Zurich Herald, 1953-10-08, Page 3;rat.t.Set
TOT,
-Wee
What between striking drivers,
"hard4o-bargain with distributors
, and processors, and one thing
or another, the farmer whose in-
eome largely depends on milk
production has a fairly rough
So perhaps there might be the
germ of an idea in what they're
doing over in Minnesota. Writing
in the Farni Journal (Philadel-
phia), Ray Anderson has the
following to say:
People have been buying chew-
ing gum, cokes, cigarettes, and
candy at coin vending machines
for 'Years. Now it's milk
About a year and a half ago,
Land 0' Lakes Creameries, the
big midwestern co-operative, put
a few milk vending machines up
in the suburbs of Minneapolis
and St, Paul, Minn.
Taese aren't the kind of ma-
chir es that pour out a paper cup
of milk for you to drink right
on the spot. These machines give
you a half -gallon paper pack—
nice and cold and ready to take
home and pop into the refriger-
ator
Do tolk like tris way of sell-
ing milk? They sure do! Today
Land 0' Lakes has around 30
of these machines in operation,
and they sell 21% of all the milk
that Land 0' Lakes distributes.
Land 0Lakesalso delivers
to homes, sells through stores,
jobbers, and creameries. The
vending machines (cost, $2,5.00)
,seu the milk for 2 cents a quart
cheaper than any other method,
* *
Most of these vending machines
are located at gas filling stations,
and Land 0' Lakes gives the
operators Ye cent commission per
quart.
* *
lilrhen Mrs. Anderson and i
bought milk from one of them
near Minneapolis last spring, we
got a half -gallon pack for 32
cents
It's a mighty handy way to
buy milk, and judging by the
way it has caught on, I'll bet
that we see more of it.
*
Before the introduction of
chemical fertilizers, farm ma-
nures, guanos, fish meal, dried
blood, composts id
sludge were used generally as
plant foods. When factory -made
fertilizers appeared on the farm
scene, they were dubbed "syn-
thetic" or "chemical salts." Even
though they were derived from
natural materials, they were first
regarded by farmers with sus-
picion, prejudice and even con-
tempt.
If you like polka dots so muele,
aesr, why don't you pet me Rite
that at
0,r
ut Early Fall
egetab es on
Pal DOROTHY' illICADDOK
VI rAlvIlai -PACKED, appetite -tempting, fresh early fall vegetables
r arein the market now, Enjoy them! Serve them daily in youa
family menus—but be sure to cook them right ha ,saeler to get every
cent's worth of value.
Fresh Cauliflower With t uttered Osumi*
Fresh cauliflower should he creamy white with tightly peeked
flowers. To cook, trim off outer leaves, leaving the, tender ineideo
!leaves attached to the head.
Invert the head in a pan of salt water and let stand 9 tO 10
Minutes. Drain. Place, head down, In boiling salted water, Cook,
uncovered, about 10 minutes.
Turn head right-side-up and continue cooking until stem end is
tender, 10 to 15 minutes longer. Drain and serve Immedjately,
'topped with buttered crumbs, which can be made by ,melting 3
tablespoons butter, adding 1/2 cup fine dry bread crumbs, then
stirring over low heat until lightly browned.
Freah Broccoli
When buying fresh broccoli, look for stalks that are firm and
green. The heads should have tight buds and be a rich green or
slightly purplish green color.
Broccoli should be washed thoroughly under running watee or •
by plunging the heads up and down in cold water. Trim off the
tough stalk ends and drop into rapidly boiling salted 'water.
Cook just 'until stalks are fork tender, but still firm -,-12 to. 15
minutes. Some people 'like to stand the stalks, hlossern end up, in
the water and cook about 8 to 10 rnmutes.
Lay the blossoms down in the water and continue cooking until
tender. This is because the stalks take longer to cook than the
,k4 oms. Serve with butter.
Fresh Carrots
When buying frese cearetat remember that the deeper the orange
color, the more vitamin i• they contain. Select carrots that are
firm, crisp -textured and smooth -skinned.
