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The Seaforth News, 1960-06-30, Page 2flet The Collection On A Sure Things! All eyes in the packed country ithureh were on the pink -cheek - ed bride. The whispers which had surged through the congre- gation at the start of the wed- ding service became louder, For the bride, wearing tradi- tional white, would obviously soon be a mother. And the beetle -brewed vicar of the Lin- colnshire village was renowned ler his caustic comments about youthful immorality. From miles around the slow- epoken people of the Fenlands had come in the hope of hearing some biting comments from the fiery clergyman. Now the couple had been pro- nounced man and wife. They started to move from the altar. The vicar gathered his cassock about him. Xn a voice that would have stopped the Devil in his tracks, he said: "You may leave here now with the knowledge that you need sin no more." His eyes swept over the congregation. In acid tones he added: "Which is more than I can hope for the rest of you!" Clergymen everywhere chuck- led over that story, for it clearly refuted the popular legend that they are a drab, dull lot, precc- rupicd with turgid sermons, de- void of courage, lacking in hu- mrur. There was the Lancashire min- ister who clashed with a local :rill owner. The wealthy indus- trialist ndus- tri:i, t had decided to look over the minister's church. After carefully inspecting it, he turned to the cleric and boomed: "Of course, I never go to church, Too many hypocrites go there." Instantly came the reply: "I ehouldn t worry about that. I can always fit one more in." There was the opulent Ameri- ean tourist who dropped in at an Essex village church after the last Christmas service. He but- tonholed the rector and said: ""Say, your Reverence, what sort of show do you put on here?" The rector thought for a mo- ment. Then he answered: "It's not a bad one. It's been running now for about 2,000 years!" But it's not only visitors who present posers for clergymen, A Cornish vicar tells of the elderly parishioner who sent him a drinking trough for. birds. As TASTY? — Joseph H. Firman, hu- mor columnist for the Progress - Bulletin in Pomona, Calif„ told his readers he'd eat his column if they would write him 100 let - tiers. They did. He did. You're night — it tasted awful, ISSUE 26 — 1960 instructed, he placed it in the viearage garden. A few day* later the parishioner •brought him a large notice board. The vicar was told to erect the board beside the trough.. The block - lettered notice read: "This water is not for sparrows." A parson in Glamorgan receiv- ed a visit from an eccentric old lady. She told him that several relatives of hers had decided to settle in the village, "Pin delighted," said the min- ister, with visions of his congre- gation being swelled. !"I'ni not," snapped the old lady, "What will happen when they die? The family plot in the churchyard is overcrowed as it is." A Westmorland minister tells me of the night he heard bur- glars in the church. It was late at night. He slipped his clothes on. Armed with a large poker he tip -toed into the church. There, by the poor -box, he found his deacon looking for a shilling for the gas meter, But one of the oddest stories came from a vicar in Surrey, The church roof was in urgent need of repair. But the money was not forthcoming. Then his chief sidesman came to him. The man was a bookie and he made this astounding proposal: "Put the Sunday collection on a 50 -to -1 cert in a race next Monday." That night the vicar prayed for guidance. Finally he came to a decision. He would gamble the money, but if the horse lost he would have it back! The bookie agreed on this no- thing -to -lose both -ways bet, and the horse romped home. Today, the church has one of the finest roofs in the country. Another tale that a clergyman told against himself came from Manchester. lie had gone to comfort a wife after a bitter quarrel with her husband. Speaking soothingly, he re- minded her: "When I married you your husband said how much he loved you. Surely, he has done much to prove that to you." "Aye, he has," said the wife bitterly. "We got four boys and two girls," A Dorset rector told me about a young man who came to him, The youth was going to take a job in London, and wanted help on how to conduct himself in the great city. The rector asked what his salary would be, "Eight pounds a week," an- awered the lad. The rector told