RFAD
lVLirll/
i
Says Eight
Years Is
Too Long
This is for teachers. Those
about to become teachers, or un
decided, or otherwise interested
may listen in, of course.
President Benjamin F. Wright
of Smith College says it takes too
long for the average tea$her to
earn his doctor of philosophy
degree. Often eight years, he
says. And by the time the goal
is crossed the teaching by the
teacher -thereafter can be im
paired. Certainly as to its insp’ra
tional quality, one might think.
Dr. Wright implies the degree re
quirements are at fault. Three to
four years of writing and research
beyond the bachelor's degree are
enough, he thinks.
Something else is at fault, too.
As a rule teachers who spend long
years working toward the Ph.D
do so through excessive demands
of advisors and examing commit-,
Eggn°g Tarts For The Holidays
Based On Seasonal Milk Product
By using commercially prepared eggnog as the base of chiffon
tarts or pie, the preparation of a beautiful holiday dessert is prac
tically done when started. The milk and egg mixture is dairy
assembled. To create the pie filling, unflavored gelatine, sugar and
ealt 8-e added to the bottled eggnog. Then whipped cream . . . for
smooth richness . . . and flavorings are folded in. Finally diced
ding peaches go in to golden-fleck the chiffon filling, and peach
slices are arranged in a poinsettia design to trim each tart.
Unflavorcd gelatine captures the air beaten into the whipped
cream. That's why this eggnog filling is velvety smooth and fight,
to the tip of the tongue.
Flavor with vanilla and almond extracts or an equal amount of
rim or sherry flavoring. Tart shells or a 9-inch baked pie crust hold
the filling And if a naclrnircd nn«trv errtet til used, ail inoTedSenta
for this modem holiday dessert will be pantry shell and refrigerator
bandy.
EGGNOG TARTLETS
1 envelope unflavorcd 2 teaspoons rum flavoring,
gelatine optional
2 tablespoons sugar % cup heavy cream, whipped
214 cups bottled non- 1 can (1 pound) cling peach
alcoholic eggnog slices, drained
% teaspoon nutmeg, optional 6 to 8 baked tart shells
Combine gelatine and sugar in top of double boiler. Stir in 1 cup
of the cold eggnog. Place over boiling water and stir until gelatin*
vvl sugar are dissolved. Remove from heat; add remaining 1*4 cups
*g<no". If additional flavoring is desired, add nutmeg and flavor
ing. Chill until slightly thicker than the consistency of unbeaten
egg wfnte. Fold in whipped cream and % cup of well-drained, diced
peaches. Spoon into pastry tart shells, baked 9-inch pie shell, or
Into dessert dishes. Chill until firm. Decorate with remaining peach
slices in poinsettia motif with finely cut maraschino cherries for
flower centers.
1T7KLD: 6 to 8 servings.
I
tees. Most would prefer to put that has made an M.A. for high
in a shorter period of concentra- school and a Ph.D. for college
ted work. An we would hazard a teaching almost a necessity,
guess, most of the colleges and There is something else wrong
preparatory schools which employ with the Ph.D. for most teachers
them would much prefer to grant —as distinct from research ex
them one or more sabbatical years perts. The American Ph.D, re
—if they could afford to. But quire* that the candidate make an
institutional budgets and families “addition to knowledge.” Demon
to feed are more inexorable task- strated competence in synthesiz
masters than even the tradition ing and interpreting knowledge
Gala Fruit Cake
It is not too early to begin making your holiday fruit cakes now
for it is best to age the cuke properly—at least a month, and six
weeks time is better. During this period the flavor mellows and
moisture in fruits and cake equalize so that it is easy to cut.
This recipe makes two cakes, a round one and a loaf. The cakes
are rich and delicious with lots of candied fruits, dried fruits, nuts,
a bit of canned pineapple and a touch of Sherry wine.
Here’s how we like to store this delicious fruit cake. Remove
baking papers from cooled cakes and wrap in cloth moistened in
California dessert wine. Then wrap again in waxed paper or
aluminum foil. Place in covered metal container. Occasionally (about
once a week), sprinkle several tablespoons of wine over cloth to
keep slightly moist. Before wrapping as a gift, glaze and decorate.
