Zurich Herald, 1949-03-24, Page 6iHelp Ti
I've heard several women who
live in small towns complain be-
cause they find it almost impossible
to get real rye bread—the kind that
the big commercial bakeries don't
make, but which you can find in
,most big city delicatessen stores.
On the chance that some of the
readers of this column feel the
same way here's a recipe for the
real thing. Probably the quantities
given in the recipe will be too big
for most of you—especially for a
first trial, but they can easily he cut
down proportionately.
SWEDISH RYE BREAD
1 quart buttermilk or sour milk
1 teaspoon soda
1 pint water
2 tablespoons shortening
r/2 cup sugar
2 tablespoons salt
r cup medium dark molasses
6 and 24 cups rye flour
7% cups white flour
2 cakes compressed yeast dis-
solved in rl cup warm water
with 1 teaspoon sugar.
Method. Put water, shortening,
sugar, salt and molasses into a
saucepan and heat until all is melt-
ed. Put buttermilk into large bread -
mixing bowl. Add soda, then add
the hot liquid mixture. Mix well,
add rye flour, then add yeast (which
has been dissolved). Add the white
flour.
Knead in with the hands until
thoroughly blended. Let rise until
double in bulk (about two hours).
Turn- onto floured board, knead,
shape into loaves, using enough
flour to keep from sticking. Put
into greased loaf tins and let rise
until double (about one hour).
Bake in a medium hot oven for 50
to 60 minutes. Grand, either "as
fa" or toasted.
The burnt sugar cake I'm going
to tell you about now was, for many
years, an "extra special" at the
famous market down in Vicksburg
—and may be yet for all I know.
Your first taste, I'm pretty sure,
will tell you why it is so popular
in a land famous for good eating.
BURNT SUGAR CAKE
Mixture No. 1
IA cup sugar
lA cup hot water
Place sugar in skillet over low
A pair of pretties for your
Glamour Child( One, in stripes,
makes her the best dressed child in
class; the other with eyelet bands k
adorable for parties!
Pattern 4900 itt sizes 2, 4, 6, 8, 10.
Size 6 takes 2% yards 35 -inch strip•
ed fabric.
This pattern, easy to use, simple
to sew, is tested for fit. Has corn
plete illustrated instructions.
Send TWENTY-FIVE CENTS
(25c) in coins (stamps cannot be ac-
eiepted) for this pattern. Print plain -
SSIZE, NAME, ADDRESS,
TYLE" NUMBER.
Send your order to Box '1, 123
Eighteenth St,, New Toronto, Out,
heat and stir constantly until it is
melted and dark in color. Add hot
water gradually, stirring until sugar
is dissolved. Cool.
Mixture No. 2
34. cup fat or shortening
Ws cups sugar
3 eggs
3 teaspoons baking powder
3 cups flour
4 teaspoon salt
1 cup water
1 teaspoon vanilla extract
Caramelized syrup (Mixture 1)
Method. Cream shortening. Add.
sugar gradually, creaming until
light and fluffy. Add well beaten
egg yolks. Mix thoroughly. Sift
flour, baking powder and salt to-
gether. Add alternately with water
to first mixture. Add vanilla and
syrup. Mix to a smooth hatter.
Fold in stiffly beaten egg whites.
Pour into greased; paper lined pans.
Bake 30 minutes in moderate oven
(375F).
Some .hints on fudge staking may
not come amiss, especially with the
younger generation, and more es-
pecially because these following
hints will produce fine fudge far
more quickly than other methods.
You can hurry fudge in these ways;
1, Put in 2 tablespoons of Dorn
starch to make it thicken faster.
2. Pour it out on a LARGE, well
greased platter for quick cooling.
3: Put the platter on a cake rack
so air can circulate around it.
4. Put lumps of butter ON the
platter instead of IN the fudge.
You beat it when. the platter is cool
enough to hold comfortably in your
hand. And if you use half brown
sugar it will keep the fudge from
getting grainy because of the fast
handling.
Modern Etiquette
by Roberta Lee
Q. At a church wedding, on
which side of the main aisle should
pews be reserved for the bride's
family and the bridegroom's family?
A. The left side for the bride's
family, and the right side for the
bridegroom's.
Q. What is the limit in knives
and forks when a table is correctly
set?
A. Two knives (sometimes three),
and not more than three forks.
Q. Does the man or the woman
make the first offer to shake hands
when being introduced?
A. The woman, always. How-
ever, she should show no sign of
hesitation should the man offer his
hand first.
Q.. What is the order of reces-
sion at the conclusion of a church
wedding ceremony?
