The Seaforth News, 1953-09-03, Page 3s..
TABLE TALKS
,)./c1;40 Aruttews.
From the little, but very use -
tut, booklet entitled "Learn to
Bake", put out by the General
Foods people, I'm "borrowing"
these helpful hints on different
types of frostings and how to
use them,
Y 4 e
There are just three basic types
of frostings, yet the recipes and
variations are legion. So there
are always several choices you
can snake --a frosting to comple.
meat or flatter the flavor or color
Of your cake; a rich frosting for
a "lean" cake; a fluffy frosting
for a light, moist cake, and so
On. For good looks, the frosting
must be soft and manageable,
yet not the least "runny."
* * e
Uncooked butter frostings are
quick to make and easy to spread,
and they keep well. For these,
sifted confectioners' sugar is
creamed into butter or marga-
rine. Then cream, fruit juice, or
other liquid is added to give
spreading consistency. Always use
confectioners' sugar' (xxxx) for
these, as coarser sugar will make
them grainy,
* R 4
Creamy cooked frostings such
as fudge and caramel frostings,
are made like fondant and re-
quire the same careful attention
to, cooking temperature. Use a
candy thermometer for exact
results. These cooked frostings
are delicious and keep well. They
harden quickly, however, and
need quick technic in spreading,
As an aid, the bowl of cooked
frosting may be placed over hot
water while spreading to keep
frosting soft and workable.
* n *
Fluffy 'frostings, like the seven -
minute, boiled frosting, and un-
cooked meringue types are made
by beating egg white with sugar
Or syrup. These frostings are
very luscious and lavish looking,
but they are best if spread the
day the cake is to be served. Use
a deep double boiler and an ef-
ficient rotary egg beater (or port-
able electric beater) for the
seven -minute frostings. Beat and
cook until the frosting will hold
up in peaks. This may take more
Or less than 7 minutes. Overcook-
ing gives these frostings sugary
texture. Undercooking leaves
them too soft to spread.
X e M
To tint frostings, add a few
drops of vegetable coloring at
a time and work or mix into
frosting until evenly tinted. Usu-
ally light, delicate shades are
more attractive than bright
colors.
* w*
1. Have cake thoroughly cool.
Brush or rub off all loose crumbs
and trim off ragged edges with
scissors, Use a flexible spatula
for the frosting job.
* v, u
2. To protect cake plate while
frosting, cut a large square of
heavy waxed paper into four
triangles. Arrange these on the
plate to cover the outer area.
(Let triangles extend beyond
edge of plate, leaving a center
square of the plate uncovered, it
necessary. More paper triangles
may be needed for a very large
cake.) Place cake in position on
these papers, ready to frost.
* k *
3. For layer cake, spread the
frosting smothly on one layer,
then adjust second layer so that
edges are even and cake uniform
in height. If top layer slides, in-
sert a wire cake tester or slender
knitting needle through both
layers to anchor. This can be
removed before frosting the top,
or left until frosting is set, then
removed, and the mark covered
with decoration.
If layers are split and put to-
gether with a filling, arrange
eut-side of one layer against
crust -side of next layer to pre-
vent slipping and give uniform
appearance.
8 4 4
4. To frost outside of cake,
spread frosting froin top edge
down over the sides, Pile remains
ing frosting an top and spread
lightly to the edges, Swirl frost-
ing attractively with spatula as
you frost,
Work quickly, make each
stroke count, so that frosting will
appear natural and fresh, not
fussily smoothed.
*
5. Let frosting set slightly;
then draw out the waxed paper
triangles carefully frdm under
edge of cake. (Pull two opposite
papers at the same time, so that
cake will remain centered on
plate.)
It i eb
6. For very special cakes, it
pays to frost smoothly first with
a thin layer of frosting to hold
down any crumbs and give an
even base coat. When set or firm,
the final frosting may be spread
on easily.
e M k
7, For cupcakes, hold each
calve, turning as you spread frost-
ing on the top. To frost the sides
as well, hold cake, top and bot-
tom, while frosting sides, then
place on cake rack or hold on a
fork while frosting, the top (or
the bottom).
No Wonder nes
Are Hard To Svdat
Isn't it ridiculous how ' lusive
a fly can be?
One of the fly's secrets lies 'in
what the naturalist calls a com-
pound eye, consisting of a large
number of separate eyes, each
with about 4,000 lenses. That's
a lot of eye to watch you with.
