The Seaforth News, 1943-10-21, Page 7THURSDAY, OCTOBER 21, 1945
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THlt4 S A OR.II.H NEWS
THIS NEWSPAPER
(1 YEAR) and
THREE GREAT
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For Both
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and Magazines
GROUP "A" -Select One
[] Better Homes & Gardens 1 Yr
[J True Story Magazine' 1 Yr
[] Photonlay-Movie Mirror 1 Yr
[] Woman's Home Comp1 Yr
(] Sports Afield 1 Yr
[] Magazine Digest 6 Mos.
[] Fact Digest 1 Yr
[l American Home 1 Yr
[] Parent's Magazine 6 Mos
[] Open Road for Boys. 1 Yr
[] The Woman 1 Yr
[] Science & Discovery 1 Yr
GROUP "B" -Select Two
[] Maclean's (
[3 Canadian Home Journal I Yr
[] Chatelaine 1 Yr
[] National Home Monthly 1Yr
[3 Family Herald &
Weekly Star 1 Yr.
[] New World (Illustrated) 1 Yr
[] •Farmer's Magazine 2 Yrs.
[] Canadian Horticulture
& Home 1 Yr.
Click (Picture Mthly.)1 Yr.
[] Canadian Poultry Rev1 Yr
[] Rod & Gun in Canada,,,, 1 Yr
[] American Girl 6 Mos.
[3 American Fruit Grower 1 Yr
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THIS NEWSPAPER
(1 Year) and Your Choice
THREE POPULAR
MAGAZINES
For Both e .00
Newspaper
and Magazines
fl Maclean's '
11 Canadian Home Journal 1 Yr.
[] Chatelaine 1 Yr
[1 National Home Monthly 1 Yr.
[] Family Herald &
Weekly Star 1 Yr.
[] New World (Illustrated) 1 Yr.
[] *Farmer's Magazine 2 Yrs
[] Canadian Horticulture
& Home 1 Yr
11 Click (Picture Monthly) 1 Yr
[] American Fruit Grower1 Yr,
[ 1 Canadian Poultry Rev 1 Yr
[] Rod & Gun in Canada, 1 Yr.
[1 American Girl 6 Mos.
'Farmer's Magazine sent only
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Canada,
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(1 YEAR) and
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[3 National Home Monthly1.50
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[1 New World (Illustrated)1.50
[]*Farmer's Mag. (2 yrs.)1.25
[] Canadian Horticulture
& Home 1.25
11 Click (Picture Monthly) 1.50
[] Canadian Poultry Rev1.50
[] Rod & Gun in Canada 1.50
[] Better Homes & Gardens 2.00
[] True Story 2.00
[] Woman's Home Comp.,2.00
[] Sports Afield 2.00
[3 Liberty (Weekly) ...... 2.50
[] Magazine Digest 3.50
[] Silver Screen 2,50
[] Screenland 2.50
[] Look 3.50
[] American Home 2.00
[3 Parent's Magazin* 3.00
[] Christian Herald 3.00
[] Open Road for Boys 2.00
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STREET OR R.R. PROV.
THE (OWE
ey ANNE ALLAN
Hydro Home Economist
SAVING FOR BONDS
Hello Homemakers! Do you some-
times ('eel that you are handicapped
fu huYing a Victory Bond at the time
of issue out of your sagings. Canning
and preserving have probably de-
pleted your budget but you too are
conscious or the great investment
your country needs to take cure of
your girl or boy in the cervices.
A suggestion is to plan plain Nutri -
thrift menus and have a bunk box 011
the table labelled "Mess Pees.' From
these donations you will matte the
special pie or cake, Prom your Say-
ings you will put away a monthly
contribution towards a 'Victory Bond,
A few saving suggestions:
1. Use oven for complete meals,
2, Use a collancler for a steamer
when Certain products are being
reheated.
3. Cook sufficient staple products
for a meal during the next day,
4.01d fashioned stews and skillet
meals also save fuel,
5. Serve combination luncheon dishes,
for example: cooped corn and
stewed tomatoes and cheese.
