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HomeMy WebLinkAboutThe Huron Expositor, 1942-01-30, Page 6JANUARY 0,1942 MI. 01060 l ch! • 9s 4 Ry ANNE ALLAN irdro Homo Econslwist • MEAT ACCOMPANIMENTS .Hello, Homemakers! We are still discus`lling• the problem of how to make' tihe meat-dallar go farther. It takes planning and imagination, but there are various ways of accomplish- ing this. You should not feel satis- fied with a brown gravy for the dif- ferent meats --because that's only the 'beginning ----learn. to serve appetizing meat accompaniments. (7 * :x Your Sunday roast- should be large and of good quality because there is less shrinkage: 10 -it---provided: you. cook it with your usual care. Make your roast• really economical by. the trimmings you add. Every falmily en- joys Yorkshire pudding, baked apples or bread stuffing served along with meat. Meat can be used in many ways, like Grandmother's best dress which was altered and reinforced un- til it finally ended in the bag of rug - rags. When serving your roast after the first day, don't' overlook the miracles shat -cans be worked with those tasty sauces that give zest to the flavour and the family appetite. This will provide an attractive meal and at the same time keep the meal budget down. You will find your seasoning shelf very helpful and essential In concocting these different sauces.' If you haven't already started- one, build up your seasoning shelf now — the initial cost is small and there's prac- tically no upkeep, It should include. Bay Leaves, Curry Powder, English Worcestershire Sauce, Hone -made Chili Sauce, Paprika, Garlic and Vine- gar—they all have so many uses. ' * * :k RECIPES 1 Grape HorseradishJsauce 2 teaspoons cornstarch 1 cup water 1,E cup grape jelly 1 tablespoon vinegar 2 tablespoons horseradish 3 tablespoons baking fat 14 teaspoon. sal. Mix cornstarch and water in sauce- pan. ,Add remaining ingredients and .cook. until slightly .thickened, stirring constantly. Mock Hollandaise Sauce ,1 cup medium white sauce • 2 egg yolks 1 -tablespoon' Niriegar 2 talblespoons butter. Make white sauce, add beaten egg yolks. When thickened and smooth, add vinegar' slowly, stirring it in care fully •to prevent curdling. Add but ter. Beat. Serve immediately. Tartare Sauce % cup mayonnaise \\\\\ 1 tablespoon chopped chives 1 1 teaspoon -minced onion 2 tablespoons chopped pickle Combine ingredients in order nam- ed. - Peppercorn Sauce 11/2 cups stock _ 1_teaspoon grated onion i teaspoon grated carrot 4 peppercorns -- - Spring of parsley 4 tablespoons butter 4 tablespoons flour 1, cup milk teaspoon' salt F grains 'pepper 1'pt1t; stock into a saucepan. Add onion, carrot, parsley and pepper- corns. Simmer on element turned to 'Low' for 10 minutes.;, 'Off' for 10 min- utes. Strain. Melt butter, blend in flour, stir in hot stock, stirring to make a smooth sauce. Add mill: slowly. Cook until thickened and Smooth. Season well. ** Take A Tip: 1, Do not throw away the juices from canned vegetables; use in may- onnaise, soups, as a liquid to make dumplings or stews. They also make excellent breakfast beverages. 2. Do not waste cheese by impro- per storage. Wrap int in a cheese- cloth that has been wrung out of vin- egar. Put in a waxed box and store in a cool place. "Then cloth is dry, moisten again. 3. Remember that olive oil and veg- etable oils are liable to become ran- cid when left open unless they are kept chilled. 4. Substitute mineral oil for olive oil in cooking. It is tasteless and has an advantage -over other oils in that it is not absorbed by the system. .5,, Substitute lard for expensive or imported cooking fats. A teaspoon- ful of vinegar added to the lard used for frying will prevent the food from absorbing too much fat. QUESTION BOX Mrs. M. V. T. writes: Please pub- lish recipe for 'Br'own Sugar Scones.' ...Answer:. 