The Huron Expositor, 1944-08-25, Page 6"f1
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bR romo. hare. are few'
bout' UG4"o,Patian45. rApre satissy
i "n os 404'.Of Woma.M than: the,
pj;^ lfil; Piee and probably few
.the family sit much aatis-
at4 e0ber!
aP l% the
El/0e to make fruit pies
i} I xt
up4. that are juicy but not sag.
Y gym he secretof a delectable: fruit
li,u,ie is' zn, t1e.. baking. Bake in a pre-
t'i,'(klea eci,`ovett at 425 degrees F. for on-
" m1i utee, then move the indica-
itg ;clown: to 350 degrees F. for the
emaiJng 30 to ,35 minutes. I:t Stu.
Ve, a regulator -which does not re
1y a1,
syct ::'fhen turn the top' oven, element
and the. lower switch to medium
as :the oven temperature is reduced
about 15 degrees F. in 10 minutes. it
3s quite important to maintain a con -
Stant heat for the next half hour.
When the troops are home for dinner
and there" is "more than one pie to
make place two or three in at a tem-
perature of 450 to 475 degrees F. but
lower to 350 degrees F. in, 15 min-
utes. Cool pastry as quickly as pos-
sible to prevent a "soaking" crust.
ii
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Applescotch Pie
sj4 cup brown sugar
34 cup corn syrup
N, cup water
7 cups sliced apples
2 teaspoons vinegar
1 clip -flour
1/2 teaspoon salt
2 tablespoonsbutter
1 teaspoon vanilla extract
1 recipe bran pastry.
Combine the corn syrup, water and
vinegar; bring to boiling point. Add
the apples and •simmer gently until
tender but unbroken. 'Remove apples
2nd eool. Combine the sugar, flour
and salt and add to the syrup. Mix
well and cook until thickened, stir-
ring condtantly. Add the butter and
flavoring.. Cool. Place apples in pie
pan lined with bran.. pastry. Elake in
a moderate oven (425 degrees F.)
about. 35 minutes.
Brarl Pastry
4 cup prepared breakfast' bran
- 11 cups cake or. pastry flour
141 teaspoon salt
ys cup shortening
.4' tablespoons cold water (more
or less.
Roll the bran until fine; combine
with sifted flour and salt. Cut in
shortening. Add water, a little at a
time, until dough is moist enough to
hold together. Roll out on a lightly
floured board to about 1 -inch in
,thickness.
(Deep Dish Plum Pie
2 tablespoons cornstarch
4 cups plums, washed and pitted
a teaspoon salt
1 cup sugar
1 -tablespoon melted butter
Plain pastry. •
Combine cornstarch, plums', salt,
sugar and melted butter. Pour fill-
ing into deep baking dish. Roll pas-
try- to 1 -inch thickness. Fold and"
cut slits to permit escape 'of steam.
Place crust over filling, trimming tiff
surplus. Bake in oven of 450 degrees
MAKE YOUR HOME
HOTEL
WAVERLEY
IPADtJA AVE
COLLEGE ST.
RATES
51.50 •13.50
DAD:
52..50 •17.00
mane vac
A
MODEM
'wpm,
COfmICIED
COEYEMEIESR
LOCATED
HOTEL
amp li'b+044:y&ted 1 �iigat'
1~a�biespa0.?k901044, ►�ta�C
3/e• teasooti on
• teaspoaia §alt
1 tealbOO4' bst249 z 1uiee
tett,spoo4: butter.
Line an- 8 -inch pie plate with pas-
try and MI with the peaches. Mi
cornstarch, sugar, cinnamon, salt anti.
lemon Mice and sprinkle over th'e
peaches. Pet with the butter. 'Ols-
ten
ten the edges of the pastry with wa-
ter. Roll .um ier crust one inch larg-
er than the' pie plate, fold in half,
and make three 1/2 -inch slits in the
centre. Place en top of filled crust
and unfold. Turn edge of -upper crust
under lower- ,crust and press edges
with fork dipped in flour. Brush top
with milk.. Bake in oven at 425 de-
grees F. for 20 minutes, then reduce
heat to 350 to 375• degrees F. for 20
minutes.
