The Seaforth News, 1950-05-04, Page 7Daddy's In Debtor's Prison—In Haddam, Coon., Mrs. Earl J. Goodrich and her nine children
wait word of their 41 -year-old husband and father, jailed under Vermont's "poor debtor's law,"
Goodrich was inrprisoned after he failed to keep up $50 -a -month payments on an $800 settle-
ment for reckless driving. The children range in age from two months to 14 years.
TA i,.LE ALKS
�a Andtlews.
Modern Russian ideals ,and mod-
ern Russian procedures, are highly
unpopular with all right-thinking
people on this side of the Atlantic.
But long before Stalin had a name,
or at least that particular name,
Russian people came to settle in
Canada and the. United States,
bringing with them some of their
customs, and memories of their
favorite dishes,
You don't have to come from
behind what is now the Iron Cur-
tain to thoroughly enjoy some of
those dishes; and you'll find them
served in noted restaurants in many
places. One great favorite is called:
PELEMINI
One egg and 1 cup of water are
added to enough flour to form a
thick dough. Ro11 it—better in parts
-until quite thin. With a small glass
or cookie cutter cut rounds and put
in the middle of each a piece of
filling (as described below), turned
round like a nut. Close the pel-
meni so that each piece looks like
a half moon and boil the pieces
for about 20 minutes in boiling
water with a little salt, or in broth,
in an open kettle. If broth ,is used,
pelmeni may be eaten with the
broth. But usually pelmeni are
taken out of the water as soon as
they rise to the surface, and are
eaten with some melted butter, sour
cream and grated cheese.
To reheat leftovers, roll in
crumbs and fry in oil. They are
excellent the next day.
* * *
FILLINGS FOR PELMENI
In Siberia, where pelmeni are
prepared in fall for the whole win-
ter and kept in barrels, the filling
for the amount' of dough described
above would consist of:
Ib. chopped beef and
Ye lb. chopped pork (both grade
A)
They are to be mixed with salt,
pepper, a grated onion, a little broth
(about a cup),
* * *
A different filling makes a differ-
ent dish. For varenniki the filling
consists of white cheese mixed with
a little sugar, butter, and an egg
yolk. Instead of eating with grated
cheese ,sugar is used along with the
butter and sour creno.
* * *
Another kind of varenniki, used
in the Ukraine, is made with black
cherries for a filling. They are also
eaten with some melted butter, sour
cream, and sugar.
• * *
With meat prices still soaring,
more and more floks are buying
fowl instead; so here's a recipe
which sounds a little more compli-
cated than most ways of dishing up
chicken, but which I can assure you
is well worth the extra bother. It
makes a grand "main dish" when
you're having guests, which is
probably why it's called:
COMPANY CHICKEN
Chicken:
Cut in pieces 1 (34 Ib.) fryer
Wash thoroughly; pat dry. Save
wings, back, neck, giblets for soup.
Melt in large heavy skillet
rzc shortening
Put in paper bag
54 a. flour
1 tsp. pepper
1 tsp. salt
Shalce chicken in flour, a few
pieces at a time. Brown well on both
sides. Drain on paper towels, (Save
drippings for gravy.)
Batter:
In medium-sized bowl, sift to-
gether
c. yellow corn meal
3/4 c. sifted flour
3 tsp, baking powder
1 tsp. salt
In second bowl, beat until light
4 eggs
14 c. milk
3 tblsp, melted butter
Stir into dry ingredients, then beat
with rotary egg beater until smooth,
Pour into greased, heavy l0 -inch
baking dish (3 inches deep).
Arrange browned chicken on top,
Bake in moderate over (350 deg.)
1 hour, or until batter puffs up
golden brown.
Gravy:
Bring to boil
24 tblsp. drippings
2 c. water
Meanwhile, put in jar with cover
c. water
3 tblsp. flour
Shake until free from lumps.
Stir into stock; simmer 3 or 4
minutes.
Sprinkle with salt and pepper;
spoon over chicken.
Serves 6.
