HomeMy WebLinkAboutThe Wingham Advance-Times, 1942-08-13, Page 6For Distinctive Service
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JAM JARS ON THE ASSEMBLY
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Hello Homemakers! Now is the
time when those who have fruit in
their own gardens or who buy it in
large quantities will be thinking about
conserving it by making it into jam.
You can make use of the fully ripen-
ed fruit and put your jam into odd
jars without tops since you will be us-
ing the inexpensive method of cover-
ing with melted wax,
To prepare the fruit, just pick the
fruit over, then wash it. Weigh the
sugar. To draw the juice out of the
berries, cover them with the sugar and
allow to stand overnight. When heat-
ed in this syrup-juice mixture until
a syrup is formed and the berries are
,hot through, they absorb the syrup
.and tend to "plump up". That is what
you want. Then leave your berries
in the syrup to cool - to help this
process. The mass can then be cook-,
ed or slowly concentrated in an elec-
tric oven set at a temperature of 250°-
275'.
A quick method of making jam is
the following: Prepare fruit, weigh,
then crush with a wooden potato
masher. Blueberries and hard berries
may be run through the food chopper.
A short cooking with the addition of
a small quantity of water - before
the 'sugar is added - helps extract
the pectin from the fruit. Add sugar
(3.i, lb. to 1 lb. fruit, or substitute 3
cups light corn syrup for two of the
dips of sugar), stirring into the boil-
ing mixture and cooking until a good
jelly test is obtained. If the fruit
does not contain pectin or acid, either
may be added as in jelly or preserves.
Commercial pectin directions are
easy to follow and this method saves
both time and cost of fuel.
* * *
RECIPES
Damson Plum Jam
(Requested)
Wash 4 lbs. plums and cut in half,
removing the pits. Break a few pits
and add kernels to the fruit. Pour
cup water over every 1 lb, plums
and heat slowly to boiling point, Cook
gently for one half hour. Measure and
add an equal quantity of sugar, Sim-
mer one hour and pour into sterilized
containers. Seal at once.
Ripe Gooseberry Jam
1 qt. ripe gooseberries, 3 cups
sugar, 1 cup cold water.
Wash gooseberries and remove
stems and blossom ends. Acid water
and cook until skins are soft. Add
sugar and cook rapidly until thick and
clear. Pour into sterilized containers
and seal when cold.
Pear Maralade
To every pound of peeled and cor-
ed pears which have been sliced very
thin add Y4 pound of sugar, % ounce
of green ginger root, scraped or grat-
ed, and half a large lemon.
Place the pears in the preserving
kettle in layers, sprinkling each with
sugar, lemon juice and grated ginger
root. Allow to stand 2 or 3 hours,
then heat slowly to the boiling point.
Cook until clear and thick. If pre-
ferred, the ginger root may be crushed
and placed in a little bag which can
be removed from the mixture before
pouring into glasses.
* * * *
TAKE A TIP
1. Because of the chemical nature of
honey, syrups tend to froth easily
at boiling point; therefore use a
large saucepan.
2. Grass stains may be removed by
rubbing in thick hot soapsuds. If
a stain remains, bleach with javelle
water or hydrogen peroxide. If the
material is not washable, sponge
with wood alcohol.
3. Surface mildew may be removed
with javelle water. Deeply grown
mildew is almost impossible to re-
move. Try soaking garment in
soured milk and spread on green
grass out in the sun. If the material
is not washable, apply potassium
permanganate until mildew is re-
moved and then apply oxalaic acid.
* * * *
THE QUESTION BOX
Mrs, R. T. asks: "Why cannot
honey be used to can raspberries and
cherries? Is it possible to use all
honey to can peaches?"
Answer: Honey has the tendency
to take out the colour in these fruits
and make them slightly tart. Experi-
ments prove that most people prefer
to substitute 1 cup honey for 1 cup of
every four cups of sugar required.
Mrs. S. M. asks: "What will re-
move sticky fly paper from a rug?"
Answer: Scrape off as much as
possible, rub with kerosene or carbon
tetrachloride, then sponge with a cloth
wrung out of warm water.
