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The Wingham Advance-Times, 1943-09-23, Page 6oday, as always, the 'Salado' label is your guarantee of a or blend of fine quality teas. or E: uni. IF RIGHT Drink a Cup a Day-- Drive fatigue ma I ' Nei suns Citotchoelate Cocoa SKEALTH LEAGUE 07 cANADalk wn\TGHAm ADVANCE-TIMES Thursday, Sept. 234, 10a THE MIXING BOWL by MAW MUM *Om Moan ilereasaiest Time's Ripe—and so are the Grapes. Hello Homemakers! Ontario's last Perishable fruit of the season is ripen- ing, and the time is truly ripe to fill every jar you have left with grapes— with grape, juice to be served hot or cold; I suggest, as a sauce to top des- serts, or jelly for breakfast. This del- icious fruit is -quite inexpensive, and the period required for cooking or can- ning is unusually short. Fortunately too, grapes are easy to "do down." Be ewe to choose compact bunches of large, firm grapes for quality and flavour. The deep rich, blue Concord grape is the favourite with many homemakers. Grape Jelly Wash grapes and remove stems, Place in kettle, Mash until juice flows freely. Cook slowly 4mtil grapes lose their shape, Remove from fire and drain overnight through double thick- ness of cheese cloth. Measure juice; 'ring to boiling point and boil five minutes. Add an equal measure of heated sugar, stirring until sugar 'is dissolved. Boil rapidly for about five minutes or until it sheets from the side ief a spoon, Pour into sterilized glasses. When cool, pour on melted paraffin and keep in a cool, dry place Grape Jam 4 lbs. blue grapes, 21/2 cups sugar, 21/2 cups corn syrup. Method.: Wash and stem grapes; weigh; separate pulp from skins, and cook pulp gently until soft. Press through seive. Combine pulp and skins; cook on electric element turned "Low" for five minutes. Add sugar and corn syrup Simmer gently until - thick about (fifteen minutes,) Pour into hot sterile glasses and while still warm, seal with hot paraffin Yield C/ eight-ounce jars. Grape Juice—without sugar After picki,n grapes leaVe for two or three days to mellow Pick over and wash. Add cup of water to each cup of fruit, Simmer until tender— DO NOT BOIL. Press through cheesecloth Clarify by straining again through another cloth. Reheat juice to simmering point only, stirring con- stantly Pour into sterilized bottles. Cap and immerse in hot water bath, kept at simmering point, for 15 minu- tes Grape Ketchup (requested) 4 lbs. grapes, 1 lb. tart apples, 2 lbs. granulated sugar, 11/2 cups vinegar, 1/2 tsp. salt, 2 tbs, cinnamon, 2 tsps. all- • . . • spice, 2 tsps cloves. Wash grapes remove from stems.. Place in pan and steam until soft with- out adding water, Cook apples until tender and press through sieve Add sugar, vinegar, salt and spices. Sim- mer 20 minutes on electrie element turned to "Low." Seal in clean hot jars TAKE A TIP: When making grape jelly: Long cooking is apt to destroy the natural pectin which gives the grapes their perfect jellying property, so it's wise to use a kettle with a wide base— the juice boils up faster. o1 si ..... (el5p RAVek-the'p ET Jelly is best when made in small quantities—one. to three quarts of juice in a ten or twelve quart kettle. The time required depends upon the ripeness of the grapes and the rapidity of boiling. Use the "sheet" method to test the jelly. Let a small amount of mixture drop from the side of a wooden spoon ,. —when the (erms flow together and drip off, jelly is done, De sure to stir mixture frequently as it jells quickly. Grape jelly tends to crystallize— especially if the grapes are real ripe, To prevent this, add chopped tart ap- ples to the mixture and cook together. To one quart of grape juice, add one medium-sized apple, cut in pieces, re- moving core only. The apple will im- prove the flavour too. Remember to skin the grapes in making grape jam or preserves and cook the skins by bringing to a sim- mering point only; boiling toughens