HomeMy WebLinkAboutThe Huron Expositor, 1944-09-01, Page 67r.
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exelikeift7-4 )011eY7
ere Wane* ,fileeWns
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Sr,4rei. at the Seit, SlIce,d, state
„ereeeektallese-serve thane -11k
eestaye you can. you won't have
9.1,es like Vito for another' Tear.
0* to Can teMatoes: Scald, peel
de Leave whole or cut in goers
vol4:13 PACK; Pack raw. Peek sol -
141Y -14- aterIlleed Jars. Add one te.a,-
„Kaeo4-eit1t Per Mlat. Millet lids and
preeese _en boiling water .beth kir; 45
es'ettilarties,
Qr, for a salad toenato
Thihiebestays: whole, Pack peeled ones
into hot sterilized jars, fill with hot
tgznato juice (made ley stewing some
- thalatees and straining), add salt and
process only 35 minutes.
OPEN KETTLE; Heat tomatoes to
• .,hofltng point. Add one teaspoon salt
per quert,.. Boil 20 minutes. Pack hot
• in sterilized, *Fe, ;Seal at once. (There
• is more loss of Vitamin C with this
_method):
Tomato Aspic •
4 olps-fresh cooked tomatoes "
1/3 cup chopped onions
3/4, Min chopped celery leaves
1 bay leaf
2 whole cloves
1 teaspoon salt
3 tablespoonbrown sugar
, 2 tablespoons 2 envelopes unfiavor-
ed gelatine)
ee, cup cold water
2 tablespoons lemon juice.
Combine toanathes, onions, , celery
leaves, bay leaf, cloves, salt and sug-
ar Silumer 20 minutes; strain. There
should be three and one-third cups.
Soften gelatine In cold water; dis-
solve in hot tomato mixture. Add
lemon juice. Pour into greased mold;
chill in. refrigerator. Unmold on crisp
lettuce. Serve with old-fashioned pot -
ate salad.
Stuffed Tomato Salad
6 medium sized tomatoes
% cup of peal (green cooked)
•34 cup of chopped celery
let cup of diced cucumber
Salad dressing.
Scald and peel the tomatoes. Cut
a slice from the top and hollow out
with a spoon. Mix the tomato pulp
and 'salad. dressing with the peas,
chopped celery and cucumber and fill
the tomatoes with this mixture.. Lie-
tlet.: slice of tomato on top and garn-
ish withehtilid;cooked egg yolks fore -
ed through a coarse sieve.
Tomato Sauce
1% peps tomatoes
1 gligne=
1 ear* par sley,
1 sl/41kkefeldrY, 1.1:L
% teaspoon pepper
% teaspoon salt
2 tablespoons -bacon fat
• 2 tablespoons flour.
'Cook thee first six ingredients to-
gether ten minutes. Strain. Melt fat,
add flour, aria? when smooth add toma-
to juiee.." Cook, five minutes.
Fried Green Tomatoes
Slice unripe tomatoes in one-half
inch die& crosswise. Do , not peel.
se .
Dip in egg, then in bread crumbs, and
•
epee in bacon fat. Until nicely hrOWA-
ed. Sprinkle with salt and pepper.
Serve at (once.
* * *
Take a Tip
1. Wrieeleet the Washing- maehines
are valuable. May we remind you of
the simPle precautions that prevent
service work and loss of this labor
saver.
Wringers should he set at the pro-
per pressure- for the thickness of the
clothes. Too heavy a load may, lock
the rolls and even strip the gears.
As soon as the "wringing out" is fin-
ished, release the rollers. Oil rains
rubber. Do not spill any on the rub-
ber parts of the machine -44f this hap-
pens clean .0a immediately- with soap
and water. Do not use any abrasive
on stained rubber. Try to take as
much as possible off withbaking soda
and water. "
TH•E• QUESTION BOX .
Mrs. J. H. suggests a delicious to-
mato juice cocktail: '
' 18 -ripe tomatoes
1 cup chopped celey
4 cup chopped onions
3 sweet green peppers
1 sweet red pepper
2 tablespoons salt
\3 tablespoons vinegar
le, cup sugar.
