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HomeMy WebLinkAboutThe Seaforth News, 1942-04-02, Page 3THURSDAY, APFtlL 2, 1'142 THE SEAIFARTTI NEWS, FAG THREE SAVE PRECIOUS INGREDIENTS WITH k4GIC EKING POWDER -,t4--s NO ALUM FAADEIN CANADA MAKES EVERYTHING FINE -TEXTURED,, DEIJCIOUS- COSTS LESS THAN 1� PER. AVERAGE BAKING THE MIXING BOWL 1 y, ANNE AiAAM Hydro Miaow M/M-lir HOT CROS BUNS. Hello Homemakers! Every person who has ever dwelt in England re- members the familiar cry of the street bun vendors on Good Friday: "One a penny buns, Two a penny buns One a penny, two a penny, Hot Cross Buns!" Hot Cross Buns are yeast mixtures which are marked with a cross just before being placed in the oven to be baked. Years ago, they were sold in baskets all day long by poor peo- ple—both young and old -except during church services, when they left their baskets just outside the vestry door. * * 5 In ancient times, superstition ran that, these buns baked on Good Fri- day could be kept for a year without becoming mouldy—and that a few gratings of the buns in water would ,cure any ailment, * * * GENERAL DIRECTIONS FOR MAKING ROLLS 1, Scald all liquids to destroy all micro-organisms which might inter- fere with the action of the yeast plant. 2. Add fat; sugar anti salt to the hot liquid and let it cool until it is. lukewarm. 3. Add yeast cake when it is thor- oughly dissolved in lukewarm water to which a teaspoon if sugar is added. 4. Add the floor, sifted before measuring. 6. The straight dough method of mixing is preferable to, the sponge method. Add to the liquid -yeast mix- ture all the flour to be used and knead thoroughly until it no longer sticks to the board. Put dough into a greased bowl large enough to hold at least three times the bulk of the dough. Grease top of dough and cover. Set- in a warm place away from extreme heat or draughts, Lot dough rise until treble in size. Remove dough to board and bring top over the bottom and punch down. A second rising will improve texture and flavor of the baked pro- duct. Shape into rolls, stretch se that the tops will be perfectly smooth and the bottom seam well tucked in. Cover and set in a warm place to rise twice_ the size, Bake in a hot electric oven, .5 M 5 ' Recipes HOT CROSS BUNS 1 cup scalded milk a4: tsp salt 4 cup sugar 1/4 cup lard 1 yeast cake, dissolved in 14 Cup lukewarm water 4% cups bread flour 3 egg yolks 3/ cup butter Add soalded unit to salt, sugar, lard and butter, When lukewarm, add yeast and one and oneahalf supe flour. Beat well and let rise until very light, Add egg yolks and the remain- ing flour, Knead lightly and let rise. until double in bulk. Roll out dough to one moll thickness and cut into rounds. Place on a greased pan oue inch apartLet rise. Glaze the sur- face of each with egg white' diluted in water, Cut a cross on the top ot each with a sharp knife. Bake in an electrie oven for twenty minutes at a temperature of 426 degrees, Note: 1 cup ot raisins may be added to dough. . * a STANDARD ROLLS 2 cups scalded milk 3 tbs. butter 2 lbs, sugar 2 eggs (optional) 2 tsp, salt 1 yeast cake dissolved in 3t cup lukewarm water Flour (about 6 cups) Add butter, salt asd sugar to milk. When lukewarm, add dissolved yeast cake and 3 cups flour. Beat thorough- ly, cover and let rise until light at room temperature, Cut down; add egg and enough flour to knead (2% - 3 cups), Let rise until double in bulk, and turn onto slightly floured board. Knead and shape. Place on greased cookie sheet, Lightly grease tops. Cover with waxed paper and cloth. Set no a board in the heated warm- ing closet of the electric range with the switch "Off". Let rise until dou- ble in bulk. Bake in an electric oven at 425 degrees for 12.15' minutes. Note: Part of the dough may be used and the rest covered and kept in the electric refrigerator to be used days later. Makes 30 to 36 rolls. To reduce time, shape rolls as soon as mixed. a w u TAKE A TIP: Precautions in Yeast Mixtures: 1. Salt improves the flavor of breads but too much retards the act- ivity of the yeast. 2. Potato water hastens the yeast action, therefore the place in which the dough is set to rise should not be too warm. The baked bread or rolls do not pet stale as quickly as when water is used. Minerals are -also sup- plied thorough the use of this liquid. 3. Remember that dry yeast must bre dissolved in warm water and set aside for an hour before it is' added to batter. 