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The Brussels Post, 1955-03-09, Page 6WOWS tok STARCH CAN AD4 cORN tor 6eejoider of ipihet cieliciotis recipes, write tor Jane. Ashley, i4orneServite bepiormeht, THE CANADA STARCH COMPANY LIMITED, P.O. Box 129, Montreal, P. r LOSS Twenty Founds 'In Thirty Pays Relaxing from rOyal dales behind the scenes Of a London theatre, ieWial King Edward VII sampled a muffin , and instantly asked whether the perSon who made it could sup. ply the Royal Household with muffins twice weekly, That is how a thealrical landlady, the famous Mrs. Forscutt, is said to have won concession for BUckingnam Palace, Old Jock Harper once sup- plied Balmoral ',Castle with extra horses; and now a richly gilded "By Appointment" sign liaTigS over the little village shop where he hires out bi- eYeles, Queen Mary once en- joyed potted shrimps , for, tea and pow .the coat-of-arms of a Royal: Warrant embellishes the stationery "of a Morecambe firm. Farmers who are looking tos wards the federal government 'for assistance in their present precarious situation of declining prices and vanishing markets, will be disillusioned when 'they read the speech of the Prime Minister made in the ',louse of Commons on Jan, 10th, There had been hope that the federal gdvernmant would pio- mote trade with Britain or per- haps even enter into trade agreements with the British 'government LO dispose of some of farm surpluses, if surpluses there are, However, onoJanuary 10th the Prime Minister stated quite dearly that he had no .such ia- tentions when he said; ""We do' .our boa to facilitate external trade, -but We do not attempt be , handle .ekternel • trade through any government organization. • with' the exception of the wheat board, set up at the request of.' the wheet producers theinselves and managed foe their henql and to ,a large degree nncler their direction," PresSiiie 'Needed • This leaves farmers two alter- natives,, providing we do not consider the third one of letting things slide. First, they can try and put all` possible pressure on the government to establish marketing boards, equivalent to the wheat board, for other com- modities like ,livestock or dairy products. With a federal election at least two 'years away, the gov- ernment will not be very sen- sitive to pressure; unless, of course, Farmers Union and Fed- eration of Agriceltuee exert themselves, in an organizatipnal drive to swamp Ottawa with letters and telegrams from their respective member's, demanding action. Failing such a cooperative ac- tin on a grand 'scale, there is the alternative of bargaining for federal legislation enabling' far- mere to establish their own mar- keting agenciee 'and, to try to do the, job themselves. Paymept in Sterling %In either' case trade' With Bri- tain"will have to be tarried on on the basis 'of Pound's Sterling and not of dollars. which the British do not have in sufficient Amounts to .spend on Canadian farm products. ley F (BOO) VON plitoo There is 119 reason though why we should insist on • pay, inent in dollars, 'We would need dollars only if we wanted to buy from the united States. But if it is a question of getting rid of some cumbersome quantities. of butter and cheese and bacon,. We will have to accomodate ourselves to 'the idea of httYiug British manufactured goods in- stead of American, The British. want our goods, but we will have to accept theirs in e* change. In 'the same speech the Prime Minister said;, "There has been. no less of the United Kingdom market: There is no less desire in the United Kingdom to take goods froni. ,Canada than there' was at any time,. hut it has so happened that there is, still a 'shortage of dollars that limits' the quantities of Canadian goods they can import and for which they could provide the currency required." "The currency xeqUired" hap- pens- to. be Canadian dollars which are not available. The currency available is Pound Sterling, Why not take the Pound, Sterling and buy British trac- tors instead of American tree- .Jors, or buy anything in Britain- whichpreSently is being import- ed -from the United States? Somebody will have to do it and go after the government .and the farm organizations, Or shall we wait again for a George? * This column welcomes criti- ism, constructive or destruc- tive,• and suggestions, wise or otherwise; it will endeavor to answer any questions. Address all mail to Bob Von Pills, Whit- by,. Ont. SPOACHED SALMON STEAKS flake easily ivlien pierced with fork. Remove salmon steaks; drain. Serve on platter gar- nished with large onion slices, green pepper rings, and •chili Sauce Lemons or Limes: Slice each in half; scoop out 'a section of each half, Fill scooped part with chili sauce. . n a frying Pan or kettle large enough to hold cheesecloth- wrapped' dish of fish. Bring water to boil, then turn heat down until water simmers. Add salmOn CoVer, let simmer 10 minutes. 