Newspapers / The Charlotte Labor Journal … / Sept. 13, 1951, edition 1 / Page 3
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One of the best aids to {food teeth is the proper diet. Parents should remember this and serve the right foods to their growing children. For the average child of 5 to 16 years, these foods are auggested for daily consumption. One quart of milk, at least one egg, one serving of meat, fish, chicken or liver; two vegetables; one orange, apple, or tomato and one additional fruit and two table spoons butter. Lamb Stew With Tomato Dumpliags 2 lbs. lamb neck 3 tablespoons shortening 1 1-2 teaspoons salt Pepper—paprika 4 cups water 6 small potatoes cut in half lengthwise 6 small carrots cut in half length-wise 6 small white onions 2 tablespoon minced parsley Cut meat into 2-inch pieces. Brown in hot shortening. Add seasonings and water, cover and simmer gently until tender—about 2 hours. Add vegetables about 45 minutes before the meat is done. Drop dumplings on top of meat and vegetables. Cover and cook 12 to 15 minutes without removing cover. Serve vegetables, dumplings and gravy around meat. Garnish with parsley. Tomato Dumplings 1 1-2 cups sifted flour 1 teaspoon salt 3-4 cup tomato juice 1 tablespoon baking powder 1 esrr 1' tablespoon shortening melt ed Sift flour, measure. Sift again with salt and baking powder. Beat egg until light. Add short ening and tomato juice to egg. Combine liquid with flour, stirring only until flour disappears. Spaghetti and Meat Balls 1-2 lb. spaghetti 1 can tomatoes 1-4 lb. cheese grated ' 1 lb. ground meat 1 teaspoon salt 1 medium onion Salt and pepper Boil spaghetti in salted water until done. Make meat into balls and fry. Cook tomatoes. Chop the onion fine and brown in the grease which the meat has been fried. Add grated cheese, allow in; to melt. Add cooked toma toes. Into a baking dish make a layer of meat balls, then add spa ghetti. Pour mixture over this, Sprinkle with grated cheese and bake in an oven 350 degrees. - / Broiled Fish 1 lb. fish fillets or steaks or a small dressed fish Salt and pepper 3 to 4 tablespoons melted fat Cut fillets or steaks into serv ing pieces; split dressed fish down the back. Sprinkle with salt and pepper. Place fish on rack, skin side up. Brush with melted fat. Place rack 2 to 3 inches from heat. Broil fish 5 to 8 minutes or until brown. Baste with fat. Turn, baste other side, and broil until brown. Fruit and Custard 2 cups milk 2 eggs 1-4 cup sugar Salt 1 tablespoon cornstarch 1 teaspoon vanilla flavoring 1-4 teaspoon almond flavoring Fresh cut fruit pineapple, strawberries, bananas and orange segments. Scald the milk in a double boil er. Beat the eggs just until frothy, Combine sugar, salt and corn starch; add to the eggs. Add scalded milk mixture slowly, while stirring; then return to the double boiler and cook over very hot, but no boiling water, until mixture thickens, stirring con stantly. This should take about 7 or 8 minutes. Remove from , heat and immediately pour into a bowl and cool. Cover and chill well. Stir in vanilla and almond flavorings. Arrange the chilled, cut up fruit in a serving dish and serve with the custard sauce poured over it Orange Fritters . 2, oranges 1 cup flour 1 teaspoon baking powder 1-2 teaspoon salt 2 eggs 1-2 cup milk 1 tablespoon melted butter Beat eggs and milk together. Add dry ingredients, which have been sifted together. Stir in melted butter. Dip peeled and skinned orange sec tions in batter. Fry in deep hot fat. Drain on absorbent paper. Recipe for Success — # With Plum Jelly! •—‘ - By BETTY BARCLAY < If you’d like more glasses of gleaming. Jewel-colored jelly on the pantry shelf—If you’d like a short-boil recipe that keeps your kitchen cool in Jelly making weather—and if you’d like a perfect product every time, try this recipe for Plum Jelly—it won’t fail. The secret, of course, lies in the boiling time. In fifteen minutes after the fruit has been prepared you can have the kind of Jelly you’ll be proud to display—clear and firm, with real fruit flavor. None of the delicious ripe fruit flavor is boiled itty—and you’ll have more glasses of Jelly per pound of plums. Perfect Jam and Jelly should taste exactly like the fresh, ripe fruit when it’s picked, and there’s a way of making it just like that today. Anyone can count on re sults even before they prepare the fruit—Just follow the easy direc tions given In these recipes. _ Plum Jslly Yields about 12 six-ounce fill &V4 cups prepared Juice cups sugar 1 box powdered fruit pectin To prepare the Juice. Crash thor oughly about 6 pounds fully ripe plums. (Do not peel or pit) Add 1% cups water, bring to a boil and simmer, covered, tor 10 minutes. Place in a Jelly cloth or bag mid saueese out Jules. Meeaure SMi cups tales Into § veer Ur*« •**» pan. ^ To mako the jolly. Measure sugar and set aside. Add powdered fruit pectin to juice in saucepan and mix well. Place orer high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard l minute, stirring constantly. Re move from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with % inch hot paraffin. Plum Jam Yield: about 14 six-ounce glasses t cups prepared fruit 8 cups sugar 1 box powdered fruit pectin To prepare the fruit: Pit (do not peel) about 4 pounds fully ripe plums. Chop line. Add *4 cup water; brlijg to a boil and simmer, covered, 5 minutes. Measure 6 cups fruit into a large saucepan. To make the Jam. Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir In sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat Skim oft foam with metal spoon. Then stir and skim by turns for S minutes to cool slightly, to prevent floating fruit Ladle quickly Into glasses. Cover jam at once with % inch hot paraffin. Bv GEORGE ULLEY ► U \ LEXANDER HAWTHORNE BOBBIN” is a young • man who lives with two sympathetic maiden aunts— “Aunt Clara” and ‘‘Aunt Bertie.” Just getting started in the business world, he got his first job end bungled it promptly. But always “Alexander” has visions of glory—at least in his day dreams. Jackie Kelk ^ Jane Seymour > Njrdia Westman One of the season’s first bright new television shows, “Young Mr. Bobbin’’ is seen and heard Sunday nights, NBC-TV. The star is a familiar fellow who, although only 28, has been broadcasting 16 years—Brooklyn* born Jackie Kelk. Jackie was a child stooge on the air for Bert Lahr, Burns and Allen, Eddie Cantor, Jack Benny, Fred Allen and Ethel Merman. He was the original “Teiry” of “Terry and the Pirates’’ and, for the last decade, “Homer” of “The Aldrich Family.” Canadian-born (Hamilton, Ont.) Jane Seymour, who wanted to be a school teacher, plays “Aunt Clara"; Nydia Westman, a veteran of many Broadway and TV shows, is “Aunt Bertie.” Norman Tokar and Ed Jurist write the program. BERT IS BACK Back on television after an eight weeks summer lay-off is “The Bert Parks Show," Monday, Wednesday and Friday afternoons on NBC-TV. With Parks is the same cast that appeared on the program last sea son. aprignuy Betty Ann Grove, who has been voted in a number of polls “TV’s favorite songstress,” is Bert’s top aide, after a summer gadding about as guest on other TV a i r e r s. mere are, 100, ... busiest? the Heather* tones, girl quar tet, and bandsman Bobby Sherwood and his quintet, plus guest stars. It is the beginning of a season that may make Parks, 36, Atlanta-born, currently a resident of Connecticut, the busiest man on television screens. ~ - - - SPIES' NEMESIS “David Harding” is one of thou famous sleuths of the radio who seems to go on and on. A creation of Phillips H. Lord, one of the first and still among the most productive t>t the big-moneyed radio produc ers. “Harding” ' is the hero of the Thursday night NBC show “Counter Spy.” This came into being as an informative war show in 1942; today is serv * ing again to ad vise Americans uavia naming in dramatic ..."Counttr-Spif” fashion of the -**«► hour - to • hour iims ahd activities of U.S. counter ipy agents here and abroad. Vet* ■ran air actor Don MacLaughlin urrently plays the lead role; Man* lei Kramer is “Peters.” Marx Loeh vrites the show. Oft SCREE This is another in the prolonged series of Abbott and Costello slapstick. This time it has Ab bot impersonating a booking agent and his partner a magician, who, somehow or other, becomes involved in a treasure hunt in the Kentucky mountains. They be come embroiled in a feud between two clans, with the customary rt eults for this type of entertain ment. Dorothy Shay, a singer who is known as the “Park Avenue Hill billy,” heads the supporting cast. “Mask Of The Avenger” In this film, which is produced in Technicolor, the background of which is laid in Italy at the time of 1948 war with Austria, John Derek displays a fine talent for the antic business of swashbuck ling m ancient costumes. It con cerns the adventures of an Ital ian in conflict with a treacherous governor of one of the provinces. Jody Lawrence is present for romantic interest and Anthony Quinn is Derek’s chief opponent. "Ace In The Hole.” This is a melodrama about a re porter (Kirk Douglas), who dis covers a man trapped in a cave, and, using a corrupt sheriff and the victim’s unscrupulous wife, manages to delay the rescue until he cam make headlines. The supporting cast includes Jan Sterling. Bob Arthur and Porter Hall. Skirts that are gored tend to make the wearer look slimmer and this season they are being worn with suits. There are still some pencil slim numbers but they are made more wearable by an invisible pleat or clever darts. The tendency, however, is toward more fullness and the starched petticoat M Worn with many suits. Civilian Workers An increase of 18,900 persons in this country and overseas between July 1 and August 1, brought the total of Federal civilian employ ment to 22,505,000. according to the Civil Service Commission. However, the rate of hiring by executive agencies in the Wash ington area declined in the period and while defense agencies con tinued to expand, it was "at a slower rate than in recent months.’' i ABOUT YOUR HOME By Americas