The Wingham Advance-Times, 1943-11-04, Page 6Children •
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POWS FOR
Night
Coughing
WHEN A COLD stuffs up the nose,
causes mouth breathing, throat
tickle and night coughing, use
this time-tested Vicks treatment
that goes to work instantly ...
2 ways at once!
At bedtime rub good old Vicks
VapoRub on throat, chest and
back. Then watch its PENETRATING-
STIMULATING action bring relief
from distress.
It PENETRATES to upper breath-
ing passages with soothing
medicinal vapors, It STIMULATES
chest and back surfaces like a.
warming, comforting poultice ...
and it keeps on working for hours;
even while you sleep—to ease
coughing spasms, relieve muscu-
lar soreness and tightness—and
bring grand comfort! Try it to-
\N.,night ...Vicks VapoRub.
light and riboflavin which prevents
watery soreness.
Green vegetables, eggs and liver
provide both vitamin A and riboflavin.
Milk is one of the best sources of
riboflavin and also contains !vitamin
A while whole grain, cereals and
bread provide riboflavin and other B
vitamins.
If Bill will eat the foods listed in
Canada's Official Food Rules every
day, his trouble will clear up and, with
Wife Preservers
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Some people but root vegetables on to
cook in merely hot water. Always use as-
tively boiling water, salted with one tea-
spoon of salt to each quart of Water.
ti
To
GARDEN-GRAPII
By DEAN HALLIDAY
Wets, •
RED TROOPS CROSS .191VIEP ER IN IIIRSUir OF NAZIS.
•
Why more than a million Nazi troops are reported
to be facing imminentd disaster in southern Russia is
here dramatically pictured. Soviet forces, under the
erotection of their comrades shown with machine-
guns in the foreground, are streaming 'pros. tit.
Dnieper river in htelr break-througb belly*
Kremenchug.
HEALTH LEAGUE OP CANADA
THE MINERALS IN OU1I DIET
We. hear a great deal about vita-
mins in our diets these days but we
must not forget the mineral content
of our food. The minerals are import-
ant in the proper formation of our
bones, teeth and body tissues. 'When
we have art insufficient amount of
minerals these parts of the body are
weakened or diseased. Calcium is
necessary for blood clotting and for
strong bones and teeth. Phosphorus
is responsible for a healthy nervous
gystern. Iron is necessary ,for the
formation of the red blood pigthent
and it protects us against nutritional
anemia. Copper aids in the utilization
of iron.
Milk is our richest source of calcium
and we should includethree glasses
of it in our daily diet. Cheese has a
higher percentage of calcium than
milk as it' is a more concentrated food,
so if we could add a small amount of
cheese to our daily menus it would
be to our advantage; cheese is an ex-
cellent meat substitute. Other foods
we should eat for their calcium con-
tent are beets, turnips, Cauliflower,
carrots, celery, asparagus and beans.
When we take milk daily for cal-
cium we will also get a fair amount
of phosphorous, Lean meats, fish,
'eggs, cheese, nuts and whole wheat
cereals contain appreciable amounts of
phosphorus.
Liser, pork or beef, is an excellent-
source of iron so we should be on the
lookout for new appetizing recipes for
cooking it. Other organ meats such.
as heart, kidneys, sweet breads are
also high. in iron. Dried peas and
beans, eggs and molasses are good
sources of iron.
We get sufficient copper fora
many common foods.
The lack of iodine causes goitre
which is found in the inland provinces.
Nowadays it is possible to buy table.
salt which has iodine added to it so
we should use iodized salt• at all time
especially when we have little or no,
salt water foods.
We should bake, and steam vege-
tables not only for the vitamin pre-
servation but also for the mineral
content. Because a certain amount of
the latter is lost in the cooking water
we should cook vegetables in as little
boiling water as possible and- for as-
short a time as possible. Never throw
the water away! You can use it for
•cream' soups, gravies anct
sauces. • You should boil leafy vege-
tables about 5-10 minutes, root vege-
tables such as turnips, parsnips, car-
rots 20-30 minutes, beets as much as
45 minutes depending on their size.,
A. post card request to the Health
League of Canada, 111 Avenue Road,
Toronto, will bring you a free copy
of its authoritative vitamin chart.
if there is one, well-filled with water,
11 this is not sufficient, place cans
of water just inside the registers, not
where they'll show, but where they
will do their work effectively
After taking a bath, leave 'the hot
water standing in the tub until it is
cold. At the same time leave the
bathroom door open. so that the mois-
ture can penetrate into the other
rooms.
