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HomeMy WebLinkAboutThe Wingham Advance-Times, 1944-08-31, Page 6SIX Outstandingly 9994 TEA Now is the time to spy out dirty -white, web-like nests enclosing the ynds of the branches of fruit trees. if you see such web-like nests you can be sure they contain the fall web- worm. These pests eat the foliage of ether trees and shrubs, as well as fruit trees, ing off and burning the webs, The other control method is to spray with arsenate of lead. Keep watch also at this time of the year for the eggs of the tussock moth. The eggs are laid during August in a mass of somewhat oval form, as illu- strated, measuring about 134 inches in NEST of FALL WEB-WORM WH lTE, SfIFF EGG -MASS OF TUSSOCK, MOTH ON TREE BARK Is5 21 The web, illustrated in the accomp- anying Garden-Graph, encloses many caterpillars which feed upon the foliage of the branch or branches -covered by the -web. When 'grown, the pale yellow or green caterpillars are about an inch long, with a dusky stripe on top and a yellow one on each side. They are covered with long silky hairs. When only a few webs are about they can easily be removed by pm- length and % inch in width. This mass contains from 300 to 400 eggs which are covered with a white frothy substance that quickly hardens and serves to protect the eggs. The eggs remain in this mass over winter and hatch the following spring into minute caterpillars, Look for these -egg 'Masses on the trunks of trees, or the larger limbs near it and also on fences or on the sided of 'wooden buildings. VIE MIXING BOWL ft ANNE AVIAN Ilydr* MsN Iltimeasto Hello Homemakers! Plump, juicy and blushing red are home grown tomatoes and now's the time when they are at their best. Sliced, stuffed, or in a cocktail—serve them in every way you can. You won't have a chance like this for another year. How to can tomatoes: Scald, peel and core. Leave whole or cut in quarters. COLD PACK:. Pack raw. Pack solidly in sterilized jars. Add one teaspoon salt per quart. Adjust lids and process ipn boiling water bath N =pi 0., MAIL THIS COUPON l)afes Aveikttde-- w.sst , ddreb 000000000000 410.oio 0000 oo oo oo oo Iehigibtio,”,40 0000 ii,110110.4,14144,01,14f/o,,,,,..46 0000 o ... o oo ........ . ...... 10,4,v ... . , MEN and WOMEN ARE URGENTLY u mat I NEEDED v. : to save essential food . crops now ready for harvesting TOMATO PICKERS PEACH PICKERS APPLE PICKERS - GRAPE PICKERS - - Aug. 15 to Oct. 1 - Aug. 15 to Sept. 23 - Sept. 15 to Oct. 20 • Sept. 15 to Oct. 31 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 now, APPLY AT ONCE IN PERSON OR Onkain Farm Service Peirce, Parliament Buildings, TORONTO; AM A VOLUNTEER FOR The'FOOD'FROM *MO ,,,,, 110,m444411e.641,004.1410.4 ,,,,,,, ,, , ,,,, o 1.11.14 WINGHAM ADVANCE-TIMES Household Hints By MRS. MARY MORTON Why not cook a beef tongue Satur- day, maybe serve it hot for dinner that night, and then have it cold or unheated on Sunday for a buffet meal? I'm a believer in a. holiday for the cook once in a while. Why shouldmother work seven days a week when the rest of the family work six. -Today's_ Menu Braised Tongue with Julienne Vegetables or Beef Tongue Boiled Potatoes . Spinach Orange Fluff, Pie Tea or Coffee. Braised Tongue With Julienne Vegetables 1 fresh beef tongue Water 2 tsps. salt 't 3 tbsps. flour 1/2 c. onions,- Cut in strips 1 c. shredded carrots 1/2 c, celery strips 9. Cool glass _containers in an• up- right position away from draughts. Cool tins can rapidly under cold water. 10. When cold tilt gently to test for leakage. ' Label and store ifr.a cool, dark place. . Here are the dates on which ration coupons are due: Butter coupons 70 to 75 now valid; 70 to "73 expire August 31. Sugar coupons '14 to 41 now valid. Canning coupons Fl to F10 now valid, Preserves 1 to 28 now valid. Tea, Coffee 14 to 29, El to E6; T30 to 39 now valid; 14 to 29, El to E6 expire August 31. 