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HomeMy WebLinkAboutClinton News Record, 1944-01-13, Page 771,1tJR., JAN. 13, 1943 THE CLINTON HOUSEHOLD 'ECONOMICS o -day, as always, the 'Salado' label is your guarantee of a uniform blend of fine quality teas, "SAL •1 •011•1111.111.11111111.•1116.1111116' THE PAST ..w.r,Iwrwr+.v...awoodr w.nllw - By "PEG" Will brooding over the past be any -help to us in the future? Many times while the bells have -clanged as the tired old man of the ;past year steps off the stage of life -and the Babe of the New Year toddles on, we have sat and pondered -the do- ings •of the year which is just fading -out and we have wished it were pos- sible for us to live the year over. We have decided that we would do things • differently but if we had the chance would we do any better than we did? We adding year after year to the past and as we stand at thepor- tal of the New Year it is with a grim determination that we will do better but when we have the next year be- ' hind we find that our mistakes have been even greater than they were in the past. In many instances we have ;,not repeated the same fault, but we have done something which is just as serious if not worse. Whose fault is itWe say•haus tyle butstillI z a . fall before temptation." Now to be. honest with ourselves, have we just gone on from day to day in our own •strength or have we asked God to 'help us? Recently a young man in the air force was talking to a soldier in the ,finny. They were boys who had been brought up in good hones, that is in homes where Christ was acknow- ledged. The one was saying that he was finding it ahnost impossible to keep away from the temptations of the army life and the other asked• the question. "Before you went into the army whom did .you trust to keep 'you from temptation?" "Oh," en- ' swered the ,other" "I always prayed to 'God to keep me on the straight and narrow war." "Anel did he do it?" asked the air force matt. "Yes but it seemed much easier•then" Weli now, look here, if He was able to keep you in those days He is the same'God as you dealt with in the past and He will do the same for• you now, Just i put your :dependence and trust in i Him and He will net fail you. Your 'past life will make your character for the future." t We know that is true, not only in the lives of others, but also. in our own. Good habits which we formed in our early days will Many times be the means of keeping us from temp- tation as we grow older. On what are habits formed? Thought is at the back ground of all our doings of the past or future. Many times we refuse to think what the re - suit of our actions will bewith the result that some disastrous climax has come into our , lives, something which we will regret to the end of our days. If we had not the happy thoughts of the past how hard it would be for us as we get older Co fill in the hours. Take for example two elderly people whose interest in the topic of the day is almost past, We have many times seen them sitting .by the fire side talking of the happy clays when they were young. Their work was hard but they had great joy when their children were little and the whole of theirlives was taken up in. raising. their family and in building up their home. They live in the past and they realize that it is the workof the past which had made their later years the success which it is. As we take many, many trips through the past in thought would it not be a terrible thingto us if we could not recall the pleasant tunes we have had with those whomwe have loved and lost for a short time? The happy days of our childhood could not be recalled; we could have no:recollec- tion.of our school days of our ',youth and young manhood, and womanhood if we had not the power of thought of the past. The past will make our future. We, at times, think we can do certain things and that will be the end of it, but every thing we do has an influ- ence not only on ourselves but also on others. Even things which we don our childhood will coinie back to us n memory. One time a little girl beggedher father to let her wear 1 silk handkerchief to school. At hat time silk handkerchiefs especial NEWS -RECORD PAGE 7 CARE OF C), W,pF EN y.. ly colored ones, were much prized. The father explained that he :was afraid she might lose' it, but the child persisted and finally the father let her march off to school with his handkerchief, Oh how proud -she was. Disaster followed for another little girl took a great fancy to it with th result that when the first girl went to get her prize to go home again there was no handkerchief to be found. With tears ;streaming down her face the girl went home and explained that in some way she had lost the lien Several days after the second littl girl came and gave her the handker chief. Evidently her parents ha found it and insisted on their daughte explaining where she had got it an sent it back to school with the in structions that she must explain abou it. Onecan hardly imagine the g:r who took it even forgetting the inei dent._` It is something out of the pas which will remain with her as long as memory lasts at least according to the general run of things it would. COO INC e .THE MIXING BOWL "1 By ANNE ALLAN '1 Hydro Home Economist Hello Honiemalters! As the shelves of Canadian shops are becoming. de- .pleted due to scarcity of certain arti- e cles of foods and to the,requirements _ of the military forces, each household d must be governed more and 'More ✓ economically, with the focal point on d sufficient nourishing food for the family. 