Zurich Herald, 1934-02-15, Page 3,a.e.4.4e4a-s-e-e-aleeeeeeereae+4-e-e-18-1-teaaleaceleeee laeleeelee-oa aefeelle
Dried Fruits
In the 'Winter menu while dried
fruits do not supply vitainin, C they
do retain all other essential properties
of fresh canned fruits.
Vitamins A and 33, mineral content;
fuel value, laxative properties, alka-
line reaction—all these qualities are
abundantly supplied by the dried
fruits. Prunes, dates, raisins and figs
are excellent sources of iron. Peaches,
apricots and apples, though less rich
in iron, contribute other mineral con-
stituents in goodly amounts. The fact
that these dried fruits are always
availabit and are inexpensive makes
them worthy of the consideration of
all home -makers and particularly
those who are trying to maintain a
well-balanced and adequate dietary on
a greatly reduced food budget.
The uses of dried fruits aro many
and of great variety. Plain cakes and
• simple steamed puddings are made
interesting and given more food value
by their addition.
Raisins or figs May be stewed in a
little water until tender to make good
sauce to use over rice pudding. Corn-
starch pudding too, is improved by the
fruit sauce.
Cooked Prunes
The reason many people do not like
dried fruits is because so often the
home -maker does not prepare them to
appear appetizing or attractive.
Prunes, for instance, delicious as
they are when properly cooked, have
been the butt of boarding-house jokes
for so many years that many folks com-
pletely ignore them simply for this
reason.
The packaging and preparation of
dates, prunes and figs have been great-
ly improved within the last few years.
To -day the home-malser may buy dates
already pitted; figs, too, may be pur-
chased all ready for use.
Housewives may well afford the
luxury of attractive looking and deli-
cious tasting desserts, if they make
liberal use of dried fruits. The cost
of these fruits is comparatiyely small
and the food value great.
Properly cooked prunes do not need
the addition of any sugar. Those
prunes which require soaking should -
be covered with cold water and allow-
ed to soak for several hours or over-
night; then simmered until tender
without changing the water. Other
prunes that require no soaking should
be boiled briskly for ten minutes and
simmered for fifteen. Or they may be
placed in a casserole and baked In a
moderate oven until tender. The
baked prunes have delicious flavor
and thick rich syrup. If sugar is add-
ed, it should not be until the prunes
are almost tender.
The mistake most women make in
cooking this fragrant and delightful
fruit is in adding too much water, with
the result that the prunes are' taste-
less, and the juice thin and unpalat-
able. There are many sizes of prunes,
the smaller ones are just as good as
the larger for dishes in which they
will be stoned and chopped, .so use
discretion in purchasing them.
Prunes For Salads
Prunes and figs steamed and stuffed
with cottage cheese make nourishing
and inviting winter salads. Prunes
stuffed with peanut butter in a salad
are a treat for the children,
Long, slow cooking is essential for
all dried fruits in order to soften the
skins. If prunes are soaked overnight
An water to cover and then simmered
always below the boiling point for three
or four hours and allowed to stand
again overnight before serving, they
will be deliciously tender, firm and
well flavored. If sugar is added it
should be put in just after removing
from the fire.
Prunes and Cranberries
1 cup raw prunes, 1 cup sugar, boil-
ing water, 1 cup cranberries chopped,
1/2 box plain gelatin, % cup cold water.
After cooking prunes until tender,
drain and measure the juice. Add
enough boiling water to make the total
volume three cups. Wash the cran-
berries in running water in a. colander,
then add the berries to the hot water
and prune juice and cook 10 minutes,
Add the gelatin, previously soaked.
In theecold water for live minutes, and
the stoned prunes cut in quarters.
oman' s
World
By Moir M. Morgan
Turn into a mould, rinsed with cold
water, and chill,
Baked Prune Whip
Stone cooked prunes and press there
through a sieve. To 1cup prune pulp
add 2 tablespoons sugar and the beat-
en whites of 2 eggs (very stiff). Beat
the mixture well with a large strong
egg beater, turn into a greased baking
dish or 4 individual greased custard
cups. Bake in. slow 300 degree oven
about 20 minutes or until firm. Serve
plain, or with a sauce made from the
yolks of the 2 eggs. This may bo a
plain boiled custard sauce.
Prune and Cereal Mould
1 clip raw prunes, .1/4 teaspoon Balt,
Ve cup fine breakfast food, boiling
water. Prepare prunes as usual.
Stone them, measure fruit and juice.
