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HomeMy WebLinkAboutThe Huron Expositor, 1932-03-11, Page 3•i! `, • •;•00•717,•'',"., 41,.N • teciriAkinuE ILVEITY14111 1E1E11f Travellers' Cheques issued by Dosninion Bank are to. cognized ree world over. When travelling carry your funds -in this safe and conven- ient forsn. Cheques may be purchased at any branch of this Bank. • THE DOMINION BANK SEAF(EsiETH BRANCE • R. M. Jones - - Manager .12 1.4 • RECIPES Green Beane With Crumb Sauce Heat enough of one can of green benne for two servings. You can place them in the oven while the pot- atoes are baking. Just before serv- hie pour over them the following sauce: Melt two tablespoons of butter in 2 saucepan and stir into it four -tablespoons of toasted bread crumbs. eason with salt and pepper. Yorkshire Corn Pudding. .Place in a mixing bowl one can ;of sseorns 3-4 cup ef milk, add two well beaten egg yolks, and mix thoreugh- ly. In another bowl, sift one-half teaspoon salt, 3 teaspoons 'baking powder and 1 cup of flour. --Mdithe liquid mixture to the dry and beat -well. Now add, the stiffly beaten -whites of two eggs, beat well.s Ar- -range buttered muffin rings in a buttered dripping pan. Put in each -ring aseeaspoonful of juice from a bot roast. Fill the rings half full of corn batter and bake in moderate oven. Serve around roast on'a large .platter and garnish 'with sprigs of mint. Date Roll. % cup sugar % cup -flour .1 cup dates • - .2 eggs, beaten slightly teaspoons ofebaking powder .1 cup nuts .1 teaspoon vanilla. Add • sugar to eggs, sift baking -powder and flour together. Add to rst mixture, then add dates and nuts. Bake in a shallow pan inga moderate oven for thirty minutes. While hot: ,cut in oblong 'pieces, or Sticks and roll in powdered sugar. Orange Souffle Pudding. Three eggs, 1 cup scalded milk, % .cup granulated sugar, 1 cup medium stale •criim'bs, 'pinch of salt, the finely _grated yellow portion of the rind of •pranges, the juice of 2 fairly large +oranges About 2-3 cupful), and two teaspoons lemon juke. • Beat the yolks and whites of, eggs separately. Mix the milk, crumbs, sugar, salt and rind, then add the •fruit juice slowly. Add the egg- yelks, then fold in the stiffly whipped ,egg-whites. Pour into greasel. pud- dling dish, set dish in a pan of hot -water, andbake in •a fairly • moder- ate oven (300 to 325 deg. F.) for 60 minutes, or until fairly firm in.the c entre. Serve with rich cream. 7. This pudding is at its lbest if 'served as soon. as it is taken -from the oven. ,Lemon souffle Ipudding is made by using the rind and juice of 1 lemon 'instead of the orange juice and rind, land increasing the amount of sugar 'So % cup. Chocolate souffle pudding is made by omitting the /suit juice and rind, and adding to the mixture 2 ounces 'of melted unsweetened chocolate. In - increase the amount of milk to two ecepf u Is. Potato Cakes. 2 cups mashed potatoes . 1 teaspoon' summer savory or sage 'Salt and pepper to taste 1 teaspoon grated onion 1/2 cup grated cheese 1 egg, beaten Chipped rparsley. Mix the ingredients well together and if quite dry, moisten with a little inilk, not more than, 2 tablespoon- uls. (Correct Method in • Table -Setting The setting of a +dinner table is -identical in general plan whether it be set for one person alone or 'for a dinner party of twenty. 'Having laid a cloth (or placed the runners or mats), you then put on • your place plates at equal distances 'from each other. It really doesn't -matter • what you choose for the centre of, the table or whether it be f of Silver, china, glass or a combine- ' tion. The•next objects to put on are four ocandleesticiles. You rplace them in equally balanted spaces. Net, you put the flat silver on either tide of each sereice,plate. The service 'plates, should be m keeping -with the cblor and decoration of your -dining room, no less than with the other china that you are going • to use. The amount of flat silver to be put beside each plate depends upon the menu to he served. In She house of expert service, implements fare fhu- itad to three forks and +1,.to two knivee•and two spoons or one oPtien and an oyster fork. In setting the table, you put which- ever implement is to be used last, next to the plate, and mentally con- tinue the courses backward, until the. implements for the first course are on the outside. Correctly, the salad fork is put next to the plate. prongs up. The meat fork is placed at the left of. the salad fork. On the extreme left is put . the fish fora. The salad fork is put next to the plate on the right. A silver -bladed ,.; knife for salad is absolutely correct. i but if you prefer knifeless salad -eat- ing, choose your salad accordingly and 'omite the knife. On the right of the salad knife, put the dinner knife, (a large knife with a sharp steel lislade.) On the right of this goes the . fish knife,.if a fielf has bones in it or skin on it. The fish knife would I be omitted for fish mousse or other boneless fish. The soup speein is put • at the rightof the fish knife. At the extreme right is put the 'oyster fork or the fruit spoon. If you are.having fewer courses, you simply leave off which ever implements are not need- ed. Bread- and butter plates have been taboo at dinner until the last year or two, and are stilt' taboo at a forrhal dinner. But they appear regularly on the family dinner table, and often at ;the company dinner • table as well. The bread and butter plate ,, is put above the forks and its own knife is laid across it with handle pointing to centre of service place. 