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The Clinton News Record, 1937-02-25, Page 7THUR ., FEB. 25, 1937. THE CLINTON NEWS -RECORD PAGE 7' HOUSEHOLD ECONOMICS INNINIMIMPINYMISIMANTINI COOKING HEALTH CARE OF CHILDREN Tr Salada Orange Pekoe Blend TSA 516 lluMivaI!olls oI Rebekah IN MEMORIAM SHE IS AWAY "I cannot say, and I will not say That she is dead—she is just away With a cheery smile, and a wave of the hand • She has wandered into an unknown land And left us dreaming how very fair It needs must be since she lingers there. And you—O you, who the wildest yearn For the old-time step, and the glad return ' Think of her 'faring op, as dear In the love of There, as the love of Here; ' Think of her still, as the same I say; She is not dead... she is just away!" —James Whitcomb Riley. Rebekah's nen is silent. She has laid it down in this world to take it up again in a mere soul -satisfying sphere of activity. As a fitting con- clusion to a serene life, a door quietly - opened and closed, through which she ?•slipped -beyond our sight, 'tis true, but not beyond our ken. She has planted a plot of evergreen in our gardens of memory, and because we know that nothing beautiful in life is ever lost, we believe that her stead- fastness of purpose, her serenity of outlook, her quiet sense of humour, and her perpetual spirit of youth, (which prevented us from sensing her approach to three score years and ten) live on to surround us with the influence of her personality. "Oh no, not M—!" protested a loved one, when informed of her sud- den departure. "Not M-!" She has always been such a rock! How strong she always seemed, not only to with- stand the storms of life, herself, but to serve as a haven of refuge to all who came 'to her,, seeking comfort in times of stress. So we hide in our in -most beings, the poignancy of our grief, and carry on, with heads held high, confident that the essence of her lovely qual- ity of soul will cast a tender ray of inspiration over all the days to come, for— "She is not dead .. she is just away"! —Jean Clark. POTATOES IN THE MENU The potato is pre-eminent among the vegetables used for food. Not only -does the potato furnish considerable :.•nutriment but supplies it in an easily digestible form, because the starch in Potatoes is more readily digested than the starch of some other starch -pro- ducing foods. The mineral contained in potatoes is relatively larger in pro- portion to other foods. The potato contains vitamins A, B, 0, and G and modern science has shown that it is less fattening than many of the or- dinarily used foods. However, the po- tato is somewhat deficient in protein and fats and should not be used ex- clusively in the diet but should be • combined with lean meat, eggs, or other protein or fat -supplying food. The best way to cook a potato is to bake, boil, or steam it in .its jacket, because much of the protein and min- • eral matter lies directly under the A Great Book "How to Be- come a Hockey Star" by T. P. "Tommy" Gorman, manager and coach of the Montreal "Maroons", profusely illus- trated and containing many valuable tips on how to play `•s the game. also AUTOGRAPHED PICTURES of GREAT PLAYERS (tnouuted for framing) Group Montreal "Maroons" Group "Les Canndions" or todisidual pictures of: Baldy Northcott Pard Mayne Dnvc Trottier Marty Barry Russ mince ' Priv. Folly Earl Roi»neon Dare Karr Bob Gracia • Roy Warfare Gus Merkur Aro" Bailey }Towle Morons Art Lrsioar Johnny Grutnon Frank Bonoher Will.Cudo Marty Burke Geon o Moa s trip A19X IgVillelty o Your choice of the above e For a label from a tin of "CROWN BRAND" or "LILY WHITE" Corn Syrup.—Write •t; on the back your name and address — plainly — and the words "Hockey Book" or the name of the picture you want (one book or picture for each label). Mail the label to the address below. EDWAI3DSI3URIG IRO ':,.r RI I, IRAN C®" SYNC_ tHE FAMOUS ENERGY FOODS A product of TbeCANADA STARCHCOIMIPANyNLlmlted TORONTO ` TS skin. A potato quickly boiled is a,po- tato quickly sppiled. The following are recipes with potatoes as an ingre- dient; Cream of Potato Soup 1 to 2 cups chopped, cooked, boiled or steamed potatoes 2 cups potato water 3 cups hot milk 1 1-2 oz. butter 1 1-2 oz. flour 1 small onion chopped finely 1 teaspoon chopped parsley. Salt and pepper to taste. Place potatoes in a saucepan. Add potato water and chopped onion and parsley. Cover and simmer for 20 minutes. Melt butter in another pan, stir in flour, off the heat, and when flour is smooth, stir in hot milk by degrees. Return to heat and stir till boiling. Add the potato broth which may be whisked or sieved. Season to taste with salt and pepper. Add parsley, enough for 4 to 6 persons. Potato Fish Pie 3 cups hat mashed potatoes 3 cups leftover baked, boiled . or steamed fish. 1-2 pint white coating sauce, well seasoned. 