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HomeMy WebLinkAboutThe Clinton News Record, 1943-05-13, Page 7'`TI -..URS, MAY, 1.3, 1943 THE HOUSEHOLD ECONOMICS CLINTON NEWS -RECORD'` `l PAGE 7 CAPE OF C1-111LDRf~;1\ he ryis1 B "PEG" - .. �.vnr..nn.:....:o.,.r..F..w�.i- y There is little: we eau' talk about 'today which is not in some way mentioned :in the Bible. • In God's word do you recall having read: anything about a frying pan? In Leviticus chapter: one we have la -record of God calling Moses and giv- ing to hint the laws of •the different sacrifices. These were to be guides for the children of Israel in their journeyin'gs towards the promised land, In Chapter two verse seven we have the ruling "And' if the oblation be a meat offering, baker in the fry- :ing pan, it shallbe made of fine -flour without oil." But, you say, we surely cannot compare our lives to a frying pan. "There is very little with which -we come in contact that we cannot com- '.pare to our Christian life. In the days before the war, the frying pan could be bought very -cheaply, even as little at 15c. There- ' fore here'fore it was a common article and one 'which practically no home could. 'do without. It was common. Some one has said "God must have loved the common people for He made so many of them" and His life showed that he did love them.` No claim to riches was ever made by the family of our Saviour. His 'birthplace was such that if the same thing happened to many people of today they would do their best to keep it bidden from the world. Jesus belonged to a very poor family. Jos eph was a carpenter and he taught that trade to Jesus. Although poor they were good caxpenters• Some of the greatest men and rvo- 'men of today were born in very low- ,•, ly circumstances The vast majority of our educated men and women have 'had to -make their way up from pov •erty. Otte of the largest ice cream and -chocolate firms in our fair dominion Was started with an ice cream freezer. in' order that the family might have enough for their next meal. Tt is ro diserace to -be born poor but it is a disgrace to allow that povertyto lead us into unlawful ways of making money. There are .comparatively few people who have 'risen to top of the ladder who were born with a silver spoon in their Mouths. The' recent will of a well- known man, who had made a great 'success of his own life made provision for his son- just until such time as his education would be completed. Fol- lowing that he was to make his own way in the world. What •a splendid . ;ideal Never be ashamed to look back to a childhood when you had not every- -thing you wanted. it may just have been the very best thing for you. If you were any good at all you woul'i work your way up in life. -If you are respected and a good citizen'ib -mat- ters not whether you are wealthy or not. Then the frying pan must be kept clean both inside and out. A. noted "nerve specialist while making rounds 'lin a hospital asked' a patient if she washed her trying pan every day. ' The nurse accompanying him enquir- • ed afterwards why he asked such a question: His reply was to the effect that in many homes' the frying pan was used from one meal to the next and was - seldom washed. All good housekeepers know that their frying pan must be well, washed inside and outside although we perhaps can all well remember in our young days hav- ing to do it, So it is with our lives. In order to be true followers of the meek and lowly Jesus we must first cleanse our thoughts and then we will be rea- dy -to show to the world that we have something within us which it would be well worth their while to cultivate. • Just how can we cleanse - our thoughts?'. Recently a little child whose parents were examples of good clean living answered the telephone when a friend called. taring the con- versation the little one used an ex- pression which was altogether out of keeping'with anybody of a pure mind. When her mother came to the phone the friend said "Did Jane say what I thought she did? The mother quite upset said "Yes, I am afraid she said what you thoughtshedid" I do not know where she ever got it." Some parents have a habit of washing out the mouths of their children when they say something they should not. How much better to train their thoughts. We, with God's help have absolute control of our thoughts. We men push an unclean or unkind •thought froni us simply by replacing it with som- ething bright and happy. That is why it is so important that -we should 'store our minds with scripture, poet- ry