, left, Gregg limbers
up by doing a hand -stand on the back of a chair. Next, he balances himself straight out from
dad's hands. There are three other youngsters in the Fred Hofmeister family, all expert acrobats
L & ALK
tL'ir i l;.
J eJaw/ Adi,ews.
According to somebody who has
made a study of such things, there
are—growing in every part of the
Old and New World—more than
fifty members of the cabbage fans•
ily. They are of different shapes,
colors, and there is a wide variety
of flavours.
Yet they all have this in common
—moderate cost, ease of prepara-
tion, and good eating.
So here are a few hints regarding
cabbage preparati.n and cookery,
also a couple of recipes you might
like to try.
Since cabbage is a strong -flavored
vegetable, allow to stand with whole
head down in slightly salted cold
water for about 3' minutes before
cooking.
To cook, remove outer leaves if
necessary, then quarter, lice, shred,
or chop the cabbage according to
your own preference and variety
used. Add a small amount of water
and 34 teaspoon salt; cover and
simmer until tender (8 to 18 min-
utes depending on kind of cabbage
and size of pieces). Drain, if nec-
essary, blend with butter or bacon
fat, and season to taste with salt
and pepper.
One foolproof way to keep your
cabbage cooking a secret and avoid
the usual kitchen smells, is to place
2 or 3 slices of stale bread on top
of cabbage before the cover lid' goes
on.
mushrooms and chop onion. Pan
mushrooms in hot fat, add onion
and oatmeal and heat for 10 min-
utes. Add one tablespoon water if
necessary. Cool slightly and stir
in egg yolk and sour creast; season
to taste. Using 2 cabbage leaves for
each roll, place 1 to 1% tablespoons
stuffing in center of each, roll and
fasten with toothpick, or tie with
cord.
Place in well -greased baking dish,
dot with fat, and add % cup water
into bottom of pan. Bake, uncover-
ed, in a moderate oven (350°) for
30 minutes. Serves 4 to 5.
* e ,t
X know a small boy who is con-
tinually saying, "Mom, let's pretend
it's Easter so you'll have to make
Hot Cross Buns", (I also know
some grown-ups who are pretty
fond of fresh bans, any time of the
year, and with or without the
cross.)
So here's a recipe which I feel
sure YOUR folks will like as well
as MINE do. And that's a whole
lot.
Rich Cinnamon Buns
34 cup butter or margarine
34. cup brown sugar
a/4 cup Crown Brand Corn Syrup
3 cups sifted all-purpose flour
4 teaspoons baking powder
134 teaspoons salt
14 cup shortening
1 cup milk
Cabbage Goulash
1 medium head green or white
cabbage
4 or 5 tomatoes or 1;4 cups
canned
2 green peppers
34 cup kernel corn, cooked fresh
or canned
2 tablespoons fat or butter
1 teaspoon chopped caraway
seeds
1 bay leaf
Salt and papfika to taste
2 tablespoons sour cream, if
desired
METHOD: Cut cabbage ' jnto
coarse' pieces; dip tomatoes and.
peppers into boiling. 'water; pees
tomatoes and quarter, remove seeds
of peppers and cut into thin strips
lengthwise; drain canned corn.
Heat fat in saucepan, add veget-
ables And caraway; cover and sim-
mer over low flame for 15 minutes.
Add bay leaf, season with salt and
paprika, and simmer for another 10
minutes; remove bay leaf. Add
cream, if desired, and let come to
quick boil once, Serves 4 to 5.
Stuffed Cabbage Rolls
8 to 10 large outer leaves of
cabbage, green or white
14 pound mushrooms
1 small onion
3 tablespoons fat
1, egg yolk
cttp oatmeal
1 tablespoon soar cream or
evaporated milk soared with
lepton juice
Salt, red pepper, marjoram or
sage to taste
METHOD: Cover cabbage with
boiling salted water and let stand
for 5 minutes I'illSe sdtcl drain. Slice
METHOD: Place first three in-
gredients in a saucepan; bring to
a boil over medium (teat and boil
1 minute. Pour into 9 -inch square
cake pan. Mix and sift floor, bak-
ing powder, and salt; cut in short-
ening with pastry blender or two
knives. Add milk ,to make soft
dough. Turn out on floured board.
roll into rectangle %. ineb thick.
Cut into 1 -inch slices and place
cut side up in syrup. Bake in mod-
erate oven (370 deg. F,) 45 minutes.
