The Seaforth News, 1949-05-26, Page 6Help The + ted Cross
frsAIA K
TSA
TABLE TALKS
i° e1smA,deewr.
I've heard several women, who
live in small towns Complain be-
cause they find it almost impossible
to get real rye bread -the kind that
the big commercial bakeries don't
make, but which you can find in
most big city delicatessen stores.
On the chance that some of the
readers of this column feel the
same way here's a recipe for the
real thing. Probably, the quantities
given in the recipe will be too big
for most of you—especially for a
first trial, but they can easily be cut
down proportionately.
SWEDISH ' RYE BREAD
1 quart buttermilk or sour milk
1 teaspoon soda
1 pint water
2 tablespoons shortening
IA cup sugar
2 tablespoons salt
y, cup medium dark molasses
6 and % cups rye flour
754 cups white flour
2 cakes compressed yeast dis-
solved in % cup warm water
with 1 teaspoon sugar.
Method. Put water, shortening,
sugar, salt and molasses into a
saucepan and heat until all is melt-
ed. Put buttermilk into large bread -
mixing bowl. Add soda, then add
the hot liquid mixture. Mix well,
add rye flour, then add yeast (which
has been dissolved). Add the white
floor.
Knead in with the hands until
thoroughly blended. Let rise until
double in bulk (about two hours).
Turn onto floured board, knead,
shape into loaves, using enough
flour to keep from sticking. Put
into greased loaf tins and let rise
until double (about one hour).
Bake in a medium hot oven for 50
to 60 minutes. Grand, either "as
Is" or toasted.
The burnt sugar cake I'm going
to tell you about now was, for many
years, an "extra special" at the
famous market down in Vicksburg
—and may be yet for all I know.
Your first taste, I'm pretty sure,
will tell you why it is so popular
in a land famous for good eating.
BURNT SUGAR CAKE
Mixture No. 1
54 cup sugar
1/4 cup hot water
Place sugar in skillet over low
Off
A pair of pretties for your
Glamour Child! One, in stripes,
makes her the best dressed child in
slams; the other with eyelet bands is
adorable for parties
Pattern 4900 in sizes 2, 4, 6, 8, 10.
Size 6 takes 2% yards 35 -inch strip-
ed fabric.
This pattern, easy •to use, simple
to sew, is tested for fit. Has conn
Otte illustrated instructions. •
Send TWENTY-FIVE CENTS
(25c) in coins (stamps cannot be ac-
cepted) for this pattern, Print plain -
SIZE, NAME, ADDRESS,
TYLE NUMBER,
Send your order to Box 1, 123
Alfghteenth New Toronto, Ont.
heat and stir constantly until it is
melted and dark in color. 'Add hot
water gradually, stirring until sugar
is dissolved. Cool
Mixture No. 2
14 cup fat or shortening
11.,/, cups sugar
3 eggs
3 teaspoons baking powder
3 cups Rolfe
4 teaspoon salt
1 cup water
1 teaspoon 'vanilla extract
Caramelized syrup .(Mixture 1)
Method. Cream shortening. Add
sugar gradually, creaming until
light and fluffy. Add well beaten
egg yolks. Mix thoroughly. Sift
'flour, baking powder and salt to-
gether. Add alternately with water
to first mixture. Add vanilla and
syrup, Mix to a smooth batter.
Fold in stiffly beaten egg whites.
Pour into greased, paper lined pans.
Bake 30 minutes in moderate oven
(375F).
Some hints on fudge making may
not come amiss, especially with the
younger generation, and' more es-
pecially because these following
hints will produce fine fudge far
more quickly than other methods.
You can hurry fudge in these ways;
1. Put in 2. tablespoons ,of corn
starch to make it thicken faster.
2. Pour it out on a LARGE, well
greased platter for quick cooling.
3. Put the platter on a cake rack
so air can circulate around it.
4. Put lumps of butter ON the
platter instead of IN the fudge.
You.beat it when the platter is cool
enough to hold comfortably iq your
hand. And if you use half brown
sugar it will keep the fudge from
getting grainy because of the fast
handling.
Modern Etiquette
by Roberta Lee
Q. At a church wedding, on
which side of the main aisle should
pews be reserved for the bride's
family and the bridegroom's fancily?
A. The left side for the bride's
family, and the right side for the
bridegroom's.
Q. What is the limit in knives
and forks o -hen a table is correctly
set?
A. Two knives (sometimes three),
and not more than three forks.
Q. Does the man or the woman
make the first offer to shake (lands
when being introduced?
A. The woman, always. How-
ever, she should show no sign of
hesitation should the man offer his
hand first.
