HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-08-03, Page 6Hints On
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GARDEN GRAPH
Quality You/11 Enjoy
;When and How To Harvest Carrots
Slender, half-grown carrots are one
of the rewards and delights of Victory
gardening. At this stage of their de-
velopment carrots are delicious since
they are then exceedingly tender and
;delicate of flavour, After this stage
of growth the roots attain large size
but in turn lose much of their tex-
ture and quality,
When carrots are grown in a heavy
clay soil, it is difficult at least during
dry weather, to pull them without hav-
ing the tops break off at the soil level
41,11EMIXINGBOWL 6, AlfI AMA"
*dm OM* ileibialiet
Hello Homemakers! We are really
being a thorough inspection job during
canning operations. Safeguarding the
food that is being stored in jars means
rigid inspection of each step in home
preserving. Vegetables require special
attention.
If you did not can any of the veg-
etables at the beginning of the season
you may want to store some of the
second crop in sealers. Although acid
vegetables such as, pickled beets, red
peppers and tomatoes are readily pro-
cessed in boiling water bath, the non-
acid vegetables should be done in a
pressure cooker, However, if you have
small jars with a perfect seal, success
may be assured by the water bath
method if every precaution is used.
Important canning rules for the
safety of vegetables are:
1. To permit a perfect seal the jar
rim and top must be smooth, even,
no nicks no imperfections.
2. Equipment—jars, measuring cup,
knife, spoons, funnel, two large
bowls, saucepan, processor or deep
kettle, tea towels, brtish and box
of salt—should be assembled be-
fore the "canning bee."
3, Wash jars in .rich suds and get
them clean using a good brush.
Rinse the jars thoroughly.
4, Sterilize bY placing a clean tow-
el in the bottom of a pan and put-
tiny the jars on their sides with.
matched -glass tops beside each
one, cover with hot water and boil
fifteen minutes, Leave in hot wat-
er until needed.
5. Thorough inspection of vegetables
is necessary, Discard any old,.
'blighted, bruised or ones with
decay.
6. Wash vegetables get a three min.'
ute precooking. This , shrinks
them and sets colour. Have • the
water boiling. Time the "boil."
7„ Now hot vegetables go into hot
jars,. Allow one inch at the top
of each jar when you can peas and
corn, Vse the cooking water to fill
the jars. Add one teaspoon of
salt to each pint jar. Wipe off
the top cg jar--une pesky bit will
keep the jar front sealing.
'8, Dip the rubber 1411g into hot wat.
er (having soaked them in a . cup
of warm water with a teaspoon of
baking soda in it for five. minutes
or so) and place on jar. On with
the lid. 'Screw band. clown tightly;
then loosen (turn hack one quar-
ter inch,)
6. Carefully lower jars into hot wat-
et bath hi a kettle with a wire
rack hi the ,bottom; add more hot
water • to cover two incites "oven.
• the fats, /ars should be otte
as illustrated in the accompanying
Garden-Graph, When the soil is heavy
it is "well to loosen it about the carrots
with a spading fork, as illustrated, be-
fore attempting to pull them. Keep
the fork back far enough from the
roots so the tines will not injure them.
For a continuous supply of tender
young carrots in cool climates, suc-
cessive seedings can be made until the
middle of August. Quick maturing
varieties such as Coreless and Chan-
tenay are suggested for these late seed-
ings.
apart. Cover the processor.
10. Count cooking time when the
water actually, begins to boil.
Process corn three 3 hours in
.water bath. Process sweet pep-
pers 45 min. " Process tomatoes
20 minutes.
11. When time is up lift rack with
jars from water. If no rack, dip
some water and use a thick cloth
to lift them out. Screw band
tight. Cool jars away from draft,
turn upside down to test for leak-
age, •
THE QUESTION BOX
In answer to many queries about
preserving vegetables by salting, we
give the following directions, stressing
thorough cleanliness of vegetables,
drying after washing with absorbent
towels, the use of dairy salt and a cool
storage space.