Wash and cut tomatoes. Chop the
peppers finely. Mix tomatoes, celery,
onions, peppers and salt together.
Boil for, onie-half hour in a covered
kettle. !Strain through, a coarse eieveer
Add vinegar and sugar. Boil thfee
minutes, covered. 'Seal 'in sterilized
jars. ' .
.Mrs. A. A. suggests: --.Uncooked
mustard pickle:
1 gallon cider vinegar
1 cup salt
2 ounces white mustard seed
• 1 ounce tit:merle
ye pound dry mustard
1 teaspoon -cayenne pepper .
2 cups brown sugar
Saccharine to taste
• Cucumber, onions, cauliflower, etc.
Combine vinegar and flavorings.
Cut prepared vegetables in. suitable
-sizes and place in the liquid. Cover
with heavy plate to keep vegetables
under 'liquid. The longer the vege-
tables axe left in the liq-uid, the bet-
ter the flavor. Stone or gla,ss jars are
desirable.
Mrs. J. C. suggests: Chili Sauce:
30 large ripe'tomatoes
4 green peppers .
10 medium-sized onions
6 large apples ,
3 cups vinegar
4 tables:Primes salt • •
1 eup white or brown sugar
1 teaspoon cloves .
1 teaspoon cinnamon:
Wash and. peel tomatoes and on-
ions; -peel and core apples; remove
seeds extorn peppers. Cut , tomatoes
and ,chop onions, apples and peppers:
Add vinegar, salt, sugar and spices
and boil for two hours. Stir frequent-
ly. Seal in sterilized jars.
Anne Allan invites you to write to replies.
Q1
Palleellene '481000 P -11A411 047
pertiee, et ,Peavie, *et ,egtillt,PTOPIT',
live fOOda fa, the amounts 40.tiklatad-;,
ed for health," ehYe lir. 4_42700M
e4ter, Nutrition Weaken, Ottawa,
Otte atlielY described ley De., P•ett,
Covered almost 5,000 PeetPle ali,
parts ottlee cot/nixie it elneWed thi4
50 Per eent of the peeple, Wbeeeea
record was kept for sevene days, did
not have the two daily Servings - of
vegebehles, other than potatoes, re-
-Commended in -Canada's, rood Bathe,
in the same group, 11 per cent. of the
people had no green vegetable during
the whole week. Antither seven-daY
survey of a smaller group showed
that only one-third of the people stu-
died had a green or yellow vegetable
every day.
"Emphasis is placed on green and
yellow vegetables because they are
very rich sources of vitamin A," Dr.
Pett said. "Popularly known in Bri-
tain as the 'blackout vitamin, be-
cause it helps the eyes to adjust
quickly from light to darkness, vita -
ruin A is necessary for growth, in-
creases resistance to infection and
keeps the skin and eyes in a healthy
condition."
He also said that it is fairly easy
to recognize the best vegetable sourc-
es of vitamin A by their color; the
.odeeper thegreen 'or y-ellow, the rich-
er the vitamin A. Thus, top honors
go to broccoli, carrots, chard, kale,
psley, spinach and sweet potatoes.
Not all green and yellow vegetables,
however, contain enough vitamin A
to admit them to the 'green and yel-
low' ferriily. Green leaf lettuce be-
longs Inn not the „pale head lettuce.
Yellow corn and yellow squash Make
the "grade but white corn and pale
members of the squash family are
disqualified. Green celery and sum-
mer cabbage are iecluded, while
bleached celery and winter cabbage
are refused admittance.
Sink Submarine
F.O. Tom Cooke, of Clinton and
Dauphin, Man., pilot and captain of
the crew of a flying' boat stationed
with a squadron in Iceland, were re-
cently credited with sinking A, sub-
marine. The Canadian , lads *were
gathering "gen" on the weather wheu
they spotted the German sub. Good
work, Tommie! Keep it up.—Clinton
• News -Record.
