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Home My WebLink AboutThe Wingham Advance-Times, 1945-08-30, Page 6TEA E ROOTS CROWOED• ., • PLENTY OF ROOM FOR ROOTS WANTED Seasonal Workers For Factory Work During TOMATO SEASON Beginning about September 1st Make Application To Libby, McNeill & Libby CHATHAM, ONTARIO EVEN MORE FOOD IS NEEDED NOW WINQH.AM. ADVANCE-TIM44$ Thnrs, lay,. August, 30th, 104$ GARDEN There, is more to planting a fruit -tree than just sticking it in the ground, seven though the trees when received -from the nursery look like little more than whips. The holes for planting fruit trees ,must be large enough to permit the spots to be spread in natural position, as illustrated in the accompanying Garden-Graph. All broken portions of the roots should be cut off so as to leave the ends smooth and sound. If the roots of a young tree are crowded into a hole which is not large .enough or deep enough to properly accommodate them, as ilustrated, the chances are the tree will not live or if it does it will be slow to develop Hello Homemakers! Less meat calls for more skill on your part. Once again a fairer method of distributing the available supply has replaced the rule of first come first served. In our opinion, homemakers will have to "stretch' their meat more than ever before. The Mixing Bowl suggests a greater use of other protein-rich foods to make your coupons go farther. GRAPH and may always be sickly, All trees should be planted two or three inches deeper than they stood in the nursery row. The soil should be firmly packed about the roots, Care should be taken, however, when firming the soil not to break or bark the roots, Leave three inches of the surface soil loose to serve as a mulch. The branches of a young fruit tree should be pruned back at planting time one-half or two-thirds of their length' depending, of course, upon the branch growth the tree carries. Prun- ing is essential, however, to enable the transplanted roots to feed the tree properly, as well as to establish leaders and an orderly growth of branches. roasting in an uncovered pan in an in- sulated electric oven is quite satis- factory, 4, Roasting pieces of veal should 11e placed in a preheated oven at 300 deg,; allow 40 mine, per lbe or roast until meat thermometer registers 180 deg. 5, Every lamb cut, except the flank and neck, should be tender enough to broil or roast. Roasting temperature should be 300 degs, allowing 38 mins. per lb. or the internal temperature ac- cording to meat thermometer should register 175 degs, O. The fell—the thin, outer covering of the lamb carcass—should be left on the leg of lamb, because it helps to keep the juices in and holds the meat in shape for easier carving. 7, The melting' point of lamb or mutton fat is high and it is rather un- palatable if served lukewarm. S. Pork should be cooked to the well-done stage, because the flavour is better when it is so cooked and be- cause thorough cooking will destroy parasites which are found in under- cooked pork. Roasting pieces of pork should be cooked in la preheated oven at 350 degrees allowing 40 mins, per pound or until tern7erature of meat thermometer reads 185 ,degs. 9. High oven temperatures for roasting beef affect the flavour and juiciness of meat and cause greater losses by shrinkage. 'We are assured that good browning can be achieved by searing the meat for a few mins. in a shallow pan placed over a surface element turned High before it is cook- ed in a preheated oven at a constant temperature of 350 degs. allowing 35 mins. per pound for a well-done roast. To cook small roasts medium-rare al- low 32 mins. per pound to obtain maxi- mum number of servings. For rare beef allow 20 mins. per lb. at 350 de- grees or cook until meat temperature registers 140 degs. Note: Insert a meat thermometer in the centre of the roast, riot touch- ing bone or fat. * * * * 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 This coat of black Persian lamb embodies in its easy lines all the latest fur fashion trends. These include the full, push-up sleeve, the rolled, puffed shoulder flange and a fully flared, rippling black, It is nice for day or evening wear, Incidentally, black Persian lamb retains its strong popu- larity, and its styling is now youthful and very smart. Household Hints By MRS. MARY MORTON F I don't suppose we ever ate so many carrots as we do now, If