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 honey; or 15 fluid ounces corn syrup, cane syrup or blended table syrup; or 40 fluid ounces (1 quart) maple syrup RATION COUPON INFORMATION CAN TOMATOES MIN APPROVED METHODS Tomatoes Form Winter Backlog of Vitamin C Supplies Housewives Advised To Can, Liberal Quantities By Laura C. Pepper Chief, Consumer Section, Dominion Dept, of Agriculture Easiest to can and having the best food value of. all canned vegetables, tomatoes and .tomato juice take top place' on every hotisevvife's canning program, The fact that tomatoes are easy to can is no excuse for the slightest re- taxation of the meticulous care netes. sary in canning all foods. The follow- ing directions from the Consumer Section of the boniiniori Department of Agriculture should be carefully follovred. ..:DAD SENDS ME A PARCEL EVERY WEEK...AND IT'S. SIX WEEKS SINCE I GOT ONE whites until stiff, add remaining sugar gradually, beating it in as added; fold half Meringue' into hot mixture, pour into 'baked shell, cover_ with rest of meringue and bake in hot oven (4001 degrees F.) 6 to S minutes, until firm• - and nicely browned, TREASURB.BUNTERS, 'BEWARE! Souvenirs front the battle-fields of Europe are already finding their way into the Royal Ontario Museum. The,, other • dap a returned soldier brought .., in a huge coin which he had found in. Sicily, A house-wall had .blown up in front of him, scattering big' and little coins in his path. The largest was. 2 9/16 inches india meter, made of cast brass. On one side it showed 'a sow' suckling seven little uigs. As it cer- tainly appeared •to be an old, coin, we at the Museum promised to identify it. ~But we were rash, Apparently -" Musetiin staffs and Musenm books- don't "know" everything,., for we couldn't find anything like it high or' low. Finally we got the American ,Numismatic Society on thorail, And what did they say?-7-fhat it was a/fake, put over on the innocent 'soldier by the wall.. Had he stumbled on the house of 2. forger? We shall never know, but' it's a warning to souvenir- hunters that all that glitters isn't even,. ancient brass. EX-MAYOR HOUDE RETURNS TO. MONTREAL Ten thousand Montrealers welcomed ex-Mayor Camillien HMI& back to Montreal, after his internment. While In internment camp, hs says, he learned two new langttages. 'He is pictured here addressing fellow citizens. OVER THIRTY MILLION During 1943 otter 30,000,000 letters—dot to mention parcels- were safely delivered to our boys In the forces, If you stop to figure out what that involves in organi. Zation and in transportation and patient tracing of men on the Move you'llrealize what a miracle the Post Office and the Postal Corps achieve. Go on writing regularly to your friends in the (brat. The Post Office will get the letters through, JOHN LABATT :LIMITED 1:4•046 unite. Inmplinneilimmimpueopm There should be 8% cups, Soften gelatine in cold water; dissolve in hot tomato mixture. Add lemon juice, Pour Into greased mold; chill in elec., trio refrigerator. LInmold on crisp lettuce, Serve with old-fashioned no, tato salad, STUFFED TOMATO SALAD 6 medium sized tomatoes, 1,A cup of peg's (green, cooked), cup of chopped celery, % cup of diced cucumber, salad dressing, Scald and peel the tomatoes, cut a slice from the top and hollow out with a spoon. Mix the tomato Pulp and salad dressing with the peas, chop- ped celery and cucumber and fill the tomatoes with this Mixture. Lay the slice of tomato on top and garnish with hard-cooked egg yolks forced through a coarse sieve. TOMATO SAUCE 11/2 cups tomatoes, 1 'Slice onion, 1 sprig parsley, 1 stalk celery, % tsp, pepper, % tsp. salt, 2 tbsp. bacon fat, 2 tbsp. flour. Cook the first six ingredients to- gether ten minutes. Strain, Melt fat, add flour, and when smooth add to- mato juice. Cook five minutes.. FRIEDGREEN TOMATOES Slice unripe tomatoes in % inch slices crosswise. Do not peel. Dip in egg, then in bread crumbs, and saute in bacon fat' 'until nicely browned. Sprinkle •With.salt and pepper. Serve at once. THE QUESTION BOX Mrs. J. H. suggests: a delicious TOnta.49 Juice Cocktail. 