2 tablespoons melted butter 1 teaspoon chopped parsley. Flake the fish into sauce. Add parsley. Pour the fish with the sauce into buttered f ireproof dish. Cover with the potato. Ornament with a fork. Sprinkle with melted butter. Bake in moderate oven (400 degrees F.) until brown on top and well heated through. Enough for 6 persons. When salmon pie is want- ed; substitute 1 lb. can for the fish. Remove the skin and bones. Add 1 tablespoon chopped capers to the white sauce, or 2 hard boiled chopped 'eggs. LITTLE THINGS Oh, it's just the little homely things, The unobtrusive friendly things, The "Wont -you -let - me -'help-you" things, That make our pathway light. And it's just the jolly, joking things, The "Never -mind -the -trouble" things, The "Laugh - with - me -it's - funny" things, That make the world seem bright. For all the countless famous things, The wondrous record-breaking things, These never -to -be -equalled things, 'That all the papers cite, Are not like the little human things, The every -day -encountered things, The "Just -because -I -like -you" things, That make us happy quite. —In "Wings of healing." HOW TO COMBAT . , CLOTHES MOTH PEST A reminder that clothes moths are found in greatest numbers in the spring and summerlis made by the timely re -issue of the Dominion De- partment of Agriculture c ircular on the methods of controlling these de- structive pests. Clothes moths cause enormous damage annually in Canada to materials such as woollens, furs, hair, and feathers, upholstered fur- niture, carpets a n d many other things. The damage is caused by the feeding activities of the larvae, or caterpillars, of the moths, not by the winged moths themselves whose prin- cipal cipal function in life is to mate and deposit the eggs from which the lar- vae develop. The prevention of damage'requires the exercise of care, forethought, and vigilance. Articles of clothing and other materials subject to attack should not be left undisturbed for long periods, particularly during the summer months, in such. places as cupboards, attics and trunks unless adequate precautions have been taken to protect the articles from injury by moths. The clothing and other artic- les, after being thoroughly brushed, preferably in strong sunlight, should be placed inwell-made trunks or chests with tightly fitting lids, or en- closed in cotton or paper bags, or in cardboard boxes sealed with paper strips. Enclosing clothing in two thicknesses of strong wrapping pa- per, or several thicknesses of news- paper, taking care t hat the edges are so turned that no moths may gain entrance, is also recommended as an alternative measure of precaution. When carpets or rugs are suspected of being infested with moth larvae, the carpets should be thoroughly cleaned on both sides with a vacuum cleaner. Vacuum cleaners may also be used for removing the lint from floor cracks, behind baseboards, and air shafts of central heating equip- ment where infestation frequently occurs. Full information as to me- thods of control and habits of clothes moths is given in the circular which may be obtained free on application to the Publicity a n d Extension Branch, Dominion Department of Ag- riculture, Ottawa. A HEALTH SERVICE OF THE CANADIAN MEDICAL ASSOCIATION AND LIFE INSURANCE COMPANIES IN CANADA SORE THROATS Do you know the dangers of a sore throat? What you think is just a lit- tle cold in your child's throat may be the beginning of permanent damage to his health. Rheumatic heart disease which is prevalent In temperate cli- mates like ours, particularly in the crowded cities, often has as its be- ginning an infection in the throat. Serious kidney trouble too may follow soreness in the upper respiratory ar- ea. Therefore every child with a sore throat should be treated with the greatest care and be put to bed until he is better. Also an effort should be made to prevent the infection spreading to other members of the household. There are many causes of sore throats in children. Perhaps the com- monest is an infection of the tonsils and adenoids. If these become in- flamed frequently they should be re- moved before any serious damage is done. Although diphtheria is rapidly disappearing due to the wonderful re- sults obtained from toxoid, it still does occur, and if your child has not been given toxoid this disease must be kept in mind. Here, of course, prevention is greater than the cure and so tox- oid should be given to all children. Many of the other infectious diseases such as scarlet fever and measles, make their first appearance as a sore throat. This often occurs before any rash appears, and it is most important that your child be put to bed and be carefully watched, particularly when an epidemic of anydisease infectious p Is in the neighbourhood. Sore throats