HomeMy WebLinkAboutThe Huron Expositor, 1945-01-12, Page 3•
li
• (Continued frons>;Page, 2),
kepi. iigheine.. The roprietor''.was
e;
IlISl4iud that there are, Only, a, £ew . Alin
,or• err ages~ .1 1:e, iapoluding : be Pada
,ding pf ,:tire epgasker gba>nllcr,"to el1rA,',
finete.'tlie 51 d'h.t eghe'.0451,rthe s`fi}Ita.
ting„ int :tile ecreea...wh e ° lua t9f its:
newness shed a c,eetata,. , •areeee -Pr
are,-liiniaisels 1.'p$'tti'
•Res, ifs. as. $y , riratendent It $;, Sr.
Several melubeta: of the session of
Knox Presbyterida Church attended
at the Sunday .School on Sunday 'af-
ternoon. Appreciation •of the service
Miss Eva Somerville has given as
superintendent of the school was ex-
pressed qn behalf of the congrega-
tion and .session by Charles K. Saun-
ders,who also spoke of the keen re-
gret feltby all because of her resigi-
tion. Under Miss Somerville's super-
vision, the Sunday school reached -a
high mark in efficiency, • in decorum
and in spiritual guidance. On Sunday
evening the Sunday -school teachers
and officers were the guests ;of Rev.
+4 Richard Stewart and Mrs. Stewart at
the Manse.-Goderich Signal -Star.
Rabbit Hunter' Blamed
A, A hunter returning from a jack rab
'ti ' bit drive • was blamed for a disruption
in telephone service it Dashwood .on
• New ;Year's Day. Service was cut, of-
ficials said, by a shot from a shotgun
piercing the main cable feedikg- the
Dashwood exchange, which is operat
ed• by the Hay Municipal .-Telephone
System. The ..cable is a 200 -pair one,
serving .between, 50 -and 100 circuits,
*►r located at the main intersection of
Dashwood, abbut 100 feet from . the
a. phone offide. However, the efficient
lineman, Mr, T. H. Hoffman, soon had
A, the necessary repairs made regard-
less of 'the.'bad Weather conditions.—
Zurich Herald. -
,.
• New Plan Covers
Used Car Sales
1 .'
" ° A new licensing plan for used car
dealers and changes in the method
• • of applying., ceiling prices to used
cars were announced on January 2nd
"' ,by the Prices Board.
The board said these :and other
changes were intended: to ' ensure
equitable distribution" at fair prices.
• The new order establishes two 'sets
▪ of ceiling prices. Ceilings announced
last August now aAPY, y 1 •onlto recon-
_ ditioned cars sold by dealers. - Cars
'not reconditioned and sold by deal-
• ers, *radars sold by private individu-
e,ls regardless :of their condition, are
subject •to reduction below the cell-'
€
tag -Of an amount equivalent to the
• 0",estimat+ ireo'st'-of putting • th.e car in
good, operating condition or at least'
- 10 per cent. of the ceiling price.
Under the new licensing plan, all
dealers now in business who. wish to
-..
continue business after March. 31st,
•must make a return to the ' Motor
Vehicles Administrator, E. R; Bireb-
° •ard, on n' form provided by the board.
On the .basis of.'_.tliese returns permits
may be issued but no permit., vill be
issuel to 'a dealer Who'is without facil-
',ties for repairing ' or reconditioning
motor vehicles. • °
•Similar returns must be made -by
• any person who wishes to become a
dealer,' and after Marsch '.31st no •per-
. son lacking -a .permit from the admin-
' istrator ,.will be • allowed to trade in
• •used cars as 'a 'dealer.
Must Show Reconditioning .
Trice .tags which dealers must dis-
play on every used car for sale must
Shove whether or not the car is re-
conditioned.. If the car is .not recon-
, ' ditioned, it must, show the estimated
Cost of putting th'e vehicle in proper
• Tann, order.
If r used car is sold by a dealer
as reconditioned,''a -36day warranty
is implied. If within that period the
.a purchaser finds the ear• is not ip good
operating condition •the dealer must
make the necessary repairs ' or re-
placements at a charge not exceeding
50 .per cent. of the lawful maximum
• e price allowed for labor and parts.
, Persons eligible. to purchase new
, tires may apply at the nearest Prices
a Board office for a certificate of es-
$, aentiality which, providing he shows
need for a'used car, entitles him to
1 purchase any availableneed car for
cash without a trade -iii. be,ng tequila
'" ed.
Statements' of sale mutt ,be com-
pleted ou every sale of a used ear,
whether by a dealer or individual,
and' filed with the board within foul'
days of the sale.
410.- x/moo,',
MAKE YOUR HOLM
_HOTEL •
WAVER
A
MODEM..
WELL-
CONDUCTED '
CDNvANiENTl!.
