HomeMy WebLinkAboutThe Huron Expositor, 1943-09-17, Page 61144"
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ANNE ALLAN
ro Horn* -Economist
0“
.1f1APS RIPE—AND SO ARE THE
GRAPES
HOMeraakerS! Ontario's last
perishable fruit of the season is rip -
43,304g, and the time is truly ripe to
every jar -you have left with
aPes—with grape juice to be serv-
e 'hot or cold; I suggest, as a sauce
to top desserts, or jelly for break-
fast. This delicious fruit is quite in-
expensive, and the period • required
for cooking or caning is unusually
sb.ort. Fortunately, too, grapes are
easy to do down,'
Be sure to choose compact bunches
of large, firm grapes for quality and
, flavor. The deep, rich, blue Concord
grape is the favorite with many home-
makers.
Grape Jelly
Wash grapes and remove stems.
'Place in kettle. Mash until juice
flows freely. Cook slowly until grapes
lose their shape. Remove from fire
and drain over night through double
thickness of cheese nloth. Measure
juice; bring to boiling point and boil
five minutes. Add an equal measure
of heated sugar, stirring until .sugar
'is dissolved. Boil rapidly for about
five minutes or until it sheets, from
the side of a spoon. Pour into ster-
ilized glasses. When cool, pour on
melted Paraffin and keep in a cool,
dry place.
Grape Jam
4 lbs. blue grapes
2% cups sugar
2% cups corn syrup.
Method: Wash and stem grapes;
weigh; separate pulp from skins,
and cook pulp gently until soft. Press
• through sieve. Combine. pulp and
skins; cook on element turned 'Low'
for five minutes. Add sugar and corn
syrup. Simmer gently Until .thick
(about 15 minutes). Pour .into hot
• sterile glasses and, while still warm,
seal with hot paraffin. Yield: Nine
eight -ounce jars.
Grape Juice—Without Sugar
Cap and inimerse in hot water bath;
kept at sininiering' point, for
utes.
• Grape Ketchup
4 lbs. grapes
1 lb. tart appleS
2 lbs. granulated sugar
II% -cups vinegar
teaspoon salt
2 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons cloves.
Wash grapes, remove from eons.
Place in pan and steam until sort
without adding water. Cook apples
until tender and press through sieve.
Add sugar, vinegar, salt and spices.
Simmer 20 minutes on element turn-
ed to Seal in clean, hot jars.
* * *
TAKE A TIP:
When making grape jelly: Long
cooking is apt to destroy the natural
pectin which gives the .grapes their
Perfect jellying property, so it's wise
to use a kettle with a wide base—the
juice. boils up faster.
Jelly is best when made in small
quantities—one to three quarts of
juice in a ten or twelve quart kettle.
The time required depends Upon the
-ripeness' of the grapes and the rapid-
ity of boiling.
Use the "sheet" method to test
the jelly. Let a • .small amount' of
Mixture drop from the side of a
wooden spoon—when the drops flout
together and drip off, jelly is done.
Be sure to stir mixture frequently as
it jells quickly.'
Grape jelly tends to Crystalize—es-
pecially if the' grapes are real ripe.
To prevent this, add chopped tart ap-
ples to the mixture and cook toge-
ther. To one quart of grape juice,
add one medium-size apple, cut' in
pieces, removing core only. The ap-
ple Will improve the flavor too.
Remember to skin the grapes in
making grape jam or preserves and
cook the skins ,by bringing to a sim-
mering point only; boiling toughens
the ikin.
•
Anna AkUkk innankas you to write to
bet s o'Phn tatateen kqataeattor, Send
m 4pneakk51na or boroemaking
proUtems and Waivh this t-olumit for
replia
After picking grapes, leave for two
or three days to mellow. Pick over
• and wash. Add one-quarter ,cup was
ter to each cup fruit. Simmer 'until.
tender—do not boil. Press through
cheesecloth. Clarify by straining
through another cloth. Reheat juice
to simmering ,point only, stirring Con-
stantly. ,Pour into sterilized bottles. cept do not
* * *
THE QUESTION BOX
The Army
Carries On
Brasi3 Winds marching men of to
war n.My cloak its Music with' liarah.
en martial etrains, shuffling feet on
crowded pavements- may muffle its
trumpets, many -colored uniforms of
half the world now on the sidewalks
of, Nova Scotian towns may subdue
its once unique uniformsneInt the Sal-
vation Army 'band. like the great force
it symbolizes in the public mind, still
tarries on.
