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The Seaforth News, 1943-05-13, Page 3THURSPAY, MAY 13, 1943, SEEST,L!GiltE cgNTA1Ns is _c:22,%"4.„ Upside-Down Pie Ili cups flour °/a clip milk, or half 3 tsps. Magic Baking milk and half water Powder 1,4 cup sliced anion 1 tsp. salt 1 can condensed, 1 tsp. celery salt tomato soup 11 tsp, white pepper H lb. ground raw beef 5 tbs. shortening Sift together flour, baking powder, ki ten - Spoon salt, celery salt and popper; add- 3 tablespoons shortening and mix in thoroughly with fork. Add milk and "stir until blended. Molt remaining two tablespoons shortening's in 9" frying pan, and cook onions until soft. Add tomato soup, remaining 4 teaspoon salt and ground meat; bring to boll. Spread baking powder mixture on top of meat mis- ture and bake in hot oven at 475°F. for about 20 minutes. Turn out upside down on large plate. Serves 8. MADE IN CANADA THE MIXING BOWL By ANNE ALLAN Hydro Home Economist THE SECRET OF "JUST•PERFECT" MERINGUES! Hello Homemakers ! Women not only want to turn out pieces of war equipment with precision but they also wnat to turn out 'just- perfect foots at home. Among the "extras" that give ns special delight are the meringues, delicate and golden — the crowning glory of pies and tarts. But there have been mysterious meringue fail- ures even in our very best kitchens. So we have gone hunting for clues to "just -perfect" meringues to put you "in the know." The ingredients are simple — egg whites, salt, a little sugar and flavor- ing. Take eggs from refrigerator and let warm to room temperature. You will be rewarded with greater vol- ume of froth. As you break each egg, separate the yolk from the white. If suitable for.metingue, white will be clear and firm and will "plop" into the cup quickly. If white is weak and watery, set egg aside for omelette or custard. Be sure to use all of the egg white, including the thicker portion -clinging to shell and yolk. Use a bowl that is small at the bottom. Placing it on a.folded towel prevents it from slipping. Add a pinch of salt; measure out fine sugar (2 tbs. sugar to each egg white, or 1 tb. • honey, syrup or jelly). Use the rolling pin on coarse sugar. If you use an electric beater, add sugar prior to beating. When beating by fork or dover beater, beat whites to a foam before adding any sugar Beat in half the sugar, then fold in remainder, sprinkling it in — thus less danger of overheating. The "just -perfect" meringue is shiny and moist looking. Peaks should be stiff when beater is lifted out and whites hold their position when the bowl is tipped. If you beat too long, the mix- ture begins to fly out of the bowl and the volume will be small. It is im- portant to stop beating at the prbper moment. Your pie or tarts should be ready for the meringue mix which is spread with a dull knife or spatula. Bake in a pre -heated oven Of 375 de- grees for 10 mins. Let cool at room temperature — do not chill quickly. 5 5„ RECIPES Fluffy Omelette 3 tbs. baking fat, 4 egg yolks, 'A Cup water, to tsp. salt, dash of pepper, 4 egg whites stiffly beaten. Heat fat in skillet. Beat egg yolks until creamy. Add water and season- ings and mix well. Fold in egg whites and pour into skillet. Cook slowly over low heat until it is browned evenly on bottom, Set in moderate electric oven and cook until it is firm to the touch, .old; serve. Serves 4. ' Scalloped Eggs 4 hard -cooked eggs, 2 cups White Sauce, cup chopped cooked chicken, veal or fish, V4 cup buttered cracker crumbs, Chop eggs flue. Sprinkle bottom of a greased baking dish with crumbs, cover with half the eggs; cover eggs with satiCe aIld sauce with meat; repeat, Cover with remaining crumbs. Bake in electric oven at 376 degrees until crumbs are brown. * * TAKE A TIP: Uses Of Egg Yolks 1., Substitute 2 egg joins for 1 egg in cake, muffin Or cookie 'recipes and add 1 tablespoon more liquid. 2, Poach egr yolks bard. Drain and, use in salads, grated in cream sauce, soups, sandwich fillings, casserole dishes, etc.' 3, Egg yolks whipped into a cup of milk provides a perfect, nourish- ing drink, THE QUESTION BOX Mrs. C. C. asks: "What makes a meringue tough on top and raw underneath ?” Answer: Too hot an oven, or try- ing to brown it beneath a top ele- ment instead of fully pre -heated elec- tric oven. Use temperature of 250- 275 degrees. Mrs, C. 13. R. asks: "Why are cus- tard pies soggy on the bottom?" Answer: Custard pies must be plac- ed in a ihot oven (450 degrees) to cook pastry quickly, for 8 minutes. Then reset electric oven control to 275 degrees and bake until silver knife comes out 01 eustard clean (about 30 minutes). Cool quickly so that •fat in pastry hardens before steam from custard causes sogginess. BORN ROGERS — At Scott Memorial Hospi- tal, on May 6th, to Rev. and Mrs. W. J. Rogers, of Holmesville, a daugh- ter. McASH—In Clinton Community Hos- pital on Sunday, 14Iay 2nd, to Mr. and Mrs, Wm. McAsh of Varna, a son. HORNER — In Clinton. Community Hospital, on Sunday, May 2nd, to Mr. and Mrs. Gordon. Horner, of Varna, 0 son. Testing A Plane The .tunnel was hexagonal in shape with surfaces smoothed and polished to present the least possible resistance to wind pressure. Sus- pended at its center was a beautiful Miniature of a modern bomber. From the head of the stairway lead- ing into the tunnel, I watched them set the miniature in precise position with the bomb doors open. The mien towered above the delicate model. It reminded me of Gulliver in Lilliput. But