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HomeMy WebLinkAboutZurich Herald, 1951-03-29, Page 6ROW CAN I? By Anne Ashley Q. How can X treat leather which has faded? A. give it several 'oats of water- colour paint, choosing of course, the shade of the leather. After the paint has thoroughly, dried, rub the surface well with a good furniture polish. and the result will he pleas- ing. * * Q. How can I prevent table candles from dripping excessively? A. If the candles are varnished with a good clear shellac, it will not only add to their appearance, but will prevent them front dripping on the table cover, or wherever the candles may be placed. * :k * Q. How can I treat fingernails that are too brittle? A. Rub the fingernails with olive oil every night before retiring. Wear an old pair of gloves to protect the bed clothing. * * Q. How can I remove stains from a tile hearth? A. Stains cm a tile hearth can be removed with a strong solution of Washing soda, mixed with fuller's earth. Apply in a thick paste and allow to remain for about an hour, than wash with hot soapy water. * * Q. How can I make a good soap jelly? A. This can be made from the scraps of soap around the house. Dissolve these small pieces of soap in just enough water to cover them. Add one teaspoonful of borax for each pint of the mixture. * * * Q. How can I prevent pies from overflowing in the oven? A. Insert a short piece of un- cooked macaroni in the top of the crust. This will stop the overflow. Or do this at the start to prevent overflowing. * * * Q. How can I restore wilted lettuce? A. Wash carefully in a basin of water to which has been added two tablespoonfuls of vinegar or lemon juice. Allow it to stand for about an hour, then wash in cold water, and it will be restored to its for- mer freshness. * * * Q. How can I measure out drops of any liquid if I have no dropper? A. Dip the finger in water and moisten the rim of the bottle in one place. If this place is used from. which to drop the liquid, it will drop evenly and easily. * * * Q. How can I treat celery to insure its being tender when serv- ed? A. Allow the celery to lie in water for about seven or-.eight; hours before serving, and it will be very tender. Q. How can I make a temporary repair to a leak in a gas pipe? A. Moisten some common soap and press it tightly over the leak. Or use a paste made of whiting and yellow soap mixed with water. Never have a lighted match, candle or other flame near the leak. MALE VIEW A business college displayed a - poster offering "A Short Course in Accounting for Women." It has now been withdrawn. Someone wrote across it, in a bold, unmistakably masculine h a "n d, "There is no accounting for wo- men." ish esw urs 11 X )NA MILES ,,._......._-.. ITl3 soaring food prices threatening to pop the lid off the food t, budget each week, dishes that combine economy, nutrition and ieste appeal find an important spot in the meal -planner's book. •Macaroni, spaghetti and egg noodle dishes fit this categaty' and ause they lend themselves to wide variation with sauces, cheese, oyer meat, fish and vegetables, may be repeated often without ss of savor. This spaghetti with white clam sauce is a quiokfe, too. Less than 15 minutes preparation should do it. Spaghetti With White Clam Sauce (four servings) Two tablespoons chopped fresh parsley, 1 chopped clove garlic, 1 chopped onion, r% cup olive oil, lr/z teaspoons salt, r/a teaspoon pepper, 1 large can minced clams, 1 package thin spaghetti. Brown parsley, onion and garlic in hot olive oil until ingredients are cooked. Season with salt and pepper. Add clams and simmer for about 5 minutes. Don't overcook or clams will become hard. Drop spaghetti in boiling salted water. Keep water boiling. Stir occasionally. When tender, run cold water into hot water: Drain and serve with sauce. Macaroni and Cheese Supreme (six servings) One pound jumbo macaroni, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, ?e teaspoon pepper, 1 teaspoon salt, Ye pound American cheddar cheese, i cup buttered bread crumbs. Cook, macaroni in boiling salted water. Drain and place in casserole. Melt butter in sauce pan, add flour and blend. Add milk and stir slowly until sauce thickens. Season. Flake cheese and scatter over macaroni. Cover the top with buttered bread crumbs. Pour sauce over all and bake in a moderate oven (350 degrees F.) 30 minutes. Study Secrets Of The Red Sea Nine or ten million years ago the Red Sea became almost separ- ated from the other seas of the world and is now regarded as the youngest sea of all. The narrowness and shallowness of the Strait of Bab -el -Mandeb where its waters join the Indian Ocean, made the Red Sea practic- ally a land -locked lake. The resulting isolation of the creatures living in it is believed by scientists to speed up evolution— the process by which animals and plants have developed by gradual modification from their previous forms. An expedition has been organ- ized to collect some species living in the Red Sea and compare them with similar species living in other oceans. Differences in structure and ap- pearance will enable science to esti- mate the speed of evolution iii such species—how many 'million years, for instance, 'it takes for a creature to develop a new kind of tail, or a larger brain. The Red Sea is ideal for such a study, because the salt content of the water remains almost constant. No rivers flow into it and little rain falls. In