6. Measure carefully.
7. Reduce electricity when product is
boiling; turn switches off a few
minutes before end of crooking
period to save fuel.
A. Store all left -overs wisely: cool
then place in a covered container
in refrigerator,
Nutri-thrif supper suggestions,
1. Hamburger with gravy, fried pota-
toes, steamed tomatoes, rice des-
sert.
2, Savory spaghetti with vegetables,
brown bread, applesauce, dough-
nuts:
3. Pumpkin soup, cottage cheese,
sliced tomatoes, toast, stewed
pears,
4, Meat loaf, browned potatoes, oven -
steamed onions, shortcake.
5, Braised short ribs, cornticllte pota-
toes, oven -cooked turnips, baked
pears in maple syrup.
6. Baked fish, potato and tomato
scallop, baked squash, cottage pud-
ding.
o * *
RECIPES
Potato and Tomato Scallop
4 cups cubed potatoes, too cup
tomatoes. 1 tsp. salt, la tsp,
pepper, 2 tsps. onion, 2 tbs.
parsley.
Combine ingredients and pour into
greased casserole. Cover and bake
for 45 minutes in electric oven at
850*.
Pumpkin Soup
2 cups sieved pumpkin, 4 tbs.
grated onion, 3 egg yolks, 5
cups mills , salt and pepper, ?4
tsp, nutmeg.
Simmer pumpkin, onion and flavor-
ings together for 5 minutes.
Beat egg yolks, add milk and cook
hi double boiler until slightly thick
enol, Hien acid pumpkin gradually.
Heat to boiling.
Serve with slices of cucumber.
iDutch Plum Cake
111 cups Motu', 1?i 1pe. baking
powder, tis tsp, salt, 4 tbs. sugar.
I ?:k cup shortening. 1 egg. :1 tbs,
milk, 1% cups canned plums 4:0
plums) ti;; tsp. cinnamon.
Sift and measure flout'• SU'i again
with baking powder, salt and 2 tits.
sugar, Cream shortening and grad -
natty add flout' mixture. Add beaten
egg and milk and stiff' 1111111 well eom-
hined, Sp1"'w1 in greased shallow pan.
Arrange 'items of plums i11 tows.
Sprinkle the remaining 2 tbs. sugar
and cinnamon over plums. -Bake 35
minutes in electric oven at 350.
THE QUESTION BOX.
Mrs. C.M. asks: Recipe for quince
jelly and why did my mixture not jell
last. year;
Answer:
Quince Jelly
Quinces require long cooking to be -
cense tender. They may be cooked in
the fireless cooker tinder steam press-
ure; in both cases they acquire e-
licit dark red colour. Quinces have
too little acid and too much pectin to
matte a desirable jelly when the juice
alone is used. An equal amount or
twice as much tart apple improves
the flavor, Equal parts of cranberry,
quince and apple; juice give a jelly of
rich red color and delicious flavor.
Cut the quinces in small pieces, add
sufficient water to float then and
cook then( until they are tender.
Drain off the juice. Use two- thirds as
much sugar as fruit juice, Proceed
1according to the directions for jelly
snaking. The pulp may be used for
conserve or butter,
Quince Preserves
quarto sugar, 3 cups water,
4 quarts prepared fruit.
Never cool( quinces in syrup be-
fore steaming or boiling them In
water until tender, as sugar hardens
the uncooked fruit. Scrub the quinces
with a stiff brush, wash, pare, core
and quarter, dropping the pieces into
cold water to prevent discoloration.
Save all the good parings and cores
for jelly, Measure the prepared fruit,
put it into a preserving kettle, cover
with cold water and cook until the
fruit is soft, then skim out and
drain. Save the water to be used with
parings, cores and gnarly fruit for
jelly. Make a syrup of n+ cup sugar
to 1 cup water and boil for five min-
utes, Add the drained quince quart-
e ers and cook rapidly until the fruit
is teens.. Pour into clean, hot jars and
seal. Many persons prefer quince
11 preserves made with an equal meas-
ure of sweet apples or firm pears.
The method of leaking is the same
as for quinces alone.
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