Glazed Peach Tarts
1 cup• soft custard
6 deep tart shells
3 large fresh peaches, currant
or other clear jelly.
Pour custard into baked tart shells,
filling about one-half full Place one-
half peeled fresh peach on custard,.
cut side down. Melt currant jelly
and spread gently over the top of
each peach. Chill in refrigerator.
Elderberry Criss -Cross Pie
Pastry
4 cups elderberries
1 cup sugar
3 tablespoons flour.
Line 9 -inch pie plate with pastry.
Fill with elderberries, washed •and
drained. Combine sugar and dour and
sprinkle over the. fruit. Place strips
of pastry lattice fashion over the top
of pie and flute edges with -finger
tips. Bake in oven at 450 degrees F.
for 10 minutes. Reduce heat to 360
degrees F. and bake for 30 minutes
longer.
Take a Tip
1. Reminders f o r summer -time
foods are: Corn on the .cob, sliced
cucumber with sour cream, summer
squash with cheese, green lima beans
and peppercress.
2. Save some fresh chili sauce to
use—add it to a welsh rarebit, spa -
�. ?W sPEC1!14A.''1► FORTVilt: ;•
114Y ,NEWSPAPERS of CiANAP,!k
dll EM,SI.AT. Icorof t1e SUN
$uo F"r. Cpart[NF $AsawrgaIWAW
As. a bit of vacation diet, it might
be, interesting this week to delve in-
to some of the history of Canadian
agriculture. )� ran across some refer-
erice; eaters cobzpiled by the Wartime
information Board at Ottawa which
intrigued me; : because like others we
generally think of this industry in
terms of wheat, cows and chickens,
barns, chores, ete, Possibly few ,peo-
ple in the rural and semi -rural areas
ever •think of agriculture except that
it's here, but as a matter of fact
there's romance attached—to—it, the
ghetti and other rainy night dishes.
3. -Beat. every sauce with the whip
or' dove beater and you will always
have rich, creamy ones.
4. A few nasturtium leaves add
more than decoration when they' are
put in cheese sandwiches, or_ with
sliced cucumbers.
* 0:
The Question Box
Mrs. M. J. asks: "How to pasteur-
ize milk at the summer cottage?" '
Answer:- Make raw milk safe to
drink by boiling. Put it in 'a heavy
.saucepan; bring it to' the boiling,
point• and hold it there for only two
minutes. Be sure to keep it- from
burning by stirring constantly. • Cool
by pouring into another pan and plac-
ing it in cold water, chilling it as
quickly as possible. •
Mrs. B. T. asks: "Why does home-
made ice cream 'form a clear layer
of ice at the Bottom?"
Answer: Ice cream should have
been taken out two or three times
and well beaten during the freezing.
Anne Allan invites you to write to
her c/o. The tlnron Expositor. Send
in your" suggestions on homemaking
problems and watch this columnfor
replies.
sfDCEafr
0
INEAft• fr Ofi•VOIB1 Anil
kfirenve
Yes; we need your help.:. and need it badly.
This is the biggest job we have ever
tackled ! Everything depends upon Victory.
Canada's Army needs volunteers NOW.
And, that means you and you and you!
Wear Canada's Badge of Honour on your
arm. You'll be proud of it, so will your
friends. •
Every man who is able has got to do his bit!
Maybe you don't think this means you ...'
that it's a job for the other fellow.
If you do, you're wrong. It's your war, too
war for every man who is a man .. ,
for everyone who has a stake in Canada. '
Yes, this means you all right and we need
you now for the months ofintensive train-
ing to make you fighting -fit. We did it
before and we can do it again ;, :. but we
' need your help. -
kir
•
romance of .achievement. So, here's
.something about it.
Look at it this way. At the. last
census, in Canada the uunibez' of
farms totalled 732,71-5, with a epnl-
Pined acreage' aP, 17540-09$ 04 aisxea.
Well, in 1535, just 400" years aid-
arid that's really a, short span in :time
-=Jacriues- Cartier reported the 1n-
diens around Hochelaga, where Mont
real now stands, were cultivating
-small patches of land for the produa
tion of maize. The Huron Indians,
livingin the area close to Lake Sur-
-on and Georgian Bay, were growing
corn, peas and beans when Brat :vis-
ited by white men. Primitive as:,they
were these were Canada's first organ-
ized agricultural ventures.