Mrs. 5. . says: "Jelly which was
made from juice that had been-divided
and put into two kettles, turned cloudy
"SWELLING
CAUSED BY
CANE
BORE R.
CROSSWORD PUZZLE
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barriers is plants 30. Follows
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a spur 16. Male red 31. Animal's
11. Thiele soup deer feet
12. Boredom 18. Animal's 33. Heavenly
13. To fish nail body
14. Existed 19. Sign of 35. Erbium
15. Greek letter infinitive (sym.)
17. Strange 20. Surface of a 38. Fencing
18. Map gem sword
39. Hand
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40. Sandarac
tree
41. Vitas
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20. Tentacle 21. Mistake
23, Leather 22. Uneven as
flask if eaten
27. Wandering, 24. Landed
28. Intention proprietor
29. Boasts -IL:,
80. Kind of nail
32. Goddess of
dawn
83. One who
apportions
24, Woody
growth
86. Cheap and
gaudy
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42. AffirmatiVO
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43. Layer
46, Angry
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Business and Professional Directory
41111111•11111.•!• •••••=11111
WELLINGTON FIRE
Insurance Company
Est, 1840
An all Canadian Company which
has faithfully served its policy hold-
, era for over a century.
Head Office - Toronto
COSENS & BOOTH, Agents
Wingham
DR. R. L. STEWART
PHYSICIAN
Telephone 29
A. H. McTAVISH, B.A.
Teeswater, Ontario
Barrister, Solicitor, Notary Public
and Conveyancer
Office: Gofton House, Wroxeter
every Thursday afternoon 1.30 to
4,30 and by appointment.
Phone - Teeswater 1203.
DR. W. M. CONNELL
PHYSICIAN AND SURGEON
Phone 19
W. A. CRAWFORD, M.D.
Physician and Surgeon
Located at the office of the late
Dr. 3, P. Kennedy.
Phone 150 Wingharn
HARRY FRYFOGLE
Licensed Embalmer and
Funeral Director
Furniture and
Funeral Service
Ambulance Service.
Phones: Day 109W. Night 1093
J. W. BUSHFIELQ
Barrister, Solicitor, Notary, Etc,
Money To Loan.
Office - Meyer Block, Wingham
J. H. CRAWFORD
Barrister, Solicitor, Notary, Etc..
Bonds, Investments ee Mortgages
Wingham Ontario
J. ALVIN FOX
Licensed Drugless Practitioner
CHIROPRACTIC - DRUGLESS
THERAPY - RADIONIC
EQUIPMENT
Hours' by Appointment.
Phone 191 Wingharn
,emmiloommool
THOMAS FELLS
AUCTIONEER
REAL ESTATE SOLD
A Thorough Knowledge of Farm
Stock
Phone 281, Wingham
For Life Insurance
and Pension Plans
consult
GEORGE R. MASON
representative
Canada Life Assurance Co,
Frederick A. Parker
OSTEOPATH
Offices: Centre St., Wingham
Osteopathic and Electric Treat-
Ments. Foot Technique,
Phone 272, Wingham,
‘111MIME111141e
MUGGS :ND SKEETER WALLY BISHOP
#&ET41.01.8 Me A O TifiS NI 'TWANGS
rA
WINGHAM ADVANCE-T MES
Thursday, August $th, 194Z
MONUMENTS at first cost
Having our factory equipped with the
most modern machinery for the ere
cution of high-class work, we ask yot
to see the largest display of momp
ments of any retail factory in Ontario
All finished by sand blast machines
We import our gtanites from the
Old Country quarries direct, in the
rough. You can save all local deal,
ers' agents' and middleman profits b3
seeing us.
E. J. Skelton & Son
at West End Bridge-WALKERTON
from the liquid made of the first
batch.
Answer; Cloudiness may be due to
having cooked, fruit too long before
straining off the juice, and the light
particles of the skin would be floating
in the liquid made from the top liquid.
Stir liquid constantly while making
jelly on your .electric range,
Anne Allan invites you to write to
her c/o The Advance-Times. Send in
your questions on homemaking prob-
lems and watch this ;column for re-
plies.
