Zurich Herald, 1953-04-02, Page 6I can remember—and many of
you can do so too ---when there
were about only two sorts of pie -
paste: puff -paste, and the "regu-
lar kind." But now there is an
aihnost infinite variety in vogue,
making use of such things as
corn flake., ginger snaps and so
:forth.
Which 1.3 all to the good, be-
eause with a new crust an old
pie favorite takes on fresh ap-
peal and avoids monotony. So,
While they're not meant to dis-
place your own favorite pie -crust
e ecipe by any means, just give
these few `specials" a trial some
time,
COIN FLAKES
CRUMB PIE SHELL
4 cups torn flakes
at, cup sugar
ne cup melted butter or mar-
garine
Crush corn flakes into fine
crumbs; add sugar and butter
sand mix well. Press mixture
(evenly and firmly around sides
and bottom of pie pan (save 2
tablespoons for topping). Bake
ehi11 before filling. This shell
atbout 8 minutes at 350° F. and
nay be used without baking if
chilled in refrigerator. It is, how -
aver, difficult to remove from
pan without breaking. For honey
Or molasses pie shell, substitute
ilea the above recipe, 2 table-
srpoons honey or molasses for the
IVa cup sugar.
PEANUT BUTTER
CRUMB PIE SHELL
4 tablespoons peanut butter
2 tablespoons melted butter
or margarine
1 tablespoon flour
2 tablespoons sugar
4 cups corn flakes
Proceed as in method given
for Corn Flakes Crumb Shell
above, combining al] ingredients
thoroughly.
GRAHAM CRACKER
PIE CRUST
]ll cups line graham cracker
crumbs
Ilee cup sugar
ors cup melted butter
Crush graham crackers into
fine crumbs before measuring,
Add sugar and butter and mix
well. Press into sides and bot -
blur Her?—Pretty Evelyn Dodson
asplays a pair of new-born
chinchillas small enough to
struggle in a couple of coffee
cups. A full-grown animal with
rat coat of the priceless fur prized
by luxury -loving ladies is perch-
tsd on her shoulder. The animals
were shown at a Chinchilla
seeders" Association conven-
tion.
tom of 8 -inch pie plate. Chill
until set (Reserve }-,t k up of this
for pie topping, if you like.)
GINGER SNAP PIE SHELL
1te cups ginger snap crumbs
cup confectioners' sugar
r z cup melted butter
Crush ginger snaps into- fine
crumbs before measuring. Add
sugar and melted butter and mix
thoroughly. Pat mixture firmly
into pie pan; place in refrigera-
tor and allow to stand for sev-
eral hours before using.
For the lemon tarts made by
the recipe which follows
you will need plain pastry for
your tart shells. These tarts have
a fine tangy flavor and a delicate
meringue topping.
0 * 0
LEMON MERINGUE 'TARTS
114 cups sugar
5 tablespoons cornstarch
lett teaspoon salt
Itoe cups milk or water
3 egg yolks, beaten
• ei cup lemon juice
Grated rind. of 1 lemon
3 tablespoons butter or mar-
garine
Combine sugar, cornstarch, salt
and milk. Cook until smooth. and
clear, about 5 minutes. Add
beaten egg yolks and cook 5
minutes longer. Remove from
heat; add lemon juicy, grated
rind and margarine, stirring well.
Allow to cool. Pour into tart
shells. Top with meringue.
nIERINGUE
:l egg whites
I teaspoon lernon nice
6 tablespoons sugar
Beat egg whites and lemon
juice until stiff; add sugar slowly,
Swirl meringue on top of tarts
in peaks, or drop into filling in an
"island" effect. Bake at 350° F.
until golden brown (15-20 min-
utes). This recipe makes 6-8
small tarts.
0 •a 4
A rich eke that will prove a
favorite with those who like nuts
topping cheese and fruit is this
one.