Fresh young cants cooked whole are delicious. Wash and drop
ally
Artnougn mean tns preju-
dice has died out, some still
exists and there are farmers who
have never used chemical fertil-
izers despite their proven value
to agriculture. Wheat yields have
been more than doubled. Fertil-
ized corn crops have produced
tremendous yields. One thousand
bushels of potatoes per acre
from fertilized land have been
recorded while 500 and 600 bush-
els are quite common. At present
prices of potatoes it has been
estimated that for every dollar
invested in chemical fertilizer,
a net return of $15 is realized.
*
When farm. prices are high,
most farmers who operate their
farm on a businesslike basis have
no hesitancy in fertilizing their
acres according to recommenda-
tions. However, when prices de-
cline, there is a tendency to cut
fixed costs. Historically, expen-
ditures on fertilizers decline with
the decline in farm prices.
* *
According to economists, this
is an extremely illogical .practice.
The basis of good business is that
when unit selling prices are
down, unit costs of produc-
tion must be kept do w Ian
By,,e ei '0 fork.] 11 7PT. t
phcations and, consequently, re-
ducing yields, the farmer pushes
up his unit cost of production.
In the face of declining agricul-
turaltprices, the individual farm-
er Ahould not let rising unit pro-
duction costs hurry him into red
ink,
HIS OWN FAULT
He decided to go lion -hunting
in Africa. When he told his
wife, she said, "Not without me,"
and his wife's mother also de-
clared herself a member of the
party. So off they all went.
One night the man and his wife
awakened in a jungle glade
vaguely conscious of the fact that
something was missing. The
something was mother. They
searched for her for hours. Even-
tually they found her cowering
in a clearing, with an enormous
lion roaring at her ten feet
away.
"Heavens, George," screamed
the wife, "what shall we do?"
"Nothing," said the husband.
"The lion got himself into the
fix. Now let him get out of it "
Egging Hint Ott—Little Pat Frank seems right at home in one
of the gksnt eggs displayed recently at the Fair. Pat's brother,
Ricky, holds the upper half of the egg shell,.
Vitamin -packed,
into rapidly boiling salted water. Cook tightly covered, just until
tender. This will be 15 to 20 minutes for young ones and 20 to 30
Minutes for older carrots.
• Slip off skins under running water if desired. Serve topped with
melted butter and a good sprinkle of minced fresh parsley. FOIL
.slicer carrots, wash. and scrape them thinly. Slice and drop into
small amount of rapidly boiling salted water and cook, covered,
lust until tender -6 to 10 minutes.
• Drain and serve with melted butter or add a little light cream
and toss gently just to coat each slice. Save the water the carrots
were cooked In and use it in gravies, sauces or soups.
early fall vegetables make
vegetable plate,
this tempting, ?resh
If your family doesn't enjoy
cabbage by itself why not try
combining it with celery when
making it into a scalloped dish?
This modifies the cabbage taste.
SCALLOPED CABBAGE
AND CELERY
3 tablespoons butter
1 cup sliced celery
3 cups coarsely chopped cab-
bage
34 cup water
1 cup hot white sauce
• eup fine dry bread crumbs
Melt butter in saucepan; add
celery, cover and cook over low
heat 10 minutes. Add cabbage
and the 1/2 cup water; cover and
cook over low heat 10 minutes
longer. Turn into 11/2 -quart
greased baking dish. Pour hot
white sauce over vegetables: Mix
gently with. spoon to blend.
Sprinkle bread crumbs over top.
Bake at 350°F. until mixture is
bubbly and crumbs brown, about
20-30 minutes. Serves 6.
7g;44.
Here is a sweet-sour cabbage •
dish with apples that will appeal
to families wanting something
new for this vegetable.
SWEET-SOUR CABBAGE
are anedium-size head red or
white cabbage, shredded
2 tablespoons butter or mar-
garine
2 tablespoons chopped onion
1 unreled red apple, sliced
thin
1 teaspoon salt
2 tablespoons hot water
M cup chopped sweet gherkins
1 tablespoon vinegar
Wash and drain shredded cab-
bage. Melt butter or margarine
in saucepan over low heat. Add
onion and cook 2 minutes. Add
cabbage; cover sauce pan and
continue cooking over low heat
10 minutes, stirring occasionally.
