Loading...
The Wingham Advance-Times, 1943-09-16, Page 6DE,LIVEAS ADDRESS AT HARVARD Hon. Winston. C,httrchill' addresses the crowd assembled ..outside of 'Memorial church, Harvard university, where he received an 'honorael degree of doctor of laws—the seventh man to be so honored in special ceremonies by the university in more than 300 Years. Wife Preservers N.81- If the war and your numerous,, duties got you clown. probably it iepaiele bodily * fatigue, Take 15 mieutee iu mid-after- • noon to relax with maybe a glass of milk and a for ereekers or biscuits and tea: IKE CHOCOLAT Then you're sure to like sonss the Chocolate Cocoa *b. GARDEN-U-RAPII By- DEAN HALLIDAY YOURS EE ~i EAI.T Z3I,101*TE OP CANADA THOSE ARE ,LACK NIARICET :PRICES .IN GREECE Oh THE POOR PEOPLE 72-lor No.15 THERE IS PLENTY IN CANADA Yes, by any European .standard we have enough and to spare . . to spate to help feed our men overseas and the people of Britain. 4ough, that is, if ; We all shoe and share alike. Anyone who tries to get more than his share is. aCtaany creaSingc danger that we all may_have to face et situation jtke'that in ,piegte. JOHN 'LABATT LIMITED tendon confide abgvaxsogassonsammatomummomm 4Nb TO THINK SOME PEOPLE COMPLAIN ABOUT PRICES HERE! Reaggein.eee.... ismft IT 'THE mum PAGE WINGFIA1V4 ADVANM-TIMtS 'Tbursttay, Sept," 16tht ReadY-MadeMenis for21Pays IT'S easy to serve healthful „meals, if you. follow the timely menus in "at-to-Work-tno. Win". Sound, practical, interesting—this clever new booklet does all the difficult, time- taking planning for you, And it's yours FREE. Never was it more important that you pro- vide proper food for your family, For good nutrition is vitat toVictory now—to health and happiness after the war, Yet recent Govern- ment statistics. show that only 40 percent of Canadians regularly eat the right foods,. even though seemingly well fed. Learn thecan't,go-wrong" way to tempting meals that fill every food need of your family! Send for your FREE copy of "Eat-to-Work-to- Win". Mail the coupon today! Tempting . Convenient - Nutritionally Right! Sponsored by THE BREWING INDUSTRY:(ONTARIO) ;lathe interests of nutrition and health as an aid to Victory. tUE MIXING BOWL by ANIS AMA MO** Nom* toosoosioloit SMALL AMOUNTS INTO GENEROUS SERVINGS Hello Homemakers! Strenuous work in, hot summer weather often impairs the appetite. Mother will pre- pare the usual portions but leftovers will be found in the serving dishes. However, as a member of the Kitchen Army, she must use all her ingenuity and turn every bit of left-over food into an appetizing dish of some kind —there must be no waste of edible foods, Gelatine (the plain, unflavoured kind) often helps to make leftovers into good-to-eat salads, main dishes and desserts, It also extends small amounts into generous servings, that Celt Fle0e1 vima WITH STEM FIRMLY eeeTeeCi-e E TO MU] T` If, in memory of boyhood days on grandad's farm, you look forward to- storing pumpkins and squash from your Victory garden for winter use, tere are a few pointers for the pro- tection of your produce. Pumpkins and squash stored for .winter use should be harvested with care, Many believe that the hard especially upon the squash and edible pumpkins' used as squash, pro- tects the fruit from damage, Any 4:treak in the shell or outer tissue may permit Tots to enter and quick. decay soon follows, particularly if the fruits are improperly stored, As illustrated in the ,lecOMPaltYlng Carden-'Grapb, pumpkins and squash are more attractive than reheated foods. Keep a covered dish in the re- frigerator and in it put vegetables and meats,. etc. Don't keep them too long —even a cupful may be combined into a tasty dish, • Use the following basic recipes and you'll save many a penny: Basic Jellied Meat Salad 1 tablespoon plain gelatine, 1/4 cup cold water, 1 cup hot water, 5 tbsp. mild vinegar, Ye teaspoon salt, 1 tbsp. sugar (optional), dash of pepper, 1 tbsp. minced onion, "/2 cup left-over vegetable, 1 cup diced meat. Soften gelatine in cold water and dissolve in hot water. Add vinegar, salt, sugar and pepper. Cool. When mixture begins to thicken, fold in the vegetables. Turn into lightly greased mold and chill in electric refrigerator. When firm, unmdld on salad' greens and serve with dressing or whipped sour cream. Basic Jellied Vegetables In place of the 1 cup of diced meat, use 11/2 cups diced vegetables. Other suggestions: 1/2 cup each STORa UPON RA ‘Ks • 9-7 fp should be cut from the vine with the stem firmly attached to the fruit, Careful handling for storage pur- poses is also important, Squash and pumpkins should be cured before final storage and not allowed to freeze. A temperature of 76 to 86 degrees for 10 days or two Weeks does the curing, white a dry atmosphere and a 50 to 60 degrees temperature is best for stor- ing. It is possible to Store 'purnpkins and squash in the furnace heated basement for several months. Store upon racks, as illustrated, or in well ventilated crates off the floor and away front corners, for` air cirthiatiott is import- ant- cooked peas, diced celery and carrots; 5i cup each shredded raw carrots, chopped celery and cabbage; cup each diced cooked beets, green pepper. Basic jellied Fruits 1 envelope gelatine, 1/4 cup cold water, 1. cup hot water or fruit juice, 14 cup sugar, 11/2 cups diced mixed fruits. Follow directions for jellied meats. * * * TAKE A TIP: 1, Open the refrigerator door only when necessary, and close as quick- ly as possible, 2. Defrost the electric refrigerator regularly — when 1/4 inch of frost has accumulated on the evaporator. 