The Seaforth News, 1945-09-20, Page 611
THE SEAFOR.TH NEWS
Snack In. The Sky included a distinguished list of
Wherever human beings go for
more than a few hours, there too
must go food: In adapting itself to
this fundamental law, the business
of catering has surmounted many
difficulties, but none 'as novel and
complicated as those • encountered'
when it followed its customers into
the air. At ground level meal prep-
paration is a universally acquired
art, complicated in the business
field principally by the necessity for
satisfying a variety of tastes and
purses. Aloft in the cabins of speed-
ing air liners catering is not only a
problem in dietetir..r, but in physicsCaterers Ltd, prepare the meals this infection, known as the Dutch
and mathematics as well. Those who served durineflight 00 five differ- elan disease, is promptly controlled
and serve meals for air Pas iC may do untold damage to elms of
prepare eat airlines, A staff of about a which the anneal commercial value
sowers must be armed with 0 knowl. i•airks fount] a1
statesmen, generals, diplomats, in-
dustrialists, officials and wax, heroes.
Once Winston Churchill, landing at
Dorval, en route to Washington for
one of his earlier meetings With
President Roosevelt, requested the
restaurant to send out a cup of tea
to his plane, Recently "Smoky"
Smith, V. C., had breakfast there
on his way home by air to New
Westminster, Ocean -hopping airmen
back from Europe, Asia and Africa
drop in frequently for a cup of tea,
a snack or a fall course mea
ha
t t, although space limitations pre-
vent passengers being offered a
choice cif menus, 97 percent of them
enjoy the meals served. Actually,
the only complaint comes from. the
caterers: They wish . fewer people
making their first air trip would,
carry off'the knives and forks as
souvenirs,
SERIOUS DISEASE
THREATENS ELM TREES
A virulent disease is threatening
to destroy one of the most beautiful
of C
anada's ornamental trees, the
Close by Dorval Airport is one of elm, the Dominion Department of
the commissarie 1 Agriculture h
s In vv belt Aero ga'1cu tu'e as announced. Unless
dozen experienced girls works there r hong Canadian hard-
edge of the effects on food of rapid under the direction of Jessie llc- woods. Proposed control measures
changes in altitude, air pressure and Donald, a Valleyfield -born college beeinfecled,to cut tlowu all elms knottm to
humidity. Questions of time, space graduate, who helped put up one of i Dutch elm disease was first °b-
and weight must he answered with the company's first passenger meals served in the Netherlands hi .1919
an engineer's exactness, five years ago. Thanks to hiss Me- and later did great desruction in
Consider, for instance, how you
would feel as a tea hostess, if your
sponge cake collapsed and hardened
the instant you removed it from the
cake tin. Or what if that whipped
areata used for a peacetime decora-
tive ,effect suddenly expanded to
several times its original size. Or
suppose the bubbling, boiling water
poured over the tea leaves turned instance, are appetizing and satisfy- Public to report its presence. Not
out to be heated not to 212 degrees ing without including an array of diser
eovedfan •Can datwheret dishas
Fahrenheit, but only 180. And what sweet or spicy things that night infected elms in the region of Lake
if your gae,te, after indulging just tempt passengers to overindulge and St. Peter, an expansion of the St.
a trifle too heartily in your appetiz- risk the onset of indigestion which Lawrence, about 50 miles below
ing array of cakes and pastries, often results front a combination of Montreal. The beDepartmth ent says
should simultaneously develop indi- a full stomach and high altitude. In infection throughout Queb c, Ont
,
addition, all the supplies put aboard and the Maritime Provinces.
Nothing like this happene in the a plane, from the finest orange The disease is caused by a fungus
air today, but it aright if those re- pekoe tea to Q -I -L's "Windsor" salt, usually distribntecl by its sticky spore
spore ible for airways catering had can be counted upon to impart fla- adhering to certain kinds of elm hark
not spent month • investigating and your at ten thousand feet as succes- heed's. Moving from tree to tree,
testing the reactions of foodstuffs sfully as they do at sea level. these beetles spread the contagion
to flying conditions and experiment- Time, space and weight also de- from infected to healthy trees,
ing with menus and equipment. In nand exacting attention in the busi- The only method of controlling the
Canada the business of putting up nese of catering to air passengers, disease is to cut down the infected
food for plane passengers recently A dozen or more passengers must be trees and burn their bark. Such an
entered its fifth year and started a served in a matter of minutes. More- extreme and expensive method is
new phase of activity by preparing over, airplane design and the laws justifiable where there is a reason -
the meals which are enjoyed by the of aerodynamics leave little room able hope of eliminating the disease
passengers and crews aboard Trans- for bulky or weighty equipment, entirely or at least of confining it to a
Canada Airlines'Lancasters crossing Since its inception, therefore, the small area.
