The Seaforth News, 1948-10-07, Page 7Fawn Is Farm Pet-Bambi,- 2 -weeks -old fawn, found by Eileen and Sally Griffith, daughters
of Mr. and Mrs. R. Griffith, 2nd Concession, Sarnia Township, nuatzles Eileen while Sally
smiles.
HRONICLLS
¶i1NGERFARMG
or4olP. Cle„rk.e
Sentences taken from their con-
text are supposedly misleading. But
that theory doesn't always apply -
not these days. Sentences -or even
a few unrelated words, often stand
out sharp and clear, revealing far
more than the speaker realises. For
instance, I passed two girls on the
street ,presumably young a ]y y g married
women. Said one -"Have you flu-
bbed your shopping?" The other
answered -"No, I have to go to the
butcher's yet -and do I dread the
thought of buying meati" No ex-
planation is m •-ssary, is it?
* *
Here is another tid-bit which fol-
lowed a women's meeting in the
country. Mrs. Aye said to me next
morning -"Did you see Mrs. Bee's
modernized kitchen?"
"Yes," I answered, "it was lovely,
wasn't it?"
"It sure was -so lovely that I
was right down sick about it after
1 got home!"
Thereis a story in those few words
goo, isn't there?
* a *
But there is more to it than that.
It is a matter of decision and then
king satisfied afterwards. Know-
ing both these women and their
families I know that each has things
the other hasn't got. For instance
Mrs. Aye hasn't got a streamlined
kitchen but last year there was
added to her house a lovely large
screened -in sunporch with the most
gorgeous view imaginable. A place
to eat, work, sleep or laze in to
one's heart's content. I'm telling
you that porch is really something.
* * *
Mrs. Bee hasn't got so much as
a front entry but inside the house
there is this wonderful kitchen -
you just feel you have stepped into
one of those magazine advertise-
ments of the modern kitchen, com-
plete with dining -alcove. Still an-
other family, satisfied with just an
average house for conveniences,
seem to have found their heart's
desire in the newest and smartest
things in cars.
You see what I mean, don't you?
Not many of us can have all we
want but if and when the time
comes when we can make a bit of
a splurge then we naturally have to
decide in our own way what we
want .the most. And if we decide
,on ,a sunporch rather than a stream-
lined kitchen then surely we should
not envy the woman with her
modern kitchen.
* * *
Last week I had to make a deci-
sion myself. I had the offer of an
electric refrigerator. Partner told
me to please myself. Well, I
thought of the work it would save,
trailing
upo thecellar
and
down c liar
stairs; and of the food it would save
-I have such trouble in keeping
meat from going bad. Gone also
would be our ice -box troubles. How
often have I brought ice back from
town only to find the men con-
spicuous by their absence. And if
you think carrying a fifty -pound
chunk of ice down cellar is fun you
want to try it some time. Ice tongs
are useless in my hands. My
method was to wrap the ice lovingly
in a clean towel, hug it to my chest
and finally arrive, damp, cold and
breathless at the ice -box down
cellar. Then there was that extra
heave necessary to get my slippery
burden into the ice chamber -usu-
ally it would slither out of my arms
halfway to its destination and often
break in two on the cellar floor.
Are you surprised that only in ex-
tretnely hot weather did we bother
with the ice -box at all? It is differ-
ent in town where ice is delivered
right to your box.
* * *
All of which leads up to the fact
that I went all out in favour of a
refrigerator and now it is here
and in operation -and I am pretty
sure I am not going to regret my
choice. The only trouble is we are
having to rearrange the pantry,
more or less building around the
refrigerator. Young John was
watching one night -Partner at his
carpenter work and I painting this
thing and that -finally he remarked,
and with reason -"Every time you
get something new it snakes a lot of
work, doesn't it?" And was he
right!
* * *
And here is another story in one
sentence: Yesterday a farmer's wife
was telling me about their hired
man and said -"He is quite green
but of course he wants good wages.
We don't really mind the wages -
it's having to board him too that
gets us down."
Times change, don't they -re-
member when an extra man to feed
was neither here nor there on a
farm?
CROSSWORD
PUZZLE
ACROSS
L Sweet potato
4. Ruff
2. Cover
12. Individual
2. Hebrew
probhet
14. Artificial
language
15. Called
17. Hunter
10. Scheduled
21. Dry
22. Salt water
24. Let go
18. Plundered
(archaic)
8 Rent again
0. Paren t
81 No matter
which
22. Bothersome
181, Existed
14.Object to
etestlon
8 Elevate
8 Peel
7 Dress. fabric
0. Sforage rooms
0. Taveifi
41.. Diminutive
48. Small
48. Horn
49. Indian mut*
berry
5e. Omit in
epeakingr '•
18. FIIghtlees
bird
1.Owing
Force units
Harden
11. DOWN
UWL.