* * *
So that none of that "company
bird" goes to waste, it night be a
good idea to precede it with this
vegetable -noodle soup. I know of
one man who said that, good as
the chicken was, he liked the soup
just as well or better.
CHICKEN VEGETABLE -
NOODLE SOUP
Simmer
neck, wings, back, giblets in 3 c.
water
Add
1 tsp. salt
Dash of pepper
Bit of chicken fat
When neat falls from bone, re-
move from stock, cool and cut up.
Simmer in stock until teuder
1 onion
2 carrots
• c. chopped celery
1 c. noodles
Salt and pepper
Add chopped meat and serve.
* * *
RHUBARB PIE
Pastry for 9 inch pie
1. cup white sugar
• teaspoon salt
14 tablespoons corn starch
3 cups rhubarb cut in 1 inch
pieces
1 tablespoon butter or margarine.
METHOD: Line 9 inch pie pan
with pastry. Mix together sugar,
salt and corn starch. Sprinkle one-
quarter of this mixture en raw
crust. Fill with rhubarb. Add re-
mainder of sugar -corn starch mix-
ture. Dot with butter. Cover with
top crust. Bake in hot (450 degree)
oven for 15 minutes. Reduce heat
to 350 degrees and continue baking
from 25 to 30 minutes, or until
rhubarb is cooked.
Private Enterprise
Biggest Essential
J. ant one of the unrepentant who
believe that free enterprise is essen-
tial to a healthy nation. I think free-
dom is necessary in order to provide
scope for enterprise; but I also
think that enterprise—real interprise,
even adventurous enterprise — is
necessary to achieve the maximum
development of the vast resources
of a new country like ours.
In advocating freedom of enter-
prise, I do not mean that govern-
ments should not have a large meas-
ure of responsibility for promoting
vigorous economic activity and for
contributing actively to human wel-
fare
I believe that social security, or
insurance as I prefer to describe it,
like ordinary insurance, can be a
stimulus and not an impediment to
enterprise.
I am convit,r..ed it is the duty of
governments, fecie,'al, provincial and
municipal, to clo everything they can
effectively to inaprcive human wel-
fare and to maintail conditions fav-
orable to successfyil enterprise and
thereby to high eels of employ
ment and prosper ty. We all want ..
high levels of emp oyment and pros-
perity, but we laavte always said the
bulk of employm/Snt should be pro-
vided by privates enterprise. I do
not think it wot d be wise for any
governinent to lill the geese that
wtr".- -mining a to lay the golden
eggs,
—From an adress by
Rt. Hon. Loas St, Laurent, K.C.
Q
V 0
PATTERN - 4833 12-20, 30-42
M4 44teof
Beautiful team for town or coun-
try! Princes dres is so heavenly
for sunning, new beachcomber poc-
kets are smart. Jacket is useful with
other dresses too!
Pattern 4833: in sizes 12, 14, 16,
18, 20; 30, 32, 34, 36, 38, 40, 42.
Size 16 ensemble, 4.54 yds. 35 -in.
This pattern, easy to use, sim-
ple to sew, is tested for fit. Has
complete illustrated instructions,
Send TWENTY-FIVE CENTS
in coins (stamps cannot be ac-
cepted) for this pattern to Box 1,
123 Eighteenth St. New Toronto,
Ont.. Print plainly PATTERN
NUMBER, your NAME and AD-
DRESS.
"These are hard times for actors,
laddie,"
"They are. I must say you're look-
ing eery seedy, old pal."
"Seedy? I'm so seedy I tremble
every time I pass a canary."
'UVEAE SCUOOL
LESSON
By Rev. R. Barclay Warren
B.D.
—
Hosea Reveals
God's Forgiving Love
Hoses 11:1-4, 8-11; 14:4-9
Golden Text: I will heal their back-
sliding, I will love them freely.
--Hosea 14:4a.
Noy Old Testament prophet ex-
presses god's love with more ten-
derness than Rosea. His own heart-
rending experience helped him to
enter into God's attitude to Israel.
