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HomeMy WebLinkAboutZurich Herald, 1949-08-18, Page 7Hot and Not-So-Bothered—Tequila, left, a 7 -month-old St. Bernard puppy, is going on his vacation but doesn't look too happy about it. He was flying from Ottawa, to Mexico with his master, the Mexican ambassador to Canada. But when Tequila landed in Dallas, Tex., and found the thermometer at the 100 -degree mark, he just plopped down by two cakes of ice and refused to move. On the hand, Gussie, a tiny terrier, found it hot when his plane landed in New York City from CAlcutta, India, But Gussie was too interested in ,the wonderfully strange sights of the big city to mind the heat. { P. t-•••• HRONICL ES %1NGER AR.M C en.dolin. e P. C la,rke This time last week we were a family of ten—and the thermo- meter was around 90. Today our family is reduced to three—and the thermometer, this morning, at 7 a.m., registers 50. Tonight it will be supper for ten again but this time our guests will be threshers. Yes, we have come to that again—and glad we are that we have anything Do thresh. What I don't like about this threshing business today is the fact that it comes on a holiday—but that . so often seems to be our luck. It isn't easy to shop on Saturday for threshing on Monday—or possibly Tuesday morning. There is always the fear of forgetting something— and that would be awful with the stores closed, for the holiday. Then there is the trouble of keeping the stuff from spoiling once you have got it. But in the case of forgotten things neighbours are worth their weight in gold. You can always bank on your neighbours if you are short of a loaf of bread, a packet of tea, or a pound of butter. (Margar- ine? Oh, no!) Well, the foregoing was written in a few spare minutes before break- fast. After breakfast there was other work to do. Now here I am, meat ready, pies baked; apple sauce cooling—and it is 3.30 p.m., and no sign of the threshers. That is the sort of thing that always pleases a farmer's wife! However, we were told at noon it migl.t be three o'clock before they got here. When 1 heard that I said to myself— "Now you just hold your horses . no sense in doing a lot of work for nothing or ha ing so many potatoes cooked you won't know what to do with them!" So the table isn't set and the, potatoes are not even scraped so if they come after this and our men decide to start threshing 1 am sure going to have one mad scramble. But I'll take a chance on it. Let's see now—where was I? Oh ayes, I was saying we are now down to three, That is after getting up at S.30 nearly every morning last week to get somebody or other off on the early bus. And that reminds me of the joke about clocks. One sister- in-law said she was late down in the !morning because she never knew the time. Looking around she said to her daughters—"You know I think it would be a good idea if we gave Aunt Gwen an electric clock for a present." Very ungratefully' I said—"For heaven': sake don't bring any more clocks around here —we've got too many now." "But they don't go!" • "Oh yes, they go ... if I wind them 1" Then I realized how crazy our clocks must appear to visitors. There is the mantel clock in the living-room—as noiseless as a deaf- mute. An eight-day travelling clock in the sitting-room—equally silent. An alarm clock in the big spare room with never a tick. Another clock in Bob's room that keeps good time but has an alarm that won't shut off. The only way Bob can stop its insistent ringing is by setting it to another hour. Conse- quently if the alarm has not run down we hear it going off at some unaccountable hour during the day. Then there's Big Ben stuck away in the sideboard cupboard because it refused to go for more than three hours at a stretch. It was the one we used to get us up in the•morn- ing so we replaced it with a new clock. And this clock we wind every night; we also set the alarm, and we carry it from bedroom to kit- chen, and kitchen to bedroom, day in and day out. It's only