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The Wingham Advance-Times, 1943-11-25, Page 6An bid Oh tualifdti may..be teyer0. *ith oil cloth itod ''Oblit_td.otiVliliti to cr,46 rttwillrflooni 'or Anima atherkner fitiebt PAE, SIX WINGI-LAU ADVANCE-TIMES Thursday, Nov, 25th, 194$ uality counts most for that rich, satisfying flavour which only a fine quality tea yields, use, LA " TIC the vegetables throligh a sieve, am! to .each cupful of 'vegetable pulp add 2 cups milk. Heat to the boiling point, season with salt and pepper to taste, and thicken with a little flour—about . 1 tablespoon flour and milk mixed to a smooth paste. Simmer for 2 min- utes, stirring constantly, Acid I table- spoon butter just before serving. Timis makes two large servings or three small servings*. Corn, cooked or fresh, may be used hi the seine way without pressing it through a sieve. s * * Place on .broilor rack inches under moderate heat,. and broil slowly for $ to 10 minutes, turning ..once or twice. Escalloped Celery 1. bunch celery. tbsps. butter 2 tbsps. flour Salt am!, Zibpper 11/2 0, milk l3readcrumbs Wash and dice celery; cook gently in salted water until tender, about 10 . minutes, Grease baking dish, put layer of celery in it, make cream sauce with butter, flour, milk and season- ings, and pour part over the celery, put in another layer of celery then sauce, and alternate until all are used. Top with bread crumbs and bake until brown—about 15 minutes, Crisp Cookies 1 c, fat 2 tbsps, flavoring 2 c. sugar 2 eggs 4 c. sifted flour 5 tsps, baking powder 1/2 tsp, salt 14 c. milk or less Cream fat until soft, add flavoring and sugar, Stirring gradually' until the mixture is light and fluffy. Continue creaming and add well beaten eggs slowly. Sift flour, measure and sift with baking powder and salt. Add milk and flour mixture .alernately, Form dough into a roll in waned paper and chill thoroughly, Cut off thin slice from roll and bake on greased baking sheet in a moderate hot oven m(3Zn ut5le. to degrees F.) for about 10 Minutes, to season Here's the reason for its Popularity , 4 ii111161111) • 9h a 17" q rilsons is the Chocolate Cocoa Ib, Tin 194 THE MIXING BOWL Ikr AM* dl 14AN *dee Noon I1opows4i. SAVOURY STOCK POTS 4,0"‘ Hello Homemakers! Thrifty grand- mothers, whose wonderful soups we've heard so =oh about, had an ever- burning kitchen fire to work with. They could keep their stock pots on top of the stove because the constant neat was too high for the growth of dangerous bacteria. Now, it is necessary to conserve every kind of ,fuel, but we need not worry about the soup pot — use low Beat to draw out the flavour Without boiling time liquor away, and then place it in the refrigerator to prevent spoilage and taste. Meat flavour is the soul of a stock pot, so begin by collecting leftover bones from roasts, steaks, chops or poultry. (Buy a raw soup bone oc- TO HELP PREVENT Many COLDS easionally, but always have the butcher crack it for you.) Cover the bones with cold water, acid drippings from roasts, steaks, sliced raw onion, raw carrots, celery and celery tops, parsley, a bay leaf, salt and pepper. Cover; bring to boiling point, simmer 1 to 11/2 hours, Strain; cool. Skim off fat that rises to top and use it for other cooking. Pour stock into a fruit jar, seal and store in the refrigerator. * * RECIPES Basic Supper Chowder 2 large potatoes, chopped or grated; 2. large onions, chopped or sliced; 1 pound hamburger, 1 qt. milk, salt and pepper, Quick to make, delicious and inex- pensive. 