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HomeMy WebLinkAboutZurich Herald, 1952-12-04, Page 6Your Refrigerator The glistening white refriger- ertor which has become such standard equipment in modern .kitchens is an achievement of the last 25 years. It was in the raid -twenties, when skirts barely covered the knees anc waistlines had reached an all-time low, That mechanical refrigerators were first produced in volume. Like milad.y's fashions, the re- :trigerator has improved a great deal since then. The first refrigerators were 'unwieldy expensive but compe- tition was keen and improve- ments were quickly developed, Perhaps more fields of research etre represented in the refriger- ator than in any other modern convenience except the auto- mobile. Large and small indus- tries worked together to produce Attractive, durable units that were mechanically sound and kiss costly. The finish alone required ex- tensive research and develop - :went. Many of the earlier mo- dels had a porcelain finish. Later, xt fast -drying finish which had ben developed for automobiles, was tried out on the kitchen ap- pliance. Although it had high :hip resistance it was not en- tirely satisfactory in resisting lease stains. More research produced a• clew -type synthetic finish which 'was a definite improvement. Still more work was needed to snake it stain -proof and scratch- xesistant, and the three coats which were required slowed down production and upped rusts. The chemists kept on. trying. Continued research finally re- mitted in the improved high bake finish which you see on today's refrigerators. It is a stain, ;scratch and chip resistant and eiroteets the steel from oxida- tions and corrosion. The fact that :it can be applied rapidly has Dyeingis Easy i ' �snts! Three-quarters of a century ago it was not unusual to see a housewife perspiring over the steaming tub -kettle • combina- tion needed to tint dnesieih na living room drapes :, BY EDNA MILES rtitHE so-called "good old days" were hard on housewives1 . Hoping for more attractive dresses, drapes and other things that snake a home attractive, those Jittie ladies were, forced to go through the over -arduous processes connected with always -messy home dyeing. Home dyeing in the old days meant muscle -straining drudgery over steaming tubs and kettles. Actually it has only. been 75 years since chemical dyes were developed from coal tar. Before that, home dyeing was often disappointing. You could not tell in advance whether you would end up with the desired color or not. For that platter, your color choice was confined mostly to blues, reds and yellows. You could not hope for success unless you knew a great deal about cloth, textures, mordants and dyes. However, today's home dyeing is a cinch, thanks to the development of easy-to-use, all -fabric dyes in 50 colors and an efficient color remover. Widespread ownership of washing machines helps, too, because the washer is ideal for tinting bulky things like curtains, drapes, sheets, bedspreads and shag rugs. All you need do is dissolve your dye in a quart jar or pitcher of hot water, then pour the mixture in your machine as soon as it fills with hot tap water. Let the pigment sink deep into the fabric, pull the cloth out and hang it up to dry. Home dyeing in 1952 is much better, much easier, and certainly a lot more successful than back in "the good old days." Today, thanks to modern science, there are many good, efficient dyes on the market. You can find them in almost any drug, dime or department store. Today a cool, erisi,, young mod; - ern uses the latest home -dyeing process in her own kitchen, tint- ing in a few minutes what often took a long time in "the good old days." also helped reduce the cost .6f the finished product. .Research has been responsible, too, for radical changes in the design of refrigerators. Industry has been able to keep one step ahead of householders' require- ments by providing refrigerators and refrigerants which will al- low for storage of perishable goods at exactly the right tem- perature and will defrost auto- matically in order to maintain the best efficiency and operat- ing conditions. Time to be at least thinking *bout that Christmas turkey; for •ensile the weeks race past fast Q.hough, Goodness knows, all the year through, at this season they seem to be jet propelled. The size of the turkey you choose should depend on how many you expect to share the festive