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The Wingham Advance-Times, 1943-01-21, Page 6as ativaii,s, fho :5alaza' kbbot- icor guivianko cola viniAtint blout eft getuzilk teast, FP Lemon -Tea Beverages Add Warmth After Outdoor Activities By BETTY BARCLAY THE OUT-OF-DOORS will be seeing more of us this year because we'll be walking to save tires; there'll be many war- time activities accomplished on foot and outdoor sports will come to the fore to aid in both physical and mental relaxa- tion. Along with this mode of living, the weather plays an • important role for there'll be many brisk walks through snow covered country and numerous watches kept in the chill of the night. So when the members of your Hot Mint Tea, family complete their share of these activities, why not be ready to greet them with a healthful warming beverage whether it be day or night. It's cheery hospital- ity, such as this, that makes an American home. Lemons and tea combine to make a stimulating drink welcomed by all, Lemons have long been used in cold preventative measures and they have been found to increase immunity to many diseases which might eisily be contracted during such a rigorous period. Also, be- cause they abound in vitamins A, B, and C, lemons truly are more than mere "thirst quenchers." Here are several suggestions with lemons and tea used as a base: Ski Beverage 1 cup boiling water 1 teaspoon Brazilian tea (mattd) or regular tea .1 tablespoon lemon juice Sugar or honey Lemon slices - Whole cloves Brew tea just as for ordinary tea. Let steep for 2. to 4 minutes, ac- cording to strength desired. Strain into cup, add lemon juice, sweeten if desired. Garnish with clove- studded lemon slice. Serve piping hot. Serves 1. Fresh mint % cup sugar , cup lemon juice 1 quart hot tea, Sprinkle the sugar over about 8'. sprigs of mint. Put aside in warns place about 30 minutes and pour over it the freshly brewed hot tea., Add lemon juice. Strain into tea cups and serve garnished with lemon slices and mint leaves.. Serves 6. Tea Lemonade 3 teaspoons tea' 6 cups boiling water % cup lemon jutce % cup sugar, honey, or corn syrup Pour boiling water over tea leaves; let stand 5 minutes, Strain.. Dissolve sweetening in hot tea, and add lemon juice. Serve hot, gar- nished with lemon slices. Serves 6 to 8. 'Tea Tedder 6 tablespoons tea 6 cups boiling water 1 tablespoon cloves (whole)' 1 cup boiling water 1 cup sugar, honey, or corn syrup % cup lemon juice Steep tea in 6 cups boiling water for 5 minutes. Steep cloves in 1 cup boiling water, Strain tea and; cloves and combine. Dissolve sweetening its hot spiced tea. Add lemon juice, Serve hot garnished with lemon slices. Serves 8. 1.. A lever 4. Dove sound '7. Strained vegetables 9. Respiratory organs 12. Assumed name 13: Scarf 14. Break 15. Cubic meter 16. Want'of variety 19. Earth /goddess 20. Depend on 21. Twilled fabric 22. Girl's name 25. Part of day (abbr.) 26, Stringed instrument 27. Helmsman 29, Hazy 36. Highest cards 81, Music note 82, Deirtkey 33. Iticilart 34, Food 36, Behold 37, Tufts of hair 41. Work measure 43. Cheese 44. Coronet 45. Moon goddess 46.11eittied 41. Blackheads 48,Bitter Vetch 46, Golf ball mound DOWN 1. King of Trey 2. Patin reply 4. Smart slang 5. Ejects 6. At one time 7. Go by 8. Arm bone 10. Magnificent 11. Spires 17. Tidy 18. Shade tree 21. Capital of Latvia 22. Shoulder momenta 23. Queen of England 24. Toward the lee 26. A State (abbr,) 28. Esker 29. Small vessel 31. Sea gull 34. Atoms 35. Leg bone (pl.) 37. Coring Implement 38. Long for 39, Cattle MORI PEIPIE1 0 53115121,.0110/111. t'!'