'Cover the potatoes, onions, and the hamburger with hot water, and simmer slowly until the potatoes are well cooked, about, 20 minutes. Salt and pepper to taste, acid milk, and beat thoroughly. (Add a little flour and water thickening if desired.) Quick Split Pea Soup 2 cups green dried peas, 2 qts. water, 2 small onions, chopped; 1 grated carrot, salt and pepper to taste, 1 bay leaf, 1/2 teaspoon. thyme, 2 stalks chopped celery or Y cup chopped celery tops. Mix the ingredients and boil for 20- 25 minutes, Strain through sieve or colander; reheat and serve. Thrifty Changes Use leftover ham or chicken stock in place of water. Chopped bacon will give a delicious flavour for a change. A dash of cayenne pepper or pepper sauce if you like it. Garlic minced fine and added while cooking will be a good change, served with thinly sliced wieners on top. After straining, 1 cup thick tomato juice may be added. Hot milk or cream (about 1 c.) may be added. Creamed Vegetable Soups Delicious cream soupg may be made from leftover or freshly cooked vege- tables, such as peas, cabbage, spinach, beet tops, onions or cauliflower. Press U TAKE A TIP: 1. Meat broth is the perfect medium for the growth of bacteria, and once bacteria starts, spoilage can quickly result, 2. To keep your refrigerator stock pot safe, make sure that the broth is brought to the boiling point and put back in the refrigerator after cooling, about every two days, unlegs of course it is to be served. * THE QUESTION BOX Mrs. L.B. asks: Why do scalloped potatoes curdle? Answer: When the oven tempera- ture is above 325° the fat and flour do not cook slowly enough to make a paste and will separate from the milk if it boils. Mrs. J.M. asks: How to mould cranberries without using much sugar. Answer: Cranberry Salad s/4 cup sugar ,1 tablespoon gela- tine, 2 cups cranberries, 1% cups water, 1 cup diced celery. Cook cranberries in one cup of water until they are soft. Press through a sieve, add sugar, cook 5 minutes, Add gelatine softened in 14 cup water. * * Anne Allan invites you to write to her c/o The Advance-Times. Send in your suggestions on homemaking problems and watch this column for replies. Hints On Fashions, It's the neckline that usually decid- es the selection of a frock, report saleswomen all over the country. Even the simplest frock becomes partified when it features a deep square, a wide U or an elongated V neckline. The U neckline is trimmed with black chenille ball fringe to add to the in- terest of this fuchsia woolen afternoon dress, nice for afternoon wear. It is very slightly bloused at the top above a smooth hip yoke that ties in two little fringed tabs in back. NUTRITION Squash is becoming an important vegetable in our diet. If more was known about the varieties and meth- ods of serving this vegetable, you would probably use it more often. We will consider the varieties first. Squash is classified as winter and summer squash. 1, WINTER—These varieties ma- ture in the fall and will keep well into the winter, They should be fully matured before being stored in a dry room at a temperature between 50-60 degrees F. Time winter squash ,vari- eties are Acorn or Pepper (small and green). Golden Hubbard, Hubbard (green), Banana squash, Golden Table Green. You many not have realized that winter squash is an excellent source of Vitamin A, 2. SUMMER—These mature earlier than the winter varieties and will not keep as well, The straight neck, White Bush, Scallop and Zucca are the most common types of summer squash. Their mineral content is similar to the winter varieties, but they are much lower in Vitamin A. Next we examine various methods of serving winter squash. You have probably been serving your family only baked or mashed squas'h and found they tire quickly of these two. There is no need for monotony in your meals when you are serving winter squash. It lends itself to many combinations and may be used in a wide variety of ways. As a dessert, main dish, vegetable or soup, squash can make its appearance in any course. In preparing squash you should wash it, remove the seeds and pithy part and cut to desired size for serv- ing. ' Glazed Squash Prepare as above and peel, Steam until partially tender, brush each piece with melted butter, season, sprinkle thickly with brown- sugar and finish cooking in hot oveno Squash and Pepper Casserole Prepare as above, cut squash-into 1/2 " slices'and bake at 350° F. for 35 minutes in a covered casserole with thin rings of green pepper, a little onion, butter, bread crumbs. The Consumer Section of the Dom- inion Dept. of Agriculture has several recipes for squash dishes. The folloW- ing is recommended by this section, Squash Puff 3 Cups mashed squash 1 