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HomeMy WebLinkAboutThe Seaforth News, 1941-05-08, Page 7THURSDAY, MAY 8, 1941 THE MIXING HOWL ay ANNE ALLAN Hydro Home Economist Waffles Hello Homemakers! What are you doing with all that golden maple syrup you've been getting from the country these days? Well—consider the waffle—to serve with it The waffle is a toothsome thing ---a delic- ious morsel—and so easy to prepare! Suitable to serve any time—for breakfast, luncheon or Lea — and there's no end to the variety you tau achieve by adding nuts, fruit, choco- late or cocoanut to the basic batter. Serve them crisp and piping hot from Your electric iron—and watch the plates lined up for more! * b N 0 Old-time waffles were made of a rather thick batter and the finished waffle was inclined to be bready and compact. But for the crisp, deli- cate type, served to -day. a thin bat- ter is required. n * v 0 Treatment of Iron (1) Seasoning the new electric Iron is so simple—just plug in this handy appliance -pre -heat to "Bake" and brush with olive oil for 3 to 5 min- utes. Then drop cu a tablespoon of batter—bake—and toss this first "test" waffle away, (2) After the preliminary treat- ment, the waffle Iron requires no further greasing, (3) The time tor preheating differs with the snake of iron, (4) It is necessary that the iron be preheated sufficiently each time, or the waffle will stick. (5) The most efficient waffle irons have heat indicators and temperature controls, so you need not worry about Proper baking temperature. It these automatic aids are not present the iron should be heated for about 10 minutes before using. A minute qr two additional heating between waf- fles is usually necessary, too. (6) To test the waffle Iron for tem- perature place a piece of new paper between the grids, When it turns a Olden brown the temperature is right for baking. (7) If a waffle happeus to stick, be sure that every particle of crumb clinging to the iron is removed be- fore continuing, or the disaster will only repeat itself. * 0 . 0 * Never wash the waffle iron. After it has been used, brush it thorough- ly with a tine wire brush, then wipe it oft with a dry cloth. This should be done while the iron is still warut. Never put the iron away without cleaning it. Always allow the grids to remain open until the iron has cooled. If this ie not done, the moist• uce formed will „give a peculiar flavor .to the next batch of waffles. Do not overheat the waffle iron. Overheating will make .it difficult to clean, and will near the outside finish of the iron—and may even ruin the heating elements. For first-class waffles, you require a fairly rich batter, containing one or two eggs to each cup of flour, with plenty of melted fat added, Fat is an important ingredient. 1t int - proves both flavor 'and texture and prevents sticking. A safe rule to fol- low is to use 3 tablespoons of butter to each cupful of flour. If sugar is added. (which makes a crispier waf- fle) 1:1 of a cup is sifted with the flour. a 4 a. Reelpes Basic Waffle Recipe 11F2 cups sifted cake flour or 1 1/3 cups bread flour 2 teaspoons baking powder 1/3 teaspoon salt 2 large eggs. separated 1 cup rich milk 4 to 5 tablespoons melted butter To mix the batter; stet the flour. then measure and silt with salt and baiting powder. Separate the eggs. Beat the yolks until thick. Add the milk, a little at a time, blending be - tweets additions, then add the clry in- gredients—all at once, Stir slowly until just a little of the flour can be seen, Add the melted—but not hot— butter, and beat it in with about 20 strokes. The batter 51)00)1) be rather rough --rather resembling a muffin batter. Beat the egg whites until stiff but not dry. (If beaten too stiff they will not blend well with the batter). Fold then into• the batter. The egg whites should not be entirely lost 1'1'010 sight. The batter is now ready to cook. 1) it is poured into a pitcher, then. Mimed frons this on to the hot waffle Iron there Is less danger of spilling, Don't fill the waffle iron more than about 2/3 full—about 1 tablespoonful of the batter will be found about right. Too much batter will cause an oozing out and too little swill not ntalte a perfect waffle. Slightly more or less milk tnny be required in the basic recipe that we stave given you. Flours differ very greatly in their thickening qualities. Also, new flour contains more moist- ure than old flour. For this reason. some slight adjustment may be nec- essary in the recipe. Sour Cream Waffles 2 cups pastry flour 1, teaspoon baking soda 1 teaspoon baking powder The World's News Seen Through THE CHRISTIAN SCIENCE MONITOR An International Daily Newspaper is Truthful—Constructive—Unbiased—Free from Sensational- ism — Editorials Are Timely and Instructive and Its Daily Features, Together with the Weekly Magazine Section. Make the Monitor an Ideal Newspaper for the Home. The Christian Science Publishing Society One, Norway Street, Boston, Massachusetts Price $12.00 Yearly, or $1.00 a Mooch. Saturday Issue, including Magazine Section, $2.60 a Year. Introductory Offer, 6 Issues 25 Cents Name Address COPY ON SAMPLEREQUEST 'f+'��+:.o:+3�R4.