Q.. What is Use order of reces-
sion at the conclusion of a church
wedding.cerelnony?
A. Just the reverse of the en-
trance. The bride and bridegroom
should lead, followed by the brides-
maids and ushers.
Q. How should' guests be seated
at a luncheon table when there are
no place cards?
A. The hostess may designate
their places as they approach the
table.
Q. How soon after the announce-
ment of an engagement should a
young man's parents call on the
bride-to-be?
A. Within a day or two, if pos-
sible.
Q. When rising from the table,
should one push his chair up to the
table?
A Yes, slightly, to keep it out of
the way of other persons. He should
not leave it back two feet from the
table, nor should he place it back
meticulously.
Q. When a man is writing a
letter to a woman with whom he is
but slightly ,acquainted, • should he'
close the letter with "Sincerely
yours"?
A. "Very truly yours" is prefer-
able.
Q. Should one offer a tip to a
Pullman conductor?
A. No; only 'to the porter.
Q. Is it permissible to supply a
word which seems to elude a friend
who is speaking?
A. While this is very often done,
it still is considered ill-bred.
TINY FALCON-1SLAND
Falcon island — small uninhab-
ited volcanic member of the Tonfot.
group — has disappeared.
This advice was contained its fa
signal to the navy office at Wel-
lingtoa from the naval frigate
Hawea.
The Hawea reported indications
of underwater volcanic activity and
a strong sulphurous smell when it
reached the spot where the island
used to be.
Falcon Island was heaved up{'
a volcanic eruption in Ochoblil,
1885.
Got "Knifed" Early—Little John O'Donaid was born with his
heart on the wrong side, his stomach, standing On. end, most of
his digestive organs pushed into his chat cavity, and has left
lung squeezed tight. Rushed to hospital his organs were set
right by a surgeon less than 24 hours after birth. When this
picture was taken Johnnie was twoweeks old, had gained 11
ounces, and was on a normal bottle diet.
i
HRONICLES.
INGERFARM
11' Cwonclaline 2. Cla,tka
Maybe there are happenings at
Ginger Farm that I should be
writing about, but I happened to
notice the date just now and it put
everything otit of my head except
my mother's birthday. it is strange
how the passing of times eases the
loss of those we loved. And yet .
hurt, in our hearts that follows the
time, does no dim our memory. I
can remember my mother' just as
welt now as I could when I left
England thirty years ago. I can
recall, without effort, the way she
looked; the things she said, and,
the marvellous way in which she,
a widow, raised and looked after
her four children. No one ever had
a better mother than I had.
I was three and a half — the
youngest—when my father died,
but a baby brother was born three
months later, Through no fault of
my father's there was little left for
mother after the estate was settled.
There should have been more but
misplaced confidence changed all
that. My mother had learned dress-
making before she was married and
now she turned to it again. There
was no self-pity; no flinching at the
task before her. She asked help
from no one and absolutely refused
to bring a charge against the man
who "looked after" her affairs, She
wouldn't do it because it would
have hurt her sister. The man hap-
pened to be her brother-in-law.
Day after day, and often far into
the night, her busy fingers cut,
shaped and sewed. The noise of the
sewing machine was the rhythm
that set the pace of our lives. And
mother was an artist in her work
. the inside of a garment must
be as neat and attractive as the
outside
During the next few years many
things happened. My baby brother
died; my second brother, through
the influence of friends, went to
boarding school and completed his
education by winning one scholar-
ship after another. My sister went
to an aunt's boarding -school, and
my eldest brother, at thirteen, went
out and got himself a job as an
office boy. He got four shillings a
week, two of which he gave to my
mother, From that tirne onward he
became self-supporting. He, has
gone a long way since those office -
boy days. As for 'me, I spent moat
of my time running up more doctor
bills for my mother to pay.
1. remember one time when I was
very ill mother brought her sewing
machine upstairs to the room where
I had spent many weeks in bed. It
was her solution to. looking after
me and working at the same time.
She was snaking, at the time, a red
cashmere dress for a little
girl About 'my own age, I thought
it was a lovely dress and I asked
her if I could have one just lice it
when I got better. She promised me
that I should, And then I saw that
mother was • crying—a most unusual
thing for her to do, I felt so guilty
'because I thought site was crying
wondering how she was going to
afford to buy me a dress. It wasn't
that at all—mother didn't expect
I would ever wear a little red dress
or any dress for that matter, as the
doctor had said that I couldn't get
better. Maybe that is where I devel-
oped an unexpected stubborn streak,
because I did get better—and mo-
ther made me a little red dress.
Mother did her best to keep us
all in the straight and narrow Path.
