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HomeMy WebLinkAboutThe Clinton News Record, 1936-03-26, Page 7, MAUL .2G, ,1936 THE CLINTON NEWS -RECORD PAGE 7 Health Cooking is delicious 801 RuiiivaauS of Rebah A Column Prepared Especially for Wolnen But Not Forbidden to Men WISE SPENDING I am not very wise in spending, Lord! This small coin of myself is apt to be • Frittered about on, trifles foolishly; • Or given away on impulse, needless- ly. And. yet I would not say: -"No!" To Thy needy; nor refuse to pay My indebtedness; nor ever any day Let Thy forlorn go comfortless away. Lord,. wilt Thou put hie safely in Thy purse, And spend me scute how in Thy uni- verse. —Fay Inchfawn. I Wonder how much we are each worth. 1 often think of this, why we are each here, our place is so ' small, so insignificant. The ' great world could so well, it would appear, get along without us, that it often seems as if our 'lives didn't count at all. But that is when we are feeling defeated and discotwaged, perhaps. It is not a very healthy thought; not one to .inspire to great things, so it ° were better not indulged in too of- ten. Although it may be well to stop occasionally and consider wheth- er we are actually accomplishing .the work we could and ought to do. There are things which you can do am which I cannot, andthere are things which I can do which perhaps some- one much cleverer and better may not be Able to• perform. So probably we are all fitted into a pattern, all wrapped up in- a "bundle of life," with all the other people with whom we come in contact from time to time and. that our dropping out would leave a vacancy, a hole in the pat- tern. It looks as if .it would be well for us to stick to our knitting and do the, best we can. The design ;s in the mind of the Great Weaver, the web is on His loom, eachbit must be fitted in and even the smallest, the most insignificant, would be missed. Your life and mine,, though we may consider them of no consequence, are neededby the Master Weaver, let tie yield them to his hand as he hoe need. —REBEKAH. Edited by Rebekah. Care of Children Household Economics CONTRIBUTIONS. i A BEAUTIFUL RECIPE A beautiful turning to God in prayer,', At the break of the day, . be it duli or fair; A beautiful word when a chance oc- curs, :instead of gossip that hurts and slurs; • A beautiful deed, not one or two. But just as many as you can do; A beautiful thought in' the mind to keep, Where otherwise evil and sin might creep; A beautiful smile! How it helps and cheers, And coaxes from others their frowns and tears; A beautiful son in praise of Him When the shadows fall and the light grows dim— If followed, you'll find it a beautiful way-. MISINTERPRETED The electricians were making some repairs on the local school. School Boy—What are you doing, mister? Electrician—Installing an electric switch. Boy—Well, I don't care. Our family is moving tech.)? and I won't be go- ing to this school any more, if 1' vvas $ jtlealith Smice OF THE Gambian J' i, eairttt Assnritttinn and Life Insurance Companies be Canada. Edited by GRANT FLE?MING, M.D., Associate Secretary - FOOD POISONING diseased, the food may be contamin- ated with bacteria. Generally, how - Food has played an important role in history. A lack of food has been a factor in revolutions; the cry of the hungry masses for bread was heard in both Rome -and Paris and has been ee-echoed in most cities. A defic- iency in the quality of food -caused' scurvy which decimated armies and navies. Tainted foods have caused many an epidemic of national signifi- . cance. "Food poisoning's is a term which • should be restricted to . the ingestion of such poisons as arsenic in food. 'Food infection," or intoxication, is • a better termto express -tine. condition which results fromthe use of foods contaminated with certain bacteria and their products. The usual history is that from two r to six hours after eating, occasionally delayed for as long as twenty-four hours, there is abdominal pain, vomit- ing, chilliness, -prostration, diarrhoea and 'fever. These symptoms occur- ring among a majority of people' who have partaken of the same food, the Symptoms described are attributed to the food.- -. Spciled meat, or ptomaine, the toxic product of decomposition, used to be blamed. We now recognize that true ptomaine poisoning rarely, if ever, oc- curs, because no one would eat meat so rotten as to contain ptomaines. The cause lies in the food eaten, but it is really the bacteria present in the food which dothe harm, for, when taken into the body,, they are capable of producing disease. If theanimal from which the food' was derived was easily digested. 