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HomeMy WebLinkAboutThe Wingham Advance-Times, 1946-04-11, Page 6snot• Modern Way Relieves Miseries of Colds pleasantly-Ruling Night . Today, the modern way, most mothers use to relieve miseries of colds is to rub Vicks VapoRub • on the throat, chest and back at bedtime. Results are so good .because VapoRub Penetrates deep into cold- irritated bronchial tubes with its special, medicinal vapors. Stimulates chest and back surfaces like a warming poultice. Then For Hours VapoRub's special action keeps on working. Invites restful sleep. Often by morning most of the misery, of the cold is gone l Home-Proved by millions of users, VapoRub's special pene- trating-stimulating action works just finel So be sure you get the oneandonlyVICKSVAPORUB. \. Hints On - Fashions Save Money by PREPAYING Town of WINGHAM 1946 TAXES Taxpayers may make payments on account of 1946 taxes up to 80 per cent. of 1945 taxes. Interest at the rate of Vour per cent, per an- num will be allowed on such prepayments. Prepayments of taxes mug be made at the Town Treasurer's Office, Town Hall. W. A. CALIMAITH, Treistner, Town of Wingham. To; ,111111.111•111111111112110•110113M11011•16, 46100.10111/010., flour and stir to make a smooth thickened. •Add salt and pepper. Serve paste, Then add the water and toma-i over poached eggs, or omelet.. Six toes or tomato juice and stir until servings. the Hedges of delicious shrubs, need particular attention in the early spring. It is generally a good plan before growth starts to cut the hedge back to a little less than the height desired. Then, after the new 'growth is well started, trim it back again to encour- age it to fill out at the sides and to control growth that is too rank. The frequency with which a hedge shOuld be pruned during the growing season, depends upon the type of hedge and weather conditions.' Privet: hedges need to be trimmed several. OTHER GOODY HEDGE FORMS PLEASE HELP! Once again there's a serious SHORTAGE OF EMPTY BOTTLES § AND CARTONS Help eliminate this condition by returning empties as soon as - possible. If it is inconvenient for you to return them person- ally phoney our nearest and bring our home pfck-up and delivery service to yo.ar aid, - T h e Brewing Industry (Ontario) eiesonoisinnennsmi TAO],' SIX THE WINGHAM ADVANCA-TIYMS Thursday, Aka 11, 1946 440 $(440 OA Cup* 000 POtP10110, 1 14. minted WOO sup liked carretc %tsp. Popp Sr 2 cups ktoinna 11/4. t*P, *an Co0"1:1Ontrinn a little fat ti. 1.1.13rown?'4d413Pont°6;0. gontend71 meat, stir witli fork unt4 ourd. Peek OiliuteS Thicken diced W squares. 94d boitoo* Nester,. with 'a tbs. flour v3170 ppoton cad water, le,colg'.5 trilongee:. S ii By MRS. MARY MORTON Today's Menu Broiled Fish Crisped Potato Chips Green Peas Watercress or Lettuce Salad Pineapple-Orange' Bread Butter Coffee or Tea Broiled Fish 1 lb. Fresh Fish, slices or steaks Lemon Juice Flour • Oil or Melted •Fat Salt, Pepper Sprinkle fish Paprika sliee tor steaks gener- ously with lemon juice,- Flour one side Only, Cover bottom of heated broiler pan or simile*, baking dish with oil or melted fat, dip floured side of fish in the hot oil, then turn at Once, Season with salt, pepper and pap- rika, Broil floured side tip, without further turning, until fish is tooked through and browned, about' 12 miriti, tes. Serve on a hot dish with Sprigs Of parsley and lettion, garnish. Serves Hello Homemakers! This column is .svritten in reply to the many requests concerning the preparation and cook- ing of fish. In spite of the scarcity ,of canned fish, supplies of fresh or frozen fish are available. Don't be critical of the frozen fish. Freezing preserves the fresh flavour And enables you to store it in the freezing unit of the electric refriger- ator until you wish to cook it. When cooking frozen fish, the best results are obtained if it is allowed to thaw sufficiently to cut into steaks. AlloW A few minutes longer cooking frozen fish—about eight minutes extra bak-ing.. Before we discuss ways of preparing fish, may we remind you that it is important to know which kinds are fat and which are naturally lean, es- pecially when the diet is low in fat. 