* * *
SALTING METHOD FOR GREEN
'BEANS, PEPPERS AND
CAULIFLOWER
'Vegetables such as green beans, pep-
pers, and cauliflower that do not con-
tain enough juice to form their own
brine can be preserved by being cov-
eted with brine.
Wash, dry and weight the 'veget-
ables Cut green beans into inch leng-
ths; separate cauliflower into flower-
lets; leave cucumbers and peppers
whole. Pack the prepared vegetables
loosely into stone jar, leaving space
tot brine to cover them. Estimate the
amount of brine you'll need to fill.
To make the brine use 3 114 cups of
salt to six quarts of water ("common"
or "coarse" salt or dairy salt is better
here than fine table salt). Pour brine
over vegetables, and cover jar with
plate or pie plate right side up. Weight
down as you do for kraut, Next day
add 1 pound salt for every 10 pounds
of vegetables used. (This is to bring
the brine up to its original strength),
At the end of the week, add 1J4 lb.
salt, and repeat the process every
week until five weeks have been mark-
ed off on the calendar. Now,your -veg-
etables should be cured.
One thing to remember vvhetradding
salt is to place it on top of the plate so
that it will dissolve slowly without
sinking to the bottom, Salt should
not touch the vegetables. Skim off
the settiTT as it forms.
Clip the following method to desalt
since you will not be using these veg-
etables for several months:
To freshen vegetables cured its brine,
place thent.in a big kettle, Cover with
cold water, and heat slowly to luke-
warm, stirring frequently. Pour off
Water, and repeat process several times
Until vegetables are only slightly salty,
Or, soak several hours in several wat-
ens, until they taste just right; then
cook,' The beans and cauliflower are
seasoned and served as usual; green,
peppers are often stuffed. and baked.
* * *
Anne Allan invites you to write to
do The Wingham Advartee-Titnes.
Send in your suggestionS ott homettak-
ing.problems and watch this column
for replies,
White with vividly coloured band-
ings is a fashion that emerges each
Summer and one that is always good.
This pretty 'frock of creamy white
crepe has the bandings in/royal blue
from shoulder to hem, which makes
for a nice line. The bodice front also
reveals an inset of the coloured fabric.
There are similar insets at the sleeves.
It has blue buttons and a blue suede
belt,
RATION COUPON
INFORMATION
Here are the dates on which ration
coupons are due:
Butter coupons 70 and 71 now valid;
nos. 72 and 73 become valid August
10th.
Sugar coupons 14 to 27 now valid;
Nos. 38, 89 due August 3rd. Canning
coupons F1 to P. 10 now valid.
Preserve coupons nos. 1 to 24 now
valid; Nos, 25, 26 due August 3rd,
Tea-Coffee 14 to 29, E,1.. to E6;
to T37 now valid. No. T38 due Aug-
ust 10th.
Ofte preserves coupon 14 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 cttt comb
honey; or 16 fluid ounces corn syrup,
cane syrup or blended table syrup: or
40 fluid ounces (1 quart) Maple syrup
of Mrd,ase4" Or %. pound Sugar,
RATION BOOK BABY
Rock-a-bye baby, in the tree top,
Prices board sees there are goods in
the shop.
Sleep, Pretty baby, sleep without care
You shall have syrup and underwear.
Smile, pretty baby, you'll get your due,
Nipples and flannelette ear-marked for
you.
Supplies may be limited, hard is the
eineet,
Always remember the board does its
„ best.
Laugh little baby up in your nook,
Daddy will get you your own ration
book,
Inflation's a wolf and if price controls
fall
Down will come baby, cradle and all.
Kenvyn,
TESTED, APPROVED
CANNING METHODS
Dominion's Experimental Kitchens
Pass This Information On To
. Consumers
"Can all you can" might well be the
housewives' motto for the next three
months, ,Current activities Centre
round raspberries and currants, both
red and 'black.
