HomeMy WebLinkAboutThe Brussels Post, 1939-2-8, Page 2THE B3tLJSSEIS PAST
WEIDOLISDAY, P113. SW, 1930
IT([(MI
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THE �fiANEY tit t:� ?1l ofl0
0 21rid tiw taSH'�pand fin
It's free --barite for one NOW
tin oflCrspecial
wn Brand, of
White
and !taro syrups.
• Ie easily cleaned and can be used
over and over ugrdil.
a Pours without a drip.
q Provides means of accurate
mmssuremeuts.
• MbsheIbtin an excellent
o.
• The protective cap
nit
Tela the boys that portraits of famous
hockey stars can still be obtained,tor
"CROWN BRAND" labels,
'er �t� PIR
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The Famous Energy Food
The CANADA STANCH CO., Limited, Toronto
TESTED RECIPES
SCALL'OPPED OYSTERS MAKE.
MOUTH WATER
There's nothing likely to tickle
the palate of the oyster lover more
than a ,scallop made from the oys-
ters of fine quality which are taken
on both coasts of G-anada. It Is a
dish which epicures and every (lay
folk alike eat with t.ellsh, From
the housewife's point of view, mese.
over, It has the further merit that
it is easily prepared.
The little booklet, Fish and How
to Cook It, issued by the Domonion
Department of Fisheries, gives the
recipe, which calls only for a pint
of oysters, a oup£ul of thick white
sauce, soft bread crumbs, salt,
pepper and a dash or tato 08 lemon
juice. ,'Dhe method of preparation
is outlined in the booklet as follows.
"Place a layer of bread crumbs in
the bottom of a glass baking dish,
then a layer of -oysters lightly
sitrinkled with salt pepper and a
squeeze of lemon juice, Next pm:
on a layer cd white sauce, then
bread crumbs, dthen oysters, an
so on unitil the dish is filled, pattiae
the bread crumbs, which, have been
mixed with oil and salt or ntelte0
butter, on the top. ;Bake in a hot
oven tett minutes, until crumbs are
brown. Serve with a spoonful of
Sauce Tartare in a little heart
lettuce leaf."
Sauce Tartare is made by adding
to a founda.tios et simple mason -
noise one tablespoonful of finely
minced dill pickle, a like quantity of
finely minced anion, another of
monied parsley, and one of minced
capers.
-Housenvives, by the way, may ob.
- tain individual copies of Fish and
How to Cook It by making written
application to the Deputy Minister
.of Fisheries, Ottawa, No charge is
made for single copies of the book.
let, which is obtainable both In
English and French editions.
COCOA AS A BEVERAGE
The demand for cocoa arises prin-
clpally from the trade in cocoa
butter and •cocoa powder which, are
necessary ingredients in the mane -
facture of chocolate and ch000late
confectionery . The largest con-
eumer of cocoa is the United States,
followed in order by the United
Kingrtnm, acinar', Netherlands.
France and Canada as the principal
worie !r''^rters. Etttope first came
'0 knew cocoa through Cortez and
the A6tees 01 Mexico in the 16th
century, but it was not until twe
renturier le ter that cocoa as a bev.
.erage became popular la Europe
and other parts of the old world.
RICE AND APPLE MERINGUE
1 cap boiled rice
1 cup : (gar
1 lelren
3 eggs
1 pint milk
6 sour apples
Make apple sauce and sweaters with
helf the sugar, Mix rice with beaten
yaks of eggs and romaininv half
cup sugar and milk, 'Pu tin baking
dish and bake 20 minutes, Whee
done spread apples en top. Belt
whites of ,eggs with tablesportn of
sugar un•tii staff. Cover apples
with me,:ngue anti put in oven (-
siighi'ty (brown,
ORANGE TRIFLE
3 tablospoons gelatine
1 crop boiling water
tea cup cold water
Iii cups suftar
11/4 Mops orange juice
14 cap lemon juice
pil1t cream
Soak gelatine in cold water, Add
boiling water to die•soive. Adel sugar.
finit juices and grated idud of one •`,
orange Whip the e eiuu and add it
lastly. Four into e !could, When
set serve with weipped cream o1
cold bailed custard.
