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The Huron Expositor, 1941-05-02, Page 6P. NNE ALLAN ,04fonit• Economist = WAFFLES seli4, Homemakers! What are doing with all that golden maple you've been getting from the i y these days? Well—Consider waffle—to serve with it, The Ay w4gie is a toothsome' thing—a "idelic- 14n Morsel—and so easy to prepare! •Sftitable'to serve any time—for breaks k fast, luncheon or tea—and there's no' end to the variety you can achieve by • adding nuts, fruit, chocolate or cocoanut to the 'basic batter. Serve them crisp and piping hot from your electric iron—and watch the plates lined up for more! Old-time waffles were made of a rather thick batter and the finished waffle was inclined to be bready and Compact. But for the crisp, ,delicate type, served today, a thin batter is required. Treatment of Iron 1. Seasoning the new electric iron is so simple—just plug in this handy appliance—preheat to "Bake" and brush with olive oil for 3 to 5 minu- utes. Then drop on a tablespoon of batter—bake—and toss this first 'test' waffle away, 2... After the preliminary treatment the waffle iron 'requires no further greasing. LOOK OUT FOR YOUR LIVER Buck It up right now and feel tike a°million! Tour Ewer is the largest organ in your body and most important tayour health. It pours ant bile to digest food, gets rid of waste, supplies new energy, allows proper nourishment to reach foodd blood. When your liver, gets out of order decomposes in your intestines. You be- come constipated, stomach and kidneys can't work properly. You feel "rotten"—headachy, backachy, dizzy, dragged out all the time: For over 35 years thousands have won prompt, relief from these miseries—with Fruit -a -fives. So can you now. Try Fruit-a-tives--you'll be simply delighted bow quickly you'll feel like a new person, happy and well again: 25c, 5(k. FRU IT•A TIVESLi err Tablets l� 3. The time for pre -heating differs wf the make of iron. It is necessary that the iron be pre -heated sufficiently each time, or the waffle will stick. 5. The most efficient electric waf- fle irons have heat indicators and temperature 'controls, so you need not I worry about proper baking tempera- tures, If these automatic aids are not present the iron should be heat- ed for about 10 minutes 'before using. A minute or two additional heating between waffles is usually necessary, too. 6. To test the waffleiron for tem- perature place a piece of new paper between the grids. When it turns a golden brown 'the temperature is right for baking. 7. If a waffle happens to stick, be sure that every particle of crumb clinging to the iron is removed be- fore continuing, or the disaster will only repeat itself. Never wash the waffle iron. After it has been used, brush it thoroughly with a fine, wire brush, then wipe it off with a dry cloth. This should be done while the iron is still warm. Never -put the iron away without cleaning it. Always allow the grids to remain open until the iron has cooled. If this is not done, the mois- ture formed will give a peculiar fla- vor to the next batch of waffles. Do 'not everheat the waffle iron.• Over- heating will make it difficult to clean, and will mar the outside finish of the iron—and may even ruin the heating elements. For first-class waffles, you require a fairly rich batter, containing one or two eggs to each cttp of flour, with plenty of melted fat added. Fat is an important ingredient. It im- proves both flavor and texture and prevents sticking. A safe rule to fol - 'ow is to use three tablespoons 'of butter to each cupful of flour. • If ,sugar is added (which makes a cris- pier waffle) r/4 of a cup is sifted with She flour.. * * * Basic Waffle Recipe ] cups sifted cake flour or 11/3 cups bread flour • MADE NI CANADA 1:LIT'S .ALWAYS DEPENDA 4 a teaseoonabalc,Aug pd►wdtl 1/3 teasp000n ask 2 lareie • eggs, separated 1 cusp doh malk 4 to 5 tablespoons melted; butter. To mix the batter, sift the flour, then measure and; sift with salt and baking powder. Separate the eggs. Beat the yolks until thick, Add the milk, a little at a time, blending be- tween additions, then add the dry in- gredients—all at once. Stir slowly until just a little of the flour can be seen. Add the melted—but not hot— butter, 'anis beat it in with about 20 strokes. The batter should be rather rough—rather resembling a muffin batter. Beat :Cite egg Whites until stiff but not dry. (If beaten too stiff they will not blend well with the batter.) Fold them into the batter. The egg whites should: not be entirely lost from sight. Tho batter is now ready to cook. If it is poured into a •pitcher, then poured from this on to the hot waffle iron there is less danger of spilling. Don't fill the waffle iron more than about 2/3 full—about 1 tablespoonful of the batter will be found about right. Too much batter will cause an oozing out and too little will not make a perfect waffle. Slightly more or less milk may be required in the basic recipe that we have given you. Flours differ very greatly in their thickening qualities. Also, new flour contains more mois- ture than old flour. For this reason slight adjustment may be necessary in the recipe. 