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HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-07-20, Page 6PP TEA, P4SCA41S FOREST FIRE .11*.QUEREC All that was left of this buildink in Pascalis, Que., after the forest tire swept through, 'was this gaunt looking chimney. I BROKEN ASSEL HEAD IS sleet THAT BORERS ARE AT WORK )• s‘st, rc„ Listen To "SUCCESS'" SELF POLISHING LIQUID WAX AND PASTE FLOOR WAX on , every* FRIDAY tnOrning at 10.15 37 prizes awarded each hroadcast Prom CKNX ,Witighana 920 On Your Dial For sale at all Grocery and Hardware Stores. WINGHAM ADVANC-TIMP:S Thursdays Ady ZOths 1,944 Outstandingly Good • Released by Central Press. Canadian In most sections last year severe damage was caused by the corn boter. just what the borer will contribute in the way of damage to Victory garden .corn patches this season is till un- known. Gardeners, however, should be on their guard. Control of the European corn borer may be obtained to some extent by ad- justment of planting dates to avoid the early and heaviest hatching of borers. Other controls are the use of insecti- cides and careful disposal of crop rem- cants, or in other words, sanitation in the corn patch, no matter how small it 1111E MIXING BOWL lir M*141 ASIAN Sly*, Rens Eloseirin1;1 kIQMCMakersi We have been that we did not publish an idrticle on Dutch overt cookery last year as we promised. Again it is the time of Year WW1 mother does not want too .much heat in the kitchen and using a Dutch oven is ceftainly an ad- vantage. In it you can cook a roast, meat pie, or chicken as well as veget- ables, all from the heat of one ele- ment. Since the Dutch oven: is a dark, heavy kettle with a heavy metal, close fitting lid there is very little electricity used after the product teaches simmer- ing point. It maintains that heat and keeps in the steam. If you buy a Dutch oven, season before you use it. Use about one-half cup of salt-free fat, rubbing it around the sides and on the bottom, Heat un- til it begins to smoke, take off quickly and rub with a piece of paper. When cool wash it well. This method of cookery lessens food costs too. You use cheaper cuts of meat such as boned shoulder pieces may be in area. Watch for the telltale entrance hole of the borer in the cornstalks, which is illustrated in the accompanying Garden-Graph. Also illustrated is a broken corn tassel, which is an indica- tion that borers are at work Within. Some authorities claim that 80 per cent. control of corn borers can be ob- tained by spraying or dusting with ro- tenone, or dusts containing nicotene and rotenone. Spraying or dusting should be done just when the green tassel is first visible. Repeat the treatment four times at five-day inter- vals. and stewing fowl. The grate is taken out of the iron pot, then it is heated with a small amount of fat in it. Brown the meat leaving the cover off, then lift it out until you put in the grate and pour in a small amount of water.. When it begins to boil put on the cover and turn the electric element to Low. ,No further attention is re- quired to regulate the heat, and the cooking period is calculated according to the size. of the piece of meat—about 86 minutes per pound. DUTCH POT ROAST 4 lbs, beef (blade, chuck or .short rib), 3 ,tbs. baking fat, 1 cup tomato juice, 1 bay leaf, ltsp. chili sauce, 3 stalks celery, 3 tbs. flout, salt and pep- per, 1i cup water, 1 onion, 4 carrots grated, 6 potatoes, diced. Sprinkle lightly over meat. Brown meat on both sides in hot fat. Place the grate under the meat; add water, tomato juice, and seasonings. Cover heat to boiling, then turn low, simmer- ing for two hours. Scrub potatoes and prepare carrots and celery. Add 40 miutes before the cooking period is finished. BRAISED CHICKEN Stewing fowl, 114 cup flour, 114 cup baking fat, salt and pepper, 1 cup wat- er, 1 trip milk, 1 green pepper, sliced, 2 cups carrots, diced, 114 cup onions, diced, 112 cup cut beans. Dress chicken and cut in pieces suitable for serving,- spinkle with flour and brown in hot, baking fat in the Dutch oven. Place the grate under brown meat, add water and seasonings, Cook at Low. The milk and vegetables should be added 40 minutes before the cooking period is finished (one-quart- er cup minced parsley may be added). The Question Box Mr. A, B. asks: What are,the pro- portions of salt and water to use in pickling brine? Answer; Brine for preliminary salting should not be more, than 114 cup of common salt to 1 quart of cold wat- er. Too much salt shrivels the veget- ables instead of crisping them. Mr. R, B, asks; Is it possible to steam a dessert over the Dutch oven stews? Answer; Yes, if you have a steamer to fit the kettle. If it does not fit, the food may stop simmering.on low heat and become soggy. You may cook a custard, bread pud• ding or steam pudding if you make a small quantity in a covered casserole