PLANT FOOD
The lime found in an egg shell is
very good plant food. The shells
should •be crushed, soaked in _a little
water for a day or ' two. Use the
strained liquid to water the plants.
This will add to a plant's good health.
TURNER VALLEY
The greatest oil source in Canada
is Turner Valley, which supplies ap-
proximately 15 per cent. of the Do-
minion's oil ,requirements._
her c/o The Huron Expositor. Send
in your suggestions on homemaking
problems and watch this column for
NOTICE TO EMPLOYERS
AND THEIR MALE EMPLOYEES
By an order signed on August 15th, 1944, by the under-
• signed Minister of Labour under authority of. National
• Selective Service Mobilization Regulations:
.2. Commencing August 22nd, 1944,
every employer is required to check the
documents held by each newly engaged
male employee,. within 7 days of the
employee's engaigement, to determine if
such employee possess documents to
• show that he is in good standing under
• National Selective Service Mobilization.
Regulations (that is, in relation to the
Military Call-np);
2. Every employer must report on
Schedule 9 to the Registrar for his
. Mobilization Division, concerning any
employee found not to possess docu-
-Bunts
3. Every employer" is re -atiiired simi-
larly to check the docnments held by
each male employee newly engaged
between May lst, 1944, and August
22nd, 1944, and to report to the Regis-
trar for his Mobilization Division by
Auguit 29th, 1944, on any such em-
ployee found not to possess documents
as referred to;
4. Any male employee here referred
to, is required by the Regulations to
present his documents to his employer
for purposes of inspection;
5. Penalties are- provided for any em-
-ployer-oy mate 1eleileiloyee Who -fails to
comply with these Regulations.
By an earlier order, employers were required to check the
documents held by their male employees, and to report by May
lst, 1944, 'on doubtful cases as well as cases where employees
did not possess documents. The procedure for the present Con-
tinuing check, although being notified to, employers in "Notice
to Employers and their Male Employees", which is now being
'nailed, is identical with that set forth in "Employers' Guide",
whieb. covered the cheek 'made before May ist, 1944.
Employers are asked to remember that they do not report on
men who do possess the necessary documents—only on those
who -fail to present documents for examination, or where there
is doubt that the document presented actually proves good '
standing.
The enlployers ofCanada co-operated very satisfactorily on the
"
first cheek, made up to May lst last. This co-operation was
(fed4e.* helpittly and is very much appreciated. Further ‘-co-
-
eperntion is now earnestly -requested.
&Aida°, and details as to' documents which prove good
ti.vaikiblet!trongli the Employment and
s
FoR.
41111oRgototA.T, 14RO it the ION!'
syLOT: cummiNT oiokftiATOSOlvAx •."
Canadinne. who read weekly newl-
• PaPere ere as deeply Concerned' with
matte's-1at4ug to nutritiow asethoses.
who live -in teeming urban centres,
and Peeisibly a little light en the ac-
tivity anC purposes of the Cana,diae
Council' on Nutrition might be tineely.
Nutrition ig ,definitely tied up with
the future of agriculture, and :there
is hardly a reader of this column who
isn't directly or indirectly affected by
this primary industry.
Aii expansion of Canadian agricul-
ture. is looked for after the war, and
it is believed that its greatest inter-
ests lie in, the export market. Nutri-
tionists emphasize that tiie hood stan-
dards of the world, even at the best
of times, are far below the level nec-
essary for really good health. Even
in Canada, which has had one of the
highest food standards of any coun-
try, consumption of food per person
has risen since the war. In respect
of some foods, however, it is still well
below the desirable nutritional level.
Here in this connection are a few
pertinent facts. The tote]. Canadian
civilian intake of food per person per
year was 999.8 pounds en the period
1935-39. It rose to 1,025.8 pounds in
1941 and to 1,045.3 pounds in 1942. In
1943 the -average total intake was 1,-
038 pounds per civilian. The reduc-
tion was in part due to a poor vege;
table ere() and in part to more gen-
eral rationing of food. •
It was back in 1936 that the Cana-
dian delegation, to the League of Na-
tions supported a -resolution urging
members of the League to set up Na-
tional Nutrition Committees. The Can-
adian Council was formed in 1938, fol-
lowed by an order -in -council in De-
cember, 1942, which more clearly de-
fined its membership and functions.
