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HomeMy WebLinkAboutThe Wingham Advance-Times, 1945-03-01, Page 6RATION COUPON INFORMATION Butter coupons 90 to 96 now valid. Coupon 97 becomes valid February 22nd. Sugar coupons 46 to 53 now valid. Preserves D33 to,40 now valid. One preserves coupon is good for 12 fluid ounces jain, jelly, marmalade, maple butter, honey butter, or foun- tain fruits; or 2 pounds maple sugar; or 20 fluid ounces canned fruit; or 24 fluid ounces (2 lb. net) extracted otmces of molasses; 12 fluid ounces of cranberries. TIMELY TIPS Wear in Rotation. A way to save those precious stock- ings is to mark one of a new pair so that it can be worn one time on the right foot, the next time on the left, and so on. This lessens pressure on the part where the- big toe fits—and adds to length of wear. Save Those Suits . . . Bunches of keys kept in a hip pocket are apt to wear through both pocket and cloth. . . Even a thin pad on an office chair will delay trouser-seat-shine. . . . Heavy and bulky objects stuck in pockets make the coat sag—even 'tear the pocket corners. • , . .Trouser legs which end a half- inch above the heel are less subject to frayed cuffs than longer legs, • LIVE STOCK IMPROVEMENTS IN ONTARIO By W. R. Reek, Deputy Minister of Agriculture, Province of Ontario (Note—This is the first of a series of comments by well-known authorities. written expressly for the Weekly Press of Ontario.) The cash income of Ontario farmers. reached an all time high in 1944. In the previous year, •the last one for which figures are available, it • was $389,142,000. Of this total $278,994,- 000., or 72%, was derived from the sale of live stock and live stock • pro- ducts, Dairy products, hogs, cattle and poultry - provided the greatest volume of revenue and all were pro- duced in excess of domestic regitire- ments. As in the past, so in the future, 41111••••••01111•Mr Hints On Fashions RED CROSS DRIVE STARTS NEXT WEEK (Continued from page one) And that is only part of it. Food parcels: must go forward to keep our prisoners of war alive, and in good health until they are repatriated and. homeward bound again. We have news of the arrival of a shipment of one million food parcels ,for distribu- tion in the prison camps in Germany. This lifeline must be .strengthened now. This is the important "follow through"• period that means life or death to many. Our casualties in hospitals both overseas and in Canada must receive the consistent thoughtful care which it has been our privelege to provide since the beginning of this cruel. war. The output of supplies and comforts must be continued. Blood serum must be in readiness on all ;battlefronts and. in all hospitals. • • And on the home front we are pledged to build Lodges in connection with the military hospitals in Canada where patients_ may meet with their kin in a homelike atmosphere, where ti ,PAGE SIX 71;Iday Speciall AMPS -25 WAR ST of par CROCER$ THE MIXING BOWL crumbs. Serve with White Sauce, using fat in pan in place of butter. Sprinkle with paprika. Serves 6, MOCK SCALLOPS Cut halibut in pieces about the size and shape of scallops. Dip in crumbs, egg, and fry in deep fat (375 deg.) or hot enough to brown a cube of bread in 50 seconds. STEAMED FISH (Cod, Pike, Trout, Perch) Dry-meated fish are best for boiling or steaming as flesh will remain firm. Unless fish is to be garnished whole, it is better to cut into pieces for serv- ing befoie boiling and steaming, Sprinkle fish liberally with salt and steam over boiling water or soup stock with a bit of garlic in it. Steam is preferable to boiling as little flavour is lost. Save any juice that comes from the fish to use in sauce in place of water. Serve with a tasty sauce. TURNIPS WITH CHEESE 2 yellow turnips, 2 tbsps. fat, 2 tbsps. flour, 11/2 cups milk, 1 tsp. salt, .3's tsp, pepper, 1/2 cup grated cheese. Peel the turnips, cut in shreds and cook in salted boiling water for 20 minutes. • Make a white sauce with fat, flour, milk, salt and pepper. Pour this over drained turnips and sprinkle with grated cheese. Place over hot water and continue cooking 15 minutes—or if electric oven is "on" place in moder- ate oven for 15 minutes, KESWICK BEANS 11/ cups pea beans, 1 cup stewed and strained tomatoes, 1 can vege- table-beef soup, 1 onion (finely chopped), 1 clove garlic (finely chopped), 1% cup butter, 2 tsps. salt, Soak beans overnight in cold water, drain and parboil until soft. Put in baking dish or bean pot, add other ingredients, cover and cook in slow electric oven (250 deg.) until beans have nearly absorbed sauce, CHICKEN CALIFORNIAN 4 pound fowl (dirt in pieces for serving), salt acid pepper. 