•ii 0111151101al ttlA RIB • 121011:111 [Loom: nanoprl Z":71# MOUS A '' i r 1212100 010 0 Ma -.131:101E1D1 oil©, .01E1 'ice.. ElE1112:1151' Mr©©© Ell211,30110 U NED .1a101011 E311111110' 11131110 3.4111211312 40. Bodies of water 42, Bestowed 45. Speck CROSSWORD PUZZLE ACROSS - 3. Affirmative *19 21 30 1 3 ' 8 9 10 11 is 14 10 17 Is alt 33 3 l s 31 40 DR. W. M. CONNELL PHYSICIAN AND SURGEON Phone 19 J. W. BUSHFIELD Barrister, Solicitor, Notary, Etc, Money To Loan. Office -- Meyer Block, Wingham AG4 SIX 4111140104144rorrorrIrrarrirlirromoR41414111004111 44,41144 WINGHAM ADVANCE-TIMUS Thursday, January 21, 194 dry mustard, 1/2 tsp, salt, few • grains pepper,. 1 cup milk, 344 lb. lb. cheese diced, 1 cup cooked rice, .1/2 Quit chopped celery, ,Make a sauce from butter, flour, mustard, salt, pepper and milk. Turn clement ".OW. Add cheese and stir until it is melted and mixture is smooth. Add rice and celery. Serve in toast cases or on slices of crisp toast. t 1414004 044 400 . 1004 . 444 ... .4 . 04 Immp 44444440414 . 40444441 I iffeitil$0141010 -J44440 . . 44404444444044404444140040444444mmm ,. ,,„11104 ' Hints ii. By MRS. MARY INIQRWON . Most of us have eaten wild rabbit when we had husbands, brothers or friends who went hunting, We have thought it good. Domestic rabbits are -better than the wild, Fish and Wildlife Service says, and gives two, recipes. t.Or ikt QUACK DOOM* otli(t PititiPpitits REAL + .011.4ALLt of dilicKERs 01 /45arerA114 %WE:raft a. Kai' -Rita Pmittes LIVE ,fat• PORCUPINL PRofEcAD bY,4AML Lk" BECAUSE tf IS -111E oNLy ANIMAL MA,14 LoS(1)41RE WOODS CM 2A4ime KILL WO A0.0 FekT000 THE MIXING BOWL *y MINI AfAAN Sy*, Mama Illsorreeslot ABOUT MEAT ALTERNATIVES Hello Homemakers! News of the 'beef shortage - and possible ration- ing -calls for more than merely an extra helping of vegetables at meals, Wise homemakers will plan altern- ative foods to do the job that meat sloes - "stick to your ribs," as the men say. In meat, you really get four food values: (1) protein for building up and repairing body tissues, (2) iron for red blood cells and carrying oxy- gen, (3) fat for heat and energy, and (4) B vitamins for good appetite and nerves. As you know, different foods have different food values and some have protein, iron and B vitamin val- ues. similar to those contained in meat. ROLLICKING RIBOFLAVIN Riboflaven is one of those magic words we hear so much these days, whenever the question of proper nu- trition is discussed. This name is giv- en to a part of the vitamin B com- plex and is present in milk, eggs, meat (especially liver) and green leaf vegetables. It is an interesting vitamin in that the more you take, the more good it does, Most vitamins are needed in certain amounts by the body and any great excess is probably not made use of. Miss Doris Berry, nutrition- ist at the Ontario Dental College, quotes Dr. Sherman, leading U. S. authority, as saying that the more riboflavin one takes the higher the level of general health will be and the longer people will live. He says that the prime of life is extended and the signs of old age appear later if an optimum amount of riboflavin is taken, and there is a "feeling of well-being and buoyant good health," which is not the same as average good health. A low level of riboflavin will cause the opposite, earlier signs of old age, a shorter prime of life, a lower level of general health and, if prolonged, will E The following is a list of meat altern- atives: poultry, fish, eggs, cheese (which contains small amounts of iron), dried peas, beans, green vege- tables and potatoes. And don't for- get the meat "extras" - liver, heart, kidney, tripe and brain - so excep- tionally rich in minerals and under no government restrictions. After your busy day's work, an old favourtie recipe ,easily prepared and satisfyingly flavoured will keep your wheels and cogs in good repair. We suggest eggs: omelette, scrambled, poached, devilled, scalloped, curried, fricassed, etc.; cheese: fondue, omel- ette, souffle, macaroni, c!