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HomeMy WebLinkAboutThe Seaforth News, 1945-09-13, Page 3THURSDAY SEPT. 13, 1945 BRODHAGEN Master Wayne Byerman had his tonsils removed in Seaforth Hospit al on Friday, Mr. and Mrs. Al Gibbs and son Wade and Miss Edna Steiss of De- troit visited with Mrs, Sophie Ben- newies and other friends and rela- tives. Mr. and Mas. Harold Grove, Har- old and Robert of Detroit, Mr, and Mrs. Ray Hart of London with Mr. and Mrs, L. G. Rock. Mr., and Mrs. C. W. Leonhardt Mr. and Mrs. Rudolph Fischer spent the weekend at the home of Mr. and Mrs. Alvin Rose at. Sarnia. Mr. Lorraine Rose who spent the summer here returned to his home THE SEAFORTH NEWS with them. Pte. Carman. Mogk who is sta- tioned at Camp Borden spent the weekend at his home. Mr. Glenn Diegel spent the week- end in Detroit. The following are the new begin- ners at the Mitchell High School on Friday from this district: Gwendolyn Rock. Dorothy Wolfe, Donald Ahrens PRISONER OF WAR /,' a//vs World sugar stocks are dangerously low ... use less — use with discretion WARTIME PRTCEB,- DI -TR • Glenn Bennewies, Lawson Jacob The public school has been temp- orarily delayed due to the teacher. Mr, Jack Gulnnow not having re- ceived his discharge from the army. The Brodhagen Band held their last open-air Band concert this year on Sunday evening witha very large crowd in attendance. Mrs, Otto Ritz has been moved to the home of her son, Mr, Edgar Rita. Rev. and Mrs. Schultz and Erie returned after spending the past month at their cottage in Port Elgin. Mr. and Mrs. Vinton Stager and Carl of Ktchener, Mrs, Allan Stager, Inez, Verdin and Arden of New. Dundee with Mr. and Mrs. Ang Ilille- brecht. Mr. and Mrs. Geo. Mogk, Miss Nancy Mogk and Mrs, Sophie Miller with Mr, and Mrs. E. Wesenberg, Toronto. Ma. and Mrs. Janes Leinater, Bobby and MVM.a-ureen of Toronto, with Mr, and Mrs. Sam Smyth, Mr, and Mrs. 5. G. Hinz, Maureen and Winnifred with Mrs, Louise Gib- son, Niagara Falls, N.Y. CROMARTY The -Women's Missionary Society met this week in the basement of the church with the president, Mrs. Mac - William, presiding and reading the scripture lesson. Mrs. Ken McKellar read the minutes and the treasur'er's report teas read by the assistant treasurer. Mrs. J. "Hamilton A card from the supply secretary was read asking for money to help clothe an 11,6 cups How E( cup millq or ball milk 1 tsp. salt and half water 1 tap. celery salt id cup sifted onion 3S tsp. white pepper 1 Can condensed tomato 5 tbs. shortening uP 3+,611b, ground raw best 3 tsp. Magic Baking Powder S ft together Bow, baking powder, 1.4 tsp. salt, celery salt and popper; add 3 tablespoons shortening; mix in thoroughly with fork. Add mai i stir until blended. Melt remaining two tablespoons shortening in 9" ftylnA pan, and cook onions until soft. Add tomato soup, re- maining 1,6 teaspoon salt and ground meat; bring to boil. Spread baking powdermixture on top of meat mixture and bale at476°F. F. for about 20 minutes. Turn out upside down on large plata. Serves 8. MADE IN CANADA 4G IC BIKING P�Ult1 F: X73.)i*MA MEAT RATIONING IS NOW IN EFFECT As of midnight, SEPTEMBER 9, 1945, it is unlawful for any person to buy rationed meats and for anyone to sell rationed meats except on surrender of valid ration coupons or other ration documents. Sales between suppliers, however, are coupon free until midnight, Saturday, September 15. MEAT COUPON VALUE CHART All products shown below are derived from beef, veal, lamb, mutton, pork or combinations of them: Any product or cut shown below has the coupon value indicated, whether or not it contains dressing: GROUP A - 1 LB. PER COUPON - 2 OZS. PER TOKEN PORK—Cared Back (sliced) boneless BEEF—Fresh or Cured Round Steak or Roast bone in Round Steak or Roast boneless Round Steak, Minced Sirloin Tip boneless Sirloin Tip, Cubed or Minute Steaks boneless Sirloin Butt boneless Flank Steak boneless Strip Loin boneless Rib Roast, 7 Rib Bones (rolled whole) boneless Prince Rib Roast, 5 Rib Bones (rolled) boneless PORK—Smoked Back Bacon (sliced) Side Bacon (sliced) (rind on or rindless) COOKED MEAT Any uncooked Group B item (bone in or boneless), when cooked Pork Butt boneless Pork Ham boneless GROUP B 11j2 LBS. PER