The Seaforth News, 1949-09-01, Page 7Hot and Not-So-Bothered—Tequila; left, 'a 7 -month-old St. Bernard puppy, is going on his
vacation but doesn't look too happy about it. Ile was flying from Ottawa, to Mexico with his
master, the Mexican ambassador to Canada. But when Tequila landed in Dallas, Tei,, and
found the thertnometer at the 100 -degree mark, he just plopped down by two, cakes of ice and
refused to move. On the 'hand, Gussie, a tiny terrier, found it hot when his plane landed in
New York City from Calcutta, India, But Gussie was too interested in the wonderfully strange
sights of the biome-. city to mind the heat,
•
!CL
LIG
thNGER
Goann.dol.itil.e P. C le,,r .e
This time last week we were a
family of ten -and the thermo-
meter was around 90. Today ` our
family is reduced to three—and the
thermometer, this morning, at
7 cm., register; 50. Tonight it will
be supperfor ten again but this time
our guests, will be threshers. Yes,
we have come to that again—and
gladrwe are that we have anything
to thresh.
What I don't like about this
--liweshing business today is the fact
that it comes on holiday -but that
so often seems to lae our luck. It.
isn't easy to shop on Saturday for
threshing on Monday—or possibly
Tuesday morning. There is always
the fear of forgetting something—
and that would be awful with the
stores closed for the holiday. Then
there is the trouble of keeping the
duff front spoiling once you have
got it. But in the case of forgotten
things neighbours are worth their
weight in gold. You can .always
bank on your neighbours if you are
short of a loaf of 'Iniad, a packet of
lea, or a pound of butter. (Margar-
ine? Oh, no»
Well, the foregoing was written
in a few spare minutes before break-
fast. After breakfast there was
other work to do. Now here I am,
—meat ready, pies baked; applesauce
cooling—and it is 3,30 pan.,, and no
sign of the threshers. That is the
sort of thing that always pleases
a farmer's wife! 1-Iowever, we were
told at noon it migl.t be three
o'clock before they got here. When
I heard that .1 said to myself—
"Now you just bold your horses
. no sense in doing a lot of work
for nothing or ha ing so many
potatoes cooked you won't know
what to do with them!"
So the table isn't set and the
potatoes are not even scraped so
0 they copse after this and our men
decide to start threshing 1 am sure
going to have one mad scramble.
But I'll take a chance on it.
Let's see now—where was I? Oh
yes, I was saying we are now down
to three. That is after getting up at
/1,30 nearly every morning last week
to get somebody or other off on
the early bus. And that reminds me
of the joke about clocks. One sister-
in-law said she was late down in the
morning because she never knew
the time. Loolcing around she said
to her daughters—"You know I
think it would be a good idea if we
gave Aunt Gwen an electric clock
for a present" Very ungratefully
I said—"For heaven'. sake don't
bring any more clocks around here
—we've got too many now."
"But they don't gol"
"Oh yes, they go ... if I wind
them!"
Then I realized how crazy our
clocks must appear to. visitors.
There is the mantel clock in the
living -room -as noiseless as a deaf-
mute. An eight-day travelling clock
in the sitting -room ---equally silent.
An alarm clock in the big spare
room with never: a tick. Another
clock in Bob's room that keeps
good timebut has an alarm that
won't shut off.. The only way Bob
can stop its insistent ringing is by
setting it to another hour. Conse-
quently if the alarm has not run
down we hear it going off at some
unaccountable hour during the day.
Then there's Big Ben stuck away
in the sideboard cupboard because
it refused to go for more than three
hours at a stretch. It was the one
we used to get us up in the morn-
ing so we replaced it with a new
clock. And this clock we wind every
night; we also set the alarm, and
we carry it from bedroom to kit-
chen, and kitchen to bedroom, day
in and day out. It's only defect is
a broken glass as it got tangled
up in the toaster one morning. The
other docks we don't bother to
wind because we all carry watches.
Added to our list I found a strange
clock the other day. "Now where
did that come from?" T .wondered.
The next morning I heard it 'ring-
ing. It. belonged to daughter.
Well, I began to think 1 should
let my sister-in-law know our
clocks were not white elephants—or
dead ones either. So next day I
made a tour of the house and wound
all the clocks. The mantel clock
swung its pendulum back and forth
and wheezily proclaimed the hours;
the travelling clock ticked away
'without any, fuss; the 'clock in the
spare room performed gallantly;
Bob's alarm still rang hit and miss.
