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HomeMy WebLinkAboutThe Brussels Post, 1951-4-4, Page 3Quiet Sunday is Most Tiring Day Bat 'd to is bad for health at any age,, but after sixty it becomes a killing disease. Chs i th eoucla- Sinn or 1,.S. p )(.blouse, Dr. l.drita Fred, who has been investigating the "d• et, down feelings" of seventy five old people. Yew looked forward to retire- ment and few really enjoyed it, site discovered. She found •lilt those who snIlk red most, berth metal -111y and physically, were men who had. failed to settle the conflffiet between the natural urge to 1et int in the late fifties and the fear of losing their self-respect through failing to pull their weight, It was significant, she found, that The ten Olen and women who most enjoyed their late -life leisure had consciously prepared for it by taking up a new interest (usually a jab) which suited their tempera- ment. Other doctors, led by Dr. S. Por - tis, have also been going into This question of boredom, They have found that a boring Sunday tires yon out more than a full day's world, because boredom rapidly re- duces the stigar in your blood. That's why you feel sleepy and start nodding when somebody snakes a dull speech. The sugar, say the doctors, is the main source of energy for the hu- man brain and muscles. So when you sit ramfrotably in an armchair, feeling thoroughly browned off. (it happens to all of no sometimes!) you're using up as much energy as you would expend if engaged in hard. physical effort. Giving the result of seven years' research into tiredness, the doctors say they found that continual anx- iety caused by long periods of re- sponsibility impairs the glands which control the blood's sugar sup- ply. They point out that when an inadequate amount of sugar circu- lates in the blood --in other words, When you're bored—the brain doesn't function properly. Result: the -patient becomes high- ly strung and easily fatigued. Three regular meals a clay, with lots of potatoes, bread, fruit juices and cereals, and other things that pro- duce blood sugar, plus half a pint of milk at bedtime, will help the hard-pressed hrainworker, the doc- tors say. And an occasional cigarette helps you when you're tired to re- lease more sugar into the blood. Watch Your Weight During a recent three-day con- ference sponsored by the National Conunission on Chronic Illness in cooperation with TJniled States Public Health Service and the Na- tional Health Council, delegates from forty-six national health groups learned that programs to control obesity could do much to prevent diabetes, gall bladder dis- turbances, heart and circulatory ab- normalities and hernias that occur in hundreds of thousands of people each year. "An estimated 25 to 30 per cent of the adult population in the United States is overweight and the percentages may be as high as 60 per cent in woolen of the 50 to 70 -year age group." The incidence of diabetes increasing at the rate, of 50,000 cases each year, is more than twice as great in obese adults as in the persons of average weight. Eighty per cent of diabetes in adults is associated with obesity. s N[Ix 'Ern Up — A spring ward- robe in itself is jttdy Nell's five -piece outfit which Can be worn in 21 different combina- tions. The ensemble consists of a navy and white checked jacket, a reversible red -to -navy vest, and three skirts, one navy, one red, and a third to match the jacket. r4,BLE TALKS JQJQ.V Am eWS. Fresh sh pork makes fit sits miry eating 51 ,1 . cnutparatircly speak- ing, of t'onr<c-...econnnlieu! spend- ing as well. Thorough cooking of pork is highly important Inc health, also to develop fully the rich favour. An ideal pork roast should be uniformly brown, with the crust crisp but not hard. When carved, the inside should be grayish white, without euro a tinge of, pink. For rye and taste appeal try the crown roast with cauliflower. Budget -watchers will like the lesser-known "blade roast," a cut from the shoulder end of the pork loin section, yielding a meal for four. Or get three fresh -cooked meals from a rib -cut roast of pork loin by having the butcher cut off back bones in serving pieces haling an inch -thick layer of meat. Braise with tangy barbecue sauce. Cut chops for second meal from The remainder, and from the end piece you have a succulent roast. o n CROWN ROAST OF PORK WITH CAULIFLOWER The butcher prepares the crown roast from rib sections of 2 pork loins, usually 14 to 16 ribs. Wipe with damp cloth, sprinkle with salt and pepper. Tie a strip of salt pork around each rib to prevent charring, Roast in open pan in moderate oven (350 degrees F.) 30 to 40 minutes per pound. or until meat thermo- meter registers 185 degrees F. Transfer crown to hot platter and insert cauliflower boiled and sprin- kle with melted butter, freshly - grated Parmesan cheese and papri- ka, or as the Swedish do, roast cauliflower the last hour in the crown, basting with hot drippings. Serve roast with buttered