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HomeMy WebLinkAboutThe Clinton News Record, 1937-01-28, Page 7PACE 'THUMB., UN. 28, 1937. THE CLINTONNEWS-RECORD PAGE '1 CARE OF CHILDREN Tea for every Taste TEA 503 RuMiliat1dil et. R�6egaV A Column Prepared Especially for Women— But Not Forbidden to Men `.Whether its cold or whether its hot We'll have weather, whether or not. Did you ever stop to think how much time is wasted in discussion of the weather? In business, in social gatherings, in casual metings on the :street, the weather comes in for a hearing. • Men may meet to discuss the refor- • estation of waste land, or t h e best method of rotat- ing crops or the best breed of cattle • for. the dairy farmer. Women may meet to discuss Mothercraft, or san- itary conditions in the homes of the . well-to-do or the best method of handling a grouchy husband, but no matter what the original question is for which the meeting is called, the - first question discussed is the weath- •.The man on the street says "Its a fine day," and if you want to get on • with your business you weakly agree, • even if it is cold or wet or windy or as generally disagreeable as it could well be. The present winter, too, seems to ;give ample excuse for discussion. It is unusual, it is changeable and it is a bit unsettling, as one doesn't know from one day to another what to ex- pest of it. It rains when we expect snow and turns balmy on a January day when we expect snowshoeing weather. And so we and especially those who received snowshoes, skis or ski-ing outfits from Santa Claus, feel '•that they are a bit cheated. Then we have the person who says, gloomily, when the day is fine and not too cold: "Oh, we shall pay up for tis. We shall have winter when we should be having spring." And we may, apparently we only have so • much fine weather in the twelve months, and if we have it today we 'may have to do without it tomorrow. But why worry, weather is something we have to take as it comes? I went into a business office the other day. The business man asked me if it were getting colder. I really hadn't thought of it, and made a somewhat vague answer . He wished it would. This was `unhealthy' wea- ther. And he shook his head in a way to indicate that it was a great mis- • '• take altogether and whoever was re- sponsible was much to blame. It was really very funny, but the business man didn't see the humor of it at -all. His intention was only to be polite to a stray female who came into his of- fice. But perhaps the worst and most annoying kind of a weather -discusser is the one who will enter into a long and detailed discussion over the tele- phone. The one who calls up to ask or impart some item of information and prefixes it with a thorough sum- mary of the sort of weather we have had or many expect, is a pest. I can - fess that, it is hard for me to be or- dinarily polite under sch circumstan- ces. One may have been interrupted in some important piece of work, or may have been doing business with someone else in the office at the time and to have to break off to discuss weather with an unknown voice com- ing over a wire is almost too much to bear. It is on a par with the per- son who calls up a business office and asks the party who answers "Do you know who's speaking?" Some day I shall answer such a query with a curt "No, and I'm not anxious to find out," and hang up. Of course it might have serious consequences, as it might be a person with whom I do not wish to quarrel. But people should have enough commonsense to know that business hours, even in such an unbusinesslike place as a newspaper office, is no time for non- sense over the telephone. My advice to all women, women, I fear are the worst offenders, is to be brief and come to the point quickly when talking over the telephone, and don't talk too much about the wea- ther, whether face to face or over the wire. Of course I do not expect, nor do I wish, to stop all discussion of wea- ther. What on earth would one say on being introduced to a person if one couldn't say: "Beastly weather we are having," or "What a lovely day this is," as the case may be? But let us not wear the subject thread- bare. Let us discuss it so sparingly that it may come up as something fresh and new and strange, occasion- ally. But it HAS been terribly icy this week ,hasn't it? —REBEKAH, A HEALTH SERVICE OF THE CANADIAN MEDICAL •-ASSOCIATION ANO LIFE •11NSURANCE COMPANIES IN CANADA PROTECTIVE FOODS ' Why do we eat food! To appease our hunger of course, but the real reason is that food when properly di- ,.:gested furnishes us with the various substance needed to keep the body working at the highest efficiency. The body is very much like a ma- • chine, it needs fuel, or energy, to keep it going, and it also needs