Add apple slices, salt and water
and continue cooking 15-20 min-
utes, or until cabbage and ap-
ples are tender. Remove from
heat and stir in sweet gherkins
and vinegar. Serve piping- hot.
Serves 4-6.
Cauliflower served with a sour
cream -mustard sauce may ap-
peal to members of your family
who like a new taste in veget-
ables. This is the way to fix it:
CAULIFLOWER PIQUANT
1 stnall head cauliflower
1 teaspoon salt
1 teaspoon prepared mustard
ad cup sour cream
Paprika.
Soak cauliflower, head down,
about 30 minutes in salted water.
Steam in small amount of water
hi tightly covered saucepan until
just tender, about 20-30 minutes
(or you may break into flower-
ets and cook more quickly).
Blend sour cream and mustard
and heat in top' of double boiler
over hot water. Pour over cauli-
flower just before serving. Sprin-
kle lightly with paprika. Serves
2-4.
to the taste of either broccoli or
cauliflower and is very easy to
make and serve.
MOCK HOLLANDAISE FOR
• BROCCOLI
1 package cream cheese (13-
• ounce)
2 egg yolks
2 tablespoons lemon juice
• Dash salt
Soften cream cheese and add
egg yolks, one at a time, blend-
• ing thoroughly after each addi-
tion. Add lemon juice and salt.
Place over hot water just until
sauce is heated through. Serve
over hot, cooked broccoli.
Perhaps you'd like to try deep-
frying your Brussels sprouts for
a new and different dinner veg-
etable. Here is a special way of
fixing them.
BREADED BRUSSELS
SPROUTS
4 cups Brussels sprouts
1 egg, beater
e3/4 cup dry bread eaumbe
y4 cup graved' teneeee
• Fat for frying
Dip the washed and drained
Brussels sprouts into the beaten
egg and roll in bread crumbs.
Fry in deep, hot fat ,(380°F.)
until brown. e Sprinlae with
cheese. Serves 8.
*
Mock Hollandaise sauce adds
"LINING" EES
Lining bees is a pastime fol-
lowed by some every fall. I know
a wealthy old lumberman who
who never fails to line a few
swarms every year. September
is the best time, for then the
trees are full of honey.
A lining kit consists of a box
with a glass -covered compart-
ment for honey or sugar syrup.
On the bottom of the box is a
hinged cover with a rim around
it to make a small compartment
and a hole leading into the honey
chamber.
When you find a bee • at work
you open the bottom part of your
box and shut the bee up in it.
In a minute he will come up in
the honey chamber toward the
light. Then you set the box down
and put your hat over the glass
to cut off the light. Soon he will
start filling up on your honey.
Pull back the glass slide and sift
a little flour on hint so that you
can identify him. Then sit down
and wait for him to get full for
when he is he will climb up and
start to fly home.
You had better lie down on
the ground on your back so as
to be able to follow him because
he will fly around the box two
or three times in order to fix the
location in his mind. At last he
• will start for his home on a bee-
line. A beeline, by the way, is
not straight but wavers from
. side to side, always maintain-
ing the general direction. .Take
out your watch and note the
time. If he is gone only two or
• three minutes, you are near the
• tree. If lie is gone five, you may
know that it is some distance
away.
He will come back with sev-
eral others and in a short time
you will have no trouble he get-
ting the general direction. You
will have about fifty bees all
carrying off your honey. Now
shut your glass slide and carry
your box toward the tree but at
a slight angle so as to have two
converging lines when you re-
lease the bee in your box. At the
point where the two lines con-
verge is your bee tree. You can
trace it an acre of woodland very
easily and, when you have done
this, it is easy to locate the tree
because there cannot be over
half a dozen trees on an acre
that could be a bee tree. It is
quite often a white maple or a
basswood as these trees are more
often hollow.
Bees are found frequently in
hemlocks, though I have found
them in all kinds of trees.