Big Ben was brought to light and
I wound it, set the alarm, and placed
it on the bedside table in my sister-
in-law's room. where for some un-
known reason, -t did a full-time job;
I didn't hear any more about
needing a new clock.
Re-
ed
#/
I\/
re' TOM GREGORY
POTATO V ROG me
THE FRESHNESS OF CUT
FLOWERS CAN BE PRESERVED
LONGER BY USING HALF OF A
POTATO AS A ^FROe ".:YOU
SIMPLY PUNCTURE TOE TOP
OF THE POTATO WITH A NAIL AND
USE IT LIKE A
CLASS "FROCe
SHOEHORN TACIT -PULLER
I'll
EVIIR.1NINK OP USING THB411
HANDLE OP AN ORDINARY 5110E-
WORN A$ A HANDY 'TOOL VOR
PRYING o41'r THUMEI TACKS?
Save Y iuw Le
According to the folks who keep
track of such things, the hoose is
the most dangerous place there is.
That is to say more accidents occur
in or around the hone than any-
where else. The following is a 'true
incident, as told by a well-known
safety specialist.
'Mary, will you get that corn
ready for the jars?"
'Yes, Mother. How much, more
are you going to can today?"
"Oh, we'll do 30 or 40 more
quarts. I've got to get these out
of the pressure canner now'."
"How long does it take to lower
the steams? Our hone economics
teacher said to be sure the Pres-
. sure was clear down before open-
ing the cooker,"
That's the big bother of these
cookers. It takes too long to get
the pressure down. I` wonder if
it's really necessary."
"Don't take a chance, Mother."
"Well, it's practically down now.
I'ni going to open it,"
"Mother II"
But Mary was too late. Her
mother already had released the
lid. The steam rushed out, Mother
stepped back to a safe distance.
When the steam stopped, she step-
ped up to remove the lid.
"There it can be released more
quickly if you're careful." Then
she started to take the lid off.
There was a loud explosion. She
screamed and put her hands over
her face.
Mary's mother lived, but she was
badly burned by hot water. And
the glass from an' exploding jar
narrowly missed her right eye.
No more corn was tanned that
day. ,
It's dangerous to use your own
judgment and decide' to operate
equipment in a different way titan
that recommended. There are no
safe short-cuts around the right
way to do things. Such short-cuts
don't save time—they usually take
more time. And they often cause
injury or death to yourself or to
others,
\Viten manfacturers or experts
give recommendations for the use
of equipment, they're talking from
experience. Profit from that ex-
perience—don't use yourself as a
guinea pig in a haphazard. experi-
ment to
xperi-ment`to find a shorter or quicker
way.
Remember: Be Alert—Don't Get
Hurt.
Follow the Crowd
Diplo—"Did you give your wife
the money you won on the radio
program?"
Matt—"Yes, I told her to buy
some decent clothes, and she said:
'I've worn decent clothes all my
life; now I'm going to dress life
other women.'"
The Honey Bee
The .honey bee is sad and cross
And wicked as a weasel
And when she perches on you
boss
She' leaves a. little measle' •
—Don Marquis
ofInsect
Neatllash
Quick/ Stop itching of insect bites, hes!', rash,
eewma, hlvee, pimples scales, ecabics, atldete's
foot and other externally caused skin.
t
Gee soothing, antiseptic Pr.oDub. i D.
ouit
rcoryrPRictAlOYB(uggiu
JITTER'
.WHY,WHpN5 IJSE07o OAR* HB •4
' ouren' f ewe' MY seises' A• o,N' Po PAST it
DMOseLD FROM �1tlorsoN..p*D-eUNrraa.
!AMR LLseo r THa0W A CAtF •lb ewer,
9H, CRR'rSR ... Jttb'+' THROWSD Ate $
CURVE! Mama. RCP! WAS 504OT Its
BROOM 'a1 ON Til, HOOP!
- A
LE
I /, u • g cam An.c.tte,s
Most of us have eaten—and per-
haps served at our tables—stuffed
peppers and stuffed cabbage; the
Tatter, of course, a,"specialty". at
restaurants featuring Austrian or
Hungarian cookery. But this excel-
lent method can also be applied to
other representatives of the'.vege-
table kingdom.