defect is a broken glass as it got tangled up in the toaster one morning. The other clocks we don't bother to wind because we all carry watches. Added to our list I found a strange clock the other day. "Now where did that come from?" I wondered. The next morning I heard it ring- ing. It belonged to daughter. Well, I began to think 1 §hould let my sister-in-law know our clocks were not.w.hite elephants—or dead ones either.. So next day I made a tour of the house and wound all the clocks. The mantel clock swung its pendulum back and forth and wheezily proclaimed the hours; •the travelling clock -ticked away without any fuss; the clock in the spare room performed gallantly; Bob's alarm still rang hit and miss. Big Ben was brought to light and I wound it, set the alarm, and placed it on the bedside table in my sister- in-law's room. where for some un- known reason, : did a full-time job. I didn't hear any more about needing a new clock. 11H1 BY Tom • GREGORY ®TATO ROG J. THE FRESHNESS Of CUT FLOWER CAM IBE PRESERVED LONGER by UStNG HALF OF A POTATO AS A "FROrs". YOU SIMPLY PUNCTURE THE TOP OF THE POTATO WITH A NIW- AND `ifS�fd „ OSE IT LIKE A GLASS "FRO6". SHOEHORN TACK PIILIER ' E EVER 7NIteN OF USING THE HANDLE OP AN ORDINARY 6130g - HORN AS A HANDY TOOT~ FOR PRYING OUT THUMB TASK6 r Save Your Life According to the folks who keep track of such things, the home is the most dangerous .place there is. That is to say more accidents occur in or around• the home than any- where else. The following is a true incident, as told by a well-known safety specialist. . "Mary, will you get that corn ready for the jars?" "Yes, Mother. How much, more are you going to can today?" "Oh, we'll do 30 or 40 more quarts. I've got to get these out of the pressure canner now." "How long does it take to lower the steam? Our home economics teacher said to be sure the pres- sure was clear down before open- ing the cooker." "That's the big bother of these cookers. It takes too long to get the pressure down. I wonder if it's really necessary." "Don't take a chance, Mother." "Well, it's practically down now. I'm going to open it." . "Mother!!" But Mary was too late. Her mother already had released the lid. The steam rushed .but. Mother stepped - back to a safe distance. When the steam stopped, she step- ped up to remove the lid. "There it can be released more quickly if you're careful." Then she started to take the lid off. There was a loud explosion. She screamed and put her hands over her -face. Mary's mother lived, but she was badly burned by hot water. And tine glass from an exploding jar narrowly missed' her right eye. No more corn was canned that day. It's dangerous to use your own judgment and decide to operate equipment in a different way than that recommended. There are no safe short-cuts around the right way to do things. Such short-cuts don't save time—they usually take more time. And they often cause injury or death to yourself or to others. When manfacturers or experts give recommendations for the use of equipment, they're talking from experience. Profit from that ex- perience—don't rise yourself as a guinea pig in a haphazard experi- ment to find a shorter or quicker way. Remember: Be Alert—Don't Get Hurt. Follow the Crowd Diplo—"Did you give your wife the money you won on the radio program?" Matt—"Yes, I told her to buy some decent clothes,, and she said: 'I've worn decent clothes all my life; now I'm going to dress like other women.'" The Honey Bee The honey bee is sad and cross And wicked as a weasel And when she perches on you b ors She leaves a little measle —Don Marquis Toa IYCH/k t/ah Quick! Stop itching of insect bites, heat rash, eeiema, hives, pimples, scales, scabies, athlete's foot and other externally caused akin troubles. Use quick -acting, soothing, antiseptic b, 0. O. PRESCRIPTION. 