The Wingham Advance-Times, 1943-03-11, Page 6‘,',A CUP OF NUTRITION"
your home nutrition
campaign should call for
re sans
The Chocolate Cocoa
• Everyone, young and old, thrives on Neilson's
the Chocolate Cocoa. More• than that, you will
enjoy ,its delicious chocolaty flavor. That:5
important. Particularly with children': So serve
everyone in your home a cup of delightful, hot
Neilson's Cocoa every day and you will serve
health and vigor with it.
Children are so fond of Neilson's Jersey,Millc
Chocolate, that they are sure to enjoy Neilson's
Chocidate Cocoa, tool
NEILSON'S DELICIOUS COCOA BEVERAGE
For each cup required, mix dry: 1 tsp. cocoa, 1 tsp. sugar. Stir
Into ,a smooth paste with a little cold milk. Fill cup with hot milk,
stirring constantly.
Liver sausage, liver, tongue, heart,
kidneys, tripe, brains and sweetbreads
are on the list of non-restricted meats.
Cook and serve them attractively; the
family will enjoy them. Liver is a
general faVorite also.
• Today's Menu
Savory Liver or
Baked Stuffed Pork Heart
Baked Sweet Potatoes
Mashed Squash
Cranberry Jelly or Sauce
- -Celery Raw Apples
Cheese - Crackers - Coffee
Savory . Liver • 2 lbs. beef liver in one piece
-3 large peeled onions
6 tbsps. lard
1% c. tspf.lotr
salt
i
% tsp. paprika
1 c. sour cream
412 c, water ,
Cut' liver ni 1-inch thick slices.
Slice onions thin, and brown in skillet
with 4 tablespoons lard. Remove
onions from skillet, rub flour into the
liver and brown in same skillet with
remaining lard. Add salt, paprika and
browned onions, sour • cream and
water; cover, place over low heat, and
simmer gently about 13/2 hours or until
tender, turning once. Serves 6,
Baked Stuffed Pork Heart
3 or 4 pork hearts (1 for each
perSon)
3 slices bacon
1 c. fine brad crumbs
1 small onion
Salt
Pepper
Flour for dredging
Lard for browning
Wash hearts and remove enough of
centre' portion to permit addition of
dressing or stuffing. Dice bacon and
fry Until crisp, Combine with bread'
crumbs, season with finely minced
onion. Season cavity in hearts, fill
with stuffing and fasten with skewers.
Roll in flour and brown quickly in hot
lard, in a heavy .kettle. Cover and
cook slowly in moderate • oven (380
degrees PO until thdy are done-2 'to
23'r hours, Thicken liquid for .gravy
-if desired,
When coat Or Other zippers worth
salvaging get broken or torn, cut off
the broken part and zip the other part
SAILVS, SALLIES
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Here is. a dress that should be. at
home, anywhere, at college, in town
or in the country or at a resort. The
fabric is spun rayon with the bodice
s'inartly quilted, but with- shoulder
yoke sleeves and front section plain.
Matching bone buttons -cline the
bodice which has a classic collar and
revers. The color is a warm American
beauty red. It can be worn with or
without a dickey.
Household
• Hints
By MRS. MARY MORTON
=ten
aAo.
. . . has handy, built-in
pouring spout
YOU'LL serve the family a delightful
breakfast treat every morning if you
give them steaming bowls of delicious
Robin Hood Oats with the distinctive
pan-dried flavour!
You'll save needed pennies with the.
extra 2 pounds you get in the giant
new economy package. Robin Hood's
new package is compact—easy to carry
'while shopping, yet it's big enough
to give you real economy buying. It's
easy to handle in the kitchen and it
has a handy, Built-In Pouring Spout
that closes snugly 16 protect your oats
from dust and air after using.
