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Zurich Herald, 1953-12-17, Page 6T rTABLE Jam l .dttews, Right now it's candy -making time in many a Canadian home, where Christmas wouldn't be Christmas without some of the old favorites, not so fancy look- ing perhaps, as the "boughten'' kind, but with a charm all of their own. Here, then, are a few recipes of the tried -and -).rove. sort. * * * CHOCOLATE 7LDa1; 2 squares unsweetened choco- late ae cup milk 2 eups sugar Dash of salt 2 tablespoons butter 1 teaspoon vanilla Add chocolate to milk and place over Flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar and salt, and stir until sugar is dissolved and mixture boils. Con tinue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.). Remove from .fire. Add butter and vanilla. Cool to lukewarm (110'F.); then beat until mixture begins to thicken and loses its gloss. Turn at once into greased pan, 8 x 4 inches. When cold, cut in squares. Makes 18 large pieces. * * * RELIANCE FUDGE Use recipe for Chocolat Fudge, adding 1 tablespoon corn syrup with sugar. Boil candy to 234°F. The addition of corn syrup requires a higher tempera- ture. Cool and heat as directed. CHOCOLATE NUT OR RAISIN FUDGE Use recipe for Chocolate Fudge or Reliance Fudge (above). Add 1 cup broken nut meats or 1 cup seedless raisinsjust before turn- ing into pan. MARSHMALLOW FUDGE Use recipe for Chocolate Fudge. Cut 16 marshmallows (4 ounces) in halves; arrange in greased pan, 8 x 4 inches, placing cut - side up. Pour beaten fudge over marshmallows. * TUTTI - FRUTTI FUDGE Use recipe for Chocolate Fudge, adding chopped candied or dried fruits and nuts before turning into pan. Some of fruit mixture may be sprinkled on top of fudge. For fruit, use about ea cup each candied cherries, candied pine- apple, figs, and raisins. Wash, dry thoroughly, and cut fine. Add ?!i cup chopped, blanched pistachios or other nuts, COCOA FUDGE 6 tablespoons cocoa 2 cups sugar Dash of salt Li.t cup water 2 tablespoons butter 1 teaspoon v-nilla Combine cocoa, sugar, salt, water, butter. Cook ower low flame until mixture boils, stir- ring constantly. Continue boil- ing. without stirring, until a small amount of mixture forms a very soft ball in cold water (234° F.). Remove from fire. Add the vanilla and let cool at room temperature until luke- warm (110° F.). Beat until mix- ture begins to thicken and loses lis gloss. Turn at once into greas- ed pan, 10 x 5 inches. When firm, cut in squares. Makes 24 pieces. * * * CHOCOLATE FONDANT 2 cups sugar 14 cups water 2 tbisps. light corn syrup 1 teaspoon vanilla 2 squares unsweetened choco- late, melted Combine sugar, water, and corn syrup. Place over low flame and stir constantly until sugar is dissolved apd mixture boils. 'Cover and cook 3 minutes; -then remove cover and continue boil- ing, without stirring, until a small amount of syrup forms a soft ball in cold water (238° F.) Wash down sides of pan occa- sionally with damp cloth. Pour out on cold, wet platter oz' porce- lain table top, or on greased sur- face. Cool to lukewarm (110°F.). Work with paddle or spatula un- til white and creamy. Add vanil la and knead until smooth. Shape in ball; make indenta- tion in tele and pour about Ye of chocolate into it. Knead until chocolate is blended. .Repeat un- til all chocolate is used. Store in tightly covered jar to ripen for several days before using. If fondant begins to dry out, cover with damp cloth. Makes 1 pound 21a ounces candy. * * * CHOCOLATE NUT FATTIES Use recipe for Chocolate Fon- dant (above). Shape `in small balls; flatten balls slightly and press half walnut meat into each Makes 3 dozen 1 -inch patties. * * . CHOCOLATE BALLS Use recipe for Chocolate Fon- dant (above), adding 1 cup finely cut raisins. Knead and shape 'n small balls. Roll balls in 1 cup nut meets, finely chopped, or toasted shredded coconut. Makes 6 dozen balls. * CHOCOLATE SLICES Use recipe for Chocolate Fon- dant (above), adding 44 cup fine- ly cut dates or raisins, and 3g cup nut meats, finely cut, or shredded coconut. Knead and shape in rolls, 1 inch in diameter. Wrap in waxed paper and chill: When firm, cut in 1/4 -inch. slices. Makes about 13/4 pounds candy, or six