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HomeMy WebLinkAboutZurich Herald, 1951-05-24, Page 7....Modern Etiquette 13y Ruloerttt 1,.1.e Q. Doe.; the revel :t ill :t birth announcement obliging.. one to n(1iul a. gift for the baby? A. 'There certainly is uu (Jill gation attached, Intl it is a Gorr gel.- .cure. IJ, however, unr. Ircl.t ulle' cannot afford a gift nr i5 tort un intimate • terms with the arty par- ents, then a cougr;ttulatur•y cases or handwritten note would be in Order. - Q. Is it proper to eject a fruit seed from the mouth into the spoon while at the table? A. Never, The seed should be removed from the month with the thumb and forling•er.• Q. Should a man always rise to acknowledge an introduction? A. Yes, always, regardless of whether he is being introduced to a man or woman, young or old. Q. What is the proper way for a girl to refuse a dance?• A. Say, "I ant sorry, but I have this dance," if true. Otherwise, she may say, "Thank you, but I am sitting this one out." In either case, the girl should decline gra- ciously and with a smile. Q. Is it necessary for a hostess to provide new cards for use at a bridge party? A. It isnt exactly necessary for her to furnish new cards, but the ones she does furnish should be spotlessly clean, uncreased, and easy to handle. Q. When one takes a friend out to eat, is the friend supposed also to leave a tip on the table for the waitress? A. It is- exceedingly improper for a guest to tip, as this would imply that the host's own tip is not • adequate, Q.' When a guest, invited to dinner, finds that it will be impos- sible for him to arrive at the ap- pointed hour, what is'the best thing for him to do? A. Telephone' his host or host- ess 'immediately, explain, and re- quest that they do not wait for hire. Q. What should a person say when about to be introduced to the same person for the second time? A. A suitable expression would be, "Thank you, but I have already had the pleasure 'of meeting Mr. Jones." Pleasant Shortage—Male motorists ln. San Francisco aren't likely to complain about one result of the manpower shortage. An oil company has found it necessary to hire female gas station attendants. Pretty blonde Aris Dryden, above, one of the new attendants, reports that the most difficult part of her job, appropriately enough for a female, is parking autos. Q. Is it correct to ask relatives to be honorary pallbearers at a funeral? A.. No—at least not very close relatives. Q. Would it be proper for a bride and bridegroom to hold their wedding and reception in the new home in which they are going to live? A. This is not only quite pro- per, but also affords a wonderful opportunity for the couple to show off their new home to their rela- tives and friends. PARTY SPIRIT MacTavish called his friend San- dy on the telephone. "What's detaining ye, cion?" he asked. "Aren't'ye coming to the birthday party?" "Weel," came Sandy's voice over the wire, "I dinna think it wise, Mac." "What's wrong, man?" inquired the other. "Weel, we've got a case of polio- • myelitis in the house." "Bring it along to us then," said MacTavish. "You know we can drink anything here." iyJf m Amitkevas. This late Spring means extra work for everyone, not forgetting the women who live on farms. If you are helping outside, it means that you are getting meals . in double-quick time. It means, too, that you are feeding an unusually hungry family—with less time to spend in preparation of meals. Na- turally, you're looking for short - buts. . Gertrude Sunderlin, professor of Foods and nutrition gives, this re- cipe in her recent cookbook: .k * * MASTER MIX (For 13 Cups) 9 cups sifted all-purpose flour, or 10 cups ' sifted cake flour Y3 cup double-acting baking powder 1 teaspoon salt 1 teaspoon cream of tartar 1/4 cup sugar 2 cups vegetable shortening or 12/3 cups lard Method: Stir baking powder, salt, cream of tartar and sugar into the flour. Sift together three times into a large mixing bowl. Cut in short- ening until the mix is the consis- tency of cornmeal, Store in covered containers at room temperature. However, if lard is used, store in refrigerator. To measure master tnix, pile it lightly into cup and level off with a spatula; * * * She also suggests that when lard is used for shortening in cakes that you separate the egg yolks tnd whites. Reserve one-fourth of the sugar •and beat it into the whites to form a stiff meringue. Stir in the meringue . as the last step in the mixing process. t :k k * BISCUITS 3 cups mix %cup milk Yield' -18 two-inch biscuits Method: Add milk to the mix 111 at once, stirring 25 strokes. Knead 15 strokes on lightly floured Board. Roll one-half inch thick. Cut. Bake on a sheet in a 450 -degree well. M :k • MUFFINS ° 3 cups mix 2 tablespoons sugar 1 cup milk 1 egg Yield -12 medium muffins Method: Add sugar to the mix, Combine milk and beaten egg. Add to the nth. Stir until flour is moi- stened (about 25 strokes). Bake In greased muffin pans in 425- 3egree oven about 20 minute. * * >ti YELLOW CAKE 3 cups mix 1% cups sugar 1 cup milk 2 eggs 1 teaspoon vanilla Yield—Two 8 -inch . layers Method: Stir sugar into the mix. Combine milk, eggs and vanilla. Stir half of the liquid into the mix and beat two minutes. Add retraining liquid and beat two minutes. Bake in pans lined with waxed paper in a 375gree oven for about 25 minutes. * BAKED CHOCOLATE PUDDING 1 cup mix Y3 cup sugar 4 teaspoons cocoa 1/4 teaspoon cinnamon 1/2 cup nutmeats IA cup milk TOPPING / cup brown sugar 3 tablespoons cocoa 1% cup; water Yield—tix8-inch pan Method: Stir sugar, cocoa, cin- namon, nuts and milk into the mix. Beat three minutes. Spread in pan. For topping, combine brown sugar and cocoa. Sprinkle over batter in pan. Bring water to boiling point. Pour over contents of the pan. * * , VEAL STEW A meal in a dish is always a joy to the homemaker. It means less time for preparation and less effort at dishwashing time. Here's an idea for an economical but tasty one -dish meal that is filled with nutrition value. 