Each provincial health department
was to provide one representative, the
remaining 25 members to include sole
=the, economists', agricultural ex-
perts, teachers and persons connect-
ed with social welfare and labor.
It was the function of the Commit-
tee "to' consider and make recommen-
• dations upon all aspects of nutrition,
including investigations, educational
efforts, the rules of nutrition in terms
Of specific foods, and methods -of, im-
proving the nutritional status of the
people of, Canada"
The .Councel. had a general meeting
in Ottawa last May, and a few high-
lights of that meeting furnish an in-
sight into. theeeivoek bping done =-
ostentatiously to ,better the health ief•
this Dominion of ours.
The -Committee ' on Food Analysis
for instance, had been conducting re-
search projects in a number of lab-
oratories. Its Members had some in-
teresting findings to report on the
Vitamin C content of vegetables be-
fore and after cooking, and after
standing on a steam table. Their re-
ports showed, that losses of he vita.:
min after cooking varied from 54 to
91 per cent., • andthat losses were
greater after steaming than . boiling.
After two hours on a steam table
most of the ,Vitamin C was lost.
Analysis - fresh and dehydrated
vegetables showed that dehydration
destroys a. considerable proportion of
Vitamin C, sometimes more than, 50
per cent. Its effect on thiamin, ribo-
flavin and. carotene was much lees, in
some -crises negligible. `
• The committee on School Lunches
recommended • that a Dominion -
wide school lunch program be devel-
oped, helped by federal grant.
Discussion of Canada's 'FoOd Rules
resulted in a decision to revise them.
When the Food Rules were drawn up
before it was decided 'to recognize
the ;existence of war shortages in sup-
ply andmodifythe ruleaccordingly.
This Year, hewever, the revised rules
Will be based on known nutritional
needs rather than upon expediency.,
Anumber of resolutions were pass-
ed concerning. Canada Approved
Flours and Bfiead. We quote them
because bread is one of the most itie
Portant foods:
The Canadian Council of Nutri-
tion reaffirms its vie* that higher
extraction of wheat, such as used
to make -Canada Approved White
Flour, is a proper step towards
assisting the public in the selec-
• tion and use of foods for adequate
nutrition.
• The Canadian Council, of Nutri-
tion strongly recommend e that all
white bread offered' for sale, -or of-
fered for use in public eating plac-
es in Canada, shall be made With
Vitamin B White Flour. (Canada
Approved), and that the bread
Made therefrom shall sconforta to
the standard of vitamin B White
'Bread (Canada ApproVed).' •
The Canadian Conned on Nutri:
tion urges that eVerer elebourage-
ment be given to enekiieg Canada
Approved White Flot11- assailable
queeighout the country for helise-
hold ime.
The Canadian Connell On Nutrie
• -lion Considers that at 'the Mega&
time the addition -Of terettlesetie Vita -
S----- tithes to flour and bietel, eikceptun • , „
_der. eMetgency cofiffitioesia - nOt
..104.011.•••••••1*
44. two r°Pret44**V6 14n.hti add till. 64Eikr "Ilitai:ror:r16111;' 1110 ri4 11°1 6 tr° .
,otkanization4' .
' ,,Maelt40014 ,; ,„ , tt;eiogtoona Atte leeetiel.thrsitlter4t1;" '
athrioabie.. . • .
zzArra' . r ,*>?•• „.,41gesunis
Nat" M•91aetitfa °aril" ' tiorlair ese-eteretion in the fiffidsof ',Med
eeere-,, ' IA' ' ' ;a* ,,fierieulture, thp collo 1,:xoquep: etioIdkr grAba a ittok.drinic under
States end Great Pritain tajoiest
to beconie members oe the Canedien
ureunii4.- atm etelendeethetegmeinee
meet for an anneal baelfet to farther
its. work. It was furthei, ieeoletritead-
ed that a National Feod Policy!be,
devised and impleMented in lieralerlY
with recommendations laid deep by,
the United Nations Conference Ori
Food and Agricultuee; and that the
policy be so planned as to assure ev-
ery Canadian sufficient food to meet
his or her nutritional requirements.
