The Seaforth News, 1952-02-21, Page 7Ani Valuable Books
On Your Shelves?
A dilapidated book sandwiched
between 3,000 others on the shelves
of Ripon Cathedral library has
been identified as the work of Wil-
liam Caxton, England's first print-
er, who lived in the 15th century.
The book is estimated to be worth
$60,000,• and was recognized by a
Leeds housewife, Mrs. Jean Morti-
mer.
For the last 450 years priceless
copies of books printed by Caxton
have been turning up in the most
odd places, His "Fifteen Oes," now'
in the British Museum, lay for
centuries buried in the dusty attic
of an old country house,
A copy of Caxton's "Indulgence'
was found pasted inside another
book in Bedford town library. The
famous and priceless "Vellum
Caxton" was found in a Roman
Catholic seminary.
Is there any possibility of find-
ing any more? Undoubtedly, Only
a fraction of tine number of books
printed by Caxton have been dis-
covered. Not a single copy of many
of his publications has been found.
We know this because he tells us
so in his preface to "The Golden
Legende," He refers to "KV
bookes of Metamorphoseos in
whyche ben conteyned the fables
o f0uyde," but of which no trace
has been found.
There is no known book.of.itis
printed iu 1486 and 1488, yet it -is
very unlikely that he ceased• print-
ing during these two years.
Nothing has been discovered of
the book entitled "The Life of
Robert Erle of Oxenford." which
be published, A genuine single
copy of this would be worth a
fortune.
It is essential to be able to dis-
tinguish the genuine Caxton front
the spurious one, A genuine Cax-
ton, for instance, will have no title -
page, as these were unknown till
after 1491.
All the text is in Gothic or 01d
English, and there must be no.
Roman or italic lettering, though
Roman figures may appear. Nor
will commas be found. Instead,
Caxton used an oblique stroke,
Caxton helped us a lot by using
only six kinds of type, recognisable
by experts. He did not use new
type until the old was pretty well
worn out, Hence the print in many
of his books is thick and smudged.
Even if we find difficulty in
identifying a genuine Caxton, a
really old book should never be
ignored. It may be worth thou-
sands of dollars.
c ---AND GOD BE WITH YOU, MY DAUGHTER'
One proof of its age—providing
it is not a copy—is the curious tract
right at the end of the book in
which the printer usually unbur-
dens his ,heart to reader and tells
him what difficulties and privations
he had to go through in order to
print that book.
At the end of Caxton's "The
History of Troy," for instance, he
tells us that his eyes are "dimmed
with overmuch looking on the
white paper; that his courage was
not so prone and ready for labour
as it had been, and that age was
creeping on hint slowly and en-
feebling his body."
ALE ;1k
s
eiaue Andrews
I don't suppose I need to re-
mind you—for the umpteenth time
—that every last drop of sour cream
should be hoarded for use. You
already know that, I imagine, so
here are a few recipes you'll enjoy
trying, all of which make use of
sour cream.
* $ *
KIDNEYS .WITH SOUR
CREAM
6 lamb kidneys
1 medium onion, chopped
Butter or margarine
French dressing
Salt
Pepper
Basil (marjoram or thyme many
be used)
2 tablespoons flour
14 cup boiling water
1 cup sour cream
Method—Clean kidneys and cut
into small pieces, removing mein-
`brane. Marinate in French dressing
for one hour. Drain and saute in
butter with the chopped onion. Add
seasonings to taste and dust with
flour. Add boiling water and let
simmer until reduced, then blend
in the sour creast and serve on
toast or potatoes. Serve four.
SOUR CREAM SAUCE WITH
MUSHROOMS
1 pound whole fresh mushrooms
Butter or margarine
2 tablespoons flour
1 cup milk
1 cup sour cream
Salt
Pepper
Pinch of tarragon or dill (option-
al)
Mthod — Saute mushrooms in
butter or margarine very carefully
and gently putting only a few in
the skillet at a time and lifting out
those which have browned. When
all have been taken out, see that
two tablespoons of butter remain
in the pan. Into this blend the
flour and add milk to make a
cream sauce. . When sufficiently
blended, add sour cream and re-
turn mushrooms to mixture, add-
ing seasonings to taste. This sauce
may be kept in the refrigerator and
heated as needed. Servo on toast,
either plain or with a thin slice of
cheese or ham, or it may be used
with chicken or seafood.