�`R4t7-5<.4'ra54"y.•� '�:.,.""r:i.�'� Fn } Duplicate Monthly thl, Statements We can save you money on Bill and Charge Forms, standard sizes to Ht Ledgers, white or colors. It will pay you to see our samples. Also best quality Metal Hinged Sec- tional Post Binders and Index The Seaforth News PHONE 54 THE SEAFORTH NEWS VtattfersitiVeatorWastiasWelWastS~es MINUTE MINIATURES Brief Backgrounds in the Careers of Canada's Captains in War BRIGADIER EDSON LOUIS BURNS, 0.B.E..I14.C., General Staff, Canadian Corps in England A. serious faced young man of 41 is Brigadier Edson Louis Burns, O.B. E.,M.C., formerly assistant deputy chief of staff at Ottawa and new or the General Stall' of the Canadian Corps in England, Possessing what is said to be one of the beet brains in the army, he works like a beaver and seems t0 make 110 enemies. Brigadier Burns wastes no time in arguing about errors or the past; his whole concerti is with the tasks of the present and the future. With Chtu'cllillian candor, offering no alibis, he tackles his own share or the herculean task of helping to turn the balance against the vastly superior equipment and the forces we face. Brigadier Burns was holm in West - mount, educated in public schools of St. Thomas, Ontario, and Lower Canada College. Montreal. Headed early for the army, he went to Royal Military College hi Kingston, and was there commissioned during , the last war in the Royal Canadian Eng- ineers, in 1915. The following Aug- ust saw hint in .France as signal offi- cer of the lith Canadian Infantry Brigade, commanded by Major-Geu- eral Odium. For services with, this unit on the Somnle_ he .received the military cross. At Vinny, General Odium recommended his attachment to the staff of the Ninth Canadian In- fantry Brigade. • After the atinistice, Brigadier Burns was sent as start captain to the 12tH Canadian Brigade in Belg- b m, commanded part of the time by Colonel Ralston. It is an interesting, if grim, drama that sees Ralston. 0d- lum and Burns all working together again in leading roles. Brigadier Burns made a peacetime name for himself in the world of science. A pioneer in the geographi- cal section of the general staff, he collaborated with the' newly estab- lished Royal, Canadian Air Force in. the 1922 aerial mapping. A decade later, General McNaugh- ton, as -both chief of the general staff and chairman of the committee on survey research at the National Research Council, made Brigadier Bulnls head of the geographical sec- tion of the General Staff and cou- vener of the sub -committee on meth- ods of plotting aerial photography at the Research Council. .Brigadier Burns invented three machines for plotting maps from aerial photo- graphs, and for this and his devel- opment work in general was award- ed the O.B.E. in 1935. When the present war broke out, Brigadier Burns had just finished his course at Imperial Defence College in London. He was kept over there, subsequently attached to Canadian Military Headquarters. London, as general staff officer to Major Gen- eral Crerar during negotiations with the war office concerning the dis- patch of the Ist Canadian division to England. Last May he was appointed G. S. O. to the 2nd division under General Odium. He was in Aldershot during June and July as officer com- manding details of Canadian troops, reinforcements and other units. Later he was recalled to headquarters in Canada. 14 teaspoon salt 1 tablespoon sugar 2 eggs, separated 1/ to 2 cups sour cream Sift flour once before measuring, then measure and combine with re- maining dry ingredients. Sift thor- oughly. Add well -beaten egg yolks to thick sour cream. Add to dry ingred- ients. Beat until smooth. Beat egg whites until stiff but not dry. Fold into first miriture. Bake in a hot waf- fle iron and serve with. grapefruit marmalade. The amount of sour cream re- quired will .depend on how thick it is. The thicker it is the more will be required. Young Vikings Train For Air Assault By Bruce West Thousands of miles front their shackled homeland, a band of blonde and adventurous youngster's are set- ting up an ominous thunder In Can- adian skies. Except for saying that they are Norwegians of w11o111 the Vikings of old would have been proud, this article must leave them nameless, because to reveal their Identies would be to open the way for the Nazis' favorite weapon of re- venge. Some day. when the bonds have been severed and the Gestapo has released