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HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-03-02, Page 6Help The of Red Cross "SALA i f t 40 1-1." .P.)21. ' wutl_ u l, ul P . IP' -' ----44, 41,04..... A wIEEKLv EDIT Et LOOKS AT Oita a and cook until tender, Then add cold milk. and beat to the boiling point, Serve very hot. Any kind of white- fleshed fish may be used. Tartare Sauce To one egg, slightly beaten, add one or two teaspoons of mustard, 1 tea- spoon of salt, Mix well, then add a few drops of oil and beat with Dover egg beater, adding oil regularly, a little at a time, When the mayonnaise is thick, add two tablespoons of vine- gar., then .chopped pickles, parsley of else dill pickles, Onions, capers, etc. * * TAKE A TIP To overcome fish odors: (1), Clean hands after handling raw fish by rub, bing them with salt and then rinsing. (2) Kill cooking odors by scorching orange peel or coffee in a steel' pan. Then add water and vinegar to cleanse it. (3) Dishes which have held fish should be washed in warm water to which a teaspoon of dry mustard is added. * * * • THE QUESTION BOX Mrs, C. M. asks: Why does milk sometimes curdle when used to poach fish? Answer: Smoked fish may curdle milk, Simmer fish in water before it is poached in milk, Mrs. D. F. asks: What is .parch- ment paper? Answer: Butter wrappers are parchment, Use to wrap fish, Mrs. J. Mc. asks: • Is it necessary to use lemon juice in the water -to cook fish. Answer: No. Use vinegar when lemons are expensive. Vinegar is an acid that keeps the flesh firm and white. It is not secessary to use in the cooking of salmon. * * * * 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 el le n e e .e m e nt e M eM it tl We should serve a moderate amount of sugars. syrups and preserves in the average diet. If we take small amounts of sugar in hot drinks, over cereals, etc., we probably get almost enough food, but desserts are legimate too—and how most of us like our desserts! Today's Merin Cream of Tomato Soup Crackers or Toast Scalloped Potatoes Waldorf Salad Toasted Cheese Sandwiches - Coffee Sunshine Souffle or Fruit Sherbet Sunshine Souffle 3 tbsps. butter 4 tbsps. flour ,5 tsp. salt 3 tbsps. sugar e. milk 3 eggs ih c. raisins or nut meats Prepare a thick cream sauce: melt butter, blend in flour which has been mixed with salt and sugar; add milk slowly, stirring to prevent lumping, When thickened and smooth, remove from heat and slowly stir in beaten egg yolks. neat egg whites stiff and fold them into the yolk mixture with rais- ins or nut meats, which have been rinsed in warm water and well drained, Turn mixture into greased baking dish, set in a pah of hot water, and bake in a moderately hot oven (37,5 degrees F.) until brown and firm, from 25 to 30 minutes, Nice served' topped eg ,it t l t t t t tt t t *M I t tt t t tt t W try a better cocoa today choose Neilson's famous Chocolate Cocoa: 11:1 •' 294 /04 19e 00 easons Why Most Young Mothers Use this Way to Relieve Miseries of Children :s COLDS Thanks to its effective POnetrating-stinzlaating action. (asp illustrated), time-tested Vicks VapoRub promptly helps. relieve coughing spasms, mus- cular soreness or tightness, con- gestion and irritation in the bronchial tubes! The very moment you xuI soothing, vaporizing VapoRul> on throat, chest and back at bed- time, it starts to work—and keeps on working for hours as it invites restful sleep. Often by- morning most of the misery of the cold is gone! Try it. And you'll understand why the time-proved home rem- edy for relieving miseries of children's colds is de- pendable.... V VAPORUB No RI$M of STOMACH UPSET FROM DOSING. you OUST RUB IT CIN WHEN NEEDED, PENETRATES TO UPPER BRONCHIAL TUBES WITH SOOTHING MEI)104%L VAPORS STIMULATes CHEST AND BACK. SURFACES LIKE A WARMING POULTICE ICKS Wife Preservers Turn out all electric lights that are not in use—those that you can turn off' with safety---to,, conselye electricity. Throw away old, blackened bulbs and get new ones that eye a clear light, for the sake of your eyes and better light for the home.' taBALTH zaerts OP C IT D A *,. SIX WIN RAM ADVANCE-TIMES Thursday, March 2ncl, 1944- Cheese Tidbits It's disappointing, isn't it, to find a piece of cheese at the back of the cup- board, hard, mouldy and unattractive. Of course the mould can be cut, off and the rest grated, so it• isn't entirely, wasted. But here are tips on how to make sure all the next piece of cheese you buy stays fresh, To prevent moulding or drying wrap tightly in wax paper and keep in refrigerator. If you have ched lar cheese, wrap in cloth wrung out in vinegar . . . this discourages mould. Last bits' of cheese can be grated for cooking and kept in airtight jars, " I Hate Washing Hankies!" Washing the family handkerchiefs