and put on top of meat bones, Take a Tip On the use of processing foods in tin cans: - 1, We do not recommend processing food in tin cans placed in the oven, 2. There are three types of tin cans available. The plain can is a general purpose can which may •be used for all foods. Re-enamelled cans have a special coating which assists in maintaining the normal colouring of red berries and beets. C enamelled cans have a special coating to prevent discoloration of corn, They are also suggested-for processing green beans, peas and kid- ney beans. C enamelled cans are not recommended for acid fruits or tom- atoes, 3. If the food is not precooked, cov- er with hot syrup, The contents of the can should be processed accord- ing to the following method: Place covered can cans on a rack in processor with boiling water about two inches from the top of the cans, Keep the water boiling during the pro- cessing period, but'do not let it bubble over into the cans. Seal with sealing machine according to the manufactur- ers directions. * * * * Anne Allan invites you to write to her do of the Wingham Advance- Times. Send in your suggestions on homemaking problems and watch this column for replies. Household Hints By MRS. MARV' MORTON. Gelatins are very refreshing desserts and can be ,made into cooling dishes in summertime, With whipping cream out for the duration, gelatin 'helps our salad and dessert probMms. Today's Menu Bacon and Egg Souffle Escalloped Potatoes Greens Head Lettuce Salad Gelatin Dessert' Iced Tea Bacon and Egg Souffle 1 min milk 3 egg's, separated 1 cup stale bread cubes 114 teaspoon salt 114 teaspoon dry mustard Few grains pepper 8 strips crisp cooked bacon Scald milk; beat egg yolks; add milk gradually. Add bread, salt, mustard and pepper and cook over hot water, stirring until thiCkened. Cool. Beat egg whites stiff but not dry, fold care- fully into egg yolk. mixture. Crumble bacon and add. Pour into inking dish which has been lightly rubbed with bacon drippings, Bake in moderate oven (350 degrees F.) 50 minutes. Serve immediately. Serves 4. Lemon Snow 114 cup cold water 1 tablespoon unflavored gelatin 1 cup boiling water 314 cup sugar 114 teaspoon salt 114 cup lemon juice 2 egg whites Proceed as in making pure gelatin— measure cold water into mixing bowl, add gelatin and let stand 5 minutes; add boiling water, sugar and salt and stir until gelatin, sugar and salt are dissolved. Add lemon juice. Let stand until mixture starts to congeal, then beat with rotary beater until frothy. Beat egg whites stiff, add to gelatin mixture, beating them in until the mixture is stiff enough to hold its shape. The process may be speeded if bowl is set in pan of ice water. Turn into moulds rinsed with cold water and chill, or pile lightly into serving glass- es and chill until 'firm. Serve with ,crushed and sweetened fresh or can- ned berries or with soft custard, Serves 6. Tokay Pudding ' Use same recipe as above, using 314 cup boiling water for dissolving gela-' tin, and reducing amount of lemon juice to 2 tablespoons and adding 114 cup tokay wine, Chill, beat, beat in egg whites and proceed as in above. Hints On Fashions There are still plenty of pretty swim suits in the shops, praise be! This model is frankly out to glorify the fig- ure. It is of gray rayon jersey with a print in royal blue used for the front 'panel with a royal blue rayon and cot- ton woven back (under part of royal blue.) Bra has front of printed'jersey and straps of royal blue, OVERSEAS LETTERS FROM LOCAL BOYS (Continued from page 1) of service personnel who go to hear it, On Friday we went down to. Paes- tum to see the ruins there and al- though not nearly as vast as Pompeii they are very well preserved and the Temple to Neptune is wonderful. The massive stone used in the construction both of the temples and of the walls surrounding the area, Was carried about five miles from the nearest quarry, The Doric -columns are huge and the fluting is still to be seen on the columns, I am going to make some drawings of the place on the first op- portunity and if I can get the equip- ment. This morning it poured rain but so parched was the land that it disappear- ed as fast as it came down, It is beautiful out now with the sun shining and a fait breeze blowing, h and sit- ting outside with ray shirt off absorb- ing sun and getting browner and browner. 