The Seaforth News, 1953-07-23, Page 2TABLE TALKS
eine Ar4i ws,
CHERRY SPONGE
2 pounds cherries, stoned
1 tablespoon plain gelatin
'a cup sugar
1 stip cherry juice
'flutes of three eggs
Combine cherries and sugar
in etelicient water to cover and
cook for about 15 minutes. Strain
Off the juice. Soak the gelatin in
two tablespoons of h o t water
and add to cherry juice while
hof, Simmer for two minutes.
Strain into a bowl and when
cool, piece in regrigerator. When
alightly thickened, beat well and
add beaten egg whites. Combine
thoroughly and piece a layer in
the bottom of a mold. Add a
layer of cherries, then another
layer ofelatin mixture, Con-
tinue until mold is full. Chill
well in refrigerator. Unmake and
serve, with or without Whipped
Cream, Six servii.tls,
• + 4
RASPBERRY COCONt"r
CREAM PIE
4 tablespoons sugar
5 tablespoons cake our
'e teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut •
2 teaspoons vanilla
1 pint raspberries
1 baked nine -inch pie shell
Combine sugar, flour. and salt
in the top of a double boiler. Add
milk and egg yolks, mixing
thoroughly. Place over rapidly
boiling water :rind cook 10 min-
utes, stirring Constantly. Remove
from boiling water and add one-
half cup of coconut and vanilla.
Cool. Pew lee one eel' of fresh
raspberries In the pie shell and
cover with the cooled filling, then
with any vanilla coconut frost-
ing:
F N 4
• BLUEBERRY SLUMP
2 cups fresh blueberries.
w'asthed
': cup sugar
1 eup water
1 cup flour. sifted
2 teaspoon balking powder
'4 teaspoon salt
1e cup milk capproxiniateiyt
Stew ' ' sugar, end
`rater. Mix and ..ft flour. baleen;
,
T•oweer and salt: aele milk. tene
rely to meke a eereeeil:e;
cl; e een u::. drop froet the
t'ne ef tee epeon. D"op :int., the
feelieg ..sure. 10 Minutes
w`:,.. -,„ cover oar acrd lel r.:inetes
Parisienne Patrol — .ilctercecie
rid;,og law -lade ee the French
capital ',s this pretty Paris'eftne
pee:ewe:man. She woe assigned
to esce-t cie+tte d.. rirra tate an-
neal Par's`on Fesheal ere rAre
Stars.
with rover On. Serve warm. with
plain or whipped cream.
w *
OLD-EASIHONED
PEACH SHORTCAKE
2 Cups eake flour
2 tenspeons baking powder
el tablespoon salt
6 tablespoons butter or
margarine
ee eup milk
3 pints sliced, sweetened
peaches
Add baking powder and salt
to flour and kilt again. Cut in the
shortening. Add milk all at once
and stir carefully until all the
flour is dampened, then stir vig-
orously until mixture forms a
soft dough and. follows spoon
around the bowl. Turn out at
once onto a lightly floured board
and knead for 30 seconds,
Divide dough in two equal por-
tions and roll or pat each portion
into an eight -inch circle les -inch
thick. Fit one circle into a well-
greased eight -inch layer pan and
brush with melted butter. Fit
second. circle of dough over the
first and brush with melted but-
ter. Bake at 450 F. for 20-25
minutes.
Slice peaches and sweeten
slightly. Separate halves of hot
shortcake; spread lower half with
soft butter and cover with half
the peaches. Add top, crust side
down, and spread with butter and
remaining peaches. Garnish with
more sliced peaches and whipped
cream, if desired. Six servings.
CANTALOUPE DESSERT
3 small cantaloupes
3 tablespoons powdered
sugar, scant
Sliced sweetened peaches or
raspberries
• Plain vanilla see cream
Cut melons in halves and
sprinkle one-half tablespoon of
sugar on each half. Chill. Just
before serving. fill. the hollows
with sweetened fruit and top
with the ice cream. Garnish with
a few whole raspberries or peach
slices. Six servings,
+ s
FLUFFY PEACH -LIMP
DESSERT
1 pkg. Iime-savored gelatin
1 cup boiling water
le enp sugar
1¢.; cups peach puree. sweet-
ened to taste
egg whites. stiffly beaten.
