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HomeMy WebLinkAboutThe Wingham Advance-Times, 1945-11-22, Page 60me:* mmeeCm e PROM SINIFFLY, STUFFY DISTRESS OF Acute Catarrh/ Thum, November 22, 1945 BY ;10IrIN LABATT LIMITED PUBLISHED NUN NAM NM" t 4://1.0:4?'"Avado 41~ 400 BALLAST RECOVERY OPERATION 24.ie That a navy blimp which has been cruising along the lake front for some time is working on experiments to pick up water ballast from, Lake Erie, the U.S. navy has just revealed at Cleveland, 0. Any lighter- than-air ship grows lighter as it consumes fuel and various devices- have been resorted to to counterbalance this. The present experiments are designed to pump water from the ocean while the airship is in flight, fhereby recovering enough weight. in ballast to balance the weight of the gasoline consumed. A small electric pump was installed inside a "fish" which is towed by the airship, the towing line serving also as a hose line and a conduit for the electrical connection. UPPER photo: Attached to the cable is the hose through which the water is pumped to be used as ballast. LOWER photos: At extreme BOTTOM, LEFT, water is seen being churned up by the "fish" as it is towed along by K-airship. 100K1416 FO 1?E'LlEF groiriCAHELIATICt?RAfrur1"icP11` ...._,A INfr FREE DEMONSTRATION IN YOUR HOME - NO OBLAMT/ON - 1118011111101111111111111111111111111.111 Mr. A. McLennan Special Representative ,,Your CIRCULEX Will Relieve Now! —ARTHRITIC PAINS —RuntriviATic PAIN'S --NEURITIC PAINS —VARICOSE VEINS —SINUS —INSOMNIA —NERVOUSNESS —HEADACHE —CONSTIPATION and many other circulatory aliments. ON biSII,Alt AT HYDRO SHOP LA TEA Instantly relief from catarrhal misery starts to come when you put a few drops of VicicsVa-tro-col in each nos, tril,Va;tre-nglis so effec tive...resplts are so good ,..becanse it (1') reduces swollen membranes, (2) soothes foie tation, (3) helps clear away congestion ..,.and thus makes breathing easier. Manycatarrh 'sufferers say it's the best relief they've found. You, too, will like the way it works! Try Id VICKS VA111041101 4, Hello, Homemakers! The need to onserve butter and vegetable fats in cooking has resulted in the more ex- tensive use of fat which has been ren- dered and clarified at home. There are many sources of suitable animal fat—beef, pork, poultry and soup .bon- es. The dripping from lamb, mutton and sausage is not generally recom- =ended because of its characteristic flavour. Salvaged fat can be used success- fully for frying liver, fish, potatoes, onions or green tomatoes; and for greasing baking pans. It cannot be used indiscriminately in baking, but there are many recipes in which it can be substituted for butter or shortening —gingerbread, applesauce cake, spiced fruit cake, spiced drop cookies, pan- cakes and 'bran muffins. Rendered chicken fat may be used in cream sauces, biscuit toppings, casseroles, and Meat pies. Fatty pieces of raw meat should be tendered in a double boiler. To clarify fat: (1) A surprising amount of the meat flavour can be re-* moved' by slicing a potato into the fat and heating until the potato is brown- ed. Then strain fat and store in a covered container. (2) Fat may be more thoroughly clarified by the fol- lowing method: Measure it into a pre- serving kettle and add 2 cups of water for each cup of fat. Boil the mix- ture for one hour, remove from electric element, strain and cool. 'When cold, lift the cake of fat from the top. Scrape off any sediment that may have collec- ted on the bottom of the fat, then re- heat either in a double boiler or a low oven until any excess water has evapor- ated. Store in a cool, dry place. In straining fat we substitute a pari- er napkin in a sieve for the usual cheesecloth—no greasy cloth to wash. Dripping from spiced meat such as flavored sausages should be separated from dripping yielded by mild-flavour- ed meats. This may be used in stuff- ings and dumplings for variety. When fat becomes dark and strong- ly flavoured, after it has been used many times for frying, it is no longer able fo d tor soap-making, coo kwith; neither is it suit- ECONOMICAL GINGERBREAD % cup baking fat, 1 egg, 2i cups sifted flour, % tsp. salt, 1. tsp, cinnamon, 2 tbsps, sugar, cup black molasses, 1 tsp. soda, 1 tsp. ginger, 1 cup boiling water. Cream shortening, add sugar, and cream well. Blend in beaten egg and molasses, Sift flonr, soda, salt and spices together—and add to creamed mixture alternately with boiling water. Pour into a well-greased and floured nine-inch ring mould. Bake about 45 mins. in moderate electric oven (325 Begs.). Fill gingerbread ring with applesauce and serve hot. POTATO CAKES 8 potatoes (cooked), tsp. salt, 6 tbsps. grated cheese, 1. tbsp. milk, 2 tbsps. melted fat, $ tbsps. flour, 1 tsp, baking powder. Mash potatoes, add milk, cheese and sifted dry ingredients. Roll % inch thick on floured board, cut or pat into small cakes and bake in hot oven 15 mins. PUMPKIN CUSTARD 3 tbsps, brown sugar, tbsp. corn starch, tsp. cinnamon, 2 eggs (slightly beaten,), 1% cups scalded milk, i cup cooked pumpkin. Mix all ingredients together and put in greased mould. Bake in pan of hot water in electricoven (325 degs.) 50 mins. TAKE A TIP 1. Three, lbs. raw pumpkin, or 1% quarts diced pumpkin yields 3 cups mashed cooked pumpkin. 