It's handy for a fly to be able
to land on the ceiling if you are
getting a little too close. But how
-does it do it? A 13,B.C. Brains
Trust gave this answer: "As the
fly nears the ceiling, it rolls on
one side, stretches out its legs,
and touches down."
Speed often helps the Ily to
escape your folded neswpaper,
A research scientist in Finland
has proved the the speed of a
fly's wings is over 300 beats per
second. Compare' this with a
sparrow which beats its wings 50
times to the second.
A fly will warm up, just like an
aeroplane, before taking off. If
its wings are wearing thin, it
beats thein al the faster in order
that it may gain the extra "lift".
If the day is hot, then it bets lee
wings more rapidly still.
Yet there are ways of dealing
with flies. Remember that when
the fly settles on a sweaty neck,
all it wants is a drink of water,
The reason that it crawls for the
eyes is that this is the last place
that dries up in the body The
fly knows that.
Try painting the room yellow.
Flies, for some reason, c'annet
stand this colour,
Open the door. Swinge towel
wildly round. The disturbed flies
will make for the light
A more drastic method is to
get out the car and drive like
mad. Flies cannot keen up
speeds above 25 miles 001 hour
for lone.
There's just one thing that we
cannot find out about flies,
Where do they go in the winter
titer?
Built for Highest Low --Prof. August Picard's bathysphere is
suspended in mid-air during its launching at Castellammare
di Stable, Italy. The famed Swiss -born scientist will use the
strange -looking vessel to explore the depths of the Tyrrhenian
Sea, The "ship" consists of two parts. The upper, cigar -shaped
part is a watertight compartment where special gasoline can
be stored. The lower part is where the professor and his son
will conduct their experiments and In which they hope to reach
the lowest depth ever visited by man.
4f
Sculpture By Touch—Totally blind since the age of four, 18 -year.
old Genevieve Leroi of Paris, France, uses her sensitive hands
to model clay by touch. The above sculpture, a nude called
"Awakening," Was featured at the 69th "Salon Des Femmes,"
' an exhibition of female painters, sculptors and decorators.
One of the fastest growing seg-
ments of the poultry industry at
the present time is the raising
of turkey broilers. Consumers
seem to be accepting the turkey
broiler as a class of poultry en-
tirely separate from the large
roasting turkey, which has al-
ready established a firm market
for itself In addition, the tur-
key broiler seems to be taking
the place of the heavy roasting
chicken, which is fast becorning
a thing of the past
* *
Strictly speaking, says A. B.
Morrison, Central Experimental
Farm, the term turkey "broiler"
is misleading, Turkey "broilers"
are usually either roasted or
fried, and the term "fry -roaster"
is coming in to general usage in
describing this class of poultry.
4 4, 4:
Fryer -roaster turkeys are gen-
erally sold at from 10-14 weeks
of age, when the birds average
around 6-9 to. unds in weight. At
this age and weight, the efficiency
of feed conversion is still high.
with around 2.5-3 pounds of feed
required per pound of gain. This
compares quite favourably with
the feed to gain ration usually
obtained ` With chicken broilers.
0
4, 4
At the present time, the Belts-
ville White seems to be the most
popular breed for producing
fryer -roasters, This breed, de-
veloped by the United States De
partment of Agriculfw•e, is pre-
ferred because of its good finish-
ing characteristics, and white
feathers, In spite of its black
pin -feathers, the Broad Breasted
Bronze makes a surprisingly
good fryer -roaster. Many grow-
ers prefer tine Bronze because of
its rapid growth rate, excellent
meat type,and high feed effi-
ciency. It is necessary to sub•
scald dark -feathered fryer -roast•
ers in order to remove the dark
pin -feathers. The birds must
then be frozen immediately, in
order to prevent the skin from
turning red.
4 4. *
As is the ease in any new iu-
dustry, there are many prob-
lems which have to be solved
before all the "bugs" will be
out 'of the fryer -roaster business.
From the breeding point of view,
a breed possessing the fleshing
characteristics, rapid gr o w t h
rate, and high efficiency of the
Broad Breasted Bronze, coupled
with white feathering, would be
desirable, Much remains to be
understood concerning the feed.
ing of fryer -roasters. Rations
which stimulate rapid growth
and good fleshing and finish need
to be developed, There are many
marketing and distribution prob-
lems
roblems to he solved, One thing is
certain however — the fryer -
roaster turkey is here to stay,
. the passing years have wit-
nessed changes in all phases of
poultry husbandry says T. M.
