HomeMy WebLinkAboutThe Brussels Post, 1951-5-2, Page 7Bray Television Sets,
Can't Pay Rent
We are indebted to one of our
correspondents for bringing to our
attention an editorial in The Globe
and Mail with the above provoca-
tive title. This article reports that
hack in 1947 the town of Danbury,
Connccticutt, provided a $300,000
housing project for veteraes, The
stale paid half the cost and the
town stet the other half by voting
't bond issue. Forty homes were
built and placed. under a five -than
Town Housing Authority. Accord-
ing to the report 31 of the 40 ten-
ants are now 10 arrears, Although
the rents are low --$43 a month—
the five members of the 'Town
I-Iousing Authority, all veteraus
themselves, have resigned in dis-
gust because it appears that while
the majority of tenants cannot af-
ford to pay their rent they can
afford to buy television sets.
"The Danbury incideut," com-
ments The Globe and Mail, "draws
attention to an important aspect of
human nature. People dislike pay-
ing for the necessities of life, such
as food and shelter. That is why
they are always demanding that the
price of these necessities should be
controlled or that they should be
subsidized out of taxes. On the
other hand, they like buying for
luxuriese stick as liquor and tele-
vision. Rarely if ever is it suggest-
ed that the price of luxuries is too
high,"
The Peterborough Examiner
some time ago noted the case of an
unemployed. automobile worker at
Windsor who applied to his union
for relief. The social worker sent
to look into his case found six
hungry children running around in
their underwear. 'There were no coal
or groceries in the house but there
Well - Cast — Pretty Shirley
Rhodes stepped into the Gulf
of Mexico to try her hand at
fishing. Doubtless the "poor
fish" will be tearing each
other's scales to wind up on
her hook.
was a brand new $400 television set
being purchased on the instalment
plan—at $45 a month.
Recently the Department of Com-
merce at Washington issued sta-
tistics showing that the American„
people last year spent 29 times as
notch on clothing accessories and
jewellery as they spent on religion
and welfare; three times as much
on tobacco as on private education
and research and 2% times as much
on"drink as on medical care. Here
in our own country statistics show
that in 1949 more money was spent
on tobacco, alcoholic beverages,
drugs and cosmetics than was spent.
MI household operations and utili-
ties. This latter item itrcludes rents,
electricity, gas and domestic ser-
vice.
Without in any way minimizing
the hardships which inflation im-
poses on certain individuals, parti-
cularly those on small fixed in-
comes, there can be little doubt
that the great mass of Canadians
could quite easily afford lifgs neces-
sities simply by cutting down on
their luxury spendings. Never be-
fore have Canadians had so much
money—even taking into account
the depreciation of the dollar—and
never before have they spent so
much on things that are not essen-
tial.
The Globe and Mail concludes
that "it is not the high cost of
living that is causing most of the
trouble today but the cost of high
living,"
The Globe and Mali points out
that involved in all this is an seen-
omit distortion which brings about
a scarcity of necessities because
they cannot demand a good price
while luxuries become plentiful be-
cause they demanct'practically any
price. "But there is also a moral'
distortion which is far more harm-
ful. As,luxary takes precedence over
necessity, so pleasure takes pre-
cedence over duty, and 'rights' over
responsibilities, That is a road which
has only one ending."—From The
Canadian Chamber of Commerce
"News Letter."
ABLE P .1 al lad!
e'awt Ar`dttews.
Did you ever taste a REA1.
Yorkshire pudding—and then won-
der, when you try to duplicate it
in your own home, find that it isn't
anything like as good as the origin-
al,? Why is it—perhaps you've asked
yourself—that two women, using
the same ingredients. get such diff•
erent results; the one a heavy slice
of stodgy stuff soaked in fat, and
the other a light, creamy mixture
inside, crisp and brown on the out-
side, with a definite "roast -beef"
flavour about it?
