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HomeMy WebLinkAboutThe Huron Expositor, 1932-03-04, Page 37 I' .71 4 Folks lest 4 'Should ,Rear If yon are troubled wi 1i a barging -sensation, funotiozi'ai' bladder wean^ -m ss, frequent daddy`• antiJoyan'ce, I - 1 ,tag up -nights, dull. Varna in Ibaek,,: 'lower abdolmlen .and down iihro'u!g h . groins—you. Ishuld try the aMazinlg value of Dr. 'Scesibworrth" sl "Uratabr" tat onee and see what a wonderful 'difference they nine! If this grand -old, fermula-'ofl a' well \known physic- an brings you the swift and Satis- fying .coal fort it liaattirought to doz- .yens of ,others, you surely will be thankful and very well pleased. tf it -does not satisfy, the druggist that Oupplied you With. `EUratabs" is auth- orized • to return your 'Money on the first box ;purchased. j .This' gives ,y'ou ar full 10 days' tet " of "Uratabs" •_WithoWt risk of Bost unless pleased with results. 3f you would know them Joys' of 'peaceful, res'tfu'l sleep and uonmaal . healthy Bladder action, start this test to -day. Any good druggist can su'ppiy you,,.,.,_ •1 Solving Problem Of - Lent's Meatless Meals Lent, with its meatless .meals, may be prdvnng somewhat of a problem for housekeepers. While • fish and eggs substitute well for the meat course, one cannot have too steady a diet of these. 'Vegetables and•,fxuits, nuts, raisins, cheese dishes and soup's must ,be contrived by the cook to make more variable the meals that lack the usual main course of meat. 'lBelow are given a few suggestions for Lenten dishes. • Baked Macaroni With Mushrooms. 1 cup macaroni,. % can tomato soup 14 cup water . 1- tablespoon ;butter' 1 tablespoon flour r " 'ls teaspoon salt 1/2 teaspoon Worcestershire sauce 1 cup grated (cheese 1f.mushrooms;, sliced and fried Few grains of white and red' pep- per. Break the macaronin in two inch pieces and cook in boiling salted .,: 'water until tender; blanch in cold water and drain. Make a sauce of the tomato soup,. water, butter, flour and seasonings; add 3-4 cup of the grated cheese and kook slowly until. the .;cheese is melted. ,• In the bottom, red a buttered baking dish put half the Cooked macaroni, rover it with lhalf the tomato sauce. Put all the anushr400ms on top . of.'. the sauce. Cover this with the remainder of the macaroni, then. with the remainder of 'the sauce. Sprinkle the remaining 1/4 cup of cheese on top. Bake in. a' moderate oven (375 -deg. F.) until the -top is delicately browned. Pecan and Potato Balls. Measure two oups of pecan meats '=and put , through the ohopper, using the coarse cutters. Add the chopped nuts to one cup of mashed potato seasoned with,3-4 teaspoon salt, 1-4 teaspoon peper •and•• 1 tea- spoon mince% parsley. Bind together with one egg• well beaten and form into patties. Roll in stale: bread crumbs and cook in hot fat in a frying pan. These are particularly alelicious served with hot tomato sauce. We de not realize the amoun'i of nutrition to be obtained from nuts. Pecan and potato ;balls will supply snore real food value than• most meats. ti Carolina Rarebit. 2 stalks celery, 'chopped 1 'chopped (green pepper. 1 chopped onion 14 pound grated cheese 1 can of tomato soup 1 talblespoon of flour - 1 tablespoon of butter. [Melt the butter and add the flour, blending until smooth. - Add the tomato soup and the vegetalbles and cook very slowly until tender. Then .add the cheese, stirring all the time <over a low heat until it is melted. -- Serve the rarebit piping hot on -rounds of freshly made buttered .toast. Salmon Omelette. e.� It i cork UAW 00719,0#6-,334tAgggt ith. fi t.,; , � to *OA it end Ad�w X° 414 rAyieVps/.79.s a! a ;casserole. *inch ° have been prs4raotpve• nUntil rm. ,Serve very hp with parsley sauce or sauce( tartars. xnceas 1?h�apotkin tells tis !that. 'highly seasoned fish delieactes are a. specialty of southern France, and (she ;gives this eharacteristieally French method of"'.:preparation. mon, coal, Mackerel, or almost axil sort of fish may.,be, cooked in this manner. , In 1-2 Cup of hot oil fry these in- gredients gently for 15 minute's: 1 large chopped onion, 4 .peeled toma- toes !cut up and drained, 1 small clove garlic (bruised), 1 tablespoon chopped parsley, 1 teaspoon capers, 21/2 tablespoons chopped black olives, salt and pepper to taste. Cut about two pounds of fresh -cod or•whatever sort of fish 'is desired, into pieces. Simmer about 7 minutes in hot acid- ulated water. ;Remove bones and skin, dry on cloth, add to sauce, and simmer slowly. for 10 minutes. 