The Clinton News Record, 1943-08-19, Page 7RS., AUG. 19, 1943
THE CLINTON NEWS -RECORD
PAGE 7
THE
HOUSEHOLD ECONOMIC'S
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Vacation Days
.�,w...e.......E...+.++M.�..«.. By "PEG"
For many of us vacation days for
this year are over•. From early
in the Spring we have been puzzled
as to how We would spend our va-
cation. The problem in many hi -
stances was whether we were going
•ito get any holidays or not.
There were many obstacles in the
'way. One of the principle worries
was transportation. Shortage of
gasoline meant we could not take our
'own oar; but traveling was difficult
and at times it was quite an experien-
ce to try to get railway tickets.
Then too we have felt that unless
`we were physically disabled we should
in, seine way have been helping in a
war cause. A young lady recently
left the city on holidays and when
.asked how she intended to spend her
time she replied. "Quite a bit of it
will be spent pitching hay.. She had
although a city girl accustomed her-
self to that line of work. '
Some are helping, in, munitions;; in
fruit orchards; on flower farms pul-
ling weeds; serving in the dining
rooms and doing other work in sum -
:mer hotels; in helping a friend who
,•had a sick mother, for whom hospital
accommodation could not be obtained
.and so on and on. Where formerly
:people planed to spend their full
time in pleasure this year they are
'doing their hit which will help our
cause of freedom.
There are some who of course find
it necessary to take a complete rest
:ttnd there 'are others, let us hope they
.are few who do not care to break
their regular routine of holidays. In
some way or other they have found
ways and means where they could
have, as far as possible, the accustom -
i ed good 'trate.
'Many cottages were not opened and
'Consequently the summer resorts were
filled to capacity.
The end of the season is fast ap-
'proeching and those who have sacri-
ficed their customary good time to
'help on the war work in some way
:cat least as far' as their conscience is
concerned have had a'beeter time than
Itlsual. How one spends his or her
'time is of course a personal matter!
It is strange' indeed how some of
tis are allowing the burden of war to
'`rest on our shoulders. In the days to
i
come when it is all over will we look
back with a sense of shame at the
little we have done. Had the govern-
ment not taxed our salary many of us
would not even have given that part
of our salary. Far be it from us to
in any way judge others in this way
but these are all well known facts, All
that should should consern us is as to
whether we are all doing everything
in our power to help. At times we
feel that we are doing very little:
In whatever way we are spending
our holiday time our object has been
to fit ourselves for fall and winter.
The seasons are gradually creeping
on what will be required of us in the
days to come remains to be seen.
While you have been away on holi-
days what have you heard?
A minister, walking down the street
with a student of bird and animal life
was stopped by his companion with
the question "What do you hear?" I
hear the confusion of the crowd; the
honking of horns'. and the roar i'f the
traffic" replied the minister. His com-
panion said, "I hear a cricket and tak-
ing the minister over to the side of a
bank he lifted a stone and there sure
enough was a cricket making its own
peculiar little noise. There they went
back to the main street •and the bird
lover said "now listen". He dropped;
a dime on the pavement and at least
twenty people turned to see where the
stoney had dropped. It proved
the scientists words "you hear what
you are listening for,"
Those who have been fortunate
enough to spend even a few days in
the country will have had a wonder-
ful opportunity to study nature and
should therefore have derived a great
deal of pleasure.
It takes yearn to really know very
much about the study of nature.
Some people take flowers some birds,
other animals and others still trees
and soil or one of the many branches
Of nature study.
How much pleasure we receive in
walking aloitg the .country roads
through the woods, or in the evening
observing the stars!
What do we train ourselves to hear
as others talk? Do we allow oursel-
ves to listen to questionable stories
or things which we would not want
said if our mother was present or do
CARE OF CHILDREN.
we let people know- that we do not
Want to hear anything which is not
pure and good and clean.
What answer do we give to the
question. "How much time each day
do we give to listening to the still,
small- voice of our God as He tries.
to teach us the right way to live. Are
we so busy during the day and night
that we have no time to listen tp him?
Are we so anxious to hear the jingle
of the coin that our ear is not trained
to hear anything else.
There will come a time when the
sound of money will mean nothing to
us and when we would, if we could,
give years of our lives just to be in
a tune with the voice of God and to
know that we are at last on the nar-
row way and are ready to spend
eternity with Him. Beware Lest ,the
time should come when with fear and
trembling we will hear that voice of
condemnation. "Depart from me I
never knew -you.
God has given us every opportun-
ity to listen to Him and it is our own
responsibility if we will not heed His
call. Let us be still and know that
He is God before it is too late."
