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The Wingham Advance-Times, 1944-09-07, Page 641110$1,10,11NIMIMININNIIIRSIII0. CONSERVATION CUPS WFtrht PREPARINCI MONS FOR STORAS CUT OFF 'TOP ONE. CINCH F.1.2C)tvi BULB 9f-ST TO STORE, ONIONS t. IN NIE.sm SAO 141.314 44 IN oRy 6-28 If you have gone to special pains to grow a good crop of onions in your Victory garden be sure that you store them correctly for use during the Winter. To keep well in storage, onions must for the successful storage of onions. ibe mature and thoroughly dry. When A dry, well-ventilated place such as an bags, as illustrated. If the quantity to be stored is small the bag contain-- ing them can be hung from a rafter or a hook on the wall. Good ventilation is most essential F "860" ON YOUR DIAL Sponsored . by Dr. MORSE S PILLS use pears and syrup), onion, green pepper, sugar, vinegar, salt, ginger,' mustard and cayenne pepper. Boil slowly one hour, stirring occasionally, until somewhat thickened, Add pi- mento, boil 3 minutes longer. Pack into clean, hot sterile jars. Fill)ars to top, seal tightly. Makes about 2 pints. Piccalilli 1, quart chopped green tomatoes 2 medium-sized sweet red pep- pers, chopped 2 medium-sized green peppers, 'chopped' 2 large mild onions, chopped 1 small head cabbage, chopped % cup salt 3 cups vinegar 1 lb. brown sugar, firmly packed 1 teaspoon mustard or 2 table- spoons mixed pickle spices Combine vegetables, cover with' salt and let stand overnight, Drain and press in a clean, thin white cloth to remove all the liquid possible. Add vinegar, sugar and spices and simmer until clear, Taste to be sure it is salt enough. Pack into 'clean, hot, sterile jars, Fill jars to top and seal tightly. Makes about 3 pints. Horseradish Relish Grate sound horseradish roots. Meas- ure about one-half as much vinegar as horseradish, add one-fourth to one- half teaspoon salt for each cup of vine- gar, and our over grated horseradish. Pack at once into hot, sterilized jars, fill jars to top, seal tightly. Listen To "SUCCESS" SELF POLISHING LIQUID WAX AND PASTE FLOOR WAX . on every FRIDAY morning at 10,15 3/ prizes awarded each broadcait From CKNX Win ham 920 On Your Dial Fortr sale at all Grocery and Hardware Stores. MEN and WOMEN ARE URGENTLY ilium NEEDED nvivir to .save essential food crops now ready for harvesting TOMATO PICKERS r. 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 kundreds of men and, women of Ontario minutes. kith through a sieve. Wash and quarter apples, add water and cook slowly until tender, Rub through- a sieve. Combine apple and grape pulp, add sugar and cook until thick., about 20 minutes. Pour into hot, steri- lized jars, cool and seal. Yield, about Carrot, Apple and Peach Conserve. 3 pints. 2 cups diced carrot 22 14 ecc uuu ppp ss w add ect eee dd tart apples - peaches 3 cups sugar Add water to carrots, cook 5 min- utes. Add sugar, cook until thick" about 20 minutes. Pour into hot, sterilized jars, cool and seal. Yield, about 2% pints. CANADIAN POULTRY — PRAISED IN' U.K., Keen appreciation has been ;expres- sed in Britain over the 2,000,000 lbs. of dressed poultry received from Can--, ada during the year, As representing the general approval of the poultry trade in Britain, a letter has been re- ceived by the Special Products Boar of Canada from A. S. Juniper; .dean the British poultry trade and holder of one of the largest stalls in Smith- field 'Market, London. In the letter, he says "It has been quite iefreshing to see supplies of Canadian potiltry on our premises, brought through the ef- forts, of the Ministry, of Food. I can assure you that these supplies are most welcome to the trade, because there his been little for diskribution on the. wholesale markets other than supplies horn Ireland.',' ...THERE'D BE THE SAME BLACK MARKETS AND RUINOUS PRICES WE FIND IN OTHER