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Home My WebLink AboutThe Wingham Advance-Times, 1945-08-23, Page 6eticious a Refreshing I Si "SALAD GOODYEAR SINGERS EVEN MORE FOOD IS NEEDED NOW WANTED Seasonal Workers For Factory Work During TOMATO SEASON Beginning about Septemberli lsi Make Application To 0 Libby McNeill & Libby CHATHAM, ONTARIO GARDEN-GRAPH CUT OFF TOPS OF ONIONS BEFORE STORING 8-17 A_ t (. .,..„:. (. ONIONS KEEP WELL HUNG. IN MESH BAG BALANCE OW 1944 INCOME TAX DUE 31st AUGUST, 1945 Taxpayers are reminded that any balance of income tax on 1944 incomes is due on 31st August, 1945. To be sure that there will be no error in account- ing for your payment, complete the remittance form provided below and mail it with your re- mittance to your District Inspector of Income Tax. DEPARTMENT OF NATIONAL REVENUE—TAXATION DIVISION INCOME TAX REMITTANCE FORM To Inspector of Income Tax at Enclosed please find made payable to "Receiver General of Canada" (Cheque, Money Or Postal Order) /or $ In payment of income Tax for the year ..... ...... . .. tithe Of .. . .. ................... .”1 ........... .11t0V4hCC04,460 ..... .. Print t' arse arid Addreter abbe* exactly an shows on your income Tait &turn. llentarlta (State hero present address!, if any armee *ince return filed) Betty Barclay's Jelly Shelf RIPE PEACH AND PLUM JAM 31/2 cups prepared fruit .cups sugar 214 cups light corn syrup 1 box- powdered fruit pectin To prepare fruit, peel about 1I/2 pounds fully ripe peaches; pit and grind or crush thoroughly. Pit (do not peel) about 1 pound fully ripe plums. Cut in small pieces, and crush thoroughly. Combine fruits. Measure sugar and syrup into dish and set aside until needed. Measure prepared fruit into a 5- to 6-quart kettle, filling up last cup or fraction of cup with water if necessary. Place over hottest fire. Add powdered fruit pectin, mix well and continue stirring until mixture conies to a hard boil. At once pour in sugar and syrup, stirring constantly, (To reduce foaming, 14 teaspoon butter may be added.) Con- tinue stirring, bring to a full roiling boil and boil hard i minute. Remove from fire, skim, pour quickly, Paraffin hot jam at once. Makes about 10 glasses (6 fluid ounces each). WHAT ELSE CAN I DO? THE FARM WON'T RUN ITSELF WHY NOT? LOOKS LIKE WE HAVE NO CHOICE! 1 SHOULD THINK SO! YOU SHOULDN'T WORK SO HARD, HENRY ! ISN'T IT rivs TRUTH efAro,„, IT'S ONE OF THE THINGS HARRY'S BEEN FIGHTING FOR AND IT'S GOING TO BE HERE FOR HIM TO COME HOME TO! *CNINN44\ ' dl ilk \ 4 Irre40 1!,'N.11 KEEP FAITH! It's been a long, tough struggle for many of us, to keep things going here at home. But what of the men returning from overseas? Theirs was a far stiffer fight and we cannot but recognize our obligation to them. They offered their lives for our future and theirs. It up to us to guard, it, against their return. JOHN LABATT LIMITED tendon Canada YOU CAN'T DO EVERYTHING ALONE PA IX WINGHAIV1 ADVANCE-TIMES Thursday, August. 23,. 104$ GOODYEAR ORCHESTRA Leirdet are daecte..9-it STANLEY STJOHN GORDON SINCLAIR AflYee - MICHAEL FITZGERALD Today's Menu Broiled Pork Chops Baked Potatoes Glazed onions Waldorf Salad Spiced Prunes, Ice Cream 'Tea Glazed Onions Peel large onions under cold water and cook in a quantity of boiling water for 15 mins. Drain.' Place on- ions in a shallow baking dish, sprinkle lightly with salt, granulated sugar, and dot over with fat — margarine or any good cooking fat. Add enough hot water to cover the bottom of the pan and bake in a moderate oven (350 deg. F.) until tender, 20 to 30 mins., de- pending upon their size. Spiced Prune Ice Cream 1 tall can evaporated milk 1 tsp, granulated gelatin 1 tbsp. cold water 14 tsp. cinnamon 3's tsp. nutmeg % tsp. cloves Few grains salt 2 c. cooked prunes 2 tbsp. brown sugar 1 tsp. vanilla Scald evaporated milk, Soften gel- atin in cold water and dissolve in hot milk. Add spices and salt; mix well and chill. Remove pits from prunes and cut into pieces, Whip gelatinized milk until stiff add sugar, vanilla and prunes, and mix thoroughly. Pour into tray of refrigerating unit and freeze 3 to 4 hrs., or until set. Serves 6 to 8, Baked. Potatoes Scrub potatoes thoroughly and re- move imperfections. Grease all over with bacon fat or other good drip- pings, and bake as usual. For California Baked Prunes, cover 1 lb. prunes with cold water and let Store your victory onions carefully and they will stand by you all through the coming winter of food shortages. Onions must be mature and thor- eughly dry to keep well in storage. Onion tops will fall to the ground in the Victory garden when they are fully Ariature. This means the bulbs are ripe and ready to be harvested. After digging up onions and the tops "have thoroughly dried out, cut them off about an inch above the bulb, as illustrated in the accompanying Gar- den Graph. Onions store well under home