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HomeMy WebLinkAboutThe Brussels Post, 1941-8-27, Page 7C�. s • • 0 is doubtful if in any other line of business the • man at the retail end renders as technically expert and helpful service to his customers at so low a cost as doesthe local Implement Dealer. This, while it has always been so, has greater significance in these days of more highly mechanized farming, calling as it does for training and experience in the servicing of modern machines. His experience with machines enables him to give time and money -saving service in the speedy furnishing of the correct part when repairs and replacements are required—for delays in seed- ing, haying and harvesting may result in substantial loss to a farmer. In those critical seasons his warehouse is open practically at all times, and he is untiring in playing his part to prevent farmers suffering from delays. His accumulated knowledge of methods being used and of the experiences of the many farmers- he calls on and associates with makes his advice helpful and valuable. Since the early pioneering days, through all the vicissitudes of farming, the Implement Dealer has shared the hardships as well as the fortunes of farmers rendering a worth -while service and establishing a well-founded place for himself in our economic set-up. TESTED RECIPES etabie plates (mounds of 3 or 4 cooked or .crisped vegetaibles on each plate- tor a amain course. Plan it carefully to nuke a pleasing picture: Contrasts In colour, shape and texture are time things to strive for, and you needu't worry undulyy-, over vdtamntus and minerals. rust keep this simple rule In mind— sense a pameanty Pakten of two cook- ed vegetables --and another in a crisped, raw state. , By 'ANNE ALLAN HYDRO HOME ECONOMIST Vegetables With an Accent Hello, Homemakers! Once open am time, meat and potatoes were unknown and not one guessed that vegetables contained minerals. S' * But, nowadays, seientistsi have Probed the secrets of the carrot and rthe spinach Auld all other members of the vegetable clan. These foods, are alkaline in roaotion (except in sweet eorn- and help keep body tissues and blood neutral. They furnish vitamins which promote growth and prevent clisease. 171n. erals found In alt vegetables are calcium, phosphorous and iron -- necessities for bone, teeth, muscles, nerves and body tissue.. 'Vegetables contain, very little motels in proportion to their weight except the. legumes (peas, beans and lent}ifs-. :Such vegetable meals should .always be rounded' out by dishes'containin•g milk, meat, cheese or eggs. With the exception of p0. ta4oes, corn, beets, dried peas and beans, vegetables contain little sa- gas', so a rich dessert' can always be served with a vegetable plate; :n * s It ds quite in. order to serve a seg• HIGHEST r CASH PRICES - PAID FOR EGGS 4ND POULTRY 1 SAMIS PHONE 80 BRUSSELS IMINIMINEIMIIIIIMII. r11011111 * .;1' ,1, Are yen a good vegetable cook? 'Mell:.hers's your chance. The simpler the, foods, :the more berfent should be the cooking and the mare 1 subtle the 'seasoning. Moot green vegetables are cooked in a small amount of water, in a tightly -cov- ered saucepan, for the shortest pos. sable time. Then they keep their "good.' looks." More vitamin can- tent is retained •by -constant even heat—so turn. your electric element from high to low as soon as - steam comes from Me saucepan. Firma textures) are lost and flabby, soil} products result from. overcooking. Covering vegeables with- water, for cooking, is out of style, too, Use a small amount of water and a tight. - eating over and you save more of time valuable minerals. Save the vegetable Juices and store therm in a cov0redi Jar in he electrte refl'ig-,. enator Until you add them to any soups You'll. be glad, too that ve- getable dinners are tiuiifty dinners, That does not mean serving tapar- agus da Deceinlber. ' 1lsre vegetables in their proper- ,season, when they are cheapest and best, And while they are cheapest and beet, can or store for winter months. . directions for Preparation of Vegetables :1. Select 'vegetables that are' fresh, atm, soundand medium in size for cooking, 24,Keep green, -vegetables •in the om9s3r1ng pan , of electric rettegern• tor until ready to use. 3. Remove insects iby placing in water' to which ,salt or vinegar has been added. 