vege- tables and gravy made from drip- pings. Use ground trimmings, 1 to 2 pounds for ginger sausage, turnovers, patties. Yield: 10 por- tions. y, a r GINGER SAUSAGE Combine 1 pound sausage meat, 2 tablespoons minced parsely, 2 tablespoons minced onions, r/a cup chopped pickle, '54 cup bread crumbs, 2 teaspoons ground ginger and 2 egg yolks. Whip 2 egg whites until stiff and fold into mixture. Season well with salt and pepper and form into small halls. Brown in hot fat over low heat. Yield: 36 balls. n w BUDGET BLADE PORK ROAST Use 3 to 4 pounds shoulder end of pork loin. Wipe roast with damp cloth and rub with salt and pepper. Place roast, fat • sidle up, in oven roasting pan and roast in moderate oven (350 degrees F.), allowing 35 to 40 minutes a pound, or until meat thermometer registers 185 degrees F. Add small whole pota- toes the fast hour of roasting. Yield —6 to 8 portions, a * * MARINATED PORK LOIN 4 to 5 pounds loin of .pork r/ lemon 1 tablespoon salt 1 teaspoon sugar 15 black peppercorns, coarsely ground. 2 bay leaves 1 teaspoon dried thyme 1 teaspoon marjoram 54 cup wine vinegar 1 tablespoon flour 54 cup water r/ teaspoon of salt Dash of pepper Method: Rub pork with lemon half and sprinkle well with mixture of salt, sugar and pepper. Place in shallow pan and add bay leaves, thyme, marjoram and vinegar, Re- frigerate overnight. Roast in pan in moderate oven (350 degrees F.), allowing 30 to 35 minutes a pound, or until meat thermometer registers 185 degrees F. Remove to heated platter. Stir flour into hot drip- pings and add the water, and sea• sowings, stirring until thickened, Serve over pork, Yield: 6 to 8 portions. '5 V PORK TURNOVER WITH APPLESAUCE lrecipe pie pastry 1 tablespoon prepared mustard 1 pound sausage r/4 cup minced onion • r teaspoon dried sage l teaspoon dried mint 1 teaspoon allspice 1 cup applesauce 2 tablespoons horseradish • STUFFED PORK CHOPS 6 pork chops, 1%z inches thick 3 stalks celery, chopped' 2 sprigs parsely, minced 14 cup cranberries, chopped 3 tablespoons butter, melted 1 cup bread crumbs r4 teaspoon salt Pinch of pepper 1 teaspoon dried mint TA teaspoon poultry seasoning Method: have butcher cut pockets through the lean part to the bone of each chop, Sluff with dressing made by combining all the ingredients. Brown chops in loot fat in a heavy slcillet. Add % cup boiling water and simmer, covered, 50 to 60 minutes, or until tender and well clone. Yield: 6 potions. 5. * '5 NORWEGIAN PORK CHOPS 6 pork chops 2 teaspoons prepared mustard Salt and pepper 1 tablespoon fat i medium-sized onion, minced 2 tablespoons flour 1 cup canned chicken cOsromme 54 cup light cream r/q sup chopped 'cucumber pickle Method: Spread chops with mus- tard and season with salt and pep- per, Brown well on both sides in hot fat in heavy skillet. Add onion and cook 10 minutes, Remove chops, pour off excess fat and stir in flour; add consomme and light cream, starring until sauce is thick- ened and smooth. Return chops to skillet and cover with pickle. Sim- mer 50 to 60 minutes, or until well done. Yield: G portions. MISSING THINGS Mr, Allbrass who had recently matte a packet of money, was told it was considered fashionable to be a music lover, so he bought a ticket for a concert, but unfortun- ately arrived late. The orchestra was already playing. "D'you mind telling me what this piece is?" he asked the man next to 111m. "Beethoven's Ninth Symphony," was the reply. "The ninth 1" exclaimed lir. All - brass. "I didn't think 1 was that late." No "A nnie Oakleys" Method: Roll out pastry 54-131011 thick and cut out eight 4 -inch rounds. Spread rounds with pre- pared mustard and place r4 cup seasoned sausage on half of pastry, folding other half over, and seal by moistening pastry edges. Crimp with fork, flake in hot oven (450 degrees F,) 15 minutes, or until lightly browned. Serve with apple- sauce seasoned with horseradish. Yield: 4 portions, Newspapermen tell us that they still are hounded by self-styled "friends of the paper" who want free passes for this and that writes Napier Moore in The Financial Post. When we were a city editor we were always being badgered by such characters. Not only could they well afford to pay for the tickets, but such pas the desire to get something for nothing that occasionally they'd offer to send over a box of cigars or a bottle in appreciation of the courtesy. We have a notion that above all else they wanted to show off by casu• ally remarking to their pals that they had press tickets. We never gave them' any, P. T. Barnum, the showman, was constantly besieged with requests or passes. He'd answer them with a small card reading: Thou shalt not pass—Numbers XX. 18. Suffer not a man to pass—Judges III. 28. The wicked shall no more pass— Nahum 1. 15. None shall pass—Isaiah. XXXIV. 10. This generation shall not pass— /dark XIII. 30. Beware that thou pass not -2nd Kings VT, 9. There shall no strangers pass— Amos 115. 