'The common fish containing Oils are: herring, mackerel, salmon, smelts, 'whitefish, mullet and haddock. Lean fish are: bass, bluefish, cod, flounder, halibut, perch, pickerel, pike, lake trout and catfish. Oil fish are best for 'baking; dry or lean fish require fat and some moisture to Prevent the skin from bursting or sticking. Methods of Cooking Fish Baking Whole Fish: Split the trim- med fish down the backbone so that the fish will lie flat. Place in oiled baking pan skin side down. Sprinkle with. salt. Cover with finely prepared bread crumbs, sprinkle with milk, Bake in an electric oven of 425 degrees for 15 to 30 mins. according to the size of the fish. A 3-pound fish requires 15 to 30 mins. and a 6-pound fish 25 to 30 mins, If the fish becomes too brown before cooking period is up, reduce the heat. Baked Whole Stuffed Fish: Fish to be stuffed should weigh 3 to 5 pounds. Clean, scale and remove the head and tail if desired. Sprinkle with salt in- side and out. Stuff and sew. Place in an oiled pan and bake in an electric oven at 400 legs, 12 mins., then re- duce beat and bake 30 to 40 mins. ac- cording to the thickness of fish. Allow 10 mins. for each pound up to 4 pounds and 5 mins. for each additional pound. Sauteed or Pan-Fried Fish: This is a quick method of cooking fish. Small or medium fish are best for this pur- pose--large fish should be cut into pieces for serving. Roll in salted flour, cornmeal, or fine crumbs. Use enough cooking fat or oil to complete- ly cover the surface of the pan. Heat oil until hot but not '.smoking hot, brown fish on one side, turn and brown on the other. Fish is cooked when easily pierced with a fork, Fried Fish (deep fat): This method requires a pan one-third full of oil, therefore only specific inquiries will be answered. Boiled Fish: Whole fish may be but it is more satisfactory if cut into servings, Dried or lean-meat fish are best for boiling, Servings are put ors a pie plate and placed in a sauce- pan over which is poured one quart of water containing 3 tbsps, vinegar, 2 tsp§, salt. (A quart of bouillon is a good substitute for vinegar solution). Fish is boiled for 5 minutes, then sim- mered for 6 to 10 minutes depending on the thickness, The liquid is used for making sauce—thicken and season with onion, parsley, mushroom, chop- ped egg, cheese, tomato or spices, such as capers, Steamed Fish; Pieces of dry meated fish, are cooked tender in a steamer, allowing 10 to 15 minutes per pound. Sauce is the finishing touch for this dish, too, LENTEN SPECIALS Feature cottage cheese as an entree accompanied by baking potatoes and browned parsnips. There are countless egg dishes: poached, scrambled, curried, fried, cooked-in-shell, stuffed, baked in gravy, fried iri deep Natter, souffles, omelets, fondues, and variations of these. Dried beans and peas are protein foods too. Thick soup seasoned with a small amount of onion and celery rounds out a meatless dinner. Our pioneers were grateful for boiled, dried vegetables seasoned with a dash of cayenne. Milk and cheese make a simple cas- serole the mainstay of any meal. If your oven does not keep a constant temperature, make a cream sauce of whole milk in preference to homogen- ized; this will prevent a curdled look- ing scallop. Vegetables, are in ample supply. It is, easy to provide a vegetable plate of three or four varieties, but smoth- ering each mound with butter just can't be done thOSe days. Here's what to do ;drain off the liquid from a can of beets, heat to koiling and stir in two tablespoons of flour mixed to a' paste with water, add 2 tbsps. vinegar and 3 tbsps. brown sugar to make ,a good sauce. Canned peas are delicious heated to simmering point in their juice in which a bag containing a half teaspoon whole spices has been steep- ed. In the water from a tin of cut beans we slice two to three thin pieces of orange . . Of course, cheese flav- ours any vegetable if it is melted (not cooked) on top. of a precooked casse- role, .. And concentrated cream soups are about the easiest way of enriching any lenten