PLACES.. eze N • • • NIN kv noN, x • n • um r =NMI. N • N s • N mu No. No N • om • s o I • .mmoolo L riir mit mow, ri-Ior No. 52 UH,HUHt-PRICES IN CANADA ARE STILL PRETTY REASONABLE-WONDER 140W. THEY DO IT ? ' OW DOES IT WORK SPARKS?. WELL, THERE'S A LAW FREEZING PRICES— BUT... IP THE PEOPLE AND THE MERCHANTS WEREN'T BEHIND THE LAW... OTHER COUNTRIES PRAISE IT Canades successful fight against inflation is quoted with admiration all over the would. lee regarded everyvvbere as an outstanding example of what can actually be (lone when The people and business tend the &veronica ail work to, getlidee Yeeee keep it -tip! JOHN LA0Att LIMITED tondo toned° HATS 'OFF TO CANADA EN! -.MNYT eeee elee WINGHAM ADVANCE- TIMES LISTEN TO `The Best Of the Week' EVERY THURSDAY 9:00 P.M. the tops of onions are thoroughly mature and have fallen over on the ground and ripened they can be harv- ,ested. Afterwards, and when the tops are thorbughly dry, cut them off about ,one inch above the bulb as illustrated in the accompanying garden-graph. Onions can be stored in ventilated ,baskets, crates or loosely woven mesh MIXING BOWL av AMU ASIAN Itgass Nemo AIM Hello Homemakers! Our fruits parade their luscious wealth each is their turn throughout the entire sum- mer. In spite of inexperienced help gardeners have displayed an excellent quality oS produce and an ample quantity, for our needs too. It is then up to us to• make the best of true- flavoured foods. Keep the flavour of late summer fruits by storing them in a cool place—preferably the refriger- ator. Do not store too much raw fruit for a long period. Use the ripest ones first. It is a wise precaution to keep any strong flavoured foods away from fresh fruit. In the preparation of fruit such as peaches, pears, and ap- ples drop in salted water as soon as peeled to prevent discolouration. Mix with citric fruitee ef these fruits have to "gee- "Or some time. PEACH COFFEE CAKE Cream 2 tbsps. shortening and % -cup sugar, Add 1 beaten egg. Sift together 1% oups flour, 5 tsp. salt and 2 taps. baking powder. Add altern- ately to creamed mixture with % cup milk. Mix just until blended. Pour into greased pieplate. Arrange sliced peaches over top. Crumble 2 tsps. flour, 2 tsps. butter, Y4 cup sugar and 1 tsp. cinnamon together, Sprinkle over peaches, Bake in electric oven at 375"F. for 35 minutes. CANNED PEACHES Scald, peel, halve, slice or leave whole. Pack raw in sterilized jars and cover with boiling hot syrup (1 cup sugar to 1 cup water). Adjust lids; process in boiling water bath for 25 minutes. Process 35 minutes if peaeh- es are firm. Open Kettle Method: Boil in syrup. Adjust lids and process 20 minutes in boiling water bath, CANNED PEARS Peel—leave whole or cut into halves attic makes a good storage space. Slight freezing does not injure onions provided they are not handled while frozen. Care in storing onions repays one's efforts since onions are used in the kitchen more than any other vegetable from the Victory garden with the pos- sible exception of potatoes, and core. Cook gently in a boiling light syrup 4 to 8 minutes according to size and firmness. Pack hot and cover with boiling syrup. Adjust lids and process 20 minutes in boiling water bath. Open. Kettle Method: Same as for peaches. PEARS IN SALADS Use equal amounts of diced raw pears an,d apples -when you make Waldorf salad; stuff the cavities of peeled pear halves with salmon salad; mix diced pears, cubed cantelope and Maraschino cherries with a light syrup. PEACHES OR PEARS WITH CHEESE For a dessert type salad, fill cavities of peeled and cored halves of fruit with cream cheese or cottage cheese and apple jelly or old cheese and pea- nut butter. Dressing isn't necessary. BROIL FRUIT Put slices of peaches and pears on a grill. Drizzle with honey and mint and broil for 5 or 6 minutes. * * * TAKE A