-eoled, fried, baked, etc. One important tip to remember in the cookery of alternatiyes such as cheese, eggs and fish - use short cooking periods and low temperatures. Why? Cheese is already a cooked product, and the protein in eggs and fish is often toughened by high temp- eratures. * * * * RECIPES Rice Rarebit 1 tb, butter, 1. tb. flour, 1/2 tsp. cause a definite disease known by the formidable name of Ariboflavinosis. This is characterized by a weakening of the eyes, crackS' at the mouth corn- ers, digestive disturbances and poor skin condition, These conditions are very common, especially among office workers who drink too little milk. Without milk it is difficult to get the optimum amount of riboflavin. The average requirement for adults is about 2,2 mgm. though larger amounts will contribute towards better health. * * Rich Sources of Riboflavin 1 cup milk, whole 0.531 mgm - 1 cup skim milk 0,435 1 cup evap. milk dil 0:8 40260 1 serving liver 2.068 1/2 cup cubed kidney 1,950 Lesser Sources of Riboflavin 1 serving cheese 0,121 mgm. 1 egg 0.159 4 slices bacon 0.032 1 serving beef 0.101 1/2 cup cabbage 0,042 1 potato 0.060 1 apple 0.038 A postcard request to Health League of Canada, 111 Avenue Road, Toronto, will bring you a free copy of our authoritative vitamin chart, 310111411 Hits ATARRH Misery Fast! When acute catarrh makes breathing difficult-causes stuffy head, watery eyes, nasal irritation and distress, put a few drops of Vicks Va-tro-nol in each .nostril and enjoy the relief it brings. Va-tro-nol is so successful because it does three very important things: (1) shrinks swollen membranes of the nose, (2) clears out discomfort- causing congestion and 43) soothes irritation. Many catarrh sufferers say it's the best re- VICKS lief Try it! they've found. VA .TRO••IMO I MI1111411/41 4 flints On Fashions 4141140410040; Here is a pretty and comfy frock designed to make a woman look her best while busy about the house. It is a one-piece dress with a two-piece look. The top, of checked cotton, has a few gathers from the yoke and but- tons to the waist. The centre section is gathered, and the belt, which ties in front, holds the gathers in place. There are two ample hip pockets on the skirt which laps over in simulated open front effect. MONUMENTS at first cost Having our factory equipped with the most modern machinery for the exe- cution of high-class work, we ask you to see the largest display of morn!. meats of any retail factory in Ontario All finished by sand blast machines We import our granites from tlif Old Country quarries direct, in th, rough. You can save all local deal ers' agents' and middleman profits 131 seeing us. E. J. Skelton & Son at West End Bridge-WALKERTON Wife Preservers 1-12. Repair your rubber footwear at once. Rubber cements or patching materials, such as those found in tire repair kits; will do the job. If these are not available, a shoe repair man can usually help you, or. if the.job is difficult, try a shop equipped for vulcanizing. WELLINGTON FIRE Insurance Company Est. 1840 An all Canadian Company which has faithfully served its policy hold- ers for over a century. Head Office - Toronto COSENS & BOOTH, Agents Wingham DR. R. L. STEVVART PHYSICIAN Telephone 29 A. H. MeTAVISH, B.A. Teeswater, Ontario Barrister, Solicitor, Notary Public and Conveyancer Office: Gofton House, Wroxeter every Thursday afternoon 1.80 to 4.30 and by appointment, Phone - Teeswater 1201 Frederick A. Parker OSTEOPATH Offices: Centre St., Wingham Osteopathic and Electric Treat- ments. Foot Technique, Phone 272. Winghatn. 