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The Seaforth News, 1953-10-08, Page 3X4,0 TABLE TALKS What with lunch -boxes to be packed and hungry children coining home too ravenous to wait for supper, the old cooky - jar is apt to take an awful beat- ing those days. So here are some recipes to help Illi the yawning gap Simplest of tit to make are what are known as drop cookies. They are mixed like convention- al -method cake. The shortening is creamed, sugar added a little at a time, then the egg well beaten in, (If you use butter, you'd better decrease the salt in the recipe slightly.) Please note, too, that the flour and liquid are mixed in, not beaten, For each cooky, scoop up a well-rounded teaspoon of dough, then, with a scraper, slip the dough onto a greased baking sheet. As the cookies spread while baking, place them well apart. When sheet is filled, dip a fork in flour and press each cooky to flatten slightly. !Cookies bake quickly and can scorch easily. So watch your baking and turn the cooky sheet; or raise or lower in the oven if the baking seems uneven. When cookies are lightly browned, re- move from oven. Use a spatula to lift cookies at once onto your cake to cool. Do not pile them up. * 4, SALTED. PEANUT COOKIES (Makes 50 Cookies) X!/ cups All-purpose or Cake Flour ,ll teaspoon Baling Powder % teaspoon Soda IA teaspoon Salt te cup shortening 11.4 cup Brown Sugar (firmly packed) 1 Egg, unbeaten fix cup Milk 131 cups Grape -nuts .Flakes or Bran Flakes s1 cup Salted Peanuts, chop. ped Sift flour once, measure, add baking powder, soda, and salt and sift again. Cream shortening; add sugar gradually and cream together until light and fluffy. Add egg and beat well. Add flour, alternately with milk, nixing well after each ad- dition. Add flakes and peanuts and blend. Drop from teaspoon onto greased baking sheet; flatten slightly with fork. Bake in moderate oven (375° P,) 8 minutes, Or until done. RAISIN COOKIES Substitute raisins :for peanuts in cookies. Increase salt to s/.z teaspoon. CHOCOLATE CHIP' PEANUT COOKIES Omit cereal flakes in cookies, Add Semi -Sweet Chocolate Chips and vanilla with the peanuts. Use 1 package chips, 1 teaspoon vanil- la, Balce 10 to 12 minutes, * ,• Nowadays many housewives keep icebox cooky dough on hand ready to slice and bake at a moment's notice. They're made of rich dough, shaped, and kept ' in the refrigerator or other coo\ place. Notice, all ingredients except the flour mixture are blended first, Then the flour is added, a fourth at a time, using a sturdy wooden spoon or paddle for the mixing, This dough is stiffer than dough for drop cookies. Press dough together lightly and divide for rolls or pack into cooky molds for chilling, For rolls, place dough on heavy waxed paper, press to lengthen into a long mound, about 2 inches thick. Then wrap paper around dough and roll lightee with palms until round and smooth. With molds, pack dough in firm- ly. Remove rolls or molds from re- frigerator ee hour before slicing, Too Much Service -- This diner in a Berlin restaurant received" more service than he bargained for when he called for a waiter, The help is in training for the annual Waiters' Race, and tables and choirs make an ideal ob• stacle training course for Wait - on, New Draperies Hel Ise E1)NA MILES ALMOST every home, unless it's been built to your speci- fications, has a few window problems. (And even then It may have some.) The ordinary window presents e problem in Itself, in that it needs speelal treatment to make it seem interesting and lend a special air to the room:. The new cord -weave draperies, made of twisted cellulose fibers treated with plastic and woven together with strong cotton warp threads, provide many solutions. : Colors are fast and will not run when rained upon. Fibers have been treated to give them strength when they're wet and won't disintegrate. Colors are also highly resistant to fading. These drapes may be scissors- cut to length, eliminating meas- uring problems and special or- ders, Furthermore, they're ready- made with a simple drawstring tape •at the tap. No hemming or finishing is necessary. A bay -window problem, for in- stance, can be solved by three tiers of these drapes. For an ordinary window, try hanging ginger -brown drapes right down to the floor, cutting them off just to clear your rug. Or pick one et the other four colors: natural, willow green, Modern elere-story whitlow is hung with natural -color draperies that are clipped off a few incite% dove gray and Chinese red. below window. They are used meth -matching blonde contemporary headboard. Solve ow Proble so that dough will soften very slightly, (If too •cold or hard, dough shatters in slicing. If over - soft, cookies are unshapely.) Use a long, sharp, thin -bladed knife and cut dough in thin slices. Cut with a sawing motion, pressing down lightly, Bake fairly close together on baking sheet, The pan needs no greasing for rich cookies like these. Cooky sheets should be smaller than the oven to allow for • e- en circulation of heat and proper brownine. CHOCOLATE ICEBOX COOKIES (Makes 75 Cookies) 2 cups Cake Flour, sifted 1% teaspoons Baking Powder .yr teaspoon Salt 'et cup Soft butter or ether shortening 3 cup