31/2 cups pastry flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons lard; 6 tablespoons butter; 1 cup brown sugar; 1, egg; about % cup milk; 1 cup raisins; 6 tablespoons butter. Measure flour and add baking pow- der and salt.' Cream butter with lard and blend in the sugar. Sift the dry ingredients alternatelywith enough f Wax -`Or► the Nome Front This is the fifth and final article of a series dealing with the opera- tion of bhe.new price ceiling legis- lation and operations of the War- time Prices and Trade Board, .written by Bruce M. Pearce for the weekly press of Canada. -- One ends a sojourn with the War- time Prices and Trade Board at Ot- tawa with a sense of having taen 'part in a great adventure: certainly with a sense of having watched an experiment on a stupendous scale, et having witnessed the breaking oil vir- gin ground in an attempt to control a force—inflation—that has hitherto successfully defied the *genius of ev- ery nation that has attempted to con- trol it. There is no illusion among those who are setting and administrating the policy of the Board as to, the na- ture of their undertaking. They know that inflation has developed in every country that ever fought a major war; they also know how ruinous its milk to make a soft dough. Add rais- ins and the white of an egg which .has • been stiffly beaten. 'Turn out on lightly floured board;. pat or roll, to one-half inch thickness. Cut • in squares. Bake on -greased pan in ov- en at 425 degrees for. 15 minutes. Mrs. J. V. C. asks: 'What is an economical silver polish?" We suggest castor oil and whiting mixed together to make a good paste. Purchase the whiting by the pound from your druggist. • Anne Allan invites you to write to her c/o The Huron Expositor. Just send in your questions on homemak- ing and watch this little corner of the clum.n for replies. By Order of the Wartime Prices and Trade Board Y9uSiuSt Have a Licence by March 31,1942 very Person or Firm is Required.. to .Have a. Licence 1. of engaged in the busiiness of buying for.resate''or selling any commodity; or 2. if engaged in the business of supplying any "of the following services: the supplying of electricity, gas, steam or water; telegraph, wireless or telephone -services; the transportation of goods or persons; the provision of dock, harbour, or pier facilities; warehousing-. - or storage; undertaking or .embalming; laundering,' cleaning,'• tailoring, or dressmaking; hairdressing, barbering, or beauty parlour services; plumbing, heating, painting, decorating, cleaning, br-renovating; repairing of any kind; the supplying of finials, refreshments or beverages; the exhibiting of motion pictures; process manufacturing on a custom or commission basis. IF, YOU HAVE ALREADY APPLIED FOR OR OBTAINED A WARTIME PRICES AND TRADE BOARD LICENCE UNDER A PREVIOUS LICENSING ORDER, YOU SHOULD NOT APPlrY AGAIN Why Licence Applications - Apart from the legal requirements, licensing • of. your business- will enable the ''Board to advise you quickly qnd ,fully of the price ceiling ,regulations that affect' your business. • . ' Shoed Be ,lade.. At Once The name of every person •who has been granted a licence or who hos alreadapplied for a licence is being placed on the Board's mailing list. Your name will be added when your application is received. 'to Get Your Licence 1. Get an application form at your nearest post office. 2. Complete the application and mail it, postage free. There is. no licence fee. - .. 3. You will receive by mail a Licence Identification Card bearing your licence number. ` Those Who Do Not ' Need a- Licence 1. farmers, gardeners, livestock or poultry producers, and fishermen, unless buying goods for resale. 2. employees ofn,_person in firm which is itself"' subject tY licence. - 3. operat of private boarding houses. NOTE: Pers ns who have already applied . for or obtained a Wartime Prices and Trade Board -- licence should not apply again. ` 'WHAT THE -LAW REQUIRES 'YOU -TO. DO After ..March e31, 1942, any official, representative, or investigator of the :Wartime Prices and Trade Board may require. you to produce your LieMt Identifica- tion Card if you are subject to this licensing order. After March 31, 1942, you must- notify the Director of Licensing of the Wartime Prices and Trade Board, Ottawa, in writing, quoting your licence number, of any change in the name, address,, -or character of your business within 10 days of such change. Y...' You must retain your Licence Identification Card as • it