may be treated .;by warm gargles if the child is old e- nough and heat to the neck often adds to their comfort. Food should be gi- ven in fluid or semi -fluid form as this Is swallowed with less pain. But the main preventive of complications is to keep the child at rest in bed. So, one of the best means of insuring your child's future health is to treat a sore throat with the greatest respect. Questions concerning health, ad- dressed to the Canadian Medical.As- sociation, 184 College St., Toronto, will be answered personally by letter. } Herring Whets The Appetite 3 Modern Packing Methods retain 5; the salty tang of the day's catch Few housewives appreciate the great variety of fish available in our local, markets. Dwellers along the coast can take their sea food for granted, but inlanders must be kept informed as to the daily offerings, which contribute so largely to mak- ing our diet not only more appetizing but healthy. If you have ever walked along a beach just after a heavy storm at sea you will recall how the very bottom seems to have been turned up on the wet sand. It is always a source of amazement to see what a variety of life there is in water, in lakes and rivers, as well as the ocean. Herring are delicious, inexpensive and delightfully adaptable. English people look forward to their break- fast of herrings as their morning ap- petizer and Canadians are gradually becoming more acquainted with the delicacy of this dish. It is worth noting that. Canadian herrings are taken in the sea fisheries of the Do- minion's two coasts and in the fresh water fisheries as well. Herrings are welcome everywhere in the guise of kippers, and as the lowly bloater, they have saved many a struggling author and artist from starvation. And they are delicious canned, fresh, pickled or smoked. Talking of smoked fish, we mustn't overlook the famous Goldeyes which are tasty either fresh or smoked. And think, too, of the appetizing tang of Canadian Finnan Haddie as well as the appeal of our various kinds of smoked fillets. To get gack to the subject of her- ring, few realize that herring are rich in healthgiving qualities. They contain precious, health -promoting vitamins and are rich in such mineral nutrients as calcium, phosphorus, copper, sulphur and iodine. In the opinion of a prominent au- thority on fish, whose knowledge has been handed down through three gen- erations, there is more sunshine to be had in one medium sized herring, than you can absorb through a daily half- hour sun bath. Herrings at their best should be plump, but not too large, bright and silvery, with unbroken scales and a freshness in the eye. The Scots (and who should know better?) often sprinkle their herrings with pepper and salt, dip them in oat- meal, spread out a paper until they are thoroughly coated, and then fry them in plenty of good dripping. The addition of onion rings in the frying pan is by no means to be despised. Another way of serving them is "Kippered Herring Salad": Mix one cup of diced kippered herring, one cup, of cold potatoes cut in cubes, one small chopped anion, one-half cup raw carrots, salt, pepper. Mix with mayonnaise. Serve on lettuce leaves with mayonnaise. Garnish with sec- tions of hard-boiled egg cut in eighths. Sprinkle with paprika. For grilling, prepare the fish in the same way as for frying, that is, cut off the head and fins, clean and scrape off the scales,. Then score them three times on each side, brush them over with olive oil or melted butter, sprinkle with pep- per and salt, and grill them for ten minutes or lohger, according to size. Serve with maitre de'hotel butter. If mustard sauce is preferred, brown a dessertspoonful of flour in the oven and mix it with a teaspoon- ful of -mustard and an ounce of melt- ed butter in a saucepan. When it is. smooth, add a half a cup of boiling water and simmer for five minutes. Then add a pinch of salt and vinegar to taste and serve. For herring au gratin, the fish is prepared as for frying and also split open and filleted (preferably by your. kindly fishmeal).Well-butter a fireproof dish and prinkle the bottom with chopped parsley, finely chopped shallots and mushrooms,pepper and salt. Score the fish, lay them on the dish and sprinkle some More of the same mixture an top of them. Add a sprinkling of fine bread - numbs, dot some pieces of butter over, moisten the dish with a little ater and dash of vinegar andcook n a moderate oven, for twenty min- utes. Soused herrings make an admirable reakfast dish and may be eaten cold. hey are very simple to prepare. Clean four herrings, remove the eads and fins and serape off the Gales. Lay them in a fireproof dish and pread over them, a. medium sized nion, cut in rings. Add twelve black peppercorns, a ay leaf and a sprinkling of salt. Just over the dish with vinegar