the skin. * * * * THE QUESTION BOX Mrs. T. Q. asks: Is it possible to use corn syrup tins for canning tomatoes? Answer: Yes. Scald the tins and pro- ceed in exactly the usual way except do not add salt or sugar. Before the tins are put in the oven, press the lids down very tightly. When the oven baking is done, tap the lids on with a hammer and seal with parawax. Mrs. S. W. asks: When substituting flour for egg to thicken a sauce or custard, how much do you use? Answer: 1 egg equals 2 tbs. flour: In custards at least one egg must be used per cup of milk; flour may be substituted for the other eggs. Anne Allan invites you ,to write to her clo The Wingharn Advance-Times. Send in your questions on homemak- ing problems and watch this column for replies, Office-Boy (nervously): "Please sire, I think you're wanted on the 'phone." Employer: "You think! What's the good of thinking?" "Well sir," the voice at the other eel said, "Hello is that you, you old idiot?" G WRONG 9-:15 annual growth from winter-killing will be apparent. With apple and pear trees, which suffer from winterkilling, the annual priming can as well be done in Pebru- ary or March, in the north, With 'the Victory gardener who has grape vines which he wishes to prune it will be best to do the pruning dur- ing the late fall or early winter months, If the pi-titling of grapes is delayed until late in the winter or in early spring the vines are likely to pro- duce a heavy flow of sap and lose strength through "bleeding," The accompanying Garden Graph shows the right and' wrong ways of cutting off shoots on fruit trees, ameeeiminitriiiineneneemiiiimeitietetenener i Household [mu. ,,, , ,, 4 , , , 41444444144444/1444.4444444144401440.444.44 44•44I4 Hints By NIBS. MARY MORTON A. good nourishing soup is a good way to start the meatless meal, Yop. can add another hot dish made with cheese, fish or nuts, a salad and des- sert and you 'have a well balanced and satisfying dinner. Or you can simply serve a salad and maybe hot cheese biscuits and dessert and still have suf- ficient, TODAY'S MENU Potato and Tomato Soup Hot Toast or Crackers Fruit Salad • Cheese Biscuits Apple Pie Cheese Coffee POTATO AND TOMATO SOUP 1 cup diced potatoes 2 large tomatoes 1/2 tablespoon chopped onion 11/2 teaspoons salt Pepper 3 cups boiling water t cup sour cream 2 tablespoons flour Pare and dice potatoes and toma- toes add potatoes, tomatoes, onion and seasoning to boiling water and cook until potatoes are tender. Stir sour cream into flour, stirring until smooth. Cook over hot water, stirring constant- until thickened, Gradually stir in tom- ato and potato mixture season, reheat and serve. Serves 4. CHEESE BISCUITS 2 cups flour 3 teaspoons baking powder teaspoon salt 5 tablespoons fat 218 cups milk (approximately) 11 cup grated cheese Sift flour, measure and sift into mix- ing bowl with baking powder and salt. Measure fat and turn into flour. Meas- ure milk, a tittle more than the 213 cup may be needed. 1Vith pastry blender, electric mixer set at low speed, or tips of fingers work fat into flour until mixture is crumbly and resembles a bowl of small dried peas, Add milk gradually, but quickly, mixing it into dry ingredients with fork, add grated cheese. Sprinkle 1 tablespoon flour on board, put dough in centre, dust hands with flour and knead dough for a few seconds. Rub rolling pin with flour and roll 'dough to 11/2 inch thickness, Dip biscuit cutter in flour, cut biscuits and put at once into greased pan and brush tops with melted butter or margarine. Bake in a hot oven (450 degrees E.) and bake 12 to 15 minutes. Serve at once. This amount makes between 16 to 20 biscuits, Very often the eclat that is opulently Piled with fur has to stand aside for the perfectly tailored and beautifully cut coat that is unfurred or, as most, trimmed with just a smidgin of • fur, Here is such a coat, a well clone over- coat fashioned of fine .glack