* * *
SOUR CREAM FISH LOAF
3 cups cornflakes
13,4. cups milk
2 cups flaked, cooked fish
Peek At The Future—Looking something like Alice in•the Wonder -
kind rabbit's house, a bright-eyed youngster peers into a model
living room designed by boys and girls of a settlement house. The
model was one of several presented by the youngsters to the New
York Housing Authority as their Ideas for the rooms they would
like to see built in Baruch Houses, a new housing project in the pity.
54 cup sour cream
1 tablespoon chopped parsley
1 tablespoon minced onion
1 tablespoon lemon juice
teaspoon thyme
1;; teaspoons salt
7/8 teaspoon pepper
2 eggs, well beaten
Method—Combine cornflakes and
milk and let stand ten minutes.
Add flaked fish, sour create and
seasonings, then fold in the well -
beaten eggs. Turn into a greased
• loaf pan and bake at 350 degrees
F., for about one hour. Serves four.
* *
LIVER POT ROAST
3 pounds liver (in one piece)
2 tablespoons flour
8 tablespoons melted bacon drip-
pings
3/p cup finely chopped onions
7,4 teaspoon salt
34 teaspoon paprika
1 cup sour cream
54 cup water
Method—Rub flour into the liver
and brown in melted drippings.
Remove liver to baking dish and
brown onions in the fat, then
spread them over the liver. To fat
remaining in the pan, add salt,
paprika, sour cream and water and
pour over meat. Cover and bake at
350 degrees F., for one -and -one-
half hours or until liver is tender.
Serves six.
e * *
SOUR CREAM ROLLS
1 yeast cake
,34 cup lukewarm water
2 cups sour light cream
3 tablespoons sugar
2 tablespoons salt
3/1 teaspoon soda
About 5 cups all-purpose flour.
Method—Softest yeast in warm
water. Scald crease in the top of a
double boiler; add sugar, salt and
soda and cool to lukewarm. Add
dissolved yeast and half the flour,
beating to snake a smooth batter,
Add remaining flour to make a
soft dough, Turn onto a lightly
floured board and knead until satiny
and smooth. Shape into small
biscuits and place in a greased
baking pan. Brush lightly with
melted butter. Cover with a clean
towel and let rise in a tvartn place
until double in bulk—one-and-one-
half to two hours. Bake at 425
degrees F., 15-20 minutes,
* . a *
SOUR CREAMCAKE
FILLING
cup sour cream
1/3 cup sugar
Few grains nutmeg
°1% tablespoons flour
54 cup chopped raisins
Few grains cinnamon and cloves
Shake of salt
1 egg yolk
Method — Combine ingredients,
except egg yolk, in top of double
boiler. Stir and cook until mixture
thickens, then cover and cook ten
minutes longer. Add egg yolk and
stir and cook two minutes.
Why Not Join Us?
Led off by the venerable Ben-
jamin Franklin right at the beginn-
ing of the United States, a long
list of Americans have invited Can-
adians to throw in their lot with
Uncle Sant. The most recent comes
from a congressman from Chicago
who would take us over as pay-
. ment of British depts.
Compton courtesy demands that
we should return the compliment
and ask Americans to join Canada.
There are good reasons why they
should accept,
We have had recent experience in
enlarging our country. Newfound-
landers attest to its success. There
inight be some problem as to
whether the U.S. would come in
as 48 new provinces or an eleventh
province—but that is something
which could be ironed out later.
We have the raw materials, The
U.S. could supply the factories,
people and markets to support
then(. We have billions of dollars
of U.S. money here now—and like
it—we might as well have the
people too.
We have sound governments, and
they are always wanting to take
on more and more duties. To run
the U.S. would bo a real challenge,
It might even give our Senate home.
thing to do. In addition, partica-
lerly in Ontario, we have a pool of
unemployed politicians.
If the U.S. still thinks that we
are under Britain's hand, they
might be willing to trade their
country as part payment for U.S.
debts incurred toward Britain be-
fore the Revolutionary War. These
are. now quite Targe if reckoned
with compound interest since 1776.
Incidentally if the Americans be-
came Canadians they could really
claim to have won the War of 1812
and to have been in both world
wars from the very beginning.