rolls, each about 8 inches long. x` * CHOCOLATE CARAMELS 1 cup sugar 3'a eup corn syrup 3 squares unsweetened choco- late i:i. teaspoon salt 1?ea cups dight cream Combine sugar, corn syrup, chocolate, salt, and ?a cup cream Place over low flame and stir constantly until sugar is dissolv- ed and mixture boils. Continue boiling until a small amount of mixture forms a soft ball in cold water (234° F.), stirring con- stantly. Add 1/2 cup cream, arid boil again to 234° F., stirring con- stantly. Add remaining 1/2 cup cream and boil slowly until a small amount of mixxture forms a firm ball in cold water (242* F.), stirring constantly. Pour into slightly buttered pan, 8 x 4 inches. Do not scrape pan. Let stand until cola. Mark with knife in 3/4 -inch squares and turn out o11 cold. slab, turning top -side up, Cut in squares, using full length of long blade. Let stand in cool place to dry. Makes 40. *-. * :a CHOCOLATE NUT CARAMEL Use recipe for Chocolate Cara- mels (above). Add 1 cup broken nut meats just before pouring mixture into pan. LONG - DISTANCE FIRST AID While taking a call from Cali- fornia, 2,000 miles away, a De- troit telephone operator, Mrs. Emma Lysons, was taken ill. Her moaning was heard by the oper- ator in California who promptly cleared the line for a call back to the Detroit main exchange. She explained the situation to head office, they in turn notified the police, and Mrs. Lyons was rushed to hospital where a haem- orrhage was diagnosed and suc- cessfully treated. Color Coming --- Proof that color TV is just around the corner is this assembly line of color tubes at the RCA plant: These tubes are about to undergo an "exhausting" experience as they move toward the air -exhausting machine which creates a near -vacuum within the tubes to assure successful electronic operation. Flying Fashion -British jet pilots might take a razzing about their new kimono -style cooling suit, but it could mean the difference between life and death for air- men flying at high altitudes. The suit, manufactured by a Wok-. ing, Eng., parachute company, has lines throughout the stilt which supply air to 100 parts of the pilot's body. `hr ser Care For Your Feet As winter's chilly blasts usher in the party season, ouxr minds are fixed on slimmer waistlines, glossier hairdos and more' beau- tiful complexions. But it won't help if you're hobbling around on feet that add ten years to your age. You wouldn't dream of sloshing barefoot through snow and slush. on your round of holiday partie`s,'' Chances are, though, you'll do almost as much damage to your feet simply by taking them fez' granted. Foot doctors have traced a lift of winter foot ills to shoes that fit badly or that are made of in- ferior materials, Most women don't realize that i11 -fitting shoes May impede blood circulation and bring on chilblains and even a bad,case of frostbite quicker than a trip to the Arctic. That's one reason why foot doctors recom- mend nightly foot exercises to tone tip sluggish blood vessels, and to leeep the tiny bones and muscles in trim. Another basic piece of advice they offer is the wearing of all - leather shoes, fitted with plenty of toe -wiggling room to prevent constriction. Leather, being ananimal hide and the closes :`. thing to the hu- man ret 1. ns its breathing pores. This means it allows air to pass through the shoes to ev- aporate. foot moisture, at the same time as it insulates your feet against the cold. There's no better way to avoid that clammy condition inside the shoe which chills the entire body. Oddly, quite a lot of trouble de. velops from over -protecting the feet. By all means keep them dry, but don't suffocate thein by wearing galoshes or overshoes in- doors, on heated buses, autos or trains. Worn too many hours at a time, rubbers will hike foot temperatures inside the shoe, causing excessive perspiration, swelling and skin sensitivity. That's an open invitation to the common cold. Shod with all -leather shoes that give down-to-earth walking comfort, your underpinnings will get added benefit from a nightly treatment. To begin with, give them a pep bath—a handful of bicarbonate of soda mixed with warm water. After a cool rinse, dust the feet