It has ' new been recognized that
the nutritional necessities Of the peos
ple of Canada is a subject that should
be explored more energetically and
more fully if we are to obtain in our
future citizens the maximum of vigor,
mental alertness and physical well-
being that is possible.
The women of Canada have Shown
in the past two years that they are
ready and willing to co-operatein the
matter of nutrition, and many Local
Councils of Women, Women's Insti-
tutes, and other organizations of simi-
lar nature, have at one time or an-
other, discussed this subject on the
basis of literature and =formation
eminating from the 'Canadian Coun-
cil on Nutrition. Homemakers realize
its importance to the future of the
nation.
Who Pays
And Why
(Winnipeg Free Press)
In his broadcast speech . on August
9th, Premier "George Drew of, Ontario
-argued, as a central, point of his
•criticism' of the federal family allow-
ances measure, that it "takes money
from the pockets of the people of
Ontario feir the special advantage of
the province 'of Quebec." He said fur-
ther that: "Millions of dollars will
go to Quebec under this measure."
Since these assertions form the
basic argument in Mr. Drew.'s deci-
sion to marshal all the strength of
Ontario to prevent, if possible, the
family 'allowances scheme from going
into effect, they have been under
close scrutiny at Ottawa. The fight
opened by Mr. Drew will undoubtedly
become one of the highlights of po-
litical controversy in Canada until
the deadline for starting nayment, of
family allowances on July 1, 1945. ,
' • It will lead into tangled constitu-
tional problems, and into. the avenues
of Canadian life explored fully by the
Rowell-Sirois royal commission on
Dominion -Provincial relations just be-
fore the present war. More important
even than whether the Drew govern-
ment can successfully block the fed-
eral family allowances scheme, will
be the question whether Ontario and
Quebec and possibly British Colum-
bia, the "wealthy" provinces, will col
laborate in the establishment of na-
tional minimums of social welfare.
The first discovery nutde on exam-
ination of Mr. Drew's contention that
"Ontario dollars" will serve the ape-
Cial advantage of Quebec under the
family allowances -scheme, is that it
Is not Quebec, but the Prairie prov-
inces and the Max -Wine provinces
Which suffer under an acute dispar-
ity between their . taxation sources
and their remfireroents for publis ser-
vices. A tabulation of 1942-43 collec-
tions of income tax, exCess profits tax
and succession duties, shows that
Quebec's proportionate share of fam-
ily allowances is virtually the same
as • its proportionate contributi6n to
these tax yields. ,
The province of Ontario, where
•50.e per cent. of these direct teethe
are collected, would receive 32 per
eent. of family allowance payment
,
110,re 4$41p).1.Fxs,
it4*.cpifuliOta44. that
4F;40,01,4,, OrrAr 044,
43,1140101Y_PPOT-,
M4v,erY-40:47/, et;.t„, e ,
" E01,4k,1.4elt et' the. -1444,
jelr smau ek4' .90014.00.n in
six 'per •vent.'
4-4,101140.' rt0-144111ein,LU
#gfres '' 0110494a Of federal
-Cealik.00S,Sets prolite, tpces- sed sue,
ceelshpm., ere'etaken •front the
190 reP,Oi' lb,0311131(4ter oilaAtmr,
tiewlerlaPailY 4110WaIrea are the Of-
fheial estimitea"
gO(On't1
etpayams, papint
Direet Talce0 441,ewallePg
1Wai1tizess a,. 51 9 3.7% $2.§.0 1019
QUebec 499,0 31:1 8040 33
ciAt4iie 50.; 80.0 az
Preir es.... 87.0 e.3 50.0 20'
0. 115.0 8.3' 15.0 6
Yukon, etc1.0 .2
Totale $1,378.0 100.0 $25.0.6
The e'reriChisikin, fesetn :this talrela-
tion is that the surplup o. taxatiOn
sources drawn fee= Ontario would
support the farellY, allowance meas-
ure, not in Quebee, .but in the Prairie
previeees and in the Maritimes. Tie
some extent, British Crilumbia is in
4
4
FULL MARKS HERE
Glothese-withe:a-selietil titer° azo
hanging in your cupboard nO*-7
gneranteed to winkle Perfect reniake 4
=arks from the teacher!
