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HomeMy WebLinkAboutThe Huron Expositor, 1937-11-26, Page 5tr a y r A A 11 1 p n ' 1 • • • • • 1 .l fi IIs .As ap..-.,,arrarNIna:eilCrm...:;..,...-,................•„.-...._..,..,..,' 41 I'�'.I. • .l!.}:R .A• "^ISgw 4 E SEAFQRri Jot k E ,IFE oF nr'PtH frr�p TRA TV,T • witfi. ParityakaOdle Victor Moore A ii mat Vet fun+ laughter, Mon''day, +stay, Wethaeoduar Sylvia S dney�rr.� Honey F nda In !'yOyU 9.111.4,Y LIVE ONCE” Xea o»Iy Hve 'm►ca-melte the lick of It: Next..`inure., Fri.. Sat a -Dec. 2, 3. 4 Tex Ritter Eleanor Stewart "HEADING FOR THE RIO RA Wisteria Sherif Nmelee s sane of neetien. 'ComInip.- - "WIFE DOCTOR NURSE" "WOMAN • CHASES MAN" Matinee. Saturdays and Holidays. E 1.11 ItA61n e sewr wa ; • Trig QANAOIAp esoawTlan Ants •010111111144111011 COMMON COLD The common cold is meth.' more than an affiction of the individual who has it; dt is a social nuisance. Just because it is "commnon" and because, In most cases, it is- not fatal, it is 9iooked upon' as a necessary evil; we accept rather than shun; those who are sneezing, -coughing and snuffling. 'This widespread disease is an ex- pensive troublemaker: It causes more lost time from work and aahool than does any other disease. It in- terferes with education and costs mil- lions of dollars in loss of 'production and wages. While it is annoying, it receives but little attention ad com- pared with the rather rare, but more startling because unusual, diseases. Considerable research has ' been carried on with the hope of clearing the way to an understanding of.; the common cold and how it may be pre- vented, or its severity lessened. So far, no great success has attended these efforts, and we are left to rely upon what we have learned from past experience. Mose who suffer from repeated colds should make sure that their nose andethroat are in good condition. Faults in structure may lie at the root of repeated or continued head The Huron Expositor PHONE 41, SEAFORTH In tltllott.1 1A. @sited tet t11'4r h;API aald .ops 9f 49efe,coy t obi1Htgg or body fmn t ,edger kgs little ee ,tho4ij11ng which follOWS IMOD, .. elteeeeive per piratiomr due to overclotb1ilg r 14l4le, indoors. Cold wet fit VTedtspil,ae Q bea4 colds, By keopiug the feet dry, or by di:YIDS them promptly tf 4tbey+ dp be• come wet, much trouble : May be averted. There may 'be argument as to whe- ther or not all colds are due to in, teething, but we have all seen ,colds run through the family and the work- place. • It is not pnaetieal to isolate everyone who has a - oold, although such a person would be more com- fortable osfortable and better off inbed. We can, however, do something to pre- vant them from passing on their colds to others. Coughs and sneezes should be di- rected into a hand'kerehief and, in all oases, at the floor rather than in- to people's faces. The pereon who has a cold sthould not prepare food', but if he orshe must, then there must be a very thorough screbbing of the hands with soap and watr before food is touohed. There should be no common drink- ing cups in then home or elsewhere. Dishes should be washed and then rinsed in boiiitng water. The hands should be washed before Itouohine food, and kept away from the face at all times. To some extent, such reasonable precautions will serve to lessen the number of common colds and other infections. OBESITY Obesity is a polite way of saying 'too fat" or 'too stout." Some, per - ons have a hereditary tendency . to stoutness and in some families a sin- gle member may become unusually stout even from childhood. Bu t stoutness is more often the result of excessive eating and not enough ex- ercise. It is a well recognized fact that people who have passed middle life have a tendency to become stout, despite the fact that they may eat moderately and play p1of golf. The fact remains that ey ar con- suming carbohydrates be - d their daily needs and the excess' amount is converted into fat and stored in the tissues. Obesity is undesirable on several counts. In the first place it tends to slow one up and make all exercise burdensome. Fat people suffer