The Seaforth News, 1952-09-04, Page 3nese Kings Owned
Only Two Hankies
Nowindays we use handkerchiefs
as a matter of course, but at one
time they were a luxury. `i'he fa.
slhlou began in Italy and spread
freta there to France.
'There, knows) as "mouehoirS"
and garnisheed with expensive lace
and gold and silver etubroidery, and
soaked with all sorts of perfumes,
they became a "trust" at the
itren'h Court,
At first some of the courtiers ig-
nored the handlcercllief fashion, and
In spite of I4'enry III's ostentatious
habit of displaying and fusing deli -
sate lace -edged "mom:holes," sev-
eral courtiers, we are told, stuck
to less 'hygienic methods of blow-
ing their noses,
The Snuff Habit
Nu doubt those courtiers got on
much better with Henry IV who,
according to the royal inventories,
had only two handkerchiefs to Itis
name. He made up for it in shirts
-he had twelve of them,
I'n England handkerchiefs were a
luxury afforded only by the rich,
Henry VIII used "handkerchers
of Holland frynged with Vehiee
gold and red and white silk." Ann
Boleyn's "handkerchers," or hand-
kerchiefs, wore "of Flanders work
garnished witis gold," and when
she married henry she Mid, ne-
oording to 'a royal ittventorr', four .
dozen such handkerchiefs.
Henry, we are told, did not ap-
prove of the continental vogue for
kound, oval, and rectangular hand-
erchief's. So he issued a royal
decree which ruled that all hand-
kerchiefs utast be of a uniform
Squareness. Later on, in .1685,
ouis XIV issued a similar decree.
It is interesting to note that, ac-
eording to Samuel Pepys, Charles
fl, like Henry of France, had only
two handkerchiefs, and but two
shirts.
Had it not been for the coming
'f snuff, men's handkerchiefs might
have remained a luxury, By the
end of the lith century the snuff
habit had spread among all sorts of
men, and whoever used snuff also
used a. handkerchief to dust the
ppwder off his clothes. As soon as
teat happened the gallants' dainty,
4xpensive, scented, laced, embroi-
ered, and even tasselled handker-
efs were gradually replaced with
pger, cheaper, and more practical
Squares of fabric.
aeon and Garden Vegetables Make t a .Meal
BE IIDOROVG'KE A'MADDOX
A DINNER of crisp bacon slices teamed with two or more garden
vegetables has both appetite and eye appeal. What's more, It is
dt qulek dinner to prepare.
When buying your bacon, choose it from a refrigerated case. It's
a practical idea to look for a brand of bacon which assures quality
•eepeat, cut from only the finest cured and smoked sides of pork, Plan
to use the bacon within a week of purchase.
The bacon slices will separate more easily when stored In the
package, loosely wrapped, on the lowest shelf of your refrigerator,
Just before cooking, allow bacon to stand at room temperature for
about five minutes before lifting off the slices. As in the case of all
smoked products, bacon does not freeze well. It is best to buy bacon,
therefore, only as you need it and will use quickly.
To pan-fry bacon, start it. either in separate slices or slices "in
a lump," in a cold skillet. As the skillet and bacon heat slowly, the
slices will separate. Turn slices often, using kitchen tongs. Leave
the drippings in the pan all during cooking to float slices and to keep
them frozn burning. Pouring off drippings Is both hazardous and
unnecessary.
A combination of crisp ribbons of bacon and two favorite vegetables
will make a full-size family meal. Try a bacon dressing poured over
your vegetables, It's something to brag about.
Bacon Dressing
(9leld-3 servings)
One-quarter pound sliced bacon, cut into e/4 -inch pieces, I table-
spoon onion, minced, I tablespoon brown sugar, '/a cup sugar, h/s cup
water, pepper and salt to taste.
Brown bacon lightly in skillet, Drain off 2 teaspoons fat. Add
onion to skillet and cook over low heat until tender. Add remaining
ingredients and simmer 5 minutes. Serve over hot vegetables or use
as dressing for hot potato salad.
Tomato Bacon 'Dressing
(Yield --13 servings)
One -quartet' pound bacon, curt Into 3/4 -inch pieces, 1 tablespoon
,j anion, minced, 3$ cup tomato juice, 1 tablespoon vinegar, t/4 teaspoon
wholecelerycelery seed,11 desired, pepper and salt to taste.