the North Atlantic en route between company has been confronted by a The Dominion Department of Agri -
two continents. Pioneers in their packaging problem which it has now culture is collaborating with the
field, Aero Caterers Ltd, now serve solved through the use of plastics Quebec Department of Lands and
hundreds of satisfied customers and other new materials. Forests and the Ontario Departments
daily along thousands of miles of air At the Dorval commissa each
routes, Their . fare may range from commissary
food item must first be double -
Donald's passion for research and Belgium, France, Germany, Italy,
perfection today's air travellers can. Ivtortvay and England. It was first
reported in 'the United States in
not expect to see cakes collapsing, 1980. To prevent its entrance to the
sauces disintegrating and other dis- Dominion, Canada has prohibited
turbing phenomena at high altitudes. the ireportation of all kinds of elms
She now knows just what can and and of elm logs for many. years. As
conifer be served aloft, just what early a1s 1939•, the Dominion De-
partment of Ae;'riculture s l
s uec a
brands will and will not stand up to pamphlet describing the symptoms
flying conditions. Plane meals, for of the disease and calling 'on the
an afternoon cup of tea to a holiday
menu comprising a dozen different upped as a protection against
items, beginning with radishes and quick drying at high altitudes. The
olives and extending through cold entire meal, with the exception of
roast loin of beef to mince pie, nuts the tea and other beverages, is then
and hot beverages. Always excluded, packaged in a special box -like con- 1111
however, are sponge cake, whipped tainer which functions as a service
cream and a number of other items tray when a stewardess removes the
which are known to behave ca rici- lid. Plates, cups and the tiny card-
board shakers which hold the Wind -
changes in air pressure. ser salt and the pepper, fit snugly
Since most people who use planes into slots from which they cannot be
fly on urgent missions connected dislodged should the plane suddenly
with the war, Aero Caterers Ltd, bump or lurch. lHot
ight-weight
beverages are
have e become accustomed to serving carried aloft in ]t ht weight vacuum
one of the world's most important "asks anti "I've(' m plastic juices
cups,
and d etincnr.hed cUtntelee, P,eside5 matwhile the fruit or vegetable juices
Providing meals in flight, they open_ p offered at breakfast and dinner
atr• at the Trcrmiuior�'s principal ah,
come, rn paper cups fitted with de-
porrr. 1 number of lunch counters.. t11(1 foe "Lucite" handles. Knives
and estautants, Including the mod-
em, murardeeorated Tea Win,: lo. tn•ongs to facilitate handling the
e.tterl in the Administration F wild- t'notl at short range, and should
in of the great skyways junction there he a baby aboard, the steward -
an l terminal at Dorval. P. Q., from ""s can produce a sterilized spoon
which planes now fly to points all and a supply of canned infant's food,
over th•• world. Aloft or at granite
s cihing possible, in fact, is done
level, in fart, the eoOle'ny never to sec that appetizing and nutritious
knew: just w711-11 di.xtin ui fled per- meals can be easily and quickly
sem it will be serrin neva. The Tea served. Aloft, as at ground level, the
Wing. for example, has become a
refreshment rendezvous for global
an travellers, Cuetomere there have
proof of the pudding is in the eating,.
and Miss McDonald draws consider
able satisfaction from a knowledge
THE DAILY PROBLEM OF THIS younger it to 'get his hemi, arms
and legs through the right holes in Inc only garment. It's a common
problem for millions of uteri, women and children in the liberated
countries of Europe. You can help them by contributing serviceable
used
to the
the Canad an United ReliefAllied aFundoanddt] cheduledeon drivesforsOctober
1-20. Under the national chairmanship of W. M. Birks of Montreal„
a cominitte is being set up in every Canadian centre and distributions
in Europe will be under the direction oi' UNRRA. experts, •
of Agriculture and Lands and Forests
in an intensive drive to check this
disease and, it possible, to eradicate
it by destroying all infected trees.
To the extent that funds and staff
are available, itis proposed to ex-
amine thoroughly an elms within,
the region of the present outbr'eak
and in other susceptible areas in
Eastern Canadawhere the elm is an
important shade tree.
PORK AND ASPARAGUS
CASSEROLE
2 cups cooked pork, diced, 2 cup
cooked asparagus, cut, 2 cups thin
white ranee, 2 egg yolks, cup
grated cheese, salt, pepper, nutmeg.
Polr hot white sante over wen,
beaten egg yolks, stirring constantly,
Season chopped asparagus with salt.,
pepper and dash of nutmeg and one
capful of the sauce, and place in a
well•greasecl casserole. Place diced
pork on the asparagus. Cover s'ith
remaining sauce and sprinkle with
grated cheese, Set the casserole in a
shallow pan of hot water 0118 bake
in au electric oven, 375 degs. for
about 30 or 40 minutes.
TAKE A TIP
When cooking asparagus:
11 you break rather than cut the
ends, the remaining portion Will be
entirely edible.
Wash each stalk thorotigltly to re-
move any grit.
Tie asparagus in bunches and
stand in a1 deep saucepan.
Use only enough boiling water to
conte half way up the stalks.
Cover and cools 15 minutes, then
tip bundles over and cool: another 5
minutes,
Drain off the liquid and serve with
tomato Sallee, egg sauce, cheese
sauce or creamed mushroom sauce.
If you have butter to spare, hot
buttered asparagus will remain the
favourite style.
Try chilled, freshly -cooked aspara-
gus stalks served on crisp lettuce
with a vinegar and oil sauce.
