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The Seaforth News, 1952-04-03, Page 7Area. Add Years Of Life To Your Wool Or Feather Quiets arra Eiderdowns are expensive to buy new and to have recovered. But there is no need to discard one which is thin and leaking. A. cor- respondent deecribecl how she re- covered and made fcatherproof, one stowed away in the attic, for a small cost. She bought six yards of WI - padding for the single bed eider- down, cut it into three lengths of two yards each and then very carefully opened it out. The eider- down was then spread on the floor and, quilt padding placed over it, and using large stitches, tacked to the eiderdown to cover it com- pletely. Recovering was simplified by stitching cover material into a bag shape to fit eiderdown with one open end. Still working from the floor the cover was carefully eased over the wadding and old quilt and end was closed up. Bag is first turned inside out, and gathered so you are grasping bottom corners front inside bag, Then hold each corner of eider- down bottom in hands as well and another ,person, eases slip top right side outside, over quilt form. Another woman suggests how to prepare for easier washing of wool comforters at the time of staking them. Put the wool in a cheesecloth casing made into the same size as outside coverings and eewrt on only three sides. Casing is spread on floor and wool inserted evenly and smoothly. Then quilt with strong cord in three-inch squares to hold wool firmly in place. Sew up open sides on machine. Outside covering is attached to bottom lining of comforter with one side left open also. This can be done similarly to eiderdown method to assure corners are well tucked in and covering is on straight. Wool ties are placed et frequent intervals with colorful yarn to hold in place and open end ie. sewn up with matching thread. Wheat washing time conies round just cut wool ties and pick open hand -sewn seam, Slip out the wool and wash in cheesecloth cover. Wash outside casing separately but wash both well in good suds and rinse several times, Wool in cheese- cloth casing will quite likely go through wringer if carefully folded first. Outside covering can be ironed quite simply when dry, and wool padding, you'll find will dry much quicker in this form. Be certain it is thoroughly dry before slip- • ping' back inside covering and ty- ing. DEATH -RAY FOR FLIES Ilere's bad news for flies. A scientist has inveuted a death ray for killing them and claims it is 100 per cent. effective. Hermann Wolf, a 47 -year-old Hamburg engineer, has perfected what he calls a supersonic death ray. It re- sembles a tiny radio set. By pressing a button he causes high -frequency sound waves to kill flies. He demonstrated it recently in his basement worshop. All the flies on walls and ceilings fell dead. Wolf plans to sell his death ray machine to householders and others troubled with flies. It costs about $250. And it can be used only against flies—not against human beings! "But, darling," said the prospec- tive bride, ''if I marry you, Pll lose ney job." "Can't we keep our marriage a secret?" asked her fiance. "But suppose we have a baby?" "Olt, we'll tell t he baby, of course." date Arvdrews "Of the making of cook books there is no end"—or have I made that mis-quotation before? Any- way, I know that I have a couple of shelves full of them, but when a new one appears I scan it just as eagerly as some folks bury them- selves in detective stories! But it wasn't from a book, but from the New York Sunday Times, that I got this idea, Cook books—and Cookery Columns— use plenty of terms that might be puzzling to a novice. So here are some of those terms, each accompanied by an explana- tion. e * * Blanch—To immerse fruits or nuts in boiling water to remove skins, also to dip fruits and vege- tables in boiling water in prepara- tion for canning, ferezing or dry- ing. Braise—To brown meat or vege- tables in small quantity of hot fat, then to cook slowly in small amount of liquid. Clarify — To clear a liquid, such as consomme, by adding slightly beaten egg white and egg shells. The beaten egg coagulates in the hot liquid and the particles which cause cloudiness adhere to it. The mixture is then strained. Dice—To cut into small cubes. Fold in -To combine two in- gredients or two combinations of ingredients by two motions, cutt- ing vertically through the mixture and turning over and over by sliding the implement across the bottom of the mixing bowl with each turn. Lard—To insert strips or pieces of fat into uncooked lean meat