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HomeMy WebLinkAboutZurich Herald, 1951-05-31, Page 3Modern Etiquette By ROBER.T.A. LEE Q, Is it proper to hold the fork or spoon in the hand at the table while engaged in a long conversa- tion? A. it is better to lay the utensil down. on the plate while talking. If held in the hand, one is likely to fincl oneself waving it about, and this is definitely improper. Of coarse this sloes not mean that if a person is going to say "yes" or "1: think so," that he should quickly lay his fork down, answer, and then pick it ''up again. Q. Should the best man and his ushers stand in the receiving line at a wedding reception? A. No; the bride and bridegroom, maid of honor, and the bridesmaids are the only ones privileged, to stand in the receiving line: Q..Is it all right for one to use a knife to open a muffin? A. Never. Bread of all kinds should be broken with the lingers, never cut. Q. Should a hostess ever apolo- gize for a worn rug, a sunken chair cushion, a clock that is not running, or a dish on the table that has not turned out quite so well as ex- pected? A. No. A hostess should not apologize for anything in her home or on the table. It merely empha- sizes the article, and a guest worth having pays no attention to these little things. Q. Is it proper for a woman to wear her engagement and wedding rings after her husband has died? A. She has a perfect right to do this if she wishes. Q. What is the correct salutation in a business letter addressed to both a man and woman? A. "Dear Sir and Madam:" Q. When a girl has been going with a young man for some time, and she knows his birthday, would it be proper for her to give him a gift if he has never given her one?" A. No. The man should always be the first to begin giving gifts. Jerseys Bounce To His Moo -o -o -d Moossic—Claude Holmes' contented cows give out with a mellow bellow when he plays the cello in his barn at Brighton. Holmes farms 188 acres, but manages to find time to play cello in the community orchestra. Holmes practices in the barn because the cows like music. "It keeps them contented," he says. "They like Wagner best." She may properly send him a nice birthday card. Q. If a dinner guest is uncertain as to which knife, fork or spoon to use, what should he do? A. The best thing to do under these circumstances is to follow the example of the hostess. Q. Are the invitations to a widow's second marriage worded the same as the first? A. Yes. Q..Is it improper for a girl to use perfume, or even cologne and toilet water, in an office? A. If it is strong enough to 'shout" itself at others, it should be avoided. Some Hints On The Care Of That Permanent Wave There's hardly a woman who has- n't at least once looked in a mirror just after having a new permanent wave and moaned in despair at the sight. One look at the frizzy, corkscrew curls determines—never again! But as time passes and the cork- screws grow straight and stringy, back she goes for another perman- ent, and the vicious circle begins all over again.- But that needn't happen to you if you realize there's far more to a good permanent than just a few hours spent in a beauty shop. Your permanent can be as 'soft and lovely as naturally curly hair if you know how to condition and care for your hair both before and after. Here are the basic do's and don't: Do recondition your hair at home before you have a permanent. Too -dry hair may become even dryer with a permanent and the ends ;split and break off as a result. So put off your permanent for two or three weeks until you've done' a little homework on your hair. Massaging your scalp with your fingertips (not nails) will stimulate sluggish oil glands. Daily brushing (at least 100 strokes a day) will help distribute those natural oils through the length of your hair. The night before your weekly shampoo, apply warm olive oil to your scalp with a piece of cotton. Part the hair in sections and rub the oil into the scalp rather than into the hair. Wrap your heath in a towel turban -fashion for the night. DO insist on a "test" curl. This simply means curling one small strand of your .hair first, before giving you "the works." Most good operators do this as a matter of routine. DON'T have a new permanent over the remnants of an old one. If .your hair will be too short with the old ends 'cut off, be patient just a little longer, even if it means pinning up your hair at home for a while. You'll be much happier ;with your new permanent if you give the old one an apportunity to grow out. DO check up on your general health if your hair seems to be dull and lifeless. Remember that a pro- per diet is a "must" if you would have hair that's truly a "crowning glory." DON'T be afraid to brush. your hair after you've had your perman- ent. You needn't worry about brush- ing away the curl. Daily brushing will merely enhance its natural logic` and help take away any too -stiff appearance. For the best stirinulation of your scalp, bend your head forward and brush