Zurich Herald, 1952-05-29, Page 3i.i
Oldest Setae . Port
I North America
To our right as we drove was the
River and 73asin, and far across the
water we saw a dark oblong that was
Port Royal Habitation, the oldest
permanent settlement of white peo-
ple in America north of the Gulf of
Mexico. It stands on the site Samuel
de Champlain selected in 1605, and
the well he had dug is in the center
of the ancient courtyard. The group
of buildings is arranged around the
yard in the manner of the sixteenth
century farms in northern France,
and is fortified by a stockade and
by two cannon platforms... .
The entrance gateway is framed
with hewn oak and is roofed with
oak shingles as used in Picardy in
the sixteenth century. The studded
oak doors are handmade and hung
and fitted with wrought ironware
of period design. The peep -hole in
the outer door was known as a
"Judas." The coat of arms painted
over the doorway is derived from
that shown on Lescarbot's map of
Port -Royal. The arms are those of
France (left) and Navarre (right),
of which countries Henry IV was
King. The small building next the
gateway is described in a picture
plan as "a small building in which
was kept the rigging for our pin-
naces. This the Sieur de Pourin-
court had later rebuilt and there the
Sieur de Boulay lodged when the
Sieur de Pont returned to France."
The interior wall boarding is spruce,
the fireplace is of stone, the windows
are of leaded glass, and the cantle
scones are as would be made by the
smiths of that time. The roof is
covered with hand -split pine shingles.
Next there is the blacksmith shop,
where ironworkers made tools, uten-
sils, and arrow heads, the forge being
built of band -made bricks and stone.
The windows are filled with oiled
parchment. The kitchen has its huge
bake -oven in the part known as the
eft^�,� s ct�tt
A ^^t k le—Typical of many cities that felt the impact of the oil
strike, this service station seems pretty dead. To keep busy even
though there is "No Gas," these men advertise lubrications,
repairs and other services for motorists.
bake -shop, the whole being in two
spaces wherein was prepared enough
food to feed eighty-four persons.
The community room was also the
dining room, and the great table is
there. Champlain and his fifteen
gentlemen ate around it three and a
half centuries ago to form the first
social club in America, and our guide
proudly reminded us when we were
there that the Order of the Good
Time still exists and members are
scattered through every province of
Canada and every State of the
Union.—From "This is Nova Scotia,"
by Will R. Bird.
They make surveys regarding
nearly everything these days; and
when soldiers in the United States
Army were queried about their fa-
vorite desserts, it was found that
Banana Cream Pie topped them
all.
Well, it goes pretty well with
most Canadian appetites too, espe-
cially when it's made from the
following recipe.
BANANA CREAM PIE
TA cup sugar
5 tablespoons flour
• teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter
TA teaspoon vanilla extract
3 ripe bananas
1 baked, nine -inch pie shell
(1) Combine, sugar, flour and salt
in top of double boiler. Add milk
slowly, mixing thoroughly. Cook
over rapidly boiling water until well
thickened, stirring constantly.
(2) Cook ten minutes longer,
stirring occasionally.
(3) Stir small amount of the hot
mixture into egg yolks; then pour
back into remaining hot mixture
while beating vigorously. Cook one
minute longer.
(4) Remove from heat and add
butter and vanilla. Cool.
(5) Peel and slice bananas into
pie shell and cover immediately with
filling. Top with meringue or
sweetened whipped cream. Yield:
One nine -inch pie.
* * *
Excepting for good old rhubarb
it will be a while yet before our
own fresh fruits are widely avail-
able. However, with the "boughten"
sort some pretty tempting des-
serts can be prepared without too
much bother. For instance, these
PINAPPLE LIME TARTS
1 No. 2% can sliced
pineapple
1 package lime -flavored
gelatin
3/4 cup heavy cream
6 individual pastry shells,
baked and cooled
(1) Drain pineapple, 'reserving
syrup. Cover and refrigerate the
dices,
(2) Add enough water to pine-
apple syrup to make one and one-
fourth cups liquid. ITeat and dis-
solve gelatin in this mixture, then
chill until thickened.
(3) Whip cream till stiff and
fold into gelatin.
