HomeMy WebLinkAboutThe Seaforth News, 1953-10-22, Page 6No end of surprises
with MGIC'
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PEANUT BUTTER
PINWHEEL LOAF
Mix and sift into a bowl, 3 c. once -sifted
pastry flour (or 2?s c. once -sifted hard -
wheat flour), 5id tsps. Magic Baking Pow-
der, s tsp. salt. Cut in finely 7 ths. chilled
shortening. Combine o. milk and if tsp,
vanilla, Make a well in dry ingredients and
add liquids; prix lightly with a fork.
Knead for 10 seconds on lightly -floured
board and roll out to 3" thick rectangle
8Lri" along one side. Cream together 1 the
butter or margarine, c. peauut butter
and ?.a c. lightly -packed brown sugar;
sprinkle on rolled -out dough. Beginning at
a
an 8'ra" edge, roll dough up like a jelly
roll and place in a greased loaf pan (4r/"
x B?3'). Bake in a hot oven, 400°, about
45 minutes. Serve hot, cut in thick slices,
or cold, cut in thin slices, lightly spread
with butter or margarine.
,
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"Dear Anne Hirst: I am at the -
end of my rope ,,. , Seven years
ago, when I was 18, I married
a man 11 years older—perhaps
that is the root of our trouble.
Now we have two fine children,
but we never get along well.
"If a child 18 can love, I really
loved hint. But he drinks heav-
ily, and then he abuses me, be-
sides using money we need for
bills and medicines, lie is turn-
ing my older child against pre,
but I am sure as the boy grows
up he will see the truth ... My
husband has never liked my fam-
ily nor any of my friends, and
he makes it obvious they are not
welcome here. Yet I have always
entertained his friends at dinner
and often for weekends, and some
lot,
of them are a questionable,
too.
"Now he is in the Army, and
on leaves he is worse than ever,
He accused me of dating other
men—when I go nowhere but to
movies now and then with my
brother and his wife, though my
husband will not go along. Once
I left him. He gave me all kinds
of big promises, so I cane hack.
Now I am under the doctor's
care.
"I would lease him, but the
children do love him — though
wouldn't they he better off never
to find out what sort of father
they have? Please tell me what
to do, and I will ask him to read
your opinion
MRS. R. T."
MERRY MENACCS',RI
I MS
"Pardon me, madam—but you're
standing on my nosel"
As you know, I do not sug-
* gest divorce unless everything
.else has failed. Your marriage
* could still become a good mar-
* riage, if your husband did his
* part.
" He must realize that he is
• failing in that job. To attack
a faithful wife who is doing
* the best she can, is monstrous;
to spread shameful tales about
" her integrity is the act of a cad;
* to squander mpney on drink
"' when his family needs it is
utterly selfish, And to turn a
* little son against his mother
shows that he knows he is the
guilty one. and is too cowardly,
• or vain, to admit it.
Your husband's first step
should be to acknowledge his
• own faults; his next is to ask
* you to forgive him, and help
'` him correct them, If he would
try, you would call° on all your
patience and faith to strength-
" en him I am sure. Let him
* know it—but let him know,
* too, that you cannoT afford to
* wreck your health, nor see
* your children grow up under
* the influence of a father such
as he has. been. If he cares for
* them as he claims, he should
" make them proud of him.
* The time to reform is today
* —not next month or next year.
* If he laughs off your threat
* to leave, you will have to make
the threat good.
• Meantime, don't submit to
• his cruelties. If he strikes you
* again, call the police. Our laws
are for the protection of all
* citizens, and your husband
* needs someone in authority to
* handle hint.
* If your husband, after read-
" ing this, has anything to say
" in his defense, I shall be glad
to have his letter, -
Honest confession clears the
soul—and is often the first. step
toward reform. If a husband or
wife will confess faults humbly,
the first stove toward a more
harmonious lite has been taken
• Anne Hirst is here to help
you toward that. Write her at
Box 1, 123 Eighteenth St., New
Toronto, Ont.
CANADA SAVINGS BONDS
anytime at 10 t4' on the dollar
and your saving, invested in Canada - Satings
Bonds, earn von ;i;i::,!ia every your --$37.50 for
every $1,006 bond.
