The Wingham Advance-Times, 1943-05-13, Page 6KEEP, your IMPLEMENTS
in good condition for
GREATER PROFIT
MOT EVEN a farmer can get satisfactory
results from his operations if his imple.
=tents are not in good order. It may require
extra cash to make necessary additions and
repairs. Even new equipment may have to
be purchased.
This Bank is ready to assist you in financing
these -or any other important expenditures.
The Manager will be 1 to diiicuss a loan
en most favourable
DOMINIT614 BANK
. ESTABLISHED
Wingham Branch — G. C. Gammage, Manager
•••••••••••
'YOUNG MEN AND WOMEN from Ontario High Schools and
Collegiates ate Making one of the greatest contributions bf all to
the Allied 'War ffort by serving as ram Cadets and Parmeettes,
production of food is 50 ',Vital to the success of the eattpaign against
the axis that let aiy, important job for everyone. By spending your
'holidays as a Farm Cadet or Fattnerette, you'll not only make a
valuable and patriotic contribution to the war eitort, but you'll do
your heath a world of good and extend your knowledge. Poe full
information concerning housing, Supervision, hates of Pay, hours of
work, etc., see your principal or write Ontario PAW! Setill0 Feta,
Parliament Buildings, 'Toronto, NOW.
THE WARTIME PRICES AND TRADE BOARD
mtaa,2.211,61.11. 1:12.13=111.1.
1114m/ayt Mty 13th, MI, AGI SIX WINGHAM ADvANcg-Tuos
1 tsp. onion juice
1 egg
2 tbsps. butter or other fat
Any kind of white-fleshed fish, sal-
mon, fresh or canned, leftover or tuna
fish, may be used in making this dish,
Add butter' or margarine to rice:
Grease a mould or brick-shaped pan,
and line it with the rice, reserving
a little to spread over top. Fill cavity
with fish, minced and mixed with the
other ingredients, and spread remain-
ing rice over the top. Steam or bak'e
until done, about 40 minutes. If you
bake it, set in a pan of hot water,.
Sponsored by
THE BREWING INDUSTRY (ONTARIO)
the interests of nutrition and health as an aid to Victory.
13 !
r...... u...
- Household I
Hints
"store sensibly without being greedy."
The fruit I canned last summer has
been a great help, and I'm planning
to do more this year,
Today's Menu
Rice and Fish Loaf
By MRS. MARY MORTON i
Scalloped Tomatoes
i
Cabbage anti Other Greens Salad. 41101
Canned Peaches Recently I read a letter from an
Creole Spice Cake
English housewife to an Anierican
Rice and Fish Loaf woman and she advised us in this
3 c. boiled rice
-country to can, all the fruit we can
c. thick white sauce and to make jams and jellies. She
1% tsps. minced parsley advised us, however, not to be selfish
2 c. minced cooked fish Boarders with these foodstuffs, but to
touttomm
THE STORY BEHIND
MEAT RATIONING
Food is a weapon of war, and we must share our supplies with those who
are fighting to keep the war from our shores. After all special wartime
demands are taken care of, only one half of the meat produced in
Canada will be available for ordinary domestic consumption at home.
Meat supplies for our Armed Forces must be
maintained at all costs.
Canned meat is required in large quantities
by the Red Cross to send to our boys who
are prisoners of war.
...4.."111 ..,./••••
••••••,,,, • .............M.
...M......e...! ,,,,,...,-Ay
4,0,.......I.A. *....,...,..•
1...............1. ,...........,
........... ,......
Great Britain has to depend more and more
on Canada for supplies to maintain even its
present low ration rate of 28 cents worth of
meat per person, per week.
MiLiStaltiEL
Since the war started the consumption of
meat by civilians has increased in Canada.
Great defense projects such as the Alcan
Highway and the Shipshaw Power Develop-
The many extra ships of the United Nations ment have created new and large demands
now calling at Canadian ports, must be, for meat in areas where practically no demand
existed before. furnished with meat.
RATIONING IS INTELLIGENT FORESIGHT INTELLIGENT PLANNING
Coupon rationing is the only way of ensuring equal sharing of the meat available
for civilian consumption in Canada. Those with lots of money will not get more
than their share—and those with less money will be assured of getting
their fair share.
Rationing will help prevent local meat shortages such as occurred last year from
becoming widespread and continuous throughout the whole Dominion. The
incentive for panic-buying which empties butcher shops early in the day,
will be eliminated.