It
I Hints On
I Fashions
wwu
A cool black dress smartly styled
with a touch of formal elegance top-
ped by a bewitching big black hat is
plenty of compensation for staying in
town during the summer. This frock
of black sheer has little loop-like tabs
edging the neckline and an apron ef-
fect peplum that terminates at the
side. It features short sleeves and a
self belt, The fullness of the skirt
is concentrated in front, the back is
straight.
Ird llllll
Household
Hints
By MRS. MARY MORTON •
4,11
If you have not memorized the
rules for making frozen desserts at
home, remember it's better to crush
and strain fruits before adding them
to other ingredients so that there will
be no hard particles in the finished
product.
Today's Menu
Broiled Veal Chops
Baked Potatoes
Corn on the Cob Sliced Tomatoes
Parisian Parfait or
Biscuit Tortoni
Iced Coffee
Pariiian Parfait
24 cup sugar
A cup white corn syrup
ettp water
cups cream
3 egg whites, beaten stiff
2 .sq.s. ehocolate
.tbso. vanilla
cream for garnish, if desired.
Marshmallows and whipped,
Cook sugar, corn syrup and water
to soft ball stage (233 degrees F,),
and pour this syrup in a fine stream
over egg whites, beating constantly;
continue beating until cool, Fold in
melted chocolate, whipped cream and
vanilla. Freeze in refrigerator trays
3 to 4 hours, To serve, arrange in
parfait .or tall-stemmed glasses with
quartered marshmallows and garnish
of whipped cream. Serves 6 to S.
Biscuit Tortoni
cup white corn syrup
.2 egg yolks
2 tsps. gelatin
cup water
1/4 tsp, salt
1/2 cup macaaroon or toasted
' • vanilla wafer crumbs
1 cup cream, whipped
1 illa 1/2 tt ss pp :
almond extract
Soften gelatin in cold water; beat
egg yolks until light. Bring corn
syrup to rolling boil; stir into soften-
en gelatin, and pour immediately over
beaten egg yolks, .stirring until
smooth. Cool thoroughly, add flavor-
ings of salt. Fold this mixture into
cream; pour into small paper eases
and dust thickly with crumbs. Put
cases in freezing trays or refrigerator.
Do not stir while freezing., Freezing
time is approximately 2 hours. This
amounts fills about 15 small cases,
ti
Garden-
Graph
Cane-borers, considered one of the
most serious insect pests of the rasp-
berry, also attack blackberry and dew-
berry plants.
Blackout for eane..16ore injury'
in victory gardens
As illustrated in the Garden-Graph,
the larvae of the cane-borer frequent-
ly causes swellings of the canes. As
a result, the cane dies or breaks off
at the point where the swelling occurs.
To control these borers, cut out any
infested canes, also any tops which
seem to be withering and drooping.
Make the cut somewhat below the
point at which the injury occurs and
burn thoroughly, for the eggs or lar-
vae of the borer will be in this sec-
tion of the cane.
Folds in elieets and table linea should be made by hand, eat ironed. to make them wear better, Change the location of the folds from timete time,' Don't use on over-hot iron.
•
HOW TO RID HOUSES
OF ANT NUISANCE
Especially in summer time, ants are
frequently unwelcome intruders in
homes and gardens, There are many
species of them. A common and
troublesome household species is the
tiny reddish-yellow Pharaoh's ant
which originated in the tropics but is
now widespread in Canada. Another
species is the common black carpenter
ant which is normally found -outdoor,
nesting principally in decaying wood,
but frequently it occurs in dwellings,
particularly frame houses and summer
cottages, and may cause much dam-
age. A third species is the small
yellowish-brown lawn ant which nests
in lawns and gardens, and often enters
houses in search of food,
According the Division of Ento-
mology, Science Service, Dominion
Department bf Agriculture, the most
satisfactory material for destroying
ants is sodium fluoride, sold, by drug
stores in the form of a fine white
powder. This powder should be scat-
tered or blown with an insecticide puf-
fer or dust gun in places where the
ants occur and should not be removed
until the insects have disappeared.