That's why Canadians, everywhere, buy Canada
Savings Bonds-- to keep their savings earnino
money for them at a good rate, but still avai'-
able as cash to meet any emergency. 7'o buy
yours, in any amount Froin $50 to 0,000,
writs lei today,
Income .,S'afety,
Cash , tt : I ny Time
36 King Street Weis � toitd, Grundy & CSDA9i11Dany
Toronto 1 Lisneterl
Telephorie:.l'SlltSire 4412)
^r,
Wool Queen •- Besting 40 rival
beauties Kathryn E. Gronatzky
was crowned "Miss Wool of
1953, r The 20 -year-old College
coed will make a nationwide
tour under auspices of Sheep
and Goat Raisers Association,
spry,' i ``R i'fARM
9
,yv..ciol.)x D CtattuZ
Away back last winter my
family starting making uncom-
plimentary remarks about my
pies. Partner would say—"What's
the matter with your pies lately—
they are not a bit like the ones
you used to make?" And Bob
would add fuel to the fire by
saying "Mrs. Blank can sure
make a wonderful pie!" It was
really quite a mystery as I had
always rather prided myself on
pastry. What had gone wrong?
I did not know, Could it be the
flour, or the shortening ... was
my oven too hot or too cool? I
bought different flour, tried
various brands of lard and veg-
etable shortening, experimented
with the oven, but the result
was still the same—tough, hard
pastry. During the summer I
gave up the struggle and tell
back on bakeshop pies. Then
there were more complaints.
"What are you buying pies for
all the time?" "Well," I would
answer, "if you are going to
grumble you night as well grum-
ble at bakeshop pies as mine."
But just recently, with more
time at my disposal, I started ex-
perimenting .again. I bought still
another kind of shortening and
followed the recipe on the pack-
age which says to take out is
cup of flour and mix with ?=t cup
of water and then sprinkle over
the remainder of the flour and
shortening. That method was en-
tirely new to me, and so help
ate, it worked! The puzzle of the
pies is now past. My reputation
is restored and my family once
more enjoys pies like mother
used to make.
Why do I tell you all this? Ile -
cause I have discovered that I
am not the only one who has
experienced piecrust failure: --
even the best of cooks admit it.
Some say it is the flout', c: hers
the shortening. Whatever the
reason they find that the n ithod
that had been successful for
years is now a failure, And the
bakeshops are having a field day.
I have told you how I solved
my problem but it may not work
for you. Pastry has tempera-
mental qualities which must be
co-ordinated with the art of the
maker, So, if you are having
trouble, ,find out—if you can—
the flour, the shortening and the
method best suited to your own
personal needs. But remember,
good pies bring about one defin-
ite result the better the pies
the faster they disappear. So be
prepared.
Well, baking pies may not be
a major problem but to follow
their history down through the
ages is rather interesting. Back
in the days when butter -staking
was in vogue some cooks had a
preference for buttermilk pastry,
using buttermilk instead of water,
with the addition of a little
baking -soda. Another method
was to use equal quantities of
home -rendered lard and daily
butter, Over in England my
mother-in-law insisted that she
could not make good pastry un-
less she used all butter, and it
had to be the best Danish cook-
ing butter, which, in those days
came in huge slabs and was sold
over the counter in bulk. My
own mother thought all butter
was too extravagant. She gen-
erally used one-third butter and
two-thirds clarified beef dripping.
Anything but margarine!
Sometimes a pastry recipe is
a closely guarded secret! When
we first came to this district one
Pt tier neighbours, long wince
pawed away, [nada the best pies
I ever tasted, but no amount of
hinting or complimentary, re-
marks would induce her to di-
vulge her pastry -making method.
It was a secret that died with
her. Site always made her pastry
when site was alone so that even
her own daughter didn't quite
know how mother made her pies:
Well, last Saturday was the
occasion of still another local fair
in this country—Georgetown. I1
was a beautiful day and a good
fair—what I saw of it. I headed
straight for the hall where I
knew there was an exhibit of an.
tiques. Really, some of the finest
relies are found to the smallest
places. This was au exhibit that
was truly representative of a by-
gone age and was put on by the
Norval W.I, There were Articles
that had been prize-winning en-
tries in the Industrial Exhibition
of Toronto in 1888. Among them
was a handsome shirt - blouse,
fastened at the back, tiny pin -
tucks down the front and stiff
starched cuffs, There was also
a crazypatch-work quilt exhibit-
ed at local fairs in 1878 and 1882.