Brown bacon lightly in skillet. Drain off 2 teaspoons fat, Add!
onion to skillet and cook over low heat until tender. Add remaining(
ingredients and simmer 5 minutes. Serve over hot vegetables, such
as lima .beans, spinach or turnip greens, young carrots, etc. Or chill
and pour over bead lettuce for salad., -
These were, in fact, the first
pocket handkerchiefs, for the fit -
dog of pockets in men's clothes
during the 17th century had at last
given the handkerchief a definite
home.
Even so, the glory of the male
handkerchief was not over, for at
the end of the 17th century textile
handkerchiefs became a popular
medium for the new art. Noses
were blown and snuff dusted away
with large handkerchiefs display-
ing current battle scenes, portraits
of political leaders, naps, calendars,
caricatures, and satirical sketches
of all sorts.
As men's handkerchiefs became
more practical, ladies' handker-
chiefs grew smaller and daintier.
In the early 1800's some of the
most dainty ladies' handkerchiefs,
made of the finest fabric and edged
4with beautiful hand embroidery,
were used only on special occa-
sions.
ao.
S Leon �1ax�
Crispies Are as simple as ABC
to snake, and the uses of these
electable morsels are many. They
t in practically everywhere the
Block around,
* * *
, All crisples are made from a
basic foundation - flaky piecrust
mixed with cold fruit juice in -
Stead of water. Wide range of
flavour is possible by the use of
fresh or dried fruits, while diver-
sity, of shape is practically end-
less with the use of different cut-
ters. Crispies can be cut will an
ordinary sharp knife into squares,
oblongs, and diamonds.
* ,: r,:
These delicate bits are delicious
to serve with hot or cold bever-
ages, with cheese instead of crack-
ersafter dinner and with iec cream,
They're fine for the school lunch
box, too writes Ethel 11. Eaton in
The Christian Science Monitor,
* * *
The foundation pastry eau be
mixed with orange juice in every
ease if the ingredients for differ.
ent flavors are on stand; or other
jukes can be used as directed.
* * *
Spread them on a platter so as
not to overlap, cover with wax
paper and set in a cool place until
ready to babe.
* M: *
FOUNDATION PASTRY
2 cups sifted pastry flour
% teaspoon sa't
cup shortening
4 tablespoons fruit juke very
cold.
Work the shortening into the
sifted flour and salt, adding the
fruit juice a little at a time. When
thoroughly nixed, roll out on a
lightly floured board to y, inch
thickness and cut in desired shapes.
Use fruit juices alone for thinning
the dough and have them icy cold;
the colder the liquid and the firmer
the shortening, the crisper the cris-
pies will be.
4: 4: 4:
CHOCOLATE CRISPIES
1 cup powdered sugar
3 tablespoons butter
3 tablespoons unsweetened
cocoa
Cream the butter and sugar and
work in the cocoa. Spread on the
uncooked dough. This may prove
a bit difficult, but as soon as it
goes into the oven, it will melt.
* * *
ORANGE CRISPIES
Chopped pulp of two oranges
2 tablespoons powdered sugar
1 teaspoon cinnamon
Grated orange rind
Combine the orange pulp, free
From all membrane, with sugar
and cinnamon. Spread this mix-
ture on the Crispies, then sprinkle
with a little extra sugar and
UEEL E
1, Itmlev eloped
4 Ao
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locholic
beverage
7 rheic snake
12, c'orreden
13 Ola musical
note
14. Cognisant
15 PROS to follow
noir.