Maclntyre of the Experimental
Farre, Nappan. Tagg production
has increased from about 70 eggs
per bird in 1887 to nearly 200
eggs per bird today, At the same
time the backyard flock of these
early years, which supplied the
family with eggs only during the
long days of spring and summer,
has now changed into a real
money earner for the farmer.
Y + *
Incubation has changed from
the setting hen with 14 eggs, to
the mammoth ioeubator of to-
day, and Lateleteility has increas-
ed from about 30 per cent when
the first artificial incubation
work was done at Ottawa in 1895
to about 80 per cent of all eggs
set today, Improved incubators
and hatching technique, deter-
mined by experimentation, have
been a major factor in this great
increase in hatchability.
m e' 4
Progress in artificial brooding
has followed progress in artificial
incubation. Early bulletins put
out by the Poultry Department
for the guidance of poultrymen,
show the proper type of coop for
the broody hen and her small
brood. This was followed by
small brooders heated by kero-
sene lamps designed to simulate
the conditions of the mother hen.
As flocks grew larger, the need
for changes in brooding practices
became apparent and larger
units were designed,
+ et ..
The movanle colony house
with one coal or 'wood burning
brooder, designed to house from
200 to 500 chickens, was intro-
duced early in the present cen-
tury, and still is regarded by
many as the best method or rear-
ing chickens, However, many
large poultry farmers preder per-
manent brooder houses from
which chicks are moved at 8 to
10 weeks of age into small range
shelters on a good grass range,
while others prefer to raise their
chickens in conlnement in the
same house from the time they
are day-old until they complete
the laying cycle. Steam, gas, oil,
and electricity are all satisfac-
torily used as sources of heat for
brooding chickens today
Many changes have also been
noted In the housing of the lay-
ing flock. The flock has moved
out of the dark and dingy cor-
ner of the cow barn into clean,
airy, well lighted houses, de-
signed as permanent quarters for
the laying flock. Design of lay-
ing houses has been a maior con-
cern of the Experimental Farms
Poultry Division, A gradual
change in design has taken
place over the years, from small,
narrow, oxxe storey houses, to
the large hotel -like structures
found on many poultry farms to-
day, It is no longer considered
necessary to have outside yards
for laying hens, so that two, three
and four storey house have be-
come quite common.
e
The whole poultry scene has
changed over the past 75 years
from one of small flocks, hatched
and brooded by hens, and housed
in small quarters, to an industry
where the technique of mass pro-
duction is successfully applied
even on small farms.
tailed The Turn
A flghter who was capable of
calling the turn was that fear-
some little Barbodoes Demon,
Joe Walcott, the 150 -pounder who
could lick heavyweights and of-
ten did. One day, matched with
a. promising white heavyweight.
Joe found himself in the ring
against two men when' he learn-
ed that the referee was a close
friend of his opponent. In the
very first round, Joe crossed a
right to the jaw and sent the big
fighter to the canvas in a heap.
The referee bent quickly over the
fallen man, picked him up and
propped him on his feet. Then,
turning to the press row, the ref-
eree explained his action. "Sor-
ry, gentlemen," he said, "That
was just an accident. I tripped
the fellow myself."
Joe Walcott chuckled at the
amazing effrontery of the third
man in the ring and stepped for-
ward to resume the fight. He
feinted, poked his left in the
giant's face, and crossed another
terrific right to the jaw, felling
the big man like an ox in a
slaughter house. Then he walk-
ed across the ring to the horri-
fied arbiter. "Pardon me, Mister
Referee," he said in a voice loud
enough for the men in the press
row to hear, "for the edification
of mai frien's and mahself, would
you be good enough to tell me,
please, who in h--- knocked him
down that time?"
With a roar of laughter in his
ears from the gentlemen of the
press, the prejudiced referee
could do only one thing. He
counted out the fallen giant
where he lay.
WORTH WAITING FOR
A farmer was making one of
his infrequent visits to a moving -
picture show. The slapstick
comedy showed a group. of
shapely maidens coyly undress-
ing beside a pond, Just as things
reached an interesting point, a
railroad train obscured the view.
