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HomeMy WebLinkAboutZurich Herald, 1951-07-19, Page 7w On their way to the swimming pool, pupil's of a Detroit school lean through the window of a class- room to taunt other youngsters who have to attend during vacation'. time. Insiders missed school during the recent 59 -day transit strike. Outsiders missed no school. eiaw A1dtteWS. Leftovers are a challenge to the ingenuity and resourcefulness of women. Shall they reappear as pies, souffles, timbales, or mousses, or as stuffed peppers or stuffed onions? There is always -an inter- esting use for every bit of left- over food. , There isn't a piece of vegetable too small to go into a soup or so salad; any bits of fruit may be used for garnishes, put into appe- tizers, or used in salads and pud- dings. Even the water in which vegetables .are cooked is suitable for cocktails or soups. k * * One boon to the cook, especially in summer, is the use of condensed, canned soups in preparing leftovers. •Use them instead of white sauce for binders—and many of them may be used, diluted slightly, for •sauces .for loaves and croquettes. Mushroom, celery, tomato, and others contain flavors that often add special zest to the new dish being :formed. * * A delicious new version of meat pie, which calls for Only one cup of leftover meat for serving six people, is topped with a fluffy cheese meringue that makes it truly company fare. Try this on any member of your family who thinks he doesn't like leftovers, and see him change his attitude about the whole matter. * ok * LITTLE -MEAT DISH 1 can condensed cream of mushroom or cream of celery soup 8/a cup milk cup chopped onion 1 cup cubed, cooked beef or chicken 1% cups cooked, sliced carrots, drained 4 eggs, separated cup shredded Canadian 'cheese Combine soup and milk . in a 4% -quart casserole; add onion, meat, and carrots. Bake at 375 degrees F. for 10, ,minutes. Mean- while beat egg y`oirzs and stir in cheese. Beat egg whites until stiff end fold in egg -cheese mixture. Pile fluffy topping over mixture in casserole and continue baking for 30 minutes. (It is important to cook casserole while preparing top- ping, otherwise dish is too moist.) This serves six. If you have only ti cup of left- over, chopped meat—beef, ham, chicken, pork, or flaked tuna—try • the following creamed delicacy for :four. CELERY -CREAMED EGGS 1 can condensed cream of celery soup cup milk 4 hard -cooked eggs, sliced 1 tablespoon chopped pimiento cup chopped meat 4 slices toast Combine soup and milk and heat slowly over low heat. Stir in eggs, pimientos, and meat. When thor- oughly heated, serve hot on toast. (For a children's vacation party, terve on toast cut in the shape of naianals. ) h * * If you have leftover spinach, try fried spinach balls for dinner, FRIED SPINACH BALLS 2 cups chopped, cooked spipach 2 tablespoons butter,, melted melted 2 eggs 1 cup breadcruntbs 2 tablespoons grated onion 3 tablespoons grated cheese J cup water Pinola allspice Additional breadcrumbs for rolling Beat one egg and combine with spinach, breadcruntbs, butt e r, cheese, onion, and .allspice. • Mix thoroughly and allow to stand 15 minutes. Shape into balls. Combine remaining egg and the water and beat together until well blended. Roll spinach balls in crumbs, in flap egg -water mixture and in crumbs again. Fry in deep fat at 375 degrees F. until brown. Drain on brown paper. Serves six. * * If you have part of a can of .peaches, pears, apricots, or prunes, make individual cobblers with them. INDIVIDUAL APRICOT COBBLERS 1 recipe baking powder biscuits 2 tablespoons sugar Fruit halves cup brown sugar 1 tablespoon cornstarch 3 tablespoons lemon juice 1 cup fruit juice Mix biscuit dough, adding 2 tablespoons sugar, and pat into six circles (about 3/4 inch thick) to fit top of, individual custard cups. Combine brown sugar and corn- starch and add fruit juices. Cook over low fire, stirring constantly, until thickened. Place one apricot half in each cup and pour sauce over it. Top with biscuit dough and bake 25.. minutes at 400 de- grees F. Serie hot or cold with cream or ice cream. `.there is no better way to use a little of this and a little of that than by making a Russian salad out of it. The ideal Russian salad contains equal parts of slivered chicken, ham and tongue, but you can substitute other suitable left- over meats, Cold leftover peas and quartered fresh, ripe tomatoe and lettuce complete this dish. Then, ..go heavy on the Russian dressing, and you have a luncheon dish fit for a king, BASIC RUSSIAN DRESSING 1 cup mayonnaise 2/4 cup chili sauce 2 tablespoons chopped green pepper teaspoon grated onion 1 tablespoon chopped sweet pickle (relish) hard -cooked egg, chopped , (if it is to be served at at once) Combine all ingredients and mix with salad. Salt, pepper and pap- rika will be needed for seasoning —some people like Tabasco too. Finely diced beets and capers are sometimes added. Royal Stamp Lover For four years 74 -year-old Sir John Wilson, C.V.O., Keeper of the Ring's Stamps, has been compil- ing one of the most remarkable books of our time -the "Royal Philatelic Collection. It is the his- tory and record of the King's col- lection, which is housed in 325 red volumes and 40 blue volumes. Ring George V started it. Sir John's book will contain plates in exact color showing more than 200,000 of the stamps, Total number of stamps now owned by the Ring is more than 750,000. When he can bad time, the King loves to ?7wer: it the Stamp Room at :Buelsi.ghant Palace. One of his moist pr'st d stamps is an unused 2d. blue, 1847, of the Post Office MAuritiuf, snid to be the only perfect' specimen. It was bought by King George V for £1,450 in 1904. King George V was so keen on his stamps that if he was missing daring any of his rare hours of leisure, some member of his fam- ily would say: "He's sure to be in the stamp room." He usually was. One day the . Royal Collection, which is now worth at least x.750,- 000, will probably become the prop- erty of the nation. It is generally regarded as the finest individually - owned collection in the world. A woman in Australia lost her handbag. It eventually turned up in a bale of wool at Schio, near Ver- ona, Italy, where it was found by a sorter. Women Who Cut Their Ow. Hair Are Helped By Professional a.l Advice *Your proper haircut and shap- ing