HomeMy WebLinkAboutZurich Herald, 1952-09-18, Page 77rhese Kings Owned
;Only Two Hankies
Nowadays we use handkerchiefs
as a. matter of course, but at one
bine they were a luxury. The fa-
shion began in Italy and spread
from there to France.
There, known as "moachoirs,'Y
and garnished with expensive lace
and gold and silver embroidery, and
soaked with all sorts of perfumes,
they became a "must" at the
French court,
.At first some of, the courtiers ig-
nored the handkerchief fashion, and
In spite of Henry III's ostentatious
habit of displaying and using deli-
cate lace -edged "mouchoirs," sev-
eral courtiers, we are told, ' stuck
to less hygienic methods of blow-
ing their noses. .
The Snuff Habit
No doubt those courtiers got on
much better with Henry IV who,
according to' the royal inventories,
had only two handkerchiefs to his
name. He made up for it in shirts.
-he had twelve of them.
In England handkerchiefs were a
luxury afforded only by the rich.
Henry VIII used "handkerchers
of Holland frynged with Venice
golsl and red and white. silk." Ann
Bolayn's "handkerclters," or, hand-
kerchiefs, were "of Flanders work
garnished with gold," and when
she married Henry she had, ac-
cording to a royal inventory, four
dozen such handkerchiefs.
Henry, we are told, did not ap-
prove of the continental vogue for
round, oval, and rectangular hand-
kerchief's. So he issued a royal
decree which ruled that all hand-
kerchiefs must be of a uniform
squareness. Later on, in 1685,
Louis XIV issued a similar decree.
It is interesting to note that, ac-
cording to Samuel Pepys, Charles
II, like Henry of France, had only
two handkerchiefs, and but two
shirts.
Had it not been for the corning
of snuff, men's handkerchiefs might
have remained a luxury. By the
end of the 17th century theesnuff
habit had spread among all sorts of
men, and whoever used snuff also
used a handkerchief to dust the
powder off his clothes. As soon as
that happened the gallants' dainty,
expensive, scented, laced, embroi-
ered, and even tasselled handker-
htefs .were gradually replaced with
arger, cheaper, and more practical
Squares of fabric.
tip)
t4+1
con and Gar en Ve
1f61t .DOROTHY 14'C'ADDOih
ADINNER of crisp bacon slices teamed with two or more garden
vegetabloa has both appetite and eye appeal, What's more, it is
a quick dinner to prepare.
When buying your bacon, choose it from a refrigerated case. It's
a practical idea to look for a brand of bacon which assures quality
meat, cut from only the finest cured and smoked sides of pork. Plan
to Use the bacon within a week of purchase.
The bacon slices will separate more easily when stored In the
package, loosely wrapped, on the lowest shelf of your refrigerator.
Just before cooking, allow bacon to stand at room temperature for
about five minutes before lifting off the slices. As in the case of all
smoked products, bacon does not freeze well. It is best to buy bacon,
therefore, only as you need it and will use quickly.
To pan-fry bacon, start it, either in separate slices or slices „'in
a lump," in a cold skillet. As the skillet and bacon heat slowly, the
slices will separate, Turn slices often, using kitchen tongs. Leave
the drippings hi the pan all during cooking to float slices and to keep
them thin burning. Pouring off drippings is both hazardous and
unnecessary.
A combination of crisp ribbons of bacon and two favorite vegetables
will make a full-size family meal. Try a bacon dressing poured over
your vegetables. It's something to brag about.
Bacon Dressing
(Yield -2 servings)
One-quarter pound sliced bacon, cut into 2/4 -inch pieces, 1 table-
spoon onion, minced, 1 tablespoon brown sugar, 1i5 cup sugar, % cup
water, pepper and salt to taste.
Brown bacon lightly in skillet. Drain oft 2 teaspoons fat. Add
onion to skillet and cook over low heat until tender. Add remaining
ingredients and simmer 5 minutes. Serve over hot vegetables or use
as dressing for hot potato salad.