and the very best that literature lean give us, One of the papers recent- ly, in an approving manner quoted a sentence . from a book which was anything but a clean, wholesome type of reading. How careful we should be snot only in the selection of our, read- ing but in that which we pass on to lothers. The very best of literature I. s in reach of everyone through our libraries and yet how much time we send in reading those things which P g1ich are not uplifting, Better the simple stories, biographies, histories etc., with which we have been accustomed than some of the "filth" with which ourbook markets are filled today. Keep good, pure thoughts in your minds' and then there will beno room for the questionable. We mustbe clean inside before we can show that we are a ' child of Christ. Then and only then will we feel free .to go about our daily work for our Saviour who did so much for us, even dying that we might have eter- nal life with Him. As we go about' His work some one may cast some slurring remark about us, may even in a. disparaging way call us a Chris- tian. That should only add to our pride as we recall' what He suffered for us. ' Then when wesare cleansed inside and out we, like the frying pan, are Useful and how good it feels to be. useful! I` It is a blessing that comparatively few of us know what it means to he laid aside, month afetrmonth, yes' year after year and have the feeling that there is so little we can do for anyone. How thankful we should be that we are able to beup and around and attend to our work: When God has granted us that 'privilege we should do our best to make the world better and to make it more suitable. for His second coming. How we would like to have a part hi that — We know not when Christ will come again but we know that He will came. Many at this time are talking of His corning soon. We know not when it will be but we feel that we would like to be here when He returns for His own. We can if we will be useful in preparing not only for ourselves but for other as regards this great. event. Whether it will be soon or de- layed. Let us today make up our minds that we will accept Him now and im- mediately begin To live 'that life of happiness with Him for which He died... Why do e delay this momentous and vital question till a more con- venient season( For all we knove Christ may come for us individually or He may appear in like manner as He ascended within a few minutes Will we be glad to see Him orwilt we call on the rocks to.fall on us and to' crush us. We alone are responsible for the answer. - • "BEG" • v Late Milo Snell Was Pioneer Car Dealer in Exeter One of Exeter's most prominent. business. men, Mr, Milo Snell, passed away Monday in Victoria Hospi- tal, London, at a comparatively early age. Mr. Snell had been ailing for the pest two months, -six weeks of which were spent in hospital. Born in Us- borne Township, he was in his 59th year. He was a son of Mr. and Mrs, William Snell, of•town both of whom are advanced in years and in failing health; - Mr. Snell began his business car- eer in Exeter• when he entered into partnership with his uncle, the late Wesley .Snell, as Ford .dealers when the first automobiles tirade their ap- pearance. For thirteen and a half years Mr. Snell was identified with the Pore business and afterward be- came associated with General Maters, He vias • the senior; , member• of .Snell Bros. & Co,, operators of the Chev- rolet Garage. Exeter Times Advo - ca te. It will be the end of the line for Hitler if you transfer your idle money into interest-bearing Victory Bonds. V THE MiXING BOWL By ANNE ALLAN Hydro Homo Econooiisl INFORMATION ABOUT MEAT RATION Hello Homemakers! A new adven- ture in areal planning is on its way meat rationing. Let's prepare for it. Rationing, shortages and changes in food combinations and cooking me- thods, With this knowledge, meat ra- tioning will not present such hares-; 0 s Mimed Now you can be sure your family gets good nutrition. Follow the 63 varied menus in this Free booklet. Here's the book you have been waiting fora.. the practical way. `to good nutrition" No need to be a student of dietetics! You simply follow the menus planned for you, confident that you Saxe :serving meals as healthful as they are appealing. • This is an important part of your war effort! For proper €ood,isvital to health, and therefor to all-out production. Yet Government surveys show that 60 per cent of Canadians fall short of good nu- trition, even though seemingly well-fed. So learn the way to