standards, th finest type of cooking lets natur al flavors of basic foodstuffs be the important flavor of the dish. Manly because of our fine agri cultural and distribution system, our food domes to us in such con dition that it is possible for us to enjoy fresh, natural flavors. There is. however, a way for us to intensify these natural flavors. The ingredient is fairly new in this country, although it has been in common use in the Orient for centuries. This inter esting ingredient is monosodium glutamate. It is an amino acid derived from high potein foods. It is a fine white powder, has no ! odor and a somewhat salty taste. Monosodium glutamate has a strong amplifying effect on all foods. It heightens the taste of the food itself — intensifies the natural flavors. Actually, monosodium gluta mate doesn’t work on the food, but on the tongue. The glutamic acid acts as a stimulant for the taste buds. * ». 1 * * Most Americans don’t use enough monosodium glutaipate when they begin cooking with it, Use a tablespoon or more when i cooking a large amount of soup or stew. For most dishes of “'average family” size, a tea ! spoonful is all that is necessary Vegetables are improved bj monosodium glutamate. First peel only the barest layer of out side skin necessary from the veg etables. Then cook quickly witt | very little water. After the vege j tables. Monosodium glutamate powdei is wonderful for bringing out th« delicate flavor of salad greens. Meat cookery makes perfect us< of moiiosodium glutamate becausi meat, being a protein, is relate* to the amino acids the powder k made from. Avoid using monosodium gluta mate on strong smoked foods o ; fish or vegetables with a ver; ! pronounced flavor. Health* By DR. SOPHIA BRUNSON How Do Yob Train Your Children? There are many nervous wrecks who are Ijving miserable frustrat ed lives because their parents were too weak and ignorant to give them the help that they, needed as small children. They i deliberately and cruelly trained them to fear, for no other reason j than to save themselves a little' firmness and momentary trouble. For example. I was sitting in the room where the mother of several small children was ill. A little girl lying in a crib began to cry. The grandmother, annoy- j ed by the wails, said, “If you don’t hush, a big red snake will come and get you.” The child was terrified and cowered under the covers of her bed. The little creature was too frightened to go to sleep and lay awake, trying to suppress her sobs. I turned on the grandmother and said: “You are ruining that poor lit tle child. She will never recover from such shocks to her nervous system. If you keep it up she will be unfitted to face life for she will constantly dwell under the shadow of fear.” When my child was in Japan, I watched her one day when it thundered. She pointed to the sky and said “Kaminari beating drums.” I discovered that the , Japanese nurse was teaching her , that there was a terrible and [ hideous demon who eras hurling , thunderbolts in the say. The nurse was forthwith in . strUcted never to frighten her • again. No one was allowed to do r so. She was taught not to be afraid of the dark. When put to bed and left alone she would happily sing: herself to sleep. It was early impressed upon her that the doctor was her friend. If he sometime hurt her, he only did it out of kindness, so that she would not be hurt wots* later on. We explained to her that it was sometimes necessary for him to require very unpleas* ant things of her, but that he waa only curing her that she might be well and happy. When engaged in general prac tice, I found that the children who had been threatened with the doctor were very hard to help. They, screamed and resisted every thing that was done to help them. On the other hand there were children in the community who would run to meet me and beg me to tell them a story. When these children were sick they were unafraid because they had learned to love and trust me. Naturally, children of that type make more rapid recoveries. One reason for this is that being un afraid and trustful, they require very few sedative drugs and co operate cheerfully in measures i that are used for their recovery. Parents should reason calmly, patiently, and gently with little children. Teach them obedience. If you fancy that it is easier te make a threat of punishment, which you do not mean, or fright en a child than it is to train him properly, you will wake up some day to discover that your child has no respect for you because you have failed in your duty as a parent. Don't be surprised if he grows up to join the swelling array of delinquents. * Peace is for the string! Buy U. S. Defense Bondsf And always remember U. S. Defense Bonds are the best investment in the world today. For Defense Bonds are as safe as America. m
The Charlotte Labor Journal and Dixie Farm News (Charlotte, N.C.)
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Sept. 13, 1951, edition 1
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