'If steaks are frozen allow' about twice as long. Fish should be tender and Place, salmon steaks in heat- proof Shallow dish or pie pan on a large square of cheese- cloth. Bring 'corners of cheese- cloth up' over plate and tie se- curely. Add 3/2 teaspoon salt and 1 teaspoon mixed pickling spices to about 3,4 inch of water - SLIGHT DIFFERENCE George Jessel was telling a friend of the time he took a Hollywood magnate seriously to task. He pointed out 'that the ' man was running the studio bad- ly,, that his recent pictures lacked box office appeal' and that his publiCity and Promotional pro- grams couldn't be more inept, "What happened?" asked the friend in some awe, "Nothing," replied Jessel. "We. parted good friends. He boarded his yacht and, took the bus home." into flour with pastry blender until it has consistency of corn- meal. Cut in rest. of shortening . until consistency is that of small peas. Sprinkle water, '1 table- spoon at a time, over floar. Mix in with fork until all ingredients .are moistened. Press togethen with fingers' info ball and •ehill.. Set aside one-third of dough. Roll out the rest on lightly flour- ed board or', pastry cloth, to 'form a 12" circle. Fit into 9" pie plate. Trim pastry to 1" of edge of pie plate. Fold pastry under to form rim, Start 'oven at 400° F. Wash the rhubarb. 'Drain well. Cut into 1" pieces (makes 4 cups). Mix sugar, flour, orange rind, and nutmeg together. Add to rhubarb and mix together well. Spoon -into pastry shell. Dot top with but- ter. Roll out remaining third of pastry. Cut into 1/2 " strips and arrange in crisscross pattern on top, Trim ends to edge of bottom crust. Flute edges. Bake for 45 minutes. ' Oil Jellies & Sams Soups (thick) Spaghetti Sugar Noodles Nuts Cake • CHEESE SOUFFLE FULL MARKS Stuttgart (Germany) police were ' a little worried by the amount of Counterfeit 5-mark pieces creeping into circulation e The authorities received quite a jolt when they realized that they were. •of far better quality than the legal tender. It was this superior quality look 'that eventually Pled 'to• the arrest of seven too painstaking counter- . feitere. .2 tablespoons butter 3 tablespoons BENSON'S or CANADA Corn Starch 'A teaspoon salt teaspoon 'pepper 1 cup milk 1/2 pound' Canadian cheese, diced 4 egg yolks, slightly beaten 4 egg whites, stiffly beaten MELT butter in saucepan; remove from heat. ADD BENSON'S or CANADA Corn Starch, salt and pepper blending well, STIR in milk slowly; mix with. smooth. COOK over niedithii heat, stirring constantly, until mixture thickens and boils. ADD Cheese and cook Until melted, Stirring ConStently, REMOVE froM heat; pour slowly over egg yolks Mixing- well. • FOLD Mixture lightlY into beaten egg whifes. POUR into greased quart casserole, plate in• pan of warm water. BAKE in moderate been f 1506K) for 1• 1/4 hotel Or until done, SERVE tinmediefeV, YIELDS 4 to b terVingi. FroM ,a Malta cigarette- ,Melter to, :a Melbourne ''shoe- polish manufacturer, the cov- eted royal .warrant is a recog- nized ayMbol of quality • throughout, the wend. Yet a Hollywood ineyie: star was .be ' wildered recently when -she visited Londofi to spend her dollars only at shops bearing the exclusive label, "By Ap- pointment Queen Eliza- beStilhenf,0"und' there weren't any. Touring the West End's 'shop- ping streets, she couldn't find the sign once!" Nearly 400 firms discreetly indicate that they were pat- ronized 'by Queen Mary or the late. King George VI. A ' bag- pipe manufacturer, a supplier of Edinburgh rock and a Bond Street fan-maker are among 139 warrant holders still per- mitted to show that they sold their wares to King •George Nevertheless, if any trades- man today dared to advertise that he was supplying goods to the Queen, he would never be allowed a royal warrant—and if he displayed Her Majesty's coat-of-arms, he. could be fined lea . F - Before being granted the Queen's warrant, , a firm must have supplied' goods regularly to her as sovereign for at least three years. Not until Febrile ary third anniversary of the accession can eny royal tradesmen therefore prove the privilege. Officially,. recommendations to the Queen are drawn up by a committee of Royal House- hold officials meeting' once a year at Buckingham