'Black currants 'are away ahead of
other foods as a source of vitamin C
and retain a substantial amount even
after being made into jam or juice. It
is comparatively easy during summer
to get the required :amount•of vitamin
C . emuch more difficult to do so in
winter time, so to-clay's canning dir-
ections from. the Cepsumer Section,
Dominion Department of Agriculture
include methods for currant juice and
black currant jam, •
Currant Juice
Wash, stem :and nieasure currants,
trush slightly in preserving kettle. Add
213 cup water to each mil) of currants.
Heat slowly to simmering point, sim-
mer 10 minutes and strain through a
moist jelly bag. Reheat to boiling
point, pour into hot bottles or sealers.
Cork or cap bottles, partially seal,
screw or spring top, completely seal
vacuum type sealers, Process 10 min-
utes in boiling water bath. Complete
seal on screw Or spring top sealers.
Cool and store. Sweeten to taste as
used.
The addition of 114 cup sugar to
each quart of red currant juice helpS
preserve the color. Add sugar after
juice has been strained.
Black Currant Jam
, 2 quarts black currants
`1 113 cups water
5 cups sugar
Top, tail and wash the black cur-
rants. Simmer the fruit and water for
10 minutes. Add sugar and cook for
about 15 minutes longer or until thick,
Pour into hot sterilized jars, When
cold cover with melted Wax and metal
cover or brown paper. Yield; about
3 pints.
A simple method of canning rasp-
berries which gives excellent results
is the Raw Canning Method, This
method, may also be used with rhubarb
but not with any other foods.
Canned Raspberries
Raw canning Method
quarts cleaned berries'
cups sugar
6 cups boiling water
(Sufficient for 6 quarts canned ber-
ries,)
Prepare syrup:---add water to sugar,
bring to a boil, skim and keep hot.
Pack sealers, previously tested for
leakage, with fruit and cover with
boiling syrup. Leave 114 inch head-
space in screw or spring top sealers,
1/2 inch in type. Adjust tops
and completely seal, Place several
layers of newspapers in the bottom of
a wash tub—Stand sealers on news-
paper and cover 'with boiling water,
having water .3 inches over tops of
sealers. (Be careful not to pour 'water
directly onto sealers,) Cover tub with
a blanket and leave overnight, or until
c?ld The same proportions of fruit and
syrup.are used fir canning by the cold
pack method. Processing. time in the
boiling water bath is 15 •min,utes for
pints; 20' minutes for quarts.
Raspberry and Red Currant Jam
2 quarts raspberries
1 cup red currant juice
3 112 cups sugar
To make currant juice, crush 1 112
cups currants slightly and cover them
with 314 cup water, Cook until the
currants are soft and mushy-.---about 10
to1 bg 5 minutes.a. Strain through a moist
jelly
Add currant juice to raspberries and
let stand 20 minutes, • Simmer 20 min-
utes then add sugar. Cook abott 20
minutes longer, skim pour into hot
sterilized jars and when cool, seal with
paraffin wax. Yield approximately
2 112. pints.
FOOTLOOSE IN WINRIAM
AFTER SEVENTY YEARS
S
M y memory of Wingham goes back
to September 6, 1873, the date of my
arrival here, ,at the observing age of
eight years. Mr waliderings.have tak-
en the during these-intervening- years
almost across ,Canada, coming back at
intervals. Now I'm footloose in Wing-
haM after leaving here Some forty-six
years ag6. Home once more.
MY memory goes back to what the
town was like seventy years ago and
some of your older readers will be in-
terested in my recollections.
Coming. into Wingham from Clin-
ton eS we passed Cassel's hill, brought
to my mind the clays long ,ago when
the mail and passengers arrived by
stage, before a train service had been
established, when in the height of a
spring freshet the prairies would be
flooded. Then the stage driver would
blow his horn and aeeboat would be
manned and the mail and passengers,
if any, would be brought into town.