Tomato Dawn Dressing
(Yield -6 servings)
One-quarter pound bacon, cut into 3/4 -inch pieces, 1 tablespoon
Gonion, minced, % cup tomato juice, 1 tablespoon vinegar„ V4 teaspoon
whole celery seed, if desired, pepper and salt to taste.
etabies k7 Mak ,a :Mea
Brown bacon lightly in skillet. Drain off 2 teaspoons fat. Add
onion to skillet and cook over low heat until tender. Add remaining)
ingredients and simmer 5 minutes. Serve over hot vegetables, such
as lima beans, spinach or turnip greens, young carrots, etc. Or chill
and pour over head lettuce for salad,
These were, in fact, the first
pocket handkerchiefs, for the fit-
ting of pockets in mien's clothes
during the 17th century had at last
given the handkerchief a definite
home, .
Even so, the glory of the male
handkerchief was not over, for at
the end of the 17th century textile
handkerchiefs became a popular
medium for the new art. Noses
were blown and snuff dusted away
with large handkerchiefs display-
ing current battle scenes, portraits
of political leaders, maps, calendars,
caricatures, and satirical sketches
of alt sorts.
As men's handkerchiefs became
more practical, ladies' handker-
chiefs grew smaller and daintier.
In the early 1800's some of the
most dainty ladies' handkerchiefs,
made of the finest fabric and edged
with beautiful hand embroidery,
were used only on special occa-
. sions.
TABL
eictue
Crispies are as simple as ABC
to make, and the uses of these
delectable morsels are many. They
at in practically everywhere the
clock around.
All crispies are made from a
basic foundation - flaky piecrust
mixed with cold fruit juice in-
stead of water. Wide range of
flavour is possible by the use of
fresh or dried fruits, while diver-
sity of shape is practically end-
less with the use of different ctlt-
ters. Crispies can be cut with an
ordinary sharp knife into squares,
oblongs, and diamonds.
* * *
These delicate bits are delicious
to serve with hot or cold bever-
ages, with cheese instead of crack-
ers after dinner and with ice cream.
They're fine for the school lunch
box, too writes Ethel M. Eaton in
The Christian Science Monitor,
* * 4.
The foundation pastry can be
nixed with orange juice in every
case if the ingredients for differ-
ent flavors are on hand; or other
juices can be used as directed.
4r * *
Spread therm on a platter so as
not to overlap, cover with wax
pa ter and set in a cool place until
ready to bake.
* * *
FOUNDATION PASTRY
2 cups,sifted pastry flour
TALIt
teaspoon sa't
• cup shortening
4 tablespoons fruit juice very
cold.
Work the shortening into the
sifted flour and salt, adding the
fruit juice a little at a time. When
thoroughly mixed, roll out on a
lightly floured board to / inch
thickness and cut in desired shapes.
Use fruit juices alone for thinning
the dough and have then icy cold;
the colder the liquid and the firmer
the shortening, the crisper the cris-
pies will be.
* • 4: *
CHOCOLATE CRISPIES
1 cup powdered sugar
3 tablespoons butter
3 tablespoons unsweetened
cocoa
Cream the butter and sugar and
work in the cocoa. Spread on the
uncooked dough. This may prove
a bit difficult, but as soon as it
goes into the"oven, it will melt.