Add enough boiling water to make 4
cups. Add the salt, sift in the cereal
while stirring constantly. Cook in a
double boiler ye' hour, stirring at first
to prevent lumping. Tarn into a mould
rinsed with cold water, and let cool.
Unmould and serve with cream and
sugar.
...-
Bananas With Figs
4 ripe bananas, 2 tablespoons pow-
dered sugar, 4 figs, lie cup chopped nut
meats. Peel, serape lightly and slice
the bananas. Wash, dry and chop the
figs. Spread them over the bananas
Sprinkle with the sugar and nut meats
and serve cold with whipped and
sweetened cream. Sweet cracker
crumbs may be used for this dessert
instead of the chopped nuts.
Fig Paste (Laxative)
1 lb. Taw prunes, 1/2 lb. figs, 1 oz. sen-
na leaves, cold water. Soak the
prunes in water enough to cover over
night. In the morning add the senna
leaves, tied in a cheesecloth bag. Sim-
mer together until the prunes are
done. Remove the bag of senna.
Stone the prunes, chop them fine.
Add the finely chopped figs. Place
them both with the prune juice and
cook together slowly until thick. Use
as a spread for crackers, as a filling
for sandwiches or cake. This may be
beaten into a boiled frosting as a
flavoring.
Dried Apple Sauce
Soak dried apple slices over night,
simmer in water in which they were
soaked until thoroughly swelled. Drain
them. To each 2 cups apple slices add
1 cup grape juice and simmer the ap-
ples in this until they are tender.
Sweeten with Ye cup sugar near the
end of the cooking period. Cool. Serve
on buttered toast or on day-old cake
slices.
Children's Sandwiches
Soak assorted dried fruits,,such as
apples, apricots and prunes, overnight
in water enough to cover them. In the
morning cook as usual until tender.
Add little sugar while cooking if apri-
cots are used, and cook until thickened
like a paste. Cool it and use on bread
and butter as a spread.
Evaporated Fruit Butters
Evaporated or dried pears and
peaches make especially fine fruit but-
ters when the winter's supply of fresh
fruit butters runs low.
Soak the fruit as directed for the
cooking of dried fruits. .Use enough
water to cover the fruit. In the morn-
ing, simmer in the same water until
tender, then press the fruit through
a sieve. Measure the juice and the
pulp, and for each cupful of it, use le,
cup of sugar. Cook down the pulp be-
fore adding the sugar to prevent dark-
ening of the butter, Cook it down 20
minutes to half an hour, . then add
sugar and cook until the consistency
of jam.
Beston Brown Bread
Mix together one, and one-half cups
yellow cornmeal, one cup graham
flour, one cup white flour. Add 114
cups milk in which is beaten one tea-
spoon soda, one cup molasses and ono
teaspoon salt. Have batter thin, pour
into cans and steam for three home.
If sweet milk is used put soda in with
the molasses, Raisins or chopped
dates niay be used if desired.
Lemon Sponge Pie
One and one-fourth cups sugar, 2
tabelspoous flour, 1 tablespoon butter,
lie teaspoon salt, 3 eggs, 1 cup‘vater, 1
large lemon, plain pastry.
Defies Injunction
Miss Mary McCormic on arrival.
in„London to sing at the London
Palladium despite an injunction to
prevent her singing except in
Florida.
Line a deep pie dish with plain
pastry. Mix and sift sugaie flour and
salt. Rub in butter and add grated
rind and juice of lemon. Mix thorough-
ly and add yolks of eggs beaten until
thick and lemon colored. Add water
and beat with a rotary heater. Beat
whites of eggs on a platter withea wire
whisk until stiff and dry. Fold into
first mixture and turn into the pastry
lined pie dish. Put into a hot oven for
ten minutes. Reduce heat and bake
40 minutes in a slow oven. The oven
should be 425 deg. F. when the pie is
Put in and the heat should be reduced
to 324 deg. Fto finish baking.
Household Hefts
The drier the cheese, the better 'it
is for cooking purposes.
Add two tablespoons of tomato cat-
sup to the pan in which the fish is bak-
ing.
Strips of crisp bacon make en at-
tractive garnish for the steamed spin-
ach.
Stale cake may be sliced to line a
mold for a gelatine or cornstarch pud-
ding.
Oranges and lemons to be grated
should be washed well beforehand to
remove soil from handling.
Boll onions in milk instead of water
if you are looking for a real delicacy.
It takes away all strong taste and re-
sults in a delicious dish,
In darning stockings, it is best to
use carefully matched yarn, and re-
in.foree with a long and short stitch
on the inside before the holes actually
appear.
