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HomeMy WebLinkAboutThe Seaforth News, 1942-08-27, Page 3THVRSPAlf, AUGUST 27, 1942 THE S17AFQRT,I NEWS PAGE THREE THE MIXING BOWL ay ANNE ALLAN Hy* Neve. EtesNrrrirf MAKING THE MOST OF YOUR TEA AND COFFEE QUOTA Bello Homemakers! The rule of thumb has been abandoned with the rationing of tea and coffee. Every tea leaf and every pound of coffee must now be made to count. The new regulations of the Wartime Prices and ,Trade Board allow . one' ounce of tea OR four ounces of cof- fee (not both) per person, per week, for those over 12 years of age. The tea quota allows enough for 12 cups and the coffee quota for 30 cups during the week. In the case of coffee concentrates or substitutes, your ration coupon will allow the purchase of a quantity sufficient to make 12 cups. There are several factors that may make a great difference hi stretching out your allowance—the blend, the grind or grade, the pot, the measure- ments, the temperature of water, tho steeping and storage method. • GENERAL DIRECTIONS 1. Buy freshly ground coffee. Mk your grocer to grind it medium coarse for boiled coffee, fine for the percolator and extra flue for the drip or vacuum. (Glass vac- uum coffee -makers require a very fluely ground coffee so that all the flavour is drawn out.) 2. Store in au absolutely clean con- tainer with a tight fitting lid, preferably a 'glass jar, Exposure to air causes loss of flavour. 3. Keep coffee in the lower part of the electric refrigerator; ground coffee will keep its flavour longer in a cold atmosphere. Keep tea in a dry place. 4. Measure water and tea (or cof- fee) accurately With a measuring spoon and an eight -ounce measur- ing cup. Bring the water to a full boil, as actively boiling water releases the best coffee flavour. 5. Make only as much tea or coffee as you 'wish to serve. If at any time you do have sometea or coffee Left over, store it in a covered jar and place in the elec- tric refrigerator to . serve as an iced drink or •flavouring: for a milk shake, punch or dessert. 6. Steep tea or coffee at least 5 mins. instead of the usual 2 mins.: Using •a glass coffee maker, steeping is done by allowing the coffee and water to remain in the upper bowl for 5 mins. by leav- ing on the warm element. This extra steeping will give you good results from less coffee. 7. Never fail to wash the inside of the coffee maker or teapot scrup- ulously clean with baking soda and water—using a brush for the spouts. Any used filter bag must be thoroughly washed; a coffee bag with the remains of former coffee makings 'will ruin the fresh coffee flavour. • Boiled Coffee . . Measure coffee into a fine cheese- cloth bag (double thickness). Use one level tablespoon for each stan- dard cup of water. Place bag in kettle or coffeepot containing the required amount of boiling water. Cover and simmer 8 or 10 mins. Serve at once. Coffee-MFIk While coffee is being prepared, scald an equal amount of milk. Pour the coffee and hot milk together Into the cups in equal amounts, one pot in: each hand. Percolated Coffee Measure water into a clean scald- ed percolator. Place basket in pot and measure coffee into it. Cover and attach electric eord. Allow 'water to Percolate over coffee for 10 mins. (timing should begin when a slight colour appea•ss in water seen in glass top). Drip Coffee Scald the coffee pot. Measure col - fee into the upper part. Pour fresh, briskly boiling water over coffee. Cover and let stand on the small use one card for to and ane for coffee. . 2, Black tea Is made from fermeu' Ing the tender tea leaves; green tea is unferinented tea; "orange 'pekoe" refers to the size of the leaf, not a Particular flavour or grade. THE QUESTION BOX Mrs, A. D. asks: If corn syrup can be used in tomato sandwich filling and in what proportion?" Answers: Tomato Sandwich 'Filling 12 ripe tomatoes; 3 onion's;. i/4 cup salt; e/a cup corn syrup; 4 red sweet peppers; 1 green sweet pepper; 6 tsps.s mustard; 12.3 cups flour; 1 cup granu- lated sugar; 1 cup vinegar. Cook tomatoes and onions until soft. Put through a sieve. Add salt, sugar, syrup and vinegar and chop- ped peppers, Heat this mixture and add mustard. Then add the flour that has been mixed 'with vinegar to make a paste, Cook on electric ele- ment turned Low. Stir frequently. Pour in sterilized jars and cover with paraffin. 