Sugar 1 egg, unbeaten 2 squares Unsweetened Chocolate, melted to teaspoon Vanilla 4 cup Walnut meats, broken Sift flour once, measure, add baking powder and salt, and sift again. Combine shortening, s u g a r, eggs, chocolate, and vanilla, beat- ing with spoon until blended; add nuts. Add flour gradually, mixing well after each addition. Divide dough in halves; shape in rolls, 2 inches in diameter, roiling each in waxed paper. Or pack dough into cooky molds. Chill or store in refrigerator until firm. Before slicing, let rolls stand at room temperature ee hour or until soft enough to dent when pressed with finger. Cut in 41 - inch slices, using sharp knife. Bake on ungz'eased baking sheet in moderate oven (350°F.) about 10 minutes, FRUIT NUT ICEBOX COOKIES Substitute finely cut raisins or dates for part (about ,) of nuts in these cookies, CHOCOLATE COCONUT COOKIES Substitute Shredded Coconut for nut meats in these cookies. Game Hafted y Ants Cricket was stopped at Bright- lingsea, Essex, when millions of red ants destroyed the wicket by making anthills on the pitch! In 1935 a swarm of flying ants invaded the green at Outwood, Surrey, and wicket -keeper and batsmen were bitten so severe- ly that the umpire stopped the game for half an hour! In India many years ago a match was delayed while the local ,sarpetztor fashioned a new set of stumps, The old ones had been eaten through by white ants, and the moment they were banged into the ground they dis• integrated into powder. Once frogs stopped a test match between E n g l a n d and South Africa at Durban. Sand - ham and Jack Russell were bat- ting, and S. J. Snook sent down a fast ball which hit the ground and instantly slowed up! When this happened two or three times one batsman went down the wicket and to his surprise dis- covered it to be covered with thousands of tiny green frogs. It was not until groundsmen had swept up hundreds of frogs that the game could be resumed, Drive With 314r ak Care Harvesting of the potato crop is generally regarded as the most laborious and costly process in- volved In the production of the crop, according to N. M. Parks of the Central Experimental Farm in Ottawa. It is also a cri- tical operation, for if great care is not exercised in digging, pick- ing and handling potatoes at har- vest time, bruising and mechani- cal damage will result in a lower- ed value of the crop and direct loss to growers. Late or main crop potatoes should not be harvested until ten days or two weeks after the tops have ripened naturally or have been killed by frost, chemi- cal spray, dust or mechanical means, Mr. Parks says Harvesting before natural ma- turity usually means a substan- tial reduction in yield because po- tatoes under normal conditions increase rapidly in size during the latter stages of maturity. Immaturity invariably causes a loss in cooking quality and mar- ket value because the tubers have a higher moisture content and skin and bruise more easily in handling than those from a well -matured crop. There is also a greater shrinkage in storage. Maturity is known to have a profound influence on tine cook- ing quality of potatoes. Mature potatoes have a higher dry mat- ter and starch content than those harvested when imrizature, Much of the injury to potatoes at harvest time, consisting of skinning, bruises, cuts and shat- tering and commonly called mechanical injury, is the direct result of improper operation and adjustment of digging machines and careless handling. Bruising by the digger can be appreciably reduced if the grower will have the apron coated with rubber, at- tach belting along the sides of the digger to prevent the pota-. toes coming in contact with ends of the apron chain, operate the digger at sufficient depth so that earth will carry back at least two-thirds of length of apron and reduce agitation of the apron by sprockets to absolute minimum requirement. w a e When late blight is in a field, it is recommended that harvesting of the crop be delayed to the latest possible date. If the .fol- iage is infected with late blight it should be killed down with one of tate chemicals recommended for this purpose. In killing down the plants blight spores on the foliage will be destroyed and pre- vent contamination of the pota- toes at digging time by contact with the blighted foliage. Also, the tubers that are diseased may .be more easily detected and dis- carded in the field. Mr. Parks emphasizes that early harvest- ing of a late blight infected crop usually means a greater than or- dinary loss, for sound -tubers will become infected by contact with the diseased foliage. A considerable number of peo- ple in the swine industry, as- sociated with production, grading and marketing of Canadian hogs, regard as serious the continued decline in hog quality and the ever-increasing trend toward the production of lard -type rather' than meat -type animals. These views are not shared by all producers, many of whom claim that because Canada has lost the British market for bacon the incentive has been lost for the production of bacon -type hogs, formerly processed a s "Wiltshire" sides. Those who favour the meat- : type hog reply to the foregoing with the statement that no mat- ter where