(4) Fill tart shells. Chill. Just
before serving, top each pastry with
a pineapple slice and garnish with
a maraschino cherry. Yield: Six
servings.
LIME AND GRAPEFRUIT
BAVARIAN
1 No. 2 can grapefruit
segments
1 package lime -flavored
gelatin
cup sugar
12/3 cups (one tall can)
evaporated milk, chilled icy
cold -
3/4 can coarsely chopped
pecans
(1) Drain juice from grapefruit
segments. There should be one and
one-fourth cups. If not, add water
to make that amount. Heat to boil-
ing point.
(2) Combine gelatin with the
sugar. Pour hot grapefruit juice
over gelatin -sugar mixture and stir
until dissolved.
(3) Chill mixture to the consis-
tency of unbeaten egg white. Then
whip chilled milk very stiff and
fold lightly but thoroughly into the
gelatin mixture.
(4) Place a grapefruit segment
into the bottom of each of eight
sherbet glasses. Pile Bavarian on
top and garnish each serving v.itti
grapefruit segments.
(5) Chill at least two hours. Just
before serving, toast pecans in mo-
derate oven (375 degrees F.) until
crisp, about five minutes, and sprin-
kle over the top of each serving,
1
Yield: T:TgI t servings.
:R * *
GRAPEFRUIT CUSTARD
WITH MERINGUE
1 No. 2 can grapefruit
sections, drained, or one
and one-half cups fresh
grapefruit sections
1/4 tablespoons cornstarch
r/ cup sugar
Dash salt
r4
Submarine Hunter—Deadly poison for submarines can be deliver-
ed by this 36 -ton P5M "Marlin" •seaplane, newest anti-submarine
weapon to be added to the Atlantic Meet Air Force, The Marlin Is
said to carry the most powerful tactical radar of any aircraft, and
can be armed with depth charges, torpedoes, rockets, and mines.
2 cups milk, scalded
2 eggs, separated
14 teaspoon lemon or
orange extract
teaspoon vanilla
(1) Place well -drained grapefruit
in a casserole.
(2) Mix cornstarch, one-fourth
cup sugar and salt. Add a little
scalded milk. Return to remainder
of milk, while stirring, and cook,
stirring, till mixture boils.
(3) Beat egg yolk slightly. Add
a little of the thickened milk and
return to milk. Cook, stirring con-
stantly, over hot water or a very
low flame till mixture thickens.
(4) Cool, add extract and van-
illa and pour over grapefruit.
(5) Beat egg whites till foamy.
Add remaining fourth -cup sugar
gradually and beat till stiff. Spread
meringue over custard and bake in
a slow oven (325 degrees F.) fif-
teen minutes. Chill before serving.
Yield: Five servings.
How You Can Save
On Gas Consumption
Hovr wiuld you like to get a
third xio`t* gasoline mileage out of
your *tort You can do it if you
memorize 'It few simple rules and
carry then• out while driving. You
will save ;,'ane gallon out of every
three you .are using now.
Proof, 'that this can be done is
shown Iry the famed economy run
whioh this year was held between
Los Angeles and Sun Valley, in
April. Expert, but not professional,
drivers ;take stock passenger cars
—exactly` the same car you may
select off the showroom floor—and
get a minimum of 33 per cent.
more gasoline mileage than is
achieved;,, bythe average motorist.
There are no special gadgets or
ginunicks,. But there are tricks in
the trap*, which the average
motorist .can learn and appy with
profit.
Here are the ways you can save
on gasoline consumption:
In stating your car, get into
high quickly. Racing your motor
in first :i' or• second eats up gas. In
city trap3,, utilizing this practice
can res in a' substantial saving
on fuel ils.
Avoiijast getaways. Leave them
to the: ''gvies, they eat tip gas.
TJse'; to brake while holding
your call in line on a hill. Using
the clutcli as a hill -holder not only
wastes ;:''gas, but wears out the
clutch as, well.
Drive +. at a steady, moderate
speed. `JAt 50 miles per hour you
get 20 to 30 per cent. more mile-
age thy!; you do at 60. It's safer,
too ""
Keep', +our eye on the instrument
panel. ;,Rny radical deviation from
normal°,;:should be reported to your
service;; station dealer.
