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HomeMy WebLinkAboutZurich Herald, 1952-02-21, Page 7Any Valuable Books On Your Shelves? A dilapidated book sandwiched between 3,000 others on the shelves of Ripon Cathedral library has been identified as the work of Wil- liam Caxton, England's fast print- er, who lived in the 15th century. The book is estimated to be worth $60,000, and was recognized by a Leeds housewife, ..Mrs. Jean Morti- mer. For the last 450 years priceless copies of books printed by Caxton have been turning up in the most odd places. His "Fifteen Oes," now din the British Museum, lay for centuries buried in the dusty attic of an old country house. A copy of Caxton's "Indulgence" was found pasted inside another book in Bedford town library. The famous and priceless "Vellum Caxton" was found in a Roman Catholic seminary. Is there any possibility of find- ing any more? T.indaubtedly, Only a fraction of the number of books printed by Caxton have been dis- covered. Not a single copy of many of his publications has been found. We know this because he tells us so in his preface to "The Golden Legende." He refers to "XV bookes of Metamorphoseos in whyche ben conteyned the fables o fOuyde," but of which no trace has been found. There is no known book of his printed in 1486 and 1488, yet it is very unlikely that he ceased print- ing during these two years. Nothing has been discovered of the book entitled "The Life of Robert Erle of Oxenford." which he published. A genuine single - copy of this would be worth a fortune. It is essential to be able to dis- tinguish the genuine Caxton from. the spurious one. A genuine Cax- ton, for instance, will have no title - page, as these were unknown till after 1491. All the text is in Gothic or Old English, and there must be no Roman or italic lettering, though Roman figures may appear. Nor will commas be found. Instead, Caxton used an oblique stroke. Caxton helped us a lot by using only six kinds of type, recognisable by experts. He did not use new type until the old was pretty well worn out. Hence the print in many of his books is thick and smudged. Even if we find difficulty in identifying a genuine Caxton, a really old hook should never be .ignored. It may be worth thou- sands of dollars. 1 D IT , DAUG One proof of its age—providing it is not a copy—is the curious tract right at the end of the book in which the printer usually unbur- dens his heart to reader and tells him what difficulties and privations he had to go through in order to print that book. At the end of Caxton's "The History of Troy," for instance, he tells us that his eyes are "dimmed with overmuch looking on the white paper; that his courage was not so prone and ready for labour as it had been, and that age was creeping on him slowly and en- feebling his body." fd c Andrews I don't suppose I need to re- mind you—for the umpteenth time —that every last drop of sour cream should be hoarded for use. You already know that, I imagine, so here are a few recipes you'll enjoy trying, all of which make use of sour cream. * * * KIDNEYS WITH SOUR CREAM 6 lamb kidneys 1 medium onion, chopped Butter or margarine French dressing Salt Pepper Basil (marjoram or thyme many be used) 2 tablespoons flour 1/2 cup boiling water 1 cup sour cream Method—Clean kidneys and cut into small pieces, removing mem- brane. Marinate in French dressing for one hour. Drain and saute in butter with the chopped onion. Add seasonings to taste and dust with flour. .Add boiling water and let simmer until reduced, then blend in' the sour cream and serve on toast or potatoes. Serve four. SOUR CREAM SAUCE WITH MUSHROOMS 1 pound whole fresh mushrooms Butter or margarine 2 tablespoons flour 1 cup milk 1 cup sour cream • Salt Pepper Pinch of tarragon or dill (option- al) Mthod — Saute mushrooms in butter or margarine very carefully and gently putting only a few in the skillet at a time and lifting out those which have browned. When all have been taken out, see that two tablespoons of butter remain in the pan. Into this blend the flour and add milk to make a cream • sauce. When sufficiently blended, add sour cream and re- turn mushrooms. to mixture, add- ing seasonings to taste., This sauce may be kept in the refrigerator and heated as needed. Serve on toast, either plain or with a thin slice of cheese or ham, or it may be used with chicken or