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HomeMy WebLinkAboutZurich Herald, 1953-05-14, Page 2You Can't Feel Young If Your Feet Don't! If ,you're nudging forty but feeling more like sixty, chances are that your feet are at the bot- tom of it all! Although foot troubles hit young and old alike, they tend to become mor e painful by the time those first strands of grey hair appear. In fact, the condi- tion of your feet can .nean the difference between good and poor health, between an ener- getic and cheerful life — and one handicapped by miscellan- eous aches and pains, as well as a touchy disposition. Foot specialists say that most of the women over forty who limp into doctors' offices have been shuffling about the house in run-down house slippers or an old pair of high -heeled pumps in- stead of well -fitting, low-heeled all -leather shoes that hug the heel and allow ample toe room. No wonder these ladies suffer! Slippers give inadequate support to the metatarsal arch — and bring on fatigue, cramp and leg pains. As for the high heels, they provide much too narrow a foun- dation, causing your feet to wob- ble and resulting in strain and maybe an unsightly "puffy" ankle. Such shoes make your daily toils twice as tiring, and, because they give your feet so little support, they put heavy strain on the spinal cord which may well produce back pains and even headaches. For women walking into mid- dle age, high heels are fine if worn no longer than three to four hours a day. Foot special- ists recommend as the best all- around shoe a low-heeled ox- ford type, with supple leather uppers to give the toes freedom of movement, and a flexible leather sole that bends easily. Leather is important because' its finely interwoven fibers permit cool air to pass in and out of the shoe. Leather being the nearest thing to human skin, it conforms naturally to the thousands of different positions Biotises Bllild Up Many a Spring Wardrobe Sheer nylon linen makes this over blouse. The trim is four ennliroidered, cutwork butter- flies. The contour -fitted neck- line tapers at the beck. BY EDNA MILES T'S a fact that many a tiny wardrobe has been stretched and made to sewn larger through the addition of several blouses. This sprite, a designer hits "- created a complete blouse wardrobe. Each one is budget -priced. in fabrics that • make upkeep simple. Solite are in that fragile -looking but hardy synthetic, nylon tricot. Others are in pinta broadcloth, acetate rayon, nylon sheer, orlon -and -silk, pure silk, nylon linen or pique, Colors are vivid or deli- cate; chartreuse, natural or melon plus the basic black and white; pink, blue, maize and eggshell. One of the most likely members of the nylon group is nylon linen. Opaque, it looks like linen and washes like nylon. This means no • ironing and that's good news anytime, anyplace. - 'bite cottot1 pique blouse, at left, has a classic club -collar and tailored, stitched placket fastened with ocean -pearl buttons. Short -sleeved brief, at right, has x convertible m.anclarin collar and rows of pinpoint stitching. Both blouses are budget priced. the foot assumes in the course of walking. The broad heel -- no more than 11 inches high — is im- portant, too. Your circulation isn't what it was when you were sweet sixteen, and your ankles may have a tendency to swell. That's why you need the firmest possible foundation for your day-to-day activity. The marriage of modern shoe craft and up-to-date foot care means that most foot suffering is unnecessary today. Shoes can be both smart and sensible; they can feel wonderful on your feet and still look fashionable. So why not exercise a little extra care in your choice of shoes from now on? You'll find that you'll banish a lot of those "middle -age" aches and pains. TABLE TAL Jane Andrews. The jam and jelly season isn't quite here: but it won't be long now. So today my column will consist of some recipes that have been thoroughly tried, tested and found excellent. Why not clip them out, and have them handy when the fruit starts to conte in with a rush? A word of caution about the recipes calling for commercial pectin. Never vary them — either in the time specified, or in the amount of • ingredients called for. If you want to make a double amount of jam or jel- ly, do not double amounts. Start afresh and make two separate batches. You see, the commer- cial pectin recipes are carefully kitchen -tested, and balanced for best results. They are, in fact, practically formulas, and should be treated as such. This applies to setting time for the proper jell. In some of the recipes, a setting of anywhere from one week to ten days is indicated. These jams and jellies do not set immediately upon bottling. This is not done without reason —for the longer setting period in those cases, assures you of a more tender, delicate jam or jelly. t - * Remember, too, with the short - boil method, you're not boiling away fruit and juice. That's why the recipes mil for a larger am: S bunt of sugar. Actually, there is no more sugar per jar of fin- ished jam or jelly made with pectin than in.. the .older, long - boil kind. In fact, you get up to half as much again jam and jel- ly from the same amount of fruit. STRAWBERRY JAM 33/4 cups prepared fruit • Yt cup strained lemon, juice 7 cups sugar bottle liquid fruit pectin To prepare fruit. Crush com- pletely, one layer at a time, 'about 2 quarts fully ripe straw- berries. Measure 3% cups into a very large saucepan. Add lem- on juice. To make jam• Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil., and boil hard 1 minute, stirring constantly. Re- move from heat and at once stir in liquid fruit pectin. Then -stir and skim by turns for 5 minutes to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. 