meal. * * Anne Allan invites you to write to her clo of The Wingham Advance- Times. Send in your suggestions on homemaking problems and watch this column for replies. RATION COUPON DUE DATES Coupons now valid are meat 29 to 32, butter R1 ,to R5, preserves-sugar S1 to S5. The first five of the ten coupons which will be good for the purchase of sugar for canning this year will be valid May ,2nd. QUESTIONS AND ANSWERS Q:—We intend to rent our summer cottage this year. Do we have the rent fixed by the Wartime Prices and Trade Board. A:—Yes. Apply to the nearest office of the Rentals Administration of the Board and you will be given com- plete information on the procedure to have rents fixed. c):—I have been buying my butter at the market. It is dairy butter Ad last week I had to pay four cents a pound more. Is -thers a legal in- crease in butter prices. A:—An increase of four cents a pound was authorized for creamery butter but not. for `dairy or whey butter. Q:—I have been living in a house for five years. Recently it was sold to a retired couple and I was given a six months notice to vacate. Is'this legal? (A: A tenant of housing accom- odation cannot be given a notice to vacate for any reason without the permission of the Rentals Admini- stration, Q:—My two sons recently returned from overseas, When they obtain- ed their ration books all the pink sugar coupons and many meat and butter coupons were removed. Is this the law? Al—Yes, Tinder the regulations of the Ration Administration only the coupons last declared valid before the date of issue of a ration book are detached by ration officials and de. stroyed, It is for this very reason that returning service men are ad. wised to obtain their ration books just as soon as they are discharged. ,doctor told me recently that I should have thdre meat .ffialt is now available in my ration allow- Meet Row can I 'Obtain the extra Pineapple-Orange Bread 2 114 cup sifted all-purpose flour A 114 tsp. baking Powder 114 tsp. soda tsp. salt 2 tbsp. shortening (soft) 1 cup pineapple jam 1 egg, beaten ' 2 tsp, grated orange rind Vs c. orange juice Vs cup. nut meats Sift flour, measure and sift three times with dry ingredients. Combine shortening, pineapple jam, 'egg, rind and juice. Add all the flour mixture and stir well. Add chopped nuts and turn into a greased loaf pan (approx- imately 4%x8Y2x2iins,) and bake at 325 degrees. F. for 1'. hour and 15 minutes. After it is done let the loaf stand 5 minutes, turn out to cool on wire rack, and do not store until completely cool- ed. "EGGS" "Sunshine in sealed packages", 'that is what eggs have been called, Can you imagine the pliglii of the home- maker and the 'chaos of the kitchen should-our hens suddenly go on strike? Many homemakers from Great Brit- ain know the difficulties and have had to face the problem during war years; when egg supplies were so limited, of preparing the family's favourite dishes without eggs. However, they have ex- pressed their appreciation for Canada's contribution of dried eggs, which en- abled them to treat their families oc- casionally to the old time dishes. Eggs are a versatile, concentrated and economical food. They may be served at any meal, either by themselv- es or in a wide. variety of combina- tions. There is an old saying , • .. "eat eggs and live long". . , .which aptly de- scribes their beneficial qualities. Eggs are a perishable food. ,To maintain their original quality eggs should be properly stored. Keep them in a clean, cool, dry, well ventilated lac aboveell6r0e bpeaeb. .., and temperature preferably should around i-ieve 6°F. Temperature also plays an im- portant role in successful egg cookery. A low, 'even heat gives a palatable, tender product, winch is easily digest- , ed. The home economists of the Con,„ sumer Section, .Dominion Departmerlt of Agriculture, say that left-over egg whites will keep, for several days if tightly covered and stored' in a cool place. However, never allow them to freeze, They maybe used in sauces, icings, meringue toppings:for pies and puddings, whips, souffles and angel food cake, Left-over egg yolks may be hard