The Wingham Advance-Times, 1943-08-12, Page 6WINGHAIYI ADVANOV.-Til\MS Thytrstiay, Auous 12th, 19431
CANNINQ COINER .
by Laura C, Pepper,
hief, Consumer Section Dominion
Department of Agriculture
.Sugarless Blueberries for Pies
Blueberry pip is a favourite svmmer
dessert and it is so easy to have
delicious blueberry pies 411 the year
round if the berries are canned now,
the sugarless way.
Wash the blueberries, allowing
about 6 eups of berries for each quart
sealer, Crush part of the berries in
the preserving kettle, add a very little
water and the rest of the berries, Heat
slowly to extract the juice, Pack into
hot, sterilized sealefs, crushing fruit
down if necessary until jue fills the
sealers. Adjust sterilized rubber rings
and tops Partially seal and process:
Boiling water bath
Pints i 20 Minutes
Quarts 25 Minutes
Oven ,275F
Pints
Quarts
35 Minutes
45 Minutes
Steam, cgokcr
Pints .... . „., .... .., -„..„, , 30 Minutes
Quarts .............. ..... - ......... 35 Minotes
Pressure cooker, 5 lbs. pressure
quartsPiRntesmoorveaid i 10 Minutes
complete seal as soon
as processing time is up.
Beans in Brine
A simple and satisfactory way of
preserving beans.' is by brining them,
allowing 1 lb. coarse salt to 4 lbs. beans,
Wash and string beans, cut or leave
whole, as desired, Place a layer of
beans in a crock, Sprinkle generously
with salt. Repeat until all the beans
are used. Place a plate or board, cut
to fit the top of the crock, over the
beans and put a weight on top. The
salt will draw enough water from the
beans to produce a brine,
To use the beans, remove them from
the brine, wash thoroughly• in several
waters, then soak for two -hours in
fresh, warm water. Cooking in boil-
ing water without salt until tender,
25-35 minutes. Overnight soaking will
toughen the beans.
1•40TI-1
8-6 [g
The borer lives over winter in the
corn plant, either in harvested stalks
or in stubble left in the garden. In
the spring overwintering • bor e r s
change to the resting stage (pupae).
Later the borers pupate and change
to moths. The moths then lay eggs
after which the borer begins to hatch
ready to attack the corn again.
Since sanitation is the Only practical
control, the Victory gardener with a
corn patch should cut all talks close
to the ground after harvesting the
ears, and burn them and all remains
of the corn plant. The less corn debris
there is for the borer to winter over
in, the less the infestation will be next
spring.
V gilance against the corn borer is
the price you must pay for the pleas-
ure of growing you own "eating" corn
in the Victory Garden. Since one can-
tot spray this pest into the limbo,
there remains only one control for
torn borer and that is sanitation in
the corn patch.
The life cycle of the European corn
'borer from pupa to moth to borer is
„shown the accompanying Garden-
Graph. In the caterpillar stage the
torn borer feeds on the leaves of the
torn plant, then bores into the tassels,
the stalks and the ears. Now is a
rood time to watch for the telltale en-
trance hole of the borer in corn stalks,
as illustrated in the Garden Graph.
Carrot curls or radish roses
Allow .12-16 beans per serving.
Marinate in French . dressing for 10
minutes, • -To Make' cucumber rings,
cut cucumber into slices and remove
pulpy, centres. Fill rings with the
whole beans, allowing two rings for
each .seeVing. Arrange on lettuce
leaves and garnish with corrot curls
• or radish roses, Serve with additional
salad dressing. Six servings.
Tomato Salad
'6 medium-sized tomatoes
% lb, packaged cheese or
4 bard-cooked eggs, sliced
12 small green onions
Cucumber slices
Watercress or lettuce
Paprika, salt arid pepper to
taste
French dressing or Mayonnaise
Scald and peel tomatoes, chill, well.
With a sharp knife cut .4 to 6 parallel
slices, being careful not to cut tbrotigh
to the stem end of the tomato. Spread
the tomato open fan-wide and insert
very thin slices of cheese or hard-cook-
By MRS. MARY MORTON
r-- R._
1
I Household
Hints
An KAM,
water until thickened, stirring occas-
ionally:- If dried beef is very salty,
cover with boiling water for 5 minutes,
then drain. Pull beef into small pieces,
discarding fat and stringy portions.
Heat beef in sauce and serve over
toast, allowing three half slices per
person, It's good over mashed
potatoes, rice or noodles, too. Serves
6.
