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The Wingham Advance-Times, 1943-09-09, Page 67—• OA' GARDENGRAPH By DEAN HALLIDAY 0••=••ININ.11.•IIMINI•••••••••••••••IIM•••••••NMIIIII 71- do No. 14 1411111111181111411110.1141•1111 wu A must for the busy woman who has to be outdoors a great deal—that's the pleasant lot of the fur-lined topcoat. This • version of the most promoted fashion of the coming . winter seasons is a boxy model in soldier blue pure woolen completely lined with beauti- fully matched silver muskrat. It is made with classic collar and raglan sleeves, It has two slit' pockets ;et the hips and one at .the bustline. This type of coat is a good investment since it can be worm with virtually any type of dress or costume, LESS FANCY BAKING AFTER SEPT. 13 Simplification of Baking Manufactur- ing in Near Future The baking industry has agreed to a simplification of manufacture through elimination of a number of so- called "fancy" bakery products and credit sales, in a move aimed at meet- ing increased demands with no in- crease in production facilities or lab- or employed, the Price Board announ- ced. A new board order goes into effect September 13, consolidating and re- placing previous orders covering the industry and introducing many new features. Features of Order Following are the main features .of the order: 1. Output of bread is limited to 10 varieties for the duratibn of . the order, instead of 15 varieties. The present lower-priced ranges will be continued. g. Sandwich, steam or Pullman ty- pes of bread are discontinued. "Sole" bread is limited to two varieties of rye and one variety of ethalla or other rel- igious bread-except in Quebec where two additional varieties of sole bread not over 18 Maas will be permitted: All of these must be included in the 10 varieties to which all bakers arc limited, Rolls Eliminated 3. Hot dog rolls, hamburger rolls and Parkerhonse rolls are eliminated by a clause in the order which prohi- bits the making of bread or rolls weighing less than eight ounces when baked, either as a unit or designed to, be broken into units of less than eight ounces. 4. .Cakes and pastries will no longer be made sizes less than eight cone- es when baked, except for doughnuts, cookies and drop cakes, Bran and corn muffins may be made ht leSS than eight-ounce 'weight only for over-the- counter sail by retail bakers, or by' restaurants it made ,'Ott the pterftises, Rovverver, retail bikers may cut cakes Xt's here at last! A really practical guide to meal- planning. All you need to knoiV" about nutrition, in an easy-to-follow, interesting, authoritative book. This is important to you; for recent GovernMent surveys show sixty percent of Canadians fall short of good nutrition, even though seetningly"well-fed. Perhaps your family lacks proper food for vital good health . stamina . . high morale- So get in line with the "Nutrition for Victory" drive. Send for your copy of "Eat- to-Work-to-Win", NOW. Follow the new EASY plan for serving delicious, well-balanced meals, Sponsored by THE.REWING INDUSTRY (ONTARIO) in the interests of nutrition and health as an aid to Victory, Househoid i Hints By MRS. MARY MORTON eaai, With school days at hand and luncheons to be packed for the family 'workers besides, something sweet to finish the well-balanced luncheon is ineeded, I found the cookie recipe I am giving you today in Fanny Farth- er's cook book, tried it, recommend it highly as economical and good. No sugar or eggs, you see, Today's Menu Chinese Rice Toasted Vegetable Salad Green Corn Fresh Fruit Molasses Cookies Coffee Chinese Rice 1 c. uncooked rice 2 onions, finely diced Cooked chicken giblets 1/2 c. flour 2 oz. salt pork, minced 2 tbsps. soy sauce Seasonings Wash rice in plenty of warm water, then rinse. Put five cups boiling water in saucepan with 11/ teaspoons salt, and add rice and finely diced onions. Cook slowly until rice is soft and water absorbed. Mince giblets and salt pork and fry pork brown, then add giblets and flour. Cook until a deep mahogany brown, then add 2 'cups cold water and stir to blend. Then cook for five minutes and next add soy sauce. Serve with the boiled rice in saucers with gravy poured over it. MORE SHIPS, MORE TEA AND RATIONS UP 1/3 Just a year and a month after rationing commenced the govern- ment is able to raise our allow- ance