A. Just the reverse of the en-
trance. The bride and bridegroom
should lead, followed by the brides-
maids and ushers.
Q. How should guests be seated
at a luncheon table when there are
no place cards?
A. The hostess may designate
their places as they approach the
table.
Q. How soon after the announce-
ment of an engagement should a
young man's parents call on the
bride-to-be?
A. Within a day or two, if pos-
sible.
Q. When rising from the table,
should one push his chair up to the
table?
A Yes, slightly, to keep it out of
the way of other persons. He should
not leave it back two feet from the
table, nor should he place it back
meticulously.
Q. When a man is writing a
letter to a woman with whom he is
but slightly acquainted, should he
close the letter with "Sincerely
yours"?
A. "Very truly yours" is prefer-
able.
Q. Should one offer a tip to a
Pullman conductor?
A. No; only to the porter.
Q. Is it permissible to supply a
word which seems to elude a friend
who is speaking?
A, While this is very often done,
it still is considered ill-bred.
TINY FALCON ISLAND
Falcon 1 sland — small uninhab-
ited volcanic member of the Ton
group * has disappeared.
This advice was contained in et
signal to the navy office at Wel.
lington from the naval frigate
Ilawea.
The Hawn reported indications
of underwater volcanic activity and
a strong sulphurous smell when it
reached the spot where the island
used to be.
Falcon Island was heaved up bar
a vo[canit; eruption in Octobtidt
1885.
4.:flfyeass
Got "Knifed" Early—Little John O'Dona.icl was born with h's
heart on the wrong side, his stomach standing on end, most of
his digestive organs pushed into his chest cavity, and his left
lung squeezed tight. Rushed to hospital his organs were set
right by a surgeon less titan 24 hours after birth. When this
picture was taken Johnnie was two weeks old, had gained 11
ounces, and was on a normal bottle diet.
H y,r4O.�`' L S
18 VG1ERF M
ol.trt.e. p. Cie
Maybe there are happenings at
Ginger Farni that I should be
writing about, but I happened to
notice the date just now and it put
everything out of my head except
my mother's birthday. It is strange
how the passing of times eases the
loss of those we loved. And yet
hurt in our hearts that follows the
time does no dim our memory. I
can remember my mother just as
well now. as I could when I left
England thirty years ago. I can
recall, without effort, the way she
looked; the things she said, and
the marvellous way in which she,
a widow, raisedand looked after
her four children. No one ever had
a better mother than I had.
I was three and a half — the
youngest— when my father died,
but a baby brother was born three
months later. Through no .fault of
my father's there was little left for
mother after the estate was settled.
There should have been more but
misplaced confidence changed all
that. My mother had Learned dress-
making before she was married and
now she turned to it again. There
was no self-pity; no flinching at the
task before her. She asked help
from no one and absolutely refused
to bring a charge against the man
who "looked after" her affairs. She
wouldn't do it because it would
have hurt her sister. The man hap-
pened to be her brother-in-law.
Day after day, and often far into
the night, her busy fingers cut,
shaped and sewed. The noise of the
sewing marine was the rhythm
that set the pace of our lives. And
mother was an artist in her work
the inside of a garment must
be as neat. and attractive as the
outside
During the next few years many
things happened. My baby brother
died; my second brother, through
the influence of friends, went to
boarding school and •£ ompleted his
education by winning one scholar-
ship after another. My sister went
to an aunt's hoarding -school, and
my eldest brother, at thirteen, went'
out and got himself a job as an
office boy. He got four shillings a
week, two of which he gave to my
mother. From that time onward he
became self-supporting. He has
gone a long way since those office -
boy days. As for me, I spent moat
of my time running up more doctor
bills for my mother to pay.
I remember one time when I was
very ill mother brought her sewing'
machine upstairs to the room where
I had spent many weeks in bed. It
was• her solution to looking after
pie and working at the same time.
She was making, at the time, a red
cashmere dress for a little
girl about my own age. I thought
it was a lovely dress and I asked
her if I could have one just like it
when I got better. She promised me
that I should, And then I saw that
mother was crying --a most unusual
thing for her to do. I felt so guilty
because I thought she was crying
wondering how she was going to
afford to buy me a dress, It wasn't
that at all—mother didn't expect
I would ever wear a -little red dress
or any dress for that matter, -as the
doctor had said that I couldn't get
better. Maybe that is where I devel-
oped an unexpected stubborn streak,
because I did get better. --and mo-
ther made me a little red dress.
Mother did her best to keep us
all in the straight and narrow path.