Ottawa would remain the capital,
but a winter capital could be built
somewhere In the South, some
small spot like Vero Beach, Florida,
Washington D.C. is not warm
enough and hasn't any good
beaches. The empty buildings there
could be used for over -crowded Ot-
tawa departments.
Canada has additional political
advantages. The climate already
gives a lot of people a deep-freeze
every winter, and we have lots of
native -grown mink.
By our own admission this is our
century, so the Americans had bet-
ter get on our bandwagon. From
The Financial Post.
Playing Cards Keep
Their Fascination
In spite of the rival claims of
television, radio, the movies, and
other entertainments, the popularity
of playing cards remains as great
as ever. Their fascination never
lessens.
The pack was originally designed
to amuse a royal madman—King
Charles VI of France. Playing
cards had been known for centuries
before Charles' reign (1380 to
1422), but since the Icing had the
mind of a child, a special, simple
pack was made up in which were
depicted pictures of the people and
things Charles talked about.
These included kings, queens and
jacks, knaves, swords (now de-
based into spades) diamonds, and
merchants.
One merchant was named Jacques
Coeur, and "coeur" in French means
heart. Hence the suite named after
hint.
Clubs were "trefles" or clover
leases, symbol of the medieval
French peasant.
Charles insisted that the pack
should be so devised that it would
be practically impossible for two
exactly similar hands to be dealt.
Lieuben, an eccentric German,
bet that he would succeed in turn-
ing up a pack of cards in a certain
order which was stated in an agree-
ment.
He dealt and redealt for ten hours
a day for twenty years, repeating
the operation 4,246,028 times, and
at last succeeded.
The card game with the longest
pedigree is whist. In one form or
another has been played 40', years.
Its ancestor was called "trump"
and the game was played by four
people, each with twelve cards. The
remaining four cards lay face down-
ward in the centre of the table.
Ordered Cloaks But
Got Clocks Instead
By• 1886, men and women ado
both *idea of the Boundary were
old hands with white kid gloves.
Officially, the White Glove Ere
was inaugurated one March night
in 1848 when officers of the de"
parting Sixth Regiment of Foot
entertained the elite of Red River
Settlement at a sumptuous Fare*
well Ball. Though the feet that
carried a certain Mrs. Cowan onte
the floor of Fort Gary's ballroom
were moccasined, her hands were
sheathed in shimmering white lcid,
right off the last boat from Lon.
don. ,
Shortly, from early November to
early April, winter was tamed into
a social season.. .
Inauguration of Red River Cart
Trains to St. Paul and opening
of navigation on Red River en-
riched homes of the smart set with
brocaded wallpapers, glass and
marble lamps, bathtubs, the first
apples and—luxury of luxurieal---
tin pans to replace wood and stone
utensils. Books, magazines, pipe
organs, art and news of the world
provided physical and mental equip-
ment for more schools, reading
clubs, singing societies, charades
and home theatricals.
While the gentry enlarged its
social horizons, farmers, free trad-
ers, and others engaged "in trade"
had not beenstatuling still. They,
too, now ordered''store boughtcn"
clothes from London. Not without
mishap. One poor man, year after
year ,ordered a cloak, only to re-
ceive, year after year, because of
deficient handwriting or spelling,
a clock. Their children now went
to school, their wives rarely work-
ed in the fields. As plows and
other machinery, stoves to replace
open fireplaces, and similar time -
a a v i n g conveniences increased,
they, too, had leisure to look about
and think about what they saw.
What they saw brought Canadian
Red River Valley to another me-
morial date.
In the summer of 1857, Henry
Youle Hind, Canadian engineer,
went out one morning to inspect
the prosperous fields of John
Gower. Later, when thefarmer
took his guest to the house for
the noon meal, they found that
Mrs. Gower had laid but one place.
And when her husband asked:
"Where is my place?" she exclaim-
ed in shocked protest: "Olt, John,
you would not think of sitting at
table with gentlemen!' John look-
ed from face to face of his son-
in-law and children watching si-
lently from a far corner and came
to an historic decision. "Ain I not
a gentleman, too?" he said. "Is
not this my house, my farm, my
food? Give me a chair and a plate."
Step by step during the seven-
ties, the Canadian Valley's social
pattern continued to evolve. For
their biennial balls, Manitoba's
new Government House officials,
looking with disfavor on men and
women in elaborate evening dress
but mocassined feet, made cold fact
the American quip: "It's formal;
wear shoes."—From "Red River
Runs North!' by Vera Kelsey.