1 .Day by day we meet different,peo- ple, they are not the same, but they all leave some impression on our minds. In the majority of cases if we meet them as we should that im- pression will be good, but if we meet some one and we ourselves are not in good humor our reaction on them will cause them to meet us in a frame of mind which is probably unnatural to them. It is too bad that we should have unpleasant thoughts of others of give them reason to have the same kind of thoughts of us. We have absolute control, with God's help, of our thoughts. Let us just try some time when we are not in a good frame of mind to thunk of pleasant things and we will find to our astonishment that we can change our thoughts, Coming back to our first question, Does it do us any good to worry over thing's. " Rsofthe past? It can do us no good, only harm can conte from it. Do time need to worry? Net if we have given ourselves to the Lord Jesus Christ. We have all sinned but God will put all these sins behind His back and the only things which we can take with us when death calls us is our unforgiven sins. ViWa'"Will be sure to do that if we do not come to Him and ask' Him to forgive -us our our sins. Why do we go on from day to day believing that we live just _ as we please and at last reach the Land over which Christ reigns. No matter how we hope we must realize that in orders to be one of Christ's followers we must accept Him as cur Saviour i and give ourselves up wholly to Him Is it worth. our while going on and on trying to make ourselves believe what is not true?. God is a God of mercy, but He is also a God of justice and We must accept Him or we cannot expect Him to intercede for us. Will' we not ask Him to come into each one of our lives to -day and life will he altogether different for us both here and Here- .nftor. "Thy life was given for -mel Thy: blood, 0 Lord, was shed. Leap Into Space: Camera Catcher Paratroodj r That And quickened fromdt dead, Thy life was given for tile: ,...._-- What have I given for Thee? Take my life, and let it be Consecrated, Lord, to Thee; Take my moments and' my days Lee them flow in ceaseless prais Take my love: my Lord, I pour At Thy feet its treasure -store; Take myself, and I will be Ever, only, all for Thee. Picture shows:. -4 British para- •t.tn in tie spl't seco d whet 1 c hang's troop in the_ Mkjdle East about to suspended in the Boor of the 'plaice :'make a jump. The camera catrhes about to "take off" into space. V Mat the last hour. They make a e. It must become apparent to every loyal homemaker that the conserv- ing of vitamin content in food at our disposal is most important. Cook- ing, therefore,. in these wartime days needs to be accomplished by proper planning and study of those methods which preserve that nutritive qual- ity—guesswork . today is "out" and every homemaker should realize it. It may call ,for a discipline in regard to food and its preparation never be- fore employed in a larger number of households, but a family to be cared, for is the homemaker's responsibility, and not many will shirk it in this present time of need. Gather your ammunition to assist with Canada's Nutrition Program — Now Food Fights for Freedom. TAKE ATIP To Prevent Loss of Food Value in Cooking Meat ' Use gentle heat, and don't over- cook. Long cooking at high tem- perature not only has a destructive action on thiamin, but it dries'out meat, fish and poultry, and toughens, rather than tenderizes. Learn to use low temperatures for roasting (3325( to 350 deg. I':) and roast uncovered. Use short cooking methods when feasible that is, for all tender cuts.] Be sure, however, to cook all,forms of fresh pork very thoroughly, to� avoid danger which conies from eats - mg underdone pork. It is better to ac-• sept some destruction of vitamin B1) (of which pork is a rich source) than to risk infection, To avoid vitamin' losses, avoid leftovers of cooked meats so far as is practical. Serve leftover roasts sliced cold when pos- sible, rather than warmed over. Re- heating causes increased vitamin loss. t a p p HEALTH COUPON PROBLEMS AS ANSWERED BY LONDON RATION BOARD OFFICE Due Dates for Ration Coupons Coupons now good are tea -coffee 14 to 27; sugar 14 to 24; preserves Di to D11; butter 42 to 45; meat 30 to '34. Butter coupons. 