other ma- terial to repair and replace the wear . and tear on it. In' order to supply all the various • substances necessary to keep the hu- man engine going and to replace the natural wear and tear, we should build up, our meals around certain easily obtainable foods. Everyone should take a pint to a pint and a :,half of milk a day (children at least • one and one-half pints), including the amount used in the cooking, one egg, two vegetables besides potatoes, and some fresh fruit. Although this sounds simple, the reader may be surprised to find when looking back on what was eaten today how far he came from reaching this goal. Why has the reader not reached this goal? • The most frequent fault is the eating of too much sugar. This does not necessarily mean sugar in its straight form, but as used in cook- ing, jams, marmalades, preserved fruits and other foods which contain a lot of sugar. Sugar is of value as a source"of energy or heat, but it does not supply any proteins, miner- als, vitamins or fats. All these food substances are necessary for good health. See therefore that you do not take too much sugar and thus crowd out some of the essential foods A second most common fault is the consumption of too much starch in a purified form, such •as is found in white bread, cake, pastry and highly purified breakfast cereals. Again, oneof the main values of these high- ly purified flours is to supply energy or heat, and these foods have a place in our dietary, but a careful survey has shown that we must guard a - "Farmer's Wife", whohas on sev- eral occasions contributed to this page, would like to know a good way to can or preserve pork. She knows the method of frying and putting a- way in its own fat. Does anyone know a better, or .different method. If so kindly let us have it for this page. Here is a recipe for cooking ham for immediate use and it certainly sounds nice: Baked Ham With Apples and Raisins One slice smoked ham, 1 inch thick; 6 apples; 1-2 cup raisins soaked in water for 1 hour; 1-4 cup water drained from soaked raisins; 2 table- spoons vinegar; 1 teaspoon dry mus- tard. • Method: Trim the fat from the ham. Cut fat into bits. Place the ham in the bottom of baking pan, (do not use rack). Place bits of fat on top of ham. Cover and bake in a hot oven 400 degree F. for half an hour. Wash and core the apples. Put some of • the soaked raisins in each cavity. Heat quarter cup of water drained from the soaked raisins, add the vinegar and mustard. Remove the pan containing the ham from the ov- en. Arrange the apples around the meat. Pour the vinegar -mustard mixture over the ham. Cover the pan and return to the oven. Continue baking in a hot oven 400 degrees F. for 1 hour longer. I£ apples become tender in shorter time, remove from oven to warming oven and continue cooking of ham. Raisin Sauce (To Serve With Ham) One-half cupt brown sugar; table- spoons corn starch; 1-8 teaspoon salt; 1 1-2 cups water; 2 tablespoons butter; 1-2 cup vinegar; 3-4 cup Aus- tralian raisins. Method: Combine sugar and corn starch. Add water, salt and butter. Cook for 10 minutes, ,stirring con- stantly. Add vinegar and raisins and cook until raisins are plumped— about 5 minutes. Serve hot, Cookies No family of children were ever happy which had not a mother, grand- mother or some Aunt Susan who could—and did—make plenty of coo- kies. Here are a few recipes, in case some household is so ill -furnished as to have none. Or it may be somebody would like a change: Sugar Cookies 1 cup shortening, 2 cups brown su- gar, 2 eggs, 3 cups flour, 2 tspns. baking powder, half tspn. salt, 1 tspn. lemon flavoring, half cup of chopped nuts may be added. Cream shorten- ing and sugar; beat and add eggs; mix well, acid flavoring, sift dry in- gredients and continue to mix well; form into a roll, chill, and slice. Bake cookies on greased pan and for 8 to 10 minutes in hot oven. Oatmeal Cookies Two cups fine oatmeal, 2 cups flour, 1 cup lard, 1 eup brown sugar, 1 tspn. soda and 1 tspn. salt dissolved in half cup boiling water. Roll out and put jam or date filling between cookies. Peanut Butter Cookies One cup granulated sugar, 1 cup brown sugar, 1 cup butter and lard mixed, 2 eggs, 1 cup peanut butter, 2 tbspns. warm water, 2 tspns.. vanilla, 2 1-2 cups flour, 1 tspn. baking soda, 1-2 tspn. salt. Drop on pan with a teaspoon and pat to cookie thickness With a fork dipped in flour. Nutritious Cheese for Luncheon and Supper Vegetables with Cheese Sauce 3 tablespoons butter, 1 1-2 or 3-4 cup grated cheese, 3 tablespoons (Continued from page 6) Huron Old Boys' Association tion and it is reported he danced ev- ery number on the program. Dr. and Mrs. I3. J. Hodgins were absent on account of the death of the former's mother, who was buried at Lucan on Thursday