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HomeMy WebLinkAboutThe Brussels Post, 1951-5-23, Page 5Reading This May Save A Life Spring worlc mean; more chances to get lout, do take a little time to read this true a:Tident story by a oell known farm safety spe- eiali .t. "There she is. -..loaded lip again, How many more spreader loads will we need to cover this liuld?"' Frank Peters asked as his soli climbed aboard to get on with tha liming job. "Two more ought to do 1t," ait- • swrred 'Ted, "Okay, VII be bac!, in tints to help you till 'er up again," said Frank, "Say, Dad, how do you keep it from clogging?" asked Ted. "Just stop and clean out the chunks. 13ut don't do it while it's ruining," Ted started up the tractor with a roar and went off across the field with a elond of dust rising 'behind him, Later, when Frank got back to the field, Ted was stopped. "What's the matter?" asked Frank, "Darn thing is clogged again," "Well, get on the tractor and start down the fields. I'tt see what's wrong." "Don't get in there white I'm going," cautioned 'Ted, "Don't worry about me. I know how to work around machinery. Never been hurt in Any life." Ted started down the field and Frank soon saw the two drops near the center weren't working. He hollered at Ted to stop, then reached into the hopper and work- , ed the lime away above the holes. "Now start up a little, Ted. Slowly." The tractor moved ahead, and Frank reached for a few lumps lodged in the feeder rotor, Then: "Stop, Ted? Stop!" One finger. That's • all Frank lost. But he'll tell you that it's. unhandy as the dickens to work without it. Here's the rule he forgot: Never adjust or clean out a machine while it's running. A finger is worth a lot more than the time you'll save. Watchlhe Kitty—For the benefit of those who haven't guessed, this feline photographer is a mascot for a Navy unit—photo- graphic unit of course. "Hypo" and his outfit are attached to the Far East command. Make Their Living By Sponging With their diesel -engined kyaks, the sponge -fishers are putting to sea again, 'hunting the world's queerest animal. Maybe you never suspected that the sponge had a sex life, yet it eats, sleeps and marries while anchored to the sea-bed—and sponge babies today are specially reared in nurseries in Florida, the, West Indies and the Bahamas. But the competing sponge fishing fleets of Greece, Tunis and Syria are seeking full-grown adult sponges, and it's a poor harvest that doesn't yield 200 tons. Greece alone stakes $3,000,000 a year from sponges, Even the sponge -fishers in , Florida are Greek, and the sponges they bring to shore—black, slimy and still living-- command very high 'price. One of the largest sponges ever landed weighed over 100 Ib. when dried, and measured ten feet across. After touring America this ]ting of sponges was presented to Betty Grable, Some sponge fishers dive naked, like pearl -fishers, carrying only a knife, Working at top speed as they carve their prey from the rocks, many can stay under water for four minutes. Often sponges can be trawled, but the vast majority of sponge divers work in a full diving suit with all the usual paraphernalia of telephone and air tubes, Once landed, the sponges have to be buried in sand or left to dry in the sun for a few days until all the flesh disappears. The skeleton is then scraped, washed and dried again till it is ready for market. Maybe you never realized you had a slceletou in the bathroom, Smell- ing sweeter funder picturesque names --the 'honeycomb and hard - head, velvet and grass, ,reef and yellow --the humble yet motley -spin- ning sponge tries to seem what he isn't. Modern Etiquette By Roberta Lee Q. Does the receipt of a birth announcement obligate one to send a gift for the baby? A. There certainly is no obli- gation attached, but it is a nice ges- ture. If, however, one feels one cannot afford a gift or is not on intimate terms with the new Par- ents, then a congratulatory card or handwritten mote would be in order. Q. Is it proper to eject a fruit seed from the mouth into the spoon whle at the table? A. Never. The seed should be removed from the mouth with the thumb and forflnger. Q. Should a man always rise to acknowledge an introduction? A. Yes, always, regardless of whether he is being introduced to a man or woman, young or old. Q, What is the proper way for a girl to refuse a dance? A. Say, "f am sorry, but I have this dance," if true. Otherwise, she may say, "Thank you, but I am sitting this one out." In either case, the girl should decline gra- ciously and with a smile. Q. Is it necessary for a hostess to provide new cards for use at a bridge party? A. It isn't exactly necessary for her to furnish new cards, but the ones she does furnish should be spotlessly clean, uncreased, and easy to handle, Q. When one takes a friend out to eat, is the friend supposed also to leave a tip on the table for the waitress? A. It is exceedingly improper for a guest to tip, as