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Home My WebLink AboutThe Wingham Advance-Times, 1944-06-29, Page 6sun-bathers. Water repellent striped cotton is used for this suit made with a camisole top that closes in back. The apron effect ,ruffle edged, is in front only, and the back is flared. The navy and white striped fabric has navy tights underneath. *, * * There is no complaint on the score of the practical charm of this year's beach and play togs. Ice blue chain- bray makes this 'sun and surf outfit that 'boasts a., form-fitting top with a button-on halter neckline. It has a V in front and is very low in back with a three-button closing. The skirt buttons in front inside the boxpleat which gives it the effect of an over- skirt. There is stitching in a panel effect down the front and around the hem. l l l 11,PHPIMill/q,11.401Mill14 4, llll l Hints On Fashions iffif 1411111110 l l l IMO lilt ll l .11 lll I l /146MFMe l l ll The designers have done Well by this summer's bathing beauties,pto- vidings all types of swim and beach togs for every figure, for honest-to- goodness swimmers as well as for just Listen To "SUCCESS" SELF POLISHING LIQUID WAX AND PASTE FLOOR WAX on every FRIDAY morning at 10.15 37 prizes awarded each broadcast From CKNX Wingham For sale at all Grocery and Hardware Stores. 73- RDEN- RANI There are two distinct types of cucumbers, brie producing large fruits suitable for slicing and tree in salads, and the smaller but more prolific ones used for pickling. Cucumbers are natural climbers and since all varieties will climb' some which the vines are trained to grove The apex of each• wire tent should be- about three feet ,above the ground. The cucumber fruits will grow doww inside the wire tent where they can easily be picked. A two-inch mesh, wire is generally used. ga ,,,eseces7 .4. THREE CHEERS FOR THE RETAILER The retail merchantsofCanada are doing a fine war job. Hit by the manpower shortage, by shortage of Illetchatidist, the necessary eethplexities rationing and price control, they continue to carryon avital• function of our economy* rte, Member that next time you begin to get impatient with a harassed clerk, ORR IARATT 1.1101TED London Comae /T Lira R. evveao(ra Age WA/FN pAvr,67 -//ve lam) op' 6441/404 41/R AO'S ARE 1:01-177N FOR ovath evavroa avvemos4WitOile ortdei welecoon.. Wit4Wire WE Iwo /DIME CE/uNG. MILT/ /1 /i*A.LLS, INAZAricw FOzzowsi iNFZ4T/04/ MAWS P/SetraR To OVAVW,;4" 111111111111111.11111111.11.111111NIOM Van 1,";11.1.1i1111.,.....--, • WINN1E AND IKE TALK IT OVElt 'Ireton Churchill dereenatealei the *per on his Siren suit: 0.• Gen., Dwight • tiSerieuSWet ins they. Chat awhile .doting the .etivitit itima 414114104 toot to itterect troop 1.0.1aNGHA111. ADVANCE-TIMES Thursday:,- AO* 20th, 194f: Quality Guaranteed No. 45, 4 Iv MPS Win 00 ,4 ..11:0.1100 Hello Homemakers! To give an expicurean appearance to the cheaper spits of meats and simpler desserts, pour sauce over the food before it is brought to the table. Serve additional sauce in your best gravyboat — the plainest food can be exotic, aete Besides, a good sauce is like money ti ,the bank—wheit an emergency raise i Yea can meet it successfully, "A repertoire of sauces is a quick way to give flair and swank to any other- wise drab meal, When carrots or snap beans seem too monotonous for repetition but the victory garden is producing both, vary them with a parsley or egg white- sauce. For inexpensive meat which seems to lack character, marinate in barbecue sauce and then simmer on low heat. Serve this to the guests your boy-in- uniform brings home and you need snough for second helpings. When bread pudding or gelatin pud- dings lose interest, revitalize them with st generous serving of custard sauce. A new favourite in our kitchen is Roxbury sauce. It will make the dreariest-looking dessert come to life. So here are a few recipes for sauces snel sauces. Dress up foods to make them attractive. COLD SPANISH SAUCE 11/ cups canned tomatoes, Ve onion, sprig of parsley, bit of bay leaf, 6 cloves, % tsp. salt, 14 tsp. paprika, few grains cayenne, 3 egg yolks, slightly beaten, 3 tbsps.. salad oil, 1 tbsp. gelatine dissolv- ed in % tbsp. vinegar and % tbsp. cold water, Cook tomato and seasonings 15 minutes. Rub through sieve. Add oil to egg yolks. Combine mixtures, cook over hot water, stirring constantly. Add