18 ripe tomatoes, 1 cup chopped celery, % cup chopped onions, 3 Sweet green ptppefS, J. sweet red ' pepper; 2 tablespoons salt, 2 table- spoons vinegar, 14 cup sugar, Wash and cut tomatoes. Chop the peppers finely. Mix tomatoes, celery, onions, peppers,. and salt together. Boil for one-half hour in a covered kettle. Strain through a coarse sieve. Add vinegar and sugar. Boil 3 min- utes, covered. Seal in sterilized jars. Mrs. A. A. suggests: Uncooked Mustard Pickle, 1 gallon cider vinegar, 1 cup salt, 2 ounces white mustard seed, 1 ounce tumeric, 1/4 . pound dry mustard, 1 teaspoon cayenne pep- per, 2 cups brown sugar, sacchar- ine to taste, cucumber, onions, cauliflower, etc. Combine vinegar and flavourings. Cut prepared vegetables in suitable sizes and place in the liquid. Cover with heavy plate to keep vegetables tinder liquid, The longer the vege- tables are left in the liquid, the better the flavour. Stone or glass jars are desirable. Mrs. J. C, suggests: Chili Sauce. 30 large ripe tomatoes, 4 green peppers, 10 medium-sized onions, 6 large apples, 3 cups vinegar, 4 tablespoons salt,, 1 cup white or brown sugar, 1 teaspoon cloves, 1 teaspOon cinnamon. Wash and peel tomatoes and onions; peel and core apples; remove seeds from peppers. Cut tomatoes and chop onions, apples and peppers. Add vine- gar, salt, sugar, and spices and boil for 2 hours. Stir frequently. Seal in sterilized jars. * * * 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 Fashioner It is a constant cause for wonder how designers manage to bestow a different look on their designs each season. This is particularly true ,of the new coats, as even a cursory sur- vey will reveal. Here is a very, new and forward-looking coat fashioned of woollen in •the gold shade that is so popular this season. It has a rounded collar of Persian lamb that forms a deep yoke-like .curve in back. The cuffs are of the, fur and buttons have fur centres. There are two slit pock- ets on the bodice, and the pockets at the hips are worked with the seaming. , Tomatoes for canning or juice should be vine-ripened and freshly picked. Any green portions at the stem end should be cut out for they give a bitter flavour. Canned Tomatoes—Cold Pack Method No, 1. i3lanch tofriatoes by dipping in boiling water for 15 to 60 seconds and then• plunging into cold water. Remove stem ends and peel. 2. Pack into clean, hot sealers, previ-' ously tested for leakageand add % teaspoon -salt per pint sealer. 3. Cover with boiling tomato juice made from irregular, very large or broken tomatoes, cut in small pieces, simmered 5 minutes and strained. , 4. Fill containers to within 3/4 inch of top except for vacuum type sealers which must have % inch head- space. 5. Adjust ' covers, partially sealing screw and spring top sealers. . 6. Process:—Boiling water. bath Pints 30 minutes Quarts 35 minutes 7. Remove from processor and im- mediately complete seal on spring and screw top sealers. 8. Cool glass sealers in an upright position away from draughts. Cool tin cans rapidly under cold water. 9. When cold tilt containers gently to test for leakage. 10, Label and store in a cool, dark place. Method No. 2 1. Blanch tomatoes as in Method No 1. 2. Cut in quarters or leave whole. 3. Pack as in Method No. 1 only pressing tomatoes clown until they are covered by their own juice, 4. Finish as Method., No. 1, except for processing time, Because to- matoes and juice •are both cold in this method, processing time must be increased. Process;—Bailing water bath: Pints• — ..... minutes Quarts 40 minutes. 