pork markets are found, present or future, domes- tic, United States or Great Brit- ain, the production of an excess of lard is a wasteful practice for all concerned and brings overall lower returns to the produces This controversy is not con- tained within the limits of the Canadian hog industry. Its coun- terpart is presently an extremely live topic throughout the United States. « e: A leading publication in the meat packing and allied indus- tries in the United States "The National Provisioner," in an arti- cle appearing in the August is- sue says: h 0 Y "The growing trend toward the meat -type hog has.becn enhanced principally by two developments. First, the fat situation has caus- ed the cost of fats to fall far be- low the price of neat. Secondly, the flndlings of colleges and ex- perimental stations indicate that the meat -type hog can be pro- duced as efficiently, economical- ly, and productively as other types. "Many of the nation's swine experts are strongly urging pro- ducers gradually to switch their breeding to the more desirable meat -type hog, It has been prov- ed that these types of lean hogs can be produced and finished properly for market frons any of the major hog breeds and from cross -breeding through proper selection of the desired charas- teristics. It also has been proved that meat -type hogs can be pro- duced as economically as any other type of hog,. "An Institute member company recently made comparisons of neat -type hogs as compared with the regular -run hogs which show- ed that the percentage of prin- cipal lean cuts—hams, loins, pic- nics, and butts — amounted to 33.93 per cent of the total in the case of the neat -type hogs while the regular -run hogs yielded only 31.92 per cent of the total. It is believed that this comparison would have been even more striking if a group of "over -fat" hogs had been included in the tests. "Another reason which con- cerns the producer, packer and retailer, alike, for leaning to- ward the meat -type hog is 'Mrs. Housewife'. They realize that she is still the 'boss' when it comes to deciding what will go into her 'market basket. She is demanding leaner and leaner pork with every passing day and many fear that if she isn't sup- plied with that lean pork that the time will come, and it may not be too far off, when she will pass up pork for something else." II?4 a,N SCHOOL LESSON fly itev 11, Barclay Warner B. A,. B. D. God's Design for New Men Jeremiah 31:31-31; I Peter 1:13-16, 22.23.. Memory Selection: I will pace anY spirit within you, and cams® you to walk in may statutes, and ye shall keep nay judgment.;, and do them. Ezekiel 36:27. The leader., of our world, whether in the area of religion, polities, or science, all admit there is something wrong. Sys- tems of government are changed and yet there is trouble. The hu- man element is the weakest link in many industries. The machines don't come to wore with a hang- over. The real crux 01 the tr'mem is that man is sinful. Sin will drive a man to do what he knaves he shouldn't. An alcoholic tole ine the other day, "I don't event to act like this, My wife and daugh- ters have lost their respect for me, I feel badly about it, but what can I do? I get a job and I get fired. They won't keep me because I get drunk." A yotuig man in his twenties cane to me in similar plight. His wife teas left and he does not blame ter. Are these men ready to quit Inc drink? They feel unable to do it„ Jesus Christ, who delivered men and women from demons while here on earth, can break the spell of alcoholism for these men and thousands of men and women like them, if they give hint a chance, But drunkenness is one one sin. There are many others as adultery, covetousness, hatred, lying, stealing, Sabbath des:aea- tion, Men can be saved irotn their sins and made new crea- tures in Christ Jesus, We cant only have a better world as inert and women are saved front their sins. We ought to turn to Jesus Christ, He is our only hope for this dark hour in the world's history. We may provide better hcks- ing, a better standard of living, security in the ease of unemploy. ment, illness and old age. These are good. But man needs to be renovated within. He will never be happy, nor will society be peaceful till he is born again by the word of God which liveth and abideth forever. Twice bora men are the need of the hour. RIDE ON VQW-CATCHER Feeling "awfully silly," Mrs. Dan Riodan, of Brisbane, Aus- tralia, told trainmen of her unex4 pected half -mile ride on a loco- motive ocomotive cow -catcher, The ride began when she crossed the tracks and was scooped on '.e the cow -catcher of a suburban train travelling 25 utiles art hour. She clung there — one loot only half an inch from the track —until the train stopped at the next station. The startled wom- an climbed olf and reported to the wide-eyed train crew that she hadn't been injured. age 17,4 'Fe's AR Mine' — Just two cute kids at a county fair. Gerold Ful- ton, 7, and his stubborn pet rejoice as Gerald hears that "Billy' won first prize in the kid division, at the County Fair, JITTER so You wAMrrO Not, THE UMBRELLA FOR Me WHllli 1 NAP? ThereMeet rt s ri$ By Arth Pogriftta' I SNOUte NAve kNatve eerrs rd THAN TO TRUST Jt'rreal� eet