and we- er in equal quantities, put the lid on the dish and cook in a very slow oven for three-quarters of an hour. S c b T h s S 0 b c HABITS You have heard of habits all your life; that biting your nails was a "bad habit", that spending a little less than you earned was a "good ha- bit" and so on. You area bundle of habits, whether you realize it or not. Your habits, in many cases, are the result of education, and in some cas- es are just accidents. Do you put on your right shoe first or your left? Do you know which? That phase • of your daily life may be a habit or 'tot. Do you look both ways before you step off the curb to the road- way? oadway. If you do not, get the habit quickly. Do you know what your habits are? Do you know anything of the habits of your fellow workers? De you know that it is a habit of. things to fall when they slip from your hands, or are knocked off a work bench? Are new shoes or new gloves ever quite comfortable until they get the habit of your feet or hands? You know that paper once folded, folds easier the next time. It has the ha- bit. ' You know an automobile engine runs more smoothly after the first thousand or so miles, because it has worked itself in, as we say, or, it has the habit. You .know that practice is neces- sary for good work and reasonable speed. You may not fully realize it but you are either the victim of your own and others' habits or you profit from them; losing by the bad ones and gaining• from the good, every day of your life. As Charles Reade said: "Sow and act and you reap a hebit. Sow a habit and you reap a character." Long inaction or failure to use any ability does not deprive you of the knowledge, as for example, the use of a bicycle. There are habits of mind and habits of body, and each can be trained. Of course, it is eas- ier in youth but not impossible with age. Habits make your work smooth- er and easier. Habits take some of the load off your mind. The more details of your daily life that are ha- bit, the more your higher powers are set free. The chief point, then, becomes this: Are your habits good or bad? Do they help or hinder you? Do you get up late most mornings and have to rash your dressing, bolt your break- fast and dash to your work. If so, that is a bad habit, and one that will tend to make you suffer through ac- cidental injury. Do you use a wrench when you should use a ham- mer? That is a bad habit. Do you think it s ayes time in the long run to get first aid for every scratch. It does, and that is, therefore, a good habit. Do you think it saves time to do your work the safe way. It does, for the safe way is the right way. Do you think' it is easier to do some kinds of work than to show someone else how? Sometimes it seems easier, but It isn't helping the other fellow. If you are an industrial worker do you use the machine safeguards pro- vided in your plant? You should, for they will make your work easier. Do you report unsafe plant conditions to someone in authority? You should, for that is your opportunity, to help the other fellow and prevent an acci- dent. If you don't, who will? Good habits of work will produce a good product, and at the same time produce very few accidents, for after all, an accident is simply a mistake. It is important to you, therefore, that you . know something of the ha- bits of those who work with you, or work for you. If you say "What has all this to do with habit?"—the answer is "Quite a lot," because habits of mind are made by the courses of your thoughts. You can make safety a habit which will. save suffering to you and others. You can learn to do your work the right way and suddenly find that the right ivay is the safe way, too. You can also get the habit of checking over your own mental • equipment -that is very important. Do you make a ha- bit of taking a long look at yourself every now and then? It is 'worth- while and will pay dividends to you. Have you the habit of thinking that "accidents will happen, even in the best regulated families"?Ifo gso, you have developed a sloppy habit of thinking that might easily lead to in- jury, loss and misfortune. You can drive out such habits of thought by the better hind of mental attitude which recognises accidents of all kihds as the result of bad habits such as indifference, lack of foresight, or maybe just' plain inexcusable ignor- ance. Cultivate safety in all your habits and you willsoon have the habit of safety in everything you do. And when you hear someone else trying to explain how unavoidable some accident was, say to him: "For- get the alibi, accidents are prevent- able!' THIS MODEST CORNER IS DEDICATED TO THE POETS Here They Will Sing You Their Songs --Sometimes Gay, Sometimes Sad— But 'Always Helpful and Ins paring• IF I HAD KNOWN If 'I had known That Life would be like this. So short :..I I would have understood And loved you more. Your funny ways ... - Your dear untidy, head Your twisted smile. The briar pipe I knew so well .. . The day you donned the overalls And cap, and 'mused the children While you fixed the car. The picnic in the raln,and you Alaughing all the while. Twisting little tendrils at my ears To see if they were "real." Oh, My Dear, somewhere you must know How soon the lids would lie above That now I see And understand . . . —Jane Whitney. If I had known, when your kind eyes Met mine in parting, true and sad— Eyes gravely tender, gently wise, And earnest, rather, more than glad - As cold and white as sculptured stone, I should have treasured every glance - If I had known. If I had known to what strange place, What mystic, distant, silent shore, You calmly turned your steadfast face, What time your footsteps left my door, I should have forged a golden link To bind the hearts so constant grown, And kept it constant ever there— If I had known. If I had known how soon for you Drew near the ending of the fight, And on your vision, fair and new, Eternal peace dawned into sight, I should have begged, as love's last gift, That you, before God's great white throne, Would pray for your poor friend on earth— , If I had known. -From Tony's Strap I;dok. FOR SALE Four hundred years this little house has stood Through wind and fire, through earthquake and through flood; Still its old beams, though bulged and warped, are strong. In spite of gaping wounds both deep and long, The doors are low and give such nar- row space We must walk humbly in this little Place. The windows here, no longer square or straight, Are able now, front their fantastic state, To squint down their own walls and see the flowers That get more drippings from the eaves than showers. Six hundred pounds for all this pre- cious stone! There little, quaint old windows squinting down; •This orchard, with its apples' last appeal To dumping or sweet cider; this deep well, Whose little eye has sparkled from its birth— Four hundred years in sixty feet of earth! —W. H. Davies. SALUTE TO THE AIRWAYS 0 pilots panoplied within the wind Of fight above the panoramic world, You pace the tempest in projectiles hurled Across a realm. your will has disciplined! The darkling clouds thinned, of The sweep of far horizons has been, furled Into your reach of wings: all space is curled On spools of speed. No miracles res. cind. Discovery: what wonders have oc- curred From each abrupt interior command Of genius; What fate mush come to pass Out of your enterprise with force which stirred Pythagoras, scratching strange lines in sand, And Galielo, gazing through a glass! —Carl John Bostelmann. OVERLORD "Lord of the grass and hill, ,,Lord of the rain, White Overlord of will, Master of pain. . • • r! "I, who am dust and air, Blown through the halls of death Like a pale ghost of prayer, I' am Thy breath. `Lord of the blade and leaf, Lord of the bloom, Sheer Overlord of grief, Master of doom. "Lonely as wind or snow, Through the vague world and dim. Vagrant and gladdI go, I am Thy whim. "Lord of the frost and cold, Lord of the North, When the red sun grows old And day goes forth. "I shall put off this girth, Go glad and free, Earth to my mother. earth, Spirit to Thee." —Bliss Carman, THE CROSS ROADS He came to the crossroads all alone With the sunshine in his face, He had no fear for the path unknown, He was set for an ambitious race;. The road stretched east, ;'u,, And the road stretched west; Me one showed him which way wee the hest, Sd the boy turned wrdhg and went on down And lost the race and tlitl tiictoi'd crown And fell at last into an ugly ward Because no one stood at the cross , roads there. Another boy on another day At the selfsame crossroad stood; He paused a moment to choose th way Which would lead to greater good. The r oad stretched east and the roar stretched west, But I was there to show him whiz way was the best. And the boy turned right and wen on and on; He won the race and the victor'• crown, And dame at last to the mansion' fair Because I stood at the erossroa. there. Since then I have raised a daily pray er That I be kept faithfully standin there, To help the runners as they run, And save my own and another's so —"In the Specter." Great Britain continues to provide. the chief export outlet for Canadian eggs. Exports to that country dur- ing the 10 months of 1936 totalled 489,460 dozen, approximately the same figure as for the corresponding - period of 1935.,The sellingprice of eggs exported is normally about the the same price prevailing in Canada, but, the knowledge that there is an outlet is helpful in main distances tainingprices at certaini times of the !alternative , . year, 81ss.d•e.sIe g oo Xodtoteair0actagstCl•n8 ctctoeolV1dt14btotit ho35 deloY. yQutr? 0.t