'Gyreaseless, taintess. Itch emoockks oD.0, 0,. PRESCRIPTION. druggist JITTER ...WHY, WHEN US6010 EWE FOR THE Ot DA $ . *um?. I KEW MV eARJAI' A- 6OIN' Ifo MET 1T' ' *MOWED FROM FRlcilON.. wW PAD-4UM-,v, aR NcVltl�" USED T "'ROW A CAL.E TO BRANb 'cur CRW 8 ... JUSt' TNROWeD AH a `� PURVB *NITRE' FOP* WAE eoblpt. q' istumNDEDiret,ON 'nor HoOPI STAB E TALS data Andrews Most of us have eaten—and per- (4) Fill pepper cases with this haps served at our tables—stuffed mixture. Sprinkle remaining cheese peppers and stuffed cabbage; the over tops. Bake in a moderate oven latter, of course, a "specialty" at (375 degrees F.) till cheese has restaurants featuring Austrian or melted and filling is hot, about ten Hungarian cookery. But this excel- minutes. Yield: six servings. lent Metliod':caw also' be applied to * * * other representatives of the vege- table kingdom;' • * * * Beets and .cucumbers, large car- rots and eggplant, onions and sum- mer squash,. tomatoes and white turnips—all these may be hollowed out, stuffed with a well -seasoned mixture, and:' served, tasty and colorful, * * * The stuffings consist of four types of material. (1) Cooked meat, fish, poultry, nuts or cheese. (2) Bread crumbs, corn, cooked rice, macaroni or potatoes. (3) White sauce, gravy, milk or cream. (4) Seasonings such as onion, garlic, salt, pepper,,herbs. These may be used in almost any desired proportions so long as, the mixture is moistened with enough sauce or gravy to prevent crumbl- ing. Except .for tomatoes or mush- rooms, the vegetables are usually boded until almost tender, then hol- lowed out and the pulp chopped and mixed -with the filling. So now, howsabout a few recipes? * * * STUFFED SUMMER SQUASH 4 or five small or medium squash 1 onion, chopped 1 pound pork sausage meat 11/2 tablespoons flour 1/2 cup milk 2% cups'soft bread crumbs or cubes Salt and pepper Sage or thyme 1 tablespoon butter, melted. Method: (1) Boil squash in water to cover till almost tender, ten min- utes or longer. Drain. Cut a slice from top of each and remove pulp. Chop pulp and 'top slice. Drain both shells and pulp. (2) Cook together onion and sausage over moderate fire till mixture begins to brown, stirring often. Remove sausage to bowl. Pour off all but two tablespoons of fat from frying pan. (3) Add flour to fat in pan and cook, stirring, till lightly browned. Add milk and cook, stirring, till thickened. Mix this sauce with the sausage, two cups of the crumbs (or cubes) and chopped squash. Add salt, pepper and herb. (4) Fill squash. cases with this mixture. Toss remaining bread in melted butter and sprinkle overfill- ing. (5) Bake in moderate oven (375 degress F.) till tops are brown, or about twenty minutes. Yield: four or five portions. * * PEPPERS STUFFED WITH CORN AND CHEESE 6 medium green peppers 1 large onion, chopped 1 clove garlic, chopped 2 tablespoons butter 1 tablespoon flour 1 cup tomato juice ,6 ears corn 1 tablespoon ,salt / teaspoon' pepper Dash cayenne or Tabasco 2 cups grated Canadian cheese. Method: (1) Cut a slice from top of each pepper, remove seeds and boil till almost tender. Drain and stand in greased muffin cups. Chop meaty portions of tops. (2) Saute chopped pepper, onion and garlic in butter till tender, blend in flour and add tomato juice. Boil, stirring, about thirty seconds. (3) Cut corn from cobs and add to above mixture. Add salt, pepper and cayenne. Boil, stirring, about two minutes. Add a cup and a half of the cheese. Stir till melted. 28'8 11/811000.11 Brings quack relief. Greaseless, fast -drying, no strong odor. Economical etre 63e EGGPLANT STUFFED WITHC ,, LAMB AND NOODLES 1 eggplant 1 medium onion, chopped 1/2 cup mushrooms, sliced 2 tablespoons olive oil or drip- pings 1% cups cooked noodles 1 cup cooked, chopped lamb 1 teaspoon salt Ye teaspoon dry mustard Ye cup cooked or canned tomatoes 1/4 cup buttered soft bread crumbs, Method: Cut eggplant in half and boil in salted water to cover till just tender. Remove center and chop, leaving cases about three- fourths inch thick. • (2) Saute onion and mushrooms in oil or drippings till onion i's tender. Mix chopped eggplant with this mixture. Add noodles, lamb, salt mustard and tomatoes. Fill