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The Seaforth News, 1950-04-13, Page 7Knot Very Happy—"I'm fit to be tied," ]utters "Skipper" literally at the end of his rope on his arrival at LaGuardia Field. The pup, being shipped by air from Trinidad, chewed his way through a leash en route, and was anchored by a more secure mooring for the duration of the flight. Modern Etiquette By Roberta Lee • Q. What is the usual order of the bridal procession down the church aisle? A. The most popular is: The ushers walk slowly down the aisle two by two. The bridesmaids fol- low in the same manner, the maid of honor comes next alone, fol- lowed by the bride on the arm of her. father. If she has no father, or other male relative to accompany her down the aisle, 'she may enter alone or with her mother. , Q. Which is proper, to butter a slice of bread while holding it in the hand, or by placing it on the table? A. Neither is correct. Only enough for one bite should be bro- ken off, buttered, and then eaten. Q. Is it necessary that a woman remove her gloves when shaking hands? A. No; this is not even considered necessary for a man. Q. Should .soft-boiled eggs be eaten witha spoon? A. Yes; if served in an egg cup, they may be eaten from the shell with the spoon; or, if you wish, break the egg in two, scoop. the contents into an egg cup, and eat with a spoon. Q. Is it proper to abbreviate the name of the month when writ- ing the date in a social letter? A. No; the name of the month should be written in full. This is also true of business Letters. Q. What should one use as a decoration for the table when giv- ing a breakfast? A. A large bowl of fruit or one of flowers is sufficient. Q. Just what is the difference be- tween "table d'hote" and "a la carte?" A. "Table d'hote" means a set price for each meal, irrespective of which dishes you order. "A la carte" means that you order "ac- cording to the card," and pay for each dish ordered. Q. Is it all right for social cor- respondence to use envelopes with colored linings? A. Yes; if transparent envelopes are used, they may be lined with colored paper to make them opaque. But the quieter tones of lining should be used. Q. Is it obligatory to have ushers in attendance at a small church wedding? A. There may or may not be ushers, according to the prefer- ence of the bride and bridegroom. Q. Is'it obligatory to return calls of condolence? A. No; calls of condolence need not be returned. Fortunes That Were Made From "Junk" Stuff one would ordinarily burn, or evenpay somebody to take away, might be worth a fortune. Old books, and magazines, toys, swords, pictures, old letters, ancient silver and brassware, might be worth their weight in banknotes. Old books are the best bet, for among them might be found a first edition worth thousands of pounds. Jan Bunyan's "The Pilgrim's Pro- gress" provided an example. Some years ago a barber in Derby was raking through a pile of old books in the back of his shop to find some- thing to amuse his wife who was ill in bed upstairs. When the doctor arrived he found the patient' browsing through a tattered copy of "The Pilgrim's Progress," He persuaded the barber to send it to Sotheby's sales -rooms in Lon. don. A. few months later $12,500 -. was paid for it. Valuable "junk" takes many guises, and what gives it value is a combination of many factors. Scarcity, trends in collecting, schol- arly research, and many other things are involved. , Some people collect match covers, some collect toys, others valentines. Interior decorators collect early \wallpapers and fabrics. Museums, private collectors, and dealers may be in the market for prints, auto- graphs, stamps, books and even old buttons. • One man dragged a trunkful of old newspapers front his "glory hole." He was impressed by the advertisements, which gave a col- ourful picture of bygone times. He cut them out, tabulated them, pasted them on cardboard, and separated. them under their different subjects. Then he found the addresses of collectors in antique magazines and offered his old advertisements to those collectors who might be in- terested in the particular subject they dealt with. IIe sold them at $25 per set and started what turned out to be a profitable hobby—all front "junk". Although he did not make a for- tune, one London man realised' a handsome profit from a set of eight five -shilling British stamps which came to light when he was sorting out some old papers. The stamps had been sent to his father, presumably as a remittance, in the_ latter part of the nineteenth century. He inquired at a post office to see it they were still exchangeable, but was told he would have to take _them to Somerset House. On his way there, however, he sold them to a stamp -dealer for $375, nearly forty times their orig- mat value. — By Harold Arnett JN W.ROVISE» SAWBUCK TO MAKE IMPROVISED SAWBUCK, DRIVE