seafood. * * * SOUR CREAM FISH LOAF 3 cups cornflakes 11/4 cups milk 2 cups flaked, cooked fish Peek At The Future—Looking something like Alice in the Wonder- land rabbit's house, a bright-eyed youngster peens into a model living room designed by boys and girls of a settlement house. The Model was one of several presented by the youngsters to the New York Housing Authority as their ideas for the rooms they would like to see built in Baruch Houses, a new housing project in the ciiy. 1/4 cup sour cream 1 tablespoon chopped parsley 1 tablespoon minced anion 1 tablespoon lemon juice 1 teaspoon thyme 1/ teaspoons s',lt 1/2 teaspoon nerl.er 2 eggs, well beaten Method—Combine cornflakes and milk and let' stand ten minutes. Add flaked fish, sour cream and seasonings, then fold in the well - beaten eggs. Turn into a greased loaf pan and bake at 350 degrees F,, for about one hour. Serves font-. -k * * LIVER POT ROAST 3 pounds liver (in one piece) 4 2 tablespoons flour 8 tablespoons melted bacon drip,; pings 3/ cup finely chopped onions / teaspoon salt 1/4 teaspoon paprika 1 cup sour cream 1/4 cup water Method—Rub flour into the liver and brown in melted drippings. Remove liver to baking dish and brown onions in the fat, then spread them over the liver. To fat remaining in the pan, add salt, paprika, sour cream and water and pour over meat. Cover and bake at 350 degrees F., for one -and -one- half hours or until liver is tender. Serves six. * * * SOUR CREAM ROLLS 1 yeast cake - / cup lukewarm water 2 cups sour light cream 3 tablespoons sugar 2 tablespoons salt / teaspoon soda About 5 cups all-purpose flour. Method—Soften yeast in warm water. Scald cream in the top of a double boiler; acid sugar, salt and soda and cool to lukewarm. Add dissolved yeast and half the flour, beating to make a smooth batter. Add remaining flour to make a soft dough. Turn onto a lightly floured board and knead until satiny and smooth. Shape into small biscuits and place in a greased baking pan. Brush lightly with melted butter. Cover with a clean towel and let rise in a warm place until double in bulk—one-and-one- half to two hours. .Bake at 425 degrees F., 15-20 minutes. * * * SOUR CREAM CAKE FILLING / cup sour cream 1/3 cup sugar Few grains nutmeg 1/ tablespoons flour / cup chopped raisins Few grains cinnamon and cloves Shake of salt 1 egg yolk Method ---° Combine ingredients, except egg yolk, in top of double boiler. Stir ::and cook until mixture thickener. then cover and cook ten minutes longer. Add egg yolk and stir arils cools two minutes. Why Not Join Us? the U.S. would be a real challenge, It might even give our Senate some- thing to do. In addition, particu- larly in Ontario, we have a pool of unemployed politicians. If the U.S. still thinks that we are under Britain's hand, they might be willing to trade their country as part payment for U.S. debts incurred toward Britain be- fore the Revolutionary War. These are.` now quite large if reckoned with compound interest since 1776. :Incidentally if ,the Americans be- came Canadians they could really claim to have won the War of 1812 """and to have been in both world .wars ftom the very beginning. ' Qttawa would remain the capital, ,blit winter capital could be built sensewherc in the South, some small spot like Vero Beach, Florida. eWashington D.C. is not warm enough and hasn't any good beaches. The empty buildings there could be used for over -crowded Ot- tawa departments. Canada has additional political advantages. The climate already gives a lot of people a deep-freeze every winter, and we have lots of native -grown mink. By our own admission this is our century, so the Americans had bet- ter get on our bandwagon. From The Financial Post. Led:. off by the venerable Ben- jantin.Franklin right at the beginn- ing of the United States, a long list ofAmericans have invited Can- adians. to throw in their lot with Uncle Sam. The most recent comes from .a congressman from Chicago who would take us over as pay- ment of British depts. Common courtesy demands that we should return the compliment and ask Americans to join Canada. There are good reasons why they s'hould accept. we have had recent experience in enlarging our country. Newfound- landers attest to its success. There might be some problem as to whether the U.S. would come in as 48 new Provinces or an eleventh ptaovk t -hilt that is something whiclx' could be