Palace. Traders who submit unsolicited samplee'inerely have them pol- itely returned. - Only a few firms can, expect to be grented warrants at the Queen's own suggestions. Queen' Mary once spontane- ously added a picture restorer to her list because, she ex- plained to him, "You really de- serve it!" But unofficially not a few royal servants receive invitations to sumptuous lunch- eons and have to resist tempt- ing 'bids to curry their favor, Miss Suckling, ,the Queen Mother's personal maid; found herself showered' with free gifts in New' York that, need- less to say, were tactfully re- turned. Prince; Philip's valet Was unashamedly approeched by a tailor offering a choice of material for a -complimentary suit. A men's wear' firm able to prove an appointnient to the Duke of Edinburgh W,'oulcl, of course, enjoy a flood of world cuAsicotnitie.11y, it will be early -in March before the first lustrous new coats-of-arms embellish' the shop windows and letter- headinge of the privileged tradesmen. A few firms have jumped the gun by advertising that they 'supplied this or that to the royal yacht Britenniai But When an executive of one of the firms inquired at St. James's Niece about the • pros- pects of gaining a warrant, 'an official of the Lord Chamber- lain shook hit heed. The no-advertising role dis- qualifies scores of iiiiWary tip- plicarits—and it's rigorously en- „ fotcecl, A vicat's wife Once applied for a "By Appointment" rant merely because the Queen, Mother Pattonieed her stall a charity betaar: fairgrthind proprietor put up a glistening Boat-of-arms just becaike. 'the* youthful Duke of: ketit had agent a sixpened or two at hit ,coconut-shy. In cases such as; thiS, the Royal Waria.WHOlders? ASSOCit ,AtiO4 acts „iiii).ekly Ida** of —ffatigti Of :their Ibitridiede 61 fradeft tot iege! 411401.0 mf the Royal 234 tablespoont cornstarch ea cup sugar % cup canned cherry juice 1 tablespoon lemon juke 2 cups biscuit. mix 2 tablespoons softened butter 1/4 cup Seger , Ye teaspoon almoed" extract Drain cherries; pave „ juice, Mix cornstarch With sugar. Stir in cherry and lemon juices. Cook, stirring constantly, until mixture is smooth and thicken- ed. Add cherries and pour into a 6" x 9" baking dish. Drop al- mond extract into sum and mix together well; set aside. Start oven at 400° F. Make up biscuit mix according to package directions and roll out on a lightly floured board to form a 12" x 8" rectangle. Spread with softened butter. Sprinkle al- mond-sugar over the dough. Roll up as for a jelly roll and cut into 1/2 " slices. Arrange pin- wheels on top of cherries, Bake 25 to 30 minutes. ORANGE TAPIOCA 2 eggs 5 tablespoons sugar I% cups milk Vs teaspoon salt 34 cup orange juice 3 tableSpocies quick-cooking tapioca - 1 teaspoon grated orange rid ea •cup semi-sweet chocolate pieees 2 teaspoons butter 2 teaspoons confectioners' Sugar 2 tablespoons milk Separate yolks and whites of eggs. Beat 'egg whites .until foamy. 'Gradually beat in 2 tablespoons sugar, a tablespoon at a time, beating until' egg" whites form soft peaks, Set aside, Mix egg yolks with milk. Add remaining 3 tablespoons sugar, salt, orange juice, and tapioca. Cook, stirring constant- ly, until mixture comes to a full boil. Remove from heat and stir in orange rind. Gradually Pour a small amount of hot 'mixture over beaten egg whites, stirring until well mixed. Add remain- ing tapioca' mixture, stireitig constantly while adding. Cool. Stir Once alter 20 minutes, When cool, spoon into serving dish. Mix chocolate pieces and but- t& and heat over low heat until chocolate is eonepletely melted. Stir in confectiohers' sugar and milk, Beat smooth, Make 3 grooved circles in tapioca, Spoon chocolate in circles, Then rtui the point of a knife through tapioca froth ecl7e to center to form Web-like design. Makes 4, serViege. It seems to me that these columns lately have been .em- phasizing "main dishes" to the exclusion of desserts. Well, here are recipes that you'll find easy • to prepare eret delicious enough to top off any sort of a meal, even, the most festive. PECAN CRACKER PIE 1 cup cake flour 2 teaspoons baking powder Ye teaspoons salt 24 graham crackers ea cup pecans 3 •eggs VA cups sugar • cup shortening sit cup mlik 1 teaspoon vanilla Grease and line with wax paper two 9" cake pans. Start oven at 350° F. Sift flour; meas- ure. Sift again with baking powder and salt. Roll graham crackers into fine crumbs. Chop pecans into small pieces. Sepa- rate yolks and whites of eggs. Beat whites until frothy. Grad- ually beat in Ye cup of sugar, a tablespoon at a