When I was in my teens tett o'clock
was the latest I could be out, and
then only if she knew where I was
going and with whom. One time it
ISSUE 13 — 1949
lopSCRATCNING)
Relieve Itch in
7,4 cs Jtiff�r
.hI,t,, b it,od Eno tie a Botta..Iua
Iing edlceted D. D a P espelpe a-
(ordieu3 or a trenglh5. C,ensd
etnlnl,f A D ,range formula, Soothes ta�
alma I tem Itching 9uiekly. SSC alai bottle
Lal,0.0. rnn,iptt;,.mkywr drugh,
or D.D.a..PreanN9lien.
Cooking Terms
That Every Woman
Ought to Know
You have puzzled sometimes over
terms you see in cookery recipes.
Here's a chance to catch upon your
studies. . •
Bake—To cook by dry heat, usu-
ally in an oven but occasionally in
special utensils on top of the range.
When applied to meat cookery, it is
called roasting:
Barbecue—To roast meat over
was eleven o'clock and we found
mother pacing the terrace outside
our house.
Mother was never really cross
but she often got very annoyed
with me because she said I didn't
talk. to her enough, I always had
my nos:. in a book and I was fright-
fully untidy!
It was a happy time for us when
' we were all self-supporting and
mother could give up her dress-
making. We wanted her to live with
one or the other of us—but no,
mother said there was going to be
a hone for her children to come to
as long as she was living. And there
was; mother died as site had lived—
in her own little home.
And so, there is no sorrow in my-
heart
ayheart this day as I remember my
mother—only great love and grati-
tude to r. kindly fate that gave me
that most priceless gift—a good and
courageous mother.
coals, .in an. oven or broiler,' often
basting; with 1tighly:.seadoned sauce.
Baste—To moisten foods during
cooking to add flavor and to prevent
drying: Melted fat, meat drippings,
water and fruit juices are used most
frequently as the basting.,
Blaneh-To pour boiling water.
over a food.to loosen skin, to remove
color, or to set color. Many vege-
tables and fruits are blanched dur
ing the canning and freezing,'prepa-
ration. Rice and -macaroni are often
blanched to remove excess starch,
and starchy film,
Braise—To brown meat in small
amount of hot fat, then adding a
small amount of liquid and simmer-
ing slowly in a tightly covered uten-
sil. Meat stock„water, milk, cream,
or vegetable juice are usually the
liquids used.
Broil -To cool: by direct heat.
This may be done by placing food
under or over the heat.
Candying --To cook in sugar or
syrup.
Caramelize -To melt sugar or
food containing a high percentage
of sugar, slowly over low heat until
it becomes brown in color. The
darker the color, the stronger the
flavor.
Cut—To separate food in' .pieces
with knife or scissors: Also combine
shortening with dryingredients by
using two knives or a pastry. blender.
Devil—To . prepare food, usually
eggs, with, pepper and ]rot condi-
ments or sauces.
Dredge—To dip food intofloor,
crumbs or similar substances to
completely coat it.
Glace—To coat a food with sugar
syrup that has been cooked to the
"crack” stage, Also coating rolls
or pastries with icings or other mix-
tures,
DARK LAMP SHADES
11 you have dark lamp shades itt
your ,house which make reading
difficult, try lining them with a
piece of, white, paper or a coat of
white .paint. It may double, 'ay
even treble the light given" off.
DOUBLE SHELLCRAFT KIT
r
Here's a bargain offer—apo kite for dm price of
w TWr stnd g offer made to•ret you darted In
this fascinating k bbyeraft. Novelty lowelry-kit
No. 13 contain. 1 lam .cameo, 2 smolt amen,
p h ear mem, wifely doop pinbacb, gement,oval
disc and (n,tru Itch leaflet. Second kit No. 14—'1
mains da shells, brooda and earring cllxa, ear
agrees, nlnback and Instructions. Thi, is annulus
value! For fart ,mire Bend today. Only EA for
to, kin dent toyoupostpaid Write your neutral
store.Novel Lewis Craft Supplies Ltd.; Branch
storm 33 Water 5t., Saint John, , N.B.; 6,45 t
Yong,. St., Tomato; 425 C ,heti` Avenue,
Winipea:
DOES
INDIGESTION
WALLOP YOU
BELOW THE BELT?
Help Your Forgotten "2.8" For The Kind 08
Relief That Helps Make You Ririe To Go
More than half of your digestion Is dons
below the belt -In yoar 28 feet of bowels.
Bo when indigestion strikes, try sometyyiiooj�
that helps dlgeatton In the atomeob AN
3f
below the belt.
What you may need Is C.arter'e Little Lues
Pigs to give needed help to that "forgotten
28 feet" of bowels.
