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About Gold Hill news. (Gold Hill, Jackson County, Or.) 1897-19?? | View Entire Issue (Oct. 9, 1941)
Thursday. Oct. 9. 1941 The Gold Hill N ew s, Gold Hill, Oregon Financing and P lan * in TERNS N ew Booklet on Homes SEWQNG CDPCILE G lt a m A id Washington, D. C. 71 * * ■ fd r ft ~2 j | •viS'l .SV- “tlVIMft «OOH : Ö 1 * «•••- - FÍ3 FHA Helps You Own Such a Home T H E house that Jack built for 1 you and the youngsters—on his modest salary! Thanks to loans insured by the Federal Housing Adm inistration, fam ilies w ith low incomes may easily finance such charm ing homes. On a $1,500 salary you may com fortably buy a property worth $3,000. • • • O u r new 24-page booklet has photo graphs and f lo o r plans of 22 homes valued from $2,600 to $8,230. E x p la in s F H A financing, tells how to save on space, m a terials, e le c tric w irin g . Insulation, built-in fu rn itu re . Send your o rd e r to: R E A D E R -H O M E S E R V IC E 117 M in na St. San Francisco, C alif. Enclose 10 cents in coin for your copy of P L A N N IN G A N D F IN A N C IN G Y O U R LO W -C O ST H O M E N a m e ............................................................ A ddress.......................................................... IN D IG E S T IO N w h a t D o c to rs d o f o r it D o cto rs k n o w t h a t g as tra p p e d i n th e stom ach o r g u iie t may a r t I ik e a h a ir - t r ig g e r on t h e h e a rt. T h ey set gas fre e w ith th e fa s te s t-a c t in g m edicines kn o w n — th e fa s te s t a c t lik e th e m ed icin es in B eii-an s T a b le ts . T r y B e ll- a n a to d a y . I f t h e F IR S T D O S E doeasn 't pro v e B e ll - ans b e tte r, re tu r n b o ttle to us and s D O U B L E m oney b ack. JfiSc a t a ll d ru g stores. Rascals Alone Men who are rascals severally are highly worthy people in the mass.—Montesquieu. M ILLIO NS OF WOMEN Have Discovered This Economy Millions o f women every where, women who take pride in th rifty home management, wo men who take pride in their bak ing, use Clabber Girl, exclusively . . . First, because of its remark able economy; second, because of its absolute dependability, for the pleasure it adds to home baking. Order a can of Clabber G irl from your grocer today. You w ill be surprised when he tells you the price . . . And, you w ill be delighted with your baking results. Clabber G irl means Bigger value when you buy, Bet ter results when you bake . . . You Pay Less fo r Clabber G irl . . . but You Use No More . . . CLABBER GIRL B A K IN G P O W D E R Late Love Like the measles, love is the most dangerous when it comes late in life.—Byron. I Plan your stay at Portland's newest ' hotels, the... hi 000 \ f ' ■ h o m e lik e rooms from * 2 . 5 0 p e r d a y w ith b a th . B ro ad w a y , a n d S a lm o n S t r e e K =Only= G ood M erchandise Can Be CONSISTENTLY Adverted • BUY ADVERTISED COOPS 9 liM l's GREATEST TR AG EDY' You don’t have to w ait fo r his- 1 torians to record the fact that the I greatest tragedy of the year 1941 as far as this war is concerned is the way the British have twiddled their thumbs, watched the Russians, and done almost nothing except cheer. Over three months have passed since H itle r sent his mechanized masses hurtling across the Russian border, and in that tim e the British sent only a trickle of help. Yet the British knew that pro longed Russian resistance was the biggest chance they had of defeat ing H itler. They also knew that H itle r's tactic always has been to pick his victim s one by one. Yet realizing this, the B ritish have done v irtu a lly the same thing Poland did when Czechoslovakia was in vaded, what Jugoslavia did when Bulgaria was invaded, and what Turkey did when Jugoslavia was invaded. They have m erely sat on the sidelines, sent 200 airplanes, plus a mission to Moscow, taken a good long rest—and cheered. Second Front? Meanwhile, the general staff ad visers of both the British and Am er ican armies have bluntly warned that the Russians were sure to be defeated unless a second front was created against H itler. This second front against H itle r