time, beating until egg whites hold stiff peaks. Set aside. Beat egg yolks until light and thick as heavy cream. Gradually add remaining 3/4 cup - of sugar to the shortening and work until mixture is light And creamy. Stir in egg yolks. Add vanilla to milk. Add dry ingredients alternately with the milk to the creamed short- ening and sugar' mixture. Mix well after each• addition. Stir in nuts. Gently stir in the beaten egg whites and mix thoroughly. Spoon into prepared pans and bake for 40 minutes, Remove' from pans. Cool.. Spread whip- ped cream between layers and on top' of cake. * * CHERRY COBBLER 1 (1 lb. 4 oz.) can sour cherries Not since the (pick hrieWe aex jumped ever the Jagy dog, or Wince Ali ]labs Illermiteed "Open Sesame," has there been 01-n0 a more magically effective phrase than the one employed by a AY, physician to stream- line his overweight patients. The Inventor of what is prob- ably the most simple diet in the world, this physician sought a way of making things even pee- ler for his lazy charges. What Ile wanted wee a "Memery peg" for his new system, Actually, it was one of hie patients who was (note the past tense) fat every- where except in the head, who filially turned the trick for hirn. Before we go into this mys- terious sentence, however, let's talk about the diet itself,. The- sentence merely makes it easier 'to remember the 22 foods that are the basis of it: - In most of our efforts at self- improvement we are doggedly ' advised teetake a pesitive view Of things—to "latch On tic the effirnaative:' Not so with this diet. The accent here 'is on the negative. e First of all, says the doctor, throw out all those toes of spec- ial menus' so painstakingly work, ed ,out arid so painfully followed (or' net' folloVed). The whole busiuess of counting calories, the Most inexact Ririe of coniputa 'don knoirn to man, can be dis- earded. Diet fads can be return- ed to their originators unopened. The basic point is this: it's net what you eat that determines your weight—it's, what you don't tat. , After years of careful experi- mentation, the physician has worked out a list of 22 "off- 'limits" feed items. Refrain fiorn eating these things for the dura- tion of the diet and you can lose us much weight as you wish with absolute certainty and- safety. You can forget all about menus and calories. And, most irnpbrt- ant of all, you can eat all you *ant of any Or all of the re- maining 228 foods most corn- inon in this country, Naturally this "22-Skidoo (or "forbidden foods") Diet" is go- ing to include items you like. But if you're going on a diet,, you have to eliminate something. So you eliminate' those foods without which you virtually could not gain weight even if, you tried and, for the rest, for- get about rules and regulations and eat what, when, where and how you like, Now for the list. Remember These items, resist them for a month, and you'll lose from 15 to 20 pounds. If that isn't enough, extend the period of diet as long as you wish, There is no time limit as far as health is con- * cerned. The 22 foods, listed in a spec- ial sequence that will be ex- plained later; are: Gravy Candy Ice Cream Cereals Rice Chocolate Crackers Cream Custard Bread Stater Pastries Potatoes Pudding If you like your coffee with cream and sugar, switch to milk and saccharine—or try it black for a change. If spaghetti is one of your favorite dishes, or pota- toes, or bread and butter, just remember that you can survive very nicely on those 228 re- maining foods, so eat as much of them as you like. And again, in the case of desserts, since most of the rich ones are on the "verboten" list, console yourself with the fact that you needn't be hungry at the end of the meal. If you must have' a paci fier, take something like fruit or any other desert net on the for- bidden list. —From "Pageant." a • RHUBARB 2 Cape all-plitelbee flout' 1 , ;Caps Salt eaclip 'shortening tablespoons teld Water. 8 stalks abitibakb' le4 clips , sugar flour" teasPedit grated Orange rind 114 teaspoon rifithiet 2 'teaspoons- hither Sift flout; treasure. Sift ag. With salt' , Cut cup shortening JASY CHOKE—fro not too diffiruit to ieleel 'theptellielif tate in this brOup. Posing beside a Ore btx toebliuf 'fhtet" it tither a former "Mitt MIChili Benth," itiGirt. YOUR 104 These Body llamas Hove .to. lioeft et viilitors to the Vincennes Paris ,PreriCe. .knowing ions keep their distance.. Llamas ii.eVe One very impolite h;Obift and If someone comes toe 'doll - th' Order to vie* the brand`-new -baby, mama would j alt as tetet spit—cis look-An h11 eye; •