TIP 1. Before fastening, corks into bot- tles, boil them for five minutes to soften them. Then, while hot, press them into bottles. The corks will fit tightly when cool 2. Clean plaster vases by dipping in- to a thick liquid starch. When dry brush off the starch and dirt will van- ish with it. 3, Try adding a pinch of nutmeg to creamed corn—a different but blending flavour .for a change. * * * THE QUESTION BOX 'Mrs. D. W, says: Is it true that you should sprinkle sliced cucumbers with salt and allow them to stand SoMe time before serving? Answer: There is no evidence that salt Makes cucumbers easier to digest. Salt would draw water from the cells and make the cucumber litho and un- appetizing. This water contains ?valu- able minerals and vitamins which would be lost Crispness would be lost too. Mis. E. C. says: ,Mould formed on some extra fruit juice I had in cover- ed bottle in the refrigerator. Could I use it r Answer; Such mould is not injuri- ou$ to health, but may change the no,- your. 'Usually the mould can be ekime med off and the syrup, boiled, will he alright. TO help avoid it, pour hot syrup inte a sterile jar, cover at once, and place in the refrigerator as soon as cool. If syrup is kept ,for an ex- tended period, reheat it occasionally and •always keep in airtight container, Mrs, 0, J, H, has a suggestion for It, B.: To make red Chili Sauce; ''Peel and core, tomatoes, put in pan, mash with wooden potatomasher, cut up onions, bring, to a boil, then take off lid of pan and let cool till Chili Sauce thickness. Then put in sugar, salt (spices mixed with the vinegar) and let cool for a few minutes longer, stir well. * * * 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. RATION COUPON INFORMATION Here are the dates on which ration coupons are due: Butter coupons Nos, 74 to 76 now valid. Sugar coupons Nos. 14- to 41 now valid; canning coupons Fl to F10 now valid. Preserve coupons 1; to 28 now -valid. T30 to 39 now valid. Only tea and, coffee coupons in ration book 4 are 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 honey; or 15 fluid ounces corn syrup, cane syrup or blended table syrup; or 40 fluid ounces .(1 quart) maple syrup Hints. On Fashions This casual little suit should find itself at home in town or in the coun- try, It has raglan shoulders for the full sleeves of the lumger jacket coat, with pocket detail at bust and belt. It is of purple woollen lined in the same shade of gray as the slim wrap- around skirt which has a hip pocket. Worn with a purple slipover blouse. bo put up a few jars. of relish for winter use, They' add zest to winter meals, and putting up just 'a few jars not too great a tax on time and strength these busy days. • Today's Menu Naked Beans Relish Cabbage Salad Green Beatty Apple or Squash Pie Coffee Tomge-Pear Relish 2% cups fresh or canned tomatoes 2% cups fresh or canned pears % cup chopped green pepper % cup chopped Wort 1. cup sugar ettf• vinegar 1 teaspoon salt % teaspoon ground ginger lh teaspoon mustard Dash of elytrine pepper 4 cup ihopped canned DiffientO COMbitte tomatoes, pears of canned Marcie gdiapa Ironing Wrinkles Ironing begins on the clothesline, .13e sure you shake clothes thoroughly tp remove creases , , use coat hang- ers for dresses and blouses (two wood, en ones, hooked together so they stay put on the line), Best, if not always practical, to iron dresses before they are quite dry. We're talking about optimum conditions . „ Yet: figure out year own routine from there, It's time- saving in the end to fold articles neat- ly the minute you unpin theni from the clothesline, A jumbled up clothes bask5t means more ironing time, And when you're sprinkling don't overdo it, that means more ironing tool An- other tip, warm water penetrates more quickly than cold, * * Make-Over Memo When you choose a pattern for your miracle 