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Home My WebLink AboutThe Wingham Advance-Times, 1943-12-09, Page 3111E MIXING BOWL b.*MI AVIAN WPM* Moat* Doettemofer PERFECT DESSERTS FOR THE FESTIVE OCCASION • Hello Homemakers! Fruit cookies, the plum pudding and mincemeat re- quire several days, to mellow and de- velop that, rich blending of flavours so desirable. They will be less heav- ily fruited and lack the richness of other years because of the scarcity of some of the ingredients. However, make a perfect dessert, neither soggy nor dry, and the family will be cheer- ful. Preparations for steam ,puddings may be accomplished in easy stages. Wash raisins and drain thoroughly.; shred peel and chop suet when you have a few leisure moments in the evening. When ready to mix, use about % cup of the sifted measured flour to dredge the fruit. Combine measured ingredients together. Mix and pour into well greased moulds. Cover with two layers of wax paper, Tie Securley with a string. Incidental- ly, if you put puddings in -several small moulds they will require less time to cook. We prefer to steam the puddings. However, if yOur steamer has, worn out, you may improVise one by putting moulds in a covered roast pan with the rack in place in lower part of oven with botton element on High—indicator at 400, qr plac'e on top elemest and keep boiling. Do not lift the lid during the first 2 hours. Sufferers of .Painfid SINUS`-bet Quick Relief! Just a Few Drops Relieve Stuffiness .. . Make Breathing Easier . > Give You Comfort It s grand how Vicks Va-tro-nol, clears congestion from nasal passages—gives sinuses a chance to drain. Results are so good because Va-tro-nol is specialized medication that works right where trouble is-,-to re-111, lieve painful congestion and make breathing easier. W ICKS Try it—put a few drops up each nos- VA .il —follow directions in folder. IRO•NO1 1DLENTY of food does not necessarily mean the #7,0t kind of food, Actually, recent Government surveys show that 60 percent of Canadians fall short of good nutrition, even though seemingly well fed, Perhaps you too, fail to serve 'proper foods for best health, • , r To help you make sure your family is well nourished, we offer you "Eat-to-Work-to-Win", a really practico/ plan for meals. All you need know about nutrition, in an easy-to-follow, interesting, authoritative book. Follow this easier way to better nutrition! Get your FREE copy of "Eat-to-Work-to-Win" NOW. Mail the coupon today! Sponsored by THE BREWING INDUSTRY (ONTARIO) in the interests of nutrition and health as an aid to Victory. r *The nutritional etatements in "Eat,to• Work•te-IPle are acceptable to NNW. don Services, Department of Pemionr and National Health, Ottawa, for ihrt Canadian Nutrition Programme. MAIL THIS COUPON TODAY "NUTRITION FOR VICTORY" Box 600, TORONTO, CANADA,, e, Please send enemy FREE copy of "sa mo-weric.se,wie. r N ame .......... . ,,,,O'd, . ... , . .. . .. • Add ress ......,.,., .. ... .................... City Prov 74,7 is ,Yea edo/ ,441DY Meer/case 90,11,0 .77.0 Gore, e."04.0.hte t?, 1E1 EALWIE LE E OF CANADA 'Your Estate An Asset or a Liability ORANGES in Succession Duties and Income Taxes have created some real problems in the administration of estates. A revision of your will may be advisable. By naming The Sterling Trusts Corpora- tion as executor, you have the personal attention of a senior estate officer assisted by a staff familiar with current legislation and the rulings of the various taxing authorities. fili E STERLING TRUSTS CORPORATION Sterling Tower, terento 0 viers Sasineri 'Thursday, 1)ecember 9, 1943 WINGHAM ADVANCE ''IM 1116 SSA V° v‘retY 9,0 0 HOW SAVE FUE Y AND HELP L YOUR COUNTRY Frindly tteolingelitiPs 1 A regullar feotur Brought to you by your 'blue coal' dealer CIO Vs\ \\\•,\ s.0%. NO* viNvo.vo,v.N.,,Now,szow,v,voov,v0,,MONO.S\SNOWNA,`MOIWZAWONNWSVNONS'WO,V, siONNN% SMOVMAINSNSI$0i4)*NsegNWOV bi#1111 °J11gh IF 111P ;;::•••••;•na..;;*•;4•:..k,:iaie, ••%:',,:x.:4;o2p.O:4•••••• instead of frying, to save fat. 3, Plain scones or' tea biscuits may be baked on a lightly floured pan in- stead of a greased pan, * * * QUETION BOX Mrs, C, 11f, asks; How can fish odour be removed from a metal par, and should frozen fish' be thawed be- fore cooking, Answer. Scrub with hot water and salt; rinse, then wash in soapy water. Small fillets do not need to be thawed, but,it prevents excess "spattering" of fat. Mrs, S. Mc, asks; How to make good pastry without pastry flour. Answer, Add 