FOUR r MEDIUM-SIZED SAPLINGS, SHARPENED ATONE END, AT AN ANGLE ON OPPOSITE SIDES OF A LOG As INDICATED t. AND TIE WHERE THEY CROSS. TAANK9 K,M•K' "< . NEWPORT KY. C ni MMER STUNT TO START NAIL IN HIGH QRK, PLACE NAIL IN CLAWS OF HAMMER AS INDICATED AND PUppSH INTO WOOD 1 AHND HAmMERGINCIAWS TABLE TALKS a km Anaoew5 Just about the last place you'd expect to get cookery hints from is our Royal Canadian Mr force, But, no fooling, our fliers now have a special manual devoted to food and cookery; and, in case you're interested, the following is a sample paragraph; * ,, %k "All animals in the north are safe to cat—bats, lizards, newts, frogs and even snakes, which taste like the white meat of chicken, Grubs found in the ground, or In rotten wood, make good food. So do grass hoppers, toasted on a stick. Pick off legs and wings before cooking. Do not eat caterpillars—sante are poisonous, Meat is meat when you are hungry(" * % :5 As you've probably already guessed, the Air Force Manual is not intended for general use—but for fliers who find themselves "on their own" in Arctic or sub -Arctic regions. No 'doubt it will be' of real value to them and he. the means of saving lives. Still, 1 think that readers of this column would prefer me to deal with something a little more—well, conventional— than roast'grasshopper and the like, So let's talk about something at the opposite end of he die' iry scale. Meringue, for instance. 'there lure so many women—first-class cooks in other respects—who shake their heads in despair when the meringue topping for a "company" pie does - not tura out the way it should be, * >k „ Smooth, glossy and delicate brown, with lovely swirls to add the decorative touch—that's perfect meringue. It shouldn't shrink, leak, or bead into tiny amber drop- lets on cooling. It cuts.cleanly, Let It Rain — Hollywood's Joan Caulfield is pretty as a rainbow and ready for April showers in this abbreviated rain outfit that she wears in a new musical picture. without sticking to a knife that's been dipped in warm" water. Most important, it should be tender and moist.. 'a ✓K 1"ood specialists at a famous uni- versity have found that baking at 425 degrees for only four to 4% minutes --instead of the usual 10 minutes at 323—gives a meringue all these qualities --that Ie, if the egg white and sugar are beaten to. the Proper stiffness, and if the mer- ingue is baked on a warns filling. You can tell when it's been beat- en enough when the egg whites fold over in soft peaks, and when the surface is smooth and glossy, with no dry flakes. Spread the meringue to the edge of the warts] filling ao that it just touches crust, and it won't shrink after baking. Then add the "swirls." d '5 a Other meringue hints are as fol lows: Have egg whites • t room temperature, Add a pinch of salt for each white. Use a sturdy hand beater or electric mixer, Use a deep bowl—not a wide, shallow one, or a bowl that's too large. 13e sure there's no trace of yolk in the whites as that will ruin a nieringue. Measure sugar, two .tablespoons for each white. Sprinkle sugar gradu- ally over whites, a tablespoon at a time, then beat in thoroughly to nissolve the sugar. And don't over - beat as that makes the meringue dry and curdled, instead of glossy and smooth. • e # It won't be so long now—al- though it may seem a little that way—before the rhubarb will be up and ready to use. For most of us, a bit tired of "canned stuff" it can't come along too soon. Maybe we can hurry it, and the real spring, along a bit by publishing a recipe tor a very special rhubarb pie. This is the "open face" variety,' topped with one of those perfect meringues. I've just been talking about. For this pie, you'll find it better to use tapioca to thicken the filling, rather than flour or cornstarch—as the extra acid in rhubarb sometimes breaks down the thickening power . cf the latter, and you have a runny pie. Quickest way to put this pie to- gether is to bake crust; pre-cook rhubarb filling; make meringueand put all three together while filling is still warts. t5 a ,I RHUBARB PIE Shell: Combine 1 cup sifted flour, / tep: salt, IA cup shortening. Cut shortening' into flour until mixture resembles small peas. ' Sprinkle in 2 to 3 tblsps. cold water. Toss Lightly with a fork until dough holds together. Shape in ball. Chill. Roll out on lightly floured board. Loosen dough from board; fit to 9 -inch pie plate. Crimp edges. Bake in very hot oven 1425°) 10 minutes, or until lightly browned. Filling: Combine in top of double boiler 4 cups cubed, pink unpeeled rhu- barb, 1 to 1% cups sugar, 4 cup quick -cooking tapioca, 3 beaten egg yolks. Cook over boiling water, stirring occasionally, until tapioca dissolves end rhubarb is tender, . Stir In 1 tblep. butter. Pour into baked pie elle!!. Meringues Beat until foamy 3 egg 'whtte9. Add a tablespoon at a time 6 Maps. sugar, Continue beating