* * *
ORANGE CRISPIES
Chopped pulp of two oranges
2 tablespoons powdered sugar
1 teaspoon cinnamon
Orated orange rind
Combine the orange pulp, free
from all membrane, with sugar
and cinnamon. Spread this mix-
ture' on the crispies, then sprinkle
with a little extra sugar and
CR SSW
PUZZLE
ACROSS . 8. Signifies
1. Undeveloped 4, )recover
[tower 5. Rubber tree
4. Alcoholic
beverage 6. Sall support
7 Black snake 7. Infant's toy
12. Corroded 8. Wonder
13 Old musical . Mark of
note omission
14. Cognizant
18. Fails to follow
suit
17. Concise
18. 'Seeds
19. Small child
24. Long fish
22. Sell to small
quantities
20. Support for
a bed
27. Preceding
-night
28. Claw of a crab
30. That thing
32, Bird's home
34. And not
36. Burn
37. About
33, Concealed
41.1ndtvldual
42. Dry
43. Color
45. (Miming
47. unity
49. Spinning toy
80. 1 orelgner
62. l2oisttes
60. Itlltes
67. Pointed tool
58. River (Span.)
69. In,pr0Ve
60. Born
61. 1VLoUrnful
rlow2S
1 Obatruat
2. Anloriota
Indian
10. Gaelic
13. Bobbin
16. 17. B. Stowe
character
20. Fish hawk
22.•City in
Nevada
22, Level
24, Isind of tree
26. Part of a
curve
29. Seed container
30.Otitello's ,
enemy
31 Think (arch,)
33. Article
36. Assistants
39. S,noothod
40. Stinging wee4
42. Herb
44, Biblical
character
48. Festival
46. Astringent
salt
48. Dash
51. Sea eagle
63. Female cheep
54. Long narrow
inlet
55 'rnrr
Iz
6
37
Maim IMlltnwhat's an Thin )$its)
Gotham's Choice -Eighteen -year-
old Joan Kayne wears the crown
that marks her as "Miss New
York City of 1953" after she was
selected to represent the city in
the annual "Miss America" con-
test at Atlantic City.
cinnamon and the grated orange
rind, Bake in a hot (400°F.) oven
and serve cold. Pastry should be
mixed with orange juice.
* * *
PRUNE CRISPIES
l cup cooked prunes, free of
skins and stones
1 tablespoon granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
Combine these ingredients and
allow to simmer for about 10 min-
utes. Cool and spread on the un-
cooked crispies, cut in oblong
strips. Use prune juice for mois-
tening the pastry. Half of a
blanched almond may be pressed
into the top of each crispic before
baking,
COCONUT CRISPIES
2 tablespoons shredded coconut
1 tablespoon sugar
Hard sauce
hlix the pastry with tenon juice
and add to it the coconut and sugar.
Cup crispies thin in any desired
shape, spread with a thin coating
of hard sauce and cover with ad-
ditional coconut, moistened with
lepton juice. Bake in a quick oven
(400°F.), watching carefully so
that the coconut will brown but
not btu•n, These will be a bit more
crumbly than those made with
fruit and are especially delicious
served with hot chocolate.
* * *
PINEAPPLE CRISPIES
1 No, 1 can shredded pine-
apple, drained and minced..
3 tab'espoons powdered sugar
1 small bottle maraschino cher-
ries, chopped fine.
For mixing the trust, use either
the Liquid from the pineapple or
the cherries. Combine fruits and
sugar and allow one dessert spoon-
ful of the sauce for each • crispie.
Before putting into the oven,
sprinkle each with a little sugar
and lepton juice and place half a
cherry on top.
Bill Yaw and his partner Mar-
shall Allman operate The Farm
Clinic of the U.S., a farm planning
and consulting service in the United
States Corn Belt and South. In the
latest issue of FARM JOURNAL
he has an article entitled "Two -
Way Money Makers" which -while
it refers to conditions south of the
Border primarily -I think might be
of interest to many of niy readers. -
* * *
Time and again you've heard
some farmer say:
"Sure, I know we ought to grow
.meat -type hogs, but what's the
use as long as packers won't pay
a premium?
* * 4:
We,tused. to feel that way, too,
but pot 'any more. In four years
we've found that our kind of meat -
type hogs, handled right, pay
their own premium. They pay it
in lower costs, as much as 4%
cents per pound of gain.
* * *
Here on Long Ranch in Fulton
County, Ind., we grow and sell
236,250 pounds of live pork a year,
and we do it with only 75 sows,
They farrow twice a year, and we
raise and market 15 pigs per sow
per year. We get the pigs sold in
about six months, weighing 210
pounds.
'• 4:
Our cost of gain per pig is 13,2c
a pound, as compared to 17.8c a
pound average on 30 of the better -
quality Indiana farms (feed, labor,
and other expenses adjusted.)
* 4: *
That 4.5c per pound of gain dif-
ference is the premium we figure
our meat -type bogs pay tis. On
236,250 pounds of pork it means an
extra $10,631,25 in our bank ac-
count.
• * * *
Our sows are prolific. and their
pigs have hybrid vigor. They grow,
top the market consistently. and
often bring an extra price. That's
because their carcasses yield more
and better pork chops than car-
casses of ordinary bogs.
