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HomeMy WebLinkAboutThe Brussels Post, 1950-10-25, Page 7Freda Fish By Richard H, Wilkinson "In II e a v 011' s n:nmc," Toinnle Hunter cried, "why can't we get married? We love each other! There is nothing that stands between it complete happiness, but the con- sent of a "Of my father, Tommy," Dolores interrupted him gently, That is a big obstacle, my dear. In my eoun- try, girls do nut marry without the consent of their parents, It is tra- dition, '1'otatnty'," "Rats!" said 'l'omnty, "You mean you won't break it! You don't love me!" "Tommy!" "All right," he said. "1 can't see it your way, but I guess I've got to take it and like it." I -le left her abruptly, crossed the stn -bathed patio of the old Spanish hacienda and entered the door on the opposite side. Inside the small room Tommy saw a white-haired old man taking his ease in a chair near a window. "Senor Jacinto," the youth began, '1 come to you again and for the last time and in all humbleness to ask the hand of your 'daughter. I—" On the eighth day Senor Ja- cinto stopped him ou a deserted street, "This is an outrage! Or- tegna Is not big enough for two fish dealers," he said. . , "And for the last time," interupted the old man angrily, "I refuse. My daughter is descended from a noble and proud family, She deserves a husband of distinction and wealth." "Yon mean," said Tommy, "that you will sell your daughter to the ntau who will lend you enough stoney to increase your measly fish business. A fish peddler dishing out stuff about noble ancestors! Bah!" "Get -out of my house, you Amer- ican adventurer! And if you come back once more, I will turn you over to the police!" Back at the hotel Tommy's spirits sank to a low ebb. He had not the remotest idea how to persuade Senor Jacinto to consent to his marriage to Dolores, Suddenly Tommy leaped to his feet. He could not provide funds to help Dolores' father expand, but on the other hand.... Early the next morning the streets or Ortegna rang to the cry of"Fish1 Fresh Fishl" delivered in a strange rushed to their doors and smiled over the odd sight of a blond -haired American youth pushing a cart in front of him on which reposed a •canvas tarpaulin covering great quantities of fresh fish. Curious, they stopped and questioned hint, . were astonished to learn that his price was far below that of Senor Jacinto. News of the oddity spread rapid- ly and before noon Tommy had sold out his supply. On the next day it was the same, and again on the following clay. A week passed and Tommy had worked up a nice business. Occa- sionally he saw Senor Jacinto, but the old man passed hint by with never a word, but glowering looks. On the eighth day Senor Jacinto stopped him. on a deserted street. "This is an outrage! Ortegna is not big enough for two fish dealers. One of us will have to go." "What a pity you are planning to leave the land of your birth where you own a fine house and have many friends:" Senor Jacinto choked with rage. "It is you who will go, I was here first. I built up the fish business here. You will have to gol" "Gladly," said Tommy, "The mo- ment "you consent to my marriage to Dolores. I am not a fish dealer by trade. I ani a surveyor, 1 would like to continue to be a surveyor, but not alone." "Never l" shouted the angry man. Tommy shrugged and shook his lead sadly. "1t is a pity. Fish!" he called at the top of ,his voice. "Fresh fish!" Senor Jacinto nearly burst a blood vessel, "Stop!" he silreaked, "The very sound of your voice is like a Knife in my side, Take my daughter and th e devil with you both! Only leave 010 in peace!" Dolores was waiting In the patio when 'Pommy came for her. "You are a very good fish ped- dler," she said. "Will you ;always be a fish peddler?" "Only," said Tommy, "11 your father should chauge his mind abouts consenting f0 our marriage," A Custom That Is Costly And Cruel Cottiitnl•nry retirement of civic employees at 65 or even 70 is ex- pensive and ernel and should be discontinued, !William Mercer, Mon- treal and Vancouver businessman, told the recent convention of the Canadian Federation of Mayors and 9funicipalities. There will be wide.prcal agree- ment with that opinion and still more so as recent pension plans conte into more general operation. Anil it applies to a much wider field than civic employees. It covers the whole range of industry, busin- ess and the professions, except in those relatively few jobs where physical strength is still a prince requisite. A little rose -covered cottage in the country is a fine thing