HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-08-24, Page 6"oefOr"'071.1r,..77m,
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WINQIIA111, ADVANCEwTIMgS Thursday, August Z4thi 194( IPA(A SIX
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As many Victory gardeners have them within bounds since such hand-
The
moderate electric oven (4251 R.) about
8'5 minutes,
BRAN PASTRY
3',* cup prepared, breakfast bran,
1% cups cake or pastry flour, %
teaspoon salt, % cup shortening,
4 tablespoons cold water (more or
less). "
Roll the bran until fine; combine
with sifted flour and salt. Cut in
shortening. Add water, a little at a
time, until dough is moist enough to
hold together. Roll out on a lightly'
floured board to about 1s-inch in
thickness.
DEEP DISH PLUM PIE
2 tablespoons cornstarch, 4
cups plums, washed and pitted,
3? teaspoon salt, 1 cup sugar, 1
• tablespoon melted butter, plain
pastry,
Combine cornstarch, plums, salt,
Sugar and melted butter. Pour filling
into deep baking dish, Roll pastry
to 24-inch •thickness. Fold and cut
slits to permit escape of steam. Place
crust over filling, trimming off sur-
plus. Bake in electric oven of 450
degrees F. for 10 minutes, then reduce
heat to 350 degrees F. and bake 30 to
35 minutes longer,
PEACH PIE
Plain pastry, 2% to 3 cups sliced
peaches, % cup granulated sugar,
2 tbsps. cornstarch, % teaspoon
cinnamon, % teaspoon salt, 1 tea-
spoon lemon juice, 1 teaspoon but-
ter, milk,
Line an 8-inch pie plate with pastry
and fill with the peaches. Mix corn-
starch, sugar,. cinnamon, salt and
lemon juice and sprinkle over the
peaches: Dot with the butter, Moist-
en the edges of the pastry with water,
Roll upper crust 1 inch larger than
the pie plate, fold in half, and make
three %-inch slits in-the centre. Place
on top of filled crust and unfold. Turn
edge of upper crust under lower crust
and press edges with fork dipped in
flour. Brush top with milk. Bake In
electric oven at 425° F. for 20 min-
utes, then reduce heat to 350 to 376°
F. for 20 thitiuteg.
GLAZED PEACH' TARTS
1 cup soft custard, 6. deep tart
shells, 3 large fresh peaches, cur-
rant or other clear jelly.
Pour custard into baked tart shells,
filling about.,One-half full. Place' one-
half peeled "fresh peach on custard,
cut side.down. Melt currant jelly and
spread gently 'over the. top 'of each
peach. Chill in electric refrigerator.
ELDERBERRY CRISS-CROSS PIE
' Pastry, 4 cups elderberries, 1
cup sugar, 3 tablespoons flour. "
Line 9-inch pie plate with pastry.
Fi)l with ' elderberries, washed and
drained. Combine sugar and flour and
sprinkle over the fruit, Place strips
of pastry lattice fashion over the top
of pie and flute edges with finger tips.
Bake in electric oven at 450° F. for
10 minutes. Reduce' heat to 350° F.
and bake for 30 minutes longer,
* 5
TAKE ,A TIP
1. Reminders for summer-time foods
are: corn on the cob, 'sliced cucum-
ber with sour cream, summer squash
with cheese, green lima beans and
peppercress.
2, Save some fresh chili sauce to
use—add it to• a welsh rarebit, spa-
ghetti ana other rainy night dishes.
3. Beat every sauce with the whip
or dover beater and you will always
have rich, •creamy ones.
4, A few nasturtium leaves add more
than decoration 'when they are put in
cheese sandwiches, or with sliced cu-
cumbers.
* *
The. Question Box es
Mrs. M, J. asks: How to pasteur-•
ize milk at the summer cottage?
Answer: Make raw milk safe to
drink by boiling. Put it in a heayy
saucepan; bring it to the 'boiling point
and hold it there for only two minutes.