with a foot powder. Then follow up with some simple exercises. First, etake fifty steps around the bedroom on your toes —it loosens all the small bones, znuscles and ligaments. As a bun- iori--p evention pleasure, rotate the big toe by hand for a few minutes, and wind up by rubbing the soles briskly with a dry towel. Follow these recommendations and .you'll get through winter's snow and slush on your own two feet—without grimacing in pain. Tobacco pickers once were the slavesienow it's the smokers. Treasure at the En. the E� .insow 1'rHE new Rainbow Cakes are your answer when you're .1. wondering what to serve for dessert — for that "special' dinner — when the candles are lit for the children's birthday party -- or when you simply want to see the family's eyes and appetites brighten up: Just picture a frosty pink, feather -light cake on your prettiest serving plate. Or a delicate pale -green cake ... or orange ... or lemon colored. That's the beauty of this one simple recipe. For the secret of this rainbow variety of radiant color is —jelly powder! —there's no guess -work In coloring and flavoring either cake -batter or icing, RAINBOW CAKE 21/4 cups sifted cake flour 3 tsps. baking powder 1 tsp. salt 1/4 tsp. baking soda / cup shortening 1 cup sugar 1 package jelly powder (any flavor) 8 eggs, unbeaten MIllt* e *With butter, margarine, lard use 1 cup: with Shortening use 1 cup plus 2 tablespoons Sift Hour once, measure, add baking powder, salt, oda; sift . times, Cream shortening, add eugar and jelly powder gradu- silly; creat. until fluffy.Add eggs, one at a timet beat well afte* each. Add flour, alternately with trillk, i !mall anaemia; beat rtooth after each addition. Bake in two round 9" layer pans, lined ion bottoms with paper. Elie ,Moderate oven. OW11`.)t about �d minutes. rst STING. 1/2 pingg, (al tbsps,) jel1Y powder Gamy flavor) li cup 'V1:RV RO *hates I% cups sugar Dash of salt 2 egg whites, unbeaten Dissolve jelly powder in vertu hot water in top of double boiler, Add sugar, salt, and egg whites beat about 1 minute, or until thoroughly mixed. Then place over rapidly boiling water and beat constantly with rotary egg beater (or at high speed of eiece trio beater) 7 minutes, or until frosting will stand up in peaks Transfer frosting . at °nee to a bowl and beat about 1 minute, or until thick enough to spread. "'Glamour Tricks" Strawberry Rainbow Ca)ce-S+'oz' the Bride: Place on silver tray, !Border tray with fresh pink rosebuds. Or when in season, place fresh whole strawberries on cake. Raspberry RalnbowCake-Covert with snowy shreds of coconut. Cherry Rainbow Calee—Make maraschino cherry flowers with Ireert citron stems. ralge .Ratti bow Calve -Arrange . 9hinl orangerind alt I Y sliced orange aegments on top. 136th YEAR IS RECORD GORDON R. BALL ARTIt[URL -C. JENSEN 13 °HA DEAD STRESSES NEW NEED FOR SALESMANSHIP, EFFICIENCY, REALISM Gordon Bali Sees Keener Competition and Return of Normal Hazards of Enterprise ARTHUR JENSEN, GENERAL MANAGER, PRESENTS RECORD STATEMENT, REVIEWS BUSINESS OUTLOOK, PRAISES PERSONNEL Keener competition and the return of normal hazards of enterprise were given as reasons for a renewed emphasis on salesmanship, efficiency and sober realism in business by Gor- don R. Ball, president of the Bank of Montreal, at its 136th annual meeting of shareholders. In reviewing the Canadian business picture during the past year, the B. of M. president said that "we seem to have passed from a situation in* which nearly all business influences were buoyant to one in which the normal hazards of enterprise are once more apparent." "The business landscape," he said, "has begun to show a more varied pattern of light and shade. Some industries, particularly those dependent on export mar- kets, have been encountering dif- ficulties. Competition has been keener, both in domestic and for- eign trade." Mr. Ball maintained that, while these developments did not jus- tify a gloomy view of Canada's prospects, they did suggest the need for "a healthy awareness that boom conditions of easy selling and easy profits are sub- siding." "I am still an optimist," he said, "regarding Canada's ,future, but sensible optimism includes a candid