for a ratan who likes it, But there are a great many people who don't, They would much rather go on working, perhaps not full time, but at least for some part of the clay. Aud they will be healthier and happier if they do. Some older people, too, through no fault of their own, have to meet certain obligations which require more revenue than cones from the average pension cheque. - These are good arguments against compulsory retirement, but, front the national standpoint, there is one much more important, This is the loss to the country in experience and brains when everyone is forced out to pasture at what is still far short of old age, The world 'is full of examples of people beyond 65 who have been or at'e making a vital contribution. Iu more cases than is realized it takes a great many years to acquire the necessary experience to handle certain jobs well. Compulsory re- tirement would seriously reduce such usefulness. Eighty-year-old Bernard Baruch had some wise things to say about this problem the other day. We must, he said, discard our depres- sion -born philosophy of forcing older workers out of jobs just be-' cause they reach a certain age. To do so would create "a vast human waste material—with some tragic portent." Broadly speaking, warns Mr. Baruch, it is unwise to judge a man by his years. "We must remember never to become too statistical where human beings are concerned. The problem of what to do about the aged is primarily one of recognizing them first as in- dividual human beings, full of fears, hopes, despairs and appetites. Our a problem now is to stake industry understand them and absorb them for we are definitely entering upon an era of a new ]rind of old age." —Front "The Financial Post." Walter S. Thompson, whose retirement as director of public relations, Canadian National Railways System, Was officially announced by Donald Gordon, C,M.G,, presi- dent of the Company. 'oak Meat Carefully for M re FIvor and ; ss Waste iTH meat prices so high, It is especially importaeti to learn ttte best way to cook your roasts. Here are a {ttwtvyteiiethods and recipes to help you get more good taste from Yair met dollar and at the same time cut down on shrinkage Roast Leg of Lamb Place roast side up, on a rack in an open pan: )6e -n water, Bake in slow oven (326 degrees F.) according to the schedule below. If a meat thermometer is used, roast to 176 degrees r, internal temperature for medium doneness, or to 182 'degrees F. internal temperature for a well-done roast. If desired, slash fat covering on leg of lamb the last 16 minutes of roasting, Cut a clove of garlic into slivers and insert them into the slashes in the roast, Finish roasting and remove the garlic before serving. COOKING SCUUEDULE Mtn. per Ib. Approximate Min. per ib. Approximate 3 to 5 lbs. Cooking Time 6 to tl abs. Cooking Time Leg—medium 35 min. 214, hrs. 30 min. 31/4 its• Leg—well done 40 min. 2 % hrs, 35 min. 4 hrs. Crown—well done 45 min. 3 hrs. Shoulder—well done 35 min. 21%t hrs. • Pork Roasts Allow t to 1/4 pound of meat and bone for each serving. A roast of 3 pounds or more from the leg, rib, loin or shoulder (either bone -in or boned) makes an excellent meal. Roast fat side up on a rack in an open pan in ti slow oven (325 degrees F.). Cook a 5 -pound loin or fresh shoulder approximately 3% hours; one weighing 8 pounds about 5 hours. I1 a meat thermometer is used, 185 degrees F. will indicate that the pork is done Stuffed Baked Pork Chops (4 servings) Four 1 -inch rib pork chops, 11/4 cups savory bread dre__ing, 11/4 teaspoons salt, pepper. Slit a•pocket on the bone side of the rib chop. Stuff the dressing into the pocket, Season the chops. Place in a baking pan, Cover and bake in a moderate oven (350 degrees Careful roasting of this leg of iamb resulted in a tasty, well - cooked main dish with very little waste or shrinkage. F.) for one.hour. Uncover and continue baking for 30 minutes to brown. Chops may be browned first in a heavy skillet, then bake covered. for one hour or until chops are tender, 11.