until meringue folds over in soft peaks. Swirl over pie, spreading-] to edges. Bake in hot oven (425°) 4 min- utes, until delicate brown. Cut while still slightly warm. And now, still following what the fashion magazines would callthe rhubarb motif, here's a recipe for RHUBARB ROSY BETTY Combine 3 cups cubed, unpeeled rhubarb, 3/4 cup sugar. Toss so rhubarb is coated with sugar. Place in bottom of 6 buttered custard cups, or ft -inch round bak- ing dish. Cream 2 tblsps. shortening, Ye cup sugar, TTA tsp. vanilla. Add 1 egg, beaten. Beat until light and fluffy. Sift together 1 cup sifted flour, 134 tsp. baking powder, % tsp. salt. Add alternately to creamed mix- ture with Ya cup milk, Spoon batter, over rhubarb, filling cups only 33 full. Bake in moderate oven (350°) 30 minutes for custard cups, 1 hour for baking dish, Turn upside down to serve, UNDAY SCII001 LESSON By Rev. R. Barclay Warren AIMIOS THE PROPHET AND HIS PROGRAM Amos 7:7-15; 8:1-3, Golden Text: Seek ye the Lord, and ye shall Live,—Amos 5:6a. For three Sundays we study the book of Amos, He had not been trained in the schools of the proph- ets as existed in the day of Samuel, Elijah and Elisha. Neither was he a prophet's son, But God called this herder and picker of sycamore fruit and gave him a message, Every sermon began with a thunderous "Woe," He pronounced God's judg- ments upon Syria, Philistia, Edom, Ammon and Moab in turn. Of course no one in Israel found fault with Amos' preaching thus far, for these countries were hostile to Is- real. But Amos carne closer. He -denounced Judah. Then at great FOR QUICK RELIEF BEYOND BELIEF... For relief from the pairs of ARTHRITIS, RIN:IMATISM, NEURITIS, or SCIATICA get a bottle of DOLCIN Tablets today. 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Indeed his message calling for social rightous- ness was not alone for Israel. It is apt to -day. In a time when many ministers will talk about the sins of Russia, but coddle their own con- gregations, seeking to please the people rather than present the soul- searching truth of the Gospel, it is stimulating to read Amos. He had a message from God, and de- clare it, he did. "MECCA" 0I*..?Mw E T F:, TNFA Isle v i .121)ND' 'fake this *asty CHEESESIZE4'D easily, speedily with new Feast DRY Yeast! Many styles to choose from. Direct from tae ory to you. See far or near. Head smallest print, thread finest needle. satisfaction guaranteed. Send name, addressand age for 0 -day free trial, rye °hart, 101085 style cata- FREE!' Logue and fust lnformatlen. SASE MONEY VICTORIA OPTICAL co. Sept. GB 485 273 Yonge Street Toronto, Ons, DO YOU HATE awe r# one i eat.t ext4 •I 41 So many women between the ages of 38 and 62 have good reason to bate 'change of life'—the time when fertility ebbs away—when embarrassing symptoms of this nature maybetrayyour ngel If this functional period makes you suffer from hot bushes or makes you feel so weak, nervous, restless, hard to live and work with—try Lydia E. Pinkbam's Vegetable Compound to relieve such symptoms. Women by the thousands have reported gratify- ing benefits. No other medicine of this type for women has such a long record of success. Regular use of Lydia Pinith am'a Compound helps build up resis- tance against such middle -age distress. The woman's friend! S LYDIA E. PINKHAM'S Vegetable Compound ® New bread and bun treats are a treat to make with the new form of Fleischmann's Yeast! Never a worry about yeast cakes that stale and lose strength ... new Fleischmann's Dry Yeast keeps full strength and fast -acting right in your cupboard. Get a month's supply. CHEESEBREAD ® Scald 3 c. milk, 34 c. granglated sugar, 1% tbs. salt and 4 tbs. shortening; cool to lukewarm. Meanwhile, measure into a large bowl % c. lukewarm water, 1 tsp. granulated sugar ; stir until sugar is dissolved. Sprinkle with 1 en- velope Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 mins., THEN stir well. Stir is cooled milk mixture, Stir in 4 c. once -sifted bread flour; beat with a rotary beater until the batter is smooth. Cover and set in a warn] place, free from. draught. Let rise until doubled in bulk. Work in 2 c. lightly - packed finely -shredded old cheese and 5 c. (about) once - sifted bread flour. Knead on lightly -floured board until smooth and elastic. Place in greased bowl and grease top of dough. Cover and let rise until doubled in bulk. Punch down dough; turn out on lightly -floured board and divide into 4 equal portions. Cover lightly with a cloth and let rest for 15 mins. Divide each portion of dough into 3 parts; knead and shape into smooth balls. Place 3 balls in each of 4 greased loaf pans (404" x 834"). Grease tops and sprinkle each loaf with 34 c. shredded cheese. Cover and let rise until doubled in bulk. Bake in moderately hot oven, 375°, 45- 50 mins. ...GOTTA' STICK - CLOSER TO THE WALLS FROM NOW ON, THAT'S ALL THERE IS TOn..,.