HomeMy WebLinkAboutZurich Herald, 1950-10-19, Page 7'CostlyCustom That exCook 11�1�rt 1�:�1' Waste'
Compulsory retirement of civic
employees at 65 or even 70 is ex-
pensive and cruel and should be
discontinued, William Mercer, Mon-
treal and Vancouver businessman,
told the recent convention of the
Canauian Federation of Mayors
and Municipalities.
There will be widespreal agree-
ment with that opinion and still
more so as recent pension plans
,cone, into more general operation.
And it applies to a much wider
field than civic employees. It covers
the whole range of industry, busin-
ess and the professions, except in
those relatively few jobs where
physical strength is still a prime
requisite.
A little rose -covered cottage in
-the country is a fine thing for a malt
•who likes it. But there are a great
many people who don't. They,
would much rather go on working,
-perhaps not full time, but at least
for some part of the day. And they
will be healthier and happier if they
do. Some older people, too, through
no fault of their own, have to meet
-certain obligations which require
-more revenue than comes from' the
average pension cheque.
These are good arguments against
compulsory retirement, but; from
the national standpoint, there is
one much more important. This is
the loss to the country in experience
and brailms• when everyone is forced
out to pasture at what is still far
short of old age.
The world is full of examples of
•people beyond 65 who have been
-or are making a vital contribution.
In more cases than is realized it
takes a great many years to acquire
the necessary experience to handle
-certain jobs well. Compulsory re-
.tireinent would seriously reduce
such usefulness.
Eighty-year-old Bernard Baruch
had some wise things to say about
this problem the other day. We
must, he said, discard our depres-
sion -born philosophy of forcing
olden: workers out of jobs just be-
-cause they reach a certain age.
To do so would create "a vast
human waste material—with some
tragic portent." Broadly speaking,
-warns Mr. Baruch, it is unwise to
.judge a.man by his years. "We
must remember never to become
too statistical where hunman beings
are concerned. The problem of what
to do about the aged is primarily
one of recognizing them first as in-
dividual human beings, full of fears,
hopes, despairs and appetites, Our
e,, problem now is to make industry
understand them and absorb them
for we are definitely entering upon
an era of a -new kind of old age."
—From "The Financial Post."
Walter S. Thompson, C.B.E.,
whose retirement as director
of public relations, Canadian
National Railways Svsten,
was officially announced by
Donald Gordon, C.M.G., presi-
dent of the Company.
WITH meat prices so high, it is especially important to learn the
best way to cook your roasts. Here are a few tested methods
and recipes to help you get more good taste from your meat dollar
and at the some time cut down on shrinkage, �f" -
Roast .Leg of Lanni►
Place roast side up, on a rack in an open pan. Use no water,
Bake,in slow oven (325 degrees F.) according to the schedule below,
If a meat thermometer is used, roast to 175 degrees V. internal
temperature for medium doneness, or to 182 -degrees F, internal
temporature for a well-done roast.
If desired, slash fat covering on leg of lamb the last 15 minutes
of roasting. Cut a clove of garlic into slivers and insert them into
the slashes in the roast. finish roasting and remove the garlic
before serving.
COOKING SCHEDULE
Min. per Ib. Approximate Min. per Ib. _ Approximate
3 to s lbs. Cooking Time 6 to 8 lbs. Cooking Time
Leg—medium 35 min. 2'13 hrs. , 30 min. 31/a hrs.
Leg—well done 40 min. 2 % hrs. 35 min. 4 hrs.
Crown—well done 45 min. 3 hrs.
-Shoulder—well done 35 min, 2'13 hrs.
Pork Roasts
Allow % to % pound of meat and bone for each serving: I
roast of 3 pounds or more from the leg, rib, loin or shoulder'(eithe:
.bone -in or boned) makes an excellent meal.
Roast fat side up on a rack in an open pan in a slow oven (321
degrees F.). Cook a 5 -pound loin or fresh shoulder approximatel;
31/ hours; one weighing 8 pounds about 5 hours. If a mea
thermometer is used, 185 degrees F. will indicate that the pork i
done.
Stuffed Bakers York Chops
(4 servings)
Four 1 -inch rib pork chops, 1% cups savory bread 6'=o.ng, IYa
teaspoons salt, pepper. .Slit a pocket on the bone side of the rib
chop. Stuff the dressing into the pocket. Season the chops.. Place
in a baking pan, Cover and bake in a moderate oven (350 degrees
MOLDED APPLESAUCE RING
Serves 8 to 10
Combine
2. cups hot water
1 cup cinnamon candies
Simmer until candy is dissolved.
Add
2 packages raspberry -
flavored gelatine
Stir to dissolve.
Add
4 cups applesauce
Pour into oiled 2 -quart ring mold.
Chill until set..
Unmold onto platter of salad greens.
Serve with cottage cheese and a
fruit salad dressing.
