The Wingham Advance-Times, 1943-09-02, Page 6SIX
GOOD NEWS FOR
TEA •DRINKER$
So neatly people in Ganed.a drink
tea that there will be a genuine
feeling of satisfaction that more
Of it will be available for home
rations after SoPtember 2.nd, The
Ration Beard has decided this
van 'be done because the safety
Of the sea route from Ceylon has
vastly improved, The millions
of ''SAI,ADek' lovers have just
cause for rejoicing.
ONE "D" cOUPON Is GOOD FOR,
Not More .1hoo
Jams, Jellies, Marmalades, &traded lioney,
.Apple Butter, Nagle Butler or Honey Butter 6 FLUID OZS.
or
Maple Sugar or Comb Honey (in Squares)
or
'Molasses or Maple Syrup ..... . . . . 10 FLUID OZS.
Of
Corn Syrup, Cane Syrup, or any blended
Table Syrup
ti o('
Canned Fruit
or
10 FLUID OZS.
Sugar
1/2 LB. NET
1/2 LB. NET
12 FLUID OZS.
Thursday, September 2, 1943
etenewsimemenielentleillemell..1.1411.1011.1111111 POMPItalliallior
Ottawa, September 1st, 1943,
EFFECTIVE SEPTEMBER 2nd
PRESERVES and SWEET SPREADS
ARE 'RATIONED BY COUPON
The products affected include: Jams, Jellies,
Marmalades, Extracted Honey, COmb Honey
in Squares, Honey Butter, Maple Syrup,
Maple Butter, Maple Sugar, Molasses, Corn
Syrup, Cane Syrup, or any blended Table,
Syrup, Apple Butter or Canned Fruit.
On and after Thursday, September 2nd, 1943,
it is unlawful for a consumer to purchase any
of the above-listed products, except on the
surrender of a valid ration coupon.
,•••••••=.
Coupons "D" ia. Ration Book 3 are to be used for
this purpose. Coupon "D4" becomes ...good September.
2nd Starting . September 16th, two coupons become
good every four weeks. •
These products are being rationed so that there , will
be an equal sharing of the available supplies. Persons
who do not use the coupons for these -products may
use them to acquire more sugar in addition to their
regular sugar ration and canning sugar allowance.
When purchasing goods in containers, it will not always be
possible for the consumer to get the exact coupon value.
EXAMPLE : If you are buying jam in containers—
One " D'" Coupon
is good for
one 4, 5 or 6 oz. container
or two 3 oz. containers.
one 8, 9, 10, 11 or 12 oz.
container, or two 5 oz. or
two 6 oz. containers, or
three 4 oz. containers.
Two " D " Coupons'
are good for •
or any combination adding up to not more than the
total value Of the coupons permitted.
SUPPLIERS — Separate instructions which are similar to the regulations•
of applying on• sugar rationing are available from any branch of the
Ration Administration, for quota 'users, industrial users and suppliers.
RATION ADMINISTRATION
THE WARTIME PRICES AND TRADE BOARD
CG1W
MIEN ..... MMUS-
Household
Hints
By MRS. MARY MORTON
(1) Jellied pork hocks, cauliflower .
flowerlets, raw carrot strips, and
shredded endive with horseradish dres-
sing,
(5) Rice and veal jellied, currant
jelly, mixed vegetable salad and nas-
turtium leaves.
(6) Cold beef, jellied horseradish,
cabbage and hard salad, and radishes.
A 1-M4-thrift meal is rounded out
with rolls, bread or tea biscuits, fruit
t. season and milk, buttermilk or tea.
Strenuous workers would enjoy a bowl
of hot soup 'to begin their „supper, -
Mrs, N. Mc, asks: =Hew can straw-
berry ice cream stain be removed
from a white pique?
Answer: Soak in warm clear water,
and launder. If colour remains, bleach
with hydrogen peroxide or javelle
water.
* * *
Ann Allan invites you to write to
her c/o Wingham Advance-Times.