him: "My son, on that you can only lead a good life, But if your salary ever doubles itself, then beware of the Devil!" Biting, too, were the remarks of the Scottish pastor before the evening collection plate was handed round. He gazed at his congregation and in .sombre tones said: "When I look at you, I ask myself, 'where are the poor?' But when I count the collection, I wonder, 'where are the rich.' " It worked. His collection was doubled. Talking of collections, the story to cap them all came when a bishop visited a theological college. Eager to test the stu- dents' reactions to everyday life, he asked them how they would disperse a crowd at the scene of an accident. A solemn -faced youth piped up: "Take a collection, sir!" Don't be unhappy if your dreams never come true. Be thankful your nightmares don't. Tilt victim's heed ail 1 the way back to open air passage. Try to keep head lower than the rest of the body, if possiele. e c v W Blow through nose or ntotith, making tight seat over both with lips. Or blow through mouth only, closing nose with fingers. J1 i If chs does not in- 3 (late at first attempt, quickly check to see if throat is blocked by for- tieth articles or tongue, Inflate chest about 10 4 times a imitate --inhale while the victim exhales. Place a handkerchief on the mouth, if desired, !.MEATH OF LIFE -- Rescue breathing -- the use of a person's breath to revive someone who is unable to breath for himself - is the oldest and most effective form of resuscitation. An improved technique is shown in sketches above and is recon.4 mended by the Red Cross and medical organizations, Ai''sen of breathing movements, blue color in lips and fingernails arm danger signs of lack of oxygen in the blood. When in do'4 L, begin rescue brecrthineg; no harm Can result from it, The air you wreathe is not "used up," It contains enough oxygen to sieve a person's life. Two added notes: If virfim's stomach fills with air, gently press it with your hand, And for infants, use sm-it ir,flntions, about 20 times a minute, A FEELING OF INDEPENDENCE — Dr, Barbara Moore, Russian - born English citizen, rests in en Independence, Mo.,, hotel. She's walking from coast to coast. Mentioning that she, expected to live 100 years or more, Dr. Moore said that she eats griss and recommends the Kansas variety, 42 ftT Judd I, i:di roc; li ‘ I lis , , , , .. , ,,, , ee • 1/421atur, Andrews. What are teen-agers cooking these days? Has 1960's young miss succumbed to the age of automation? Is she content merely to heat a frozen dinner, or rely on step-by-step package mixes? Seventeen Magazine editors found some surprising answers to these questions when they conducted their sixth annual Favorite Recipe Contest recently in which teen-age readers were invited to submit their best - liked recipes. Here is what the submitted recipes show: 1. It's getting to be a small world. Teen cooks no longer stick to strictly American fare like hot dogs and their well - liked. Italian spaghetti and pizza. Recipes for around - the - world favorites cropped up among the entries. 2. The perennial teen favor- ites did appear, but in a variety of new guises. 3. The young lady of the house, although she tends to rely on mixes, is not content to simply follow directions and call it a finished job. She adds her own ingredients and steps in a highly original way that her mother would perhaps never at- tempt. 4. Family recipes are no long- er sacred. Many teen cooks feel they can and do improve on the traditional dishes. 5. The selection of foods the teen-ager likes to make is end- less, ranging front salads and dips to full -course meals and complicated desserts. 6. She likes to innovate with exotic spices like saffron, curry, oregano, and ginger. Pizza is the only frozen main dish she appears to favor as party fare, 'though she doesn't hesitate to serve frozen vege- tables and juices to guests. She does use frozen main dishes for family consumption without any sense of guilt, but, as Seventeen points out, with her own special flare she transforms this work - saving cooking into de luxe dining. Lately, food producers have been showing a growing interest in the teen-age market; not only are these young ladies the homemakers of tomorrow, but many of them are playing an Active part in the management and meal. planning of their homes right now, Teen-agers are sharing brand decisions and meal choices with their mothers snore than ever' before. The