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HomeMy WebLinkAboutThe Seaforth News, 1950-07-27, Page 3Advance Fashion Hint—Rows of fagot embroidery and a tiny braided collar highlight the trite lines of this blouse. ABLE ar clam Andvews. It seems as if one just couldn't have too many salad recipes, espe- daily in warns weather; and today I'm passing along two or three from a woman who says that she collects salad ideas like other people collect stamps or coins, The com- ments—as well as the recipes—are hers. OUR CHICKEN SALAD 4 cups (approx.) of cooked bite -size chicken 1 or 2 tablespoons french dressing 2 cups chopped celery Mayonnaise Lettuce Tomato wedges Sliced stuffed olives When cooking the chicxen, add a stalk of celery and a small onion. Stop cooking before it falls off the bone. Cool and cut with scissors into bite -size pieces. Use the smallest amount of french dressing possible and gently toss the chicken until it is coated (but not dripping) with dressing. This will give the finished product just a hint of french dressing flavor. Chill for at least an hour. or over- night. Gently toss chicken, celery, and just a small amount of mayonnaise (just enough to hold the salad to- - gether). Serve on crisp lettuce and garnish with tomato wedges. Slice Muffed olives over the top. I like to make up a salad or two to have ready just as many cooks like to have on baking day, Most limes this is a matter of making a gelatin salad and preparing the 'vegetables and dressing to have on band for tossed salad. * * 5 ALL SEASON SALAD 2 packages lime gelatin 2 cups cottage cheese 2 tablespoons drained crushed pineapple % cup chopped nuts Chill the gelatin until it begins to set. Then beat until light and frothy. Pour half of the beaten gelatin into a glass baking dish and stir in cottage cheese, pineapple and huts. Pour remaining gelatin over the top. Chill until ready to serve. Sometimes snaking a salad is just a case of combining the ingredients which are handy. We all go for this one. It was named at our house by the wisecracks of the the boys when they see a great big chop plate in the center of the table and not much else. They pretend to be starving and demand, "Mom, where's the food?" l come back at thein, "This is it." * * THIS -IS -IT SALAD 1 cup cooked cauliflower flowerets 1% cups cooked carrots (sliced) 1 cups cooked baby green beans (left whole) 1% cups ham or canned corn beef (cut in strips) 4 hard cooked eggs About 3 cups of lettuce cup french dressing cup mayonnaise (thinned with sweet pickle juice) In a good-sized bowl, lightly toss the french dressing, cooked cauli- flower, carrots, beans and raw cel- ety until coated with the caressing. Chill for a couple of hours. Break lettuce and place on the chilled chop elate. Arrange vegetables on the lettuce. Add 'the meat. Garnish with egg wedges. 5 e LEMON MERINGUE PUDDING d cup cold water Grated rind of 1% lemons %a cup butter aA cup granulated sugar 2 eggs Juice of 1% lemons 2 cups fresh bread crumbs IA cup powdered sugar Your cold water over the grated lernont rind and allots to stand, Cream butter mull soft. Blehd in sugar and beat until well com- bined. Beat in egg yolks. Combine lemon juice with grated rind and water and add alternately with crumbs to creamed mixture. Turn into lightly greased pud- ding pan and bake in a moderate even (350 degrees F.) about 25 minutes. Remove from oven. Cover :with meringue made by beating together egg whites and powdered sugar until the mixture holds its shape. Return to a slow oven (300 degrees F.) for 12 minutes, Serve cold. This recipe makes four portions. * 5 5 CHERRY PUDDING 1 cup cherries, seeded and drained 3 tablespoons sugar 3 tablespoons melted shortening 1 egg, well beaten ye cup milk 1?/ cups flour 2 teaspoons baking powder teaspoon salt Grease well the top of the double boiler, place the cherries in the bottom of the boiler. Cover with the batter made from the remain- ing ingredients. Cream sugar and shortening to- gether until light and fluffy. Add egg and beat well, Add milk slowly to creamed mixture. Sift flour, baking powder and salt together and add to first mixture and unix well together. Steam one and one-half hours or until done. Serve with cherries,—• * ITALIAN CORN 2 cups cooked noodles 1% cups cooked corn 14 cup grated cheese 1 cup milk 2 tablespoons chopped onion 2 tablespoons chopped celery cup butter cup bread crumbs 1 teaspoon salt 1 egg Mix all ingredients together and bake 30 minutes in moderate oven. Serve plain or with brown. gravy. Sparrows—Are They Friends Or Foes? If the suspicions of a group of scientists prove correct