When it had passed, the girls
were already splashing about in
the lake.
The farmer remained rooted in
his seat for four continuous show-
ings. Finally an usher inquired.
"'Are you here for the winter,
Pop?" The farmer answered,
"I'm going to stay here till that
train is a c o u pl e of minutes
late!"
NW SCHOOL
LESSON
By Rev. R. Rarela3 Warren
B.A., B.B.
THE CHRISTIAN'S USE OF
POSSESSIONS
1 Timothy 6:6.19
1Vleniory Selection: The love of
money is the root of all evil,
which white some have coveted
after, they have erred from the
faith, and pierced themselves
through with many sorrows, 1
Timothy 6:10,
There are perils to prosperity,
too. How easy it is to become
self-su8lcient saying as the Lao-
dicean Church, "1 am rich, and
increased with goods, and have
need of nothing." The arrogance
of this attitude is seen more
clearly when Jesus describes the
real condition of the church in
the words, "And knowest not
that thou art wretched, and mis-
erable, and poor, and .blind, and
naked", (Rev, 3:17).
The Summer cottage has been
a snare to many. There are those
who will drive a hundred miles
to a cottage but on Sunday are
not •djsposed'.tp' drive four miles
to a' iieirby"d arch. The church-
going:habit will not be recovered
in the winter. A man may get a
lot of tan during the summer
but may also forget God and the
needs of his own soul, How poor
he is!
"They that will be rich fall
into temptation and a snare, and
into many foolish and hurtful
lusts, which drown men in de-
struction and perdition". Men
present dishonest income tax re-
ports in order to hoard more dol-
lars. Some resort to business
practices designed to destroy the
business of their competitor.
Surely this is not fulfilling the
command, "Thou shalt love thy
neighbor as thyself".
A few recognize their posses-
sions as a trust from God. They
are not concerned about keeping
up with the Joneses. They live
to give. They are "laying up in
store for themselves a good
foundation against the time to
come, that they may lay hold on
eternal life". The man who lives
for self has no treasure in heaven
and at death he leaves all his
earthly treasure behind. How
poor he is! The Christian has
the best of it, here and hereafter.
The Firth's Centre
—What's ft Like?
Nobody knows for certain, but
scientists who have been study -
Ing earthquake waves for years
have recently made some inter-
esting deductions.
The earth has a core with a
radius of 2,000 miles, believes
one of them —Professor K. E.
Bulken, of Sydney, Australia.
This core is physically distinct
from the earth's upper area,
which ascends another 1,800
miles to the surface.
It is now almost certain that
while the outer area of the cen-
tral core is fluid, the inner core
is solid and about eighteen tines
as dense as water, Professor But -
len declares.
What does he think the earth's
inner core consists of? Probably
iron, nickel, and perhaps some
unknown and denser metals.
C.N.R. TO BUILD 13IG FIOT1iil IN MONTREAL — Plans for the constructiou of a large convention hotel
on the Central Station site in Montreal have been approved by the CanadianNational Railways board of
ci!rectors.atid will be included in the railway's budget when it is submitted to the sessional parliamentary
rcnnmittee on railways as part of the financial prograinnteto be laid before Parliaenee at the next se eirn,
Donald Gordon, chairman and president, has annntuuoed. The 20 -storey, 820,000,000 hetet will have upwards of
1,000 memo and convention space capable of floating 4,000 persons at meetings and 2,500 at banquets. It will
benefit all agencies engaged in the travel and tourist industry and will do much to attract conventions end
visitors to Canada, and will be of great and direct benefit to Montreal, she Provineo of Quebec. and Cann to
as a whole, Mr. Gordon stated.
The Architect's drawing thews the new hotel feeing on Dorchester Street (left) and Manshald tih,•et
(right.) At the far left of the sketch is the present International Aviation Building, also owned by the C.N.1t.,,
and an idea of the sire of the new hotel is to be had by comparing the Inapt of the two buildings. Between the
hotel and tee Aviation BuilcIing is a sketch of the new headgmurters chive building whirl, tx planned for (flier
development, The hotel is part of a Carefully -conceived tertmtinl area development Tann which has been tinder
discussion between the railway and the city of Montreal for several year,. When rateeiried ly the jC,N,Tt. met
private capital the development will rival hi scope that of the world-famous Rock -artier Center in 14ew \iniac,
a .NR Nolo
tiddARd