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Zurich Herald, 1952-03-27, Page 7NEW and USEFUL Too Summer Cottage Item Now you can have a dock for your 'summer cottage especially designed for your favorite water- front activity. Pier is made in sec- tions, said to slip together easily without the use of bolts, screws or nails, Adjustment controls height of dock for changing water levels. Structure rests on supports applic- able to- any type of lake bottom. Installation and dismantling said to be great cost-saving feature. Ac- cessories avaailabl h. * Floor Patch Material Made of metallic and rubber latex, new floor patch material is said to have great strength, with- standing heavy truck loads com- mon to industrial plants. Can be applied to damp or dry concrete, asphalt, brick or mastic floor by single handyman. No plasticizer is required. Said to harden 10 minutes after tamping. * * * A11 -Purpose Washer Hose attachment consists of brush with detergent in the han- dle. Fits on all standard hose to wash cars, windows, and floors. * * * New Heating Device Burns liquid fuel in the form of gas; maker claims it saves 20% on fuel bills. Hot water heaters utilizing this unit will burn' heavier fuel more efficiently — leaving no carbon and needing no chimney or draught, Operates on r/4 hp. motor, measures 4 in. width with 6 in. diameter. ... ei F ying Warehouse—World's argest commercial cargo plane will resemble this preliminary sketch of Lockheed's projected giant transport. It will be designed to carry a pay -load of 36,300 pounds, cruise between 330 and 340 miles per hour, andapproach 400 miles per hour with lighter Toads. Two cargo doors allow simultaneous loading and unloading.' It is hoped •that the aircraft will operate at an all-time low cost for cargo planes of 5 cents per;fon mile. Rust Remover This wrinkle not only chemically cleans the surface of steel, iron, aluminum, zinc and cadmium, but also forms 'a phosphate coating which acts as a base for organic finishes. Several types marketed for various applications. * * . * Nix Slip . Wax Said to lie safe for application on all kinds of flooring materials, this self -shinning wax gives a hard, wear and water-resistant sur- face. Claimed not to need frequent buffing. Made of yellow carnauba wax with colloidal silica as the anti -slip ingredient. "TA LE TALKS eime. Andrews There are few persons better equipped to talk with authority about food than Miss Jessie Alice Cline. She is the holder of several degrees in household . economics; she has lectured all over this con- tinent on meat selection and meat cookery: and has written literally hundreds of art cies, brochures and books on the same subjects. ▪ * * "The most important thing about cooking meat is to cook it at low temperatures ---300° F. for roasts and 350° F. for steaks and chops," Miss Cline maintains. "This meth- od saves shrinkage. Meat is more tender and juicier arid there is more of it when cooked this way." Slowly c o o k e d meat always browns, and there is less "cleaning tap afterwards because there isn't any splatter --therefore there are fewer dishes to wash, she said. Hero is her recipe •for the ham- burgers she serves at the Ingle- nook—"75-cent ngle- nook"75-cent hamburgers in a 25 -cent hamburger town— and they go like hot cakes," she said. HAMBURGERS 1 pound ground meat 1 cup mik 1 small onion, chopped 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce Mix all together in a bowl. Bake, broil or fry—but do it slowly. * * * A pie that she describes as "really good," is her Dixie Pecan PIP DIXIE PECAN PIE 3 eggs 2 tablespoons sugar 2 tab'espoons flour 2. cups dark corn syrup 1' teaspoon vanilla 3spoc salt 1 cup whole pecan meats 1 unbaked pie crust Line pie pan with dough and crimp edges. Pour in this filling: Beat eggs until light. Mix' sugar and flour and add to eggs and beat well. Add syrup, vanilla, salt and pecans. Mix well. Bake at 375° F. 45-50 minutes. * of, * Miss Cline says that leftovers can always be made attractive by combining meat with several bright colored vegetables—then' you can serve't',em as -stew, pie, a casser- ole, with dumplings, or any way your fancy leads you. Here is her recipe for meat stew or pie. OLD-FASHIONE1r) BEEF STEW OR MEAT 'PIE 2 pounds beef neck or shank (or that amount of leftover meat). 2 tablespoons flour 2 tablespoons lard 6 small onions 6 carrots 1 pound frozen (or one No. 2. can) peas . 