I have found them in caves in
the rocks and on the underside
of a leaning hemlock and nearly
everywhere. I helped take up a
swarm in a big hernlock. We cut
•down the tree, sawed. off. about
, ten feet of the butt, then split
I. it amen and filled a washtub with
sheets of contibatfunaot honey. -vr
took up the brood comb, trans-
ferred it to the frames of a mod-
ern hive, and the bees went into
their new home going to work at
once to gather enough honey for
winter.
A swarm • will eat about
twenty-five pounds each winter
and if they have not stored so
much the wise beekeeper will
supply them with sugar syrup.
They will winter as well on this
as on honey, -- From "Yankee
Boyhood."
Keep parsley crisp and fresh
fresh longer by sealing it in a
jar with a small amount of wa-
ter. Store in refrigerator.
UNDAY SCHOOL
LESSON
By Rev. R. Barclay Warren
B. A., B. D.
GOD'S DESIGN FOR A BETT�I
WORLD
God's Design for a Better World
Isaiah 43: 5-9; Mark 1: 14-15a
John 3: 16-17; Revelation 21: 14,
Memory Selection: Behold, the
tabernacle of God is with meats
and he will dwell with them, and
they shall be his people, and God
himself shall be with them, and
be their God. Revelation 21: 3,
When God had completed His
work- of creation he saw every.
thing that he had made, and be-
hold, it was very good. (Genesis
1:31). 'But our first parents dis-
obeyed the commandment of
God and the picture was changa
ed. Sin passed upon all men.
Even the ground was cursed that
it should bring forth thorns and
thistles. But even in that how:
of darkness there appeared a
•shaft of light. God promised Eve
that her seed would bruise the
serpent's head. In due time Jesus
was born of a virgin. He taught
men by precept and example how
to live. Those he tried to help
crucified him. But this was not
defeat as it seemed. By His death
He opened to us the way of life,
—eternal life. He became the
great Mediator between God and
man. He f urther demonstrated.
His victory by conquering death.
itself. After forty days He as-
cended to heaven from whence
also He will return. As the teach-.
ings of Jesus Christ have been
spread throughout the world and
the power emanating from his
endless life has transformed the
souls of men, the world has much.
improved. Unfortunately, not all
who hear the Good News are
willing to heed it. Hence the
world is far from what it should
be. But God is not defeated in
His design for a better world.
"He shall not fail nor be dis-
couraged, till He has set judg-
ment in the earth: and the isles
shall wait for His law." (Isaiah
42:4).
John saw a new heaven and
a new earth. God's final dwelling
place for his people will know no
sin or sorrow. How important
then to live in His will now. We
can do this if we accept His sal-
-station se,• freely pffered us
through His Son ,resus'' Christ.
Dr, J. R. Sizoo says, that always
and everywhere the Bible rec-
ords or plainly implies that shad-
ows and darkness and storms do
not last. "Darkness never speaks
the last word. — The Book ap-
proaches its conclusion with the
vicorious shout, `There shall he
no night there'."
Make a henget which won't
crease trousers, skirts, and slacks,
from a coat hanger and a card-
board tube the length of hanger,
With a pair of pliers, cut the
hanger in the center, and bend
each end in a half "S." Slide
hanger ends into tube ends
Alan ese,
Watch Out for Jay -Bird Walkers—Two daredevil German acro-
bats nonchalantly travel by motorcycle and trapeze bar over a
cable stretched between a Long Beach hotel and the Municipal
Auditorium, while anxious crowds watch. Running out cF as
was their only problem.
1 • •
• •••A
rrr
THIs TREE VALL:\
LOOK nerren vane!
ma DEAD times
TRIMMED OFR
Sy'Altageat7
X1191101M1171,....MI•minnonowspetrnionn-sereas.....,ge......t
MRS, FUDDLE -I'M CNITT1N3.... I CAN
PUT LIP WITI4 ONE MONkV,
BUT !DRAW THE LINC-z$
AT MO/ </P4ryi'
7**
C1N
astaresneel!7d • .• /.1,;
qr.?,
Vca.....10.4,...0•VAilania4.44riot101.0044.113.1th
0•04.1.04.0.11.0.011641,