of tea a full third. ‘SALADA' Tea-lovers will rejoice at this happy turn of events for now they can get 3' lb. of their favourite tea every six weeks instead of every eight, Molasses Cookies 1 c. molasses % c, shortening 2% c, bread flour 1 teaspoon salt 1 tbsp. Binger 1 tbsp, soda 2 tbsps, warp milk Heat molasses to boiling point, add shortening, ginger, soda disolved in warm milk, salt and flour, Drop from spoon and bake at 350 degrees F. 15 or 20 minutes, or chill, roll and bake at same temperature for 10 minutes. CANNING CORNER by Laura C. Pepper Chief, Consumer Section, Dominion Department of Agriculture •••••.,•••••air The early varieties of apples appear- ing on the market in late July and August cannot be stored through the winter, as the later varieties can. They do can well, however, and may be put up by any of the following methods: Canned Applesauce Prepare and cook applesauce. Sweet- en to taste when apples are soft or omit sugar altogether. Pack hot in steriized sealers—par- tially sealed and process:— Boiling water bath Pints 10 minutes Quarts ..... ..„ .... ....... minutes Oven 275° F. Pints e 15 minutes Quarts ----..-.. ....... 25 minutes Steam Cooker Pints 15 minutes Quarts 20 minutes Pressure Cooker, 5 lbs. Pints and Quarts 5 minutes Complete seal as soon as processing time is up. • Sugarless Apples for Pies and Desserts Peel, core, and quarter, and slice ap- ples into brine of 1 teaspoon salt to 1 quart cold water, to prevent discolor- ation. Drain and cook 5 minutes in just enough water to prevent burning, Pack solidly in sterlized sealers. Par- tially seal and process. Boiling water bath Pints 35 minutes Quarts 40 minutes Oven 275° F. Pints 55 minutes Quarts a minutes Steam Cooker Firsts „ ....... , ..... 40 minutes Quarts ..... .......... . ... 45 minutes 1'ressure Cooker, 5 lbs. Pints and Quarts minutes Complete seal as soon as processing time is up, Apples Canned with Syrup Peel, core and slice into brine, Pre- pare a one to three syrup (1 cup sug- ar to 3 cups water), Drain apples from brine and simmer 5 minutes in the syrup, Pack hot in sterlized sealers. Partially seal and process, Boiline, water bath Pints . .. 30 minutes Quarts ..... „ .... minutes Oven, 275° P Pints . 50 minutes. Quarts .......... .. .. ........1 hour Steam Cooker Pints minutes Pressure Cooker, 5 lbs. Pints and Quarts 1Q minutes Complete seal as soon as processing time is up. Hints On a. and putties into • smaller units. and package them for counter sales, Sweet goods like coffee cakes may be made only in units over eight ounces, Heavy Icing Banned 5, Heavy icing of cakes and other bakery products, except wedding cak- es is prohibited, Neither sugar no, sugar substitutes may be used in the topping• or icing of any bakery pro- ducts except those for weddings. How- ever, glazing of cakes and other pro- ducts is permitted. 6. Bakers may sell their products. only for cash, or for tickets or coun- ters which have been bought in ad- vance, , The only exceptions to this rule are where goods are shipped by common carrier or when sold to Gov- ernment departments, hospitals and similar institutions, 7, The previous provisions restrict- ing the slicing and wrapping of bread are continued in the new order. SALADS We should have at least one. fresh, raw vegetable each day, Salads are the answer. • 4 In' a salad you can serve an endless variety of the fruits, .and vegetables which are so -rich in minerals and vit- amins, Because you can use almost a),ty• kind of food or combinattion of foods, in salads, they may solve the problem of using left-overs. If you include generous proportions of meat, fish, poultry, cheese or egg in your salad, you may serve it as a main dish, Salads consisting mainly of fruits and vegetables may be served as an accompaniment to a meal or in the case of fruit salads as a dessert. If you follow the simple rules ad- vocated by the 'Women's', Institute Branch, you will have an appetizing salad. (1) Use clean, crisp, tender greens. (2) Keep all salad materials dry and well, chilled. (3) Cut, the ingredients in attractive shapes' and suitable sizes. (4) Use food's to make good flavour and, colour combinations. (5) Add sufficient dressing to seas- on well but not enough to make the salad watery. (6) Add the dressing just before serving. (7) Use strong flavour, such as