other oceans the salt content varies and the evolution of certain marine creatures is affected. • Scientists estirtate t}} t-, t1�e .Feil»TM €Er be�'arfe " StPt�ete cut off from the Indian Ocean it would evaporate and leave behind a solid bed of salt in less than two thousand years. One thousand two hundred miles long and from one to two hundred miles wide, it has coasts fringed with coral reefs and 'lined by hot sandy deserts. Since the blazing sun causes con- tinuous evaporaton of the water, the air is very humid and makes this area one of the most depress- ing in the whole world for Euro- peans. Even for the natives of that part of the world, the climate is dis- tinctly uncomfortable. No one can rise in the world merely by giving himself airs. USING HER 0 L. By ROSETTE HARGROVE PARIS -- Mine. Valentine Wel- ter' doesn't know the old expres- sion, but nevertheless`• she's using her noodle. Also her husband's noodle, and any other noodle she can lay her hands on. The noodles she uses are the edible kind. She makes things with them, things like necklaces, ear -rings, hair ornaments and the like. Mme. Welter is a graduate of the Beaux Arts and is a well - known Parisian interior decora- tor. But her doctor condemned her to a long diet of noodles. After she'd been decorating her own interior with noodles for a while, she became fascinated by the slip- pery little things. She discovered that they come in many tricky shapes and sizes. 1-Ier artistic sense prompted her to fashion them into different forms, then enamel them in gay colors. "There are something like 80 different kinds of. noodles," says Mme. Welter. "I use them all." When noodles were rationed in France, Mme. 'Welter would ex- change her precious ration tickets for other things, getting noodle tickets in exchange. For people who preferred steak, it was a good deal all around. Now she finds her noodly knick- knacks have become a good source of income. Don't tell anybody, but a bride at a fashionable Paris wed- ding wore a diadem made out of solid noodle. Everybody thought it was ivory. U. VALENTINE WELTER: : The guests thought it ivory ABLE T GY chane Andrews. By this time you're all probably familiar with those semi -sweet "chocolate bits" and have used them for cookies and the like. But perhaps you haven't realized how versatile they are, and the wide variety of uses to which they can be put. The following recipes are all well worth a trial. :B * :k ORANGE CAKE 3 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup shortening 1 cup sugar • 3 eggs IA cup orange marmalade 2 tablespoons grated orange rind 1 cup orange juice Method: Sift flour' with baking powder and salt. Cream shortening, add sugar gradually, blending to- gether until light' and fluffy. Add eggs, one ata time, beating well after each addition. Stir in marma- lade and orange rind.. Add flour alternately with orange juice, mix- ing well, ending with. flour. Turn batter into well -greased .part (10 x 154 inches).. •Bake m si%derate oven (350 degrees -F) 30•4inutes. Cut cake in squares, to with slice of ice cream and serve with choco- late sauce, or frost cake with choco- late frosting. If desired, top with whole or chopped nuts.:•l4fakes 24 squares. * * .* CHOCOLATE DUET (Frosting or Sauce) 1 package of semi -sweet . chocolate 2 tablespoons butter or • margarine 1 cup sifted confectioners' sugar 3 to 5 tablespoons hot milk for frosting f cup hot milk for sauce 1 teaspoon vanilla Method: In top of double boiler put semi -sweet chocolate and but- ter. Heat. until melted and mix until smooth. Remove from heat. For frosting, add milk and sugar alternately, adding enough milk to make a spreadable consistency. Stir in vanilla. For sauce, increase milk to 54 cup. Makes enough frosting for top of 10 x 15 -inch cake or 17,4 cups chocolate sauce. * * * .,e SEMI -SWEET SYRUP 1 package semi -sweet chocolate 1 cup sugar 1 cup hot water IA teaspoon salt Method: Melt chocolate morsels over hot water and stir until smooth. Add retraining ingredients, blending well. Place over direct heat and boil 3 minutes. Makes 2 cups syrup. Store in cool place. * * CHOCOLATE RIPPLE COOKIES r/ cup shortening cup sugar 1 teaspoon vanilla 2 eggs, well beaten 15's cups sifted all-purpose flour 1/2 teaspoon baking powder 3/2 teaspoon salt 1 package semisweet chocolate melted Method:,Cream shortening, sugar, and vanilla thoroughly, Agit eggs and beat until light and fluffy. Mix and sift flour; bakingpowder, and salt. Add to egg,:n fixture, blending well. 'Swirlthe melted .chocolate, whieh has been cooled, through cookie .mixture, giving marbled effect. Drop from teaspoon on greased cookie sheet. Bake in mo- derately hot .oven (375 degrees P.) 12-15 minutes. Makes 36 cookies. * * * FUDGE NUT BARS 1 'package semi -sweet chocolate Ve cup shortening 2 eggs ' Va cup sugar 1 teaspoon vanilla IA cup sifted all-purpoze flour teaspoon baking powder teaspoon salt . cup chopped nuts Method: Melt chocolate and shortening over hot water. Beat eggs, add sugar and vanilla and beat until light and fluffy. Mix and sift flodeZ baking powder and salt. Add to egg mixture. Stir in melted cho- colate mixture which has been cooled. Add nuts and blend thor- oughly. Pour into grated 8 -inch sglrare pan. Bake in moderately hoteoven (375 degrees F.) 30 min- utes. Makes 16 bars. * * * :Now let's . get away from the ,4e.flocolate theme for a moment. ;lith Lent over, perhaps a fish ;recipe won't