4, Wash thoroughly; use a brush for met vegetables. 5. Soak wilted vegetables, nm spared, in cold, water to freshen them, 6. bare carefully, for match of the nmifierai content ilea neat' Me surface. Scrumping removes lessof the minerals than paring. 7. Do not leave pared vegetables standing ire cold water. They should be placed in covered basin in oleo talc refrigerator. _ S. - Cult vegetables, if necessary, to ensure uniformity of size 9. Soak dried vegetables• in cold water {until sufficient moisture mo absorbed to make them resemble fresh ones. 10. Use 1 tsp. of salt for 1 quart of boiling water. Only 1 .inch of water'In bottom of saucepan is tri cessarty for 1 quart of vegetable, when you cook on an electric ele- ment. _ 11. Turn the electric' switch from high to low as 'soon as vege- tables begin, to - boil. 'Cooking time is 10 minutes) for greens, 10. inhales for cabs of 001n, and 21 minutes fold root vegetables. Creole Squash 9 nmectitim summer squash 4 tbsps, bacon fat 2 tbsps. mudneed onion 4 Ubeps. minced sweet pepper 4 tbspa. bacon aft 42' cups stewed tomatoes l tsp. ,sat '.4 MPP. pepper :Peel and slice squarer. p 10.111 lightly in flour then brawn in the hat fat, Saute onion and sweet pepper hi bacon fat, until browned Atht tomatoes) and •seaeoning and cook until blended. Pour over 5011- 1)101' squash and turn the electric element to slimmer for about 20 mita- -Selves 6 to 8. Cauliflower With Cheese 1 'head, of cauliflower 3 Ubeps.. batter or baking fat 3 tbeps. flour 11 cuipsi mill[ 1 (op. salt ik tsp. pepper 'h tsp. Woecestersttire sauce 94 cup grated cheese - p Break cauliflower into . flowerets. +Codk the vegetable in salted water 19 to 20 mittutes until tender. Drain. Melt butter in another eau -coat) and fold in flour. Add milk grad.- ually earring quietly untilthtck- (sed, (Ifor about 6 to 6 mrintttes). Add 4seasonng and cheese. Do sot cook any longer. Pour over bat cauliflower. Serves. 4. '• Carrot Fritters" 2 :cups cooked mashed °arras Tag BRUSSELS POST r.t p. sugu.r t/. tsp, snit 1 egg, well beaten A dash of pePper V2 cup flour Combine 141e hat, finely 'mashed cat'rot;,+ well with tile sugar, salt, pepper and egg. •Stir the Sour hi horotwghly. SirgP by rounciisg tablespoonfuls. Pry in deep tat -- 3.75 degrees on electric element turned to low, two minutes. Drain on soft paper, 'Serves 4. Cucumber Cream 2 large cucumbers 1 tbsp,, hatter 1 'resp, flour 1 egg, Salt and pepper (Pare and cut eneumbers1 into small pieces, rejecting the seeds, Cover with cold riveter and cook :slowly until tender on electric ele- ment. Press through a sieve, Add '/ 'tstt, Sia1t. Melt butter, add Liam and cueuneher pulp, stir until thick- ened. Alii wellabeaten ,egg yolk. Fond' In stiffly -beaten white. Turn into buttered moulds and steam un- til set. Sprinkle top with paprika. .Serves 4. For economy place steam- er over potato kettle and steam 10 minutest Mock Oyeter Casserole Two cups saleitg which has been cut in '/ inch'sliees and cooked in ,salted) water, 1 cup bread .crumbs; 2. cups white sauce. Arrange 1 cup of sals9,fy {in a lgreased casserole. Spread 1 Cupp of sauce over and sprinkle - with crumbs., Repeat. Dot the top with butter and bake 20 minces in as elecmiic oven at 450 degrees. Serres 4.. Take a Tip 1. .Sugar added in the proportion of '/4 tsp. ,to 2 cups of vegetairios will improve the flavour of cook- ed Peas, corn, limn beans or bee -..s, The sugar .should be added just be- fore the vegetables are served. 2. When baking vegetables, be sure to grease your casseroles, even if it is not full. It will be much easter to clean. 