Loading...
HomeMy WebLinkAboutZurich Herald, 1951-02-22, Page 71 ocou .\:C,'C�,iNS. I !L,n't fc it alts(. on 110,1 f(• ;Ce1 in'I'll ht 114,g., th.i:; ulcth(ul 11.1, arllUUS,:!9 nrleh in:erevt :sunlit my frim,. ,. .• 1 ;1)ottcd it :t temp& o t; c. that 1 ju-t -cannot-cannot re !,<t^-1arug it etlung. First :C o•i,;' ' • Adams, a; and. '1'ribtr,t, widely-reau !.tel till uitlnists ;Eh ti`,: is his w"115:!1 eeactly as : Hey, Chubbies, I have just the thing for you—a two-day diet that will knock off eight pounds. But remember, there's 'no variation, no salt, no pepper and not even the thought of a cocktail. You can stand it for two days, can't you? This is what you eat: Breakfast -- two soft boiled eggs and a cup of black coffee; lunch—alt the broiled steak you can put away and black coffee; dinner—a dish of half a dozen stewed prunes. Bear in mind that your eggs must have no salt, no pepper, and the same goes for your. steak. The diet is based on a chemical reaction, so don't go add- ing a piece of toast, a salad, a can. ape. Stick to the items listed for two days. Average weight loss is eight pounds. 3f you don't drop the maximum, your stomach will enjoy the rest. anyway. Cleaning out some cupboard drawers the other clay I carne across a copy of at; old Toronto news - \plain thin Minneapolis Star one Of the 11l(,s: frequently -quoted • business. So here • shedding recipe, ,c•au'0ci. 1 pits the rising title of quick :tad easy dinners our habits must change in a •talc of emergency. 1 i we are. going to make the shrinking food dollar do they job o]' keeping the nation strong, 'then Igen and women, both, must give more thought and time to feeding their families. tall: about the .sten first. Husbands trust be educated in cur- rent food costs. Elly father used to say, "'What's good to eat, a pian should Have." T•Cc meant thick steaks turd chops. But few sten today can have those things often, :fake there shop- ping and they will get their eyes opener. Then they'll stop expecting women to serve the sane kind of meals for the same budget as be- fore, I did that with my 26 -year-old son. lie's a, big eater and had no conception of the jump 'in food costs, But the learned the hard way —at the butcher's counter, Now he says, "Okay, Ma, you win, I'd rather have a big hamburger than a little steak at any time." I think there should be a fam- ily conference every night on he.. next day's meals, Let risen realize in advance what can and cannot he done with the food budget. Let's trot fool ourselves. The budgeteer's job of feeding a fam- ily adequately is getting tougher day by •day..The time has passed when a woman can dash home from Beth Bailey McClean—She shops the butcher caste "the same v'ay I ',vculd windoic- shop for shy nen' sprint outfit." ;,aper. A food -tor(' advertisement caught my eye and, that evening, I handed it t,. the matt of the ]rouse without comment, "Read 'err and weep." he said, after scanning the different items, "that must has; been twenty-five or thirty years ago. When i showed hire the date of the paper- Tann- ary, 1941, or just a bit over ten years ago--iic could hardly credit it. And it does sevni hard to believe that only that comparatively short time back, we were offered foods such as the following. Fresh Lalitli ('hops, Loin, 25 cents Per pound; fresh Iamb (lions, Rib. 29 cents per pound: fresh Lamb Chops, Double Loin, 35 rents per pound; fresh 1.antb Front, 17 cents Per pound; Sugar -cured :moketl Ham, half or whole, 25 cants per pound; fresh Roasting Chickens:' 25 cents per pound; fresh Capons, 28 cents per pound; fresh Boiling. Fowl, 21 cents per hound; Rump Roast Beef, 25 cents per pound; Prime Rib *toast lleef, 25 cents per pound; special thick Sirloin S;en'.. 32 cents a pound; reef ' l'endo:doh:, 59 cents per pound. i t: There were plenty more items, just as temptingly priced. but 111 desist before 1 have you all feeling too sorry for yourselves. "Read 'cut and' ;reel)," indeed! However, to. day's prices are today's prices and, by all accounts likely to go even higher: there doesn't seem to be much we can c.o about it except • keep stretching that food budget till it groans; cvbich might be a good time to itas- •along to 'you some advice on the subject from the noted housekeeping expert, Beth Bailey McLean, who writes 114 follows: F,vcrybody ntan.s an easy answer to rising food prices. There isn't any, The quicker we get that straight the sooner we i1ay get realistic abort the shrink- ing food dollar. Let's face it. The practical an- swer has a touch of austerity, Here it is without any meringue—more Production, less spending money, and more time in the kitchen. T know that from experience ,and illy grey hair testifies to how many years 1 have lived through. Yes. 1'11 adroit riiort: time in the kitchen mends fantastic today, But clew• the office or a card game and run up a meal just before her husband gets home. At least, not unless she has an elastic budget. Any good 100111 that can be thrown together in a few minutes is hound to cost a lot more than one which takes planning and careful preparation. As the food dollar