can be unpleasant, but it doesn't need to be, Night before wash day soak handkerchiefs in cold salt water in their own separate pail. In the morn- ing put them in a kettle large enough so that an ample amount of water covers them, Add liquid soap (laun- dry soap dissolVed in water), and one to two tablespooss of ammonia, Bring water to the boiling point but do not boil; just scald, Boiling yellows linen. After scalding, place handkerchiefs in some responsibility for their rehabit- the laundry tray and run lukewarm Ration. That got me thinking that water from the tap over them. Now right here in Ottawa, of course, is the the handkerchiefs may be washed answer to problems which have been along with the other fine linen, Do It Nowt maybe bothering people. I had heard,..of the Canadian Veter- Every good 'housewife is well up on ans Rehabilitlilion Plan, but didn't know much about it, figured most other people wouldn't either, so I struck off to see E. 13, Reid, superinL. tendon!' of publicity for the Depart- the dodges for saving fuel these days. Here's, one of the tricks., During the daytime turn off the radiator or hot .with orange marmalade or squares of jelly. ,fruit Sherbet % e. sugar e, water % c, currant jelly tsp. grated lemon rind c. lemon juice 1. c, orange juice 2 c, water or ginger ale Make syrup of .sugar and water, boil 5 minutes. Add. jelly and grated lemon rind, When jelly is disolved, pit syrup ittIts container in cold water to Chill, Add fruit juices and 2 cups. water or ginger ale. Turn into .freez- ing trays and freeze to mush, Remove from tray and beat until light, -then return and continue freezing, Serve in tall glasses, By MRS. MARY MORTON. Household Hints ment of Pensions and National Health and got from him a clear picture of just what is being planned for the men and women returning to civil life. What you think of it is your own busi- ness, .What I propose to do is lay the facts before you for easy comprehen- sion. The' whole very important Plan had to be a blueprint first, but some of it is at work already. Apparently they tackled the problem with the keynote idea that the 1013" is the vital thing and the answer to the job is "skill". You knew, of course, that the men, and Women have been guaranteed a return to their civilian lobs, if they exist, and if they were bona fide employees of the company before enlisting, and with seniority rights established, But what about the th011tailds attd thOtiSafidS of others hot fortunate enough td have a Written specially for the weekly newspapers of Canada cArticle No. 35) By Jim Greenblat Throughout the length and breadth of the nation there are few who have'nt some relative, man or woman, somewhere in the armed forces and it's only natural that everyone is concern- ed with their future when the guns stop booming. Certainly they've' got to stand on their own feet to a great extent to preserve their own selfrespect and independence, but in view of their services to our country the State has air register in the rooms that are not being used and shut the door. Keeps the heat where you want it .. , where you're working, Needed Now—Vitamin B Important to get plenty of vitamin B in daily diets, and extra amounts in winter time, Wheat germ . . a tablespoon or two added to piping hot porridge is an easy way to make sure of this. Important not to cook wheat germ too much;—add it about five minutes before porridge comes of the stove. Add it raw to dry cereal too. And here's another tip. Wheat germ keeps best in a cool, dry place. TEA VIE MIXING BOWL it sow MIAS — *owe iletrosolut Idello Homemakers! Fish dishes are the order of the day during Lent, There are many ways in which fish can be prepared and served to provide an appetizing table offering. It's not necessary to go in for sauteing and deep-frying all the time. Besides, frying requires plenty of fat and we should remember that fats have a fighting job to do in this war. To get away from frying methods and off the beaten track as it were, here's something we tried in the Hy- dro kitchen the other day. We pur- chased 4 fish fillets and a can of con- densed celery soup. The fish fillets were coated with half the can of soup, Next, we patted them with finely crushed cornflakes and placed them in a lightly greased casserole. These were baked in a preheated elec- tric oven for 25 mins. They were de- licious, served with the rest of the cream celery soup. Try this method and we're sure you'll agree. Mackerel, Croquettes 2 tablespoons butter, 5 table- spoons flour, 1 cup milk, 1 egg, 2 cups mackerel, 3 cups riced potatoes, 2 tablespoons chopped parsley, salt and pepper. Prepare a white sauce with the butter, flour and milk; season, With two forks mix sauce with potatoes and fish, add egg slightly beaten, then the parsley. Place spoonfulls of the mix- ture on a buttered baking sheet; cook in elqctrie oven (400°) 20 minutes. Baked Halibut with Tomato Sauce 2 pound halibut, salt and pepper, 2 cups of tomato sauce or canned tomato soup. Wipe the slices of halibut with damp cloth or paper, place in buttered bak- ing dish, pour the sauce or soup around the fish, and cook in electric oven at 350' for 35 minutes. Fish Chowder 2 cups raw diced fish, 4 cups water, 3 tablespoons butter. 