Newspaper Page Text
FAYETTEYILLE NEWS, FAYETTEVILLE, GEORGIA.
‘People
<The Kitchen
Cabinet
TEMPERATURE AT CENTER OF CAN
IMPORTANT IN PRESERVING FOOD
Morgan to Investigate German Needs
On the eve of his departure for
Europe, where he Is to discuss the
question of raising an International
German loan, J. P. Morgan Issued a
brief statement outlining the purpose
of his trip.
“On April 20,” It said, “I received
a communication from the reparations
commission which stated that the com
mission had appointed a committee to
consider and report to the commission
on the conditions under which the
Germnn government could raise for
eign loans to assist in the solution of
the reparations question.
“This committee consisted of M.
Delacroix (chairman) of Belgium, Mr.
d’Amelio of Italy, Mr. Vissering of
Holland, Sir Robert KIndersley of
England, M. Sergent of France, and
Mr. Bergmann of Germany.
“The letter also stated that the
commission was desirous of obtaining
American financial opinion and invit
ed me to become a member of the committee. This Invitation I have accept
ed, and I am proceeding to Paris, where the meetings will be held.”
Mr. Morgan previously had declared that he had no preconceived plan,
but expressed the opinion that if the terms and the security were satisfactory,
a large offering of the loan could be disposed of in this country. He was ac
companied by George Whitney, a member of the Morgan firm, who is regarded
as an expert on foreign securities and their market possibilities in this coun
try. '
Other International bankers have expressed the opinion that Germany
needed a loan of .$2,000,000,000 to insure her complete rehabilitation,.and that
$1,000,000,000 was required for present needs.
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Spring Sap Is Running in Ann Arbor
MUMMIIUIIIIIIMIIIIItllllllimill
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"Spring sap” is the way President
Leroy Burton of Michigan university
(portrait herewith) disposes of the
charges of Attorney Louis T. Orr of
Chicago that an "invisible and unre
strained government” is in force at
Ann Arbor and that there have been
many “brutal nnd authorized hazings
which he proposes to make public
soon.”
Mr. Orr’s son, Louis T. Jr., seven
teen years old. was hazed twice by
University of Michigan students be-
; cause he was obstreperous and "fresh”
and refused to conform to traditions
of the university and take mould in
the harmonious spirit.
"What roils me most,” Dr. Bur
ton said, “Is comparing these virile
young bucks with your Chicngo crooks.
Why, they are the finest boys In the
world. We admit they make mistakes.
They made a mistake in beating young
Orr, but that’s no excuse for calling
them thugs and potential murderers. We have been consistently against vi
olence nnd we will act when there is any evidence.
“The spring snp is running In Ann Arbor. The students are lured far from
studies. Dances, tugs of war, rushes fill the waning hours of the school year.
It is a world remote, a world with its own traditions, heroes, standards. When
Louis Orr defied his class and refused to bow to the mob spirit he was pun
ished. How to control that mob spirit Is the problem of the university.”
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Lord to Succeed “H-l and Maria" Dawes
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Brig. Gen. Herbert M. Lord, (por
trait herewith) understudy to Gen.
Charles G. Dawes, director of the bu
reau of the budget, is slated to suc
ceed his chief at the beginning of the
1923 fiscal year, July 1. “H—I and
Maria” Dawes took the budget Job
with the understanding that he might
quit after a year. It is said that he
intends to return to his banking busi
ness In Chicago. Rumor has it, how
ever, that he is likely to succeed Sec
retary Mellon as head of the Treasury
department.
All the country Is still talking about
Director Dawes’ report on government
savings. Apparently the budget sys
tem makes for economy. Government
expenditures for the fiscal year 1922
will show a reduction of more than
$1,600,000,000 from the actual expendi
tures for the preceding year, 1921, ac
cording to the report. Director Dawes
estimated that government expendi
tures :oi the current fiscal year, which were given in the December budget
estimates as $3,967,922,366, will be at least $45,550,336 less, or approximately
$3,922,372,030.
