The Seaforth News, 1954-08-05, Page 3'TABLE et v
Livery editor and columnist
--even the conductor of so
modest a column as this ---is fairly
deluged with what is known in
the trade as "hand-outs." For
the most part these are attempts
by press -agents -- excuse me,
"public relations counsellors" -•-
to get free mention o their pro,
duets, instead of paying adver-
tising rates.
However, this morning 1 re-
ceived, from the Bakery Goods
Foundation, swine material which
I think should be handed along,
Advertising Department or no
Advertising Department. It is
headed SAFEGUARDING STJM-
MER MEALS.
*
It's summertime --time for out-
ings, picnics and backyard sun-
pers. It's time for special
summer meals, prepared ahead
of time, and served out of doors,
It's time for the entire family
to enjoy eating to the full!
But there are dangers ahead—
whether you're aware of them
or not, Food poisoning, in any
one of its various forms, can
spoil your summer fun, and even
end in tragedy, unless you are
constantly on guard against it..
Here are some of the facts.
a w *
FOOD POISONING MENACE
Food poisoning occurs when,
by mistake, some article of food
is eaten which is poisonous itself,
or which has been contaminated
from an outside source. Poison-
ous berries, fungi mistaken for
mushrooms, diseased meat a n d
poisonous shell fish, have taken
their toll from time to time. But
the most common cases of food
poisoning a r e those caused by
food infections or food intoxica-
tions,
i
s
• �
Illness from food infection
1 ess
caused by bacteria carried into
the mouth. ON ]FOOD when it is
eaten. If there are bacteria or
poisonous toxins IN THE FOOD,
the resultant illness is d u e to
food intoxication.
We hear of cases of food poi-
soning where a number of people
.'., are stricken after a church pic-
nic, wedding reception or ban-
quet. Yet few people realize that
the same common food poisoning
bacteria (staphylococci, salmon-
ellae and streptococci if you want
their names!) may be present in
#Oods prepared at home, even
though the kitchen may be scru-
pulously clean. The bacteria or
resultant toxins may be in the
food when it is purchased or may
be introduced by a n y person
handling the food as It is sold,
prepared or served.
There is no red warning light
to flash on and off when food
poisoning bacteria lurk in your
food. But there are sensible pre-
cautions or danger signals which,
If heeded, will prevent or dis-
courage bacterial growth, Warm
summer days increase the need
s, _...! for obeying the danger signs.
You'll want to recognize them
when they appear.
*
THE DANGER SIGNS:
Don't trust your instincts!
Usually the guilty food does
not look or taste or smell spoil-
ed, If you're in doubt, boil the
suspicious food rapidly for sev-
eral minutes BEFORE TASTING
IT. Better still, discard it and eat
something else.
« *
There's safety lu cleanliness!
Clean food, handled by clean
people under sanitary conditions
will seldom be guilty of causing
food poisoning. Buy your food in
a clean, tidy store. Wash all
food, even though you plan to
cook it. Make sure food is stored,
prepared and eaten in clean sur-
roundings, Public picnic tables
and campsites are a wonderful
invention, but they should al-
ways be covered or thoroughly
cleaned before using. Especially
away from home, children a n d
adults should be encouraged to
wash hands often. Cuts and open
sores should be covered .- and
of course all food should be well
protected from disease -carrying
flies and insects.
w x
Heat and Humidity
Increase the Risk!
Although most bacteria can be
killed by very high temperatures,
the average hot, humid, summer
day 'merely provides ideal grow.
ing weather for the food poison-
ing types, Cooked or uncooked .
foods, prepared ahead of time,
should be continuously and well
refrigerated until serving time.
Portable ice boxes and roadside
ice vending machines are invalu•
able aids to the travelling fam-
ily
Time Is of the Essence!
No matter how favourable or
unfavourable the other condi-
tions, the longer thetime between
preparing and eating t h e food,
the greater the danger of food
poisoning beet e r i a developing.
Th e minutes count, so prepare
your foods as near to mealtime
as possible and keep therm oofd
and eovered until eaten.
Ind -Time °lasses Cookies ` est gust as Good Tody } Hooves Etiqu fi
SIC DOROTHY MADDOX
•
'flkMilMl3Ell these soft moleesee cockles we used to enjoy when
we were children? I still lova them. So de u lot of other
levee! 'Wf'tybe you do, too. So here's a recipe:
Soft 1V4olaseu3 ,Cookies
(Viold; 4 doze, cooklee)
One eup spnrtening, 134 cups unsulphured molasses, tet, cup sugar,
14 cups sifted, all-purpose flour; lies teaspoons salt, 2. teaspoons
!,soda, 2 teaspoons cllenumon, 13's teaspoons ginger, 3fa teaspoon
'cloves, 1 egg.
