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HomeMy WebLinkAboutThe Huron Expositor, 1929-08-23, Page 3ST 24 0 t t ropab. the amt. t. goy one nesse fiats 'u ye;,,m1 p>! Q. lid your savouite - drpsRnma og aro poultry seasoning, e. little onion, R and popper, binding the mixture tv- gather with ars egg. Ley a second piece of the loin on top and tie to- gethee in three or four places. Lay on a rack Ina small dripping pan, lay trips of fat over the top and bake in a moderate oven for from forty- five to • sixty minutes. The strips of fat should be' removed from the top after the first, half-hour's cooking. Serve cold, sliced thin, or hot with gravy. The business of fuming ii nndc r 1prresent day conditions rl jiirreo considerable knowledge of 6.1:la p dal matter's. Consult the manager of the near° est branch of The Dominion Bank, who is always willing to discuss your problems with you. THE DOWENTION BA.NK SEAFORTH BRANCH R. M. Jones - Manager 225 'GLASSES MAY HELP TO CURE HAY FEVER The hay -fever season is with us again, and many unhappy individuals are going through weeks of torment in consequence. For hay -fever is essentially a dis- ease of idiosyncrasy. The vast ma- jority of mankind never contract it. It depends on the presence in the air of myriads of infinitely tiny pol- len -grains blown from the ripening grasses. Each pollen -grain contains an infinitely small quantity of a chemical of the protein clas. It is a quantity that not even the most deli cate laboratory instruments could nneasure. As each tiny grain falls on the moist surface of the nostril it swellu and bursts and its contents are ab- sorbed. But why should the wearing of cer- tain special glasses cure many people of hay -fever? ' The special quality of these glass- es is that they absorb some of the chemically active rays of sunlight. The absorption of even a minute quantity of these through the skin that covers the eye can mak' just enough difference in the chemical con- stitution of the blood to tip the bal- ance in the case of people who suf- fer from the excessive sensitivity which is the basic cause of hay -fever. Normal human blood is too thick to be drawn through the mosquito's small piercing tube. They must first inject a thinning fluid. In that way disease germs are set afloat in the blood stream -bacteria of burning fever and crippling disease. There is also the danger of streptococcic in- ject }on (blood poisoning) f r o m scratching the bite. Mosquitoes must be killed. Health authorities advocate FLY-TOX. Simple instructions on each bottle (blue label) for killing .ALL household insects. INSIST on IFLY-TOX. FLY-TOX has a perfume like fragrance. It was developed at Mellon Institute of Industrial Re- search Fellowship. Safe, stainless, fragrant, sure.—Adv. SIIXTY YEARS AN EDITOR BUT DRAWS NO SALARY Chopping down trees is a pastime sufficiently strenuous for most men even in their prime; what must it be for a man who has long passed the Scriptural three score and ten? Yet in this vigorous recreation, John Red- path Dougall, editor of the Montreal Witness for more than sixty years who celebrated his eighty-eighth birthday on August 17th, spends part of nearly every day at his summer }home at Metis Beach, Quebec. Mr Dougall, who edits the Witness at long range during his summer vaca- tions, is McGill University's oldest living graduate. "A journalist, who for many years as editor of the Montreal Witness, has used his bene- ficent influence for the welfare of Canada." In these terms, Mr. Dougall was presented at McGill Convocation in 1921, when his Alma Mater con- ferred on him the honorary degree of Doctor of Laws. As the directing in- fluence of a paper which was and is strongly Protestant in an overwhelm • ingly Roman Catholic city and prov- ince, an advocate of freedom of trade in a quarter strongly protectionist and a staunch upholder of prohibi- tion where wet sentiment is prevail- ing, this gallant old warrior is one, who it may readily be imagined, is unskilled in the art of trimming his sails to the passing breeze. His pol- icy at one time brought upon his paper the ban of the Roman Catholic church; yet with French-Canadian Catholics his relations have .been in- va;-iably of the friendliest. He it was who first drew public attention to the incalculable value of the work among the Indians of the west and later among the white settlers on the prair- it's, of Father Lacombe, who was re- cently commemorated by the erection nf a statue at St. Albert, Alberta. He was also the first to advocate the fusion of the component bodies into what is now the United Church of Canada, although he has not been :paring of criticism of tendencies to- wards too much centralization in the