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The Lackawanna news. (Lackawanna, N.Y.) 19??-1933, November 19, 1931, Image 5

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'-Lackn’VVahna.‘News.11-ucknwahms. -. Y». 1173- =NoV- 1.9» 193.‘-SA ;ireaVds'fo:r Brreakf GENERAL; BUSINESS CONDITIONS 3 From the Monthly‘Bank‘Létter'for November Issuedby The National Cixy Bank of New York , OOPERATIVE efforts by the C Government and leading ‘banking interests to relieve the acute stage of banking di culties reached early in October provided the highlight -in business in the ‘United States ‘during the month, according to the monthly Review 1:‘! Conditions published ‘by The National City Bank of New York. Largely because of the demonstration of “banking power and solidarity given, the review states, these di are re- ceding. Indications of reviving con are the better tone of the stock market, easier foreign exchange rates, subsidence of the gold export movement. and most important of In a decline of $24,000,000 in money .in circula- tion in the final week of the month. This “seems to indicate that the hoarding of --urrency has at last passed its peak\ On the subject of foreign with- drawals of gold ‘from the United‘ States, the review points out that “while the movement itself has been regarded as A hysterical one, it is recognized that redistribution of gold not needed in this coun- try will be helpful in restoring not only the world equilibrium, but more wholesome credit conditions in. this country.\ Noting that the gold lost has in effect been “under Ioreign ownership throughout its stay here,\ the review says “it is a fortunate thing to have the excess removed at a time when its withdrawal ~cnuses the mini- mum ot disturbance. Notwith- standing the loss of gold, the amount of ‘free’ gold in the Federal Reserve Banks at the cur- rent writing is substantially as large as before the movement started.” <trol of the banks, being due to the depression and the fact that cor- porations du the ‘bnom themselves more ‘by se- curity sales and less by bank ionns. erg‘-ency to sound banks 1., -n sound assets; It is a mechamsm fbr the rediscount of such good paper of sthese banks as -13 not eligible for xeansvouut by the Federal Reserve Banks. as a method of assisting tempntarily llhquid banks to meet them I:ur~ tent obligations and thus make sacrifices of asset» unnecessary, reduce the number of bank sus- pensions ‘andhssxst. m the r9.<t(Il‘ZL- -tion of public conrideuce in the banking situation. “For such reasons.” the review continues, “the last few years -have been in general a period of declin- ing liquidity especially for country banks. with armarked turn by city banks, wxthin the current year. toward increased liquidity through purchase of 'U. S. Government bonds. Undoubtedly. the only reason why country bank: also have not reversed their position is that they have been unable to do so. Five-cent cotton and 30-cent wheat have been too great ti problem for them to solve. Even where they have an ade- quate percentage of well—secur‘cd loans of short maturity, debtors have been unable to repay prompt.~ ly. necessitating renewal or the sale of the set-uritylat a sacri a demoralizing necessity avoided whenever possible. The impact upon banks in such condition of a sudden and panicky demand of depositors for the repayment of their funds at once becomes in- supportahle. The weakness in the situation due to luck of liquidity has been evident in two ways: first, in the inability of solvent banks promptly to borrow upon their assets to as su extent to meet demnnds upon them and second. in selling of bonds by the ‘banks in order to raise funds. This deprec-iates the investments of other banks which in turn may their capital impaired, the whole process illustrating the vicious circle in which depression operates.” Discussing the operation of the National Credit Corporation ‘which has been estnblished to ease this situation. the revieiv says: “It .122 our view that the drama- tic events of. these few weeks have immensely strengthened the ‘resolutinu of the strong banks, members of the Ned:-.ra1 Reserve System, to 1:0opo'ra2.e etfevtively in support. nf the situation and to wlden the latxtude of the indi—- vidual assistance they give.” The review stresses the im- portance of the advnnvns in pyrm-s of wheat. cottuu. and other farm products. stating that “thexr re- covery. relieving the nrcssure upon -marginal holders. encourag- ing buyers and facilitating repa.y~ ment of luans. is rm? -if ‘.