Loading...
HomeMy WebLinkAboutZurich Herald, 1927-07-21, Page 3Ocean Air Liners Must Provide Comforts, Says Commander Byrd Seadromes and International Weather Service Must Precede Regular' Flights, He Declares -Looks for Giant Airplanes With RooneyCabins in Wings Aelow, ?'ork--Comriiander il,iehard Fl, cred must be ,establilshed; floating landing fields must be built at Inter - vale aero'sls: the ocean„ and ,giant air - Planes must be developed which will be seaworthy if forced down., and at the same time, commodious and ,cpm" Portable erneugh to attract patronage, "Our governmental. weather bureau has Made a fi•cience out cif 'weather. prediction for this, ,country," he con- tinues, "13ut we' know 'relatively little about weedier conditions oyes the ocean "Venetia in passage regularly anribmit their meteomogiIc+a•1 data to oar navy reg'u'lar oamrinerci'aL traneatiaantic air hydrographic office, but tine is far service is ,ectablish•ed." from enough on which to base ,cora- "No com"No average passenger, he says, de- nier'aial flying. Such repo'rts' are based s5res bo undero .the disicomfort of only cm spasmodic observations taken pore than 3'0 1i'aurs aloft in present- day ai1•planee, As with s'teaaners, the remedy for this condition will die in larger and larger planets•. "Much will have to be done in the Byrd sees the tragi oceanic airplanes of the tyatero as, great mult'Imotored .ships: possibly with es many as 10, enginese ao serge thee there may be two tieins of cabins in tine wings. The clay that will see smelt, air- * planes, ear any others, in regular ser - Woe acrnee the Atlantic, however, he writes• in an article to be 'published in ' Popular Selenoe Monthly on July 2, is not any near to -morrow, but will KO - ably be years hence, 'It will be some 20 yeasu ie my o'pin:oor the 'article read ;, 'bernore. at sea level. Depthee fog, height of wind diistuxbanees', thickness of 'cloud fcrmations• and the like have never been gathered ."Lf ocean flying is to be praotica- way . of personal stervdce," he declarers. b1e, a ,eantinudng weather service will "11I,eal& can he e'erved,and nape taken, have to be *established. with large eein,- btut i'n the day amd a half cr^os!sing the teal receiving stations at New York, Pao -longer will have te he warmed and London and Paris. fed and entertained, if his patronage "There will have to be landing eta - is to be kept. Mans along the_ way., Lindbergh has "The Germans, in particular, have expressed his favor of great floating. gone wa.1 ahead with the design of paseengcr flame.:, They are building a -machine that utilizes the wing space for panz'cns:er ,cabins. ' This, means, a wing 6 to 11) feat thick. At first thought such a condition: would seem detrimental b'e'cause of wing resis- tance, "But 1't is the vacuum a'abeve a wing rather than the push of air under it that stands for lifting power. There- fore -a deep wing front is really bene- ficial The transatlantic •plane of 1950 may have wings thick enough for two. ti'e'rs of cabin an,d stov;age s+paces," Rsfcre'reguCar ocean ser mines' can be- came an actuality, Commander Byrd, writes, an international weather fore. casting service covering flying altitude conidticns -over the Atlantic gas thor- oughly as l'an'd conditions ere now oov- hangaps anchored do the ocean that would, In effect, be man-made islands provided with foodsuntp les, sleeping gearters an wireless station, "The idea is -sound. As soon as the proper 'engineering eki11 gets 'behind the move and funds, are provided, they can be built. There also will have to be fast patrol crafts to act as light ships rand rescue units" Of the two previous transatlantic flights this year Commander Byrd says that "all of us• who cook forward to ocean flying in the future" Kaye. ex- anninack-every detail of elle weather records Lindbergh and Chamberlin hrought clown with them, "for theirs is the fleet complete flrsthand list of .00nditi'ons "obitained over the Paris New York route, within a linnit'ed period of time." EGGS IN VARIETY Si;. Delicious Ways of Serving Our Standby Occasionally, 1 have heard a young woman say that the only 000kiug she knew how to do was to boil eggs. I have .thought to myself that it was quite unlikely that she really knew how even to do this, because the most delicious boiled eggs are not really boiled -they are coddled. While there is little difference in the digestibility of boiled and coddled 'eggs, there is great difference in the'testure, as the latter are so much more tender. Per- haps the beet that can be said for the pr 'cess, however, is that It is easier to *coddle an egg than to boil it. I have learned that by