Potted plants make good humidi-
fiers, if they're kept well-watered.
Their porous pots literally ooze mois-
ture. •
A • pan of water underneath the
radiator is a good substitute for the
regular humidifying pans that fit on
the hack of the radiator, A good idea
is to place one end of a small piece
of absorbent cloth in the water, letting
the other end hang over the side.
Homes heated by stoves need have
no humidifying problems, Just keep
a kettle of water standing on the back
of the stove.
"What's that ugly insignia on the
side of the bomber'?"
"Shh-h That's the commanding
officer looking out of the window,"
Dinner Guest: "Will you pass the
nuts, professor?"
Professor (absent-mindedly): "Yes,
I suppose so, but I really should flunk
them."
* * *
"Your mother," said the sergeant to
the very awkward recruit, "seems
rather upset because you left home to
become a soldier."
"Yes, sir, she is," replied the awk-
ward' one, "She keeps on crying,"
"Well just write and tell her not to
fret any more," continued the sergeant.
"Unless the war lasts fifty years, you'll
never be a soldier."
Wife Preservers
Property made croquettes can be baked
instead of deep fat fried, and. so made
more digestible, especially for the young,
sters, -
A typical giant Liberator bomber a the terry Command, similar
to the ono reported missing the lower St, tawtertee area since
rininhelt, taffi with ,24 airman aboard, Alreraft and naval Craft have
.• . been, earehingp /or the bomber over a wide area, but have. failed to find'
any fradeS of wreckage. Last word of the inisaing, aircraft WaS over Mont Jolt at 10 October 19. 11,
GIANT LIBERATOR BOMBER STILE MISSING WITH Z4 AIIIMEIV ABLIAKIJ.
VEr VEr
r-r-r7777-1, r-r-r7777-1,
' .^ VAG •U SIX ' .^ VAG •U SIX
WINGHAM: ADVANCE.-TIMn
Thursday, Novembe Thursday, Novembe WINGHAM: ADVANCE.-TIMn
THE MIXING BOWL
Illv MOO MLA*
Itriee Neste Ilisestirmio
SAVING FOR BONDS
Hello Homemakers! Do. you some-
times feel that you are handicapped in
buying a Victory Bond at the time of
issue out of your savings. Canning
and preserving have probably depleted
your budget but you too are conscious
of the great investment your country
needs to take care of your girl or boy
in the services.
A suggestion is to plan plain Nutri-
'thrift menus and have a bank box on
the table labelled "Mess Fees," From
these. donations you will make the
special pie or cake. From your sav-
ings you will put away a monthly
contribution towards a Victory Bond.
A few saving suggestions:
1. Use oven for complete meals.
2. Use a collander for a steamer when
certain products, are being reheated.
3. Cook sufficient staple products for
a meal during the next day. '
4. Old fashioned stews and skillet
meals also save fuel.
5. Serve combination luncheon dishes,
Is ,fpr example: cooked corn and stew-
ed tomatoes and cheese,
6.. Measure carefully.
7. Reduce electricty when product is
boiling; turn switches off a few
minutes before end of cooking peri-
od to save fuel.
8. Store all left-overs wisely: cool,
then place in a covered container in
refrigerator.
Nutri-thrift supper suggestions:
1. Hamburger with gravy, fried pota-
toes, steamed tomatoes, rice dessert.
2. Savory spaghetti with vegetables,
brown bread ,applesauce, dough-
nuts.
Z. Pumpkin soup, cottage cheese, sliced
tomatoes, toast, stewed pears.
4. Meat loaf, browned potatoes, oven-
steamed onions, shortcake.
5. Braised short ribs, cornflake pota-
toes, oven-cooked turnips, baked
pears in maple syrup.
6. Baked fish, potato and tomato scal-
lop, baked squash, cottage pudding.
* * *
RECIPES
Potato and Tomato Scallop
4 cups cubed potatoes, % cup
tomatoes, 1 tsp.. salt, Vs tsp. pep-
per, 2 tsps. onion, 2 tbs. parsley,
Combine ingredients and pour into
greased casserole. Cover and bake
45 minutes in electric oven at 350°,
Pumpkin Soup
2 cups sieved pumpkin, 4 tbs.
grated onion, 3 egg yolks, 5 cups
milk, salt and pepper, % tsp, nut-
meg.