Dissolve the gelatin in the
be'li" g; water' Ada sager and
pea.:' puree. Coos. then g:aee
refrigerator. When mixture starts
to thicken, beat well and add
stiffly beaten egg whites. Beat
again and place in refrigerator
until serving tine. Serve with a
Bustard sauce, using the yolks of
the two eggs. Six servings. As
pretty as it is delicious:
WANT TO BET: -
The odds are even ,you will lase
one key this coming year. The
odds are even you carry 3 keys
with you. If you are the cook of
the household we lay even odds
you burn something once every
10 meals. You will fall twice this
caning year in your home and
the odds are 40 to 1 against
either one of these falls being
injurious. You will have an ave-
rage of 3 visitors each week to
your home but the odds are
to 1 againet your having com-
pany for dinner anytime during
one month. Even are the odds
ynu spend 4 hours a day in your
hoome. and if yet: are the average
hc' sewife yetl rearrange your
f u" .. r e• s,`tonce each year.
The .hancesare about 4 to 1
y.a are net c•'a:pieteiy happy
with y:u.r :eine w'eneh. ie it is an
avetage ...nae, y,. .n: enee.
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Answer Etse rbete on 'rats t age
•
Ancient Art Exhibition—At the spinning wheel Mrs. Emma Conley
of the Penland School of Handicrafts shows the younger gen-
eration an art that is centuries old. She also cards and dyes
the yarn with vegetable oil.
They Really Bungled
THIS Coronation
The coronation of young
George III was remarkable for
its bungling. The Earl Marshal,
Lord Howard of Effingham, was
ordered be' the Court to spare
no pains to put on a glorious
show-. Yet his "worries' quite
overpowered hhii. Abbey work-
ers went on strike, refusing to
• erect stands unless their wages
were eaised. Sedan -chair men
"came out" with them.
• Even the Dean and Chapter of
Westminster joined with other
property owners in the Abbey's
neigiiobouihood by placing exor-
bitant prices on their window
seats. as mach as twenty golden
soversgus. worth about ze.e,00 by
to -day's values. for a s:ngie
plate.
When the
the L Clue:::.
,--'i`tui: monarchthe table of
zo
Ba.. Royal
. t
Missing. At:
fr.:lmerchant.
the Cy of London's tlercciy
freedoms. t..
lend his sword
tion of the
Saone
\'*Tree, w
of Canterbury
tering State
King's arno
mond broke
et and ran t
Full of con
Earl Marsha
wards: "My
- many, but
Majesty the
tion shall b
exactest manner
Comfort. indeed.
king:
secret ceremony Qf
,., n tons: ,place. c=:
listened in turn
^:es whispers for
Knights of the
yci� Canopy and the
.iC: angry murmurs
c Mayor ha: `IJ
ceremony.
or Ce ,
heti the „Arch':shop
poised the glit-
tering shove the
inted head. a dia-
mond from its sook-
iown the royal nose:
fusiern, the unhappy
Ii stammered after-
fault, Sir, were
I can assure your
t the next corona-
e regulated in the
finer possible"" Cold
for a reigning
The firs English coronation,
accompanied by a royal passage
through London's streets, was 1
that of Richard II in July 1337.
Not only were London's pave-
: meats "pr. se with tapestry
and garlands." but marked at
intervals with giant pageants."
A gaudily painted canvas meth
was err'; ted .. Cheapside, with
fou. turrets. eaoh coolipied by a
be: tiful. • maiden clothed in
white. -3s the royal coachaC-
p. .... .strew imitation
gold dorans. to its horses and
i•:`w• liaves of galti into the
Kimface_
When he kite: maidena
sea. ed -fait-, bearing gird
:ups with wine an:: Tress-
€.e. their et:Tiring in turn :2 :If;
. Z a. -day :h c gut-
ters. rs. • arm lyc-
Mate: da e : for three noi.r.
with redand tviiite want. To-
wards
a nd•. , ta;•
"Ti :'on
,ca' de the sewers°.
Lavish „free distratution.s ct. wine
Arid
Kingthe - ppm.. the
L
-ere L:reiznees stentelee
:ewe e.
•
et, ail
Sre:tn- Westminster
Ha: S. n,
were deagged i ,. e•
e sere ets one chargee w'te
child -enure -Ler. .I vas
charge. t se fieree, was
peerlses tentper e lee
ju g es ettetighexay seetenzee •
eighteen: to b her d , a
.:r
rest for du e'+.
lent" that t`f ix .,i P, wne
ehis..ked Bare tea —ea'h eerr,ra-
lion Was arc.• r r.ed by s
sumptuous state banquet in Wes-
minster Hall.