4. Too much sugar slackens or softens dough. Decrease the amount. of liquid if you desire a sweet pro- duct. * * 'a' • Question Box Mrs. C.W.D. asks: "Is it necessary to use iodized salt]? It does not seem to have as much flavor, thus a great deal is used in our hone." Answer: Yes, especially in the win- ter when greens and salt water fish are not served often. It is a good source of necessary iodine' ueoded especially in the prevention of goitre. Mre. D.C.M. asks: "Is baking soda added to boiling vegetables supposed to improve flavor?" Answer; No, It does not improve flavor or quality. lu fact, it destroys the necessary vitamincontent. * Anne Allan invites you to write to her in care of the Seaforth News. Just send in your questions on home- making ,problems and watch this lit- tle cancer of the column for replies, Wm. Forrest, Clinton— There passed away of Saturday et his home in Clinton, William Law- rence Forrest, in his 81st year; after. being ill for seven week with heart trouble. He was a son of the late George Forest and Mary Henderson Forrest and was born July 5, 1861, in Stanley Township, where his par- ents were pioneer farmers. He at- tended the public school of the home section and followed the occupation of farming. On May 19, 1887, he mar- ried Magdalena Wolfe and they farmed in Stanley on the homestead farm, Concession 5, until Mrs. For - rest's death in 1927. He then retired from farming and for two years re- sided in Hensall and in 1929 with his daughter Miss Beth took up resid- ence in Clinton. There survive one son. Lawrence of London, and one daughter Miss Beth, at home. A son Henderson was a First World War casualty. A brother George in Toron- to and sister Mrs, Ciu•istena Mus& ard, of Chesley, also survive. 'Phe funeral was held from the residence On Monday, March '30, Rev. Hugh Jack of Seaforth conducted the ser- vice at 2.30 lam, and interment was in Baird's cemetery, Stanley town - P, "This crime," said the judge, sum- ming up, "was carried out in an adroit and skilful manner," Iliushing the prisoner interrupted, "Novi' my lord, 110 flattery, please." London Blackouts to New York Lights The• � t lights of New York --and the food! Even after he has been for a week on American soil, the English- man wird has come straight from war-tornBritain m oar searr ely believe in then, Ile must, he feels, be living in a dream -world that will at any moment be snatehed away from him by a bleak and desolate awakening. Only yesterday in my hotel room as dusk fell I walked to the window, pulled down the shade, and groped my way to the nearest light switch: then laughed aloud as I realized that there was still, thank . Heaven, no reason why light in New York should not stream out from an illuminated room. But this habit of the black -out will not easily be shaken off. Dusk in myfidvaguely 4 isc fins me v guely uneasy—' almost apprehensive. Whose business was it to see that the room was pro- perly blacked out, and why hasn't it; been done. Then, with a flood of re- lief, I remember. It was nobody's business, and there was no need to do it: and I walk over to the pane of glass and stand :for a minute entran- ced as rank upon rank, towering to the sky, the lights of New York dis- play, themselves in one of the love- liest panoramas that this world can show. Where food is concerned, it is only after several clays that the feel- ing of guilt with which one starts every meal begins to wear of, One's friends and relatives in England are not really starving: they have enough to keep body and soul together—but what wouldn't they give to be able to sit down to a spread like this! However, there' is nothing one can do about it -and certainly the na- tion one has come to visit has done everything in her power to relieve the situation It is wiser simply to ask the waiter for another pat of but- ter, or two more, or three—and to remember that when my hostess asks me if I take sugar in my tea, there is no reason on earth why I should lie stoutly and say that I don't. The only real danger to be guarded against is indigestion, I find that it takes quite a time before the stom- ach aceu§toms itself to a generous and varied meal. In other respects, also, the newly - arrived Englishman has to make some strange adjustments. I was in a restaurant three days ago when a heavy truck rumbled past. The vib- ration caused the. floor to tremble slightly and the cutlery to rattle on bhe table. I did not pause in what I was saying—we got over that in England long ago -but I suddenly realized that I was looking quickly around in the immediate neighbor- hood of my chair. You do just that at home when a barrage oposn up or a sudden ex- plosion shatters the quiet. It is a quick, automatic :check-up on what you may need if things get really lively — overcoat, gasmask, rough clothes than can be easily slipped on if one is in bed at