3h teaspoon baking powder to sifted flour; use 1/2 more cold fat, and sprinkle with milk in- stead of water, Chill 'before it is roll- ed out. NOTE: Has anyone other suggestions pertaining to the above prob- lem?.. • 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 Gray is an impOi-tant winter color this year and is seen in casual clothes, in, afternoon things and for evening use. Here's a -nice gray melton coat that should enjoy an active life this winter. It is .used also f a collar u or and smart shoulder yoke. It has nice detail at the pockets and the shoulder yoke is buttoned down on either end, The back is perfectly plain and boxy. Household Hints By MRS. MARY MORTON Sauces for fish are a help when serv- ing that wholesome food, A good sauce will make all the difference be- tween a tasteless meal and a really delicious dish, Today's' Menu Baked Fish with Tomato Sauce French Fried Potatoes Spinach Molded Tomato Salad Apple Pie Coffee Tomato Sauce 2 onions 3tablespoons butter % cup canned tomatoes 1 sprig thyme Y2 bay leaf 1% tablespoons flour ' % •cup stock Salt and pepper Cut onions in thin slices and brown in 1/2 butter; add tomatoes, thyme and bay leaf, and cook slowly for abort 20 minutes, until mass is thick paste, While this is cooking melt remaining butter, add flour and brown both; add stock, stirring and cooking until thick- ened; combine with tomato paste, cook for about 10 minutes, add salt• and pepper, and strain, Cucumber Sauce 2 cucumbers or large cucumber pickles 1/2 teaspoon onion juice 2 tablespoons salad oil 1 tablespoon vinegar Salt and pepper to taste Peel fresh cucumbers and chop finely; chop pickles if they are used; drain to get rid of moisture and add onion juice, oil, vinegar and season ings beaten together. Serve as soon as made. Bernaise Sauce 4 egg yolks 4 tablespoons oil or melted butter 2 tablespoons hot water 1 tablespoon plain or terrogon vinegar Salt and pepper Put well beaten egg yolks in howl and stand in saucepan of hot water over fire; add oil or butter very gradu- ally, stirring all the time. Pour in the hot water and keep stirring until thick tnd smooth. Remove at once from heat and add vinegar, salt and pepper. - This sauce needs careful watching while it is being made. Parsley Sauce 2 level tablespoons butter 2 tablespoons flour 1 cup milk or water 1 teaspoon lemon juice Salt and pepper to taste 2 tablespoons chopped parsley Put fat and flour together in sauce- pan, blend thoroughly without brown- ing; add milk or water a little at a time, stirring constantly until sauce boils. Cook 5 minutes, add salt and pepper and lemon juice, and, just be- fore serving, add the chopped parsley. PHIL OSIFER OF LAZY MEADOWS By Harry J. Boyle General Flu is marching again! Up and down our concession these days the weather topic of conversation has fought a poor second with the dis- cussion of colds and remedies to cure 'colds. The annual attack by our ti COLLECTIONS and 'may I express my appreciation of the very excellent and rather pleasing way in which you take care of my delinquent accounts." So wrote a medical client of many years standing on November 23rd, 1943. This same type of service is at your disposal. Submit your list of accounts at once. KELLY & AIKEN gollection Experts Orangeville, Ontario NO. 26 nastiest opponent is in full swing. It starts when you drop into the village one day for groceries. 'A hoarse voiced man will look up from behind the stove and croak at you, "You got the flu yet?" You look up hastily and a,shiver goes up and down your back at the very thought but this gives place to a feeling of confidence. "Haven't had a cold all fall. This is one year that .the flu isn't going to get me." The 'watchers of the Stove Club just nod with sympathy and say dolefully, "That's what you think, Everybody in the village has it . . . even the doctor is down flat on his back. The flu this year is worse than it has ever been." ° The storekeeper leans over and whispers hoarsely, "My family all have it. They're in bed, Been there for three days. I'm just up because I haven't any help to work here in the store. "Rather than take a chance on contracting any ofathe flu bugs you hastily 'get your groceries and head for home . , . taking an extra chew of tobacco just in hopes that it may kill one or two of the little cusses. Those are always the times when somebody stops you on the way home to tell you all about the cold they have. The mailman will croak at you . . . Neighbour Higgins will be