new church. His memories of Canada extend a long time before Confedera- tion, he has enjoyed the friendship of most of Canada's public men, was a confidant of Sir Wilfrid Laurier and once during a deputation to New Brunswick was lodged with Sir Leon- ard Tilley, it being stipulated that all the guests assigned to the New Brunswick chief had to be total ab- stainers! In his youth when on a vis- it to Washington during the Civil War, he had the privilege of visiting Lincoln at the White House; and the late Dr. Sun Yat-sen never failed to call on him when on a visit to this side of the world. His editorial work is a labor of love; he has never drawn a cent in salary or dividend in all his years on the Witness. COLD MEATS HELP SUMMER HOSTESS The following meats require little preparation at serving time, and are excellent for use as the main dish for summer week end meals. Jellied Tongue. Cook tongue until tender in boiling water to cover, with six slices of car- rot, two stalks of celery, one onion stuck with six cloves, one-half tea- spoonful peppercorns and one-half tablespoonful of salt; take from wa- ter and remove skin and roots. Cool and arrange in oval or oblong mould. Soak gelatin in cold water, using- one tablespoonful of gelatin to each half pint of stock and allowing one-quar- ter cupful of cold water for soaking. When gelatin is softened dissolve it in the boiling stock, strain and pour over the tongue. When set, turn from the mould and serve on a plat- ter garnished with beet roses, lettuce cups and hard -cooked eggs, cut to simulate pond lilies. To form the lil- ies, make zig-zag Cuts around the centre of egg, then break apart with a gentle pressure of the fingers. Dressed Tenderloin. Select lean tenderloin. Use two pieces of equal size. Trim all fat 'GYP } (1 C Makes Oak:. Homes Young lily nailing the smooth, rigid, fireproof Gyproc sheets right over the faded walls and ceilings and then decorating, you can mase the oldest home Rook newt and handsome. VeIl➢ied Veal or Chicken. Use khoulder of lamb, or a knuekle of veal, or a small fowl, not too old. Cover with cold water and bring to the boil quickly. Skim, and then let it simmer until tender and the bones clean. Cook with it an onion, a stalk of celery, or a bit of bay leaf and a teaspoonful of salt. When tender, re- move the meat and pick it all from the bones. Return the bones to the water and (boil until reduced to one cup, pick the meat into bits, reprove the fat from the stock and season to taste. Avoid too much of the sweet herb flavor, but celery salt, lemon and parsley will go well with chicken, and just a suspicion of herbs with the lamb or veal. Add the stock to the meat and make it quite moist, then pack it into a buttered pan and set away to cool. Slice when cool and serve garnished with lettuce. If desired, slices of hard -cooked ege may be arranged around the mould before the meat is put in. Boiled Salmon with Mayonnaise. Boiled fresh salmon with mayon- naise sauce is an appetizing change, when fresh fish can be obtained. For the purpose select a thick, fleshy por- tion; wrap in a clean cloth and sim- mer in slightly salted, boiling water until thoroughly cooked, allowing 12 minutes to the pound. Then carefulle drain out the water, thoroughly a dil, remove the cloth and cut the fish in- to large flakes or slices. Garnish with lemon and cress and serve with may• onnaise sauce. Sweetbreads. Sweetbreads make a delicate emu - mer dish. Soak the sweetbreads an hour' in cold water then cook for 20 minutes in boiling salted water to which two tablespoonfuls of lerpon juice or vinegar has been added. The acid keeps them white. Drain and cover with cold water. When cool, reprove the skin and membranes and they are ready to be prepared in any way desired. Fried, boiled or baked sweetbreads with a border of new peas is an Appetizing dish for Sun- day dinner and creamed sweetbreads alone, with asparagus tips or with mushrooms are particularly fine. These should be served on toast, in croustades or in patty shells. The sweetbreads may be prepared on Saturday, requiring only the final cooking on Sunday. Breaded Veal Cutlets. When a hot dinner is desired on Sunday, fried chicken and breaded veal cutlets are excellent meats for serving. The chicken or veal may be breaded and browned on Saturday. along with the work of preparing the Saturday meals, then the cooking completed before serving on Sunday. To prepare the cutlets, first trim them, then dip in egg and crumbs. Brown in a frying pan. About an hour before they are to be served, put the browned cutlets in a steamer and steam until tender. Serve with a gravy made when the cutlets were browned. Potatoes for the Week End Meal. Keep on hand during