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HomeMy WebLinkAboutThe Huron Expositor, 1943-07-09, Page 6ANNE ALLAN Iro Home Ieewearlat tomes ON THE LAWN Honiemakers l Laughter .. . . , Colour! lhere''s• no bus - e for those little folks than plc - Me. " ...And there's no greater re - ea for busy workers who realize NOT II►OI/ E 600D BREAD NOTHING Ufa GOOD YEAR% id P;i 3Fh'MNt p f' a 50 years a favorite for light -textured; delicious, tasty bread 111 Mads he Canada/ 7 OUT OF 8 C.ANAD!AN WOMEN WHO, USE DRY YEAST USE ROYAL! Uiat by strenuous labour and concen- trated efforts we can help to secure serenity and freedom from tyranny: Balmy weather brings vagrant wish- es for a cottage by the lane. How- ever, there's, a shortage of gasoline and tires and all of us have duties to do;- often with no one to take our places. So why not make friends with the home tov8n park or even en- joy your own lawn' where there'll be no worry about forgetting the most important item of lunch (which is of-• ten the one thing left behind). As you probably know, "carting" the lunch out of doors takes time and effort—if you mate a big spread. The scheme is, therefore, to plat! a sim- ple, lunch.—considering the food to be carried and the dishes required. No need to make it a foot -aching job. . Suggestions 1. Sandwiohes, of course, save on the dishes. Fillings include meat, fish, cheese, eggs and raw vegetables. Meat, now rationed, may be stretch - e•° out in sandwiclies and it may be combined with relishes or salad dress- ings to give zest. Cottage, cream Cheese or old cheese (ground) may be combined with chopped crisp greens, grated raw carrot or chopped figs.. Cooked flaked fish is goad mix- ed with•mdnced celery or cress. Shred- ded raw vebetable will now be an im- portant filling -green onions, cucum- bers, tomatoes,..spinach, radishes, etc. For .savoury—parsley, beet tops, • nas- turtium leaves, cress, endive, mint.. Vary the bread—use enriched flour. whole wheat, cracked wheat, oatmeal, tea biscuits, muffins or scones. Stretch the butter—beat with milk and chill .well. • 2. A salad • bowl is 'always attrac- tive...Do• :not.forget the salt and pep- Pbr•.shakers.. In the bowl place small whole tomatoes, green onions, celery,,. carrot, sticks, lettuce wedges,' pieces of •cheese, hard -cooked -eggs, etc. Or a tasty potato salad, tossed shredded greens, fruit salad, etc. And cheese sticks, salted crackers go well with. salads. 3. To top off the picnic lunch, take out favorite . cookies—oatmeal, ginger or fig -layer, and of generous size—ev- erybody will love 'em. Tarts made with fruit filling or ev- en a firm cream filling' are more sat- isfying if a top crust is put on,. Cakes bolt uli x11 11th. t?l !lits are., @may o hall: dies la?ll Q eSS `ilivou;?�e., ate ecan- omical •-bnCatlee ,) wouldn't be sur- prieed if the nei'g'libor's kiddies join you. Other agcolnpaniments for- des- serts are: grebe= wafers, hermits, doughnuts, fig bars, etp. 4, Fruit In season or custard cups tilled with the kind of mixture to bal- ance the meal. For instance, if you've included lots of greens, serve a baked custard.. If you've included lots of meat sandwiches, jell some fruit. 5. The problem of thirst may be solved by taking along milk, chocolate milk, tomato juice, fruit juices or lemon, iced coffee, Follow.Canada's Official Food Rules and include one from each- of the above groups. RECIPES Sandwich Spread 2 tablespoons chopped onion 1 tablespoon fat 1 cup thick tomato pulp 1 egg (beaten) 1 cup grated old cheese ',i,4; teaspoon salt. Cook onion, tomato pulp, cheese to- gether until cheese is melted (about five minutes). Stir a small amount into beaten egg and then egg mix- ture into the rest of hot pulp. Add fat and salt. Cook 2 'mintites. Cool. w _ .w.