` BL T reJam Andtiews. MOLDED APPLESAUCE RING Serves 8 to 10 Combine 2 cups hot water 1 cup cinnamon candies Simmer until candy is dissolved. Add 2 packages raspberry - flavored gelatine Stir to dissolve. Add 4 cups applesauce Pour into oiled 2 -quart ring mold. Chill until set. Unmold onto platter of salad greens. Serve with cottage cheese and a fruit salad dressing. n d: CHOCO-BRAN CRUNCH !fakes 3 cups Melt over hot water 1 6 or 7 -ounce package, or 1 cup, semi -sweet ch::colate bits Add 2 cups ready -to -eat bran 54 cup chopped nuts Spread on greased cookie. sheet, separating shreds with forks. Cool. Serve as a topping on ice creast or pudding. * x: x: THINSIES Makes 24 Cookies Cream %• cup shortening cup sugar Beat in 1 slightly beaten egg Add iii cup rolled oats Sift together 3/ cup sifted flour 14 teaspoon salt 34 teaspoon soda IA teaspoon cinnamon teaspoon nutmeg Add alternately to creamed mixture 1 tablespoon milk Sifted dry ingredients Stir in 54 cup chopped raisins 54 cup chopped nuts Drop by spoonfuls on greased bak- ing sheet. Bake at 350 degrees for 12 to 15 minutes, * * * MARMALADE COFFEECAKE Makes 8 -inch square cake Sift 1% cups sifted flour 3 teaspoons baking powder , 2 tablespoons sugar tcaspocn salt BY • HAROLD ARNETT MINNOWTRAP a GLASS FRUIT JAR WITH SERE EN -WIRE CONE FITTED IN MOUTH PROVIDES SUPPLY OF LIVE BAIT.TOP 15 CUT FROM LiD, LEAVING RiM TO HOLD CONE. Cut in 4 tablespoons shortening Combine 1 beaten egg 3/q cup milk Add liquids to dry ingredients, stir- ring only until combined. Stir in 1 cup corn flakes Fill well -greased 8 -inch square pan. Dot with cup orange marmalade Blend IA cup melted butter 1 cup brown sugar 1 cup corn flakes Sprinkle over coffeecakc. Bake at 400 degrees (hot) for 20 to 25 minutes. * x s SNACK BARS Makes 32 Bars Combine 3 cups shredded o:conut 1 cup salted peanuts 4 cups slightly crushed corn flakes 5 cups crisp rice cereal Combine 1 cup light corn syrup 1 cup sugar 1 cup heavy cream Cook syrup mixture to soft ball stage or 236 degrees on candy thermometer. Remove from heat. Add 1 teaspoon vanilla Pour over cereal mixture. Mixwell. • Press into two 8 -inch square pans. Cut into bars and chill until first. * * * CHOP SUEY WESTERN STYLE - Serves 6 Brown 1 Ib. diced fresh pork in 3 tablespocns fat Sprinkle with 34 cup flour 1 teaspoon salt Stir until each piece is well coated. Stir in slowly 2 cups meat stock (or 2 cups boiling water and 3 bouillon cubes) Ye cup soy sauce Add 34 cup sliced mushrooms 1 cup sliced onions 3 cups chopped celery 14 cup chopped pimiento Cover and simmer 35 minutes. Combine 2 tablespoons melted butter 4 cups shredded corn cereal Serve chop sucy in center of shred- ded corn cereal ring. When the Chinese celebrity was met at the docks after his long voyage front the Far East he was met by a horde of reporters, who promptly began their questioning, "Tell one, Sir, asked one, "what strikes you as being the oddest thing about we Westerners?" The Chinese meditated for a few moments. Then lie smiled and said: '2 think it is the peculiar slant of your eyes." Artist at Putting Foot in Mouth The art of verbal blundering has been attributed to all Irishmen, but the Irish themselves award the palm to Sir Boyle Roche, handsome, sau- te, courteous Irish politician, who was 11,2', for Tralee and various pocket boroughs from 1777 until the union of Great Britain and Ire- land in 1801. He may elven have been the first of whout it was said that be could never open his mouth without put- ting his foot in it. If he were alive today, he would probably deny at least half the say- ings attributed to him. He might even use the very words of the famous retort he once rapped out in the old Irish House of Commons: "Mr. Speaker, half the lies our op- ponents tell about us are not true." ".A man could not be in two plac- es at the one time unless he were a bird" is perhaps his best - known and most frequently quoted say- ing. A classic example of his oratory: "Single misfortunes never conte alone and the greatest of all nation- al calamities is generally followed by a greater," And this one about posterity: "Why should we beg- gar ourselves for posterity? After all, gentlemen, what has posterity ever done for us?" In case there , should be any doubts in his list- eners' minds, he added: "By pos- terity I mean, of course, those that come after us." Another time he declared that he would never be satisfieduntil the "rocky mountains of Ireland be- came cultivated valleys." It was Sir Boyle who created the famous: "I smell a rat; I see him floating in the air; I shall nip !him in tine bud." Speaking on the inion of Great Britain and Ireland, he declaimed: ' "Anyone who wishes to diminish the brotherly affection of these two sister countries is an enemy of both Fatherlands." On more than one occasion he declared, "I answer in the affirma- tive with an emphatic `No.' " And hear this solemn warning to his constituents: "All along the un - trodden pathways of the future I see the footprints of an unseen hand." Speaking of trial by jury, on which he felt very strongly, he de- clared: "With trial by jury I have lived and, please God. with trial by jury I shall die." In spite of these sayings, Sir. Boy- le acquired a reputation for bril- liant repartee and real writ, John Philpot Curran, the Irish IC, C., whose nimble wit usually gave hint the advantage over all verbal op- ponents, was badly worsted by him on one occasion. "I am the guard of my own honour!" Curran thun- dered. Back carte Sir Boyle's reply; "I thought the right honourable gen- tleman did not believe in sinecur- es." Even Curran was silenced. SOME of the very women who constantly complain they don't have anything to wear complain also that they don't have suf$- bient closet space.