As compared with 1921, he continued, there has been a reduction of $907,-
500,000 in expenditures for the operation of the routine business of the govern
ment subject generally to executive control. Of this sum he attributed $250,-
000,000 to the imposition of the executive plan and pressure on the routine
business organization of the government under the new system inaugurated by
the budget bureau.
Copyright, 1922, Western Newspaper Union.
“Candor is the seal of a noble mind,
the ornament and pride of man, the
sweetest charm of woman, the scorn
of rascals and the rarest virtue of
sociability.”
GOOD THINGS YOU WILL ENJOY
Now that fresh cabbage Is in the
market, the following dish will be one
we will like to try.
Pepper Cabbage Salad.
—Take one quart of
fresh cabbage chopped;
add one cupful of green
pepper also chopped; sea
son and mix with one
cupful of cream dressing
and serve on lettuce. To
prepare the dressing use
i one teaspoonful of dry mustard, one
tablespoonful of sugar, one teaspoon
ful of saL and one-half teaspoonful
of paprika, one tablespoonful of flour,
one egg, two tablespoonf ils of olive
oil or butter and one-half cupful of
; rich milk. Put the dry Ingredients
In a bowl, add the egg yolk, and
three tablespoonfuls of vinegar; cook
up thick and add the remainder of
! the ingredients, heating well. Just
1 before serving, add one-half cupful of
j whipped cream.
; Tapioca Delight.—Dissolve three-
! fourths of a cupful of sugar and one-
half teaspoonful of salt in four cup
fuls of coffee which hns been strained.
! Add one cupful of minute tapioca and
I cook over hot wnter until It is perfect-
j ly transparent. Add one-half cupful
' of chopped nut meats and one-half
| teaspoonful of vanilla. Chill nnd serve
with cream.
Club Sandwich.—Toast slices of
bread on one side only, cut in tri
angles. For the filling, spread each
side of the bread with anchovy paste
mLxed with salad dressing, then add
to each slice a lettuce leaf. In between
each slice put a layer of tuna fish,
two slices of cooked bacon and two
j rounds of fresh tomato spread with
| salad dressing.
Waffles.—Cream one-half pound of
i butter until creamy; add one-fourth
| a pound of sugar and the yolks of
three egj;s, one-half pound (two cup
fuls) of ilour, one pint of warm milk,
and then when well mixed add salt
and fold in the well-beaten whites.
Bake on a hot waffle Iron. Serve with
powdered sugar and preserves or jam.
A most delicious dessert which may
lie prepared the day before is this;
Bake an angel food in a sheet, cut in
squares, cover with crushed strawber
ries and sugar and top with whipped
cream. Or a slice of brick ice cream
may be used as a filling between lay
ers of cake nnd topped with berries.
Honey Gem Cakes.—Cream one-luilf
cupful of butter, then add one-half
cupful of sugar, one well-beaten egg,
one-half cupful of honey, one cupful
of cold water, two cupfuls of sifted
flour and two teaspoonfuls of baking
powder. Flavor with lemon and bake
in gem irons or pans.
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Wiedfeldt Represents New Germany
HIIIIIIIIIMIItNHIIIimill
Otto L. Wiedfeldt, first German
ambassador to the United States since
Von Bernstorff received his walking pa
pers, has arrived in Washington. Ap
parently he has linked himself with
the trend of the times for progression
instead of retrogression. He says he
hopes to fulfill a great purpose—to
join America and Germany again in
amity for the benefit to both. He
came from New Germany, with new
ideals and ideas—the first German
ambassador representative of a state
instead of a sovereign.
They use the prefix “Dr.” to his
name because he has made something
of himself, but he did It in business
and not in the sciences. He Is a
director of the Krupp works in Es-
*en but did not build guns during the
war. He went with Krupps to con-
atruct, not destroy—after the armis
tice.
Before the war he spent threi
years In East Asia, Japan and China, engage0 in uiilwaj engineering. .;ust
before the war be made a trip around the world “for information and pleas
ure,” as he said, crossing this continent from San Francisco to New York.