1941'. Sour Cream\Waffles • 2 cups pastry" flour % teaspoon baking soda 1 teaspoon baking powder r/2 teaspoon salt 1 tablespoon sugar 2 eggs, separated 1% to 2 cups sour cream. Sift flour once before measuring, then measure and, combine with re- maining dry ingredients. Sift' thor- oughly. Add well -beaten egg yolks to thick sour cream. Add to dry ingredi- ents. ngredients. Beat Until smooth. Beat egg whites until stiff but not dry. Fold ir.to first mixture, Bake in a hot waffle iron: and serve with' grapefruit marmalade. The amount of sour cream required will depend on how thick it is. The thicker it is the more will be requir- ed. Bran Waffles Substitute % cup of prepared break- fast bran.. for ye cup of -the flour in Basic Waffle Recipe. Bake in the us- ual way. * * * Question Box Miss M. T. asks: "Whatis meant by e6asteurized dates'?" Answer: This .indicates that they, have been sterilized, Miss T. Miss P. B. asks: "Are, rhpbai'b leaves edible? How 'much should I buy at a time?" Answer; No, the leaves are not edible. Rlhubarb is sorld by the pound with the leaves on. One pound— ,cooked—will yield about two cups. Anne Allan invites you to write to h'er c/o The Huron Expositor. ' Just send n n 'v our questions: on hgt:pemak- ing problems, and watch this little corner of the column for replies. PLEDGED ALL YOU CAN TO BUY WAR SAV CERTIFICATES G 'YOU KNOW that Canada's War Effort requires a steady flow of money7week by week, month by month—loaned from the savings of her people. If YOU HAVEN'T pledged yourself If YOU HAVE _ pledged yourself —ACT NOW! Canada needs ALL yon can save and lend. There are three, ways to pledge: 1. Ask your employer to deduct a speci- fied sum from your salary or wages each pay day. ° 2. Authorize your bank to deduct it each month from your savings account. 3. Sign an "Honour Pledge" to buy Stamps or Certificates for a specified amount at regular intervals. .Published by the War Savings Committee, zip y —keep up your pledge. See your invest- ment grow as the months go by. INCREASE the amount you have pro- mised to save and invest. And remem- ber that, in addition to your regular pledged amount, you can at any time buy extra War Savings Certificates from your local Bank—Post Office ----or you can send your money direct to the War Savings Committee in Ottawa. Ottawa i s • • • INC EASE YOUR REGULAR INVESTMENTS IN 5AV1 G5 (ERT1'$ILTE5 P IONEER . DIES ' VERS.: SUDDENLY Walter H.- Grassie Was Prominent Citizen of Western City. BORN IN SEAFORTH The Vancouver Sun refers to the death in that city of Walter H. Gras- sie, well-known former resident of Seaforth, as fellows: "Walter H. Grassie, pioneer jewel- ler of Vancouver, who came here the year of the great fire of '86, died April 3rd in Vancouver General Hospital. He was 80. Known for four decades as the Cambie street jeweller, Mr. Grassie started business in 1886 in a frame building on Cordova street, where the Dunn -Millar Block now stands. The frame store, hastily emoted after the great fire, was torn down in 1889 to make, way for the block, one of the largest buildings of early days. After 14 years in that store, Mr. Grassie moved to Cambie street. Dur- ing this time he had steadily built up a sterling ° reputation and in Decem- ber, 1939, moved to still more com- modious premises at 607 West Hast- ings. Although he was at the store every day, active management of the 'busi- ness had been turned over to Frank B. McElroy, his son-in-law, who joined the firm in 1917. Mr. Grassie was born in Seaforth, Ottt„ and educated there. He entered the jewelry business in the Ontario town. in 1882 he moved to Port Ar- thur and four years later to. Vancou- ver. He married Charlotte Fowler in 1885 in Sel£forth. Mrs. Grassie pre- deceased him in November, 1939. They celebrated their golden wedding- at their home, 1003 West Thirty-third in June, 1935.. He is survived by one daughter, Mrs. Frank B. McElroy. His anly son, William, was killed irp the