3. Operate the electric refrigerator at temperature adequate for preserv- ation of food; do not operate too cold. 4. If leaving home for two or three days, turn control on refrigerator to lowest operating point, but not nec- essarily to defrosting. 5. Do not place hot foods in refriger- ator; wait until they are cool. 6. Do not load refrigerator with pack- ages, bottles or cans that may be stored on pantry shelves. 7. Clean condenser regularly. * * * THE QUESTION BOX Mrs, R. J. asks: Recipe for econom- ical chocolate ice cream. Answer: Melt 21/2 squares of un- sweetened chocolate; add Va cup boil- ing water and stir until smooth and thick. Mix 3 cups of 18 . per cent cream, ee cup exaporated milk and 36 cup of sugar, stirring until sugar is dissolved. Soften 1 level tablespoon of granulated gelatin in ee. cup cold milk. Place over hot water and stir until dissolved. Stir into cream mix- ture. Beet the cream mixture into chocolate mixture' quickly. Strain if necessary. When cool, add 3 teaspoons vanilla extract and pour into freezing tray of electric refrigerator, Beat 2 or 3 times during freezing. Mrs. S. W. asks: How can mildew be removed from a white cotton dress? Answer: Surface mildew may be removed by soaking in Javelle water, raised in warm water and spread out . - in sun on green grass for several hours. Deeply grown mildew is dif- ficult to remove. Miss C. B. says: Save the good parts of old table oilcloth. Cut into table mats or bibs and bind with bias tape. * * Anne Allan invites you to write to her c/o The Advance-Times. Send in your suggestions ore homemaking problems and, watch this column for replies. Household Hints By MRS. MARY MORTON Cheese soufle is a bland dish, mean- ing that its taste is mild. It needs something to Offset the blandness. If you serve Italian Spaghetti with it you provide a combination of vege- tables' which takes the place of pota- toes and gives the necessary zip to the meal. Today's Menu Cheese Soufle Italian Spaghetti Green Tossed Salad Baked Pears Graham Crackers Coffee or Tea Cheese SoufIe 2 tablespoons butter 3 tablespoons flour ' 1/2 cup milk- - Ye- cup grated cheese U. tablespoon pit Few grains cayenne Yolks 3 eggs Whites of 2 eggs • Melt butter, add flour and stir until smooth. Gradually pour on cup scalded milk, then add cheese, salt artct cayenne, Remove from fire and add well beaten egg yolks. Cool niix ttir-e and cut and fold itt beaten egg whites. Pour into greased baking dish and bake 20 minutes in slow oven. Serve at Once* Italian Spaghetti . 14 lb. spaghetti onion 1 quart tomatoes teaspoonful salt 14* teaspoonful paprika Break spaghetti in 2 or .3-inch pieces and cook in ,,hoiling, salted water until tender; drain and rinse in cold water, Cut onion in small pieces and fry in saucepan until done, then add teune-, toes, salt and paPrika, Let cook slow ly for about 2 hours, then reheat snag, hetti in tomato mixture and serve, 11I11'MUM 11011 ll I l NIPOOliffil I Hints On I Fashion. s 'It's on the campus that the jumper frock really comes into its own! Selected as first_ favorite by college girls all over, the country, the jumper offers opportunity to wear various blouses, and if it gets cold, sweaters as well. This jumper is of brown woolen with a velvety weave. It has a bib tie front with - sash drawn through that ties in back. The skirt, which has a few gathers centre front, boasts "farmerette". pockets. ' These are lined in the plaid taffeta of the blouse, in yellow, blue and brown. The blouse has a squifterteck and revers. BORROWINGS OF FOOD BANNED Consumers In Same Household May Share Rationed Goods But Lending To Neighbours Is Illegal The Prices. Board regulation which forbids the lending or borrowing 'of rationed goods — even on a small scale — is designed to check the .de- velopment of a "black market" in ordinary foodstuffs which were obtain- ed legally in the first place, it was teamed. Authorities expressed agreement that the regulation applies even to the minor borrowings of cups of sugar and pinches of .tea between neighbors, In themselves, such neighborly bor- :rowings appear to be minor Wings and enforcement of the law preventing them would be almost. impossible, of- ficials.. said. But they added, the Board had to have authority to deal with such eases because of the situation which could develop unless a check were imposed. Consumers of the same household may give or share among themselves . the rationed foods bought with cou- pons from the ration books and ration cards of any of them, Consumers who are, not of the same household may use and