Chronic fault finders should consider
that It Is their envy which deforms
everything, and that the ugliness is
not In the object but In the eye.
MORE GOOD THINGS
Hamburg steak seasoned and made
into a flat cake, then broiled, makes
an entirely differ
ent steak from
the usual way of
serving it. If gas
is used grease
the broiler and
place under
flame.
Peanut - Butter
Luncheon Toast.—Melt two tnblespoon-
fuls of butter in a saueepun and add
two tablespoonfuls of flour; add one-
half teuspoonful of salt and a few
dashes of pepper. When the butter
and flour are well blended, add one
and one-hulf cupfuls of milk, stirring
constantly, then add a beef cube. Stir
over a slow fire until the cube is dis
solved ar.d the sauce thick. Have hot
toast ready, spread each piece gener
ously with peanut butter and arrange
on a platter. Pour the hot sauce over
them, and on top of each piece of
toast place two slices of hot crisp
bacon. Serve at once.
Apple Bread.—Mix and sift four cup
fuls of flour, two tablespoonfuls of
baking oowder; add one-fourth of a
cupful of sugar, one tenspoonful of
salt; mix well and stir in two cupfuls
of apple pulp, place in pans and bake
in a hot oven one-half hour.
Lemon Potato Pie.—Peel and grate
one medium-sized potato, pour over it
one cupful of boiling water. Cook
five minutes, stirring constantly. Re
serve two egg whites for a meringue;
beat one whole egg and the
yolks of two; add one cupful of
sugar, a pinch of salt, the grated
rind and Juice of a lemon; stir into
the potato mixture and cook until it
thickens; cool and fill a previously
baked crust. Cover with a meringue
and brown in a moderate oven.
Lima Beans en Casserole.—Soak one
and one-lmlf cupfuls of lima beans
overnight in wnter to cover, then in
the morning cook until soft. Cook one-
fourth of a pound of bacon until well
seared; add two medium-sized onions
sliced; cook until soft. In a greased
casserole place a layer of beans
-prinkled with onions, nnd small pieces
:>f bacon; add salt sparingly nnd a
little pepper; repent until all are used.
Over this pour a cupful of milk and
■take a hnif-hour.
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For Uniformly Good Results a Suffic
All Parts of Jar and Be Maintain
organisms Harmless.
(Prepared by the United States Department
ot Agriculture.)
In canning work one of the most
important considerations is the time
required for the food at the center
of the container to reach the tempera
ture of the retort or water bath in
which it is being processed. United
States Department of Agriculture
Bulletin 956, A Study of the Factors
Affecting Temperature Changes in the
Container During the Canning of
Fruits and Vegetables, which 1ms just
been issued, centers attention on these
time-temperature relations. The pur
pose has been to bring out the under
lying principles, rather than to lay
down definite rules of procedure. The
results of this experimentation are of
interest to scientific workers in the
field, to commercial canneries, and
similar large-scale handlers of foods.
Destroys Bacteria.
Successful preservation of foods by
canning is due primarily to the fact
that in the processing, or cooking, the
bacteria and other micro-organisms
which cause spoilage are destroyed.
Since the elimination of these micro
organisms is dependent upon the use
of heat ns a sterilizing agent, it be
comes of paramount importance to
know just what temperature and proc
essing periods will destroy them. If
uniformly good results are to be ex
pected a sufficient degree of heat
must penetrate to all parts of the
can or jar and must be maintained
long enough to render all micro-organ
isms harmless. Before an accurate
Judgment ns to the proper cooking
period can be found it is necessary
to know how long a time is required
for the heat to reach the food at the
center of the container.
The mercury thermometer, if proper
ly calibrated and standardized, has
been found sufficiently accurate for
practical work. A satisfactory ap
paratus has been devised for using the
mercury thermometer to measure
temperature changes at the center of
the can.