Send in your suggestions on home-
making problems and watch this' col-
umn for replies.
riliNOINHOmanifirs 000 4 oo aunt
Hints On
Fashions
limmintimaansaweettinnesmati
The little dress of woollen fabric in
a bright color, embellished with inter-
esting accents, is a wardrobe wonder
for the girl who has to budget her
clothes because of financial limitations
moving around, for lack of space. A
dress such as the model depicted can
be worn and worn and will always
look right for almost any daytime oc-
casion. Made of mustard-colored
woollen, it uses black poodle braid in
rows of one, two and three on the
skirt. The bodice is draped to a large
soft bow at the neckline.
M.
111111.1
•Even people who do not care for
onions in the raw, so to speak, like
dishes seasoned with them. So I'm
giving you a recipe for Stuffed Onions
in to-day's menu. Just another vege-
table to vary the meals,
To-day's Menu
Baked Pork Chops
Baked Potatoes
Stuffed Onions Apple/Sauce
Gelatin with Peaches
Tea
Stuffed Onions
5 large milk onions
3 tablespoons butter
1% :carps chopped celery
2 tablespoons chopped parsley
2 cups bread crumbs
1 teaspoon salt
Skin onions and cut in half cross-
wise, simmer in salted water until al-
most tender, drain. Remove centres'
without disturbing outer layers, and
chop fine. Melt 2' tablespoons butter
insicillet, add dropped onion, celery,
and parsley and cook for a few minu-
tes. Push vegetables to one side of
skillet, melt remaining fat and add to
it the berad crumbs and salt, arid then
combine with vegetables. Fill onion
shells with stuffing, put in baking dish
cover and bake in 350 degree F. oven
for about 30 minutes or until onions
are tender, Remove eover during last
of .co,oking so that 'onions will brown
on top,
Wife Preservets
To
GARDEN-GRAPII
By DEAN HALLIDAY
PLACE GREEK TOMATOES
OM STRAW 04 FLAT
OR COLD FRAME
1«,
Tratm,OFr
SURPLUI; POLIAde.
ISN'T IT THE TRUTH p 8y7-tor No. 13
O, MUM STOP.
FOI4 6T/44 A7/170
THEY MUST
OEL/Qa/PATEZ , BE
FATS FIRE GUNS
Pat salvage is a front we all
cart tight on. From waste Eats
h Made glycerine, vital in-
gredient of explosives. So
Save every setae Of cooking
tat you can. Utilize drippings
instead of bought fat for, your
own cooking. Collect fats you
cannot cook With in tin cans
and sell to your butcher or
give to voliintary fat salvage
organizations. This is a vital
War job 'where ell can help!,
JOHN LARATT LIMITED'
toitittori Ceitteddi
WASTE MT `,eg NeEpED
ro /WAkE exiews/ve-6; AWN,
eade BOVI/E42 W/LL 41!/Y
7-How. AND •/N LOTS OF
PLicee486'.1 AIT
it
'eelleeteeeee...ie
Now
PLAYING' tjtkohtiontio
liktortrAtitis topommin,
WINO AM ADVANCE-TIMES
THE MIXING BOWL
$p MOW MANS
*dm Mime Ikagromflo
FORTIFY AGAINST SPOILAGE
IN STORAGE OF HARVEST
Hello Homemakers! Many veget,•
ables and fruits•rnay be preserved in
their natural state for winter use with-
out canning or dehydrating. For this,
properly constructed storage space is
necessary. Two favorite methods are:
the use of a cold room in the basement
of the house, and storage pits made
outdoors.
The storage cellar must be cool,
well ventilated and dark. An adequate
room may be built in the corner of the
cellar with 2x4 striding and boarded
both sides. Waterproof building pap-
er should be tacked horizontally from
the top down across the studding.
This will stop insulating material from
sifting down. Then the space between
the studding is filled with sawdust or
other insulating material. A window
is necessary to give ventilation but it
should be shaded to keep out the light.
Make a chute to cover one-half- the
window, extending it to -within eight
inches from the floor. This allows th e
cold air to come in at the bottom and
warm air to escape from the other
half of the window. Slats or shelves
should be used to keep food off the
floor and permit air circulation. If the
floor is concrete part of it may be
covered with damp sand or peat moss
to furnish needed humidity. Sprinkle
Some water on each day. Use a ther-
mometer and adjust the window each
day to maintain a temperature of 32
to 40 degrees.