2. Ora
1.:Chagrtn
4. Su feet
2. Warr carried
6. Ourselves
'Leave) pieces
8. Kind of shawl
1 About
10. Activity
11. Seed contalner
16. Coin
18. Proper
20. Attired
22. Interweave
29. French an-
nutty
26. Additional
'29; Clever
27. Moves gently
29: Destroy
32, Swooned
20 Batter cartes •
25. Hindu
princess
26. Red wine
38. Limber
89. Narrow roads
42. Ford
43. Tablet
44. Small shield
45. Man's name
47. Scotch uncle
48. Unvarying
procedure
51. Among
The answer to We puzzle 11 sbaellleto on 1dik pogo.
E
�GR
TI�iU�I1NB
d.„1.yi Gordon Smith'
The next few weeks are an ideal
time for pruning your spring flower-
ing shrubs such as lilac, forsythia,
wisteria, bridal wreath and mock
orange.
Once these shrubs have ceased
flowering you can
attack the old
shoots - thick as
a thumb and dark
colored - cutting
them out at the
base in order to
induce new wood
which will flower
more freely. One
third or one9 va r-
ter of the shrub removed each year
will make the chore an easier one.
* * *
Transplanting
Twenty years or so ago gardeners
and nurserymen were beginning to
wonder why transplanting couldn't
be done in the summer instead of
just during the spring and fall. So
they began experiments which turn-
ed out so well that it is predicted
now that most horticulturists, with-
in a few years, will be practicing
"all season planting"
The future will also find nurseries
offering plants of all kinds especi-
ally prepared for planting, not at
.any one set season, but at the gard-
ener's convenience. This will re-
verse the old rule whereby the gard-
ener had to set his schedule to suit
the plant's condition of growth.
* * *
Roses are an example of What is
meant. Alert nurserymen nowadays
are offering roses established in
pots -some in bud, others in full
bloom. They may be planted any
time during the frost -free months.
Sometimes they have been started
in a greenhouse, so that a new rose
bed may be planted as early in the
year as weather permits.
* * *
It is likely that similar practices
will before long be taken up in the
field of flowering shrubs. In the
first warm weeks of spring the
shrub border bursts into bloom al-
most overnight; and it is only then
that the owner remembers that he
neglected to order that flowering
<mince or other shrub which he
wanted to set out.
For as a matter- of fact, most of
the flowering and deciduous shrubs
can be easily and successfully trans-
planted during the summer mouths,
the period immediately following
• the blossoms being ideal for many
varieties.
* * *
Of course, certains precautions
must be taken. The following rules
apply to almost all plants moved
during the summer months. First -
the shrubs should be well-establish-
ed nursery plants. Second - the
ground should be moist before dig-
ging and each plant should be dug
with a ball of earth attached. Third
-the foliage must be protected with
with burlap or canvas during the
moving and plants should not be
allowed to stand in the full, hot sun.
Fourth - in the actual planting,
which should be done with great
care, the ball of earth should be
placed in a well-prepared hole and
water then "flooded 'in". And, Fifth
-foliage should be sprayed with a
fine mist each evening for a few
days and any branches, where the
foliage has died, cut back.
;TABLE T
l ektra Andrews.
The hens are working overtime
these days. , This is the month
when eggs are plentiful enough to
use liberally.
Buttermilk Cake
jf cup shortening
1 cup sugar
34 cup corn syrup
8 eggs, separated
2 cups pastry flour
8 teaspoons baking powder
34 teaspoon baking soda
34 teaspoon salt
34 teaspoon each -cloves, all-
spice, and nutmeg.
2 teaspoons cinnamon
1 cup, plus 2 tablespoons
buttermilk
Crean shortening; gradually add
sugar and corn syrup; beat well.
Add well -beaten egg yolks. Add
sifted dry inggredients alternately
with buttermilk; fold in stiffly beat-
en egg whites. Pour into pan 8" x
12" which has been lined with wax-
ed paper and oiled. Bake in moder-
ate oven (350 degrees) 50 minutes.
When cool, spread with Glazed
Chocolate Icing.
Glazed Chocolate Icing
8 tablespoons corn starch
cup cocoa.
Y4 cup sugar
ak teaspoon salt
2 curs warns buttermilk
1 egg
1 teaspoon vanilla
Make a paste of corn starch,
cocoa, sugar, s: and / cup of
the warm buttermilk. Add remain-
der of buttermilk and cook in top
of double -boiler 011 smooth and
thick, stirring occasionally Pour a
little of the mixture over slightly
beaten egg; stir and return to double
boiler. . Continue coolcing 3 min-
utes; add vanilla. Cool slightly be-
fore spreading on cake.