Simmer pumpkin, onion and flavour-
ings together for 5 minutes.
Beat egg yolks, add milk and cook
in double boiler until slightly thick-
ened, then add pumpkin gradually.
Heat to boiling.
Serve with slices of cucumber,
Dutch Plum Cake
1i cups flour, 1i tsps, baking
powder, i tsp, salt, 4 tbs. sugar,
% cup shortening, 1 egg, 3 tbs.
milk, 1% cups canned plums (6
plums), %, tsp. cinnamon,
Sift and measure flour. Sift again
with 'baking powder, salt and 2 tbs,
sugar. Cream shortening and gradu-
ally add flour mixture. Add beaten
egg and milk and stir until well com-
bined. Spread in greased shallow
pan. Arrange pieces of plums in
rows. Sprinkle the remaining 2 tbs.
sugar and cinnamon over plums, Bake
35 minutes in electric oven at 350°.
* *
THE QUESTION BOX
Mrs. C.M. asks: Recipe for quince
jelly and why did my mixture not
jell last year,
Answer:
Quince Jelly
Quinces require long cooking to be-
come tender. They may be cooked in
the fireless cooker under steam pres-
sure; in both cases they acquire a rich
dark- red colour. Quinces have too
little acid and too much pectin to make
a desirable jelly when the juice alone
is used. An equal amount or twice
as much tart apple improves the flav-
our. Equal parts of cranberry, quince
and apple-juice give a jelly of rich red
colour and delicious flavour. Cut the
quinces in small pieces, add sufficient
water to , float them and cook them
until they are tender. Drain off the
juice. Use two-thirds as much sugar
as fruit juice. Proceed according to
the directions for jelly making. The
pulp may be used for conserve or
butter.
Quince Preserves
3 quarts sugar, 3 cups water, 4
quarts prepared fruit.
Never cook quinces in syrup before
steaming or boiling them in water
until tender, as sugar hardens the un-
cooked fruit. Scrub the quinces with
a stiff brush, wash, pare, core and
quarter, dropping the pieces into cold
water to prevent discolouration. Save
all the good parings and cores for
jelly. Measure the prepared fruit, put
it into a preserving kettle, cover with
cold water and cook until the fruit is
soft, then skim out and drain. Save
the water to be used with parings,
cores and gnarly fruit for jelly. Make
a syrup of cup sugar to 1 cup water
and boil for five minutes. Add the
drained quince quarters and cook
rapidly until the fruit is clear, Pour
into clean, hot jars and seal. Many
persons prefer quince preserves made
with an equal measure of sweet apples
or firm. pears. The method of making
is the same as for quinces alone.
* * * *
Anne Allan invites you to write to
her e/o The Advance-Times. Send
in your suggestions on homemaking
problems and watch this column for
replies.
The tender-hearted young lady was
on her first fishing expedition. She
watched her escort pull a healthylook-
ing trout out of the bubbling brook.
"But isn't it cruel?" she asked.
"Naw," replied the angler scornful-
ly. "He likes it. Look at him wag-
ging his tail,"
411.01.10ann•lell,
v.40 .... t! . . AR/101. .. ....................................
Household
Hints
By MRS, MARY MORTON
Cooking vegetables in different ways
is a help in varying the menu, If
you roast meet serve stuffed green
peppers, stuffed tomatoes, carrots or
onions so as to use the oven for as
many foods as possible and save gas
or electricity.
Today's Menu
Roast Chicken
Baked Sweet Potatoes
Stuffed Carrots
Onions or Tomatoes
Grapefruit Salad
Ice Cream or Sherbet
Cake or Wafers Coffee
Stuffed Carrots
Choose large carrots. Clean and
boil and when tender cut off tips and
scoop out centre to form, a cup. Fill
with peas and serve garnished with
parsley,
Stuffed Tomatoes
6 good sized tomatoes
2 tbsps. bread crumbs
% scooped out tomato
1 tbsp. butter
% tsp. sugar
1 tsp. salt
% tsp. pepper
Cut off stens end, slice off top of
tomato and scoop out inside; fill with
the above ingredients mixed together,
heaping the top. Bake 1/2 hour in
mouerate oven. Put butter on top
when nearly done.