}-.t- mu-I: hopeful features of Lb.» :.:iu::rmn. ' It says that businessga:-mitg, has shown some pickup durmg mm- ber, but Improvement hm ‘.1---n limxted to ordinary seasnna.‘ .n- creases. Thea heavy 1ndu1~.u\.r-1 commur quxev. but Tc-sumplmn of operations by leadmr: nuIu!‘nub.!-3 manufacturers durum: .\-r|Vr'.nll-vi’ will 1.:-nvuie need:-d support for steel and uther mdustnes-. The current re-vxew contains a tabulahun of third-quaru.-r curm- lngs reports of at-uut 200 mrpuru- t-ions engaged in the major manu- fax-turimz industries and ID retail trade, showing axrgrs-gale net pro After all charges but he- foro dividends, of appruxirnute-Ky $97,000,000, agamst $‘.t=7,0Ho.uuO the pr:-vmus quarter and $131,- .nJ00.00fv In the first quarter. In the third quarter of last. year sax-,l\ net pro amounted to sm2,nou,. M10, \ndi«-atmg a decline thxs year at 49.2 per cent. If your husband get: chexty, and toad makes him testy You can soothe him by serving him something that’: new. Here are new bread: for morning that he won’! be scorningg Y ou’II« that tkeir baking’: a good‘ thing to do. ERIOUSLY speaking, Amer- ‘ ican -breakfasts are far too ' monotonous. Most of them‘ ii’ consist of fruit, cereal, eggs, toast and coffee, morning after morning, throughout the year. To be sure there is a great variety of wet and dry cereals, eggs can be cooked in any number of different ways, and now that most coffee is‘ vacuum packed. it is easy to have it’ fresh and good. But too often the, fruit is omitted and the toast is -hard and dry. Here's a remedy for both thefae‘ troubles in thqform of recipes which combine a healthful fruit with a bread; The fruit is Hawaiian pine- apple, and it has the advantage that ~its acids turn alkaline in the stomach as doctors and dietitians maintain that they should. It can be com- bincd with ‘bran. white flour and wholewhcat breads. W halcwlwal Fruit Bread: Sift to- gether two and one-half cups whole- wheat four teaspoons baking powder, one teaspoon salt and four tablespoons sugar, and add one well- beaten egg. Add one tablespoon melted butter, one cup milk and one cup well-drained crushed Hawaiian- pineapple. Bake in a loaf pan in a, slow oven. 350°. for forty- to minutes. ‘a sponge, beat vigorously and let rise to double its bulk. Add one well- beaten egg, one-half cup sugar and the well—draincd contents of an 8- ounce can of crushed Hawaiian pine- apple. Then add from three to four cups of flour to make a stiff dou h, and‘ knead well. Let rise againgTo double its bulk. Cut down, pinch off small pieces, and form into balls. Place these an inch apart on well greased pans, and let rise again. Bake minutes in :9. hot, 400°, oven. This will -make three dozen rolls, and our con guess‘ is that you will not this number too many. W'x¢hWhiteF|onrB!h& And here are two ways to com—- bine ‘pineapple with white bread: that can be served at break- fast or luncheon. Pineapple Half Moon: Cook to- gether until thick the contents of an 8-ounce can of crushed Hawaiian pineapple, one-third cup sugar and a few grains of salt, and then cool slightly. Sift together two cups ‘flour, four teaspoons baking powder, one teaspoon salt and one tablespoon sugar, and cut in one~third cup short- ening. Add three-fourths cup milk, roll out quite thin, and cut in rounds. Put a teaspoonful of the pim:apple_ on each round. fold over and pinch the edges together. Bake in hot oven, 425°. for twelve minutes. This makes sixteen moons. I Discussing the fundamental causes of the bank failures in the United States, the