Melt shortening In saucepan 'large enough for misting cookies.
Stir in molasses and sugar; cool.
Silt together 'lour, salt, soda, clnuariion, ginger and cloves. Min
in small amount of flour; beat In egg. Add remaining flour, blending
until smooth. Chill dough about 2 hours.
Shape into 13'Q -Inch balls. •Place on cookie sheets about 2 inches
apart to allow cookies to spread during baking. /eels(' in a moderate
oven 050 degrees k'.) 10 minutes, While warm, spread half the
cookies with eontectioner's sugar glaze. Store lu closely covered
container,
* •1, 9
171re's another cookie with a delicate molasses flavor,
!Sutter-1V4oiusaes Thinslee
• (Yield; 12 dozen)
.Four cups sifted, all-purpose flour; lie cups sugar, 11/2 cups
butter or margarine, 34 cup unsulphured molasses, 1 whole egg,
plus 1. egg yolk; le cup sugar (optional), 1 teaspoon cinnamon
(optional),
Sift together flour and sugar. Cut in butter with pastry blender
until -mixture resembles coarse meal. Combine molasses atid eggs;
etlr into flour -butter mixture. 'Chill dough overnight.
Roll out on pastry cloth sprinkled with confectioner's sugar to
1/18 -inch thickness, Cut with cookie cutters; place on cookie
1rloiasses rookies taste Just as wouderl.'ul today as they did
back when we ware children.
sheets. (If deslrod, mix sugar and cinnamon; sprinkle lightly o'er
unbaked cookies.)
Bake in a moderately hot oven (400 degrees F.) 5 to 8 minutes,
or until edges have lightly browned.
Cool. Store in tightly covered container.
Note. To make cookies without chilling, form dough into small
bells, using ee teaspoon of the dough. Place on cookie sheets,
flatten cookies to 1/16 -inch thick with bottom of glass covered with
damp cloth. Dip bottom of glass In water when cloth sticks to dough.
(These cookies will keep for a long time, but you may make Ie
smeller quantity by eutting'the recipe in half,)
.. PLAIN H
RSE SE k*,SE.
By F. 18003) VON PILIS
The following editorial appear-
ed in The British Farmer, official
organ of t h e National Farmers
Union, published in London, Eng-
land,
Not t So Funny
"There is little attempt by
people in this country to conceal
the almost universal delight at'
the disastrous fall in world wheat
prices and to shake hands with
one another because Britain re-
fused to join in the International
Wheat Agreement.
Further falls are joyfully anti-
cipated and the most sanguine
are even envisaging a price war,
with the United State's- throwing
huge stocks On the world market.
If farmers enjoyed the same
powers of self-delusion as many
economists, some of us might also
be hanging out the flags. FOr so
many of us buy mare cereals than
we sell and we might welcome
sd much cheap imported raw ma-
terial.
But few, I think, will view tiles
with any complacency. 13o often
the price of wheat, and certainly
the price of wheat coupled with
that of maize, has set the tone for
world food prices generally.
It was the collapse ox the North
American wheat price in 1929-80
that heralded the worst industrial
depression this country can re-
member, for in the end it im-
poverished the primary producers
abroad who had been our cus-
tomers but could no longer buy
our goods.
Avoiding Disaster
History, I know, never exactly
repeats itself and the U.S. Govern-
ment are insulating their wheat
growers against the disaster that
would btherwise be upon them,
' But can they do this indefinite-
ly? Can it insulate world trade
generally against a heavy slump
in ±00 d producers' incomes in
other countries and the conse-
quent restriction of trade?
1 would have said that in each
case the answer was "No." Nor
does it touch our friends who
buy from us in Canada and Aus-
tralia
illusion of cheap' Food
To boast of our foresight and
cunning in keeping out of any
work plan to maintain a fair level
.ef wheat prices in times of tem-
porary.surplus looks to be un-
comfortably like shuttling out of
our international responsibilit es
and leaving the Americans once
more to hold the baby.
The irony of it is that if catas-
trophe does happen and the fall
in the wheat price is once more
the herald of a world-wide de pen-
sion, none in this country will
suffer more severely than those
permanent victims of the illusion
of 'cheap' f o o d, the industrial
wage-earners."