night. I expect it will be a long time before I get over that habit, for it became so deeply ingrained in England that I hardly knew I was doing it. I still sleep with flashlight in my bed. I must make an experiment one night and see if I can drop off happily when it is in some far corner of the room. Paper, too—newspapers, station- ery, wrapping paper—it takes one by surprise that there should be so much paper in the world. My regular morning journal in England consist- ed of four grey -looking pages—two sheets; and even Government offices are sending out their mail in dilapid- ated and much -used envelopes which are precariously secured by little gummed labels. I ant using "double spacing" as I type out these observa- tions now, and writing only on one side of the sheet. But it takes a real effort of will to do it. One sound had become so much part of my life in England that I al- most miss it—or at least I find my- self listening for it. It is a nasty sound and one that I profoundly hope New York will never hear. It is heard far more often than the crash of high explosive or the rustl- ing sound that one hears when in- cendiaries fall in shoals; but it is equally made by the enemy. It is a noise that cannot really be reproduc- ed in print—a pulse that starts as a mere vibration in the atmosphere, then as ,it draws nearer, becomes a definite Brr-Brr-Brr-, or however you like to spell it, Experts have stated that it is not possible to tell the difference bet- ween the sound made by a German bomber and that, of the engines of British planes. Egland has aceepted the ruling—brut has interpreted itas meaning that the distiaet%on cannot be made with a hundred per: cent, accuracy. Ninety-nine times out of a hundred that "Brr-Brr-Brr" means one thing only to the average man and woman -="Jerry"; and I have When Chest Colds Strike Give- - give the important job of relieving miseries to the IMPROVED Vicks treat- ment that takes only 3 minutes and makes good old Vicks VapoRub give BETTER THAN EVER RESULTS: >": ACTS 2 WAYS AT ONCE to bring relief . , . PENETRATES to upper breathing passages with soothing me- dicinal vapors STIMULATES chest and back surfaces like a warming poul- tice , and WORKS FOR HOURS to ease coughs, relieve muscular soreness or tightness, and bring real comfort. To get this improved treatment— just massage Va oRrib for 3 minutes oN BACK as well as throat and chest, For Better Results KS then s ch thind �iGK - - layer onn chest and cover with warmed VAPORt+a cloth. Try it! The Improved Way known women from the side streets of Liverpool who left their city after a heavy blitz for the relative secur- ity of a country village—and return- ed to their homes again after a day or two because that steady pounding noise passing, for hours sometimes, overhead in the quietness of the night made them feel naked and de- fenseless, and they yearned for the comforting roar of the night -fighters, and the sight of balloons that they knew were supporting the guardian cables around them. I find myself looking at New York as a whole very differently than when I was here thirteen years ago: It still seems to nye a beautiful and infinitely stimulating place — but what I now note about it with espec- ial approbation is the solidity of its colossal buildings. Most emphatically I must not pose as an expert on bhe effects of bombs: but no\ one can have lived through the war in Eng- land until now without coming to a few—purely amateur — conclusions on the subject: and I must say that, I personally would regard an air- raid with a very high degree of equanimity if I went through it on one of the central floors of a • New York skyscraper—well away from glass. May the point never be proved in actual practice. But if ever the blitz through which England has passed should come to the United States, there is one matter will need no proving. Americans will meet it with fortitude. Already they have shown their gallantry under murderous as- saults or,2ar Pacific islands. I know that when my own house on the Norfolk cliffs in England quivers at night from the efforts of a stray Jerry who is trying to hit an off -shore convoy, or is merely anx- ious to show that he can drop a bomb or two on British soil, the Am- erican whom I know best in the world wakes up, rubs her eyes, makes sleepily some such comment as "That's the third night running" —and goes to sleep again. One can't, I think, keep much more cool than. that) Hunt For Subs With Listening Devices There's a constant hunt in the North Atlantic for German submar- ines which are detected in the depths by naval experts of Britain and Am- erica with a science