About The Fayetteville news. (Fayetteville, Ga.) 18??-???? | View Entire Issue (June 9, 1922)
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. iiiiiiiMiiiiiiniiititiiiHiiiKiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiiiiMutHiiMiiiiiinNiiimiimiiiiniiiiiuHk Spring Sap Is Running in Ann Arbor MUMMIIUIIIIIIMIIIIItllllllimill iiiiiiiiiiiiiiiiiiiifiiiiitiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiitiiniiiiiiHiiMiiiiiiuiiiiiiiiitiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiniiiiiiniiiiiiiiiiiMtiirMitMiiiiiiiiiiiiiiiiiiiiii "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.” •tNtiiuiiiiiiiiiiiiiiiiiiiiiiiiiiMuiiiiiiiiiiiiiinniiiiiiiiiiiuiiiiiiniiiHiiiiiuiiiiiiiiiiMMiuHiiiiiniiiiiniuiittiiiiiiiiiiuiiuiNiiuiiiiiiiiitiinuunnnHtiiimiiiiiiiiiniiiimiiiiiii'iiiiimiiiiiitiiiitiiimiimimiiiiiiiiMiinuii MUitiiuMimiiuiMiiiiiititiiiiiiiiiiMiiiiiiiitiiiisiiiiiiiiiiiinuiiuiiitiiiiiiiiMiiiiiiiiuiiiiiiiiiuiiiiniiiiiiiiiiiitiiiittiiiiiittiiiitiiMtiiiiiiiiiiitiiiniiiiiiiitiitiiimiiiiiiiiiimiiiiiiiiiiiiiiiHiiitiniiiiiiiiiiium«u«iiiiiiiiiMtimi Lord to Succeed “H-l and Maria" Dawes iiiiiimiiiiiiiiiuiiiHimiiiMiiiiiiiiiut itiiiNiniiiiiiiitiitiiiiiiiiiuiiiiimiiiit 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. lllllllltlllllllllllMIIIIIIttlllllllltlllllllUltllltllMIIIIIIIIHIIIIIIIIIIIIII 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. ^"HgLG-c vrdrfL 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
