The Huron Expositor, 1943-11-26, Page 6777-
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ANNE ALLAN . .".."."–-..s'
TO `14.011110 EGOnomisli --m .•...
'
..!VAl4,1A131,,E EGGS
Ifla TiOnaemak.ers! „ Eggs are eggs
Rit.40de doer The cold weather has
•
1y
at
hens "climb into their shell"
j,:'itr4eNy' eggs are available yet. FranlilY,
ak think we were spoiled with such
.y -to -prepare products. A cook ney-
• .er feels really stuck if she has a few
-eggs; and' a few ordinary staples.
Eggs give us a liberal supply of
body-building and tissue -building pro-
teins, also a goodamount of the vita -
'Mina which protect us from eye weak-
ness and nervousness. Eggs that. are
Properly cooked ale easily digested.
With this in min& the wise mother
• will see that her busy little run -about
of 3 to 12 years -of age gets the egg
simply cooked (coddled or poaclied).
Then here are, the recipes to use when
eggs are scarce.
* * *
RECIPES
* * *
Eggless Devil's Food
3/4 cup cocoa
1 teaspoon soda
1% cup cake flour, sifted
% teaspoon salt
1 cup brown sugaa (packed)
1 cup sour milk or buttermilk
1/2 cua'ahortenitig, melted'
1 teaspoon vanilla. •
Sift cocoa; flour,,,„ soclaaand -salt to-
gether; • add brown sugar and mix
well. Add sour milk, melted shorten-
ing and vanilla. Beat until smooth,
turn at pnce into greased shallow ann,
and bake in oven 350475 degrees F.
about 30 minutes.
Basic Spice Cake
1 cup brown sugar
1 cup water
1/3 cup shortening
2 cups seeded raisins
1 teaspoon cinnamon
1,4 teaspoon salt
1,4 teaspoon each nutmeg, allspice
and cloves
2 cups cake cir pastry flour, sifted
1 teaspoon soda
' 1/2 teaspoon baking powder.
Boil the sugar, water, shortening,
raisins, spices and salt together for
three minutes, stirring continually.
Uool. Sift flour and baking pow-
der together, and gradually stir into
batter and 'beat well. Bake in grea:s-
ed cake pan in oven, 300-325 degrees
F. for 'abet one hour.
Creamy Custard
2 tablespoons cornstarch
1/2 cup .sugar
1 egg, well beaten
1/2 teaspoon salt
2 cups scalded milk
34 teaspoon vanilla,
. Mix the cornstarch, sugar, egg and
salt. Gradually pour .over the scald-
ed milk, stirring until thick or
smooth. Continue cooking 15..minutes
lofiger, stirring occasionally. Add van-
illa and chill. Serve with 'cream.
Old Fashioned Rice Pudding
34 cuparice, uncooked
1 quart milk
1/2 teaspoon salt
'1/2 cup sugar, 'brown or white
1/4 teaspoon nutmeg
1 cup raisins.
Wash the rice, add milk, salt and
sugar, and nutmeg. Turn into greas-
ed baking dish or casserole, and bake
in oven at 275 degrees for two hours.
Stir with a fork occasionally. Add
raisins, and bake about 30 minutes
lohger. Instead of baking this pud-
ding may be cooked in the top of a
double boiler with less heat and in a
shorter time; it should cook until the
rice has absorbed all the milk. Serve
hot or cold.
TAKE A TIP:
For variations of Basic Spice Cake:
(1) Add 1 teaspoon aaalond extract
and 1/2 cup .blanctied almonds; (2)
Add 1 cup chopped raisins, 2 table-
spoons chopped citron, 1 teaspoon
grated orange rind, and IA cup brok-
en nut meats for a delicious fruit
cake.
For variations of Rice Pudding: (1)
Soaa two-thirds cup dried apples or
peaches; slice and use in place...Af
raisins; (2) Use as substitute one cup
orange juice for one cup milk with a
little grated orange rind.
• THE QUESTION BOX
Mrs. F. C. W. asks: "At wheat tem-
perature should the oven be and how
long should one cook a 6, 4 and 2 -
pound fruit cake?"
