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HomeMy WebLinkAboutThe Seaforth News, 1950-11-09, Page 3A Custom That Is Costly And Cruel Compuls,ry retirement of civic employees al 65 or even 70 is ex- pensive and cruel and should he discontinued, William Mercer, Mon- treal and -Vancouver basine$mnau, told the recent convention of the Canaetian Federation of Mayors and Municipalities. There will be wicicapreal agree- ment with that opinion and still more so as recent pension plants conte into more general operation, And It applies to a much wider field than civic employees. It covers the whole range of industry, busin- ess and the professions, except in those relatively few jobs where physical strength is still a prime requisite. A little rose -covered cottage in the country is a fine thing for a man who likes it. But there are a great many people who don't. They would much rather go on working, perhaps not full time, but at least for some part of the day. And they will be healthier and happier if they do. Some older people, too, through no fault of their own, have to meet certain obligations which require more revenue than comes flan the average- pension cheque. These are good arguments against compulsory retirement, but, front the national standpoint, there is one much more important. This the loss to the country in experience and brains when everyone is forced out to pasture at what is still far short of old age. The world is full of examples of people beyond 65 who have been or are making a vital contribution. In more cases than 10 realized it takes a great many years to acquire the necessary experience to handle certain jobs well. Compulsory re- tirement would seriously reduce such usefulness. Eighty-year-old Bernard Baruch had some wise things to say about this problem the outer day. We must, he said, discard our depres- sion -born philosophy of forcing older workers out of jobs just be- cause they reach a certain age, To do so would create "a vast human waste material—with some tragic portent." Broadly speaking, warns Mr, Baruch, it is unwise to judge a man by his years. "We must remember never to become too statistical where human beings are concerned. The problem of what to do about the aged is primarily one of recognizing them first as in- dividual human beings, full of fears, hopes, despairs. and appetites. Our problem 'now is to make industry understand them and absorb them for we are definitely entering upon an era of a new kind of old age." —From "The Financial Post" Walter S. Thompson, C.B.E. whose se tirement as director of public relations, Canadian National Railways System,• was officially announced by Donald Gordon, C.DI.G., presi- dent of the Company. Cook Meat Carefully for Mo iyima meat prices so high, it le especially important to learn the best way to cook your roasts. Here are a few tested methods and recipes to help you get more good taste from yourr meat dollar and at the same time cut down on shrinkage. Boast 1,0K of 'Iamb • Place roast side up, on a rack in an open pan. Use no water, Hake in slow oven (325 degrees F.) according to the schedule below. If a meat thermometer is used, roast to 175 degrees P. internal temperature for medium doneness, or to 182 degrees F. internal temperature for a well-done roast. n: desired, slash fat covering on leg of lamb the last 15 minutes of roasting, Cut a clove of garlic into slivers and insert them into the slashes in the roast. Finish roasting and remove the garlic before serving, COOKING SCHEDULE 31 to a6 lbs Approximate Time 41 tr 3 lbs. Cooking Time Leg—medium 36 min. 21 hrs. ' 30 min. 3t/4 hrs. Leg—well done 40 min. 21/4 hrs. 35 min, 4 hrs. Crown—Well done 45 min. 3 hrs. Shoulder—well done 35 min. 21/4 hrs. Pork Roasts Allow 35 to 3tc pound of meat and bone for—erica serving:' A roast of 3 pounds or more from the leg, rib, loin or shoulder'(either bone -in or boned) makes an exee'llent meal. Roast fat side up on a reek in an open pan in a slow oven (325 degrees F,). Cook a 5 -pound loin or fresh shoulder approximately 324 hours; one weighing 8 pounds about 6 hours. If a meat thermometer is used, 186 degrees F. will indicate that the pork is done. Stuffed Baked Pork Chops (4 servings) ' Four 1 -inch rib pork chops; 13 cups savory bread creasing, teaspoons salt, pepper, Slit a pocket on the bone side of the rib chop. Stuff the dressing into the pocket. Season the chops. Place in a baling pan. Cover and bake in a moderate oven (350 degrees Flavor and Less Warn Careful roasting of this leg of lamb resulted in o tasty, well - cooked :main dish with very little waste or shrinkage. F.) for one hour. Uncover and continue baking for 30 minutes to', brown. Chops may be browned first in a heavy skillet, then bake covered for one hour or until chops are tender. of1' TABLE TALKS eJam Andrews. MOLDED APPLESAUCE RING Serves 8 to 10 Combine 2 cups hot water 1 cup cinnamon candies Simmer until candy is dissolved. Add 2 packages raspberry - flavored gelatine Stir to dissolve.