111.41.0i;a It 3 p,.1. m' 05. into batter and fry in hot butter or other fat until golden brown, about 15 minutes. Reduce heat and continue cooking until tender, 30 to 40 min, utes, turning frequently. To make W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. j. P. Kennedy. Phone 150 Wingham HARRY FRYFOGLE Licensed Embalmer and rtuteral Director Furniture and Funeral Service Poondanr.0 oerViCe. Phones; Dry 189W, Night 100,J THOMAS FELLS ATJOTIONRIMi RBAL Zwrivre SOLD A Tborovett Xtlowiceits of Farni Stock, Phone 234 Winghsm J. H. CRAWFORD Barrister, Solicitor, Notary, Etc.. Bonds, Investments & Mortgages Wingham Ontario J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingham For Life Insurance and Pension Thum consult GEORGE R. MASON representative Canada Life Assurance Co. Crispy Fish Cakes 11/2, caps salt cod, shredded, 2 cups potatoes diced, 3 onions sliced, 1 Ve tbs, baking fat, l4 tsp, pepper, ), egg well beaten, Soak codfish in cold water for 1/2 hour. Drain. Put fish, potatoes and, onions in saucepan, cover with boiling water and cook until potatoes are tender (about 10 minutes), Pour off the water and shake saucepan over heat to fluff potatoes. Mash thoorugh- ly, add baking fat, pepper and egg. Beat until light and fluffy and shape mixture into flat cakes. Brown on both sides in hot fat. Serves 6. Carrots with Lima Beans 1 cup dried Linia beans, 1 cup raw carrot strips, 2 tbs. chopped onions, 3 tbs, baking fat, 3 tbs. milk. Soak Lima beans overnight; drain. Cook in boiling salted water until tender. Saute onion in butter until delicately. browned. Add carefully Lima beans, carrots and milk, mixing lightly. Season to taste. Serve hot. Serves 6. • 0 * TAKE A TIP: 1. The use of extension cords with your household electric appliances cuts efficiency. If too many ap- pliances are attched to one plug or outlet, you run the danger of over- loadingfuse. the circuit and blowing a 2. Clean your old playing cards with- out leaving a sticky surface by us- ing a small amount of spirits of camphor on a cloth and rubbing dry with a soft cloth. The men in uniform would appreciate any extra packs you many have. * * U * THE QUESTION BOX Oven Baked Chickens (Requested by Mrs. M. D, C.) 1 chicken cut up, milk, flour, salt and pepper, '/2 cup for frying, 1 tb. onion chopped fine, 2 cups top milk. Dip chicken in milk and seasoned flour and fry in skillet until brown- ed. Sprinkle chopped onion over top of chicken arranged in casserole. Pour milk over top and bake in electric oven 325° until the chicken is tender, about 2 hours, and the milk is a thick sauce. * * Anne Allan invites you to Write to her c/o The Advance-Times. Send in your questions on homemaking problems and watch this column for replies. 311114•••••=11.01•111.01.11.0.111.1. K. M. MacLENNAN Veterinary Surgeon Office-Victoria St., West. Formerly the Hayden residence. PHONE 196 Wingham, Ontario ND K SCOTT'S SCRAP BOOK By R.J.SCOTT Say. o rk.trnis mimeo* r sonata WES lllentim. bt Wets. italiou 'S MAO; at.tik SO- NAMED PiE.P.A4 MA014212.4 , BotUiitt Today's Menu Broiled or Fried Rabbit Lattice. Potatoes Mashed Squash Green Tossed Salad Lemon Pie Coffee or Tea Broiled Rabbit Select a plump young rabbit; After dressing, wipe meat with clean, damp cloth and rub with salt, pepper and flour, Lay rabbit whole, back down, on rack in uncovered roasting pan, put generous pieces of butter or other fat in hollow place, but do mot add water. Cook in moderate oven . (350 degrees F.) for from,A0 to 50 minutes or until tender. Turn rabbit over, baste with pan drippings, and place under flame of broiling oven to brown. Cut up'the rabbit into pieces for. serv- ing, put on hot platfer and pour on drippings mixed with finely chopped parsley. Serves four. Fried Rabbit 2 Young rabbits (21/2 to 31/2 lbs) 2 egg yolks, slightly beaten 3 c. milk 11/2 c, flour 1 tsp. salt 1/2 c. butter or other fat Currant jelly 1 - tbsp. minced parsley Wash dressed rabbit thoroughly with running water and cut in serving pieces. Combine egg and 1 cup milk, add 1 cup flour gradually, then salt, and beat until smooth. Dip rabbit gravy, add remaining flour to fat irt pan, add rest of milk gradually, boil and season with salt and pepper. Pour over rabbits and garnish with jelly and parsley. Serves six to eight. Business and Professional Directory OP morare,,, cLio . 1'2