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Zurich Herald, 1950-07-27, Page 7Advance Fashion Hint—Rows of fagot embroidery and a tiny braided collar highlight the trim lines of this blouse. TURSt J ' It seems as if one just couldn't have too many salad recipes, espe- cially in warm weather; and today I'm passing along two or three from a woman who says that she collects salad ideas like other people collect stamps or coins. The com- ments—as well as the recipes—are hers. OUR CHICKEN SALAD 4 cutis (approx.). of cooked bite -size chicken I or 2. tablespoons french. dressing 2 cups chopped celery Mayonnaise Lettuce Tomato wedges Sliced stuffed olives When cooking the chicxen, add a stalk of celery and a small onion. Stop cookng before it falls off the bone. Cool and cut with scissors pito bite -size pieces. Use the smallest amount of french dressing possible and gently toss the chicken Until it is coated (but not dripping) with dressing. This will give the finished.product just a hint of french dressing flavor. Chill for at least an hour, -or over- night. Gently toss chicken, celery, and just a small amount of mayonnaise (just, enough. to hold the salad' to- gether). Serve on crisp lettuce and garnish with tomato wedges. Slice stuffed olives over the top. I like to make up a salad or two to have ready just as many cooks like to have on baking day. Most, times this is a matter of making a gelatin salad and preparing the vegetables and dressing to have on hand for tossed salad. .ALL SEASON SALAD 2 packages lime gelatin 2 cups cottage cheese 2 tablespoons drained crushed pineapple /.cup chopped nuts Chill the gelatin until it begins ,ko set. Then beat until light and frothy. Pour half of the beaten gelatin into a glass baking dish and stir in cottage cheese, pineapple and mets. Pour remaining gelatin over the top. Chill until ready to serve. Sometimes making a salad is just. a case of combining the ingredients which are handy. We all go.for this one. It was named at our house by the wisecracks of the the boys schen they see a great big chop plate in the center of the table and mot much else. They pretend to be starving and demand, "Mom, where's the food?" I come back at them, "This is it." THIS -IS -IT SALAD I cup cooked cauliflower flowerets I/ cups cooked carrots (sliced) I cups cooked baby green beans (left whole) 1/ cups ham or canned corn beef (cut in strips) 4 hard cooked eggs About 3 cups of lettuce 3/4 cup french dressing Y2 cup mayonnaise (thinned With sweet pickle juice) In a good-sized bowl, Iightly toss the french dressing, cooked cauli- flower, carrots, beans and raw cel- ery until coated with the dressing. Chill for a couple of hours. Break lettuce and place on the chilled chop Plate. Arrange vegetables on the lettuce, Add the treat. Garnish with ogg wedges. :k :k LEMON MERINGUE PUDDING I cup cold water Grated rind of I/ lemons "/s cup butter cup granulated sugar 2 eggs juice of I% lemons 2 cups fresh bread crumbs / cup powdered sugar four cold water over the grated lemon rind and allot- to stand. Cres m butter until soft. blend in sugar and beat until well com- bined. Beat in egg yolks, Combine lemon juice with grated rind and seater and add alternarely with crumbs to creanied'mixture. Turn into lightly greased pud- ding pan and bake in a moderate even (350 degrees F.) about 25 minutes. Remove from oven. Cover ::•ith meringue niade by beating together egg whites and powdered sugar until the mixture holds its shape. Return to a slow oven (300 degrees F.) for 12 minutes. Serve cold. This recipe makes four portions. CHERRY PUDDING I cup cherries, seeded and drained 3 tablespoons sugar 3 tablespoons melted shortening I egg, well beaten V4 cup milk I% cups flour 2 teaspoons baking powder teaspoon' salt Grease well the top of: the double boiler, place the cherries in the bottom of the boiler. Cover with the batter made from the remain- ing ingredients. Cream sugar and shortening to- gether until light and fluffy. Add cgg and beat well. Add milk slowly to creamed mixture. Sift flour, baking powder and salt together and add to first mixture and mix well together, Steam one and one-half hours or until done. Serve with cherries.