this would imply that the host's own tip is not adequate. Q. When a guest, invited to dinner, finds that it win be impos- sible for him to arrive at the ap- pointed hour, what is the best thing for him to do? A. Telephone his host or host- ess immediately, explain, and re- quest that they do not wait for him. Q. What should a person say when about to be introduced to the same person for the second time? .A. A suitable expression would be, "Thank you, but I have already had the pleasure of meeting Mr. Jones." Pleasant Shortage --Male motorists in San Francisco aren't like y to complain about one result of the manpower shortage. An oil company hos found it necessary to hire female gas station attendants, Pretty blonde Aris Dryden, above, one of the new attendants, reports that the most difficult part of her job, appropriately enough for a female, is parking autos. Q. Is it correct to ask relatives to be honorary pallbearers at a funeral? A. No—at least not very close relatives. Q. Would it be proper for a bride and bridegroom to hold their wedding and reception in the new home in which they are going to live? A. This is not only quite pro- per, but also affords a wonderful opportunity for the couple to show off their new home to their rela- tives and friends. PARTY SPIRIT MacTavish called his friend San- dy on the telephone. "What's detaining ye, mon?" he asked. "Aren't ye coming to the birthday party?" "Ween," came Sandy's voice over the wire, "I dinna think it wise, Mac." "What's wrong, man?" inquired th e other. "Ween, we've got a case of polio- myelitis in the house." "Bring it along to us then," said MacTavish. You know we can drink anything here." FALE .S clam Andrews. This late Spring means extra work for everyone, not forgetting the women who live on farms. If you are helping outside, it means that you are getting meals in double-quick time. It means, too, that you are feeding an unusually hungry family—with less time to spend in preparation of meals. Na- turally, you're looking for short- cuts. Gertrude Sunderlin, professor of foods and nutrition gives this re- cipe in her recent cookbook: * , * MASTER MIX (For 13 Cups) 9 cups sifted all-purpose flour, or 10 cups sifted cake flour %a cup double-acting baking powder 1 teaspoon salt 1 teaspoon cream of tartar % cup sugar 2 cups vegetable shortiening or 1% cups lard Method: Stir baking powder, salt, cream of tartar and sugar into the flour. Sift together three times into a large mixing bowl. Cut' n short- ening until the mix is th consis- tency,of cornmeal, Store 1 covered containers at room tem erature. However, if lard is used; store in refrigerator. To measure master mi , pile it • lightly into cup and level off with a spatula. * * 0 '' She also suggests tai t when lard is used for shortening in cakes that' you -separate the e g yolks and whites. Reserve one -f urth of • the sugar and beat it nto the whites to, form a stiff it eringue. Stir ,.in. the meringue as the last step in the mixing process. BISCUITS 3 cups mix 'lcup milk Yield ---18 two-inch biscuits Method: Add milk to the mix all at once, stirring 25 strokes. Knead 15 strokes on lightly floured board. Roll one-half inch thick. Cut. , Bake on a sheet in a 451 -degree oven. +k 0 k MUFFINS • 3 cups mix 2 tablespoons sugar 1 cup milk 1 egg Yield -12 medium muffins Method: Add sugar to the mix, Combine milk and beaten egg, Add to the nmix. Stir until flour is moi- stened (about 25 strokes). Bake in greased muffin pans in 425 - degree oven about 20 minutes. • * w YELLOW CAKE 3 Sups unix 11/4 cups sugar 1 cup milk 2 eggs 1 teaspoon vanilla Yield—Two 8 -inch layers Method: Stir sugar into the mix. Combine milk, eggs and vanilla. Stir half of the liquid into the mix and beast two minutes. Add remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a 375 -degree oven for about 25 minutes. 0 .1 m BAKED CHOCOLATE PUDDING 1 cup mix IA cup sugar 4 teaspoons cocoa 5,4 teaspoon cinnamon 14 cup nutmeats %s cup milk TOPPING 54 cup brown sugar 3 tablespoons cocoa 11/4 cups water Yield -6x8 -inch pan Method: Stir sugar, cocoa, cin- namon, nuts and milk into the mix. Beat three minutes. Spread in pan. For topping, combine brown sugar and cocoa. Sprinkle over batter in pan. Bring water' to boiling point. Pour over contents of the pan. VEAL STEW .. A. meal in a dish is always a joy to the homemaker. It means less time for preparation and less effort at dishwashing time. Here's au,. idea for an economical but tasty one -dish meal that is filled with nutrition value, 3 pounds veal knuckle, 1 to 1% -inch slices cup fat Salt and pepper Flour % cup chopped onion cup chopped carrot 1 bay leaf 1 clove garlic, minced 1 cup tomato puree r/ cup water cup chopped parsley 1 tablespoon grated Lemon rind Method: Season veal with salt and pepper. Dredge in flour, Melt fat fti large kettle and brown meat over medium heat, Add onion, car- rot, bay leaf, garlic, tomato puree and water. Cover and cook slowly for about