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HomeMy WebLinkAboutZurich Herald, 1951-09-06, Page 2• raw .10W CAN 1? By Anne Ashley . How can I remove scratchrs from, silverware? I,- 1:+114 a `Itlull tetentity ti i;:'iiew ,povolt r, pu. it 111t,* 4'1.1 add enough olive till t0 make a raste. Rub this on. the silver witlt ;oft flannel cloth. Polish with.a chamois; .inti the eel-tn.-nee wilt t . Q. How can 1 cause the shoes to remain dry? A. They will remain dry it' thee are rebb('j 49ith e mixture CSG teen ounces or pc IrIt4`011.1 tiducc' of hc,r :\as. \ 1. Q. How can f Snake a cleanser for brass, copper. and pewter? A. .\ good ,:•1,•attr:a• is a. 1.3tixt!trc sof salt, tvith an equal quantity of '`lour anti vinegar. Apply a paste start,' 4rp of t11a' C ingredients and allow to remain on for an hoar: then rub off. Wash with !tater; t ee. polish. Q. How can I snake better coffee? A. l: he grounds should be re- moved. from the ,-ober as form as it is made. as they absorb the aroma. H possible. serve the coffee immediately. If it has to and awhile. peep it hot woe. a very ale.. n?amp. Q. How tan I clean sponges thoroughly? . A. Soak the spoi'ges in milk for several hours. Then wring them dry. ard rinse thoroughly in het water. Q. How can I "break in" a new pen point? A, Hold the new pen point over the tialne of a lighted candle, or inateb, for a second; then wipe dry with a cloth before dipping into the ink, and it will give no tremble. ,, Q. How can I treat an inflamed nose? A. It is said that one of the best remedies for this is the application of equal parts of witch hazel and pure alcohol. Q. How can I impart a rich, brown colour to. my sponge cake? A. Spiriihkle a little granulated sugar•over the top of the sponge cake before platting it in the oven. r. Q. How can I make less notice- able the scratches on scuffed shoes? A. Rub some Vaseline jelly into the ehoes before polishing, and the scratches will be hardly notice- able after the shining process. u g Q. How can I freshen black silk? A. Sponge the silk well with black tea, cold and strong. Then iron carefully on the wrong side. Q. How can I easily remove aerews and nails which are rusted into wood? A. Drop a little ilot paraffin on them, and after a short tithe they ran he very easily removed. m * * Q. How can I clean a man's light fele ]tat? A. Make a paste of equal parts of arrowroot and magnesia and cold water, and brush over the ]tat. Dry thoroughly and then brash off? , A. * Q. How can I make use of left- over bacon rinds? A. Use them for flavoring var- ious dishes, such as lima beans and dried pease, or for flavoring soaps. Maple Syrup Has Many Grand Uses While maple syrup is usually con- sidered to go with pancakes, it actu- ally has a dozen or more differ- ent uses. And so does maple sugar. Here are a few you might want to try. Baked Apples Parc and wore some good tart apples, put them in shallow earth- en dish; fill the center with granu- lated maple sugar, add water to cover bottom of dish. Bake in a :moderate oven until soft, basting often with syrup. Candied Sweet Potatoes Cook sweet potatoes until ten- der but not soft. Peel and slice lengthwise. Arrange in buttered baking dish and cover with maple sugar or syrup and dot with but- ter. Add water, bake until glazed. Maple Sugar Frosting One-half cup maple sugar, one- half cup granulated sugar, one- quarter cup of water. Boil until it will hair from a spoon. Stir brisk- ly into the beaten white of an egg. Beat until cool enough to spread. Maple Sugar, on Snow For • preparing maple sugar for eating on snow, either .agar or iyrtip may be used, but the syrup, obtainable, is best. Toil the syrup .intil, when dropped on snow, it remains on he surface and becomes waxy, then spread it apon the 'sur- face of the snow or a block of ice. ff the sugar is used, add a tittle water and melt it, being careful 'tot to burn, aural treat 111 Ow game manner as the syrup. There are many, many Spon, each Inc sounding especially appetizing. Sc, when "sap's tannin'," enjoy that. "Sifgar" on snow! Thrill Of A .Lifetime—lite thrill of having a ."motmtie" for a pal is experienced by a patient of the Ontario Society for Crippled Children. Four thousand medical and surgical cases are cared for each year by the Society, which operates summer camps at Woodeden, London ; Bhic Mountain, Collingyvood and Merrywood, in the Rideau Lakes district. The society's annual Easter Seals appeal for funds is February 25 to March 25. fart A hems' Fresh lege:. ish.,-, -ui.17as cab. bage, let':uce and cc !ortb, have gone ky-high in price. But we still have what the vegetable men call "hardware" --the °toniely turnip, carrot, onion, potato and parsnip. And those of as who are faced with budget difficttl`ies---as who isn't these days?