'The cherries are conijng in now and they are grand, Huge, ripe red cher- ries and we have all we can eat, Heap- ing dishes of them on the 'table as well as oranges and our mepacritte pills, The food has been bad lately although I we really can't' complain. I "just get r rather •fed up. with the heavy English diet, We have been• playing volley ball every night after dinner and that pro- VideS extensive exercise, I atn still very at and weigh 165 lbs., but I ant also very healthy and fairly fit, / do •so hope Mother Will be better soon, Best 1.;;Mrei RarVie Jack Herd was one of the first of the Canadian Air Force to land in. France and this letter to his sister, Miss Marjorie Herd, of the Bank of Cott-amerce staff add much to our over- seas information. France, June 20th., 1944 Dear Marjorie:— • Just two weeks ago today 'since the invasion started, so only hope things keep going as they are and this whole affair will soon be over. I am sorry that I haven't been able to write, much in the past 'month, but have been mov- ing around too much, and sometimes we weren't allowed to write, Just as well to?, sure didn't want Jerry to find out anything about this move until we were right on his front door steps. .I still believe that we fooled him com- pletely. Later I will be able to tell you more about it, but was very for- tunate in being on our C. 0,'s party of four Officers and a few men. Will always have the distinction of being one of the first few Canucks of the Canadian Air Force to land in France, It was an experience I won't forget in .a longtime, was very lucky had pretty smooth sailing all the way. I sure wish I could speak French would come in very handy right now. The French people seem fairly glad to see us, but it is so hard to tell when 'you can't ,talk to them. 'However it is easy to understand how easily Jerry could have worked his way into their lives, he had been here for over four years. One thing sure he certainly left in a hurry, and had better keep packing. When I was with 416 Squadron I got to know our C. 0. SILdr. Grant quite well, just after I was posted to 127 he came down, We were taking some pictures one day and asked him for one for my scrap book. It turned out quite well, and as it happened about two hours after the picture had been taken he was missing on opera- tions over France. I wrote a letter about last October, and sent the pic- ture and negative to the family. Had a very nice letter back asking me to be sure to come to see them if I ever went to Brockville. I had almost for- gotten all about the whole affair, when I received word yesterday from R. C. A, F, H. Q's. that I had been left 'his Motor Cycle. Just don't know what I will do with it, don't expect to be able to get it over here, think I will write to Fullers, telatives of Fred Fuller's, and see if they can arrange to have it stored for me. I' must get a letter, off to Grants right away, as it was Most kind of them to leave it to me. Mai-jorie I imagine the magazines, Life, New World, ,etc. will have a lot of good pictures aout the Invasion in them I wish you would save them for me until I get'bace, should be interes- ting to' see them. I imagine you will get more news of what is going on than we do, the news bulletins from London don't contain any too much news, One thing I do want you people at home not to do is worry, I am fine, getting enough to eat and feeling fine, Another chap and .I have dug ourselves a dugout in our tent lined it with tar- paulins, etc.,\and sleep there at night. It is rather hard to write a letter right now, as I am not sure just what we can say about things over here, Must_eign off for now, as I 'want to go and eat. I thanked you for the watch in •my'' last letter but won't hurt to do so again. I am going to. keep it for myself, and it is just what I wanted, Write as often as you can and I will try and do the same. All 'my love, ' Jack, * * Ten months from the day he enlisted George Johnson son of Mr. and Mrs. Murray Johnson landed in France. The following is a portion of•the let- ter he wrote from France,. SOmewhere in France June 23rd.; 1944 Dear Mom and Dad:— At least I am writing a little more often .but this letter will most de finitely be short 'because there is noth- ing .to talk about, rather rabst every- thing yOu would want to mention is cut out of the letter and if they Start cutting my letters up there would be nothing left to read, No doubt you hear numerous re- ports about the front and by to-days broadcast things look very favourable. weather has improved and We' have started to get 'that French-fried ap- pearance. The weather 'at home at this time of the season should be good and hot so there will be no complain- 'Mg, from you. Have you spent any Sundays at the beach? I went clown into town, to-day and heard the news along with some good American mus- ic. This radio is sponsored by the M. C. A. so they weren't too long in coming III with entertainment, I be- lieve' since I landed I have put on weight. The food isn't exactly like home but it is nutritious; remember though that when I come home see to it that I never get stew 'for some time, do enjoy Prance but I would rather be home, You must excuse the pencil writing and scribbling but conditions and the position I am in aren't up to par, my last letter took .place (not yet received here), in my slit trench and I am