Oh, let us spend vacation time
With Christ our Master here,
His presence be our sweetest joy,
His smile our greatest cheer.
To walk with Him beside the sea,
And hear His "Peace. be still,"
When giant waves bespeak to us,
His strength, His power, His will,
To walk with Hint through fields and
woods
To live with birds and flowers,
In quietness and confidence
Gain strength for busy hours.
To follow him in paths of tight,
Nor let our footsteps stray
To questionable places where
He cannot bless our way,
To walk and talk with nature's God,
Admire His words . sublime
Will surely bring to us the best
Of our vacation. time.
PEG
V
TIIE'MIXING BOWL
Sy ANNE ALLAN
Hydro Home Economist
DEHYDRATED FOODS—
OLD BUT NEW
Hello Homemakers! Drying is the
oldest known form of food preserva-
tion. But it took the armed services'
extensive use of dried foods to bring
to the housewife the improved meth-
ods of dehydration which can be used
in any kitchen. The big improvement
is blanching before the fruit or vege-
table is dried, which retards spoilage
and avoid poor flavour and loss of
food value.
Many fruits may be sun dried, but
controlled heat maintained in a dryer
or an electric oven is best for Ontario
de
"Here's the New, Easy Way
Healthful Family Meals" '''
VVOMEN everywhere acclaim "Eat -to
Work-to-Win"*, authoritative new
' booklet that takes all the guesswork out of
good nutrition. It's practical ... time -saving
.: ; easy to use ! And there's a copy for you
FREE, simply by mailing the coupon below.
Authorities ,realize the importance of
nutrition for health, as an aid to Victory. Yet
recent' Government surveys show that the
diet of 60 percent of Canadians is deficient.'
Perhaps your family lack proper foods to
build health, stamina, high morale -to help
keepthem fit, on the job !
So learn the easy way to "good -to -eat" meals
that provide every food need
of the body. Send for your copy
of"Eat-to-Work-to-Win" today!
r
sponsored by
THE BREWING INDUSTRY (ONTARIO) 1
in theinterests of nutrition and hcalm
as an old to. Victory,
Menus for 21 breakfasts
.. 21 luncheons ... 21
Q, dinners. Balanced .
delicious ... timely.
*The nutritional statements In "net -to -work -toy
win" are acceptable to. Nutrition Services,.De-
Ottawa for the Penelope
and
National programme.
MAIL THIS COUPON
"NUTRITION FOR VICTORY",
BOX Goo, TORONTO, CANADA.
Please sendmc my F1tiE copy of"Hat-co-Work-to-Wia"..
Name
dddress
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COOKING
district,' as it is quick and more de-
pendable. A number of dehydrators.
axe now on the marker'- the ther-
mostat -controlled electric ones may
be constructed front the instructions
given in the ' Central Experimental
Station, Ottawa, bulletin, or an inex-
pensive type may be purchased or
made. If you wish to snake a cheap
one, no special equipment is neces-
sary. A handy man can build a cab-
inet if extensive drying is, going to
be done. Three or four wooden frames
with cheesecloth or wiremesh trays
will work very well in a cabinet which
is placed over an element or built to
fit in the oven.
Food is dehydrated from 4 to 24
hours, emerges a tenth of its origi-
nal size, and is .stored in waxed car-
tons or jars. Before eating, it is
soaked in water until plump, then
cooked.
TIPS ON DRYING
When a cabinet dryer is used for
cabbage: first trim the cabbage, slice
thin as for kraut, steam 2 minutes,
then spread on .drying trays in a lay-
er not over one-half inch deep. Dur-
ing the drying period interchange the
shelves every half hour and at the
same time stir the food,
When preparing apples: peel quar-
ter, core. Cut in 1-2 inch slices and
blanch (or dip) in Fruit-kepe solution
then put on trays.
Trays should not be as deep as
the Cabinet or oven so they may be
unevenly placed in the oven to give
air circulation. Temperature during
drying is important; a dairy or oven
'thermometer is excellent for check-
ing it. As the water evaporates, the
danger: of scorching increases and
even a slightscorching destroys
flavour. Less heat is needed during
the latter stages of drying.
Vegetables should be brittle after
dehydration, should rattle when shak-
en or be slightly' leathery. Store the
dried foods in jars with tight- fitting
covers, or seal waxed packages with
adhesive tape.
CORN: Steam husked corn cobs 20
minutes. Cut off kernels. Use
temperature of 160 deg.
GREENS: Trim and wash leaves.
Steam 5 minutes. Use temperature
of 150 deg.
TURNIPS, CARROTS, ONIONS,
CABBAGE: Peal, slice and shred.
Stearn 10 minutes. Ilse temperature
of 150 deg.