46 and 47 become good -January 20.. On and after January 17 one meat coupon is good -for one-quarter of a pound of canned ,salmon. v CHEDDAR CHEESE Cheddar cheese manufactured this season may be sold for' domestic con- sumption, according to information made public by W. Harold Mc'hil- lips, prices and supply representat- ives for Western Ontario. For some time past Canadian cheese has been reserved for export. Under the order releasing the cheese for domes- tic consumption prices have been set. There prices are to be followed no matter how the cheese is sold by auct- ion or in the ordinary channel of trade. Lists of prices are available from offices of the Board. • FERTILIZER ORDERS The need to eonservet potash sup- plies has resulted in the reduction of potash in some mixed fertilizers and the elimination of it' in others. W. Harold McPhillips, prices and supply representative, announced today. Be- cause of this reduction lower ceiling prices have also been announced, With a more liberal supply of nit- rogen and phosphate now available, it has been found possible to approve the manufacture of mixt,_( fertilizers containing only these two chemicals, in addition to the regular mixtures of the three elements, nitrogen, phos- phate and potash. While present prospects .are that there will likely be somewhat Fess potash available in 1944 than was the case the past year, Mr. McPhillips Points out that approximately 20,000 tons more of emulate .of potash were used in 1943' than in 1940. The. system of zoned distributions will be the same and the reduction in he ceiling prices of certain mixtures re provided for in the revised prie- ng order, Due to the reduction of 2 per cent in the potash content of sense mixed fertilizers, a reduction .in the rice of $1.50 a ton on such mixtures has been made. Basic Recipe for Pot Roast A delicious roast may, be .preparedin this way from the less expensive cuts of beef. Cuts of chuck, rump, round, shoulder, shortribs, brisket, plate oir flank, may be used for pot roasts. It may be cooked with the bones in, or they may be removed and the meat rolled and tied or skewered securely. When the roast is rolled it is easier to serve in slices, and the bones may saved to use in the soup pot The bones in the' short ribs are left in . 3?/ to 4 ib. meat, flour, salt and pepped,:, 3 tbsp, fat or' drippings, 31 cup hot water, Heat the, fat slowly in a heavy t deep skillet or sleep -well cooker. dredge the meat with flour and e brown well on all sides. Season with salt and pepper, add hot water, cover and let simmer until tender'. Add more water as it cooks away.Turn s Increase in Ammunition There will, he a substantial' in- crease in the production of shotgun shells during 1944, W. H. McPhillips, prices and supply representatives for Western Ontario, announce today. announce today. However, Mr. Mc - thyme rosemary, etc) will give he roast a delicious savory flavour. One teaspoon caraway seed,or cel- ry seed is a favorite seasoning.. Tomato juice may be added instead of water Add plenty of hot tomato juice or towed tomtaoes the last half-hour. occasionally; simmer -3=4 hours •or until tender. Remove to a hot plat- ., ter lat- ter and thicken the gravy with, 2 tsbp. PEG flour blended in the fat remaining in the pan Gradually stir in 2 cops • cold water, end continue stirring un - Season with garlic and add 1 cup spaghetti, rice or macaroni, and cools until] tender: ' Whole vegetables (washed, and peeled ionions, potatoes, carrots, tnr- ips,: etc") may be placed around the til thiels and smooth. Seaeon with 1 SAFE LIGHT FOR SHELL salt andpepper to taste. INSPECTION Tile light -piping properties of "Lucite", originally; employed for throat lights and' sur is 1 g e unstru- ments, have been utilized in the de- velopment of a new portable light used to inspect the inside casings of shells at Canadian ': war plants. A low -voltage Lamp is mounted inside a special non -sparking handle at- tached • to a solid rod of "Lucite". The transparent plastic roti does not con- duct heat readily and therefore does., not generate dangerous temperatures. 111 areas where high explosives' are stored; it gives concentrated, shadow less illumination, is light in weight and virtually unbreakable, g •'n y, 1 Thrifty Changes One onion finely, chopped or sliced may be added while browning meat. Try one or two garlic cloves finely chopped. One tablespoon vinegar added to the water helps to season and make the meat more tender. One-half cup grated horse -radish may be added to gravy. one bay leaf (broken) and a few a chilitepines may be' added. 1r1 One tablespoon of any meat sauce ke Such as Worcestershire, adds to the in flavour. eke Adding % tsp. of any favorite herb 'lin delicious dinner all cooked in one pot. Try cooking a few parsnips around' the roast, arranging them on the platter and sprinkling with a little nutmeg and a few .drops of lemon. Soak .a few dried Mushrooms for one hour, and add then with the juice o rodst the last 20 minutes, Chopped celery tops and paisley are another adventure in flavouring. Needles may be added the last 15 or 20, minutes. Dumplings are always good and are pother way to please everyone. Re-. eve theroastto a hot platter, and ep hot while dumplings are •cook - g. Have about 2r/ cups liquid in ttle when you drop in the dump- gs. Phillips pointed out, that despite the increase, the production will be slightly less than 70% of a normal pre-war year's output. While the increased production