1/2, small onion (sliced). 1 enp rice (un- cooked), boiling water. Cover fowl with boiling water, add onion and rice, and cook slowly until tender (about 4 hours) adding 2 tsps. salt when half done. Season to taste. Take out rice and onion and brown in a little fat; serve on top of chicken. EGG FRICASSEE 6 hard-cooked eggs, 3 cups stock from soup-bone, minced parsley, chopped onion, 3. tbsps. fat, 3 tbsps. flour, 1/4 cup cream, salt and pepper. Cut the eggs in slices. Make a sauce of the stock, fat, flour and seasonings. Add the sliced eggs, the By opts MUMS *dm Blew inoinendat Hello Homemakers! The number •one housekeeping problem during Lent is the provision of attractive meat al- ternatives. We highly recommend such substitutes as creamed vegetables, ,cheese casseroles, bean dishes, platters , of fish and fowl, and egg dishes. A few of these have been selected for this week and we hope you enjoy their flavour and colour. BAKED HALIBUT 2 pounds halibut, fat salt pork. 1 small onion, thinly sliced; bit of bay leaf (pick out whole spices), 3 tbspns. baking fat, 3 tbspns. flour. 1/2 cup buttered crumbs. Arrange 6 thin, slices salt pork in casseroles. Cover with onion, add bay leaf. Place halibut over pork and onion. Spread top with fat and flour :creamed together. Cover with crumbs and arrange narrow strips of salt pork over crumbs. Cover with greased paper and bake 50 minutes in moderate _electric oven (350 deg.) removing paper during last 15 minutes to brown Something New Under The Sun By BETTY BARCLAY HEAVY, HEAVY HANGS OVER THY HEAD... BE CAREFUL! Your current ration book has still to last till the end of the year., If it's mislaid, you may be inconvenienced an.a, if it's lost, both you and your local Ration Board will be put to needless Worry and trouble, So, keep your book in a safe place at home whereit is readily accessible but not liable to damage or apt to be misplaced, TOHN LABATT LIMITED Canada v., tandem MARYt WE MUST BE MORE CAREPUL ABOUT OUR RATION BOOKS.,:rHEYRE VALUABLE WING al AM/AVM-VMS Thursday, March 1st, 1945 a on Guaranteed . /a Trust Certificates ISSUED for any amount „ .„ fora term of five years „ „ guaranteed both as to principal and interest . , Interest Olegues mailed to reach holders on due date, or, at holder's option, may be allowed to accumulate at compound interest. An ideal investment for individuals, WA' panjes.; authorized bylaw for cemetery boards, executors and other trustees. their relatives may be .aeeommodated if need be. Helpful services to the homecoming men and women of the fighting: forces; to the wives of .our servicemen and their children who. will. be Our new Canadians—must go on4 -Outpost hospitals for frontier settle- ments, nutrition service, home mu-sing' and first aid and the work of the Juniors for crippled children all consti- tute a peacetime programme that must be maintained. It would be folly to suppose that when the last shot is fired Canadian Red Cross could just fold its bands and sit back. Never in all history have so many countries been in need of im- mediate and extensive help,,, When Canadian Red Cross asks for your donation—give from the heart. Give to Canadian Red Cross as you would to YOUR OWN! Wingharn District objective is,$6500 —Let us go over the top. THE STERLING TRUSTS . CORPORATION Sterling Tower, Toronto 33 years In Business cream and salt and pepper. Mix well and serve very hot. 44 4; TAKE A TIP bleep woollens_ in circulation longer it is important to give them careful and frequent cleansing, Use plenty of water but not too much. soap. Squeeze ,through the suds and brush any soiled spots. with a soft brush. Rinse well in 3 or 4 basins of warm water. Squeeze- dry and 'spread, out on clean paper to dry., 2, Perspiration, dirt and grease that are allowed to remain in the fabric of overalls weaken the cloth, Frequent. washings are better than severe laundering for very dirty clothes, 3, Clothes that have become yellowed can be -whitened by first soaking them over night in water containing. ;borax—about Yt cup to 1 gallon of water. If the result is not satis- factory, let them freeze in cold weather. This will whiten cottons and linens wonderfully. * * * * • Il y* DO fins, To relieve discomforts, one of the best things you can do input a good spoonful of home- tested Vicks Vapoltub in a bowl of boiling water, Then feel welcome relief come as you breathe in the steaming medicated vapors that penetrate to the cold-congested upper breathing