woollen, on double breasted lines with six bone buttons, The pocket flaps and small collar are of ocelot. It has a half belt in back and one pleat at side back. Wife Preservers WARTIME PICKLES AND RELISHES CONSVIYMR UPTTP)14 DcOlVfINION DEPARTMENT OP AC.i Ripuvru RE Since no extra sugar is allowed for pickle making and must iterefore be taken from the regular weekly ration, the recipes in this folder have been selected because of their low sugar content In some cases no sugar is re- quired, In others the amount varies but the highest quantity used is 1/2 lb. sugar (1, cup white sugar or 1% cups brown) for every four pints of relish and 1/a pound sugar for every five pints chunk or whole pickles GENERAL DIRECTIONS Always use fresh vegetables for pickle making, Use good vinegar, For uncooked pickles, full strength vinegar should be used but for cooked pickles, strong vinegar may be diluted in the propor- tion of three parts vinegar to one part water White distilled vinegar used with white vegetables gives a better coloured pickle. Use common cooking (or dairy) salt rather than table salt. Keep pickles airtight in sterilized jars. In preparing vegetables for pick- ling, they are usually put in a salt and water brine for some hours or over- night This •,draws out some of the water and makes them firmer, It also enables them to absorb the vinegar sole ution later, making them firm and crisp. In addition, the salt checka spoilage Tough or shrivelled pickles are us- ually caused by using too much salt or too strong a..vinegar. To retain crispness and firmness, pickles should be merely scalded not cooked Most pickles should stand at least a month before using in order that the flavours be well blended, If 'pickles are kept in crocks, they should be well covered with vinegar solution to prevent moulding. A plate or wooden board (cut to shape Of the crock) should be placed on top of the pickles and weighed down with a clean' stone or weight NINE DAY PICKLES Cut up 5 quarts cucumbers. Place in brine ( 1 cup salt to 2 quarts water) CO cover, for 3 days. Put in cold water for three days, changing water each day. Put in weak vinegar solution, 5 cups water to 1 cup vinegar; add 1 table- spoon alum. Boil cucumbers in this mixture 5 minutes; remove and put in crock Boil 3 pints vinegar, 3 cups brown sugar, 1 ounce allspice,s1 ounce cin- namon (Powdered or sticks), 1 ounce celery seed apd pour over hot pickles, drain, reheat, and pour hot over cu- cumbers each morning for 2 additional mornings, Bottle and seal, Yield: about five quarts. RIPE - CUCUMBER RELISH 3 large ripe cucumbers, (3 quarts chopped) 2 large onions (1q cups chopped) 1 pint vinegar 1/2 cup sugar, 1 teaspoon tumeric 4 cup mustard Peel 1p and flour remove seeds from cue- cumbers, Cut in cubes (about 1 inch). Chop onions, add to cucumber with 3 tablespoons salt. , .Let stand % hour. Drain. Mix flour, sugar, tumeric and mustard to a smooth paste with vine- gar. Add vegetables and'cook slowly until tender about 20 minutes. (Stir to prevent burning.) Seal in hot steril- ized jars. Yields 4 pints. , VEGETABLE' MARROW CHUTNEY 5 pounds vegetable marrow 1 cup salt 3 teaspoons mustard 3% pints malt vinegar 1 pound small onions (chopped fine) 1 teaspoon gronud ginger r cup browns sugar or honey 3 red peppers • 2 teaspoons tumerie Peel a ripe vegetable marrow, tut in half and stoop- out all seeds and. stringy parts. Cut the marrow into small pieces. Cover with salt and leave for 12 hours. Mix mustard and tumeric with a little of the vinegar, then add the remainder Of the vinegar and all the dther ingredients, except the marrow, and boil together for 15 minutes, Drain marrow, add to boiled mixture, cook till soft. Pour into Sterilised jars and seal. Yield; about 214 pints, • • Malt vinegar is used in this recipe to approximate colour and flavour of imported .chutneys. UNCOOKED VEGETABLE SALAD PCIKLE 1 gallon ripe tomatoes 