meals that are as healthful as they are ap- petizing! -Send for your copy of "Bat -to -Work - to -Win"* now/ Sponsored by TIIE BREWING INDUSTRY (ONTARIO) in the interests of nutritionand health as en aid to Victory. *Tbenutritional statements in "Sar - t°. iVoi•k-to -117in" are acceptable to Nutrition Services, Department 0f Pen.. sions and National liealib, Ottawa, for tbeCauadianNutri- Hon Prograinmc. sing problems. Meat rationing is necessary in ord- er that everyone may, receive an equal share after the Government,has provided for those who are keeping the war from our shores. ' Great Britain's limited rations (26 oz.) will continue and our own armed forces have been rationed. Nutritionists, have proved that two pounds of meat per person per week are adequate. This' is based on the official . food planwhichemphasizes the quantities of other protein foods eaten, such as tnillc, cheese, soya beansand other dried vegetables, along with the daily. serving of meat, or fish, or poultry, Or meat substitutes. The Wartime Prices and Trade Board issues the following informa- tion on meat rationing: 1. The brown Spare A. coupons in Ration Book No. 2 will allow 2 lbs per person per week. 2. Children will have , the same ration as grown-ups. 8. There will be control of ineat in private lockers and there will be meat- less days in restaurants. 4. Poultry and fish will not be rat- ioned. Neither will' suchmeats as kidney, liver, heart, tongue, brains and cuts like spareribs and oxtail; which are more than half bone. 5. Unrationed meats will remain under the price ceilings. - 6. Fanners will still be allowed to slaughter fortheir own household use and beef rings will be allowed. 7. Meat supplies will follow the re- gular channels from producer and pro- cessor through wholesaler and retailer to customer. But there will be more work for: the meat trade as coupons and other details require time, Con sideration from both retailer and customers will be a great help. Father information will be released as other details are determined. We are willing to help you in any way and will be glad to discuss any pro- blem by letter. A limited supply of neat charts is available upon requests by letter. RECIPE'S Hamburg Casserole 1 lb chopped beef 3 tbs. fat, 4 med- ium sized potatoes, 1 cup canned con- densed tomato soup, 1 onion, salt and pepper. Brown chopped beef in frying pan with fat. Out potatoes in eeinch cubes and arrange them evens y in the bot- tom of a loaf pan. Spread half the meat on top of the potatoes. Add r/z' cup tomato soup and the onion, thinly sliced. Season with salt and pepper. Add rest of meat and 'pour on the other eup of tomato soup. Season with salt and pepper. Bake in a nioderate electric oven of 350 degrees for 1 hour. Yield: 6 servings. Lamb or Mutton Stew - (Trish Style) 2 lbs. stewing lamb or mutton, boil- ing water, 3 whole earrots, 1-4 cup turnip cubes, 4 onions peeled and quartered, 4 law potatoes cut 1-4 inch.. slices, 1-4 cup flour, 1-4 cup water, salt and pepper. Sear meat in a large kettle until well browned. Cover with boiling wa- ter and cook slowly foi' 2 hours -or until tender. After cooking 1 hour add, carrots, turnips and onions. Half an hour before serving, add potatoes. Thicken stock with flour mixed with water. Season with salt and pepper. Yield: 6 servings, Baked• Spareribs with Dressing . - r (not rationed) 2 pieces - of spareribs, 1 cup bread crumbs, 1 cup chopped apples, ltb. chopped onion, 1-2 tsp. salt, 2 tbs.. flour, 1-8 tsp. salt, 'few grains - pep,. per. - Wipe spareribs with a damp cloth. Make a dressing by combining :the bread crmnbs with the apples, onion and 1-2 tsp salt, Spread one piece of spareribs with dressing. Cover with the other, piece of meat. Tie the two pieces together. Rub the outside of the meat with the flour, 1-2 tsp, salt and a little pepper. Place on,rack in roasting pan. - Bake in hot oven of 475 for 20 minutes. Reduce eieat and` bake in moderate oven of 325 for 1 hour.. Baste meat. every 10 minutes with fat in pan. Yield; 6 servings. TAKE TIP 1. Follow the Mixing Bowl Column to become better acquainted with the less familiar cutsof meat and their uses. 2. Store meat carefully. Remove wrappings which may cause unplea- sant flavour or absorb juices, Place in covered dish in coolest part of re- frigerator, but not where it will COOKING HEALTH COUPON PROBLEMS AS ANSWERED BY LONDON RATION BOARD OFFICE Due Dates for Ration Coupons Here are the dates on which ration coupons are due. Butter coupons 6, 7, 8 and 9 are now usable. Coupons 