the hair roots out to the ends. And • two brushes (one in each hand) do twice the jdb of one. DO follow the manufacturer's directions to the letter if you're having a home permanent. Any innovation in the process on your part can't improve on the knotvlc'ige and experience of the manufacturer, and you may be pretty unhappy with the result. So be guided by the step-by-step instructions included with the wave kit. You'll probably need a fancily member or a friend to help you— unless you are very adept at curl- ing the back of your head. Feels Fide Now -.Richard Main, 13 months, gazes in fascination at d stuffed sal bit held by a doctor as he recuperates from cm oper- ation for the removal of a 314 -pound cancerous tumor on the kidney. The 22•pound youngster, held by nurse Marie Tata, is reported on the roach to recovery, sse With more than three-quarters of the world's. population never knowing what it is not to be hun- gry and millions on the verge of starvation, wasting food should be almost unthinkable. Yet surveys made during World War Two showed that the average Canadian or American family wasted at least 225 pounds of edible food each year, and the situation is probably almost as bad, today. :k * :k Appalling — you say? But food waste is an offense we are prone to charge to the other fellow, Nrith- out much thought of our own fail- ings. For it is all too easy to forget about those outside lettuce leaves, the celery tops and the leftovers which we daily toss into our own garbage pails. * * That unnecessary waste must be whittled down when it is not only a matter of family economy but ,also of helping to conserve our nation's food supplies. And such waste can be largely eliminated at home by the exercise of a little care and watchfulness, according to Geraldine Acker, noted nutrition specialist. * * Wastes, she says, result from unplanned shopping, failure to plan meals•in advance, improper storage and poor preparation. Each food must be stored prop- erly, she says. Fat drippings should be placed in a dry, cool and dark place. Fresh fruits and vegetables should be sorted before being stor- ed, and any bruised or spoiling ones removed. Potatoes, cabbage, and root vegetables should be put in a dry, cool place. * * -' Waste in preparation can be pre- vented, she advises, by peeling fruits and vegetables thinly, scrap- ing batter and dough from mixing bowls, by accurate measurement of recipes and the proper cooking of them. * * :r After that, it is a natter of en- couragement — encouraging mem- bers of the family to eat everything on their plates. * * 'k A friend recently sent me the clipping of 'an article by Ethel M. aton, who says that while new re- cipes for every kind of dish are constantly appearing, to her there's nothing snore flavourful, appetising or full of goodness than the meals her great-grandmother used to pre- pare. "Her ingenuity developed from the most primitive materials such palatable dislies that modern science with its wealth of resource, has not been able to excel them." * 1k Sounds interesting, doesn't it? So here are a few of "Great -grand- ma" Eaton's favourite recipes; and although, at this writing, I haven't had time to try then all, I can as- sure you that those 1 have tried fully live' up to their advence notices, fi J BAKED WHITE POTATO PUDDING 34 pound butter or margarine 1 cup sugar 1 tablespoon rosewater 2 cups freshly mashed potato 5 eggs, beaten 1 teaspoon nutmeg teaspoon cinnamon • Method: Cream together butter and sugar until light, add mashed potato and heat until smooth. Beat eggs and fold in gradually; add rosewater and spices mixing well. Line a baking dish with rich pas- try, rolled thin, and place mixture in the dish. Bake until brown in a quick (400 degree F.) oven. No sauce is needed, but if desired, hard sauce may he used. Serves five. k * * APPLE BUTTER PIE 1% cups (about) apple butter Sugar Unbaked pastry (3 cups flour) Method: Roll pastry to Sit -inch thickness on floured board. Place a six-inch saucer over pastry and cut rounds, cutting a design in one for the top layer. Place pastry rounds on cookie sheet, prick well with .a fork and bake in a very hot oven (450 degrees F.) for 10 minutes or until lightly browned. Remove from oven and cool. Put layers together, with apple butter, reserving one with cut design. Top with remaining pastry later and sprinkle with sugar. Cut in pie - shaped wedges to serve. Serves six. :s BROWN BREAD PUDDING 24 cup brown bread crumbs 2 cups milk 3 eggs Ye cup chopped nut meats 2 tablespoons chopped citron V cup sugar Method: Soak crumbs in the milk for about ten minutes, then add re- maining ingredients, combining thoroughly. Pour into a buttered SALLY'S SALLIES ir 'III read the letter, deaxie; you can take care of the bilis." baking dish, set in a pan of water and bake at 350 degrees F., for one hour. Serve with hard sauce. Serves four. * * • * JENNY LINDS / cup sifted flour / teaspoon salt 1 egg, lightly beaten 3/4. cup milk 1 teaspoon melted butter or margarine