DATE, NUT, CHEESE PIE
2 cups cottage cheese:
2 eggs
ne cup sugar
te.. cup enilk
2 tablespoons flour
ea teaspoon grated lemon rind
I tablespoon lemon juice
1 cup chopped dates
3 tablespoons chopped pecans
Press cottage cheese through
fine sieve (or beat with electric
mixer until smooth). Add eggs
one at a time, beating well after
each addition. Add sugar, milk,
four, lemon juice and rind, Beat
until smooth and thoroughly
blen.ded. Add dates and beat just
enough to mix. Pour into 9 -inch
graham -cracker crumb -lined .pie
pan. Sprinkle with chopped pe-
cans. Bake I hour (or until set)
at 300° F. This pie is especially
good when made into tarts
x e ,g
To make tarts of fresh fruits
or thawed, frozen fruits, fill
cooked shells as full as possible
with the fruit (do not use much
juice) and top them with a pre-
cooked meringue and cook until
meringue is golden brown. Peach-
es, apricots, cherries, blueberries,
strawberries — or any favorite
fruit is good fixed in these tarts.
PRECOOKED MERINGUE
2 unbeaten egg whites
11/2 cups sugar
ea cup water
ki teaspoon cream of tartar
Pinch salt
Combine all ingredients in top
of double boiler. Place over
briskly boiling water and beat
with rotary beater until mixture
will hold a peak when beater is
lifted. This takes 6-8 minutes.
Spoon over fruit, spreading to
cover. Cook just long enough in
over to brown meringue.
i♦,ez Taylor and Son—Elizabeth Taylor holds her month-old son,
Michael Howard Wilding, as he poses for his first picture; The
baby was born to the movie star and her husband, British actor
Michael Wilding,
Farefron:ers at the U.N.—When the UN Security Council met to choose a successor to Trygve Lie as
Secretary-General, these three men stood in the foreground cis the most possible candidates. At
left is Stanislaw Skrzeszewski Polish Foreign Minister, Russia's candidate. The West's candidates
are Lester B. Pearson (centre), Canadian President of the General Assembly; and Brig. General
Carlos P. Romulo of the Philippines.
as
aim -otse Sense.
by TOH FLUS
Dairy Surpluses
Rt. Hon. J. G. Gardiner, Min-
ister of Agriculture, made -an
interesting statement in the
House of Commons the other.
day.
When a member asked him to
comment on surpluses of dried
skim milk and cheese the Min-
ister answered: "I am quite sure
niy hon. friend would not like
to suggest to this house or to
anyone who knows anything
about the situation that there is
any troublesome surplus of
cheese. When Great Britain
wanted to buy 5 million pounds
of cheese recently we had more
trouble getting those 5 million
pounds than in finding a mar-
ket. There is no such thing as a
troublesome surplus of cheese in
Canada."
"In so far as dried skim milk
is concerned," he continued,
• We have undertaken to
take 10 million pounds off the
market at a certain set price
provided it can be obtained.
This offer has been standing now
for some considerable time, and
up to the present it has not been
accepted: That would seem to
suggest that even that market
is not so troublesome as we had
expected it might be."
Farmers will do well to keep
this information in mind in their
price negotiations with the dis-
. tributors and processors, in
case they are told that there
are too many surpluses around.
Vegetable Oils
Mr. Gardiner put responsibili-
ty. for the importation of veget-
able oils and their conversion
into substitutes for dairy prod-
ucts on the provincial govern-
ments. He thought that at pres-
ent seven provinces were con-
sidering legislation dealing with
edible oils.
As there is no law against it
in Ontario, imitations of ice
cream are already -being manu-
factured and sold. Unless farm-
ers' organizations devise new
ways and means to present their
case, instead of protests to. the
government, they will be faced
with ever increasing competi-
tion in all markets for dairy
products.
To speak only of the plight
of the' farmer is not enough.
There are other points to be
considered. One is nutrition. We
do not know to what extent edible
oils can replace milk and milk
products in food value. Recent
experiments at the University
of Minnesota showed that dairy
calves fed skim milk with
vegetable oils instead of butter-
fat died before they were three
months :old. Some who were
switched to whole milk before
three months were saved.