meant, of course, a British expedi tionary force landing in France, Holland or Spain. This question has been discussed carefully behind the scenes, but the B ritish have wanted two things: one was tanks, most of theirs having been de molished at D unkirk; the second has been an American Expedi tionary force to help them. The B ritish did not really push this idea of an A.E.F., for they knew p olitically it was impossible for Roosevelt. But nevertheless they did want company in attem pting to land troops on the Continent. They had plenty of troops in England—in fact so many that there has been restlessness and bad morale be cause of inactivity. I t is true that these troops are not completely equipped and are sadly lacking in tanks. But there is considerable belief that they were equipped sufficiently to make a land ing in Spain from G ib ra lta r; and that in France the local people would have risen up to welcome them. However, all summer long the British have maintained an “ after you, Alphonse” attitude. Meanwhile the situation in Russia has become darker and darker—as every m ili ta ry expert knew was inevitable. A ll of which brings up the vital question of exactly who is the dom inating factor in the now v irtu a l Anglo-American alliance. We have thrown a very large pile of chips into the gamble on, a British vic tory ; yet no one seems to knew whether the B ritish are taking ad vice from us or whether we are tak ing orders from the British. Presi dent Roosevelt and H arry Hopkins m ay know, but if so they have not in formed those closest to them. • • • H ITLE R 'S O IL PROBLEM Most of the reports from Russia look black; and to U. S. arm y ob servers they have been, that way for some time. However, one en couraging factor stands out. This is the question of oil. Without oil no arm y or navy can move. And despite the tremendous areas taken by H itle r in all Europe, he s till faces, two years after sta rt ing the war, almost the same oil shortage as before. Rumania, seized chiefly for her oil fields, has a capacity of 8,000,000 tons annually. However, the Rus sians bombed the Rumanian oil fields so badly that production is now down to about 4,000,000 tons or less. Germany itself has a synthetic gasoline production of about 3,000,- 000 tons, making a total annual pro duction today of about 7,000,000 tons. On the other hand, Germany is us ing oil and gas to operate its arm y at the rate of about 25,000,000 tons a year, most of which has come from reserves. It is estimated that Germany s till has reserves on hand of 10 or perhaps 15 m illion tons. A ll of which means that the real pinch w ill come next spring. In other words, H itle r has enough oil and gas to last through the win ter, but by the end of the winter he absolutely must take the Russian oil fields of the Caucasus. In fact, he is sure to stage a te rrific drive to take them even earlier. The tre mendous Nazi sacrifices to take Kiev and Odessa all were because those two cities are the path of the Nazi march to the Caucasus. Russian Chances. During the coming winter, howev er, the Russians should be able to hold out. The Caucasian mountains are high and rugged. The Russians have a huge force in this area. The British also have rushed troops through Iran to the border of the Caucasus. However, if H itle r's gasoline situ ation is even more desperate than indicated above—which may be quite possible—then he is almost sure to put the pincers on Turkey harder than ever before in order to dpi,-o nn the Caucasus make* this outfit w arm enough to curry you rig h t through the eurly autumn, and the whole outfit is so slim you can wear it under a w inter coat easily. The jum per closes w ith a placket in the side which may be closed w ith snnps, hooks and eyes, buttons or a zipper. Corduroy in brigh t vibrant col ors is the first choice fo r a fabric fo r thia jum per und jacket. Wool tweeds, gubardine, scotch plaids, flannel and velveteen are other suitable m aterials. • • • B a rb a ra B r il P a tte rn N o. 1430 B la da* signed fu r alaea 11, 13. 13. 17 and 19 Cor* responding bust m eaaurem enta S9. 31. 33. 