experience and have found that the simple method as given on this page, is sure to produce a result which is the same time after thio, While nothing can be better than really fresh eggs of delicate flavor cooked "plain," there are many ways in which they may be used in combina- tion with other more highly flavored materials which add a new interest to one of the most nutritious as well as cite cf the most delicious foods fur. Welled by nature. Savory Eggs a hard -cooked eggs; 2 tablespoon onion; 2 tablespoons chopped parsley; 6 eggs; paprika. , Left- over potatoes may be used if enough hat milk to make them sett and creamy is added. Add parsley, onton, and more seasoning 1f needed. Arrange potatoes. in greased baking in g dish and snake six indentations in top. Into each drop an egg. Sprinkle with paprika and bake in moderate oven (35.0 degrees F,) (about fifteen min- Utes) until eggs are set. Stuffed Eggs Salad 6 hard -cooked eggs, minced; 2 sar- dines, minced; 1 pickle; salt, pepper, 5 teaspoon mustard; vinegard to viols ten. Cut eggs in halves and remove yolks. Rub yolks to paste with fork and add other ingredients. Beat well and refl'll halved whites. Serve on cabbage or lettuce leaves and garnish with radishes o•r sliced beets. A spoonful of mayonnaise or boiled dressing may be served at the side or the dressing may be passed. Two slices of dried beef may he minced and used instead of sardines. Spoiled Foods in Summer 'Cost Housewife Big Sum ' If the ordinarily economical house- wife will study the spoilage of foods during the treacherous weather of butter or drippings; 1 cup minced summer, she will be able to effect dried .beef; a tablespoons flour; pee- kitchen economies that will be surpris- per; 2 cups milk. ling. Farm and Fireside points out in 11ie.t butter in frying pan, ad finely giving a list of methods by which spoil- minced dried beef and cook tw'o cr,ing often can be prevented. three minute's. Sprinkle with flour Counting slices of ham wasted be and stir until slightly brown. Adel cause of maid will give some idea of milk ani pepper and stir until smooth. flow kitchen losses can run into iii- ilcil one minute and pour over eggs portant figures and the condition can whir.h have been cut in half and pias- be prevented easily by covering the ed cu. toast. Coddled Eggs Pill sauce pan with water and bring. cut end of the ham with a cloth wrung from vinegar. Hot fat poured over the cut will also keep the meat fresh. to buil. Place eggs in water, being The vinegar soaked cloth is a valu- eu e that they are completely covered.able weapon against other spoilage as Cover and set 'at back of stove where 1 well. When fresh meat is brought water can not boll and let stand just from the butcher's it should be wrap - twice as long as for boiled eggs. A 1 ped in a cloth treated with vinegar three minute boiled egg will be a six- and placed en plates in the coolest minute coddled egg. spot to be found. The' cloth can be To hard -cool: eggs, place in cold : Sept moist by a'liowing one end to It Nater. bring to bail, let stand thirty in a saucer of vinegar. Left -over meat minutes, or place in boating water and can be saved in the same way, but let stand an Hour: should be reheated before s,arving to Corn Scramble destroy the flavor of tbe vinegar. If additional heating will make the meat 14 11,, bacon; 6 eggs; 1 can corn; 11 .over -done, it can be wrapped in a moist cloth just before' setting it in the oven. The vinegar cloth is also effective when wrapped about cheese, as it will keep it fresh and moist. Another suggestion for the house - wIfs who has no cold storage facilities, is to pound into fresh meat the proper. amount of seasoning when it is rer ceived. Losses from spoiled bread is summer are also far ,greater than eau ally believed and there are a number in. saving it. Freshly baked loaves should be put, upon a wire tray or other device that permits, the.+circulation of air all around them, and waxed. paper Wrappers is an additional safeguard. Bread boxes should be washed once a week and set in the sunshine for an hour. Occasionally a loaf will became moldy despite the best ofr care. The outer portions can be cut off and the loaf reheated to freshen It, Bread that has become dry can be utilized if -moistened, wrapped in a paper bag and reheated in. •x tlsoderate oven. "scup milk; salt; pepper. t• I'ry bacon and cut in piece's. Leave in pan with about two tablespoonfuls of fat, Beat eggs slightly, a\ld milk and •corn, and cools overlow li tt.t un- tLt creamy and thick, steering all the time. Add seasoning to taste and serve on toast or on;boiled noodles.. Baked Eggs With' Onion