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HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-01-20, Page 6All The Lemon Pies You Want! By;. BETTY Lemons play a leading role these days for they help through their numerous household uses and cook- ing aids, to make -work lighter for busy war-time homemakers. There may be many food shortages but the lemon mei§ promises to meet all fall and winter demands. Every member of the family can have his fill of lemon pie and all the other lemon flavored delitacies of which he is fond. Perhaps in an groups the favorite of favorites is the Lemon Meringue Pie, and by taking three tiny pre- cautions, every cook can be sure of serving such a pie with a flaky crust, a fragrantly fresh filling, and ..a tender, easy-to-cut meringue. Pirat, be sure to add lemon juice and egg to the pastry Inix; second, cook filing first, then add freshly squeezed lemon juice after remov- ing , from the stove; third, add a little lemon juice to the meringue. Bere's the full recipe: Lemon Meringue Pie I3 cups sifted flour 1 teasnoon salt 1 cup shortening slightly beaten egg tablespoons lemon juice Ice water Sift'flour and salt together. Cut in shortening. Add egg, coati. r.;). With lemon Juice. Add :g4 •,y joist enough lee water to dough together. toll 110.8i la' (,l% thin and tie 'pie I) e recipe makes three &Inch ttin't:.:k. Keep mabaltchddtreit",, in refrigerator until needed,) te.::0 hi bot oven (415 gegrees s'.) for 15 initiates, BARCLAY For filling use: 1 cup water or milk cup sugar 3 teaspoon salt 1 teaspoon grated lemon peel 5 tablespoons cornstarch lh cup cold water 2 well-beaten egg yolks 1 tablespoon butter 6 tableepdons lemon juice Bring water or milk,. sugar, salt and lemon peel to a boll in sauce- pan on direct heat. Add corn- starch, blended with lh cup cold water. Cook over low heat, until thickened (about 5 minutes), stir- ring constantly. Remove from heat. Add separately, mixing well after each addition, the egg yolks, butter and lemon juice. Pour filling into baked pastry shell, When hung is cool, top with a meringue, made from: 2 egg Whites 4 tablespoons sugar 1 teaspoon lemon juice Beat egg whites, until frothy, Add sugar gradually. Continue beating but only until egg holds its shape in peaks, Veld in lemon juice. Brown pie in moderate oven (325 degrees P.) for 15 xninutee.• (Makes one 8,inch pie.) New that there'll be plenty of %mans on hand,you'll 'want to -, ,Itve lemonade often, Pot quick kunonade, squeeze o'ut enough fresh on juice for 2 or 3 days, then :a half as much sugar as you have juice and put It In a covered clAss jar in the refrigerator, That cy it keeps fresh and can be served in a j1 y. When ready to serve, simply add ice and water to the lemonade "Starter% Made In Canada Brings you compliment's on . sweet, tasty bread ALWAYS DEPENDABLE WRAPPED AIRTIGHT;„ TO ENSURE P.0 TEN Wife Preservers , If yhtt Mitt e a ;., Wok blouse..er.dress trimmed with pleated ruffies;•baste the' t; teats in the rutileilltilioldtheiit itiplahe tore you wash thegtument;Aron'and n tilt* out the basting& -- • E ALT L3-.hGt73 07 CANADA AN ANNIVERSARY For one year every Canadian -house- wife has held the key to healthful and nutritious meals for her family; for Canada's Official Food Rules are celebrating their first anniversary. In January, 1943, the Nutrition Services at Ottawa gave to Canadian house- holders a list of the minimum daily requirements of the foods necessary to protect health. This was one of the ways in which even the busiest housewife could do 'her bit for her country and her family, „ Now; in January 1944, as we look back over the year, we would each say to ourselves, "Have I done my part?" Do you know the Official Food Rules so thoroughly that you can lift your eyes from this page and recite. them? These are the foods that should have been included in each clay's menu during the