Loading...
HomeMy WebLinkAboutThe Seaforth News, 1950-06-29, Page 7TABLE T dery Ancittewv. Back in granelmother's day fresh salads were rcgarded—at least on this continent --as something of a novelty, But now they are consid- ered an appetizing and very health- ful addition to any meal. Just how popular they are is found in the statement that one railroad, not the largest by any means, serves more than one hun- dred and twenty -live thousand •of its special salad bowls annually to alining -car patrons; and practically every good restaurant and hotel features a distinctive salad bowl formula such as the one I give here called: CHEF'S SALAD BOWL 1 head lettuce 1 cup diced cucumbers 1 green pepper cut in strips 1 cup cooked ham cut fn strips 3 hard -cooked eggs cut fn eighths 2 tomatoes cut in wedges Va to TA cup French dressing 1 tablespoon nippy cheese 1 tablespoon catsup Method: Break lettuce in bit -size pieces in salad bowl which has been rubbed with a garlic clove (option- al). Add vegetables and meat. Com- bine French dressing with remain- der of ingredients and mix well. Four over salad and toss lightly. BASIC FRENCH DRESSING 1 teaspoon dtry mustard 34 teaspoon celery salt 1/4 teaspoon onion salt X3 teaspoon pepper 2 tablespoons white vinegar 6 tablespoons salad oil (olive or corn oil) 1 -clove garlic Method: Mix all ingredients in a tightly stoppered bottle about an hour before needed. Remove gar- lic before mixing with the salad which should be tossed together just before serving. * 5 * A friend passes along this recipe for "Strawberry Ballymaloe," des- - cribed as "a cook's dream—a failure - proof cake, delightfully easy to make, taking only twelve minutes M bake. When topped. with fresh strawberries it is a dessert fit for kings and queens." The story goes that the recipe originally came from Ireland— which accounts for the name—and that the ingredients were listed like this "Four eggs; the weight of two eggs in flour; the weight of three eggs in sugar" and so forth. However, for the convenience of us less patient cooks on this side et the water, these amounts have been translated into more modern Wins Huge Settlement—Mrs. Ruby Dickery Bartges, 44, above, a waitress, won a $1,- 575,000 1;575,000 judgment in a Denver divorce settlement front her first husband, the late George P. Dickey, wealthy oilman. Mrs. Bartges' attorneys said she was working trying to pay huge debts incurred by her second husband, now serving a three -year -term for Iarceny in Arizona state penitentiary. x "'cookery langttane." So here goes -with just the comment that yon don't need to CO1111210 Ilallymaloe to strawberries. It is just as de- licious with fresh raspberries, black- berries, peaches, or canned fruit purees and ,ants. STRAWBERRY BALLYMALOE Makes three 9 -inch layers Grease bottoms of 3 straight - sided layer pans (do not use slanted ones); then line them with waxed paper and grease again, Do not grease or line sides, Sift together 114 cups sifted cake flour 1% teaspoons baking powder teaspoon salt Beat... 6 whole eggs until foamy Beat in gradually 1 cup plus 2 tablespoons sugar Beat egg -sugar mixture until it is so thick it stands in soft peaks. 1 his is important! Fold in 1 teaspoon lemon extract Fold in dry ingredients carefully, a little at a time. Pour batter into pans, spreading It web to the edges. Bake at 425 degrees (hot oven) 12 minutes. Remove cakes from pans immedi- ately and pull off waxed paper, Cool. Arrange 6 cups sweetened straw- berries between layers and on top. Garnish top with sweetened whipped cream Note: If you desire a lush, juicy appearance, let some of the straw- berries sprinkled with sugar stand until juice is drawn out. a + * Although my next offering is called "Ice Box Cake" you don't actually have to own a refrigerator in order to enjoy it—not so long as you have a really cool place to give the cake a chilling after the filling is spread between the layers. ICE BOX CAKE Combine sta c. melted shortening and 1 c. light corn syrup. Beat in 2 eggs. Sift together 2 c. sifted. all-purpose flour, 4 tsps., Magic Baking Powder, 4 tsp. salt; add alternately with % c, milk and 1 tsp. vanilla extract to first mixture stirring well after each addition. Bake in 2 greased 9" Ias er pans m 350 degree oven, 25-30 minutes. Cool, halve each Layer lengthwise snaking 4 layers. LEMON FILLING Blend 431 tbs. flour with r5 c, water to make smooth paste. Add 3t c, water and 14 c. corn syrup. Cook, stirring