Web, here's the secret, direct
from an Englishwoman who says:
Let's start at the beginning. I
have watched many women making
a Yorkshire pudding and have come
to the conclusion that most of them
are too slap -dash about it. The very
simplicity of the recipe is deceiving;
they thing they can knock up a
Yorkshire pudding at the last mo-
ment because it's quick and simple.
Well, they get a pudding of"sorts—
but not a real Yorkshire. one.
* * 5
They don't see that the flour is
perfectly dry and free from lumps—•
and they're not always particular
that it is plain flour. Rarely do they
trouble to weigh the flour or mea-
sure it exactly, and as often as not
they use too much.
* * *
They will go to the trouble of
beating the egg, though it is not
necessary, and add it to the flour
with a little milk, but they haven't
the patience to stir and beat until
there are no lumps left before add-
ing the, rest of the milk.
Once you get the batter lumpy, it
is practically impossible (short of
straining the lumps out) to get the
batter smooth.
* * *
But, you say, you always get your
batter smooth? And beat it well?
And then what do you do? Pour it
straight into the baking tin? Well,
you shouldn't. The batter should
stand in a cold place for at least an
hour Before it is cooked—the longer
the better.
* *
In Yorkshire we have a saying
"an extra hour is an extra egg." For
lightness, we mean. Why? Well,
the long standing causes the starch
grains in the flour to swell and
burst, emitting little bubbles of air
into the batter. Air is a lightener
just as much as eggs are. Perhaps
you'll see bubbles of air on top of
your batter after you have let it
stand for a while.
* * d:
Oh, and another thing, linking up
with this question of letting in air.
,You beat your batter with a deep,
lifting motion so that you make
little balloons in it, and always beat.
in the same direction.
It stands to sense, doesn't it? If
you are letting in air by turning the
batter in one direction, you will let
it out if you reverse the motion.
* * *
Now it is time to bake the pud-
ding. You will have a hot oven
ready. If you are roasting meat,
pour some of the dripping from the
meat tin into your Yorkshire pud-
ding tin—not too much, just enough
to cover well the bottom.
k * *
Put this in the oven to get sizzling
hot, and in the meantime add a
tablespoonful of the coldest water -
you can get"to the batter, and beat.
it well in.
Then, your fat hot, poor in the
batter. It should sizzle round the
edges as you pour it in; it must be
quite thin and flowing, nothinfi like
a sponge -cake texture, as I have
seen some women make it.
* * *
.Then into the hot oven, fairly
high up, and with nothigg place on
the shelf above it to prevent the
air and heat circulating all round
the tin, At the end of 20 minutes it
should be puffed well up above the
edge of the tin, and delicately ting-
ed with,,brown. That is how it
should look when it comes from the
oven, but as soon as you put a knife
into it, it will' collapse, but never
mind, the inside will be creamy, and
the crust crisp and meaty flavoured.
k * *t
Oh, and it should be eaten
straight from the oven—not kept
waiting, and, of course, you eat it
as a separate item, not crowded up
with the meat and vegtables as
some heathens do.
Here are the proportions, in case
you are not quite sure:
Four ounces plain flour (four -
tablespoons), one egg, half pint
liquid, one tablespoonful of which is
water; the rest milk, quarter -tea-
spoonful of salt.
Don't forget, sift the flour, be
sure the batter is smooth, let it
stand at least an hour, and stir in
the tablespoonful of water at the
last minute.
+k * *
This dissertation on Yorkshire
pudding took up more space than I
had intended but perhaps there will
be room enough for me to pass
along some more hints for adding
new interest to even the cheaper
cuts of meat. It's really surprising
how a sprinkle of spice or a bit oY
fruit will sort of "perk up" the
flavour of everyday neat dishes.
Spiced Pot Roast
3 pounds chuck, boned and rolled
1 onion, chopped
1 small clove garlic, minced
12 peppercorns
12 whole allspice
1 tablespoon vinegar
1 tablespoon sugar
2 bay leaves
1 teaspoon anchovy paste
1 cup hot water
Method—Melt a tablespoon of fat
in a heavy iron skillet and init cook
and stir the onion and garlic until
the onion is yellow. Remove onion
and garlic and place meat in pan
over moderate heat and brown both
sides evenly. Add onion and garlic
and other seasonings, spreading the
anchoty paste on top of the meat.