1 Having set the places, two or per - hafts four dishes of ornamental sweets are novibplaced wherever they are most effective. Salt cellars and pepper pots should go' between each two places at table or individual ones go above each plate. ' Salted nuts are usually put in small individual dishes aboveeach service plate. Certain hostesses always serve them, .others never do. In the same way, olives, radishes and celery are served in certain houses and not in others. The rule for place cards is that they should not he used for dinners of less than ten persons, er for lun- cheons of Iess than eight, istitstlidee" is no reason why yoU should not have place cards if you like them and of whatever variety that , pleases or amuses you, especially dt Christmas or birthday or other family or very intimate dinners. On more formal occasions, plain cards are in best taste. . , More Than Mere Freak Is Alfalfa Bill Murray AlthOugh he is not the, mostprom- ising candidate for the Democratic nomination for president, Alfalfa Bill Murray of ,01clahorna unquestioe- ably .the most picturesque. The notion that he has a chance of being chos- en is not so fantastic as it was a few months ago. It is now becoming generally recognized that he is not one of those political freaks like Hef- lin, Vardaman, Long and Ferguson which are so frequently thrown into grotesque prominence in the neigh- boring republic. ,Murray is a shrewd fellow; a born politician and a man with a very clear idea where he is going and, how he is to get there. As- Wayne Gard says in The New Re- public; "The most cornmen night- mare of Roosevelt and Ritchie—not to mention the Republicans—is a vis- ion of Alfalfa Bill marching at the head of his victorious state militia and six million farmers armed with pitchforks. Murray is out to capture the Democratic convention and then the White House, and he's Throwing as big a scare as, General 'Coxey did in 1894." (May we at this point re- mind certain readers that records !generally accepted show -that Bene- dict Arnold died in 1801?) Three Roosevelt men went to Mur- ray and offered to give him Tthe Roosevelt support for the vicespresis deney if he ,ould moderate his poli- tical amb' He refused, re- markink: f''+‘ In not going to have myself tied 'tp in a vice-presidency where I can't do anything but sit and look at my toes. I'm going to be satisfied with nothing except a place where I can do something for the ,people." There is no question about his strength in his own state. He has a great following in Kansas, Nebraska and Iowa and in a news- paper presidential poll in California he stood second with Hoover fif- teenth. To -day in any western or middle western town if it is desired to gather a big crowd at eine-ail-Se Governor Murray is sent for. He can fill any hall, and not only does he fill the halls but he fills the streets. He iil being hailed , as a second Lincoln, and while there may he nothing Lincolnian about him but an uncouth appearances this does •not previent his, being a great crowd pleaser. fle talks 4he hie of language that is talked o the farms and the ranches. Mo eover, .11 .- • .4 mou t, ,4-4,410 understands the e noseen Ople so •/We have 'WECtfan before, and, do se again becesiee his insre41404,_ voldtigalsi411.7grtf/PW One of thessollieeee Of his attreegtils hie ability to get seemingly impee- Able things done. When,ise ordered the Oil well in, his state to cease operations in'order that the price of gate:Alp* might be increased, every body thought that he was flying ir. the fate of not only the laws of the state but the laws of nature. But 'the wells remained" idle and the price did' increase. He.clowned his way into the governorship of his state, and was elected mainly fbeeauee be amused the crowds, though every newspaper was against him. He hitch -hiked his way about the coun- try, travelling so light that he did not even have room for a tooth- brush. But his newspaper critics inadvertently helped him. A woman columnist on an Oklahoma daily said that for years he had lived in a sod house without a bathroom, that he wore a .djrty undershirt and ate hot cakes with his fingers. • She forgot that four-fifths of the •Cildahoma voters also live in sod houses with mud floors, and are glad to eat hot cake§ from their fingers when they are lucky enough to have the cakes. 