33 and 37. Mica 13 (31) Jum per requires 3 ‘ « y ard s 3 0 ln c h m a te ria l; Jacket. 3 y arda. Send your order to: H E W IN G ( IRC I F P A T T E R N D K P T . 149 N ew M on tgom ery Mlreel Man F ra n c 1 »co C alif. PIE PERFECTION—A W INNER EVERY T IM E (See Recipes Below) AM ERICA'S FAVORITE DESSERT Confess now, how often would you .urn down a ta rt lemon pie, a deep- dish apple pie, or a juicy cranberry o n e w i t h th e b r ig h t b e r r ie s peeking out of the lattice crust? Not often, I imagine, or pie wouldn't be our country’s fa- vorite dessert So here’s to pie, fa vorite at dessert tim e or at a bakery sale, made in big tins or as indi vidual servings: ‘ Lemon Angel Pie. (Makes one 8-inch pie) 4 egg yolks cup sugar % cup lemon juice 1 tablespoon butter 2 egg whites, s tiffly beaten Cream egg yolks and sugar to gether. Add lemon juice and cook in double boiler u n til thickened, s tir ring often. Add butter. Remove from heat and fold in beaten egg whites. Pour into a baked pie shell. Top w ith meringue and brown in moderate (325 degrees) oven for 15 minutes. Meringue. a 2 egg whites, beaten until frothy 4 tablespoons sugar 1 teaspoon lemon juice Add sugar gradually to egg whites and continue beating u ntil egg holds up in peaks. Fold in lemon juice. Any pie is as good as its crust, and if you’ve mastered the art, your pies w ill always be something to come back for. A good crust is ten der, short, flaky, w ell flavored and sm art enough to stand by itself. If you make a crust to be filled, cool the fillin g before it comes in contact w ith the crust so you won’t have soggy pie. F laky Pie Crust. 2 cups flour % cup shortening % teaspoon salt About *4 cup ice water M ix and s ift flour w ith salt. Work in shortening using pastry blender, fork, knives, or fingertips, until m ix ture appears crumbled. Moisten with w ater u ntil dough just holds togeth er. Roll out on floured board and cut to fit pie tins. This makes enough for a double crust for a 9- inch pie tin. For a one-crust pie, use: 1 cup flour, % cup shortening, *4 teaspoon salt, and 2*4 to 3 table spoons water. Delicious Rhubarb Pie. 1*4 tablespoons quick-cooking tapioca 1 *4 cups sugar *4 teaspoon salt 1 teaspoon grated orange rind 1 tablespoon melted butter 4 cups cut rhubarb 1 pie crust Combine ingredients and let stand about 15 minutes. Line a 9-inch pie plate with pastry rolled one-eighth inch thick, allowing pastry to extend 1 inch beyond edge. Fold edge back to form standing rim . F ill w ith rhu barb m ixture. Moisten edge of pas try w ith cold w ater; arrange lattice LYN N SAYS: To keep your pie crust short, have the shortening and water ice cold. If possible, have your bowl cold, too, and when handling the crust, use your fingers as little as you can, to keep the heat from the hands from getting into the dough. Avoid rolling extra flour into the dough for this makes tough pastry. Fold the pastry over sev eral times while rolling to help make flaky pastry. Never stretch the pastry into the pan. Make it large enough before fitting into pan. Pie crust should be baked quickly on the lower shelf of the oven to prevent sogginess. The intense heat of the oven expands the cold liquid in pastry into steam, making the crust rise in flaky layers. Enclose 13 cents for each pattern . P a tte rn N o....................... Mice............. Name ................ ........................ ••••••• Address .................• ........... .......................... THIS W EEK'S MENU For Your Bakery Sale Pecan Rolls Holiday F ru it Scones ’ Lemon Angel Pie ’ Apple Pie D evil’s Food Cake Silver Moon Cake Cornflake F ille d Cookies Brownies •Recipe Given Carrots can be made crisp und fresh before cooking by peeling and leuving in cold water for half an hour. e of pastry strips across top. Flute rim w ith fingers. Bake in hot oven (450 degrees) for 15 minutes; then decrease heat to 350 degrees and bake 30 minutes longer. ’ Apple Pie. 1 recipe flaky pie crust 2 pounds cooking apples 1*4 cups sugar 2 teaspoons cinnamon 2 tablespoons butter 1*4 tablespoons cornstarch Pare, core, and slice apples. M ix w ith sugar, cinnamon, and corn starch. F