that is amazing. The chase for the submarine is unpredictable because it is a craft ;that can submerge 300 feet beneath the surface for long periods, but there are two devices being used by destroyers that make success more likely. The instruments are the hydro - phone and the depth bomb. The hy- drophone is a sensitive apparatus at tached to the aide of a destroyer by whieh the tell-tale beat of the sub- marine propeller is clearly registered on a dial. Those undersea ears—one on either side of the destroyer—can detect a U-boat even though it is 50 miles away. Instead of merely hearing the whir of the propeller, the hydrophone indicates from which direction in the water the sound comes. But there is a hydrophone on the submarine, too, and it knows when there is a destroyer in the neighbor- hood. however, the odds are with the destroyer, because the beats of a propeller heard by the submarine ave not distinguished as between those that must be avoided or be- longing to a ship which the siib can attack. On the other hand, to the destroy- er, the noise of the submarine's pro- peller is easily distinguishable from those of larger vessels, particularly merchant ships, whose propellers pound more slowly, When a destroy- er's hydrophone is virtually roaring with beats, it is almost certain that the hunted U-boat has been overta- ken. When that evidence is had, the usual procedure is to drop a depth charge overboard from the stern of the ship, which is travelling at a fairly fast clip, Then, 200 feet far- ther, two depth charges are dropped from either side of the destroyer by a specially constructed mechanism, Then a single charge is dropped an- other 200 feet ahead, thus construct- ing a diamond-shaped cordon of charges in the area of the submar- ine. If the submarine is within 250 feet of any of the four depth bombs it is likely to be disabled. It is not necessary for a depth charge to make a direct hit, because the con- cussion in the water is enough to cause a tremendous explosion within a submarine or cripple its intricate mechanism. The fuse of a depth bomb may be set to go of at any depth, because the explosion is caused by water pressure on the fuse, which can be regulated. The destroyer commander can ne- ver be certain that he has knocked out his prey, although oil appearing on the surface is a good indication of success, But submarines have been put out of commission and their oil chambers have remained intact. There is the story told of a sub- marine that was bit during the World War. It was not known whether any damage was done until a huge Ger- man sailor was catapulted from the water. Taken aboard, he was dazed at that, and later he told his captors that he had been blown out of the submarine's turret. He wasn't sure what had happened to his mates, but none was found, Both the hydrophone and the depth bomb have undergone refine- ment since that first World War, for in those days the hydrophone was nothing more than a microphone lowered into the water and there was no wave length adjustment to tune in hunted propellers and nullify the sounds of others. Lead Pencils Contain No Lead You see a blind man on a street corner selling pencils and shoe- strings. If you drop a coin in his cup he will hold out his wares to you. You take a pencil, perhaps, put it in I your pocket, and forget abort it. It's just a pencil—but what is a pencil, and how slid it get that way?? To answer that, it is necessary to ' go to an encyclopedia, for the two men who gave us the modern lead pencil are forgotten, if they were ever famous, Their names are not household words, as is Edison's, be- cause he invented the electric light; or Fulton, because he perfected the steamboat. The first record of the use of lead pencils is found in 1565, in a book which shows a wooden tube holding a piece of what people then called black lead, Actually, it wasn't lead, it was praphite, an almost pure foam of carbon. Graphite was discovered in this almost pure form at Borrow - dale, England, in 1564. Writing was not the first use pra- phite had been put to, three hundred years ago and more. Physicians treated theirpatientswith it. It was thought to be a form of lead, al- though this belief was wrong. But the name of ''lead," in connection with graphite pencils, is commonly used; and it's a little late to correct the mistake. Besides serving as a dose for pa- tients, graphite began to be useful in marking sheep about to be branded. From there it was only a short jump to other kinds of marking and writ- ing. Peddlers thronged streets of London in the reign of James I, some of then selling "marking stones," which were nothing