The Brussels Post, 1950-5-10, Page 3A Fortune From
Mary's Little Lamb
How would you like to give your
child a descendant of Mary's Little
I.antb? 1lnndreds of people in
North America buy house-trained
Mary's lambs from Kintble's Farm
in Sudbury, Mass., for just that
purpose.
They're the htckiest lambs in the
world. Not for them the grim fate
of the carving knife. Trained es
pets from birth, they sell at luxury
prices and live in cosy pens in com-
fortable homes. They are fondled
by the children, and enddled and
well fed, With ribbons about their
soft, woolly necks, they browse in
luxuriant meadows.
Thousands of tourists drop in to
Sudbury every year to goggle at
the lambs and buy picture postcards
of the famous Mary—as a little old
lady.
Little Mary Sawyer little suspect-
ed the probabilities of world fame
when she went to the sheep pen
on her father's farm one March
morning in 1815 and found two
lambs which had been born in the
night.
One was nearly dead through
cold and neglect. • Mary took ft in
her arms, wrapped it in an old coat
and gave it food. All night she
sat up with it, fearing it would die.
In the morning, to her childish joy,
it could stand—and soon it fol-
lowed Mary wherever she went.
Mary used to dress it up in pan-
talettes, and one day she took it
to school. If one youngster by the
name of John Roulstone hadn't
written the rhyme on the incident,
• both Mary and her lamb would
have gone back to obscurity.
At the end of last century, in-
vestigators tracked Mary down and
found her a gentle old lady, living
with her memories. "Is there noth-
ing left of your lamb today?" they
asked tremulously. "Why, surely,"
said Mary, "front its fleece my
mother made two very nice pairs
of stockings, and I still have them."
"We've a business proposition to
niakc to yon," said the visitors. In
next to no time, the stockings were
unravelled and pieces of the yarn
fastened to cards bearing Mary's
autograph. They were sold for a
a dollar or so, but today each frag-
ment of the lamb's wool is said to
be worth $500.
But perhaps the best brain wave
was Farmer Kimble's. Tourist,
worried him so much to know
whether his sheep were descended
from the One and Only Lamb that
he •determined to trace a descend-
ant. He spent months hunting up
old sheep sale records, but it was
well worth the trouble. For his
guaranteed "descendants of Mary's
Little Lamh" have made him a for-
tune.
Star Attraction — Stiffened
panels of cocoabrown taffeta
swing wide in a six -pointed
star effect in this 'striking mid-
century formal from the spring
and summer collectibn of
Paris designer Molyneaux. The
clinging bodice is finished with
a narrow halter strap Rhine-
stone jewellery in the hair and
at the throat carries out the
"star" motif.
ABSENT MINDED
Russ Guilt and two of Itis absent-
minded friends were so absorbed in
conversation that they didn't hear
the train come in nor hear the con-
ductor's, "All aboard!" until the
puff of the engine attracted then(.
Then they all rushed for the train
and two scrambled on 11. ' Russ
looked on sheepishly. The agent,
etentling (tear by, offered consola-
tion. "Too bad, mister. But two
out of three made it—that's pretty
good."
"Yes," sighed Russ, stilt looking
wistfully after the train, "but those
two carte down to sec me off."
The lawyer's clerk saw a ten
dollar note itt the gutter, picked
it up, handed it to his employer. "Is
it a good one?" he asked.
"Yes," said the solicitor, "in my
opinion it's genuine," and handed
his ratan five dollars change.
Daddy's In Debtor's Prison—In Haddam, Conn., Mrs. Earl J. Goodrich and her nine children
wait word of their 41 -year-old husband and father, jailed under Vermont's "poor debtor's late,"
Goodrich was imprisoned after he failed to keep up $5O -a -month payments on an $800 settle-
ment for reckless driving. The children range in age 'from two months to 14 years.
TABLE
T
Qy clam Ambews,
Modern Russian ideals ,and mod-
ern Russian procedures, are highly
unpopular with all right-thinking
people on this side of the Atlantic.