- w Fruit Loaf sy cup sugar 2 eggs (beaten) 2 tablespoons melted fat 2 cups- flour ] teaspoon baking powder 2 teaspoons lemon rind 11/Z cups chopped figs ;or eurrants 1/4 cup milk. Add sugar to eggs, then melted fat, rind and fruit. Add sifted flour and baking powder alternately with milk. Bake in•a greased loaf pan in oven at 350 degrees for 45 minutes. THE QUESTION BOX Miss F. P. asks: "Should bacon be cooked over high ormedium heat?" Answer: • Bacon should be 'cooked over medium heat and- thefat drained off once or twice while cooking. Of course we save all fats. May we re- mind our reader •tp turn in dripping tor salvage if not used in home cook- ing. . Miss J. D. asks: "Carrot strips and radishes •do not seem to crisp up in salt acid water in refrigerator." Answer: Salt draws out juices. Raw vegetables require, only a small amoun of water (no salt) and a cold atmosphere for about a/4 hour to crisp. J. B. C. asks: "Is it true that WARTIME TELEPHONE TACTICS FOR ICOR O CE Help your switchboard operator to beadle calls promptly by dialing your own' •numbers rather than ask- iltg •l1'e"r to do it for you. • Avoid asking the switchboard oper• ator to look up telephone mothers-- , utabers— keep a list of frequentlycalled noire hers' bandy It your desk. It,may be practieable to accept calls dbect Trout yotrr,switdhboard rather raft ratite them th rough•,yuur secre- YiE `j+lt% ;place a tAvag Distance �neti ,fid stay near your telephone, ready ap-ta C, dB soott,rs.your (!Bli is Gam- When will he get off that line l It's easy to see he's forgotten how precious time has become, and how seriously telephone facilities are strained. The days of casual telephoning are definitely over; there is urgent war , work to be done. , You can help hurry it along by using the -telephone judiciously. Before you lift the receiver, ask yourself : • "Do I really need to make this call?" And when you do, please be briefs dat dative $e4rke 19 buy Vat Santa S'7oml►t and EBrii eatar i yGldMy , . ; ,!anlages' Eighteen:':inOntlis ago I was return- ing from Ig4land in an American - built Lockheed Hudson of Coastal Command, The wind against which were were flying was, so the naviga- tor, said, blowing on occasion at 'sixty- seven sb ty-seven miles eeh hour; visibility was, perhaps, two:,.' hundred yards. I tried 11.0t,to show .that I was frightened, lana after about an hour I heard the pilot say to the navigator: "The old'maa is a bit roPY this mor!}- ing." At forty'five I was much„ the oldest on board, • and I felt a trifle hurt, be- cause I was not all that soared, and anyhow, I 'thought I was putting on a goodish act. I murmured something about feeling quite all right, thank you. The pilot, perceiving the misunder- standing, seemed struck with horror. "I didn't mean you," he earnestly as- sured me. "It's only Jimmy the rear gunner. He threw a' birthday party last night." "Is he very old?" I inquired. "Lord, yes; he's ,twenty-four." • The pilot himself was twenty, the navigator -twenty-one, the wireless op- eraton nineteen. Even the hoary old man in the rear turret had not been born when the R.A.F. came into being. .It is par excellence the youthful service. It is .manned by youth—the average age of the pilots who won, the Battle of Bri- tain was a year in the early twenties. Bomber pilots are almost old at 30; those of Coastal Command at thirty- five. The ages of the crews are much (he same. These young men now see ,visions• because their seniors — Brancker, Trenchard and the rest—once dream- ed dreams and the dreams came true. They translated them into the visions once painted in fire by Fighter Com- mand on the skies. above the' South- ern Marches eef England, and now kindled by Bomber Command in the heart of Rostock, Lubeck, Nuremberg, Essen, Berlin and many another "abode of the guilty." It is a somber vision upon which these young men must gaze, for they are not Nazis bred to destruction,. •re- jo:cing in blood and flames and ag- ony. Theirs is at once a gentler and a sterner race. "• Do you remember the composition of the crew of that Beaufort torpedo - bomber which, at dawn on April 6, chicken feet make good jelly and how?" Answer: Yes, they contain gela- tine Scald, skin, cut off nails and then cook in• about a pint of water for 25 minutes. Chill, add pieces of meat for a Mould. Anne Allan invites you to write. to her c/o The Huron Expositor. Send in your questions on ,homemaking problems and watch this colunin for replies. Conservation Given head. .Canadian civilian goods are ROW be- ing made with a minimum- of metal and rubber. tvivilians across the country are saving and •salvaging, these critical materials so that they can go into the making of war goods. The munitions' manufacturers are themselves conserving, metals and rubber