In war, as in peace, it summons to
Thought: it is the outward evidence
of a great work that silently' and
ceaselessly goes on in the • world—
among .men broken by adversity and
their own weaknesses, among chil-
dren who are waifs, among mothers,
the aged, the sick or the despairing.
The Salvation Army is an amazing
organization, though today its
achievements, no longer unexpected,
inay often be overlooked. It is back-
ed by no church, but is possessed of
faith. It boasts no titans of finance
or industry among its leaders, but is
built, instead, upon the broad shoul-
ders of el:man:Lon, Christian •folk.
Started in a London slum's degrad-
ation, it reaches today to the topmost
levels of a thousand communities in
a hundred countries.
Survivor- of one Great War, it finds
in this second world conflict new
trials yet greater opportunities to
3erve.
With all it is doing for men and
women in the armed services of the
United Nations—in enemy lands it is
banned because Christian and demo
cratic—it has not neglected the field
to serve whidh it began: the meeting
of human emergencies wherever and
whenever found with 'an understand
irg -and compassion born of experi
ence and with -practical measurable
help1
Mi:s. T. C. asks: "Is it possible to
Use corn syrup tins for canning toma-
toes?"
Answer: Yes. Scald the tins and
proceed hi exactly the usual way ex -
add salt or sugar. Be -
• Wonten have tipped the scales of
victory. I tay,a- made that statement
already" in ptiblic, and I can repeat it
with absolute conviction. "We could
not have done' without them.
Look • at theee figures.
In our aire4ft and motor Irehicles
industries, over forty-four per cent of
the workers are women. Some large
-airframe factmids are using over 60
per cent Women. Large aero -engine
factories with a high proportion of
skilled work are employing over 50
per cent women, and light engineer-
ing and electrical equipment indus-
tries—more than ever important now
because of radio -location ----are nearly
all women. Many factories employ
over 70 to 90 per cent women, and
in great Royal Ordnance factories
where explosives are produced and
packed into bomb and shell cases,
the staff is almost entirely women.
On top of all that, women have
taken the place of men in every es-
Sential service. Transport—railways
have over one hundred thousand wo-
men, and the London Passenger
Transport Board alone has over ten
thousand. Post office—their 125,000
women include thousands working as
engineers. Agriculture—the number
is in the neighborhood of two hun-
dred thousand, including more than
eighty thousand enrolled in the wo-
men'S land army, who have done won-
ders in raising the production of
borne -grown food. Women recently
have begin to be employed in consid-
erable numbers in industries such as
shipbuilding, formerly exclusively car-
ried on by men. A recent leaflet
published by the Ministry,- of Labor
and National 'Service listed 107 jobs
which women are now dloing with
complete success in shipbuilding.
They range from coppersmiths to
electricians, crane drivers and light
riveters, and I could quote instances
of women responsible for the entire
electrical installatiou and wiring of
vessels, and tell you of teams of wo-
men turning out small speedboats en-
tirely on their own. Two construct
the hull, one makes and fits all inter-
nal woodwork, two electricians do the
electrical wiring, and installation --
which is considerable—another -in-
stalls and fits the engine and the sev-
- enth does painting land varnishing.
They turn out a finished boat in two
weeks—and it has to be perfect, for
it is rigidly inspected by government
- inspectors at every stage.
Three years ago none of these girls
(all wet -king to blueprints) had , ever
dreamed of taking up these trades.
No more had Betty McKinnon, who
was a cook in a London hotel until
she was blitzed out, ever thought of
becoming a stud' welder on ships in
a south country yard; hers was a job
invariably done by male electricians.