review calls attention to thetendency of bank credit in recent years to take the form of loans and investments ineligible for redisncunt at the Federal Reserve Banks. This de~ cline in holdings of eligible paper has been largely outside the cou- “The purpose of the National Credit. Corporation, sponsored and snhsr-rihed to by the bunks mf the country, is to mobilize bzmkinz resource: Into a pool. out. of which to make loans in the present. e:n~ Other Breakfast Dishes Pineapple combines extremely well with many standard cereals, just as it comes from the can, in slices, crushed or in tidbits, and here is a way to vary the taste of Hawaiian pineapple if you are in the habit of serving it all by itself. Pineapple Sitnlilicitgvz Drain as many slices as you want of Hawaiian pineapple. Swccten some lime or lemon juice with confectioncr's ‘sugar, and add a little bruise-l min! to Pour this over the pine- apple, and let stand in ice box lung enough to chill thoroughly and to ab- sorb the lime or lemon and mint Lay slices on serving plates and put a fluffy bouquet of mint in the hole at each slice. With Bran or Wholewheal Pineapple and Honey Bran Muf- fins: Sift together one cup flour, four teaspoons baking powder, and three-fourths teaspoon salt, and add one and one-fourth cups bran. Add two well-beaten eggs, one-fourth cup honey, thsee-fourths cup milk and one tablespoon melted butter. Add one-half cup crushed pineapple, after draining syrup off thoroughly. (Keep the syrup in the refrigerator to use later in drinks or sauces.) -Bake in muffm tins, 375°, for twenty minutes. This recipe makes twelve mu < ,2: oFaII Fashiong For Vegetables Pineapple Lunclu-on‘Ral!:: Soltcn one cake yeast in one-fourth cup lukewarm water. Scnld one cup milk with one tablespoon sugar, one- half cup shortcnitfg and one teaspoon salt. Add two cups flour to make §Creame'd Dishes Are cz-an‘? } !’ ‘h Index of Cool:’s Skill Science Evolves Cushioned Wood F lociring With I n-Built Shock A bsorber HERE are creamed dishes and creamed dishes. Your results depend much upon the method which you use in mak- ing your cream sauce, the thicken- Ins hsredionts. and the richness. low. Add egg plant. bread crumbs and milk. Season with salt and pepper. Turn into n buttered bak- ing dish. Cover with buttered bread crumbs. Brown 1:: a mod- erate over (350‘' F.). Yield: 6 serv- Inga. ma 4?? 1 qt. diced carrots 5; cup 1012 bread 1,5 tsp. sugar crumbs 1 medium onion 1 cu? evaporated 2 map. butler ml k Salt and DODPGP B011 cm-mm vlth sugxgr in 3 small amount. or. water, until al- most tender. Simmer chopped qnion in ‘butter 5 minutes. Add onion. crumbs and milk to carrots and continue cooking until carrots are tender. Season to taste. Turn into a not vegetable dish and gnrs nlsh with chopped parsley. Yield: 8 servings. of the milk. If there is anything more disconcerting to the house- wife who prides herself on her Jlshed cookery as well as to the guest who is a connoisseur of food preparation it is the lumpy cream- ed dish or the too-thick or too-thin Variety. There are three distinct and equally successful ways of thicken- ing the creamed dish»-using bread crumbs, making asubstantizii white sauce, using concentrated evapo rated mill: which is especially uinpted to certain foods such he spinach. It you are serving 3 creamed vegetable or - that produces an insipid nnd colorless product de-‘ spite its high degree or delicacy and nutritive value, you can add 1 jet of cqlor. A fleck oi paprika or I sprig of parsley gives a touch of color to the otherwise unappe- tixinx creamed dish as far as the eye upped governs. Here are several recipes for’ cretming vegetables and Hell that have excellent food value because of the quantity oi‘ evaporated milk used in the cream sauce. Tomato and Bacon, Sandwiches with cheene Sauce Pour cheese sauce over toast. Place 2:. thick sure of grilled to- mato in neuter of each piece and top with two slices of crisp, broiled bacon. H4 tbsp. butter l cup boning 2 than water I urn. mm 1 cuglv ovtporatod Du at popper I-mlk Md ' cup fr: Ame czncheeu Melt butter in double boiler. Add salt and pepper and blend thoroughly. Add boiling water, stirring to keep smooth. Cook directly over ilune 2 minutes, stirring constantly. Add evaporated; milk and cook over not water 5 minutas longer. Add cheese and continue cooking until cheese in lust melted. Ylold: 2 cups. < '« .