17. & o
Son
1n. Secdn
19. Small child
29. Tang`' slab
22 Sell In MVO:il
quxnlli)C
20, Support fur
a. ben
27. Preceding
night
211, Claw of n. ern b
30, That thing
a2. Ft 5.4'4 home
34, And not
30, Barn
87, Mout
30. Con coaled
4.7n4l Ideal
40. Iry
42, Cohan
45. Ortm,inlr
47. TtuSty
40. Spinning toy
00. Foreigner
G2, 14,.1411es
00. Plebes
51, Pohl len Oat
511 River (811an:)
59 Tmprevo
00, )}ern
G1. )J'ui�O_gN
1. obstrllat
fr. A*ec,etda,,
Indian
a, Signifies
4. Recover
5, Rubber tree -
0, Salt suppert
7. In Can VS toy
8. wonder
0. lttark of
omission
10. paelte
11. Bobbin
10. 25. B. Stowe
character
20. Isiah hawk
22. City in
Nevada
22. Article
S0, Assistants
20. Smoothed
40, Stinging weep
42. Herb
44, Biblical
character
23. Level
45, Festival
24, Kind of fres 46, saltrtogent
21. Part of a 40. Dash
curve 51, Sea eagle
20. Seed container as. Female sheen
20. Otbollo's 24. Long narrow
etfetl17 'IntM
31 'I'Irin1 (arch.) 65 r'nrt
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22 8
Gotham's Choke -Eighteen -year-
old Joan Kayne wears the crown
that marks her as "Miss New
York City of 1953" after she was
selected to represent the city in
the annual "Miss America" con-
test dt Atlantic City.
cinnamon and the grated orange
rind. Bake in a hot (400°F.) oven
and serve cold. Pastry should be
mixed with orange juice,
4. •* *
PRUNE CRISPIES
1 cup cooked prunes, free of
skins and stones
1 tablespoon granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
Combine these ingredients and
allow to simmer for about 10 min-
utes. Cool and spread on the un-
cooked Crispies, cut in oblong
strips. Use prune juice for mois-
tening the pastry. Half of a
blanched almond may be pressed
into tie top of each crispie before
baking,
* s c
COCONUT CRISPIES
2 tablespoons shredded coconut
1 tablespoon sugar
Hard sauce
Mix the pastry with lemon juice
and add to it the coconut and sugar.
Cup crispie: thin in any desired
shape, spread with a thin coating
of Hard sauce and cover with ad-
ditional coconut, moistened with
lemon juice. Bake in a quick oven
(400°F.), watching carefully so
that the coconut will brown but
not burn, These will be whit more
crumbly than those made with
fruit and arc especially delicious
served with hot chocolate.
* * *
PINEAPPLE CRISPIES
1 No. 1 can shredded pine-
apple, drained and minced„
3 l'ab'espoons powdered sugar
1 small bottle maraschino cher-
ries, chopped fine.
For mixing the crust, use either
the liquid from the pineapple or
the cherries. Combine fruits and
sugar and allow one dessert spoon-
ful of the sauce for each crispie.
Before putting into the oven,
sprinkle each with a litre sugar
and lemon juke and place hall a
cherry on top,
hill Yaw and his partner Mar -
shalt Allman operate The Farm
Clinic of the U.S., a farm planning
and consulting service in the United
States Corn Belt and South. In the
latest issue of FARM JOURNAL
be has an article entitled "Two -
Way Money Makers" which -while
it refers to conditions south of the
Border primarily -1 think might be
of interest to many of my readers, -
* * *
Time and again you've heard
some farmer say:
"Sure, I know we ought to grow
meat -type hogs, but what's the
use as long as packers won't pay
a premium?"
* * *
We used to feel that way, too,
but not any more. In four years
we've found that our kind of meat -
type hogs, handled right, pay
their own premium. They pay it
in lower costs, as much as 454
cents per pound of gain.
* * 4:
Here on Long Ranch in Fulton
County, Ind,, we ,grow and sell
236,250 pounds of live pork a year,
and we do it with only 75 sows.
They farrow twice a year, and we
raise and market 15 pigs per sow
per year. We get the pigs sold in
about six months, weighing 210
pounds.
* * 4,
Our cost of gain per pig is 13,2c
a pound, as compared to 17.8c a
pound average on 30 of the better-
quality Indiana farms •(lead, labor,
and other expenses adjusted.)
* * 4:
That 4.5c per pound of gain dif-
ference is the premium we figure
our meat -type hogs pay us. On
236,250 pounds of pork it means an
extra 510,631.25 in our bank ac-
count.
✓ * *
Our sows are prolific. and their
pigs have hybrid vigor. They grow,
top the market consistently', and
often bring an extra price. That's
berat'sc their carcasses yield more
and better pork chops than car-
casses of ordinary hogs.