Let stand in pan about 2 minutes.
Invert part to remove buns. Makes
16 buns.
Raisin Nut Filling
Combine g. cup Crown Brand
Corn syrup, 2 tablespoons melted
butter or margarine; spread over
surface of dough. Sprinkle with IA
stip brown sugar, 2 teaspoons cin-
namon, jz cup raisins and r/a cup
@hopped nutmeats.
sAv„'s ,AWES
'No more spinach Willie. Loole
what it has done to' your fathoaf;
Soule Hints On
Cooking Wild Garde
How do you feel when your hus-
band or the boys bring home a
rabbit, several squirrels or a phea-
sant for you to cook? Do you think
longingly of the pork roast that's
in the icebox all ready to slip into
the oven? Or do you feel that this
is a chance TO have a delicious and
different kind of a meal for a
change?
Perhaps ifs you insist that the
men -folks clean and dress the game
as well as kill it, you will enjoy
the preparation and serving of -this
game to a greater degree writes Zoe
Murphy in "Wallace's Forster."
Wild game not only has a food
value that is equal to domestic
animals, but the flavor is unusual
and exciting. You know, of course;
that game should be drawn and
cleaned as soon as possible after it
is shot. Game should be ]rept at a
cool temperature -32 to 45 degrees
until it is to be cooke t, All game
is better if allowed to hang for a
couple of days to season.
• If your hubsand brings home a
pheasant as soon as the season
opens, how are you going to cook
it? Young birds- can be cooked
successfully by any recipe that is
good for chialcen.
But if there is any doubt in your
mind about the age of the bird, why
not try baking it? Here is a recipe
that brings out the best flavor in
any pheasant.
Baked Pheasant
Clean and cut up the bird for
frying. Wipe thoroughly, dip in
flour, and brown in butter in a
frying pan, Place in a roaster and
sprinkle well with salt and pepper.
. Put enough sweet or sour cream
in the pan to make a depth of ane
inch, Add one-eighth pound,o£ but-
- ter for each bird. Cover and bake
at 300 degrees for about two hours.
Make a gravy in the drippings and
cover the bird before serving.
If you like your pheasants
roasted, you will find it's a good
idea to add extra fat in the form
of bacon, salt pork or fresh side-
nieat, To keep the br,ast front' dry -a
inc out, you can roast the birds
with the breast -side down. Be sure
to baste often.
Roast Pheasant
Place a cleaned pheasant in a
roasting, pan and pour one quart of
boiling water over it and into the
rarity. Place a cup of chopped
celery and one chortled anion in
the bird. Or you can use a favorite
dressing if you like.
Ruh generously with salt and pep-
per, Lay four strips of bacon or
salt pork over the breast and roast
the Iiird in a 350 -degree oven for
two hours or until it's tender. Baste
often.
Broiled Squirrel
Place a cleaned pheasant in a
roasting pan and pour one quart
of boiling water over it and into
the cavity. Place a cup of chopped
celery and one 'horned onion in
the bird. Or you can use a favorite
dressing if you Like.
Rub generously with salt and pep-
per. Lay four strips of bacon or
salt pork over the breast and roast
the bird in a 350 -degree overt for
two hours or until it's tender. Baste
often.
Broiled Squirrel
If the boys don't bring home
pheasants, they are pretty sure to
present you with some rabbits or
squirrels before the season is over.
Squirrels are among the finest and
most tender of all small game ani-
mals. They also have a mild game
flavor.
Broiled squirrel is particularly de-
licious. It's best to split the carcass
In half, brush the pieces with but-
ter, and 'mason with salt and
pepper.
Broil at moderate heat in a broil-
er. Brown both sides and baste
frequently with drippinge for ones
half to one hour. Meat should be
well done. Remove to a heated
platter, season again with butter
and serve at ones,
Smothered Rabbit or Squirrel
Have at hand two rabbits or squill~
refs, one tenepoon salt, one-eighth
teaspoon pepper, a dash of paprika,
one-half cup flour, one fourth clip
drippings, one half
By Rev, R. Barclay Warren
"Jeremiah, A Spokesman of God"
Jer. 1.9.19, 18-19; 22-1-3, 13-141
37;15-11
Golden Text; "Woe unto him that
buildeth his house by unrighteous-
nee's, and his chambers by wrong;
that useth hie neighbor's service
without wages, and giveth him not
for his work" Jer. 22:13.
