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,