year:— MILK—Adults,-•,1/2 pint. Children, more than 1 pint: And some !cheese, as available. FRUITS----One serving of tomatoes or citrus fruit daily; and one serving of other fruit, fresh, canned or dried.. VEGETABLES — One serving pota-- toes, Two serving.s of vegetables,. preferably green or yellow, and fre- quently raw. CEREALS—One serving of a l'Ithole- grain cereal; Four to six slices of Canada Approved Bread, brown or white. MEAT, FISH—One serving a day of meat, fish, or meat substitute. Liver, heart, or kidney once a week: EGGS—At least 3 or 4 weekly. Eat these foods first, when avail- able, then add other food's you -wish. Some source of Vitamin D such as fish liver oils, is essential for children. The Nutrition ,Division of the Health League of Canada now has, for distribution at less than cost, a colorful calendar portraying simply the foods one should eat daily for proper nutrition. Hang one on your kitchen Wall to remind you, through all the clays of 1944, that Canada's Food Rules are on the front line for: home defence! 11•1.0.01•111•1101•1•11• Arthur McCall, Geo. ,Wilson, George McArthur, Wm. Cockerline. Fence- viewers—Northwest, Harold Procter, Russel Jermyn, Geo. Coulter. North- east, Jos. ,Shaw, Robt. Forrest, John Warwick, , Southwest, Albert Nesbit, Thos. Laidlaw, Archie Scott. South- east, Menno Jackson, Simpson McCall, Thos, Miller. Weed Inspector, Rat, Michie. Graderman, . jos. Smith. Auditors, Char. Johnston and Robert McKinnon.' Moved by Jas. Michie, seconded by Chas, Coultes, that By-law No. 2, pro- viding for road expenditure, be, passed. Carried. Moved by Chas, Coultes, seconded by Harvey Johnston, that road !bills. as 'presented by the road superintend- ent, be- passed. Carried. Moved by Jas. Michie, seconded .bY- Wm. Speir, that the printing contract be given to the Brussels Post at $95.00 per year. Carried. Moved by Chas. Cciultes, seconded. ,by Jas. Michie, that the meeting ad- journ to meet again on February 14, 1944, at 1 p.ni. Carried. The 'following accounts were paid: McKillop Towns* (Walton Drain), • $228.60; Mrs. George Gross (relief), $15.00; Fred Logan (aftercare), $7.00; Geo, Martin (fees), $25.40, Geo. Martin, Clerk. Only Two of Every Five Canad4ns Are Properly Nourished ! ta' BlnilhtNE ty g407igi407b MALNU E IIITI6N 'A um Here's How To :Make Sure our Family Gets the 'Right Foods!' According to Goeernment surveys, only 40 percent of Canadians know and regularly eat the right toads. Parry percent are on the borderline of Mal, nutrition, and apt in wartime to fall into the under- nourished class. Twenty percent are &Anita), underfed. To help you feed yeitt Amity well, we offer' you "Eat-toNirork.toVin", FREE new booklet that takes all the guesswotk out of nuttitian. Twenty-one days of nutritionally-sound niertuS, Nos facts about foods that build energy statnina... niorale, teat% tile easy way to meals that ate, as tempting as they arahealthfull Send for your Pat ,copy of iliat-tO-Volork. ta.liVin". Mail the coupon NOW/ Let this original new booklet brIng hotter health to your family! *The tintritional Stettementi Win" and weeePtable tO tritiokService. ki De- partment •of, Pensions einel National Beata* (Matra, teethe CanadianNutrition Programme. 1 "Ntlklt YON kOR YittTO11.1(0, - g ttit 400,1tittihrrO, Wili1),k, s a a.a t ilettesoodmomyrkinicopyot"Est-toVorkiii". I • it MAIL THIS COUPON TODAY* rAA., • p _ ,, 1 Name • 1 $frontoted by t 11411111tMiNGINI:itYtkiitY ONTARIO) '1 Ailldrob,,,,,, in dielnatniti off auttniaa and health . 