'Serve very hot with belled -rice or potatoes. ' Tuna Celery Patties. '.11/2 tablespoons fat 11/2 tablespoons . Sour 1/2 cup milk ` 1 tin celery soup 11/4 •-cups flaked tuna 'fish 1 pimento chopped Is. % teaspoon pepper Parsley. • Melt fat, ad& 'flour and stir .over the heat until mixture (bubbles. Add milk and soup gradually,' stirring constantly[, .and cook until thick and smooth: Add pepper, pimento and tuna fish. 'Sprinkle with. 'chopped parsley!d and serve in. patty shells or on thin•; toast. Vegellaibles scalloped- with -cheese sauce make-, a , solid (main dish for luncheon. (Parsnips, cabbage, cauli- flower; potatoes, carrots, may all be used- successfully in .the baking dish with bread crumbs and grated cheese or a regular cream sauce with grated ..cheese combined with the cooked` tvagetables in layers with bread crumbs or cracker crumbs intro- duced. -4 eggs 1 cup shredded salmon 1 cup cooked rice Salt and pepper to taste. Beat the eggs until light. Add the salmon, then the rice. Season and. pour into a hot buttered frying pan and codk until brown on one side. 3Ebeduce the heat and 'brown slowly ©n the other side. Serve at once. Shrimp Casserole. 5 tablespoons butter '5 tablespoons flour 3 ;cups milk 3 tins o>f shrimp .4 tinned ,pimientos, cut fine ;•teaspoon salt 34 teaspoon make 11/2 cups cornflalkes. :Melt the butter and add the flour 'and milk, slowly. Cook until thick. 4 Clean the shrimp and add with . the choppdd pimentos to the sauce. Add the seasonings. Grease the baking dish and line it with 'half the corn- flakes. 'Place the shrimp mixture in the: dish and eaves it with the remain- der of the cornflakes. Dot the top with Mall pieces of butter and brown .in a hot oven. Fish Custard. Combining the often -used fish With eggs in this delicate baked dish gives a nice variety to the Len- ten dinner. 1 cup bread crumbs 1 cap milk 1 tablespoon butter 1/2 teaspoon salt 1/a teaspblo pepper - 2 eggs. • A few drops of Worchesters}mire took Trade Sinking Fast; But Here's A Life Line Though book publishing is not in the United States big business in the sense that the manufacture of motor cars and toothpaste is big business, it is yet large „enough .to know that something seriously is amiss with it, and, to call in a diagnostician for fear that he might be preceded by the mortician.. O. H. Chesney, de- scribed as an expert in finding out what 'is the matter with 'various businesses. has recently comp'&ted and published his report on _the book trade. Be:' was employed to do this by the publishers, and his report by no ,means pleases most of them. His findings are in brief: - (1) The book industry is managed chiefly by economic illiterates and in- curable 'romanti:es aid, its whole structure is in danggr of collapse. (2) Best selierism ,is the curse of the industry and is to blame for most of its ills along with the equal in- ability of most pulblishers to make up good lists. All publishers must cut their' lists forty per cent in 1935. (3) The business is beset by a general attit>_ide of defeatism which must be offset by a general rehabili- tation of the industry in ,all its phas- es. Our learned colleague, Dr. Deacon, may go further into the matter if he .chooses, while we note merely tws or three ideas which have occurred to us recently. • It is no secret to readers of this column that most of our 'reerea-. tional reading is in the realm of de- tective fiction, which we borrow from the De.Luxe library. We were recent- ly shocked to, learn that there were some people who thought we bought the books we read and briefly review- ed in the Saturday column. The. truth is that we very rarely buy a book_ until after we have read it, a practice that mai• cause a raising of eyebrows as if one proposed the hon- eymoon somewhat prior to the en- gagement, despite the obvious com- mon sense of the scheme. The truth is that few people buy a book to read it once. Certainly we no not. We buy it to read it twice and per- haps oftener. But how shall we know whether it is worth reading twice and therefore worth., ,buying? Obviously by reading it before buying. Libraries offer facilities for this practice and unless there is some radical change, which we do not expect, in the . vol- ume and' quality oil literature turned out the time will come when the cir- culating libraries, public and private, will drive the booksellers out of busi- ness. ale bla }ib w 101 ax suppaaect hoes bT ee :�+� 40� hxo n .