He knew what it was to be for-
saken by the one he loved. He
knew the grief that conies in see-
ing that one sin enviously, Yet
his lore contimted in spite of
Comer's action, He could convey
God's message to backsliding
Israel. God's love is seen in such
expression; as, "When Israel was
a child, then 1 loved hint, and
called my son out of Egypt—I
taught Ephraim also to go, tak-
ing them by their amts --1 drew
then with cords of a man, with
bands of love: and I was to then
as they that take off the yoke on
their jaws, and I laid neat unto
thews—How shall I give thee up,
Ephraim? How shall 1 deliver thee
Israeli.- I will heal their backslid-
ing, 1 will love them freely.''
Here is a message for backsliders
today; for those who have known
God's grace but have turned to
the beggarly elements of the world,
Peter describes their action in the
words of a proverb. "The dog is
turned to his own vomit again; and
the sow that was washed to her
wallowing in the mire," II Pet; 2:22,
But God cares.
"Oh! for the wonderful love He'
has promised,
Promised for you and for me;
Tho' we have sinned, He has
mercy and pardon,
Pardon for you and for me."
Let us no longer spurn God's
love, but turn from our sin to
Jesus Christ as our Lord and
Saviour.
New And Useful
Chocolate Aspirin
Chocolate aspirin for children is
packaged in tablet form, is gran-
ular ifs consistency to prevent melt
ing thechocolateand possible'Sle- •
composition of aspirin.
* *
Jug Is Insulated
Not vacuum, but an insulating
material between double walls
keeps liquids hot or cold in a two -
cup pitcher. Made of a metallic
plastic alloy and said unaffected by
food acids, soaps and detergents,
it's called odorless, tasteless, non-
toxic. "Drip -proof" Bp, a spout -seal-
ing cover that turns to allow pour-
ing, special suction vent for con-
tinual liquid flow. Red, green, bine,
ivory.
* * *
Three -Purpose Shaw
First portable, rotating -top pow-
er saw for cutting wood, metals,
ceramics on same machine. claims
distributor. By means interchange-
able blades, saws brick, tile, con-
crete blocks, lumber, pipe, sheet
metal, IIS cable, conduit, etc„ saves
time, labor, firm says. Weighs 340
pounds, has self-contained gasoline
engine, working table is calibrated
in degrees and carpenter pitch to
rotate 360°, can saw wood any
length, width up to four inches
thick, cuts all lumber for average
size home in one clay, company
states.
"For brilliant
footwork
use
NUGGET
every clay !"
Give shoes quick,
easy shines with
Nugget. They'll
look better . .
last longer.
Ox -BLOOD, SLAOK, AND ALL SHADES OF BROWN
5-50
Sewing Tips
That Save Time
'he following tips, from a gar-
ment trade expert, will enable you
to give home -sewn garments a real
professional look, beside saving you
time and bother.
Pieldng Your Pattern
Buy an easy -to -fit, easy -to -finish
design with straight seams at the
shoulders and sides. Try to find a
becoming style with few pieces
and simple detail.
Study your pattern carefully, se-
lecting the version you want to
make. Circle it on the envelope and
inside cutting chart. Let these be
your blueprints for action.
Choosing Your Fabric
Check your pattern envelope first
for fabric suggestions. The manufac-
turer knows the materials best suit-
ed for each design and the smartest
fashion- wise.
Buy well -labeled goods. You'll
want to know if it's shrinkproof,
washable, colorfast, crease -resistant;
if it's all -wool, cotton, nylon, and so
on, Knowing your fabric leads to
style success.
The fabrics most easily handled
are cottons and lighter woolens with
good body, in solid color, or small
allover prints. If you are a beginner,
by -pees plaids, checks, border prints,
or stripes that require tricky match-
ing,
Match your sewing materials to
your fabric at the start — zipper,
thread, binding, hooks and eyes—in
color.
Patterns Meet Fabric:
Press the fabric. Spread it on a
surface large enough to hold all the
pieces at once, and straighten care-
fully,
Watch the grain of the goods in
laying out your pattern pieces. Be
sertain that all pieces to be cut
from a fabric with a nap are going
in the sane directior Follow cut-
ting chart to tlae letter.