4 Si ..ita eid to victory, Mee. A di sa cata emee Wee meroeneeteaome44 WINGRAM ADVANCE-TIMES Thursaay, January g0., 1944- hese dor, when tea must yield the utmost in 'flavour, quality is of supreme importance. Ask for THE MIXING BOWL ay NINO AKAN 1 .Ilsrr leseaerielaf Hello Homemakers) As the shelves of Canadian shops are becoming de- picted due to scarcity of certain arti- cles of food and to the requirements of the military- forces, each household must be governed more and more economically, with the focal point on sufficient nourishing food for the family, It must become apparent to every loyal homemaker that the conserving of vitamin content in foods at our dis- posal is most important. Cooking therefore, in these war time days needs to be accomplished by proper planning and study of those methods which preserve that nutritive quality—guess- -work today is "out" and every home- maker should, realize it. It may call for a discipline in regard to food and its preparation never before employed in a large number of households, but a family to be.cared for is the home- maker's responsibility, and not many will shirk it in this present time of /1#0, 'Gather your ammunition to as- sist with Canada's, Nutrition Program —Now Fbod Fights for Freedom. * * * TAKE A TIP To Prevent Loss of Food Values in Cooking Meat :Use gentle heat, and don't over- cook, Long cooking at high tempera- ture not only has a destructive action on thiamin, but it dries out meat, fish and poultry, and toughtens, rather -than tenderizes. Learn to use low temperatures for roasting (325° F. to •.350° F.) and, roast uncovered. Use short cooking methods when feasible —that is, for all tender cuts. Be sure, however, to cook all forms of fresh pork very thoroughly, to avoid danger which comes from eating underdone pork, It is better to accept some des- truction of vitamin 131 (of which pork is a rich source) than to risk infec- tion, To avoid 'vitamin losses, avoid .ettovers of cooked meats so far as is practical. Serve leftover roasts sliced cold When possible, rather than warm- ed over. Reheating causes increased itamin loss, * * * Basic Recipe for Pot Roast A delicious roast may be prepared in this way from the less expensive cuts of beef. Cuts of chuck, rump, round, shoulder, short ribs, brisket, plate or flank, may be used for pot roast. it may be cooked with the bones in, or they may be removed and the meat rolled and tied or skewered securely. When the roast is rolled it is easier to serve in slices, and the bones may be saved to use in the soup pot. The bones in the short ribs are left in. 31/2 -4 lb. meat flour, salt and pepper 3 tbsps. fat or drippings 1/2 cup hot water Heat the fat slowly in a heavy deep skillet or deep-well cooker. Dredge the meat with flour and brown well on all sides. Season with salt and pepper, add hot water, cover, and let simmer until tender. Add more water as it cooks away. Turn occasionally; simmer 3-4 hours or until tender. Re- move to a hot platter and thicken the gravy with 2 tbsp. flour blended in the fat remaining in the pan. Gradually stir in 2 cups cold water, and continue stirring until thick and smooth. Sea- son with salt and pepper to taste. * * * Thrifty Changes One onion finely chopped or sliced may be .added while browning meat. Try one or two garlic cloves finely chopped, One tablespoon vinegar added to the water helps to season and make the meat more tender. One-half cup grated horse-radish may be' added to gravy. One bay leaf (broken) and a few chili tepines may tte- -added.. One tablespoon of any meat sauce such as Worestersitire, adds to- the flavour, Adding 3.4„ tsp of any .favorite herb (thyme, rosemary, etc.) will give the roast a delicious savory flavour, One teaspoon caraway seed or celery seed is a favorite ;seasoning. Tomato. juice May be added instead of water. Add plenty of hot tomato juice or stewed tomatoes the last half-hour.' ;Season With garlic and add 1 .enp spaghetti, rice or macaroni, and cook until tender, Whole vegetables (washed and. peeled onions, potatoes, carrots, turnips,. etc.) may be placed around the meat the last hour. They make a delicious dinner all cooked in one pot. , Try coolcing a few parsnips around the roast, arranging them -on the platter and sprinkling