cup soft, stale bread crumbs 1/2 teaspoon salt 14 teaspoon pepper % teaspoon flaking Powder 2 eggs 1 tablespoon melted fat 1 tablespoon brown sugar Combitie squash, bread crumbs, salt, pepper and balding poWder. Fold in • the stiffly beaten egg whites. Turn o . Tinto a greased casserole, brush over with melted fat and sprinkle with brown sugar, Bake in .a moderately hot oven, 375° F,, until well' puffed and set, about 40 minutes. She to eight servings. CONSERVATION CLIPS B Wise Most people eat misoPe starchy foods in winter time and this increases the need for thiamin or vitamin 131, A spoonful of wheat germ added to the morning dish of hot cereal helps to meet this need but be sure to acid it just before serving to get its full 'vita- min value. Thiamin; like vitamin C, is partly destroyed by heat. A Hot Tip A heap of coal can be saved be- tween now and next May by placing shiny Sheets of reflective material be- hind all the radiators. Why? Be- cause they toss the neat rays back in the room instead of letting them be soaked up by the walls. Insulation board or even cardboard painted white or light cream will be better than nothing, Sweet ThOughts Foods eaten hot taste sweeter than they do when cold. So, when the sugar ration runs low you can save by serving) baked apples of apple sauce hot instead of cold and by using more of the hot desserts which take less sugar. Steer clear of frozen des- Serts until the sugar stockpile is up for they take most sweetening of all. Snuggles to Soakers Do you have an old pair of snug- gles, too good to throw away but shrunk, perhaps, and spotted with holes? 'Maybe you can't wear them yourself but the mother of the new baby down the street would be glad of them. With holes carefully darned and the material recut from patterns available in many stores, snuggles can be transformed into babies' soakers.. It is possible to get as many as three pairs of soakers from one woollen undergarment. Magnetism Is there an ordinary horseshoe magnet around the house? If so beg, borrow or steal it and fasten it onto the end of a yardstick. Use it to pick up metal objects that lie in the path of the vaccuin cleaner. It works like a charm, does away with stooping and bending and avoids damage to your precious cleaner. Glasses and Vinegar If a vase or glass becomes stained with water, pour a little vinegar and water into it and allow it to stand for a time, When the vinegar is poured out the stain goes 'with it, Christmas Suet Prices Fixed Suet . . chopped ready to go into steaming Christmas puddings and spicy mince pies .. is now under the shelter of the price ceiling, The maxi- mum wholesale price is set out for each of the fifteen zones of Canada, and retailers will add their usual mark- up of the basic period, but this mark- up must not exceed 25 per cent of their retail selling price. PHIL COWER OF LAZY MEADOWS . ;By Harry J. Boyle Sometimes I get a bit discouraged about farnier. They never seem to realize that they are partly respon- sible for their own plight. That sounds like a statement guaranteed to start a fight at the drop of the hat but it's acually true.. Farmers, and I class myself right along with that statement, have for years been looking up to what other people do in the country. We don't stop to realize that the farmers of this country, or any other country for that matter, deserve credit too. When' credit is being given out to the pro- fessions, agriculture should get the ribbon with the gold star on it. Just because one man makes a million dol- lars is no reason to suppose that lie is any better than the man who has been raised on the farm and who has carried on his farm in a satisfactory manner. was over to the Higgins place yesterday. Ed..was in a pretty good mood because he had just got the re- turns on a load of pigs and they turn- ed out to be quite satisfactory. He was telling site how much of that money lie planned on putting into Victory Bonds. That Victory Bond was to educate two of the boys who as Ed. puts it, "Have a yen for book larnin". Now that is a perfectly satis- factory thing. If the boys like books then