condi- Hello, Homemakers! A search is being made for sugarless recipes for relishes. More than ever this year, ways must bed found to store vege- tables such as cucumbers, pickling on- ions and beets without sugar. Since pickles make a plain entree very temp- ting, we list a few recipes that may be helpful. UNCOOKED MUSTARD PICKLE 1 gallon cider vinegar, 1 cup salt, 2 ounces white mustard seed, 1 ounce of tumeric, i. lb. dry mustard, 1 tsp. cayenne pep- per, 2 cups brown sugar, sacchar- ine (two 14-grain tablets), cucum- ber, onions, cauliflower, etc, — Name tions if hung in a mesh bag in a dry place, as illustrated. They can also be stored in ventilated baskets or crates. Good ventilation is most essential for the successful storage of onions, A dry, well-ventilated place such as an attic makes a good storage space. Slight freezing does not injure onions provided they are not handled while frozen, It will pay you to take pains to store your Victory onions properly this winter for they are used in the kitchen more than any other vege- table. PICCALILLI 1 peck green tomatoes, 6 green peppers, 6 onions, 1 cup salt, 1 cup horseradish, 1 oup sugar, 1 tbsp. cloves, 1 tbsp. cinnamon, 4 .tbsps. allspice, vinegar. Chop the tomatoes, peppers and onions very fine. Stir all together with the salt, and let the mixture stand over night. In the morning pour off water, add' the remaining ,ingredients and cover with vinegar. Cook on electric element turned Low until tender, tasting at the last ,and adding more salt if needed, Seal in clean, hot jars. PICKLED HORSERADISH 1 cup grated horseradish, 2 tbsps. white sugar, % tsp. salt, 3 cups cold vinegar. To the grated horseradish add the sugar, salt and vinegar. Mix well and seal in clean, cold jars. PICKLED ONIONS reached, Scald in strong sailed water (4 tbsps. to one quart water), then drain, Pack in jars and sprinkle white mustard and pepper over the onions, Cover them with boiling ]tot vinegar. When cold, put in clean, cold jars and seal. One tbsp, of salad oil may be added to the top of the mixture. TAKE A TIP 1. White onions, cabbage and cauli- flower tend to keep their colour if cooked in water to which has been added Ve tsp, cream of tartar. This softens the water. 2, There are two ways to prevent pickle sauce from burning as it begins to thicken—slip an old tin pan under the preserving kettle during the last % hour of cooking. If you have to leave the kitchen for any length of time, put the kettle (if it has not a wooden handle) in a 350 degree oven, leaving the door ajar, 3, Substitute 2 sprigs of dill for 11/4 tbsps, dill seed, 4. Before fastening corks into 'bot- tles, boil them for 5 mintues to soften. Then, while hot, press them into bot- tles. The corks will fit tightly when cold. * * THE QUESTION BOX Mrs. J. R, asks: What is the art of making perfect fried chicken? Please give detailed directions: Answer: Good fried chicken de- pends upon: Thorough coating of flour, browning, rich gravy and cook- ing until tender. Disjoint 3 to 31/2 lb. frying chicken, cutting breast in 2 parts. Each piece needs its section of skin to keep it from drying. Blend 1% tbsps. salt, 11/2 tbsps. paprika to 1 cup flour, and pat into the washed pieces—save leftover flour for gravy. Heat 14 inch of melted fat in skillet until it will sizzle a drop of water. A nine-inch skillet will require two-thirds cup fat. Start meaty pieces first; then brown small pieces. Do not crowd while browning. When browned on both sides, add 2 or 3 tbsps. of water and cover tightly. Cook about 50 to 60 mins. on a large electric element turned to Low. Lift out chicken, drain of excess fat in pan. Make a paste of 2 tbsps. fat and 2 tbsps. flour, blend in pan over low heat. Stir in 2 cups boiling water or giblet stock and cook 10 mins. Pour over the hot platter of fried chicken. * * 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 Fashions Despite all the flurry about fur coats and fur-trimmed beauties, the untrimmed coat of ,good woollen de- signed for general wear continues on its practical way as the best seller, beloved of college girls and ,careerists. Autumn gold fleece makes this new version cut with a deep armhole for easy wear over suits, Hand-pinked stitching outlines the fold which starts at the shoulder and continues down to form pockets. It has large self but- tons and is slit in back, Household Hints By MRS. MARY MORTON Recently I mentioned prunes as a help in meal planning. They are sugar savers, too, as there is usually enough natural sugar in a dried prune to snit the taste, or very little is need- ed. I think this sugar shortage has proved to us that We were using mote sweetening than necessary. RATION COUPON INFORMATION Butter coupons 90 to 118 now valid. No. 119 valid August 23rd, and 120 on August 30. Butter coupons Nos. 90 to 115 will not be valid for 'pur- chase of butter after August 