When I was in my teens ten o'clock
was the latest I could be out, and
then only if she knew where I was
croing and with whom, One time it
ISSUE 13 — 1949
'S1QFCit ATC U�i�9�a
Relieve itch in a Jiffy
ltalieva itching due to eczema pp ea
nehleta's het and minor itch troubles, Ilex
cooling medicated n, n, 13Proseriptloa
(ordinary or extra strength,. Crea.tetcas
stainless. A noetn's (Newts. Soothes ani!
`alms intense itching quickly. 35c Wig l»tne
provessit--or eery beelt. Asir pea dtdf6101
for b.b.i. Promotion.
Cooking Terrns
That Every Woman
Ought to Know
You have puzzled sometimes over
terms you see in cookery recipes.
Here's a chance to catch upon your
studies.
Bake—To cook by dry heat. usu-
ally in an oven but occasionally in
special utensils on top of the range.
When applied to meat cookery, it is
called roasting.
Barbecue—To roast meat over
was eleven O'clock and we found
mother pacing the terrace outside
our house.
Mother was never really cross
but she often got very annoyed
with me because she said I didn't
talk to her enough, I always had
my nost in a book and I was fright-
fully untidy!
It was a- happy time for us when
we were all self-supporting and
mother could give up her dress-
making. We wanted her to live with
one or the other of us—but no,
mother said there was going to be
a home for her children to come to
as long as she was living. And there
was; mother died as she had lived—
in her own little home.
And so, there is no sorrow in my
heart this day as I remember my
mother—only great love and grati-
tude to a kindly fate that gave me
that most priceless gift --a good and
courageous mother.
coals, in tin erten or broiler, often
basting witit highly seasoned sauce.
Baste ---To moisten foods during
cooking to add flavor Auld to prevent
drying. Melted fat, meat drippings,
water and fruit juices are used most
frequently as the basting.
Blanch --To pour boiling water
over a food to loosen skin, to remove
• color, or to set color. Malty vege-
tables and fruits are blanched dur-
ing the canning and freezing prepa-
ration. Rice and macaroni are often
blanched to remove excess. starch
and starchy film.
Braise—To brown pleat in small
amount of hot fat, then adding a
small amount of liquid and simmer-
ing slowly in a tightly covered uten-
sil. Meat stock, water, milk, cream,
or vegetable juice are usually the
liquids used.
Broil—To cook by direct heat.
This may be done by placing food -
under or over the heat.
Candying—To cook in sugar or
syrup.
Caramelize—To melt sugar or
food containing a 'high percentage
of sugar, slowly over low heat until
it becomes brown in color. The
darker the color, the stronger the
flavor.
Cut—To separate food in pieces
with knife or scissors. Also combine
shortening with dry ingredients by
using two knives or a pastry blender.
Devil—To . prepare food, usually
eggs, with pepper and hot condi-
ments or sauces.
Dredge—To dip 'food into floor,
crumbs or similar substances to
completely coat it.
Glace—To coat a food with sugar
syrup that has been cooked to the
"crack" stage. Also coating rolls
or pastries with icings or other mix-
tures.
DARK LAMP SHADES
if you have dark lamp shades fir
your !rouse which make 'reading
diffictilt, try lining then` with a
piece of. white paper or a coat of
white paint. It may double, or
even treble the light given off.
Here's a bargain offer—fico kite for the price of
one. This en:acing offer made to get you started iu
this fascinating bobbyeraft. Novelty jewelry 1.11
Nn. 13 contains 1 large cameo, 2 email eatoeos,
pair or screws, safety dam, pinback, cement, oval
disc and instruction leaflet. Second kit No. 14—
contains rice shells, brooch and earring discs, ear
screws, ptnbaak and Instructions. This it amaning
value! .For fast service send today. Hilly $1.08 for
two'kits, sent to you postpaid. Write your nearest
store, Now! Lewis Craft Supplies Ltd.: Blanch
stores: 38 Water St., Saint John. N.B.; 645
Yonne St., Toronto: 425 Graham Avenue,
Winnipeg.
OES
IN IGEST1 .,N
ALL
EL+ s3.THE '',ELT
Help Your Forgotten "28" For The Kind O
Relief That Helps Make You Ranee To Qac
Moro than half of your digestion is done
below the belt—in your 28 feet of bowels.
So when Indigestion strikes, try something
that helpe digestion in the stomach AND
below the belt.
What you may need is Carter's Little Liver
Piffle to give needed help to that "forgotten
28 feet" of bowels.