If you are using wool for darning,
hold it to the steani of the kettle for
five minutes.
When sweaters need mending and
you have no wool to match them, care-
fully remove the pockets and unravel
thein, and wind wool on a wet rag.
A good way of mending a towel is
to bind the edge with gingham.
Child Was Father
Of the President
Franklin Roosevelt Said as a
Boy "If I Didn't. Give the .
Orders, Nothing Would
Happen"
New York.—Mrs. James Roosevelt
recently recalled the first birthday of
"My boy, Franklin."
While the United States celebrated
his 52nd anniversary, the President's
mother remembered the sunny up-
stairs room in their house on the Hud-
son/the room where Franklin was
born.
It came near being a dark day
that January day 52 years ago. For,
as the President's grey-haired mother
reealled in her book published last
year, "When he was born I was given
too much chloroform, and it was near-
ly fatal to us both.
"The nurse said she never expected
the baby to be alive, and was surpris-
to to find that he wee."
Pictures from his boyhood recur to
Mrs. Roosevelt; such pictures as the
time when she admonished him,
"Franklin, wheal is your obedience,"
and he grinned, "My 'bedience has
gone upstairs for a walk."
She sees, too, that more significant
scene when she said, "Don't give all
the orders, Franklin!'
And her son answered, "Mummie,
if I don't give the orders nothing
would happen."
.4.,...............-.........,...,
Sunday School
Lesson
Inip,,nifALienAted'aY
CaprnauA.D. 28, the secoed year of Cheist
Lesson Vile—February 18. ,10141
TIM4-1111idsummer and autumnA:D, sacrifice; for I came not to call t
righteous, but sinners,—matt, 91
Text — 1 desire mercy, and n
power to Help—Matt, 94-13, Gold
—em.
h4. e entered into a boat," T'
saiee boat in which they had caves
the 'sea, probably Peter's. "And eras
ed' over." They left Decapolis beoau
the foolish Gagarenes, dismayed b
Christ's supernatural power, heel be
ged him to leave their territory. "An
came into his own city." Capernaun
the city of his adoption.
."And behold!' Matthemas introdu
tion of a special marvel. "The
brought to him a man sick of th
palsy." The disease known as pals
(shortened form of "paralysis") havthearerising-from
Levi's
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Smart Simplicity
3y lIZLV11 WILLIAMS,
Illustrated Dressmaking Leason Fur-
nished 'With )vory Pattern
If yu want to look really smart, you
must have a new right woolen dress.
The original was diagonal pattern
in flame colored rabbit's-haix woolen
with toning suede belt and bone but-
tons.
It is a simple straightline model,
yet distinguished for its charming and
different look. Its slimming bias lines
make it suitable for quite a number
of figures.
It's so quickly and easily fashioned.
Printed or plain silks would also be
smelt.
Style No: 3286 is designed for sizes
14, 16, 18, 20 years, 36, 38 and 40
inches bust.
Size 16 requires 21/8 yards of 54 -
inch material.
HOW TO ORDER PATTERNS.
Write your name and address plain-
ly, giving number and size of such
patterns as you want. Enclose 15c in
stamps oe coin (cola preferred; wrap
it carefuBy) for each number, and
address your order to Wilson Pattern
Service, 73 West Adelaide St., Toronto.
the Roman t as supremely wicked.
Matthew evidently used the occasion
as an advertisement of Christianity,
and invited all his publican friends. to
meet Jesus.
"And when the Pharisees saw it."
With the freedom of Eastern ways,
they had entered the dining hall and
were looking on sneeringly. "They said
untahis disciples." Nob daring to ap-
proach the Master with their criti-
cism, so majestic was he, with .all his
boldness. "Why eateth your Teacher
with the publicans and sinners?" No-
thing in the life ef Jesus gave so much
offence to the religious people of his
time as his attitude to the publican
and the sinner.
"But when he heard it." Christ may
have conjectured the Pharisees' ob-
jection by their' lowering looks, or have
overheard their mutterings, or may
have been informed of them by his
disciples, or niay easily have had sup-
ernatural knowledge of their incensed
words. "He said, They that aee whole
have no need of a physician., but they
that are sick," The Saviour takes the
Pharisees at their own estimation,
that they were spiritually sound, if all
other were unsound; it would have
been wasted time to try to ea/wince
those souls seared by pride that their
spirit of vain -glory and exclusiveness
was a most terrible disease.
