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HomeMy WebLinkAboutZurich Herald, 1934-03-29, Page 31100.4 • • -41-0-•-•-••-•-• 4-0.46-0-00....1,441-41-41,•••-•-C • •-• • .1 Woman's World eeeee.eeee The following recipes for frostings are well worth being added to your 'crap book for future reference. Frostings Frostings • belong to two main groups — those which are cooked and those which are net cooked. 1. Cooked Frostings — (a) The so- called Boiled Frosting — a sugar and water syrup poured and beaten into stiffly beaten egg whites; the White Mountain Frosting (the same but with a large proportion of egg white) and the Seven Minute Frosting, for ;which all ingredients are put together in the double boiler and cooked under constant beating. (b) The creamy, fudge -like mix- tures — any of the candy recipes like maple cream, fudge, divinity fudge, kept a little softer so that they will spread. 2. Uncooked' Frostings Note: Always roll lumps out of icing sugar and sift it. (a) Plain Confectioners' Icing — liquid, icing sugar and flavoring. (b) Butter Icing — well creamed butter, liquid, icing sugar, and flavor- ing. (c) Ornamental Frosting — un- beaten egg 'white, icing sugar, lemon juice, beaten together until stiff. (d) Egg Yolk Base — with icing eugar and fruit juices, pulp, choco- late, etc, added. (e) Almond Icing — prepared'al- mond icing can be bought in tine and if necessary softened with a little egg white or yolk. Real almond paste can be mixed with equal amounts of icing sugar (put through ,food chopper to- gether) and blended with well -beaten egg yolks for a yellow icing, or with stiffly -beaten whites for a white icing. to give required consistency. (Orna- mental Frosting is used over the al- mond paste.) BOILED FROSTING One cup granulated sugar, % tea - Spoon salt, 2 teaspoons light corn syrup, 1 or 2 egg whites, 1-3 cup boiling water, lh teaspoon vanilla (or olther flavoring). Two egg whites make a fluffier ic- ing. Put the sugar, salt, boiling wa- ter and syrup over low heat in a saucepan and stir until sugar is dis- solved; bring slowly to boiling point and cook without stirringuntil your thermometer registers exactly 240 degrees F.•'if you have no thermo- meter, test by dipping a fork into the syrup and lifting it into the air; when right, it will leave a long wavy hair- like thread as it drips from the tip of the fork; also, a little syrup drop- ped into cold water will form a soft ball. Remove from fire; beat the egg white until stiff. Pour the syrup very, very slowly over the egg white, beating constantly. If you want a firm, crisp frosting, begin to pour the syrup over the egg as soon as it stops bubbling; if you want a soft frosting, allow the syrup to cool considerably before pouring it over the beaten egg. Do not serape the last syrup from the pan. Beat until the icing is of a consistency to spread. A wire beater and flat plate or platter are easiest to use for the egg whites, and to beat tin the syrup. • Note -3 teaspoon cream of tartar, sprinkled into the syrup when boiling down, may be used instead of the corn syrup to keep icing soft and fluffy. • A good frosting to keep on hand; put in covered jar in refrigerator. Seven -Minute Frosting Variations • 1% cups white sugar. 2 unbeaten egg whites. 5 tablespoons cold water. 1 tablespoon light corn syrup. FLAVORING. Put all but the flavoring into up- per pan of double boiler and beat to blend well. Place over lower pan containing ra- pidly boiling water and heat steadily steadily with a Dover beater until.ic- ing will stand up in peaks when the Dover beater is lifted out — (ustally 17 minutes). Remove upper pan from heat, add flavoring and heat until right for spreading. When cool, pile roughly on top and sides of cake — use as filling, too, if desired. This frosting should be allowed sev- eral hours to set By Mair 24. Morgan VARIATIONS Either the boiled frosting or the seven -minute frosting may be finish- ed in many different ways. Colored Frosting — Blend a little purl?, coloring paste or liquid into a small part of the icing, then mix gra- dually into the main part; this way, you can be euro to keep it pale enough to be tempting. The egg-white ,may be colored for the boiled icing. Banana Icing — Spread slieed ba- nanas thickly over eat frostily, just before cake is to be served. Chocolate icing — Add one ounce or square of melted chocolate imme- diately .after adding syrup (in boiled frosting). Grate chocolate over 7 - minute icing, and beat in lightly when cooked. Coffes Icing — Use coffee infusion instead of water as the liquid. Caramel Icing — Use Brown sugar instead of white. Maple Icing — Use Vs pound grat- ed maple sugar to replace the sugar. Or flavor the cooked icing with maple flavoring. Marshmallow — Add 8 marshmal- low, cut in pieces,to syrup, just be- fore be -Ming it ino egg whites, for boiled frosting. For 7 -minute frost- ing, fold in, when frosting is cooked. Orange Icing — Add grated yellow rind of one orange just after the sy- ruP has been added to the egg, in a boiled icing — at end, in 7 -minute frosting. Chocolate Glaze Put 2 squares chocolate over hot water and heat