Delicious Robin Hood Oats are
milled entirely from top-quality, sun-
ripened Western grain that has a dis-
tinctive flavour all its own--a flavour
to which a toasty richness is added by
but Special Pan-Drying process,
'Robin Hood Oats are a rich source
of rood energy and contain at least
72 International Units of Vitamin 84
in every ounce PIES useful amounts
of essential minerals and proteins,
Everyone who tries Robin Hood Oats
likes them and so will you. Sold by
grocers- from coast to coast.
ot.1
Robin Hood Flour Mills Limited
PUI.L UP
0.0 OFF
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POUR
0•101110.111.
Orange Salad,• A Toast To Health
By BETTY BARCLAY
person's health is no longer entirely his own business
since every individual is necessary in some, measure
now-a-days to the war effort. With this unified and per.
sonalized health as a' goal, Americans must not let any food
shortages effect well balanced diets at home.
b The curtailment of numerous canned foods places added
responsibility on fresh seasonal fruits and vegetables and
on housewives preparing' the balanced diets, so whenever
there's plenty of something, that's news to a homemaker.
WINGI-1AM ADVANCZ-1111US PAO Thursday, March 1 lth., 1943
PIE MIXING BOWL
Ry AMU /SAN
*sloe Neese lonstowils0
THERE'S HEALTH IN WINTER
VEGETABLES
Hello Homemakers! The official
Nutrition Colour Chart shows vege-
tableS on nearly every plate of food.
Why? Because they're health boost-
ers—with vitamins and minerals for
'body-building and repair; with starch
for energy. The green arid yellow
vegetables signal health, highlighting
Vitamin A and minerals. So let's pre-
pare our vegetables properly in our
kitchens so we can be sure of keeping
those important food values intact
from market to table. They'll look
!better and taste better, too.
Here are a few simple do's and
If Child
Has a Cold
Relieve Misery
Improved Vicks Way
Mothers, you will welcome the relief from misery that comes
with a "VapoRub Massage."
With this more thorough treat-
ment, the poultice-and-vapor
action of Vicks VapoRub more
effectively PENETRATES irritated air
passages with soothing medicinal
vapors ... STIMULATES chest and
back like a warming poultice or
„plaster... STARTS RELIEVING misery
right away! Results delight- even
old friends of VapoRub.
TO GET a "VapoRub Massage"
with all its benefits — massage
VapoRub for 3 minutes on IM-
PORTANT RIB-AREA OF BACK
as well as throat and chest —
spread a thick layer on chest,
cover with a warmed cloth. BE
SURE to use genuine, time-tested
t` vICKS VAPORuB.,
don'ts in vegetable cookery, Choose
your vegetables -for freshness and
brightness of colour, then prepare and
cook them right, Much nutrition value
lies just under the skin, so keep your
parings thin, Don't prepare your
vegetables till the last moment for
either cooking or your salad. Cook
them with the least possible water in
a tightly covered saucepan, Be sure
to use leftover liquid to enrich soups,
stews and sauces. Vegetable plate
meals call for aecompanwing .dishes
containing cheese, milk or eggs, and
a richer dessert. And remember to
serve some vegetables raw, some
cooked, Buy in large quantities—for
convenience and economy—and find a
storage corner where your vegetables
will neither freeze nor shrivel from
heat,
RECIPES
Celery in Tomato Sauce
4 cups celery cut in 1-inch
pieces, 2 tbs. butter or fat, 2 tbs.
flour, 2 cups tomato juice, 1/2 tsp,
Worcestershire sauce, salt and
pepper.
Make sauce of fat, flour and tomato
juice. Season and cook celery in
sauce until tender, using electric ele;
ment on Low, or use double boiler.
French Style Onions
5 cups small silver-skinned on-
ions peeled, 1 can Condensed con-
somme or 2 cups soup stock, %
tsp. pepper, 3 tbs. grated nippy
cheise.
Heat consomme to boiling, add on-
ions and -cook until tender (about 40
mins.). Then add cheese and serve.