will remain in effect, unless suspendedor cancelled, as long as .the Maximum Prices Regulations continue: if you are already licensed, a Licence Identification Cord, valid- for the duration of these Regulations, will be automatically mailed to, you -before—Mara 31, '•1942. You need not apply for a' renewal and there is no licence fee. . FOR•. FURTHER INFORMATION WRITE THE REGIONAL DIRTOR OF LICENSING, WARTIME PRICES, AND, fRADE.BoA1511; AT THE NEAREST OF THE., FQI.LOWFNG-CITIES: VANCOUVER, EDMONTON, 10h0. WINiNfPEC, ,FOoNTO, MONTREAL, HALIFAX, SAINT JOHN OR CHARLOTTETOWN r rundet' - tit% *thslityr bf ;ffiE' WARTIME fitICES AND 'TRADE BOARD, Ottawa, Canals - .r: results have been and they .ha,ve set their teeth,, and toil. at_their desks from early morning until late at night; determined and confident. It is` a quiet confidence, 'tinged with pa- tience and good. humour, and spiced by what the Chairman, Donald Gor- don, calls "spontaneous ingenuity:" It permeates the 'entire Birks Building in which the Board has' its head of- fice and extends through the Admin- istrators' offices and regional, offices throughout Canada, for it is one of Donald Gordon's outstanding qualities that he can inspire others with his own feelings and aspirations and lead them along with him in whatever must be undertaken. ' No defeatism, no faltering of faith in the ultimate outcome is found. The faith is sim- ple and inspiring. • As Gordon himself Chas said.: "I can give you fifty rea- son's• why this 'policy will not work. .Bit; outweighing all these, there is one imperative and impelling reason why it'' must and will be made to work. The reason is necessity --na- tional necessity, urgent, dire, undeni- able—for the survival of this country and your homes and ,your families." This confidence is strengthened by a knowledge of the Board's organiza- tion. The Board proper includes re- presentatives of Agriculture, Finance, Labour, Munitions & Supply, National Revenue and. Trade & Commerce. However, in the application of the Board's policy it is representatives of business and industry who act; men who know th'e pr'oblem's of the busi- ness or industry affected. For exam- ple, Hon. Gordon Taggart, Minister of Agriculture for Alberta, heads up the foods division; E. G. Burton, a well-known retail executive, is Retail Administrator; a baker heads up the bakeries section of the food division; textile men apply~ the price ceiling to the textile industry; shoe men take care of boot and shoe problems, etc. Practically all these administrators and co-ordinators are serving volun- tarily and thus business enforces the price ceiling upon itself. As Donald Gordon has said, it is a great un•der- raking in self regulation by business. in my opinion it is the greatest un- dertaking 'of this kind that has as yet been attempted. Rely Upon Citizens' Loyalty ' The Board's chief reliance for ob- servation of the price ceiling law is not so .much upon any "machinery", of enforcement but upon the human element; . upon the loyalty of Cana- dian citizens who have always been ready. to.do their part in any under- taking that is necessary for a success- ful .prosecution of the war effort. It was for this reason .that the Board called upon the women of Canada. who do 80 per ,cent. of all the consumer buying, td 'police themselves by keep- ing records of all the prices that they pay -so ..that they will not pay more than the ceiling •prices • thele ceiling .price is the highest pi•iee that a merchant' charged during the- basic period of September 15th to October llth. Emphasis is laid on the fact' that the buyer who knowingly bre`alis the law by paying 'nitre than the ceiling price is just as kuilty as the seller who charges more than his ceiling price and is equally subject to fine and imprisonment.