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Zurich Herald, 1953-10-22, Page 6No end of Surprises with A C ! 1(liililtt f PEANUT BUTTER PINWHEEL LOAF Mix and sift into a bowl, 8 e. once -sifted pastry flour (or 2% c. once -sifted hard- ,= wheat flour), 53 taps. Magic Baking Pow- der,?,f tsp. salt. Cut in finely 7 tbs. chilled g shortening. Combine 74 c, milk and 31 tsp. vanilla. Make a well in dry ingredients and g add liquids; mix lightly with a fork. Knead for 10 seconds on Iightly-floured board and roll out to 34" thick rectangle, BX" along one side. Cream together 1 tbs. ,,_ butter or margarine, 3a c. peanut butter and 3,6 c. lightly -packed brown sugar; aes sprinkle on rolled -out dough. Beginning at a an 83 " edge, roll dough up like a jelly - = roll and place in a greased loaf pan (4" --- x 8W"). Bake in a hot oven, 400°, about 45 minutes. Serve hot, cut in thick slices, or cold, cut in thin slices, lightly spread , with butter or margarine. ..111111rliiilillluuiiila1u111ii111111111111111ll1a111110111111111(1 lhteitfrie'" m "Dear Anne Hirst: I ale at the end of my rope .. - Seven years ago, when I was 16, I married a man 11 years older — perhaps that is the root of our trouble. Now we have two fine children, but we never get along well. "If a child 16 can love, I really loved him. But he drinks heav- ily, and then he abuses me, be- sides using money we need for bills and medicines. He is turn- ing my older child against me, but I am sure as the boy grows up he will see the truth . " . My husband has never liked my fam- ily nor any of my friends. and he makes it obvious they are not 'welcome here. Yet I have always entertained his friends at dinner and often for weekends, and some of them are a questionable lot, too. "Now he is in the Army, and on leaves he is worse than ever. He accused me of dating other men—when I go nowhere but to movies now and then with my brother and his wife, though my husband will not go along. Once I left him. He gave me all kinds of big promises, so I came back. Now I am under the doctor's care. "I would leave him, but the children do love him --- though wouldn't they be better off never to find out what sort of father they have? Please tell me what to do, and I will ask him to read your opinion. MRS. IL T." MERRY MENAGERIE "Pardon me, madam—but you're standing on my noses" As you know, I do not sug- * gest divorce unless everything * else has failed. Your marriage * could still become a good mar- riage, if your husband did his * part. * He must realize that he is failing in that job. To attack * a faithful wife who is doing the best she can, is monstrous; to spread shameful tales about her integrity is the act of a cad; to' squander money on drink when his family needs it is utterly selfish. And to turn a little son against his mother shows that he knows he is the guilty one and is too cowardly, or vain, to admit it. Your husband's first step should be to acknowledge his own faults: his next is to ask you to forgive him, and help hint correct them. If he would try, you would call on all your patience and faith to strength- ' en him, I am sure. Let him know it—but let him know, too, that you cannpt afford to wreck your' health; nor see your children grow up under the influence of a father such asle has been. If he cares for them as he claims, he should make them proud of him. The time to reform is today --Trot next month or: 'next year, If he laughs off your threat to leave, you will have to make ' the threat good. Meantime, don't submit to his cruelties. If he strikes you again, call the police. Our laws are for the protection of all citizens, and your husband needs someone in authority to handle him. 11 your husband, after read- ing this, has anything to say in his defense, I shall be glad to have his letter. Honest confession clears the our and is often the first step oward reform. If a husband or lie will confess faults humbly, he first move toward a more armonious life has been taken Anne Hirst is here to help ou toward that. Write her at ox 1, 123 Eighteenth St., New oronto, Ont. S 'ilk GS BO a ytime at 1 I on the doPi r and your savings, invested in Canada Savings Bonds, earn you 33,4% every year— $37.50 for every $1.,000 bond. That's why Canadians, evbrywhere, buy