The fruits and vegetables as proc
essed in these tests fall roughly into
two groups with reference to time-
ient Degree of Heat Must Penetrate
ed Long Enough to Render All Micro-
temperature relations. The first
group consists of those fruits and
vegetables, such as string beans,
packed so that there Is a free liquid
filling the interspaces between the
pieces of material. The rate of change
of temperature at the center of the
can in this group is very rapid. The
second group consists of materials of
a heavy or pasty nature that are
packed in such a way that little or no
convection can occur, as with corn or
sweet potatoes. The rate of change
of temperature in this group is very
slow. Sometimes mechanical agitation
is employed. Variations in the com
position of the material, however, have
very little effect if the consistency of
the material is such that convection
con occur.
Salt Has Little Effect.
Salt has very little direct effect
upon the rate of change of tempera
ture In the can. Dilute sugar solutions
have only a small effect, but the con
centrated solutions retard the rate of
change. Solutions of starch also retnrd
it. In 5 per cent starch the consistency
becomes such that all convection is
stopped and the rate of change is very
slow. Other material of a viscous na
ture, such as protein or pectin, retards
the rate of change of temperature. The
retarding effect of a glass container is
of more importance in the first group
than In the second. Glass cools faster
than tin in the air, but cannot be
cooled in water.
Differences in the diameter of the
container are only of importance in
the processing of materials of henvy
consistency such as corn. Whether the
processing temperature is 100 degrees,
109 degrees, 160 degrees, or 121 de
grees C., the temperature of the bath
or retort Is reached in the container
in approximately the same time. High
er temperatures, however, break down
the tissues of tomatoes, which are a
striking exception to the rule. Both the
single period and intermittent proces
ses are studied in this bulletin, which
is available upon application to the
United States Department of Agricul
ture.
FISH FLAKE TIMBALES
Pick the contents of one can
of fish flakes into bits with a
Silver fork, add fourth cupful of
sifted bread crumbs from the
center of a stale loaf, a fourth
of a teaspoonful .of paprika, two
well beaten eggs and a cupful and
a half of milk. Mix well, turn
into buttered timbale molds or
patty pans, stand these in a pan
of boiling water reaching nearly
to their top and bake until the
centers are firm. Unniold' care
fully on a hot platter, decorate
with sliced hard-boiled eggs and
turn over all a cupful of drawn
butter, cream or tomato sauce
and serve at once.
SOAP NEEDED IN HOUSEHOLD
Amount May Be Cut Almost in Half
by Careful Use—Keep in Dry
Place If Possible.
The amount of soap required in a
household may almost be cut in half
by careful use. Keep u box ahead, cut
bars in two, remove from the box and
pile in a dry place if possible. Green
soap is used up twice us fust as the
seasoned bars. Never allow it to soak
in a floor pail, tub or dishpun—a great
but very common waste. To save soup
and clean your hands, try putting
clean scraps of dry toilet soap through
the food chopper, using the finest
plate. Mix one part of the powdered
soap with four parts of corumeul.
Another good wuy to remove stains
from the hands and to keep them soft
is to use eornmeal and viuegur and rub
thoroughly. Or try conserving soap
by washing the hands with a table
spoonful of commeal. It is gritty
enough to remove the dirt and leaves
tba hands soft and white.
KEEPS KITCHEN SINK CLEAN
Stiff Bristled Brush, Like One Ulus
trated, and Good Soap Are
Big Factor*.
There is a piece of modern equip
ment that one needs to be scouring
constantly if it is to appear spick and
span at all times—that is the kitchen
Assures Spick and Span Sink.
sink. With a good friction soap and
stiff bristled brush like the accompany
ing illustration the difficulty of tlie
task is removed, and a well-cleaned
sink is the result.
Scrambeld eggs are delicious serve£
with asparagus.
* * •
Bread sponge that sets the least bit
too long mgy be sour.
* * *
When lard has been spilled on wood
dash cold water on to prevent. the
grease from soaking in.
* * *
To keep sandwiches fresh wring out
a napkin in hot water, wrap them in it
and put in a cool place.
* * *
When cutting material on the bins
it is the part of wisdom to lay the
goods smoothly on a sewing table.