Be sure to keep it from burning by
stirring constantly, Cool by pouring
into another pan and plating it in cold
Water, chilling it as quickly as pos-
sible,
Mrs. B. T. asks: Why does home-
made ,ice cream form a clear layer of
ice at the bottom?
Answer: Tee cream should have
been taken out two or three times and
well beaten during the freezing.,
111•111•111111•11101 .... ............
Household ri
Hints
Listen To
"SUCCESS"
SELF POLISHING LIQUID WAX AND PASTE,
FLOOR WAX
on every FRIDAY morning at 10.15
• 37 prizes awarded each broadcast
Ifipota CKNX Wiugham
920'ou Your Dial
For sale at all Grocery Etna-Hardware Stores.
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`CUCLIMBER Vitas .
TRAINED LENGTHWISE
114 ROWS TO MAKE IT LAS),
TO CULTIVATE BETWEEN THEM-.
MEN and WOMEN
ARE URGENTLY INIAWY
NEEDED •
to save essential food . crops
now ready for harvesting
TOMATO PICKERS Aug. 15 to Oct. 1
PEACH PICKERS - - Aug. 15 to 'Sept. 23
APPLE PICKERS - - Sept. 15 to Oct. 20
GRAPE PICKERS - Sept. 15 to Oct. 31
'THE MIXING BOWL
ist NM INMAN
ate* Own suirooks
Hello Homemakers! There are few
household occupations more satisfy-
ing to the heart of woman than the
making of pies—and probably few that
give the family so much satisfaction
either!
Now is the time to make fruit pies
and ones that are juicy but not soggy.
The secret of a delectable fruit pie is
in the baking. Bake in a preheated
electric oven at 4250 F. for only 10
minutes, then move the indicator down
to 350° F. for the remaining 30 to 35
minutes. If you have a regulator
which does not reset, then turn the
'top oven element off and the lower
switch to medium as the oven temp-
erature is reduced about 15° P. iti•1O
minutes. It is quite important to
maintain a constant heat for the -next
half hour. When the troops are hdme
for dinner and there is more than one
pie to make place 2 or 3 in at a temp-
erature of 450 'to 475°„F. but lower to
350° F. in 15 minutes. Cool pastry as
quickly as possible to prevent a "soak-
ing" crust.
APPLESCOTCH PIE
t cup brown sugar, cup corn
syrup, % cup water, 7 cups sliced
apples, 2 teaspoons ' vinegar, %
cup flour, % teaspoon salt, 2
,tablespoons butter, 1 teaspoon
vanilla extract, 1 recipe bran
pastry.
Combine the corn syrup, water and
vinegar; bring to boiling point. Add
the apples and simmer gently until
tender but unbroken. Remove apples
and cool. Combine the sugar, flour
and salt and add to the syrup. ,Mix
well, and cook until thickened, stir-
ring constantly. Add the butter and
flavoring. Cool. Place apples in 'pie
pan lined with bran pastry. Bake in
RATION COUPON
- INFORMATION
Here are the dates on whiih ration
coupons are due:
vaBlidu.tter coupons 70 to. 75 now valid.
Sugar coupons 14 to 39 now valid,
40 and 41 'become valid August 31st.
Canning sugar coupons Fl to F10 now
Preserve coupons 1 to 26 now valid.
Tea, Coffee coupons 14'to 29, El to
E6; T30 to• T39 now 'valid.