Take one Carter'. Little Liver PM before
and one after meats. Take them seoording to .
dirootions. They help wake up a larger flow
of the 3 main digestive }aim in your stomas*
AND bowels—help you digest whet you have
eatoo in Nature's own way.
Then moot folks get the kind of relief that
makes you feel better from your bead to yeas
toes. Just be sure you get the genuine Csrter'e
Little Liver Pills from your druggist -88o
Tasej
Lamb 'Oumptins
- cost so little mode with MAGIC
Cut lb..lamb fatal" pieces; brown well fa hot drip.
p198: pout offeacesefat, Add 4 c. boiling water, S celery
tops, 2 sprigs parsley, 1 bay leaf, 1 tap. salt and i( tap.
pepper. Cover and simmer 2 lin, Add 1 f }; e. diced carrots.
e peeled small onion.. Simmer until meat and vegetables
are tender, about ,}( hr. Combine 1 tint. melted butter
and 2 tbs, flour and ear In a little hot gravy; stir Into
stew; stir and cook until thickened,
DUMPLINGS: Min and sift into bowl 1)f o. once
sifted pastry flour (or 1 N e. once -gifted herd wheat flour),
3 tap. Magic Baking Powder, tap. salt. Cut in finely
116 tbs. shortening. Make a well in centre, pour fa t( o.
cold water or milk and mix lightly with a fork. Drop by
smell spoonfuls over hot stew. Simms, without lifting
the cover, for 15 minute..
a
MAGIC
64KIN6,
POWDER
w!h
'WERE'$ .00R BAST CHANCE
t0 eater the
JANE ASHLEY
Han. Service Department
The Canada Starch Company timtled
CROWN BRAND CONTESTS "
Contest Closes Arun 151 Se sore you try for
the Grand Arise now: - before les too late!
Te°a Cady .. , 44e'4 Out jou etreten
1. Simply print your name and address on any plain sheet of paper.
2. Mall this, together with a label from a 5 Ib. tin of Crown Brand
Corn Syrup* (or reasonable facsimile) tot —
THE CROWN BRAND CONTEST,
Station "H" Montreal, ane.
3. Be certain your entry has sufficient postage.
That is all you do to enter the Crown Brand Contest. Now, here's what happens:.
.:. 154 entries will be drawn from the mail received during this last prize-
winning period. These 154 persons will then be asked to mail a letter
giving three reasons why they like Crown Brand Corn Syrup.
I . ; . Then, based on the merit of the replies, the 154 prizes will be awarded
as follows:
1st PRIZE: 2nd 2nd PRIZE:SC®DU 152 PRIZES OF510 EACH
"iied_�etteu load urlae ka ,ee itj /
THE JUDGES WILL DETERMINE WHICH OF THE THREE FIRST -PRIZE LETTERS RECEIVED DURING THE. THREE
' PRIZE-WINNING PERIODS IS, IN THEIR OPINION, THE BEST. THE WRITER OF THIS BEST LETTER WILL THEN
BE AWARDED THE .. . If no label, top 'or carton is enclosed the
Grand Prize will be 81,000. The Crown Brand
GContest is open to all. Canadians except
■ employees and their families of TheRAND PRIZEJudges' deciStarch Company and Its adverting agency,
dons will be final. All ' entries
become the property of The Canada Starch
Company.
Prize winners will benotified by mall within
no 90 days after
slbnlmufprizeclose
winners will eavaabepon
request atthe dose of the contest.
or labels w corms sr( libel end it cation from anyel til Moping products:
2 Tops from Crown Brand
Two Ib. Cone Top Tin
or label from 5 Ib. Tin
2 Tops Mom Karo
Two Ib. Cons Top Tin
or label from 5 Ib. Tin
2 Tops from Lily While
Two 16, Cone Top Tin
or label from 5 Ib. Tin
0
I LIMIT
2 labels from
Benson's Corn
Starch
2 labels from
Canada Corn
Starch
2 Silver Gloss
Cartons
2 Unit
Cartons
IT'S THE CONTEST FOR EVEBODY BECAE
IT'S EASY AND EVERY MEM ER OF THEFAMILY
CAN WINI WRITE NOW - AND WRITE OFTENI'
If you did not enter the first two prize-winning
periods (Jan. 15 -Feb. 151 Feb.16-March 151,
there is still time for you to enter this Blast
prize-winning period (March 16 -April 1514 And
if you' entered the first two parts of the contest
make sure also to enter this remaining one—
ne) more entries you submit, the more chances
you have,
THE CANADA STARCH COMPANY LIMITED
MONTREAL - TORONTO