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The Wingham Advance-Times, 1943-09-30, Page 6hese days, when tea must yield the utmost in flavour, quality is of supreme importance. Ask for .. r 1$ `Hues the New, Easy Way. Healthful Family Meals" cr DIRECT INVA5IQPI OF ITALY WOMEN everywhere acclaim "Eat-to- " Work- to -Win"*, authoritative new booklet that takes all the guesswork out of good nutrition. It's practical . time-saving. , easy to use I And there's a copy for you ME, simply by mailing the coupon below. Authorities realize the importance of nutrition for health, as an aid to Victory. Yet recent Government surveys show that the diet of 60 percent of Canadians is deficient, Perhaps your family lack proper foods to build health, stamina, high morale—to help keep them fit, on the job ! So learn the easy way to "good-to-eat" meals that provide every food need of the body. Send for your copy orTat-to.Work-to.Win" today! Sponsored by THE BREWING INDUSTRY (ONTARIO) in the interests of nutrition and health as an aid to 'Victory. Menus for21, breakfasts . 21 luncheons 21 • dinners. Balanced delicious ... orr4e. nutritional Statements In "Eat,to-Work-to. Win' are acceptable to Nutrition Services, Do. pertinentar Canadianand National main; Ottawa, the Nutrition Programme MAIL THIS COUPON 3 . FOR VICTORY", BOX 60e, TORONTO, CANADA. PleasesendmemylritlEcopyof"Eat-to-Work-to-Win". Name Address City Prey r GEN. ALEXANDER turfs, FAST ACTION HELPS PREVENT MANY COLDS From Developing Right at Start At the first sign of a cold, put a few drops of Va-tro-nol up each nostril. Its stimulating action aids Nature's defenses against colds. And remember-when a head cold makesk you suffer, or transient conges- tion "fills up" nose, spoils sleep, 3-pur- pose Va.tro-nol gives valuable help as It (1) shrinks swollen membranes, (2) relieves irritation, (3) helps flush out nasal passages, clearing clogging VICKS relief it Enjoy t brings. muclis. he ViI110-1101 ceeeftramee.e.meekmemem-4..• E N-GIIAPII By DEAN HALLIDAY DOWMY MILDEW ON GRAPE LEAF=,m Ot)VillY OM STEM oP GikAoe. ' e^ ,. By MRS. MARY MORTON Molasses adds iron to the diet, so is a healthful article of food. Send the boy in camp some molasses taffy, and serve desserts made of molasses often. To-day's Menu Sliced Warmed Up Roast with Gravy Hashed 'Brown Potatoes Raw Carrots Brocolli Molasses Raisin Pie Coffee Molasses Raisin Pie I egg, beaten l c. buttermilk 11/2 tsps. flour c, lemon juice 1 tsp. cinnamon 1/2 tsp, cloves 1 tsp, nutmeg 2 c, chopped 118 tsp. salt raisins c. molasses Combine first six ingredients, add molasses, buttermilk, lemon juice and raisins. Line a 9 inch pie plate with pastry and pour in filing, Bake in a hot oven (450 'degrees F.) 10 minutes, decrease heat to moderate (350 de- grees F.) and bake 30 minutes longer. Molasses Taffy 2 c. molasses Butter size of 1 c, sugar walnut 1 tbSp. vinegar Combine molasses, sugar and fat, and cook slowly until mixture boils. Boil slowly, stirring constantly, unless cooked in copper-clad utensil Test by dropping small quantity in cold water, and when it forms a hard ball, remove mixture from heat. Pour into greased pan, cool enough to handle, grease hands and form mixtqre into a ball. Pull until light yellow, stretch into a long rope and cut in small pin- es' Wrap each piece in wax paper. Hints On Fashions There's almost as much variety in coats as in hats this season, with a coat for every taste, type and budget. Here is a clever variation of the sea- titan's coat that should serve Many uses, as it is reversible, It is of red wool completely lined in black wool and is equally attractive on both sides. It has two novel patch pockets and smartly tailored lapels, Shown with a black wool skirt and a black jersey blouse. • CANNING CORNER Canning is almost at an end for 104k, but there is still time to catch the lasf of the fall fruits. • If you've stilt some sugar to spare after the last plums and pears are canned, a few Fars of jam will make a welcome addition to the family's pre- serves, ration, The recipes are late Autumn fay... ourites In the Cotturner SeetiOtt Of The IN ITALY LIGHT UP TOMMJES WOUNDED 1101.11.