Turnips with Cheese
2 yellow turnips, 2 tbs. fat, 2`
tbs. flour, 11/z cups milk, 1 tsp.
salt, % tsp. pepper, I/2 cup grated
cheese.
Peel the turnips, cut in shreds and
cook in salted boiling water for 20
minutes. Make a white sauce with
fat, flour, milk, salt and pepper. Pour
this over drained turnips and sprinkle
with grated cheese. Place over hot
water and continue cooking for 15
minutes or, if electric oven is on, place
in moderate oven for 15 minutes.
Devilled Corn
2 tbs,-fat, 2 tbs. flour, 11/2 cups
milk, 1 tsp: salt, 1/4 tsp, mustard,
paprika, 2 cups corn, 1 egg, 1 tb.
Worcestershire sauce, crumbs
moistened with fat),
Make a sauce of fat, flour,. milk and
seasonings; add corn, egg slightly
beaten, and Worcestershire sauce.
Pour into a baking dish, -cover with
crumbs and, bake in a •moderate e lse,
tric oven (350-400') fifteen to thirty
minutes,
* *
TAKE A TIP;
1„ Parsnips that you will like Put
boiled, mashed parsnips through a
sieve; season with salt and pepper;
add a dash of nutmeg and a little
top Milk, ,Form into little flat
cakes, dip in fine cracker crumbs
• and fry, in hot fat,
2, Cabbage that leaves aroma in the
pot, Have a small quantity of boil-
ing water on the element turned
High;. add shredded cabOge and 3.
tablespoon fat, cover tightly and
turn Low.* Cook only 20 minutes
-and salt—then drain.
3, Serve left-over vegetables - as a
medley and add rice or noodles,
thickening the water used in cooking
the rice with cornstarch.. Season
left-overs with celery seed, thyme,
minced onion or sliced mushrooms.
* * *
THE QUESTION BOX
Mrs, D. E. asks: "Should I add
soda to dry beans—your recipes call
for it but in topic information said
soda killed vitamin content?"
Answer: Adding soda to dried
beans and lentils prevents gas `for-
mation in . the stomach, There is
minute vitamin content in these vege-
tables compared to leafy vegetables,
but as you know, thep are good meat
substitutes. •
Mrs. A. L. L. asks: "Why does
my pastry never flake?" -
Answer: Cut in 2/s of the required
fat. Sprinkle in the water and pat
into mound.. Roll out half inch thick;
daub on pieces, of cold fat (size of
bean) and fold up in about 4 laps.
Chill and roll out for pie plate.
* * * *
Anne Allan invites3,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. ,
Wife Preservers,
To make your husband's good wool
suit last as long as possible and look well,
experts advise hand-pressing which helps
to preserve the life of the wool. In hand-
pressing, the iron should be kept at me-
dium heat; steam lightly tivough moist
cloth and never press a snot until it is dry.
together. Melt a small piece of solder
at the bottom to serve as a stop-guard.
These shorter rebuilt zippers can be
used for skirt plackets and pockets.'
PHIL OSIFER OF,
LAZY MEADOWS
By Harry J. Boyle
We hear a lot these days about
gremlins. It seems that every time
I pick up a magazine or a newspaper
some energetic soul has discovered
some new way in which our life is in-
fluenced by the gremlins. They are
queer, pesky little creatures who go
around bothering people and causing
all sorts of damage. I see that one
fellow has gone so far as to call thc.
gremlins, "alibi-bugs".
We have gremlins on the farm as,
well as people in other occupations. I
consider that our gremlins are about
the smartest of their breed. They
have an originality about their work
that the other ones would do well to
copy. They are so clever in their
daily,routine of bothering people that
none has yet discovered that they are
responsible. They keep on blaming
other circuinstaneeS for the various
kinds of, misfortune when actually
they should stop right now and say,
"It's the gremlins who are to blame
for all this.''