APPLES, PEACHES. PEARS: Re-
move skin, 'core, or pits, or blemishes.
Cut in 1/2 inch slices. Hold in salt
and water bath until all have been
prepared. Dip in Fruit-kepe solution,
Use temperature of 150 degrees for
drying.
THE QUESTION BOX
Mrs. R. N, asks: Directions for sal.
ting string beans.
Answer: Beans in,Brine.
Use 1 pound of course cooking salt
to 4 pounds of beans, Wash beans and
string, cut into desired length or leave
whole. Place a layer of beans in a
crock; sprinkle generously with salt
Repeat until all beans are used. Place
plate or board (cutin shape of crock)
over beans and put weight on top.
Store crock in a cool place—no fer-
mentation.should take place; If liquid
does not cover beans in 2 days, make
a strong salt and water solution and
add enough to cover.
To rinse .the beans, reritove them
from the brine, wash thoroughly in
several waters, then soak for two
hours in warm water. They get tough
if soaked overnight. Cook in boiling
water until they are tender 25 to
30 minutes. Drain and serve as fresh
beans.
Mrs. C. D. asks: For variety of
ways to serve string beans; rangements.
Answer: Spiced beans! Brown on•..}
ion rings in fat, add a dash of cream V
a• sprinkle of nutmeg, salt; pour over.
cooked beans. Or serve them.in mus-
tard sauce. Or cook beans; add drowns
ed eracicer crumbs; toss 'together.
4111,41.41.4.
HEALTH
COUPON PROBLEMS AS ANSWERED BY
LONDON RATION BOARD OFFICE
Price Board Facts
of Wartime Interest
The Women's Regional Advisory
Committee, Consumer. Branch, Wes-
tern Ontario, Wartime Prices and
Trade Board, answers questions put
to this paper regarding price control
and ration regulations.
Q. What is the maximum price I
inay ask for eggs which I sell whole-
sale?
A. The ceiling price of eggs varies
according to the grade sold. Prices are
50 cents a dozen for grade A large,
48 cents for grade A. medium, 45
for grade A pullets, 45 for grade B
and 43 cents for grade 0.
Q. I am a farmer.. What is the max-
inium price I may sell potatoes to
wholesalers or retailers?
A. Effective August 15 the maxi
mum price is X3.00 per one hundred
pounds.
Q. Is it true that I should save my.
ration book number 2 after 'I have
received ration book number 3?
A. Yes. The meat coupons in your
new book will not become effective
until November 25. Until that date
you will use the brown spare A cou-
pons in your present book for meat
purchases.
Q. I understand 1 should be able to
purchase honey at no higher' than 151/
cents a pound. My supplier asks 73
cents for four pound pail, Is he break-
ing price regulations?
A. Your supplier is correct in ask-
ing 73 cents per four pound pail
15% cents is the bulk honey price.
Q. My butcher charged me 60 cents
a pound for a leg of lamb less than
a week ago. I read in the paper that
the wholesale price of lamb is 30e.
Can there be such a spread between
wholesale and retail prices?
A. Your retailer may have a nine
cent mark-up on the whole carcass
of lamb. Some cuts may sell at Less
than 30 cents, other at higher than 39
cents. However 60 cents does seem
high: If you give us the name of
your dealer we will check his lamb
sales.
V
Due Dates for
Ration Coupons
Ration Administration provide that
butter coupons 24 and 25 will be good
on August 19 and will expire Sept-
ember 30, Butter coupons 20, 21, 22
and 23 are good until August 31.
Sugar, tea -coffee coupons number
13 are valid August 19.. All Canning
Sugar coupons are now valid. Their
expiry date is September 30.
Meat coupons, number 18 pair are
good on August 19. Meat coupons
eight to 12 inclusive will remain valid
until August 31.
V
Ration Books Available to
Permanent Residents Only
American. citizens must have Can-
adian national registration cards and
be permanent residents before they
are issued with ration book number
3, ,the ration division of the Wartime
Prices and. Trade Board announced
Arrangements have been made
however, for tourists. to receive temp-
ovary cards. Applications may be
made directly to the Ration Adminis-
tration or to the local- ration board.
Distribution of Ration Book number, 3
will take place August 25 to 28 with
local boards making their ower ar
Acte Allan invites you to write to.
her % The Clinton News Record. Send
in your suggestions en homemaking
problems and watch this eoiumn for
replies.
V
The German Government is said to
be leaving Berlin. The item we are
looking for will read—Allied troops
arrived hi Berlin today.