But long before Stalin had a name,
or at least that particular name,
Russian people came to settle in
Canada and the United States,
bringing with them some of their
customs, and memories of their
favorite dishes.
You don't have to come from
behind what is now the 'rots Cur-
tain to thoroughly enjoy some of
those dishes; and you'll find then
served in noted restaurants in many
places. One great favorite is called:
PELEMINI
One egg and 1 cup of water are
added to enough flour to forst a
thick dough. Roll it—better in parts
—until quite thin. With a small glass
or cookie cutter cut rounds and put
in the middle of each a piece of
filling (as described below), turned
round like a nut. Close the pel-
meni so that each piece looks like
a hall moon and boil the pieces
for about 20 minutes in boiling
water with a little salt, or in broth,
in an open kettle. If broth is used,
pelnteni may be eaten with the
broth. But usually pelnteni are
taken out of the water as soon as
they rise to the surface, and are
eaten with some melted butter, sour
cream and grated cheese,
To reheat leftovers, roll in
crumbs and fry in oil, They are
excellent the next day.
k * *
FILLINGS FOR PELMENI
In Siberia, where petmeni are ,
prepared in fall for the whole win-
ter and kept in barrels, the filling
for the amount of dough described
above would consist of:
lb. chopped beef and
Xi lb. chopped pork (both grade
A)
They are to be mixed with salt,
pepper, a grated onion, a little broth
(about a cup),
* * *
A different filling makes a differ-
ent dish. For varenniki the filling
consists of white cheese mixed with
a little sugar, butter, and an egg
yolk. Instead of eating with grated
cheese ,sugar is used along with the
butter and sour cream.
* * 4,
Another kind of varenniki, used
in the Ukraine, is made with black
cherries for a filling. They are also
eaten with some melted butter, sour
cream, and sugar.
*
With meat prices still soaring,
more and more flaks are buying
fowl instead; so here's a recipe
which sounds a little more compli-
cated than most ways of dishing up
chicken, but which I can assure you
is well worth the extra bother. It
makes a grand "stain dish" when
you're having guests, which is
probably why it's called:
COMPANY CHICKEN
Chicken:
Cut in pieces 1 (3% Ib.) fryer
Wash thoroughly; pat dry. Save
wings, back, neck, giblets for soup.
Melt in large heavy skillet
%c shortening
Put in paper bag
'/ c. flour
1 tsp. pepper
1 tap. salt
Shake chicken in flour, a few
pieces at a time. Brown well on both
sides. Drain on paper towels. (Save
drippings for gravy.)
Batter:
In medium-sized bowl, sift to-
gether
c. yellow corn meal
3/4 c. sifted flour
3 tsp. baking powder
1 tsp. salt
In second bowl, beat until light
4 eggs
lr/a c. milk
3 tblsp. melted butter
Stir into dry ingredients, then beat
with rotary egg beater until smooth.
Pour into greased, heavy 1O-1itelt
baiting dish (3 inches deep),
Arrange browned chicken on top:
Bake in moderate aver (350 deg.)
1 hour, or until batter puffs up
golden brown,
Gravy:
Bring to boil
2% tblsp. drippings
2 c. water
Meanwhile, put in jar with cover
c. water -
3 tblap. flour
Shake until free from lumps.
Stir into stock; simmer 3 or 4
minutes.
Sprinkle with salt and pepper;
spoon over chicken.
Serves 6.
* * 8
So that none of that "company
bird" goes to waste, it night be a
good idea to precede it with this
vegetable -noodle soup. I know of
one man who said that, good as
the chicken was, he liked the soup
just as well or better, -
CHICKEN VEGETABLE -
NOODLE SOUP
Sumner
neck, wings, back, giblets in 3 c,
water
Add
1 tsp. salt
,Dash of pepper
Bit of chicken fat
When ,teat falls from bone, re-
move front stock, cool and cut up.