Jeremiah has been called "the
weeping prophet." Supporting this
view are itis own words, "Oh that
my head were waters, and mine eyes
a fountain of tears, that 1 might
weep day and night for the slain
of the daughter of my people."
Jer. 9:1. But do not think of his
tears as the sign of weakness, They
were the expression of his great
love and compassion as were the
tears of Jesus over Jerusalem.
Luke 19:41.
That Jeremiah was strong and
fearless is evidenced by such state-
ments as contained in the memory
verse and "Execute ye judgment
and righteousness, and deliver the
spoiled out of the hand of the op-
pressor: and do no wrong, do no
violence to the stranger, the father-
less, nor the widow, neither shed
innocent blood in this place."
Jeremiah had the unpleasant task
of predicting the doom of Jerusa-
lem. He was suspected as a traitor
and thrust into prison. But such
harsh treatment did not deter him
from being a faithful spokesman of
God. When brought 'before the
Ring, lie said, "Thou shalt be de-
livered Otto the hand of the King
of Babylon."
0 for more of the spirit of Jere-
miah in the ministry of today; men
who are no mere titre -servers, but
who carry the people on their
heart; sten who do not seek popu-
larity, but who seek God and His
message and then faithfully deliver
it to the people.
fir
one sprig parsley and one cup light
creast.
Cut the rabbits or squirrels in
pieces for serving. Dredge in sea-
soned flour and brown in the drip-
pings in the dutch oven. Scatter the
onion and minced parsley over the
pieces and add the cream. Cover
tightly and simmer over low heat
for one and one-half hours, or until
the meat is tender. Remove the
pieces to a heated platter, pour
gravy over meat and sprinkle
lightly with paprika.
Rabbit Pie
Cut a rabbit into serving pieces
and soak in equal parts of vinegar
and water for twelve hours before
cooking. Sprinkle with salt and
pepper, and dredge with flour. Sear
quickly in a frying -pan.
Add water to cover and simmer
slowly in a covered pot for one
and one -]calf hours. Add two onions,
two carrots and two or three pota-
toes, all cut into pieces. Cool' until
the vegetables are done.
Thicken the stew with flour. Put
in a greased baking dish and cover
top with pie crust or biscuit dough.
Return to oven and bake until the
dough is clone.
Roast Wild Duck
Perhaps no other gauze meat is
more tempting than roast wild duck.
First. clean and wipe the ducks
dry. Sprinkle generously with flour,
salt and pepper. Place a whole
peeled onion inside each duck and
put, them in a self -basting roaster.
With toothpicks, fasten two or three
strips of bacon across each bird.
Or you can stuff ducks with a
wild -rice dressing, trade by boiling
wild rice and seasoning it with salt
and pepper and chopped onion, or
any other favorite dressing.
Cover the bottom of the roaster
with water. Cover the ducks tightly
and roast at 350 degrees for one
and one-half to two hours, depend-
ing on the size of the ducks. Re-
move the cover of the roaster the
last 15 minutes, so the birds can
brown.
Important Guests
At Rey 1. Winter ,Fir
Toronto — Field Marshall Lord
Wavell has accepted an invitation
from John McKee, President of the
Royal Agricultural Winter Fair and
will visit the Toronto fair on No-
vember 22.
Lord Waxen, who became
eroy of India after leading the Brit-
ish Army in North Africa, will at-
tend a reunion in Montreal of the
Royal Highland. Regiment (Black
Watch). While he is at the Royal
the Field Marshall will be provided
with a guard of honor from Tor-
onto's 48th Highlanders. The guard
will parade in prewar white shell
jackets and the pipe band in full
dress.
Other important guests of the
Royal will be His Excellency, the
Governor-General, who will attend
on Monday, November 21st, and
the Lieutenant -Governor of Ont-
ario, the Hon, Ray Lawson on
November 16th.
te=xt
How Subdued
Wild Fiery itch—,.
r. np5,40' oma dol6ly �eyy(. rotlot—n, D.tt,
,rl'r. eettttlloa--d1d ttto tr101.. World popola%
this pure eootln 1 quid medtoptlon ppood
ppaao and aomturgt Iron, Drop] Itobtnq 0,1500
ay acromp, plmvle0 rs&,nt, athiotO'6 100
d 0th r 1t h t oubiere. Txlat both n, 85
4ataionbnktoeldeu6lintbDn
thOpton orany0loxtmoRbi
WAKE UIP YOUR
LIVER BILE—
Without Calomel—And You'll Jump Out of
Bed in the Morning Rohl' to Go
itliver should pour out about 2 pinto 06
bile !viae into your digestive traot every day;
Il this bite Is not flowing freely, your food m
not digest. It ploy just dewy in ay
n the digestive
nowt. Then gos bipate up your atoms.. Yen
got ponsti atoll, You fool )(our, auak and the
world looks punk.