the week end a supply of potatoes cooked with their skins on. These may be re- heated in numerous ways that are appetizing, and will often help to piece out a meal when unexpected •buests arrive. The potatoes which are not used for Sunday can always be used for Monday's luncheon. Creamed potatoes go well with coid meats. Make a rich medium sauce. flavoring it with, onion juice, minced parsley, salt and pepper; re -heat in it the cooked potatoes, which should be cut in small, neat cubes. Sometimes, for a change, use Iarge potatoes, and cut out small balls, using the small - sized French cutter; then reheat the halls in creamy sauce, parsley sauce or parsley butter. The pieces of po- tato left -over may be chopped and used for "home -fried" potatoes. Stuffed Potatoes. Bake six medium-sized potatoes in a hot oven (500 degrees F.) for about 40 minutes, or until tender. Cut a slice from the top of each and scoop out the potato. Rice the potato while hot, and add three tablespoonfuls of butter, 11/2 teaspoonfuls of salt, a few grains of pepper, and enough hot milk to make creamy. Beat until smooth, and then fill the shells with this mixture. Place a small piece of butter on top of each potato and sprinkle with paprika. Place in the refrigerator until one-half hour be- fore serving. Then place in a 350 degree F. oven and bake thirty min- utes. Peas and Carrots. A quirk vegetable for serving with the hot Sunday dinner is made by re- heating canned peas, piling them in the centre of the vegetable dish and surrounding them with carrots cut in long match -like pieces. The carroty require only about ten minutes' cook- ing. Moisten both vegetables with a little melted butter. TAY PAY iSUGGESTS W]HIY PADDY'S ALWAYS POOR When it was announced not long ago that the parliamentary Friends of the Rt. Hon. T. P. O'Connor had subscribed a fund which would be sufficient to keep him in comfort and dignity for the rest of his days, there may have been those who wondered through what profigaJcy or financial imbecility Mr. O'Connor had come to this pass. He has sat in parliament Se1cting o dal &all Price fr not difflcuJft Not when theme ie a variety of p,tterne o c© frOatil Lim. we use ehowbbg iIU©W at Atfractnve Prriccgeo Congoleum Rugs.— If you are one of the women who imagine that beautiful designs only come in costly rugs, then you should see our new Con- goleum Rugs w i`th their delightful new patterns. They are the pick of hundreds of patterns. It would be difficult to match their artistry and col- orings at any price, and their variety is sure to meet any need, any taste. Their cheery brightening presence gives a col - orful, clearly fresh- ness to any room. Free from hard sweeping and beating, the smooth water- proof surface is clean- ed leaned in the twinkling of an eye. All sizes. Congolleu mn Mats 18 in. x 36 in., 450 to 3 ft. x 6 ft., Q11.75 ConIlgoleiiun rugs 3 ft. x 9 ft., gMO®® to 9 ft. x 15 ft.,' Il4o95 Here are Ext HeEvy Li©llw .a CId'E.a,Ty 7z)°,ceo0 atteirms Designed by Kasten in the Ad of 'ZaTS Beam y Deeiggll and RIleCh)i es e >l>m c©:©- lmge0 Linoleum always the floor covering of the kitchen, bath room and pantry; often of the hall, bedroom or dining room gets more actual use and wear than any other thing in the house. Quality }that will withstand hard wear is absolutely essential in linoleum. Linoleum made down to a price is in no time shabby and soon needs re- placing. The Linoleums we are showing are the very best Scotch and Canadian makes. You can buy them with ab- tewart solute confidence. The pric- es are: 4 Yards Wide, Z3.75 yard Extra Heavy, ` 41.©© yard ®IL CLOTHS Floor and Stair Oilcloth in all width from 18 inches to 7 ft. 6 in., in the heaviest quality. 55o Square Yard We invite you to inspect this big display. eaf for half a century. ile is one of the best known writers of the English language. He founded the Star, a flourishing London newspaper, is the editor of T. P.'s Weekly, established M. A. P. and other successful journ• als, and is at the head of the British board of film censorship. After so many years of activity it seeing ex- traordinary that this popular and re• spected man should have found him- self almost without resources, espe- cially since he never married, and since, so far as the world is aware, his most expensive dissipation is the use of snuff. But reading his fascinating "Mem- oirs of an Old Parliamentarian," we find clues enough to filar. O'Connor's position. Undoubtedly in his later years he was the victim of sharp practice on the part, of some of those associated witis him in the founding of periodicals, and we presume also that there is no salary attached to his position as chief censor. His par- liamentary income is