Another point is soil conser-
vation. If, due to a reduction of
milk consumption, the number
of dairy cattle should be reduc-
ed, this is bound to have adverse
effects on the land. And if farm-
ers would try to make up tor
lost milts markets by growing
oil-bearing hoc -crops like soy-
beans, and sunflowers, Ontario
farm soils would soon be de-
pleted. There is a danger not
to be underrated and of import-
ance to the nation as a whole.
The strongest argument, of
course, is the, effect a greatly
reduced purchasing power of the
farmer would have on all those
whose employment and liveli-
hood depends on selling their
products to the farmer.
Support from Labour
It stands to reason that the
men who make the thingsthe.
farmer has to buy like plows,
binders, fertilizer, bindertwine
etc., have an interest in the fin-
ancial position of the farmer. If
he cannot buy the things they
make, they lose their jobs. And
if they lose their jobs, their
wives and daughters cannot buy
the milk and bacon and eggs
and cheese the fanners produce.
The well-being of one group
depends on the well-being of the
other group.
Realizing all this the Ontario
Federation of Labour has made
an offer to the Ontario Federa-
tion of Agriculture to get to-
gether and explore the possibili-
ties of co-operation. So far this
offer has not been taken up,
0 4 :i
The writer of this coi.un.n will
be pleased to hear from farmers,
or others interested in farm
SOME 'TYPES 5'OU SEE
THROUGH A WINDSHIELD
The Highly Organized
problems, at any time. Criti-
cisms, suggestions for subjects to
be dealt with, knocks or boosts
— all will be welcome Just ad-
uress Bob Ellis, Box 1, 123 Eight-
eenth St. Nwe Toronto, Ont.
con t -. Of Carpet
Beetles And Mot }:s
Investigation seems to indi-
cate that carpet beetles niay be
just as injurious in Canadian
homes as clothes moths. Fortun-
ately similar control methods
apply to both, says entomologist
C. Graham MacNay, Department
of ,Agriculture, Ottawa.
Although various' chemicals -
are now available to assist the
housewife in her fight against
these pest, it should not be over-
looked that good housekeeping,
including the regular use of a
vacuum cleaner on rugs, uphol-
stered furniture and cracks in
flooring, is an important mea-
sure in the protection of wool-
lens. Long-lasting, residual in-
secticides, several of which have
been developed in recent years,
are very effective in-, the control
of fabric pests, providing protec-
tion for several months. A. thor-
ough' spraying, at least once a
year, using a residual insecti-
cide such as 5 per cent DDT.
preferably in a refined kerosene
base, is highly recommended.
Residual insecticides should be
applied as rather coarse sprays or
by means of a paint brush, thor-
oughly wetting surfaces on
which adult moths are likely to
occur. Such surfaces include the
walls and shelving of clothes
closets, the interiors of dresser
drawers, chests, trunks and other
places of storage.
Breeding areas where the lar-
vae of clothes moths and carpet
beetles are likely to be located
should also be thoroughly and
forcefully sprayed in order to
penetrate accumulations of lint,
dust and other. material. These
areas include cracks and crevices
in flooring and around base-
boards throughout the house,
particularly in clothes closets;
also cold air ducts in the heat-
-_ ing system which should first be
vacuumed to remove accumula-
tions of dust and lint. The under -
surfaces of rugs, carpets, and
scatter mats should be well
sprayed.
Upholstered furniture, if in-
fested, should be lightly sprayed,
particu.larl.y between cushions,
or should be treated with a moth-
- material. Sodium ffuosi-
licate (silicofluoride) dissolved in
hot. water at the rate of two
ounces per gallon and applied
when cool to fabrics untiy they
are thoroughly wet, provides
protection for many months. In-
fested blankets and other wool-
lens may be lightly sprayed or
exposed to either sub -zero tem-
peratures in winter or strong
sunlight in summer. Woollen
garments not in rise should be
dry-cleaned before storing: they
ore -*aan much less attractive to
fabric pests.
' The Melia in pianos should be
treated with a residual insecti-
cide, preferably DDT as if re-
mains effective for a long period.
The regular 5 per cent DDT
household spray having a hero-
sene base is suitable. Emulsions
of water -base sprays should not
be used as they may cause rust-
ing of piano strings and other
metal parts.