cases. (3) Sprinkle buttered crumbs over tops. Place in a shallow pan, filled about an eighth -inch with water. Bake in a moderate oven (350 degrees F.) till crumbs are brown. * * * CABBAGE STUFFED WITH HAM AND RICE 1 medium head cabbage 1 medium onion, chopped 1 pound cooked ham, cubed or chopped 2 tablespoons drippings or other fat 1 teaspoon dry mustard 34 teaspoon paprika Salt 2 cups cooked rice Evaporated milk or creams Melted butter, Method: Cut a slice £rota stein enol of cabbage and renlo-e- cure. Scoop out enough cabbage a, steaks a shell. .Place all trimmings in a large pot of boiling salted water. Tie cabbage firmly in shape with cord and add to pot. Cook, covered, till cabbageeis almost tender. Re- move and drain head and trimmings. Chop trimmings, (2) Saute onion and ham in drip- pings till onion is tender. Add re- maining ingredients, except butter, using enough milk or cream to moisten. (3) Stuff cabbage shell with this mixture and brush entire surface with melted butter. (4) Bake in a moderate oven (375 degrees F.) till heated through- out, or about fifteen minutes. Yields about' six servings. The Shark The shark has teeth set like a saw In serried rows within his jaw. When one set gets the worse for wear, He simply pushes in a spare, With all of his successive dentures He has carnivorous adventures, And since he cannot bear the sight of you, He rolls on his back to take. li bite of you. —Earnest A. Hooton R E 1 D' S HOUSEHOLD. INSECT POWDER A sur. killer! Of Sou, ants bedbugs, reecho* end ether !asset pests. Ideal for iltchsn, both, cot- sane-uhspsd send hihir-drip handy- ger. Get MIME today! At at Tana and !f rdwars *torso. UNIVERSITY OF TORONTO SCHOOL OF NURSING The school offers a five-year general training in nursing leading to Registration as a practising nurse, including qualifications for Public Health Nursing. The Degree of B.Sc.N. (Bachelor of Science in Nursing) from the University of Toronto. Substantial financial help is available through bursaries and scholarships. Entrance Requirements Senior Matriculation (see current Calendar) For copies of the School Calendar and further information apply to: The Secretary of the School. AO Homey Pecan Buns Recipe Measure Into bowl, 34 a. lukewarm water, 1 tap. granulated sugar; stir until sugar is dissolved. Sprinkle with 1 envelope Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 min., THEN stir well. Scald 36 a, milk and stir in 34 a. granulated sugar, 35 tap. salt, 3 tbs. shortening; cool to lukewarm. Add to yeast mixture and stir in 1 well -beaten egg. Stir in 1 c. once -sifted bread flour; beat until smooth. Work in 2M c. once -sifted bread flour. Knead until smooth and elastic; place in greased bowl and brush top with melted butter or short- ening. Cover and set in warap place, free from draught. Let rise until doubled in bulk. While dough is rising, combine 34 c. brown sugar (lightly pressed down), 3f e. liquid honey, 3 tbs. butter or margarine, melted; divide evenly into 24 greased large muffin pans; drop 3 pecan helves into each pan. Punch down dough and divide mixture into 2 equal portions; form into smooth balls. Roll each piece into an oblong A" thick and 12" long; loosen dough. Brush with melted butter or margarine. Sprinkle with n mixture of 34 c. brown sugar (lightly pressed down), 3b c. chopped pecans. Begin- ning at a 12" edge, roll up each piece loosely, like a jelly roll. Cut into 1" slices. Place, a cut -side up, in prepared muffin pans. Grease tops. Cover and let rise until doubled in bulk. Bake in moderately hot oven, 875', about 20 minutes. Turn out of pans immediate- ly and serve hot, or reheated. get grand results from this New fast -Acting Dry Yea,„t Yes, new ,Fleischmann's Royal Fast Rising Dry Yeast fits all recipes. 1 package equals 1 cake of fresh yeast in any recipe—and it's Jasi-acting, just like fresh yeast But it stays full-strength or weeks ie your cupboard. If you bzbe at home, get a month's sup- ply from your grocer. Needs NO Refrigeration!