Atter the first. French colonists
came to Acadia, on Canada's eastern
shore, Canadian agriculture went
through several distinct stages. It
developed slowly until 1750. Its earl-
iest forms were noted in the Maritime
Provinces and Quebec. . Settlement
became brisker in the next hundred
years in Upper and Lower Canada
and agriculture.. kept pace. Then
came Confederation in 1867. Comple-
tion of the. Canadian,Pacific •Railway -
in 1886 opened up Western Canada
and development of agriculture mov-
ed swiftly, while that of eastern Can-
ada went through a period of adjust-
ment.
- Now Now we jump backward again from
our 732,715 farms of 1941 to the early
Acadian era of 1671. That year the
census showed only 4-41 Acadians hav-
ing 429 arpents. (an arpent 1 equals
0.84 acre)', .under cultivation with 866
battle, :407 sheep • and 36 goats. The
mighty development that has taken
place in the three hundred years
since that time is emphasized by fig-
ures which show us that there were
8,833,700 head of cattle on Canadian
farms on December 1, 1942, and sheep
numbered 2,482,700.
In the lower St. 'Lawrence Valley
some attempts at agriculture appear
to have begun as early as 1608 when
Champlain, the founder of Quebec,
came to the country. The first real
farmer is said to have been Louis
Hebert who started faii'ng in 1617
on the site of what is now Quebec
City, It was some time before the
people of that day were able -to' be-
come self-sufficient in :foodstuffs.
.It was the French who introduced
agriculture in Upper Canada (On-
tario), with the first settlement start-
ed by Frontenac at Kingston 'in 1671.
Here again transportation-- and com-
munication hindered development and
it moved along slowly, but it is in-
teresting to know that by 1852 there
were close to 100,000 farms . in On-
tario. .
It was in :the year 1812, not so long
ago, that western Canada's agricul-
tural 'history starts, with the Selkirk
Red River Settlement in Manitoba. A
little over a hundred years later
Western 'Canada produced in the 1942-
43 crop years 9,400,000 bushels- of flax
seed which is; only one of the smaller
producing • of its grain crops. The
Selkirk settlers harl••a hard time, not
only with the ..Indians, but also. be-
cause of the rivalry between the
Northwest Company . and the Hud-
son's Bay Company. The population
didn't increase ,fast and 'agricultural.
development was equally • slow. How-
ever, this changed= -and quickly—
once the Canadian' PacificRailways
reached; St. Boniface, opposite Win-
nipeg, in 1878.
(Settlers from eastern Canada and
the United States flocked to the
West, many of them bringing their
stock and equipment, ,11ut to meet new
soil and climate conditions'it was nec-
essary to change many farming prac-
tices. However, it wasn't long before
large farms—compared to the • eastern
conception,...were built up. Wheat
production for export became in-
creasingly • important: The (history of
agriculture in- the West has been
brief but solid, with many important
developments, chief of which as' ev-
eryone knows is the recent change-
over to mechanization.
That brings us across to the prov-
ince which touches the Pacific Ocean,
Britfah Columbia. Agriculture was
'started in the Fraser Lake district
about 1810. Cultivated areas were
of necessity small, 'and expansion was
blocked by the rugged nature of the
wooded country. The Hudson's Bay
Company maintained a number of
farms in and around _Post Vancouver
and on. Vancouver ,Island in We earl'
days. Then agriculture got a fillip,
indirectly of course, from the Cariboo
gold rush in the 1850's because pro-
duce had to"be supplied to the camps.,
•It was ndt until the :80's however,
that commercial -planting really start/
ed properly. •, Since ,then British Co-,Iwmbia has built up an enviable rein'
tation, for the .production of apples
and other fruits. Its scope Can be
gauged by the 'fact that .when con-
tracts were Made up for 1948-44 to
supply fresh apples to •the United•
lcingdoi>r, this province. 6r the. groW-
ers were able; to supply 200,000 buoh-
els. b. -, ..