last. Dr. B. A. Campbell headed a big delegation from Zurich. Mrs. W. A. Campbell' rendered yeo- man service on the Reception Com- mittee. She is an ideal entertainer. Miss Sadie Walker efficient Assis- tant -Secretary, who has been serious- ly ill for the past few weeks was un- able to be present, but is on the fair way to complete recovery, which her many friends will be pleased to know. Secretary Sheppard add past -presi- dent W. A. Campbell had charge of the Euchre and Bridge and did so with military precision. Mrs. D. Thompson had charge of the Refreshments and although the crowd was far bigger than she ex- pected she succeeded admirably well under the cirsumstances. Mr. A. J. Grigg spoke of the old days when the McTaggart Fanning Mill industry of Clinton was the big- gest of its kind in the Dominion. Mr. A. G. Smith, ex -mayor of Wing - ham and ex -editor of the Wingham Advance, did splendid work as chair- man of the Old Town's committee, is evidence of the big attendance. Mr. Macdonald, the Caricaturist of the "Evening Telegram" was present and sketched the handhomest man in' the Association and the sketches ap- peared in last Thursday's Telegram. Bert McCreath was the busiest man of the evening on the dancing pro- gram and everything else, C. W. L. Calvert, of the Calvert Realty Company, headed a big party and they didn't miss any dances. H. M. Jackson; Egmondville Old Boy, chaperoned a good bunch of busi- ness men. John Moon Financial Secretary, did well on the tickets and he was well patronized. Dr. W. W. Weir, East -end Dentist, told of the days when he attended the Blyth Public school when his broth- er-in-law, Mr. J. Hartley, was the Principal. Mr. John Hartley, an, old member of the Association, has been appoint- ed Inspector of Public Schools in South Huron and has already com- menced his duties and has gone to Clinton to reside. The annual picnic of the Huron Old Boys' Association will be held in Area No. 7, Exhibitiou'Park, on Sat- urday, June 12th at 3 p.m. Honorary - Secretary, E. FIoody, spoke of the time when he gave his first Conservative vote in Clinton in 1882. At that time there was over 400 names on the voters' list and at the present time there are only three or thein living, viz, D. Cantelon, John Wiseman and E. Floody. Mr. D. D. Wilsons Past -President and Entry Secretary of the Royal Winter Fair, met with an automobile accident on his way to the Temple, but he came out of the accident without a scratch and was able to carry on in his usual style for the whole evening, John S. McKinnon, Blyth Old Boy, and prominent Stock Broker of Bay Street, had a good enthusiastic party with him. Mr. Jas, Ingram brought a party of eight to do special honor to the President, Mr. W. A. Buchanan. Mrs: W. A. Buchanan was seriously ill and was unable to be present. Mr. K. Stanbury, budding young barrister, and son of Judge Stanbury of St, Catharines, was a good hustler amongst the Juniors, although Fred Elliott and E. W. Hunter are a pair of live wires. gainst eating them to excess. Excess consumption of either puri- fied flours or sugars can be avoided if you build up your meals around one to one and a half pints of milk, one egg, two vegetables besides po- tato, and raw' fruit daily, and then after you have eaten these protective foods, eat what you like. Questions concerning 'health, ad- dressed to the Canadian Medical As- sociation, 184 College St., Toronto, will be answered personally by letter. Make Ready To Crown E1' Queen Ten months' labor has already been expended tin preparation for the crowning of a bachelor King, and now Coronation officials have had ,to re- vise their plans as a result of Ed- ward's abdication. One set of regalia, one throne, one crown, are no longer enough. There is a Queen to be crowned, 'too. The Queen's crown, with its famous Koh - t -poor diamond, the Queen's throne, the Queen's regalia must be prepar- ed for Queen Elizabeth. Architects who designed a bache- lor King's robing room—already part- ly erected at the west door of West- minster Abbey — are bending over their plans again. Somewhere a Queen's robing room must be fitted in. The Duke of Norfolk, Earl Mar- shal, has a host of fresh problems. Somehow he has to allot seats in the already -crowded Abbey to Queen Eli- zabeth's family, the Strathmores and to her friends. Crowning of the Queen is expected to follow historic precedents. On the same altar steps where Queen Mary knelt at the side of King George V 26 years ago, a commoner Queen will kneel at her husband's side to be crowned and anointed. The dean of Westminster will hand the Archbishop of Canterbury the holy oil in the anointing spoon and the archbishop will anoint the Queen upon the head. A Queen is anointed upon the head only, but the King is anointed on the