Mothballs, naphthalene flakes
and paradichlorobenzene (Dich-
loricide) are effective only when
confined with woollens in a tight-
ly enclosed, practically' airtight
space that will retain their va-
pours. They afford practically no
protection in the ordinary
clothes closet as they are not re-
pellents as is commonly believed,
and the average clothes closet
will not retain their vapours
sufficiently to permit the build-
up of a lethal concentration. Box-
es, paper bundles, garment bags,
and stroage chests', in which these
materials are used for the pro-
tection of woollens, should be
sealed with strips of adhesive
paper or other material to en-
sure the destruction of any insect
present.
Mr. MacNay cautions that
DDT is poisonous to humans and
pets, as well as to insects. It
should not, therefore, be permit- '
ted to come in contact with food
materials, dishes and cooking
utensils. II' the insecticide is spill-
ed on the skin, it should be wash-
ed off with soap and water
Making Move
Down In Mexico
There is just -no chotozate
the world as good as the chocolate
in Michoacan. Whether it's in the
bean, or the processir.g, or the
cinnamon, or the egg, ''r the
whirring movement of the hand-
somely carved swizzle sticks; or
whether it's only tradition, no
matter --- there is no chocolate as
good as the chocolate of Micho-
aean.
I think we were on our third
or fourth cups when a group of
youngsters, five to eight years
old, struggled across the square,
lugging crude wooden tables and
chairs for our outdoor school
scone. The town was cooperat-
ing. As far as I knew, Pablo and
Rosario had not left us since the
planning of the night before, but
somehow our actors and props
came out of nowhere and set
themselves up scenewise. The
little fellows in their little white
suits, little sarapes, and little
straw hats knew that our film
dealt with education. Education
meant school. School meant
tables and chairs... .
Then the problem struck tie
right between the eyes. I had to
give directions in English to
Carlos. Carlos hacl to give them
in Spanish to Pablo. Then Pablo
translated them in to Tarascan.
The two translators went well
beyond the bounds of their prim-
ary functions. They posed like
D. W. Grffith or C. B. Deivfiile of
the early '20's— legs spread
apart, bodies leaning forward.
They cupped their hands, and
megaphoned their own artistic
interpretations, but the results
wore all the same. Our cast saw
a camera (they had posed for
still pictures before) and were
determined that the technique of
grinning and watching the birdie
was the all-time high in histri-
onics.
Time' out. Nacho told them the
whole story of the picture. It
was a re-enactment of whet had
actually happened a few months
before. Over thirty per cent of
Mexico's population spoke some
one of more than fifty distinct
languages — no Spanish. To in
corporate these people into the
Mexican Democracy, they had to
be taught to read and write the
national tongue. Experiments had
been many, but the most suc-
cessful means of accomplishing
this end was the indirect ' ap-
proach.First, teach them to read
and write their own languages.
Since there were no alphabets,
a system of phonetics was de-
veloped....
This, Nacho told them, was th e
story of our film.
Yes, they Wanted to cooperate.
By all means, Maestro.. .
I got out a can of candy and
passed it around. It's remark-
able how children of all nationa-
lities lose self-consciousnee over
a piece of candy. It may be, that
the very naturalness of the pro-
cess of eating draws them out of
any momentary mannerisms. it
may have something to do with
concentrated energy in sugar. It
inky be that they just like sande.
and fix their agile little mind,
upon it until al] else is forgotten.
But no matter what, it turned the.
trick. — Pablo," by Alt:;ri and
Darlej Gordon.
Being a young man just start-
ing out in life you probably will
be interested, even eager, to
know what size town supplies
the greatest percentage of prom-
inent men. A study of Who's Whc•
in America reveals that cities
of about 8,000 inhabitants lead
all other communities in produc-
ing prominent people.
x1t:N.V3Mt,
0,i<., So it's Art—This may look like something your child might
bring home from kindergarten, but you better have a second
look, because it is Henri Matisse's "Composition On a Green,
Background." A French girl admires the work of the wo ld
famous painter at the Galeria Bergruen in Paris,