—will do well to put more dependence an those ?tardy species; and the following recipes will, I hope, assist you in serving them oftener without the family becoming tire,] of "the sante old thing." SCALLOPED POTATOES WITH FRANKFURTERS 1 quart raw, thinly sliced 'Potatoes 4 to 6 frankfurters Pepper and salt 2 cups thin whine sauce 2 tablespoons grated onion Method: O.) Arrangc ?potatoes and frankfurters, whole or halved, in 'sayers in a greased quart and a half casserole. Sprinkle each layer 'of potatoes with popper and very lightly with salt. (2) Season white sauce with grat- ed onion and salt. Pour over pota- toes and frankfurters, lifting them so sauce will run down underneath. (3) Cover and bake in a slaw oven (325 degrees F.) forty-five minutes. Remove cover and bake till potatoes are render, or about thirty minutes. Yield: five to six servings. Note: Browned sausage, pork chops or ,neat cakes may be susbtituted for frankfurters or pota- toes may be baked without meat. 'When no meat is used, add to sauce, if desired, one cup grated sharp cheese. TURNIP AND POTATO CAKES 2 medium potatoes N' pound yellow turnip 4 tablespoons butter or margarine Salt and, pepper Dry bread crumbs 1 egg, slightly beater, 2 tablespoons water Method: (1) Peel and quarter potatoes. Slice turnip, Heel and cut into strips about an inch wide. Boil the vegetables together in a small amount of sai,ed eater till tender. Drain well. (2) Rice potatoc, .:xhd turnip or put through a food ;hill. Add two tablespoons of the fat and salt and pepper to taste. lice; till lhifiy. Let cool. (3) Shape n ailed t ego.:11)IcA into cakes and roll in crumbs. Mix egg and water, dip cakes in it and then coat again with crtnnbs. (4) Place in a greased pan ;arid put pieces of remaining butter on cakes. flake in a hot oven ' (425 degrees F.) tilt crumbs s are brown, or about twenty minutes. Yield: four servings—that is, fuer large or eight small cakes. 0 al GLAZED CARROTS 4 large or eight small carrots. :3 tablespoons butter or :margarine cup sugar z.j teaspoon ginger, optional Method: (1) Cook carrots in a small amount of salted water, cov- ered, till tender. Drain and dry. t2) Heat fat in frying pan. Mix sugar and ginger and roil carrots in this mixture. Place in the fat; turn slowly and often till carrots are glazed and a deep appetizing brown. Yield: four servings. QUICK ONION I£UCHEN • • 4 large onions, sliced 2 tablespoons butter or tnargarine 2 eggs, beaten 1 cup sour cream teaspoon salt Pepper ?•2 teaspoon earaway seed, optional 4 slices rye bread 2 to 4 slices bacon, halved Method: (1) Saute onions in fat till tender. (2) Mix eggs, sour cream, salt, pepper and caraway seed, (3) Place bread in a shallow greased baking dish and cover with onions. Pour sour cream mixture over all. Put bacon on top. (4) Bake in a moderate oven (35 degrees F.) till bacon is crisp, or about twenty-five minutes. Serve piping hot. Yield: four portions, * CANDIED PARSNIPS 6 parsnips 4 cup brown sugar 1 teaspoon salt t a cup orange juice 1 teaspoon grated orange rind tai cup butter or margarine Method: (1) Boil parsnips about twenty minutes or till almost ten- der. Drain and silce. (2) Arrange in layers in a greas- ed casserole. Sprinkle each layer with some of the .sugar, salt, juice and rind and dot with bits of but. ter. (3) Flake in a moderate oven (375 degrees F.) twenty-five to thirty ntinutes. Yield:' six servings. :v SCALLOPED POTATOES WITH CHICKEN BROTH 1 quart peeled, washed and thinly -sliced potatoes 1%z teaspoths salt teasoon pepper 2 tablespoons flour 2 tablespoons minced onion 2 tablespoons butter Method: Place half of the pota- toes in a greased, shallow two- • quart baking dish. Sprinkle with half of salt, pepper, flour and bits of butter. Repeat the process, Cover with the chiekcn broth, Cover the dish and bake one (tour and 20 minutes before remov- ing front the oven, take oft the lid and allow the potatoes to brown on top. Now, to get away from the ve- getables for a moment or so, did you ever try snaking noodles at hone? Here's a very old recipe you'll find well worth trying, as the