CHARLOTTE RUSSE
Ye. box gelatine or
1 tablespoon granulated
gelatine
14 cup cold water
/ cup scalded cream
try cup powdered sugar
2 caps whipped cream
1142 teaspoons vanilla
6 lady fingers
Soak gelatine in cold water, dis-
solve in sealded creams, dram into a
howl and did sugar and vanilla. Set
lowl in pan of ice -water and stir
constantly until it begins to althea,
then fold in mhipped cream, edit-
ing le at a time. Should gelatine
mixture become too thick, melt over
hot water, and again cool before
adding whip, Trim ends and sides
of lady fingers, place around. te-
stae of a mould, crust side out, Ilse
apart. Turn in mixture and chill.
Serve garnished with cubes of Wino
Jelly. Chaaotte Russe is sometimes
made in individual moulds; these
are often garnished on ,top with
some of mixture forced through s
pastry bag and tube. Individual
moulds are frequently lined witn
thin slices of sponge cake out 'o
et moulds,
E741:114
A HEAL -7 1-1 SERVICE OF
THE CANADIAN MEDICAL
ASSOCIATION AND LIFE
INSURANCE COMPANIES
GROWING PAINS
For generations painful extreme
ties in children, often called grow.
ing pains have been regarded as
rheumatic in origin, and so treated.
Lately an analysis of the histories
of 100 patients with well-developed
rheumatic heart disease at the Ly-
manilunst Health Centre, Minimal.
polis, revealed that 84 percent of
them gave a definite history of a
major attack of rheumatic infec-
tion; either rhermatic fever, chorea
(St. Vitus' Dance) or both, A care-
ful study of the remaining 16 per-
cent demenetarted that in practical-
ly every instance, in spite of the
fact that no history of major attack
of rheumatic infection was obtain.
ed, there was definite evidence th.1t
they were suffering from long -
continued rheumaltic infection. They
had such signs as low grade fever.
loss of weight, definite joint nate,
nosebleeds, skin rash and pallor a-
lthough the symptoms were no'
severe enough to send them to baa
A follow-up of 200 children i'1
the same insedtution was carried out
for tbree years. Though these child_
ren complained of pain in the legs,
none of them had given any evi-
dence of rheumatic infection. The
pain is present as a rule at night
and disappears• during the day.
They are othemvise in good health
and none have developed rheumatic
heart disease.
Growing Paine are so adolescence
that i1 is suggested ('hat their com-
plaint is due, not to rheumatios but
to normal growth,
By John W. S. McCullough, M. D.,
D, P. H.
How To Achieve
A Happy Home
Judge Says That Husband
Requires Small Jobs at Home
To Keep Him Happy,
Women Want Appreciation
When your husband ndcome, home
tied from the office, give him tt
email job that he likes to do, He'll
love itl" was the advice given le
wives by .fudge H. S. Mott, of 1111
juvenile and family courts 0f To-
ronto, addireesing a London (Cute
audience last week,
Likes To Work
"Man's greatest need is to d0
things;' Judge Mott continued,, "an"
living him a job will give hint an
rpperlumit.y to exntciee that ergs'.
Mere then 11111it is part of the
Mating which moat be in eve
home and part of the understanding
and close relationship liewteen a
"Wily don't I
call them up?"
Yes, why not?
Haven't you often
started a letter
when your thoughts
went a'wandering
—made you want
. to talk rather than write .. •
and, then, within a minute, you
heard "Dear Mary"—her own
familiar voice.
"Anel here ,S
Johnny!"
Watch a child's
face when he hears
Daddy's ver .e. You
wisli Daddy him-
self could see it—
then he'd really
know how much. it means to
his family, when he calls from
a distant town.
"...now I call them
every evening!"
Somehow you are attracted to
a man who says this. In those
few words he tells you much
about himself and his family.
He sets an example by "Going
hone" every evening—
by LONG DISTANCE
•
By using low Night Rates (which
apply every evening after 7 and
all day Sunday), and placing
"Anyone" calls—you can talk
a long way jor very little:
man and woman which make a
home,"
On the ether hand, a husband
should passe a wires cooking, her
hat end dregs, if he expects •happl•
pegs, the speaker told the men le
the audience. "Women build a dif•
ferent plan et life from mete" he
SISTERS UNDER THE SKIN
The bunny and the lamb are shorn
And combed and dyed, so, wham
they're worn
By fashionable, they will, feel
Akio to beaver and to seal.