forever its grip on their friends and families,• they will re- ceive their share of the glory. And no small share it will be. be- cause seldom in the world's history have men struggled so hard, suffered so much, and travelled so far for the privilege of donning once more the uniform of their country, They are a select group of fight• ors, these Hien of the Royal Norweg- ian Ale Force They were selected by the whining bullets of Hun border patrols, the trackless forests of Nor- way and Sweden, the long miles of restless ocean which lie between this country and their own, To come through it all -even to have the courage to attempt it—es- tablished as cruel and stern a re- cruiting test as any soldier could ever pass. Today, .winners in the first round against the oppressors of their country, they are confidently training for Ole second. Some of them came to Canada dir- ect in' fishing craft ao, small and flimsy that the gods who rule the weather and the seas must have. been moved to kindly moods by their very audaetiy and bravery. Some sailed past the U-boats and through the mine ftelds and under the German air patrols to England and thence to Canada. Others cane by a way so long and hard that books could be written about it were it not tt secret route. Today. In a plot of land on the lake -front 111 the shade of Toronto's skyscraper's, these men toast King Haakon and each day raise the flag of their nation beside that ,of the British Empfre. The sign across the arched entrance of this plot of ground reads "Lille Norge." Trans- lated, it means • "Little Norway," and the. camp iswell named. No group of drab army huts is this camp, otherwise it could hardly have been called Little Norway. The frame buildings are painted white and they're trimmed with red, and clean curtains hang at every win- dow. At night, when the lights are burning and the breezes of Lake On- tario ruffle the waves anis sway the wings of their tethered aircraft, you may hear then singing the songs of the Norway that lived before Ger- man boots hammered through the streets of Oslo. inside the huts may be seen the neatness and colour associated with this clean and industrious people. Winter scenes of blue and white and red hang upon the walls of their din- ing rooms. In the office's' mess, over the door that looks out upon the lake, hangs the Coat of Arms of Norway, with its braids of gold and Its background of velvet. Many limes, as you watch these young warriors, you see therm lift their eyes toward it and something In their glances assumes you that some clay it will hang in its rightful piece. Hour atter hour, in all kinds of weather, their trims airplanes roar down the runways and tilt into the sky, They Irani in tine machines ob- tained from the United States. Those who are In the primary stages of their trafurug fly in light Fairchilds similar to the type novo being rased 201' the same job by the U.S. Army Air Corps. The more ad- vanced rip the clouds wide open with speedy Curtiss I' -35's and Douglas attack bombers. And those who doubt the ability of these Norse hedge -hoppers may Atonn check with Wendell Wilikie. During his recent trip to Toronto, the fam- ous American are. epted an invitation to visit Little Norway. Having been waiting months for a good excuser to break louse. the N:rwegtens decided to put. on a little show iu Willkie'a honour. The memory of it still moves veteran pilots around Toronto's Is- land airport to chew' their finger- nails and blanch. It semis the Sot -semen did everything but fly their planes in and out the windows of the surrounding office buildings. A cumber of Little Norway's flying personnel were members of tete Nor- wegian air force before the German invasion. Many or these officers fought a hopeless battle in the sky against clouds of fleiukels and Mess- ersehrnidts. At least one stole a machine tight from under the noses of tile Germans and roared off like a hurricane from hell straight to England, The difficulties of landing a German machine in England with- out getting your breeches full of bullets rutty well be magined, but he did it. Most of those who were expert- enced flyers served as the nucleus of an instructing staff when the train- ing school was established last sum- mer. Marty -of the recruits who came in row are now ready to sail for Eng- land and fight by the side of tete Royal Ah' Force. Some of these were Norwegians living in the United States and Canada, who answered the call as soon as the school was ready to receive them. The number now under training is, of course, secret. Actually, there ex- ists in Canada today a Norwegian air force much larger than the one that tried to fight ori the. German sky -raiders during the country's in- vasion. it is composed or the two branches, the Royal Norwegian Air Force