will allow some distribution for sporting purposes later in the year, it will be several months yet that it will be necessary to continue t0 restrict distribution to essential users. NEW PRICES ON LAMB "The new wholesale ,prices on spring lamb became effective Janu- ary 3rd," W. H, McPhillips, prices and supply representative for Western Ontario, announced today. "Whole- sale ceiling prices on lamb meat other than spring lamb remain as provided in Order 196, issued last year, and in effect till June 30 next," he continued. Spring lamb, which is . defined as fresh meat obtained from lambs born between Dec. 1 and April 30 and sold in the period from Jan. 3 to July 15, has the new wholesale price of 34c a pound, carcass weight from Jan. 3 to April 30th and 30c per pound, from May lst to July 15th. These are the, prices for zone 6, that is, Toronto and Southwestern Ontario. The custom- ary differentials will prevail as be -1 tween the 'various meat zones, Retail Prices on spring lamb are set with a maximum make-up 'of 26 per cent of the Wartitne Prices and Trade Board' establishes fixed retail ceiling for lamb of other classifications than spring lamb, Retailers must keep posted in their stores the new charts. on retail prices.. V • NORTHERN PROSPECTOR ON YONGT STREET His coat a red -checked mackinaw„ And a,parka on, his head, I saw him there at the close of day And my heart raced off—oh, far away Where the evening sun sank red. Over the long and lonely miles, Over the rocky slopes Where men toil hard for their daily ( bread, And the basic virtues are not dead, Nor man's deep dreams and hopes. He did not fit in the city's scheme Of clanging cars and rush; His eyes were the eyes of .men what walk On Northern trails, where people talk Of mining and the bush. iI dreamed I sawit all again And I thought, I will go back soon; The hills stretched far and far away, Till they reached the shores ' of Hudson Bay, And a husky bayed at the moon. I saw the city, spreading low, And the lights from the little hones; And a scraggy willow stood to spill Its yellow leaves on a rocky hill, As the Northern winter conies. Then I turned to the sunset, crimson- splashed, And I found that my eyes were wet; Dear Northern country,1 think of you In the lonely night, and my heart is true, But—my course is elsewhere sett E. Anne Ryan, qheSNAPSIjOT GUILD 40 For well composed pictures like this one, carefully study your view finder before clicking the shutter, ECDNTLY a friend of mine said you simply need to move closer. Or, a ° to nee, how can I make my pictures show just what I want them to show? Sometimes pictures 1 take include a whole lot more than I ex- pect or want and sometimes they don't include enough. Sometimes the Pictures come out with buildings not straight and sometimes part of the subject is Cut off." The answer to this question is very simple. )try friend is not using the view finder of his camera prop erly. 'rho view finder is put on your (antet•it tor a very definite 'reason. Itis not just a "peep si int" for you. to use in locating your subject- rather„it is "a 1ratne for the picture you are going to got. You might call the 501110 in the view finder a pre- view of your ilnal picture, The finder, it you use it, properly, will show what you ars going to get, and it will guide yon in changing your pesitiol1 and viewpoint to improve Your picture. You should always study 70111 510- tare in the finder before shooting. Train the camera on the main sub- ject in you0 picture acid then ex- amine the scene in the view finder Co see What else appears in the bacl:- gronncl, the foreground, and at the. skies. Maybe there' is too much sur- plus material included—that is, per- haps your subject is too small in relation to the amount of back- ground that show1, In that ease, perhaps you are already too close and part of your alibjeet is missing —fon' example, the head in a picture of a person; or possibly, if it is a group picture, .one person on the end does not appear- In that case, your view finder tells you to move back or to the side until your sub jest and an appropriate amount of background are included. Too many of us are quite careless in using the view finder. I've seen 8 picture taker locate his subject in the finder and then look up and look straight at the subject, ignoring the finder when he snappod the picture. Frequently, 1n a case like this, move meat changes ,the camera position and the picture is quite lost. There are different types of iind� ors. Some are of the open frame`er eye -level type and these are very simple to use. Others are the "bril- liant” or reflecting type, used with the canmra'at waist level. When you are using;a brilliant finder, it is very important to have your eye directly over the finder. If you hold your . - eye slightly to one side instead of directly above it, you do not see the exact scene at which the camera is aimed. Be career on this point and see that your picture is carefully framed in the fedora Trust your view finder, Study. what yon see in 'it, and make sure you actually see what you . think you see. John van Guilder