meal. If there are to be only three or four, one of those "miniature" birds is for you. (They are now available in many places from four to nine pounds). Sf your table is to seat a large :number, a . large turkey is the best answer. Stuff him well. Roast him to perfection. Then tell the Man of the House to sharpen ep his carving knife, and go to work ! ROAST TURKEY Prepare for roasting by first removing all pin feathers with tweezers and if necessary singe- ing the bird. Wash turkey under void running water inside and out. Drain well; dry thoroughly. Make up stuffing, allowing 1 cup per pound ready -to -cook weight or a4 cup per pound dressed weight. This amount fills body and neck cavity. Do not pack stuffing for it expands during cooking. Close body cavity with skewers and lace with twine or sew with needle and thread. Close neck cavity by pulling skin over stuffing and skewering to back of turkey. Bend wings close to the body. Tie legs to- gether. Place turkey breast -side up on rack in open roasting pan. Brush with melted shortening. Cover breast and wings with cheese- cloth dipped in shortening. Roast according to the follow- ing direction table. * DIRECTION TABLE Peaty -to -Cook Oven Total Cooking Weight Temperature Time (Hours) 4-8 325° F 3-4 8-1.2 12-16 16-20 325° F 4-4•i' . 325° F 41-5 325° F 514,4 * 'm going to give you a choice of three different stuffings for your turkey. The first one hap- pens to be my own personal favorite, but that doesn't mean that my taste is better than yours. All three of these are good, and you can't go far wrong, no matter which you select. * x NUT STUFFING 3 (1 Ib.) loaves day-old white bread, 2 cups shelled. nuts (Brazils -FrE'ST YOIl INTELLIGENCE Score yourself 10 points for each correct answer in the first six questions, b. One of the following four does not match the other three, Can you find it? —Potato --Turnip --Carrot —Tomato 2. Where was the outpost of Little America built• by Admiral Richard Byrd, the well-known explorer? —North Pole —Sahara Desert —South Pole —Rocky Mountains The annual Rose Bowl event is a .—football game --Flower show ---A bowling dutch, ---Display of vases for 'roses 4. The V -II was a , World War II victory —A size for buckshot --A bomb —A vitamin oil 5. One of the following flowers apparently has been bred by roan as no fossil remains of it have ever been found. Which one is it' --Rose —Sunflower ---Chrysanthemum ---Daisy 6 The Mountains of the Moon are found in -------. —Switzerland —Africa —South America --Kentucky 7. Match the following inventors with their inventions. Score your- self 10 points for each correct choice, (A) r- ison --Telephone (B) Marconi —Forerunner of the machine gun (C) Galling —Phonograph ' (D) Bell —Radio Total your points, A score of 0-20 N poor; 30-60, evrrap ; 70-80. dor; 90-100, very superior , ANSWERS TO INTELLIGENCE TEST •ouoTTdoTa,a ((1) !un8 ouTq utu 7tTl to aotzonao.10 (;)) folpt%11-. (re) laciter9ouottse (V)—L TopieeV---e °tunum neres,Ortl.,') rl 'gtuoq le—e, 'azure, 1'TagTooee'-_8 enact' tltno5--•e, nosavo---f 1 SALLY'S SALLIES "Please don't be disturbed now, ]err. Popper. Jest wait till she grows up." are best) 2 medium onions 4 stalks celery Se cup butter or margarine 1 tablespoon salt le. teaspoon pepper tee teaspoons poultry seasoning '; cup boiling water Remove crusts from bread. Cut into small cubes. (About 3 qts.) Place the nuts in boiling water for 5 minutes. Drain. -well, Cut e' in thin slices. Chop the onion and celery in fine pieces. Melt butter. or margarine. Add onions and celery and cook until tender but not browned. Stir in salt, pepper, poultry seasoning. Adel seasoned vegetables to bread cubes. Stir in nuts. Add water and mix thoroughly. Enough for 12-16 pound turkey. * „ „ MUSHROOM -RICE STUFFING 1 small onion 6 sprigs parsley 1!