3. They, aid in maintaining blood alkalinity.. • 4. They increase resistance to dis- ease. 5. They have high caloric value being a 20 per cent. 6. They give bulk to the meal. 7. They contain vitamins A, B and C 8. They are not fattening in balanced diet. - 0. With milk potatoes snakes a bal- anced diet. . 10. Potatoes are easily grown, stored and cooked. •I have for years- been on the out- look for potato recipes and will show you that they could be used 'in every dish in a dinner •menu. Of course one would' not use them in that way unless at a potato growers' banquet. To make—and so easy—a beautiful But I'm sure they could be and not 'one day! —Author Unknown. Here are a few Lenten dishes which some` readers maylike to try: • LENTEN DISHES Baked Fish with Spanish Sauce One tablespoon butter, 1 table- spoon flour, 1 can tomato soup 1-2 cup water, 2 tablespoons vinegar, 4 ever, the food is contaminated during its preparation, or while it is stand- ing around before being used. Different groups of bacteria may be responsible for an outbreak of food infection. Measures of protec- tion should include having all food prepared by healthy people who are cleanly in their habits; food utensils should be scrupuolusly clean; prepay; ed foods, such as salads, should be kept covered and on ice until used. BoIulism is a food toxaemia; it dif- fers from the food infections in that the symptoms are caused by the action of the toxin or poison produe- edby the bacillus botulinus. This toxin, one of the most powerful known, gives rise to marked and aI- arming nervous manifestations; dis- turbance of vision; inability to speak; muscular weakness; there is no fever. Usual sources of botulism are pork, sausage and, in .this country, home -canned vegetables. Unfortun- ately, food so contaminated may: be normal in appearance, taste and smell. Fortunately, however, the toxin is destroyed by heat, 'so that protection can be assured by the simple process of boiling all canned foods, particularly, the home -prepared variety, immediately before use. It need hardly be added that bulged cans should be discarded, as, should be canned food that shows gas forma- tion or evidence of spoiling. Questions concerning health,' ad- dressed to the Canadian Medical As- sociation„ 184 College St., Toronto, will be answered personally by letter. ROUND TRiP RAIL TRAVEL BARGAINS �. From C Li NIT A; nnwrUU . F, 4 It, CHICAGO 7 APRIL 4 Port Huron - $2.25 ^, ldn&0s.oer - $3,20 Flint a - $alma Durannd'- - $3.95 etl'Olt $3.45, Equally low fares hem all adjacent C.N.R. Stations Tickets, Train Information, Return Limits from Agents. Ask for handbill A„.1.I 'h ,u. NATIONAL half the people who were eating, would know there was potato in the food. They would think it was all made from wheat. • 1 lb. potato contains '440 calories. • -1 lb. bread contains 1220 calories. And still ladies reducing will leave potatoes and eat bread, because they think itless fattening. I find thatI have so many good recipes for all dishes with potatoes that 3 will give several, and have a tablespoons pimiento, - chopped, 1 variety from which you can ehooso. green pepper, 'chopped, 1.onion, slice BEEF AND POTATO ROLL 1 ib. beef, 2 cups chopped cooked potato, 1 teaspoon salt, 1 egg, pep- per, tomato sauce. Put meat through the fine knife of food chopper, add potatoes, salt, pepper, egg and mix ed thin, 11-2 pounds fillet of had - Mick, 1 cup shrimp. Melt butter, add flour, blend, and add water and tomato soup. Boil, add vinegar, pimiento, green pepper and onion, and cook for two minutes. P u t a l a y er o f well. Shape into roll and bake In shrimp between 2 fillets of haddock. oven 1-2 hour. Baste with tomato Pour over sauce and bake in: 375 -de-. sauce or canned soup and serve with gree oven for 45 minutes. Serves gravy made from sauce, sit, N Salmon Dish 1 Ib. can salmon 1 cup milk 3.4. tspn. pepper 13.h. cups crackers crushed 3.11 tspin, salt 1 tbspn. butter Heat milk, add crackers, salt, pop- per and then stir in flaked salmon. The addition of 1 well beaten egg improves this dish. Serve on toast with a slice of lemon or ,sprinkle fine- ly chopped parsley over the top as a garnish. Salmon Salad Mould Two tablespoons gelatine, ivt cup cold water, 1-3 cup hot lemon juice, 2 cups canned red setimon (flaked), 1 