The Seaforth News, 1952-12-04, Page 2Your Refrigerator
The glistening White relriger-
toter which has becente such
standard equipment in modern
kitchens N an achievement of
the last 25 years. It was in the
maid -twenties, when skirts barely
covered the knees and waistlines
bad reached an all-time low,
that mechanical refrigerators
were first produced in volume.
Like milady's fashions, the re-
fsigerator has improved a great
deal since then,
The first refrigerators were
unwieldy expensive but compe-
*Mon was keen and improve-.
merits were quickly developed.
rerhaps more. fields of research
are represented in the refriger-
ator than in any other modern
;convenience except the auto-
mobile. Large and small indus-
tries worked together to produce
attractive, durable units that
were mechanically sound and
Ness costly.
The finish alone required ex-
tensive research and develop-.
anent. Many of the earlier mo-
dels had a porcelain finish. Later,
es fast -drying finish which had
ten developed for automobiles,
was tried out on the kitchen ap-
pliance. Although it had high
chip resistance it was not en-
tirely satisfactory in resisting
grease stains.
More research produced a
mew -type synthetic finish which
was a definite improvement.
Still more work was needed to
make it stain -proof and scratch -
resistant, and the three coats
which were required slowed
down production and upped
costs. The chemists kept on
trying.
Continued research finally re -
welted in the improved high
bake finish whieh you see on
eoday's refrigerators. It is a stain,
=retch and chip resistant and
protects the steel from oxide -
/ion and corrosion. The fact that
it can be applied rapidly has
weeetlereastaleseteereorreseeesse—
yeing Is Easy With Today's Tints!
Three-quarters or a century ago
it was not unusual to see
housewife perspiring over the
stemming tub -kettle combina-
tion needed to tint dresses and
living room drapes.
BY EDNA mum
•
rpiit so-called "good old days" were hard on housewives -
.I. }loping for more attractive dresses, drapes and other
things that make a home attractive, those. little ladies were
forced to go through the over -arduous processes connected
with always -messy home dyeing.
Rome dyeing in the old days meant muscle -straining
' drudgery over steaming tubs and kettles. Actually it, has
only been 75 years since chemical dyes were developed from
coal tar.
Before that, home dyeing was often disappointing. You
could not tell in advance whether you would end up with
the desired color or not. For that matter, your color choke
was confined mostly to blues, reds and yellows. You could
not hope for success unless you knew a great deal about
cloth, textures, mordants and dyes.
However, today's home dyeing is a cinch, thanks to the
development of easy-to-use, all -fabric dyes in 50 colors and
an efficient color remover.
Widespread ownership of washing machines helps, too,
because the washer is ideal for tinting bulky things like
curtains, drapes, sheets, bedspreads and -shag rugs.
All you need do is dissolve your dye in a quart jar or
pitcher of hot water, then pour the mixture in your machine
as soon as it fills with hot tap water. Let the pigment sink
deep into the fabric, pull the cloth out and hang it up to dry.
Home dyeing in 1952 is much. better, much easier, and
certainly a lot more successful than 'back in "the good old
days," Today, thanks to modern science, there are many
good, efficient dyes on the market. You can find theist in
almost any drug, dime or department store.
Today a cool, crisp, youug mod-
ern uses the latest bonae-dyeing
process in her own kitchen, tint-
ing in a rew minutes what often
took a tong time in "the good
old days."
also helped reduce the cost of
the finished product.
Research has been responsible,
too, for radical changes in the
design of refrigerators. Industry
has been able to keep one step
ahead of householders' require-
ments by providing refrigerators
and refrigerants which will al-
low tor storage of perishable
goods at exactly the right tem-
perature and will defrost auto-
matically in order to maintain
the best efficiency and operat-
ing conditions.
TABLE TALKS
:?Jam Anapew6.
Time to be at leant thinking
*bout that Christmas turkey; for
while the weeks race past fast
enough, Goodness knows, all the
year through, at this season they
seem to be jet propelled.
The size of the turkey you
;boosts should depend on how
many you expect to share the
festive meal. If there are to be
only three or four, one of those
"miniature" birds is for you.
(They are now available in many
places from four to nine pounds).
If your table is to seat a large
number; a large turkey is the.
best answer. Stuff him well.
Roast him to perfection. Then tell
the Man of the House to sharpen
'ten his carving knife, and go to
nrk !
ROAST TURKEY
Prepare for roasting by first
removing all pin feathers with
seaveezess and if necessary singe-
ing the bird. Wash turkey under
fold running water inside and
out. Drain well; dry thoroughly.