and the Royal Norwegian Naval Air Force: —^ ' FASHION FROCKS BUY 22 BOMBERS One Man Creates Reserve of $2,000,- 000 A Year 'twenty-two bombers costing two million dollars can be built for Bri- tain every year by the United States as a result of the decision of Captain Edward Molyneux, famous through. out the world as au arbiter of wo- men's fashions. When the Nazis swooped across France, Captain Molyneaux left his Paris salons, which supplied the leading fashion houses of New York. Chicago and Hollywood, not to man- lion Canada. He decided to Barry on from Mayfair and soma his 200 work girls were overwhelmed by the re- quests received by cable for morning and afternoon frocks, "tailor modes,' and evening gowns. The buyers didn't bother about prices troth one of nils repute. To -day there about twenty Ameri- can fashion houses, each ordering 45 models a year and ti. minimum num- ber of repeats Is 25 for each 030(101. Therefore each order represents £20,000 worth of business. A (Canad- ian house takes 60 models annually. Payments are made by these houses In dollars, so creating a handsome dollar reserve with which Britain can purehase war material. "My Spring collection is 111101 dy on the high setts," Captain Molyneix told an interviewer, "The time ele- ment is of great importance and if a collection takes too long, say six weeks, to get there, It betimes dated. Therefore shipping arrangements are speeded to assure quick delivery." "Will you 11')' some of my angel cake?" asked the young wife of her husband. "No, thank yon," was the reply. "Are you afraid it isn't good enough?" she asked. "No; I'm afraid I'm not good enough." "Good enough for what?" "Good enough to become an angel.' PAGE SEV'E'N .11.1•1•1101.1•161•1 0010•11.1•Milesial CANADA'S LEADING COOKERY: EXPERTS RECOMMEND MAGICi The \f cry Favorite of At GenerationsAn'it1 -*DB TESTED RECIPES ASPARAGUS The delicacy of asparagus as it conies to the market fresh, crisp and green typifies spring. Asparagus ie often classified as a luxury veget- able, but newer knowledge of nutrt tion emphasizes th4''.val.ue of green coloured vegetables and therefore it should be used often during the short season. Simply boiled and served with butter asparagus is de- licious. but there are many ways in which this vegetable may be used. The Consumer Section, Marketing Service, . Dominion Department of Agriculture, suggests tate following tested recipes: — Asparagus Potato Puffs 1 cup asparagus puree 2 cups Lot mashed Potatoes 1 egg 1 teaspoon salt 14 - vim bread crumbs 3 tablespoons butter Mix asparagus, potatoes, salt and well -beaten egg. Drop in spoonfuls on a greased baking sheet Brush surface with melted butter. Sprinkle lightly W1111 crumbs. Bake at 400 d.e- greed F. until golden brown. Chicken and Asparagus Casserole 12 stalks asparagus 1 cup cold cooked Chicken leS cup; water 3s cup milk 3 tablespoons butter 5 tablespoons flour 1 cup bread crumbs Cook asparagus 15 ntiuusaa in water. Drain and reserve water. Melt butter. Add flour. Cook until frothy. Add asparagus. water and milk. Stir until thickened. In a baking dish spread 1,3 crumbs, then chicken and. asparagus. Pour sauce over. Top with (mead crumbs. Bake 20 minutes at 20 degrees F. Cream of Asparagus Soup 2 cups milk 1 cup asparagus water 1s cup asparagus 2 tablespoons butter 2 tablespoons flour Salt and pepper Press asparagus through a e0aree. sieve. Melt butter. Add flour. Cook until frothy-. Add liquid. Stir until smooth. Add asparagus purse. Season and serve at once. A club of ecentric young men had for one of their rules that on Tues day evenings any man who asked in the clubroom a question which he was unable to answer himself should pay a fine of ten shillings Oue overting Tomkinson asked: "Why doezn't a ground squirrel leave tiny dirt round the top of his hole when bca digs it?" After some deliberation he was called upon to answer his own qu.ss- tion. "That's easy," he said. "Tile squirrel starts at the bottant and digs up." "All very nice," suggested a mem- ber. "but how does it get to the bot- tom?" "That's your question," answered Totnkinson. Men of the armed forces in Can- ada—soldiers, sailors, airmen — are participating in the CBC's weekly sing song conducted by George Young. This series will visit nearly all the leading training camps across the Dominion, where the fam- iliar question "Are We All Here," brings a thunderous "Yes" from the lads. Here are scenes in which civil- ians as well as members of the army, navy and air force are singing to the tempo set by CBC's nationally known song leader. The views of the sailors, upper, left, was taken at an Eastern Canad- ian port. Upper right shows a Win- nipeg sing -song audience. Lower left and right picture airmen and soldiers in central Canadian camps. Inset le' George Young.