dissolved gelatine. Strain and cool. BROWN MUSHROOM SAUCE 3 tbsps. baking fat, few drops onion juice, 3 tbsps. flour, 1 cup top milk, Ye pound mushrooms, sliced, 1 tsp. beef extract, salt and paprika. Melt baking fat, add onion juice and flour. Brown on electric element "low." Pour on milk gradually, while stirring constantly. Add mushrooms, cooked in fat. Season with beef ex- tract, salt and paprika. MARASCHINO SAUCE 2AS cup boiling water, % cup sugar, 2 tablespoons cornstarch, % cup maraschino cherries, cut in halves, % cup maraschino syrup, 1,4 tablespoon butter, Mix sugar and cornstarch, add gradually to boiling water, stirring constantly. Boil 5 minutes, and add sherries, syrup, and butter. ROXBURY SAUCE 1 egg yolk, 1 cup powdered sugar, ea cup scalded milk, 1 tea- spoon cornstarch, 4 teaspoon salt, % teaspoon vanilla, 1 table- spoon lemon juiee; grated rind Ye lemon, I. egg white. .1 Beat egg yolk until thick and lemon- colored and add % cup sugar gradu- ally, while beating constantly. Mix remaining sugar with cornstarch and salt and pour on, gradually, scalded milk. Cook in double boiler 10 min z utes, stirring constantly until mixture thickens, and afterwards occasionally. Combine mixtures, add flavorings and egg white beaten until stiff, • * The Question Box: '" xY Mrs. J. C. says: I have always put a piece of paper under the dish pan to keep the metal from marking the porcelain sink. Miss E, M. says: Try Bacon Muf- fins — after you've put a plain 'muffin batter into the tins, sprinkle with fine- ly chopped raw bacon. Bake as usual. They are a real treat. * * - 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. Household Hints By MRS. MARY MORTON Oteldetared Eggs 4 eggs, hard boiled 2 tbp. butter 2 tbp, flour c, milk tsp, salt 3fr tsp, curry powder ,Separate yolks 'from whites of bard cooked eggs, chop whites. Melt but- ter in saucepan, blend in flour smooth- ly, and gradually add milk, stirring constantly, and bring to boil and cook until thick, Season with salt, pepper and, curry powder, add chopped whites. Pour over toast and sift egg yolks through sieve on lop of all. Serve very hot. Serves 4. Iced Coffeei Egg-Nog for '0 e 4, egg Dash of salt Sugar to taste c. cold coffee A little cream Ice cube 141,* , Break white of egg into bowl, add salt and beat until white thickens; add sugar to take and beat until it looks almost right for frosting,- Drop in yolk and beat again. Add •coffee and beat lightly, add cream. Drop ice cube into tall glass, pour foaming mix- ture over it and serve. 'enesee.„ HANDY RECIPES FOR FARM WHITEWASH Here are several recipes for making whitewashes of various kinds for farm buildings. A rainproof whitewash for the outside of buildings is made by slaking e2 lb. of quicklime in 10 gal- lons of hot water, and then adding' 2 lb. of salt and 1 lb. of zinc sulphate which have been previously dissolved in 2 gallons of water. Two gallons of skimmilk are also added to the mix- ture, The addition of one ounce of alum improves the whitewash but it is not necessary, To prevent rust, the salt is omitted when metal has to be whitewashed. An effective disinfectant whitewash is made by dissolving• 50 lb. of lime in 8 gallons of boiling water; then add 6 gallons of hot water which has 10 lb. of alum and one lb. of salt dis- solved in it, Add a can of lye to every 25 gallons of the mixture. Also add one lb. cement to every 3 gallons, and stir thSroughly. A quart of creosote disinfectant may be used in- stead of the lye, but lye is to be pre- ferred when the colour is to be kept white. Another whitewash in smaller vol- ume may be made as follows: into a large clean tub pat one bushel of lump lime and slake it with boiling water, covering it during the process to keep in the steam. Strain the liquid through a fine sieve, then add 3 lb. of commercial sulphate co mmon .zinc, 1 lb. of alum, and 2' lb. of common salt, the alum, and the salt having been previously dissolved in hot water. Another standard recipe is — Slake one-half bushel of lump lime with boiling water in a barrel; strain, and add one quarter-peck of salt disselved in warm water, 3% lb. of flour made into a thin paste with boiling water, and one-quarter lb. of glue dissolved in 'nvar water. It is recommended that this whitewash be applied hot. Wallace Sees saps Out In Year Chungking, — United States Vice- Jresident Henry A, Wallace