Tile skunk isd .t
dyed to simulate
Damn marten whose majestic fate
It 1s to mnequerade as mink,
And so it goes. allhott"'' 1 think,
The little ,'restores might prefer
To stay exactly as they were.
KEYS FILED AND FITTED
GUNS AND bOORLOCKS
REPAIRED AT
EARNGEY'S REPAIR SHOP
General Repairing of All Kinds
All Wolk Guaranteed.
Prices Right.
Inquire at France's Dress Shoppe
Walker's Building
BRUSSELS
,stated. first, to do ehin'ga, and
every lean ealentd bane a Pleee 09
do things, 'second, bo do things he
has planned, and last, 10 plan
things to do with alter people, A
woman does things beeanse she is
looking for approctation,
Fourteen Tips
For Shoppers
Ask Yourself These Questions
When You Are Considering
The Purchase of Anything
From Handkerchief to Fur Coat
1. Can I live without it
2.
Rad I planned +to buy some-
thing like this?
3. Am I buying It at the right
Mile?
4. Will it serve for more than
one season?
5. Have I enough ,things of thin
kind?
6. Can I give 1t a dual or multiple
personality?
7. Does it ill into my season's col-
or scheme?
8. Is it an obvious imitation?
9, 1t an accessory, will it raise
the tone of my costume?
10, Dees It go 'well with other
things in my •warclrobe 'by actual
test?
11. Is the price within my bud-
get?
12. Is it a "high" style riding for
a fall?
13. Is .it too colorful to be worn
often
14. It it a fashion "Ford" — or
likely to become one
'Curling Club Critics
At the club roonvs at the rink,
On benches row by row,
Fellows sit and watch the game
While wreaths of smoke they blow,
And 1f you really truant to learn
The fine points of the play,
Don t shoot your rocks, but stay
inside
And listen to what they say,
So light Yeur pipe and take a seat
Where it is warm aid nice,
Where better games are alwaYe
purled
Than out upon the ice;
For soon you'll hear, "He's narrow,
sure;
He's coming far too hard;
No, no don't sweep, let 1t go—
He's, going to get a guard.
Say, *watch that guy, the ovist he
makes
In his delivery—
He'll tie himselt into a. knot
If he should draw the tee.
He's wide, he's slow, oh let it hog,
He never got the broom,
'There's no excuse to miss that shot,
He sure had lots of room,.
Now, what's he playing that shot
' ,for?
What can he be .about?
He ought to take a running shot
And take the rock right out,
he'll never get it with that ice—
Well, look at 'what he struck;
He got it after all, but then,
He had a lot of luck.
But when. these men are palled to
play,.
These curlers skilled and wise—
They make the very same mie•takea
As those ehey criticize,
They find .it takes but little skill
To dissipate advice
And play a scientific game
When they are oe the ice,
So as we pass along life's, way,
And as we hear than talk,
We're always skilful when we
throw
The other fellow's rock,
This disposition is eat strange,
Through life ht's much toe same,
Were always, wisest when we skin
The otier fellow's game.
—Exchange
Staff of Life
Is Well Named
Bread Forma a Most
Important Item
In The Dlet
From almost the beginning or the
race, at least [roan the beginning of
eivilizaelcm, bread has been the
nein part of the diet, .Bread, to
this meaning, includes not only
the modern raised. 'products made
from various cereal grains but all
of the crude forme or crushed grain
mixed avith mofeture, sometimes
leavened and sometimes not, and
baked fiat or thick, on stones or in
oNene,
Raised and shaped loaves are not
modern, in •any sense of the word
for we find that in ,the early, ages
tri
Egypt and in Pompeii the baking
industry was established, Ile Egyp'.
It was well systematized, and in
Pompeii oven the common loaf wee
a ehaplay piece. Today's knowledge
bee been put le good use to provide
Ile with e. 100(1 that Is nutlg•tiona)ly
1
MORE AND MORE, housewives are tell-
ing each other about the endless variety of
inexpensive dishes that can be prepared
from Canadian Fish and Shellfish ... dishes
that fairly sparkle with appetite -appeal and
make hungry husbands clamor for more.