• • 'Enforcement of , the' price ceiling law wilt be in the hands of F: A. Mc- Gregor, whose record as a commis - sipper' .under the Combines Investiga- tion Act ensu -res fair, judicial and ef- fective action,. Each regional repres- entative will have an enforcement of-, finer, while the Weights -arid Mea- sures inspectors across Canada will assist. in any' necessary investigations bat Mr. McGregor prefers the word "conference" to the word "investiga- tion" and will urge that every effort be made -to adjust complaints by con- sultation. Two methods of enforce- ment are at hand far persistent of- fenders. One is prosecution in an established court.. The other is sus- pension of the seller's license—all business has been placed under a blanket license b9 the Board and sp'e- ciflc licensing will shortly be com- pleted, Cancellation or suspension of a license is a swift, effective- weapon because without license no one may carry pa business. However, Mr. 'Mc. Gregor does) not contemplate much need for such drastic.. action. Rather he relies upon the loyalty of Cana- dians for compliance with 'the law. Towers are measured by their sha- dow, and` great men by those who are envious of them. We lose vigor through thinking con- tinually the same set of thoughts. New thought is new life. --Prentice Mul- ford. Know how sublime a thing it is to auifer and be strong—Longfellow. Vigilance is not dnly the price of liberty, but of success of any sort.— Beecher. Fair or foul the lot apportioned lige on _earth, we bear •alike. — Robert Browning. The love of fame IS nese which even the Tacitus. - the last weak - wise resign.-;• ' The progress of rivers to lite ocean is not 80 rapid as that of man to' er- ror. There is -no fear in love, but ,perfect love oasteth out fear, because fear .haul' torrfient,L-Blbld. oo. dStApply (ny John, A,t(Cins, Farmei Journalist) NO. 12-0NO EASY '.WAY" The ,belief is growing among those who let others do their, thinking, that most of us could g_et by with very lit- tle work, if any, if our :Politicians were smart enough. Unfortunately, it is too often good . politics to foster that belief.. It is being mooted as a partial remedy for post-war ills. Some see coming an economic sys- tem t -hat relieves everyone of the pain of thinking and eases the pain Of whatever. effort • is required. , The amazing advances of science and invention have' led figure -;winded economists to conclude that it would be very simple to produce all that men require with very little work in a very short time. The great major- ity of u -:,t :ve been too busy to con- sider wha this. idea may mean to us. In Canada and the United States, where the advances of science: and invention have been applied to pro- duction, there have been demonstra- tions of the manufacture of needs and wants that impressively support the view that somebody could produce somehow enough for somebody. But Canada and the United ',States have never yet produced and distributed enough of everything for everybody. President Roosevelt says that at the peak of U.S, prospeniiy one-third of the people were ill -housed,... ill -clad and ill -fed. Canada is little different in that regard. There, is., no doubt that a physical- ly fit; highly intelligent, well educated people, living in an ideal world from which any and every raw material could be secured at will, could, in the course of fifty years, produce its needs and most of its wants in a work -week of thirty hours or less. Canadians are', .not such a -people. Before we get too far in policies which permik the few to do less• for more, it would .be wise to take stock of what has happened to the whole people as a result of our efforts to unduly shorten the hours of labor of some. Most Canadians, oh the farms, the forests, in fishing boats, in small business, in the professions, and in the homes, work long hours to earn enough to buy the goods and services pro.dueed...by those who work shorter• hours. The short hours of the few must be paid for by the long hours of the many. All who work Imager hours would welcome the nation- wide application of the 48 hour week, the 44 .hour week, the 40 hour week, all of which exist in Canada for some workei°s. Everyone would be delight - TORONTO Hotel Waverley Sp&snas Ay*, AT Cotaasos ST - RATES SINGLE • 31,60 to 4,3.00 DOUBLE - 32.60 to X6.00 Special weekly \\ d Monthly Tates A MODIDN .. . WILL CONDUCTED ... CONVENIENTLY LOCATED • _-.