THE QUESTION BOX .
Mrs. J. R. asks: What is the art
of slaking perfect fried chiken?
Please give detailed directions:
Answer: Good fried chicken de-
pends upon: Thorough coating -of
flour, browning, rich gravy and cook-
ing until tender. Disjoint 3 to 8%
]b frying chicken, cutting breast in
2 parts. Each piece needs its section
of slain to -keep it front drying, Blend
1% tbsps. salt, 1% tbsps. paprika to
1 cup flour, and pat into the washed
pieces — save leftover flour for
gravy. Heat xis inch, of melted fat
in skillet until it will sizzle 0 strop
of water. A bine-inch skillet will re-
quire two-thirds cup fatStart aleaty
pieces first; then brown small pieces,
DD not end h•1 b 1
o no cu.* w' t e rowning, When
browned on both sides, add 2 or 3
tbsps, of water and cover tightly.
Cook about 50 to 60 mins, on a
large electric element turned to Low•..
Litt out chicken, drain off excess
fat in pan: Make a.paste of 2 tbsps,
fat and 2 tbsps. :'lour', blend in pan
over low heat.: Stir in 2 cups' boiling
water or giblet stock and cook 10
arias,. POUT over the hot platter of
fried chicken.
We all want to see a family of
nations. But is our "own family a
pattern for the kind we want to see?'
Want end For Sale Ads, 3 weeks 50c
CANADA AT LAST: Touching Canadian soil for the first time
at the Wolfe's Cove dock at Quebec as the Canadian Pacific's Duchess
of Richmond came alongside on August 18 with 4,000 returning
troops aboard are Pte. James Huntley, Calgary, five years overseas;
and Capt. B. Morgan, Leamington, Ont., three years over there. By
mid-morning the next day the last C.P.R. troop special had' left
taking the boys home and on August 20 a civilian boat train arrived
with passengers for the Richmond's return passage to the Old
Country,
RATIONED MEAT IN LOCKERS
ouuat 6e c(eeeaeed
All consumers Who store rationed meat in lockers Rationed meets include all cooked, canned, fancy
must declare in writing to the nearest Ration Branch and "red" meats. For a full list of rationed meats;
Office the quantity of rationed meat they had in see the Consumer Meat Coupon Value Chart.
storage on September 10, 1945 Copies are available at all Ration Branch Offices:
COUPONS MUST Ria SURRE DERED FOR STORE MEAT
Consumers must surrender coupons for all meat held in lockers over and
above 4 lbs. for each person in the household at a rate of 2 lbs. per coupon.
However, no more than one-half of the "M" coupons in the ration books of
the consumer and his household need be surrendered.
F
USE THIS DECLARATION FORM
R.13, 218 RATION ;.e,D ,,,I : ISTRATION — WARTIME PRICES AND TRADE BOARD
CONSUMER'S STATEMENT OF MEAT HELD IN COMMERCIAL COLD STORAGE, TO BE FILED WITH THE RATION BRANCH WITHIN 30 DAYS
OF THE START OF MEAT RATIONING
Ration Book 5—Prefix and Serial No.
Insas..,r. own Book)
Name of Declarant
Number of persons in household including myself,
hired help and boerdero l
Address
51ro1 or a,R. No. - air or Town .•
Province ""'
SERIAL NUMBER OF EACH PERSON'S RATION BOOK
1
Nem.
I1
Name
Noma
Nome I - Nemo
(If space is found insufficient, use designated space at bock of sheet)
2. Total weight .(lbs.) of all rationed meat .held as at start of rationing 1945
3. Deduction of 4 lbs. for each person - x 4
4, Differenee between' items (2) and (3)•fr wNumber hicr�mea
ltt coupons to be surrendered
s.
6,
11x1 (111
11,1111111
1'-1® J
1 1
W.... .. ,dbe.
- a ' lbs.
ace.
Total number of meat• coupons required for net total (item 4) on basis of 1 coupon for each 24bs. (gross weight)
Total meat coupons surrendered herewith (being required number) but not store than 50% of lotal'M coupons is the
ration books of the household
7. Name and address of commercial cold storage building where meat stored
coupons
Nome
1, the Addren
above Declarant, hereby certify the above 'statements to be true and correct and to contain a full disclosure of all meat owned,
controlled or held by me in any cold storage locker in any commercial building or in space in a cold 'storage plant as at start of meat
rationing 4945-
1 Dated 194$ a,.,,.., ..,,o,,,,,,,,,,,,,,,,,,,,,,,
.re al .....�............-.,..�.
51il mro of re real
NOTE: Under the Board Order, operators of cold storage lockers or of commercial cold storage buildings are required to report to.. N.. ..
the
LBoard the names and addresses of persons to whom they rent space for the storage of food.
300 M.B. 7.45
CUP this form, fill it in, and send it with your coupons to the nearest Ration Branch:
LOCKER OPERATORS ARE REQUIRED TO REPORT TO THE BOARD THE NAMES
AND ADDRESSES OF PERSONS TO WHOM THEY RENT LOCKERS
-- RATION- ADMINISTRATION —
MRA -7