cup mayonnaise, 1 cup celery (fine- ly cut), 1-4 cup green pepper (finely chopped), 1 teaspoon onion (finely chopped), 1-2 teaspoon salt, dash pep- per. Soak the gelatine in the cold water and dissolve in the hot lemon juice. Chill slightly. Add the remaining in- gredients in the order given. Turn into a fish -shaped mould and chill until firm. Unmould on crisp, let- tuce. Garnish with sliced cucumber and additional mayonnaise. Serves 8 to 10. If smaller amount needed. halve recipe, Salmon and Corn Remove bones from 1 large tin sal- mon, flake and add salt and pepper, 1 or 2 ,(according to price) eggs well beaten, 14. cup ormore milk, 4 or '5 biscuits rolled. Do not have mikture too thick, as it thickens considerably while. cooking. Pour into a buttered baking dish and cover with- a can of corn - (or- peas) to which has been added 1 pint of milk . and thickened with cornstarch or flour. Bake in a Moderate oven. Spinach Timbales Two eggs, 1/ cup milk, 2-3 tea- spoon salt, 1-8 teaspoon pepper, 2 teaspoons Iemoii juice, 314 teaspoon onion juice, 2 tablespoons• melted butter, 2 cups canned or cooked spin- ash finely chopped, pimiento, Beat eggs slightly and add milk, „alt, pepper, genion and onion juice. label butter to the. spinach and coni- Jine with the egg., mixture. Decor - :AG . thebottom of greased timbale molds with strips of pimiento :etar design, and pack spinach mix- tare in firmly. 'Bake hi pan of hot water in slow oven (300 degrees F.), about 40 minutes. • Here is a part 'of Yammer's Wife's Paper which she read at her Wo- men's Institute- meeting. We shah juice,'1 tablespoon 'minced parsley, 1 large egg beaten. Mix and' form into croquettes, dip in " flour, then in beaten egg and then in fine bread crumbs. Fry ,in deep, hot fat then drain and serve at once. ° POTATO DUMPLINGS . 1 cup cold riced potatoes, ,1 cup flour, 1 teaspoon baking powder, 1-2 teaspoon salt, 1 egg. Sift flour, salt, baking powd'er, add potatoes and egg, ]mead slightly, form into roil, 11-2 inch through and cut into inch slices, lay on top of stew, cover. tight, cook 30 minutes. Perhaps you would like Beef Stew Delux . 3 lbs. lean beef cubed, 1 small piece suet, 2 tablespoons butter, 2 1-2 qts. hot water, 5 medium onions, 4 carrots, 1 small can tomatoes, 10 medium potatoes cut in pieces, 3 tea- spoons salt, 1 teaspoon celery salt, dash pepper. Render the suet, brown the beef in this; add onions, carrots, tomato, butter, cover and boil about one hour, then add potatoes and sea- sonings and cook another half hour. A New Way With Pork Chops 4 medium-sized pork chops, 2 span- ish onions, 6 good-sized potatoes, milk, salt and pepper. Peel the potatoes, cut into slices, peel and slice the onions, put a layer of potatoes in a casserole, then a layer of onions, season, put in chops, then onions and potatoes, season, and fill up dish with milk. Cook in slow oven till milk is absorbed and pork like chicken. Serve ,with mashed turnips. Poor Man's Goose 1 pint water, 1 Ib, sheep or calf liv- er, 6 .potatoes, 3 onions, 1 teaspoon sage, 2 teaspoons Bovril, seasoning,. flour. Wash and slice liver, dip each piece in flour in which a little salt, pep- per and celery salt have been nixed: Put in layers, the liver, onion and sliced potatoes in a dish, add water with the Bovril and cover: Bake one hour, remove cover and, brown before serving. We must not forget the escalloped potatoes which are a perfect food. There is a new version. Make as usual only add a can of tomatoes' or soup instead of milk. Cook as usual.. `Dressed -up' Baked Potatoes Bake as many potatoes as you wish and if you like a soft sarin rub all over with butter or dripping. When baked crush to let out steam and finish with a bit of butter but that is .only tine beginning. 'Stuffed Potatoes:' Cut a slice from the top and; take out the insides, and for 6 potatoes take 2 tablespoons glut-. ter, 4 tablespoons milk, salt, pepper, mix all together until very light. Fill shells and replace in oven. You may sprinkle them with parsley of cheese. If liked richer add an egg to the potato ` or you may not use all the filling and drop an egg in ' the nest and serve therm that way. Or you may Ilse the butter, milk and 1-2 cup grated cheese . and fill shells with that, In fact you could servo baked potatoes every day for a week and all different. Potato and Cheese Puff 2 cups hot mashed potato 3 eggs, 2-3 cups cheese. lie teaspoon salt - 3/2 teaspoon pepper 14 cup milk. • Beat egg yolks into potato, add