for added flavor and juiciness. Or slices of fat may be spread on top of uncooked lean meat or fish for the same purpose. Marinate—To let foods stand in a marinade, usually an acid -oil mixture of oil and vinegar or wine, often flavored with spices and herbs, Mince—To cut with knife or scissors into very fine pieces. Pan-broil — To cook uncovered on a hot surface, usually a skillet. The fat is poured off as it ac- • cumulates. Pan fry — To cools in a small amount of fat; synonymous with saute. Parboil—To boil until partially cooked. Puree — To force vegetables, fruits and other foods through a fine sieve to remove skins, seeds and so forth, and to produce a fine textured substance. Reduce—To evaporate some of the liquid in„stock or sauce by boiling. Render—To heat meat fat cut in small pieces, until fat is separat- ed froth connective tissues. Saute—To fry lightly in a small amount of hot fat, turning fre- quently. Scald—To heat a liquid to just below the boiling point. Milk has reached a scalding point when film forms on surface. Score --To cut narrow grooves tr gashes. Sear—To cook at a very high temperature for a short time in order quickly to form a brown crust on the outer surface of meat. Simmer—To cook in a liquid that is kept below the boiling point. Temperature should be about 185 degrees F. Bubbles form slowly and break below the surface. IN THE FRENCH Au gratin—This refers to, the thin crust that fortes on top when foods, usually creamed or moisten- ed with eggs, milk or stock, are broiled or baked. The dish may be topped with a sprinkling of butter- ed bread, crumbs or cheese, though this is not always done. Court Bouillon—A highly sea- soned fish broth. Crofitons—Dices of bread 'that have been toasted or sauteed in butter. Faggot — A small bundle of herbs, usually consisting of three or four sprigs parsley, one or two stalks celery, half a bay leaf and a sprig or two of thyme, that are tied together and cooked in a stew, sauce, and so forth, to give added flavor. Fines Herbes — Finely minced dry herbs, usually a mixture of equal parts of parsley, tarragon, chives and chervil. Flambe—Sprinkled with brandy or a liqueur and ignited. Julienne—Food cut in very thin strips. Macedoine—A mixture of fruits or vegetables. - Ragout—A thick, well -seasoned stew. • Baking A Cake Far Experts — Restaurant owners and operators from all parts of Ontario will attend the 8th annual convention and exhibition of the Canadian Restaurant Association, being held in the Automotive Building, Toronto, on April 7, 8 and 9. "I know you were coming so I baked a cake,” says Helen Robb. Problems pertaining to the health of the nation and Canada's tourist trade will be among those discussed at the convention. LADIES — HERE'S HOW TO CAN PORK & BEANS AT HOME That Saturday night stand-by in many hones—beans and pork— usually has been considered too complicated a dish for canning at home. But as a result of recent ex- periments, the United States De- partment of Agriculture has just announced a comparatively easy procedure for canning the legumes' with molasses sauce. Instead of baking the beans for hours before processing, the cooking is accom- plished in the pressure canner after the soaked and parboiled vegetable and the molasses sauce have been packed in jars. The •State Experiment Station in Massachusetts, center of the region where baked beans are in highest favor, cooperated with the Agricul- ture Department in developing the new recipe. Directions state that kidney, navy or yellow -eyed beans may be used. Navy, or pea beans as they are sometimes called, made up the largest proportion of this crop with kidney' beans ranking fourth and the yellow eyes farther down the list. An excellent source of protein, dried beans also supply a generous share of iron and two of the' B vitamins, thiamine and riboflavin. They may be used in place of meat as a main dish, though nutrition - wise it is hest that in such a meal milk or cheese be included to supply the animal proteinnotavail- able in the legumes. Here are the directions for seven quarts—a canner load—of pork and beans with molasses sauce. After the beans have been canned, they need only reheating to be ready for serving. Wash two and one-half quarts (ten cups) of beans and prepare them by the quick -soak method:• that is, cover the beans with six quarts of boiling water and boil two minutes. Remove from heat and soak beans one hour. To have the beans hot for pack- ing, reheat them and drain off Chained For 67 Days—Canadian seaman William M. Olyt+yk, 27, of New