it may be necessary to wage tear against the common sparrow. A team of bacteriologists, led by Professor John Shrewsbury, of Birmingham University, has discov- ered that a germ carried in the spinal tract of the sparrow can cause food poisoning. It is thought possible that these germs are transferred to food gran- aries, dairies,'storehouses and any- where else sparrows can get food. "If we prove it," says Mr. Gil- bert Parsons, chief technologist of the research team, "there will have to be some control of these birds —a big problem which may take many years to work out." Suspicions were first pinned on the sparrow because of its natural friendliness. The scientists estimate that eight millions of the birds flut- ter about Birmingham alone, many of them so tame that they perch on kitchen tables. This familiar bird has followed man all over the globe so that his country of origin is now uncertain. His bulky and untidy nest is made of whatever materials are handy—hay, straw, roots, rags, string, bits of paper—but it is altvays lined with soft feathers. About 75 per cent of an adult sparrow's food during his life is grain of some sort. The remaining 25 per cent consists of seeds and weeds, 10 per cent, green peas, 4 per cent. The rest is made up of insect life. it is widely believed that if spar- rows eat a little grain they More than pay for 1t by the amount of insect life they destroy, btit figures disprove this. Front the tittle the first buds swell on currant hushes until the bast apple and grape are harvested, the house orchard requires atten- tion. At this time of ycae, early fruits that have already ripened ''Spelt as cherries. strawln rr;ee, cur- rants and raspberries1 should not be neglected; nor should those that will mature in September or October. The favorite small frit in the strawberry. At this time. the spring - planted strawberries are making ranners, and some of the young runner plants may have alreade rooted. 'These corner plant; should be spaced around the nnotl.er plant the way spokes radiate from the huh e f a wheel. The ideal distance be- tween runner plants is about fire inches, and spacing is a job that a.4 done all summer long, If the fruiting bed is to be re- tained for another season, ,.11 of the two-year-old strawberry plants and some of those that are a year old should be removed to make roost for new runners. A bees may be kept in a relatively productive con- dition for several fruiting Seasons by this renovation method. Fertil- izer needs to be applied to the reno- vated bed as soon as possible. Pruning Precautions All brambles need some attention after harvest. If the canes that teethed are pruned out at ground level, occurrence of such diseases as spur blight and anthranose will be reduced, since there is less chance of old canes infecting the new ones. Black and purple raspbeeries and hush blackberries require additional pruning in sooner. :The new canes. of the raspberries are cut off at the tip when they are twenty-four to thirty inches long; bush blarlcher- res are cut at about thirty-• six inch- es, Cutting the tips causes lateral shoots to grow, and it is these that produce the next season's crop. Often, the small rruits require some additional nutrients during the early summer. Plants that do not have dark green leaves and are not growingvigorously should receive an application of complete garden fertilizer. This is especially innpor- -.tent for newly, planted strawberries, to insure -vigorous runner plants that will produce abundantly, The runner plants that start in June and July are more productive than those t hat grow during the months of September and October, Insects and diseases are not usu- ally too serious on small fruits. If spur blight or anthracnose is severe in the brambles, they should be sprayed with a 6-6-10 Bordeaux mixture following harvest and after the•old canes are removed. In areas w here Japanese beetles are a prob- lem, one and one-third cups of lead arsenate are added to each five gallons of the Bordeaux spray. Care of Grapes Grapes require little attention dur- ing the stunner, after the recom- mended sprays have been applied. Spraying is generally completed about the ned of July. The plants should be kept mulched, or cultivat- ed and hoed, to control weeds. Fol- iage should not be cut off to expose fruit clusters. Grapes'do not require direct sun on the fruit in order to ripen During the summer. the insect end disease problem is apt to be more severe on the tree fruits than cn the small fruits and grapes. Spraying is often necessary during July to control brown rot on stone fruits