Canada Savings Bonds—to keep their savings earning money for them at a good rate, but still avail. able as cash to meet any emergency. To buy yours, in any amount from $50 to $5,000, write us today. Income .. Safety Cant At ,Any Time •86 King Street Treat Gundy Toronto 1 WOOd2 y & Co imps "elephone:.EMpire 4.4321 Limited Woof Queen — Besting 40 rival. beauties Kathryn B. Gromatzky was crowned "Miss Wool of 1953." The 20 -year-old College coed will make a nationwide tour under auspices of Sheep and Goat Raisers Association. ONICLES ANGER r; c$' C-twztti toli.tie D C `calk e Away back last winter my family starting making uncom- plimentary remarks about my pies. Partner would say—"What's the matter with your pies lately— they are not a bit like the ones you used to make?" And Bob would add fuel to the fire by saying "Mrs. Blank can sure make a wonderful pie!" It was really quite a mystery as I had always rather prided myself on pastry. What had gone wrong? I did not know. Could it be the flour, or the shortening , .. was my oven too hot or too cool? I bought different flour, tried various brands of lard and veg- etable shortening, experimented with the oven, but the result was still the same—tough, hard pastry. During the summer I gave up the struggle and fell back on bakeshop:. pies.....; Thetr there were more complaints.. "What are you buying pies for all the time?" "Well," I would answer, "if you are going to grumble you might as well grum- ble at bakeshop pies as mine.": But just recently, with mare time at my disposal, I started ex- perimenting again. I bought s,#ill another kind of shortening and followed the recipe on the pack- age which says to take out 1/2 cup of flour and mix with r cup of water and then sprinkle over the remainder of the flour and shortening. That method was en- tirely new to me, and so help me, it worked! The puzzle of the pies is now past, My reputation is restored and my family once more enjoys pies like mother used to lake. Why do I tell you all this? Be- cause I have discovered that I am not the only one who has experienced piecrust failure — even the best of cooks admit it. Some say it is the flour, others the shortening. Whatever the reason they find that the method that had been successful for years is now a failure. And the bakeshops are having a field clay. e I have told you how I solved my problem but it may not work for you. Pastry has tempera- mental qualities which must be• co-ordinated with the art of the maker, So, if you are having trouble, find out—if you can— the flour, the shortening and the method hest suited to your own . personal needs. But remember,; good pies bring about one defin- ite result — the better the pies,. the faster they disappear. So he prepared, Well, baking pies may not be a major problem but to follow their history down through the ages is rather interesting, Back in the days when butter -making was in vogue some cooks had preference for buttermilk pastry, using buttermilk instead of water,; with the addition of a little` baking -soda, Another method was to use equal quantities of home -rendered lard and dairy! butter. Over in England my mother-in-law insisted that she;; could not make good pastry un-: less she used all butter, and it had to be the best Danish cook:; ing butter, which, in those days'`: came in huge slabs and was sold over the counter in bulk. My own mother thought ,,all butter was too extravagant. She gent';' erally used one-third butter and two-thirds clarified beef dripping. Anything but margarines Sometimes a pastry recipe is. a closely guarded secrets "Wharf• we first came to this distrlet one PSS 1i? 4i 1953 of our neighbours, long since passed away, made the best pies I ever tasted, but no amount of hinting or complimentary re- marks would induce her to di- vulge her pastry -snaking method. It was a secret that died with her, She always made her pastry when she was alone so that even her own daughter didn't quite know how mother made her pies, Well, last Saturday was the occasion of still another local fair in this country—Georgetown. It was a beautiful day and a good fair—what I saw of it. I headed straight for the hall where 1 knew there was an exhibit of an- tiques, Really, some of the finest relics are found in the