(No salt is necessary.) Add water,
cover closely and cook over low
heat for about three hours or until
tender, adding a little water front
time to time -as necessary. Remove
neat to a hot platter and ;train the
drippings through a sieve. Thicken
with a thin flour and water paste,
add a dash of attack pepper and
serve at once.
* •* *
Fruited Fork Chops
4 shoulder pork chops
4 tart apples, cored but not peeled
12. cooked prunes
Flour
Salt
Pepper
2 tablespoons fat
5.6 cup prune juice.
Method — Sprinkle chops with
dour, salt, and pepper and brown in
the fat. Remove chops and slice the
cored apples in the bottom of the
pan. Place browned chops over the -
apples and add the prune juice,
Cover tightly and bake slowly in, a
moderate oven 325° F. for about
one hour or until chops are tender.
Add prunes during last few minutes
of cooking. Serves four. Glazed
sweet potatoes are a perfect accom-
paniment to this dish.
* * *
Braised Lamb With Curried
Macaroni
1 shank of lamb
34 cup of hot water
1 onion, sliced
1 teaspoon salt
t/a teaspoon pepper
Pinch of thyme
Vs package macaroni
1 tablespoon flour
1 teaspoon salt -
To Go With Glass Houses—'rhe transparent plastic doors at (1
hood on the car, Above, may not please those desiring privacy,
but Italian producers of the attto can be stire they have some-
thing different, if nothing else. The vehicle was on display:It
an international exhibition In Turin, Italy. Seven countries
participated, including Germany for the first time since Wor d
War 1't,
One-way Passage—Sonja, the pet cat of henry Larsen has
about all she can manage on the tightrope what with Oscar
and Adolph, the freeloading white mice, and a yottng chick.
It would help matters if Julius, the bantam rooster, would
quit exercising his squatter's right to the rope. Larsen trained
the variety act during spare time away from his job of lobster
fishing.
1/8 teaspoon pepper (for sauce)
2 tablespoons butter or margarine,
melted
1 clove garlic, minced
cup lamb stock and water
1 cup light cream or top milk
1 tablespoon curry powder
Method — Brown Iamb, in hot
skillet. Add onion, water, salt, pep-
per, and thyme. Cover tightly and
cook slowly one hour or -until
tender Cool: macaroni in boiling
salted water for 10 minutes. Blend
tender. Cook macaroni in boiling
together flour, curry powder, salt
and pepper, and add to melted but-
ter and garlic. Add milk and lamb
stock gradually and cook sauce
slowly until smooth. Turn macar-
oni into buttered casserole . and
cover with sauce. Top 'with pieces
of iamb cut from bone. Bake at
350° F. for about 30 minutes.
Serves five.
Veal. Casserole With Sour Cream
3 lbs. lean veal
314 tablespoons fat
r/ teaspoon salt
1 teaspoon celery salt
1 large onion, diced
1 12 -oz. package fine noodles
1,can ripe olives, pitted and sliced
1% cups sour cream
Buttered bread crumbs
3/scup grated nippy cheese
5 cups water
Method—Cut veal into one -inch
cubes and brown in the fat, using a
heavy earthenware saucepan, if pos-
sible. When brown, add just enough
water to cover, stirring up the
brown drippings from the bottom of
the pot; add salt, celery salt, and
diced onion. Cover tightly and sim-
mer for one hour
Cook noodles for three minutes
in four quarts of boiling water to
which one tablespoon of salt has
•been added. Drain web and add to
veal mixture. Add olives and sour
cream, combine thoroughly, and
turn into a large greased casserole.
Cover with butttered crumbs,
sprinkle with cheese, and bake in
a slow oven 300° F. from 45-60
minutes, Serves six to eight.
Parliament Shouted Him Down—
Later The Whole World Listened
A ...mall boy with two black eyes
and his face covered with bruises
lay in the school hospital. lie had
'been badly beaten up by the school
hull '.