and scab on apples. A close watch should be kept for the peach tree borer on the trees of all stone fruits. The borer is found at the base of the tree at soil level. If sawdust is mixed with the guns that oozes from the trunk, it is a sign that a borer is present. The best method of control is to remove the gum and locate the bur- rows, then force a willowy twig or Soft wire into the barrow to kill the borer. Water Sprouts The only summer printing of fruit trees that is necessary is the removal of water sprouts or suck- ers low on the trunk or from the branches. Water sprouts are usu- ally excellent feeding areas for ap- hids. Fruit thinning should be com- pleted as soon as possible. Almost every year some varieties of the fruit trees set too many fruits. It is best to wait until after the normal "June drop" is completed; then those trees that are still too heavily laden with fruit should be thinned by hand. In thinning, the injured and de- formed fruits are removed and clust- ers are separated. Peaches and apples should be spaced from four to six inces apart, and plums about three to four inches apart, Sone - times tlmnning is necessary only on one or two branches. This pro- cess will result in larger fruits of better quality, because there are a greater number of leaves per fruit. Some women think ecouotny is doing without all the things their husbands would like, We Can't Afford To Mahe This Mistake Farmers in the United States are facing complete regimentation of their industry "under a group of self-styled experts." This was the hltutt warning of the agricultural manager of the IJ,S. Chamber of Commerce speaking in Dallas this week. While the warniug teas directed primarily to American farmers and referred directly to American pol- icy„ it is well worth rep ening it: this country. For here, too, there Iuts been pressure to have the Fed- eral Government pay out large and uncontrollable suets in subsidising vs,rious branches of agriculture, adopt unrealistic floor prices, and to take marketing ,.int of the hands of the individual farnter and turn ;t over to ,aper boards. This has been done tt a sub- stantial degree in the United States with weird results in that country's economy-, costly consequences for loth consumer and taxpayer, and with ntillions, of farmers tulcing di- rect orders front Washington as to sthat they can or cannot prow. In a country where agriculture is cnly one of scores of major indus- tries and where even in years of bumper crops a huge domestic mar- ket can be expected to absorb all production except in a relatively few lines, that sore of thing is bad enough. For Canada, where agriculture is or greatest industry and vitally de- pendent on an enormous export market, to follow the Us3. sorry experiment would be a grotesque blunder. From TheFinancialPost. Tapestries Worth A Million Dollars Five-huudred years ago this week an obscure French dyer named Jean Gobclin founded a dyewarks and cloth factory in St. Marvel, a sale. tub of Paris. Today the tapestries that were trade there are practically priceless. It is said that in 1928 an Anteri- ran millionaire offered one million dollars for the Gobelin tapestry known as "The History of the King," made in the seventeenth century. The finest 1 obeliu sets of tapes- try, woven with exquisite care by the finest craftsmen "then living, were on the looms for ten to fifteen years: Tapestry is often confused with needlework, with which it has little in common. liven the famous work known as the Bayeux 'Tapestry is misnamed, for this is really embroi- dery. Tapestry is woven complete an the loons, unlike needlework, of the type used for chair seats and firescreens (often mistakenly called tapestry) for which a canvas ground is provided and the work per- formed with a needle. IN THE CABOOSE? "Just where did the truck hit you?" asked the lawyer. "Well, said the injured young lady, "if I had been wearing a license plate it would have been badly damaged." Miss "Untitled Miss" Now- adays, when theres a title born every minute for bestowal upon some shapely beach blonde, it seems downright im- possible that lovely Betty Tunell hasn't been singled out as "Queen of the Headless Lettuce Growers' Convention," or "Miss Mesopotamia of 1950." And so to her goes our vote for "The Untitled Miss We'd Like Most to Title," Save Our Forests One little lighted match—one little glowing cigarette stub one little camp -fire, carelessly extinguished t Any one of these will start an insanely raging forest fire infinitely more destructive than war . . The above scenes show former Ontario forests, now ravaged by fire.