'Moreover when Alfalfa Bill asked how she knew about his underwear .she had no happy retort. Governor Murray, whom his ene- mies sought to ridicule- with such names as Bolivia Bill and Cocklebur Bill, is proud of the title Alfalfa Bill. It signifies an important achieve- ment. It was he who. ,indueed the farmers of Oklahoma to go into the raising of alfalfa greatly to their en- richment. Now he is spoken of by an even more endearing name, Grass- roots Bill, which should appeal to every farmer. He has had more than his share of vicissitudes. His expe- dition to Bolivia where he tried to form an American colony ot fruit raisers impoverished him and he re- turned home poor and ridieuled to make his ffight for rehabilitation. Ile has been in turn cowboy, farmer, school teacher, subscription agent, legislative reporter and lawyer. The fact that he was a lawyer gradually dawned upon 'rich coSesorations who calledupon their own lawyers to check some of his More radical moves. It then appeared that not only was he a lawyer but one with an extra- ordinary knowledge •of constitutional law. • , ".4 So the Sage sof Tishomingo travels about the country in furtherance of his political aspirations or directs state affairs reclining in• a chairin his Oklahoma 'effice. On crowded days he eats. his lunch as he talki, and spits straight before him, irre- spective of the location of cuspidors. His clothes are cheap and wrinkled; his mustache long and unkempt and he gives the general impression of a partly reformed hobo. To show that he is in good physical condition at 62, he will do some high kicking, without much pressing, and he will also stand on his head and deliver a speech to please the newspaper boys. !Personally he is a di -y, but he shocked prohibitionists at Washing- ton recently by telling them that in all probability the noble experiment was a failure. He has eourage, humor and sagacity and is in close touch with the poor and oppressed. He might go quite a distance. How Much? Haw much you should eat of What you do eat is a subject of real im portanee to you.. No one can se.' down for you the exact amounts of the different foods you should eat. The amount of food required varies according to age, sex, season and ac- tivity. During the years of growth, food is required for body building, which is not needed once growth is completed. Men require a little more •food than wothen. Activity usds up energy, and as body energy comes from our fOods the active person re- quires more -food than does the in- dividual, who is inactive. The heat of the body' is maintained at :an even level, and in cold weather, more food is used to keep the body warm than is necessary during the rummer sea- son. How then is any one person te know how much to eat? The simp- lest and most practical method is to watch your, weight. You can find out the average weight for your age, sex and height. Weighing yourself•oc- cassionally wili show whether you are gaining'or losing weight, or whe- ther an even weight is being main- tained. If you are everweight, you have eaten too much in the past. If you are overweight and gainitig, you aro eating too Touch in the present. Ths reverse is true as regards under- weight and continuing loss in weight. It may be that underweight is not due to an insufficiency of food alone; it may be that the right kinds of food are not being used. Nutrition is not, by any means, entirely a matter of food. Loss of weight may be due to actual disease, or to lack of rest, or fresh air, or some ether essetutial to healthy living, the ab- sence fxf which interferes with the proper digestion and use of the foods eaten. The person who is free from die - ease and who is using the wide var- iety of foods which he should take, can judge as to the quantity needed by watching his weight. We are not suggesting that you should live with your eye on 'a weight Ercale but we are of the opinion that an occasional weighing, once a Month,' is a good way to keep a check on the quantity of food eaten. It is infucheasier to, avoid over- weight than it is tb cerrect it. It is much more simple to Cut down suf- ficiently on the diet to avoid adding weight than it is to cut off enough to et duce weight. Weight can be re- duced, but the process requires con- siderable determination, perseverance and sacrifice. • 'Many people are tempted :to eat snore food than they need. It. re- m:tires self-restraint to pass by cer- tain inviting dishes. Howeeer, fail- ure, to control the appetite is punish- ed by digestive upsets and by over- weight which is a burden and a h an di cap. 4e, • .41 Sponsored by the • BERGER TAILORING CO. makers of the famous CLOTHES OF QUALITY. 41 We have been sikeeisfuL again, in Making arrangements. with the makers of Clothes of Quality, fora FREE PANT SALE to be held ree Days t• Thursday, Friday, Saturday -The Ncv,- Spring Suitings are kere. The ,prettiest patterns you've ever seen. • Berger Clothes of Quality Suits at our, regu- lar prices always represent outstanding -value, but with an extra pair of pants FREE, you simply cannot afford to miss it. Woollen and commodity prices have dropped during the last year, and consequently "Clothes of Quality" have been able to put far greater Value; 'workmanship and quality than ever before into their garments. The suitings and tope'oatings are made from beautiful all -wool 'materials that represent the world's fin- est loons, and are more distinctive and attractive than at any :time during -the past.— We personally measure every customer and guarantee every suit for FIT STYLE • WEAR AND WORKMANSHIP and up. Extra Pants Free. efe SEAFORTH • V 4 , , — • , 7 • , •• , • •• • -