head, breast and the palms of each hand. While the Queen is anointed she is supported by her two bishops and a magnificent golden pall is held over her head by four -ladies-in-waiting. The archbishop then places on the fourth finger of her right hand the Queen's ring, encrusted with jewels, saying as he does so: "Receive this ring, the seal of a sincere faith; and God to whom be- tongeth all power and dignity, pros- per you in this your honor, and grant you therein long to continue fearing Rim always and always doing such things as shall please him, through Jesus Christ, our Lord. Amen." At the concluding words of this prayer all the peeresses in the Abbey will raise their arms and place their coronets upon their heads. The arch- bishop will then hand the Queen her sceptre in the right hand and the iv- ory rod—surmounted by a dove—in the left. As the Queen returns to her place on the throne, supported by the bish- ops and her ladies-in-waiting and trainbearers, she makes deep obics- ance to the King as she passes him. Later they kneel side by side again as the communion services marks the closing stages of the ceremony. flour, Salt and pepper, 11-2 cups milk and vegetable water, 1 No. 2 can vegetable or 2 1-2 cups cooked vege- table. Make sauce of butter, flour, season- ings, milk and vegetable water. When thickened add grated cheese and al- low to melt in sauce. Suggestions For Serving Vegetables With Cheese Sauce Asparagus—Arrange asparagus on buttered toast in individual servings. Pour cheese sauce over theasparagus and toast -leaving the tips of the as- paragus uncovered. • Cauliflower—Break cooked cauli- flower into flowerlets. Arrange on toast in individual servings. Add 2 tablespoons chopped green pepper to cheese sauce. Pour over cauliflower. Peas—When cheese sauce is cooked add peas and beat thoroughly. Serve on buttered toast. Spinach—Add 2 hard cooked eggs, chopped in medium sized pieces to spinach. Mix with cheese sauce and serve on toaster pile spinach on toast and pour cheese sauce over the vege- table. Brussel Sprouts -- Place cooked sprouts on buttered toast. Pour' cheese sauce over the sprouts and serve hot. POSSESSIONS I have no diamonds to hoard or show, But I have seen the sun on fields of snow. I have no gold, yet none more rich than 1 Whose windows open toward a western sky. I own no land, yet mine are these to see: A field of wheat, a neighbor's ap- ple tree. I have no stocks or bonds, but in the end I am a man of wealth; I have a friend. —Isla Paschal Richardson, in Rotar- ian. QUARANTINING THE COMMON COLD'. Here are ten reasons, given by Dr. Helen MacMuchy, C.B.E., in the Can- adian Journal of Medicine and Sur- gery, why the common cold should be considered a quarantinable disease: 1. Because it is a general infection. 2. Because it is highly contagious and transmissible. 3. Because it causes half our mor- bidity in Canada. 4. Because it increases our mortal- ity. 5. Because it interferes seriously with work in our schools. 6. Because the strepococcus haem- olyticus, which is found in the throat and nose of many persons suffering from colds, and which probably has a casual relationship thereto, is respon- sible for most cases of puerperal fev- er, and because puerperal fever is the greatest single cause of maternal mortality, '7. Because the sequelae of the com- mon cold are widespread and danger- ous. • 8. Because cases of measles,whoop- ing-cough and other diseases are of- ten wrongly thought to be colds, and thus frequently disseminated and neg- lected. 9. Because influenza, pneumonia, tuberculosis, bronchitis, pleurisy are preceded by colds. 10. Because recent researches appear to support the view that the common cold is a virus disease. THIS MODEST CORNER IS DEDICATED TO THE POETS Here They Will Sing You Their Songs—Sometimes Gay, Sometimes Sad— But Alwa*e Helpfud and Inspiring FAIRY TALES When Janet reads Hans Andersen Or Grimm or Peter Pan, why then The world where daughters sweep and sew And cook and knit, is gone—and, lo! The age of magic blooms again When Janet reads! The dragon flames within his den, Princesses masquerade as men, And to the sky the beanstalks grow When Janet reads! From many and many a golden pen These visions come before her ken: Then wonder -wide her brown eyes glow— "Oh, low"Oh, Daddy, is it really so? And did the tailor kill all ten?"