HomeMy WebLinkAboutThe Seaforth News, 1950-05-04, Page 15Daddy's. In Debtor's Prison—In Haddam, Conn, Mrs. Earl J. Goodrich and her nine children
wait word of their 4I -year-old husband and father, jailed under Vermont's "poor debtor's law."
Goodrich was imprisoned 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.
TABLE TALKS
y cam nnat,eas
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 conte from
behind what is now the Iron Cur-
tain to thoroughly enjoy some of
those dishes; and yoti'lt 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 farm a
thick dough. Roll 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 pet-
' 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:
54 ib. chopped beef and
3/4 Ib. 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 nixed with
a little sugar, butter, and an egg
yolk. Instead of eating with grated
cheese ,sugar is used along with the
butter and sour cream.
* * *
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.
* * ,k
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 "train dish" when
you're having guests, which is
probably why it's called:
COMPANY CHICKEN
Chicken:
Cut in pieces 1 (3% lb.) fryer
Wash thoroughly; pat dry. Save
wings, back, neck, giblets for soup.
hfelt in large heavy skillet
%c shortening
Put in paper bag
3/4 c. flour
1 tsp. pepper
1 tsp. salt
Shake 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
3/4 c. yellow corn meat
3/4 c. sifted flour
3 tsp, batting powder
1 tsp. salt
In second bowl, heat until light
4 eggs
c. milk
3 tblsp. melted butter
itirinto dry ingredients, then beat
with rotary egg heater until smooth.
Pour into greased, heavy 10 -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 4,•:..
2% 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.
k * *
So that none of that "company
bird" goes to waste, it might be a
good idea to precede it with this
vegetable -noodle soup. I know of
one pian who said that, good as
the chicken was, he liked the soup
just as well or better.
CHICKEN VEGETABLE-
NOODLESOUP
Simmer
neck, wings, back, giblets in 3 c.
water
Add
1 tsp. salt
Dash of pepper
Bit of chicken fat
When meat falls from bone, re-
move from stock, cool and cut up.
Simmer in stock until tender
1 onion
2 carrots
c. chopped celery
1- c. noodles
Salt and pepper
Add chopped :neat and serve.
* * *
RHUBARB PIE
Pastry for 9 inch pie
1 cup white sugar
sA teaspoon salt
1% 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 on raw
crust. Fill with rhubarb. Add re-
mainder of sugar -corn starch mix,.
tare. Dot with butter. Cover with
top crust. Bake in hot (450 degree)
oven for 15 minutes. Reduce heat
to 350 degrees and continue baking
front 25 to 30 minutes, or until
rhubarb is cooped.
Private Enterprise
Biggest Essential
1 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--realinterprise,
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 ae impediment to
enterprise,
I ant convinced it is the duty of
governments, federal, provincial and
municipal, to do everything they can
effectively to improve human wel-
fare aid to maintain conditiotts fav-
orable to successful enterprise and
thereby to high levels of employ-
ment and prosperity. We all want
]tight levels of employment and pros-
perity, but we have always .said the
bulls of employment should be pro-
vided by private enterprise. I do
not think it would be wise for any
government to kill the geese that
we are counting on to lay the golden
eggs,
rom an address by
Rt. Hon. Louis St. Laurent, K.C,
0 O
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 tool
Pattern 4833: in sizes 12, 14, 16,
18, 20; 30, 32, 34, 36, 38, 40, 42.
Size 16 ensemble, 43 f 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 very seedy, old pal."
"Seedy? I'm so seedy I tremble
every time I pass a canary."
'UNDAY SCHOOL
LESSON
By Rev. R. Barclay Warren
B.A., 33,D,
Hosea Reveals
God's Forgiving Love
Rosea 11:1-4, 8.11; 14:4-9
Golden Text; I will ]teal their back-
sliding, I will love them freely.
--Rosea 14:4a,
Na Oltl 'Testament prophet ex-
presses God's love with more ten-
derness titan Hosea. Itis own heart-
rending experience helped hint to
enter into God's attitude to Israel.
He knew what it was to he for-
saken by the one he loved. Ile
.knew the grief that comes in see-
ing that one sin greviously. Yet
his love continued in spite. of
toner's action. lie could convey
Hod's message to backsliding
Israel. God's love is seen in such
expression; as, "'e\'Iten Israel was
• a child, then 1 loved him, and
called my son out of Egypt—I
taught Ephraim also to go, lak-
ing them by their amts—I drew
them with cords of tt man, With
bands of love: and I was to then(
as they that take off the yoke on.
their jaws, and I laid swat unto
them How shall -1 give thee up,
Ephraim? How shall 1 deliver thee
Bract? --1 will heal their backslid-
ing, I will love then( 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." Il Pet. 2:22.
But trod cares.
• "Oh! for the wonderful love He
has promised,
Promised for you and for me;
Tho' we have sinned, He has
tnercy 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 forst, is gran-
ular in consistency to prevent melt-
ing the chocolate and possible de-
composition of aspirin.
* * a
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" lip, a spout -seal-
ing cover that turns to allow pour-
ing, special suction vent for con-
tinual liquid flow. Red, green, blue,
ivory.
* * k ,
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, BX 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 hone in one day, company
states.
"For brilliant
footwork
use
NUGGET
every day !"
Give shoes quick,
easy shines with
Nugget. They'll
look better ..
last longer,
OX -BLOOD, BLACK. AND ALL SHADES Or BROWN
Sewing Tips
That Save Time
The 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,
Picking 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 he
your blueprints for action.
Choosing Your Fabric
Check your pattern envelope first
fur fabric suggestions.'i'he 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 its 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 as beginner,
by-pass plaid.,, 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 same directior. Follow cut-
ting chart to the letter.
\\fork with plenty of pins (good
quality—Size 4 or 5) and sharp
scissors. Before cutting, nark 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 cot 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 the tension of your
sewing machine, you can whirl
through a firm basting stitch in a
hurry. This is a short curt 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 keep it from stretching as
you work.
Stitching
To avoir] puckering and narking
your material, test the tension of
your machine on a scrap before you
begin stitching.
e
Take e 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 slightly with one hand,
and with the other, draw cloth slow-
ly toward you. This fastens thread.
Darts are first if you baste thein
from the point to the widest part.
Stitch from the wiriest 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 i= it joined
toa straight piece. A puckered seats
results.
Before ]tempting a bias -rut skirt,
pin it to a hanger and let it hang
at least 24 hours, It will sag at the
bias grain. and the inevitable un-
even hemline can be adjusted accur-
ately to sane alter changing.
Finishing Touches:
Try dress on, wrong side out, for
an easy final fitting.
Finish seams with care. Pink
seams on materials that aren't eas-
ily frayed. Overcast or edge -stitch
seams on raveling slik 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 3f inch apart. Pull 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 baste.
Sew buttons on fine wool fabrics
with a small stay button under-
neath to relieve any strain on the
fabric.
Final pressing turns 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 noon type books and the
almost 1,000 talking books com-
prising some 31,672 records.
Two mind readers stet after an
interval of some months. One of
them immediately exclaimed in a
hearty voice: "You're all right! How
nm f?"
aRclUESNA
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. Taking a personal interest in the plan is Donald Gordon,
president of the C.N.R., who is shown, right, with Dr, K. E. Dowd,
chief medical officer, left, and Dr. W. E. Thompson, medical officer
who will conduct the examinations in the car.
Four medical cars are in the travelling 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. end
a fourth serves 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.
JII FER
By Arthur Painter