Other items to delight the eye
of a collector were a porcelain
cheese dish, 150 years old; a pair
of lustre vases, two cups and
saucers brought from England in
the last century; a black silk um-
brella with a foureinch lace
fringe bought in Kansas city in
1893; a marvellous mauve silk
hat, styled 1870, and the picture
of a lady in a dress, the material
for which had been woven and
madeup by the wearer 125 years
ago. There was plenty of other
stuff but I cannot describe it all.
And yet all these priceless things
were unguarded and within easy
reach of the public. To me, that
was a demonstration in itself of
the faith and trust with which
county y people regard their
friends and neighbours.
ISSUE 43 ... 1953
SAI) CAS>E,!
"It's get to where one word
rings like an anvil in my ears," -
the vinegar -faced man told his
friend. "Work, work, work! It's
all I hear about at home, day
and night, week after week. I'm
tired of it — tired of the thought
and the word — work!"
"How long have you been on
this job?" a sympathetic friend
inquired.
T start to -nitron;" wets the
gloomy reply. -
( IU1a,•ti.K[)A'U) BRAIN
SCieutlsts who secured per- -
mission to probe the brain 01
the world-beating chess cham-
pion, Richard Rockwoode, after
his depth, found an amazing
"deformity" in it.
They found that tate molecuies
of one portion cif pis brain had
actually arranged themselves in-
to a combination of squares re-
-sembliltg a chess -board.
Each of these squares they
solc'nuily reported, had .', rtaitt
narks upon it supposed to, rep••
resent the final position oI the
chessmen in the last twelve
garnes Roekowoade had p!ityed
and won while he v,'ns blindfold-
ed.
The arrangement of the atom
of the brain into the chessboard
squares could only be tistin.-•
guished by the finest mua'oscape
then available, said the scien-
tists, but there was not the slight-
est doubt about their existence.
A treat you can make easily with
new fast DRY Yeast
Now you have Fleischtnann's
East Dry Yeast, forget about
the oldtiute hazards of yeast
baking! .Always at hand—
always full-strength and fast
rising! Keep a month's supply
in your cupboard! Make this
delicious Chelsea Bun Loaf —
cut h slices for buttering, or
separate the buns.
CHELSEA BUN LOAF
Make 3 pans of buns from this
one recipe—doper( will keep
in refrigerator far a week.
Scald 4 c. milk, f- c. granulated
sugar, 1% tsps. salt and /i 'a
shortening; cool to lukewarm,
Meauwbile, measure into a large
bowl / c. lukewarm water, 1 tsp.
granulated sugar; stir until sugar
is dissolved, Sprinkle with 1 en-
velope Fleischmann's Fast Rising
Dry Yeast. Let stand 10 mins.,
THEN stir well. Add cooled milk
mixture and stir in 1 well -beaten egg.
Stir in 2 c. once -sifted- bread flour;
brat until smooth, Work itt 21/2 c: once.
sifted bread dour. Sinead on lightly -
floured board until smooth and elastic.
Cut off 2,1 of dough, knead uttc a smooth
buil, place in .greased bowl, grease tip of
dough, cover and store In refrigerator
until wanted, Shape remaining Vs of
dough into a smooth ball' place in greased
bowl and grease top. ( over and set in
warm place, free from draught. Let rise
until doubled in bulk. Cream 3 lbs, butter
or margarine and blend in tx c. brown
sugar (lightly pressed down), 11,4 tsps.
ground cinnamon and 3 tbs. cunt syrup;
spread about Vs of this mixture to bottom
of a greased loaf an (VA" x 51/2") and
sprinkle with pecan halves, Punch -down
risen dough and roll out boo at 8"
square; loosen dough. Spread, with re.
maiuing sugar mixture and sprinkle with
½". rafsfus, Loosely r"It up "100 a idly
roll. Cot roll foto G slices. Pince fn pre-
pared ;tat. Grease top -s. Cower and let
ase. until doubled in bulk. Bake In moder-
ate oven, 350°, 25.30 mins, Let stand in
pan for 5 ,pins. before turning aut.
Out ,t 50 year of battery Warship coram 9
fNehU ght hatfexy Ma --gives
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