Answer; Bake 4 hours in a' very
slow oven (275 deg, Fa) and -place a
small pan of water in the oven. Or,
pans may be covered with two layers
of waxed paper (tie in place) and
steam two tours, then bake two hours
in oven at 300 degrees.
Mrs. M. B. asks: "Ingredients for
our darke fruit cake published two
years ago."
.Answer:
Dark Fruit Cake.
cup butter
aa cup brown sugar
3/4 cup seeded raisins cut in pieces
3/4 cup currants (or raisins)
cup citron thinly sliced and cut
in'strips
cup molasses
)1212
1/2
1/2
2 eggs
1/2 cup milk
'2 cups flour
1/2 teaspoon sola
1 teaspoon cinnamon
1/2 teaspoon each allspice and mace
1/4 teaspoon cloves
1/2 teaspoon lemon extract.
a•
Anne Allan invites you to write' to
er c/o The Huron Expositor. Send
in your suggestions on homemaking
problems and watch this column for
replies.
IGHT, TENDER TE
ALWAYS
URE
C0iTS LESS THAN 110_ PER AVERAGE BAKING
Huron
Feder tion
(Continued tiara Page 3)
banquet of the Huron County Federa-
tion of Agriculture.
"This increase will provide another.
period of opportunity for our farmers
because there is no market as good
as our own home market close to ow'
doors," said Col. Kenuedy. "So Our
agricultural economy 'must be planned
in such a way that we will be able
to expand, too, and. take full a,dvant-
age of that larger market which will
be made available for all our pro-
ducts. I am 'hopeful that the Agricul-
tural Commission of Inquiry, which is
now making an exhaustive study of
all phases of agriculture for your
benefit, will give consideration to
ways and means of planning our agri-
cultural production so that we will be
in a position to meet all the needs of
the future, and at the same time give
farming its proper place in the life
and economy- of nun Province."
Col. Kennedy referred to his recent
suggestion before the Agricultural
Commission that selling agents of On-
tario produce be stationed in „every
Province of Canada. These agents
would help to dispose of surplus pro-
duction and so keep up the price lev-
el.
"I would go further than that," said
Col. Kennedy. "I would have a sell-
ing agent for Ontarip products in the
United States and also in Britain."
Ontario's fuel shortage, he said,
could be relieved if farmers would
keep their sons, and hired men on
the farms to cut firewood during the
winter. Describing the fuel problem
as "very serious," Col. Kennedy said
the plan would help to keep young
men on the farms, "where they are
needed as never before," and by so
doing would be of ultimate benefit to
the whole future of Ontario agricul-
ture.
"Young men are being urged to go
to the bush to cut lumber and pulp-
wood," Col. Kennedy said. "They are
also being asked to go into war fac-
tories, and some of them are doing
that. The trouble with that is that
many of them who leave the farms
for the winter may never come back.
By keeping your hired men and sons
on the farms to cut all the firewood
possible you will help make up the
fuel shortage 'and help keep young
men on the farms."
At the afternoon meeting of the
federation, Col. Kennedy discusied
the proposed county 'unit system and
farm problems in general.
* * *
Urgent Need of Modern Farm
Machinery
"Canadian farmers must have more
Modern farm machinery and power,
must have it at a much reduced price,
and must have it sostandardized that
repairs and replacements will be vast-
ly cheaper than in the past. This is
the second fundamental, to cheaper
and more stabilized food production,"
stated Dr. E. S. Archibald, ,Director,
Dominion Experimental Parma Ser-
vice, in his recent address 111 the Can-
adian Chamber..of Commerce. "It was
a common belief on the part of
many," he said, "that the mechanizing
of Canadian agriculture would be the
greatest solution to che,aper produc-
tion and greater profits. That, to a
certain extent, was true,' provided the
farmer could afford to mechanize pro-
perly. It, must not be forgotten taat
in those war years and the ten years
previously, farm machinery had grad-
ually' reached a very low„state of re-
pair. Many of the machines „were en-
tirely obsolete and many were entire-
13,- useles's in big problems, such as
farming to prevent large-scale drift-
ing or water erosion."