cooking habits a girl cultivates during these leen years are likely to influence her home- making in the future, So the producers are on the right truck when they look toward the teen-agers to spot uc•w food trends. The homemaker of tomorrow promises to be a far more orig. inal cook than her mother, Per- haps this can he explained by the fact that many girls are ]earning to cook earlier than their mothers, at an age when experimentation overrides the caution shown by more experi- enced cooks, according to the: Christian Science Monitor, Tomorrow's housewife will depend on frozen foods more than her mother has, hut, as the survey indicates, she won't be content to warm up a frozen dinner. She'Il use the hews) dish as a starter, building her own variations. By all indica- tions, she'll bake more cakes, cookies, and pies than her mo- ther, and she'll often make them "from scratch." • The grand -prize winner, herb bread, is indicative of the new trend. The young lady who submitted it found the recipe in an old cookbook, added herbs for a new twist, and substituted beating with an electric mixer for the difficult and time-con- suming process of kneeding. Try this recipe on the party buffet table as the base for a tomato rarebit, or a superb ham sandwich. HERB BREAD 1 pkg, active dry yeast 1 cups warm (not trot) water 2 tbsp. shortening tbsp, sugar 2 tsp. salt 13/4 sp. ethics borbes" blend ee tsp, nutmeg Se tsp. ground sage 3 cups sifted flour Sprinkle yeast over water; stir to dissolve. Add shorten- ing, sugar, salt, herbs, nutmeg, sage and half the flour. Beat at medium speed in electric mixer for one minute, Stop, scrape well, then beat another minute, Add remaining flour and " blend with spoon until smooth. Now cover with clean cloth and let rise in warm place until double in bulk, about half an hour. Beat down with twen- ty-five strokes of spoon, Put in greased nine -by -five -inch loaf pan, Let rise again till double, about forty minutes. Bake at 357`F. (moderate oven) forty- five to fifty minutes, Tap loaf lightly—if it sounds hollow, it's done, Butter top crust, Turn out on rack to cool. Do not slice un- til It is cool. Yield: one loaf. µ µ A Second -prize winner in the dessert category, Mountain High Lemon Chiffon Pie, relies on a mix for the filling, but the crust is made from scratch with a dash of lemon concentrate for added flavor: MOUNTAIN HIGI1 LEMON CHIFFON PIE lee clips sifted flour se tsp. salt i;4 cup cooking oil 1 can (6 oz.) frozen lemonade 5 eggs, separated Si cup sugar (about) 1 pkg. lemon pudding- and pie -filling mix First make the pie crust; Sift flour and salt together into a nine -inch pie pan. Combine ail with two tablespoons lemonade concentrate and pour over flour. Stir with fork until well blend- ed. Press evenly and firmly into pan sides and bottom. Prick and bake at 425° F, (hot oven) eight to ten minutes until browned. Cool. While the oven is hot, make the meringue: Beat three of the egg whites until foamy, Add one-half teaspoon lemonade con- centrate, then gradually beat in four tablespoons of the sugar. Beat until stiff peaks ford Grease an inverted eight-ino round cake pan. Pile meringue on top making tall peak in eerie ter. Bake at 350° F. (moderate. (Wen) about twelve minutes ea' until browned, Cool in pan, Now make the fillings Com- bine the remaining lemonade with two cups of water and set aside one-half eup, Into the lemon pudding mix, beat the five yolks, one-third cup their one-fourth cup prepared temp onade and mix well. Add the re- maining one and three -fourth* cups lemonade and cook and stir over moderate heat until thickened. While pudding cools, beat the two remaining egg whites until foamy, then gradu- ally beat in one-fourth cup su- gar, continuing to beat until peaky, Fold whipped meringue into cooked pudding and pour into cooled pastry shell, Loosen baked meringue from cake pan and gently transfer to top of pie. Place in refrigerator tap chill, at least two hours, Makee one large nine -inch pie, µ u Js This pizza recipe won first prize in the snack division. It le remarkably quick and simple. PIZZA PUPS cup olive oil or other shortening 1 garlic clove; heeled and. sliced VA cups tomato ;juic•e 1 tsp. salt, Se tsp. oregano to tsp, chopped par ley !a tsp. pepper 4 frankfurters - 4 frankfurter rolls 3 oz. mozzarella cheese, sliced Heat oil in large skillet. Add garlic; cook slowly until brown- ed. Combine tomato juice, salt, oregano, chopped