ironed out later. We have the raw materials. The U.S., could supply the factories, people and markets to support thein. We have billions of dollars of U.S. money here now—and like it—we might as well have the people. too. We have sound governments, and they are always wanting to take on more and more duties. •To run Playing Cards Keep Their Fascination In spite of the tival claims of television, radio, the movies, and other entertainments, the popularity of playing cards remains as great as ever. Their fascination never lessens. The pack was originally designed to amuse a royal madman—King Charles VI of France. Playing cards had been kuoc n for centuries before Charles' reign (1380 to 1422), but since the king had the mind of a child, a special, simple pack was made up in which were depicted pictures of the people and things Charles talked about, These included kings, queens and jacks, knaves, swords (now de- based into spades) diamonds, and merchants. One merchant was named Jacques Coeur, and "coeur" in French means heart. Hence the suite named after him. Clubs were "trefies" or clover leases, symbol of the medieval French peasant. Charles insisted that the pack should be so devised that it would be practically impossible for two exactly similar hands to be dealt. Lieuben, an eccentric German, bet that he would succeed in turn- ing up a pack of cards in a certain order which was stated in an agree- ment. He dealt and redealt for ten hours a day for twenty' years, repeating the operation 4,246,028 times, and at last succeeded. The card game with the longest pedigree is whist. In one form or another has been played 40- years. Its ancestor was called "trump" and the game was played by four people, each with twelve cards. The remaining four cards lay face down- ward in the centre of the table. Ordered. Cloaks Oat Got Clocks Instead By 1886, men and women ott both sides of the Boundary were old hands with white kid gloves. Officially, the White Glove Erna was inaugurated one March night in 1898 when officers of the de- parting Sixth Regiment of Foot entertained the elite of Red River Settlement at a sumptuous Fare- well Ball, Though the feet that carried a certain Mrs. Cowan onto the floor of Fort Gary's ballroom were moccasined, her bands were sheathed in shimmering white kid, right off the last boat from Lon- don. . . Shortly, from early November to early April, winter was tarred into a social season... . Inauguration of Red River Cart Trains to St. Paul and opening of navigation on Red River en- riched homes of the smart set with brocaded wallpapers, glass and marble lamps, bathtubs, the first apples and—luxury of luxuries!--- tin to replace wd and utensils.pans Books, magazooines, pipstone e organs, art and news of the world provided physical and mental equip- ment for more schools, reading clubs. singing societies,, charades and home theatricals. While the gentry enlarged its social horizons, farmers, free trad- ers, and others engaged "in trade" had not been standing still. They, too, now ordered "store boughten" clothes from London, Not without mishap. One poor man, year after year ,ordered a cloak, only to re- ceive, year after year, because of deficient handwriting or spelling, a clock. Their children now went to school, their wives rarely work- ed in the fields. As plows and other machinery, stoves to replace open fireplaces, and similar time- saving ime- saving conveniences increased, they, too, had leisure to look about and think about what they saw. What they saw brought Canadian Red River Valley to another me- morial date. In the summer of 1857, henry Youle Hind, Canadian engineer, went out one morning to inspect the prosperons fields of John Gower. Later, when the farmer took his guest to the house for the noon meal, they found that Mrs. Gower had laid but one place. And when her husband asked: "Where is my place?" she exclaim- ed in shocked protest: "Oh, John, you would not think of sitting at table with gentlemen!" John look- ed from face to face of his Bon- in -law and children watching si- lently from a far corner and carie to an historic decision. "Ani I not a gentleman, too?" he said. "Is not this my house, my farm, my food? Give me a chair and a plate." Step -by >step during the seven- ties, the Canadian Valley's social pattern continued to evolve. For their biennial halls, Manitoba's new Government House officials, looking with disfavor on men and women in elaborate evening dress but mocassined feet, made cold fact the American quip: "It's formal; wear shoes."