they should have every en- couragement. I take no exception to that. He went on to say that he didn't want his boys to ever have to go through life on a farm. That made me bridle, We've raised a generation of boys and girls with the idea that they should avoid farming like the plague. Our schools teach them that the heroes of this country and I'm referring to peace-time heroes . . are the men who have made a lot of money. Just the other clay I picked up a paper and read about one of our township boys who was decbrated for bravery at Dieppe. It told all about how he went to, high school in town and of how he went to college and of how he was the champion traok runner. It didn't say that he Was the head boy in the Boys' Club work in this township for three years or that he was the best organ- izer the Junior Farmers ever had, I venture to say that his life on the FROM DEVELOPING RIGHT AT START 3-Purpose Medicine a Success At first sniffle, sneeze or nasal irrita- tion, put a little Va-tro-nol up each nostril. Its stimulating action aids Na- ture's defenses against the cold. And remember -When a head cold makes you suffer, or transient congestion "fills up" nose and spoils sleep, 3-purpose Va-tro-nol gives val- uable help as it (1) shrinks stollen membranes, (2) relieves irritation, (3) helps flush out; nasal passages, • clearing clogging VICK'S - mucus. Enjoy the relief it brings. VAIRO-NOL By BETTY Market stalls are once again gay with bright red cranberries, so traditional to the American table and 'so dear to the American heart, Their bright color, tart flavor and excellent "pep-up" quai- l). ties have always filled a popular lace on the table. And right now, they are doubly in demand to help Pick up dull wartime menus. So put cranberries on your shopping list to make up your family's favorite sauce. And be sure to save enough to make up this new cranberry mold, too. It's so easy to prepare and can he used in so many ways, no Wonder it's called All Purpnee Mold. You'll like it served as an appetizer, as a plain salad, as a mein dish salad, as a dessert, as a relish or as a dress up for left-overs. Here are just a few suggestions for linings, you'll acid others of your own oneo you've tried the recipe. All-Purpose Cranberry Mold f 2 cups sugar 1 cup Water 4 cups fresh cranberries 1 envelope plain gelatin 2 tablespoons cold water Grated rind 1 orange I, tablespoon lemon juice 'Real sugar and water together for 3 minutes. Acid cranberries and cook slowly, Without stirring, Until eteriberrY skins Pop Open -s• about 5 Minutes. Soften gelatin in told water; diestelve . In hot sauce. Add grated orange rind and lerami Juice and tool. Transfer to ring =Old and chill until firm. TO SerVer ' As A het i sh-.45tiltidid and imerVe plain 'dr Willa df tettage 'chegese arnish th rolled lit tb6PPed VirttleZ Cranberries Do Double Duty BARCLAY As A Salad—Unmold and fill cen- ter with Cranberry Cabbage Salad. Serve with French Dressing. As A Dessert—Unmold and fill center with cut up fresh fruit or Easy Orange Sponge. Garnish with sections of cut oranges. Easy Orange Sponge 1 cup orange juice 18 marshmallows Place orange juice and marsh. Mallows in upper part of doable boiler and melt. Boat with a fork until completely mixed. Chill thor- oughly and pile by spoonfuls in center of cranberry mold, Cranberry Cabbage Salad 3 cups shredded cabbage crisped and dried 1 tablespoon minced onion 1/2 cup diced celery 1 cup Cranberry-Orange Relish 1 teaspoon salt 1/2 cup vinegar Mix ingredients together lightly With a fork, Marinate in refrigera- tor for one hour, Serve with greens as a salad or plain as a relish with the main dish of the meal. It is partibular/Y good with stuffed ..eggs, Cranherry.Orange Relish (No Cooking) 4 cups fresh cranberries 2 oranges 2 cups sugar rut cranberries through food chopper. Quarter whole Oranges, remove seeds and put through chopper. Add sugar and mix Chill lit refrigerator a few Miura before -serving, Makes 1 quart relish. This sauce Will keep well in the -refrigerator for several WeeltS. Ivor extra tip, add, 1/4 lemon„ with 's removed! put through food