At that time there were no fences
along either side of the roadway,
which was on a level with the ground,
the raised road having been built
some years later, a man named Cerra-
dice having the contract. •
The Advance was stared in the Ire-
land building at•the extreme southerly
end of Josephine street, "but soon after
was removed to a building on Victoria
street, which today is non-existent.
Next to this building was Isaac Ire-
land's blacksmith shop, and who was
••••••••••.manommo,
the father of Charles L,eggo Ireland,
the real inventor of the sprinkler fire
protection system.
Wingham at this time was not even
an incorporated village. Dower Wing-
ham was flourishing with Fisher's
flowing mill and sawmill and Matther-
son's woollen mill, Ed. Hamilton lost
his right arm and George Hutton lost
one leg in that saw-mill, both extreme-
ly young boys, There were no safety
devices in those days.
When Jetties Fleuty brought, his
family to town from Walkerton we
took up our residence at the corner of
Minnie and Patrick streets. This ignite
was erected by a Mr. Wells and was
intended for two families and with
eight of us in the family we over-ran
the entire house. Myself, and others
used to climb up on a high board fence
to see the work train tress the bridge.
The corner of Josephine and Vic-
toria streets was a busy spot, Here
buyers of grain, wool, hops, used to
congregate and there would be a
scramble to get there first and make
the first bid.
The Presbyterian church was .a
frame structure facing the Maitland
river, close to the end of C, P. R. steel.
The then Methodist church also a
frame building stood on the lot 'adjoin-
ing the present beautiful edifice. St.
Paul's Anglican church was on John
street just west of Leopold street.
The Public school was, a frame
building at the corner of" Johnand
'Leopold streets. The principal was an
Irishman who had been a soldier. He
was minus quite a portion of his nose.
Did any boyS linger on the grounds
after four o'clock he would shout in
stentorian tones "I'll give you ten." I
can hear it yet. Bitt the oddest thing.
of all. was that the larger boys would„
as a pupil takes , a bunch of flowers .
or a big rosy apple to-the teacher,
present him with a flask of whiskey.
A two-storey frame building stood
across John Street from_ the Qu'een's
) TOPS MAY BREAK
HEAVYO
DL
I L. S
E IN
USE SPADING FORK
TO LOOSEN CARROTS
,111!HHO1,1101111PEPYPIIIMMInOmmigigiowtmitomsegioprinop
Household
Hints
/37 MRS, MARY MORTON
teeeeeee o ereweeeset!
That cold meat plate to serve on
warm summer dais, especially on
Monday, after Sunday's roast, may be
,varied by adding some ready-cooked
meats from 'the butcher's—sausage
meats, baked ham, etc. A cold meat
,plate is attractive with lettuce or
parsley, radish, green onions, carrot
sticks, celery, etc., garnish, French
fried potatoes, a green cooked veget-
able, a salad and a dessert, and You
have a delightful meal.
Today's Menu
Cold Meat Plate
Creamed or French Fried'
Potatoes
Corn on the -Cob Garden Salad
Devil's Food Cake
Iced Tea
Fried Potatoes Burgoyne
Wash, pare and cut potatoes in 1J4
inch slices, then slice in strips; there
should be three cups, Parboil 1 min-
ute in boiling, salted water; drain,
dry on towel, fry in deep fat and drain
on brown paper, Melt teaspoon but-
ter in hot frying pan add 4 teaspoon
finely cut chives; add potatoes and
stir until potatoes have absorbed fat.
Fried Potato Curls
Wash and pare potatoes and cut in
1/2 inch slices. Cut round and round
so as' to make curls. Put in cold water
and let stand 30 minutes. Drain, dry
on a towel, and fry in deep fat. Drain
on brown paper and sprinkle with salt.