•
THE MEAT RATION WILL BE AMPLE FOR HEALTH AND NUTRITION
Fortunately, our meat production in Canada has increased, So, although only
half our. production will be available for civilian use, it wil mean a reduction
of only about 15% to /0% in the average household consumption.
The proposed ration of 2 lbs,ccareass weight) per person, per week, has been
approved by the country's leading food and nutrition authorities, as ample for
the health and nutrition standards of everyone,--regardless of age or oectipation.
DALES AND Otfit14, DETAILt REGARDING. MEAT aktIONIN64.--SCON IV I
BECOME EPPECTIVE IN CANADA — WILL SE ANNOUNCED LATER
covered, for the first half of cooking.,
Serve with any preferred sauce —
curry, egg, etc,
Creole Spice cake
c. shortening
c. sugar
2 eggs
2 p, sifted pastry flour
2 tsps. baking powder
salt
1 tFsepl.V egrains
tsp, Allspice
3 tsp. grohnd cloves
'%
C. strong cold coffee
Stir shortening until creamy; add
sugar gradually, beating in well; add
unbeaten eggs one at a time, beating
mixture well after each egg is added.
Sift together flour, baking powder,
salt and spices and add to first mix-
lure alternately, with coffee, Bake in
2 well-greased layer cake pans in a
moderate oven at 375 degrees F. about
30 minutes.
1reir"Inn."401,11$1111 IMINIIIIIIII111111110111,
I Hints On
Fashions
tummilatittlatutantint au tt it tt at tttttttt utuistaturte
Santung, both the pure silk variety
and the other excellent weaves, con-
tinue to be cited for summer sartorial
honors, Shantung is cool .and beauti-
ful and wears well. Beige shantung
is used for this very nice little jacket
dress to wear for late spring and
right through till autumn., Brown and
White gingham is used for the checked
collar and cuffs ,and there are ging.)
ham covered ;buttons., Two simulated
Pockets are placed,high on the'jacket,
THE MIXING BOWL
' atfV ANNE AUAlif
abribir Moe* isedisiarslse,
INFORMATION ABOUT THE
* MEAT RATION
Hello Homemakers! A new ad-
venture in meal planning is on its
way—meat rationing. Let's prepare
for it. Rationing shortages and
changes in foods call for a knowledge
of food combinations and cooking
methods. With this ,knowledge, meat
rationing will not present such haras-
sing problems,
Meat rationing is necessary in order
that everyone may receive an equal
share after the Government has pro-
vided for those who are keeping the
war froth our shores. Great Britain's
limited rations (26 oz.) will continue
and our own armed forces have been
rationed. Nutritionists have proved
that two pounds of meat per person
per week are adequate, „ This is based
on the official food plan which em-
phasizes the quantities of other protein
foods eaten, such as milk, cheese,
soya beans and other dried vegetables,
along with the daily serving of meat,
or fish ,or poultry, or meat substitutes,
The Wartime 'Prices and Trade
Board issues the following information
on meat rationing:
1. The brown Spare A. coupons- in
Ration Book 2 will allow 2 lbs, per
person per week,
2, Children will have the same
ration as grown-ups,
8, There will be control of meat in
private lockers and there will be
meatless days in restaurants.
4, Poultry and fish will not be
rationed, Neither will such meats as
kidney, liver, heart, tongue, ibrains and
cuts like spareribs and oxtail, which
are more than half bone.
6. tIttrationed meats will remain
under the price ceilings.
6.Vartriers will stilt be allowed to
Slaughter for their OWIA bottsehad use
and beef rings will beMira,
it Meat supplies follow the
regular ehatMels hoot 4producer and
RRCIPBS
Hamburg Casserole
1 lb, chopped beef, tbs, fat',
processor .tbrough wholesalers and re-
tailer to customer. But there will be
more work for° the meat trade, as
coupons and other details require time.
Consideration from both retailer and
customer will be a great help,
Further information will he releaSed
as other details are deterinioed, We
are willing to help you in any way and
will be glad to discuss any problem
by letter, A limited supply of pleat
charts is availahle .upon requests by
letter.
4 medium sized potatoes, .1 cup
canned Condensed tomato soup, 1
onion, salt and pepper.