It takes those mild, path Carter's Little
goer Pale to got these 2 pinta of bile flow,
g freely to melee you feel "up end pp,•
lgtt, flow irseti . 405 tsr Qnrlse u Liaise e�idsv C
Pills, 35C at any dive/item of
x Thrifty—made with MAGIC
Thicken 1 can of con,omm6 with 8 the, flour blended
to a amcoth pante with 3L e. cold milk. Add 2 0, diced
cooked pork, 1 finely -chopped small onion, 1 very
finely -chopped clove of garlic. Season with 'salt and
pepper. Keep bot in double boiler.
BISCUIT SHELLS I Mia and gift into bowl, 2 0. once-stftod
pastry dour (or 19( e. once -sifted hard -wheat flour), 2 tap.
Magic Baking Powder, 1 tap. salt. Cut in finely 6 the.
shortening. Make a well in centre, pour in 2/8 o. tank and
mix lightly with a fork. Roll out dough to 3p' thicknoee,
cut into 4" squares. Line greased muffin pane with dough,
prick with a fork and pinch corners. Bake in bot oven,
426°, 16-18 min. Fal with pork mixture and serve.
Yield -6 servings.
Sp 1 CINNAMON BUNS
Recipe
Measure into large bowl, 1 o, luke-
warm water, 2 tape. granulated sugar;
ettr until sugar ie dieeolved. sprinkle
with 2 envelopes Flelnobmenn'e Royal
Past Rising Dry Yeast. Let stand 10
min., THEN oar well. Scald 1 0. milk
end stir in 3h e. granulated sugar, 134
tape. salt, 6 tbs. ebortening; cool to
lukewarm. Add to yeast mixture and
stir in 2 well -beaten eggs. Stir in 3 0.
once -sifted bread flour; beat until
smooth. Work in 3 e. more once -sifted
bread flour. Knead until smooth and
elaetlot place in greased bowl and
brush top with molted butter or short-
ening. Cover and set in warm place,
free from draught. Let rice until
doubled in bulk. While dough ie rising,
combine 135 e. brown sugar (lightly
pressed down), 3 tape, ground cinna-
mon, 1 c. washed and dried seedless
raisins. Punch down dough and divide
into 2 equal portions; form into
smooth balls. Roll each piece into an
oblong 34" thick and 16" long; loosen
dough. Brush with melted butter or
margarine. Sprinkle with raiein mix-
ture. Beginning at a long edge, roll up
each piece loosely, like a jelly roll. Cut
into 1" slices. Place just touching
each other, a cut-elde up, in greased
7" round layer -cake pane for other
shallow pane). Grease tops. Cover and
let rise until doubled in bulk. Bake in
moderate oven, 350°, 20-20 minutes.
Serve hot, or reheated.
NEW FAST -ACTING DRY
YEAST NEEDS 140
REFRIGERATION?
'Stays fresh and full-strength on your
pantry shelf for weeks! Here's all you do:
In a small amount (usually specified) of lukewarm water, dis-
solve thoroughly 1 teaspoon sugar for each envelope of yeast.
Sprinkle with dry yeast. Let stand 10 minutes.
THEN stir well. (The water used with the yeast counts as
part of the total liquid called for in your recipe.)
Gel a a' ;ss
Ws so different to
In European Courts long ago it was considered
n supremo honour to be allowed to watch the
King Det his breakfast. But no king ever enjoyed
a more wholesome, delicious, satisfying dish
then the wonderful TWO•GRAIN'creel, POST'S
GRAPE.NUTS FLAKES—made from PM,
ripened wheat and nmlted'barley.
Herc'e n royal breakfast... , erten, sweot4eoting,
boney.golden finites with the distinctive GRAPE.
NUTS flavor. Extra good for young 0114 old
because they provide nourishment. everybody
needs —useful quantities of carbohydrates, pro-
tein, minerals and other food essentials. Got
POST'S GRAPE.NUTS FLAKES at your
grocer's today.
PF•279