cough- ing at the mailbox loud enough to be heard a mile away . . . and when you come in the laneway at home you will even imagine that the dog has develop- ed a sore throat from the way .he barks. Then you hole up for days. Down in your mind there is' a silly belief that by staying away from people you'll escape the flu. When the neighbors call up to see about a game of cards you put them off, You put off taking grist to the Mill. You're riot going to take any chance of catching a cold. No sir . . . you'll be smart and beat this foe, At night you take weird concoctions of hot lemon juice and soda and all kinds of pills and even start taking some of that tonic that a smart salesman sold you two years before. You smile indulgently at the thought of all the people who are so unfortun- ate as to catch flu. The party line is buzzing with news of the people who are sick. Mrs. Phil says very little while this is all going on. She nods agreement when I say that we are going to avoid the flu. She cer- tainly doesn't seem to be convinced. Then comes the fatal morning , . a headache . . a pain, in the tummy and a cough, You. laugh and say that it's only a touch of indigestion and struggle through the chores quite dizzily I might say. You can't eat any dinner . . . sit around the house most of the afternoon, do the evening chores, refuse supper and go to bed. General. Flu has won another battle, SHORTAGE OF . FRUIT TREES Lack of trained labour and...scarcity of root stocks is making it difficult for nurserymen to propagate adequate supplies of fruit trees. Accordingly, wise orchardists will lOse no time in placing orders for trees required for planting in the spring of 1944. Tn fact it will be to the advantage of all concerned if orders can be placed now for trees to be delivered in 1945 and 1946 This will ensure propagation of the varieties which are desired, states A. J Mann, l)ominion Experimental Station Stmnerland, B.C. The shortage of nursery 'stock Makes it more important than ever to take care of young trees which have already been planted. They should be given good cultural treatment and protetted, from injury by mite, rab" bits, gophers and deer, In Cage a few trees 'become girdled dttring the Win- ter iri Spite of precautionary ineastir. ea it is a :good plan to lay in a tills* DESSERTS You may uset the dessert course to include some of the protective foods especially milk, fruit, eggs and whole grain cereals. These are important source's of minerals, vitamins and flav- our as well as energy.- If your main part of the meal is light such as soup, salad or sandwich then you should serve a substantial dessert. This group includes batter puddings with sauce, pastries, preserv- es and cake, waffles, rich frozen des- serts. You can use this basic recipe for biscuit dough. 2 cups flour 3 tsp. baking powder 1 tbsp, sugar % tsp. salt • 4 tbsp. fat % cup milk or water ;Mix, sift dry ingredients. Cut in fat. Add liquid gradually to make a soft dough. Knead 30 seconds on floured board and pat to %" thickness. You may use whole wheat flour or ;2 graham and 1/2 white flour, To make a fruit rely poly spread the above with jan or preserved fruit, mince meat and roll up. Bake in mod- erate oven. You may also use this recipe for fresh fruit short cake by baking the biscuits first then adding the fruit. Next you have the medium desserts, which include cheese and crackers, cornstarch, tapioca, sage and rice pud- dings, simple frozen desserts, simple fruit puddings. These desserts may follow luncheon or supper meals. When you use cornstarch, flour or cocoa you must be sure the individual particles are separated from each other before heat is applied, otherwise the thickened sauce will be lumpy. of .scion wood suitable for use in bridge grafting in the spring. Well matured shoots of one year old wood about two feet in length are desirable for this purpose. They keep dormant a long time when placed in damp peat or sawdust in 82 degrees F. storage, If cold storage is not available the next best thing is to bury them on• the north side of a building. In these days of keen demand and good prices for fruit, old trees merit special care. Prune, spray and care for mature trees in a manner which. will ensure maximum production, Ai b a sic icrecipe for cornstarch pudding includes: 1% cups milk % tbsp. cornstarch Vs tsp. salt % cup sugar % tsp. vanilla Mix cornstarch, salt and sugar, Add 1/4 cup of cold milk and mix thor- oughly. Scald rest of milk. Add this, to cornstarch