The sleeveless jumper frock that
takes a variety of blouses is a ,boon
for the wardrobe - of the college girl
and the careerest, Light weight beige
woollen makes this model trimmed
with white edging that forms a nar-
row bow-tie at the neck. White .edg-
ing is also used on the slit pockets.
One on the skirt, one on the bodice.
It is shown here with brown jersey
blouse but is equally nice with a white
one.
Celery and Tomato Relish.
15 tomatoes
5 onions
5 heads celery
1 ripe pepper
8 tbsps. sugar
2 tbsps. salt
2 c. vinegar
Chop tpmatbes, onions, celery and
pepper, add other ingredients and mix,
Cook 11/2 hours. Seal.
Apple Tapioca
c. granulated tapioca
2 c. boiling water
1/2 tsp. salt
8 tart apples
1/2 c. sugar
Wash tapioca, add to boiling water
and cook in double boiler until trans-
parent; add sugar and salt. Core and
quarter apples, put in . baking dish.
Make some relishes this fall to perk
up your rationed meat dishes. You
can make a little at a time so that
even a very busy business woman or
War worker can have a few jars of
this and that to fall back upon next
winter. Try this Celery and Tomato
lash. It's very good.
Today's Menu
Creamed Chipped Beef Toast
Boiled Potatoes Lima Beans
Celery and Tomato Relish
Apple Tapioca Tea
Creamed Chipped Beef
r• 2 tbsps, enriched flour
1 c. water
18 half slices toasted bread
c, irradiated evaporated milk
i4. lb. dried beef
Stir water slowly into floor to keep
smooth, bring to boil, stirring con-
stantly to prevent lumping. Add milk
and continue cooking over boiling
No. 12, ISN'T IT THE TRUTH
HOW TO KEEP ANTS
OUT OF THE HOME
Ants frequently enter dwellings in
search of food. They feed on many
kinds of foodstuffs but are particularly
fond of sweet or fatty substances. Ants
may be discouraged from entering
houses by keeping shelves, tables and
floors in kitchens and pantries as free
as possible from 'crumbs and other
food fragments and by storing food-
stuffs in • ant-proof containers. In
addition, openings in floors and walls
should ,be carefully plugged:
The most satisfactory material so
far .discovered for destroying ants is
sodium fluoride, sold by druggists in
the form of a white powder. The
powder should be scattered or .dusted
lightly in places frequented by the
ants and left undisturbed until the ants
have disappeared. As sodium fluoride
is somewhat poisonous, care should be
taken to prevent children or animal
pets from gaining access to it.
As an alternative, baits may be used.
They may consist either of meat bones
or sponges dipped in sweetened water.
When large numbers of ants have col-
lected on the baits they may be des-
troyed by immersion in very hot water.
A bait trap which has been used with
success may be made by taking a
small tin with a tight lid, punching
several hoes in the sides and top, and
placing a small piece of sponge inside
moistened with a syrup prepared by
mixing 10 grains of sodium arsenate,
6 ounces of sugar, and one pint of hot
water. In using this, bait, great care
must be taken because of the poison-
ous nature of sodium arsenate,
VERY WELL, AI c/arr
PAC 71/8 ONE, .11a7
/81/41.46041*.ra:..
By= BETTY BARCLAY
SEA food is more 'popular everryear as quick transportation and quick freezing" make it-Available in Many districts far removed from salt water. The need for meatless menus
and the widespread knowledge' of the healthful effects ' fish are' also added reasons for its increase in service now. a-days in addition to its popularity based' on taste alone.
Fish dishett (served with plenty of
...a44/AP/AN A1113'
RAM/OS/S a.aria
OUR ifRAIM tow
Ingredients Achieve 0
Glamour If Salads.
Artistically Arranged
A' different arrangement of familiar.
ingredients is one of the easiest ways
to achieve variety in salad Making,
Freshness and eilispness of all the
"makings," elever seasoning and ar-
tistic arrangement are the principles
of the art of salad making.