people don't like them cooked, they eat them raw, If they don't like them raw, they may be persuaded to get a little down with the help of other ingredients in a salad. Carrots are said to help the eye- sight. They do not contribute caro- tene Which is a help in night sight. Anyhow even if you don't believe they have any special curative power, at least they are usually plentiful, com- paratively cheap, and to most of us a welcome addition to our daily diets. I'm serving them in soup for luncheon, but yeti may like a Carrot Ring some dinnertime—or even for luncheon, Toclay't Mentt Breakfast Milk Bggs • Toast Coffee Luncheon Cream of Carrot Soup Crackers or Toast Fresh Sliced Peaches Cookies Tea Dinner Crab Cakes Creamed Potatoes Stewed Tomatoes Vegetable Salad Coffee Cake Jelly Tea or Coffee Cream of Carrot Soup 1 medium onion chopped 2 tbsp, butter or other fat 1 - tsp, salt • 1 qt, meat stock c. fine dry bread crumbs Dash of pepper 1 tbsp, sugar 2 c. grated raw carrots 1 c, milk Cook onion slowly in the fat for 5 mins., without browning; add crumbs, butter, salt, pepper, sugar and carrots. Simmer 20 mins,; add milk and reheat before serving. Serves 6. You can use evaporated milk if you prefer. Carrot Ring 21/4 c. grated raw carrots 2 eggs 1 c. evaporated milk % tsp, salt 3t tsp, sugar Pepper % c. blanched almonds 11/2 tbsp, butter or other fat Beat eggs, add milk, salt, sugar, pepper, coarsely chopped almonds and carrots. Other nuts may be substi- tuted for the almonds. Melt fat in ring mold, let run around mold to grease thoroughly, and pour extra fat 'nto mixture. Fill mold, set in a pan of hot water and bake in a slow oven (325 deg. F.) until firm, about 30 mins. Serves 8. RATION COUPON INFORMATION Butter coupons No. 120 now due, and coupon No. 121 due September 6th. No coupon comes due September 13th. Butter coupons 90 to 115 expire 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 n 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 ounces of cranberries. ST. HELENS The September meeting of the Wo- men's Institute will be held in the Community Hall on Thursday, Sept. 6th, at 2,30. Roll Call—A Huron pro- duct and how it is manufactured. Subject — Agriculture and Canadian Industry, in charge of Mrs. Lorne Woods. Program Committee — Mrs. W. A. Miller, Mrs. Earl Durnin. Hostesses—Mrs, R. J. Woods, Mrs. George Stuart. ,Service will be held in the United Church next Sunday at 10.30 a.m. Misses Mary and Elizabeth Salkeld of Goderich, were recent guests of Mrs. Gordon. Mrs. Lorne Woods 1,vas a guest at a shower for Mrs. Torn Quigley, form- erly Miss Jean Long, held at the home of Mrs. Robert Andrew, Zion. Mrs. R. J.. Woods has returned from a visit with friends in Windsor, Miss Mary Rutherford is a visitor with her cousin, Mrs. Hugh Cameron, at Kincardine, Sgt, Major Gordon S, McIntyre, has i?een, spending a leave with Mrs, Mc- Intyre and Mr. and Mrs, W. I, Miller, Mr. McIntyre is leaving this week for Winnipeg where he expects to receive his discharge and will then resume his duties as principal of the Sioux Lookout Continuation School, Mrs, Arthur Whetharn and. children of Galt, are visitors with her mother, Mrs, R, J, Woods, W. P. T. B NEWS That's the Price Canned fruits and vegetables, in- cluding canned soups and canned pork and beans, won't cost any more this, year than they did last, Witching Hour Switched As a convenience to proprietors of public eating places, meatless Tues- days and Fridays will start at four o'clock in the morning instead of four hours earlier at midnight. Deficits Mean Hunger The world faces a deficit of 1,800,- 000 tons of fats compared with a 100,- 000-ton surplus last year. Meat .deficit is estimated at 1,900,000 tons compar- ed With a 1944 deficit of 100,000. Sugar shortage is estimated at 2,400,- 000 tons against a 1944 deficit of 200,- 000 tons, All Meat Stamped Since July 9 all meat slaughtered for sale must be stamped to show that the slaughterer had a permit. Dentist: "Now I'm not going to hurt you." New patient: "You can cut out the chatter, old man—I'm a .dentist my- self." TO MOVE FIRST DIVISION HOME August 25, was D-day for the last operation of all for the 1st Canadian Division in Holland—the beginning of AO.