To glaze, boil com syrup a few seconds and brush on the cake.
Decorate with dried fruit and almonds.
GAEA FRUIT CAKE
1% cups light or dark raisins
1 cup seeded raisins
% cup syrup from canned
pineapple
2 tablespoons
California Sherry
1 cup dried apricots
1% cups prunes
2 cups sugar for fruit
1 cup water
x cup buucr or margarine
1 cup sugar
f> eggs
2 cups sifted cake flour
1V4 teaspoons baking powder
1 teaspoon salt
2 cups roasted blanched
almonds
% cup finely cut canned
pineapple
1 pound candied cherries
1 cup broken walnuts
Rinse and drain raisins. Combine with pineapple syrup and
Sherry, cover closely and let stand over night to plump fruit.
Rinse apricots and prunes, cover with boiling water and cook IS
minutes. Drain. Heat 2 cups sugar with 1 cup water to boiling.
Add apricots and cook slowly 20 minutes. Remove apricots to wire
rack to drain, reserving syrup. Remove pits from prunes, and cook
in same syrup for 10 minutes. Drain on wire rack. Cream shorten
ing and remaining 1 cup sugar together thoroughly. Beat in eggs
one at a time. Reserve % cup flour for fruits. Sift remaining flour
with baking powder and salt. Blend into creamed mixture. Stir in
plumped raisins. Chop aim ids, apricots and prunes; combine with
pineapple, halved cherries and walnuts. Mix reserved flour with
fruit-nut mixture, pour batter over it and blend well. Turn into
8-inch tube pan and small loaf pan (about 814 x 414 x 214-inchcs)
which have been lined with 2 thicknesses greased brown paper.
Bake in slow oven (300* F.) with shallow pan of hot water on
floor of oven. Tube pan will require about 314 hours, loaf pan
about 3 hours. Remove cakes to wire rack to cool,, but . do not
remove paper. Remove baking paper before wrapping in wine
soaked cloth and then in waxed paper or foil. Weighs about 6
pounds.
Old Door Becomes Table
AN OLD door may be converted
into a sturdy play table for
youngsters.
First select some old water or
gas pipes that will serve as legs
of the right height for the young- ‘
sters who will use the table. Fit
tings that screw on the door, at
the comers, and into which the
threaded end of the pipes will fit
can be obtained at a hardware
store. Similar fittings will pro
tect the floor.
All hardware on the door
should be removed.
Provide a smooth, splinter-free
surface by attaching a panel of
Masonite tk' Tempered Presd
wood with X" brads. Protect the
children’s fingers further by ap
plying strips of this material to
all edges. By putting on the strips
first, the top panel will cover the
edges and make a neat job.
The legs may be painted, and
the new table top likewise primed
and painted or given three coats
of waterproof varnish. With a
table like this, children can have
fun, Indoors or out, for years, as
the sturdy construction and dur
able surface will allow all sorts
of rough treatment. As the chil
dren grow, the table can grow
with them—simply by increasing
the length of the pipe legs.
World Famous Quebec Bridge “Spot" Painted
IF that cottage of youra needs a
little "touching up," and you And
that 12 quarts of paint will do the
Job. you can well understand what
the painters had to contend with
when faced with “spot" painting the
world-famous Quebec bridge, which
spans the mighty St. Lawrence
River, seven miles above Quebec
City, this autumn.
To "spot" paint the giant struc
ture, one of the largest cantilever
bridges in the world, painters of the
Canadian National Railways, which
maintain the bridge for the owners,
the Canadian Government, used
more than 6.000 quarU of paint;
some red lead and the rest "Quebec
Bridge Green"
The Quebec Bridge, hailed aa the
"eighth wonder of the world” aftor
Its completion In 1918, Is 3,239 feet
long. It consists of 66.000 tons of
steel and uncounted tons of con
crete. It connects the north and
south shores of Quebec Province;
the town of Charny on the south
shore and the Quebec City suburbs
of Blllery and Ste. Foy on the north.