With the farmer's present buying
power and resources, he stood a very
poor chance to re-equip his farm ad-
equately with the most modern labor:
saving naaclainery in the handling of
soil and crops, Likewise his equip-
ment had reached a sad state of re-
pair, this including his car and trucks
with which, he did his business, the
milking machines, or other equipment
in his stables, granaries, or "elseivhere
and the various tools which were
neeessary, for the proper protection
of his machinery, or otherwise carry-
ing on his business. -Without doubt,
modern labour-saving macbinery
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recent Government surveys show that the
diet of 60 percent' of Canadians is deficient.
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build health, stamina, high morale—to help
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Please timid me Ana 11RE coeyorlatato-Worlatoalialn".
eskahii.:4 Milli ato m eirces•A‘iii Ana et Ai di' dal
a'a
matatatiat
Wean eit*ettiaraiiitlialnallia
,
3,ao Coins, al denoulale previa It et mangy back
•
would be a ea•eater extent from now
oti be co-operatively owned or oper-
ated, especially iby groups -of farmers
with relativelyasmall acreage that did
not justify individual combine grain
harvesters and many similar ma-
chines,
* *
Price Increase On Export Bacon
An increase of 75 cents- per hun-
dred" pounds 011allbacon for export
to the United Kingdom, effective
Monday; November lath, was an-
nounced November 12th by, the Meat
Board. The new price schedule in-
creases the price for A Grade No. 1
Sizeable (55-65 Ib.) Wiltshire sides
from $21.95 to $22.70 per 101) lbs. at
Canadian seaboard with correspond-
ing increases in pdice for other
grades, weights and selections of
Hiltshires and export cuts and be-
comes applicable on all products put
into cure from hogs slaughtered on
and after November 15th.
On October 22nd last, Agriculture
Minister Gardiner announced that a
new bacon agreement was 'being ne-
gotiated with the British Ministry of
Food for a two-year period, 1944-45,
based on an increaseaof 75 cents per
100 ilia. for A Grade bacon, over the
price provided in the present agree-
ment.
The Meat Board state, bowever,
that any price increase provided for
in a new agreement would not apply
on ,shipments to the United Kingdom
until the present contract of 675 mil-
lion pounds of bacon is completed,
but the Board is now able to increase
the price to the level proposed in the,
new agreement from savings accumu-
lated during operations under the
present contract to date.
It is estimated that the increase in
the price paid for export bacon should
raise hog prices by approximately 50
cents per hundred pounds warm
dressed weight and will accordingly
raise the price level for all hogs
marketed. Hog producers will, there-
fore, secure, as from November 15th,
the full advantage of 'the anticipated
increase in price under the new agree-
ment notwithstanding' the fact that a
considerable quakily of bacon still
has to be purchased to complete the
present agreement.
Wartime Diet Spells Better National
* *
Health •
A London boy 12 or 13 years of
age today is 2.4 inches taller and 10.2
pounds heavier than his father was
at the same age, and a girl is 2.1
inches taller and 13.4 pounds 'heavier
than her -mother in the same relative
period.
This Was brought about recently by
J. R. Marrack, professor of chemical
pathology at Landoia University, in a
speech 071 British wartime food be-
fore the Food Education Society at
the London School of Hygiene.
According to Professor Marrack's
overall results, Britain's wartime diet
might be considered the fulfilment of
what was yesterday's Utopian dream,
so far as public health was' concern-
ed. The -gains in ptiblic health are
now. "almost history."
Professor Marrack told the gather-
ing the greater height and weight av-
erage of the boy and girl today and
the general high level of . British
health could be attribUted in a large
part to the controlled wartime diet.
He .urged continuation of scientific
feeding after the war.
"We now have 'satisfactory , 'evi-
dence that a food policy in the .post-
war World based on 'human needs
would lead to a great improvement
in national health and Rhsique, and
would iliminate the worst evils, of
aoverty, and at the same tiMe ,pro-
vide the, basis for agricultural and
economic prosperity," Dr. Marrack de-
clared.
He said advice for the improvement
of diet was not, something worked out
on the .spur of the moment, but the
result of knowledge of nutrition...gain-
.
ed in the last 25 years of British sea
• entiats who co-operated with the Min-
istry of Food.