Work with plenty of pins (good
quality—Size 4 or 5) and sharp
scissors. Before cutting, mark every
symbol with tailor's chalk or thread.
A dress that's well marked almost
puts itself together.
Don't cut deep notches. It's eas-
ier to cut pattern notches out in-
stead of in—paricularly if the fabric
frays.
Basting:
When hand -basting, work on a
table. Remove pins as you, go, and
a backward stitch "now and then
for firmness,
_ By loosening .tlae tension of your
sewing machine, you can whirl
through a firm basting stitch in a
hurry. This is a short cut many
women prefer.
Slip -haste plaids or stripes on the
right side for easy matching.
Insert a piece of paper in the
seam of a bias edge—such as a neck
piece—to Jceep it from stretching as
you work.
Stitching
To avoid puckering and narking•
your material, test the tension of
your machine on a scrap before you
begin stitching.
Folio a short cut to secure stitches
at the beginning and end of each
seam or dart by retracing several
stitches on the machine, If your
machine doesn't reverse, stitch, lift
presser foot slightljy as'ith one hand,
and with the other, draw cloth slow-
ly toward you. This fastens thread.
Darts are firm if you baste them
from the point to the widest part.
Stitch from the widest part to the
point.
Press each seam open as you
finish it, Then fitting and finishing
will be easy.
Stretch jersey a little for a neat
job, However, always watch not to
stretch bias fabric where is it joined
to is straight piece. A puckered seam
results.
Before Renaming a bias -cut skirt,
pin it to a hanger and Iet it hang
at Ieast 24 hours. It will sag at the
bias grain, and the inevitable un-
even hemline can be adjusted accur-
ately to save alter changing.
Finishing Touches:
Try dress on, wrong side out, for
an easy final fitting.
Finish seams with care. Pink
scants on materials that aren't eas-
ily frayed. Overcast or edge -stitch
seams on raveling slit` and wool.
Turn a fine French ,seam for lin-
gerie garments.
Before turning a curved seam,
slash along the edge to relieve bulk-
iness,
A professional -looking hem is a
"must." To be certain it's even,
wear heels when narking, Allow
about 2 inches for a neat finished
hem.
Make neat gathering easy by run-
ning three parallel rows of stitching
about ;/ inch apart. I'ull thread of
each and adjust the fullness equally.
Elastic thread wound on bobbin
with regular thread is another an-
swer to simple shirring.
Use your ironing board for lay-
ing in pleats. Pin at top and bottom.
Press in, then haste.
Sew buttons on fine wool fabrics
with a small stay button under-
neath to relieve any strain on the
fabric.
Final pressing tunas the trick.
Use a well -padded sleeveboard for
short seams, a tailor's cushion for
curved seams, particularly armholes.
Regulate your iron carefully and
use a pressing cloth or steam iron
for your wools, acetate rayons,
lined and faced garments.
Half a ton of mail goes out each
day from the library of The Can-
adian National Institute for the
Blind to our 17,272 blind Can-
adians. Included in this are vol-
umes from the 15200 Braille books,
the 3,884 moon type books and the
almost 1,000 talking books com-
prising some 31,672 records.
Two mind readers met after an
interval of some months. One of
them immediately exclaimed in a
hearty voice: "You're all right! How
ant I?"
TRAVELLING CLINIC: In this new medical car thousands of
railway employees across Canada will receive the benefits of a
preventive medicine policy followed by the Canadian National
Railways.
ersonal terest in igisesideohe CNR. who isshown, right,e wthDr. K.EGordon,d '
chief medical officer, lei, and Dr. W. E. Thompson, medical officer
whoFours conduct the examinations in
medial carsarn in theravelling clinic fleet operated by
the C.N.R.-One covers the Atlantic Region, Quebec, and the Cana-
dian National and Central Vermont lines in New England. Another
operates in the Southern Ontario territory and on the Grand Trunk
Western lines, A third covers Northern Ontario and Manitoba. and
a fourth servos the remainder of the western provinces to the
Pacific Coast,
A tour of duty keeps a car away from headquarters for about
two years, and during that time it is office and home for the
railway's doctor.
JITTER,
By Arthur Pointer