No more had young Mrs. MacKenzie,
mother of two babies and busy in her
home, dreamed her hus'band would be,
off to North Africa with the army,
her children evacuated to the country
and she herself become expert in a
new trade as electric welder. But
those cases are just typical of the
way British women in hundreds and
thousands have turned their hands—
and their hearts and minds—to im-
portant war jobs without counting the
cost in trouble or hardships 'to tlem-
selves.
Many jobs women are doing are
highly skilled, like jig boring, for in-
stance, or tool and gauge making,
Their contribution to war production
is not only measured in numbers. It
must 'be assessed in relation to the
way they have released from indus-
try thousands of trained engineers
and technicians essential to the mod-
ern mechanized fighting services. We
feel justifiably proud of our women
because they have been so quick to
adapt themselves to unfamiliar • and
often exacting tasks. • I admire we -
men who have made it their job to
adjust the hairsprings of service stop-
-Watches, and I give my fullest praise
to their sisters ' who drive in the foun-
dries overhead cranes carrying huge
ladles of molten metal. Both jobs de-
mand the utmost accuracy and certi-
tude. I takeoff my hat to the women
in the docks loading and unloadintg
n
(14' ,Praest Bevin in "Britoil:1')
doing fuil-time paid work for the cowl-
tryt -over six million who, beeause
they had young 'children or other
heavy deraestic responsibilitiei would
not have been called for national sr -
vice, voluntarily, took on part-tline
lobs in addition to their home duties.
Hundreds of thousands more ard
valuable service by billeting sol-
diers, war workers and evacuated
children, or working through volun-
tary organizations.
Britain has registered women from
18 to 45 years for war service. They
come forward to fulfil their obliga-
tions not only without complaint, but
with eagerness and pride. They ac-
cepted the necessity for sacrifice, dis-
location in their plans for life, the
need to leave home and go on war
woik in unfamiliar surroundings and
conditions. Furthermore," they not
only carry out war jobs by day, but
in many cases are called to do Civil
Defense service- in their spare time,
and thousands are now acting as air
raid wardens, fire guards, ambulance
workers and sofc..g.th after working
hours. Many women who cannot leave
their homes for work in the -factories
have taken work into their homes.
Women office workers have volun-
teered to work evening and week -end•
shifts in the factories.
None of the Axis powers have got
their women and girls to work like
this. They did not dare to ask! In
Britain the Government -hardly need-
ed to ask. Women were ready before
the Government.
And so I 'finish as I began, and tell
you again the women of Britain, by
their willing co-operation, their skill
and their hard work; have tipped the
scales for victory. History will sbow
the magnitude of service they are
giving to the world.
"Now I can get my
work done!"
1.T'S not like it used to be. I remem-
ber when I would spend an hour or
more each morning, just chatting on
the telephone. I've cut out those, long
telephone conversations—and a lot of
my friends have too.
"We don't feel it's right to take up
time on the telephone when .we all
know how urgently lines are needed to
handle the traffic created by the war.
I know I'd hate to think that I had
delayed an important war message!
"Now we all save our news for our
meetings at the RM Cross and use the
telephone' only for necessary calls."
1 teaffP.QQAat
tablOtiDOOD
1 slice (Milan
teaSPQOn leMoti juice
2 tettelmODS gelatine
2 tablespoons cold Water. -
Combine tomatoes, spice% BUM',
salt and °Mori and simmer 10 min-
utes in. a covered saucepan. Straiu
and add lerdon juice. Soak gelatine
in, cold water, then atir it over hot
Water until melted. Combine with
tomato juiee, pour into refrigerator
Pan Mgt freeze. Stir and beat sever
al times vdalle freezing. Serve in
small glasses as an appetizer. If
serving with a salad, the ice cube
frame may be greased and placed in
•the mixture after the last stirring.
The sherbet will then be ready mold-
,
ed into cubes. •
Stuffed Tomatoes
6 large firm tomatoes
1 cup diced.bologna
1 cup cooked corn (cut from the
cob)
1/2 teaspoon salt
Dash of pepper
3 tablespoons bread or cracker
crumbs
1 tablespoon butter.