% SIX The Perfect f Thirst WITkiT i p ,GOODYEAR S'iNGERS .atrzt ehz -, • OOODYEAk:VRCHESTRA tTANLEY'STJOHN:-- tuiffi 06oti SINCLAH • OAEL fiTIDERALD wencher When you do serve meat, cook it care- fully.' TAKE A TIP 1. Remember that meat is a protein food which aids body building and tissue repairing. Other foods which contain protein value are milk, cheese, eggs, fish, lentils, dried peas, dried beans and corn. 2. Serve a rich dressing with smaller portions of meat, Use skim milk and cheese with crumbs to add Protein value to the dressing. 3. Serve casserole dishes containing peas, beans and whole-grained cereals. 4. Serve rich soups with protein foods added. Creamed soups are a good addition to a low-protein menu, 5. Add cream sauces to main courses. 6. Cheese used in sauces, salads, boiled vegetables and casseroles adds flavor and goodness. MEATLESS DISHES Cheese loaf; Macaroni and cheese; Cheese omlette; Polenta cheese; Eggs a la King; Eggs goldenrod; Eggs Lyonnaise; Bean Timbales; Baked beans; Split Pea mould; Bean-tomato casserole; Creamed vegetables; Peanut Butter fondue; Mushroom chop suey; Rice and grilled tomatoes; Egg nood- les; Jellied vegetables with egg slices; Scrambled eggs; Corn pudding; Lima bean casseroles; Thick cream soups; Creamed potatoes with hard-cooked eggs; Scalloped potatoes with cheese; Melba toast and chicken livers; Spaghetti-tomatoes and corn-bread; Oatmeal and peanut topped casserole; and vegetable plates. Fish—Breaded, baked with dressing, fried, scalloped, in batter, in casserole, in loaf dishes, in vegetable and biscuit pie, with rice and with chips. THE SUGGESTION BOX It is important to cook meat care. fully to prevent shrinkage and tough- ening. A meat chart listing the dif- ferent cuts with corresponding cooking times and temperatures takes the guess work out of roasting meat. 1. Veal should be cooked longer and more slowly than beef. Since it has less fat than most meats and has not much flavour some fat should be added while cooking. 2, Veal chops and veal cutlets may be coated with flour or egg and crumbs before cooking to help pre- vent loss of moisture. praising has been coriSidered the orange or Grapefitit Juice best method for cooking veal but Cereal • 7111111MIUMMIU WHAT'S THAT YOU'RE STUDYING SO INTENTLY... NOT YOUR LESSONS ? IN MY DAY A GIRL HAD OTHER THINGS TO THINK OF... PLANNING HER TROUSSEAU, HER HOME, HER WHOLE FUTURE the long journey home. Movement of the 19,000 men at present constituting the division will be carried out in 16 drafts ending Sep- tember 9. First to leave the area for the re- patriation camp at Nijmegen will be the Royal Montreal Regiment, "A", "B" and "C" Batteries of the Royal Canadian Horse Artillery and the 8th and 10th Batteries of the Second Can- adian Field Regiment. The next two days saw the Saska- toon Light Infantry, the Seventh Bat- tery of the Second Canadian Field Regiment and the 77th and 19th Bat- teries of the Third Canadian Field Regiment get under way Sunday, fol- lowed by the Carleton and York Regi- ment, of St. Stephen and Woodstock, N.B., and the 92nd Battery of the- Third Field Regiment Monday. September 9 will,see all units going out as such from this area with all personnel from headquarters staffs, who are bound for Canada, away by September 12. The troops were told to be prepared for six weeks' stay in the United Kingdom, although it is• not expected any great number will be there that long. First embarkations are expected be- tween September 15 and 19. Essential men will be frozen. TheRE ARE The MASONS WHY I'M SMALL.52. THAN I USED -11) 66/ BUT YOU SHOULDN'T BE BOTHERING YOUR YOUNG HEADS ABOUT THINGS LIKE THAT! WHY NOT," AUNT JANE? WE WANT TO KEEP CA • ECONOMICALLY. SOUND OUR GENERATION IS JUST BEGINNING TO REALIZE WHAT INFLATION COULD DO TO OUR FUTURE ... AND WHAT WE CAN DO TO FIGHT INFLATION A CHALLENGE TO YOUTH! What does inflation, mean to you, Canada's citizens of to. morrow? -Here is a threat that touches your future all too closely. And to combat it, Junior Consumer Com• mimes are being organized all across the Dominion. With a common aim, methods are being adapted to meet varied interests. Look into this new development and unite with Canada's youth to protect Canada's future. JOHN LABATT. LIMITED london Canada LITTLE MAN, WHAT NOW? World sugar stocks are dangerously low ... use less—use with discretion Aster /T THE TRUTH 77-dag No. 83 NO! THIS IS A NEW PAMPHLET PREPARED SPECIALLY FOR JUNIOR CONSUMER COMMITTEES. THEY'RE GROUPS OF GIRLS ALL OVER CANADA, FORMED TO WAGE WAR ON INFLATION