"But go ye and learn what this
meaneth." They, these self-appointed
teachers of the Jews, were themselves
grossly ignorant of the real meaning
of their Scriptures, and needed to go
to school again. "I desire mercy, and
not sacrifice." A familiar passage,
Hos. 6: 6, one uf the loftiest sayings
of the Old Testament, bringing it wry
close to the New. "For I came not to
call the righteous, but sinners." Thus
does Christ summarize a great pur-
pose of his life. His life was all love,
bodying forth 'the infinite love cf God.
France Recalls
War Train Crani
With 535 Killed
Recent Accident Brings to
Light Catastrophe Long
Kept Under Cover
by Censorship
Paria—Sixteen years after it hap.
paned, the worst disaster in railroad
history—the wrecking of a Fatima
troop train with 535 killed and 243 in..
jured—has been brought to light,
Investigation into the recent Lagny
train wreck, in which 200 diedi
brought teeth details of the 1917 tree
gedy, long hiddea by war censorship.
Of the 1,200 French soldiers on leave
who boarded the military train by de.,
taahments at Modaae, near the
Franco -Italian border in the Graian
Alps, more than half were killed oa
blamed less than half an hour later.
ENGINEER PROTESTS.
Another troop train catastrophe had
bean credited with the largest number'.
of rail fatalities in a single aceidenti
until the French wreck was brought!
to light. This was the death of 2271
troops at Gretna Green, Scotland, in
1915.
Despite the protests of the engin,eer,
of the French troop train at Modane,
who insisted that two engines were
needed to control the heavy train on
the sharp Alpine grades, he was given
only one locomotive. Coining down a
grade about 30 miles from Modane, Isa
lost control and the ,whole train piled
up in a tangled mass at the bottom
a slope near the town of Saint Jeane,
de Maurienne. The first few coaches,'
were derailed and the rest crashed
into thein.
SURVIVOR'S STORY.
The train was composed of wooden
coaches, as was the wrecked expre%
lmt Lagny, and fire was responsible foe,
the terrible loss of life. The -wooden,
cars burned like tinder and hundreds
of soldiers trapped in the debris died
before their comrades could reach
them.
Jules Brice, attached to the Eighth
Engineering Corps and ene of the sur
\rivets, told the story of it after the
Lagny disaster, He himself as badly
injured and trapped in the wreckago
of the troop train.
"I had almost succeeded in freeing
myself," he said, "when I found that
my foot was caught and I was unable
to move. My comrades tried to free
me, but I told them to help those worsi
injured thee:. I. Then the fire bro
out and the flames began to approac1(
me. I felt that I was lost. Fortunate
ly other soldiers came to my help and
I ,was pulled out of what was left ,col
the coach in which I had been riding
A few minutes later it was nubbin
but a blazing mass."
Beau Brummel Styles
Appear for Women
Paris.2-13 eau Bfrummvel modfes of thi.
18th century have now made an ala
pearance in the 1934 pageant of fem-
inine fashions for spring.
Reversible satins and heavy cravat
silks with fitted jackets. and lacy
jabots, affected by dandies more than.
100 years ago, have been adapted foe/
wear by modish modern women. Style
include suits of black quilted satin, de.
signed with fitted jackets and Worn
with high cravats of white elastic lace
Sport styles are fashioned on easy
fitting lines in contrast to the formai
square -shouldered geometric silhou.'
ette. Skirts are slightly longer and
jacket shoulders smoothed to a natural
line. Sports suits of beige crinkled
linen, pale blue claque pique, and
heavy beige shantung are designed
with plain skirts, fitted hip-lengtb, oi
loose three-quarter length jackets, a&,
companied by blouses of malti-colered
piquue plaid cotton.
Two new fabries appeared in even)
ing modes. A heavy midndght-bhif
artificial silk, interwoven with cello,.
phane, gives a luminous effect to
long-sleeved dinner gown. Beim'
crinkled washable velvet gives Mendel
fitted lines to a floor -length gown With
low back.
•
HER PARTY
The damsel wept
To see accept
The girl she fairly hated,
While those thought fine
Had to decline
Or so they sweetly stated.
MUTT AND JEFF— By BUD FISHER
FCOME OtleS6Fa I GOT A Ms
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US 'TOET5 ACK 0M °UR FEET!
—
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O' GLUTZ, I WANT '/01JTo MEET MY PALaTEFF.
rM SURE RE'S ,
RIGHT MAN Fora
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5' Z. ' HOW ALL \NJ RAVE To DO
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