on- ion, sparingly. (8) Make an attractive arrange- ment, avoid a flat effect. (9) Select a suitable garnish, prefer- ably one that may be eaten. When combining the ingredients use a spoon or fork and toss them together lightly with the dreSsing. Almost any proportion of ingredients may be used. To serve with 'your - salad you jmay choose one of several things. Hot cheese biscuits, hard rolls, crisp crac- kers, toast fingers, melba toast or cheese straws. You; could spread crackers with butter and brown in the oven. or acid grated cheese. , Toast fingers are made by cutting stale bread in slices 113 inch thick, spread the slices 'With butter and then cut into SALLY'S SALLIES lies oksout yes )or ride vikfc7Tino efolti1,- 1, foump 41' kr .44.:ZRES'EcD ~tk 'taa 4co WE'VZ, a. ee. IMMEM.O.....M.,...0i/MOMION.••••••••••••••••¢I•offIi.••=Mge 113 inch wide strips. Bake in oven until browned. Write to the Health League of Can- ada, 111 Avenue oad, Toronto, Ontario for "Salads that are Different." RAIL STATION MURALS OF SYNTHETIC STONE Synthetic stone was the choice of the architects as the medium in which to prepare the mural decorations at the East and West limits of the Canadian National Central Station, which is now in complete operation , daily serving thousands of travellers who use the National Railways. The reason fur this choice is that proper color effect could be obtained, a cream, buff re- quired to harmonize the general scheme, This compound . is cast in slabs, reinforced, 2% inches thick by 7 feet in heighth. When placed on the wall surface, the highlights of the design were indicated on the eurface of the slabs, and then drawn in char- coal for the guidance of the eculptor. These murals which decorate the im- posing station concourse, were design- ed by Captain Charles F. Comfort, R.C.A.., of Toronto, now on active service overseas as an official war artist, "janitor; you could cool our apart- ment nicely if you would run icewater through the radiators," "Can't be done, madam," "What did. you have in them last winter." SAPPHIRES FOR SEPTEMBER • Sapphire, the stone of September, is a full 'brother of the ruby. They are both varieties of corundum which is a mineral occurring in almost every colour of the rainbow, 'When trans- parent and red it is called ruby. When transparent and any other colour it is sapphire. At present only 'the blue sapphire' is considered to be precious. This is merely a matter of faShion, for all the other colours are equally as •heautiful!' They - are often called "fancy sapphires" or a great variety of eonfusing trade names. The blue sapphire was once suppos- ed to be the gem of royalty. It was usually associated with divine favour and often considered sacred. Fraud and envy were' banished from its presence, It was believed to exert a tonic influence and to be a cure for certain infections of the eye. There are sapphires of many dif- ferent colours in the Royal Ontario Museum. Among them are two star sapphires in which you can see the strange phenomenon, asterism — a point of light being broken up into six long rays. CHEESE AS A- MEAT SUBSTITUTE These days you should use more cheese to replace the meat in your ,rebus as it is a concentrated food, highly nutritious and stores well. On the market you will find Cana- dian cheeses and those ripened by molds and bacteria. Today we will consider the cheddar cheese only as it is the least expensive and used most in cheese cookery, You can buy new, medium and old, depend- ing on what flavour you desire. The nutritive value is the same for each, the cost increases with the age of the cheese due to the cost of, storage. Like milk, cheese is an alinest per- fect food furnishing protein in an ef- ficient form, important building mater- ials, calcium and phosphorous, vitamin A and vitamin 13 complex. It also has a high fat content thus giving it a high energy value, one inch cube of cheddar cheese gives 100 calories. When you are using the cheese just as a flavour or appetizer you should use the old cheddar as -it 'has the strongest flavour. In your main dish:" es when you want the cheese to pro- vide the energy and efficient protein you will need larger amounts of the cheese and so you will find the new cheese most economical. Cheese is easily and completely digested. if Properly cooked or corn- Weed with other foods. It is a eon- .,, • • •rirra....r, WINGRAM ADVANCE-TIMES Thursday, September' 9; 194$ 41111111111•11•111111111110111•11MINOWSPIM i Fashions pi NUTRITION BOOKLET! Nutrition made easy! A "can't-goilrong guide to healthful family meals N Send for ,your COPY p today .Ilr gent. ! To got your 4 FRO copy of MEart...to.