1 cup of chopped celery, 2 cups raw diced or grated potatoes, 4 cups milk, 2% cup minced onion, salt and pepper. Fry onion in melted butter, add fish, potatoes and celery, cook a few minutes, season well, add cold water LAST-MINUTE TIPS ON HEAT-SAVING Line your rugs with layers of newspaper This is a trick your grandparents knew--and it's still as good as ever. Use all the rugs you have. Then put layers of newspaper, rug lining or insulating blankets under them. A friendly reminder from your'blue Mar dealer MacLEAN LUMBER & COAL CO. Phone 64W. peace-tine niche to step back into? 'That's the highlight of the plan, as I saw it, To ensure that thing called financial Security during the transition period the Post Discharge Re-Establishment Order provides cash allowances ' of $10,20 weeldy to the single person, $14.40 to the married and if necessary additional allowances for children on the same -sale as when the person was in service, There are five groups eligible, Mr, Reid told me; 1, Those fit and available for work and who have no suitable employment avail- able. 2. Those under Vocational. Training (also provided under ,goverrt- ment auspices). 3, Those in small business or on farms and awaiting re- turns. 4, After discharge, those temp- orarily unable to work, 5. Those finishing university education which was interrupted by the war, (and pro- vision for this is also in the plan), ., Before getting into the meat of the thing, let me add that these allowanc- es, except out-of-work benefits; can be applied for within 12 months after dis- charge or the end of the war. The out-of-work oneAre paid only within 18 months after discharge, The vocational training phase of the plan seems to me to hit. the jackpot. There are no strings attached to the offer in this war, so there's no use starting to think "they didn't do this or that" in the last, one, Any service man or woman, the plan definitely states, is entitled to vocational train- ing on the basis of period of service, if he will 'benefit by it, for a minimum of 12 months, Fields of employment are now being vigorously explored and plans, I am told, are laid by which they expect more than 50 per cept of those discharged from the services will go into industry .to be trained' in various fields. There will be symp- athetic 'guiding" and that, to me, seems another highlight of - the plans laid to restore our men and women returning from the war. It might be well to add, lest any- one think the Plan is just in the "mind" yet that phases of the program are operating already, with more than 6,000 having benefitted and some 2000 getting training. Last reports indi- cate that in .connection with those Whose university education had been interrupted by enlistment, some 75 are back and continuing their courses through auspices of the Plan. \ Now let's get down to earth. That means to the land, where most people •in Canada directly or indirectly are rooted. -Thousands of those returning will. have no other thought in mind than to be independent farmers; others. primary producers or fisher- men, as their dads were before them. What about them e I asked Mr, Reid. The - answer lay in the Veterans Land Act, and again you might be inclined to get suspicious in view of past ex- periences, but don't—until you get the full picture. There are three types of settlement embodied in the Act: first, full time farming for those. with practical farm- ing experience; secondly, assistance for small holdings for veterans in spots easily accessible to the' place where work, and this includes, of course, industrial jobs; thirdly, small holdings near fishing- areas where the veterans expect to take on the job of being a commercial fisherman. The elan is finicky about one thing, and rightly so, that those going into assisted settlement scheme must be suited to it and not burdened with an overwhelming 'debt. There was bitter experience after the last war by rea- son of this wry thing not being made fundamental to plan of re-settlement, if you will remember, Here in a nutshell is the Veterans Land Act, The State is prepa'red to finance the purchase of land and biuld- ings up to $4800 and in .addition live- stock and equipment up to $1200, a OBTAIN, THEM Al" YOUR HYDRO SHOP total of $6000. What does