— When Janet reads! —Christopher Morley. FIBRIN' Supposin' fish don't bite at first, What are you goin' to do? Throw down your pole, chuck out your bait And say your fishin's through? You bet you ain't; you're goin' to fish An' fish, an' fish, an' wait Until you've ketched a bucketful Or used up all your bait. Suppose success don't come at first, What are you goin' to do? Throw up the sponge and kick your- self And growl, and fret, and stew? You bet you ain't; you're goin' to fish An' bait, and bait ag'in, Until success will bite your hook, For grit is sure to win. —Anon, THE STREET They pass me by like shadows, crowds on crowds, Dim ghosts of men, that hove to and fro, Hugging their bodies round them like thin shrouds Wherein their souls were buried long ago; They trampled on their youth, and faith, and Love, They cast their hope of human -kind away, With Heaven's clear messages they madly strove, And conquered — and their spirits turned to clay; Lo! how they wander round the world, their grave Whose ever -gaping maw by such is fed, Gibbering at living men, and idly rave, "We, only, truly live, but ye are dead." Alas! poor fools, tha anointed eye may trace A dead soul's epitaph in every face. —James Russell Lowel.. THE OLD COLLAR MAKER Dedicated to Mr. Alex. MacKenzie, of Auburn, Ontario, without his per- mission. For many years he made harness in Kippen, Hensall and other towns where he was especially famous for the excellent collars turned out of his. workshop. (Mr. MacKenzie was for some years The News -Record's correspondent. at Kippen. We've never had so regular a one since he moved away.—Ed.) In the days that are past I have met many men And found in. them friends not a few, There were many fine workmen But few were as good As the ,old collar maker, I knew. For the finest of leather In the market he bought With the strongest of thread it was sewn; And silver -green straw From the rye -fields of home Filled the very 'beet collars, I've known. His collars were filled With the greatest of care And butled as smooth as a board, Such consummate patience And unerring skill Have seldom in collars been stored. The labor exhausting. I asked why it was He made all his collars so true: "Why, into my ,collars I want to put soul, said The- old collar maker, I, knew; I Of us who are left May it sometime be said When our days upon earth are but few; That into our service We always put soul, like The old collar maker, I knew. —W. H. Johnston, Exeter, Ontario, January, 1937. MY ANCESTORS 4 I do not know their pedigree, Their breeding or their worth, But this I know, they gave to me The love of common earth, The smell of furrows brown and wet, The love of sun and ram. Their gardens, sweet with mignonette, Will live in me again. And someone nurtured by the sea, Who loved her wind and spray, Passed down across the years to me The joy that's mine today. For I can smell the salty breath When ,quiet tides are low Because some person living there Had loved it long ago. Because some unremembered soul Was glad of firelight, 1 am content with little rooms That shut me from the night. And when I hear the dawn come up, All stormy from the sea, A thankful fisherman at dawn Is glad again in me. For songs that beat against my head From some dim fountain fed, Were her's before she went to live Among the quiet dead, And crops that ripen in the sun Their golden gracious yields Are some dim fathers of the race Who tended little fields. And so this soul and blood of ane Are just a living link, That's welded in the life of men Who live and move and think. And all that's fine and good and dealt The substance and the sum, A part of all who went before, The seed of all to come. —Edna Jaques. The Touch Of The Master's Hand 'Twas battered, scarred and the auc- tioneer Thought it was scarcely worth his while To waste his time on a old violin, But he held it up with a smile; "What am I bidden, good people," he cried, "Who'll start the bidding for me?) A dollar, a dollar; now two, only two; Two dollars, and who'll make it three? Three dollars once, three dollars twice; Going for Three?" But nol From the room far back a gray-hair- ed man Came forward and picked up the bow, Then wiping the dust from the old violin And tightening up the strings, He played a melody pure and sweet, As sweet as an angel sings. The music closed and the Auctioneer With a voice that was quiet andaow< Said, "What am 1 bid for the old vi. olin," and he held it up by the bow. A thousand dollars, and who'll make it two? Two thousand, and who'll make it three? Three thousand once, three thousand twice, And going and gone," said he. The people cheered, but some of there cried. "We don't quite understand What changed its worth" Swift came the reply, "The touch of a master's hand." And many a man with Iife out oft tune And battered and torn with sin, Is auctioned cheap to a thoughtless crowd Much like the old violin. A mess of pottage, a glass of wine, '- A game, and he travels on, He is going once, and going twice; I He's going, and almost gone. But the Master comes and the foolish crowd, Never can quite understand The worth of a soul, and the change that's wrought By the touch of the Master's hands --Anther unknown,,