Over 60 different kinds of Canadian Fish
and Shellfish are available to you all year
'round, whither fresh, frozen, smoked, can-
ned, dried or pickled packed with deli-
cious flavour
eli-cious'flavour and vitamins that build up
,glowing health and strength. Serve fish
several times a week. Try the other grand -
tasting recipes contained in the new free
Fish Recipe Booklet.
Department of Fisheries, Ottawa.
_tacked: WRITE FOR
FREE BOOKLET!
//�
•
•
• 204
CREAMED FISH IN HOT BISCUITS
Combine 11/ cupfuls of flaked cooked
or canned fish, and 2 tablespoons of
chopped pimentowithone cupful of
medium white sauce. Season with salt,
pepper and a dash of cayenne, Bake
rich bsking•powder biscuits, split and
butter while hot serve with creamed
fish between the layers and over the
top. Hot buttered asparagus is a good
accompaniment.
I
Department of
Fisheries, Ottawa.
Please send me your free
Booklet, '100 Tempt-
ing Fish Recipe",
Name
(Please print letters plainly)
Addrou
CW -14
im-pot'tamt and tadiefulay satisfying.
Wheat Most Popular Here
Whether homemade or commer-
cially made, wheat leads the list la
poupaltlty ea this side of the At-
lantic. bts mild, nutty flavor blend;
with all other fool flavors go that
it serves equally well as a carrier,
a complement, or a blender of other
food's,
tie -aurally, we cannot live on
Mead alone, because no food known
to us is absolutely complete in it-
self, but scientists tell us that at
least fldity 'ter cent. of the calories
of the diet may stately come front I
bread. That is, of course, It
it Is supplementedby the foods 1
that make good its few discrep-
ancies,
QUICK FISH LOAF A LIFESAVER
ON BUSY DAYS
Memorize This Recipe And Use
r It Often
Some days go along like cloolc-
work. You have .plenty of time for
all the homemaking tasks, and to
spend on preparing dinner, But let
your youngster take a 'spill on his
head, or coarse home with a cat
finger, and the time you bad allotted
for dinner vanishes. It's. hard to
-make' it up, and the family Nate to
find dinner delayed. That's when
You'll have 0 lot of fluster on your
ow apart by basing a magic maple.
like this in the back of your
mind. ('RS. It's• good for wash day
,too, when those little extra thing5
took more time than you plannei.
Make it a regular Monday night sup-
per.)
QUICK FISH L'OAF
1 1-11)• can. Canadian chicken
•
haddie or Canadian salmon
1 teaspoon salt
2 eggs'
1 cup thick white sauce
Fluke the fish. Add the salt, the
beaten egg yolem, the white SLUMP
and the beaten egg whites, Pour
into a greased baging disk and bake
in a moderate oven (55o to 400 de-
grees F.) for twenty to thirty min-
utes.
Boiled ,rice or macaronl will cook
in tite same length of time, and
t'heree no ,peeling to stop and
bother with. Open a can of vege-
tables that the family likes, and
you're all set, Ii you find yourself
with a little extra time on your
hande, whip up a one -egg cottage
pudding and serve it with maple
syrup for dessert. Or make a nu?.
meg sauce.
There you have it, dinner in hell
an hour, and we'll bet the damtly
votes to have this dinner over and
over 'again. Try it the next time
you're delayed at the club, or when
you had to sew on extra buttons
atter washday.
A man bought a parret and trled
to Reach it to talk, Going over to
the bird, he repeated for several
'minutes .the words, "Hello; hello,"
At the end of the lesson the par-
rot opened one eye and. answered
drowsily, "Line's busy."
Now Winter's 'Come, the drlgid
thing,
How far behind, pray tell, is Spring?
With all tlsie sleet ,and slush and
snow,
That's something we would like to
know;
01 verdant 'Spring's too long
delayed,
We're most decidedly afield (in fart
five know without a. doubt),
Our beau
ttttdie
1 won't Y s � n t hang out..
Very Finest Quality
LA11I
TEA
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