Westminster, B.C., left, asked $100,000 damages from Isthmian Steamship Co., in Superior Court suit at Seattle. He charged his captain chained' Him to the rail of the freighter Clyde 1. Seavey for 67 days on voyage half way around the world. With Olynyk left, are his wife, Emily, and his lawyer, Sam Levinson. liquid. Save liquid for use in sauce, if desired. Make molasses sauce by heating to boiling four quarts of soaking liquid or water, three-fourths cup dark molasses, one-fourth cup vine- gar, three tablespoons salt and one tablespoon ground mustard. .. Fill'each jar three-fourths full of hot beans. Add a small piece of salt pork, bacon or hath. Pour in sauce, leaving one-half inch head - space at top of jar. Adjust jar lid and process at once in steam pres- sure canner at ten pounds pressure (240 degrees F.)—quart jars sev- enty-five minutes; pint jars sixty- five minutes. Complete jar seals, if closures are not self-sealing type... The Cinderella Vegetable- Potatoes How many ways do you know of serving potatoes? Boiled, mash- ed, baked in jackets, roasted, or aometinzes chipped —• that's how many changes most of us ring. The potato has been called "the stand- by and the Cinderella of all the vegetables." It is always there, but it receives scant attention. Is it another case of familiarity breeding contempt? Considering the vast number of ways of cooking potatoes, it seems a pity that on most days of the week they are served plain boiled—and not al- ways well boiled at that. The health -giving part of pota- toes lies just under the skin --the part we throw away when we peel them too thickly. We get most out of potatoes, both in flavor and food value, when we scrub the skins well and bake them in their jackets. If you- want to keep the jackets soft, brush the potatoes over with melted dripping (beef is best) be- fore putting then in the hot oven. Then when they are done, wrap them in a towel for a few min- utes. The skins will then peel off, paper thin. Or if you like a crisp skin, just dry the potatoes well before baking them. Turn them two or three tines so that the skins brown evenly. If your digestion is good you should eat the skins of your baked potatoes; they have a delicious nutty flavour, and taste good, spread with butter. Starting front potatoes baked in their jackets, we can get stuffed potatoes that can form the main course of a meal. A favourite way is to cut' the baked potatoes in halves length- wise, scoop out most of the insides, Placing the scooped -out portion in a mixing bowl Add to this as nmch•graled dry cheese as you can spare, a knob of butter or mar- garine and season with salt and pepper. Mix well, pile the mixture back into the baked potato skins, sprin- kle with a little more grated cheese, and place under red-hot grill until the cheese melts and browns slight- ly. When you are having an oven - cooked dinner, serve escalloped po- tatoes for a change. Peel and slice thinly one medium-sized potato to each person, and one medium onion to each, peeled and thinly sliced. Separate the slices into rings. Grease well a fireproof baking dish, about two inches deep. Ar- ' range the potatoes and onions in layers in the dish, the first and last layers being potatoes. Springs each layer with salt and pepper. Dot the top with margarine or butter; pour about 34 pint milli into the dish. Cover with a pieett of grease -proof paper and bake lis a fairly loot oven for an hour. Then remove the paper and place the dish near the top of the oven foe another fifteen to twenty minutes, so that the potatoes on top get crisp and brown. Another oven method with pots'. toes is to cut the peeled potatoeg into slices, lay them in a greased fireproof dish with a sprinkling of salt, curry powder, and piece of bay leaf between the layers; hall fill the dish with milk, then covey the potatoes with bread -crumbs and dot with margarine or butter Bake in moderate oven 1 hour, The Scots claim to be the origin- ators of the following potato dish, known to then as "Stovies; but it is also popular in France. Cut about 2 lb. of peeled potatoes into half- inch cubes; slice a medium-sized onion. Heat about 2 oz. dripping and fry the onion slices lightly, without browning, for two minutes. Add the potatoes, season with salt and pep- per, and toss the pan until every piece of potato is covered with fat. Then just add enough water to cover the bottom of the pan, put Rd on pan, and simmer for fifteen to twenty minutes, until tender, shaking the pan from time to time to prevent sticking. 