Pin, if neceesary, so as to avoid any
danger from slipping or Dulling.
Let’s Have
Raisin Bread Tonight
H OW long since you’ve had delicious raisin
bread—since you’ve tasted that incom
parable flavor?
Serve a loaf tonight. No need to bake it.
Just telephone your grocer or a bakery. Say
you want “full-fruited bread — generously
filled with luscious, seeded, Sun-Maid Raisins.”
The flavor of these raisins permeates the
loaf. A cake-like daintiness makes every slice
a treat. *
Serve it plain at dinner or as a tasty, fruited
breakfast toast.
Make delicious bread pudding with left-*
over slices. *
Use it all. You need not waste a crumb.
Raisin bread is luscious, energizing, iron-
food. So it’s both good and good for you.
Serve it at least twice a week. Start this
good habit in your home today.
But don’t take any but a real, full-fruited
genuine raisin bread.
Your dealer will supply it if you insist.
Sun-Maid
Seeded Raisins
Make delicious bread, pies, puddings,
cakes, etc. Ask your grocer for them. Send
for free book of tested recipes.
Sun-Maid Raisin Growers
Membership 13,000
Dept. N—10—3, Fresno, Calif.
Blue Package
WORTH KEEPING IN MEMORY AND SHE CALLED IT “TEA”
How Quick-Thinking Groom Got
Horses to Follow Him Out of
Burning Stable.
The mere sight of a mouse will ter
rify an elephant or a woman. Chil
dren quake at the mention of hob
goblins. Chickens and domestic fowl
run to shelter when they see a shad
ow like that cast by a hovering hawk.
Horses become helpless at the first
smell of smoke.
At a fire in a stable last week a
groom tried to cover* the horses’ eyes
with a blanket and lead them to
safety. The quivering, shaking ani
mals drew back and refused to budge,
fighting off their rescuer. Alive to the
necessity of getting the animals from
the blazing barn, the groom thought
of a way to quiet them and got down
their harness. As soon as the horses
felt the accustomed straps and buckles
in place they followed their caretaker
through the smoke and flames, even
where they were singed, to the open
air and freedom.—Portland Oregonian.
A dull man who knows It has one
extremely attractive quality.
Laugh over your mistakes, yes—but
not till twenty yenrs after.
Those Fond of the Beverage Will
Shudder at Thought of Awful
Australian Decoction.
Lord Lea of Fareliam said at a New
York reception:
“Let us hope that prohibition won’t
drive you to tea and make you such
tea-slaves as the Australians are.
"The last time I was in Australia
I stopped at a cabin and an old woman
gave me a cup of tea as black as ink.
“ ‘How long,’ I asked, ‘have you had
this pot of tea on the fire, ma’am?’
“‘How long have I had it on the
fire?’ chuckled the old woman. ‘Why,
bless your soul, I don’t never take it
off the fire. I put in a handful of tea
and then, when it gets weak, I put in
another handful, and when the pot
gets full of leaves I take a double
handful out for my old man tc
smoke.’ "—Detroit Free Press.
Oldest Biblical Versions.
The four oldest versions of the Bibl<
are the Aquila, Symanachus, Theodo
sian, in Greek, and the Peshitta ir
Syriac.
In the race for wealth the averagt
man acts like a horse of the long-earee
breed.
Let the children share
this mealtime beverage
No NEED to warn the little folks away
from the table beverage when Postum is
served; every reason to invite every mem
ber of the family to join in the enjoyment of
this wholesome, satisfying drink.
Postum is made from Nature’s best grain
—wheat, and contains nothing to harm
nerves or digestion.
You’ll greatly relish its full-bodied flavor
and aroma.
Your grocer has Postum in two forms:
Instant Postum (in tins) made instantly In
the cup by the addition of boiling water.
Postum Cereal (in packages of larger bulk, for
those who prefer to make the drink while the
meal is being prepared) made by boiling for
fully 20 minutes.
Postum for Health
“There’s a Reason”
Made by Postum Cereal Company, Inc.
Battle Creek, Michigan