smallest piaces, This was an exhibit • that was truly representative of a by- gone age and was put on by the Norval W.I. There were articles that had been prize-winning en- tries in the Industrial Exhibition of Toronto in 1888. Among them was a handsome shirt - blouse, fastened at the back, tiny pin- tucks down 'the front and stiff starched cuffs. There was also a crazypatch-work quilt exhibit- ed at local fairs in 1878 and 1882. Other items to delight the eye of a collector were a porcelain cheese dish, 150 years old; a pail of lustre vases, two cups and saucers brought from England in the last century; a black silk um- brella with a four -inch lace fringe bought in Kansas city in 1893; a marvellous mauve silk hat, styled 1870, and the picture of a lady in a dress, the material for which had been woven and madeup by the wearer 125 years ago. There was plenty of other stuff but I cannot describe it all. , And yet all these priceless things were unguarded and within easy reach of the public. To me, that was a demonstration in itself of the frith and trust with which country people regard their friends and neighbours. SAD CASE "It's got to where one word rings like an anvil in my ears," the vinegar -faced pian told his friend. "Work, work, work! It's all I hear about at home, day and nigzt, week after week. I'm tired "of'it — tired of the thought and the word — work!" "How long leave you been on this slob?" 4„.gympathetic friend inqest ` i. e ` a." start 'feinea,os.•row," Wag the .lo ny reply_ : • CU1;SS$OA't» BRAIN Scientists who secured per- mission to probe the brain of the world-beating chess cham- pion, Richard Roekwoode, after his death, found• an amazing "deformity" in it. They found that the, molecules of one portion of his -?brain had actually arranged. themselves in- to a combination of: squares re- sembling a chess -board. Each of these squares they solemnly reported, had certain marks upon it supposed AO rep- resent the final position, of the chessmen in the 1 ase twelve games Rockewoode had played and won while he was blindfold- ed, The arrangement of the atom of the brain into the chessboard squares could only be listin- guished by the finest microscope then available, said the scien- tists, but there was not the slight- est doubt about their existence, �o , 1oaf _ , f 6Fgy � s s ';X, {�:• : ' : ,; ' i �. A treat yolui can make easily with new fast DRC Yeast Now you have Fleischtnatin's Past Dry Yeast, forget about the oldtime hazards of yeast baking! Always at hand— always full-strength and fast rising! Keep a month's supply in your cupboard! Make this delicious Chelsea Bun Loaf — cut in slices for buttering, or sepatate the buns. CHELSEA DUN LOAF Make.3 pans of buns from this one recipe—dough will keep in refrigerator for: a • week. Scald 74 c. milk, / c;,'granulated sugar, 14 tsps. salt and % c, shortening; cool'to 1bkewarm.' Meanwhile, lneasure into a large bowl/ c. lulcewartn.water, 1 rs0, granulated sugar ; stir; until sugar is dissolved. Sprinlde'ivith 1 en- velope Fleischtnann's Fast Rising Dry Yeast. Let stand 10 mins.; THEN stir well. Add cooled milk mixture and stir in 1'well-beaten egg•d' Stir in 2 c. once-sifted.;.bread flour;' beat until smooth. Work in 21/2 c. once - sifted bread flour. Knead. on lightly.. floured board until n1,d th and elastic. Cut off 2/3 of dough, mead into•a smooth ball, place in ,greased,boV'i gref?se top of dough, cover and store in refrigerator until wanted. Shape rernainipg 1/a of dough into a smooth all 'place i31,tkreased bowl and grease to Cloveran•, set in warm place, free froth drat gl*,, Let rise until doubled in bulk.'tCre-sip 3 '7st•butter or margarine and bl5'rid`din•a/,� a 'brown sugar (lightly pressed downs)',• ¢ tsps. ground cinnamon ant 3 •fbs.'c,sr ' kyrup; spread about 1/s of this nu.};tore !.f I ottom of a greased loaf pan (41/2" x"8/21) and sprinkle with pecan halves. rundfp,.down risen dough and roll out "firth 'an 8" square; loosen dough. Spread' with re. rnaining sugar mixture•and Winkle with 1/2 c; raisins. Loosely ,toll like a in)ly roll. Cut roll into 6 slices, Place in pre- pared pan. Grease tops. Cover and let rise until doubled in bsilic.''3ake in moder- ate oven 350°, 25.30 }.inns. 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