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Zurich Herald, 1950-09-28, Page 7llookRugs—A Practical Hobby Hooking' 7s a practical hobby. It is more than just a pastime, When You complete a looked rug, you have a fine durable floor 'covering that your friends will adluire and your family will treasure. Indeed, we find husbands the most enthusiastic advocates of the.process. Not the smallest consideration is the saving• in money. For a eom- paritively small outlay, you can cre- ate a 'rug valued at several hum- Bred dollars, One of the most pro- ductive workers 'I know deplores the hours she wasted piecing jig- saw puzzles together, before she knew there was so profitable and facinating a handicraft as hooking. Hooking isn't entirely a feminine pursuit, either, It is one form of needlecraft that a man can work at without being regarded as a "sissy." This may be due in part to the fact that fishermen on the islands off the Atlantic seacoast spend the long wither months hooking rugs. There is good authority to support the theory= that rug hooking was origin- ated by horny -fisted sailors, to while away the long hours at sea.. , , The making of hand -hooked rugs is fast becoming a fine art, There are still some poor specimens on the market, but these are giving way to better examples to supply a more discriminating demand. The present-day worker selects her design with care, studies the colour scheme of the room, and makes, her rugs to blend with it. She has learned that, although the process is simple, there is a great deal "lore to making a hooked rug than merely using up old rags to produce a cheap floor covering. For the earnest hobbyist, rug hooking is a delightful adventure into the field of artistry. The art of hooking has been re- vived without sacrifice of its • old- time skill. The method is still the same. Any attempt to speed up the process with mechanical needles re- sults in a product that has a ma- chine -made appearance.. , . Hooking is ,a sociable hobby, FASHION NOM FOR , fmloRs Fringe 'n all, pardner 1—New cowboy shirt in irony skin print broadcloth, fast dye and washable, Real western stuff for junior -cow-hands! There is much fun and mutual profit 11 Mixture fortes soft peaks, about to be found in working with others, 7 minutes. comparing rugs, and swapping Add rags, Hooking rugs leads to charm - Remove from heat, ing and enduring friendships. There 1% teaspoons vanilla is a delightful spirit of camaraderie Beat until of spreading consistency. among all true lovers of the craft. Often a problem that bothers the DELICIOUS DEVIL'S FOOD individual will be solved in group discussion. --, From "Practical Makes two 9 -inch layers Hooked Rugs," by Stella Hay Rex. Combine I cup sugar cup cocoa 1 we -beaten egg I cup milk IA15LE T. ATIN i �au Andy' w. CANADA Almost every cook has her own favorite chocolate cake, and almost every recipe differs slightly from the others, Which is the best of all—well, it isn't for me to say. They claim tl• at it's difference of opinion that Makes hore-racing; and there's al- most as much difference of opinion about the "perfect" chocolate cake as there is regarding the bangtails. Soule families like their chocolate cake very Clark and very moist; others think it should be feather - light, finely textured and no more than a deep red in colour. So the matter of whicll is "tops" is pretty 111uch a matter of who's doing the eating, At all events here are a few recipes, all good and all worth any cake -maker's trial. They offer a wide variety in tex- ture, flavotu; and colour. RED VELVET CAKE Bake in a 9 x 13 -inch pa-, Sift together 2% cups sifted cake flour 2 cups sugar 6 tablespoons cocoa 2 teaspoons soda Combine 4 well -beaten. eggs 2 cups sour cream I teaspoon vanilla Stir egg mixture into dry ingredi- ents. Beat 3 minutes. If you use an elec- tric mixer, set at low to medium speed, Pour into greased and lightly flour- ed 9 x 13 -inch calve pan, Bake at 350 degrees Onloderate) 45 mintttes, JIFFY CHOCOLATE CUPCAKES Makes 18 cupcakes Put into mixing bowl in order named: 1 egg 2 cup cocoa cup shortening 1/ cups sifted cake flour cup sour milk I teaspoon vanilla 1 teaspoon soda 1 cup sugar teaspoon salt Ya cup hot water Beat 4 minutes If you use an elec- tric mixer, set at low to medium speed. Fill greased muffin tins I full, Bake at 375 degrees (moderate) 15 to 20 minutes 4: ae a DE LUXE CHOCOLATE CAKE Makes three 8 -inch Iayers combine 3 squares unsweetened chocolate cup sweet milk i% tablespoons butter Cook over low heat until thick. beat 4 eg�s until tlllck and light in colon, This is important. Beat in gradually 23/4 cups sugar Beat until mixture stands in peaks. Sift together 21A cups plus two tablespoons sifted cake flour 1/ teaspoons soda s/4 teaspoon salt Add dry ingredients to egg mixture alternately with 1/ cups thick sour cream Stir in chocolate mixture and 1% teaspoons vanilla Beat 2 minutes; If you use an elec- tric mixer, set at low to medium speed.' Pour into 3 waxed -paper -lined 8 - inch layer pans. Bake at 350 degrees, 