recognition that the immediate prospect places a re- newed emphasis on salesman- ship, efficiency and sober real- ism." More Intensive and Economic Use of Resources The speaker saw in the im- provement that had taken place during the past year in the sphere of international trade and finance "a great opportunity for further bold advances to- wards more intensive and eco- nomic use of resources." He felt it would be tragic if, just at the time when the mili- tary and political defences of nations of goodwill were being strengthened, the economic gains of the recent past were to be lost. "It is up to all of us, in all countries, who stand with pri- vate enterprise to demonstrate here and now that the system that we rightly believe produces most and Aontributes most fully to well-being does not inevit- ably beget periods of slump and mass unemployment. "That, as I see it, is the great and immediate challenge of the present day. And that challenge will not be met if the bogey of over -production should drive in- dividual nations behind the bar- ricades of high tariffs and in- tensified restrictions." Mr. Ball saw the need of the immediate future as the speedy furtherance of trade policies based fundamentally on recog- nition of three facts: first, that the welfare of the free nations is inter -dependent; second, that the objective of "trade not aid" can be achieved only with the full realization that trade is a two-way process; and third, that it is idle to talk o endur- ing peace without deliberate meausres designed to help less fortunate countries to help themselves by giving them a fair chance to sell 1n external markets. General Manager Presents Record Report Arthur C. Jensen, general manager, presented the bank's 136th annual statement, showing deposits, loans and total resour- ces at the highest figures on record, with earning moderate- ly up from the 1952 level. Commenting on the rise in the bank's current loans to a new high of $787 million, the gener- al manager pointed out that "the increase of $124 million is considerable and, while it re- flects the additional funds re- quired to finance the large carryover of wheat as well as some increase in the consumer credit field, most sectors of our loaning business are in higher figures than at the end of the last fiscal year." Mr. Jensen referred to the re- cent proposal by the Federal Government to empower the chartered banks to lend money against mortgage security for new housing. "I think I should perhaps say that, for our part we are examining the proposal. with a co-operative and open mind, particularly in view of those features that provide for insurance of mortgages and for eligibility of such mortgages for rediscount at the Bank of Cana- da." Scant Evidence of Downturn in Etr'ness In concluding his review of business conditions, the general manager referred to the come monly heard suggestion that 1954 might witness some slow- ing down in Canada's progress. "Certainly, if there is any ap- preciable or prolonged slacken- ing of business activity in the United States," he said, "it is only to be expected that the effects will be felt in this coun- try. "It is not my purpose here to attempt to prophesy, but rather to paint in the economic back- ground against which the bank's annual report is presented. Whatever the coming year may have in store, however, . it is worth emphasizing that there is as yet scant evidence of any general or sharp downturn in the pace of business." Mr. Jensen praised the bank's staff for their performance in meeting the high volume of business. He explained that the bank was continuing to develop its mechanization program to the maximum practical degree to assist the staff in handling the immense volume of work, and that it was likewise keeping un- der constant review all matters relating to the welfare of the staff. Twin Deftvery ..,. Mrs. Joseph Derricks, 41, holds her identical twins, Paul, left, and Peter, born at the Episcopal Hospital in Philadelphia. Standing at their side 1* another set of identical twins, Cordon Lockhart, left, and Herbert G. Lockhart, Jr., right, both juniors at the Temple 'University School of Medicine, who assisted at the births.