buys less, more tithe is needed to market. It is possible to keep the nutritional and taste standards up to normal with less money, but only by a thorough study of all food valttes on sale. I just returned •from visiting a modern market where all meats are butchered beforehand, wrapped' in cellophane and displayed in an open refrigerator case. narked for weight and price. ']'here. were 66 kind and ruts in that case. • I spent a full half hour shopping that case. the same way .1 world wi idi w shop for my new spring outfit. '.Chat's what we all must do ---shop the butcher's case to find the kind and cut which v.111 be the hest fur our budget, taste, nerd of variety and cooking ability, If you see an unfamiliar cut that. kooks good and is reasonable, learn how to coole it before you get the stove hot. Don't gamble. with your skittisih food dollars, .ignorance of modern coolciug• methods that con- serve food values is costly, Our tray of life is changing un- der the pressure of a world crisis. That means many. of our fixed.eat- ing habits and inherited food pre - Veterans Eye Girls' Gowns --It could have been a dream, so (:)rva C. Craven reached out to touch the ruffle on the dress of the lovely vision before him. The model was real, as was the dress, both part of a special 'fashion show held for wounded veterans and servicemen at the'I3otel Pierre. judices must do a facie -out if good eating is to survive. Go find recipes for the more 'abundant and therefore cheaper foods even though you have rarely used thein, Learn how to prepare good dishes using the humble lamb shank, the, oxtail or veal knuckle. Tale a flier in meals planning by • using kidneys, heart, tripe and other 'meat specialities that cost less but . carry their full quota of .nutrition and potential 'fine flavour. '1' *• Don't worry too much about the menfolk, After • a few educational" trips to the . anarket with you • they will lose some of their attitude about what they will and will not eat. Furthermore, many of them -do eat • these foods at their restaurants at lunch time and seem to like theta. Better ask the restaurant how to cook thein. - Does this practicality of mine sound uninspired when civilization. is being threatened? Well, 1 can't help getting more and more practi- cal as the news gets worse. You see, T don't excite easily. Metal He Discarded Was "Stainless Steel" Thirty -Five years ago- a Walton (near Chesterfield) pian' named Harry Breathy discovered stain- . less steel, a product for which Bri- tish industry is world-famous. 'We see it everywhere, use it for every kind of domestic cutlery, for modern ftirniture. Modern precision engineering would not be possible without it, Staiulcss steel contains twelve per cent of chromium. Harry Erearley, stumbled on it while he was cxperi-.s; mentiug in the production of steer;.. for quite a different purpose. De grade one batch containing..: fourteen per cent of chromium, a' larger quantity than had ever been tried before. The result was not what he was looking for, so the • steel was thrown away in a corner of the laboratory. A fortnight later one of his as- sistants noticed that this steel was still bright and causally mentioned this fact to Brearlev, Immediately 'Fit•carley picked it up and cxanfined it. He made ex- periments with it and found that it was not ,,,91113,' rustless but im- mune to the action of acid. •It was at once recognized that a • sensational new steel product had been discovered ---a discovery that was soon to make :t,.rearley director of several steel firms. The stainless quality, that is the freedom from rusting, was found to be due. to the chromium .being dissolved throughout the steel, and to produce freedom from rusting there must be at least nine per cent of chromium iu solution. Since :t]reat'ley's discovery a nunr- bcr of new alloys have been devel- oped to resist certain conditions to which machinery is exposed in in- dustry. .These new alloys contain tung- sten, manganese, and copper, but the whole class is based on the rust -resisting character of the ori- ginal stainless steel, Aircraft manufacturers have made great use of this one -hundred -per- cent British product, Stainless steel was first used for the exhaust •valves of aeroplane engines to prevent scaling at high temperatures. It is nolo used for many of the component parts. Its high polislr is an added factor in the prevention of rusting. The smooth surface prevents the lodg- ing of pieces .of dirt which would attract and hotel moisture. Stainless steel behaves in a strange way With certain acids. Normally it is acid -proof, but when citric acid and acetic acid are in their .pure state they will bout at- tack it. But when present in natural pro- ducts the citric acid in lemons and the acetic acid in vinegar have no corroding effeCi5 on o'nl' stainless steel cutlery, _ Semi#0"Ibr/hi A complete step-by-step manual for Chuck -raisers Send today for your PZLB copy of this helpful new leaflet. It's parlGed with valuable feeding Ind management this . , , to help you raise chicks that lite to lay! This 15 the first in tate new, better.than•ever