LOCATED
HOTEL
a Tib::
•b •;14 SIJ ii
en
yy,4e�ww X *)
4Firlter than 'I . e ;,s!x�v�a to died: pp
00, the
a,,.'acrQagn
as cast year,''
th
sum a G sled that,.: he crlm 11 itis Alber•ta seeonil and inn- • ,�� rA,,,;�r,}��'
iii tiAn � of;'7xioiStuxe ; andr •auniight` is ta� trt it*
• miner f r 1 Xe. t O
n dw . serlB. of tris cx°op
i h
t l e � os u' t t
the 'chief factor Causing he :loss f u a�'�Pha: �� arta t eq al o t
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iodine, Froni'''th'is initial' ;e? perimeat of , .O44Y'io Irl ,ish . Oolumbia ;and
in t•
Ghemi trY. Dbruinion la;q aritrmen6 exec ,resnectivoiy.
clll;tura, it would alipga?9e4 #a'�n• h ! ; n r,acrea .e, itf, 40r0Q is reeo r4eud,-
,,x4pit',i"itb$ ,n -,t ie,• 'tap lizerS. xvvlllcii fid, for .soybeaua.4lt d45 a 10 pe}.: cent
we}e...7Wse ilil4 note appxeeiAN Cal`. t s se ,,aver,.l9,dl. Ot the 40,000 ac-
Tent, 'the t9.9* 1f404. �"Qlr: .6,00E will ha;.kla,nted in Ontario,
:: r ;3?+F'�' ; 3,4'QO ?n..rautRll..' and 1,009 in British
�
P >� ., ea .: Pool#r a CoXun i.. ; . Where s,, , t s.
gii4vk' .T�s#g tR.ul, e,•�41�1tr' ... , .. Y ILc.1e �?.� i .il• , pre..ORt ra
.FolloWifig^:s,re tellaralee, that i :^to1- ,muc 1.. greater ,'dpineatie 'nutlet then
;10.wod w it cut down lessee •in po;111:- • tile, probable production from ,the ,reg
� i
he,;labor atories of, the, DiYision ! l ,Sasl atdhewaa. ap ant 8,000 and 40.00
try says(' o_re Robertson, Dominion. eomnletded Acreage' for 1945
Poultry r Huebandman, entral Exxperi=
-xpental Farm, °Ottawa:
1. , ,Tiny ghi'ohs from , a breeder or
hatollery that uses eggs, only from
Pullet= free stock.
2. •Buy chicks from a seurcdaclose
enough home that the chicks are net
too long •on the road. ,•
3. 'See that the house&in,.wbich
the chicks ere to, be brooded have
been 'thoroughly cleaned; sctirubbed
and disinfected.
•
4. See that -the chicks are..•proper
ly ' brooded -neper over heated or'
chilled.
5., Have the brooder hope suffici-
ently far from the old stock so that
the ,chicks never come in contact
with either the old stock or their sur-
roundings.
6. Raise • the chicks on clean
ground over which •no,.old stock has
run for at least a year.
7. 'De not.:allow the person, who is
handling the layers to tend the chicks. 'Boom in Shopliftink
If this is impossible then insist that
he uses rubbers before going into 'the The" wartime boom extends to all
brooder house or onto •the .'hick rang- business, including that ofshoplift-
ing, which has almost doubled in
8. Do .not allow strangers, . espec- volume according to a woman detec-
•ially those who are keeping :'poultry,•• tive, quoted in Canadian Business.
to go into the flock, without first put- This -professional sleuth is described
ting on a clean pair of rubbers. as a very charging matron who does
9. Remove any ailing chicks as not look in the least like a detective
soon as it is noticed and do not put but who catches, on the average, one
it back in.the flock even after it person an hour during the time sbe
has apparently recovered. is on duty in one of the chain or de -
10. Get the chicks onto good green partment stores that employ her.
range as early as possible and see The increase in'•shopiifting she attri-
that this range condition is continued- bates to many causes—a lowering of
throughout the growing period. ethical standards in wartime, higher
* "'et coat of living, shortage of store clerks
Now Shipping Shell Eggs To Britain -leading to increase in • self-service
At least 600;000 -cases -of.., Canadian -stores with greater opportunity for
-' In 1944, the objective for soybeans
Was set at 90,000 acres 'by the 1943
Dominion -Provincial ' Conference, -but
only 36,200 acres were planted even
though the ceil,ng price_wRp advanc-
ed' from $1..96 to 32.15 per liusktel.
Soybean' is a crop that must dom
pete with corn, white .beans, sugar
beets •and some other crops which
are also in strong demand.
A further expansion in the acreage
seeded to corn for husking in 1945 is
recommended,- The, adoption of hy-
brid strains of corn has extended the
potential production area of corn for
grain. There is a strong demand in
Canada' for corn for making starch
and for livestock feed.