� file , k�, ko reed fpr :rally ilies►etive a . yr ar borrower, - arae -is it, . int lli ently' de>sript vs, so ( that Onet er cpuld. d slangti s i " the contents of the (book to which it refers froth, any _Qther.'hundred 'beaksbeing similarly ballyhooed:'.13,ut what about the crities?' Cannot the publisher rely upon thein as the reader relies an -them? ,The truth is that there are hardly any good critics of this form 'of 'fiction., ;The accepted critics be- lieve thatall detective fiction is ter- rible, that it is written to a -formula and therefore cannot be true to lie. The -truth is that detective fiction varies as (greatly, • in merit as love stories or biographies; there is all the difference in it .to the . addict that 'the- angler perceives between the man who fishes with worms and the man . who fishes with a dry fly. As to American critics generally, the Cheney report, which we had almost forgotten in the excitement of the moment, says: '`A large proportion of the critical writing is bright, shrewd and often scholarly but it is written for the authors publish- ers, and other critics—and the occa- sional 'book lover. The whole grin- ciple of these sections, pages and columns seems to be to.. doom the book to a small (circleof the elite." Our friends in the libraries, and presumalbIy our friends the_ book- sellers, having a lot of worthless stuff loaded upon them because they cannot help themselves, what can be done to protect the readers against them? To a certain extent people read trash because they like it, but we do not believe that any- body would rather read terrible trash than pretty ..good trash. Who is to inform them It is not the province Of the librarian who has not the time to inform himself. . The noble crities ignore,the whole business. It seems to _ be a duty which the read- ers thenisellves can discharge. We have already suggested that it might be a good idea for every library to attach to every book lent a blank•, card upon which readers could note their " opinion , of ( the . Wok. • The reader would give a mark to the book, 100 representing perfection, and at- tach his initials. After .awhile read- ers ;would begin to recognize these initials. They would find that what 1• ° D. L. S. approved at about 98 would only win 14 from W. A. D. and vice -versa. IIn any event there would be some guidance, whieh is now wholly lacking. If It Is Not British It Cannot Be Whiskey What is whiskey? - After consult- ing an encyclopedia we are in a posi- tion to make same sort of answer. The question -arises because' of a law suit in a German court where some British distillers are seeking ,an in- junction to' restrain a German dis- tiller from using the word to describe a home made product. They assert flatly 'that if it is made outside the. British Isles it is not whiskey; no matter what its constituents may be. In other words if all the ingredients that go to the making of Scotch whis- key, including the water, were taken to Germany, and there combined by a Scots distiller the product would not be whiskey. It seems a tall order, but their argument is that- the essen- tial thing which makes whiskey Brit- ish is not malt or any other constit- uent, but the weather of the British Isles. This, it seems to us, does not make it a less tall order, and we have some doubt that the German court will support the argument. If so it would have to admit that there is no., such things as Canadian rye whiskey, which would be absurd, since wecould call witnesses now within sound of our voice who would testify that- they had actually seen it. Nevertheless this is an old claim and has been so strongly insisted upon that various royal commissions have been appointed to provide the final answer to the question witli which we have introduced our col- umn. But this answer never has .been found. What whiskey is promises to remain a mystery like the mystery of electricity. ,We knowhow whiskey is made, We know how it act's, but what is its essential quality has so far defied definition by legal minds. To begin with the word itself we can say that it is a corruption $f the Gaelic word usquebaugh, which means water of life. Probably it was made in the British Isles first, and more likely in Scotland and "Ireland. We have for instance, never heard of English whiskey while rumors of Irish and Scottish whiskey have been freely circulated, Up to the time of Queen Elizabeth it was made chiefly in pri- vate stills and for the consumption of the home distillers, but from that period on it 'began to find a market among the poorer classes and conse- quently ;became a source -of consider- able annoyance arid anxiety to • the authorities who were horrified at the ravages it made in the health and deportment of the commonalty and even more distressed 'because they could not lay hands on the distillers to tax them. We think that it must have been ' within the lifetime of sots now miraculously living that the use of whiskey as a beverage became com- mon among gentletnen in the Brit,., ish Isles. Until about the middle of the nineteenth century our betters drank wins ori, if they wanted