the wind which started a few minutes later was anything but Lilli- putian. A powerful generator whipp-, ed the air to hurricane force. Grad- ually it crept up to 150 miles per hour. A howling fury in that tiny space. Yet the slender model hardly quivered. A net work of wires held it taut. Outside the wind tunnel men were beginning the preliminary test on this model of the Halifax bomber be- fore it went into production. They wanted to discover what effect open bomb doors had upon the perform- ance of the aircraft. One man made readings of the instruments connect- ed with the wind tunnel. A second calculated results and a third kept the wind -speed constant. In a very short time they knew precisely how the big edition of this model would react when it was actually flying with its bomb doors open. Here, then, was the first test of the modern bomber, trying it out in miniature under all forms of stress and strain, and making any modifica- tions which were necessary. It was only the beginning of the most ex- haustive list of Jests to which every British airplane is submitted before it is released for active service. No- thing must fail mechanically; the machine must be a hundred per cent fighting fit when they hand it over to the R.A.F. I spent several days at a- British airplane factory recently, watching TT -1133 S AFORTZT N1 W S holes. Baffle boards toe are used to slow .clown the slopping motion of the gasoline when the plane is In i l l h t. lit eanwhile, aver at the Rolls Royce works, they were testing the twelve hundred horsepower engines. Every engine is minutely examined by expert mechanics and has many hours' running before it is released. In the airplane factory another ex- pert runs over it armed with a spec- ial torch and reflecting mirror. They enable him to reach the most inac- cessible parts, Finally, when the air- craft is completed, the engines get another two hours' running, and a swarm of mechanics make final ad- justments. Every other part of the plane gets its appropriate test. I watched a hy- draulic specialist testing an under- carriage. The way those giant wheels slip softly and silently into the belly of the plane looks like a conjuring trick. Their performance, together with the performance of every other Part of the plane, is recorded on test sheets. At last the thousand different parts fuse into a brand new airplane and the great moment of the first test flight arrives. This, of course, is the test upon which British pilots depend. It is a queer life, the test pilot's. Risking his own life to ensure the safety of others; taking up new ma- chines never quite sure whether a decimal point might not have escap- ed the calculations of the experts down below, and if so, when it inay show, For the rest, they have reduced it to simple routine. It is a tense mom- ent when the machine first kicks the ground away. She is flying for the first time. The takeoff is watched with great care. Then they settle down to test her response to con- trols, to try the ailerons and eleva- tors. Engine readings follow. Unless the engines are behaving properly the test flight may end t almost at once. The third main item is to test the hydraulic gear which controls the undercarriage. The simple de- flection of a lever and the giant und- ercarriage should slowly disappear into the machine without a hitch. There is an indicating light among the instruments which records the behavior of the undercarriage. When the hydraulic controls are working properly and the undercar- riage is snugly settled in, it comes Up red. If the undercarriage has stuck, there is no red light. There are many other tests. The pilot has a small metal frame strapp- ed to his thigh and in the frame is an elaborate form on which he re- cords the plane's behavior as he flies. He marks down brake pressure, flaps, take -off, rate of climb, boost, bomb doors, escape hatch and rudder adjustments. All these and a dozen other details are tested and recorded by the pilot. Nothing must be .neg- lected. Sometimes he will pass a plane out "fit" after half an hour'" flying. At other times it needs two or three separate flights. The tests for fighter planes are apt to be the most spectacular. There is the modern substitute for the old terminal velocity dive, for instance, when the plane is tested in a high speed dive. The machine whines skywards. Five thousand feet, ten thousand. Higher still and then the test pilot levels out and looks things over. The controls, in- struments and his parachute. Every- thing okay . . Right ... He eases the stick gently forward. The machine turns its nose earthwards. The speed indicator leaps up. Ahnost in a flash the needle hovers on •XXx. miles per hour. The earth is leaping up . The needle has slowed, but still it creeps forward, Straight as a plum- met she dives, the air pressure's terrific , . . XXX miles per hour. The limit. A few thousand feet left. Time to pull her out . . Stick gently back . . . Easy now. The greatest strain on aircraft and pilot at this point. Ah, she's answering perfectly. What a machine! Five minutes later safely down again, plane No is passed as fit the testing process from start to for service. There is no test in the finish. I searched out the girl who world more thorough than the Brit- Brit - was testing one of the smallest beg- ish test. innings of an airplane—the eyebolt. She was twenty-five year old Patricia Sealing, once a demonstrator of new hair -styles in the West End of London. She had