••1611••••••••••••••••••••• 1 di CI tIsh Anil dana. t1 1t lirda 41°4 hitgangg Ott ,the I tahri undo soot 3, %et, beech on flowetg Old ,Army ,light ten After recetring Italy; tl lamiNtt,* *MI OaleSo 0001 met whsle ttrerkied • !AXIOM" Scene *Ail e' where OA Men were bbtfUght ft6/4 Since that date, despite the varying. fortunes of war and the unforeseen difficulties resulting from the fall of France, 'the entry of Italy into the war, the opening Of hostilities by Japan,. and many other events, these free decisions have been steadfastly and ,praetically upheld, As equal partners in the concert of United. Nations, Canada, Australia, New Zealand and South Africa have made individual contributions to the corn- Mon effort without which the present favourable position could not have been reached, Chinese Patient (on telephone)::. "Doctor, What, time you fixee teeth for me?" Doctor: "Two-thirty, all right?" Chinese: "Yes, tooth burly all right,,.. liut what time you fixee?" Yp r 717 7irir "Mr- 5 PAGU- MX WINGHAM ADVANCE-TIMES Thursday) Sept, 30th„ 194$ again 270 and calculate 30* minutes cooking time. DO not open if there is a space at top — this is a vacuum. Miss M.A. says; "Remind folks that a clove of garlic is a small section of the garlic bulb." Mr. E.H. asks about dill see dry- ing of herbs. Answer; Substitute 2 sprigs of dill for 1% tablespoons dill seed. Mn,S C.X,D. asks; "Will the salt solution destroy flavour of peaches to be canned open-kettle methadr Answer; Use the proportion of two teaspoons salt to each quart of water and do not allow peacbes to stand in the ,solution over 30 minutes, oven ean- ning for 20 minutes in electric oven at 250° after, * * Anne Allen invites you to write to her c/o The Advance-Times, Send in your questions on homemaking prob- lems and watch this column for re- plies, In MIXING BOWL si AIMS AMMO Ilvela Ilkoposoist TOMATOES ARE A GOOD SOURCE OF VITAMIN C Hello Homemakers! Tomatoes are our second-best source of Vitamin C (Ascorbic Acid), which we must have in adequate quantity in our daily diet to keep the mouth and gums in good condition and aid in building sound bones, teeth and blood vessels. Citrus fruits—oranges, lemons, grapefruit, tangerines, are the best. In case sup- plies of these may be curtailed we who live outside the, citrus belt should eat raw tomatoes and juice generously, and can all the surplus home-grown and. market-bought tomatoes possible. Then we will have an inexpensive source of Vitamin C for the winter and spring months, It is likely that corn- Inercially canned tomatoes and tomato juice will be available for those unable to can at home, Luckily, tomatoes and tomato juice are easier to "put down" than most products. Although some Vitamin C is lost in home canning, the following methods will prevent the loss of the least number of Vitamin C units. * * * * RECIPES Canned Whole Tomatoes Wash the tomatoes in cool water. Scald a few tomatoes at a time to loosen the skins. Remove the cone- shaped core and any green portions of each tomato and slip off the skins. Remove the small black spot at the blossom ends. Cut the tomatoes into quarters or leave them whole, and pack them into the containers. Press them down just hard enough to form enough juice to fill the spaces and cover the solids. Fill containers to within Vt inch from the top, adding 1 teaspoonful of salt to each quart t f tomatoes. Add no water, seal all jars If you have been puazled by a mil- dew upon the, stems and leaves of the grapes in your victory garden, you may find that the vines are infected with "downy mildew," one of the worst fungus enemies of the grape. Downy mildew affects the leaves and tender vines as ilustrated Iii the accompanying 1Garden-IGraph, and it lso affects the grape berries, It tans,. ts loss through the tot•al or'partial do. struction of the foliage, and through completely, then loosen 1/2 inch, Pro- cess in a boiling water bath (pint jars 35 minutes; quart jars 45 minutes), If tomatoes are heated and packed boil- ing hot, process them 10 minutes, Tomato Juice Wash, trim and quarter the tomatoes but do not peel them. Put the pieces into a pan, crush them slightly to set free enough juice to start the cooking. Cover the kettle, and simmer the fruit gently until the tomatoes are soft but not mushy. Farce the pulp while hot through a sieve or colander which is fine enough to remove the seeds, Bring the strained tomato juice just to the boiling point. Transfer the boiling hot juice to the hot fruit jars or bottles. Add 1 teaspoon of salt to each quart of tomato juice and from 1 to 3 tea- spoonfuls of sugar, if desired, Seal the jars or cap the bottles and process them in a boiling water bath for ten minutes, Canned Tomato Soup 1 peck ripe tomatoes, 6 large onions, 1/2 cup sugar, 1/ cup but- ter, 1 large head celery, 34, cup flour, 1/2 cup salt, 1/2 teaspoon cay- enne pepper, Wash tomatoes, cut in pieces, add onions and celery washed and cut. Boil these until very soft. Press through a sieve. Put again on the stove and add sugar, salt, butter, flour and cayenne pepper. Melt butter, add flour, sugar, salt and pepper. When blended, slowly mix with the strained tomato. Heat to boiling and let cook until thickened. Pour into sterilized jars and seal, and sterilize 10 mins. Chili Sauce 1. 