Janes II's banquet provided
for thirty-two different dishes to
be served at each of the three
courses. Roisterers delved into
marrow patties, cocks' combs,
"petty toes," collops, nlusl•.roonis
in eggs, oyster pies, asparagus
puddings, bacon stews, gamin
and 'spinach tarts. Those who
preferred their savouries cold
-sntackied their lips over Bolina
sausages, crayfish, "buten beef."
cheese cakes, saimor.. crab. cows'
udder: maned. lampreys and
shrimps.
Earning Powers
While the .:is in your
body. if une'ted down, would
being about 955, you are worth
much awre according to your
average possible ears. :ver.
ole :atr a t^- occ.:patio.-,
a:iii as rucii:,-ire your average
earnings over a ilfe." e..said
ice :0 times that cthe e 'wes.
tabor-
Thes :un:n shows the
Gifu• -airr I`:e second the aver-
se working life spain and the
third the present value of aver -
are earri. .:s for a working life-
time.
:Ni e:teane 45 8106.000
Law ....... 4S 105.000
Dentistry.a5 05.400
Engineering_,.. -'....43 1':.300
Architecture .... 43 6,5.500
Coliege Toisrhi^ 44 ±9.500
Social Work .. ... 45 31.000
Journalism . 46 41.500
Ministry 44 41.000
Library Work _ .. 4e ,'3.000
Public School
Teaching ......... 4; 59,700
Skilled Trades ..... 44 28.600
Nursing 40 23,300.
Unskilled Labor , 44 15,200
Farming 51 12.500
Fara: Labor 1 10.400
in I terse Sense..
by BOBELLIS
We are getting sick and tired
of boastful statements coming
from presidents and board chair-
men of large corporations about
the wonderful state of affairs
and the great benefits the nation
will derive from the tremendous
profits "plowed back" into their
businesses,
When we read at the same
time that over 4000 men had to
be laid off by the farm imple-
ment manufacturers on account
of reduced sales, we cannot un-
derstand where these benefits
are supposed to be coming from
big profits, whether they are
plowed back or not,
One Of the reasons offered by
the companies for the reduction
of Operations is the backlog Of
instalments due which farmers
owe and were not able to pay.
They are caught between the
rising cost of production and the
lowered return for their prod-
ucts.
For both these factors the
price policy of the manufactur-
ing and processing industry are
largely responsible.
In 1951 three companes manu-
factured over 88% of the Canadi-
an made agricultural implements.
The statistics published on these
three companies therefore can be
considered representative Of the
industry,
From 1945 to 1951 the Gross
selling value of agricultural im-
plements at the plants increased
by 265 per cent. In the same
period per capita wages a n d
salaries increased by 78 per cent,
but the net profits per dollar of
share capital increased 455 per
cent.
In 1951 the net return for
every dollar of share capital was
50.5 cents. Over 50 cents per dol-
lar ccapital seems to be a fairly
generous return. We wonder how
many farmer's have a net income
of 50 cents for every doller in-
vested in their land, buildings,
stack and implements.
Such is the situation in the
main industry Belling to the far-
mer. It is similar at the other
end, in the industry 'buying from
the farmer.
Two Of the three largest firms in
the meat pack i n g busineaa
had a ratio of combined net pro-
fits to share capital of 50.8 per
cent in 1945, Of 116.9 per cent in
1950 and of 63.8 per cent in 1951.
It Is not surprising then that
farmers clo not know where to
take the money from to meet
their payments due for eommit-
ments made at times that 'oohed
rosier than they turned Out to
be.
In the election campaign now
being waged from coast to coast
many brave speeches have beexi
made about the importance of
agriculture as the basic industry,
Nothing has been said, how-
ever, whether manufacurers and
processors will be permitted to
continue in the same way they
have been doing these last years.
This is another question which
should be asked by the 2armers
from all parties.
This column welcomes sug-
gestions, wise or foolish, and all
criticism, whether constructive
or destructive and will try to
answer any cettestion. Address
your letters to Bob Ellis, Box 1,
123 • 18th Street, New Toronto,
Ont.
Upsidedown to Prevent Peek ng
To.in' Trout For Teacher—Pretty co-ed Ginger Hamilton holds
up her passing mark in fishing class, a newly -caught trout. An
admiring classmate, Jim Bissett, smiles approvingly. They are
pupils in the university's trout fishing class.
"Ah, He's A 8cnnie lad, He Is!" -..A glance vi i`i. ,'::p tossions on the faces of the Scottish ntatrar%
in this picture tells the story. They ate entnunt tering-- and being conquered by -- tho font.. us
charm of Philip, Duke of Ec!inburnh: Ht+ wets cir.itinrY with women n'temirere of the• British legion,
&eing ree+ltc:sies ora Ec'inborp's Holyrat,ci Pcrrlc,