with a little nutmeg and a few drops of lemon. Soak a few dried mushrooms for one. hour,. and add them with the -juice to roast the last 20 minutes. Chopped celery tops and -parsley are another adventure in flavouring. Noodles may be added the last 15 or 20 minutes', Dumplings are always good and are another way to please everyone, Re- move the roast to a hot platter, and keep hot while dumplings are cook- ing. Have about 21/2 cups liquid in kettle when you drop in the dump- lings. Hints On Fashions Color is very much in the late winter sartorial scene, lending its cheer to tired 'wardrobes. This casual but so very useful coat is of lime green wool- len buttoned all the way down, the front with large brown buttons. It has a convertible neck, shown here with collar buttoned clown. Wide brown leather belt slips through self loops. The sleeves with 'buttoned straps at wrists have flared cuffs and reveal a brown lining. Household Hints By MRS. MARY MORTON Have you a lunch carrier in your home? Most of us have these days. It may be a school child or a.worker who prefers to carry a lunch to fight- ing his or her way into a restaurant andtwaiting to be served, Or it may be a person who works inside and has only half an hour to take a ,rest and eat something. Sandwiches are the mainstay of the packed lunch, but a well-balanced lunch box also includes something crisp and crunchy, some fruit and a sweet. Today's Menu Lunchbox Menus Meat Sandwiches Pickles Celery Carrot Strips Banana, Apple Cookies, Cake or Pic Coffee in Thermos Meat Sandwiches Chopped or sliced (according to taste), cold cooked beef, pork, tongue, chipped beef or ham, A fresh, crisp lettuce leaf or mine chopped vege. tables moistened with salad dressing is often a welcome addition to Meat Sandwiches. Smoked, copked fish, flaked—with lettuce or cress, is an- other tornbination which makes good and hearty sandwiches, Egg and Peanut Sandwiches or Cottage Cheese with Vegetable Sweet Pickles Ripe Olives Butterscotch Pudding in Paper container , in 'Thermos Egg atuf Peanut SatidWiebes . • Blend flour with 1 c. cold milk until smooth. Heat- remaining milk in top of double boiler, pour some of hot milk into flour and milk, stir smooth, and return mixture to double boiler; stir until thickened, cover and cook for 15 minutes. Cook brown sugar, but- ter and salt for 5 minutes' over direct heat and stir constantly; add while hot and brown 'to mixture in double boiler, beat Well. Gradually stir this mixture' into beaten eggs and return to double boiler, cook a few minutes, remove from fire, add vanilla and chill. PHIL QS,IFER OF LAZY MEADOWS By Harry J. Boyle We had a grand time going to the village, The old buffalo robe was tucked in around our feet and Queenie, the little, brown mare seemed just as happy to get out of the stable for a little jaunt. The sound of the jing- ling,. cutter bells sort of blended in with the crunch of the runners on the frosty crunching snow, The harness slapped and Qucenie's hooves beat out a steady pounding rhythm, Snow 'laden branches on the trees creaked with frost. Sleigh bells on the sideroads and cutter bells on the concession kept tip a sort of musical "hallooing." When youlre snug in a cutter and everything Scans perfect With the World , ,a person sort, of loses all. thoughts 'of worry.: Thin blue smoke curls trickle up into the clear sky front the Chimneys of the houses along the way. Too boa there weren't People living in Of' the houses along the way, how nice it *ould be to. See 'curtains on all the windows and a track back in from, the 'neat gate- ways .. , 3n place of so many deserted homes, unbroken snow in laneways and gates that 'are buSy opening and, Shutting, That thought stayed with me all the way into the village. If only We had people living in all the houses again and the very fact people did live there and work their farms would help