CHOCO-BRAN CRUNCH
Makes 3 cups
Melt over hot water
1 6 or 7 -ounce package, or
l,cup, semi -sweet chocolate
bits
Add
2 cups ready -to -eat bran
yz cup chopped xluts
Spread on greased cookie sheet,
separating shreds with forks.
Cool.
Serve as a topping on ice cream or
pudding.
� At t
THINSIES
Makes *24 Cookies
Cream
3/2 cup shortening
cup sugar
Beat in
1 slightly beaten egg
Add
2/3 cup rolled oats
Sift together
3/ cup sifted flour
teaspoon salt
teaspoon soda
teaspoon cinnamon
teaspoon nutmeg
Add alternately to creamed mixture
1 tablespoon milk
Sifted dry ingredients
Stir in
3/4 cup chopped raisins
3/4 cup chopped nuts
Drop by spoonfuls on greased bak-
ing sheet.
Bake at 350 degrees for 12 to 15
minutes.
MARMALADE COFFEECAKE
Makes 8 -inch square cake
Sift
1/ cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar
teaspoon salt
Cut in
4 tablespoons shortening
Combine
1 beaten egg
3/4 cup milk
Add liquids to dry ingredients, stir-
ring only until combined. la.
Stir in
I cup corn flakes
Fill well -greased 8 -inch square pan.
Dot with
cup orange marmalade
Blend
3/4 cup melted butter
1 cup brown sugar
1 cup corn flakes'
Sprinkle over coffeecake.
Bake at 400 degrees (hot) for 20
to 25 minutes.
SNACK BARS
Makes 32 Bars
Combine
3 cups shredded coconut
1 cup salted peanuts
4 cups slightly crushed corn
flakes
5 cups crisp rice cereal
Combine
1 cup light corn syrup
1 cup sugar
1 cup heavy cream
Cook syrup mixture to soft ball
stage or 236 degrees on candy
thermometer.
Remove from heat.
Add
1 teaspoon vanilla
Pour over cereal mixture.
Mix well.
Press into two 8 -inch square pans.
Cut into bars and chill until firm.
* 4:
CHOP SUEY
WESTERN STYLE
Serves 6
Brown
1 lb. diced fresh pork in
3 tablespoons fat
Sprinkle with
cup flour
1 teaspoon salt
Stir until each piece is well coated.
Stir in slowly
2 cups meat stock (or 2 cups
boiling water and 3 bouillon
cubes)
%3 cup soy sauce
Add
3/ cup sliced mushrooms
I cup sliced onions
3 cups chopped celery
cup chopped pimiento
Cover and simmer 35 minutes.
Combine
2 tablespoons melted butter
4 cups shredded corn cereal
Serve chop suey in center of shred-
ded corn cereal ring.
When the Chinese celebrity was
met at . the docks after his long
voyage from the Far East he was
met by a horde of reporters, who
Careful roasting of this leg of lamb resulted In a UAY, weu-
cooked -main dish with very little waste or shrinkage.
F.) for one hour. Uncover and continue batting for 30 minutes to',
brown.
Chops may be browned first in a heavy skillet, then bake covered
for one hour or until chops are tender.
Artist at Putting
Foot in Mouth
The art of verbal blundering has
been attributed to all Irishmen, but
the Irish themselves award the palm
to Sir Boyle Roche, handsome, sau-
ve, courteous Irish politician, who
was M.P. for Tralce and various
pocket boroughs from 1777 until
the Union of Great Britain and Ire-
land in 1801.
He may even have been the first
of whom it was said that he could
never open his mouth without put-
ting his foot in it.
If he were alive today, he would
probably deny at least half the say-
ings attributed to him. He might
even use. the very words of the
famous retort he once rapped out
in the old Irish House of Commons:
"Mr. Speaker, half the lies our op-
ponents tell about us are not true."
' "A man could not be in two plac-
es at the one time unless he were a
bird" is perhaps his best - known'
and most frequently quoted say-
ing.
A classic example of his oratory:
"Single misfortune's never come
alone and the greatest of all nation-
al calamities is generally followed
by a 'greater." And this one about
posterity: "Why should Ive• beg-
gar ourselves for posterity? After
all, gentlemen, what has posterity
ever done for us?" In case there
should be any doubts in his list-
eners' minds, he added: "By pos-
terity I mean, of course, those that
come after us."
Another time he declared that he
would never be satisfied until the
"rocky mountains of Ireland be-
came cultivated valleys."
It was Sir Boyle who created the
famous: "I smell a rat; I see him
floating in the air; I shall nip him
in the bud."
Speaking on the Union of Great
Britain and Ireland, he declaimed:
"Anyone who wishes to diminish
the brotherly affection of these
two sister countries is an enemy of
both Fatherlands."
On more than one occasion he
declared, "I answer in the affirma-
tive with an emphatic 'No.' " And
hear this solemn warning to his
constituents: "All along the. un -
trodden pathways of the future I
see the footprints of an unseen
hand."
