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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