30 to 35 minutes. Frost with Caramel Fluff Frosting, CARAMEL FLUFF FROSTING Frosts top and sides of three 8 -inch layers Combine in top of double boiler 3 egg whites I% cups dark brown sugar 6 tablespoons cold water teaspoon salt Mix well. Cook, beating constantly with rotary or electric heater until Transform the boredom of snow- bound winter months into a period of enjoyment. Visit your neighbour, a movie, concert, hockey or curling game as and when you will. Now available at amazingly low cost (with special discount for early orders) the Berger Sno> Bla, easily attached to your tractor, will quickly ^--,9, clear a road through,; ; ,'; the most stubborn drifts. The Dominion Road Machinery Stiles Co„ Limited, Godarloh, Ont, Without obllontlon Bond me copy of Bargee sno-elo colder. Name ........................... . Addross ....... wL-4 Contact roam nearest tarm Implement and ogrdpment dealer Now cook in top of double 'boiler untie thick. Cool, Cream / cup shortening 1 cup sugar Add 2 eggs Beat well. Sift together 2 cups sifted cake flour ' 1 teaspoon soda 3/8 teaspoon salt ,Add dry ingredients to shortening mixture alternately ,;with / cup milk Beat till just blended after each addition. Stir in cocoa Mixture, Add I teaspoon vanilla Beat 3 minutes. If You use an electric mixer, set at medium speed. Pour into 2 waxed -paper -lined 9 - inch layer pans. Bake at 375 degrees (moderate) 25 minutes. � � e COLD WATER CHOCOLATE CAKE Makes two 9 -inch layers Cream together thoroughly / cup butter or other shortening 1 cup sugar 1 teaspoon vanilla Ys teaspoon salt Combine / cup cocoa %a cup . cold water Add cocoa mixture to creamed mixture. Sift together 2/ cups sifted cake flour 1% teaspoons soda Add dry ingredients to creamed mixture alternately with fl a ll , I ai 1 eup cold water idd gradually Beak till just blended after eaaltil 4 cup sugar, beating after each addition addition. Beat 3 minutes after final addition, Fold egg whites into batter. li you use an electric rnixe'r, Pour batter into 2 waxed -paper set at medium speed; lined, 9 -inch pans. Beat 3 egg whites until stiff Bake at 350 deg. 30 to 35 minutes, 0 It's such a thrill to make new yeast�*+ treats — now you haven't to worry about yeast that stales and weakens? Flei.schmann's Yeast keeps full -W, Wr� strength, fast -acting without 4sr 4sr p m refrigeration. Get a month's supply. SOUR CREAM BUNS dl Scald it/2 c. milk, 1/2 c. granu- lated sugar, 2 tsps. salt and 1/4 c, butter or margarine; cool to Iuke. warm. Meanwhile, measure into a large bowl 1/2 c. lukewarm water, 1 tsp, granulated sugar; stir until sugar is dissolved. Sprinlde with 1 envelope Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 minutes, THEN stir well. Sieve 1/2 c. cold mashed potato and mix in 2 unbeaten egg yolks and 1/2 c. thick sour cream; stir into yeast mixture and stir in lukewarm milk mixture. Stir in 81/2 c. once - sifted bread flour; beat until smooth. Work in 3 c. (about) once - sifted bread flour to make a soft dough; grease top. Cover and set in a waren place, free from draught. Let rise until doubled in bulk. Punch down dough, grease top, cover and again let -rise until doubled in bulk. Punch down dough and turn out on lightly - Roared board; roll to :y,�' thickness and cut into 31/4" rounds and place, well apart, on greased cookie sheets. Using a floured thimble, make a deep depression in the centre of each bun. Brush rounds of dough with mixture of i slightly - beaten egg white and I tbs. water; sprinkle generously with granulated sugar. Cover and let rise until doubled in bulk. Deepen depres- sions in buns and fill with thick raspberry jam. Bake in hot oven, 425°, about 15 minutes. Yield - 3 dozen large buns. PRODUCES WHEAT FOR ALL THE WORLD Each year, Canada, one of the world's greatest granaries, ships abroad millions of bushels of wheat and other 1i fe-sustaining grains. The peoples of many lands depend on Canada's ricin harvest for their dally bread. 1 This advertisement is an adaptation of on(,- of- neof a series created by The Rouse of Seagram to tell the peoples of other lands about Canada and her various products. For the past two years this campaign has been appearing in newspapers and magazines printed languages and circulated through. out the world. Our prosperity is based on our ability to sell our products to other countries. Every Canadian has a personal stake in foreign trade, for one out of every three dollars of Canada's national income results from our trade abroad, The more that the peoples of other countries know of the quality, variety and prestige of our products, the more likely they are to buy from us. We feel that tate horizon of industry does not e at the boundary line -f its plants; it has a broader horizon,a farther view—this view embraces the entire Dominion. That is why Tile House of Seagram believes that it is in the interest of every Canadian -manufacturer tohelp the sale of all Canadian products in. foreign markets. It is in this spbit that these advertisements are being published throughout the world.