—Frain "Red River Runs North!" by Vera Kelsey. Suite Cages Mark Parisian New Fashions For S ring Paris—A narrow line and a dis- ciplined fullness appear to mark the new Spring silhouette from French designers. Translated into terns that any woman can apply to her own wardrobe and her com- ing purchases, this means there's no drastic change in fashion but merely soft and subtle changes that do make a difference in the general picture. With some houses, skirts are longer. With others ,the length is static. Sleeves are focal points of interest and their treatments are many., In color, the beiges, yellows and grays are all important and in fab- rics, the harsh wools, supple silks and subtle prints take top honors. Generally, to sum it up. "Day clothes will be fashioned of less yardage," as the newspaper Le Figaro comments. Here is a fashion preview, house by house: DIOR Dior's new silhouette is logically constructed and his dresses created for the season, as well as for the woman who will wear them, But there will be a few "follies" among Dior's new creations—for effect. Sleeves and skirts are Amore subtly cut, shoulders normal and rounded, waistline normal, but all seams do not converge towards it. No - outstanding change in skirt . lengths. Texture of the fabric de- termines the yardage used. Harsh wools appear in topcoats, Which. are narrower; greater yardage ap- pears in dresses made of light.- weight fabrics. Most of the •other couturiers have played beige as the. winning color, but Dior will: ,em- phasize gray and navy blue. FATH A much narrower silhouette, in- fluenced by Spair, is J. Fath's eft - try, Skirts are longer, waistlines' normal and shoulders drooping. Depending tipon the hour and func- tion, bodices range from almost austerely simple to a wealth of de- tail. Fath divides his showing am- ong harsh and supple fabrics, 50- LANVIN t. FATH JACQUES BALMAIN JEAN (CASTE€.L©) GRIMQESSEs Spring Stuff—These sketches, from the Paris newspaper, Le Figaro, epitomize the new Spring trends from some of the leading Parisian couturiers. 50. Beige is Fath's favored solor, followed by yellow, green, gray and navy. BALMAIN Balmain launches a narrow sil- houette in which greater length of leg is achieved by a cut, as the length of hem remains stationary, The waistline and shoulders are normal and slender. A feature is sleeves set in "step- wise" at different levels back and front. Bodices are simple and tin - adorned, with three-quarters sleeves and collarless. His fabrics include harsh wools, "wild" wools, silks, crepe and prints — the latter in exclusive designs. Wools favor gray, silks, beige, combined with yellow. DESSES This dressmaker has found in- spiration in the 18th Century, but shorn of exaggerated fullness. His silhouette is considerably altered by longer skirts, newly -cut shoul- ders, waistline stressed but with some "displaced" effects and hod• les given importance by the Afn- troduction of the sleeves at the bustline. 'There's not one long sleeve in the collection. Harsh and supple fabrics share honor:, with , a .definite preference for chiffon in the latter eat,,,"•ri, I'he seaie of beiges—from kasha to nut -brown —leads in the color card, followed by red arid green. LANVIN (CASTILLO) The line created by Castillo for Lanvin avoids reminiscence of the past. Ile has endeavored to achieve a rational equilibrium, up-to-date and modern. Silhouette changes in - chide longer skirts, freer and "travelling" waistline, return of the set-in sleeve, bodices with a leaning to modesty. Fabrics are divided be- tween harsh and soft, There's a definite return to prints and the traditional luxurious Lanvin em- broideries. Colors and neutral— sand and honey, or bright yellow, blue and red. GRIFFE His "flowing" line brings a radi- rat change in the silhouette, trace- able to a new treatment of the waistline described by Le Figaro as "mobile" and "Bitting." There's no noticeable difference in skirt lengths. Shoulders are inconspicu- ous, bodices discreet, sleeves set in following a very subtle detail of out. To aid the flowing line, supple fabrics will dominate. These • will include many paints. Gray. SP - pears in half the collection, follow- ed by "tender" eelois such as pink.