slowly till melted. Cool. a little, keeping free from draughts, then streak over a thick layer and spread with a knife. Al- low to cool slowly in moderately warm room, so chocolate won't turn grey. Gelatine Icing — Soak 1 teaspoon gelatine in teaspoons cold water 5 minutes and dissolve in hat boiled frosting. (This makes it certain that the icing will stand up.) If Frosting Threatens Failure If you have a saucepan thermometer to put in your saucepan, you can, al- ways make a boiled icing just right, but sometimes it is difficult to cook the sugar to exactly the right degree without a thermometer. If boiled icing or 7 -minute icing seems in danger of failure, you may rescue it: (a) If to thin, stir in icing sugar to bring frosting to right consistency (b) If too hard, add a little hot water or soften it with a very little lemon juice, which will turn some Of the suger to ghicose, with. softening effect. Plants in the Home Our homes, according to the Hor- ticultural Division, Dominion Depart- ment of Agriculture, are much too warm and dry .for most plants, es- pecially during the winter months. High temperatures combined with too little sunshine produce weak, spindly growth, and under such conditions flowering plants often drop their buds. As the home can be modified only to a very slight extent, plants must be chosen that can adjust themselves to such environment. Many failures to grow plants successfully are due to faulty drainage, careles,s watering, and insect injury. After potting, the plant should receive a liberal water- ing, and then no water given until needed. Blooming plants require more water than the slowed growing ones sueh as palms. With a little experi- ente one can tell when plants really need watering. The appearance of the plant, of course, is a good indi- cation of its requirements. A method commonly followed is to tap the pot with the knuckles. If it has plenty of water, the sound is dull; if it dry the pot will ring. Occasional syring- ing is beneficial, especially for ferns and ,other foliage plants. Soften Brown Sugar If brown sugar lumps,- soften it by placing in. a shallow pan in a warm oven for a few minutes, Then put it away in a cool place, covered with a damp cloth, to keep it soft and moist until ready to use, To Separate Glasses When two glass dishes have stuck together through being packed one inside the other, pour cold water into MUTT AND JEFF— By LOA • the top one, and stand the bottom one in hot water, and in a few min- utes they will come apart. Beautify the Home Following the impetus given by the various horticultural societies through out Canada in tht beautifieation of Canadian homes'the many resplen- dent varieties of bulbs and other love, ly spring flowers are becoming in- ereasingly populaa' in the Dominion, After a long monotonous winter they appeal to man's primitive love of rich colours in a degree seldom equalled by the floral glory of later seasons. Ev- ery spring one of the most gorgeous displays of Colour that it is possi- ble to create is to be seen at the Do- minion Central Experimental Farm, Ottawa, where frequent inquiries as to the culture of these flowers are received • and willingly answered, to- gether with other valuable informa- tion on the floral beautification of the home. From the "Mare Beautiful Canada" committee of the .Canadian Horticultural societies, and from all the Dominion and Provincial experi- mental farms and stations, anyone de- sirous al beautifying the home may obtain useful and practical interim - tion. In Memory $1,100,000 Towers Is Dedi- cated to Parents of Lord Vestey Liverpool, Eng.—In memory of their parents 'Lord Vestey and his brother Sir Edmund, probably the biggest figures in the world's chilled meat trade, are donating $1,100,000 for construction of the 327 -foot central tower of the great New Liverpool Anglican Cathedral. . The tower forms the crowning fea- ture of the magnificent design of Sir Giles Scott distinguished architect of the cathedral, and the eft Will hasten completion of the entire struc- ture by many years. Now controller of the Great Union Cold Storage Company and head of a steamship line Lord Vestey, with his brother once ran through the streets of Liverpool as messenger -boys at $1.50 a week. The new tower will overshadow a school where the brothers were educated. They were the sons of Samuel Vestey of Liver - p001. Frozen Hard UnlikelY Lake Shpping Will Open Before May 1 This Year Sault Ste. Marie, Out.—The second summary of ice conditions on the Great Lakes, issued here recently, gives little indicatiou that conditions -have improved sufficiently for navig- ation to open before the first of May at the earliest. The ice in St. Mary's river is 23 itches thick and solid, 30 to 36 inches thick in the lower end of Whitefish Bay and 10 to 24 inches thick near the end of the point. There are still 44 inches of ice. it Georgian Bay, which is completely frozen over, and 20 to 30 inches of ice at Parry Sound harbor. In Lake Huron the ice extends be- yond vision along the east shore, in Saginaw Bay and in the region about Alpena, with depths ranging from 13 to 24 inches. At Oscoda there is no ice in the river, and only a few dis- tant "icebergs" are sighted. Two U.S. Railroads Loaned $2,366,531 Washington.