fresh doodles are far more tempting than rhe dried kind you buy. FRESH NOODLES 2 large eggs 2 or .3 tablespoons of melted shortening TA, teaspoon salt Flour Method: Beat eggs, add melted shortening and salt. Mix well. Add flour until it forms a firth ball and follows your fork or spoon around the bowl. Let -the dough rest while you are getting out your pastry cloth, etc., or whatever you use. Take out a piece of dough a lit- tle larger than an egg, and knead and work a little flour into it, as you don't want it to be sticky. It is better to work with a small amount of dough, For a little while you will think you night as well try to roll out a piece of rubber. But, after a few strokes with your rolling -pits, it begins to act like any well-behaved dough. Do not roll paper -thin! Roll up and slice with a sharp knife, mak- ing the strips one-half inch wide. Unroll and put on a lightly -floured strip of waxed paper. Sprinkle a little flour over the strips. Do not pile thein up too much, as there is Hanger of theta sticking together. To cook the noodles: Have plenty of broth, and let it come to a roiling boil, and drop in a few noodles at a time. Cook 15 to 20 minutes, New hybrid cucumbers, hybrid onions, new early maturing hybrid corn, hybrid and seedless watermelons, and new early maturing tomatoes, illustrated and described whir vduable growths information in our 1951 catalogue. 1951 Catabgue«VALUE 50 tents FRiIE on request Write for it today, OS. Gives Chicks Extra Growth Power! Reliable oatmeal -base Ful -O -Pep Chick Starter contains A.P.F. which starts them light --grows them, big—during those first vital six weeks. FUL , ' P CFF ENCY CHICK STAT R They Fell In. Love With Old Quebec Nearing Veree Rock, we discover- ed that it has not tine 1)ni two, t,iuthir gateway opening!. Years do i we have an incl print in proof) there was actually a •Thain of live holes., in the huge reef. That part of the rock has crumbled and washed away beneath the 'friction of pound - nig gales, although there's plenty left ---about for million tons above water. It extends more than. a guar. ter of a mile, its greatest width is three hundred feet. Soon we were near enough to see tier on tier of narrow rock shelves fairly frosted with nesting birds. Starled by the noise of our motor, they came to meet us ---"tat.. single spies but in battalions," The great creatures Bung. themselves into the air like flying spray, to fall back, like spray, on their other native clement, water. When the were twenty feet off the island, they were swinging, circling, swoop. ing beside the boat in headlong crash dives that showered us with drops. The air was filled with the sound gf splashing and with stri- dently indignant rides. We went down to half -speed in this bird snowstorm, and now could .see plainly tate sharp yellow bills and round penetrating eyes of the vo1- planing gannet: squadron. Not gannets alone. We counted large numbers of herring gulls -- the conn.nou gray -and -white sea gull- and of the smaller kittiwakes with similar colouring, who travel in pairs. Our boatman pointed out specimens of the comparatively rare black -hacked gulls, and there was a winged host of big black cormorants with their snaky out - thrust necks and a wingspread shaped like the letter "W". Sonic of these shags sat perched on rock shelves, their wings "hung out to dry," for they are not waterproof like many sea birds. Most charming of all the feathered multitude were the dainty little razor -billed aitks— " "razorbillettes" the natives call them. Black with white waistcoats, they loolr. exactly ]floe penguins in miniature. It was too late in the season to find the puftitis, the merres, and the black guillemots, or "sea pigeons," as we had learned to call these last on Cote Nord. But the others were so thick now, in the air above and the water beneath, that they almost collided with ane another and with the boat, Yet still the cliff shelves remained heavily loaded with the lazy, "can't -be -bothered" types, even while the surface around us, for a radius of at least one hundred feet, had become a churn- ing splatter of frantic activity Keening birds plummeted down, bobbed up again, and none too easily launched themselves for fresh flight always into the wind.