The health record of 1939 as com-
pared with 1943 shows small gains de-
spite -the strains of war. The infant
mortality rate per thousand in 1939
was 50, whereas it is only 49 now.
The maternal mortality rate dropped
from 3.10 in 1939 to 2.47 in 1942. The
death rate as a whole bas dropped
one-half a percentage point between
199 and 1942, while thhe birth rate
has gone from 14.9 to 15.8.
Even the death •rate from tubercu-
losis has dropped from 0.618 per
thousand in 1939 to 0.616 in 1942.
* * * -
Ontario Crops Low on Fodder
Shortagea, of Oats, barley and con-
centratesahre greatly interfering with
live stock production on many farms,
and it will be difficult to maintain
normal outputs of beef, pork, butter,
eggs and cheese under the circum-
atnces, says the Statistics Branch cf
the Ontario Department Of • Agricul-
ture. ‘'
In its crop review, it adds that, in
general, corn for silage did not yield
well, but there were exceptionally'
good crops of mangolda and turnips.
From an increased. actoeage of beans
the yields are averaging from 15' to
18 bushels an acre, the report said.
Soybeans were not sufficiently ma-
ture in many cases Mid the Output Is
likely to- be less than last year.
Dry weathet' fat c Month Preceding
Ode 1501 retarded the glie and grewtli
of Many late Vegetated, pattletilirlY
•
414
•
7771!
sa,a... • 0," a" " • alaaaa
eggAtIOTOn
dr0s, 4.44 'e?ilieeted„.Proilncgo
be sorge*hat lowered,.
Many "cquuties reported that the
3';1914 of potatoes wanimilcb, below nor,
mal; while acreages Yaalrle Or all
types of tobacco were adVerselZ
fected by tile/ Unfavorable mother
cenditions is the •Oprilignand early
'summer.,
Beets were found to be testing a
higher sugar content than for many
years and the 'crop was not injured
•by frost.
4 4
375,000 Horses May Be Exported
Approximately 375,000 Ca na di a p
horses are available for export to,
Europe to fill pastaitar aeede, accord-
ing to a survey made recently by
Hardy Salter, Calgary, secretary of
the Alberta Percheron Association.
Mr. Salter made his survey follow-
ing' receipt of a 'request by the„Post-
war Requirements Association of
London. R• The association estimates
Europe will require 3,000,000 horses
for postwar reconstruction.
The association asks for "animals
of 1,350 pounds and over, from ,4 to
7 years of age, gentle and sound and
good conformation." .
Mr.- Salter drew up the following
table of horse population and the'
number available for export to Eur-
ope: For
Total . Export
British Columbia.. 75,000 10,000
Alberta - 627,900 85,000
Saskatchewan .... 830,000 160,000
Manitoba 298,500 43,000
Ontario 536,900 75,000
* * *
Butter Output Decrease Seen
Reports of a ccinsiderable decline
in butter production' in Westerp. On-
tario as compared with a year ago
are indicated in the summary of the
reports of creamery inspectors of the
Department of Agriculture for Octo-
ber., Central and Eastern Ontario,
however, have been showing a slight
increase over last year's production..
The continued growing demand /or
fluid milk from the towns and cities
is expected to have a material effect
on buttea production in spite o) an in-
crease in butterfat during the last
Month.
The early closing down of cheese
factories is expected to enhance butt
ter production in the near future, ac-
cording to the report. The general
situation west and north of Toronto,
however, is that production is defin-
itely showing a downward trend,
their being some indications that a
number of plants will tarn, their whole
intake over to city fluid milk distribu-
tors.
Ottawa Blamed in Milk -Short -age
- "Ottawa: is where the trouble lies,"
N. F. Fletcher, president of the Ham-
ilton Milk Producers' Association,
said Thursday last in commenting on
the present' critical situation in, re-
gard to the Hamilton milk supply. He
placed the whole respons4lity on
the doorstep of the Waraima Prices
and Trade Board for failing to take
action on the producers' 'suggestions
last July.
Mr, Flet recalled that at that
time Ontario milk producers met of-
ficials of the Food Board and the W.
P.T.B. and pointed out that tile to
the unusually late growing season
grain crops would not be normal and
it would be necessary to import quan-
tities of feed grain to that area to
keep up the normal milk supply. The
producers also' explained that unless
they could ;be assured ,of an increase
in price, suffacient to meat the add-
ed expense, tliere would be a short-
age.