consume among them the rationed foods bought against the ration book or ration cards of any one or more of them if the use and consumption takes place in the course of a meal or refreshments which they share and have together, "Your fiance is a charming man. He has a. certain something," "Yes, but I would rather he had something cer- tain." SEX EDUCATION IS IMPORTANT Instruction in sex physiology and on the subject of venereal disease will not meet the needs of young people in these disturbed times unless it is accompanied by , sound counsel in human relationships, Dr. Gordon Bates, general director of the Health League of Canada, Warned today, He commented on the widespread interest shown by the public in sex instruc- tion, This has been evidenced by Gallup Poll replies and by a constant flood of inquiries for literature coming to the Hea/Ith League's social hygiene division. Responsibility for instruction -ef children and youths rests primarily upon the home, Doctor Bates said, but the church.and the school must partici- pate in developing good attitudes. The moral and ethical relationships of men and women are as important as the purely physiological aspects of life and must be given 'full emphasis, he declared. "The family circle, in which so many good and bad' attitudes are learned by both children and adults, is the place in which the seeds for good social conduct are easily sown. By indirect statements and references, parents can do much to guide and direct young people into courses which are for their own good as well as for the benefit of the community," Doc- tor Bates continued. Parents wITO are at a loss as to methods in w.hioh best. to answer the natural questions of children may write to the league, 111 Avenue Road, Toronto, for literature, which ,is sup- plied without charge, as pare of• this voluntary organization's service. "In answering the questions of children, parents should reply truth- fully and simply, giving answers in accordance with the understanding of FOOD BUDGET These days we should have e budget for our food as well as our other living expenses. You will find it to your advantage to plan at least three meals at a time. Then compare ybur menus from day to day and if there is any food left, try to work it into'the next day's meal. When buying seasonal foods—fruits and vegetables, try comparing daily prices, often you can save 5c a pound by just looking before buying. If you want to keep your food costs low, buy foods in season and ,when they are Plentiful. Examine the vegetables to see if they are fresh and crisp,' as they lose some vitamin value and flavour on standing. In that way you will get the most quality and quantity for your money. If you buy the less expensive cuts of meat you can make Stews, hash or pot roasts, for a change. there are many, delicious recipes for cooking the cheapee cuts, Organ, meats such as liver, kidney, heart, sweetbreads are the best meats you can biZy if you Want to get the most in food value for your money. *the lquiritleilaA 4%4141i:tents. 11:0'gat. IsTVtVr Ltter4 no e tr:p Eggen Vol eP e Mena apSNational Heath Ottawa for Canadian NOiritio4'kloaroldow• Prot,. the child, Some parents make the- mriuisctaelncet. of showing confusion. Others. tell more than is necessary or even p Sex instruction in schools is- a development which should be ap- proached with great care, Doctor Bates observed. He counselled care- full consideration of ,the subject mat- ter, its presentation, and also of the teacher's ability and aptitude-. e The responsibility of the church ob- viously lies in the moral and ethical sphere, Doctor Bates said. C,hurches„ he considered, could also be active in. , the promotion of good community; conditions, which 'had a great bearing on the conduct of young people. You should read the label on can- ned goods- — the weight, quality and. size of the products are given. ' You will find it less expensiye in the long run to buy large quantities'., of foods. Also food purchased in. bulk is less expensive than that in. packages. Cereals, sugar, salt, macar- oni, dried fruits are food you should buy this way. ,To obtain the most food value when buying bread and cereals you should buy whole grain products. They are a good source of the viiamin 13 com- plex, some minerals and have a higher protein content. Refined cereal pro- ducts on the . whole have very' little food value other than carbohydrate. Even though the initial price of the refined cereals and bread may be less, you will be receiving less food value for your, money.. You might find it easier when buy- ing foods to diVide your food money into five parts using 1/5 for each of these groups. (1) meat, fish ,eggs, poultry (2) fruit and vegetables 0) whole wheat bread and cereals (4) milk, butter, cheese (5) staples, tea,*. coffee, %alt, Mint-, etc. Timoly,..Intoroslinen* hotitfUlt lot this OW- not new 109010 brine baiter health to yotr family. MAIL YOUR COUPON TODAY! '0+ "NUTRITION FOR. vicToRY". BOX 600, TORONTO, CANADA* Please send me WyPitril copy of "Eat-tcp-Work-to-Win". Name Address city