—Froin "We Fell in Love With Quebec," by Sidney W. Dean and Marguer- ite Mooers Marshall, WHAT'S THE ANSWF,R They were having one of those dandy marital arguments (fights to you) and the little woman was getting to the tearful stages. "How can you talk to me like that," she wailed, "after I've given you the best years of my life?" "Yeah?" returned the husband, unimpressed by her emotion. "And who made 'em the best years of your life?" Weetear We Don't Blame Hili r An (Ace v?P:itnr fhi.; tceek welt pretty mag'. 1 l lard rtliur,i a perfee fly good grew dri% r, hrnl:(11 a, hack stny blade, e:ct•ittehetl Itis losst11au year-old car, scraped Soule tendei"' skin off two l trpnrs and got thaw. oughly chiliad, But what really riled hithh nit F. the faft that the job he was doing. vshe}i all this damage Orr furor], should have been cont' pletely ummiteseery, . he was te- nlovieg the 1950 plates from lits- eat iseat and putting on the 1951's, Permanent or semi-permanent Iilrnso plates,.as have been adopter! in several states and at least one pt•ovifhce on this rotitineflt, would • have elintieatr:ri thie -moiety aeutttlt chore. .'131d that would have been only. part of the story. Permanent platen would mean -a substantial saving in metal and the labour of manu- ftlrturing then! r'1'rry year,. They would make car thieving much more difficult and the detection of ear thieves notch easier. With a little orgalrzatinn their adoption would simplify the task of registra- • tion and fee collet -time with the greater part of the business done by snail as is Ibe twee with tax eollec- ti0ns 011' other ioruu :of property, just because they started with annual plates back in the early days of the automobile is no good reason for continuing ilhe policy of "the public be datnirr'd."- -From "The Fieaueial Pose" Turn Your Bags into ; Wanted . . Irnert jute hunts or every description, !chole or torn, Write Us Tedtsyt molest (,rash- Prices. London Bag Co. itloCk past ur t'ttl.nea Despite! 466 South St., London fret,.a u' ssra A te' E A'rotect your AtflOari and assn trotn_ FIIIE and ''mill vwS. We have l sine and tytre or Safe, er Cabinet, for au, uurpose. Visit cis or. write for prices, etc., to Dent. tv. ' J.6C.....I.TAYLCiiCi. LIMITED TORONTO SAFE WORKS' 145 trout, St, t;:., Toronto Established 1855 HARNESS & COLLARS Panniers Attention — Consult your nearest l: a r nes s Shop about Staco Harness Supplies, We sell our goods only through your local Staco Leather Goods dealer. The goods'` are right, and so are our prices.• We manufacture in our factories — Harness Horse Collars, .Sweat Pads, Horse Blank e t s, and Leather Travelling Goods, Insist on Staeo• Brand Trade Marked Goods and you get satisfaction, Made only by SAMUEL TREES CO., LTD. 42 Wellington St. E., Toronto WRITE FOR CATALOGUE IC i 'ar HOT CROSS "SUNS They're "topping„ made with new fast Dry Yeas' la They rise so wonderfully — taste so wonderfully good! That's because .Fleischmann's new Fast Dry Yeast keeps full-strength and active till the very moment you bake! No ' more spoiled. yeast! No more refrigeration. -- you can keep a whole month's supply of k'leischmann's Dry Yeast in your cupboard! 1011) HOT CROSS BUNS Scald 1 t c. milk, x c, granulated sugar, 2 tsps. salt and 5 tbs. shortening;. stir in 1 c. crisp breakfast -bran cereal and cool to lulteevarm. Meanwhile, meas- ure into a large bowl % c. luke- warm water, 2 tsps. granulated sugar; stir until sugar is disc solved. Sprinkle with 2 envelopes Fleischman 11'S Royal Fast Rising Dry Yeast.,Let et stand. l0 mins., THEN stir well. Add cooled milk mi:,turc and stir in 2 well -beaten eggs. Sift together twice 4 e. once -sifted bread flour, 3 tsps. ground cinnamon, 1 tsp. grated nutmeg. Stir about half of this taixture into yeast mixture; beat until smooth. 2Ii:;, in 1 c. seedless raisins aiul 1/4 c. chopped candied peels. Work in remaining flour mixture.' Grease top of dough. Cover ;Ind set in warm place, free• from draught. r.rt rise until doubled in bulk. Turn out on lightly -floured board anct knead until sniooth.and elastic. Divide into 2 equal portions; cut each portion into 12 equal. size pieces; knead each piece into a smooth round btu:. Place, well al+arp, ort greased cookie sheets and cross each bun with narrow .herips of pastry, 11 desired. Grease tops, Cover and let rise until doubled iii bulk. Bake in, a hot oven, 425°, 18-20 mitts. Glaze hot buns sty brushing then, lightly with cont syrap. Other treatments: T7se tottfectioners' icing for crosses, ort. baked buns ... or spread cooled buns with white icing and make Crosses with chopped nuts.