2. You may substitute 1% tsp. mixed pastry spice or tsp. allspice for I tsp, ginger. i tsp, nutmeg and 1 tsp. cinnamon. 3. Substitute % cup orange juiCe for % cup milk in the ingredients for pumpkin pie. 4. Sprinkle pumpkin pie with chopped' Peanuts to increase the pro- tein value of a meal. 5. Spread plain squash pie with a small amount of warm jam.- * THE SUGGESTION BOX Miss G. G. suggests: Recipe for home-made soap: 1 cup fat, % cup water, 2% tbsps. concentrated lye, 1 tbsp. household ammonia, 1 tsp. borax. To remove salt—melt the dripping, partially cool and then add one quart of water. Let melted fat and water stand until the fat becomes firm and the salt settles. Then separate the hardened fat from the water. Melt fat again, and stir into a bowl containing the lye which has been dissolved in %, ettp water. To this mixture add the ammonia and borax. When the soap becomes thick as cream, pour into a cardboard box lined with greased paper; Let the soap ripen for at least a month before using. n To give the soap a pleasant fragrance, add a little oil of cedar or oil of lavender to the melted fat. Answer: We appreciate your recipe using only 1 cup fat. We would like to add a few notes of warning for those inexperienced in handling fat and lye: 1. Melt fat in double boiler. 2. Use a long-handled „dipper to pour water into partially cooled fat, It will spatter—so please be careful. 3. Put lye into an old enamel pan and use an old kitchen spoon to meas- ure. Remember, lye may burn. Anne Allan invites you to write to her clo The Wingham-Advance Times. Send in your suggestions on home- making problems and watch this col- umn for replies. Hints On Fashions Once in a while there's a dress that is all things to all women, whatever their type or figure. Here is one such dress that goesin ftr lines that are slimming and flattering. The. large jewelled buttons fasten diagonal clot- ings on the bodice and on the tunic which have asymmetric lines. Shaped tucks give breadth to the shoulders. The sleeves are lull length and slim yet comfortably easy. issaawmair H o iss • old Hints By MRS, MARY MORTON 1 111 Cranberries are in season and we tau afford to arse them plentifully, because it'S possible to Substitute various easy, to-get sweeteners for precious sugar. So let's have Cranberry Fruit Tarts for today's dessert, and splurge On lamb chops for the main course, Today's Menu Broiled , Lamb Chops Parsley Potatoes Baked Acorn Squash Waldorf Salad Cranberry Fruit Tarts Coffee Parsley Potatoes Boiled Potatoes Chopped Parsley Butter Boiled 'potatoes with or without peeling; if the latter, peel after boiling, Melt 2 tbsp. butter, add 1 tsp. (or more) chopped parsley and pour over hot potatoes. Waldorf Salad 1 c. diced apple Mayonnaise or 1 c, „diced celery cooked dress- % c. walnut meats ing Wash and pare apple and cut in small pieces, Dice celery, combine with apple and moisten with cooked salad dressing. Pile on lettuce and sprinkle nut meats over top or mix nuts with apples and celery before adding salad dressing, Cranberry Fruit Tarts 2 c, fresh 14 c. corn syrup cranberries c. pineapple 1 orange quart- jam or- tered and preserve seeded 8 baked tart % c. pitted • shells prunes Put cranberries, orange quarters and prunes through chopper; add corn syrup and pineapple jam; blend thor- oughly. Let stand for several hours before using. Spoon cranberry filling into baked tart shells, top with swirl of meringue, or a pastry cut out. NEED FOR PROTEINS IN FEEDING 11063 The cereal grains, oats, barley and wheat arc all too low in the quantity and quality of the proteins to make a well-belanced ration. Because of their 'palatability and the relatively large content of high quality proteins, skimmilk or buttermilk as they come from the separator or churn are valu- able feed for hogs. However, abrupt changes from one to the other or from sweet skimmilk to sour skimmilk or vice versa should be avoided. When skimmilk or buttermilk