* * *
1 -Tow do we get that kind of a
pig? First we breed Hampshire
sows to Hamprace boars. Then we
breed the offspring to Landrace-
Poland China boars, Next we use
Landrace - Large English Black .
boars, and we make the fourth
cross by mating a Hampshire boar
to the third -cross gilts. Then we
start over again.
Vire follow advice • from two of
the station's top hog -breeding re-
searchers, Dr. WV. A. Craft of
Acnes, lowa, and John Teller of
Beltsville, Md.
* * , 4:
We aren't doing this alone on
one farm in Indiana. Fifteen of us,
including farmers in Illinois and
Iowa, as well as Indiana, are work-
ing together.
* * *
We don't claim to have all of
the "bugs" worked out in cross-
breeding. We're dead sure, though,
that a great many farmers- can well
afford to try it just for the "pre-
mium" the pigs will pay in vigor,
rapid growth, and larger litters.
* * *
They might get more money at
the markets too. Some packers
have already announced a 25c to
50c premium for meat -type hogs.
* * *
Last winter and spring we saw
the hog market drop unreasonably
low, despite a well -sustained con-
sumer demand for meat. The big
reason; in my opinion, is that con-
sumers nowadays don't want fatty
meat. * * *
We just haven't been producing
the kind of pork they want. and
it's high time we did it.
A ham actor was jailed on a
counterfeiting charge, and com-
plained to the warden, "My per-
sonality is being crushed here. You
have taken away my illustrious
name and given me a mere num-
ber." he warden, who was in a
good hutnor, said, "If it will make
you any happier, we'll give you a
new number." he ham actor, molli-
fied. conceded, "I guess the old one
will do -but could you possibly put
it in italics?"
:.1.11411)
7IINMY SCllOL
i�
LESSi '
13y Rev. R. B. Warren, B.A., 13.D,,
The Consequences Of Sin
2 Samuel 12:1-7a, 13-14: 18:32-33$
24:24.
Memory Selection: Create in me
a clean heart, 0 God: and renew a
right spirit within me. Psalm 51:10.
There is no shorter road to
slavery than that which follows the
signboards of sin. The beginnings
of sin are to be dreaded; for then
the handcuffs are put upon us, and
who knows to what prison of vices
we shall be led away?
David should have been with his
army fighting the battles of the
Lord. Then idleness.and a love of
ease led to a failure in his devotion-
al life. He used to pray, not only
morning and evening, but at noon.
Now at the very hour of prayer,
with prayer forgotten, .he fell. Even
the good, the great, will not be
free front the lure of wickedness
if they do not keep the',• hearts
pure by a daily watch before God.
The sin of adultery led to the sin
of murder.
David's repentance was outstand-
ing. Psalms 51 and 34 picture his
deep remorse for sin and his genu-
ine turning from it. Ilis sin was
forgiven. But it is significant that
these sins were repeated among
his own children. Amnon defiled
his half-sister Tamar and was later
murdered at the direction of Tam•-
ar's brother, Absalom. What could
David say? Parents should beware
of the example they set their chit••
dren. Later his son Absalom tried
to wrest the throne from his father,
David's lament on the death of
this rebellious son is a striking pic-
ture of fatherly love at its best.
The last section of the lesson
tells of the buying of Araunah'a
threshing floor. Here the plague
was stayed and David built an al-
tar and presented offerings to the
Lord, This later became the site
of Solomon's temple. David's great
heart would not accept the site
without payment. The offering to
the Lord must be of cost to him.
;N
Joe E. Lewis, the great night
club entertainer, loves gambling as
dearly that it's quite possible to be-
lieve the story that when a luxury
liner sank in mid-Atlantic, and Joe
was faced with the prospect of
countless hours aboard a leaky raft
amid the turbulent ocean waves, hill
sole thought was, "Dammit, tht4
had to happen the one day I bet os
high field in the ship pool."
Upsidedown to Prevent Peeking
51
0
•
•
a:.
a
s?:
Sight -Seeing "A La Carte" --Jackie Frost, tourist, sees ancient Pom-
peii the easy way. Porters will give you an hour's "personally
conducted" tour like this of the famous ruins, destroyed by lava
from the volcano Vesuvius in 79 A.D., for 100 lira -about $1.50.
By Arthur Pointer