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HomeMy WebLinkAboutThe Seaforth News, 1942-03-19, Page 3• THURSCAN', MARCH 1., 1042 CAKES ARE MGM, 'F .0 COST Ms LESS THAIk114 PER AVERAGE nnI Par FREE Cook Book send to Magic Baking Powder, Fraser Ave„ Toronto THE FIXING BOW1. By ANNE ALUM Hydro Homo foeo,erdst Featuring Cottage Cheese Hello Homemakers! Let's talk about Cottage Cheese for a few min- utes. Do you know there is wonderful food value and real economy in this valuable milk product ? It has an amount of protein about equal to that of the more expensive foods such as meat, fish, asd eggs. , a * Yes, cottage cheese has many pos- sibilities, and here are some sugges- tions. Seasoned with salt and pep- per, it may be used to replace the meat course, or topped with shim- mering jelly, it's a dessert course. Qr, combine it with fruits, veget- ables, relishes (chili sauce, horse- radish, cola slaw), and with jams, jellies, spices, etc. Salads, too, (they are a problem in winter, aren't they?) become extra attractive when served with chilled cottage cheese. For the children's school lunches, cottage cheese is nourishing and easily digested. Try it. As a spread between waffles, a filling for an ome- let, or an addition to tomato jello, cottage cheese is really appetizing. Recipes COTTAGE CHEESE 2 qts. sour milk 1 tsp. salt Pepper Cream Put the sour milk into a pan and set over hot water until it sets iuto curds and whey, Strain htrough a double cheesecloth over a, bowl; put the curd into another bowl and mix -sell. Season with salt and pepper and moisten with cream.' Chill in an electric refrigerator. a * o COTTAGE CHEESE PTE 1 cup cottage cheese 2/3 cup sugar 2/3 cup milk 1 tbs. melted butter Salt VI tsp. vanilla 2 egg yolks Mix the ingredients in the order given. Bake in a one -cruet ,pie shell in the usual way. Cool slightly, cover with meringue made of 2 egg whites, 2 tbs. sugar. and brown in a SLOW oven (275 degrees). r a * TOMATO JELLO 1 tbs. gelatine cups toinato Juice 2 tbs. vinegar 2 tbs. sugar a%4 cup shredded cabbage �s./4)' cup chopped celery 74 etep chopped sweet pickle 1 cup cottage cheese • a4 tsp. salt Watercress Soften the gelatine in i/4 cup to- mato juice. Bring the' remaining to- mato juice tO a boil, add vinegar, sugar, salt and gelatine, stirring un - .dissolved. Cool and add the cab- bage, celery. and sweet pickle:* Pour the mixture into a shallow pan and chill in electric refrigerator. W'lien it begins to congeal, drop the cottage cheese at intervals so that there will be some in each portion. Chill again, cut in squares and serve on a bed of. watercress. COTTAGE CHEh1SE PATTIES 1 cup cottage cheese 1 cup bread crumbs or 1k cup cooked rice and 'a cup bread crumbs 1 tbs. chopped onion 1/3 tsp. soda 14 cup peanut butter t ten, sage • ik tsp. thyme 1 tbs. milk 1 tap, salt 14 tsp. pepper Cook the onion in the fat (peanut butter). Dissolve the soda in the milk and mix with cheese. Mix all ingred- 1onts thoroughlY, 'Form into small pat - ties, sprinkle with cracker crumbs or cornmeal. Fry la LI, small amount of fat, on electric element turned LOW. a a ,x Take a Tip; To Cut Down on Sugar; 1. Cook dried fruits, such as primes, apricots, apples, raisins, etc. without sugar, 2. One-half of the sugar allowance should be used for cooking. 3. Do not use sugar on fruit or in fruit juices. . 4, Cut down the amount of sugar used on porrdige, in tea and coffee, etc. Ilse honey or corn syrup frequ- entlY. 5, Ilse sweetened chocolate for cooking, icings, etc. 6. Use sweetened condensed milk in making salad dressings, cookies, desserts, etc. 7, Use left -over cakes and breads fqr desserts, since there is already sweetening in these foods. 