passages! See how this soothes irritation, quiets cough- ing, and helps clear the head- bringing grand comfort. FOR ADDED RELIEF. . . rub throat, chest and hack with VapoRub at bedtime. Vioks VapoRub works for hours-2 ways atonce--to bring relief from distress. Remember,it'sVicksVICKS VapoRub you want. VAPORus, 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. conditions in world markets will have a tremendous influence on priCe. Con- sequently all efforts should be directed towards the production of products that are suitable for sale on any market in the• world. Live stock improvement, as the words imply, involves the production of a high quality product. but that is not the whole story. The product must be produced at a relatively low cost, an achievement that can be attained through the production of more pounds of milk per cow, more eggs per hen and more pounds of meat with the same amount of feed. Only healthy animals can be expected to produce efficiently. The most economical way to improv- ing live ,:stock is through the use of better sires. The purchase of a high class sire for exclusive use in a small cattle herd is a costly procedure. Dur- ing recent years the technique of arti- ficial insemination has been widely used in various States. Last year an experimental unit was organized in Ontario and results to date justify the action taken. It can now be stated that this method of breeding offers the most economical means of transmit- ting the blood of outstanding sires. Moreover it provides a basis for im- proving all cattle in a given area, if the individual farmers within the cam' munity support the programme. Hogs can also be improved through the use of better sires. The advadeed registry policy for swine has identified the strains capable of producing large litters of high quality pigs at relatively low feed costs. ' These strains can make Canadian bacon famous the world over, • Ontario's` poultry has been greatly as rea a tly improved in the past ten years result of inspection and control exer- cised over flocks supplying eggs to hatcheries. Most pullets offered for sale to-clay possess the characteristics necessary for producing 200 or more eggs annually because of good feeding and management. Perhaps Ontario's most valuable and most neglected crop is pasture. It pro- vides the cheapest feed used in the production of meat and milk. Last year the Ontario Department of Agri- culture launched an extensive pro- gramme of demonstration pasture plots for the purpose of ascertaining the best mixture and the most suitable, methods of seeding. The results have been most gratifying but will be of little value unless given wider application in 1945 and after. Feed relatively rich in protein is necessary for balancing any live stock ration, Milking cows, hogs and poul- try require more of this ingredient than beef cattle. Protein is usually expen- Chop oysters fine, season with salt, cayenne and nutmeg. Melt butter in Saucepan and stir in minced oysters. In a separate dish, heat yolks of eggs with cream : and stir in oysters. As soon as eggs set, serve on slices of buttered toast garnished with parsley. Serves 2. sive so feeding costs can be reduced by increasing the production of nitre,, genous crops on the home farm, The volume of available protein can -lie inT creased by growing more alfalfa and. harvesting it earlier, -by Prodticing some soybeans and by adding- a- feW peas to mixed grain mixtures,, Suitt able rations have been outlined 'IA 00.1 tario bulletins and should be used aS1 guides in the preparation of balance diets. In any live stock improveMent Pre04 gramme health of animals should .••••O cupy number one position. present time about half the catte,' the -province have been tested tuberculosis under some federal and live stock owners in the the province are anxiously aw tests. Bangs disease is being tae': by individual breeders and fahrt Some have adopted the blood to# slaughter plan while others are the calfhood vaccination m Mastitis is causing dairymen concern and unfortunately no of cure has been devised. The spr the disease can be reduced by dairy husbandry and the applicat sound sanitary practice's. Pa cause high annual losses in ou sheep and -poultry herds and Infectious diseases play havoc winter farrowed litters of swine search and experimental work is conducted at the Ontario Vete College with a view to cievelopi fective treatments for these di In the final analysis "an ou prevention is worth a pound of and if practised systematically a long way towards lowering th of producing live