—. # ,k ITALIAN CORN 2 cups cooked noodles I% cups cooked corn %a cup grated cheese I cup milk 2 tablespoons chopped onion 2 tablespoons chopped celery cup butter cup bread crumbs I teaspoon salt 1 egg Mix all ingredients together and bake 36 minutes in moderate oven. Serve plain or with brown gravy. Sparrows—Are They Friends Or Foes? If the suspicions of a group of scientists prove correct it may be necessary to wage war against the common sparrow. A team of bacteriologists, led by Professor John Shrewsbury, of Birmingham University, has discov- ered that a germ carried in the spinal tract of the sparrow can cause food poisoning. It is thought possible that these germs are transferred to food gran- aries, dairies, storehouses and any- where else sparrows can get food. "If we prove it," says Mr. Gil- bert Parsons, chief technologist of the research team, "there will have to be some control of these birds —a big problem which may take many years to work out." Suspicions were first pinned on the sparrow because of its natural friendliness. The scientists estimate that eight millions of the birds flut- ter about Birmingham alone, many of them so tame that they perch on kitchen tables. This familiar bird has followed man all over the globe so that his country of origin is now uncertain. His bulky and untidy nest is made of whatever materials are handy --hay, straw, roots, rags, string, bits of paper—but it is always lined with soft feathers. About 75 per cent of an adult sparrow's food during his life is grain of some sort. The remaining 25 per cent consists of seeds and weeds, 10 per cent, green peas, 4 per cent, The rest is made up of insect life. It is widely believed that if spar- rows eat a little grain they more than pay for it by the amount of insect life they destroy, but figures disprove this. r' • 160 Sit,itl. r; r. From the Cme the first lauds swell on Cum.: it bushes ntriil the last apple and grape are harvested, the home orchard requires atten- tion. At this time of year, early fruits that have already ripened (such as cherries, strawberries, cur- rants and raspberries) should not be neglected; nor should those that will riature in September or October. strawberry. At this time, the spring- strawberry. At this time, the sprin- planted strawberries are making rauners, and some of the young runner plants may have already rooted. These runner plants shouirl be spaced around the mother plant the way spokes radiate from 'the hub cf a wheel. The ideal distance be- tween runner plants is about five inches, and spacing is a job that is done all summer long. If the fruiting bed is to be re- tained for another season, .11 of the two-year-old strawberry plants and some of those that are a year old should be removed to make room for new runners. A bed may be 1,ept in a relatively productive con- dition for several fruiting seasons by this renovation method, Fertil- izer needs to be applied to the reno- vated bed as soon as possible. Pruning Precautions All brambles need, some attention after harvest. If the canes that fruited are pruned out at ground level, occurrence of such diseases as spur blight and anthranose will be reduced, since there is less chance of old canes infecting the rie.w ones. Black and purple raspberries and hush blackberries require additional pruning in summer. The new canes of the raspberries are cut off at the tip when they are twenty-four to thirty inches long; bush blackber- res are cut at about thirty-six inch- es. Cutting the tips causes lateral shoots to grow, and it is these that Produce the next season's crop. Often, the small rrults require; some additional nutrients during the early summer. Plants that do not have dark green leaves and are not growing vigorously should receive *3 application of complete garden fertilizer. This. is especially impor- tant for newly planted strawberries, to insure vigorous runner plants tbat will produce .abundantly, The runner plants that start in June and ."y are more productive than those that grow during the months of September and October. Insects and diseases are not usu- ally too serious on small fruits. If stair blight or anthracnose is severe 311 the brambles, they should be sprayed with a 6-6-10-lordeaux mixture following harNest and after the old canes are removed. In areas viiere Japanese beetles are a prob- lem, one and one-third cups of lead arsenate are added to each five gallons of the Bordeaux spray. Care of Grapes 'Grapes require little attention dur. ing the summer, after the recom- mended sprays have been applied. Spraying is generally completed about the ned of July. The plants should be kept mulched, or