3. Use half maple syrup or molasses in baking. * o * THE S1 AF QRTH N>✓WI$ Commanders Review Corps Tactics (Dy Kim Beattie) With the Canadian Army Over- seas) :—The over-seas):—The changing scenes and ab- sorbing interests of the military writ- er's unit -by -unit tour of the Cana- dian Corps, rush upon him in sueh a close packed stream that he is fortunate to obtain more than a confused medley of martial impres- sions. He is lucky if he finishes with better than a shuttling and discon- nected procession of random recoll- ections. But during this winter's ,(London - dubbed) lullablitz, such a piece -meal panoramic of the Canadian Corps was all that could be expected, Lieut, Gen. H. D. G. Crerar, D,$.0., acting Corps Commander, insisted that the lessons of last autumn's large-scale manoeuvres should be ineorpor'ated into each unit's training with des- patch. Further, when weather and other factors shut down on great field exercises, General IticNaughton sent the Canadian Corps "back to school;" and General Crerar who took over at the first of the year, shortly ordered that this new instruc- tional knowledge and tactical train- ing should be instilled and drilled with relentless urgency. The Canad- ian Corps is on the edge of another "invasion season" The result was intensive training, hardening and tightening, by units. It was possible to criticize or admire the mold or finish of a single cog, but difficult to discover the marvel precision and power in the whole in - Question Box Mrs. T.B. asks: "Why do well - cooked French Fried Potatoes become tough after being served?" Answer: If they are placed on a cold plate instead of a hot plate or bowl, they may become tough. Do no cover the serving bowl. Miss D.G. asks: Recipe Braised Chicken—Well-Cooker Method. Braised Chicken 1 (4 lb.) chicken h cup lard 1 cup milk 14, cup chopped onion r/4 cup dour 1 cup hot water 1 cup chopped celery 2 cups diced carrots ' Clean chicken and cut in serving pieces. Dredge with flour and brown in thelard melted and heated until hot in the deep well -cooker: (In order to quicken this process, place the cooker on one of the speed ele- ments). Add water and salt. Turn well -cooker switch to Low and cook slowly until tender. Add milk and vegetables and cook until tender, an- other 20 minutes. Anne Allan invites you to write to her c/o The Seaforth News. Just send in your questions on homemak- ing problems and watch this little cornier of the column for replies. The Best Varieties of Grain (Experimental Farms News) In Eastern as well as in Western Canada, .differences in soil and slim.': ate and the ever-present danger from disease are important factors in de- termining the varieties which are best suited to a given locality. Many new varieties have been developed in recent years, some of which have be- come quite genraliy known, states L. H. 'Newman, Dominion Cerealist. In Ontario, as in other provinces, local tests indicate the importance of farmers basing their final choice upon tests conducted nearest their own farms. Such tests offer a valuable source of information with respect to variety adaptation. In autumn wheat, the variety Daw- son's Golden Chaff still holds first' place among the white wheats in the Western part of the province while certain rulcaster types such as Nigger and Egyptian Amber have the preference where red wheat is pre- ferred, In Eastern Ontario, Dawson's does reasonably well but will prob- ably have to yield to first place to the new Dawson's x Kharkov variety called Rideau which is more winter hardy. Among the aprnig wheats,. Coronation and Regent are recom- mended for the eastern part, In eastern Ontario oat varieties have been pretty well reduced tO Vanguard, Urban .and Cartier or Alaska, O.A.C. 21 still does well itt Ontario and elsewhere in Canada, is prefer- red as a malting. barley, In many sec, tions however, Velvet and Nobar'b are outyielding this variety, as is also Byng, send of which will be genearrly available this year. Iii field peas, Arthur, Chancellor and O,A,O, 181 are still rocominended. Aching Commmorider of the Corps Lit . General 11. D. G. CRERAR, D.S.O., who recently reverted in rank to command a Canadian division overseas, is acting Corps Commander while Lt. Gen. 1VfeNaughton is in Canada. General Crerar was formerly Chief of the General Staff at Ottawa. The picture was made at his desk in England a few weeks ago. The Canadoon Corps Col ndet Lieut. General A. G. L. MCNAUGIITON, C.B., C.21.G., D.S.O.. Id. 