Effects On Canada
The words of The British Far-
mer should be given careful On -
sideration by farmers in Eastern
Canada who have been rejoicing
at lower prices of feed grain's; The
affects of the deteriorating^t'.heat
price a r e becoming evident in
rising unemployment not only in
the agricultural implement In-
dustry, but in other industries as
well.
A large share of the blame will
Co to Canada's Minister Of Trade,
. D. FIowe, who insisted on a
top price of $2.05 while Britain
Offered $2,00 last fall when the
new International Wheat Agree-
ment was negotiated, On account
of the difference of five cents,
Britain eventually refused to sign
the agreement and kept herself
free to buy en a competitive mar-
ket.
la
,This column, welcomes criticism,
constructive or destructive, and
suggestions, wise or otherwise.
Address all mail to Bob Von
?ills, Whitby, Ont.
TELLING HIM
At the time of the Jim Cor-
bett -John L. Sullivan bout, Steve
Brodie of Brooklyn Bridge fame
predicted loudly that the cham-
pion would knock Corbett out in
the sixth round. Corbett's Lather
heard of this prediction and was
violently enraged. Some clays
later he was introduced to Bro-
• die. FIe looked him over sourly.
and finally commented, "So you're
the man who jumped over Brook-
lyn Bridge."
"Not over it," Brodie corrected
him. "I jumped off it."
The elder Co r b e t t snorted.
"Oh," be said smoothly. "I
thought you jumped over it Any
damned fool could jump oft it."
geed "Sponger" --• The largest sponge ever Found in south hlorido
waters provides a comfortable resting place for tiny Toby Ebbets.
The huge sponge wog found in Biscayne Boy by Walter Thomp-
son, Sr., who has been dragging the waters for sponges for 40
pears. In the foreground Is a normal size sponge.
Do You Freeze Your Pies And Cakes ?
Freezing is becoming a popu-
lar method Of preserving pies,
cakes and other pre-cooked foods.
Such frozen foods are a great
convenience to the housewife as
a supply in the freezer simpli-
fies future meal preparation. An
important point to remember
when freezing any food --- cooked
or fresh — is to use only high
quality ingredients. Freezing will
not improverevs theproduct; rtm
re-
ly retains quality present prior to
freezing, Miss K. D. Troup, dieti-
tian at the Morden Experimental
Station, points out.
Considerable study has been
made at the Food and Vegetable
Laboratory of this Station of the
best methods of freezing such
foods. Freezing pies for instance
is no new idea, Several genera-
tions ago it was common practice
to bake several weeks' supply of
pies and freeze them in the back
porch or attic until they were
needed. Now, with the widespread
use of home freezers, pies may be
frozen tie e year round. Mince,
Housekeeping Ey
"Push -Butt n"
When it's "not the heat but the
humidity," what ho u s e w i f e
doesn't wish she could 1o11 in a
hammock and do her chores by
pushing buttons? This summer
she can actually do some of her
housework by push-button if she
engages a "staff" of aerosol
sprays. For instance, she can
give up that tedious task of con-
stantly polishing silver by spray-
ing every article not in constant
use with a clear plastic finish.
It will keep them shiny -bright
and tarnish -free all summer long.
She can take the same short-cut
with brass, copper and chrome,
The aerosol method can be
used to remove spots on clothing
and upholstery, thereby reducing
the size of the laundry and num-
ber of trips to the dry cleaner.
By pushing another button, gar-
den and house plants are pro-
tected from insect attack, Con-
sider how much energy is saved
on a hot day by ,just holding an
insecticide spray instead of
chasing flies with an old-fashioned
swatter. Should one at the chil-
dren return from camp with a
dose of poison ivy, the druggist
can supply the antidote in a con-
venient cooling foam, which
squirts on like whipped cream.
One of the latest aerosol sprays
is a direct answer to every house-
wife's prayer. It is designed to
allow dust mops to pick up more
clirt and to prevent the particles
from blowing back indoors or on
to drying clothes when the mops
are shaken, According to the
manufacturer, this is accomplish-
ed through a chendcal preparation
that causes the fibres in the yarn
to fuzz, thereby increasing the
dust absorbing surfnco of each
strand in the nop.
Another new one, which may
not save much energy but will
certainly make things more pleas-
ant during the heat. is an aerosol
to banish garbage can odors. The
spray is said to slow up the decay
of food scraps as well as prevent
rust of the can, The menthe-
tuner claims it will also prevent
garbage froth sticking to the sides
of the container and will keep
dogs, rats and other animals at a
distenca if a Little is also directed
al the outside of the garbage can.