modest, but we have no doubt that if Mr. O'Crnnoe had been in receipt of it as long as he has been in Parliament he would long ago have achieved a position of financial security. But it is in com- paratively recent years that the in- demnity has been paid. Mr. O'Con- nor, like anany other anon if the truth could be known, was famous long be- fore he vas affluent. ]indeed he was a celebrity when his earnings would be probably less than $2,00e a year. Ere found himself in London in 1870 with a good education, which includ- ed a knowledge of French and Ger- man, but few other accomplishments readily transferable into cash. The first job he got consisted of reading through whatever German or French papers came into the office and translating them or perhaps incorpor- ating their contents in articles upon the Franco-Prussian war. He receiv- ers three pounds a week and encour- aged by the attention given his writ- ings asked for five pounds. 11 • was given four pounds by Mr. Levy, the future Lord Burnham, but apparent- ly they resented this and at the first suitable opportunity he discharged O'Connor. He found himself penni- less on Fleet Street with two sister.; and a brother to support. Then he got a position with the New York Herald's London office at a salary of five pounds a week. He remained a year and a half and then was dis- charged with a month's notice. He writes: "For the terribly long per- iod of nearly seven years I remain- ed, except for a few months, without any regular job or certain income." He supported himself in all kinds of curious ways. Once he wrote a ser- ies of accounts of old prize fights, in- venting most of the details. At an- other time he helped translate Wag- ner's operas. He continues, "I tried various means of providing against recurrent hunger; onee I bought a dozen jars of Leibig's extract. And in the midst of these horrors and in the single room I occupied in an hle- lington lodging house, I found myself on a Saturday evening with jus` three half pence in my pocket and in my hands a letter which began; 'Dear Sir,' and was the breaking -off of an engagement to a woman I had re- garded as the centre and the only hope in the world for me." He applied for the position nf pub- lisher's reader and was dumbfounded when the publisher, the late S. 0. Reston, husband of the woman who wrote the famous cookery book, pro- posed that he should write a book. Eventually he determined to write a biography of Disraeli and he set to work, in the end and after many vicis- situdes turning out a volume that scorched and blistered Disraeli and gave O'Connor quite a reputation. It was indeed this reputation that led to his being asked to become a Na- tionalist member of parliament. Il- luminating indeed is the not that when he had been paid £100 on ac- count by the publisher he immediate- ly sent £95 home though his only pair of shoes at the minute sadly needed resoling. It was the first 2100 Mr. O'Connor ever had and probably it was many a long day before he bad so much money again in a single sum. The incident recalls to us the title of an old song we heard in our childhood, "Why Paddy's Always Poor." His activities as a Nationalist, especially when Parnell adopted the principle of obstruction, made it diP- flcult for O'Connor to find lucrative employment as a journalist, though he did write a lot of ,arliarnentary descriptive stuff for which he was not highly paid. When John Morley be- came editor of the Pall 'Mall Gazette in 1880 O'Connor secured a position with him at £12 a week which he was to hold with mutual satisfaction for a long time. Mr. O'Connor was prob- ably better off than most of his Na- tionalist colleagues, three-quarters of whom had to he helped out of party funds. They were unable to appro- priate to this purpose any of the money collected in the United Staten. At that time a subsidy of £400 a year would have been to them a fortune beyond the dreams of avarice. Iter. O'Connor estimates that the general average allotted them by the party was £24@a year. Most of this they had to send home to those poor wives) struggling hard to keep a petty busi- ness going, for most of them wore of the retail merchant class at this per- iod, and what was left had to be ne- ed very sparingly. It is also a fast that on many occasions these poor men found themselves in posseosioss of secret information for which tier, conld have secured hundreds if not thousands of pounds, but not ono tD them ever broke a eonfidence. On tir whole we get the itrngeresaf<an frog Afeie O'Cosmor" s book that there never t a group of more potriotie, llogall c at the same time, loovestrotoditt parliamentarians than 't e Tit tl0iith ists in the eighties el the • bat ei tury 4,7