COUPON - 3 OZS. PER TOKEN Rib Roast Rolled, 6th and 7th Rib Bones—Inside Roll bone- less Tenderloin VEAL—Fresh Cutlets or Fillet Roast boneless Strip Loin Steaks boneless Front Roll boneless Leg Roll boneless Loin Strip boneless Tenderloin LAMB or MUTTON—Fresh Frontquarter (rolled) boneless BEEF—Fresh or Cured Shank, Hindquarter boneless Rump Roast, Round or Square End bone in Sirloin Steak or Roast bone in Flank, Trimmed bone in Porterhouse Steak or Roast bone in T-bone Steak or Roast bane in Wing Steak or Roast bone in Rib Roast, 7 Rib Bones, Whole bone in Prime Rib Roast, 5 Rib Bones hone in Rib Roast, 6th and 7th Rib Bones bone in Rolled Rib Roast, 6th and 7th Rib Bones, Outside Roll boneless Plate Brisket (rolled) boneless Brisket Point (rolled) boneless PORK—Fresh Butt, Whole, Pieces or Chops (rindless) bone in Butt, Whole, Pieces or Chops (rindless) boneless Ham, Whole,CentreSlices bone in Ham, Whole, Pieces or Slices bone in or boneless Picnic, Hockless boneless Back, Whole, Pieces or Slices boneless Side Pork, Whole, Pieces or Slices boneless Trimmings, ExtraLean (skinless) Tenderloin PORK—Cured Cottage Roll or Butt, Whole or Pieces boneless Picnic, Hockless boneless Hain, Whole, Pieces or Slices bone in or boneless Ham, Centre Slices bone in Back, Whole or Pieces boneless Skinless Roll boneless Hann Butt Roll boneless PORK—Smoked Picnic, Hockless or Hock on boneless Rolled Shoulder boneless Short or Cross Rib Roast bone in Blade Roast, Blade anti Back - strap out bone in Chuck Roast boneless Neck boneless Shank, Centre Cut bore in Shank Meat Stewing Meat boneless Hamburger VEAL—Fresh Shank, Hind boneless. Rump, Knuckle Bone out bone in Sirloin Butt Roast bone in Sirloin Butt Steak bone in Leg, Sirloin Butt End bone in Loin, Full Cut, Flank off, Kidney and Suet out bone in Loin, Short Cut, Flank off, Kidney and Suet out bone in BEEF.—Fresh or Cured Short Ribs, Braising bane in Plate Brisket bone inn Brisket Point bone in Round Bone Shoulder Roast bone irz Blade Roast bone in Chuck Roast bone in Shank, Frontquarter, Whole bone irz Shank Knuckle End hone in VEAL—Fresh Shank, Hind bone in PORK—Fresh ,Lacon bate in Hock borne in Jowl PORK—Cured Hoek bone in Loin Chop or Roast, Tenderloin End bare in Loin Chop or Roast, Rib End bone in Round Bone Shoulder. Chop or Roast bone in Shank, Front boneless Neck boneless Veal Loaf or Patties Stewing Veal LAMB or MUTTON—Fresh Sirloin or Chump Chop bane in Loin, Whole, Flank off, Kidney and Suet out bone in Loin Roast or Chop, Tenderloin End bone in Patties PORK—Fresh Picnic, Hockless bone in Butt (rind on), Whole, Pieces or Chop bone in Cottage Roll or Butt, Whole or Pieces boneless Skinless Roll boneless Ham, Centre Slices bone in Ham, Whole (skin on or skin- less), Pieces or Slices bone in or boneless Back, Whole or Pieces boneless Side Bacon (rind or on rindless), Whole or Pieces COOKED MEAT Any uncooked Group C item (bone in or boneless), when cooked, Butt (rind on), Whole or Pieces boneless Ham, Trimmed, \\hole, Butt End or Shank End bane in Loin, Trimmed (rindless), Whole, Pieces or Chop bone in Side Pork, Whole or Pieces bane in PORK—Cured Picnic, Hockless bone in %Ism, Trina rued, Whole, Butt End or Shank Endhone in Side Pork, Whole or Pieces bane in Shoulder Roll (skin on) boneless Dry Salt Belly boneless Dry Salt Lean Backs boneless PORK—Smoked Picnic, Hockless borne in 'o GROUP D. , COV S'M PER,iO Leg, Long Cut bone in Leg, Short Cut hone irz Leg, Shank End bone in Loin, Full Cut, Flank on, Kidney and Suet out bate in Flank bone in Blade Chop or Roast bone irz Breast bone in Shank, Front bone in Neck bone in Forequarter, Whole, 7 Rib Bones bone in Rack, Whole bane in Rack, Shoulder off, Knuckle Bone out bore in liens Pork bonze 112 Short Cut Back bone in Jowl FANCY MEAT Heart Tongue SAUSAGE—Fresh or Cured Pork Sausage Commercial Sausage LAMB or MUTTON—Fresh ' Leg, Full Cut, Whole or Half bone in Leg, Short Cut bone iu . Loin, Whole, Flank on, Kidney and Suet out bane in Loin Rib Roast or Chop bone in Blank bone in Frontquarter., Whole or 1Saif bare in Ham, Trimmed or Skinned, Whole, Butt End or Shank End bone in FANCY MEAT Liver Kidney Sweetbread COOKED MEAT Any uncooked Group D item (bone in or boneless), .when cooked. Loaves made from chopped or minced neat. Cooked meats, jellied meats, in loaf form or otherwise (excepting those cooked or jellied meats listed in Group D). Bologna Wieners Sausage, Smoked or Cooked Rack or Shoulder, Neck on bone in Rack or Shoulder, Neck off hone in Rack or Shoulder Chop bone in Breast bone in Neck bale in PORK—Fresh Picnic, Hock on boneless Loin (rind on), Whole Pieces or Chop bone in PORK—Cured Dry Salt Long Clear boneless CANNED MEAT (sealed containers) Corrzeioer• Sausage - 1-14 oz. -4 tokens Conictiinuted (Ground) Pork.. 