Take ono Carter'm Little Liver Pill before
and one after meals. Take them according to
directions. They help wake up a larger flow
of the 3 main digestive juices in your stomach
AND bowels —help you digest what you have
eaten in Nature's own way.
Then most folks got the kind of relief that
makes you feel better from your head to your
toes. Just be euro you get the genuine Carter's
Little Liver Pills front your druggist -35o
5
On 6
cost so NM mod rri: with M
Cut 2 lbs. lamb into 1" pieces; brown well in hot drip-
ping; pour off excess fat. Add 4 a. bolting water, 2 celery
tops, 2 sprigs parsley, 1 bay leaf, 1 tap. salt and 3f tap.
pepper. Cover and simmer 2 hrs. Add lye e. diced carrots,
6 peeled small onions. Simmer until meat and vegetables
are tender, about f( hr. Combine 1 tbs. melted butter
and 2 tbs. flour and stir In a little hot gravy; stir into
stew; stir and cook until thickened.
DTJtt5PLINGS: Mix and sift into bowl 13f e. once -
sifted pastry flour (or 13.1 a. once -sifted hard wheat flour),
3 tsp. Magic Baking Powder, ed tap. salt. Cut in finely
135 tbs. shortening. Make a well in centre, pour in g( a.
cold water or milk and mix lightly with a fork. Drop by
small spoonfuls over hot stew. Simmer, without lifting
the cover, for 15 minutes.
steS si YSYS .:izv OSSS iaiF,'s;y.9° ..?Adur3`•'isyC9>laii iasSetatea7% il..: tetzen ansa.
a. s•
ter
7
44 i "terra
JANE ASHLEY
Home Service Department
Tho Canada Starch Company Limited
CoaWeet Closes ( pry® 151 Se Aire you try for
Mie Crawl Froze Now a - before i( too fete
Tera. ea. -4 . . , 4m-id
drift ayase &tam -- ,
1. Simply print your name and address on any plain sheet of paper.
2. Mail this, together with a label from a 5 Ib. tin of Crown Brand
Corn Syrup* (or reasonable facsimile) to: —
THE CROWN BRAND CONTEST,
Station "H" Montreal, Otte.
3. Be certain your entry has sufficient postage.
That is al! you do to enter the Crown Brand Contest. Now, here's what happens:-
, . , . 154 entries will be drawn from the mail received during this last prize-
winning period. These 154 persons will then be asked to mail a letter
giving three reasons why they like Crown Brand Corn Syrup.
. ; . Then, based on the merit of the replies, the 154 prizes will be awarded
as follows:
$1ft. 00
tai PRIZE: V
$ {' 00 tl100
2nd PRIZE: 152 PRIZES pE I` EACH
THE JUDGES WILL DETERMINE
PRIZE-WINNING PERIODS IS, IN
BE AWARDED THE
WHICH OF THE THREE FIRST -PRIZE LETTERS RECEIVED DURING THE THREE
THEIR OPINION, THE BEST. THE WRITER OF THIS BEST LETTER WILL THEN
If no label, top or carton is enclosed the
Grand Prize will be $1,000. The Crown Brand
Contest is open to all Canadians except
employees and their families of The Canada
Starch Company and its advertising agency.
Judges' decisions will be final. All entries
become the property of The Canada Starch
Company.
Prize winners will be notified by mail within
90 days after close of the contest. A complete
list of prize winners will be available upon
request at the close of the contest,
11" S THE CONTEST FOR EVERYBODY BECAUSE
IT'S EASY AND EVERY MEMBER OFTHE FAMILY
CAN WIN! WRiTE NOW — AND WRITE OFTEN!
if you did not enter the first two prize-winning
periods (Jan. 13 -Feb. 15; Feb. 16 -March 15)„
there is stili time for you to enter this last
prize-winning period (March 16-Aprit 15). And
if you entered the first two parts of the contest
make sure also to er;sr this remaining ono --
the more entries yc" e ' ". the more chances
you have.
nit CANADA STAi.s,ri cOM1-ANY LIMITED
MONTREAL TORONTO
ZE:
tli
or 2 labels or cartons rii,i label and
2 Topa from Crown Brand
Two Ib. Cone Top Tin
or label from 5 Ib. Tin
2 Tops from Kara
Two Ib. Cone Top Tin
or label from 5 lb. Tin
2 Tops from Lily While
Two ib. Cone Top Tin
or label from 5 lb. Tin
caribi from any of the loilowingproaumts:
2 labels from
Benson's Corn
Starch
2 labels from
Car•ada'Corn
Starch
2 Silver Gloss
Cartons