-HOTEL .. . diose to Parliament Sundial^ University of To oto, MapleLAS Gardens, fashionable Shopping District, Wholesale Houses, Theatres. Churches of Every Denomination. A. M. Potomac, President ed with the 30-rhour week.. The 30-liour weeks would- cut the farm work -week in half. It would do as ,much for many other occupations. But it would raise the cost of living in Canada to an impossible figure. It would reduce production to the point of poverty. It would increase rather than abate suffering. - No Atiestion of health, leisure or recreation is involved in the eight-- hour day, or in the forty-eight hour week that -provides a half -holiday on Saturday afid a day of rest each week. The production of Canada with an av- erage work -week of forty-eight hours would not provide ani adequate na- tional income. Reduced hours. of work inirease costs; costs that ---can only be met by those w•ho work lon- ger or harder; costs that rise every few years to the point where the va- lue of short -hour goods that exchange breaks down and we have depression_ Whynot have a national minimum work week of forty-eight hours until everyone in Canada can enjoy it: Would -Be Advertiser: "Are certain that advertisements in paper bring -results?" Country Editor: • "Absolutely. Why, the last time a man advertised a lost dog, the dog walked in while the matt was writing out the advertisement?' . you your • Pat: "I woke up last night witk the terrible sensation that my new .:gold watch 'was gone. The impression was so strong that I got up to look-" John: "Well, was it `gone?" Pat: "No, but it was going." • 'Y./can read your naiads lake a -book," said the lecturer. "I can tell what each one..f you is thinking." ','The • why don't you go theme?" call a voice from the back. - eSNAPSNOT GUILD --DEVELOPING A111C)s,.f? I :TiNIG-`` Wa:nt More fun'f'rom photograpT yt' It's easy, and you can learn FREQUFREQUENTLY I've been asked ENTLY question: '"How can I de- velop and print my own 'pictures?" It's a good query—one that many of you probably have been wonder- ing about—so I'm going to answer , it. today. Developing and printing, you see, are in a wa ' the;.ftnishing, touohes in a photographer's education}., When he first learns'hpw to make his camera operate, . it's as if he y.rere going toelementary' school. Discovering . what makes a good. picture subject is comparable to high school. And learning how to develop a print is eyulvalent—In the photographic sense -to a .col-; lege education. It means yofi're hav- ing mote fun too. To start your own developing the best thing is to purclia.ee an inex- pensive ire$eloping andQrinting kit: You cat' get them—one might say —in all; shaDen 1ltd .sixes, That isn't import,t, t, ;butt wli{at tsa;lly, is importafier s,a get et ntatns all you';if need pl•siie•,way of chemi- calif and egtliDnieiit ` And included in each set, 14,Oexplhltf'� o . in* let which na clealy and Concisely the; saps fa441%1?' in de= veloping a film and making a print. Such ,a book is lnvatuab'le if till Then. try_devgloping.-your_ownJilnie.-' to do it In very little tibia. . experienced photographer 'isn't at hand to help you get started. • ,But whatever kit you get—and the inexpensive ones wi111 do nicely at first—you're going to need a darkroom td work in. A large, empty clotet will be sufficient, al- though Many photographers prefer to Work in a larger sVaee=such as a-..bethrooln; or kitchen which has been, Made ligbttight byl heavy car tains oyer the door and windows. Or' perhaps you'd prefer to �builil a regular darkroom of your own' either in the cellar or,raattitc. In any event when you`•re eetab- 1•ished and ready to begin work, you won't have any trouble if you fol- low directions. That's the secret of producing high 'quality prints and negatives. Just follow the direc- tions, and don't let anyone tell you otherwise, N However, here are a few tips. Keep your equipment arid develop• nig solutions apotlessly; clean; watch solution telperatnres'' catt±e- - fully and don't work *ken they're - below 60 pr above 75 degrees;^ ktlgp agitating your films and Wats. dssr- ing development; and, drily, wash e`'d•e " " thin � g' -•— prints and �iegatiwes tboroughly----at 1044 20' minaten in running Water. , 363 n John Van Guilder M1 „o • • . A , 1 •