Cut the tops off the tomatoes and
scoop out the pulp. Combine pulp
with bologna and • corn and season-
ings. Fill tomato cups with the mix-
ture. Sprinkle with crumbs and ddot
with butter. Bake in a moderate ov-
en, 350 deg. F. until thoroughly heat-
ed, about 15 minutes.
•
Tomato Recipes
• The ways of the tomato are legion.
Few, if any, vegetable has a greater
variety of uses, for tomatoes can 'ap-
pear not only at every .course—froM
soup, through main course, salad and
dessert—but they are welcome at ev-
ery meal.
While dessert tomatoes in the form
of conserve or marmalade • are out
for the duration, because our limited
supply of sugar has ether, for the
moment, more iniportant uses, the
many other uses of this versatile veg-
table remain. Women who know.
what's good as 'well as what's good
for their families are using fresh
tomatoes generously just now and
are canning lots of them for winter
use.
As a "dinner -beginner," tomato
cocktail, soup—either cream or clear
—or, for company meals, tomato sher-
bet are always welcome. Red, fully
ripe tomatoes may be cut up and siev-
ed raw for a delicious vitamin cock-
tail.
Large, firm tomatoes may be stuff-
ed with a- good bread or, potato dress-
ing or with a filling of leftover meat
and baked as a main dish.. They 'may
be hollowed slightly and have a raw
egg dropped into ' the cavity before
baking. Stuffed with vegetables,
cheese, chicken or fish salad mixture
they make the substantial pat of
many a main dish salad.
As a vegetable,. tomatoes may be
broiled, baked, sauteed, scalloped or
served raw.
Plain tomato, Spanish or Mexican
sauce add- zest and interest to many
plain dishes. Spanish and Mexican
sauce both call for green peppers and
while peppers are relatively inexpen-
siven-it is a good idea to can a few
jars so that they will be on hand for
winter use.
A recipe for Tomato Sherbet and
an unusual and extra -good stuffed
tomato come from the Consumer Sec-
tion of the Dominion Department of
Agriculture.
Tomato Sherbet
'3 cups quartered, fresh toma,toes or
2% cups canned. tomatoes
6 peppercorns
3 cloves
Bit of bay leaf
•
tOot"eat,' e Se.udee
0/44sef ifikete 0644.
•
Aliguy war cavtaiirtkave
are toriii0dhes gogriatiy.
P. D. WILSON,
(Manager.,
barges in all varieties of weather, and
I cannot praise too enthusiastically
the service girls working with great
technical ability on radielocation or
serving with men in mixed batteries
on gunsites.
But our servicewomen are a story
in themselves. In .the Auxiliary Ter-
ritorial Service (women's side of the
Army) alone, they do ever eighty dif-
ferent jobs, from shoemaking and
baking to radiography and experi-
Mental gunnery. Women's Auxiliary
Air Force girls are meteorologists
and mechanics (who .fly test flights),
as well as balloon barrage operators
and cooks. The girls on the Women's
Royal Naval Service man tenders,
ferry boats and harbor craft, strip
down ma,ehinery on ships and air-
craft, hoist torpedoes on board motor
transport boats, and do a highly dan-
gerous job charting mines.
Perhaps you find these facts im-
pressive. 1 assure you I do. But con-
sider them against • their proper
background. In 1939 there were thir-
ty-three Million men. and women 4:4
working age in Great Britain. Of the
seventeen million women in our thirty-
three million, over ten mullions were
married or occupied with necessary'
household duties' or with the care of
our nine million young children. Over
seven. million of thee women (Mein&
ing Mere than 90 per cent of single
wation., aged 18 to 40, and two and
one-lialf Million Married 'women) are
Scientists Toil
Ceaselessly
, Behind the walls of an impressive
stone building in the Dominion's capi-
tal, countless scientists are toiling
ceaselessly, working en important ex-
periments andmaking investigations.
way be to voillY4regol:IraliY51:110"9I redlyou can't
whwialeettle!noltd:Itoo:v11:1'fintiki: dneys get out of order, 'Ow
morning you half eSte4
ary k
tossing and turning if you coal seem to
sleep usually suffers. To help your kidneys
regain a normal condition, to help you enjoy
restful sleep—use Dodd's Kidney Pills *
favourite treatment for• more than hill la
century. Dodd's Kidney Pills are easy to
use .and are not habit 'forming. Ask far
- Dodd's Kidney Pills at any drug counter.