—Two additional loans to railroads totalling $2,366,531 for new equipment and maintenance were announced recently by Harold Ickes, United States Public Works Adminis- trator. The Chicago, Milwaukee, St Paul and Pacific was loaned $1,966,531 for building 75 new passenger cars, air conditioning of 22 diners and lounge cars and installation of 300 loading devices on automobile cars. The New York Central was leaned $400,000 to pay track men in laying 37,000 tons of rails and fastenings, Air -Conditioning Increases Chicago—Air-conditioning is increas- ing rapidly in Chicago, according to an annual report of the Common- wealth .Edison Company. In 1933, the report says, 130 permanent air-con- ditioning installations were added to the company's electric power system. You MAKE GooDTIME TRAVELING 3-4. fTiS sTo1'it46 To RAIN- WE MITER LATE AT rilGAT 'BUT TIAAT LOOKSHU ' NoT GO ANY V AlITHER - RRY, WE'LL LIKE A vroRm COMING UP ARCAD! '; 'PITCH CAMP RIGHT WHERE WE ARE FOR THE NIGHT! .Bid For Highest ;Bonding Architect's drawing of the proposed building to be the world's high- 3st, recently accepted by the central executive committee of the 7.S.S.R. Are You Guilty Of These Crimes? All About a Thoughtless Visi tor Who Hindered Rather • Than Helped Her • Hostess The aelegiem anneuncIeg her ar rival brought a puzzled frown to the brow of the busy housekeeper. For a moment the name of the sender meant nothing to her. Then she re- called the one-time school -mate, a somewhat selfish and inquisitive girl for whom she had felt no great af- finity, in their casual contacts, and little real regret at parting. Now She experienced a slight feeling of anger at this uninvited guest, who was doubtless making a convenience of her; but this soon passed, as more hospitable feelings gained control. • The train upon which the guest was •etxpected to arrive pulled into and out 'the station, but the guest was not there. The weary woman who had waited for her turned homewards, striving to make up for lost time by simplifying her plans for the evening meal. Just as the family had reached the dessert stage, the missing trav- eller was announced by the honking of an auto horn. "I got off the train at the other station," she offered gaily."I saw a friend on the platorm, and as I want- ed to speak to her, I thought I might as well get off there and taxi over." She offered no apology for her thoughtless change of plans. Her ut- ter disregard of every one's conven- ience 'but her own on this occasion was ,symbolic of her attitude all through her lengthy visit. The meals became a burden to the hostess, because "I cannot eat this," or "I must not eat that," became a familiar cry three times a day, and yet another burden was laid on weary shoulders: "What can I cook, or af- ford, that she will like?" And after each meal, when the busy housekepeer attacked the great piles of dishes—for she did her own work — the guest was there, in the middle •of things hindering where she was under the impression ;she was helping, misplacing articles, to the despair of the hostess when the time came to prepare the next meal, and tontinually talking about herself and her affairs, or about people whom her long-suffering hostess, approach- ing every moment a little nearer to distraction, never saw and had no desire to see. It was the pride of this hostess to have all her rooms hi order early in the day, and no matter at what hour she chanced to pass her guest room door, disorder prevailed. She aver - Not so easily, bewever, was this family to get rid of the obnoxions vieitor. Seated at the first meal the3 lia4 really enjoyed for many days, they were transfixed with amaze- ment when a too familiar Tole() called out gaily through tete open door: "Missed my traen, Good Neale!" ...• Swift's at Edrnonton Raise Wages 10 p.c. Edmonton, March 18, Some 325 hourly -paid employes of the Edmon- ton plant of the Swift Canadian Com- pany, Ltd., have received a wage in- crease of .10 per cent., effective at once, G. T. Robertson, manager, an- nounces. The increase will add about $25,000 aunual)y to the company's payroll. ted her eyes that she might not see the littered wearing apparel of all kinds, on tables, chairs and floor, while the lop -sided bed suggested nightmares, "I just won't make her bed," she said to herself, with the daring which even the trodden worm dis- plays. What was the use of trying to keep anything tidy in a room which always looked as though a cy- clone had struck 'it? "If she would keep all her belong- ings in her room, I could stand it !" the hostess sighed to sympathetic ears. "But she drops something every time she moves, and scatters things over every room in the house!" And sighed wearily as, in order to pres- „erve some semblance of tidiness, she gathered up a ,collection of books, papers, fancy work and knitting and carried them upstairs to their owner. But it was in the bathrooni that the guest "got in" her most remak- able moves! She was quite without the "discrimination which teaches