6-quart gasket tomatoes, 8 on- ions (chopped), 4 green peppers (chopped), 2 cups cider vinegar, 2 tablespoons salt, 2 cups corn syrup, 4 tablespoons mixed pick- ling spices (tied in a bag). Peel the tomatoes and cut in pieces. Chop onions and peppers, Put in a large preserving kettle. Cook slowly, 'uncovered, for 3 hours or until thick: Pour into sterile jars and seal at once. Yield: approximately 7 pints. * * * * TAKE A TIP: To dry herbs for winter use, gather on a dry day just before they begin to flower. Dry them quickly in the warming oven or near the range, Then strip leaves from stalk. Dry in a moderately hot oven and rub between palms of hands until reduced to a powder. Pass through a fine sieve and put in hot, perfectly dry bottles, cork tightly and store for use. * * THE QUESTION BOX . Mrs. E.D. says: "How can you pre- vent tomatoes boiling out of jars in oven canning?" Answer: Place the jars in two cake pans with an inch of water in (jars one inch apart). Do not use broiling pan unless the bottom is flat. The electric oven is preheated to 300 deg., then the- jars are put in and reset to 275 deg. If the temperature falls lower (as indicated by the oven, light) notice the time when temperature is 1.1a...41111•MOIMINI•0111101101 the stunting of the new shoots, In many areas this has been a season which has resulted in much downy mildew because the disease .develops rapidly during wet, hot seasons, If your grapes are affected • with downy mildew, be prepared to spit them next spring with nordeatix mix- ture Several applications will control .downy mildew, as well as. Other foliage diseases, provided spraying is begun before the blossoms open. • lll e eee iimis5 lll l ... . .. 1,4,1 ........ 0101 0 5 0m," . .. ...... Household Hints It has been announced that all ground operations on the Italian mainland are under the command of British General Sir Harold Alex. ander and the landings in the Naples area, led by Lieut.-Gen, Mark Clark, commander of the U.S, Fifth Army. Dominion Department of Agriculture. ' Pear Marmalade 4 lbs. peeled, cored, sliced pears (about 15) 2 ounces green ginger root OR 1 ounce dry ginger root (optional) '3 lemons 3 lbs. sugar Place pears in preserving kettle in layers, sprinkling each layer with sugar, lemon juice and grated green ginger. If dried ginger root is' used, break in pieces and tie in a bag. Let stand 2 to 3 hours. Cook slowly until thick and clear.- Pour into hot steri- lized jars, cool, wax and cover, Grape and Apple Butter 4 cups grape pulp (6 cups whole grapes) 4 cups apple pulp (12 medium apples and 2 cups water) 4 cups sugar Wash grapes and remove stems, Crush fruit and heat to boiling point. Boil ,gently until skins .are tender, about 15 minutes, Press through a sieve. Wash and quarter apples, add water, and cook slowly until tender, Press through a sieve,' Combine apple and• grape pulp, add sugar and cook until the mixture is thick, about 20 minutes.- Seal in hot sterilized jars. Makes about 3 pints. 6 cups blue grapes 2 cups water 7 cups chopped pears 6 cups sugar Wash grapes, separate skins from pulp putting them in separate sauce- pans. Add 1 cup water to pulp and remaining cup to skins, Simmer skins and pulp separately until tender; about 16 minutes. Press the pulp through a sieve to remove seeds. Add cooked grape skins, chopped pears and sugar to the pulp .and cook slowly until thick, about 45 minutes. Pour into hot ster- ilized jars, cool and seal with 'melted wax. COAL WASTE HIGH DURING ,FALL MONTHS It's going to be a long hard 'winter. Those cold-blooded individuals who are tempted to light au their furnaces these Pall mornings, should remember that it's going to get a lot colder be, fore it becomes warmer, That precious Store of coat will be snore welcome and certainly Iboint it handy next janitarY. 