HomeMy WebLinkAboutThe Seaforth News, 1943-03-11, Page 3THURSDAY, MARCH 11, 1943
SEAFORTH NEWS
THE
MIXING --
FJ
By ANNE ALLAN v.
_
Hydro Home Economist
THERE'S HEALTH IN WINTER
VEGETABLES1
Hello Homemakers) The official
Nutrition Color Chart shows -vege-
tables on nearly every plate of food.
Why? Because they're health boost-
ers — with vitamins and minerals
for body-building and repair; with
starch for energy. The green and
yellow vegetables signal health, high-
lighting Vitamin A and minerals. So
let's prepare our vegetables properly
in our kitchens so we can. be sure of
keeping those important food values',
Intact from market to table. They'll
look better and taste better, too.
Here are a few. simple do's and'
don't in vegetable cookery. Choose
your vegetables for freshness and
brgihtnoss of color, then prepare and
cook them right, Much nutrition
value lies just under the skui, so
keep your parings thin. Don't prepare
your vegetables till the last moment
for either cooking or your salad. Cook
them with the least .possible water in
a tightly covered saucepan. Be sure
to use any left -over liquid to enrich
soups, stews and sauces. Vegetable
plate meals call for accompanying
dishes containing cheese, milk or
eggs, and a richer dessert. And re-
member to serve some vegetables
raw, some cooked. Buy in large quan-
tities — for convenience and econ-
omy — and find a storage cornea
where your vegetables will neither
freeze nor shrivel from heat.
RECIPES
Celery in Tomato Sauce
4 cups celery cut in 1 -inch
Pieces, 2 tbs. butter or fat, 2 tbs,
flour, 2 cups tomato juice, 1/4 tsp.
Worcestershire sauce, salt and
Pepper-.
Make sauce of fat, flour and tomato
juice. Season and cook celery in
sauce until tender, using electric ele-
ment on Low, or use double boiler.
French Style Onions
5 caps small silver -skinned
onions peeled, 1 can condsensed
consomme or 2 cups soup stock,
1/4, tsp. pepper, 3 tbs. gritted.
nippy cheese.
Heat consomme to boiling, add
onions and cook until' tender (about
40 mins.). Then add cheese and
serve.
Turnips With Cheese
2 yellow turnips, 2 tbs, fat, 2
tbs. flour, 11/2 cups milk, 1 tsp.
salt, 1/4 tsp, pepper, 1/2 cup grated
cheese.
Peel the turnips, cut in shreds and
cook in salted boiling water for 20
minutes. Make a white sauce with
fat, flour, milk; salt and pepper. Pour
this over drained turnips and sprinkle
with grated cheese. Place over• hot
water and. continue cooking for 15
minutes or, if electric oven is on,
place. in moderate oven for 15
minutes.
Devilled Corn
2 tbs. fat, 2 tbs. flour, 11/4 cups
milk, 1 tsp. salt, 14 tsp. mustard,
paprika, 2 cups corn, 1 egg, 1 tb.
Worcestershire sauce, crumbs,
(moistened with fat).
Make a sauce of fat, flour, milk
and seasonings; add corn, egg
Slightly beaten, and Worcestershire
sauce, Pour into a baking dish, cover
with crumbs and bake in a moderate
electric oven (350-400 degrees) fifteen
to thirty minutes.
TAKE A TIP:
1. Parnaips that you will like! Put
boiled, mashed parsnips through
a, sieve; seasoif with salt and pep-
per; add a dash of nutmeg and a
little top milk. Form into little
flat cakes, dip inrine cracker
crumbs and fry in hot fat.
2. Cabbage that leaves aroma in the
pot. Have a small quantity of,
boiling water ' on the element
turned High; add shredded cab-
bage and 1 tablespoon fat, cover
tightly and turn Low. Cook only
20 minutes and salt—then drain.
3. Serve left -over vegetables as a
medley, and add rice or noodles,
thickening the water used in cook-
ing the rice with cornstarch.
Season left -overs with celery seed,
thyme, minced onion or sliced
mushrooms,
THE. QUESTION BOX
Mrs, ID. E. asks: "Should I add
soda to dry beans — your recipes call
for it but in topic information said
soda killed vitamin content ?"