seasoning and milk and part of cheese, fold in whites and turn into dish sprinkle cheese over top, bake and serve. Potato Puffs 2 cups mashed potatoes, 1 egg, 2 tablespoons butter, 3-4 cup milk, sea- soning. Beat untilfluffy, drop into pans, on top of each an egg may be brok- en and placed in oven, or bits of left over fish or meat may be used up this way. Shepherd's Pie Line a deep dish bottom, and sides with mashed, seasoned potato, put in left over chopped meat, one or two different kinds may be used, add any gravy and put rieed potatoes on top, cook in oven until nicely browned. Vegetable Chowder 1 cup diced raw potato, 1-2 cup diced celery, 1 cup diced raw carrot, salt, pepper, 1 ,cup raw or cooked po- nmato, 1 cup cooked white beans, 1-2 cup raw diced onion. Add water to cover vegetables, cook slowly until done, then add 1 cup rich milk or cream. Serve hot. —Farmer's Wife. Fish Stew eterench) 2 tablespoons•butter, 2 teablspoons flour, 1 large onion, chopped fine, 1 qt. potatoes, Cut small, salt, pepper, parsley,; fish. Brown flour in butter in heavy Ir- on pen, adcl two cups hot water, put potatoes in bottom of pan, sprinkle salt, pepper, parsley, then fish cut in serving pieces, more seasoning, add some more water if. needed, then 1 'tablespoon vinegaror lemon juice,. bring to a boil, simmer till potatoes and fish are cooked. If desired put to oven to brown top. - Fish Chowder Boil .a white fish br piece of sal- mon tied in a cloth, for 15 minutes. Pale out, remove skin and bones, re- turn to kettle, add .water to just cov- er, add a cupof eat up salt pork, 3 sliced raw potatoes, 2 Sliced onions, anncl' season to taste. Cook all togeth- or for' -1.2 hour, 'then acid 1 pint of hot milk and a rolled soda biscuit. Codfish Cakes Boil a half -pound package of cod; fish until it is thoroughly cooked. Drain and shred up fine. Mix 1'. cup codfish with 2 cups• mashed potatoes and a little milk until it is quite smooth. Shape into flat cakes a lit- ;;ivc the remainder another time. It tie thicker than pancakes and fry a is mostly 'made °up of Potato recipes: delicate, crisp, .brown, on both sides POTATOES: in shortening. • Here are ten reasons why we Croquettes, (Nut Croquetts) should eat potatoes: 1 cup chopped, roasted,.peanuts,; 2 1. They are rich in iron and phos- cups mashed potatoes, "1-4 teaspoon phorous.' 2. ,They, contain starch, that is nutmeg, 1-4 teaspoon white pepper, 1 teaspoon each of salt and onion GRAHAM GEMS WITH DATES These gems are described in my cook book as the "finest ever," so I thought thein worthy to grace "our" page: 1-2 cup butter (or shortening or dripping or a mixture) 1-2 cup brown sugar Sc: worth of dates, chopped or cut up 2 eggs, 1 ,cup milk, sour 1 'teaspoon soda, grated nutmeg and some., salt Graham flour to thicken above to consistency of cake batter, bake In moderate oven. ' —Neighbor. Ta,. ta, Neighbor. We like to have you coue along ever so often. , BRITISH WOMEN BUYING CANADIAN SILK HOSIERY Milady in Britain when she goes out to buy her pure silk hosiery looks with favor on the Canadian articY which has made a name for itself # the British market on the ground ofrquality :and elasticity. ,0f son 150,000 dozen pairs of silk stocking which it is estimated were importe into Great Britain last year, Canad supplied well on to half that quan- tity, according uantity,'according to the Industrial De- partment of the Canadian Nations Railways. In the case of, artificial silk hosiery these come mostly fro Germany and cotton varieties maim from Japan and Germany. In full- fashioned silk hosiery is where tai Canadian stocking makes its appe while the decorated heel, the swag ger toe, a fancy top, shading of col our and all the other gadgets am adornments which are dear to mi lady's heart are added attraction and bring higher prices and large sales as long as the feature is new. e n s e s d a m Y e ai d s r There is no guess work in the milling of Purity Flour. Twice-daily baking tests by our labora- tories ensure even, dependable and uniformquality. Enjoy the finest cakes, pastry, rolls or bread you ever tasted. "Purity" goes farther. PURITY FLOUR Best for all your Bakinst • THIS MODEST CORNER IS DEDICATED TO THE POETS Here They Will Sing You Their Songs—Sometimes Gay, Sometimes Sad— But Always Helpful and Ins' piring° A GOOD FAMILY The father of success is work, The mother of success is ambition, The eldest. son is common sense. Some of the other boys are: Perseverance, honesty, thoroughness, Foresight, enthuisasm, co-operation. The eldest daughter is character; Some of her sisters are: Cheerfulness, loyalty, courtesy, Care, sincerity, harmony. The baby is opportunity. Get acquainted with the old man, And you will be able to get along Pretty well with the rest of the fam- ily. -Anon. VALUES CHANGE There's magic in a bash of scented gorse, Anger and bitterness .and pale re-) morse Have every one been known to melt away Before the glamor of a scented. spray. And who could have hard thoughts, or fret at all, Hearing a child sing to a waterfall? Deliberate snubs and sharp, malicious fun Perish at the sight of lilies in the sun. This has been proved: That on a winter day One violet will make a garden gay. So in a time of trouble dark and drear, One fragrant soul can change the atmosphere. -Fay Inchfawn. MUSIC When music sounds, gone is the earth I know, And all her lovely things even love- lier grow; Her flowers in vision flame, her for- est trees Lift burdened branches, silent with ecstasies. When music sounds, out of the wet; er rise Naiads whose beauty dims my wa - ing eyes; ' Rapt in strange dream burns each en- chanted face, With solemn echoing sbirs their dwel- ling place. When music sounds, all that I was I stn Ere to this haunt. of brooding dust 1 came; And from Time's woods break into distant song The swift' winged hours, as I hasten along. —Walter De La"Mare. LITTLE ROADS love the little, winding roads That lead just. anywhere Capricious little roads—which hide Susprises everywhere. love the little paths that wind And curve, and dip and bend, That lure me with their promises And nowhere seem to end. The little paths that'tun and hide, - Then sprnig out—suddenly, As though, in playful mood, they would Play hide-and-seek with me. Byways, through leafy solitudes, , Always my feet ensnare, They seem to say, "Oh, come away. And leave behind dull care The quiet ways, and vagrant paths Where woodland flowers nod, And all the little happy roads That lead one close to God. --Agnes I. Aston Hill in The Cana-- dian Bookman. TO AN INKWELL If you could speak, I wonder, would you tell Of the strange way that brought you here at last A fragile echo of a treasured past Those trailing flowers etched deep on your glass well In some insistent way can still im- pel . My thoughts to travel back until they dwelt In loved old haunts L+�f radiant yes- • terdays. Almost forgotten are the hurried ways Of these swift times; at sight of you I see The hours of childhood beckoning to me. Your silver mountings, your great Maryland seal Were wrought with tireless care and ardent zeal. I wish that I had known the crafts. man well Who lavished on you such unstinted - skill. —Eleanor G. R. Young, in •Christian Science Monitor. THESE WERE THE PIONEERS These were the pioneers who left plowed field, White homes, bright gardens, and the hearthstone fire To face a future darkened, unrcveal- ecl, Forbidding trackless •mountain, ' ever higher. From every summit reached, there loomed beyond Another peak as toilsome to sur- mount, And every mountain one : more fet- tering bond— A close -forged chain that brave hearts must not count. Yet once those mountains passed,. they turned to look Atthat dark barrier, that fast -locked door, The past, for them, loved pages in a ;book Their aching hearts might know, but see on more. And yet they looked and 'turning tt'avelled on, Forgetting darkness for a braver dawn. Edith - Lombard Squires, in the Christian Century. THE TYPESETTING MACHINE Deft fingers touch the magic keys, and lo! With jingling music, and with mer ry haste, The matrices come tumbling to be. placed Like waiting fairies in a rigid row; Then, clamped, they're smothered in a'fiery flow Of molten metal, on whose edge is traced The words the letter -molds have firmly spaced, And now a line of type clinks down below. Then swoops upon the molds the arm of fate And lifts them back to that. grtm bar' on high, Which, aye revolving, ruthlessly se- date, Back into that oblivion whence they came,. Seizesand drops them with a tinkling sigh Until the keys once more a.suntmons. frame. —Inland Printer. Forwashing articles of artificial silk a little household ammonia In the water is of great assistance, as it not only helps oo ,cleanse, but also to restore the lustre to the fibre. Warm water and baking socia is the best washing compound for the re- frigerator. After' the socia scrubbing clean the porcelain with clean water and wipe' dry. ` ,.