the appli- cant have to do? He must on;apPli- cation deposit cash to the extent of 10 per cent of the total cost of land and buildings, which is a maximum of $430. And here's the swell part of the deal for him or. her. If they fulfil terms of the agreement for ten years, the state resdlls them the whol4 lock, stock and barrel, at two-thirds of the cost plus the 10 per cent down pay- ment; this means $3680. The rest is a gift from the State, which also agree to finance the balance ($3200) over a maximum period of 25 years with in- terest at 31/2 per. cent. The veteran in the deal becomes owner of every- thing, such as livestock, farm imple- ments, fishing equipment, etc., as well. A simple thesis, this. Another thing, the veteran is allow- ed to select his farm or small holding himself but he must show that in mak- ing the selection it will make for a reasonable opportunity to . establish himself, or might I add, herself, too. That is, they wouldn't want a prospec- tive wheat farmer to settle in a .pile of sand. There has been many a sad experience in this line which they want to avoid. This is merely a :glimpse of the Plan'and,of course full details will be. provided the individual at, the proper time, I also wanted a brief picture of an- other side of the, problem Cif rehabili- tation, and got it; Regulations provide for pensiOners free treatment and al- lowances as a "permanent right." As to non-pensioners, Any ex-service man or woman may get free treatment if it commences within a year of dis- charge and allowances can be paid for A Main Course Without Meat How is the "meat situation" at your house? We must not forget that rationing and shortage can never be used as an excuse for failing to measure tip to the family's food re- quirements. Meals arc built, about main course dishes — the 'vegetables and dessert are planned to round out a meal which takes its character from the main course, We have come to think that the meat must be the item of central interest and for a very good reason too, Foods of this type belong in any well-balanced menu as they provide an important part of the protein needed by everyone,' every day, Proteins are needed for the growth and repair of the human body. Pro- teins arc not all alike, and in general, protein made front animal sourers is more efficient than that from vege- tables — milk protein has all the -es, sential parts. The vegetables richest in protein are dried teas and. beans, If you can combine these .excellent foods with milk, you will have achiev- ed a protein dish that wilt worthily substitute for the 'meat of the main The best color scheme in the world —good old red, white and blue — is playing a big role in the spring fash- ion show. It is used for this pretty frock with separate jacket of Sheer red woollen. The jacket top has a bodice of red crepe with shoulder yoke and sleeves of white crepe and an up- draped inset band of navy that ties in a bow at the neck. Skirt is of navy with pockets concealed in the folds and is straight in back. CONSERVATION CLIPS • 12 months or the period of service,- whichever is • the lesser during the first eighteen months after discharge. 'The whole Plan seemed to me one: designed particularly as a "mutual aid" sort of thing. The men or women re- turning from war service have a direct responsibility to help themselies, but deselive and are to get a helping hand from those whom they served, the: people, and the people are the state.. There are volunteer committees over Canada working closely with the government on this business of re- habilitation, The government is also - - seeking co-operation' of 'industry and employers thrOughout the nation, be- cause 'the transition period is one on which the future of Canada may welt' depend, Just a sidelight. When thelads and lassies get their discharge, they are; alloWed one month's service pay and allowances; a clothing allowance of $05 and railway fare to home or place' of enlistment, as desired. course. Here's a recipe the family will enjoy eating and that you can serve with satisfaction, Baked Lirhas 2% cups dried lima beans 1 cup diced celery 2 tbsp. chopped onion 5 tbsp, chopped green pepper 2 diced hard-cooked eggs (if possible) 2 'Clips milk tbsp, butter 4 tbsp. blour 1% tsp. salt % tsp. pepper, Wash beans, cover with cold water,. and let stand overnight. Add salt, cook till tender and drain. Cook celery in small amount of boiling water till tender, Cook the onion and green pepper in the butter till tender but not browned. Blend in the flour, salt, and pepper and gradually add the milk, Cook, stirring constantly till the mixture is thickened and smooth. Add the beans, celery and eggs, Turn into a greased dish and bake for % hour its 4 moderate oven (850° it). Will serve 8.