Keep:':: a light foot on the gas
pedal. jamming down in sudden
spurts,;fioods the carburetor and
wastes..gas.
Tuneup your engine before tak-
ing a'trip. Carburetion, ignition
and valve troubles are frequent gas
and paver robbers.
Three: to seven cubic centimet-
ers of 'gasoline are used every time
you step on the accelerator or spill
gas out of the bowl by a sudden
stop.
Have your carburetor adjusted
for a lean mix and a low idle. A
richer mixture, more gas with the
air, will give you faster accelera-
titan and more speed, but you pay
for it in fuel costs. Spark plugs
should be clean and the spark gaps
carefully spaced in accordance
with specifications. Have your dis-
tributor cleaned and the points ad-
justed meticulously.
Wind plays an important part in
fuel saving. A luggage rack on top
of the car sets up wind resistance
and so do wide open windows.
Drivers in the economy run drive
slowly when bucking headwinds
and make it up on the downgrades
or when they have tailwinds. On
upgrades the experts leave their
motors in high gear until the speed
drops to about 25 miles per hour.
Fill your gas tanlc frequently.
Air in the tank mixes with the gas,
leaving moisture which is hard on
the motor. Never overload the en-
gine. Avoid surging your throttle.
Choose the right ail weight. The
wrong weight can cause a loss of
as much as seven -tenths of a mile
per gallon.
Crisscross your tires and keep
the exact tire pressure required.
Keep the air filter clean. The
exhaust lines and muffler should
be changed every 30,000 miles.
Taking these steps will pay off
in increased perforrhance and pow-
er.
Testing Fabrics
Dr. G. E. Hilbert, of the U.S.
Department of Agriculture, has de-
veloped an apparatus that tells ex-
actly how much warmer one cot-
ton fabric may be than another.
Usually the warmth of a fabric
is rated by determining the differ-
ence in energy (heat) required to
maintain a body at constant tem-
perature in cold air when uncov-
ered and when covered with test
materials, Dr. Hilbert's apparatus
applies the same principle, but in
addition the fabrics are subjected
to a wind at low temperature.
A metal "arm" clothed in a sleeve
of the test fabric is lowered into a
home freezer in which a fan creates
the necessary wind. This combin-
ation of wind and cold tempera-
tures, which can be regulated as
desired, provides a better means of
estimating the warmth of a fabric
woven for cold weather than is
possible• when the usual tests are
made in still cold air.
)'IVIG POOR DRINKERS
"A duck just can't hold hia
liquor!" officer Dugan Bresnehen,
of Vinita, Oklahoma, declares.
The officers recently arrested *
woman and her pet duck for being
drunk. Both were drinking beer
when arrested in a Vinita beer
tavern. "The woman wasn't in such
bad shape," Bresenhen said, "but
the duck couldn't stand up!"
She Can Draw 'Em—With under-
standable p r i d e, Mrs. Doris
Gregor, a graduate of Boeing
Aircraft's drafting school, views
the section of a modified B -5(I
bomber which contains a part
she drew on her drafting br'ord.
In eight-week courses, the con.
pany's school has turned out
271 students, 25 per cent of
them women.
;Slit•,•., %.
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,SPiekl,r01111 TELLS ' , ' E
tL/
Canadian Apples are noted the world around
for their delightfully clean taste.
e feu& „ . did* e
"Say 'Canada' and you think of
sparkling clear air; of swift -running
waters; of sun -drenched farms and
orchards. It seems only natural, then,
thatthereshould be an especially clean
taste to `so many of the good thin:
from this favoured land."
* * *
The above illustration and text arefrom an advertisement
now being published by The House of Seagram throughout
the world—in Latin America, Asia, Europe, and Africa. This
is one of a series of advertisements featuring Canadian
scenes and Canadian food specialties. They are designed to
make Canada better known throughout the world, and to
help our balance of trade by assisting our Government's
efforts to attract tourists to this great land.
The House of Seagram feels that the horizon of industry
does not terminate at the boundary of its plants; it has a
broader horizon, a farther view ---a view dedicated to the
development of Canada's stature in every land of the globe.
the 1-%ouse of Sea9rurn
F9
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