more than thin people when a fever hits them and they are poorer risks when they have to take ageneral anaes- thetic. Why is this?, -Let us explain. Our foods are divided into three classes, carbohydrates•, fats and pro- teins. All tire essential for normal nutrition, but as used for body ener- gy they are all converted into sugar (or carbohydrates). If we are taking into the body more food -than is daily required the excess amount_ is. stored in the tissues ' as fat. But the fat doesn't pick out just those parts of the body one can see in which to lay down Payer upon layer of new weight. All body tissues are used in this stor- ing up business and so the heart and the kidneysa other organs all get their.,share. his means than an or- gan iike the heart has more_ bulk to 1:eep working than the heart which normally does not carry a lot of extra fatty tissue. More work means more /`fort and that is why a very fat per- son gets\short of breath and may ex- perience ail' hunger, and is a poorer risk. for anaesthetic. . Eat wisely, exercise properly and remember that it is easier, as a r'.ile, to put on weight tap it is to take it off. Questions concerning Health, ad- dressed to the Canadian Medical As- sociation, 184 College Street, Toron- to, will °be answered 'personally by letter. • CiieSNAPSI-1OT GSELF-TIMERS . You can take a picture of the family picnic and be in it yourself by using a self timer. r7�HIl question is often asked, "Is j there any way that I can take a snapshot of my friends and include myself in the picture?" There certainly is a way and a staple one. Use a self timer. A self timer is a most fascinating little gadget and almost human in its operation. It is an inexpensive accessory that fits over the metal button, or plunger, at the end of the cable, release, which you press to take a snapshot with a folding cam- era. It cannot, however, be used un- less the camera is fitted with a cable release. Here is how it works. First you locate your subject in the finder and at the game time plan the space you will occupy When you step into the ,picture. Suppose you want to take a pic- ture of a group on a picnic or at the beach. You will have to have the camera on a tripod, table or some= thing solid. Locate the group in the finder—and be sure you can see the w.. ;ao Y�1u�ik7i spot you will occupy or you may he among those missing when the prints are returned. 'When the lens aperture is set at the proper opening with the correct shutter speed, the same as if you were going to snap the picture your- self, sat the self timer for the length of time' it would take you to get to your place in the group. Slip the self timer over the button at the end of the cable release and press the little release -lever on the timer. It starts buzzing away, you rejoin the group and then—click—it has taken the picture and you're in it. - You can purchase a self timer at- tachment from almost any' store that etells photographic supplies. They are not expensive and last a. lifetime. Seine cameras have self timers incorporated in the shutter con- struction, so if you have this type of camera and have never used the self • timer you have missed a lot of fun and picture taking opportunities. • 1 154 - John van Guilder Wttb the` •tibrintains season just around the corner, ChristMac Pudding will occupy a Paige amount of the time of the housewife who thinks' of her family's sujoym,en.+t on Ohristanas Day. Here is a .recipe---ai old English one's -for a family -size puddling. It, Will . make two and a half pounds, ten generous individual portions: Ingredients - % 1b'. bread crumbs '/a 1b. -beef suet 2L ounces Sour % ;1bQ brown sugar 2 owes mixed peel Pinch' salt ' 1/4 teaspoon baking soda Grated :rind and juice of half lemon IA, pint milk 3 eggs '>4 M. Sultanas 1/4 M. 