For three years the small boy
meekly put up with his taurttings.
On the day the bully was leaving
school, the small boy challenged
him to a fight. Roaring with laugh-"
ter the bully peeled off his coat and
then received a far bigger thrash-
ing than he had handed out three
years earlier, The small boy had
been taking secret boxing lessons
with that end in view.
This is a good illustration of the
character of Benjamin Disraeli, In-
evitably he fought hack and almost
inevitably he won.
"You Will Hear Me"
Many years later when he repre-
sented Maidstone in Parliament,
his znaiden speech was howled
down. For ten minutes he tried
in vain to make himself heard and
then he waited until the noise had
subsided. "Though I sit down
now," he shouted at length, "the
time shall come when you will hear
me."
One of his earliest ambitions was
to own a newspaper, and when he
was still in his 'teens he persuaded
a friend of his father's to launch
one, promising to bear a quarter
of the expenses himself. He had no
money, butt that did not stop him
engaging an editor at a fabulous
salary.
A few weeks later the venture
failed and Disraeli was thousands
of pounds in debt. He immediately
decided to write a novel to clear
his debt. It never occurred to him
that the novel might be a failure.
By publishing it anonymously—"by
a figure well known in society,"
"Vivian Grey" turned out to be a
best seller.
Ile followed this with "The
Young Duke" and for three years
lived like a dandy on the proceeds,,
Be because a social lion . and 74
society
-
society dinner was complete with-,
out him. -
There were few girls in the Up-
per Ten who would not have sear-
ried him but he had already de-
cided on the qualities he wanted in
a wife, Glamour, youth or beauty
did not attract him. Se wanted
someone who would be his comple-
ment and, once again he found
what he wanted,
Her name was Mary Ann. She
was plump, a widow, and fifteen
years his senior. He was flamboy-
ant, she was denture He was fiery,
she was cool.
He never looked at another wom-
an. As long as she lived he could
not endure to be away from her
company.
I cannot much longer bear this
separation from you," he once wrote
to her. He had been away for ex-
actly three days!
The only other woman he loved
was his elder sister Sarah, who wor-
shipped him, yet was his sternest
critic.
Refused a Peerage
After he had attained power,
Queen Victoria, who admired him
greatly, offered him a peerage. He
refused, and it was passed on to
Mary Ann, who became Viscount-
ess Beaconsfield,
Later, after the death of his wife, -
he accepted a peerage and became
Lord Beaconsfield, but, by then,
his successes meant little to him.
In 1880, his health fast failing
him, he was working hard to finish
his last novel "Endymion." Thu
following year he knew he only had
a few weeks to live, but he finished
the novel. He died on April 19th,
1881.
After his death the Queen erbcted
a monument to him, which was in-
scribed "From his grateful Sover-
eign and Friend."
Ctt/d/s tig.1KM i l M+NS
i5
A Tribute from Calvert to Canadians of Welsh descent
CANADA has been a land of
opportunity to settlers for many
generations. Much of our strength
stems from the blending of racial and
cultural heritages from many lands.
It is a grand feat of nation build-
ing when so many cultures march
cordially together, cooperating and
making allowances, merging ideas
and preserving ideals, linked by a
common citizenship in the great
Canadian Family.
One of the first Welshmen to come
to Canada was Thomas Button who
CaLv
set sail in Henry Hudson's Discovery
in 1610 to find the North West
Passage. Another famous Welshman
was David Thompson whose surveys
are the basis of our leaps of Western
Canada.
The 'W'elsh are a quiet, serious,
devout and music loving people.
Their industry in the fields of
chemical and mining engineering,
language and science teaching,
manufacturing, editing and law
has contributed much to Canada's
progress.
rt DISTILLERS (Canada) Limited
AMHERSTBURG • ONTARIO
Calvert, head of the famous Calvert family, founded
one of Canada's first colonies in Newfoundland In
1622. The Calvert ideals of freedom and tolerance
helped set the pattern of ill", democracy we noW enjoy„