1ea,ting engineers Invite pointed Out that more fuel is wasted in.the early Spring and Fall than at any other time of the year. g the furnace is lighted on a cool morning chances are that by noon the house seems more like a Turkish bath and windows and doors have to be opened wide to cool it off. It has been estimated that half a million tons of coal are burned in Can- adian homes during the last two weeks in September. If a large proportion of this coal could be saved, it would go a long way towards easing the current situation. Here are a few tips from heating en- gineers 'that will help Canadians save their coal during Autumn days: Instead of lighting the furnace, use the fireplace to take the chill off the the house, In the- rural districts, a good fire in the kitchen stove, with the doors left open throughout the house should do the trick. When sitting around the house in the evening wear warmer clothes. An extra sweater now will save coal for later on. If the furnace must be lighted fill half the fire bed with bricks, then build the fire in the other half. This will cut the amount of coal used in half. DIRT IN RUGS Dirt embedded in rugs and carpets wears them out quickly,. Going over the rug with the vacuum cleaner for a short period of time two or three times a week is better than using it once a week for a longer period. Rugs and carpets should not be beaten, Such treatment breaks 'the fibres in the back of the rug. BEST HEAT ABSORBER BEST MILK COOLER The speed at which milk can be cooled depends upon the rate at which the heat contained in the milk can be passed on to something else which will absorb heat, ' Some materials absorb heat much more rapidly than others. Water, for example, will cool milk •20 1 times faster than air. Air absorbs heat very slowly. . Consequently if a can of warm milk is placed in a refrigerated room where the air tem- perature is at freezing point, it will be about 12 hours before the tempera- ture of the milk has fallen to 50 degrees Fahrenheit, This explains why attempts to cool milk in winter by setting the cans in a snow-bank or exposing them to outdoor temperature often leads to trouble. Because milk must give, its heat to surrounding water, the larger the volume of water and the lower its temperature, the quicker the milk will be cooled,4 and the cooling will be still more rapid when the water is kept in motion. COMMiONWEALTHS ACTED QUICKLY In September, 1939, four Dominions of the' British Commonwealth of Nations separately and independently decided to stand by Great Britain and wage war by her side (Australia and New Zealand entered the war on the same day as Great Britain, September 3rd, 1930p South Africa on September 6th and Canada on. September 10th). These days when we have rationing and some food shortages, leftover foods take on new importance. If they are not handled properly in the kitchen they may become harmful in- stead of beneficial to us, Food may become the cause of ill- ness when kept at the temperature of an ordinary kitchen for five hours. This -is not what is commonly and• er- roneously called ptomaine poison but is due to harmful substances produced by bacteria, You can not always tell whether the food is harmful by appear- ance or odor as there may be no ap- parent change. .The toxic effects may be produced in cooked as well as fresh food and once formed no subsequent cooking will make the 'food safe to eat, Foods that are likely to spoil when adequate refrigeration is not available are .meat, milk, eggs and prodttcts made with these foods, such as cottage cheese, cream fillings for pies and cakes. You may avoid food poisoning by re- membering and practicing these 'few simple rules: Store perishable foods at a temper- ature of 40° F. Do not leave food in the kitchen for any length of .time without refriger- ation, Warm food or frozen food that has been defrosted. should not be wrapped in wax paper when put in the refrig- erator. The paper holds the heat in- side the food long enough for the bac- teria to grow. Remember that poultry, ham, tong- ue, cottage cheese, hollandise sauce and cream filled baked goods are par- ticularly subject to .the growth of bac- teria. You must' be sure they have been refrigerated before you buy them and if they are saved as leftovers" keep them refrigerated. We must not think because the hot weather has ended there is no more danger of food poisoning, Every year hundreds of people in ,priVate homes suffer from little food poisoning disas- ters. Don't let this happen in your home.