in every possible way. For instance, the Universal Carrier, or,e of the most valuable weapons of ground warfare, has undergone many changes in specifications in order to save strategic materials, skilled labor and machine tools. It is a fast, tough, adaptable, hard- hitting and manoueverabie four -ton midget tank. Armedand armoured for defence, it is designed' to carry man or supplies into' tattle ,swiftly and safely, regardless of ground eon- d:t%ons:• It is radio -equipped and arm- our-plated, and can turn on a dime, climb hills, and plough through ditch- es and gullies. The Universal Carrier has been in Canadianproduction for more than two years, Of English design, and in the early stages of develoliment when Canadian orders were first plac- ed, it has undergone many changes in specifications, Actually t -here hnie been more than 1,100 design altera- tions since the Ford Motor Company of Canada undertook quantity produc- tion. ' Sirce the vehicle has to stand up to rough treatment in the field, both the driver and observer must be well - cushioned against jolts and Jars. De- spite this more than 180 tons of crude ---^'1 rubber are saved on annual produc- tion by redesigns Which have , elirnie= ated this strategic material from specification. . Sponge rubber cushions • were orig- inally specified for seats and back rests. Hair pads have been substitut- ed for sponge rubber to the extent of 69 tons bf rubber a year. Bronze likewise in short supply 'be- cause of the scarcity of tin,- is •saved by a number of redesigns, The real metal savings in Universal Carrier produption, however; has beeri achiev- ed by a centrifugal casting method developed by the Ford Pompa;•hye, These are only ,three of the scores 01 design changes efteetef. They have all contri'biif d tows' rdr MlantitY pro ltrilon, Of a lniversal, :earr,er, re- garded as one +ifY the in'iest n'alubliie' lied% of war equipment being Alp-, Oa froth Canada; +tddd ?d.0V1'J SON„ 1941, attacked t'he ltilnelsenau where stye lay I Brest protected, by the fire "af 270 anti-aircraft guns? ft was e, Cambridge .graduate, a Canadian from Tgrontq, a farmer "up. from. Somerset," and a dector.'s, chauf- feur who sped the torpedo into the battle,-eruiser, 'then crashed on her deck and' died. The temperaments of "-pilots and 'crews differ as much as do their trades in "Civvy, street," but if a generalization be permitted, I think they can be divided, into three groups corresponding roughly to°the three main commands — Fighter, Bomber and Coastal. Fig ter pilots such as Bader, .Finu- cane,Hilary and a ..thousand more are essentially individualists, Once vectored on to the target, they .fight alone—keen-eyed hunters, for their prey, is armed and swift, and they must see him before he sees them. This loneliness at great heights and speeds engenders, I think, a cer- tain corresponding loneliness of spir- it which preserves for fighter pilots, members of a team though they are, a strong sense of their own individu- ality. • Go into the mess of a Fighter sta- tion; except at night, silence is un- known. There is, always the sound of voices or the radio, or both. Una like other Services "Shop" is not ta- boo in mess in the R.A.F., and much of the talk is hardly comprehensible to an outsider. Then, of course, there is the horse- play which`is general in,messes of all three - 'Comm -ands, and the parties which men who never know what the morrow may bring throw at the slightest opportunity; and why not? Who is more entitled to a good par- ty than a member of a service en- gaged in daily action against the en- ems? In the last war the Royal Air Force was sometimes reproached with be- ing noisy; obstreperous and undigni- fied. The answer • to that insult has been/ given for all time by Sir Wal- ter Raleigh. "The Latin poet," he writes in the introduction to the his- tory of - the Royal Air Force in the last war, "said that it is decorous to die for one's country. In that decor- um the Service is perfectly instruct- ed." In •bomber messes too, the radio is rarely silent, but here, by contrast, the atmosphere is different. There is an air of solidity, almost of Victorian worth, about bomber pilots. If they were not lean, ,fit young men, you would think that a gold Al- bert, complete