2 green or red peppers 6 medium onions,-• 1 head celery, finely chopped 1 cup salt 1% cups .sugat 2. tablespoons cinnamon 1 tablespoon doves 1 l'easpoott pepper 4 small hot peppers (anti). OR teaspoon 'tootle pepper, 1 quart vinegar Feel and cut tomatoes into small Pieces, Adel .chopped peppers, onions, and eelery, Put salt on vegetables and let stand overnight, Drain well This is most important as otherwise a very juicy mixture will result. Mix sugar and spices with vinegar and pour over vegetables, Pour into sterilized seal- ers and seal tightly, Makes. about 8 pints, GREEN TOMATO PICKLE 1 .gallon green tomatoes 11/2 cups brown .sugar .6 largi onions 2 sweet red peppers .4 cups vinegar 1 tablespoon mustard seed 1 tablespoon whole allspice 1 tablespoon celery seed 1 tablespoon whole doves teaspoon whole black pepper 1 tablespoon mustard Slice tomatoes and onions thinly, Sprinkle with 1/2 cup salt. Let stand overnight in a crock or enamel vessel, Tie all spices in a . cheesecloth bag. Chop pepper node very thinly. Drain the tomatoes and onions well. Add the sugar, mustard, Seasoning's and' pep- pers to the vinegar, then add the tom- ato and onion. Cook for 1/2 hour,•stir- ring occasionally to prevent burning. Remove spice bag, Pack into hot sterlized jars and seal immediately, Yield: about 4 'pints. MUSTARD PICKLES • 3 quarts !pickling cucumbers 1 medium cauliflower (broken into flowerettes) • 1 quart small pickling onions 2 sweet red peppers 4 quarts water 2 cups cooking salt 1 cup flour 6 tablespoons mustard 1 tablespoon tumeric 1 cup sugar 2 quarts vinegar Prepare vegetables by peeling on- ions, cutting cauliflower, peppers • and C'ucumbers into desired sizes. Soak overnight in brine of water and salt. In the morning, bring to boiling point and drain. Make paste of flour, mus- tard, tumeric sugar and little of the cold vinegar. Add remaining vinegar and stir until well blended, Bring to boiling point and cook until sauce is slightly thickened, about 10 minutes. Add prepared vegetables, bring to the boiling point, pour into hot sterilized jars and seal. Yield: about 4 quarts. CURRY SLICE PICKLES 2 tablespoons whole mixed pickling spice 1 quart vinegar 1 cup brown sugar, firmly packed 2 teaspoons curia, powder 2 teaspoons mustard 1/2 teaspoon pepper 2 tablespoons salt • 4 quarts sliced peeled .medium cu- . cumbers 1 quart sliced, peeled, small white onions - 1 green or sweet red pepper, chop- ped' • Tie whole spices in cheesecloth 'bag, Combine vinegar, sugar, curry, mus- tard, salt and pepper. Bring to boil with spices. Add cucumbers, onions and pepper and bring to boil. Cook 5 minutes. Drain and save liquid. Re- move spice bag and pack vegetables into hot sterilized jars. Bring vinegar mixture to boiling point and pour to overflowing over pickles in sealers. Seal airtight. Yield: about 4 quarts. CARROT RELISH 2 cups chopped sweet red 'peppers 2 cups chopped green pppers 4 cups chopped cabbage ( 1 small head)) 3 cups chopped carrots 2 cups chopped onions 1 cup sugar 1 quart vinegar' 3 tablespoons salt Among victory gardeners who have Set out fruit trees, as well as those who haVe had home orchards for some little tiine, the question frequently,. arises When to prune. As a general answer, it is safe to say that with most orchardists and Victory,' gardeners, pruning can best be done during the winter or early spring mon- ths. When the priming is for the reittOv- At of the small branches, the early Spring season is probably as satisfact- ory as any other. In fact, pruning even during late spring, about the time of just previous to the beginning of growth, is particularly advantageous for pruning of peach trees, because at that season, us a rule, d'IT injury to the By DEAN HALLIDAY Hints On Fashions A hie&1 ateggs,oitillter inenatilatela after sou have Olen bloecl Ottiiik:44114010„*tistoti6050r, LUNCH BOX To pack a nutritional and attractive lunch 'you need several