Make up stuffing, allowing 1
cup per pound ready -to -cook
weight or le imp per pound
dressed weight, This amount fills
body and neck cavity. Do not
pack stuffing for it expands
during cooking. Close body cavity
with skewers and lace with twine
or sew' with needle and thread.
Close neck cavity by pulling skin
over stuffing and skewering to
back of turkey. ,Bend wings
close to the body. 'fie legs to-
gether.
Place turkey breast -side up on
rack in open roasting pan. Brush
with melted shortening. Cover
breast and wings with cheese-
cloth dipped in shortening.
Roast according to the follow-
ing direction table.
DIRECTION TABLE
Ready -to -Cook Oven Total cooking
Weight Temperature Time (Hours)
4-8 325° F 3-4
8-12 325° F 4-41 e
12-16 325° F 4g-5
16-20 325° F 514-e
'so going to give you a choice
of three different stuffings for
your turkey. The first one hap-
pens to be my own personal
favorite, but that doesn't mean
that my taste is better than yours.
All three of these are good, and
'you can't go far wrong, no matter
which you select.
NUT STUFFING
(1 lb.) loaves day-old white
bread.
2 cups shelled nuts (Brazils
TEST YOUR INTELLIGENCE
Score yourself 10 points for each correct answer in the first six
questions.
11. One of the following four does not mewls the other three. Can
you find it?
--Potato -Turnip --Carrot -Tomato
N. Where was the outpost of Little America built by Admiral
Richard Byrd, the well-known explorer?
-North Pole --Sahare Desert -Smith Pole
-Rocky Mountains
35 The annual Rose Bowl event is a --•-• .................
-Football game -Flower show --A bowling match
-Display of vases for roses
4. The V -II was a
-World War II victory -A size for buckshot
-A bomb -A vitamin oil
B. One of the following flowers apparently has been bred by roan
ies no fossil remains of it have ever been found. Which one is its
-Rose ---Sunflower -Chrysan thomu -Daisy
(1 The Mountains of the Moon are found in -----------.
-Switzerland -Africa -South America--K.entueky
7. Match the following inventors with their inventions. Score y our -
:self 10 points for each correct choice.
(Al Pelson -Telephon
(73) Marcoei -Forerunner of the machine elm
(C) Catling • -Phon ograph
(D) Bell
Total your points. A...seers of 0-20 N poor; 30-60, an erase ; 70-80,
rior; 00-100, very superior .
ANSWERS TO INTELLIGENCE 'J'EST
'etroedarase (a) lune austranisi ren eauisnasegie
el) !a/Pell-eta) nefeeeouotisl (17)-e elet.1317---9 rantreasetrassenle
-...e 'estuors y --e 'aurae frecpoon-g 'aper Tees,- s; ireranes-T
SALLY'S SALLIES
w Brie
',Please don't be disturbed now,
Ma Popper. Jest wait till she
grows up."
are best)
2 medium onions
4 stalks celery
ei cup butter or margarine
1 tablespoon salt
le teaspoon pepper
lle's teaspoons poultry seasoning
le cup boiling water
Remove crusts from bread. Cut
into small cubes. (About 3 qts.)
Place the nuts in boiling water
for 5 minutes. Drain well. Cut
in thin slices. Chop the onion and
celery in fine pieces. Melt butter
or margarine. Add onions and
celery and cook until tender but
not browned, Stir in salt, pepper,
poultry seasoning. Add seasoned
vegetables to bread cubes. Stir in
nuts. Add water and mix
thoroughly. Enough for 12-16
pound turkey.
MUSHROOM -RICE STUFFING
1 small onion
6 sprigs parsley
lei pound mushrooms*
4 stalks celery and leaves
lee cups packaged pre-cooked
rice
134 caps water
Ph teaspoons salt
?-k teaspoon pepper
11 cup butter or margarine
or 2 (51/2 oz.) cans mush-
rooms,
Cut onions, parsley fine; mush-
rooms in slices. Cliop celery and
leaves fine and mix celery with
rice, water, salt, pepper. Place
over high heat and bring to a
full boil, uncovered, fluffing rice
several times with fork. Do not
stir. Cover. Remove from heat;
let stand 10 nunutes. Melt butter
or margarine. Add onion, mush-
rooms and weir until tender.
Add with parsley to rice.
Mix together with a fork. Cool.
Enough for a 5-5 pound turkey or
duck.