Simmer in stock until tender
1 onion
2 carrots
c. chopped celery
1 c. noodles
Salt and pepper
Add chopped ,teat and serve.
* R
RHUBARB PIE
Pastry for 9 inch pie
1 cup white sugar
ya teaspoon salt
1% tablespoons corn starch
3 cups rhubarb cut in 1 inch
pieces
1 tablespoon butter or margarine.
METH -IOD: Linc 9 inch pie pan
with pastry. Mix together sugar,
salt and corn starch, Sprinkle one-
quarter of this mixture on raw
crust. Fill with rhubarb. Add re-
mainder of sugar -cont starch mix-
ture. Dot with butter. Cover with
top crust. Bake in hot (450 degree)
oven for 15 minutes, Reduce heat
to 350 degrees and continue baking
from 25 to 30 minutes, or until
rhubarb is cooked.
Private Enterprise
Biggest Essential
1 ant one of the unrepentant who
believe that free enterprise is essen-
tial to a healthy nation. I think free-
dom is necessary in order to provide
scope for enterprise; but I also
think that enterprise—real interprise,
even adventurous enterprise — is
necessary to achieve the maximum
development of the vast resources
of'a new country like ours:
In advocating freedom of enter-
prise, I do not mean that govern-
ments should not have a large meas-
ure of responsibility for promoting
vigorous economic activity and for
contributing actively to human wel-
fare.
I believe 'that social security, or
insurance as I prefer to describe it,
like ordinary insurance, can be a
stintttlus and not alt impediment to
enterprise.
I am convinced it is the duty of
governments, federal, provincial and
tnunicipal, to do everything they can
effectively to improve human wel-
fare and to maintain conditions fav-
orable to successful enterprise and
thereby to high levels of employ,
anent and prosperity. We all want
high levels of employment and pros-
perity, but we have always said the
bulk of employment should be pro-
vided by private enterprise, I do
not thhtk it would be wise for any
government to kill the geese that
we are cotinting on to lay the golden
eggs.
—From an address by
RtHon. Louis St Laurent, LC.
Beautiful team for town or cotta-
' try! I'rinccs dres is so heavenly
for sunning, new beachcomber poc-
kets are smart. Jacket is useful with
other dresses too!
Pattern 4833: in sizes 12, 14, 16,
18, 20; 30, 32, 34, 30„38, 40, 42
Size 16 ensemble, 4sti yds, 35 -in.
'.'his pattern, easy to use, sim-
ple to sew, is tested for fit. Has
complete illustrated instructions,
Send TWENTY-FIVE CENTS
in coins (stamps cannot be ac-
cepted) for this pattern to Box 1,
123 Eighteenth St. New Toronto.
Ont.. I'rint plainly PATTERN
NUMBER, your NAME and AD-
DRESS.
"These are hard times for actors,
laddie,"
"They are. I must say you're look-
ing very seedy, old pal."
"Seedy? I'm so seedy I tremble
every time I pass a canary."
DAY SCINOL
LESSON
By Rev. R. Barclay Warren
B.A., B,D.
Hosea Reveals
God's Forgiving Love
Hosea 11:1-4, 8-11; 14:4-9
Golden Text: I: will heal their bacic-
sliding, 1 will love them freely.
--Hosea 14:4a.
No Ohl,. Testament prophet ex-
presses God's lave with more ten-
derness titan Hosea. His own heart-
rending experience helped hint to
enter into God's attitude to Israel.
lie knew what it was to be for-
saken by the one he loved. IIe
knew the grief that conies in see-
ing that one sin grevionsly, Yet
his love eoutinued in spite of
l:onter's action. Ile could convey
God's message to backsliding
Israel, God's love is seen in such
expression; as, "When Israel was
a child, then 1 loved hint, and
called my sort out of Egypt -1
taught Ephraim also to go, tak-
ing them by their anus—I drew
them with cords of a man, with
bands of love: and I was to them
as they that take off the yoke nn
their jaws, and 1 laid meat unto
,hent—Fluty shall 1 give !bee up,
Ephraim? How shall I deliver thee
Israel? --.1 will heal their backslid-
ing. I will love them freely."