Great War in 1915. There' are two grandchil- dren, Charlotte. and Walter Grassie McElroy." Another story said: "Vancouver's oldest merchant died today. Walter Henry Grassie, who has been in business in Vancouver continuously for. 65 years—nearlyall the time in the same block—.passed away at St. Vincent's Hospital where he has been for several weeks. Mr. Grassie, who was in his 81st. year, was prFeceased two years ago by his wife. They came from Sea - forth, Ont.,. to Vancouver in July, 1886. Mr. Grassie wasa watchmaker and established himself on what was then West Cordova, Street, near Cambie, close to the original store of the Hud- son's Bay Co. Gordon Drysdale and R. V. Winch were his neighbors . in business nearly half a century ago. Later he moved around the corner into 318 Cambie Street and every few years he would seek larger premises and reopen a 'bigger •shop, but always in that same area. Up the coast, in logging camps and fishing villages; Grassie goods came to have a provincial -wide reputation. A couple of years ago he moved west into Hastings Street, where his store is now operated ' by his son-in-law, Frank B. McElroy. Always a clear- headed businessman, Mr. Grassie had large investments in a number of mining and other enterprises in -this- province. Mr. •Grassie leaves a daughter and two grandcbildren. His only son' was Billed in action in the first Great War in 1915." 'Headed a "Pioneer's Career," the Sun in an editoriai reference' to 'the passing of Mr. Grassie,•said: • "There was thick bush covering the, spot •wher,e The Sun building stands, site of the Woodward Stores was an undrained frog -pond when .in the Autumn of 1886, Walter Henry Gras- sie established himself in a tiny shop next the Dunn -Millar block, south side of Cordova Street, j,Yst west of Car - rat. There were a 'dozen two-storey wooden hotels in the neighborhood— the Tremont, Sunnyside, Granville, Terminus, Boulder and a little later Minaty's round• bar was ' set up as a sort of sailors' resting place. Here, amongst the travelling log- gers and miners, fishermen and bard - rock men, Mr. Grassie established a clientele. During more than 50 years, these people andthe other pioneers of the town had their ,dealings with him. To the floating, population es- pecially, he was an. institution. When, about 1891, be moved away far "up -town to: the corner of Gam- ble. and Cordova (first to 318, then to 360 Cumbie), they grumbled 'a 'bit— but they and their trade followed him. George-. Trorey came a few years later, started near Cordova and Ab- bott, moved to the present site of the Royal Bank, opposite the post office, finally merged with itBirks, at the cor- ner of Georgia. In five decades Mr. Grassi(' became a great man in his quiet way, and built a prosperous business. Always the same solid, reliable, hard-working fellow—walking up and down Cumbie Street from his shop to his home and back again, branching out a little, speculating a bit --hut always attend- ing to the old customers in the camps and the mines ---from all over the province' they sent in their time -piec- es for repair and test. An institu- tion truly_, a square man with a good name, a priceless asset in a business that goes on and an for 55 years, taking the ups and downs, paying his way, looking everybody straight in the eye. In 1915 his only son tis killed in France; 20 years • later his friends gather to help him celebrate his gold- en wedding. Now, at 81, Vancouver's oldest merchant, an honored yet simple fig- ure, with a great record of fixed pur- pose and probity, he is called to his .reward." "Now perhaps you'll wanta shave?" queried 6h ue ri barber e who had just gry• en five -yea r old Bobbie hid lira pro- fessional haircut Eotrbie (attar feeling of his facer: "I . guess there wouldn`t be enough shavings, 'would there?" oUUs ; (i �ti'nucd' from Page 2) livestock to ]lis plant thr°,ough lie stock .dealers, He set nut and vise e Westphalia,t d he home of ;the be hogs in Germany, Norway, Denmark Holland, Belgium, Poland and oth agricultural nate' ns and did his own buying. As could 'bee expected, Ms plant's business grew by leap and bounds and extensions had to be con etructed to keep pace with the eve increasing production. New methods of assembly work were introduced by the new owner, • but -the Mendell ham was still cured and packed in the tra ditional manner. There•: was a temporary setback during the first Great War, but Fred erick S. Mendell, never politically i dined, survived without suffering any serious damage, He was too much in terested in