The Consumer SeetiOn of the.Dom-
inion Department of Agriculture offers
Some salad novelties,
Victory Garden Salad
11Iz cups grated raw' beets
13 cups grated raw carrots
11/z cups shredded cabbage
1Vs cups finely shredded raw
spinach
Lettuce
Salad dressing
Arrange lettuce leaves on individual
serving plates and arrange beets and
carrots in lightly piled mounds on op-
posite sides of the plates. In between,
place mounds of spinach and cabbage,
Garnish centre of Plate with hard-
cooked egg, parsley or watercress',
Serve with dressing, Slit Servings,
'leans in Cucumber' Rings
Cooked green or wax beans, uncut
12 tuctifilber rings
Prettell dressing
Lettuce
14/6"11, AMPAM, A 107°OF
71,1a R.411/ /11,47',044 /S
/111PORTED,..,
►..4449 411P /44.60/./g
me ewe TO A4/1M4'
104//1"/DNO of 140k
r1/"8/111 /X PaA/TYC107///4/0 70
AVVP Oite 80.5' Ala,e4" 7/0 / 71/401/1A0
.409 rlarVia ro EPR es es/aW, Mit carr
/g kei4.510444SLe
Otmeezahle lemon quarters to brit*
out the flavor, are Indeed heaped
With vitamin:, proteins and min-
erals. The service pictured, though
slightly torinal in arrangeMenti
htlamns etakaeirms 1)1aleciimtYireoof lkiTrehipsa aastiPolne may be quickly prepared and chill-ing while the hometnaker• next
centers her attention on preparing
a potato; Salad accompanitnent
Potato salad is ideal Qerved hot or pinf crosida acintidaultfittyheordrettenvervegparredrosni
tomatoes, or , zuchini squash, these•
May be used riew or cooked, as hollowed out cups in which to
serve the salad, Or, it you prefer,
clean-skinned orange Shells make
attractive enpil too:
Per your convenience the recipes for both the fish aspic and potato
salad are given below. Why not IferVe this Itincheort Menu 'soon?,
Fish in LeMon 'Moo , 1'
2 tablespoons gelatin,
MO cold water
11,11 cups hot Water •
tettePneff cart
1 tablesPetiii auger cup lemon. juicW
1 cup Of tinY cooked- or canned • fish; 'flaked
IS•itttboleLeiblirotive.4th, ji100140d 'Phillento
yes, /45,v - yr.? ieviv nol/E4
27/.44104V,4 '04 ri
Sprinkle gelatin <on top of told
water. Add hot watet, salt, Sugar
and lemon juice and cool. Add
fish, pimiento and chopped celery,
Pour into mold and chill, When
firm utnnold on salad 'plate , and
garnish With • parsley or Other
greens.
Hot Potato Salad
clip lemon, juice
y3' cup Salad oil
1 teaspoon sugar
2eggs, beaten
54 teaspoon-dry mustard
cups sliced hot potato
1 cup celery cubes
g strips <bacon, cut in squares
(optional)
Salt and, Pepper to taste
Coinbine Memoir juice, salad olio
'anger, data and mustard, Rent' to
boiling point, heating continually'
to keep smooth, Pour over the het.
potato. Add , celery. Mix in the
bacon saltlartle, which have been
tried to a crisp, golden brown, Add
salt and pepper', to taste. Serve
Servot 6 to
Note: g tke saladAg. Preferred
cold, use cold sliced tooked oath
toes and When the <ingredients aro Mixed, chill be ccolng
tai
A dramatic pieture .made 'during the north Atlantic attack on a
German submarine by R.C.A.P, men flying a four-engined Liberator
bomber. It was the first time the R.C.A.P. scored an attack on a U-boat
since being equipped with the heavy bombers. The sub was straddled
with bombs, as shown here,
o,day, as always, the 'Sala' a'
label is your guaranter4 of a
orm blend of fine que:tity teas.
S
ARDENtiwGRAPII
By DEAN HALLIDAY
F.
ENTRANCE
HOLE OF
BoR.ER
it.4 C-o0.14
STALK
PUPA
gar and ,boil b minutes, .stirring con-
stantly, Add g, tbs. meat dripping..
Pour over beets.
Crumb Pastry
11/2 cups graham cracker
crumbs (about 16 crackers), rol-
led very fine; 1, th, sugar, % CUP
butter, browned but not burned,
or..use softened butter,
Mix crumbs ;and sugar, add growned
butter and mix well, Press firmly
over bottom anti sides of pie Plate.
Bake in electric oven ns, about 10
minutes, Use with cooked fillings.
Makes 1 Pastry shell,
Crumbled ginger snaps, vanilla
cookies, chogolate cookies or zweibach
may be substituted for graham crack-
ers, if desired.
* *
Mrs, B. T. says; Have noticed the
-hot water bottle is hardening,
Answer: Wash in water to which
a little baking soda is added, Dip in
and dry off about every month.
Mrs, C. M, asks; How to remove
dark scorch on good linen?
Answers Boil the following to-
gether: 2 onions, minced, 1 tb. chop-
ped soap, 2 oz. Fuller's earth (drug
store) and 1 cup vinegar. Apply-paste
and let dry for 3 hours.
J. C. says: Soda crackers always
soften in bread boy.
Answer; Soda biscuits should be
left in paper package in a dry place,
not in airtight container or with moist
foods. Crisp by putting in warm
oven.