5„cornplete'as in Method No. ,. Canned Tomato Juice 1. Wash tomatoes, remove stem ends and cut in small pieces, 2; cover, bring to boiling point and boil 5 'minutes. 3, 'Rub through a sieve, keeping juice' on the stove meanwhile, . 4. Reheat to boiling point and fill clean, hot containers immediately. 5, Leave one inch space at top of bottles and 14 inch space in other containers. Add. 1 teaspoon Salt to each quart container. 6, Adjust covers,, partially seal seal- , ers. Completely seal bottles .and tin Cans, 7. "Process in boiling water 'bath 20 minutes for all containers, 8. Remove from processor and im- mediately complete seal on screw seal on screw and spring top seal: ers. 134 c, liquor from cooking tongue Wash tongue and cover with water; add salt, cover and simmer' until al- most tender, allow 1 hour per pound. Trim and remove skin, place in roast, ing pan: 'Saute vegetables in a small amount of fat, blend' in flour and liquid, in which tongue was codked, pour over tongue and bake 30 minutes in modes- ate oven (85rdegrees F,) ,This serves 12. Cover tongue with cold water, add 11/2 tsp..salt, to each quart water; bring to boil and simmer slowly until tender, allowing 21/4 to 334 hours. Keep tongue in liquid until cool enough to, handle, then remove outer skin, Serve' Hot slices with hot piquant sauce or cooked spinach or other greens dres- sed with French ,dressing. For a smoked beef tongue or pickled tongue, cover with cold water, bring to boil, reduce heat and simmer 21/2 to 3 hours, or until tender. Keep tongue until .,cool enough to handle, then remove outer skin. Setve in thin slices, cold. Orange Fluff Pie baked 'pie shell 3 eggs grated rind 1 orange. 1 c. sugar 1/2 c. 'orange , juice c. lemon, juice' Separate eggs, beat iOlks until thick and lemon-colored; acid half' sugar, grated rind and' juices and beat well, theh cook-over hot wafer, stirring until thick, Take froin heat. Beat egg for 45 minutes. Or, for a salad to- mato which stays whole, pack peeled ones into hot sterilized jars, fill with hot tomato juice (made by stewing some tomatoes and straining), add salt and process only 35 minutes. OPEN KETTLE: Heat tomatoes to boiling point, Add one teaspoon salt per quart. Boil 20-minutes. Pack hot in sterilized jars. Seal at once. (There is more loss of Vitamin C with this method.) TOMATO ASPIC 4 cups fresh cooked tomatoes, % cup chopped onions, 14 cup chopped celery leaves, 1 bay leaf, 2 whole cloves, 1 teaspoon salt, 2 tablespoons brown sugar, 2 table- spoons (2 envelopes unflavored gelatine), x4 cup cold water, 3 tablespoons lemon juice. Combine tomatoes, .Onions, celery leaves, bay leaf, cloves, salt, and sugar. Simmer 20 minutes; strain, 'Thursday: August 31st$ 1944 *-* * * TAKE A TIP 1. Wringers for washing machines are valuable. May we remind you of the simple precautions that prevent service work and loss of this labour saver. .Wringers should be set at the prop- er pressure for the thickness of the clothes. Too heavy a load may lock the rolls and even strip the gears. As soon as the 't!wringing out" is finished release the rollers, Oil ruins rubber. Do not spill any on the rubber parts of the machine—if this happens clean off imtnediately with soap and water. Do not use any abrasive on stained rubber. Try td take as much as pos- sible off with baking soda and water. * * * WHAT 0/YOU MEAN SOLDIER? YOU'VE BEEN ON THE MOVE! THESE HAVE FOLLOWED YOU PROM ENGLAND TO AFRICA TO ITALY... ,..TO HERE-AND,IkEACHED YOU SAFELY-BUT THE POSTAL CORPS GETS NO THANKS ! Listen To "SUCCESS" SELF POLISHING LIQUID WAX AND PASTE FLOOIMAX , on, every FRIDAY morning at 1035 37 prizes awarded each broadcast From C1KNX Wirigham 920 On Your Dial For sale at all Grocery and Hardware Stores. marl' it nip TRUTH 4/N-Jos No. 51