Manufactut'ers 'rt aerosols are
becoming so conscious of the time -
and -energy saving possibilities of
their products, they are starting
to make types that do jobs with
the one squirt. For example, one
of the largest developments is a
spray that helps prevent a pain-
ful sunburn and shoos the hies
away at the same time.
fruit, squash and pumpkin pies
freeze successfully. Fruit pies, ex-
cept apple, are of higher quality,
if frozen unbaked. The pie is pre- 1
pared as for baking, but slits are
not cut in the top crust. A suit- I
able thickener is recommended
for juicy fruit pies.
To bake frozen fruit pies, sim-
ply unwrap, cut vents in the top
crust ,and place the pie in a pre-
heated oven, allowing 10 to 15
minutes extra baking time. Apple,
pumpkin
and squash pies are more
satisfactory if baked before freez-
ing. Baked pies should be cooled !
t0 room temperature before wrap-
ping in aluminum foil or some li
other high q u a l i t y moisture -
vapour -proof material. A pie plate
inverted over the pia will prevent
the top crust from being crushed.
Baked pies may be thawed in a c
moderate oven for twenty min-
utes or at room temperature for
two or three hours.
With cakes, tests show that
plain cake, with all its variations
is a atis2aot�w,ry tree for Ire@z- l
ng. Fruit makes 4.ee Lsa1`ricu1arly
successful as frozen products since i
the flavour tends to mellow with
storage. The storage life of angel
.food and sponge cakes is more
limits r C ke flatterg may be fro:
fin and stored VW suL'eessfuhy
far a short time and the batter,
when baked, will closely resemble
a freshly -baked cake. When stor-
age time is to exceed one month,
however, cakes are generally su-
perior if frozen a f ter baking.
Frostings and fillings may be ap-
plied to the cake before freezing.
Icing sugar frostings containing
fat and fudge -type frosting freeze
particularly w e 11. Batted cakes
should be thawed hi their original
wrappings to prevent the forma-
tion of moisture on the top of the
cake.
Tests show that products which
are well wrapped in aluminum
foil will retain their quality for
as long as one year, But for house-
hold use it is usually desirable
to keep pre-cooked items for a
shorter time as the freezer space
can often be used more efficiently
for other seasonal products.
ity ROBERTA I,Id11
Q. Is it necessary for a girt to
give a gilt each time, 11 she hi
invited to several different brid»•
al showers in honour of the
same bride-to-be?
A. If she attends all the show •
ors, sire mast certainly must
bring a gift to each. However,
if she has already attended ono
or two of the showers, it in her
privilege to decline any addle
tonal invitations.
Q. When a woman enters are
elevator and three or four Weil
remove their hats, should she
nod her acknowledgement of the
courtesy?
A. This is not necessary. The
gesture is not at all personal.
Q. If one is eating a steak or
something similar, isn't it alY
right to cut several mouthhitp
at a time before eating?
A. No; one should rut a einele
bite at a time
Q. Don't you consider it very
bad manners for a dinner guest
to be Late?
A. This is considered one 01
the most serious breaches of eti.,
quette. A guest who is late foie
a meal in one's home must have
a very good excuse to justify any
pardon.
Q, Is it proper to address s
wedding invitatiosi to "lvlr. and
Mfrs. George I,. Ferguson ontl
Family"?
A. No; if the children or other
members of the family are old
enough to be invited, a separate
invitaeion must be sent to each
of them.
Q. Should the dessert spoors
or fork be placed on the table,
with the rest of the silver at Otho
beginning of a meal?
A. No; they should be brought
in with the dessert plates.
Q. Is it good form to type a
signature on a business letter?
A. Not unless it is supplement-
ed
signature. b a penst na
d
Y
g
Some-
times this is advisable when te
person's signature is very illeg-
ible.
Q. If a anan brings a gift when
calling on a girl, should she open
it immediately or lay it aside
until he has gone?
A, She would most certainly
show better manners and more
appreciation if she opened it at
once.
Q. If all the guests at a din-
ner, with the exception of one,
have refused the second helping
of a certain dish, is it all right
for that one person to accept?
}2'Pro jgt)iy ( wee* be bet-
ter not to clo So, tel this
naturally cause a delayin the
serving of the next course. The
well-bred person is always con-
siderate of others, and that is a
prime secret of popularity. -
hearty Acting. - "That's. not the way,' snarls Minnie, right, Ci
bear at the London, England, zoo, as she gives her cub a lesson
in how to got food from visitors, (top). Minnie sits vp an her
haunches and shows her baby exactly how its done (hottnln),
dl•Al♦AYrA