* * * •
Anne Allan invites you to write to
her c/o The. Advance-Times, Send
in your suggestions on homemaking
problems and watch this column for
replies.
THERE IS ENOUGH FOR EVERYONE
reselorm..*
The Wartime Prices and Trade
Board not only maintains the
price ceiling, but also sees that
a sufficient sttpply of the actual
essentials of life is available
for civilians. To •do this it has
frequently financed the purchase
of goods, thus insuring Sup,
plies and avoiding the need of
rationing'. If nobody buys more
than they need, everyone Wilt
still have enough.- tet's be far
and share!
JOHN 3ADAIT LIMITED
twiiiot, cart*,
Cover with cooked tapioca and bake
in moderate oven (30 degrees P.)
until apples are done. Serves 6,
THE MIXING BOWL
Sy MOSS *SAN
Npillse Reese *Side
MEALS FOR TWQ ACTIVE
PEOPLE
Hello Homemakers! It's been
grand to hear from so many brides,
To-day's brides, many of them busy
war workers,have, not had time to
assist in meal planning <a to learn
the deft art of speedily concocting a
meal — which means a "quick turn"
for good directions. Whether "he"
knows you are a Wonderful little cook
or has always thought you could
master the art easily, he expects (or
hopes for) marvellous meals once you
are in your own home,
A word of advice on the matter of
breakfasts — keep them simple so you
can carry them off with speed and
finesse. The most delectable muffin
is not worth keeping friend husband
late, Plan them in the light of the
other meals of the day and the equip-
ment and time available. You'll both
need a good breakfast — there's no
quicker and surer way to pull down
vitality and rouse the wrath of your
mother-in-law than to neglect the first
meal of the day.
Suggested Breakfast
Fruit or -fruit juice orange
juice, tomato juice, sectioned half-
grapefruit, chilled applesauce or
fruits in season, cereal — hot or
prepared; eggs or fish — eggs
are more easily digested if poach-
ed, scrambled or soft cooked
(reserve fried eggs chiefly for
those who do heavier work), fish
may be cut in pieces and poached
in milk; , toast — crisp with soft
butter; coffee — malle a mark on
percolator or glass coffee-maker
to show amount of water to be
used and always measure coffee.
We'll suppose that you both lunch
at an industrial cafeteria and give you
cheap, quick dinner suggestions.
Hamburg Roast
Chop fine 1 pound of steak, cut
from the top of the round, and 2 or
3 ounces of suet. A small slice of
green or red pepper and 1/2 slice onion
may be chopped with the meat or a
teaspoon of onion juice may be added
after the meat is, chopped. Add a
scant half-teaspoon of salt, the beaten
yolk of an egg and % cup of soft,
sifted bread crumbs that have been
soaked in cold Water and wrung dry
in a bit of cheesecloth. With the
hand, -Mix all the ingredients together
very thoroughly. Care must be taken
to mix the fat and bread` evenly
through the meat. Press. the whole
into a compact roll of equal thickness
throughout. Roast in a moderately
hot Oven (375°) about 50-60 minutes.
Serve with brown gravy.
To Make Gravy:
Pour off fat, leaving 2 tbs, in pan.
Add, 2 tbs. flour and stir and cook
until frothy; then add 1 cup of tomato
puree, beef broth or cold water, or
a mixture of these, and stir and cook
until boiling. •
Harvard Beets
• 6 beets, 1/2 tsp. salt; % cup -
sugar, 1/2 tb. cornstarch, 1/2 cup
vinegar, 2 tbs. meat dripping.
Peel and slice beets; cook 20 min-
utes in small amount of water. Mix
salt, sugar and cornstarch, add to vine-
ed egg between tomato Sections. Ar-
range on a bed of watercress or let-
tuce. Garnish with cucumber slices
and snail green onions, Sprinkle with
salt and pepper. Serve with mayon-
naise sprinkled with paprika and chop-
ped green onion tops, or with well
seasoned French dresSing. Six serv-
ings.
WARTIME WOOL
As a wartime measure, a large.per-
centage of the wool from farm flocks
in Easteim Canada is being graded into
fwo main grades, namely, "Military
Style"' and "Felting Style". The .Mili-
tary Style wool includes the medium.
and low medium grades and ..alSo the
higher edge of the low staple grade.
It is suitable for manufacture of mili-
tary clothing and blankets. The
Felting Style wool comprises long-
strong bright wool of low staple and
coarse grades, derived largely from
the Leicester, LincOln, and 'Cotswold
breeds and their crosses.
•
Immialimssuntru
Hints On
Fashions
namientiiin
Sea Food Aspic,
A Popular Meatless Entree