cultivat- ed and hoed, to control weeds. Fol- iage should not be cut off to expose fruit clusters. Grapes do not require direct sun on the fruit in order to ripen During the surnmer, the insect and disease problem is apt to be more severe on the tree fruits than cn the suiall fruits, 4nd grapes. Spraying is often necessary during )uly to control brolcn`ho:t on stone fruits and scab on apples. A close watch. should be kept for the peach tree borer on the trees of all stone fruits, The borer is found , at the base of the tree at soil level, ff sawdust is mixed with the gum that oozes from the trunk, it is a sign that a borer is present. The best method of control is to remove the guru and locate the bur- rows, then force a w4llowy twig or t.oft wire into the burrow to kill the borer. Water Sprouts The only summer pruning of fruit trees that is necessary is the removal of water sprouts or suck- ers low on the trunk or from the branches, Water sprouts uric usu- ally .excellent feeding areas for ap- hids. Fruit thinning should be com- pleted as soon as possible. Almost every year some varieties of tho fruit trees set too many fruits. It Is best to watt until after the normal P1june drop" is completed; then those trees that are still too heavily laden with fruit should be thinned by hand. In thinning, the injured and de- formed fruits are removed and clust- ers are separated. 'beaches and apples should be spaced from four to six inces apart, and plums about three to four inches apart. Some- times thnning is necessary only on one or two branches. This pro- cess will result in larger fruits ,of better duality, because there are a greater number of leaves per fruit. We Can't Afford To Make This Mistake Farmers in the United States are facing complete regimentation of their industry "under a group of self-styled experts." This was the blunt warning of the agricultural manager of the U.S. Chamber of Commerce speaking in Dallas this week. While the warning was directed primarily to American farmers and referred directly to American pol- icy„ it is well worth rep•tcating in this country. For here, too, there has been pressure to have the Fed- eral Government pay out large and uncontrollable sums in subsidising various branches of agriculture, adopt unrealistic floor prices, and to take marketing out of the hands of the individual farmer and turn it over to super boards. This has been done to a sub- stantial degree in the United States with weird results in that country's economy, costly consequences for both consumer and taxpayer, and -with millions of farmers taking di- rect orders from "Washington as to 'that they can or cannot grow. In a country where agriculture is cnly one of scores of major indus- tries and where even in years of bumper crops a huge domestic mar- ket can be expected to absorb all production except in a relatively ew lines, that sore of thing Is bad enough• For Canada, -where agriculture is or greatest industry and vitally de- pendent on all enormous export market, to follow the U.S. sorry experiment would be a grotesque blunder. •--From The Financial Post. CANADA PRODUCES SOME OF THE WORLD'S FINEST LUMBER Canada has almost unlimited timber, FromBritish Columbia fir to .(Maritime spnrce her lumber is in demand throughout the tcorld„ l his is an zdaptation of one of a series of a& vertisements designed by The House of Seagram to promote the prestige of Canada and help sell Canadian products -to the markets of the world. The campaign is appearing in magazines and rneivspapers published in various languages and circulated throughout the world. The peoples of many lands are told about the quality of Canadian products and see Canadian scenes illustrating 2„ ,, these products. The advertisements are in keep+ crag with the belief of The House of Seagram that the ftitwre of each lansiness enterprise in Canada is inext6eaMy bound tap in the fixture of Canada itself; and that it is in the interest of every Canadian manufacturer to help the sale of all Canadian products in foreign markets., A campaign such as this not only helps Cana. than industries but also puts money in the pocket of eatery Canadian citizen. One dollar of every three the earn conies to us as a result of foreign trade., The mor -e etre can sell abroad the more prosperous tue will be at home. It is with this objective that these advertisements are beirzl produced and published throughµ out the world.