-:’:If::5::=_ By MARYE DAHNKE, Kraft Cheese Institute “ lmcoo1i.‘dcar!” The sophisticated young modem of anrtoon famegvho thought. her mother was foisung spinach on her under 3 fancy name and refused it. wilt such classic acorn would lmve beta sorry indeed to deny hogself gho java 57 broccoli prepared wnb no}: game!) cheese sauce. a buyer in n. casserole and crwm‘ it: with sliced Velvoom. Add roxmuuing bmccoli, cover with renmuzing \ol- veetu, pour milkovor it. mu 1 bake in 9. very moderate oven, 325°, until Velvcetn is melted, about 10 minutes. No other sauce or seasoning is needed. Cmllonod Flooring Thu 1' ulu Join‘ on! o! Wnlkin; alsts of outer layer: at 1 tempered presdwood and In Inner layer .0! quart:-board. the latter mnctlonmgu a shock absorber. as well as n sound deudener between noon. A distinctive texture of this material is its three sires or revembie squares, which are light on one side and dark on ‘the other, so that practlcany,an unhmncd‘ number of attractive designs of -ing ‘effects may be obtained. The pertection 0! this cusmoneu workers in the last decade.‘ \It in 3 big ndvance step in the ovclution of building construction materials.” said 8. 0. Wallace of the Masonite «corporation. “an it will serve to re- duce tntlguo resulting ix-om constant walking upon hard iloorn. thus pm- tecting health tmd increasing the com- tort or I large percentage of workers.” The wood squuos can be laid ‘upon cement or wood under- and either glued or nailed in place. The new material also can be either as 3 or in I iloor During, a feature that min 3 langdelt need in the building industry. Creamed Sardines 2 cur evaporated 1 8:1: su)I1nco cu u_,mcup sort brad 2 tbsp. Ramon m-umlta Jules Salt and pepper Tonal Cayenne Pwrlht 3 Caulillowcr—Tomuto Sauce 1 medium cauli In fast, the most. particular (agn- ilies never know the old fz§.m1lIa.r vegcca bios dressed up i.n.che'he1gl:c of new in”. fashions. 1 cup thick strained tomatoes 1}? cups soil; brcind crumbs 1}; cups grated. 1xrn.ft. American Vchecso ‘ Salt. pepper Cook cauli ( \ .<.\p- amted-) in boiling salted -xxutcr maul tender; drain «well and place in at casserole. Mix tomatoes, *1 c-upihrencl crumbs and 1 cu’? cheese. with season- ings to taste. luur on-1' tho um} - sprinkle top with r(~:rIa.. -.-, crumbs and cheese, and lwakv m :1 moderate oven, 350°, 20 to 30 minutes. é . 7 A 3 1: .. ;; scalloyod Egg Piant I 6:: plant 2 cups nnft brea- I Q lp. butter crumba K cu}; onkm. 1 cup c-vnpormecl nno y chopped milk 1 mp. tut. 39 cup buttered 1F.'cpp-at \‘ bread crumbs Cook milk, crumbs and season- ings ‘over boiling water until crumbs are quite soft. Skin and bone the sardines. There should‘ be 1 cup. Add lemon juice and when randy to serve stir into hot sauce. Pour over hot buttered toast or chiil and use as 21 and- wich Yield: Giaervina. , The dressing is everything, andrthe gddqn hues and irugr_ance_ of cheese add mat. the correct, mspucd touch for autumn vegetable dishes. _ In acclaimed by prominent. 1 architect: ll builders as one at the ' most Important achievement: -0! al- [ not bqnent to hoiisewlvea ma oméo Pare egg plant. Cut in ‘>5-{nch dice and boil In 11 small amount of «water until tender. Drain. Cook onhu slowly In butter until yel~ llroccoli with Vclvecta Sauce 2 lbs. broccoli 2 tablespoons milk ‘/4 package Knift Veivobta Qook bmccoli ‘the usual way, in balm; ntor. Dram thomughly, place 3 gr I .....' U‘ C-‘,;';+‘, M.-.\‘.\'~.\“.r': ‘ -;‘.r_'~',“e '” .=.jI“'d. ’a ~.- ‘J’ 5' .55 .‘,.,‘,i -1 ‘,4 (‘.21 x ‘ ._t‘.‘.. E ”' « w: ‘ $}L.,.w L é ’ ff, ‘1; « T.-“V-s '“£\‘“.\\r~.~ 4*‘ 3*’ , ._ ' ~ .,'_‘.~‘ ' .__»v, z_;‘ 3 «C \53\ ‘vi

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