told a state banquet there was reason to hope the next 12 months "will be the final year of Japanese aggression in China," and President Chiang Kai-Shek de- clared his nation and the three other great powers "must shoulder the re- sponsibility of maintaining internation- al peace." STRAWBERRY 'TIME HERE ONCE AMIN Both "Cold Pack" and "not Pack" Methods of Canning This Year's Crops of Berries Recommended by liorne. Economists by Laura C Pepper Chief, Consumer section, Dominion Dept. of Agritulture It's along Abe* now that straw- berries "melt in the vine"—strawberry desserts melt in the mouth—and chil- dren look with longing eyes et the newly canned strawberries cooling on the table and strawberry jam that mother is making, For canning, select the strawberries carefully. See that they are firm, ripe rather than soft-ripe. See that they are of fairly uniform size so that they will be cooked evenly. Be sure they are of good quality. You 'can judge this by their solid red colour, their bright, clear appearance, and their fresh green caps and stems. There should be no decay or ennuld4'on the berries, no white spots that indicate immaturity, and no red stains on the berry container, Strawberries that don't measure up to the 'canning" standard play be set aside for jam, either as straight strawberry jam or in combination with rhubarb, When canning strawberries, first prepare a moderately thin syrup made in the proportion of 1 cup sugar to Ph cups water. This will give ap- proximately 2 cups of syrup. For each quart of canned strawberries al- low about 1 quart box or 2. pint bas- kets of berries, and 1% cups of syrup. Next, wash the berries before hul- ling. This prevents loss of juice. The Consumer Section, Dominion Department of Agriculture, recom- mends both "cold pack" and "hot pack" for strawberries. For cold pack, fill sealers with raw berries and cover with boiling syrup. Process in boiling ivater bath, allow- ing 15 minutes for pints and 20 min- utes for quarts. For hot pack, simmer berries 3 min- utes in syrup and let stand at least 3 hours or overnight. Bring quickly to boiling point and pack hot. Pro- cess in boiling water bath, allowing 14) minutes for pints and 15 minutes for quarts. '; Rhubarb and Strawberry Jam 4 cups rhubarb 4 cups strawberries 3 cups sugar Wash and cut rhubarb in half-inch pieces, Add washed, hulled berries. Cook 20 minutes. Add sugar. Cook 15 minutes or until thick and clear, Pour into hot sterilized jars, cool and seal. Yield: about 2 pints. A delic- ious jelly-like jam may be made by adding 2 teaspoons cider vinegar with the sugar in the above recipe. In spite of the beauty of colour and size of cultivated strawberries, science has not been able to improve on the 'flavour of the wild berry. They are certainly not the easiest fruit to pick, but the pioneer woman considered a cramped muscle or two was• 'well worth the satisfaction of having straw- berry jam, for her family during' the long winter. If there is a wild .straw- berry patch nearby plus a few willing children the berries are as good as as in the kettle. Remind the children to hull and stem as they pick. In making jam from wild berries it is well to add a little water as the berries are drier than the tame 'ones. They are sweeter too so' that means less sugar is needed. Wild Strawberry ,lam 8 ' cups wild strawberries 1 cup water 2% cups,sugar Pick over strawberries and wash. Add water and boil gently for 5 mite- utes. Add sugar and took until fairly thick—about 15 minutes longer. Pour into sterilized jars and seal. Yield about two pints. (Vibe: "Wish I knew where I could get a job. I lost mine at the store, yott know." Joe: "You did? Why I thought you had been there so long you were a permanent fixture, How did it happen?" Moe: "Oh, it was accidental, I simply 'moved a sign from a lady's lade dress to a bathtub without paying any attention to what I was doine' foe: "But that's nothing to get fired for. What did the sign say?" Moe: "It said: 'Hew would you like to' see your best girl in this lot RATION 'COUPON INFORMATION Here arc the dates on which 'fatten coupons ate. duet Rate are tile dates on which 'Wien &Sateen's Are due: • Butter tottPeriS Cato, 67 new 0 to 0 expire Suite 80, 8ngat coupons 14 to15, tattling. cetvdtts VI to vs- rrOw valid, ••••••.,-7 i iik tir.,,ex 4,1 /44 11.17/1 I Pla i rk '''6#4i41,1111, Wrfr .1110 14-5 g • .1 p 1t Z a u4 . „ . ,4 . - r -0, i - f prl i iw 0f o 6 t ' 4 4 3 etrlgrf r r a 'pt' " ..,....7 TO SAVE SPACE GROW CUcUMBETZ1 • -;-.....,48,1,:**gast...4.......,........ 