'Fields 3 pints, Anne Allan invites you to write to her in care of this paper. Send in your questions on homemaking problems and watch this column for replies. • Plant Bulbs Now for Spring Flowers The earliest flowers to bloom in spring are grown ,from bulbs which must be planted in September or October. Most of them are hardy except in very cold districts where the snow covering is uncertain. In such places a position where the snow drifts and remains all winter should be chosen, if possible, or a covering of straw or strawy manure should be applied as soon \as the ground •freezes, says Miss Isabella Preston, Division 'of Horticulture, Central Experlmenta1 Farm, Ottawa. Bulbs will grow in any good garden soil that is well drained but they may not if planted in ground on which the water stands for a lengthy period in spring. The bulbs should be planted deeply enough so that the tops are two inches below the sur- face of the soil. "+Chionodoxa," Glory of the Snow, is one of the earliest flowers to bloom and its pretty pale blue blossoms which face upwards open as soon as the snow melts. If allowed to • do so the dowers set seed' and self sow. In a fey years time they 'will have increased considerably. "Scilla sibirica," Siberian Squills, blooms a little later and the flowers are more bell shaped and deeper blue in colour. These will flower under shrubs and are particularly effective if grown on a sloping bank. These also increase rapidly. "Crocus" flowers early if grown in a sheltered position such as near the house, facing south. There are white, yellow and purple varieties. "Muscari," Grape Hyacinth, has a number of small blue flowers arrang- ed at the top of an eight inch stem. They bloom a little later than Scilla. The bulb's increase rapidly and re- quire dividing every few years. The leaves grow in autmn and should not be cut off. "Narcissus," Daffodil, is the true harbinger of spring with its beautiful yellow flowers nodding in the breeze. The bulbs should be planted early in September and,, in cold districts the bed should be mulched. There are a great number of varieties and many of them are listed by, Canadian bulb dealers. "Tulipa," Tulip, is perhaps the best known of all spring flowering bulbs as it has been a feature of plantings in city parks for many years. The early -flowering varieties used to be used for beds but the Darwins and Mayfiowering are the most satisfact- ory for planting in a mixed border. They should be in clumps of at least five and more are needed to look well in large borders. The bulbs can be left undisturbed for a few years but better results are obtained if they are lifted every year. This should be done when the foliage dries up in July. The bulbs, after drying, should be cleaned and then ke t in a dry airy place until late electric element turned to LOW or p Simmer so coffee does not boil but September, Although before the war bulbs were the steam makes the coffee steep imported in large quantities from longer.•Holland, many are now grown in TAKE A TIP Canada and others are imported from 1. 1f you 'Use both tea and coffee and England so it is still possible to get have 2 ration cards in your home, these beautiful garden flowers. i-1 1� I lel H 14 S' DISABLED Quickly removed in clean sanitary trucks. Phone collect 210 MITCHELL or Ingersoll 21 WILLIAM STONE SONS :LIMITED Plenty of Water Good for Hens. These hot summer days man,, beast and even lairds, pal'tiealarly laying hens, like a dring of good, cool water. Plenty of water for hens at this time Of the year, especially, will be a help fel factor to Increased summer pro- duction of eggs. And there is a ready market for all the eggs that can be produced for Britain and to meet the domestic demand, Water is cheap and hens need plenty of it for their health. With good health and good feed, and good, clean, fresh water, they will do their best job. Hens require water to soften the feed in their crops, to aid in carrying feed through the digestive canal and to dilute the various digest- ive juices, Lack ofwater will upset a hen's normal functioning and will throw her out of production more quickly than shortage of feed. A hen drinks about wtice as much water per unit of body-weight as do other farm live stock. A hen produc- ing from 130 to 150 eggs will con- sume nearly 20 gallons of water. It is known that a bird will die from lack of water quicker than any other farm animal. Without water the lungs of a bird soon dry up and soon die. Then there is the water , used in the production of eggs. Eggs are two- thirds water. Give the