something stronger, . brandy a n d oda. The brandy.. was all; imported from France and, of course, was an important source of revenue. Just bow or why or when the fashion .changed we do trot know, but in course of time it did change, and we think there is comparatively lit- tle brandy drunk to -day. Scotch whiskey has taken its pla'c'e. Our encyclopedic authority salt's • tihat the chief area for the production of malt whiskey is 'that part of the Scottish Highlands drained by the River 'Spey, whose water seems to be particularly adapted for the mak- ing of it. (Sine there have been always far more brands of whiskey than distilleries it follows' that the product ,Of one distillery has gone into the making of several brands, This is a perfectly legitimate pro- cess, since the art of blending whis- .If we were in an especially gener- ous nhood we should say that per- haps one out of twenty books which we take from the library is worth reading a second time, and pre- sumably worth buying if one has the money to spare. One does not need to argue that the printing presses of all countries gush forth mainly worthless, ephenTeral stuff, offensive to the intelligence of any average man who knows sound work in the particular field in which he is interested and makes no further claim: to superior judgment. The presses turn the books out and the libraries -buy them. Why? Because they have no alternatives. They (buy'• them from- the publishers' descrip- tions. Now and then they see the name of ' the author whom they know to be a competent and popu- lar writer. This perhaps- is true• in three or four cases out of a hun- dred. The vast majority of writers of the kind of fiction we are dis- cussing are newcomers. Now and again t17e 'booksellers will see a new book extensively advertised and rea- son that whether it is good or bad the publicity will make it profitable for them to order half a dozen copies. Naturally° they are not in the business of uplifting literature; they are in the business of supply- ing the wants of their customers. 'Speaikirig • generally and in all charity publishers' advertising, in sauce. , 1(1-3 Imps cooked fish. Cook the !bread crumbs with milk about 10 minutes or 'Until'. slightly thickened. Add" (better and ' season .inlgs. , Remove bones ,, and., „any parr' pt 11 ti�D:'�� 't ilR 1e 43,to, IN la ro a al' e art -Of the lllezii X'ali�' ng tbs. 1 i ;. in order -that t.;f ..bouquet xnay ' blender or bottler • '0 i�xsts to at n 0ropox4ciAs Veganee anal! 4aiited.. The then -male a contract with ;half do4,en dis4j . leries and cosebine their output , h, 'Just 'prepertipz$, give, it. ;a name, and Weenie' vse ;thy' and fa -n ns. • Some: of the finest whislceya.are blended, owing their 'editucs and their. oharnts' to half a' dozen sources, • O.ne of the most important features in. 'the; mak- ing of Whig:key .-is the maturing: Whiskey teen only be matured prop- erly in wood, and if the wood, hap- pens to be an old cask that has prev- iously contained sherry,. so Much the better. (Speaking generally again, the older the whiskey is the better it is. Countries that permit distilla- tion usually insist upon, a minimum period in which the whiskey spends its time getting old. Three; years is •considered enough for this purpose. American; bootleggers' whiskey is sometimes matured for as much as five days ,before being drunk. , We lialv'e, been told that the rdif- v.%.erence .between rye whiskey and Scotch whiskey is an artificial flavor- ing' substance. We have also been told that it is a long time since rye has formed any •particular part of the process - of making Canadian. whiskey. But Scotch whiskey is supposed to be made from xnalted barley, and Irish whiskey has the. same . ox3'gin. iBouroon whiskey, named frour. the (Kentufc'ky county° where so much o ' it emanated, was made from corn. There is also whiskey made> from• -;wheat and other grains. In recent years the pot still method of distillation has been su- perseded to a large extent by. the patent still- invented by -Aeneas Cof- fey in 18131 which produces a more -highly 'concentrated alcohol by a continuous process that saves time. .Scotch whiskey began to supersede rye whiskey in Canada about forty years ago; when at a time of the first influenza - epidemic the salesmen.