strike you as very ""timely. But this is such a good one ::. that I'm going to pass it along, timely or not. "SALMON -SURPRISE 1 16 -ounce can salmon :2 tablespoons butter 2 tablespoons flour Yi teaspoon salt 3/8 teaspoon pepper 2 cups milk 1 tablespoon prepared mustard 4 hard -cooked eggs, sliced 1 cup grated sharp cheese Mtihod: Drain and flake salmon. Melt, butter, add flour, salt and pepper, and cook about 1 . minute. Gradually add milk and cook until thickened, stirring constantly. Stir mustard into white sauce. Add flaked .salmon and egg slices. Pour the creamed fish into individual baking dishes - or shells. Sprinkle withgrated cheese. Put under pre- heated broiler about 3 minutes, or until cheese is lightly browned. • Serves 6. Too Soon For Hirn -- Bomba is shown here as he had his neck washed .recently for the first time in his 24 years. Zoo officials did not say whether the scrubbing was delayed so long because of the size of the job or whether it was because of Boinba's apparent view that this is all 'a pain in the neck. • LONG DISTANCE CALL . From Wellington, New Zealand, comes this odd story about Police Constable Bertie Kidd, an enthusi- astic radio amateur, who was work- ing his transmitter in a' cell at his station some time ago when some-, one accidentally slammed the door and locked him ie. When he realized what had hap- pened he fo.und there was no one to release him; but'he knew exactly what to do. He sent a radio S.O.S. about his plight to another ama- teur in Brisbane (1,500 miles away), The Brisbane man acted prompt- ly. He called up a third amateur he chanced to know in Wellington, who at once 'phoned the police. And the constable who had acci- dentally slammed the door walked about fifty yards along corridors and opened -it to let P.C. Kidd out! eTk UNDAY SCIIOOL :�_; LESSON 13y Rev. R. 13, Warren B.A. )3,D, THE CREATION Genesis 1:1-5; 26-31, , Memory Selection: 0 Lord, how' manifold are Thy works! In wis- dom hast Thou made them alt. Pealm 104:24a. The lessons for this quarter are from representative periods of Bible history. The Biblical viewpoint of history is traced from creation to the consummation of things. The aim should be to discover the unity of God's special revelation to nian as seen in the Bible. The story of creation has been the object of much attack. "Itt, the beginning God created the hea- ven and the earth" is the simple and sublime opening of God's revela- tion, Think back as far as we can and still "in the beginning God.' There is not much support for the view that verse 2 suggests that the earth was inhabited by another order of beings and then their habi- tation was made desolate. This. verse more probably represents the initial stage in the Creator's work. The stages of creation as stated here are in accord- with the find- ings of science. The verse "create"' (bars) means to bring into exist- ence without the use of previously existing material. It refers to the creative work in general (1:1).. "Through faith we understand that the worlds were framed by the word of God, so that things' which are seen were not made of things which do appear." (Hebrews 11:2). In 1:21 the same word refers to the bringing forth of animal life. In 1:27 it is used in describing the greatest creatidh of all—man, Man is not a cultured chimpanzee, but a distinct creation above the ani- mal kingdom. The theory of evolu- tion has still too many missing links to become more than a theory. "God created." Man, made in the image of God; was to have domin- ion over the rest. Anyone trying to explain the existence of. the world without acknowledging God must have a lively imagination,'. and be ready to •state the most impro- bable. I prefer to believe the Bibli- cal accotint. It is in accord with science, common sense and faith. Mountains Found Under The Sea Natural scientists surveying the bed'of the Pacific Ocean have dis- covered a 1,000 -mile long moun- tain system stretching from the Ha- waiian Islands to Wake Island. The mountain peaks range from 5,400 to 6,00Q feet below the ocean sur- face; and shells and reef coral dredged from 'then indicated that, at one time, they were only a few feet below the surface. The scien- tists found a 4 -inch layer of man- ganese along the tops of these deep- sea mountans. One. deposit, 20 miles long and 10 miles wide, contained as much as 120 million tons of the metal. On the muddy bed of the ocean, bacteria were discovered which, when placed in a food culture, re- produced rapidly. They are.believed to be the world's oldest living organisms. Thirty.:, scientists took part in , the expedition, covering 29,000 utiles in two laboratory ships. Model Airplane Fans Afloat--xl.j\ICS Cayuga boasts one of the most up;.to date collections of model airplanes in the Royal Canadian Navy thanks to the carving talents of'Able Seaman Fred Hughes, of Winnipeg. As a result of iiis• handicraft, the'•Cayuga has 15 models of the latest Russian ,type aircraft and• their corresponding .Allied planes... • AB Hughes started carving model airplanes at the age of ten: }ie has made all the model planes aboard the Cayuga from scrap wood gathered from boxes ill which the ship's supplies are received. For blueprints he uses 1711'Otds Or diagrams in aircraft recognition journals. In the above photo, A13 Hughes, right, holding a model of a Russian .MIG -15, compares it with an American F-86 field by Ldg. Sea. Glen. Clemtnct, of Va iivouver. .