3; Have you been too butts to make any ureal preparation for Sup- per? Then justopen a tin of as- paragus tips, chill, serwe on beds of flaked salmon that 'has been sea- soned 'with tiny bits of sweet mar - \'vrcineettay, August 274th, x841 da X4444 f +4 DEAD or DI SMIL Quickly removed in Clean Sanitary truck. Phone collect Phone 72, Brussels hives m Stone So.,,s Limited imam leaves or a mixture of brown sugar cider vinegar and '/.a tsp. of mimed onion. Which would you like? Meatless Menus :An occasional mneatiees meal is good for the budget in these days of niisiug food prices, You can pass up meats now and Men without letting your family down on essential vitamins. Many of Ms alternate foods: give enough energy to call's au most summer- time activities. HBe certain, hocever tIsat your warm' weather meals have i maximuan appetite appeal. The family will be pleased . to meet Tomatoes Bristol, .Scoop a mt centres of ripe, firm tomatoes—da net peel them—and lightly stuff with tires mixture, Mix a cup cooked linea beams: cup fresh bread cubes, 2 tablespoons each of chopped onion' rand parsley, 4 'cup grated cheese 2 tablespoons melted butter, 3 table. spoons cream or milk, a beaten egg, and m/ teaspoon salt. Fit into shal- low pan and arid, '/ inch boiling 1 water. Bake 30 minutes in moderate oen. Baste twice with water :n pan. Bake some blueberry mnf&tri along with the. tomatoes and, with al fresh fruit and melon salad and.' simplo dessert, you have a Erarantirr• snea.l, easy to de and definitely: mos. economy side, Salad Corday has its full 2gu1 tsre vritantimi]sl,' minerals, or/spume kc ;. appeal, To serve = to- 5 (mix 3,isar0- cooked egg, sliced, 1 cup •000kei$ asparagus, 1 cup diced celery, 5i cup eoolced green beans, 2 tabOSIs spoons" each chopped onions, Parsley and: green peppers, '/ teaspoon ash and '/ cup salad' dresetng. ChM, In -10 in a bowl lined with 'grated ysP err cheese and a clash of paprika. Serve' eorn in the 'cob with tlh$e salad and finish with a frozen less ,cert,' cherry roll or -peach cobbler.. -V-- MEET ME AT GODERICI-H A. gala acquatic meet will be held iu Goderich on Saturday •afternnor, August 30, sponsored by the Ratliff of Port Albert. The three local am. Ports are entering teams in all 4:g water events. Open events for men and wr,035a and ,fancy diving by the Merrtmasusy of Toronto. Beatty contest for 'Labs title of Miss Lake Huron for Myer Cup and $50 in prizes. Wiles - Polo. Carnival' in the evening in tan .,.- Court House Park. Proceeds to "Char Victims. Meet me in Goderlon � O WIwa m List EAT AT a® est '5 Rest onant ': ' From ET atm French River and Devil's Gap Lure Visitors Acottage on the shore of a tree -lined lake with oppor- tunities for fishing, boating, swimming and other warm- weather recreation provides the kind of summer holiday which is essentially Canadian. But life in a Cottage sometimes means a lot of 'work owing to the lack of city conyeniences, which as the reason for the great popularity of such resorts as Devil's Gap and French River where visitors live in cottages which are as Well ser- Sited as hotel suttee. The simple life, with all time Informality and ease which the expression implies, is the 'watch- word at these two famous Cana- dian Pacific resorts. Mother is relieved of the cooking, daughter of the dish -washing and sonny of the lawn -mowing, while father dresses in his oldest and most comfortable clothes to pursuehis own peculiar ideas of summer life. There is a strong family re- semblance between Devil's (lap Lodge, near TCenot'a, and French River Chalet Bungalo;v Camp, on the CanadianPacific-Toronto- SudbUry line. Tri a beautiful section of lakes and forests, they offer endless possibilities for re- creation. No part of Canada has better fishing, and there are facilities ter tennis, golf and similar sports, Great emgpanses of water and wooded country make exploring a pleasure, 1ay Canoe, mnotorboat, automobile, horse or ort foot. Individual bungalows or cot- tages, self' -contained and ooeily furnished, have electric lights, running water and maid service. The central chalet or lodge is they, nerve centre of the community because it is there that visitors have their meals and enjoy dan- cing and other amusements in the evenings. Although thereare amuse- ments for every member ofthe family, the moat popular sport at these resorts is fishing. That is because the fishing is so good- Pickerel, pike, sturgeon, phase those scrappiest game -lest of the' Canadianwater-world, the mus, calunge and the small-montki black base are found in abundan- ce, Both districts have produced . record fish, the most outstanding; of which was the sixty and One- half pound muscalunge 'eaught- by T. r. Coleman, of Evansville. Indiana, in Eagle Lake, east of Devil's Gap, In 1939. That ore, holds the world's record.