series of Pul.O-Pep Poultry Bulletins, It's' Pree! Feed Service Division, /s, The quaker oats Company of Canada limbed Peterborough, Ontario, Want some gooc advice about how to nial;e Stu•e of bottntiful crap:; 11141 year? 111 right. here it is. r, 5, • • "On the day when tate seed breaks through the ground. say a prayer to the Goddess of Field Mice and other Vermin that might itarnt your grain." * k * Let me hasten to explain that this advice does NO J' come from our Agricultural Experts on ^Capitol Hill or Queen', Park, It is from what is supposed to be tite oldest Tarin Bulletin in existence—a 3700 - year -old document recently un- earthed by archaeologists working in Iraq. The ancient -Bulletin told the farmers of that bygone day how to sow their crops, Trow to irrigate, how to harvest and—as already stated --what to do about the ver- min problem. It was discovered near Nippur, in Iraq, and was writ- ten in cuneiform script on a clay tablet. The language is Sumerian, "which can be translated by only. a dozen or -so scholars M all= the world. So far as 1 know the com- plete text hasn't been published as yet; but here are some of the high- lights. * * Seeding, of course, was mostly by hand in those tinges; so "Keep an eye on the gran who puts in the seed, and have hint put the seed in the ground uniformly two fingers deep," advises the Bulletiu. * Still, t can't have been all hand- work because, in another . section, the Bulletin tells of a seeder; which seems to have been a plough with an attachment which carried tate seed from a container, through a narrow funnel, down into the fur- row. g:* - q: They seem to have had four different types of furrows, but there is no information, so far, as to the exact nature of each. But the fann- er was told to plough eight furrows to each strip of nineteen -and -a -half feet of ground. * '1 * Naturally-, in that sort of climate, irrigation was highly iinge Fant; and the Bulletin says that "it is -thee to irrigate when the grails: has grown so that it fills the narrow bottom of the furrows" The farmer was also advised to take great care, when the grain was ready for har- vesting, that it didn't bend under it's' otivn weight, , 5 The Bulletin concludes with a piece of advice which is just as alive and useful today as it was almost four thousand years ago. "Cut your grain at the right moment" the Su- merian farrier was told. Just how to tell when the precisely right mo- ment arrives isn't explained. Prob- ably the Iraq grain raiser had to figure that out for himself—even as you and I. T * we all gene,(', and tio_t-aria., of square miles of our Canadian bush. laud prove, But according to the Agricultural News our frre ts' have ars enemy even more deadly than fire, and infinitely more difficult to fight against. 'Ili, enemy is the gigantic army of forest insects which destroy millions of cords of our precious and fast-da:incl!i•ng timber every year. 5 tiere are just a few example.: of the damage that has alreazdy been dune. The spruce buduorm has a.tac'k- ed 300,000 square pules of forest land in Canada in what is consid- ered epidemic proportions. Itt the last 10 years this insignificant look- ing caterpillar cost the comma. - 12,000,000,000 cords of wood. s! In the sane! 10 -year period the spruce saw fly destroj ed 1.000,000,- 000 cubic fee of timber over an area of 150,000 square miles. The birch dieback infected some 300,000 square miles—an area as large as New Brunswick, Nova Scotia, Al- berta and Prince Edward • Island combined. Recently, a warning was issued by the Ontario Department of Lands and Forests that the forest tent caterpillar will be more wide- spread in the province this year. t:! >~ The federal government, provin- ..ciar forestry departments and pri- vate industries have done consider. able work fighting this menace. Forest insect laboratories have been built. Infested areas have been sprayed with insecticides from the air. Proper forest management is being taught. rt But the battle is just beginning and every Canadian should be pre- pared to pitch in and share in the protection of one of the richest natural resources he possesses. One way is to report to the nearest forestry official any new infestation. Another is to support such legisla- tion as the Canada Forestry Act which will pet -mit closer co-opera- tion between federal and provincial forest services. SAWA SAgi.ES ANC entered her so she could meet Forest fires are bad enough, as J some of her Society sisters." y 4,75% Return From An Attractive Investment Stock The extension atad improvement its the essential services supplied by the British Columbia Electric Company Limited organization have kept pace with the outstanding industrial and commercial growth in the area served. We offer as principals: British Columbia Electric Company Limited 43/4% Cumulative Redeemable Preferred Shares Par Value $100 P.ritees $100 per share, to yeld 4.75% Telephone orders receive prompt attention, A Prospectus will be forwarded upon request. 36 .King Street W e;,r 'J'oronro t ►oil, Gundy iompaluy Telephone: l,'%lfitdr•r i.132 Lin -41(.4 11