with seals, should span the r lower chests. They lift their ha' -cans gravely to lips where lux - u rant moustaches are sometimes to be seen in bloom. They speak in measured tones of clouds .and stars; they have no illu- sions about the horror which they are figting, and, it is not necessary to remind them of the thirty thousand Poie-s'kii1ed- in -,Warsaw in three -days - and the thirty thousand Dutch in Rotterdam in three hours, nor need you speak of Coventry or the East End of London. • The chief enemy of Coastal Com- mand pilots is the monotony of their endless flight Over the "bounding and abounding waves." Again I must record my owsmall experience on a n flight to "Iceland. When, we 'were 200 miles out, the rear gunner suddenly shouted: "Aircraft on .the starboard quarter; can't' see • what she is." -' At that distance pom land she could only have been one of our own, a Catalina, Sunderland, Wellington or a Whitley, or else a Rieke-Wulf— much faster than our Hudson and far more heavily armored. It was immediately apparent that the crew were unanimous inpraying that it would be a Fbcke-Wulf. Their eyes shone, their preparations for ac- tion were made, with,;.•tke___sieli'berate.. movements of a person who knows exactly what, hea..is doing and who is. so expert that the time it takes him to do it need not enter into his cal- culations. I watched the wireless operator leave his instruments, open one of the side windows, and thrust through it the nuzzle of a machine gun. Then came the voice of :the r'erir gunner once more: "It's a Whitley, skip- per." It was only then; when I re- alized there. -was no danger, that I knew how thankful I was. But the crew of that Hudson were cast down to the depths, and no one spoke again 'for an hour. - I went to church the other day. The preacher's text was "Let not your hearts -be trdubled." How can they be with a service such as this in ithe hands of. the -youth of England? Young as the meri who man it may be, behind it in the tradition already' bld -when Blake whipped the Dutch from the Channel and the Guards stood firm at Fontenot' a tradition of courage, skill, and service 'Which, now that man has conquered the air, has come at last to its full flowering. Could. Bell Salt A tourist. stopped in front of a lit- tle country store, dumbfounded at the sight of •an enormous display' of salt piled ells the premises ''Stack after stack,boles, barrels and bangs. Tops of salt, inside the store and out. "Ve gods, roan, y*ou Unlit sell a let of. sale" "ext laimed ,the tourist'. cton't radii; much' re lie' tl% � ri d e storelteoper, "but-,ay`ou tliottld"-]rave'' Seen ibe 'guy Olaf ca,: a here last woek. Be really 0010 hell gait." • rta e Stra*bery 'shartc'akel Everyone loves.. :it and it is as truly national as the maple" -leaf; Whether you 'belong ;to the many who favor a xis"biscuit as the short- cake • base or to the equally numer- eue who ineist on a light, tender lay- er cake, probably depends on the type of shortcake you had at home when you were a child. ° The shortcake of yesteryear burled under mounds of whipped cream, is a war casualty hull there'll st'.11 be strawberry shortcake and the 1943 version of our old favorite will he very good indeed, as, you'll agree when you taste these recipes 'from the Consumer Section of the Domin- ion Department of Agriculture. . 1943 Strawberry Shortcake 2 cups all-purpose flour 3 teaspoons baking powder 1h teaspoon salt 2 tablespoons sugar 3 tablespoons fat 1 egg yolk 2/3 cup milk. Mix and sift dry ingredients. CO in the fat until mixture resembles 'the bread 'crumbs. Beat. egg yolk, add milk and add to flour mixture, forming a soft slough. Strawberry Roll --Roll biscuit dough in a rectangle one-quarter 'inch thick. Spread, with sliced strawberries and sprinkle with a little sugar. Roll up. like a jelly roll:' Cut in one inch slic- es. Place cut side down on a greas- ed baking sheet and bake in a hot oven, 400 deg. F., about 15 minutes. Serve with crushed, sweetened ber- ries. • Roll biscuit dough 34 inch thick and cut with a medium-sized cookie cut- ter. Bake in a hot oven, 425 deg. F., 12-15 minutes. °Split while hot, fill with crushed, slightlysweetened ber- ries and top wieh strawberry whip. ' Strawberry" Whip 1 egg. vohite 11/4 cups hulled strawberries x/4 cup sugar . 