• Ihfork.sto Pit fend Your natnip and oddreee, dearly printed, to "flutritIon for Victory", Pox OM Toronto,' Canada. - *Me nutritional statententsitrEat- to-Work-to-1W are aceeptable to Nutrition Sep- ,vices, Department — —* of Pensions and National Health, Ottawa, for the Canadian Mari. tion Programme,) Sapphire is especially needed now during the war. It is used industrially in instruments and machinery where hard bearing surfaces are necessary. Although manufactured synthetically, the quantity. is not sufficient. ,Corun- dum suitable f6r abrasives is Common in Canada, but so far none of geM quality has been found. So,prospec- tors, get busy. ,A El it T" t'ICA'a trz 0'11 CANADA centrated food rich in fat and protein, so it should be grated or used in com- bination with high carbohydrate foods. Cheese is slowly digested because of this high fat content and as a result is often erroneously believed to be in- digestible. When cooking cheese you shoUld be careful not to overcook it as it becomes tough and rubbery and as a result is hard to digest. When properly cooked it has a spongy tex- ture. Store you cheese in a cool place and cover to prevent loss of moisture, • Try this recipe on a day when you are not serving meat. Corn and Cheese Casserole 1 cup, canned corn 1 cup bread or cracker crumbs 1 cup grated cheese % tsp. salt 2 cups scalded milk 1 tbsp. melted fat 1 tsp. Worcestershire sauce 2 tbsp: chopped green pepper (optional) 2 eggs Combine all ingredients except eggs and milk: Beat 'egg yolks and add with milk. Fold in stiffly beaten egg whites. Place in a greased baking dish and oven-poach in a moderate ' oven (350 F.) until set — about 40 minutes. ' Serves 4 to 6. For further cheese dishes write to the Health League of Canada, 111. Avenue 'Road, Toronto, Ontario. ••••••••••••••••••••• MOUND OF Sot la • e • ;;;110t CELERY STOItti5 ,CM cet.LArt FLOOR . WirA SAND OVER THE ROOTS eeteeeeeent LS r T THE TRU'7W NT TALK ro 411 400 ?Oa- alS/A165 ). 111 ,4er8eaty / R4/0 204fage CORN TION / PIP Mgr YEAR BUT; /11AR) /R6 // laVERBZES hgP4wave'R Bee/t/ 014PER 7Na Ch7Z/N6 MP' • • eveeKsee 77/1 caggaiwz-z awe,/ OF THE wRz'a pot /1 our AND / /Wet 6:4Y ir 1,050 ELP AO' /-/OUSS;e851"/N6 /4 tivor4 CONS'ameR ,g4Nelf; ormii/9 7t) par Ate ON 71/8 .4497"/ ..xtage44" • CANADIAN HOUSEWIVES CAN DEFEAT JNFILATION The difficult and important job of holding the ceiling can only be done with the help of , the housewives of Canada: And to give this help it is necessary to understand what the W.P.T.11, is doing. 'that is why the ton- stanCra Branch is ready at all dimes tb explain to patriotic women how they can do their part. "H12'0411. LIMITED BLAKC1411%ld CATE CELERY MOUND OF 5011. Those who have grown celery in their Victory garden are concerned, of course, with storing it for winter use. There are several ways in which celery can 'be stored, CeletY which is to be used early can be left right in the garden and banked with earth, as illustrated in the accompanying Garden-Graph, Celery for later use can be stored in trenches, Make the trench 10 to 12 inches wide and deep enough so that the tops of the leaves will only be two or three niches above soil level., Pack the celery in- close together *lilt watever Soil will adhere to the toots. The stalks and leaves must be dry when ttored. Boards are tailed together to 9-4 form a trough-shaped roof over the trench, This roof should shed min or melting snow, During warm weather this roof should be lifted and braced with a stone to give ample ventilation, As severe cold weather sets in, add earth, straw, hay or other insulating material over the roof to give protec- tion against freezing. When there is only a small amount of celery to be stored, it should be dug with roots and soil attached and placed. in moist sand on the cellar floor, as illustrated, or in a deep box having Sand or loose soil in the bottom. Set the box in a cool cellar and keep the soil thole, but the tops must be kept dry. Z441,Z4.7;i. ,4/1% //Old is' Yoa /441444),:s1 e/tiew Agadir 7-1/45F 77///i/as? 44'