*
Beets and cucumbers, large car
sots and eggplant; onions and 'sum-
mer squash, tomatoes and white
turnips—all these may be hollowed
out, stuffed with a well -seasoned
mixture, and served, tastyand
colorful.
The stuffings consist of four
types of material. (1) Cooked meat,
fhb, poultry,nuts or cheese. (2)
Bread crumbs, corn, cooked rice,
Macaroni or potatoes. (3) White
sauce, gravy, milk or cream. (4)
Seasonings such as onion, garlic,
sa:t, pepper, herbs.
These may be used in almost any
desired proportions so long as,the
mixture is moistened with enough
sauce or gravy to prevent crumbl-
ing. Except for tomatoes -or mush-
rooms,, the vegetables 'are usually
bo led until almost tends' then hol-
low ed out and the pulp chopped
and mixed with the filling. So now,
howsabout a few recipes?
* * *
STUFFED SUMMER SQUASH
4 or five small or medium squash
1 onion, chopped
1 pound pork sausage meat
11/S tablespoons flour
VS cup milk
2% cups soft bread crumbs or cubes
Salt and pepper
Sage or thyrne
1 tablespoon butter, melted.
blethod: (1) Boil squash in water
to cover till almost tender, ten min-
utes or longer. Drain. Cut a slice
from top of each and 'remove pulp.
Chop pulp and top slice. Drain both
shells and pulp.
(2) Cool' together onion and
sausage over moderate fire till
mixture begins to brown, stirring
often. Remove sausage to bowl..
Pour off all but two tablespoons of
fat from frying pan.
(3) Add flour to fat in pan and
cook, stirring, till lightly browned.
Add milk and cook, stirring, till
thickened: Mix this sauce with the
sausage, two cups of the crumbs
(or cubes) and chopped squash.
Add salt, pepper and herb.
(4) Fill squash cases with this
mixture. Toss remaining bread in
melted butter and sprinkle over fill-
ing,
(5) Bake in moderate oven (375
degress F.) till tops are brown, or
about twenty minutes. Yield: four
or five portions.
* 5 *
PEPPERS STUFFED WITH
CORN AND CHEESE
6 medium green pepper,
1 large onion, chopped
1 clove garlic,' chopped
2 tablespoons butter
1 tablespoon flour
1 cup tomato juice
6 ears corn
1 tablespoon salt
=/s teaspoon pepper
Dash cayenne or Tabasco
2 cups grated Canadian cheese.
Method: (1) Cut a slice from top
of each pepper, remove seeds and
boil till almost tender. Drain and
stand ingreased muffin cups. Chop
meaty portions of tops.
(2) Saute chopped pepper, onion
and garlic in butter till tender,
blend in flour and add tomato
juice, Boil, stirring, about thirty
seconds.
(3) Cut corn front cabs and add
to above mixture. Add salt, pepper
and cayenne. Boil, stirring, about
twp minutes. Add a cup and a half
of the cheese. Stir till melted.
(4) Fill pepper cases with this
mixture. Sprinkle remaining cheese
over tops. Bake in a moderate oven'
(375 degrees F.) till cheese has
melted and filling is hot, about ten
minutes, Yield: six servings.
EGGPLANT STUFFED WITH
LAMB AND NOODLES
1 eggplant
1 medium onion, chopped
r/ cup mushrooms, sliced
2 tablespoons olive oil or drip-
• pings
i% cups cooked noodles
1 cup cooked„ chopped lamb
1 teaspoon salt•
1,4 teaspoon dry mustard
54 cup cooked or canned tomatoes
cup buttered soft bread crumbs.
Method: Cut eggplant in half and
boil in salted water to cover till
just tender. Remove center and
chop, leaving cases about three-
fourths incls thick.
(2) Saute onion and mushrooms
in oil ordrippings till onion is
tender. Mix chopped eggplant with
this mixture, Add noodles, lamb,
salt mustard and tomatoes. FIB
cases.
(3) Sprinkle buttered crumbs
over tops. Place in a shallow pan,
filled about an eighth -inch with
water.' Bake in a moderate oven
(350 degrees F.) till crumbs are
brown,
5 * *
CABBAGE STUFFED WITH
HAM AND RICE
1 medium head cabbage
1 medium onion, chopped
aa pound cooked ham, cubed or
chopped
2 tablespoons drippings or other
fat
1 teaspoon dry mustard
35 teaspoon paprika
Salt
2 cups cooked rice
lavapor:ted milk or cream
Melted butter.