0 * RED RASPBERRY JAM 4 cups prepared fruit 614 cups 'sugar Ve bottle liquid fruit pectin To prepare fruit. Crush thor- oughly about 2 quarts fully ripe berries. (If desired, sieve half of pulp to remove some of libido -Balanced Baby—Milk bottles have many uses for a young elephant with many talents. "I=eet.sure" on the program of Bertram Mills' Circus is young Sabu, seen above, who thrills audiences in London, England, as he teeters along gracefully on his bottles, seeds.) Measure 4 cups into large saucepan. To make jam. Add sugar to fruit in saucepan and mix well. Place over high heat,- bring to a. full rolling boil, and boil hard 1 minute, stirring constantly. Re- move from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes °'to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. e, * * CHERRY AND RHUBARB JAIVI 3 cups prepared fruit 4 cups sugar 1 box powdered fruit pectin To prepare fruit. Stem and pit about 1 pound fully ripe sweet cherries. Chop fine• "Slice thin or chop (do not peel) about % pound rhubarb. Combine fruits. Measure 3 cups into a large saucepan. To make jam. Measure sugar and set aside. Place saucepan holding fruit over high heat Add powdered fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 "minute, stirring, con stantly. R e rho v e from heat, skim, ladle cjitickly into glasses. Paraffin at once. Makes about 7 six -ounce glasses. 0 * * CHERRY .TELLY (Using sour cherries) 3!.z cups cherry juice '7 cups sugar 1 bottle liquid fruit pectin To prepare juice. Stem (do not pit) about 2 quarts fully ripe sour cherries and crush thor- oughly. Add 1/2 cup water; bring to a boil and simmer, cov- ered, 10 minutes. (For stronger cherry flavor, add a. few crushed cherry pits during simmering, or add y, teaspoon almond extract before pouring jelly.) Place in jelly cloth or bag and squeeze out juice. Measure 31,i cups juice into a very large saucepan. To make jelly. Add sugar to juice in saucepan and mix well. place over high heat and bring to a boil, stirring constantly. At once stir in liquid fruit pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 11 six -ounce glasses: y 0 w RIPE RASPBERRY. MARMALADE 4 .cups prepared fruit 7 cups sugar 1 bottle liquid fruit pectin To prepare fruit, Peel off yel- low rind of 2 medium oranges and 2 medium lemons with sharp knife, leaving as much of white part on fruit as possible. Put yellow rinds through food chop- per; add 1 cup water and Vs teaspoon soda, bring to a boil., cover, and simmer 30 minutes. Cut off tight skin of peeled fruit and slip pulp out of each section. Add pulp and juice to cooked rind and simmer, covered, 20 minutes longer. Crush or grind about 1 quart fully ripe raspber- ries; combine with orange mix- ture. Measure 4 cups into large saucepan, filling up last cup with water if necessary. To make marmalade, Add sugar to fruit in saucepan. Mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring con- stantly. Remove from heat and at once stir in liquid fruit pec- tin. Then stir and skin. by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Paraffin at once. Makes about 11. medium glasses. 0 n RIPE FLJM RELISH 3t% cups prepared fruit 6ti cups sugar r,2 Cup vinegar es bottle liquid fruit pr,ctin To prepare fruit. Pit (do' not peel) about 2 quarts fully ripe plums. Cut in pieces and chop fuze. Add 1/2 to 1 teaspoon each cinnamon, cloves, and all spice or any desired combination of •spices. Measure 31/2 cups fruit into a very large saucepan. To make relish. Add sugar and vinegar to fruit in saucepan and mix well, Place over high heat, bring to a full rolling boil, and boil bard 1 minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 3 minutes to cool slight- ly, to prevent floating fruit, Ladle quickly into glasses. Para- ffin at once. Makes about 10 six -ounce glasses. CURRANT JAM 6 cups prepared fruit '7 cups sugar 1 box powdered fruit pectin To prepare fruit. Stem about 2 quarts fully ripe red currants and crush thoroughly. (If de- sired, sieve half of pulp to re- move some of seeds.) Measure 6 cups into ' very large sauce- pan. To make jars. Measure sugar and set. aside. Place saucepan holding fruit over high heat. Add powdered fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring con- stantly. Remove from heat, skim, ladle quickly into glasses. Paraffin at once. Makes about 7.3 six -ounce glasses. .Plain ors y BOB FLUS The Golden Age `''The small landholders throughout the greater part of the country were sinking deep- er into ruin under the pressure of accumulated difficulties. "They were called upon to com- pete with the foreign grain im- ported from beyond the sea, and with the foreign slave labour purchased by the capital of wealthier mere "Farming became tuiprofitable and the hard laborious life with its scanty reurns was thrown in- to still