constantly until thick- ened. Beat egg yolk; gradually add cooked mixture to it. Return to heat; cook 1 minute. Stir in 1 tbs. lemon rind, few grains salt and zs c. juice. Spread filling between lay- ers and on top of cake. Chill. Top with white icing. In conclusion, as the canning and preserving season is almost upon us again, just a few words of well -meant advice. They're words that I know every manu- facturer of fruit pectins wish were emblazoned in huge letters on every kitchen wall. When using fruit pectins—either liquid or powder—follow the print- ed directions to the letter. Don't try and improve on them by using "a little more of this" or " a little less of that." If you do you may be sorry—and then blame the pro- duct rather than the real culprit, MAGIC! A ratan took his wife to the doc- tor. He was a simple fellow and had lived in the country all his life. The doctor placed a thermome- ter in the wife's mouth. Just before he removed it, the man, who had watched spellbound, being unused to such silence on the part of his better half, blurted out: "Doctor, what will you take for that thing you put in her mouth?" Patient Student---Shuicy Yamaguchi, Japanese movie actress known as "the Betty Grablc of the Orient" studies a jlptncee- 1 nglish dictionary while recovering from a minor operation She came to Hollywood (n learn how to lass something recenl int japaitese ntnvies,, Gay Day—"They do it for weddings, why not for divorces?" William Stone seems to ask as he prepares to drive off in his ribbon -decked auto after being 'just divorced," That's the OK sign Stone is giving, N rl Govdon Smith. Common Mistakes Too deep, too thick and too soon are perhaps the commonest mis- takes made in gardening when it comes to sowing seed. There are a few big things like tulips, gladioli or potatoes that are planted any- where from 4 to 12 inches deep, But with the vast majority of seeds deep planting is inadvisable, The general rule is three times the dia- meter. This means an inch deep for things like beans, peas, corn and naturtiums, but mere pressing in for tiny seed like that of lettuce, petunias, carrots, etc. \Vith the very fine seed such as alyssum or poppy, all that is necessary is to spread and press in gently. The larger seed mentioned -that b peas, beans, etc. — should be spaced at least three inches apart. This is not very difficult as it is easy to keep each individual seed separated. With the smaller carrot, lettuce or beet seed, or flower seed of about the sante size, spacing will be more difficult. There are little gadgets on the market which will help spread out the sowing, or one can let a dribble trickle be- tween thumb and finger. Even then, however, it is best to thin as soon as the plants are up to at least an inch apart. This will give room for development which all plaints must have if they are to grow well. To spread out the very fine seed, stuff that is only about the size of a: pinhead or smaller, it is a good plan before sowing to mix with a little fine sand or earth and sow the whole nnixhtre. Back Savers It is a good plan to have a couple of hoes of different size or perhaps one regular garden hoe And a Dutch type hoc. The latter, which is shaped like the letter "D" is one of the very best tools for killing weeds and grass under shrubs and trailing'plants and for leaving a fine mulch behind. One should be careful, however, as it will 'slice off good and bad plants with equal facility. With the larger gardens, one of the small tractors will save an enormous amount of hand labor. Equipped with cultivator, and pos- sibly also a small disk or harrow, these machines thoroughly culti- vate a half acre garden in less than ar, hour. They are so easily guided too after a little practice that one can cultivate to within an inch or so even of small plants like onions. This means that there will be very little garden left to go over with the hand cultivator. It's been said before, of course,, that a clean, sharp tool does an easier and better job than one that has been left outside all winter. * a * Chemical Fertilizers All fertilizers, whether chemical or natural, are used for two pur- poses—first and foremost to feed the plants, secondly to speed growth ar.d maturity. The second point is 'particularly important with vege- tables, which should be grown as quicicly as possible if they are to be tender, and it is also important with long -season, tender things like