get our community back, to the place where it belongs. Many people are talking about' the post-war world, They have great thoughts as to how the world pan ,g:et^ back on its feet, They want great unions, of nation's so that all the world can Pene, I'm only a farmer on a back conces- sion but I have a theory. It may be a little homely and old- fashioned and the world planners might laugh . at it. Driving in to town in the cutter I didn't. care about the world planners. It ,seemel to me that if we took away the causes for people moving off the land, that we would have taken the first step, Then let us get our village back to where it once was, Let's have our little stores and our little factories bringing pros- perity 'back with them. I would like to .eat bread from the village bake- shop again . . . and get my clothes from the village tailor in place of out of a book and buy flour from a mill that is operated by people in the vil- lage. -Then when we've learned to live to- gether in the community, we can start living with other communities in our country, A nation of people who know how to live together themselves seems like a better start for a world of friends. Try riding in a 'cutter some- time on a frosty winter day. It's stimulating to both mind and body, MORRIS COUNCIL Officials and Patrolmen Appointed Morris Council met on Monday, January 10th in the Township Hall with all the members present. r The Reeve presided. The minutes of the last meeting were read and adopted on motion of Chas, Coultes and Win. Speir. Moved by Harvey Johnston, second- ed by Jas. Michie, that By-law No, 1, appointing Township Officials, Patrol- men, Pound-keepers, Sheep Valuators, Fence-viewers, Weed Inspector, Grad- er man, and Auditors as follows be passed. Carried. Clerk, George Martin; Assessor, Lyle Hopper; Treasurer, Nelson Hig- gins; Patrolmen; Road No. 1, Harry Goll; No. 2, Carl Johnston; No. 3, A. Edgar; No. 4, Robt, Turvey; No. 5, Morgan Barnes; No. 6,` Chas. War- wick; No. 7, Jos. Yuill; No. 8, Wm, Beirnes; No. 9, Sam Alcock; No. 10, Lorne Nichol; No. 11, Clarence Hol- linger; No. 12, George Alcock; No. 13, Mervin Govier; No, 14, Edward Bry- ans; No.' 15, Thos. 13rydges; No. 17, Chester Rintoul; No. 18, Harvey Brown; No. 19, Walter Sellers. Pound-keepers, Jas. Johnston, Milo Casemore, Graham Campbell, Robt. McMurray, John Bowman, Lyle Hop- per, George Bone, Win. Murray„ Wm. Pipe, Jas. Clark, Wm. 'Bernard, Vic- tor Young, Robt. Bird, Bernard Craig, "my tot oFr ' ro roug BREAD 1 hard-cooked egg c. celery or carrot 1 tsp. minced onion, if liked 1/s c. chopped peanuts Salad dressing to moisten Cottage Cheese and Vegetable 1 1 c. cottage cheese tsp. minced onion or chopped green pepper 1/2 c. minced raw carrot 1/2 c. chopped olives or pickles or celery Butterscotch Pudding 4 c. flour 3 c. milk 1 c. brown sugar 1/2 tsp. vanilla 3 tbsps. butter 1/2 tsp. salt 2 eggs I feel sorry for people who have the misfortune to live in parts of the country where winter only means an occasional snowstorm with 'ice and grey skies for the rest of the time. I also feel sorry for people who live in this community who feel that they have to give up the horse and cutter for the car. They try to, drive cars in roads suited only for a sleigh or a cutter. Mrs, Phil was in need of Many things after the Chilstmas holiday and I wanted a' chat with some of my cronies in the tillage, so we decided to drive in yesterday. There had been a skiff of snow overnight , just enough to cover all the tracks and the sun was shining without warmth in clear, frosty air, It wtts a. perfect day for a ride in the cut r. tiwup poivqg prA-mripivr Marshall Tripp of the John Inglis war plant, Toronto, Ont., wh has given 154 pints of blood and is said to be the blood donor, chanapio of Canada. He is pictured here with Nurse Marie Evans as he completi one of his many donations. Who can best"him?