• Add 4 cups applesauce Pour into oiled 2 -quart ring mold. Chill until set. Unmold onto platter of salad greens. Serve with cottage cheese and a fruit salad dressing. * * 4 CHOCO-BRAN CRUNCH Mattes 3 cups Melt over hot water 1 6 or 7 -ounce package, or 1 cup, semi -sweet chocolate bits Add 2 cups ready -to -eat bran 34 cup chopped nuts Spread on greased cookie sheet, separating shreds with forks. Cool. Serve as a topping on ice cream or pudding. * * * THINSIES Makes 24 Cookies Cream 34 cup shortening 14 cup sugar Beat in 1 slightly beaten egg Add % cup rolled oats Sift together S/4 cup sifted flour teaspoon salt ya teaspoon soda .34 teaspoon cinnamon TA teaspoon nutmeg Add alternately to creamed mixture 1 tablespoon milk - Sifted dry ingredients Stir in cup chopped raisins 34 cup chopped nuts Drop by spoonfuls on greased bak- ing sheet. Bake at 350 degrees for 12 to 15 minutes. MARMALADE COPPEECAI{,E Makes 8 -inch square cake Sift 134 cups sifted flour 3 teaspoons baking powder 2 tablespoons sugar teaspoon salt BY • HAROLD ARNETT t' INNOW TRAP + Gl,jt SS FRUIT JAR WITH SCREEN -WIRE CONE PITTED IN MOUTH PROVIDES SUPPLY OP LIVE BAIT. rOP l CUT l ICOM LID, LEAVING FLIM TO HOLD CONE. Cut in 4 tablespoons shortening Combine 1 beaten egg 3/4 cup milk Add liquids to dry ingredients, stir- ring only until combined. Stir in 1 cup corn flakes Fill well -greased 8 -inch square pan. Dot with % cup orange marmalade Blend 3/4 cup melted butter 1 cup brown sugar 1 cup corn flakes Sprinkle over coffeecake. Bake at 404 degrees (hot) for 20 to 25 minutes. * * 0 SNACK BARS Makes 32 Bars Combine 3 cups shredded coconut 1 cup salted peanuts 4 cups slightly crushed corn flakes 5 cups crisp rice cereal Combine 1 cup light corn syrup 1 cup sugar 1 cup heavy cream Cook ,syrup mixture to soft ball stage or 236 degrees on candy thermometer. Remove front heat. Add 1 teaspoon vanilla Pour over cereal mixture. Mix well. Press into two 8 -inch square pans. Cut into bars and chill until firm. * * * CHOP SUEY WESTERN STYLE Serves 6 Brown 1 Ib. diced fresh pork in 3 tablespocne fat Sprinkle with 34 cup flour 1 teaspoon salt Stir until each piece is well coated. Stir in slowly 2 cups meat stock (or 2 cups boiling water and 3 bouillon cubes) 14 cup soy sauce Add 5/4 cup sliced mushrooms 1 cup sliced onions 3 cups chopped celery cup chopped pimiento Cover and simmer 35 minutes. Combine 2 tablespoons melted butter 4 cups shredded corn cereal Serve chop suey in center of shred- ded corn cereal ring. When the Chinese celebrity was met at the docks after bis long voyage from the Far East he was :tet by a horde of reporters, who promptly began their questioning, "Telt me, Sir, asked one, "what strikes you as being the oddest thing about we Westerners?" The Chinese meditated for a few moments. Then he smiled and said: "I thunk it is the peculiar slant of your eyes." Artist at Putting Foot in Mouth The art of verbal blundering has been attributed to all Irishmen, but the Irish themselves award the palm to Sir Boyle Roche, handsome, sau- ve, courteous Irish politician, who was M.P, for Tralee and various pocket boroughs from 1777 until the Union of Great Britain and Ire- land in 1801. fle may even have been the first of whom it was said that he could never open his mouth without put- ting his foot in it. If he were alive today, the would probably deny at least half the say- ings attributed to him, He might even use the very words of the fatuous retort he once rapped out in the old Irish House of Commons: "Mr. Speaker, half the lies our op- ponents tell about us are not true," "A man could not be in two plac- es at the one time unless he were a bird" is perhaps his best - known and most frequently quoted say- ing. A classic example of his oratory: "Single misfortunes never conte alone and the greatest of all nation- al calamities is generally followed by a greater." And this one about posterity: "Why should we beg- gar ourselves for posterity? After all, gentlemen, what has posterity ever done for us?" In case there should be any doubts in his list- eners' minds, he added: "By pos- terity I mean, of course, those that come after us." Another time he declared that he would never be satisfied until the "rocky mountains of Ireland be- came cultivated valleys." It was Sir Boyle who created the fatuous: "I smell a rat; I see him floating in the air; I shall nip hint in the bud." Speaking on the Union of Great Britain and Ireland, he declaimed: "Anyone who wishes to diminish the brotherly affection of these two siste;countries is an enemy of both Fatherlands." On more than one occasion he declared, "I answer in the