Just think around" your own farm
home. Who is it that puts ice on the
back stoops of this country. Then
when you go out with the milk.pails
in the early, frosty morning and go
slithering half way down to the barn
they laugh to beat the band. Prob-
ably. you never look up quick enough,
but if you concentrate some day you'll
find that a little gremlin will be perch-
ed up on a post laughing to beat the
band at you. They wear 'bright cloth-
es and either have square toed buckle
shoes with bright silver trimmings or
long, white slippers with- tassels and
bows. They're vain; little creatures,
Have you ever considered who it is
that unlocks the gate to the garden so
that the liens con :get in and pack
away at the ripe tomatoes? Have you'
ever considered who it is that leaves
the front gate open so that the cows
tart wander out on time road or the
horses earl stampede into the next
township? Have you ever thought
who it is that knocks ;tart of the fence
down so that the cattle earl get int°
the oat field? Who lets the pigs get
into the orthard„ so that they, can eat
up the biggest part of the harvest of
apples?
Who is it that whispers in the old
heft's ear and gets her to set in the
buggy? 'Who 'gets the old .ten to lay :
her eggs in the 'Stone pile and hatch
her ottiekons out ;there? Who is it
that gets the setting hen to leave her
eggs and let them get told the day
before they're due to hatch out? Who
is it persuades the old -tow to have her
calf back in the 'bush? Who gets the
same ones that get airplane pilots to
make mistakes. Watch out for them
and you'll see them impudently stalk-
ing you thinking up new tricks of
torment:
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 monu-
ments of any retail factory in Ontario.
All finished by sand blast machines.
We import our granites from the
Old Country quarries direct, in the
rough. You can save all local deal-
ers' agents' and middleman profits by
seeing us.
E. J. Skelton ec Son
at West End Bridge—WALKERTON
tIons toward defense against int&
tilioawndon
646114ton, we suggeilt ditch
navel orange salad plate as a toast
to America's health, It takes. ad-
vantage of the use of oranges, a ,
fruit available the year 'round and
needs no Other foodto complete
the service. Decorative touches of
endive, mint, chicory, or other
greens May, be added, if desired.
and Sweet French Dressing may be
served as an itecotnpanireent, T.
prepare the dresSing you need:,
Sweet Frendh Dressing
(Makes 1 cup),
3 cOutipt) .:1:1 0:J.6:y1110
Vz cop select
1 teaspoon Salt
1 teaspoori,paprikti
2. tablespoons sugar or 'honed'
Shake all ingredients togetkil well before aertinit. ,
old sow to roll on her new litter of
little pigs?
Have you ever considered how your
dog gets along famously minding his
own business, until one day he starts
chasing cars and biting at the tires?
I'll bet you've never thought, that a
gremlin was responsible for persuad-
ing him to start chasing sheep down
the road at a neighbours,,place until
he winds up with a bullet? Who is it
that puts the obstinate streak in farm-
ers so that they wrangle and argue
and- go to court over a line fence and
then stay bad friends for years.
These are the gremlins. Some
people call them pixies, little people
and leprechaums and such other
names. They're all gremlins. The
The plentiful crop of California
navel oranges now on the market
is an aid td many "what to serve"
problems for this fruit may be used
in so many waYs. For salads alone,
them are dozens of combinations
Using navel oranges as a base.
This typo of orange has a, bright,
clean skin, is, eaerto,peel, and 'A-
batis° it is deedless, lee easy-tot
,, slice truly a "natural" for salad
Service. Large Size navel oranges
are numerous this season and are
eSpetially well adapted for use in
this manner.
Nutritionally, the navel orange
is tild 'perfect answer to .today's
health needs, Ilveryorte needs to
replenish the supply of vitamin
in his body daily and these oranges
are a foremost everyday source of
this important vitamin. Thpy are
aiso rich in Other vitamins (A,
aria GL) and tilltta als (010041'4
ohosphorna, and iron) all ocintriblp