OLIVE -ONION STUFFING
2 large onions
4.1arge celery stalkand
leaves
t51'e oz.) bottle stuffed'
olives
tie cup butter or margarine
lee bay leaf, crumbled
1 tablespoon salt
le teaspoon pepper
2 quarts dry bread crumbs
Chop the onion, celery in small
pieces. Cut olives in thin slices.
Melt butter or margarine. Add
onions, cook until tender. Aad
celery and leaves, sage, thyme,
bay leaf. Season with salt and
pepper. Cook all together for 3
minutes, stirring constantly. Re-
move from heat and mix with
bread crumbs. Add olives and
mix thoroughly Cool. Enough
for 10 pound surkey.
15115411 CritgEN
!Orb. tlogarty condoled wilts
Mrs. Devlin after the demise el
the latter's husband. "And what
dicl he be dying of?" asked Mrs,
Gogarty, "Gangrene," sighed
Mrs. Dev lin, "Well," said Mrs.
Gogarty, ''thank God anyhow
for the color of its"
Handy Hints For
Indoors And Out
Use your pressure sauce pan
for an easy, no -stick method of
cooking quick oatmeal on the
electric or gas range. Bring salt-
ed water to a hard boil in pres-
sure cooker Then turn off heat,
and stir in oatmeal, Place lid
on pan immediately with pres-
sure gauge on, and let pan sit on
hot burner until time to serve.
Quick oatmeal will done in three
minutes, still be hot 15 minutes
later.
Cut drying time of heavy cro-
cheted table mats in winter.
Stretch washed, starched mats
out on clean cookie sheets, and
dry in a 250° oven. Be sure your
oven is one. that will maintain
this low temperature.
To open a sugar sack without
a hitch, place sack with the
;straight line of stitcbing towards
you ,(rather than the "chain"
side), Start pulling the thread
from the right-hand side.
Use a steam iron to raise the
nap on a carpet that has been
matted down by furniture legs.
Hold iron close over the spot,
but not touching, and watch the
steam bring the nap up!
Wear rubber gloves ever Liget-
weight gloves sv-lien hanging wet
clothes in finger - freezing
weather. Rubber gloves keep the
cloth gloves dry, and add to their
warmth. The two pairs together
are less bulky than heavy gloves.
s s
Store small matching buttons
on a fine hairpin. Twit ends to-
gether to keep buttons from
sliding off. You can keep safety
pins the same way, sorted by
sizes.
Keep a chamois skin handy in
the kitchen drawer, for polishing
up your bright appliances -like
waffle iron, grill, and toaster.
it'll keep them bright and shiny.
Stow another chamois skin in
your sewing machine drawer,
too, so that you can give a quick
polish to the machine head.
* 4 *
Place cellophane tape over the
tuckin bottom of your child's
cardboard crayon box. Keeps
crayons from falling 'through the
bottom and scattering over the
floor. Makes box last longer, too,
Melt shortening for a cake
right in the mixing bowl, set in
a pan of hot water. While short-
ening melts, measure and sift dry
ingredients, then add them to the
shortening. Saves time and dish
washing.
To untie bawl -to -open /mots In
wet shoe laeee, slip bobby pin*
through the knot in Opposite di-
rections, and pull apart, Easier
on the fingernails -and disposi-
tion --than the usual struggle.
• .1. *
Paper baking cups, set in the
rims of self-sealing jar lids and
placed on a cookie sheet, provide
extra containers when you are
making more cupcakes than
your muffin tins will hold. Rime
of a matching size will keep bat-
ter -filled paper cups from spread-
' ing.
Use matching scatter -pins with
safety catches in place 01 orna-
mental buttons when making a
dressy frock. Saves making but-
ton holes and removing buttons,
for washing or dry cleaning.
Sew a few stitches to marls per-
manently the spots where you
want the pins.
Chopped By GOP -These lovely
four -foot tresses belonged to
TV entertainer, Penny Olsen,
were cut to poodle -cut size cts
soon after Ike's victory as she
could get to a beauty shop. Her
hair waited 20 years for clip-
ping because as a small girl she
cut it during a Roosevelt cam-
paign. Her father claimed she
jinxed the Republicans when her
hair came off. She promised to
let it grow till a GOP victory.
mama
Fine Art On The Move -Travelling art exhibitions and tours of the Ari Gallery of Toronto by students
from all parts of Ontario are making Ontario school children mare conscious of art than their
ancestorl. Here, Dr, W. J. Dunlop, the Minister of Education for the Province of Ontario, explains
some of the finer points of a painting from France on display in the Art Gallery of Toronto to two
young schooi