parsley and pepper. Cook rapidly (do not cover) about fifteen minutes un- til thickened, stirring occasion- ally. Just before sauce is done, adcl the franks and simmer three minutes, When both are ready, preheat broiler. Place Pranks on rolls in a baking pan. Split franks, fill with sauce and top with the sliced mozzarella cheese. Broil until cheese -melts, about one minute. Makes four pizza pups, Reds Are Using Hong Kong As Western World Market Window By WARD CANNEL Newspaper Enterprise Assn. Hong Kong — "Special excur- sion," the sidewalk hawker says solemnly, "to Red China. Look across the border. See Commun- ists:" But if the sworn enemy lives 26 quick miles away, he is mak- ing no move to cover the dist- ance. On the contrary, if Formosa is the Free World's show window on Asia, Hong Kong is Red China's window, door and mail- box on the Free World. And to complete the upside- down picture, what Chiang Kai- shek's land reform is doing for the peasant on Formosa, Mao Tse-tung's , self-interest is doing for private enterprise and big business in Hong Kong. "Don't kid yourself," old China hands say. "This place may be called a British Crown Colony. But it exists only by Mao's sufferance, He could snap it up faster and easier than any place else in Asia. "He may not love having Hong Kong run by the West. It would be like the U.S. finding New York City and port run by Rus- sians. But he needs this window for ventilation." Well, it is a rule of windows that if you can look out, you can also look in. Consequently, if the Red Chinese agents in Hong Kong can report to Peiping, Free World agents can report to Hong Kong. "Americans, of course, are not allowed to trade with Red China," a U.S. consulate official explained. "S o m e of us here make sure of that. The rest of us .. , uh ... gather news." On the other hand, there is nothing to stop British from trading with the .Chinese, and very little to stop• that resource- ful smuggler, the American tour- ist, from going home with hand - carried items which were made across the border. Actually, according to officials in the Philippine Republic, large scale smuggling goes on all the time between Red China and or- ganized groups of Filipinos. The goods — drugs, herbs, foodstuffs — find a ready market among Chinese who have lived for generations in other Pacific nations, The money and mer- chandise are needed desperately inside Communist China. China does not have the ca- pacity today to make quantities of goods for legitimate export. Most of what moves through Hong Kong openly is handicrafts in leather, rugs, ivory and jade. China's big export is people. At least 300 refugees make it to the free port each week, but who is to say why they have come? Many, admittedly, are fleeing the rigors of the com- mune and that alien crop, the sweet potato, that Mao wants the people to eat, "But," says a Nationalist China government official in Taipei, "we cannot open our doors to all of these refugees, even though thousands apply to us for visas. Careful screening shows that many of them are Red agents in disguise." With trade in goods down and the export of people up, Hoeg Kong should be in a severe de- pression. But Mao — fenced in by the Free World, Russia, Southeast Asia Treaty nations and India — has seen to it that his show window on the West is kept in good repair. Foodstuffs grown and raised in Red China flow across the border to keep famine away from Hong Kong. A chronic drought will soon be remedied by a water pipeline from Red wells and springs. Overcrowding has been remedied in part by the 26 -mile territory leased by Mao to the British for 09 years. With trade from industrializ- ing China down, Hong Kong has been forced to industrialize — so heavily that if you wipe year brow, your handkerchief comes away as dirty. And so far, Mao has made no move to interfere with the production or ship- ment of raw materials from Freo World forests and mines in Southeast Asia. Even the city's movie indus- try — run by pawns of the "decadent West" — is up to an all-time high, of 250 Olins per year. On the set of "The World of Suzie Wong," a British picture which explores East-West, co- existence in intimate detail, one technician said: "We're probably using load* of Tied agents and spies in our crowd shots. You can't avoid if. And they don't seem to mint." n•' to` tl `s.F:i`V"<:1K KqY :: +:bv'(..x uA, rtcAfi HONG leelt"';t: Mae need§ this window for ventilation.