darker relief when com- pared with the cheap provisions, frequent largesses and gay spec- tacles to be had in the large towns. "The smallholders went off to swell the proletariat of the cities, and their holdings were left to run waste, or merged in the vineyards, olive yards and above all in the great cattle fauns of the rich, and their own place was taken by slaves." With these words a history of Rome describes the lot of the farmers over two thousand years ago. The decline of the farmers in old Rome coincided with the great boom of industry and commerce, known to the world as the "Golden Age" which was followed by the decline and fall of the empire. The Golden Calf Apparently Man has not learn- ed from the experiences of for- mer generations.. Whether it is imported grain produced by slaves or imported vegetable oils produced under lave labour -like conditions, the people of the period in their avarice want "cheap" food and immediate large profits. They forget that by destroy- ing agriculture they destroy the basis of the national eco- nomy, the health of their chil- dren and the regenerating power off the nation. The history continues by say- ing that "the Government had received plenty of warning in the declining numbers of able- bodied males returned at the census, in the increasing clifflcul' ties in recruiting for the legions, in servile outbreaks in Etruria and Apulis," Is this not remindful of the last world war when it was re- ported that 40 per cent of the Canadian and American youth were physically not up to mili- tary standards? ".,A- good deo) was attempted by way of remedy" by the Gov- ernment. The foundation .Etsf. 20 colonies, the frequent allotments of land to veteran soldiers, the draining of the Pomptine marshes ror the purpose of cu)- tivation were only partially suc- cessful. - After some years "even these efforts ceased, and with the single exception of the colony of Auximum in Picenum nothing was done to check the spread of the evil, until Tiberius Grac- chus, on his election to the tri- bunate, set his hand to work." Comparing the first and sec- ond centuries before Christ with the twentieth after, the simila- rities are striking. Then as today materialistic views prevailed. The old gods were corning into disregard and more and more the "Golden Calf" was being wor- shiped. The Golden Rule It is remarkable therefore that at last one group of men who banded together for the pro- motion of their economic rights have come to the conclusion that they would never get anywhere without a renewed spiritual and moral integration. They are the members of the Ontario Farmers Union. The program of -the union is- solidly based on the Law of God from which the natural Rights of Man derived. The preamble of the program goes on to say: "We believe -t h a t amongst these natural. rights of malt are the right of every individ- ual to develop el the utmost limits of his capacities and the right to a full and abundant life for everyonb, "We also believe that these rights can be achieved only under a free democratic sys- tem, in which politica) and economical equality exists, by the methods of co-operation instead of competition, by or- ganized group action instead of the individual fight for the - survival of the fittest. "To foster and to promote the understanding of the co- operative way of life we are willing to co-operate with any organized body which accepts these our basic tenets aid be- liefs." The Ontario Farmers Union is the only occupational organiza- tion, we know of, which begin and ends its sessions with pray- ers. Its members believe in fol- lowing the "Golden Rule." This column welcomes sug- gestions, wise or foolish, and all criticism, whether constructive or destructive and will cry to answer any question. Address your tetters to Bob Ellis, Box 1, 123 - lath Street, New Toronto. Ont. EXPERT OPINION Benjamin was one of the best chauffeurs in Minneapolis and was an expert mechanic .in the bargain. The dignified society queen who employed him had only one complaint: he was ex- tremely sloppy about his own ap- pearance. One day she decided that the time had come to lec- ture him on his weakness. "Ben- jamin," she began severely. "how often would you say it is neces- sary to shave?" Benjamin gazed at her intently. "With a weak growth like yours, ma'am," he replied politely, "I should say that every third day would be sufficient. Purely Academic. In Grand Island, Neb., just after discover- ing that one of his prisoners had escaped, Jailer Harry La Borde received a certificate from the U.S. Bureau of Prisons for suc- cessfully completing a corres- pondence course in the proper handling of prisoners. She'll See Shells—In her sleep, Priscilla Conrad, shell casing packer, will see thousands of shell casings after a day's work. She feels she has a personal in- terest in these casings as her brother is fighting on the Kor- ean battlefields where many of them will be used. Crack Down. on Mau Mau 'terrorists—Following recent outbreaks of Mau Mau terrorism in Kenya, East Africa, the British have begun a roundup of those suspected of belonging to the bloody native organization. Picture shows an armed guard watching over some of the 7,000 Mau Mau suspects netted in the recent raid en the village of Mathari.