Brown chopped beef in frying pan
with fat, Cut potatoes in '1/4 inch
-cubes and arrange them evenly in the
bottom of a loaf pan. Spread half
the meat on top of the potatoes, Add
% cup tomato soup . and. the onion,
thinly sliced. Season with salt and
pepper, Add rest of meat and pour
on the other % cup of tomato soup.
Season with salt and pepper. Bake in
a moderate electric oven of 850' for
1 hour. Yield: 6 servings,
Lamb or Mutton Stew
(Irish. Style) '
2 lbs. stewing lamb or mutton,
boiling water, 4 whole carrots,
cup turnip cubes, 4 onions peeled
and quartered, 4 raw potatoes cut ,
in % inch slices, % cup flour, %
cup water, salt and pepper.
Sear meat in a large kettle until
well browned. Cover with boiling
water and cook sloWly for 2 hours or
until tender. After cooking 1 hour,
add carrots, turnips and onions. Half
an—hour before serving, add potatoes.
Thicken stock with flour mixed with
water, Season With salt and pepper.
Yield: 6 servings.
Baked Spareribs with Dressing
(not rationed)
"2 'pieces sparerib's, 1 cup bread
crumbs, 1 cup chopped apples, 1
tib. chopped onion, % tsp. salt, 2
tbs. flour, 1/4- tsp. salt, few grains
pepper. •
Wipe spareribs with a damp cloth.
Make a dressing by combining the
bread crumbs with the apples, onion
and Zia tsp. salt. Spread one piece of
spareribs with dressing. . Cover with
the other piece of meat. Tie' the two
pieces together. Rub the outside Q„f_.
the meat with the flour, Ys• tsp. salt'
and a little pepper. Place on rack in
roasting pan. Bake -in hot oven of
475° for 20 minutes.- Reduce heat and
bake in moderate oven 325° for,1 hour.
Baste meat every 10 minutes with fat
in pan. Yield: 6 servings,
21 Pays e Memed
Now you con be sure
your family gets good nutrition. Follow
the 03 varied menus in this Free booklet.
Here's the book you have been waiting for. • • the practirol way
to good nutrition. No need to be a student of dieteticsl. You
simply follow the menus planned for you, confident that you
are serving meals as healthful as they are appealing.
This is an important part of your war
effort! For proper food is vital to health,
and therefor to all-out production. Yet
Government surveys show that 60 per
cent of Canadians fall short of good nu-
trition, even though seemingly well•fed.
Valuable
Au thorita five
eats :
So learn the way to meals that are as
healthful as they are ap-
petizing! Send for your
copy of "Eat-to-Work-
to-Win" mow/
SEND FOR YOUR COPY TODAY
Just send your natne and address,
clearly printed, to "Nutrition
for Victory", Box 600,
Toronto, Canada
*no nutritional
statements sN "Rat.
to - Wori- to -Trin"
are acceptable to
Nutrition Services,
Department of Pen-
sions and National
Health, Ottawa, for.
tbeCanadianNutri-
tion Programme.
Tea
Places like Newfoundland and the West Indies,
which previously secured their meat from
other sources—must now depend to a great
extent on Canada.
TAKE A TIP
1. Follow the Mixing Bowl column to
become better acquainted with the
less familiar cuts -of meat and their
2, Store meat carefully. Remove the
wrappings which May. cause un-
pleasant 'flavour or absorb juices.
Place in coveredlish in coolest part
or refrigerator, but not where it will
freeze,.
3. Before • cooking, wipe • meat ..with
a clean cloth wrung out of cold
water. Do not allow it to stand in
a pan of cold water,as juices will)
be drawn .out and foreign matter
washed in. •.
4. To coagulate quickly the juices on
outer surface, and also to prevent
inner juices from escaping, put less
tender cuts of meat in boiling water,
leave electric .element on High for
3 to '5 minutes,• then turn to , Low
or Simmer. This method keep*
most flavour in the meat.
5. When cooking stews, put less tender
cuts of meat in cold water, bring
quickly to the boil, then turn elec-
tric element to Low. Some goodness
will be in th e - stock but a large
portion left in the meat. •
*
Anne Allan invites you to write to
her c/o of The Advance-Times. Send
in your qnestions on homemaking
problems and watch this coltun
DOMINION-PROVINCIAL COMMITTEE ON FARM LABOUR
AGRICULTURE—LABOUR—EDUCATION