3 teaspoons salt IA teaspoon pepper Have beef cut in '1 to 2 -inch cubes. Dredge with flour and brown in hot lard. Season with salt and pepper, cover with hot water, cover kettle tightly and sim- mer until tender--twt or three hours, One hour bef ,re serving, add whole onions and carrots. Boil frozen peas in sep rate pan. Fifteen minutLs before s !wing, re. move treat and place on a hot plat- ter with vegetables around it. Place peas on top.,.. Make gravy by thickening the liquid with flour smoothed in cold water. Add sea- soning if needed. Serve gravy from gravy boat. This stew can be served individually by placing portions of the meat and veget- ables on steamed cabbage leaves. For a pie, place meat and veget- ables in casserole pouring gravy over it and covering with pastry. * * * An easy, plain cake and an easy chocolate icing which are "excel- lent," were described by Miss Cline. EASY WAY - EVERY DAY CAKE 3 cups cake flour, sifted cup (2/4 pound) lard 1% cups sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup milt 1 to 2 teaspoons .flavoring 3 eggs, separated Place lard and / cup flour in mixing bowl and cream together' until light and fluffy. Sift together remaining. 2/ cups flour, 1 cup of the sugar, salt and baking powder. Add these to creamed mix- ture with 1/3 cur of milk. Beat smooth and light. Add remaining milk in 2 portions, adding vanilla (or other flavoring) with last por- tion. Beat smooth after each ad- dition. Add egg yolks, one at a time, and beat smooth after each addition. Make a meringue of the egg whites and the remaining / cup sugar. Fold into batter. Bake in three 9 -inch layer pans lined with waxed paper, 35 minutes at 365° F. ice, when cool, with the following . ing. EAS' CHOCOLATE ICING 1 pound confectioners' sugar 1 egg IA cup soft butter 1 teaspoon vanilla 3 squares chocolate or 3/4 cup co ;oa cup (or more) milk Put all ingredients except milk in mixing bowl and beat together. Add milk gradually until right consistency to spread. The mix- ture should stand in peaks. Cortisone Cures One Form of Baldness Drs. Stephen Rothman and Cal- vin J. Dillaha, two dermatologists of the University of Chicago, pre- sent preliminary findings of pati- ents treated with cortisone for forms of baldness technically called alopecia areata and alopecia totalis These are not to be confused with the ordinarybaldness or thinning of the hair that overtakes tnost men in middle age. Alopecia areata is a' kind of baldness that attacks both sexes with about equal frequency. It may appear in childhood as well. The hair on the scalp may fall out in patches, or from the entire body. Some cases are cured spontaneously, es- pecially if the first attack -does not occur before the age of -I or 1Z, but relapses are frequent. Earlier observations by Roth- man othman and Dr. 'Sheldon Walker in- dicated that the course .of.. the disease may be influenced by the action of the body hormones. Fol- lowing up this clue, Rothman and Dillaha tried cortisone. The first results were disappointing. Not until treatment had been continued over a period of 'four weeks did hair start to grow again on three out of four:patients; The Cortisone was administered in the form of tablets. Now Rothman and Dillaba are trying to establish the minimum dosage heeded to Start and maintain growth of hair. Eat Your Hat —And Like It If you've ever said you'll eat your hat, watch out. You may soon be doing it; for wool waste from fac- tories and old woollen clothes can now be turned into food for human beings and cattle. Looking like a coarsely -ground cereal, it's actually ready for use as a breakfast cereal or a relish. Containing all the amino acids— the nutritive elements necessary for human growth—it has a piquant flavour. And since it speeds up the growth of fur, feathers or hair in animals, it may even prove a tonic food for baldness. Botanein-P, indeed, is probably the first step in converting old felt into foodstuffs. Hats that have pass- ed out of fashion may be served up chic and appetizing. Wool waste from the Bradford. sewers is al- ready selling sweet and clean as cosmetic cream and skin foods. Queerer food transformations are reported to -day from all parts of the world. The bark of the giant sequoia or redwood tree, for instance, has been found rich in amino acid, which, in its turn, builds valuable protein. At a laboratory in Philadelphia, sequoia sawdust waste, .dissolved in acid, • is washed over a synthetic resin which traps the aminos . . ready for! turning into food. It's a case where the bark proves no worse than the bite. Two scientific investigators, Drs. W. C. Rose and L. E. Holt, discovered that rats would- thrive and grow when amino acids were the sole source of pro- tein in their diet ... and now every waste product is being critically ex- amined for aminos. When you eat your Sunday roast, • for example, your digestive pro- cesses break down the