Sauce 6 eggs; 3 tabl•espeons butter; 3 table- spoons flour; 2 owp milk; 1,4, teaspoon salt; pepper; 1 •cup oho.pped boiled onions, Melt butter, add flour, stir until smooth, add milk and s'eas'oning, 'bring to boil, s,tirrinig constantly until thick, add onions. Break eggs into wall- greased allgreased baking disk ar into individual dashes and cover with 'saute. Place a moderate Oven (350 degrees F.), and bake (about fifteen minutes) until eggs are set. The recipe for sauce may be used for Onion Soup by adding two more cups of milk ane Moro setsoning, Eggs in Potato Nest 1 quart masked: potateee 1 chopped u. AIR HERO AT OTTAWA HIS HOUR OF l'4E:4D S, 1h McCnlrcy' Mrs, Dunn, a Young married woman In her twenties, sat een�irr e on her piazza one hot day in since waiting for her el:eye:ex-old son to 'Mee 120034 from school. Here he was xnowl ()caning down the street was ak sturdy .itt1•e figure hurrying eking, se t ing'1y intent on his destination, "'lee Ma," .s'ai'd Tommy Dunn sobat" ly to lois mother as he climbed tbe piazza steps. "Hello, Sonny., was the *smiling re" epoxies, "Did you have a good day?" To her surprise her small: son passed quickly hate the house. She was ebee t to follow' -when two boys, a little older than Tommy, pa'se ed: by the .gate and ,loolce1 impudently at Mrs. Dunne "Geese he w'on't tie a earn, to Mrs;! G'een.e'se Pomeranian again," said one in a Toed voice. So that was it! That was the tea- son Tommy had gene int the house' bio quiekl:y. Anse all 'she :had told him about keeping away ream the Putnam boys', here he was again mitred, u'p with them in a scrape about which they wanted her to know. She hurried into the house and found Tommy 'lying face downward I %IL Yt on 'the bed. "Tommy," she began •severel'y, "haven't I told you time and time again to keep away Seem these Put- nam ut nam •boys? Answer me!" Fashion Notes Delicate pastel shades, popularly' "Yes, Mother," muttered Tommy, "Did you tie a can to Mas.'Crre'ene's described as "the paradoxically so phisticate'd baby colors," are the most Pomeranian?" favored tones for summer wear. While Tommy dug his face into the bed - ' the shades are not limited to dresses clothes and said nothing. for. any age, they are particularly de- "Just wait until your father comes the in you'thfu'l frocks. I home ' . • '" One example shown in the, Woman's . "May I 'come in, Mrs. Dunn?" a Home Companion give's the effect of voice cal!red from the other side of the water lilies in a sea of tulle. The 'screen door. bodice is made over a slik slip and is "0Miss Brent, ,I am goad to s'es you," and Mrs. Dunn hastened to or °n curved at the top like a Vabentine heart, double tulle continuing over the the door to Toanmy's teacher who must shoulders, giving the appearance of a p'a'ss their gate on her way to and sheer yoke. The skirt is formed of from school, "I've just been seceding wedge-shaped pieces of tulle with Tommy for being with the Putnam gathered ruffles on the bottom of each, `hays•" edged with silver. When in motion "Cat's taut on the piazza," said Mise the skirt shimmers like rippling water Brent quietly, and bath women left in the moonlight and the effect is, the room. eightened by two water lilies nest -1 Miss Brent began the conversation; ling lin the loads. The lilies catch the "The Putnam boys caught Mrs. two ends of a softly draped satin sash, Greenes Pomeranian encs asked Tom. partly showing the reverse side of eon- 1 con my to lipid it, for spine reason or treating color. I other, and when he was doing so, Blocked linens, also in delicate they tied the can to the clog's tail tones, give the desired crispness for; and then shoved him out of Tommy's summer wear, simple, conventional: arms. The dog ran away. charm being added by piping with. 'Th' didn't Tommy ten me?" ask white bias bindings, white collars and • ed the exasperated n:ctIner. cuffs and white ball buttons. Mise Brent continued. Boleros and bolero effects are widely "I have *seen Tommy try to avoid to ese boys' without getting into teen - favored in Summer fashions and can ,ble, but they contrive to get him mixed be carried out in summery colors in a up in'2iil their mischief. They swear variety onli ,ht -weight, washable mate- rials such as georgette, chi1Y`on, crepe him to secrecy, and, els. Dunn, those de chine or light cottons. One charm- sera boys have discovered that you ing suggestion of this type is of beige 'believe them when they tell you what chiffon with ecru Margot lace for after -they wish about"Tommy. Can yeanoon wear or black Chantilly lace with understand the posdtioa•in whin they black chiffon for evening. The wide . place Tommy?" enjoy