two hours. (Tate stew may be baked in a 350 -degree oven in an oven -proof dish or casserole,) Mix together parsley and grated lemon rind, Serve on large platter and sprinkle parsteylemon rind mixture over top. This will yield six generous servings. u "4V HIPP.1"ID CREAM CAFE 3 egg whites 1 cup whipping cream 1 teaspoon almond flavoring cup cold water 2 cups cake flour 15,4 cups cane or beet sugar 2 teaspoons baking powder 14 teaspoon salt Method: Beat egg whites until stiff but not dry, Whip cream until stiff and gently fold into egg whites. Gradually fold in the flavoring and cold water. Sift flour before treasuring, Sift flour, sugar, baking powder and salt together and fold into the cream mixture. Pour into two eight -inch layer cake pans lined in the bottom with waxed paper. Bake in a 325 -degree oven for about 30 minutes, y * CHERRY CHIFFON PIE 1 tablespoon unflavored gelatin 4 eggs, separated ;a cup cherry juice 1 tablespoon lemon juice 1 baked pastry shell 3ft cup cold water a/ cup sugar t� te:spcon salt 1 cup drained, canned, tart cherries Whipping cream Method: Soften go lobe n1 walcr 1400 70i110104. Peat '.gh yolks and add e,m• half cup -agar, ncerry juice and salt, Cook over boiling wntt•r until of cn-;tool ronsistcncy, 15nii've from heat, add gelatin and stir until dissolved. Add '.moll juice and cherries, and cool until mixture begins to thicken. Beat egg. whites until stiff, beat in re- maining sugar and fold into the cherry mixture. Pour into pastry shell and ehill until tiro). Spread with whipped creast. RHUBARB PUDDING 1 cup beet or cane sugar 1 cup sour cream 2 cups uncooked rhubarb, cut up small 11,4 cups flour teaspoon soda Pinch of salt Method: Stir well, and bake in a long cake pan in a moderate oven for about 25 minutes. Serve warm with cream, 0 0 0 SPLENDID HAM LOAF 2 pounds ground uncooked ham 13/4 pounds ground uncooked pork 1 cup milk 1 tablespoon chopped onion 1 egg 1 cup cracker crumbs teaspoon salt teaspoon paprika 1/4 teaspoon pepper Method: Mix all ingredients and shape into loaf or pyramids. Bake two hours in a moderate oven. Serve with sauce made of one-third cup horseradish and two-thirds cup whipped cream. READ Yours, with wonderfull fast -rising DRY Yeast! You're sure of tempting, de, licious bread wben you bake with Fleischmann's Fast Rising Dry Yeast! This wonderful new yeast keeps its full-strength and fast -acting qualities with- out,refrigeration! Buy a month's supply! WHOLE WHEAT BREAD ® Combine 3 c. boiling water, 34 c, granulated sugar, 4 tsps. salt and 1 tbs. shortening; stir until sugar and salt are dissolved and shorten- ing melted; cool to lukewarm. Meanwhile, measure into a large bowl 1 c. lukewarm water, 1 tbs. granulated sugar; stir until sugar is dissolved. Sprinkle with 3 en- velopes Fleischmann's Fast Rising Dry Yeast. Let stand 10 minutes, THEN stir well. Stir in cooled sugar -shortening mixture. Combine 5 c. once -sifted into loaves; place in greased loaf bread flour and 5 c. whole wheat pans (4%" x 831"). l.,rease tops, or graham flour. Stir about half cover and let Tise until doubled of the flours into yeast mixture; . in bulk. Bake in hot oven, 400°, beat until smooth. Work in re- for 20 ruins., then reduce oven maiming flours and add addition- heat to moderate, 350°, and bake al bread flour, if necessary, to about 20 minutes longer. make a soft dough. Knead on lightly -floured board until smooth and elastic. Place in greased bowl and grease top of dough. Cover and set in a warm place, free from draught, Let rise until doubled in bulk. Punch clown dough, grease top and again let rise tuna doubled in bulk. Punch down dough ; turn out on lightly - floured board and divide Into 4 equal portions; form into smooth balls. Cover Sightly with cloth and let rest for 15 mins. Shape Lassatariumwsissoniginammisimommommews CCi.1 a 1 1 owe muck to o wt*zet /k A Tribute from Calvert to Canadians of Swiss Descent THE STRENGTH of a nation stems from the character of its people. Canada owes much of her growth, vitality and the rich quality of its democracy to the blending of racial and cultural heritages from many lands. Switzerland has contributed lnany. of her sturdy sons, and they have ▪ united themselves with other racial groups, to comprise the great Canadian Family. Among the first Swiss to come to Canada were soldiers who helped Lore Selkirk defend his Red River Colony These were quickly followed by skillet watch and clock makers and musicians Today the names of many Canadians of Swiss descent figure prominently among our artists, musicians, writers and poets, while the unmatched skill of Swiss watchmakers has contributed much to Canada's industry. ` 44 4, DISTILLERS (Canada) Limited AMHIRSTSURG e, ONTARIO Calvert, founder of Canada's first colony at Newfoundland in 1622, was head of the famous Calvert family. Calvert''s ideals of democracy, Ideals which were perp lvated by his descend- ants, helped set the pattern for the freedom we now eniny.