—Mason City Globe -Gazette Mystic Number 9 Nine is the trinity of trinities, the perfect plural. No wonder it is credited with mystic properties. When the figures Horn one to nine are added together, the sum is 45, and four plus five makes nine. The product of the "nine times" table, up to and including nine times nine all written in a row and then divided by nine, gives this strange answer: 10203040506070809. If any number up to ten is added to the number nine, the sunt of the digits will equal the number added thus: 9 plus 4=]3, and 1 plus 3 —4. Any number, the sum of whose digits equals nine, can be divided by nine, as follows: the digits of the figure 8991 added together make 27, but 2 plus 7 make 9, And 8991 divided by nine gives 999. When any number is multiplied by nine, the digits in the product always add up to nine or a multipule of 9. Thus; 2 x 9=18, (1+8=9); 7 x 9=63 (6+3=9), THE ONLY THING wrong with child psychology is that the chil- dren don't understand it.—Algona tipper Des Moines. HOW CAN 1? By .Anne Atchley • Q. How can I clean a soiled photograph? A. Sponge it very lightly with a cloth wrung from warm water con- taining a little atuntonia. Another method is to moisten some absorb- ettt cotton with alcohol and rub very gently until the photograph la clean. Let it dry naturally. Q. How can I mend broken mar. ble? A. To mend broken marble, stick the pieces together after applying Portland cement and water, which have been mixed into a very stiff paste. Q. How can I remove sun tan? A. Mix one-half ounce of gly- cerin, one ounce of rosewater, the juice of one small lemon and apply, Or, try buttermlk applications. Q. How can I clean brass articles effectively? A. Mix one gill of paraffin oil, -gill of naphtha, and sufficient powdered tripoli to make a paste. Bub with this mixture, wipe off, and polish with a dry soft cloth. Q How can I remove the old varnish when refinishing furniture? A, Put three tablespoonfuls of cooking soda into one quart of water and apply with a rough cloth. Then use sandpaper and the varnish will come off easily. Q. How can I treat perspiring feet? A, Put a small portion of house- hold ammonia and the same amount of vinegar into a foot bath. Follow this treatment daily, Q. How can I facilitate the pull- ing of threads from linen? A. Before pulling the threads, run a damp cloth along .the line where the thread is to be pulled, The thread will pull easily while the cloth is damp. Q. How can I avoid and awk- ward wkward and messy job when melting • chocolate? A. Place the chocolate on a piece of waxed paper and allow it to melt by putting it over the top of a boiling tea kettle. The chocolate will readily run off the waxed paper. Q. How can I utilize the short ends aand scraps of candles? A. Put them altogether in a small cotton bag, and use on ironing day to keep the irons from sticking. Q. How can I keep grapes fresh for a long time? A. Cut a circular piece out of a pumpkin or gourd, large enough to insert the hand. Clean out the interior thoroughly, place ripe grapes inside, and replace the cover securely. Keep in a cool place, and the grapes will keep fresh for a long time. Change of Menu — Ilungry Herb Strusse, 19, had a chicken dinner all lined up, but because of an inquisitive motorist he had to settle for stew in jail. Strum had hitched a ride into town when the driver became suspicions of cackling Noises hi- side Strusse's bulging jacket and tipped off police. As Strusse seached Skid Row for some cooking facilities, the cops ac- costed him, opened his jacket and shook out the hen, a knife, a hatchet, salt and pepper shakers, and a box of candy (for des- sert). Here, the young prisoner ruefully fingers the feathers of the four -pound hen as he contemplates his ill luck. JITTER ESO YOU WANT TO HOLD THE UMBRELLA FOR WHILE I NAP 1 THATS NICE/ By Arthur Ptoiil:ter Vk18H0I100 HAVE KNOWN BETTER \1 t'II THAN TO tST TRUST 40