Herr is a message for backsliders
today; for those who have known
God's grace but have turned to
the beggarly elements of the world,
l'eter describes their action in the
words of a proverb. "Tire clog is
turned to his own vomit again; and
the sow that was washed to her
w•allow•ing in the mire." 11 Pet. 2:22.
Iiut God cares,
"Olt! for the wonderful love He
Ms promised,
Promised for you and for me;
Tho' we have sinned, He has
mercy and pardon,
Pardon for you and fur me,"
Let us no longer spurts God's
love, but turn from our sin to
Jesus Christ as our Lord and
Saviour.
New And Useful
Chocolate Aspirin
Chocolate aspirin for children is
packaged in tablet form, is gran-
ular in consistency to prevent melt-
ing the chocolate and possible de-
composition of aspirin.
* # *
Jug Is Insulated
Not sacutmt, but an insulating
material between double walls
keeps liquids hot or cold in a two -
cup pitcher. Made of n metallic
plastic alloy and said unaffected by
food acid, soaps and detergents,
it's called odorless, tasteless, non-
toxic, "Drip -proof" lip, a spout -seal-
ing cover that turns to allow pour-
ing, special suction vent for con-
tinual liquid flow. Red, green, blue,
ivory.
a
Three -Purpose Shaw
First portable, rotating -top pow-
er saw for cutting wood, metals,
ceramics on sante machine, claims
distributor. By means interchange-
able blades, saws brick, tile, con-
crete blocks, lumber, pipe, sheet
metal, 13S cable, conduit, etc., saves
time, labor, tirm says. Weighs 340
pounds, has self-contained gasoline
engine, working table is calibrated
in degrees and carpenter pitch to
rotate 360', can saw wood any
length, width up to four inches
thick, cuts all lumber for average
size hone in one day', rnmpany
states.
"For brilliant
footwork
use
NUGGET
every day r
Give shoes quick,
easy shines with
Nugget. They'll
Iook better .. .
last longer.
OS -BLOOD, BLACK, AND ALL SHADES OF BROWN
5-110
DIID
YOU`.
►99 YouR sH.oies'.
THIS
MbRNUNG?
Sewing Tips
That Save Time
The following tips, front a gar-
ment trade expert, will enable you
to give home -sewn garments a real
professional look, beside saving you
time and bother.
Picking Your Pattern
Buy an easy -to -fit, easy -to -finish
design with straight seams at the
shoulders and sides. Try to find a
becoming style with few pieces
and simple detail.
Study your pattern carefully, se-
lecting the version you want to
make. Circle it on the envelope and
inside cutting chart. Ler these be
your blueprints for action.
Choosing Your Fabric
Check your pattern envelope first
for fabric suggestions. The manufac-
turer knows the materials best suit-
ed for each design and the smartest
fashion -wise.
Buy well -labeled goods. You'll
want to know if it's shrinicproof,
washable, colorfast, crease -resistant;
if it's all -wool, cutton, nylon, and so
en. Knowing your fabric leads to
style success.
The faltries most easily handled
are cottons and lighter woolens with
good body, in solid color, or small
allover prints. If you arc a beginner,
by-pass plaids, checks, border prints,
or stripes that require tricky match-
ing.
Match your sewing materials to
your fabric at the start — zipper,
thread, binding, hooks and eyes—in
color.
Patterns Meet Fabric;
Press the fabric. Spread it on a
surface large enough to hold all the
pieces at one,, and straighten care-
fully.
Watch the grain of the goods in
laying out your pattern pieces. 13e
sertain that all pieces to be cut
from a fabric with a nap are going
in the same directior. Follow cut-
t:ng chart to the letter.
Work with plenty of pins (good
quality --Size 4 or 5) and sharp
scissors. Before cutting, mark every
symbol with tailor's chalk or thread.
A dress that's well marked almost
puts itself together.