4, , [E ON TEATS MADE OF CHICKEN WIRE The Garden-Graph also illustrates' the method of pinching off the ends of the vines to retard the plant from running into vine growth instead of putting its' strength in fruits, or also to prevent the vines from overrunning neighboring crops, Lateral shoots should be pinched off one leaf beyond the fruits. This makes for strong, healthy plants, oirown" worown”aiionmor; gether with information on treatment after contact are given in Circular 574a "Poison Ivy", which may be obtained:. by writing to Dominion Department of.. Agriculture, Ottawa. GOOD GARDENING TAKES MORE. THAN FANCY EQUIPMENT', Last year there were some wartime" gardeners who had bad luck with their crops, 'Many of these started with a. burst of enthusiasm, 'but in their de- termined effort, to produce a garden• better than their neighbours, they boUght a lot of equipment without the knowledge of how to use it. This can. happen •to anyone keen about a jobs., Throughout the season this year, a little more thought, discussion and study is going to put right, the eras-, 'takes of last year. Gaeden experts say that last year,.. tons, of potential food, for ',Canadian' families was lost because Mr. ,an'd1 MrS., Wartime Gardener were green at' the job. This year, Mr. and Mrs. W. G. 'are going to produce that food' or,- know the reason whyl THE MIXING BOWL The old song, "Everybody Works But Father" is out for the duration, maybe for keeps. The new one is "Everyone Works, including Father, Mother, Brother, Sister and the Kids." If there aren't enough duties for the adolescents at home — gardening, housekeeping, errands, etc., maybe they can go into the country and help harvest crops. However, whatever they do, see that they get food, nour- ishing food three times a day. Here are three good luncheon menus for the young worker: Today's Menu Packed Luncheon Sliced Tomato and Bacon Sandwich Swiss Cheese Sandwich Carrot Strips ,Fresh Fruit, Orange, Banana, Apple, Peach or Pear Ginger Cookies aa pint Milk Home Cooked Luncheon Scrambled Eggs with Bacon Whole Wheat Bread, Butter Mixed Vegetable Salad Cookies Milk or Iced Coffee Egg-Nog, Home or Packed Luncheon Hard Cooked Eggs, Goldenrod or Sliced Hard-Cooked Eggs and Tomato Sandwiches Crisp Mixed Vegetable Salad Stewed or Fresh Fruit Cup Cake Malted Milk or Milk Shake ANNIMINIMMNIMMONVIIIII•11111•11•••••••••••••••4 ISN't IT THE many RINC . Ofl'. • gardeners desiring to grow cucumbers even thpugh garden space is limited, train them to grow on a fence or trellis. • ' Still another space-saving methdd of growing cucumbers which many Victory gardeners may wish to' adopt is illustrated in the accompanying Garden-Graph, This'involves .the erec- tion of tents made of ehickenevire`over Preserves 1 to 22 now valid. Tea, coffee 14 to 29, El to E6; T30 to T35 now valid. One preserves coupon is good for 12 fluid ounces jam, jelly, marmalade, maple butter, honey butter, cranberry sauce or fountain fruits; or 2 pounds maple sugar; or 20 fluid ounces can- ned fruit,; or 24 fluid ounces (2 lb. net) extracted honey; or 2 standard sec- tions or 2 pounds (net)) of cut comb hon,ey; or 15 fluid ounces corn syrup, cane syrup or, blended table syrup; or 40 fluid ounces (1 quart) maple syrup or molasses; or aai pound sugar. CAMPERS BEWARE OF POISON' IVY In the comprehensive arrangements of the Canadian authorities for the training and welfare of the fighting forces, the evil effect of poison ivy was not overlooked. Of all skin-irritant plants in North America, poison ivy is .one of the worst. It grows under a variety of conditions, wet on' dry, shaded or exposed, and, in any Soil from pure sand or rocky 'ground to rich woods or fields. 'It is often plenti- ful in stretches of unoccupied land. . But because Poison icy is prevalent on shores and tocky situations esr pecially by wood lakes and highland regions set attractive to, campers and summer cottagers•, 'the danger of poi- soning should always , be borne in mind, for the simple , reason that, in these out-of-the-way places it is' dial: cult, to get rid of the plant. 6 Full description of the plant and 'its sev- eral different habits 'of growth, to- IP 41110