Baked Onions
One of the simplest ways to bake
onions is to wash, place in pan with-
out peeling and bake in a moderate
oven until tender; then strip off outer
skin and serve with melted butter.
Hints On
Fashions
The juniper is fast coining into first
place especially with the college girl
and young careerist. Here a sweet
young thing wears a chamois yellow
wool jumper with a neat set-in belt
and pockets worked into the gathers.
The skirt has. a concealed fastening
and three purple 'ball buttons, Worn
with it is a purple blouse with a high
neckline.
EYES IMPAIRED
WHEN DIET LACKS
ESSENTIAL- VITAMINS
"I don't think girls are as "mere"
as they used to, be," remarked twelve-
year-old Bill,
Bill used to lead his class at school
but lately Mary has taken his place
and Bill has dropped back to a spot
more than half way down the class.
His dad is a bit upset about this and
had been telling Bill that in his
young days he would never have al-
lowed a "mere" girl to get ahead of
him,
Now Bill isn't lazy and he certainly
isn't dumb. He hasn't said much
about it, but lately he has been find-
ing it hard to see the board at school,
specially after he has been playing
outside in the bright sun. His eyes
feel sore too, they water easily and are
a bit inflamed.
Bill's trouble is not uncommon and,
according to Dr, L. B. Petty director
of Nutrition Services at Ottawa, his
symptoms indicate that Bill may not
be getting enough of the two vitamins
that ate needed for ,healthy eyes,
To Bill, milk, salads and carrots
spelt Mr, Milquetoast but to have
bright useful eyes like his favourite
thriller here' he needs these foods for
they contains the two "seeing" vita-
mins; A which helps the eyes, to re-
spond Milekly to sudden changeS of
his keen brain and bright healthy eyes
again, he'll have no trouble regaining
his place at the head of the class,
HIGH HUMIDITY
SAFEGUARDS
HEALTH. SAVES COAL
A favourite summer complaint is
"It's not the heat, but the humidity."
In, the winter, however, they beomec
words of wisdom. By maintaining
high humidity in the home, house-
holders will be more comfortable even
though temperatures are lower. On
top of that, they will save many a
shovelful of coal,
Even if it were not necessary to
save every,bit of fuel possible, health
alone would indicate plenty of mois-
ture in the air, In winter the air is
dry and thirsty. It must obtain mois-
ture from somewhere, and that some-
where is ' often from an individual's
body and nasal passages, Doctors
agree that there would be fewer- colds
and nose infections if humidity were
higher in Canadian, hdmes.
There are several simple things that
will help to maintain higher humidity,
Here are a few of them:
Keep the pan in the hot air furnace,
ly prepared bulk fibre for this con-
tains some plant food and charcoal.
The fibre must be kept moist at all
times. If the fibre is 'allowed to dry
out the bulbs will not bloom.
Wet the fibre and place a layer in
the bottom of the bowl. Then place
the bulbs level with the rim of ,the
bowl., Press fibre firmly around the
bulbs, leaving the tops exposed. Fill
the bowl with water to -within. one-
half inch of the top. The tips of the
bulbs, can show, just so the shoulder;
are covered.
Put the bowls away in a dark, cool
cellar to promote root growth, About
six to seven weeks later the bulbs call
be brought into the light.
As illustrated in the Garden-Graph,
when hyacinth bulbs are brought out
into the light," placing a paper cone
about theta forces the buds to grow tip
before blooming.
The easiest method of forcing bulbs
indoors is by using pebbles and water.
The only disadvantage is that after-
wards the bulbs are useless and must
be discarded.
As illustrated in the accompanying
Garden-Graph, the bulbs to be forced
are place in bowls containing pebbles
and water and placed in the dark at
a temperature of 50-55 degrees. Keep
the bowls in the dark until the roots
have become well established. As the
water evaporates, add more,
Bring the bulb bowls into the
warmth , gradually but not on or near
a radiator. Do not place them in the
sunlight until they are almost ready
to bloom,
The next easiest way to force bulbs
is by growing them in fiber. When
using fibre one can plant the bulbs
in either flower pots, bulb parts or
ornamental bowls, Use the especial'