'Se.,'L B., who 'Commands the Canadian C r_ •; is the ty-'-J1 -^.rn commander: Noted in the fields of science and soldiering, he combines both as a foremost soldier -scientist. tricate machine. Complex But Single Entity But in the midst of this scattered, if ceaseless preparation, I encounter- ed my most indelible experience of all the host of them that grip the vis- itor to the home of the Canadian Corps. For nearly a week I sat well back and observed the Canadian fighting machine in its true, reveal- ing perspective—saw it as the im- mensely powerful and complex, but single, entity which it is. Over a period of five of the most fascinating and informative days ex- perienced in two wars, I discovered how the Canadian Corps works. I saw what makes it tick, together and apart, sow who 'directs its large and small cogs, and what manner of men they are. I envisioned it mustered in detail, and assembled to strike. I saw how close-knit control keeps the cogs clicking in unison, watched pre battle planning fofr small operations and learned how the compact whole' will move and fight in the full might of disciplined, cohesive strength and unshakable singleness of purpose. During these memorable days the complete galaxy of Canadian action commanders and "G" (Operations) staff officers—the "fighting" leaders ---were assembled together, ranged around a great amphitheatre, and earnestly preoccupied with a probing review of. Canadian Corps tactics. Commanders Around Sand Table In the piet below them was a giant sand -table. On it the field and staff officers of each of the fighting arms and ancillary serviees in turn, staged minor operations and major engagements, and explained how they intended to fight --support, feint, deploy, withdraw, assault, co- operate—on the battlefield. For five days the Canadian tacticians who will defend ground, raid, harass, or as - vice and counsel from past and cur- rent campaigns and the viewpoints and practices of the British Army. General Crerar, clear, logical, always constructive, and given to observa- tions striking in their discernment and scope, debated tactics and decis- ively agreed or disagreed with his major -generals, brigadiers, colonels and lieutenant -colonels without re- serve or distinction. That was the prevailing mood of the ten morning and afternoon tact- ical sessions. It was all done in high. good humour, but if words were im- personal, they were neither minced nor wasted. Dispassionate critics •dis- regarded rank and reputation, and were unawed by crossed swords and batons. The senior field and staff of- ficers of the Canadian Corps theoret- ically took their hair down, and lit- erally their coats off to thresh out tactical theory, method and practice. It was an historic free-for-all of criticism. Everyone enthusiastically picked everyone else's brains, They winnowed the chaff, flailed out flaws, ruthlessly banished, bolstered and strengthened, tested, and tightened, discarded and adopted, changed and explored. Important and secret things were inevitably bared, but it was revealing to note how little fin- ishing there was actually to be done in the set-up and smooth -working of the Canadian fighting structure. lunges, demonstrated their skill, out private theories and personal drew on their store of modern speed practices for approval, or for critic - tactics, and of the fighting lore of ism and condemnation, was unforget- the great tacticians of the past. tably impressive in what it revealed. And always that formidable array It disclosed how clearly the men who of grim battle -commanders and their may well hold the fate of the British staff officers stared down from their Isles in their hands have recognized tiered seats,. sternly weighed the dis- their terrible responsibility. It also position and movement of troops, disclosed their anxious sense of res - tanks, guns, supports, ammunition ponsibility to th amen they corn - and supplies. mind. Running through the entire I would like to impress just what series of battle rehearsals was an al - that meant. No staff college ever most tangible feeling of life -or -death saw anything like it, For it meant seriousness in each move and deaf - that groups of Canada's actual fight- sion on the battlefield chessboard. ing captains and their staffs, one Leave Nothing to Chance battle headquarters after another, The indomitable assembly was un - offered up their personal tactical con- animously determined to leave no- cepts and favorite private doctrines thing for action and casualties to of war for judgment. Not beforethe prove—not even