more than pieces of graphite. Borrowdale graphite, being pure, could be sold just as it was taken from the ground. To keep from soil- ing their hands with the sticks of it, people wrapped cord about it. When the graphite wore down, they merely unraveled a little of the cord. This system is found even today in crayon pencils, although paper has replaced the cord. England's supply of graphite be- gan to run short, but new deposits were found in Bohemia, Ceylon and Mexico, The graphite in these depos- its„ however, was not so pure, Refin- ing it was tried, but once graphite had been refined it was only a pow- der. The English had to figure out some way to get it back to its orig- inal stiek form. Working at the same time, but in- dependently of one another, Nicholas Jacques Conte, a chemist, painter and mechanical wizard, and Josef Hardtmouth, a Viennese, found the solution in 1106. They, discovered that graphite could be nixed with clay, Not only that, but the amount of clay could be varied to produce any degree of hardness in the "lead" desired, This discovery put the making of pencils in the big business class. The English now had to compete with manufacturers elsewhere in Europe and also in the United States, where there were large supplies of red ee- dar which was necessary to the mak- ing of pencils beeanse its soft, straight -grained wood best served the purpose. 'Another supposedly new develop- anent came much later—the refill pencil that needed no sharpening, just the insertion of anther piece of lead. But the idea of a refill pencil, in a very crude form, 'actually ante- dated the ordinary wooden pencil which was first used in 1688. Writers had already devised metal holders to keep the sticks of graphite from soil- ing their hands. Livestock Prices— Despite the acute gasoline and rubber situation the prices of horses has not reacted as sharply as was expected, although there has been some increase. A horse -buyer reports having purchased a well -matched team of five-year-old work horses for $300, At William 'Woman's auction sale in Colborne toii'nship on Tues- day a three-year-old brought $85, an aged wave was bid at $35, but not sold, and a four-year-old horse (not sound) sold for 855. On the other hand, cows brought from $70 to $95, a pair of calves $88.50, a young heifer $32, a three -Months -old calf $25, At another sale three steers, two years old, sold for $160.75, two heif- ers, one year old, for $88, and two steers, one year old, for $76, Cafe Vacated— Monday morning the Chinese resi- dents of the Cafe for some time past moved their belongings out of town, the place being entirely deserted by the time folks were stirring on the main street. Unfortunately one of the plate glass windows and the window in one of the doors have been broken and the owner, Mr. Nelson of Lon- don, on being notified of the:depart- ure of his tenants, came; to, town -to, board up the door and, look .over: ;the' premises.—Mitchell Advocate,.,- , The A. B. C. of Skin Care Few- of us possess naturally lovely skins, and even these must take pre- cautions lest they suddenly lose so priceless a heritage, The task of nur- turing your skin will be simplified if you know something of its functions. Besides being a covering for the body, the skin acts as an outlet for certain secretions (perspiration. for instance, if a natural one). There are countless pores in the skin, and any impurities that lurk in the blood- stream may escape through these pores—resulting is spots. If the syste mis functioning prop- erly, there is far less likelihood of skin blemishes. Interior cleanliness is thus essential. Go easy on rich. foods like pastries and sweets; eat more fresh' fruits and vegetables. Drink lots of water. Exterior cleanliness is also most important. The skin is composed of two main sections—the outer and the inner skin. The outer skin is contin- ually being changed, so it is neces- sary to thoroughly cleanse the skin to remove tiny particles of dead cut- icle. as well as to wash away hte dirt and grime. The main rule of exterior cleansing is: Wash thoroughly. Lukewarm wa- ter is beat, and soft water is prefer- able to hard, If the water is too hard, soften it by adding a dash of bran. Frequent washing with a good 005g is important. I advise regular use of soothing palmolive soap, which cleanses thoroughly and helps to beautify the skin, After thoroughly rinsing theskin, cleanse with Three -Purpose cream, a delightful cream that is a treat for the skirl Write me for confidential advice, and enclose four one -cent stampg for my Beauty Carse booklet, Address: Miss Bat'bara Lynn, Box 75, Station B„ Montreal, Que.