1/4 teaspoon .lemon juice. Put, unbeaten egg white and whole berries into a bowl and *hip with a rotary egg beater. When the mixture begins to thicken, beat in the sugar gradually and whip until the mixture holds 'a. -peak --about -5 minutes. Add lemon juice. Chill before 'using. This makes a delicious dessert and will hold its shape for three hours if kept in refrigerator. FARM CLOTHES CONSERVATION In the interest of 'clothes conserva- tion, overalls should/ be washed fre- cruently and thoroughly. Persi ia.t- tion, grease and dirt that are allow- ed to remain in the fabric weaken the cloth: In addition, the severe laundering that is necessary to gat very dirty .-overalls clean, will also in- jure the fabric. Dr. Chase's Nerve Food CONTAINS VITAMIN 51 t Tips For'. Meat Rationing Here is ameat recipe from the Con- - sumer Section of the Dominion De- partment of Agriculture which makes good use of • hamburger or the • re- mains of a roast. It is different in both appearance and flavour anti le. simply` and quickly prepared: Favourite Casserole (1 coupon -6 servings) 2 tablespoons fat 1 medium onion, minced 1 in hamburger or 23 cups ground cooked meat 2 teaspoon's salt .14 teaspoon pepper ye teaspoon celery salt 1/4 teaspoon sage 2 cups canned tomatoes 2 tablespoons cold water • ' 2 cups peas, fresh or canned Biscuit dough. Brown onion in hot fat, add ham- burger and sear, stirring with a fork....¢ Mix seasonings with' meat and onion and reserve three-quarter cup of the' meat' mixture. Add -tomatoes to re- maining meat mixture; blend flour and water, add and -cook, stirring un- til the mixture thickens. Add cook- ed fresh or canned peas, pour into a; casserole. Make (biscuit dough using two cups flour. Roll dough into a rectangle . one-quarter inch thick and spread with the 3/4 cup meat mixture. Roll up like a jelly roll. Form dough in- to a circle on top of meat mixture in: the casserole, join- • andseal the ends. Snip dough with scissors in one -inch slices, cutting almost through. Turn each elite slightly off its side. Bake in a hot oven 400 F.- until biscuit la cooked—about 35 minutes, "Painter, are you working?" she called for the third time, from pee foot of -the 'stairs:• - • - "Yes, ma'am," the painter replied. "i can't ]Year you working.", "Good night, ma'am," he exploded, "did you think I'd be putting it en with a hammerg" EIieSNAPS1IOT GUILD GROUP PICTURES &group picture is batter if interest is centered on one point—as It is on the letter in this instance. GROiIP pictures fall into two classes—the formally -arranged, and the informal, -unposed type. Of these, the , latter tends to be more interesting and pictorially superior. forinal groupings, the subjects are usually ;just lined up and pic- tured 'looking at the camera. But' informal arrangements allow great variety of . placing, and admit of mote naturalness in pose, and, ex- pression. Each group, of course, differs- - but here are a coujile of suggestions ' which will be helpful in) picturing any of, their!. First, avoid:regularity •.-astroh as similar hoses, or a, level line of heads. And, where elk •po's• sibie,' ;rraiigethfifgs so thai',all of the interest within the group in colt eeSitrated on !Elio point, . .SUeb. a cexrter, o`f. intcrea't.1e easily 1 obtained, For eiYample, tet bike peri# son •appear tai 'be tal1ting' perhaps empf tot ing e dtatebieni 1iy+ Means of a gesture—while the others listen. Or, let the central figure be exhibit- ing something—a, book, a gift, or any other suitable article—while the others observe and admire. That's the principle Which holds Our Blunt tration together as a composition. However, a "center of interest," let us hasten td'note; need not be centered in the picture space. In- deed, for an informal picture it shouldn't be centered. 'Usually it`s best if it's somewhat off center; as in our illustration, or placed in an upper or lower quarter of the pla- tens—for those spot's are the "strong points" of any composition. Remeinbet'that the nett time you take ‘a group picture; and try to aaoid stte, formal groupings. Infor- inal group •pictures which tell a story are ever so much, more inter- eating, and, surprisingly, much more inn .to indite, ° Mitt Van[ Guilder 1 •• 4 4 r ree ti 0.