3 pounds veal knuckle, 1 to 11/2 -inch slices , • cup fat Salt and pepper Flour / cup chopped onion • cup chopped carrot 1 bay leaf 1 clove garlic, minced 1 cup tomato puree / cup water cup chopped parsley 1 tablespoon grated lemon rind Method: Season veal with salt and pepper. Dredge in flour. Melt fat in large kettle and brown meat over medium heat. Adel onion, car- rot, 'bay leaf, garlic, tomato puree and water. Cover and cook slowly for about two hours. (The stew may be baked in a 350 -degree oven in an oven -proof dish or rewrote.) Iix together parsley t'and grated !canon rind. Serve on large platter and sprinkle parsley -lemon rind mixture over top. This will yield six generous servings. k * * WHIPPED CREAM CAKE 3 egg whites 1 cup whipping cream 1 teaspoon almond flavoring 24 cup cold water 2 cups cake flour 11/2 cups cane or beet sugar 2 teaspoons baking powder / teaspoon salt Method: Beat egg whites until stiff but not dry. Whip cream until stiff and gently fold into egg whites. Gradually fold in the flavoring and cold water. Sift flour before measuring. Sift flour, sugar, baking powder and salt together and fold into the cream mixture. Pour into two eight -itch layer cake pans lined in the bottom with waxed paper. Bake in a 325 -degree oven for about 30 minutes, k * * CHERRY CHIFFON PIE 1 tablespoon unflavored gelatin 4 eggs, separated iz cup cherry juice 1 tablespoon lesion juice 1 baled pastry shell cup cold water • % cup sugar v teaspoon salt 1 cup drained, canned, tart cherries Whipping cream. Method: Soften gelatin iu water five minutes. heat egg yolks and add one-half cup sugar, cherry juice and salt. Cook over boiling water until of custard consistency. Remove from heat, add gelatin and stir'uutil dissolved. Add lemon juice and `cherries, and cool until mixture begins to thicken, Beat egg whites until stiff, beat in re- maining sugar and fold into the cherry mixture. four in ta pastry shell and chill until. firm, Spread with whipped cream. * * RHUBARB PUDDING 1 cup beet or cane sugar 1 cup sour cream 2 cups uncooked rhubarb, cut up small 11/2 cups flour 1/2 teaspoon soda Pinch of salt Method: Stir well, and bake in a long cake pan in a moderate oven for about 25 minutes. Serve warm with cream. * * * SPLENDID HAM LOAF 2 pounds ground uncooked ham 13/4 pounds ground uncooked pork 1 cup milk 1 tablespoon chopped onion 1 egg 1 cup cracker crumbs / teaspoon salt 1/2 teaspoon paprika • teaspoon pepper Method: Mix all ingredients and shape into loaf or pyramids. Bake two hours in a moderate oven. Serve with sauce made of one-third cup horseradish and two-thirds cup whipped cream. Y s5 with w°+'s derti ful fast -rising DRY .Ye I iS'ou're sure of tempting, de- licious bread when you bake 'with Eleischmann's Fast Rising ?ary Yeast! This wonderful new yeast keeps its full-strength and fast -acting qualities with- out refrigeration! Buy a month's supply! WHOLE WHEAT BREAD ' Combine 3 c. boiling water, / c. granulated sugar, 4 tsps. salt and 1 tis. shortening; stir until sugar and salt are dissolved and shorten- ing melted; cool to lukewarm. Meanwhile, measure into a large bowl 1 c. lukewarm water, 1 tbs. granulated sugar ; stir until sugar . is dissolved. Sprinkle with 3 en- velopes Fleischmann's Fast Rising Dry Yeast. Let stand 10 minutes, THEN stir well. Stir in cooled sugar -shortening mixture. Combine 5 c. once -sifted bread flour and 5 c. whole wheat or graham flour. Stir about half of the flours into yeast mixture; beat until smooth. Work in re- maining flours and add addition- al bread flour, if necessary, to Tive Make a soft dough. I'tnead on lightly -floured board until smooth and elastic. Place in greased bowl and grease top of dough. Cover and set in a warns place, free from draught. Let rise until doubled in bulk. Punch down dough, grease top and again let rise until doubled in bulk. Punch down dough; turn out on lightly - floured board and divide into 4 equal portions ; form into smooth balls. Cover lightly with cloth and let rest for 15 mins. Shape into loaves ; place in greased loaf pans (4%' x 8/"). Grease tops, cover and let rise until doubled in bulk. Bake in hot oven, 400°, for 20 mins., then reduce oven heat to moderate, 350°, and bake about 20 minutes longer. Cmu .W ro w i ze A Tribute from Calvert to Canadians of Swiss Descent THE STRENGTH of a nation stems from the character of its people. Canada owes much of her growth, vitality and the rich quality of its democracy to the blending of racial and cultural heritages from many lands. Switzerland has contributed many of her sturdy sons, and they have united themselves with other racial groups, to comprise til great Canadian Family. Among the first Swiss to come t': Canada were soldiers who helped Lorr- Selkirk defend his Red River Colony These were quickly followed by skillet watch and clock makers and musician, Today the names of many Canadian. of Swiss descent figure prominently among our artists, musicians, writers and poets, while the unmatched skill of Swiss watchmakers has contributed much to Canada's industry. tDISTILLERS (Can adal Limited /.MHERSTBURG * ONTARIO Calvert, founder of Canada's first colony at Newfoundland in 1622, was heal of the famous Calvert family. Calvert's ideals of democracy, ideals which were perpetuated by his descend- ants, helped set the pattern for the freedom we now enjoy.