his work to spay much at tention to politicians and''i:lair aims He paid good wages, his employees were satisfied and he was satisfied with them, that was all that matte ed to him. In 1920 on one of his periodica shopping travels in search of good livestock. Mr. Mendell met Har Poels at Antwerp. Harry Poels, with his son, Harry, and; cousins, Harry and Franz, conducted a livestock pur chasing and selling business which had branches in every nation in Eur ole and imported.animals from -kg entina and, Canada. Poels and Mendell liked each other from the 'start. Harry.Poels, true to his Netherlands ancestry, was a co servative .businees man, while Men dell, possessor of an agile brain, was the driving type with hundreds of new ideas and an ability to translate the ideas into successful action. With Poels' fine knowledge of livestock an his connections, and Mendell's famil- iarity with packing and curing meat, the stage ' was "'set perfectly for the formation of 'Peels and Company, meat packers and canners. Mr. Men- dell and Harry Poels, Sr., were the senior partneas, while Mr. Mendell' two .brothers afnd the three Poels were junior partners. As Mr. Mendell did not include his own family plant, head- quarters were set up at Antwerp.' The result of this association soon became evident. In the same year packing plants were established in centres of agrarian Poland, such as Chonize, Lublin, Poznan, Torun and in the Free City of Danzig. There was good livestock at reasonable pric- es and labor costs were at. a mini- mum•. The most important factor _in the location was the right kind of climate. • Canning "Polish Ham" These , plants mainly specialized in the export of Wiltshire sides to Eng- land and in the"canning of Mr. Men - dell's own "Polish Ham," as it was then named, in view of the fact that ..the bulk came from that country. This ham was especially exported to the United States of America,' where it was in great demand and still is. About that, however,' later. Three of the smaller Polish plants were sold a few years later to local ownership, while Poels and Company satisfied its increasing need for pro- duction by establishing two plants in Hungary at Budapest and Papa. Still further plants went up .in Zagreb, Jugoslavia, and Sofia, and Temescora, Rumania. Ili 1925 the Mendell family estab- lished headquarters in Berlin in view, of, the advantageous communication. and travel connections, " In 1929 Mr. Mendell was sitting "pretty." He had two talented daughters; one a distin- guished actress, today on the New York stage, and the other a talented painter, who stayed with father and mother. He • had a sizeabip income which enabled ,him to realize one , of his fondest dreams, the maintenance of a -.string of race horses. The hors- es did well for. their owner, running oe. Europe's most famous tracks, starch as Paris, Budapest, 'Munich, Berlin •and Prague. One mare, in particular, brought faille to the Mendell colors by winning .25, races in 25' starts.. 9• •Sosa the. Merluza 1 f�� xemaan- ed oulY a to ll, , 20th sjli4 ' en 'td Nice tide In a lmeenti,nte, . however, ln` ' f, 1 ch Cil 'ria e- paid a returr4 vistt to,; ;d,,intxal w'her t- he established' a Want in Sydney. 1 set was his own $la114.1 ibe ] .dale, so'ne- k, what frightened 'ban tine turn.. of ]Jur- ex' opean, • pawar' Pontic,; were more In favox•.•¢f selliin ' 'w sating giants than ex�pansiotl,. While he lived' at 'Nice, it became - apparent to Mr. Mendell that wee was r inevitable. So the 'family or the umpteenth .time packed ftp, :took all the money that could be salvaged, 'boarded the "Queen Mary" in Cher- - Bourg and made off for 4he New World. They arrived at New York, and already a plan for future opera- - tions had evolved in Mr. Mendell's n- bran. . A friend; a London stock - 'broker, had once told him about - Western Canada and the great limed- - bilities for eetaitlishing and success- • fully operating packing plants, es- pecially in view of the great demand both in England and the United States r- for this secretly -cured "Polish ham." Starts in Canada 1 Mr. Mendell took heed of this ad- vice and as a result of careful inquir- ies and thorough investigation on. the ground is today operating an ever-ex- panding packinig plant at Saskatoon, - the "Intercontinental Pork Packers," which although only established seven months ago, today employs more than - 100 persons, kills 1,500 hogs and turns out 200,000 pounds of products per week. The plant which,, Mr, Mendell took n- over had had as variegated a career - as any plant in Western •C„anada. It was built to, turn out motor cars in the good old booms days of 1911 and 1912. After a period 'of idleness it came into the hands of the Saskatche- wandCo-operative Livestock Producers who endeavored to compete for local and district trade with. the big pack- ing houses, (illy to fail, and was idle when its existence came to Mr: Men - dell's attention. But as has been. said it was only after thorough • investiga- s' tion of the livestock of the country and the suitability of Saskatoon that he decided to locate. • The plant was opened, to be exact, on June 15, 1940. The first thing that strikes the visitor es the number of carpenters, bricklayers and other , building trade personnel at work. It was explained by the assistant man- . ager that a' $150,000 • extension was just being bullt• which, it is expected, will be completed • by spring. "Pork factory" is the best descrip- tion of the plant. Despite the fact that everything is conducted on as- sembly line routine with a mininrdm of handling, Mr. Mendell contends that he hope's to eliminate mucb..;t f the handling yet. The pigs and' later the sides move along ceiling rails at a well-timed pace with never a min- ute lost as' the live pig is transform- ed in a minimum of time into well - cured Wiltshire sides, -ready fdr ex - Port to England and the United States, and all the by-products which mainly are solo locally. The pride of the owner, however,' is that part of 'the plant where the workmen. under special direction, are carrying on the. tradition of the Men- dell family of curing, cooking and packing !he "Polish ham." Even the cans. are made right in the plant and a huge, strange -looking machine, which was brought from a .Rumanian plant,inserts theham into n thecan o a and seals it without a human hand coaling near the product. And fot 'tliei taste of this product one can take the judgment of the thousands of -satisfied customers in I' the United States. So great is the U.S. demand for this specially cured tram that• none is being sold as yet in Canada, as none'is available. . Mr. Pursuit by the Swastika • Then the shadow of the swastika cross began to fall over Germany. • Mr. Mendell saw the handwriting on the wall. In 1932 he and his wife and two. daughters went 'on a world tour to'study countries, with the view of removing their industry from Eur- ope's ideologically torp shores to new lands. They visited Australia, the United States and Eastern Canada, and then returned to Germany late in 1932. • And • them came that fateful .night when all radio stations commandeer- ed by the National Socialistic party Of Germaaiy blared' out that Von Hin- denburg, senile president of the i11 - fated republic,. had yielded to the trickery 'Of treacherous Von Papen and made Hitler ,'Reichskanzier." Mr. Mendell knew what to expect.' The word reached him and his family at Recklinghausen. They hurriedly pack- ed a few belongings and left Germany nei'er to return. The old' family firm, established 500 years -ago, fell into. the hands of the Nazis, lock, stock and barrel. . It was a sinister contrast to 1926 wthep Mr. Mendell and his family were the ho ored guests of the town of Recklinghausen at the celebration of the 50th jubilee. Particular men- tion was made then of the Mendelis as one 'of the oldest resident fam- ilies of the town. Now they had to leave by night, the toren they so much loved, the town for which they had done so much and which had been so grateful only. eight years pre- viously. In a roundabout way they first mov- ed to Pozinan. After staying there for a while, still too close to Germany far their comfort, they established residence'- at Budapest in 1934. For several years the„ 'Mendell; family made friends in the Hungarian capi- tal and thoroughly enjoyed their stay in what was then a peaceful and .hap- py city. ' But again the swastika cross mov- ed on, this time into, Czechs-Slokavia, which borders Hungary. Anti-Sein- itic propaganda reached Hungary en masse and 'the Mendelis Moved on to Sofia in 1938. It was .part of the irony fate that in leaving Hungary Mr. Mendell was departing from a country wibich had conferred citizenship on him for his distinguished 'eervides to its livestock industry. In particular the introduc- tion of th,e breed of Yorkshire hogs made vast improvements in !the gnat - y ft of the country's.hpg products and indeed enabled a..