Get busy with the ripping scissors
and don't think of them as band -me'
eleWasi .•lent as new oatfite. Bee
the Urge you'ee taken "aPart a Illan'a
threeepieee got , . washed the, cloth
(telihr-sver of eearse erforeWeollens)
rind. createdeli neer emit or coat, Jun-
ior size, ltwUI • be a lee* ottefitl.
USE FOR TEA,10,1.,EAVei
• A trick which Is.ptxi. Wheal sweep-
ing ruga' ib to,gpreedoed, tea,'
leaves .over theme and then sweep the
tee leaves esp. It's sur -prising hoer
much brighter the colors will be af-
terwards.
PSI4()T GUILD'
A'VICE TO THE IEGINNER
- st
To assure clear, itharp-pictures like this one you -should know the first
simple essentials of picture taking
WWITH seyerallundred thousand
Vmen and Women in the Service
there must be thousands -of cameras
left at home by these people and now
available to an equal number of rel-
atives and friends who never before
have taken snapshatsePor the bene-
fit of those to whom photography is
new, here are some essentials of
snapshooting that should help in
getting better snapphots to send to
those who are away from Jenne.
The first of these essentials is' a
practical knowledge of how your
camera works. That doesn't mean
that you should Understand the op-
tical theories on which your lens is
built, or how the 'Shutter is . con-
structed—but you should know how
to operate your camera efficiently.
Many photographic mistakes could
be avoided if beginners would take
the time to practice focusing, hold-
ing their cameras straight and steady
When clicking the shutter, -and to
become familiar with exposure cal-
culations.
Focusing,- of- course, lis tremen-
dously important—lint easy to learn.
• Some box cameras, for •instance,
and other inexpensive types, don't
require focusing because they have
what is known as universal focue.
That means that any subject which
is eight or more feet from the lens
will be in focus. So if you want to
get a "close-up" of your subject you
should lways check the camera -to -
subject distance carefully because
if you get closer than your lens
equipment permits, you won't get
sharp, clear pictures.
But perhaps you have one of the
more recent types of box cameras
which have what he known as "di-
vided focus." That is the kind with
which, by flipping a little lever, you
can focus your camera for picture
taking either at five -to -ten feet ,or
lot objects -ten feet and •beyond.
With that ype 'of' 'Mefferd:, just at
with the more, eipensive cameras,
all yens need do is measure orejudge
the distance of your subject from
the eaxnera, and set the focusing
leYer eccoediagly, ,
Another phrittigraphie easeetiat is
correct exposure. With inexpensive
box and folding -carnet,* haiiiii only
one shutter speed, that is well 'taken
care of an long as you take enap-
shots outdoors in the sun; Bit with
'Cameras Which Imes a nuniber of
Shutter speeds and lens apertures to
choose from it is good picture -taking
insurance to have an inexpensive
exposure guide for determining cor-
rect exposure.
Finally, among the essentials of
photography- come -the so-called
"little" points which mean better
Pictures. Far instance,- don't jab at
the shutter release lever or button
of your camera when you take plc -
tures. Hold,your camera steady and
gently squeeze or push the shutter
release. Then, too, you must hold
your camera level. If you can't get '
all af your subject in your View-
finder without tilting, move, back -
ee:
farther.
So here are your "essentials":
Foci's carefully on your subject, ex-
pose correctly, and hold your camera
still and level when you make an
exposure. Do this and you are on
the road to better pictures.
John van Guilder
A QUICK DRINK UNDER FIRE
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