Speaking of trial by jury, on
which he felt very strongly, lie de-
clared: "With trial by jury I have
lived and, please God, with trial by
jury I shall die."
In spite of these sayings, Sir Boy-
le acquired a reputation for bril-
liant repartee and real wit. John
Philpot Curran, the Irish K.C.,
whose nimble wit usually gave him
the advantage over all verbal op-
ponents, was badly worsted by him
on one occasion. "I am the guard
of my own honours" Curran thun-
dered.
Back came Sir Boyle's reply: "I
thought the right honourable gen-
tleman did not believe in sinecur-
es."
Even Curran was silenced.
Mystic Number 9
Nine is the trinity of trinities, the
perfect plural. No wonder it is
credited with mystic properties.
When the figures from one to
nine are added together, the sum is
45, and four plus five makes nine.
'The product of the "nine times'
table, up to and including nine
times nine all written in a row and
then divided by nine, gives this
strange answer:
10203040506070809.
If any number up to ten is added
to the number nine, the sum of the
digits will equal the number added
thus: 9 plus 4=13, and 1 plus 3
=4.
Any number, the sum of whose
digits equals nine, can be divided by
nine, as follows: the digits of the
figure 8991 added together make 27,
but 2 plus 7 make 9. And 8991
divided by nine gives 999.
When any number is multiplied
by. nine, the digits in the product
always add up to nine or a multipule
of 9. Thus: 2 x 9=18, (1+8--9);
7 x 9=63 (6+3=9).
THE ONLY THING wrong with
child psychology is that the chil-
dren don't understand it.—Algona
Upper Des Moines.
uow CAN 140?
By Anne Ashley
a --
Q. How can I .clean .a soiled
photograph?
A. Sponge it very lightly with a
cloth wrung from warm water corn-
taining a little ammonia. Another
method is to moisten some absorb-
ent cotton with alcohol and rub
very gently until the photograph is
clean. Let it dry naturally.
Q. How can I mend broken mar-
ble?
A. To mend broken marble, stick
the pieces together after applying
Portland cement :and water, which
have been mixed into a very stiff
paste.
Q. How can I remove sun tan?
A. Mix one-half ounce of gly-
cerin, one ounce of rosewater, the
juice of one small lemon and apply.
Or, try butternnik applications.
Q. How can I clean brass articles
effectively?
A. Mix one gill of paraffin oil,
-gill of naphtha, and sufficient
powdered tripoli to make a paste.
Bub with this mixture, wipe off, and
polish with a dry soft cloth.
Q How can I remove the old
varnish when refinishing furniture?
A. Put three tablespoonfuls of
cooking soda into one quart of
water and apply with a rough cloth.
Then use sandpaper and the varnish
will come off easily.
Q. How can I treat perspiring
feet?
A. Put a small portion of house-
hold ammonia and the same amount
of vinegar into a foot bath. Follow
this treatment daily.
Q. How can I facilitate the pull-
ing of threads from linen?
A. Before pulling the threads, run
a damp cloth along the line where
the thread is to be pulled. The
thread will pull easily while the
cloth is damp.
Q. How can I avoid and awk-
ward and messy job when melting
chocolate?
A. Place the chocolate on a piece
of waxed paper and allow it to melt
by putting it over the top of a
boiling tea kettle. The chocolate
will readily run off the waxed paper.
Q. How can I utilize the short
ends aand scraps of candles?
A. Put them altogether in a small
cotton bag, and use on ironing day'
to keep the irons from sticking.
Q. How can I keep grapes fresh
for a long time?
A. Cut a circular piece out of,
a pumpkin or gourd, large enough
to insert the hand. Clean out the
interior thoroughly, place rips
grapes inside, and replace the cover
securely. Keep in a cool place, and
the grapes will keep fresh for it
long time.
f`; '..... .wv fie"<100MM " Ls.\u:::A�1 : ax >: ,,.v:, ,,, , ,,_..
Change of Menu — hungry Herb Strusse, 19, had a chicken
dinner all lined up, but because of an inquisitive motorist he
promptly began theft questioning. had to settle for stew in jail. Strusse had hitched a ride into
"Teti
promptly
Sir, asked one, "what town when the driver became suspicious of cackling noises in -
"Teles you r, being the oddest SOME of the very women who side Strusse's bulging jacket and tipped off police. As Strusse
NyestrikWesterners?" constantly complain they don't costed him, opened leached Skid Row for some cooking facilities, the cops aa -
thing about
The Chinese meditated for a few have anything to wear complain his jacket and shoal. out the lien, a knife, a
ntontents. Then he smiled and said: also that they don't have suffi- hatchet, salt and pepper shakers, and a box of candy (for des -
"I think it is the peculiar slant of cient closet space.—bfason City serf). Isere, the young prisoner ruefully finers the feathers of
your eyes." Globe -Gazette. the four -pound hen as he contemplates his ill luck.
By Arthur Pointer
f so YOU WWTO HOLD
THE umeREU A FOR ME
WRILE f NAW r THATt; NIMI