No* for a' little i'eoaPltuld£iti of
the :ac'bletweinent of:. agriehlture froi
the liutable' begfniifti of 'the 3fiti'o'•piit
Aeud ams ot; 4471•. With theft 00 odd
aurek under , Cuitivhthfh tki tat1"iait •a g
YiCYlttttrall Obieetiv'e for '1044' . atti l
Whet, 11406,066 •'400124. .•,:oats, ' ,ilio
P000
s tx rr
wfiae 1ryf1rpepeuu Il9
(�4:0110, w j,X \ppz
• f Mlesad50$Q,aote*i.PpeeoiYgpMhe;
4eyle044040 niloz,bus�gh-d''
*4904
desxdghk0iQQQQ
aa► r1ipdltl ptoael.
e .
alfiup$,,U,"
.;4rTht&az:..ve:me1#t:I'Mt,t", $ins>uRf •liool.
1y. °agrlgultwe,'4,1 00004440k a re-
mance• •fid backg'r'Qnnd• ,of. whiet,we
May. well 'be' prouti.t
el
Having sliced peaches •ott the morn-
ing cereal these days? They're good
that •way and there are vitamins•in
worthwhile amouhts •beneaththat
downy •skin.
•-•Figures frein the Nutrition Division'
at Ottawa show that whilea medium
peach (yellow) has only about one -
* after as 'much vitamin C as.. an or-
ange, it has approximately seven
times as much vitamin A, enough to"
provide almost one-third of the day's
needs. •
Even a glutton might find . it diffi-
cult to eat enough peaches to supply
all the day's needs of vitamin C but
with tomatoes also in • season_ and
other vegetables adding their quota,
Canadians •can be a lot less depend-
ent just now on citrus fruits to keep.
teeth, gums and blood vessels -in good
condition. y.
Grass and Fibre
When summer's smiles are paling
and the mid-August harvest lies heavy
on the land do an extra job or two
ahead of Fall • housecleaning time—
it's coming soon and you'll save your
strength if you don't do all the clean-
ing with a rush and a bang. For in -
:stance, give your summer rugs a criti-
cal once=over. Grass rugs :are woven
of heavy marsh grasses usually com-
bined with a cotton lengthwise thread.
The pattern is generally painted on
(and is often well worn by this space
on the calendar) House paint thin-
ned with turpentine will put the de-
sign bath-• on again if you •have ..7a,
penchant for paint. The other com-
mon summer rug is of fibres like sisal,
cocoanut, :palm. Wash with soap-
suds but don't soak. it . . . painting
is harder but can. be.done1 -
oa est svaYPA 1{ti =comp
` F4IpAtl lr �
Dp�tAapay�mpItfINA
SLR 0. 0��?X}� tqiti
u>?
n e awere Qda�u yolt a good
Y l athtnlr Ah .ajn. n oi�-
A1Oliey.aud.
A STOPPED UP SUM is no :cat.—
amity
a -amity when Gillett's is in the
house. Leave it: to Gillett's to
clear out the `mese-while you
goon visitingwitliyour friends!
Water'li.: be.. roaming , freely
again in no time.
In a dozen ways, Gillett's Lye
helps you "take it easy." Full
strength—it destroys contents
of outside closets. In solution'
—a grand cleaner that cuts
grease and dirt; lets you ff.
through heavy .cleaning. Deo-
dorizes garbage
pails. Keep it on
hand -always.
* Never diasot,e
lye in hot water.
The action of the
lye .itself heats
the water.
FMi
PAYMENT
OF
1943E TRK
DUE--. 31sT' AUGUST, 1944
•
Inasmuch as- the Income Tax .pay
ments that fell due . on 30th April last were
postponed to 31st August, this will remind
you that any balance due must be remitted
to your District "Inspector of Ixtcome Tai on
Or before 31st August, 1944 to avoid penalty.
To -be sure that the payments are correctly
credited 'to Your account, your remittance
should be ciccompanied by a letter showing
clearly your full risme and address and stat-
ing that the payment '`is to be applied to
.your 19.43_income-1as. -.--
COLIN GIBSON
Minister of
National Revenue
C. FRASER ELUOn - = • -
Deputy Minister' of -
National, Revoaee for 'taxation -
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