Used by the Montreal-Quebec trains
of the Canadian National, the big
bridge also has a 36-foot vehicular
roadway.
The Central suspended span of the
Quebec Bridge Is 640 feet long while
the ean»llev«r arms measure 1,160
i feet and the anchorage arms 1,039
The Quebec Bridge spans the
St. Lawrence River with some
66,000 tens of steel.
feet. It* elevation above the highest
tides known to move from the At
lantic up the St. Lawrence is 150
feet which leaves quite sufficient
navigation space for the largest of
ocean liners. The highest point of '
the bridge above high water Is 343 1
feet.
Painting this giant >s an awe*
some job to this workman aa he
ponders how many pallsful it
wilt take to ■spot" punt the
Quebec Bridge.
Pkotot Canadian Mott Kuty)
t
A hundred feet above the St.
Lawrence painters do a little
"Chipping" before the painting
job starts. fNS
is not enough. Yet that is what
four out of five teachers are called
upon to do—to lead their students
toward a comprehension of the
wide world around them.
The lengths to which candidates
I are often driven in order to find
some nook or corner of unplowed
ground to cover in doctorial theses
that scholarly research is an un
parclleied disciplinarian in analy
tical and judicial thinking, com
plete immersion in it does not al
ways lead to inspirational teach
ing, How about a Ph.D. oriented
toward the “synoptic view?”
Lanson C. Ervin
Mr. Lanson C. Ervin, 70 years,
2915 North 26th Street, passed
away Monday November 5th at
a local hospital.
Mr. Ervin had been a resident
of Omaha forty eight years. He
was a retired fireman from the '
| Post Office where he was em
; ployed for over forty years. Mr.
i Ervin was a veteran of World
War One and a member of Alonzo
Davis Post No. 1364 V.F.W., mem
ber of the St. John’s AME Church.
He is survived by his wife, Mrs.
Jessie W. Ervin, Omaha, two
brothers, Mr. Walter Ervin, Los
Angeles, California, Mr. Jack
Ervin, of Omaha.
Tentatively funeral services has
been set for ten o'clock Friday
morning from St. John’s AME
Church with the Rev. S. H. Lewis
officiating, with Alonzo Davis
Post No. 1364 V.F.W. in charge of
Military Rites, with interment
in Soldiers Circle at Forest Lawn
Cemetery with arrangements by
Thomas Funeral Home.
A lot of people never get in
terested in a thing until they find
out that it’s none of their busi
ness. ,*j’
RESPONSIBLE PARTY
Man or Woman, from this area, wanted to service and collect
from automatic vending machines. No Selling. Age not essen
tial. Car, references, and $600 investment necessary. 7 to 12
hu'irs weekly nets approximately $250 monthly. Possibility
full time work. For local interview give full particulars, phone.
| Write P. O. Box 7047, Minneapolis 11, Minnesota.
IIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIHIIIIIII I
SOUND THEORY
'Che energy of sound wa/es is nmr
LOST/THESe WAVES GO ON FOREVER
AFTER THE SOUND HAS CEASED.
CONCEIVABLE AN INSTRUMENT MIGHT I
BE DEVELOPED THAT COULD RECAPTURE /
THE SOUND WAVES OF THe DEAD FAST /
AND MAKE KNOWN TO US THE ACTUAL /
voices and words of the great Men /
OF OTHER CENTURIES. L
ossiiiji
sssSP*
PURE(?)GOLDI
'ijne *CARAT‘ DESCRIPTION OF SOLD j
INDICATES Tl OUNT OF SOLD
COMBINED WO OTHER METAL V>
SIVE THE SOLD HARDNESS 24 CARAT /
SOLD 15 PURE SOLD 14 CARAT SOLD
MEANS 14 PARTS TO 10 PARIS OF *
ANOTHER METAL, USUALLY COPPER.
VOJNGSTERS CAN DEVELOP THE IMPORTANT SAVINS HABIT BV INVESTING IN
US SAVINGS BONDS -AND BV FOLLOWING THE EXAMPLE OF THEIR PARENTS WHO
RECOGNIZE US. SAVINSS BONDS AS A SAFE SECURE KEV TO TUB FUTURE//
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