stock and live products. But the application o live stock management costs ti So many farmers planning for war improvements ace buying V, Bonds and setting them aside f provision of capital later. Then will be able to make those im merits they can't make now beca material and labour shortages. Baked Oysters 12 large oysters 1/2 pt. cream 1 tsp. anchovy extract A little grated cheese and Grated lemon rind 1 tbsp. butter Few bread crumbs Salt .Pepper Paprika Put butter into small saucepan with cream, stir over fire until thoroughly hot, then add anchovy extract and lemon rind. Put half of mixture into small greased, baking dish and lay oysters on it; sprinkle over with cheese and bread crumbs. Then pour re- mainder of sauce aver; season . with salt, pepper and paprika; sprinkle some more bread crumbs and cheese on top, and ,bake in brisk Oven. Serves 4, Wife Preservers. Navy wool, so nice under a coat now and even nicer when spring sheds its warm beneficence over the land, is of major importance this season 'for frocks as well as suits. It is used for this attractive dress that uses the navy tissue wool effectively and simply. Turned back revers adorn the V-neck- line, and a red feather belt slips through the insets at the waist. " A chatelaine ornament, in the form of a sun and a moon, gives interest to the simple bodice. 0:01 Household Hints 11-13 With some serape of lumber and a tie ingenuity a simple rack for milk b ties can be made to hang to the side, - the house. It keeps freshly delivered m off the ground, away from prowling a male, and its convenience is much appi - elated the milkman. By MRS, MARY MORTON I Saturday Night Supper may be an Oyster Supper if the family is agreed. Fry them. bake them or serve on toast, Today's Menu Oysters, 'Baked, Fried or on Toast Mashed Squash Raw Vegetable Salad Gingerbread Coffee Fried Oysters 11/2 doz, large oysters 2 eggs Fine cracker dust Pinch salt 1 tbsp. boiling water Cooking fat Little butter Rinse oysters quickly and lay on colander to drain. Dry quickly and gently with soft cloth, handling as little as, passible, Take a steel fork and catch it in the eye of the oyster. dip in egg and then in cracker dust, but do not use too much cracker dust as it tends to disguise flavor of oyster. A pinch of salt and the boiling water should be added to egg, beaten to- gether, Have „wady a frying pan, not too deep with plenty of smoking cooking oil to which a little butter has been added to help make oysters crisp and brown. Put in only enough oysters to cover bottom of pan. Oyster on Toast 1 pt. oysters. Salt Cayenne Nutmeg Yolks 2 eggs 1 tbsp, butter 1 gill cream Buttered toast Parsley Mier IF THE mem - Fyn-dog No. 68 ti Burpee's Red Tampala ---, Better Than Spinach Those who used to say "There's What is Tampala? Well! Last year's Tarepala, ;Introduced to America by David Burpee of Phila• delphia, was a plant that had been grown and eaten in India and China for centuries. The leaves, when cooked like spinach, had a delight• ful flavor all their own. It grew almost anywhere, and unlike *min- aeh, could be plucked and eaten during the entire summer. Thial year's Red Tampala is the century-old Tampala, plus the at. tractiVeness of the red, and the new sweetness. It'S not only a attbatittite for spinach, but a new green that may be grown quickly, and easily, and served in dozens of ways. It is les§ tinny and less puckery than spinach -- so it should appeal to children who need spinach but refuse to eat it. It has more food value than either aplomb or chard and is a pleasing changs from other greens. 'It's something new that grows 'and& the AIM; You'll see it In thousands of Via tory Hardensthis year. se4 set nit Sig 3ti Lc! act .11 nothing new under the sun" are hiding their heads in shame today. Ships that open up their mouths to disgorge land tanks; robot bombs; women riveters — Why, it's a 'new :world! And new foods are growing in our gardens and appearing on our tables. Last year the Tampala Made its first appearance In thous- ands of gardens. This year a new Red Tampala will be grown, In, stead of the leaves being green, they Will be variegated green and red, with midrib, veins and under- side of the leaves, a decided rod. It's "something new" if anything is. When cooked, these leaves have a different, sweeter flavor, proba• bly due to the red pigment. And, best of all, for those who may be Vitamin conscious, this new garden green is twice as rich its. Vitamin A as. spinach in spite of the fact that spinach is one of the few foods marked "excellent" in the Vitamin A column,