exchanged the lux-, ury of the hair salon for the factory botch and now she spends her days. wielding a small gauge which checks the accuracy of eyebolts down to " one thousandth of an leek. It is the tiny beginning' of an airplane but it has td he exactly right. There followed wing spars, gi%der work.and gasoline tanks, allwith their r own specific tests. No tank must spillone drop of its. precious contents, no leak must scour any- where, Petrolite strips are fitted to these gasoline tanks to prevent the oil from seeping through the ,rivet The village doctor and lawyer were spending a friendly evening with the economist from the big city and eventually the discussion came round to which represented the old- est ldest profession. "Well!" said the doctor, "Eve was made from Adam's rib. That makes the medical profession the oldest on record." "Not at all," said the lawyer. "Be-, fore Adam if you will search the record — order was created out of chaos. To get order there had to be law and that makes my honorable profession the oldest." "Heck," interrupted the economist, "Who do you think ereated the chaps?" NATIONAL Sl' LECTIVB SERVICE First C ml m sort' Employment t Transfer CYder NOTICE TO CERTAIN EMPLOYERS AND EMPLOYEES that men in specified. fines of Civilian employment, in classes already designated under National Seleetive Service Mobilization Regulations, must report for interview not later than May 19tH, 1.94.3, ttt an Employ- went mploywent and Selective Service Office. A. Objective: The Order makes available for essential employments the services of men in classes already designated under National Selective Service Mobilization Regulations, who are now employed in specified non- essential employments, B. EMPLOYMENTS COVERED BY THIS ORDER: Men, of the specified categories„ arc covered if now employed at: (1) ta- verns or liquor, wine and beer stores; (2) retail sale of candy, confectionery, tobacco, books, stationery, news;• (3) bar- ber shops and beauty parlours; (4) retail and wholesale florists; (5) service stations (gasoline -filling stations); (6) retail sale of motor vehicles or accessories; (7) retail sale of sporting goods or musical instru. ments; (8) waiter, taxi driver, elevator operator, hotel bellboy, domestic servant; (9) any occupation in or directly associated with entertainment, including but not restricted to theatres, 'film agencies, notion picture companies,clubs, bowling alleys, pool rooms; (10) any occupation in or directly associated with dyeing, cleaning, and pressing (not including laundry work); baths; guide service; shoe shining. C. AGE AND MARITAL CLASSES OF MEN COVERED BY THIS ORDER: (a) Every man born in any year from • 1917 to 1924 (inclusive) who has reached age 19; (b) every man born from 1902 to 1916 (inclusive), who, at July 15, 1940, was unmarried, or divorced or judicially separated, or a widower without child or ehildren; (c) every man born from 1902 to 1916 (inclusive) who has become a widower since July 15, 1940, and is without child or children now living; (d) every man born from 1902 to 1916 (inclusive) who, since Joly 15, 1940, has been divorced or judicially separated, D. Procedure to be Followed: All men as defined above must report to an Employment and Selective Service. Office not later than May 19, 1943, Men resident outside a city or town having an Employment and Selective Service Office, too far removed to call per- sonally, may write to rhe nearest office, and await further directions. E. OBLIGATIONS OF EMPLOYEES: When directed to accept employment, men referred to in Paragraphs 13 and C above are required by the Regulations to follow the direction. F. OBLIGATIONS OF EMPLOYERS: It will be illegal for an employer to retain in his employ after May 19th, 1943, any men referred to in Paragraphs 11 and C above, unless n special permit has been obtained from Selective Service. G. Transportation: Provision will be made for transportation of men moved to a new place of residence. H. Appeals: If objecting to transfer to other employment when directed, a man may enter appeal with a Court of Referees within 7 days. I. Penalties: Penalties are provided for either employer or employees failing to comply with this Order. J. Authority: This Order is issued by the Minister of Labour under National Selective Service Civilian Regulations (P.C. 246 of January 19th, 1943, and amending Orders in Council). Men referred to above must present documents at the employment office, indicating compliance with Mobilization Regulations. DEPARTMENT OF LABOUR HUMPEHEY Ml7'CHELI, Minister of Labour A. MACNAMARA, Director National Selective Service W2 ��FAR Qti�+pp����r� g �$n, g�?sf"i�. i. Af R,"ppR `�s lamftFd! ?NEttL. KELP ' OUNG MEN AND WOMEN from Ontario High Schools and Collegiates are making one of the greatest contributions of all to the Allied War Effort by serving as Farm Cadets and Eartnerettes. The production of food is so vital to the success of the campaign against the axis that it's an important job for everyone. By spending your holidays as a Farm Cadet or Parmetette, you'll not only make a valuable and patriotic contribution tot the war effort, but you'll do your health a world of good and extend your koowledge. For full information concerning housing, supervision, rates of pay, hours of work, etc., see your principal or write Ontario Farm Service Force, Parliament Buildings, Toronto, NOW, eAVIVIra ItNO b k`P DOMINION -PROVINCIAL COMMITTEE AGRICULTURE- LABOUR --;EDUCATION,