if their pet theories enemy, it is true, but before the most were publicly shattered and scorned. bluntly critical and ruthlessly dis- They wanted to clear the air and cerning audience on God's warring sweep the deck for action. And they earth—the entire -magnificent roll of did They frankly confessed their key fighting men of the Canadian lack§ and misunderstandings, and Corps. Of the seniors, only General asked for help. And got it. They McNaughton, now in Canada on an sought clear perceptions and certain important mission, was missing. • knowledge of every cog in their Conclave of Tacticians fighting machine before Hitler could The. -remarkable conclave of tact- mount a spring invasion, And they icians was not only unique because have it. it was the first time for the historical Presiding over the muster of the record that all the action -leaders, best brains and military shill serving and their .staffs of the Canadian in England with the Canadian Corps Corps had come together under one was Canada's Lieutenant Gen, H. D. roof, It was one of the most morally G. Crerar. Beside him was Britain's courageous scenes we have ever Lieut, -Gen. D. L. Montgomery, G.O, witnessed. The Canadian officer 'Is 0,, a British Command. Both Senior confident and sure, but I imagine generale gave their personal coin - that sotto of the brigade, battalion Went and decrees at the conclusion and battery commanders, and senior of each tactical set, with the Cana - "G" officers, would have preferred dies quick to dismiss the ethereal facing the •most vaunted Nazi forma- and hold discussion to the hard facts tions on the field, at long odds, to of how the Corps will fight from the displaying their grasp of modern ar- first "Stand -to" to the final decision, moured tactics and ancient fighting , Congratulations and Criticism fundamentals --or their lack of it— General Montgomery, slight, keen, before such a hard and relentless deeply interested, and at the close sincerely emphatic with congratula- gallery, Sault the Wehrmadht in gigantic This complete willingness to bring tions for the skill exhibited, gave ad- Get Ready For • Baby Chicks (Experimental Farms News) Not infrequently, and particularly by the beginner, a great deal of en- thusiasm is shown over the new crop of baby chicks—from whom to buy— how many to buy—and at what date the purchase should be made. Too often, lithe or no attention is given to preparing forthe arrival of the chicks from the hatchery, with the result that there may be con- fusion, and rush at a time when everything should be ready for them. With due credit to those who have been able to raise small lots of chicks witholtt the aid of brooder house or brooder stove, these two things are essential, says B. F. Tin- ney, Dominion Experimental Station, Charlottetown, P. E. T. A ten -by -twelve colony house will handle about 250 chicles to approxi- mately six weeks of age. Prior to the arrival of the chicks, the house should be moved to the location selected and the building carefully checked for draughts. Draughts are disastrous in chick brooding. Floors and wall preferably shouldbe double boarded with paper between. It is sometimes difficult to prevent drafts around the door. Try boarding the opening crosswise on the inside of the frame making a tight barrier 12- to 15 inches high. This effectively' stops drafts along the floor. Cut the corners diagonally with a wire cloth or board so no square corners are left where chicks may pile. Provide adequate ventilation, keep- ing :in mind that drafts must be avoided. Replacing one window sash with a light frame, covered with cot- ton or muster is an effective method of ventilation, This may be opened on fine days but should be closed in cold or stormy weather. Clean and disinfect the .iuterior. Have readily available an adequate , supply of utensils ---water, milk and feed dishes. Have a termonteter in each. house bung at tate outer edge of the hover and about two or three inches above the door. This should register 00 to 05 degrees when the chicks are atarted. Start the brooder stoves at least two or three days be- fore the youngsters arrive. This will give ample time to make necessary atijuetrnont§ to stoves and them?stats and the house will be warmed,