'raisins - 1/4 M. currants 1/4 oz. Cinnamon ly oz. nutmeg 1/ oz. allspice 11/2 oz. brandy. - Procedure Mix the dry ingredients together thoroughly, then add the beaten eggs, milk and brandy, and mix all together thoroughly. Grease inside of pudding bowl or covered Mould to prevent pudding from +sticking. If pudding bowl used, cover bowl with floured gauze tied tightly around bowl to keep moisture away from pudding. Boil pudding for three hours. Heat thoroughly before Serving, then an- mould mmould on dish: Serve with sprig of holly on top. Serve with either hard or custard sauce, made as follows: With a view to making it possible for the consumer to identify quality in beef, and through the emphasis on quality to provide an incentive for the production of better beef cattle in Canada, the Dominion Government of Agriculture some years ago intro- duced the system of branding the two top qualities of Canadian beef, and the increasing sales of this branded beef •have -more than justified' the policy. There are two brands, Choice or red brand, and Good or blue brand. The Choice brand is a special grade which is distinguished, by a red rib- bon-like mark running the full length of the carcass, so that when the beef is cut up a section of this red brand appears in every important cut. The other grade, Good, is also known as the blue brand from the fact that the', ribbon mark Vis blue. These quality marks are the guarantees of good beef and save trouble in buying, for the consumer can rely on the quality of the beef purchased. The following recipes are taken from ' the bulletin "Beef; How to C,,hoose and Cook It," which may be obtained fret from the Publicity and Extension Branch, Dominion Depart- ment of Agriculture, Ottawa, on ap- .plication. Round Steak en Casserole Trim off fat, remove bone from round steak cut 1 inch thick. Cut in uniform pieces for serving. Pound each piece on both sides with the edge of a saucer. Sprinkle with salt and pepper and dredge with flour. Brown ,richly on both sides In a•, Mss- ing, hot, well -greased frying pari: Re- move to hot casserole, add brown stock to cover the steak. To the fat in the pan add two tablespoons but- ter. In this, saute two cups slicEcl onions previously parboiled two min- utes. Cover steak in casserole with prepared onions, add one, cup sliced carrots,• season with- salt and pepper, cover and cook slowly in oven until vegetables are tender. Serve from casserole with baked potatoes. Vienna Steaks Pass through the meat chopper twice % pound each lean, raw, round steak and veal, first removingall fat and tissue. Season with 11/2 teaspoon- ful salt, % teaspoonful+,each paprika and celery.. salt and 4. teaspoonful nutmeg. Add % tablespoonful of lem- on eson juice and a few gratings of onion. Add slightly beaten whites 2 eggs, mix well, let stand several hours. Shape into small cutlets or steaks, arrange in a well -greased, hot frying pan; sear -quickly on one side, turn over and sear the other. Cook six minutes, turning occasionally. Spread generously with butter. Serve with broiled tomatoes `or 'mushrooms. - Smothered Beef To each pound of meat from rump or chuck, add 1 sliced' onion, 1 tablespoonful dripping, 1 dessert spoon prepared mustard, -1/z teaspoon- ful celery salt, 1/3 cup strained to- matoes or tomato soup. Dredge meat with flour and brown in, the drip- pings. Brown onions in - remainder of- drippings, add the other ingredi- ents, and pour all over the meat, Cover and cook slowly. on top of stove for 3 hours or more, or for 6 hours in a fireless 000ker. Hard Sauce e/4 lb. butter' '/4 lb. powdered sugar. Mix butter and sugar until the mix- ture becomes snow white; add a few drops of lemon extract. Roll in wax paper, place in refrigerator -until hard. Cut in slices. serve slice on top of plum pudding. Custard Sauce 2 -eggs 1/2 cup powdered sugar 2 cups milk 2 tablespoons ,cern starch. Beat up eggs, corn 'starch, sugar together thoroughly; add milk; beat together again: Plaoe in doable boil- er. Allow mixture to become hot at same time beating it up to preterit'if from becoming lumpy. Add few drops vaniIls• extract. Allow mixture to thicken. Serve hot Over 'paaddtng rA ¢ F• i x Save from $3 to $4 on Eve Values You Should Not Miss. THE NEW SMARTEST STYLES Men with thrifty purses and good tastes, here is your oppor.: tunity to get an Overcoat ata substantial price 'reduction. Choice select materials, well made, in all the New