Answer: Adding soda to dried
beans and lentils prevents gas formal
tion in the stemaell. There is minute
vitamin content: in these vegetables
compared to leafy vegetables, but as
you 'know, they are good meat sub-
stitutes..
Mrs, A. L. L, asks: "Why does my
pastry never flake "
Answer: Cut in 2/3 of the required
fat. Sprinkle in the water and pat
into mound. Roll out half inch thick;
daub on pieces of cold fat (size of
bean) and fold up in about 4 laps.
Chill and roll 'out for pie plate,
Anne Allan invites you to write to
her 0/0 The Seaforth News. Send in
your questions on homemaking prob-
lems and watch this column for
replies,
Iron Essential For
Suckling Pigs
Under modern conditions of pig
husbandry, with pigs farrowed and
raised indoors on concrete or wood
floors, suckling pigs are unable to
get earth and small amounts of
grass and roots which they eat under
natural oondttions. These materials
contain iron which pigs must have in
small quantities if they are to re-
main health' and normal. Without
iron little pigs soon lose their pink
color; and smooth shiny hair and
skin, states the Dominion Department
of Agriculture. At three to four weeks
the skin becomes pale, especially
noticeable at the eaa's, the hair be-
comes rough and the pigs striver. be-
come inactive and huddle together.
Many pigs are lost, usually the best,
others are so weakened as to be per-
manently affected and many are un-
able to resist disease and parasites.
This condition is known as anaemia,
and with this disease especially, pre-
vention is better than cure, as treat-
ment after the disease can be recog-
nized, is seldom completely satis-
factory.
Although a pig has a. considerable
reserve 'of iron at 'birth, it gains in
weight so fast and the amount of
blood in circulation increases so
rapidly that additional iron is needed
before it is eating solid food. Unfort-
unately, feeding iron to the nursing
sow does not help as the additional
Trop does not find its way into the
milk.. For pigs raised indoors, iron
must be fed in some other way and
the surest way to do this is to feed
it directly to each pig,
Only a e,in11 alncunt of hon rs
,required and clue should be taken
not to feed too much. 'Phe twin,
materials lis ltlost commonly used are
reduced iron and iron sll)pt:ate (cop-
peras). The quantity to feed is the
amount which can be easily held (not
heaped) on a dime. The first feed of
iron should be given when pigs are a
clay or two old and iron should then
be fed once a week until the pigs are
eating solid feed freely, Usually three
to four feeds of Kron are sufficient.
It is difficult to over -emphasize the
Importance of feeding iron to suck-
ling pigs. It is necessary, not only to
keep them alive, but to keep them
healthy and proftahle. The small
amount of time and effort required
to feed Bron is more than offset by
the gains in health and thrift of the
pigs, As with many other practices
in live -stock Induatt'y, iron should be
fed as a matter_ of routine and to be
successful it must be fed at the right
time.
DOG SENTRIES
The dog sentries appealed for by
the British War Office last' May are
now guarding air fields, stores, fac-
tories and gun sites, besides going
out on patrol and carrying messages.
At first the Army asked for Alsa-
tians, Airedales, Bull Terriers and
Collies, or crosses between these
breeds, Later they recruited from a
wider field, including Norwegian
Elkhounds, Himalaya -a sheep dogs,
Rhodesian ridge -backs (used for lion
hunting in Africa), and Dutch quay -
hounds or barge dogs.
Army cls s are extremely well
cared for. Thousands of owners, re-
membering the high standard of
treatment in the last war, said good-
bye to''their pets without any mis-
givings.
A well-trained dog can scent a
stranger two hundred yards away,
point to him, and tackle him if nec-
essary—all in silence, Training takes
about four months, including time
taken for the dogs to get to know
the men they will finally work with.
One of the dogs now on active ser-
vice had a peacetime job with a gas
company; his specialty was pointing
to leaks in the pipes.
A Tennessee hillbilly had been
calling on his girl for almost a year
when poppy cornered him one night:
''Tell me, what are your intentions
honorable or dishonorable?"