'made-over' . . . remember no one need know it's not brand new except you unless you can't keep a secret. Keep in min, the number, size and shape of the pieces of the old garment. You can ask to see charts showing 'all the pieces in each pat- tern, Even so, you may have to make piecings or change the style a bit, But it won't be pearly as tricky, as, lots of jig'-saw puzzles. And any good dress- maker should use a dash of imagin- ation. * * Strictly For Tyros Canning is like knitting! - If you proceed step by step it's easy. And see if you don't feel superior and ac- complished with a .tidy display of gleaming jars on the fruit cellar shel- ves. Remember that canning requires ' no imagination. It's precise and mathematical. If you can mix a baby's formtda, work on a production line, type a letter, you're a canner . . . . We're telling you! * * Bread Lines Are you sure you're a winner in the bread line? Do' you always get the most value for your money? You will if you buy whole wheat of Canada ap- proved. Vitamin B white bread, Keep in your mind the fact that government- sponsored vitamin B bread always contains standard amounts of the thiamin you, need to guard against nervous strain, fatigue and loss of ap- petite, TESTED, APPROVED . HOME-MADE JAMS By Laura C, Pepper Chief, Consumer Section, Dominion Dept, of Agriculture Not many women can afford the large stocks of home-made jams and conserves which were their pride and delight in the days when sugar could be bought by' the hundred pound bag, without benefit of coupon. Today's smaller supplies are doubly precious and when every cup of sugar has to be counted, nothing short of a perfect product is good enough. Per- fection is not difficult to achieve in jam making if both general directions and specific recipes are carefully fol- lowed. ' . General directions stressed by the home economists of the Dominion De- partment of Agriculture, Coesumer Section, are,— Use only firm, ripe fruit, never over-ripe or green fruit.' Measure fruit and sugar accurately, Heat slowly to extract the juice of the fruit, A little water may be added. 19 V NNW Household Hints ie By MRS. MARY MORTON APPLY AT ONCE IN PERSON OR N MAIL THIS COUPON Ontario Farm Service Force, Parliament Buildings, TORONTO. I AM A VOLUNTEER FOR THE FOOD FRONT Name Address Telephone Age, From Dales Available— To W•558 to prevent sticking but since it mTist later be boiled away it should be add- ed sparingly. Fruits which have tough skins like grapes and plums, should be cooked until skins are, tender before adding, sugar. Jam is cooked sufficiently when a small amount taken up on a spoon re- mains heaped. If a jelly thermometer is used the jam is cooked to 220°F. Watch carefully while cooking, stir- ring frequently to prevent burning. Skim, if necessary before pouring into ,hot, sterilized jars. Allow to cool, then pour on a thin coating of melted paraffin wax. When this has hardened, potir on a second layer, tilting the jar gently so that the wax swirls up the sides of the jar. Cover jars with metal or brown pap- er covers, Store jams in a cool, dry, dark place, Warmth and dampness en- courage the growth of moulds and yeasts which cause spoilagee, and light fades the colour. Plum Cumbo 2 quarts plums 1 orange (rind and pulp) 3 cups sugar • Cut plums and remove pits, Slice orange very thinly and cut in pieces. Cook together slowly for 15 minutes. Add sugar and cook until thick, about, 10 minutes. Pour into hot, sterilized jars. ,,Cool and seal. Yield, about 2% pints, Grape and Apple Butter 4 cups grape pulp (6 cups whole grapes) • 4 cups 'apple pulp (12 medium apples and 2 cups water) 4 cups sugar Wash grapes and remove Stems, Crush and heat to boiling point. Boil gently until skins are tender, about 15 Salesman: "Is. you mother engag- ed, son?" Little Boy: "I think she's married."