13y this time the potatoes will have absorbed practically all the water. You can then serve them as a vegetable with hot or cold neat, or with a cheese dish—or, if you like, add 2 to 3 oz, grated cheese, stir- ring it well in, and serve as a sup- per or high tea dish, on its own, "I've seen it through so many times I forget where we came in." Hair TodayMayBe Gone Tomorrow, So 'Problem Heads' Switch to Wigs By Richard Kleiner New York—If your new wig costs more, blame it on Adolf Hitler. Indirectly, it's all his fault. Hitler started World War H. During the war, Canadian and United States troops took their ideas with them. wherever they went. They went to Europe and soon European women were wear- ing their hair shorter, the way the vi.itors liked it. The continent, particularly the Balkans, had always been the big long hair supplier. Nowadays, there's very little of the real thing cultivated on Europe's female heads. So the lung hair buyers have to go to remote villages, run contests with prizes for the best hair in each district and pay high- er prices. These factors conte out in wig costs here. That's the sad story unfolded by Paul Fleischer, the fourth Fleisch- er generation to he in the hair goods - business. To illustrate the current market value of beautiful long hair, he pulled out a carton about the size of a shirt box. n .s # "Inside," lie sail, tapping it with a significant forefinger, "is about $7000 worth of hair." He opened - it, and displayed hanks of hair, all neatly grouped in Lengths and shades, There was glistening black and pure plati- num, hush -looking shades of red and. auburn and titian and some smear white. Fleischer looked almost rever- ent as he folded the hair carefully and stowed it back in the box. "!fair," he said, in a hushed voice, '10 nature's masterpiece, but few of us appreciate it. Compare it with a diamond—if you close your eyes and feel a diamond, what is it? Just a sharp stone. But hair! Touch it, and von can feel its beauty, It's almost flesh -like. "But American woven tease, abuse, wave, tint, dye, cut and otherwise loess up their hair. They ruin its texture." * •k 5 There are some exceptions, and Fleischer'; eyes sparked as he talked about Ethel 'Thorsen, a television actress. He says site has the most beatitiful hair in America. In ease she ---or anybody else— loses it, or wants to augment it with switches, curls, • falls, top knots, bangs, pony tails or chig- nons, Fleischer stands; ready to help. Ile calls people with sparse or mon-existent hair "problem heads," Wigmaker and Exhibits; Paul Fleischer makes "hair pieces" like those in foreground for "problem heads," but not for Ehel Thorsen. Ile can give a inale "problem head" a new set of hair for some- where between $75 and $250, ,le - pending on size and type. 'These "toppers" are usually made to look like junior grade italdiiess to make - them more realistic. 'Fleischer says his toppers are "the most undetectable" now made, and that his "hair pieces' for wo- men are virtually impossible to detect. That's because they're "fussier hi the front," which is the hardest spot to disguise. Fleischer's hest hair pieces ---with each of the 110,000 to 150,000 hairs tied in separately by hand.._ met from $500 tip, k It takes tip to two weeks to make one of these starting with the raw hair, which first has a really per- manent wave put in it. It's blended on a hackle to match exactly the Bair still left on the problem head. 'Then it's knotted, hair by hair, on a veetillated base of silk and nylon. Finally, stylists arrange the hair into the precise coiffure ordered, But, as Fleischer paints out, the wearer -of -tile -hair can change it to suit her mood. "She. can be demure Monday, soignee Tuesday, femme fatale 1''<'ednesday.'lsays Fleischer, "She can style it herself, or send it back here to be restyled and cleaned" One top Broadway star has three hair pieces. One in auburn, one brunette, 0/le white She changes einem as her mood dictates, 1-1er's isn't a "problem head"—she just doesn't have time -to peep her own hair freshly stylized, sa she just slips on the coiffure like a hat. Fleischer's business extends to such small items as widow's peaks, which costs about $25, and "streaks" of Blonde, white or cop- per hair to jazz tip an otherwise undistinguished head of hair. There's no clanger of any of these hirsute falsies blowing off, like they always do in the movies. Men's toppers are held fast with two-way plaster, and women's are snugly ensconced with elastic. tf you're blonde, you'll be de. lighted to know that blonde hair is more expensive titan brunette. It's rarer.