writ- ing this one out in the middle of a field so. there should be some comparison.. Dropped a line to Ken (his brother) the same clay I got yours away, I don't knoW whether he is over here or not,. My French vocabulary is im- proving but to start a conversation with a native would be fatal. One habit of theirs is drinking, most of it wine or cider and I believe they throw core, stem and even a little dirt in with it for it surely has a gangerous taste. By the feel of my stomach I wish I had those parcels that you have sent, a bar or two would feel fine right about now. Don't worry. Your loving soni George. DISTRICT• LIBERALS NOW RE-ORhANIZED (Continued from page 1) to decide he said. 1st., Has the Gov- ernment dale its duty by Canada in their contribution to the war? 2nd.- Have we prepared to meet the difficult time of the post war period? 3rd.- Whom do you want to represent, you at the Peaee table? The present government should be re-elected, on its record he said, We have had to erect control to 'stop in- flation, the effect of which will be ap- parent after the war, He told of the high prices during and after the last war and then lie said there was the great drop, the depression, It is true he said that farm produce had not been allowed to rise but neither had other prices. ' We have done certain things that we- would not do as Liberals except under, the stress of war. While this govern- ment has not done the popular thing it has done the proper thing, he stress- ed, and what we have done he Said, would provide the prosperity andhap- piness of our people in the future. Speaking of unemployment he said the matter which was not going: to he an easy task but the government with the plans it. has formulated has taken every reasonable precaution to see that inflation after the. war is as moderate as possible, I also suggest the plans are such that we should not go through the same period of inflation as after the last war. We will wish' to be-repreeenteii at the Peace table and our voice will carry considerable weight when peace is laid down. When we 'wine to the period of reconstruction whom do you want at the ,Peace table? John Brack- en has not the vision or the back- ground he said, Mr. Caldwell is very able but has lie the vision to represent CaeadeThere is at present only one Man he said for this most important job and that Prime Minister 11/a cKen- zie Xing. I have been associated with him for five years he declared and have observed the working of his mind, his leadership, and I have no hesitation in saying that no higher- quality of leadership can be 'given than he has given; We have made mistakes but if any has tried to carry on the things that will Win this war and pre- pare for after the war the King gov- ernment has clone it. I ask you to bear in mind this gov- ernments record will be a glittering page in history and I believe that Hon. Mackenzie King is, the man to repres- sent Canada when the new world is being constructed and reborn. Resolutions The following resolutions were ,in- ndioewresteei meeting g in Wingham express our t:he Liberals of North Huron loy- alty, to our King and the British Em- pire and our feeling of pride in the splendid record of courage and devo- tion she has shown in the cause of freedom. Resolved that we express our con- fidence and loyalty in the leadership of our Premier Rt. Hon. W. L. ,Mc- Kendie King and our admiration of his statesmanship in ,the realm of in- ternational politics and also our con- fidence in ,the leadership of Hon Harry Nixon our Provincial leader. Dr. A, R. Campbell of Hensall, pre- sident of the Huron-Perth Liberal Association gave a short address in which he stressed the need of ,proper organization. The meeting was-called to order by H. C. MacLean of Wingham, after which Mr. Frank 'Fingland,was named chairman for the evening. ,Mr, W. Sutherland of Godericli, acted as sec- retary. ' RATION COUPON INFORMATION Here are the dates' on which ration coupons are due: Butter coupons Nos. 66 to 69 now due. Nos. 70, 71 become ~ due July. 20th; Nos. 66, 67, 68 and '69 expire, July 31st. Sugar coupons Nos. 14 to 37 now. due. No other sugar coupons come due this month. Canning sugar: 2, 3, 4, 5, 6, '7, 8, 8, 10 are now valid. Tea, coffee 14' to 29, El to E6, T30; , to T35 now, valid. NO. 36 becomes valid July 13 and No. 37 becomes valid July 27. Preserve coupons Nos. 1 to 24' now valid. No other preserve coupons be- come due this month. 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 eta comb, ,honey; or 15 fluid ounces corn syrup, cane syrup or blended table' syrup; or 40 fluid ounces (1 quart) maple syrup or molasses; or, pound 'sugar. These hard,fight Metliftrieri tire prepatirtit 'Canadians 411'014 bland, .ind it* SiOW fighting nett 4+ta for their tirst breakfast CD Verteli toll, The - Caen. MARITIMERS PREPARE BREAKFAST ON FRENCH SOIL EMM