•atart to be trade eft the export of hogsr from the coun- try, a thing unheard of there tintil Mr. Mendell became interested in the industry, FINE CUTCIGARETTE _TOBACCO • Mendell confidently expects to enlarge his operations to• tate care •of this country's trade in the not too distant future. • Helping the Prairies Employees at the plana marvel at Mr. Mendell's seemingly unlimited enr ergy and are greatly influenced by his enthusiasm. They greatly,respeet his criticism and the office staff adz mares his keen business sense. As one of the higher ranking em- ployees said, "He still has enough money to retire on; but the seems to love this work and is determined to start all over again. He is a fine matt." But 'Mr. Mendell's planar do not stop at the Saskatoon plant nor at the production of pork )iroducts. He hopes to expand sufficiently to Pro- duce all varieties of meats in view' Of the great resources of livestock in the Prairie Provinces. He likes his work so much that he lives right above the plant in a taste- fully decorated suite. He loves West- ern Canada, showing a particular lik- ing ! for the wide open spaces. And the climate he says breede fine people and fine animals; Recently he returned from a busi- ness, trip to Eastern Canada and the United States and of all people, he, a man who has 'lived in nearly every metropolis in Europe, expressed grat- ification to be back in this quiet west- ern city. He simply likes it and ev- erything about it, he says. And the same holds true for Mrs. Mendell, a charming woman. Mr. Mendell is .very reluctant to speak about himself and this past. "Many people, who had to get out of Europe, come over here and say they ware millionairesin the Old , Country;" he said. "I don't want to , be one of. these. I was well off ands I stilt' have a little left to start all over again," he continued, and then, tried tosteer the conversation away from himself by asking about race- horse stock and its quality in this country. • • He is' a little man, with keen eyes which impress immediately., He is extremely friendly and likes to talk about livestock. He rites Saskatchewan hogs, .de- livered to his Saskatoon plant, as equal to the best in"Europe. He be- lieves in hiring people who have been out of work for considerable time be- cause he has to. train them anyway, and he feels that the"country is best served by slbch a .manner of employ- ment. _. He is sure that the British Empire will win the war, but has turned his back on the European continent. Asked what happened to the Eur- opean pl'a,nts, be asserted that he didn't really know and cared less. The last he had heard -of the Sofia, Bul- garia, plant, was that it was deliver- ing Wiltshire sides to Egypt. He seemed to derive much pleasure out of this. He claims that his wife and chit- dt•en also wish to establish a .permatt- ent home in Canada. "Nobody who ever comes here can -desire to leave this country," he stat- ed. He paid tribute'to the co-operation given him in Canada in trying to es tablish his industry here and had a particularly kind word for the Saska toon Board of Trade. eSNAPSNQT GUILD "WiNDQW" PICTURES, The "window" effect was obtained, very simply, by having the children peer through the. French door Into the darkened dining room. Such stunts give you novel pictures. GOOD'snapshots around the home dbpend partly on your subjects —and partly sin how you present them. Often, a clever or unusual presentation makes 'an excellent ' picture out of the most familiar subject -matter. Take a look around the house, and note the spots or locations that will " make good ".sittings" for pic- tures. The fireplace, the stairway lanfiing; the • Stairway corner, the big easy chair by the bookshelves— all these are good "picture spots." Windows and French doors are useful, too. In the daytime, a'bright w1ndo'w can be used as a back- ound gr ..for silhouette shots—with shades drawn on the other win. downs Or, yeti can bring tip .Your photo lights, to illttnlnate the sliftdowt' side of the subject, and thus get a bright, cheerful "high key" effect. At night, interestittg pictures can be Made by having your subjects at an uncurtained window, with the photo .lights at one side; :and then shooting the picture "from outside looking 'The picture above shows tate et feet. However, a French door was used in this case --the children Were simply paring into the dark dining -room. B, t the 'trains makes a very satisfactory window effect. It's just as if the subjects were peeping out on a pitch-dark whiter night, Try some of these effects. They're easy) with any , came ra=- us ing high speedfilm and photo bulbs for the night 'shots. And they add novelty to your collection of home pictures. 316 c Joh, van, Guilder rs