chopper with erati berried and oranges, Household Hints By MRS. MARY MORTON /MUM ttttt tttt t t tttttt t ttttt I ttttttttttt I ttt tttttt Ittt10111111 Maybe you are in the habit of serv- ing sweetbreads frequently, and pos- sibly you never have cooked them. Try them, anyhow, and.add a new ad- venture in eating to your list, Togay's Menu 'Sweetbreads Tartar Escalloped Celery Baked Sweet Potatoes Moulded Tomato Salad Crisp Cookies Coffee Sweetbreads Tartar 1 pair calf's sweetbreads 1/4, c. dry bread crumbs 1/2 c, tartar sauce or sharp mayon- naise Precook sweetbreads 20 minutes in 1 quart of water to which has been added 2 tablespoons vinegar and 1 teaspoon salt, Drain and remove all membranes, Split ht half and roll each piece in thick mayonnaise or tar- tar saute, then in bread .triunhs.' Wife Preservers SALLY'S SALLIES cm5r. o tuimoz?sea ow m DERTAD4 LI, HAVE •14 tkErAD rr, AND *IOW HDW You -(E -u.11+' s's APPizEciAlk. A SArit 4(500 'JOKE 4Etati TIRES -AND IADOH AT rr vasty -rass.,,, "Here's the New, Easy Way Healthful Family Meals" NIVOMEN everywhere acclaim "Eat-to- *ork- to -Win"*, authoritative new booklet that takes all the guesswork out of good nutrition. It's practical . . time-saving easy to use ! And there's a copy for you FREE, 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! I, So learn the easy way to "good-to-eat" meals that provide every food need • r of the body. Send for your Copy cePat-to-Work-to-Vitie way! Sponsored by titEvrtNa tstbusTRY CONTAIE/0) in the Interrati of nutrition And health Ai an hid to victory, I lb.. Tin 294 *OA farm and the knowledge he gained its working with the other farm boys in this township had just as much to do- with his character as had the years he spent at college. People forget that the farm is a great training. grounsi for men. They forget that the lad who jumps out of bed at 5.30 in the morning to go out and do the chores before lie goes to school is getting a real morale building course. It's about time that some of us• started thinking of the things that are necessary for the rebuilding of odr agricultural system. We have to stop- driving our lads away. Certainly, there is more opportunity for a cer- tain type of fun in the city but there's plenty of opportunity in the country if we would learn to work with our neig-hliors and learn to have fun as %sell. Then let our boys and girls grow up with that spirit and let them know that farming is a profession to be respected. It takes a real man to be a good farmer. STRAW BROOMS NEED WASHING. Haircut For Brooms Means Longer Use Dust cloths and mops often get a- good scrubbing, but in some homes one neglected member of the kitchen household is the ordinary straw broom which never gets a bath from one year to the next. To renew an old broom, soak it in hot suds. After this, clip the ends off evenly. When the broom has thoroughly dried out, it can be put away in the kitchen closet, clean and. fresh, and free of all harmful sub- stance that might cause it to rot. A broom that is hung up or stood upside down, when not in use, will, last muck longer than one left with the bristles resting on the floor. To make a new broom last longer, soak it in hot strong salt water before using it. This toughens the straw and makes it more durable. WRINKLE REMOVER If clothes become a little wrinkled, wring out a bath towel in water, put it over a hangar in the back of the clothes closet and shut the door. The clothes in the cupboard will respond to dampness and out come the wrink- les. YOUR EYES NEED ATTENTION Our 25 Point Scientific Examin- ation enables us to give you clear, Comfortable Vision F. F. HOMUTH Optometrist Phone 118 Harriston it La am Maim I Menus for 21 breakfasts 21 luncheons .1.. 21 • dinner*. Wanted delielOUS .a . *tits, siiiratonst ntstsamests in s'Estste4toits.to-Wirr are acceptable to Notritioneerviors, Dor DratrriODO of PeholOria dnU National lietath; Ottawa, tor' the Canadtim NutralooProgronamo. MAIL THIS COUPON "NUTRITION MIL victorv, noit 600, irottorrro, CANADA. Please bendmo mg ritticopy Of"Estt6-*etic-teN614". Mann Asi*dr'n mega* al re al atria atilt