One preserves coupon is good for
12 fluid ounces jam, jelly; marmalade,
maple butter, honey butter, cranberry
sauce or fountain fr,uits; or 2 pounds
maple sugar; or 20 fluid ounces can.
red; fruit; or 24 fluid ounces (2 lb. net)
extracted honey; or 2 standard sec-
tions or 2 pounds (net)) of cut comb
honey; or ,15 fluid ounces corn •syrup,
cane syrup or blended table syrup; or
40 fluid ounces (1 quart) maple syrup
SALADS TRULY
DELICIOUS FOOD
Sithple and Effective Use, of. Leftovers
A Bowl of salad and toasted crack-
ers may be a luncheon in itself, es-
petially if cheese, hard-cooked eggs,
chicken, meat or fish are used. Or
with chops done to a turn, well-seas-
soned broiled Hamburg cakes, broiled
fillets of fish, or with any meat or fish
dish, salad will make a delicious and
satisfying one-course luncheon' when
served with hot rolls and iced tea or
coffee. You may wish to add to this
menu new boiled or steamed potatoes,
cooked in their jackets. A ddne strip
of 'bacon may be cut in small pieces
and added, left-over peas, string beans,
or the remaining stalk of asparagus.
' One of the favorite seasonings for
a bowl of salad is garlic. Let a small
bud stand in the salad dressing for a
while. You will, of course, get a more
subtle flavor, if you wish, by merely
rubbing, the inside of the salad bowl
with the garlic.
Cabbage Salad
(Seryes 8)
Two cups grapefruit sections, 2 cups
orange slices,. 6 tuns finely shredded
cabbage, 1 green pepper, 1 small can
pimientos, 1 cup Salted peanuts, % cup
table oil, 6 tablespoons lemon juice,
paprika, salt.
Combine orange, grapefruit, cab-
bage, finely sliced pepper and pimien-
tos, and chopped peanuts in bowl; mix
with French dressing made by coin-,
bining table oil, lemon juice, paprika,
and salt to taste. Serve on lettuce or
in salad bowl,
White Gold Salad
(Serves 6),_
One'ciap grated raw parsnips, % cup
orange sections, % cup shredded tart
apple, Ye cup mayonnaise, 2 table-
spoons lemon juice.
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French Dressing
cup salad oil
14 cup lemon juice
=1 teaspoon paprika
1 teaspoon salt '
1 teaspoon sugar
2/2* teaspoon mustard
1 tablespcion catsup
Method: Rub a bowl with a cut
clove of garlic. Add the other ingredi-
ents and beat thoroughly with a rotary
Some timely advice to the house-
wives of Ontario regarding:the selec-
tion and care of peaches for canning
is' given by E. F. Palmer, Director of
the Ontario Horticultural Experi-
mental Farm at. Vineland, where
studies of, this' subject have been made
over a period of 'years.
Peaches picked for shipment to dis-
tant markets, says , Mr. Palmer, are
usually too firm, for immediate con-
Ontario Farm gervIto Perm
Parliament Buildings, TORONTO.
AM A VOLUNTEER tOtt THE FOOD FRONT
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MAIL THIS COUPON
L., By MRS, MARY' MORTON
...... 1 ... s . ..... .. .... stsi ...... s . so!
As long as the warm weather lasts
don't neglect the porch or back 'yard
for dinner or supper when you have
leisure really to relax and enjoy the
meal, have a simple menu—dishes
that can easily be carried and eaten
from a small table or on the arms of
chairs. If it's Monday night" and you
have had chicken for dinner on Sun-
day, We the leftovers for Tomatoes
Stuffed with. Chieltent veal or pork
If you prefer a hot dish, try Italian .