"The board couldn't see this, point,"
Mr. Fletcher declared.. He felt it was
too late to entirely correct the situa-
tion ,(the milw shortage), but /believ-
ed that if the producers were allow-
ed an., increaee in price sufficient to
cover the additional costs. it would
serve as an inducen?ent to try and
maintain production.
* * *
Cattle Parks Are Backlog in ,
Wheatland .
It's roundup time for the little fel-
la iv out West.
On '67 community pastures set up
under the Prairie Farm ,Fahabilita-
tion Act, :cowboys . haat been busy
these 'past few days 'rounding Up„thou-
sands of head of cattle to be return-
ed to their ownersafter a •sumnier of
.grazing.
No large-scale roundup with cow-
boys- riding head on hundreds of head
of cattle owned by one man, nor of
evening campfires and riders moaning
to the restless cattle, these, prairie
roundups are -just a lot of little fel-
lows getting together to get back•the
cattle that bey son of parked for the
summer.
For them the roundup and the corn -
unity pasture is something of a fin-
ancial backlog. All of them are fun-
damentally 'grain farmers and prev-
iously they ,hadno place to care for
stock in the summer. ,Now :they turn
the stock loose on the community
pasture which setves them as' insur-
ance in the event of a crop 'failure or
poor yield.
The community pasture program
Was organized by P.F.RA. in 1937,
two years after its inceptiOn to solve
soil drifting ankakindrea problems
arising chiefly from the -drout.b. Sub-
marginal land, seldom productive, was
taken out of cereal production and
-the paatures set up and today in the
67 :pastures in lilanitaha,,' .Saskatche-
Wan and Alberta ei1,060
head of cattle can be grazed.
Actually, a .community pasture is
democracy at work inaide a fence be-
cause every one, regardless a Size of
Nerd, has the same gritzing opportun-
ities: the ,sititie breeding opportun1-.
ties thtoli bianititali Put
•
Jt
to! tie es b •
ur- •
410,41f- g9140.er 4mgt, g,et
PfiiVr qqft glAvig4„ for Aotbing,
eee$04I rOb4. 4L. t. early Nn2,”
Per, OA the Neff*" whflo tbeY 'vary
ON: 14,stire, w9914, 1?0 9n an average
pf $1.7a• per bead Per seasnu, plug 1,0
eeeta,„ per head for warbJ fly treat
-
Mena and 10 Cents per head for 'black
leg treatment, the liter giveR. at
cost.
In eturn the farmer gets some
nice cattle fatter and some good
breeding, no fences to keep up, no.
worries 'about water, and no taxes to
pay on the land.
Basis of the fee charged the farm-
er is the cost ef operation pine .pro-
visien for sting up a reserve to care
for fence Maintenance.
.me Government figures on a main-
tenance cost on a basis of 4 per cent.
of one-half of the capital cost of the
pasture. On a pasture costing $40,-
000 this would be $800 per year. Some
pastures may cost $80,000, others as
low as $20,000, topography and soil
conditions having a lot to do with
initial costs.
The •pastures, of course, are Part of
a rehabilitation prograni not operated
for profit, but any profits that may
accrue from operations are turned
back to a reserve for -fence mainten-
ance.
Meat Recipes
In pre -rationing days most Cana-
dians -liked to take their meat
'straight.' A, twp-inch steak or a lord-
ly roast was our idea of a good meat
meal and many of us wee unfamiliar
with the subtleties of meat atretch-
ing.
Rationing. has changed that and
some of the clever recipes, in which
both meat and meat flavour are ex-
tended, have become the most popu-
lar dishes in the repertoire of the
family cook and budgeteer.
The Consumer Setcion of the Do-
minion Department of Agriculture
has been the testing ground for a
great many nation -wise meat dishes.
Here are some of them that the fam-
ily will enjoy:
Braised Liver With Vegetables
1 lb. sliced liver
3 tablespoons flour
1teaspoon salt
1/2 teaspoon pepper
4 tablespoons fat
1 medium onion, sli
1/4 cup finely diced cry or
spoon celery salt-
3 cups sliced carrots
2 cups tomato juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium:.bay leaf.