Fried Potato Dots
Wash and pare large potatoes and
shape with an apple corer.; then cut
pieces thus formed in 114 inch slices,
crosswise. Soak in cold water 8 min-
utes, drain, cook in salted boi4ng wat-
er, 2 minutes, again drain, put in ice
water and let stand 10 minutes. Drain
dry between towels, then fry in deep
fat.
PLAY SAFE ORDER
• COAL SUPPLY .NO W
With the warn, sunny days of SUM-
mer her; many,Canadian householders
Who use coal to heat their homes, are
sitting .bank happy in the belief that
coal heating worries are over for a few
months. "This is wishful thinking,".
Says the • Coal Controller, Munitions
and Supply. Departtnent, "for unless
coal is kept „moving steadily from trie
nines to consumers' Jbins, our fuel sit-
vation might be serious again next
winter," •
"Although there are individual prob-
,,lems of storage and supply in the (var2
ions provinces ordering coal now is
playing safe," he pointed out,
Amer IT THE TRUTH
see thiN4,09Ripai.
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Listen To
°:°811CCESS"
SELF POLISHING LIQUID WAX AND PASTE
FLOOR WAX
on every FRIDAY morning at 10,15
37 prizes awarded each broadcast
• From CIKNX Wingliam
920 On Your Dial
For, sale at ail Grocery and Hardware Stores.
hotel and south of this was a frog:
pond. 'fivn came the board walk on
high posts and more 'than once I had.
walked along under' the walk with
other boys .coming out again farther
clown the street, There • was alwaYS-
the chance of picking-Op a five or a.
ten cent piece that had fallen through.
a, crack in the walk, -
What is now 'the town park was at:
that 'time the town cemetery.
Shortly after coming here there was
a disastrous fire one Josephine street
just south of the Advance-Times build-
ing. One of the places destroyed be-
ing Hebblethwwaite's furniture store.:
Where the Canadian sank of Com-
merce building stands was another „
frog pond,
In a Dominion election in 1873 Tom
Farrow was the successful candidate.,
John A. MacDonald had been defeated
by Alexander MacKenzie, no 'relation
to the present premier, Mr. Farrow
was 'joyously addressing a jubilant
crowd of Conservatives in the bar-
room of the Queen's. Suddenly there
was a crash and the floor gave way,.
precipitating listeners to the earth be-,
lbw, a drop of a few feet as there was.
no cellar under that portion of the-
house.
This
rambling narrative would not
be complete without mention being'
made of Ed. Farley, a garrulous little-
Irishman, the first settler in the Wing-
ham town plot or adjacent thereto,.
who was immensely superstitious and
would tell me of seeing hopgoblins and"
ghosts galore. I looked over the site-
of his home on Sunday, but could see
nothing to show thatt. Fkhemuantyf who-
came clown the river on a raft had ever
Win.
l
Win.. j
"When I was travelling in Russia..
they showed me a. bed twenty feet
long."
"Well, I dunno—sounds like a lot of
bunk -to me."
• Farmers drive
cars less than city
people and get
low rates from
Pilot.
But farmers do
drive— one unin-
sured accident
could wipe out
your home or your •
savings. Buy the
full protection of
Pilot Automobile
Insurance now..
No. 49
'We write insurance'to cover selected rills.. in Automobile, Fire, Personal ,
Property Floater, Burglary, Plate Glass, and other general Insurance.,,
PILOT INSURANCE COMPANY
H. C. MacLEAN, WINGHAM
A. W. KEIL, GORRIE
REPRESENTING
250 71-4s
sar 111/447' YOU EARN
CAN'TMAICE 441/69
DifFERENCE 7V YOel
WORM,,. SAVE LEND
Many patriotic housewives
are doing part-time work to
help the manpower short.
age. They inti, too, that this
extra ocettpation makes it
easier to avoid unnecessary
spending, 13y putting extra
earningsinto Wit Savings
they help defeat inflation now
acid provide for prosperity
after the 'War.
'JOHN LADATI LIMITED tondo &wadi