melons, squash, cucumbers, corn, tomatoes, etc., especially in areas where the fall frosts come early. Of the chemical or commercial fertilizers, it' is important to realize that these contain three main es- sentials—nitrogen, phosphoric acid and potash. These are usually shown by three figures with a dash between on the bag or package. As a rule where green growth is the important thing as with grass and leafy vegetables, then a fertilizer rich its nitrogen will be wanted: „Where root growth is dominant, as with potatoes, carrots, beets, etc., then a formula heavy in potash would suit. As a general rule a. fairly evenly balanced mixture is best for the average garden. HOW CAN 1. By Anne Ashley Q. How can I remove scratches from silver? A. Purchase a small quantity of putty powder, put it into a saucer, and add just enough olive oil to stake a paste, Rub this paste on the silver with a soft flannel cloth; then polish with a chamois and the scratches wilt disappear. Q, How can I make a good hot - weather salad? A. A delicious salady can be made by spreading creast cheese over tomato slices, then arranging them in layers. Q. How can I remedy a few small leaks in my garden hose? A. Try painting the hose on the outside with a pliable roofing paint. It wilt last at least another season. Q. How can I clean a straw hat? A. A good cleaner for the straw bat can be made by mixing corn meal, a strong solution of oxalic acid, and water, to a thick paste. Rub this into the straw thoroughly, allow to dry, and then brush it well. Q. How can I remove tar or pitch stains from fabrics? A, Sweet oil or lard rubbed over the tar or pitch stains will remove them. If the stains are on silk or worsted materials, it is better to rub them with alcohol. Q. How can I keep ants and roaches from the kitchen and pantry? A, Wash the Isitchen and pan- ty shelves and woodwork with a )tot strong solution of alum water. Q. How can I improve the ap- pearance of the backyard fence? A. Grape vines and blackberry hushes planted along the back fence are not only nice for the grapes and berries they produce, but will add to the appearance of the yard, Q. How can I renovate an old grass rug that has become shabby and worn? A. It can be restored wonderfully hy giving it one or two coats of clear shellac. This will bring back the colors and luster. Q. How can I prevent lumps in brown sugar during warm weather? A. The brown sugar will not be- come lumpy if it is kept in the re- frigerator. Q. How can I prevent curtains from blowing out of the windows and becoming soiled? A. Use lead dress -weights; these weights can be covered with ma- terial the same color as the cur- tains, then slipped into the bottom heats of the curtains. Using about live weights in each hewn will make the curtains hang evenly. Q. How can I bring more creast to the surface of milk? A. Heat the milk until lukewarm, then chill it, and it will bring more creast to the surface. > t f Volcanoes, Mauna Loa, gain Pours Out Rivers Of Lava On June 1 Manna Loa, one of three active Hawaiian volcanoes, broke loose. Front vents in the mountain's flanks white-hot lava poured in several streams, the larger of which stretch Inc twenty- five miles or more to the sea and are as tttuclt as a mile wide. In the sea there is a great hissing and a great boiling as far, as a utile off shore. Yet no one was alarmed, and no call Inc help caste front Hawaii. The reason is that these eruptions attd flows of lava, which have been systematically recorded since 1823, are not dangerous to life, though in 192oi one village was engulfed. In fact, the Hawaiian tourist trade is boosting and owners of airplanes big enough to carry passengers are cleaning up. Mauna Loa is the largest active volcano and in volume the most massive mountain in tlic world. The base goes down 18,000 feet below sea level. At sea level it measures sixty miles in diameter and 200 utiles in circttntference. Mauna Loa eruptions are of two kinds: til those that occur near the sunsuit and that last days, weeks or months, followed by a major lava flow some years later, and (2) those at or near the summit but not necessarily in the crater. Erup- tions of the second kind are fol- lowed by an outflow front a vent farther down the mountain. This second class constitutes the "some - years -later" group of the first class. In other words, all great lava flows are preceded immediately by high- level gushing, and some by a sum- mit-crater eruption which announ- ces years in advance