Outdoor pits keep vegetables very
well, but it is sometimes difficult to
get them out in cold weather, Several
pits are preferable to one large one,
so that all the vegetables may be' re-
moved when it is opened. Storage
places should be left moist to prevent
wilting.
Covering a barrel with straw and
earth provides an outdoor storage
space, Leaves will serve instead of
straw. The stave barrel is placed on
its side, filled with trimmed (but not
washed) vegetables such as carrots,
salsify and potatoes. The lid is put
on and then successive layers of earth
and leaves arc added to prevent freez-
ing. You may need to cover to a
depth of four feet.
One victory gardener recommends
the following method for storing vege-
tables, Pull and set the roots in a
shallow trench. Cover the roots with
earth. Erect a frame about 2 feet
high around them. Bank the sides
and top with earth. Cover well with
leaves.
Many of the vegetables growing in
the 'Victory garden can •be kept pro-
ducing long after the first frost, if pro-
tected. Frequently, there are two or
three e4ieelts of good growing weather
following tit first frost, Therefore, the
wise gardener will have afailable
Supply of hay or straw to throw over
lettuce and onset greens.
_As illustrated in the accompanying
garden-graph, tomatoes and peppers
't an be saved from frost by bulling up
tile vines 'anal hanging them top down,
RECIPES
pixie Relish, quaTts))
1 cup chopped red peppers, 3. cop of
chopped green peppers, 1 cup chopped
onion, 1 cup chopped cabbage, 2 tab-
lespoons mustard seed, 1 tablespoon
celery seed, t top sugar, 2 cops vine-
gar, 211, tablespoons salt.
Soak peppers in medium brine for
24 hours. Freshen in cold water 1 to
2 hours. Drain and chop, Mix chop,'
pa, vegetables and let stand in crock
over night. Pack into jars, Cover
with vinegar and seasonings, Part-
ially seal. Process in a hot water
bath for 10. minutes. Remove and seal.
- Cabbage and Green Apple Salad
14 head of cabbage, 1 carrot, 1
green apple, 4 radishes, lettuce, tea-
spoon salt, salad dressing or mayon-
naise.
Shred cabbage and carrot, chop ap-
ple and radishes. Season and mix with
salad dressing or mayonnaise. Serve
in lettuce cups. This makes a good
stuffing for raw tomato salad.
Spinach en Casserole
2 tablespoons butter, 1 tablespoon
flour, 118 teaspoon pepper, I- teaspoon
paprika, % teaspoon salt, cup milk,
2 cups cooked spinach, 3 hard-cooked
eggs, bread crumbs, grated cheese.
Make white sauce by melting but-
ter, adding flour, salt, pepper, and pap-
rika, and mixing well. Add milk
slowly and bring to boiling point,
stirring constantly to prevent lump-
ing. Add cup grated cheese. Put a
lyer of spinach in bottom of buttered
baking dish. Add a layer of sliced
eggs. Pour some 'sauce over layers
of spinach and eggs. Add more spin-
Rah, egg sauce and top with crumbs
mixed with a little grated cheese.
This can be prepared several hours
before meal time, 'covered and placed
in electric refrigerator until ready to
serve.
Braised Celery Hearts
3 or 4 celery hearts, 1 tablespoon
chopped onion, 2 tablespoons butter,
salt, pepper and beef broth.
Trim off outer stalks and leaves of
celery and split the hearts in halves.
Cook onion in butter for a few minu-
tes, arrange celery on top, season with
salt and pepper and then moisten with
beef broth. Cover and simmer over
low heat for about 20 minutes or until
tender. Place pan in electric oven at
350° F. and cook until celery has ab-
sorbed most of the liquid, basting oc-
casionally.
* * *
TAKE A TIP
Use parsley while it is fresh. It not
only enhances the appearance but lends
flavour as well, Eaten frequently it
steps up the vitamin value of your
meals. Use sprigs of it in the soup
pot, chop it and add it to meat and
fish loaves, sprinkle it over salads, add
a handful of it to a dish of creamed
potatoes, cauliflower, carrots, celery or
turnips.. Add green specks of it to fish.