Method: Sift together flour and. salt. Blend beaten egg with milk and stir into the flour mixture. Add shortening and beat 2-3 minutes with rotary beater. Fill very hot greased popover pans about 3 full and bake in a very hot (450 degrees F.) oven for 25 minutes. Reduce heat to 350 degrees F., and bake about 20 minutes longer. Serve hot with fluffy lemon sauce. Serves * FLUFFY LEMON SAUCE f cup water 1 egg, beaten Juice and grated rind one lemon • cup butter or margarine 3/4 teaspoon nutmeg 3 tablespoons boiling water Method: Combine all ingredients except boiling water and beat for ten minutes. Add boiling water, one tablespoonful at a time, stirring well after each addition. Pour sauce into top of double boiler and heat over boiling water just before serv- ing. Serves six. :k' * . APPLE CUSTARD 3 eggs, beaten light 1 cup ,saga}~. 1 cup strained sour apple sauce fa cup melted butter or margarine 1 teaspoon lemon or vanilla flavouring Method: Thoroughly combine in- gredients and pour into buttered custard cups. Set in a pan of hot water and bake in a moderate (350 degree F.) oven until set. When an inserted silver knife comes out clean, remove from oven, and serve warm with whipped cream, Serves four. New And Useful Too . . Waterproofs Surfaces such as concrete, stucco, brick, cement are said to be water- proofed when new material is ap- plied by brush or spray. Substance will not change texture or color of surface and when used outside a building prevents masonry joints from disintegrating. * * =k Electric Hammer Electrically powered h a in m e r weighs only 7 Ib. and has striking power of 1,600 blows a minute. Use- ful for contractors, builders, stone- masons, repair and maintenance shops; hammer, cable and accessor- ies fit into steel case. * :k * Aluminum Awnings New aluminum awnings a r e claimed to make house 17 degrees cooler. Made to fit every size and style of window, awnings can be installed with only a screwdriver. Sun rays strike' curved louvres and are thrown back; light is softened inside, and spaces between the lou- vres allow fresh air to enter. k * * Plastic Hose A lightweight Vinylite garden hose claimed to be long -wearing and durable is now on the market. Ribbed for toughness, it is said im- pervious to oil, grease, rot and mildew, and comes in 25, 50 and 100 foot lengths with solid .brass fittings. HOW CAN I By Anne Ashley Q. How can 1 launder velveteen? A. Wash the velveteen in luke- warm, soapy water. De not twist to wring out, but remove the water by pressure. Rinse in water .of the same tenioerature and shake the garment well. When dry, place on a thick blanket and iron on the wrong side. Q. How can I, when painting, make easier the task hof removing paint which gets on my hands? A, Ilefore darting to paint, rub some Vaseline Melly well into the hands and any paint which gets on then will come off much easier. Q. How can I prevent a bruise from discoloring? A. One method, it, is said, is to rub a fresh bunip with wet starch. Q. How can I varnish paper on the kitchen or bathroom walls so that it can be wiped with a damp cloth? A. Apply the following solution with a clean paint brush: Mix one ounce of gum arabic, three ounces of glue, and a bar of soap, dissolv- ing all in a quart of water Q. How can I prevent hot bis- cuits from becomming soggy after having served them on the ,table? A. Always serve liot biscuits, or hot pastry of any kind, on hot plates. The most delicious pastry will become soggy when 'crated on cold plates. Q. How can I best cool the oven? A. When the oven door is uDen- ed,',after the oven has been very hot, it often cools too quickly. Instead of doing this, if a pan of cold water is placed in the oven, it will lower the temperature graudally. Q. Is it advisable to spray fruit trees while they are in bloom? A. No; some states even prohibit this by law. It not only kills the honey bees, but interferes with the pollination of the blossoms. Q. How can I whiten a straw hat which is badly sunburned? A. Remove the band and fasten the hat to the inside of a wooden box. Then invert the box over a dish of burning sulphur. Q. How can I give immediate treatment to a sprain.. As Sprains may be relieved by plunging the affected part into water as hot as can he borne, keep- ing it hot for half an hour. Then bind firmly, but not tightly enough to cause discomfort, with adhesive tape. The best thing to do is to have a physician apply the bandage. Bring On The Reds—A grenadier as yet untried in the Korean fighting is "Jacko," the monkey pet of Maj. Lem Belote. Hearing of intelligence reports that the Chinese are teaching monkeys to throw grenades, Major Belote set to work teaching it to `Jacko' Something Fishy—Now youjtnow how the tiny fishes feel looking out of their aquarium to see little human eyes staring right back at them. These fish are called gambusia atinis, and their special talent is eating mosquito larvae, The Los Angeles health depart- ment distributes them free each year to help rid the city of mosquitoes.