hens plenty of clean, fresh water and it will help Produce those extra eggs Britain and Canada Deed. FROM BALM TO BOMB PROGRESS IN TOLUENE On the high plains of Northern South America there grows a tree whose fragrant resin many years ago found its way into medicine and which to -day is widely used to give a pleasant taste to cough syrup. The resin is known as Balsam of Tolu, after the little town of Tolu, Colombia, and it is mentionedhere because of those strange and liquid syllables, tolu, have been fused into the name of one of the world's most powerful and effective war explos- ives, tri-nitro-toluene—TNT' for short. It was from a lump of the Balsam of Tolu, that a French chemist, De- ville, just a hundred years ago, iso- lated a compound which became known as toluol or toluene. Other chemists, at about the same time, obtained the same chemical from pine resin, and, appropriately enough, from "Dragon's Blood," a brilliant red resin from certain Oriental palm trees. And they gave it other names. But toluene is the name that has stuck. The balsams of the forests have never yielded toluene in quantities, however, and it was coal tar, a tolu- ene source discovered in 1850, that supplied toluene for the dyes, the lacquers, and finally for the explos- ive TNT that filled the shells of the Great War. Coal tar, a by-product • of coke production, was also supplying most of the toluene for the shells, bombs and depth charges of this current war until about a year ago, when the petroleum industry began to build plants for synthesizing this essential chemical from petroleum. Production of toluene from petro - 1 leum and from domestic heating and illuminating gas was started before the end of 1913, but the Armistice terminated these operations and they were not resumed until after the be- ginning of The Greater War, when a new government-owned toluene plant was started. To -day petroleum is far ahead of coal tar as a source of tolu- ene and will be much farther ahead when projected additions and new plants are finished. This means a total output of scores of millions of gallons. , The unique advantage of TNT over other explosives is that it is I very powerful yet its sensitivesness may be controlled. For example; a small amount of TNT may be sub- jected to drop tests, in which' a 22 pound weight is dropped on it from a height of nearly four feet, without exploding. This property is what makes it possible to fill a shell with TNT and to fire the shell from a big gun without the propelling charge of smokeless powder causing the TNT in the shell itself to blow up, ' and destroy the gun and its crew, The shell may even penetrate a building wall or a tough tank "hide" without going off. When it arrives at its des- tination, however, the timing mech- anism fires the primer, fulminate of mercury, for example. This in turn touches off a booster, which is usual- ly a charge of tetryl, and that deton- ates the main charge. "Chesty is one of the oddest men I ever saw." "How so?" "Why when a fellow borrows a quarter and doesn't pay ft back, Chesty finally admits that it is the quarter he cares about, and not the principle of the thing," Canadian Regimental Crests. THE DUFFERIN AND HALDIMAND RIFLES OF CANADA Brantford, Ont. THE SHERar'- ^-r;lMENT LE REGIMENT DE MONTMAGNY Montmognv, P.O. ewtr MQN7 -1104MIL ,P.O. LAVAL UNIVERSITY Quebec, P.O. ACADIA UNIVERSITY Wolfvilie, N.S. ONTARIO AGRICULTURAL COLLEGE MOUNT ALLISON UNIVERSITY Sackville, N,5, BRITISH COLUMBIA UNIVERSITY Vieeouv.,, B,C, THE LANARK AND REHFREW SCOTTISH REGIMENT Perth, Ont. THE LORNE SCOTS Dulferin and Halton Regiment) Brampton, Ont. THE MIDLAND REGIMENT (NORTHUMBERLAND AND DURKAI4) Cobourg, Ont. THE BROCKVILLE RIFLES Brockville, Ont. THE PRINCE OF WALES RANGERS (Peterborough Regiment) (M.G.) Peterborough, Ont. LE REGIMENT DE QUEBEC (MITRAILLEUSES) Beouports P.O. f0MEGIMENT DE CHATEAUGUAY (MITRAILLEUSES) St. Lambert, P.O. • UNIVERSITY OF TORONTO Toronto, Ont. ' ALBERTA UNIVERSITY Edmonton, Alta, QUEEN'S UNIVERSITY Kingston, Ont. ST. FRANCIS XAVIER Antigonirh,N.5. UNIVERSITY OF SASKATCHEWAN Saskatoon, Sask. THE STQRMONT, DUNDAS AND GLENGARRY HIGHLANDERS Cornwall, Ont. t g REGIMENT DE LA CHAUDIERE (MITRAILLEUSES) Lake ' 'tie, P.Q. THE PRINCESS LOUISE FUSILIERS (M.G.) Halifax, N.S. DALHOUSIE UNIVERSITY Holtfax, N.S. UNIVERSITY OF WESTERN ONTARIO London, Ont. UNIVERSITY OF MANITOBA Winnipeg, Man. UNIVERSITY OF NEW BRUNSWICK Fredericton, N.B. LOYOLA COLLEGE Montreal, P.Q.