protein into the constituent amino acids; and scientists` foresee a build-up for food the' other way round. Nobel Prize Winner Harold Lundgren has spun 'a fine thread, strong ,as silk or nylon, from egg white. One egg can yield as much thread as one hundred hardworking silk- worms in a season. When eggs glut the world again your stockings may thus provide a useful snack! We read ,that the Institution of Chemical Engineers are holding a "Conference on Mixing and Agi- tation in. Liquid Media." Is this scientific jargon for a Cocktail Party? LAUGHING HE COULDN'T HELP MADE HIM A FORTUNE Bob Mitchinson was a sailor with a sense of humour. Looking through a comic paper one Sunday morning when he was home on leave , he began to laugh—and couldn't stop. His family gathere, round to see the joke, and pounded him on the back. Still Bob laughed. His bro- ther Max threw a basin of cold water over hies. The laughter ceas- ed abruptly, then began again. From then on, red in the face, Bob laugh- ed ihcessantly and gained only an occasional respite for breath. Doctors called in to stop the mirth confessed themselves beaten. Bob became the talk of the medical profession. He laughed his way out of the American Navy and into hospital. Specialists examined him, talked of mental lesions and abnor- mal stimulus of the phrenic nerve, and subjected Bob to a throat operation. But still he laughed. He was silent only when he slept. His longest periods 'of day- time control were barely fifteen minutes. He was forced to gulp his meals and sometimes the laugh- ter overtook him and he almost choked. After weeks of intensive investigation the doctors discharged him as incurable. Yet Bob Mitchinson didn't let the joke get him down. He had been about to marry when the laughterbegan, and his sweetheart stood sturdily by hint. "Bob may laugh a lot, but he's not laughing at me," she said. So Bob chuckled his way through the wedding cere- mony. Bob Mitchinson acquired the habit of writing while he giggled. He successfully carried on a con- versation while laughing by using paper and pencil like a dumb man. And—here's the odd touch—the mirth that was marring his life made his fortune. Bob made laugh- ing records which sold in thousands —broadcasting networlcs paid him heavy fee's as a "sound effect." His unnatural amusement sounded so natural that advertising sponsors booked him to add to their pro- grammes. Audience Joined In Stage producers sent him free seats for comedies and musical shows, asking him to laugh at the appropriate moments. Evental ally they paid him to go to thQ theatre. In serious moments he had to stifle his laughter and shale silently. When required he could let himself go. Then the who4 audience would share his infections mirth. Until, quite suddenly, he stoppe4 laughing after he had kept it •alk for over five years. "Too much o9 a joke," he said, and tried to gel back in the Navy. The doctor/hp however, refused to accept him. Nowadays, Bob Mitchinson ca hardly bear to laugh. But his mirth records are still a stand-by to soun effect technicians in movies an radio. OBEDIENT BARTHOLEMEW By Allan M. Laing Bartholomew, depressing lad, Was much too humble to be ba4t Indeed, he outraged common sense By literal obedience. Though fellows swore that he would rue it, What he was told to do, he'd do itl So slavish grew this moral trick, In time it ,made his parents sickg And when the lad, one tragic day, Was going All Out to Obey, His dad cried: "Oh, go boil your head!" And so Bartholomew is dead. "Would you explain that 'For better or worse' clause?" • Succulent Maritime Scallops, from the clear, cool wavers of Canada's Bay of Fundy, have a wonderfully clean taste. „SoQg1'0.= TELLS THE WORLD Visitors to Canada always remember her picturesque shore lines—the tang of her zestful Northern air—her rich rolling farmlands drenched with sun --and rbc wonderfully clean taste of w , _ .ta many. of the good things from this favoured end. * * The above illustration and text are from an advertisement now being published by The House of Seagram through- elet(164 out the world—in Latin America, Asia, Europe, and Africa. This is one of a series of advertisements featuring Canadian scenes and Canadian food specialties. They are designed to make Canada better known throughout the world, and to help our balance of trade by assisting our Government's efforts to attract tourists to this great land. The House of Seagram feels that the horizon of industry does not terminate at the boundary of its plants; it has a broader horizon, a farther view—a view dedicated to the development of Canada's stature in every land of the globe. hc* liouse of ;Seagram