mixture carefully. Cook in double boiler 15 minutes or longer, until there is no taste of raw starch, stirring constantly until thick and smooth. Add flavouring, turn into molds and chill. You may alter the flavouring by adding friiit, caramel, maple or chocolate syrup, almond or lemon extract. You should serve light desserts such as custard, junket, fruit, water ice or gelatin after a heavy dinner. We will consider custards today, they are divided into two groups, soft and baked custards. You will find the difference is the consistency, which depends on the proportion of egg to liquid and the method of cooking. I will give you a basic recipe for cust- ard to which you may add chocolate, caramel. fruit or coffee to alter the flavouring. Soft Custard 2 cups milk 2 whole egg or 4 yolks ' 2-4 tbsp. sugar 1/2 tsp. vanilla IleatSaelgtgs, acid sugar and stir until blended. Add hot milk' and strain. Cook in a double boiler stirring until the mixture coats the spoon. Cool, add flavouring, Baked Custard The same ingredients arc used but if the custard is to be turned into a could cut the milk down to 11:1 cups. YOUR EYES NEED ATTENTION Our 25 Point Scientific Exatnitt- ation enables us to give you clear, Comfortable Vision F. F. HOMUTH Optometrist Phone 118 Harriston ,211.1.••••••••••••••••••••••••••".1110061•1•1•1100011, If the lid is tight-fitting it will not be necessary to replenish' with water —if water has to be added, use hot water so that steaming continues with- out interruption. To reheat the pud- ding, allow a. half hour for small moulds, or 1 hour for the listed Eng- lish Plum Pudding. * RECIPES English Plum Pticiding Vs 'cup pastry floury, 1/2 teaspoon baking soda, % teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon mace, 34 teaspoon each cloves, all- spice, ginger, % cup brown 'sugar, % cup minced suet, % cup cur- rants or seeded raisins, % cup sul tanas, % cup seeded raisins, 2 tablespoons citron peel, 2 table- spoons cirton peel, % cup blanch- ed almonds, % teaspoon grated lemon rind, 1 teaspoon lemon juice, % cup grated carrot, 1/2 cup grated raw potato, % cup grated raw apple, Method: Sift flour, measure and re- sift with soda and spices. Add all other ingredients. Combine thorough- ly. Steam in covered, greased pud- ding pan for 3 hours. Re-steam for serving. Carrot Ptiddink 1 cup grated carrots, 1 cup grated potato, 1 cup breadcrumbs, 1 cup raisins, 1 cup peel (sliced), % cup cherries (sliced), 1 cup brown sugar, Ve cup suet, finely chopped, 2 tablespoons sour milk, " 1/2 teaspoon baking soda, 1/2 cup flour, 1' teaspoon salt, 1 teaspoon .cinnamon, 1/ teaspoon nutmeg, 1/2 teaspoon allspice. Method: Mix ingredients in order given. Turn into well-greased mould. Cover and steam. If individual moulds are used, hours would be required; for large moulds, 3 hours. Plum Pudding Sauce Cream together a cup of sugar and half a cup of butter. When light and creamy add the well beaten yolks of four eggs. Stir in % cup raspberry. vinegar or similar flavouring, a pinch of salt, and one cup of hot cream or rich milk. Beat this mixture well. Place in double boiler 'over the• file until the consistency of thick cream, Add 1 teaspoon of liquid allspice. Do not let it boil. Butterscotch Sauce 1% 'cups brown sugar, % cup white corn syrup, 1/2 cup water, % cup butter, 24 cup rich milk Boil sugar, syrup and water together until they reach a temperature of 236 degrees F. Add butter and cool. Beat in milk. Serve hot 'or cold. 1/2 cup shelled alitionds may be added to the sauce after cooling. TAKE A TIP: 1. Heat a cake pan lightly before greasing; less fat will be needed. 2. Bake or grill patties or croquettes 0"."'*s l'V'N's".4"04'WON.,,,,MN41W.WW.0;10.W.W4'~WI**N"'W''0.0Nsw*MWMOM;WOMMONAmomm*,,,.voo.p.W.20NNOW400NoWNv001.1mvoiowvomorrm 60% OF CANADIANS FALL SHORT OF GOOD UTRIT .N! ISN't ow roil mem 4/ 71-dos A:•;40;?,-;$.1*.i; /111M111117111111111MMIMSMIMMIIIIIII 77/47-.15' A SPPIRvP/P /OEA, 771f4fy SAN you 784,4 AfeRs Arear 7,9e/ti P CHRISTMAS SPENDING CAN BE PATRIOTIC \re all like to remember Mir friends at Christmas. But it we spend too much money buying gifts, we risk making scarce things tearcer and perhaps even depriving people who really need them. By putting a lot of our gift money into War Saving Stamps we make sure our friends will be able to get just what they want atter the war when goods are plentiful again, JOHN LABATT LIMITED &Marla Mettptt for 21 break, fasts funcheons 21 tlinnoro ,-.,plus other valuable food Information. •