17. Neither any son of man pass— Jeremiah IT, 43. No man may pass through because of the beasts — Ezekiel XIV, 15. Though they roar, yet they can- not pass—Jeremiah V. 22. So he paid the fare thereof and went—Jonah 1. 3. A North Leavenworth, Kan,, resident recently called police to report a deserted 1934 model car parked in front of his home. Ques- tioned how long the vehicle had been there, he reflected for a mo - Ment, then replied: "Oh, about two years and a half." "Come On In The Water's Fine" Farm in Devonshire It Is quiet here, sleepy, rather— a farm t, ties cr quirt; the sea, too, is only a gnartcr of a mile away, and when it's windy, the sound of it travels up the combe for distrac- tion, you must go four aniles to Brixham or five to Kingswear, and you won't find much then. The farm lies in a sheltered spot, scooped, so to speak, high up the combe side— behind is a rise of fields. and be- yond, a sweep of down. You have the feeling of being able to see quite far, which is misleading, as you soon find out if you walk. it is true Devon country —hill<, hollows,- hedgchanks, lanes dipping; down into the earth or going up like the sides of houses, coppices, cornfields, and little streams wherever there's a place for one; but the downs along the ciifT, all gorse and ferns, are witch The combe ends in a sandy cove with black rock on one side, pinkish cliffs away to the headland on the other, and a coastguard sta- tion, Just now, with the harvest coming on, everything looks its richest, the apples ripening, the trees almost too green. It's very hot, still weather; the country and the sea seem to sleep in the sun. In front of the farm are half -a -dozen pines that look as if they had step- ped out of another land, but all around the back is orchard as lash, and gnarled, and orthodox as any- one could wish. The house, a long, white building with three levels of roof, and splashes of brown all ovet' it, looks as if it might he growing down into the earth. It was freshly thatched two years ago—and that's all the newness there is about it; they say the front door, oalc, with iron knobs, is three hundred years old at least. You can touch the ceil- ings with your hand. The windows certainly might be larger—a heav- enly old place though, with a flavour of apples, smoke, sweetbrier, bacon, honeysuckle, and age, all over it.—From "Caravan," by John Galsworthy, Hint.' On The Care Of Nylon Article What rules there are for the care of nylons are few anti simple. WASI-XING, All properly mode • nylon fabrics are washable—acid wash easily in mild soapy suds. DRYING. After•, :thorough rins- ing. roil in towel, 'then hang up to dry, Nylon dries fast. It is also completely satisfactory to drip-dry nylon germ en s , IRONING, Nylon garments need so little ironing, 'Use a moderate iron (nylon or rayon settings) or a steam iron. Garments may be ironed damp or dry, WHITE NYLON should be washed separately from coloured things. BLUING. White nylon stays white, but bluing used in washing other garments will not harm nylon. BLEACHES, Strong bleaches weaken nylon just as they will other fibres Use normal care when using solvents or bleaches and fol- low directions. STORAGE, Nylon garments can. be stored indefinitely, Be sure they are clean first, then put _thein in a dark, cool place. Nylon has no at- traction for moths or insects. ON THEIR WAY OUT According to the Bureau of Agri- culture Economics of the Depart- ment of Agriculture, there are fewer than 2,000,000 horses in the United States. For the year 1949 these figures show a decline of 7 per cent and 6 per cent in the num- ber of mules. The peak in the num- ber of horses was 21,930,000, reach- ed in 1915. In 1925 there were still 6,000,000 horses on farms. The de- cline in horses and mules is pro- ceeding at such a rate that the supply cannot be maintained even at the present figure. CaRta/@!4/r✓7M/n lM oweh n tW • • • J off /9 irce.r► A Tribute from Calvert to Canadians of Dutch Descent SETTLERS h'om almost every country in the world have come to Canada, the land of opportunity, (luring the last two centuries. Much of our strength and vitality comes from this blending of racial and cultural heri tages. Canadians are justifiably proud that so many races, Ntrithout sacrificing their national characteristics, have united themselves into one great citizenship — the Canadian Family. Dutch settlers and their descendants have left an indelible mark on the pages of Canada's history. The name Van Horne is synonymous with rail- roads while Kreighoff, Panabaker and Latnpnlan are known and respected in Canadian art and literature. The Dutch are a devout, thrifty and industrious people and, among other things, their model dairy and cattle - breeding farms have contributed much to Canada's progress. Catvett DISTILLERS (Canada) Limited AMHERSTBURG s' ONTARIO Calvert, head of the famous Calvert fninily, founded one of Canada's first colonies in Newfoundland in 1622. The Calvert ideals of freedom and tolerance helped set the pattern of the democracy we now enjoy.