It is especially appealing served in
potato, cabbage or celery salad. Add
some just before the peas or waxed
beans are cooked. Finally, tiny bran-
ches are served on fruit salad plates,
sandwich plates and meat platters.
* * * *•
THE QUESTION BOX
Mrs. je F. asks for Supper Plate
suggestions.
Answer:
(1) Hard-cooked egg slices in tom-
ato jelly, macaroni and parsley salad,
celery sticks and lettuce.
(2) Sardines with lemon, potato sal-
ad, cucumbers dipped in sour cream,
tomato slices,
(3) -Green onions, cooked green
beans, tomatoes stuffed with cottage
cheese.
in the garage or cellar. The fruits Wil
continue to ripen,
Some gardeners prefer to remove
the green tomatoes and lay them on a
layer of straw in the cold frame or
flats, as illustrated, Cover the frame
with glass but allow ample ventilation.
Parsnips, salsify and horse radish
can be left in the soil all whiter. Kale
is not harmed by light frosts and can
be dug out from under the early snows
if the ground has not frozen .too hard.
Broccoli, Brussels sprouts and cal.?
haze Will stand isitly stiff fretting,
Prohly"tiMikliontnte rintr inkftel new tied delieletis 400 *heriliiiit Wit* C00104 eimaksiainiaL
LETTER FROM
OVERSEAS
Editor's Note: The following letter
from Cpl, Jim Lee, son of Mr. and
Mrs. Wee Lee, to Mrs. Thos, Veils,
We are sure will, be of interest -to our
readers.
If you have an interesting letter
from across the pond let us have it
for publication please.
* ?lc
Somewhere in England
July 31/43
Dear Mrs, Fells:—
Just a line or so to let you know
I had a safe and pleasant voyage. How
have you been 'keeping. I hope you
are in the best of health, How is
everything way over there,
I had a swell trip over here. The
ocean was a little rough and I got
little dizzy, but outside of that it was
a swell voyage. I didn't think there
was eti much water in the Atlantic
ocean,
The people over here are -very
friendly. The 'place where we are
living has been bombed a few times,
The homes over here are really nice,
It's a shame these things have to be
destroyed over this war. I've never seen
so many chimneys on these houses,.
The majority of these houses have rose
gardens. I really never thought Eng-
land was so beautiful.
I'm in the private home where Our
officers stay, I've only 10 to cook for.
We have a lovely home here, it sure
makes a fellow feel like at home.
I went down • town the other day
and botight some things, I asked how
much and the woman told me. I had
English.-coins in my pocket but didn't
just know how much she had said, so
I got my purse and gave her a pound,
you should have seen all the change
I got back. I've never had so much
change in my pockets at one time.
These trains over here are small—
boy how they travel. I've never seen
a two-storey bus before.tintil the other
day.
Things over here are very expen-
sive. They sure haven't much of any-
thing to buy at any stores. Majority
of the women over here don't wear
stockings. I guess they just can't buy-
them.
I must close now and hoping to hear
from you one of these days.
Your friend,
Jim Lee
Save Yearling Hens
Every Egg Needed
Egg production is a vital war effort,
and all the eggs.that can be produced
will be required next year for domestic
nee and for export to Great Byitain.
In order to bring increased egg pro-
duction to the highest pitch, the Dom-
inion Department of Agriculture urges
upon poultrymen the importance of
retaining all suitable yearling hens,
When the number of good pullets is
not sufficient to fill the laying pens,
production can be maintained by keep-
ing over the best Yearlings. It is nec-
essary that all laying houses should be
filled to capacity this year.
Pullets and yearlings should not be
housed in the same pee, nor young pul-
lets with older pullets. The older birds
drive the younger ones away from the
feed. Yearlings that moult early are
usually slow moulters and poor pro-
ducers,• but active, alert yearlings in
good flesh, with skin and fat soft and
pliable, are generally the best layers.
Overcrowding at all 'times and in all
places should be avoided, and plenty.of
feed mash and fresh water proVided..
Egg prices are close to the ceiling
price now and will continue so for
some time, So•save the best yearlings
to maintain and increase production,