asparagus. Did you ever try lace appears around the bottom of the 14Iiss Brent `vas hardly prepared for skirt and is puffed at the bottoms His Excellency Viscount Willingdion and Coal. Lindbergh. COOL DRINKS FOR HOT DAYS By Julia Wolfe. If you have unexpected visitors, it is sometimes a problem to provide quickly "last minute" drinks. These four recipes given here will aid you 'at just such et. time. Currant Cool. Four tablespoonfuls of red or black currant jelly, one lemon, one quart of. water, one ounCe of loaf sugar Rub the yellow part of the lemon rind onto the loaf sugar, and put in a pitcher. Bring the water to a boil, pour it on the loaf sugar, and stir until it. has `quite -dissolved. Add the jelly and the strained juice of the lemon. Stand the pitcher in ice water for a few minutes before serving, or if you have no ice, let pitcher stand in cold water. for a much longer time. Lemon Syrup. Lemon syrup is another .deliciouS drink. Put half a pound of loaf sugar, half a pint of water, half a large tum- blerful of strained lemon juice, twelve drops of essence of lemon. Put the sugar and water into a saucepan and boil gently for ten minutes. Strain the syrup into a pitcher and leave until cool, then add the strained lem- on juice and the lemon essence. When Pour into jelly glasses. When ready quite cool, bottle, cork securely, and to use, a teaspoonful gives a delicious keep in a cool pla-ce until wanted. A flavor to a cake or pudding sauce. dessertspoonful in a glass of water --�'— makes a refreshing drink. TWO VERY -GOODS Lemon Barley Water. Every farm garden should have a Two lemons, two ounces of sugar; good asparagus bed and every man, font ounces of pearl barley, one quart woman and child on the farm should of water. Wash the barley, then put it in a saucepan, and just cover with cold water. Bring to a boil, boil for three or four minutes, then strain off the cup chopped peanuts. water. Put the barley in a large jug. , Cook the asparagus, cut in one -inch Rub off the yellow part of the lemon Lengths. Slightly brown crumbs and rind on to the loaf sugar ,and add this peanuts in butter. Place a layer of to the barley. Pour over a quart of the finely-ohopped peanuts and crumbs boiling water, stir to dissolve the sug- ar, and leave till cool. Stir in the juice of the lemons. Strain into glass- es and add:,a bit of crushed ice. Strawberry Cream Soda. Put the fruit in a round dish, and crush with a wooden spoon. For every quarter-opund of fruit sprinkle on a dessertspoonful of sugar and half a teaspoonful of lemon juice. Leave for ono hour. Put a tablespoonful of the crushed fruit in each glass then a heaped dessertspoonful of ice cream, fill up with soda water, stir round and serve. Whipped cream may be added. Cruelty to Patriots. "What is your opinion of aviation?" "I don't know anything about it," answered Senator Sorghum, "Bet I'm afraid of it. If all the ovations are going to airmen, we statesmen may as well take off our coats and learn to fly."—Washington Star. Uses of Rose Petals There are many uses to which we. can put rose leaves after they have served their ornamental purposes. To candy them, cook sugar..and wa- ter to the sugar stage and carefully dip the rose petals, which have been washed and*spread to dry in a cool place. Let them cool on a big platter, and when they are cool and sugared put them away between layers of waxed paper. Of course, they can not be kept indefinitely, but are delightful for candy or cakes. Rose Flavoring. Fill a bottle with fresh fragrant petals, packing them down well. Pour on pure alcohol to submerge the leaves, Cork tightly and set in a cool place for several weeks. Strain and use as other flavorings Rose Syrup. Cut fragrant roses in full bloom, pick in early morning with the dew still on. Pull out petals and spread on trays to prevent mildew Beep cut- ting the roses and drying them in this way until there is just enough for a jar of preserves. Put in preserving kettle with just enough water to leaves are ten - cover. and cook until der. Add sugar, pint for pint, and cook until it forms a jelly-like syrup. Asparagus Supreme the move Tommy Dunn's =the of the long sleeves. 