Cut liver into halfanch squatea.
Roll in seasoned flour and saute in
hot fat until well browned; place in
a , casserole. Add onion, celery and
carrots to fat in the pan, brown and
then add to liver. Heat tomato juice
with salt, pepper and bayaleaf, to boil-
ing point and add to liver and vege-
tables. Cover and bake in a moder-
lh tea -
Our Family
Regulator is
DR. CHASE'S
KIDNEY- mil c
L
LIVER
ate oven, 350 deg. F. for 30 minutes.
Fte'rnove cover a bake for 20 min-
utes longer. S servings.
Seven -Stew
2 slices bacon or salt pork
11/4 ,lbs. beef chuck, cut in 11/2 inch
squares
large onion, lifiely chopped
2 tablespoons dripping
2 tablespoons flour
2 cups tomato aline or water
11/2 teaspoons salt
lk teaspoon pepper
1/4 teaspoon paprika
6 medium onions
6 medium carrota
6 medium potatoes.
Brown salt pork and beef, then re -
Move to a casserole. Saute onion in
dripping, stir in --flour, add tomato,
juice or water and seasonings and
simmer for three minutes. Pour over
the 'meat in casserole. Arrange veg-
etables on top of meat, sprinkle light-
ly with salt, cover and bake at 375
degrees F. for 11/2 boars. Six serv-
ings.' a'
„Sausage Surprise
-11/4 lbs. pork sausage
6 cups shredded cabbage 4
3 medium apples, cored and
Salt and pepper to taste
1 tablespoon vinegar.
Remove sausage meat from casings
and form into six cakes. Fry until
golden brown. Remove cakes from
pan and drain off all but one table-
spoon fat. Place a layer of cabbage
in a greased baking dish, sprinkle
With salt and pepper and cover with
a layer of very „thinly sliced apple
rings. Repeat layers until cabbage
and apple rings . are all used. Ar-
range sausage cakes on top. Rinse
out the frying pan with the vinegar
and pour over the contents of- titer
baking (Nall. Bake in a .moderately
hot oven, 375,degrees F. for 30 min-
utes or until apples are tender. Six
servings.
pellet
clheSNAPS1-10T GUILD
INFORMAL PORTRAITS AT NIGHT 44
Inforaial ptirtraits tIce thia`one are alwaya Welconied bir those in the
Service as well as by friends ,pd relatives at home.
InHE most important requisite of
any inforpal portrait is that it
be a good likeness. Indeed, the very
word "'portrait" means a likeness;
but it implies more than that. It
suggests a portrayal which is natu-
ral and characteristic.
To obtain such personality studies,,
you Must do two things. First, ar-
range your lights and camera in
advance, so that you can snap plc-
tura's quickly and -without a lot of
fuss, Second, make sure that your
subject is at ease.
The simplest way to have your
subject relax is to provide a com-
fortable place to sit and something
,to do.
Suppose you are making a picture
of your sister. Perhaps it 'would be
beat to show her, failly close-up,
knitting; aa in the picture above.
Having her knitting, or' evebi glanc-
ing up from a book, will help her
feel at ease, thus taking her atten-
tion away from the camera and
lights.'
NOW, about lighting indeora. The
placing of ,the lights Must not be
extreme, for you don't want odd
lighting effects in these pictures.
And, as previously mentioned, the
lights and camera should be in posi-
tion and all ready before you -place
your subject.
For informal portraits, the best a
general lighting is the conventional
45 -degree type (that is, the main
light at a heigiat so that it may be
directed at that angTh) which yon
will find illustrated in any booklet
or leaflet on taking,night snapshots.
Two lights are essential, and the
onea,generally tuted, now that rega-
lar floOd bulbs are not available to
the amateur, are a 100 -watt and a
150 -watt home lighting bulb. One is
placed to the left of the camera;
one to the right, both pointing at
the aubject. This produces a nicely
balanced lighting with no harsh or
extreme shadows.
And don't forget that those in the
Service like to receive infqrmal por-
traits of Inembera Of their family
and friends.
Jahn Van Guilder
a
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