*
Hasty do five get that kind of a
pig? First we breed Hampshire
sows to Hanhprace boars. 'Then we
breed the offspring to i.andrace-
Poland China boars. Next we use
Landrace - Large English Black
boars. and we make the fqurth
cross by mating a Hampshire boar
to the third -cross .gilts. Then we
start over again,
* * 4:
We follow advice from two of
the nation's top hog breeding re-
searchers, Dr. W. A. Craft of
Acnes, Iowa, and John Zeller of
Beltsville, Md.
* * *
We aren't doing this alone on
one farm in Indiana. Fifteen of us,
including farmers in Illinois and
Iowa, as well as Indiana, are work-
ing together.
k * 4,
We don't claim to have all of
the "bugs" worked out in cross-
breeding. We're dead sure, though,
that a great many farmers can web
afford to try it just for the "pre-
mium" the pigs will pay in vigor,
rapid growth, and larger litters.
* * *
They might get more money at
the markets too, Some packers
have already announced a 25c to
50c premium for neat -type hogs.
* * *
Last winter and spring we saw
the hog market drop unreasonably
low, despite a well -sustained con-
sumer demand for meat. The big
reason, in my opinion, is that con-
sumers nowadays don't want fatty
meat. * * 4:
We just haven't been producing
the kind of pork they want, and
it's High time we did it.
A ham actor was jailed on a
counterfeiting charge, and com-
plained to the warden, "My per-
sonality is being crushed here. You
have taken away my illustrious
name and given me a mere num-
ber." be warden, who was in a
good humor, said, "If it will snake
you any happier, we'll give you a
new number," he ham actor, molli-
fied, conceded, "I guess the old one
will do -but could you possibly put
it in italics?"
KPAY SCHOOL
LJSSON
By Rev. R. 13 Warren, B.A.,
The Consequences Of Sin
2 Samuel 12:1.7a, 13-14: 18:32-331
24:24.
Memory Selection: Create in me
a clean heart, 0 God: and renew r2
right spirit with'n me. Psalm 51:10,
There is no slimier road to
slavery titan that which follows the
signboards of sin. The beginnings
o£ sin are to be dreaded; for then
the handcuffs are put upon us, and
n lho icnows to what prison of vices
we shall be led away?
David should have been with his
army fighting the battles of the
Lord. Then idlene s and a love of
ease led to a failure in his devotion-
al life. He used to pray, not only
morning and evening, but at noon.
Now at the very hour of prayer,
with prayer forgotten, lir fell. Even
the good, the great, will not he
free from the lure of wickedness
if they co not keep tlhe'r hearts
pure by a daily watch be'ore God.
The sin of adultery led to the sin
of murder.
David's repentance was outstahtd-
Mg. Psalms 51 and 3.1 picture his
deep remorse for sin and itis genu-
ine turning from it. IIis sin watt
forgiven. lint it is significant that
these sins were repeated among
his own children. Amnon defiled
his half-sister Tamar and was later
ntttrdered at the direction of Tam-
ar's brother, Absalom. What could
David say? Parents should beware
of the example they set their chil-
dren, Later Ids son Absalom tried
to wrest the throne from his father.
David's lament on the death of
this rebellious son is a striking plc-
ture of fatherly love at its best.
The last section of the lesson
tells of the buying of Arauuah'e
threshing floor. Here the plague
was stayed and David built an al-
tar and presented offerings to the
Lord. This later became the situ
of Solomon's temple. David's great
heart would not accept the site
without payment. The offering to
the Lord must be of cost to hitt.
Joe E. Lewis, the great night
club entertainer, loves gambling so
dearly that it's quite possible to be-
lieve the story that when a luxury
liner sank in mid-Atlantic, and Joe
was faced with the prospect el
countless hours aboard a leaky raft
amid the turbulent ocean waves, hit
sole thought was, "Dammit, thlt
had to happen the one day I bet oq
high field in the ship pool"
Upsidedown to Prevent Peeking
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Sight -Seeing "A La Carte" -Jackie Frost, tourist, sees ancient Pam-
peii the easy way. Porters will give you an hour's "personally
conducted" tour like this of the famous ruins, destroyed by lava
from the volcano Vesuvius in 79 A.D., for 100 lira -about $1.50,
24
2
27
52
07
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By Arthur Pointer
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