affirma- tive with an emphatic 'No.' " And hear this solemn warning to bis constituents: '"All along the un - trodden pathways of the future I see the footprints of an unseen hand." Speaking of trial by jury, on which Ise felt very strongly, he de- clared: "With trial by jury I have lived and, please God, with trial by jury I shall die." In spite of these sayings, Sir. Boy- le acquired a reputation for bril- liant repartee and real wit, John Philpot Curran, the Irish K.C., whose nimble wit usually gave him the advantage over all verbal op- ponents, was badly worsted by him on one occasion. "I am the guard of my own honour!" Curran thun- dered. Back came Sir Boyles reply: "I thought the right honourable gen- tleman did not believe in sinecur- es." Even Curran was silenced. SOME of the very women who constantly complain they don't have anything to wear complain also that they don't have suffi- cient closet space. -Mason City Globe -Gazette. Mystic Number 9 Nine is the trinity of trinities, the perfect plural. No wonder it is credited with mystic properties, When the figures from one to nine are added together, the sum is 45, and four plus five makes nine. The product of the "nine tines" table, up to and including nine times nine all written in a row and then divided by nine, gives this strange answer: 10203040506070809. If any number up to ten is added to the number nine, the sum of the digits will equal the number added thus: 9 plus 4=13, and 1 plus 3 =4 Any number, the suns of whose digits equals trine, can be divided by nine, as follows: the digits of the figure 8991 added together make 27, but 2 plus 7 make 9. And 8991 divided by nitre gives 999. When any number is multiplied by nine, the digits in the product always add up to nine or a multipole of 9. Thus: 2 x 9=18, (1+8=9); 7 x 9=63 (6+3=9). THE ONLY THING wrong with child psychology is that the chil- dren don't understand it.—Algona Upper Des Moines. ROW CAN 1? By Anne Ashley Q. How can 1 clean a soiled photograph? A. Sponge it very lightly with a rloth wrung from warns water con• Mining a little ammonia. Another method is to moisten some absorb- ent cotton with alcohol and rub very gently until the photograph is clean. Let it dry naturally. Q. How can I mend broken ntar. ble? A. To menti broken marble., stick the pieces together after applying Portland cement and water, which have been mixed into a very stiff paste. Q. How can 3 remove sun tan? A. Mix one-half ounce of gly- cerin, one ounce of rosewatcr•, the juke of one small lemon and apply. Or. try buttcrtnik applications, Q. How can I clean brass articles effectively? A. Mix one gill of paraffin ail, 34 -gill of naphtha, and sufficient powdered tripoli to make a paste. Bub with this mixture, wipe off, and polish with a dry soft cloth. Q How can I remove the old varnish when refinishing furniture? A. Put three tablespoonfuls of cooking soda into one quart of water and apply with a rough cloth. Then use sandpaper and the varnish will come off easily. Q. How can I treat perspiring feet? A. Put a small portion of house- hold ammonia and the sane amount of vinegar into a foot bath. Follow this treatment daily. Q, How can I facilitate the pull- ing of threads from linen? A, Before pulling the threads, run a damp cloth along the line where the thread is to be pulled. The thread will pull easily while the cloth is damp. Q. How can I avoid and awk- ward and messy job when meltigg chocolate? A. Place the chocolate on a piece of waxed paper and allow it to melt by putting it over the top of a boiling tea kettle. The chocolate will readily run off the, waxed paper. Q. How can I utilize the short ends aand scraps of candles? A, Put them altogether in a small cotton bag, and use on ironing day to keep the irons from sticking. Q. How can I keep grapes fresh for a long time? A, Cut a circular piece out of a pumpkin or gourd, targe enough to insert the hand, Clean out the interior thoroughly, place rips grapes inside, and replace the cover securely, Keep in a cool place, and the grapes will keep fresh for a long time. Change of Menu — Hungry Herb Strusse, 19, had a chicken dinner all lined up, but because of an inquisitive motorist he had to settle for slew in jail. Strusse had hitched a ride into town when the driver became suspicious of cackling noises in- side Strusse's .bulging jacket and tipped off police. As Strusse seached Skid Row for some cooking facilities, the cops ac- costed hint, opened his jacket and shook out the lien, a knife, a hatchet, salt and pepper shakers, and a box of candy (for des- sert). Here, the young prisoner ruefully fingers the feathers of the four -pound hen as he contemplates his ill hick. JITTER SO MU WANT TO HOLD THE UMBRELLA FOR MR WIMP 1 NAP?. MAT $ MORI By Arthur Pointer 1 SHOULD HAVE b'. KNOWN BETTER \/I THAN To On: �ijRTTZR 1