* pound mushrooms 4 stalks celery and leaves Ile cups packaged pre-cooked rice 11/4 cups water 11 teaspoons salt he teaspoon pepper 14 cup butter or margarine ' or 2 (5?fe oz,) cans mush- rooms. - Cut onions, parsley tine; mush- rooms in slices. Chop celery and leaves fine and mix celery with rice, water, salt, pepper. Place over high heat and bring to a full boil, uncovered, Buffing rice several times with fork. Do not stir. Cover. Remove from heat; let stand 10 minutes. Melt butter or margarine; Add onion, mush- rooms and cock until tender, Add with parsley to rice. Mix together with a fork. Cool, Enough for a 54; pound turkey or duck. OLIVE -ONION STUFFING 2 targe onions 4. large celery stalks and Leaves I (5lee oz.'s bottle stuffed olives e cup butter or margarine 2 bay leaf, crumbled 1 tablespoon salt ',z teaspoon pepper 2 quarts dry breach crumbs Chop the onion, celery in small pieces. Cut olives in thin slices. Melt butter or margarine. Add onions, cook until tender, Add celery and leaves, sage, thyme, bay leaf Season with salt and pepper. Cools all together tor 3 minutes, stirring constantly. Re- move from heat and mix, with bread crumbs. Add olives and mix thoroughly Cool. Enough for 10 pound :;t,rkey. IRISH G)I,TEN Mrs. Gogarty condoled with Mrs. Devlin after the demise of the latter's husband. "And what did he be dying of?" asked Mrs, Gogarty. "Gangrene," sighed Mrs. Devlin, "Well," said Mrs, Gogarty, "thank God anyhow tor the color of it," Handy Hints For Indoors And Out Use your pressure sauce pan for an easy, no -stick method of cooking quick oatmeal on the electric or gas range. Bring salt- ed water to a hard boil in pres- sure cooker Then turnoff heat, and stir in oatmeal. Place lid on pan immediately with pres- sure gauge on, and let pan sit on hot burner until time to serve. Quick oatmeal will done in three minutes, still be hot 15 minutes later. Cut drying time of heavy cro- cheted table mats in winter. Stretch washed, starched mats out on clean cookie sheets, and dry in a 250° oven. Be sure your oven is one that will maintain this lova temperature. To open a sugar sack without a hitch, place sack with the straight line of stitching towards you (rather than the "chain" side). Start pulling the thread from the eight -hand side. * m >z Use a steam u -on to raise . the i on a' carpe• that has bee • matted down by furniture legs. Hold iron close over the spot, but not touching, and watch the steam bring the nap up! '{year rubber gloves uver light- weight gloves when hanging wet clothe s' in finger - freezing weather. Rubber: gloves keep the cloth gloves dry, and acid to their warmth. The two pairs together are less bulky than heavy gloves. • Store small matching buttons on a fine hairpin. Twist ends to- gether to keep buttons from sliding off. You can keep safety pins the same way, sorted by sizes. Keep a chamois skin handy in the kitchen drawer, for polishing up your bright appliances—like waffle irun, grill, and toaster. it'll keep them bright and shiny. Stow another chamois skin in your sewing machine drawer, too, so that you can give a quick polish to the machine head. u :x Place cellophane tape over the tuckin bottom of your child's cardboard crayon box. Keeps crayons from falling through the bottom and scattering over the floor. Makes box last longer,. too. ., ., Melt shortening for a cake right in the mixing bowl, set in a pan of hot' water. While short- ening melts, measure and sift dry ingredients, then add them, to the shortening. Saves time and dish washing. To untie bard -to -open knots to wet shoe laces, slip bobby pins through the knot in opposite di- rections, and pull apart. Easier on the fingernails --and disposi- tion ---than the usual struggle, * Paper baking cups, set in the rims of self-sealing jar lids and placed on a cookie sheet, provide extra containers when you are making more cupcakes than your muffin tins will hold. Rims of a matching sT.ze will keep bat- ter -filled paper cups from spread- ing, Use matching scatter -pins with safety catches in place of orna- mental buttons when making, a dressy frock. Saves making but- ton holes and removing buttons for washing or dry cleaning. Sew a few stitches to mark per- manently the spots where you want the pins. Chopped By GOP—These lovely four -foot tresses belonged to TV entertainer, Penny Olsen, were cut to poodle -cut size as soon after Ike's victory as she could get to a beauty shop. Her hair waited 20 years for clip- ping because as a small girl she cut it during a Roosevelt cam- paign. Her father claimed she jinxed the Republicans when her hair came off. She 'promised to let it grow fill a GOP victory. eeeneetseseees Fine Art On The Move—Travelling art exhibitions and tours of the Art Gallery of Toronto by students from all parts of Ontario are making Ontario school children more conscious of art than their ancestors, Here, Dr, W, J, Dunlop, the Minister of Education for the Province of Ontario, explains some of the finer paints of a painting from Prance on display in the Art Gallery of Toronto to two young school girls.