Method: Cut a slice from stem
end of cabbage and refers cote,
Scoop out enough cabbage re, ,sales
a shell, Plate all trimmings, in a
large pot of iboiling salted water,
Tie cabbage' firmly in shape with
cord and addto pot. Cook, covered,
till cabbage is almost tender,, Re-
move and drain head and trinfmings.
Chop : trimmings.
(2) Saute onion and ham in drip-
pings is tnddel -
rnaii1ingtill sngreonion e
dients; exceer.1) tAbutterer,
using enough milk or cream to
moisten.
(3) Stuff cabbage shell with this
mixture and brush entire surface
with melted butter.
(4) Balce in a moderate oven
(375 degrees F.) till heated through-
out, or about fifteen minutes, Yield:
about six servings.
The Shark
The shark has teeth set like a
saw
In serried rows within his jaw.
When one set gets the worse
for wear,
Ise simply pushes in a spare,
with all of his successive
dentures
He has carnivorous adventures,
And since he cannot bear the
sight of you,
He roils on his back to take a
bite of you.
—Earnest A. Hooton
R E I D! S HOUSEHOLD
INSECT POWDER
A sure killer! E.
Of Atm, ante bedbug' l"a
roaches and Other inset( j
pot..
tdeel for kwage. bath, cot-
tage
ot tape and wage. oIno handy
tone- Get ID'S -dodgy
ser. Get RIIID'6 today!
50S
At ell
Druf and
Hardware
Stores.
D,,
'ouitMote
UNIVERSITY OF TORONTO
SCHOOL OF NIXING
The school offers a five-year general training in nursing leading to
Registration as a practising nurse, Including qualifications
for Public Health Nursing.
The Degree of B.Se.N. (Bachelor of /Science in Nursing)
from the University of Toronto.
Substantial flnanalal help le available through burearles and
scholarsblps,
Entrance Requirements Senior Matrleulation (sae currant Calendar)
For copies of the School Calendar and further information
apply to: The Secretary of the School.
yotdMY Honey Pecan Buns
Brings
Greaseless,.
fan -drying,
no strong odor.
Economical size 65c
Recipe
Measure Into. bowl, 34 0. lukewarm
water, 1 tap. granulated sugar; stir
until sugar is dieeolved. Sprinkle with
1 envelop, Flaischmann'e Royal Feet
Riling Dry Yeast. Lot stand 10 min.,
THEN -otic well. Scald 3S o, milk
and stir in 3( c. granulated sugar, 35
ism. salt, a tbs. shortening; cool to
lukewarm. Add to yeast mixture and
stir in 1 well -beaten egg. Stir in 1 c.
once-alfSed' bread Sour, beat until
smooth. Work in 23f a. once -sifted
bread Sour. Knead until smooth and
elastic; place in greased bowl and
•brush top with melted butter or short-
ening. Cover and eat in warm plaoe,
free from - draught. Let Use until
doubled in bulk. While dough is Tieing,
combine 3f 0. brown auger (lightly
premed down), i4 c. liquid honey, 5
*be. butter or margarine, melted; divide
evenly into 24 greased largo muffin
pans; drop 8 pecan helves into each
pan. Punch down dough and divide
mixture into 2equalportions; form into
smooth balls. Roll each piece into an
oblong 3f" thick and 12" long; looeon
dough, Brush with melted butter or
margorine. Sprinkle with a mixture of
14 a. brown sugar (lightly pressed
down), 34 e. chopped peones. Begin-
ning at a 12" edge, roll up each piece
looaely, like a jelly rolL Cut into 1"
slime. Place, a eut-aide up, in prepared
mucin pans. Grease tope. Cover and
let rise until doubled in bulk. Bake in
moderately hot oven, 870', about 20
minutes. litre out of pans immediate-
ly and terve hot, or reheated.
get grand results from this
New Fast -Acting Dry Yeast
Yee, new Fleischmann s Royal
Fast Rising Dry Yeast fits all
recipes. 1 package equals 1 cake
of fresh yeast in any recipe—and
It's fast -acting, just like fresh
yeast But lt.stays full-strength
for weeks in your cupboard. If you
bake of home, get a montb.'s sup•
ply from your grocer
Needs NO Refrigeredionli
Arthus' Painter
2