cooked by dropping them into simmering salted water for 15 min- utes. They,.. may then be sieved and added to sauces, French dressing or used to garnish a salad. . SCOTCH OMELET 4 eggs 1/e ' cup cooked rolled oats 114 cup milk , IA teaspoon salt 1 tablespoon fat Beat eggs slightly, add the rolled oats, milk and salt. Mix thoroughly. Melt the fat in a hot skillet and pour in the mixture. Cook over low heat. With a knife loosen the edge of the omelet and tilt the skillet to let the uncooked portion run underneath the cooked part. When cooked, sprinkle with grated cheese, crease through the centre with a knife and fold, over. Serve immediately. Six servings, CREOLE EGGS. ill cup raw spaghetti (1-inch' pieces) 3 tablespoons fat 2 tablespoons all-purpose flour 1 c 4up milk . . 2 tablespoons 'chopped onion 1 cup canned tomatoes or tomato juice V, 1 clove garlic, mashed, (optional) 114 teaspoon chili powder 4 hard-cooked eggs, sliced 114 cup dry bread crumbs 1 teaspoon salt 118 teaspoon pepper Cook spaghetti in boiling salted wat- er and drain. Meanwhile make cream sauce of 1 tablespoon fat, flour, and milk. Add seasonings, Cook onion, in 1 tablespoon fat until tender, but not brown. Add tomato juice, garlic and chili powder. Cook until thick, Add to cream sauce. Place alternate layers of spaghetti, sauce'and eggs in a greas- ed two-quart casserole, Sprinkle top with crumbs which have been mixed with the remaining tablespoon fat, melted. Bake hi a moderate oven, 850°P., for 20 minutes. Six. servings. Savoury Sauce For Poached Eggs 8 tablespoons fat 1' small carrot, grated ( about four tablespoons) 2 tablespoons onion chopped i bay leaf 1 tablespoon flour Uf cup water • cup sieved canned tomatoes or tomato juijce • teaspoon salt flash of pepper lVfelt the fat, add the carrot, onion and bay leaf. Brown slightly, Add Questions regarding regulations of the Wartime Prices and Trade Board will be answered 'if referred to the In- formation 13rinch, WPTB., Federal Building, London. lewwwwessiot Household i Hints Spun rayon becomes•more attractive and useable each year. Extant this season is finely spun rayon that looks and feels like old linen, which, as every woman knows, •there is nothing softer, This fabric is used 'for a charming housecoat that has the peplum and yoke outlined with embroidered organ- die applique. allowance required? A:—Apply to your local Ration Board where you will obtain full informa- tion and who will relayyour applic- ation to the ration branch in the district. Rations on medical ground's must be supported by a signed statement from a doctor reg- istered in Canada. This statement must 'specify the disease which you are' suffering, from, your age and weight, the kind and amount of food required and the length of time this extra ration will be necessary. Wingham Branch: R. R. Hobden, Manager .93 eposit your savings in an account with us. They will be secure from theft or other form of loss, and will be at your_disposal when and as you wish. The assets of a strong bank are behind every dollar you deposit. RATION COUPON INFORMATION Ifte Neilson Ilia* CKNX 6.30 p.m. tat times each season. Japanese barberry, on the other hand, needs very little cutting. The right and wrong way to trim a hedge is shown in the' accompanying Garden-Graph. When the top of the hedge is left wider than the bottom, the, sunlight does not reach the lower part of it and consequently it is usually bare of. fol.; iage and gawky looking. A hedge should be trimmed so that all parts of it flourish. When trimmed in the cone-shape,' illustrated, the sloping sides permit sunlight to reach the lowest branches and causes them to put forth healthy foliage. A hedge that is cone-shaped also sheds snow• more easily. If a hedge has been severely winter- er-killed, or is weak and straggly for' any reason, it must be pruned severely. It should at least, be cut back to the live wood, and it will probably be a better hedge if it is cut back. to *ithin a few inches of the ground. Most pri- vet hedges will,respond quickly to this• treatment, if, they are given an abun- dance of water and a little fertilizer.