is the foundation for any hair- do. Most short hair requires trim- ming every two weeks and a good shaping once a month, To cut your own hair is possi- ble, but a little difficult. It re- quires patience, perseverance, and experience. When you can obtain the services of a good professional stylist it might be well to start with a perfect pattern, then trim your hair often enough to retain its original shape. Or perhaps you can exchange haircuts with some friend. A good pair of shears and tap cred comb are your main tools. Others which are helpful include a razor, clippers, and thinning shears. The clippers are useful when styling a short mannish cut; thinning shears are an aid for quick thinning of very thick hair. The basic cut for any style is from three to five inches long all over your head with tapering "shapered" ends as your hair would naturally grow. The hardest task is cutting long hair short for the first time. If you wish to do it yourself, cut it about five or six inches from the scalp all over your head. Use thin- ning •shears to do this unless you want your ends to have a blunt - cut appearance. Then proceed to cut and shape. Simulating Round Ball Your finished cut should simu- late a round ball when it is comb- ed straight out all over your head. Then you may wear it up or down and part it wherever you wish. For those who like it, there is also the modern blunt cut, as well as the bell shape or the sleek, short -cropped cut with the ends flipped up from the nape of the neck. Before you proceed to section your hair for final cutting with barber shears, just a word about razor cutting and use of thinning shears. With a razor or "taperette,M which is a comb and razor com- bined—an easier instrument for the novice than a plain safety razor— the hair is cut wet. Thinning shears have a series of very fine teeth, which you use on dry hair. Each tooth cuts about 12 hairs at a time. While using, keep the shears in notion and watch that you don't cut out in chunks or thin it too much. You can do a perfect piece of thinning with plain barber shears when you have become more skilled, 'Whichever tool you use, the fol- lowing simple blocking procedure will be helpful. First section your hair in halves from the back of each car over the crown. Part the front piece on each side and sec- ure the three sections flat with hairpins. Then divide the hair in back horizontally across from the top, ear to ear and over the highest curve of bone structure before it begins to taper down. Secure this top middle hack section out of the way. Divide the next section into thirds and secure. Cut or taper clockwise begin- ning at the right front, three sec- tions on the neck, the middle back, the left side and the top last. Within each section pick up a narrow rectangle of hair between your first two fingers, hold the ends tight and the hair strand on a tension. Slide the razor flat over the full length of the hair, bear- ing down in a series of short strokes, taking off just a little at a time. For scissor thinning, use this rule: Hold the strand tight be- tween your first two fingers, slither the open V of your barber shears up and down the strand and close to your scalp according to the amount of thinning you need. Needlepointing the hair This should needlepoint the hair at alternating lengths. Do not close your scissors. It is best to twist the strand a little, so you don't cut it off abruptly .at the beginning when you insert your Seissn. If yotrst wish the ends to be tap- ered to a very fine point rand a tapered end curls better than a blunt end) back -comb the strand of hair, slithering off just what remains between your fingers. Next proceed to the three sec- tions on your neck. The sides back of your ears usually need more thinning than the middle section and can serve as a guide to the centre back section. Take care in thinniu,g the top so as not to have any blunt ends showing in your part. For a final test. pull your hair up through your fingers, making it stand out like a round ball. You can use the comb as a ruler to see that all of your hair is approximately the same length. Give it any fin- ishing shaping it needs, For Blunt -End Bob If you wish a plain bob with blunt ends which swish or dove- tail to one side of your crown, hair will have to be one and a half to two inches longer here than over the rest of your head. You need not section off your hair but start from the top and top back, cutting each thin layer bluntly, using the top hair as a guide for picking up the bottom layers so that it has a graduated, bevelled effect when finished. If your hair is inclined to be naturally curly, cut it in layers, thinning it in the grooves of the waves. This will encourage more depth to the wave. If you cut a child's hair, to give him a rather short cut with a shingled, tailored back, section off the hair as in the ball method. Start at the back of the right ear. Scoop the hair up through the large teeth of a barber comb, cutting that which falls on the side of the comb towards you. Cut the same length around to the other ear. With a fine edge of the comb feather -edge the neckline; or clippers can be used for finishing: ettaa A Tribute from Calvert to Canadians of Welsh descent CANADA has been a land of opportunity to settlers for many generations. Much of our strength stems from the blending of racial and cultural heritages from many lands. It is a grand feat of nation build- ing when so many cultures march cordially together, cooperating and making allowances, merging ideas and preserving ideals, linked by a common citizenship in the great Canadian Family. One of the first Welshmen to come to Canada was Thomas Button who set sail in Henry .Hudson's Discovery in 1610 to find the North West Passage. Another famous Welshman was David Thompson whose surveys are the basis of our maps of Western Canada. The Welsh are a quiet, serious, devout and music loving people. Their industry in the fields of chemical and mining engineering, language and science teaching, manufacturing, editing and law has contributed much to Canada's progress. ti DISTILLERS (Canada) Limited AMHERsTEURG c• ONTARIO Calvert, head of the famous Calvert family, founded one of Canada's first colonies In Newfoundland In 1622. The Calvert ideals of freedom and tolerance helped set the pattern of the democracy we now en joy„