1 bunch asparagus; 1% cup rich white sauce; pis cup bread crumbs; Ye in •the bottom of a baking dish add a layer of asparagus and cream sauce. .Repeat until all ds used having a layer 'crumbs on top. Sprinkle top with grated cheese and cook in oven until cheese is melted and crumbs brown. Rice au Gratin • Cook one-half cup of rice in 1% cups boiling salted water. Use double 'boil- er. Rice should be whclle and dry, P1aoe, in a baking dish and dot with butter. Prepare the following sauce: cut up Hour slices of bacon, brown, ad- ding some chopped onion. Add two tablespoonfuls grated cheese, one- fourth •cup ,tomato juice, pepper and salt and one cup cooked peas. Sim - Mer all together for a few minutes. Pour sauce over rice, mix lightly and brown in oven. Barber= `Shall I cut your hair close?" Co-ed—"No—stand off as far as possible." How to Make a Garden Pool made, but 's'he sat there quietly Be Mrs, Dunn hastened out cf the yerde rind Sown the *read to the Putnam's where she told the whole, story to the Put- Two utTwo feet is a good average depth nam boys' mother who told ber she for a water garden, and the substratum didn't beeteve a word she said. of • the pool must be solid, as a leak That was that! The mother who can be most disastrous. The location had the whole r.elghborhood comp:ain- is of course a question of individual ing about her boys, defended them taste, always provided that there is unheard, white the mother of one of plenty of sun. Goldfish •can be intro- the finest ot boys had wavered in her duped to eat the mosquito larvae. faith and understanding. I;+ad her son Gravel, rough stone, or brick may be used in the construction. Pad'dl'ed olay will also make a water -tight basin. Where olay is used, four inches will be found about the right thickness for the sides. The bottom should have a final"Tommy, Sunny, r ve •ys te;1 Mother covering of sand. The sides of shallow everything. Ne natter t is said or pools with: olear water may be painted' done to you—tall Mother so as she'll light blue or green. The dark pool is understand. Mct:h'er is your best the most successful for reflecting flow- friend., •ever and always. I must Lhan1; ers and foliage. Beick'makes a goad Mise Brent . " lining, but it absorbs a certain amount! But Miss Brent had gone. of water. Over the brick, an inch ofd -• -- Portland cement may be laid. A two-' sensed that? She almost ran h•onie. Miss Brent didn't mind it a bit when Mrs. Dunn passed her on her way into the house as. though she never •oaisted, but she heard leer: c anadian Rugs inch overflow pipe will be adequate in While the New England Elates orb most instances, but four inches may be the wiser choice as the smelled popularly thought to be the section that produced the most and the finest size is more likely to bocemoe chocked hooked rugs, the belief is to say t'le by floating substances. When cement least a debatable one. Any person is used, it shouldbe painted, or the who is familiar with the work of the water should beedrained off eetew days rug makers of the Canadian provinces after it has been introuced into the pool, for it will become so caustic after it has•s+tood a few days that any ani- mal lite which is introduced will very soon die. Oul, OuII Englishman—"Uncle Sam's pig, eh?" Frenchman "Wee-wee." Tit for Tat. realizes that they have in many cases, if not on the whole, tot a standard that is much higher than that reached by their eleters of the States. Not only in the better quality ot material used, but in a finer taste in the choice and grouping of colors does their "work excel. The coarse all -wool yarn found in a large portiou of their rugs is far more durable than woolen rags, the best material em- ployed by New Engiandera, There is co clear a superiority in the Canadian eizecution that 1 have come to assume, when catehiug sight of an especially fine piece, that it came over the line. The chances are ten to one ar better that examination proves such is the naee, • It the Provincial mnl:era learned some the art from those of the States, they were •apt pupils who soon became more skillful than their teachers, while holding to all the fundamentals of the graft. Please notice the "If" in the lase preceding sentence. Has anyone given us proof that hooked rugs were first made in New England? — N,Y. Exchange; Out Where the West Begins. "Chief," asked a visitor in Fort Mink, "can you tell me Where I buy some of 'those Indian beadwork" "I got mine.from r mail -orae, h•xuse it Rochester, New York,---..ealintila Courier-Jouru tl. A prominent .official of the tele- phone company was rudely aroused from his slumbers by the ringing of the . telephone. After bruising his l knee on a chair, " he reached the 'phone. "Hello!" he growled. "Are you an official of the telephone A fdl3 lN(lU15HED VISITOR asked the voice. "Yes. W.Rat can I do for you?" Hortense Cartier, daughter of Sir George "Tell me,"" sate the voice, "how it Arrival of Mademoisellei Etienne Cartier, as Canada's guest of honer at the celebration of the Diamond feels to get out ot bed at twe o'clock Jubilee of Ceafedoration. to answer a wrong cumber ..