Subtle Changes Mark Parisian
Paris—A narrow line and a dis-
ciplined fullness appear to mark
the new Spring silhouette from
French designers. Translated into
terms that any woman can apply
to her own wardrobe and her conn-
ing purchases, this means there's
no drastic change in fashion but
merely soft and subtle changes that
do make a difference in the general
picture.
With some houses, skirts are
longer. With others ,the length is
static: Sleeves are focal points of
interest and their treatments are
many.
In color, the beiges, yellows and
grays are all important and in fab-
rics, the harsh wools, supple silks
and subtle prints take top honors.
Generally, to suns it up. "Day
clothes will be -fashioned of less
yardage," as the newspaper Le
Figaro conintettts,
Here is a fashion preview, house
by house:
DIOR
Dior's new silhouette is logically
constructed and his dresses created
for the season, as well as for the
woman who will wear then(. But
there will be a few "follies" among
Dior's new creations --for effect.
Sleeves and skirts are more
subtly cut, shoulders normal and
rounded, waistline normal, but all
seams do not converge towards it.
No outstanding change in skirt
lengths, Texture of the fabric de-
termines the yardage used. Harsh
wools appear in topcoats, which
are narrower; greater yardage ap-
pears in dresses made of light-
weight fabrics. Most of the other
couturiers have played beige as the
winning color, but Dior will em-
phasize gray and navy blue,
FATH
A much narrower silhouette, in-
fluenced by Spair, is 3, Path's en-
try. Skirts are longer, waistlines
normal and shoulders drooping.
Depending upon the hour and func-
tion, bodices range from almost
austerely simple to a wealth of de-
tail, Fath divides his showing am-
ong harsh and stipple fabrics, SO-
New Fashions For Spring
LANVIN
J. PATH JACQUE5 JEAN
(CASTILLO) GRIFFE BALMAIN :, DESSES
Spring Stuff—These sketches, from the Paris newspaper, Le Figaro,
epitomize the new Spring trends from some of the leading Parisian
couturiers.
•
50. Beige is Fath's favored solor,
followed by yellow, green, gray
and navy.
BALMAIN •
Balmain launches a narrow sil-
houette in which greater length of
leg is achieved .by a cut, as the
length of hem remains stationary.
The waistline anti shoulders are
normal and slender.
A feature is sleeves set in "step-
wise" at different levels back and
front. Itodiecs are simple and un-
adorned, with three-quarters sleeves
and collarless. His fabrics include
hard( wools, "wild" wools, silks,
crepe and prints — the latter in
exclusive designs. Wools favor
gray, silks; beige, rrnnbined with
yellow,
DESSES
This dressmaker has found in-
spiration in the 18th Century, but
shorn of exaggerated fullness. His
silhouette is considerably altered
by longer skirts, newly -rut shoul-
ders, waistline stressed but. with
some "displaced" effects and hod•
les given importance by the in-
troduction of -the sleeves at the.
buntline. There's not one long
sleeve in the collection, Ilarsh and
supple fabrics share l.om,rc, with
a definite prcf,s-eree for c'''llc,n in
tine latter rut.,;.,ri, rhe agate ru•
beiges -from kasha to nut -brown
—leads iia the color card, followed
by red and green.
LANVIN (CASTILLO)
The line created by Castillo for
Lanvin avoids reminiscence of the
past. He has endeavored to achieve
a rational equilibrium, up-to-date
and modern. Silhouette changes in-
clude longer skirts, freer and
"travelling" waistline, return of the
set-in sleeve, bodices with a leaning
to modesty. Fabrics are 'divided be-
tween harsh and soft, There's a
definite return to prints .and the
traditional luxurious Lanvin em-
broideries. Colors aid neutral.—
sand and honey, or bright yellow,
blue and red.
GRIFFE
His "flowing". line brings a radi-
cal change -in the silhouette, trace-
able to a new treatment of the
waistline described by Le Figaro
as "mobile" and "ffittinut," There's
no noticeable difference in skirt
lengths. Shoulders are inconspicu-
ous, bodices discreet, sleeves set
in following a very subtle detail
of nut, 'ro aid the flowing line,
supple fabrics will dominate. These
will include many prints. Gray ap-
pears In half the collection, follow.
ed by
"t curler" r'lors such as
pink.
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