'N-12 oz. -3 ` Comminuted (Ground) Pork.. 1-16 oz. -4 " Roast Beef 1-16 oz. -4 Stews, boiled dinners, hashes1-15 oz. -2 Stews, boiled dinners, hashes1-16 oz. -2 Pork Tongues 1-12 oz. -3 " Dry Salt Short Clear boneless Dry Salt Clear Back boneless PORK—Smoked Picnic, Hock on bone in Jowl COOKED MEAT Any uncooked Group E item (bone in or boneless), when cooked. Brawn or Headcheese Liver Sausage, all types Blood Sausage, all types Cretons Francais Meat Sandwich Spread Meat Sandwich Spread ON Tongue Meat Balls Beefsteak with Mushrooms.. Beefsteak with Onions Beefsteak with Kidneys MEAT PIES For any size Meat Pie, 8 oz. p Container 1— 7 oz. -2 tokens 1— 3 oz. -1 " 1-32 oz. -1 coupon 1-16 oz. -3 tokens . 1-16oz.-3 " 1-16oz.-3 " 1-16oz.-3 " er token. MRA -5 Indian boy or girl and for second hand clothing, The annual thank - offering meeting was discussed. Miss Grace Chalmer read the Glad Tid- ings prayer, Mrs. Laing read a chap- ter from., the study boo)f, and Mrs. Tom Scott, s1'., gave; an,unteresting paper on 'Harvest," The Ladies' Aid Society held their regular meeting at the close of the W. M. S. meeting. The minutes were react by the secretary, Mrs Laing, and the treasurer's report by Mrs. Houghton. It was decided to have a copper contest, with Mrs. Lloyd Sors- dahl and Mrs. Harvey Leslie as cap- tains. A report of the board commit- tee was given by Mrs, Grace Scott. The meeting closed with prayer by Mrs. Houghton. Mrs. J. Thompson, Brussels The funeral of Mrs, Jane E. Thompson was held last week. Mrs. Mrs. Thompson died at her home in her 77th year. She was a daughter of Ma and Mrs. Francis Oliver and was born in Grey Township in the County of Huron. She was engaged in the dry goods business, whole- sale and retail, practically all her life. Mrs. Thompson was a member of the Presbyterian Church. She leaves a daughter, Mrs. Kenneth Smith, of Toronto, and a son, Nor- man Thompson, of the R.C.A,F., who has been stationed in New- foundland; a brother, Francis Oliver of Ingersoll; two sisters, Mrs. W. W. Baker, of Preston, and Mrs. John E. Bell, of Shakespeare. The funeral services were conducted by Rev. L Mclvor, of the Presbyterian Church, Cranbrook, and interment was in Brussels Cemetery Pallbearers were Janes Oliver, Frank Bell, Robert Bell, Leslie Fear, Charles McGavin, Joseph Wilton. THE QUESTION BOX Mrs. H. W. .says: .My molasses cookies burn at a high temperature (400) and are rubbery baked at. 325 degrees. . Answer: Use a tested recipe and bake in a preheated oven from 325 to 350 degrees. MOLASSES COOKIES 1 cup molasses, '1, cup shortening, butter and lard mixture, 2u cups bread flour, 1 tbsp. ginger, 1 tbsp. soda, 2 tbsps. warm milk, 1 tsp. salt. Heat molasses to boiling point, add shortening, ginger, soda. dissolved in warm milk; stir into measured salt and dour. Drop from spoon on greased cookie sheet and bake in. electric oven at 325 degrees. If you prefer shaped cookies, this dough may be thoroughly chilled in electric refrigerator, then rolled thin and cut in desired shapes. A change of heart will do more to cure a nation's ills than any change of system. It has taken plenty of physical courage to win the fight for free- dom. It will take plenty of moral courage to make the best use of what we've won 1iERE ARE SOME'OW NYRE pEo ROE 0010rEt►R TIRES ION MO (110 KIM THE NAME GOODYEAR ON YOUR TIRES MEANS •EXTRA MILEAGE •EXTRA SAFETY • GREATER DEPENDABILITY AND SATISFACTION For the synthetic tire that wins on every count, for long trouble- free service s if you are eligible ; , , SEE YOUR OO YEAR DEALER Seaforth Motors SDAFORT'H, ONTARIO Phone 141 m�npees .1m® rFi+ERE 15': xWO iOT:l4ER` QB,A. COD FOR PIPE OR l ROLLING YOUR OWN