what is meant for family, and what for personal use in a bathroom. Bath salts, wash eloths—she made use of everything. Her favorite time for a long-drawn- out Utah was just in the middle of the carefully prepared morning sche- dule whereby each member of the family was governed, and which gave all the benefit of a regular bath. If she was aware that a son or a .daughter had nearly exploded with impatience, and was finally obliged to go off bathless to work or plea- sure, she made no sign. She simply could not learn to take her bath when the bathroom was not in demand. And she was the personification of curiosity about matters which did not concern her in the least. She notic- ed and commented on the slight dust in the corner, the finger prints on the bannister, the sullen fire, the children's noise. In fact, nothing, large or small, escaped that eagle eye. And just where a guest might make herself most appreciated, she failed miserably. She made no at- tempt to enter into the moods of her hostess and family, to be silent when they were thoughtful, ready to con- erse when they showed themselves so inclined. She could not merge herself into the household atmo- sphere, be content to read or occupy herself with her own thoughts or her own work. An unceasing stream of meaningless talk made eoncentration impossible. No member of that long-suffering household felt or even pretended to feel regret when at length she an- nouuced her departure. Too sincere to offer objections, even at the risk of seeming Inhospitable, the hostess gently but firmly paved the way, and finally bade her a kindly farewell. Population Growth Low in U. S. New York—Gain in the population of the United States last year 10 estimated at 797,000 in a report of thi4 Scripps Foundation for Research is population problems. • The population on Jan. 1, 1934 totaled 126,144,000, the report esti mated, with the .6 per cent. gain lower than any year except two sinci 1870. If population growth continues t4i become smaller as rapidly as during the last ,decade the Foundation said, it will cease entirely about 1940, when the country will have less than 130,. 000,000 inhabitants. Seattle—A lot of ,mothers in tht city and all over the United State( will have a holiday Tuesday. Their daughters are to do all the housework. It's one of the wayi some 2,500 girls are celebrating the 22nd birthday anniversary of the Camp Fire Girls. Seven Women Finist Prospector's Courst -V- Honor Graduate of Toro] to University Actually Out in Mining Field There is one 'woman prospecto in Manitoba, who is actually out li the field. This is Miss Kathleen Rice an honor graduate from Toronto TIM versity, who is located at Herb Lake She has a team of huskies, wean hob nailed boots and a real pre spector's outfit, and is equipped t' look after herself in the wilderness. But there are seven other womet Who •have completed a prospector'i course in the geology department, a the University of Manitoba, with 15( men. One of these, Mrs. G. M. Brownell, said she took the shor course because she was interested it geology and wanted to make hersel better acquainted with her husbands specialty. When Dr. Brownell men tions at dinner, on future occasions that so-and-so has staked a claim, a that operations are to begin o11 new mine, his wife will be able t4 say something besides a mere, "Oh,' and then ask if his coffee is all right akt One of the teachers graduatini taught near Gypsumville, where aim satisfied her curiosity about • fossili and rock formations, and added a la of mining terminology to her voo bulary. Other teachers said that tht prospectors' course attracted then because their students were alwayi bringing in rock and stones for identl fication. None of the women have any in tentions at present of going off 554 roughing it as a prospector. Then is some talk, however, of an expedi tion in the spring, for a little prac tical field work. Asked if it was a women's course li any way, some of the members of thi class replied that a woman's power/ of observation and discrimination undoubtedly aided her in the identi fication of minerals. The examination! consisted in part of the naming of 61 minerals, a knowledge of which 11 necessary before anyone calling her self a prospector could attempt to dis cover a field where gold or other minerals might be found. As one of them put it, "a woman Is ued to look ing into things." Everyone who lives in Winnipeg said others, should know Tyndal stone when they see it, with so maim banks and office buildings made, 01 this Manitoba mining product. "When I go by the auditorium or the Perlis, sent buildings now," commented oni gir], "I always scan the wall for for. sits. The buildings mean something to me now, since I took the prospee tor's course." 'FASTEN TaoSE PEG,S votkiN — . 4 - A GTRoNG wriPt Mutt Is No Piker When On "Location" :404:4149"; .S: t".,,,,,;, . ..iC47- • ' , ....,...........„,„ -5 • p-- .;t:kfle."-:(:!,*,::::(:4: t e-- '--1,.,.' ..." ....., ..f...... ^ ,••• ..„ • ",,l' -,,•.,., /),"-/' : • 0 - ',-t,'....c> ' , "' -,' • ;,.,..1";^;;':,..14-1.'Ir'l V.41;',V)21411401.74-1 , 't '''`Alf,'''.2`. -- -*-..