Custard Bread Pudding
1 cup soft bread crumbs
3 tablespoons corn syrup
2 cups scalded milk
2 eggs, separated
34 teaspoon salt
teaspoon vanilla
2 tablespoons melted butter
2 tablespoons strawberry jam
8 tablespoons corn syrup
Add bread crumbs and 8 table-
spoons corn syrup to the scalded
milk. Mix well, add well -beaten
egg yolks, salt, «anilla and butter.
Pour into greased casserole. Bake
in moderate (350 degree) oven till
set, about 45 "iinutes. Remove from
oven, spread with jam and cover
with meringue made from stiffly
beaten egg whites and 3 tablespoons
tori syrup. Brown in moderate
oven. Serves 6.
Scrambled Egg With Bread Cubes
3 tablespoons butter
1 cup bread cubes
6 eggs
teaspoon salt
Dash of pepper
cup milk
Heat butter; add bread cubes and
pan-fry till golden brown. Beat to-
gether eggs, salt, pepper and milk.
Turn into frying pan with bread
cubes and cook, stirring and scrap-
ing till eggs are set. Serve with
Melba toast. T1iis quantity will
serve 6.
But He Taught
"Did you learn anything to -day?"
his mother asked him.
"Nothing," he replied. "All that
happened was that a woman there
wanted to know how to spell 'cat,'
so I told her."
Aaswer To The Melee Puzzles
C,
6
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Correction
The delivery boy from the fish
market presented his package to the
servant girl with the simple an-
nouncement. "It's C.O.D." The
girl bristled up and replied, "You
needn't spell it out for me -and be-
sides the cools asked for haddock!'
STD ETCH of/H9ec✓f�
J4/t4?sr
Heaf/lasA
Quick! Stop Etching of insect bites, heat lasts;
eczema, hives, pimp es, scales, scabies, athlete's
foot and other externally caused skin troubles.
Use quick -acting, soothing, antiseptic D. D. D.
PRESCRIPTION. Greaseless, stainless, Itch
stops or your money back. Your druggist
stocks D. D. D. PRESCRIPTION.
LIFE can ee
ATAFTER 401C.
Mound 40 our energy lessens. But, ea%
perience has taught us to do our work with less
effort. The years ahead should yield the
greatest accomplislunenta, the most enjoyment
and happiness. They can, too, if we avoid the
kidney and bladder disorders such as Back-
ache, Headache, Rheumatic Pains, Lassitude,
Loss of Sleep and Energy which so often attack
those around 90. For over half a century
Dodd's Kidney Pills have been helping men
and women to keep kidneys and bladder in
good order. If you are nearing 90, or past it,
for the sake of your health and a happier
future use Dodd's Kidney Pills today! 128
Dodd's Kidney gills
MAKE LOTS FOR EVERYB;;\
Get
5O%MOR� Fr�aitw ��y
from you
RESULTS
WHAT IS CERTO?
Why does Certo give you 00
much more jam and jelly? And
why do Certo jams and jellies
look better ... Mete better$
It's all quite simple. Certo is
nothing but "fruit pectin" - the
natural substance in fruit that
makes jams "jam" and jellies
"jell". It's extracted and refined
to help you make better jams
and jellies more easily and
quickly:
THE CERTO SHORT BOIL
With Certo you don't have to
boil and boil and boil your fruit
to make it set. A one -to -two -
minute full, rolling boil is
enough for jams ... a half-
mfnute-to-a-minute for jellies.
ARE SURE!
E-28
CERTO DOES THIS
1 Gives you 50o%o more jam or
jelly because you save all the
precious fruit juice that wastes
away in steam in long boiling.
2 Cuts to a fraction the time
spent over the stove.
3 Retains the lovely, natural
fresh -fruit taste and colour.
That's still more important be-
cause with Certo you use fruit
at its peak of flavor end colour
not the under -ripe fruit used
in long -boil recipes.
SUCCESS SURE -
EVEN FOR BEGINNERS
However inexperienced you may
be, you'll have no failures if you
follow exactly the recipes pro-
vided with Certo. Different
fruits need' different handling.
There's. a separate kitchen -
tested recipe for each one,
A Product of General Foods
A pound of jam or taffy made wish Cello consoles no more sugar shaft
a pound made the old long -boil way.
MAKE YOUR JAMS AND JELLIES THE QUICK, EASY MODERN WAY .. .
WITH CERTO. GET CERTO AT YOUR GROCER'S TODAY
JITTER
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1'1 A AYs END, A GOOD
craft is MEI BEST THING Y0t1
CAN GErro DRIVE WAY
MOSQUITOES!
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