Styles, by skiIled.ilf Only, 25 More Shopping Days! REMEMBER YOUR LONG DISTANCE FRIENDS NOW Rich color combinations, in plain cloths or attractive checks. Wines, Navys, ' Browns, Greys, Blacks or Blues, con- trasting lapels, cuffs and pockets and sashes. All siz- es. ADVANCE SHOWING OF INEXPENSIVE, USEFUL Christmas Gifts That will reflect your good taste and please the recipient as well. We will gladly Box and tie up parcels ready for Mailing or Express. Gifts For Women IN FANCY BOXES Bridge Sets • ..50c to $3,95 Bridge Covers 31 to $1135 Satchets 15c to 75c Pillow -Cases, •75c to $7;25 Scarfs (Wool) 59c to 31.75 Scarfs (Silk) 69c to 31.95 Purses • . Si to $2.95' Fancy Undies 49c to $1.50. Pyjamas, - Night Siilk Gown$1,95 to $4.95 (Silk) ..:.$1 ALP $4,95 If it is desired to serve brandy with pudding, unmeuld plum pudding on dish, place sprig of holly On top of pudding, pour brandy around base, light brandy, with match. APPLE SALADS Whether fresh, dried, evaporated or canned, the apple is a wholesome food, easily prepared, attractive and palatable at all times. There is no waste in a good apple. Due to the large amount of pectin contained in apple ,juice, it may be used in other fruits to give a consistency to jams and marmalades, and even the par- ings and the cores of apples may to utilized for jelly. The following rec- ipes are taken from the bulletin, "Canadien Grown Apples," issued by the Dominion Department of Agricul- ture. This tulletin may be obtained from the Publ. city and Extension Branch of ,the Department at Ottawa free on request. Bilked Apple Salad I'a, ,, r---1i.an-gth Un apples until ' e ' ' .N the centres with nuts 8:,,1 1 aiedo5 and derve with salad dressing or whipped cream, Apple Salad Cut in dice' half a pound of cold veal or pork and two large Canadian - grown spples. Add two chopped pickles, one 'table Poon of olive oil one tablespoon of vinegar, salt and pepper to taste, and mix wita teaydimaise dressing. Red Apple Salad Scoop out the centres of bright red Canadian -grown apples so as to make them inte'cups. Put them into water containing a little lemon: juice until ready to be filled- Mix equal parts of the apple pulp with celery, grape- fruit, and cream dressing. Fill the apple cups. Garnish and serve on lettuce leaves•.. . • Cream Dressing Yolks of 2 eggs 1 tablespoon sugar 1/2 teaspoon 'alt 1 teaspoon mustard , Pepper 2 tablespoons vinegar 2 tablespoons butter Cayenne 1 cup cream, whipped until thick. Beat eggs, add vinegar elew1y, sug- ar, butter and seasoning. Cook over hot water, stirring constantly, until thick and smooth. Cool. Beat in whipped cream just before serving. Brazilian Salad Remove skins and seeds from white 'erapes and cut in helves lengthwise. Add, -an equal 11uantity of Canadian - grown apples pared, cored, and cut in small pieces; also add shredded fresh pineapple and celery cut in small pieces. Then add 14,of quan- tity of Brazil nuts, broken in pieces. Mix thoroughly and season with lem- on juice. Moisten with cream or mayonnaise dressing. "There was a crowd at the Town Hall last night," said the oldest in- habitant to his wife. "Summaat special on?" asked the better half. "Oh, aye! it were burned down," was the reply. A composer standing outside his club was accosted by a man who, said:. "seg pardon, sir, but do you know a gentleman, a member of this club, with one eye called Matthew?" "Can't say I do," was the reply. "What's the name of his other eye?'- Is Your Subscription Paid ? In order that our mailing list may show only paid -in -advance subscriptirknsy we ask the co-operation of our subsci4bers in paying their subscriptions promptly.- The Bureau of Circu- lation recognizes only paid-in-advancesubscrip- tions and this week the Credit r Liquidators, co-operation with the Bureau, has undertaken special subscription work for us. If due to an oversight, nu happen to be in arrears with your subscription 'and receive a notice regarding same, - we ask your prompt co-operation, • If you believe the amount of your account to be in- - correct; please advise us in order that we may check it with our records. tir,2 "1