Rite or some similar dish, ,
Today's IVIMut
Troatees Staffed with• Chicken
-Salad or itatrati .Rice
learned, cucumbers are heavy feeders,
therefore, several applications of liquid
manure in the course of their bearing
;period will prove highly beneficial,
Cucumbers, or any other vine crop,
should be trained early to spread in
the row as illustrated in the accomp-
anying Garden-Graph. When vine
crops are trained in the row it makes
cultivating, mulching and even gather-
ing of the fruits easier. Later in the
season as the vines spread over a
maximum amount of ground it is best
119t to attempt to move them or bold
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Black satin is such a glamorous
fabric that it 'needs little in the way
of glitter or other trimming to nomin-
ate it for - simple but most effective
after-dark fashions. This licorice
black satin frock should see plenty
of good times for it is the sort of thing
that fits unobtrusively but smartly in-
to any afternoon or informal evening
scene. It has a subtly draped -bodice
and centre, seam from neck to hem to
give a slim line. Slipped through the
self bet is a brilliant purple and fuschia
corsage,
Potato Chips
Radishes and Carrot Strips
Spicy Doughnuts Fruit
Coffee or Iced Tea
Tomatoes Stuffed with Chicken Salad
6 tomatoes
2 c. diced cooked chicken
,1 c. diced celery
1 pimento
6 stuffed olives
Mayonnaise to moisten
3 , hard cooked eggs, sliced
Combine chicken, celery, olives, and
moisten with mayonnaise; season to
taste ,with salt and pepper. , Last add
sliced egg, saving several slices for
top garnish,,
Blend lightly to avoid breaking egg
slices. Cut tops from tomatoes, cut
into 5 lengthwise strips, but do not
cut all the way through the tomato.
Spread tomato apart, petal-like, and
stuff with chicken mixture. Serve
well chilled on lettuce garnished with
olives, egg slices and pimento. Serves
6.
Italian Baked Rice
4 c. cooked rice
34 c. grated cheese
c. tomato juice
'Ye c. chopped pimento
2 ' tsp. salt
1/4 c. pepper
Mix ingredients well together and
pour into baking dish; cover the top
of dish with pulp left from straining
tomatoes and bake for 30 minutes in
a moderate oven (350 to 375 degrees
F.) and serve hot. This makes 10
at erage' servings.. .
Spicy Doughnuts
c, sugar
2 tbsps.' shortening
% c, milk
1 beaten egg
2 tspS, baking powder
2 c, flour
% tsp, cinnamon
'%, tsp. .nutmeg
% tsp. cloves.
% tsp, salt
Cream shortening and sugar to-
gether; add beaten egg and milk, mix
well, Sift together all other ingredi-
ents and add to liquid mixture and mix
thoroughly, Turn, out on floured
board and roll dough to 1/2 inch thick-
ness, Cut with doughnut cutter and.
fry in deep fat at $70 degrees F. If
you like, when doughnuts are done,
Coat them with, a mixture of granu-
lated sugar and cinnamon.
sumption, Where the consumer bays
supplies from the retailer, many of the
peaches may still be too firm, that is,.
they may not yet have reached their
full lusciousness, In 'each case where-
peaches are bought, it may prove
ful if the consumer would observe the-
following:
1. Remove all peaches from the con-'
tamer.
2, Place them on a shelf or table in
dry, airy place at ordinary room
temperature,
3. Examine daily, using those fruits,
which have reached their maximum
flavour and juiciness, for dessert or'
for canning. •
4. Mould or brown rot develops more
rapidly where humidty is high and.
where there is a lack of air circu-
lation.
5. It is better not to place peaches in
a refrigerator for longer • keeping
unless they have first softened,
Varieties of peaches ',suitable for
canning and . for dessert purposes will
be harvested in volume during the.
period from Aug. 15 to Sept. 15.
MORRIS COUNCIL
SET TAX RATE
Township Rate Set At 3.5 Mills,
County gate 8.2 Mills
Morris Township met on Monday,.
August 14th, in the Township Hall,
with all the members present. The'
Reeve presided.
The minutes of the last meeting
ling is apt to bruise them. Vines also
wilt quickly if disturbed by handling.
Weeding of cucumber hills, if nec-
essary, should be dope by hand and if
any rootlets become distbured in the
process of pulling out weeds, press the
soil back over them firmly. The soil
should be kept cultivated as long as
it can be done without injuring the
spreading vines.
An important factor in the success-
ful growing of any vine crop, is to
plant them far enough 'apart to pre-
vent them from becoming overcrowded
as they develop and spread,
ADVICE IN CARE
OF PEACHES MEN
TO HOUSEWIVES
One-way transportation paid those who will work
a minimum of one month.