The hillbilly's eyes sparkled: "You
mean I got a choice?"
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Pones produce fat. WHAT YOD DO {sin
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HERE IS HOW TO DISPOSE OF FATS AND BONES
The Meat Dealers of Canada as n patriotic effort, en co-operating with the Government in this
6ll•important warwork b7 contributing their collection facilities. How you gen dfalwie of 3000 you
and bonen in any one of the following ways:
1 YOUR MEAT DEALERS will pay you
the eetabllohnd price per pound for your fat
flue money for and youreelfror—
p tat. You can keep
fr
2 YOU CAN TURN THE PROCEEDS over
to your local Voluntary Salvage Committee
end/or to n registered local War Charily.
3 YOU CAN DONATE your Fats and Bones 4 YOU CAN CONTINUE to place oat your
to your local Voluntary Salvage Committee in fats and bones for collection by your Street
any place where they collect them, or— Cleaning Department where aitch a system is
in existence.
Every spoonful of dripping,eery piece of fat and every bone, cooked, un-
cooked, or dry, must be saved. It's a day.to•day job. Your conliibubon may
seem small and unimportant, but even one ounce of fat dripping per person
per week will give us 36,000,000 pounds of Fat each year for glycerine.
mi/oteis, RediF si&—*OKA d1,12/20.21 Witieet ly needed!
THIS CAMPAIGN IS FOR THE DURATION OF THE WAR
DEPARTMENT OF NATIONAL WAR SERVICES
NATIONAL SALVAGE DIVISION 8,691
A drunk boarded a two-story bus;
it was crowded, but he finally found
a seat by the driver.
He talked and talked,. and the dri-
ver suggested that he go on the top
deck.
The drunk amiably clambered up-
stairs. But in a few minutes he was
back.
What's the matter? Didn't you like
the fresh air, or the view?" asked
the driver resignedly.
"Yep, nice view, nice air," answer-
ed the drunk. "But, 'taint safe there,
there's no driver."
PLANNING MEALS . TO SAVE POWER
A considerable saving of power can be effected When cooking is Planned to make full use of oven heat, En
this picture, taken in the experimental kitchen it the Consumer Section, Department of Agriculture, Ottawa, a
omoplete,dinuer,—Braised Oxtails, Batted potato, Baked Pepper Squash and an Apple Upside down Cake is oven
cooked. Careful timing enabled s, loaf cake, baked custard and baked apples to be cooked during the same period,
.Some space must be left between dishes to provide for the circulation of air in the oven that is necessary for good
baking results. As a result of careful planning more power is available for war plants and lower newer bills at
home leave more -money to invest in Victory Loan and War Savings,
A fussy, overbaering woman got
on a bus and began fuming noisily
over being compelled to stand. She
rudely elbowed her way along, final-
ly coming to anchor in front of a
tired workman. Soon he tapped her
on the shoulder and said:
"Madam, would you mind getting
off my foot?"
She bristled up and glared at him
while she replied: "Why don't you.
put your big foot where it belongs?"
With equal rudeness he snapped
back: "Don't tempt me, Madam,
don't tempt me."
Ifaca, he's well again
and doing a war job.
"MY HUSBAND'S had a nervous breakdown —
just worry. He Ieft his job in the shipyard to go
into logging. But his health suffered and the doctor
says he's got to take a complete rest. But we haven't
any ready money. How can he rest?"
The bank manager listened to her troubles
sympathetically. He knew the husband, knew the
wife—both sound citizens. The bank advanced the
money on personal security ... on the good char-
acter of two honest, hard-working people.
In a few weeks, Fred was well again and work-
ing in the shipyard. The loan was paid back in
full. Because of bank accommodation he is now
getting financially on his feet again—and aiding
Canada's war effort.
This true story—only the name is changed..
illustrates how Canada's Chartered Banks, day in
and day out, serve the human as well as the finan-
cial needs of Canadians.
By banking during morning hours you can help *e war effort,
facilitate your own business, and lighten the warfirne burden
on the men and women in your branch bank. More than onos.
third of our experienced men hate gone to war.
The CHARTERED BANKS of CANADA