that a flow is conning, possibly a series of flows. Summit eruptions occur on the average every three and one-third years and outflows of lava every six years. Hence it appears twice as easy for the lava and gas to squirt through the summit crater as to break through the flank of the great donne. Mauna Loa is thus broken at 3,000, 8,000, 10,000, 11,- 000 and 13,000 feet above sea level, Fountains of Lava Lava rather than showers of ash, stones and hot stud are ejected by Mauna Loa. The lava bubbles in the crater, but it never spills over cliff -like walls 500 to 600 feet high. Mauna Loa's height of 13,670 feet above sea level stakes it difficult for lava to fill and overflow the crater. The streams that are now destroying everything in their path pour out of five vents in the flanks of the mountain. 'Fite amount of lava produced by Mauna Loa is stupendous. Indeed the great mass of the volcano is built wholly of material that came from the bowels of the earth. The flow of 1859 contained 2.75 cubic kilometers of lava—approximately 350 billion cart loads. According to Dr. R. H. Finch of the Hawaiian Volcano Observatory, this year's eruption was the most violent on record, considering the amount of lava hurled out in the first twelve hours. - What is this lava? Transformed magma. And what is ntagnna? Primitive stuff that nobody Inas ever Seen. It it Under enormous pressure because of the weight of overlying rocks. When that pressure 'is re- duced enough tate istagnta turns into lava, which is pushed up to the crater, where it froths, gives off gas and oxidizes iota 11 glassy foam, 'rite partially congealed, pasty refuse forms the bottom, crags and floors of the crater. Measurements made with thermometers and pyro- meters leave no doubt that liquid lava grows foamier and hotter as it wells up from below. So an eruption of - lava is an e•spatision of hot slag foam. Earth's Crust Broken Magma occurs beneath the rocks all over the earth. Why, then are there no volcanic eruptions in Eastern Canada and United States? Because the rocks are much too thick and too old, In Hawaii the earth's crust is titin, which explains why the magma and hence the lava that it forms can break through. "Here in Hawaii you take the pulse and breath and temperature of new rock when it is te horning and when it is staking earthquakes," says Dr, Thomas A. Jagger, director of the Hawaiian Volcano Observatory. The cause of volcanic activity is unknown. But it is probable that the earth's intensely hot interior is under such pressure from over- lying rock that it cannot assume the liquid form. If at any spot the pressure is reduced, which would happen at a thin spot as rocks slip annd slide, the magma becomes liquid lava, and as liquid lava it is forced by pressure from below into fissures and cracks above, Enor- ntouse amounts of gases bubble through the lava, which explains the fluffiness of pumice stone (lava). These gases behave very mach like the carbon dioxide in a bottle of ginger ale which is suddenly opened. In other words, there is a sort of explosion which blows a passage for the lava to the surface. Dr. Jaggar holds that both lava gas and underground water are dis- tinct but operative causes of vol- canic eruptions. He thinks of "bursting steam boilers, rushing steam blasts, water jets followed by steam as in geysers, chemical explosions by union of inflammable gases and air, oxidizing gases rush- ing up through molten slag in con- finement, froth fountains flaming and breaking the confinement of viscosity, and finally elemental or compound gases in solution in a vitreous melt under pressure, giv- ing that melt its life and expanding power amid the mysteries of earth- quake disaster, of ocean bottom, and of the sun -matter at the earths core." HEALTH HINT—Diabetes runs in families, Members of families in which there is diabetes both on the mother's side and the father's side are the ones who should be especially careful to avoid over- weight. i;)I'S — By Harold Arnett TUBING CUTTER TWIN HACKSAW BLADES REVERSED WILL CUTTHINTUBIN6 EASILY. PUT BLADES IN SAW FRAME SO TEETH OF ONE FACE TEETH OF OTHER, BLADES WILL CUT OH BOTH STROKES. KEYHOL1E GUIDE A LENGTH OF WIRE BENT AS SHOWN WILL GUIDE KEY IN DARKNESS. INSERT ENDS OF GUIDE IN HOLES DRILLED IN DOOR OR UNDER EDGE OF THE. ESCUTCHEON. JITTER SSE„TN6 CHAP COMES 707216D s uN'r Lave; so You STP -PON. VAT DUTTON. ity' Arflnik' Faxicller •t S is (Aire mnidllD t� -„,,.,4\i: ----;0',..o,