•., of Scotch were able to create the illu- sion that their product was a sure preventive of the disease, or, if not, that its:. .liberal consumption would make its (progressive ravages more enjoyable. • Publicity Is Denied Fakers and Jokers An advertisement of a young girl seeking employment appeared in the newspapers recently, and shortly af- terward she was telephoned by a man who discussed the possibility of hir- ing her and at the same time made some alarming remarks, The police, were informed and when two men accompanied by a case of beer called to see the young,grl, they were ar- rested. This is an illustration of some of the pitfalls which may be prepared through the medium of ad- vertisements,:- We heard recently of a man who advertised for a secre- tary and when she presented herself he made it plain that as he was un- married she would be expected to diseharge the normal funetions of wifehood also. (iP.S —She got the job). 'Brut all newspapers recognize their responsibility to both readers 'and advertisers, and are constantly on their guard to prevent fraud and annoyance either to advertisers or their. victims. Papers with large cir- culations turn away thousands of dol- lars' worth of advertising every year si'mp'ly !because it requires of adver- tisers something more than their money. It, does not accept their money as unquestionable evidence of good faith. The practical joker,, if indeed such a mild description applies to them, get the thrill of a lifetime if the:, are able to get a fake marriage or betrothal notice inserted in the paper. They rarely succeed because no newspaper will insert such a no-. tice without' written confirmation in addition to a telephone message with the clergyman who is named as hav- ing, officiated,. Many of the at- tempts to get such -publicity are in- spired by a desire to -embarrass' or actually 'injure one of the persons mentioned, and much suffering in the past has been caused when news- papers were less alert than they are nowadays. Similarly there are plenty of people who have lived to read their own death notices and while they have been pleased to realize that they are still alive, they were nevertheless annoyed• at the pre- sumption of advertisers. Death no- tices are subject to the•,same scrutiny as marriage notices. In recent weeks all Toronto news- papers received, advertisements with -money enclosed, giving the address of a North Toronto resid'eiit, whose name however was not to appear in the advertisements. One called for a used car of popular make; ,an- other for five men' at good wages to do some work about the premises, and, a third for two girls at highest wages for domestic service. The ad- vertising departments naturally tele- phoned to make sure that the adver tiseinents were not fakes, and learn- ed that the address was that of a retired clergyman who was sheltering a woman said to be involved in litigation with the parents of her deceased husband. Obviously, the idea was to send suet +a mob to the address as Theodore Hook assen,11ed for his famous Berners Street hoax when thousands of people, including the 'Duke of Gloucester and the Lord Mayor of London, gathered in re- sponse to invitations presumably sent out -by a lady whom Hook disliked. Like Hook this joker did not take account of the disappointment of the crowd' of men- and women who no doubt would have made the journey to North Toronto spending their (valuable time and money they could ill afford. ' ; 1' _ Greene—Why do you never take a holiday? Wise --i feel that,,,I:- shouldn't leave my job- Greene—Why, can't the company do without You? Wise—Yes, that's just what I don't want therm to find out. rIr W :1 Spring Dresses Attractive youthful styles pre- vail in the New Spring Dresses, embodying new Prints a n d 'Crepes of finest silk fabrics. • Brown,- Navy and Black are prominent in the color range, with some attractive color com- binations. A special range now' on display. Sizes 16 to 42. You will be delighted to see such dresses as these, and will marvel at this low price. Press ilk crepes We have been fortunate • in making a very special' purchase of Silk Crepes. They are beau- tiful qualities, full yard- wide, and at a new rock bottom price. They . are shown • in White, Chin -Chin Blue, Rose, Beige and Independent Blue. PRICED 79c Yard Fancy Crepes Here is a wonderful showing of /the very newest -Pure Silk Crepes, in fancy printed pat- terns, heavy quality and full36 inches wide. The colors include Brown, Navy, Green and Black. A beautiful material at $2 Yard Spring Millinery Miss'Spark, our head milliner, has - returned from her buying trip, and our show room is brim full of the very newest Spring creations. - Shiny Straws predominate for early Spring wearing. The col- ors—Black; Brown, Green, Blue and Light Blue—are shown ex- tensively. Flower trims are al- so to be very popular, and we have a wide variety to choose from in this line. The shapes are small again, but entirely dif- ferent. - We cordially invite you to come in to -day. You will be ov- erjoyed with them. PRICED $1.95 up Stewart Bros._-: SEAFORTH ri