Look for the blue bits with the red band. iv
(Dodds Kidney Pills
leather play an important part. The
Council has conducted investigationS
in mildew, rot -proofing (sandbaga,tax-
paulins, and se on), waterproofing
and flameproofin'g. Among substitutes
materials, alternatives to silk for par-
achutes was the first project .taken.
up. To relieve a scarcity of leather,
plastie soles of cotton fabric anct suit-
able plastics have been devised and
after successful tests in the labora-
tory. These are now being given field
tests.
Engines, hulls, aircraft and many
Jther items of war equipment have
been tested. • In physics, eledtrical
and mechanical engineering the de-
sign and development of new detect-
ing devices to locate aircraft, submar-
These little-known men and women ines, mines... and other enemy equip -
are working in the National Research ment have been promoted with sne-
Council, the great laboratory that is cess.
the focal point of other laboratories In times of war, the research limb -
in universities and, industries from leets that arise are more urgent than.
coast to coast. .those in peacetime, ,and the time that
To meet the demands of war, the can be devoted to them is shont. The
council has stepped up the speed of National Research Council at Ottawa
its work a hundred fold. The scien- knows this is working at top
tists working there realize that re -
speed.
sults have to be achievecb quickly,
and therefore' work is accomplished
by co-ordinated teams in many of
the experiments. Two, three, or four
heads prove better than one.
Most of the long-term researches
have been -laid aside until after the
war. Much of the work accomplished
now remains secret. In wartime nO
enemy nation must learn the secrets
of Canadian laboratories. This is one
of the reasons why very little public-
ity is given to the experiments Which
take place in the building overlooking
the Ottawa River.
The National Research Council
works in close alliance with the three
armed services. The _Council consti-
tutes the official research station for
the services. In addition to its speci-
fic work for the navy, army and air
force, the council has made great pro-
gress in the field of medical research
and has also rendered valuable assist-
ance in investigations for war indus-
tries.
On the food front the scientists
have made much progress. In one
branch.of their work they determin-
ed the best treatment for .preserving
bacon when it bas to be transported
under ordinary unrefrigerated condi-
tions. This investigation resulted in
the adoption of a standard cure by
Canadian packers. Bacon from Can-
ada is now held in higher favor on
the British market than everbefore.
Eggs stand high on •the Council's
roll of honor on the food frent. Na-
tieinal Research Connell has come for-
ward with an improved quality, con-
trol 'method of drying eggs. Through
this method, much shipping space has
been saved, and the British • people
and the Armed Forces are assured of
sufficient quantities of this valuable
food.
At the present time,-ntudies are be-
ing carried out on:, the conversion of
linseed oil to an edible shortening.
The ordinary vegetable oil shorten-
ings have been in short supply sfnce
the Japanese overran the greater por-
tion of the Pacific.
11. other work they have been eq-
ually successful. In the average Can-
adian .individual's' life textiles and
and
Furnace Care
Ottawa people are going to get It
lot of good advide. Next time they
call in thev'repair man to fix a leaky'
valve or disconnect a radiator, chanc-
es are he will Show them'how to put
their furnace in good running order
so as to save coal.-,
At a meeting called to discuss the
Government's Coal Conservation pro-
gram, the Ottawa Master Plumbers'
Association agreed on a plan to help
householders help themselves. Each
of the firms repented in the asson-
iation will instruct their men to give
heme owners expert advice, whenever
they are asked ,for it.
Th,0 scheme, association members
point out, will help plumbing and
heating firms 'nearly as retch as it
will help householders. These firma;
are booked solid 'anor the next feet
months. They can't get enough ex-
pert • mechanics, steamfitters or
plumbers to do the work for orders
on hand, and there's little prospect
of hiring additional men. • Repair
men, by urging their . clients to do
simpler repair jobs themselves and
telling them how to do it, will have
more time for the technical work.
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