is scarce the results in fall pig raising may prove disappointing unless a substitute is pro- vided. In the absence of milk, tank- age or a mixed commercial protein concentrate should be included in the meal mixture. For greatest economy the tankage or commercial concentrate used in the feed should he supplied generously at the start and gradually reduced. Results of a large number of experiments conducted at the Domin- ion Experimenthl Station, Lacombe, Alta., with respect to the *feeding of tankage to market hogs indicates that for pigs from weaning to 100 pounds the grain should be supplemented with 8 to 12 per cent tankage, preferably the higher level, immediately after weaning and 4 to 6 per cent tankage from 100 pounds until the pigs reach the ideal market weight of 200 pounds. If commercial concentrate is used it should be fed according to the recom- mendations of the manufacturer. The addition of supplements greatly in ex- cess of the recommendations, or im- proper mixing may lead to digestive troubles. • Sambo was arraigned on a charge of chicken stealing, The judge leaned over the bench, "You are the accused in this case " he asked the prisoner. "I sure am, your honour," replied the coloured man, Pse been abused ever since I stole dose chickens." MORRIS COUNCIL Morris Council met 'on Monday, Nov. 12th., in the Township Hall with 'all the members present, The Reeve presided. The minutes of the last meeting were read and adopted 'on motion of Harvey Johnston and Wm. Speir. Moved by Chas. Coultes seconded by Jas. Michie that road bills as pre- sented be paid.—Carried. Moved by Wm. Speir seconded by Harvey Johnston that the Council re- commend to the 1946 Council that the Trustees of the School Area be paid a renumeration in addition to the mile- age now allowed.-4=Carried. Moved by Chas. Coultes, seconded by Jas. Michie that the meeting ad- journ to meet again on Dec. 15th.,"1.945 at 10 a.m.—Carried, The following accounts were paid:. John MeArter. (calf killed), $25.04 Wallace Agar, (valuator's fees), $2.50; T. R. Patterson, (Engineer on Pipet Drain), $60.00; H.E.P.C., (Walton &. Belgrave Lights), $147.00; Nelson. Higgins, (audit), $5.00; Cecil Wheeler,. (selecting jurors), $4.00; Lyle. Hopper,. (selecting jurors), $4.00; Geo, Martin,, (selecting jurors), $4.00; Jas. McFad- zean,' (Howick Fire Insurance Co„),. Ins. on Hall and Shed, $4.30; Dr. Crawford, (M.O.H..) $20.00; Ceeib Wheeler, (B.O.H.), $3.00; John Craig,„ (B.O.H.), $3.00r Geo, Martin, (B.O. H.), $3.00. Geo. C. Martin, Clerk. S. 'VA° SAN 1/VINI1A14 ADVANCE-TIMES aaaaaaallaallaill.001110aLnaaNw 41111114•IN The Quality Tea Worth hie weight in gold! The Province of Ontario profited to almost the same extent from tourist busi- ness as it did from the gold mining industry. It is up to each of us to see that it goes on growing, We All Share! Yes, every, one benefits from Ontario's tourist business. This dia- gram shows it dearly. Aside from hospitality, it's good business to inake all our visitors from the United States feel at home. IT'S EVERYBODY'S BUS! N E SS . (,Wroake 444tegilo-.! It works both ways! They treat us royally when we visit them ... we can't do less than return the compliment. Remember that it costs money to take a holi- day . . so let's see they get a good return for every penny theyspend, Air WHAT CAN I DO ? Well, everybody has his oWii way of saying welcome. Ontario hotel- men are famous for their hospi- tality: here is a set of tips suggested by one of them. 1. Find out all about what your neighbourhood offers, and be- come a booster. 2. Write your friends in the States about Ontario . . . show theta when they come you're really proud of it. 8. Try to make any visitor glad he came. 4. Take time to give requested in- formation fully and graciously. 6. In business, remember Can- ada's reputation for courtesy and fairness depends on you. 6. To sum it up, follow the "Golden Rule. Literally hundreds of enthusiastic skiers come from the States every year. Expert or novice, they really can. have fun on Ontario's ski trails. And we certainly want to make sure they do! Stop wearing another woman's corset! IT /95T OIVI THI RIGHT SUPPORTe OR CHARM WON'T LIT YOU WIAR ITS PIRSONAUZID CORSIIRY * Mrs t Wm. Kennedy Wingham cAtvizeo Size alone can't deter, mine the right corset for you .. only reef iroividuat measure-, ments can, Turn to Charis . the Alger: cotcorset that con- siders ALL your meas- urements, A Graduate. Charis Corsetlere pre- scribes Your corset from as many as. 77 models in a size. No wonder Charis cradles every curve of your body, molds your fig-, ore into smarter lines.