However, sodium fluoride is a poison
and' should not be exposed in places
to which children and pets have access.
Another method recommended as
particularly effective against Phara-
oh's ants consists in using a poisoned-
bait trap. This is made by punching
several holes in the sides of a small
tin can with a tight lid, and placing
in it a small piece of sponge and a
quantity of syrup, prepared by mixing
4 ounces of sugar and one ounce of
honey in one-half pint of hot water,
and adding one-half gram of sodium
arsenite. The worker ants are greatly
attracted to the bait and carry it to
their nests to feed the larvae and the
queen. - Thus the whole colony is
destroyed. In preparing this bait, it
must be remembered that sodium ar-
senite is very poisonous to human
beings.
If, due to war conditions, difficulties
are experienced in obtaining insecti-
MILK LEADER
OF FOODS
Adults don't drink enough milk and
children can scarcely have too much
of it. It is the one food we simply
cannot afford to do without, it is the
foundation of an adequate diet, and is
nature's aid to health defense, Dr.
F. McCreary, in the current issue
of Health Magazine states that one
cannot secure an edequate quota of
Vitamin B2 without the habitual use
of milk, Adults should form the habit
of drinking milk, the energy food,
A Simple Rule
Professor.. Henry C. 5herman, dean
of food chemists, says: "At least as
much should be spent for milk (in-
cluding cream and cheese if used) as
for meats, potiltry and fish."
Why Milk?
Milk is one of the least expensive
foods, if you consider its food values.
Milk contains:
Proteins: of highest quality for
growth;
Minerals: calcium, phosphorus, some
iron;
Vitamins: A, El and B2;
Fat and sugar: for energy.
Milk has no equal among foods as
a source of calcium. If the food we
eat does not furnish enough calcium,
the bones will be drawn upon for the
calcium needed in other parts of the
body,
Bones and teeth need adequate cal-
cium,
Milk is easily digested, too.
A cup of milk, warns or cold, slow-
ly sipped before going to bed, often
helps one to relax and go to sleep
more quickly,
For Every Age
Infants: Milk, with only orange
juice and cod liver oil added to the
diet, sustains the baby entirely for
the first weeks of life.
Young children: Need S to 4 glas-
ses daily.
Big boys and girls: Require 4
glasses or more daily. They need
plenty of calcium because they are
cides, a mixture of equal, parts of
powdered borax, or boric acid, and
pyrethrum powder may be substituted.
This has the advantage of being non-
poisonous to human beings,
growing fast,
Adults; Need at least .3 glassW
each day either plain or in cooked;
dishes, or cheese,
And even older folks need calcium,
to keep the bones strong (2 glasses
daily).
For Children
Physicians prefer milk which is not'
very rich in cream (or fat) for child-
ren, Children are better off 'with
whole milk than cream on cereal.
It is better for children to learn to
drink and like just plain milk, for
then they enjoy it as it is coMmonly
served.
Bottled, Dried, Evaporated
Milk is used mostly in these forme::
Bottled: Whole milk, skimmed
milk, buttermilk;
Dried: dry whole milk, dry skim-
med milk;
Evaporated: Evaporated unsweet-
ened milk,
Comparative Value
About the same food values will be
found it:
1 quart of fluid whole milk
1 pint of undiluted evaporated milk-
5 mined of Canadian cheese
41/2 ounces dried whole milk
3 1/2 ounces dried skimmed milk,.
plus 1% ounces of butter.
Both Food and Drink
One advantage of milk is that it
comes ready to serve. But good cook-
ed dishes such as cereals cooked in
milk, cream soups, puddings and hot
breads often contain milk.
Free copies of ready reference vita-
min chart, which explores the sources,
of vitamins, are available on request
to the Health League of Canada, 111
Avenue Road, Toronto, Ontario. An-
other booklet which tells of pleasant.
ways to use milk in cooling summer-
drinks is also free for' the asking. A
postal card will bring you either or
both.
K. M. MacLENNAN
Veterinary Surgeon
Successor to J. M. McKague
PHONE 106
Wingham, -:- Ontario
I
2 Wife Preservers
8.8