Slaughtering Regulations
Relaxed
The Western " Ontario regional of-
fices of the Wartime Prices and Trade
Board here announced that a recent"
order of the Board allows a person
who is nota fanner but who raises,.
on his own premises not more than
two head of livestock .per year: for
the use and consumption of meat to
slaughter the livestock or have it
slaughtered without permit. The neat
obtained must beused and. consumed.
on the premises. Formerly slaughter-
ing permits were required of all but
farmers.
May Import Corn
For Starck
Following reports front Canadian
starch factories that corn .stocks are
dwindling, arrangements may be made
to procure eupplies from other'coun-
tries, according to information receiv-
ed here. The Wartime Prices and
Trade Board has announced stops will
be taken to ensure supplies if the
domestic flow of corn becomes inade-
quate. Starch, in addition to its food
value, is used in the production of
munitions and its by products are
glucose and oils and syrups of vital
importance.
No Exceptions to
Meatless Tuesdays
Meat may not be served on Tues-
days at meals provided to the public
at ploughing matches, annual exhibi-
tions and similar programs for which
special ration concessions are permit-
ted, according to W. Harold 'McPhill-
ips, prices and.supply representative
for the Western Ontario region. An-
swering queries made by churches,
clubs and other organizations serving
meals at these events Mr. 1VioPhiilips
said no exception will be made to the
meatless Tuesday ruling,. Under cer-
tain circumstances rationed goods are
given if they are to be used for full
course meals which the Ration Admin-
istration believes are necessary,
y,
Black Market Operators
Lose License
Seizing all goods in stock, the War -
time Prices and Trade Board caneell-
ed the license of the Modern Poultry
and Egg Company in Montreal after
determining that the company had
been selling poultry wholesale at
prices above the 'maximum by falsi.
Eying invoices and detnmtding extra
payment on the aide. The case is the
first instance of its kind in Cana-
da's plan of eliminating "black mark-
ets." The seized goods will be sold at
ceiling priees and the proceeds turned.
overto the company. Koppel Mintz
was holder of the WPTB license and
the Board order for possession was
issued on hint, his brother Issy was
his father Wolfe Mintz,
Wholesalers Eligible For
Trucking Subsidy
Wholesalers who do not hold Pub.
lic Commercial Vehicle Licenses are
now eligible for subsidy being paid
on the trucking of homegrown new
potatoes. Announcement was made
today by the official of the Wartime
Prices and Trade Board.
The subsidy was formerly paid en
only rail or P.C.V. shipments. The
new ruling permits wholesalers ands
retailers who own their own trucks,
to apply for a subsidy. A. schedule
of rates on a milage basis has been
issued by the Board.
V
War time is that period of excite-
ment when "curb and gutter" mean
nothing to the taxpayer.
Descent of civilization — Democ-
racy, bureaucracy, demagogy, auto-,
cracy, oligarchy, dictatorship— war.
Kingsville's new chief of police has'
three college degrees. Is it possible
that he will give the third one to one
of his prisoners?
cikeSNAPSNOT CU1LD
LEARNING ABOUT PHOTOGRAPHY 10
'Heads up below!" It's time for winter sports—and time to learn more
about photography.
PROBABLY on several occasions
you have asked yourself, "How
can I learn more about photogra-
phy?"
Most people, I think, have posed
that question at one time or another,
and, generally speaking, they have
found that there aretwo basic
methods by which anyone can learn
the details of practical photographic
technique. You can either study
what has been written about the
subject, or you can have someone
explain the details to you. Both
methods have their points, but a
combination of the two is usually
the most effective.
For instance, right at the start
you should learn; how. to operate
your camera properly. That seems
like a simple procedure—and usu-
ally it Is—but have you ever taken
the time to read and studythe in-
struction booklet that came with
your camera? That's a gold mine of
photographic information, and it
will tell you exactly what you can
do with your outfit and how to get
the best results from it.
Another source of practical infor-
mation is photographic text and
data books, and the current photo-
graphic magazines. Some of the
available textbooks look a little com-
plicated, but if you visit your dealer
and tell him that you're looking for
something simple that will tell you
how to make good pictures—I'm
sure he'll find one or more books
that will be certain to fit your needs.
If that doesn't tell you all you want
to know,.you can turn to more ad-
vanced books or enlist the aid of
experienced photographers.
To get practical help and advice,
I'd suggest that you join a camera
club if there is one in your commu-
nity. By participating in the ,club
contests and exhibitions, you may
find new methods for processing
your pictures. From the club lec-
tures, and perhaps' classes for be-
ginners, you can got valuable tips
and hints on better methods of pic-
ture making.
What it an comes down to is this:
If you want to learn • more about
photography, read, study, and work
hard at making every picture the
you can, '.Chone sure
method of attainingat pis
8nbest ce0ea.
John van Guilder