ill pie tin which has been covered w ith crust and dot fru it w ith butter. Lay on top crust which has been pricked w ith a fork, and flute edges. Bake 45 to 50 minutes in a moderate (350-375 degrees) oven. Tang and color are this cranberry pie’s delectable recommendations, so make enough to have seconds. You can have y o u r v ita m in s , too, fo r cranber ries are an excel lent source of v i tam in C, neces sary fo r teeth and bones, and also a fa ir Source of v i tam in A which promotes appetite, stim ulates growth, and makes for general well-being. Make it w ith a criss-cross crust and you’ll com* in w ith top honors: Spicy Cranberry Pie. (Makes one 9-inch pie) 1 recipe pie crust 4 cups cranberries 2*4 cups sugar 2 tablespoons lemon juice Grated rind of 1 lemon 1 teaspoon cinnamon *4 teaspoon ground cloves 1*4 tablespoons cornstarch *4 cup water Wash and pick over berries. Bring to a boil w ith the w ater, add sugar, boil gently, being careful not to break berries. Boil 5 minutes, re move from fire, cool, and add lemon juice, rind, and spices. F ill un baked pie crust, cover top with strips, and bake 30 minutes in a hot (400 degrees) oven. There are pies in which you bake just the crust, pies in which you bake crust and filling, and other pies which you don’t bake at all. In this latter class are those pies whose crust is placed in the icebox to cool, then filled w ith filling and cooled un til set. Here’s a pie w ith crust, rich and crum bly, a fillin g that really melts in your m outh: Coconut Custard Pie. (Makes one 9-inch pie) 2 egg yolks 1'4 cups m ilk *4 cup sugar *4 teaspoon salt 2 teaspoons gelatin *4 cup cold water Soak gelatin in cold water. Cook egg yolks, m ilk and sugar in double boiler until thick and pour over gel atin. Cool, add vanilla, and pour over a crust made of: 3 cups oven-popped rice cereal, rolled fine *4 cup butter melted *4 cup sugar Combine cereal crumbs, sugar and butter and press evenly around the sides and bottom of a pie pan. Chill before filling. Pile meringue on top of filling. Use 2 egg whites stiffly beaten, to which add % cup sugar slowly, and *4 cup of coconut. Brown ligh tly in broiler. In making a successful meringue, beat the egg whites u ntil s tiff and glossy, then blend in sugar com pletely to prevent beads of syrup from form ing on top of the me ringue. Leave the pie on the top of the oven after it is baked. Cold a ir strikin g the meringue w ill cause it to fall. (R elea s e d bv W estern N ew ab aoer U nio n.) e e Raked products made with hon ey retain their moiature long er than those without it. e e e Prepare onions under water, preferubly running water, and spare the eyes. e e e Dry salt sprinkled immediately on new fru it stains w ill prevent them from being permanent. • • • When you pour water off boiled potatoes save it and use it instead of w ater or m ilk for your bread, sponge or coffee cake. I f the wa te r is salted you w ill require a little less salt when m ixing dough. • ‘ I T 'S to be another lum ber * y e a r," says every fashion prophet who knows a tain.,, a ■ ,i school smartness. Pattern No. 1450-B sounds a new note in jum p ers—it has a jacket, too. The jacket is long sleeved, waist length, collarless—of a peasant feeling which keys it perfectly for the youthful, wide-skirted jum per. The la tte r is cut w ith a square neckline, low enough in front and in back to allow a great part of pretty blouses or soft sweaters to be clearly visible. The jacket • a • Accurate measuring spoons, cups and cans not only give bet- er results, but they save food ma terials. B est for Juice •and c^en/ use ! ’T ”1 H» I . . - u .t 'S „ T summer C*,,for!“ *,0£ . h t ounces o f their fresh juice give» you source o f vitamins! Eight ounces with „tam m s .11 the vitamin C you nee > « ch^ ndgl Mineral,! A. B, and C ; calcum n d o t h « e s » c a ^ They're easy to plump and tender tec . «Sunkiat* stamped on the sk 14.000 cooperating h ,nd dessettt! dentHies the finest oranges from »toweta. But f t r j m t t - o— a ~ Favry n-,i¿» u»¡ 1 L 2 ¿3 •>* •. . - j' - iiízíto __ '' -H W • igSgOl ! "V ■ S u n k is t C A L IF O B N IA ORANGES