10 and 11 are due Thursday, May lath. Sugar, tea and coffee coupons .l„ 2, 8, 4, 5 and 6 a e now good and will be good indefinitely. Coupons 7 and 8 are due May 27th. The special blue coupon (spare B) for one pound of sugar for homegrown rhubarb is valid until June 1st. V Price Board Facts of Wartime Interest Your questions will be answered by the Women's Regional Advisory Committee to the Consumer Branch, Wartime Prices and Trade Board, and should be sent to 291 Dundas Street, London. Q, I would like to buy some hand tools for my farm. May Ti buy them -without a permit? • A. Yes. Hand tools, however, do not include any kind of pump. Q. Is it necessary for me to have permission to have new eavetroughing installed on my house? A. Yes. For futher information con- sult your nearst V. P. T. B. office. Q. I am a farmer. May I• continue to slaughter a calf for my own use when meat rationing comes in? Would I be able to sell portion of it? A. 'Yes You may slaughter a calf for your own use and sell a portion of it to your neighbor farmer. This meat however, must be used by the farmer for consumption on his farm. It is not for resale. You may not sell through any wholesale or retail outlet. Q. I am being married this summer and am having two bridesmaids. May they wear long gowns? A. No. The bride may wear a long wedding gown, but the bridal attend- ants must wear Mort afternoon dresses. Q. What is the reason for the short- age of canned goods in the smaller stores? A. There may be a reason for this inthe rationing of gasoline; shoppers may be doing more buying in the neighborhood stores than in larger ones. The small stores have their quotas just as the large ones. Bags of Potatoes Must Carry Tags New rules - concerning certified seed potatoes, effective immediately, are announced by the Wartime Prices and Trade Board Every bag for sale should carry a tag from the Depart- ment of Agriculture, stating they are certified seed potatoes, If the potatoes do not have the government tag, .they 'come under the heading of table stock on which there is a ceiling price. W. Harold McPhillips, Prices Board official, made public the new ruling last week. The bags weigh 75 and 100 pounds.. However, seed deal lees and large wholesalers in commun- ities where there is an inspector of the Fruit and Vegetable Division, De- partment of Agriculturecan have their supplies packaged in' 25 pound containers 'Retail dealers wishing to sell in lessithan bag lots should pur- chase from those wholesalers. In centres where repacking cannot be surpervised by an .inspector, wholesalers and retailers will have to sell them in the original containers of 75 and 100 pounds. Community gardeners who want to buy seed potatoes - in .smaller quan- tites will have to band together' to make their purchases, , advises Mr. McPhillips, 3. Before cooking, -wipe sneat with a clean cloth -wrung out of cold water. Do not allow it to ..stand in 0 pan of cold water as juices will be drawn out and foreign matter washed in. 4. To coagulate quickly the juices on outer surface, and also to pre- vent tender juices from escaping, put less tender cuts .of neat in boiling water leave electric element on High for 3 to• 5 minutes, then turn to Low or Simmer. This method keeps most flavour in the neat. ' 5. When cooking stews, put less tender cuts of meat in cold water, bring quickly to the boil, then turn electric element to Low. Some good- ness will ,be in the stick but a' large portion left in the meat, Anne :Allan invites you to write % to her . The Clinton New 'Record, Send in your questions on homemak- ing problems and watch this ,coluinn 'for replies. Save Thousands Pounds of Meat A total of 3,500 pounds of meat is being saved in restaurants in Londono- every meatless Tuesday, a survey of the Wee -tin -1e Pieces. and Trade Board shows. In London's larger hotels and rest- aurants, the average of 186 pounds of bacon, steaks, chops and roasts are served every day. Smaller restaur- ants—, snack bars and light lunch counters—serve about 50 pounds a day. Multiplied thousands of times across the Dominion, the amount of meat saved which ban be shipped 'o erseas, presents a staggering sum, 350,000 pounds, WPTB officials point out. Potatoes for Table Have Ceiling Price A warning to housewives against paying more than 56c a peck for po- tatoes for table use, was sounded by Regional foods officer Gordon E. Dalgliesh here last week. Speaking to a group of women, members of the Consumer Branch of the Wartime Prices and Trade Board Mr. Dalgliesh