31st, Preserve coupons ,Nos. 33 to 57 and P1 to P15 now. valid, Sugar coupons Nos, 46 to 62 now valid, Tuesdays and Fridays are meatless days in public places and the public in general have been requested to ob- serve these days as meatless days also. One preserves coupon is good for 12 fluid ounces jam, jelly, marmalade, honey butter, or fountain fruits; or 2 pounds of maple sugar; or 20 fluid ounces (2 pounds net) extracted honey; or 2 pounds (net) of cut comb honey; or 15 fluid ounces corn syrup or 40 ounces of molasses; 12 fluid lounces of cranberries. By Frank Morriss What Hunger Is In Europe There has been so much bloodshed, and so much horror during the past few years that at times the ties of the brotherhood of man have worn pretty thin. Canada, who has been playing a part in the war of which we can all be proud, is also concerned with the great humane task of helping to relieve suf- fering. One of the agencies devoted to this' end is UNRRA. I have been reading the monthly review of the activities of UNRRA, and some of the stories tug at your heart strings. Here's one. In Yugoslavia the people have been living with the ever-present spectre of hunger. You are used, no doubt, to seeing a few grains of wheat lying about. A few grains out of hundreds of bushels are nothing worth bothering about, so you think. But, when UNRRA is delivering supplies of wheat to Yugoslavia women eagerly sweep up the grains as they escape from the sacks. In one district of Yugoslavia the distribution of canned meat and vege- tables allowed each person is slightly more than one can. Some cans, there- far, had to be opened and their con- tents portioned out so that each per- son could have his or her exact al- lowance. If the scales wavered slightly over the mark, the weighing official took a spoon and removed one bean so that the scales showed the right amount to be given. And then some of us in Canada arc, perhaps, inclined to feel that there is inconvenience in having two meatless days a week. If we get a mental pic- ture of men and women weeping up CKNX 920 On Your Dial T E A Combine vinegar and flavourings. Cut prepared vegetables in suitable sizes and place in the liquid. Cover with heavy plate to keep vegetables under liquid. The longer the vege- tables are left in the liquid, the better the flavour. Stone or glass jars are desirable, Peel small onions until the white is (Surname last name) (Christian or given nazi:tea) ....... *AO ltddiese..„ ... . ,14:64 .. ... .. (No. and,Stieetl stand 4 hrs. Drain but save liquid; add 14. c. sugar to liquid and boil. until sugar is dissolved, skimming if necessary. Place drained Prunes in covered casserole, cover with hot syrup and bake at (325 deg. F.) 40 mins, Serves 6 to 8, a few grains of wheat, and hovering anxiously over an official as he re- moves one bean so that the scales will register the exact amount, perhaps we won't be inclined to grumble. * * * Education To Profit I see that Hon. C. D. Howe, Minister of Reconstruction, has an- nounced a plan whereby non-profit educational institutions in Canada will receive benefits from the disposal of surplus Crown materials. Mr. Howe says that a considerable quantity of technical equipment and material which is not easily saleable in its present form, is being declared surplus by a number of federal govern- ment departments. Obsolete airplane motors, for in- stance, may be recognized as one pos- sible group of equipment which would serve technical education in Canada, While these motors may be obsolete for other purposes, they might still be useful in classrooms to demonstrate the principles of airplane power plants. It is proposed to initiate a series of consultations with representatives of various non-profit educational insti- tutions throughout Canada to deter- mine the potential scope of the plan. It sounds like a fine idea. * * * * Merchant Seamen Get Compensation Merchant seamen have faced death countless times in the performance of their duty, and perhaps the contribu- tion they have made has not been suf- ficiently realized. Now, Hon. Lionel Chevrier, Minis- ter of Transport, has announced a. scheme to provide workmen's com- pensation for merchant seamen serving on Canadian ships in home trade and foreign voyages. This is made avail- able by the Merchant 'Seamen's Com- pensation Regulations, 1945, effective August 1. The regulations provide for a scale of benefits for injury, disa- bility or death suffered by seamen, in cases not covered by the different provincial Workmen's Compensation Acts. * * * Great Contribution Canada's greatest single contribu- tion to the war has been training more than 131,000 air crew personnel under the British Commonwealth Air Train- ing Plan. Of these 72,729 or more than 55% were Canadians. More than 95,000 ground crew were also trained, 93,000 of them Canadians. 21.111:11.1_4116..Ulti, 1.4