Return transportation paid to those who remain
until the end of picking season.
Pleasant outdoor work with good wages and an
opportunity to serve on the food front are avail-
able to hundreds of men and women of Ontario
APPLY AY ONCE IN PERSON OR
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Combine the peeled, grated raw Par-
snip, orange and 'apple; chill. Add
lemon. juice and mayonnaise to the
parsnip mixture. just before•serying,
mix well.
Mayonnaise
1 cup sugar, 1 cup milk, 1 egg, tsp.
mustard (large), 1. tsp, 'flour (large),
1 tsp, salt (small), % cup vinegar.
Beat white and yolk of egg separately
and mix all together' except vinegar;
cook until it thickens, Then add but-
ter the size of an egg and vinegar and
bring to a boil.
• Waldorf Salad
1 cup cubed apples, 1 cup celery
(chopped), 1 cup nut meats (chopped),
salad dressing to moisten, lettuce
leaves. Cuf slice from tops of green
or red apples, scoop out the inside
pulp, leaving just enough to hold the
skin in Waee', Fill the shells with the
salad mixture and' s'erve on lettuce
leaves, a little salad dressing `may be
put on top.
Supper Salad
2 cups cooked meat
1 cup cooked peas
1 cup cooked beans ..
1 small head lettuce, shredded
1 small onion, minced
4 tableSpoons chopped dill pickle
Mayonnaise
Method: Dice the meat into fairly
small pieces, or if you are using fish,
flake it coarsely. Add the cooked peas,
beans, shredded lettuce, minced onion
and chopped pickle. Season with salt
and pepper as is necessary and add
sufficient mayonnaise or cooked' dress-
ing to moisten.
Serve on a platter or in nests of.let-
tuce and garnish with slices of ripe tomatoes„ tiny Spring onions and were read and adopted on motion of
Chas Coultes and Win. ,Speir.
Moved by Jas. Michie, seconded 'by
Harvey Johnston, that the road bills•
as presented by the Road Superintend-
ent be paid.—Carried.
Moved by Wm. Speir, seconded by-
Chas. Coultes, that By-law No. 6,
adopting assessment roll, bd• passed.
—Carried,
Moved by,Harveyy, Johnston, second-
ed by Chas. Coultes, that By-law No.
7, setting Township rate at 3.5 mills
and County rate at 8.2 mills; be pas- egg beater. Pour into a bottle and
cork tightly. Store in a cool place. sed.—Carried. Moved by Jas. Michie, seconded by
Wm. Speir, that Wm. Brydges be re-
engaged as Tax Collector at the same.
salary of $130.—Carried.
Moved by Harvey Johnston, second-
ed by Jas. Michie, that the meeting,.•
adjourn to meet again on September'
11, 1944, at 1 p.m.—Carried.
The following accounts were paid:
Drury Construction Co., Lamont
Drain, $425:00; Mrs. George Gross,.
relief, '$15100; N, Higgins, auditing,.
$5.00; Richard Alcock, Cole Drain,.
$216.00; Dr, Crawford, 13.0.H., $20.-
00; Cecil Wheeler, 13.0,H., $3.00;
John 'Craig, 13.0.11. and services,.
$4,00; Mrs. T. Ellis,. nursing fees,'
$10.00; Calvin' Robinson, burying dead
animals, $2.50; 1Geo. Martin, B.O,H.,
$3.00. Geo. Martin, Clerk.
WASTE PAPER BECOMES
A WEAPON OF WAR
Without the things that are
made front waste paper out
Mett in the services literally
Could not carry ono That's why
it is so urgent that, we civilians
save every scrap of waste paper
We taw Watch announcements
in theclaily papers tint' over the
radio (Or where and how the
paper you iavewillbe collected.
But mart saving /*pet nowt
JOHN LANATT LIMITED
London Ontario
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