pointed out there is a difference in the price of table potato- es and seed potatoes. Table potatoes- have otatoeshave a retail ceiling price of 56c. Certified seed potatoes have no ceiling. Housewives must not buy seed potatoes for use on the table and, in so doing, jeopardize next year's crop,' the official said. Certified seed potatoes are done up in 25, '75 and 100 pound containers and are marked. They may not be sold in smaller qu- antities. To buy these seed potatoes for table use would mean that the price would skyroelcet because of the existing shortage and it would mean next year's potato crop would be smaller, he said. Robin Hood Oats Take Sting out of Meat Rationing Meatless Tuesday in Canadian res- taurants estaurants 'and a two -pound weekly meal; limit for consumers at home pits another sprain on Canlada's wartime housewives. But meat ration - ing is necessary and so the housewife who has learned to make one pound of tea or coffee do the work that two pounds did before must now start planning how to stretch out her meat ration to satisfy her family and pre- serve their health and strength. Kitchen tests by professional diet- itians, conducted since meat ration'. ing was first on the way, have dis- closed an untapped source of meat substitute. When rolled oats are mix -r ed with meat, tests have proved, the as good or better and contains the meat stretches twice as far, tastes food value required `for health and stamina. Long regarded as almost exclus- ely a breakfast food, rolled oats have the same vitamin content as an equal amount of whole meat:' Robin Hood rolled - oats: for instance contain 72 international units of Vitamin B1 per ounce, as well as iron, calcium and other minerals and they are high in protein value. Food value is impor- tant, but almost equally important are taste and appearance. I{eeping these factors in mind. dieticians pro- duced a delicious meat loaf, suffic- ient to serve a, family of five, with the use of just one pound of minced meat, combined with rolled oats. Since oat's are =rationed this com- bination dish offers a practical ans- wer to a housewife's prayer. The tested recipe follows: Take the following ingredients and mix well together in a baking dish; 1 lb. fresh minced beef; 1-2 cup Robin Hood rolled oats; 1 egg; 1 cup milk or 1 cup water with left -over gravy mixed in it: 1 tbsp.,pork fat (if tneat is lean); 2 tsps. salt; 1-4 tsp. pepper; 1-4 tsp. sage; 1-2 small onion, cut fine; 1 tsp. meat' sauce (if desired). Bake 1 1-2 hones in medium slow oven and serve trot or cold. V To make your ironing cord last longer remove it from the outlet by taking hold of the plug. Do not yank the cord. wromoommargamemoissazieraiiiiiiat RtieSNAPSNOT GUILD SLOW, SHARP AND .STEADY Everybody has heard of the three "131s," but the photographer who took this picture knew the three "S's" of successful photography—Slow, Sharp, and Steady -and applied them to his work. ful photography—Sharpness — de- pends upon correct focus. So don't guess. If you aren't certain,. either measure the distance from your camera to your subject, pace it off, or use a range finder, unless your camera is fixed focus. That's the. Way most experienced photographers' ' work. Finally, remember that the "Stead- iness".which helps you avoid blurred pictures means' holding your camera absolutely still. If you can't do that, place it on some firm support such as a tripod, a table, or a fence, and - don't jar it when you are making exposures, With the camera empty, of corse, pr•acLice releasing the shut- ter with a smooth, even "squeeze" until you can make your exposures Without jarring the camera at all. That's the Slow, Sharp, and Steady way to photographic success, - yps lolin van Guilder '11 EADIN',. 'RUMS, 'Rithmetic-the YA three "R's" -are familiar to. all of us. Bat have you heard ofthe three "S's" of photography --Slow, Sharp, and Steady? They're the basis of many a cine picture, even though most of us never think of • them often enough. ' Consider "Slowness" for instance. Nobody likes to be, thought of at a slow' worker. Everybody likes to be right up on his toes when taking pictures , . . getting 'the job done fast and efficiently and that's fine under most circumstances, but when you're ;just getting started photographically, it often leads to unnecessary mistakes, So' before making any snapshot, take the time to think things through and cheek up on yourself. Make sure your focus, exposure, and composition ate right,: Aud remem- ber that the second !'S" in success-