pieces of equip- ment; a thermos for the milk drink, a glass jar with a screw top for soups or desserts, paper cups for salads, wax paper, spoon and fork, - First of all I will tabulate the food that a good lunch must contah 1. Protein foods such as meat, fish, eggs or cheese. There are many ways of adding this type of food to the lunch besides the conventional sandwich. The fish and eggs may be included in a salad. Eggs could be served devilled or hard boiled and, packed.in the paper cups, 2. Fruits - vegetables. You could use fresh fruit such as apple, orange, peach or other fruits in season. The veget- able may be included in a salad, cab- bage and raw apple salad' or carrot strips, celery and radishes. Yoe will probably_ be surprised to find that many of our vegetables served raw will improve the flavour of a salad. Try shredding beets, turnips and' par- snips, The British people - are using those vegetables raw in salads, and nasturtium and dandelion leaves as garnishes. Any cooked vegetables left over from the day before may be used to make attractive salads. 3. Milk This may be included in the lunch as a beverage, soup or dessert. For a change from whole milk you could use buttermilk, chocolate milk or cocoa, Cream soups of most' any vegetable would add a hot dish to the ' 1 tablespoon celery seed 1 tablespoon mustard seed / Combine sugar, -vinegar, salt and spices and bring to boiling point. Add chopped vegetables and bring just to boiling point. Pour into hot sterilized jars and seal. Yield: about 5 pints, GREEN - TOMATO 'RELISH 1 gallon green tomatoes 1/2 cup salt medium cabbage 3 green peppers 2 sweet red peppers 3 medium onions 61/2 cups vinegar lunch box. Either the soup .or bever- age could be carried in the thermos.. If you want the milk to be included- in the dessert, try giving the family- firm milk puddings, molded right ire_ the paper cups. When you are mak- ing a man's lunch give him a serving- of cream pie for a. change. This can- be placed on a piece of card ledard and. wrapped in way paper, but you must be sure lie carries his lunch box by the: handle. Use your imagination and you wilt, discover different and 'attractive menus. for your lunch-carrying family, You will probably wonder why• have not yet mentioned sandwiches. Ty have left them until the- last because: they are usually found in every lunch box andel 'wanted you to try some- thing new. When' making sandwiches. there are a few points I would like to. stress. D'O" not make the sandwiches. too far ahead of time, as they dry up, quickly—losing their palatability.. Wrap the sandwiches carefully and. separately for each different flavour,- Have the filling moist but not wet.. Use whole/ wheat bread often as it provides ar great deal more of the vita- min 13 complex, You will find some people prefer meat ground and mixed with a dress- ing or pickle instead of just sliced. Don't forget these few points when you are making uP your next lunch. box. Try to give your family a sur- prise each day. 11 cups sugar 1 tablespoon celery seed 1 tablepoon mustard seed • Ye tablespoon whole cloves .Put tomatoes through food chopper,, using coarse blade. Combine with salt anti let drain overnight, in a cheesecloth bag. Add cabbage, pep- pers and onions, also put through food chopper. Mix vegetables together and add vinegar, sugar, and the spices, tied in a bag. Cook over low heat until the vegetables are tender,. about 20 minut- es, Pour into hot sterilized jars and seal, Makes 6 to 7 Dints. ashore to comer with Admiral tit Andrew ilitiale01 CUiniinghatte at the custerns house fir Malt* In dpia.,f heetion litilt11404'. tio.164tot ftl4Aly iiket ITALIAN ADMIRAL LANDS AT MALTA!' mid •• thii -admiral It -doing .4) haijor4d:rrutil, ahlotra ItNt lit 400 Whet the otithreak War Italian admiral* hive Artartidd of seine day going ashore at ttalti, Urithites ;island -1$0.stiOrt fin .thitaterlitarrattes.4.,but