Don't cut deep notches. It's eas-
ier to cut pattern notches out in-
stead of in—paricularly if the fabric
frays.
Basting:
When hand -basting, work on a
table. Remove pins as you go, and
a backward stitch now and then
for firmness.
By loosening the tension of your
sewing machine, you can whirl
through a firm basting stitch in a
hurry. This is a short cut many
women prefer.
Slip -bane plaids or stripes on the
right side for easy matching,
Insert a piece of paper in the
seam of a bias edge—such as a neck
piece—to keep it front stretching as
you work.
Stitching
To avoid puckering and narking
your material, test the tension of
your machine ona scrap before you
begin stitching.
• • • • 9
'rake a short cut to secure stitch,
at the beginning and end of each
seam or dart by retracing several
stitches on the machine, If your
machine doesn't reverse stitch, lift
presser foot slightly with one hand,
and with the other, draw cloth slow-
ly toward you. This fastens thread,
Darts are firth if you baste them
from the point to the widest part.
Stitch front the widest part to the
point,
Press each seam open as you
finish it. Then fitting and finishing
will be easy.
Stretch jersey a little for a neat
j eb. However, always watch not to
stretch bias fabric where is it joined
to a straight piece. A puckered seam
results.
Before hemming a bias -cut skirt,
pin it to a hanger and let it hang
at least 24 hours, it will sag at the
bias grain, and the inevitable un-
even hemline can 'be adjusted accur-
ately to save alter changing,
Finishing Touches:
'.Pry- dress on, wrong side out, for
an easy final fitting.
Finish seams with care. Pink
seams on materials that aren't eas-
ily frayed. Overcast or edge -stitch
seams on raveling slik and wool.
Turn a fine French seam for lin-
gerie garments,
Before turning a curved seam,
slash along the edge to relieve bulk-
nte5s.
A professional -looking hem is a
"must." 'fo be certain it's even,
wear heels when marking. Allow
about 2 inches for a neat finished
hent.
Make neat gathering easy by run-
ning three parallel rows of stitching
about ? ii inch apart. Pull thread of
each and adjust the fullness equally.
Elastic thread wound on bobbin
with regular thread is another an-
swer to simple shirring.
i'se your ironing board for lay-
ing in pleats. Pin at top and bottom.
Press in, then baste.
Sew buttons on fine wool fabrics
with a small stay button under-
neath to relieve any strain on the
fabric.
Final pressing turns the trick.
L'se a well -padded sleeveboard for
short seams, a tailor's cushion for
curved seams, particularly armholes.
Regulate your iron carefully and
use a pressing cloth or steam iron
for your wools, acetate rayons,
lined and faced garments.
Half a ton of mail goes out each
day from the library of The Can-
adian National Institute for the
Blind to our 17,272 blind Can-
adians. Included in this are vol-
umes from the 15200 Braille books,
the 3,884 moon type books and the
almost 1,000 talking books com-
prising some 31,672 records.
Two mind readers met after an
interval of some months. One of
them immediately exclaimed in a
hearty voice: "You're all right! How
ant 1 ?"
TRAVELLING CLINIC: In this new medical 'car thousands of
railway employees across Canada will receive the benefits of a
preventive medicine policy followed by the Canadian National
Railways. Taking a personal interest in the plan is Donald Gordon,
president of the C.N.R„ who is shown, right, with Dr. K. E. Dowd,
chief medical officer, left, and Dr. W. E. Thompson, medical officer
who will conduct the examinations in the car.
Four medical cars are in the travelling clinic fleet operated by
the C.N.R. One covers the Atlantic Region, Quebec, and the Cana-
dian National and Central Vermont lines in New England, Another
operates in the Southern Ontario territory and on the Grand Trunk
Western lines. A third covers Northern Ontario and Manitoba, and
a fourth serves the remainder of the western provinces to the
Pacific Coast.
A tour of duty keeps a car away from headquarters for about
two years, and during that time it is office and home for the
railway's doctor.
Y Arthur Pointer