The acreage recommended for 1945,
is 350,000, a.30 per cett; increase ov-
er 1944, with, 310,000 acres allotted
to Ontario and 40,000 -to Manitoba,
es.
shell eggs..are to be exported to Bri- thieving. But rationing has given the
'tarn. before April 30, 1945, and every greatest impetus to shoplifting, she
surplus egg of suitable grade and size says. The minute the sale of foods
(Grade A Large and Grade A Medium was 'restricted, "the theft curves be -
only) will be required to fill the con- gar' to mount."
tracts, states the Dominion Depart- But there ,are other causes than
ment of Agriculture. From now on, wartime conditions, we are told. The
many registered egg stations -will be cost of Hying has gone up and some
putting up a complete export pack in husbands do not allow their wives
their own premises at the request of enough house money.
carlot assemblers. It is now clear ' "No doubt some of;the women are
that the' future of tile. poultry 'Indus- poor managers, or. lose money gam -
try itt Canada is largely dependent .tiling, . or spend money extravagant
upon the satisfaction and reputation ly on -themselves. A good many of
that may be established on the cur- them confide in. tae and I am cer-
rent shipment of egge. If the eggs tain• that much of the 'trouble can
arrive in ':Britain in good condition be .tra'eed°'to -shore-allowances.: allowances:
"At the same time, I must admit
that theta is little shoplifting in
the poorer districts. It is seen
at its worst in •middle -crass, weil-
to-do neighborhoods. The . majority'
• of shoplifters . don't need to steal.
They do it 'for :fun or pure devil-
ment—I am not sure which."
Where i are novices and experts In
this business. The former show ex;
Creme nervousness or extreme non-
chalance. The' latter go about ,'•'with.
coolness and confidence. buttressed by
the expert skill . or the professional
conjuror." •
Often the female shoplifter. can be
detected before she enters the store.
She removes her. purse from her hand
beg to a coat •pocket, enters the store
carrying the bag in the crook of her
arm, and the . bag is always open.
"The modern lady's handbag is often
a robber's eave of; generous propor-
tions, capable of• 'harboring several
dollars' worth of gr"oceries, 'and those
who use, it for such nefarious pur-
poses know how to make it -a highly
competent tool." ,
Thefts range all the way from arti-
cles of hardware to fur coats, but
they are mostly'eonftned to foodstuffs.
"The hardest to detect are those
who conceal their loot in their un-
derclothing. With these, the 'roomy
bloomers with elastic at the knee
are. a prime favorite: They can •
pick up. half -a -pound of tea, a
wedge of cheese, a pound Or bacon,
even a -box of crackers. They stoop
for a second to pick up a handker-
chief, there is a flutter of skirt,
and the 'package has disappeared.
•Such operators possess the 'skill of
a professional conjuror ' perfected
through long ;practice. Only a
trained eye can see through the
manoeuvre."
There was a dear little old lady
who was `under suspicion for nearly
a year before she. was caught with a
pound and a half of steak. She Would
walk around the store with a peculiar
gait, making •a few small purchases
for which she paid. Then she would
get some kind -of fiat parcel for wbich
she was not paying,, place it between
her•.ltnees and hobble out of the store
with • it. When caught, •she seemed
rather' proud of her method.
and, of thequality represented, a long
step will have been taken .towards
insuring a market in the future.
Grade A Large and Grade A Med-
luta
edlum alone should he ` packed for ex-
port. Proper'grading, payingatten-
tion to the fact that Grade A means
Grade A as defined in the_ Canadian
standards for eggs should be observ-
ed. 'All. eggs should he packed large
end "up, and packed' only in new cas-
es with new egg trays, or new No. 1
Meth and cup flats. No extremely,,
large or long shaped eggs or eggs
with weak shells should -he included,
and each egg that is exported is to
be stamped with the word "'Canada."
This is now a Britishrequirement,
and the number of the Canadian reg
},stered egg station is to be stamped'
on. the right . hand side.of the top'
cleat -on each. end -of case. -
Position of Beef Production in 1945
In discussing Canada's beef ,pro -
grant for 1945,, the recent Dominion -
Provincial Agricultural 'Conference
estimated that beef marketings would
probably reach a record of 1,420,000
head. And there is a marliet.for all
of it!'
Britain wants Canadian beef and
early in 1944, signed a two-year On -
tract for a maximum of 112 million
pounds of beef in ,1944, and 132 mil-
lion pounds in 1945. , But now there
is no ' maixinium, no limit, on the
-quantity Britain will accept. in 1944
alone Canada delivered approximate-
ly .140 million. pounds. If Canada can
deliver as much or more "in 1945 Bri-
tain will take it.• This assured out-
let is now.. extended to include the
year 19;46.,
In • peacetime .Canada's export mar-
ket for surplus . beef cattle was the
United States but this market was
closed to Canadian producers in. the
latter part of 1942 by the Dominion
Government which is committed.
however to remove the 'restrictions
when the Wertimme-•food-,'needs of Can -
and Britain have been met:
So far 1945, Canadianfarmers need
ha(re no Concern about fnarketing
their- surplus beef: ,Domestic and
British demand 'will consume the 1,;
420,00.0 Bead --eight per cent more
than itt 1944—which will be ready foy.
market in 1945. '
Nevertheless, even a .two-year con-
tract for surplus beef does not War-
rant further increase in cattle breed-
ing for the years ahead. • The
conference speoifteatly ;-recommended
that there be no further' ' increase in
beef. herds.. `
Acreage in 1945 of Beans, Peas, Core
An' 'asauredr domestic and export
market for dried beans, justifies pro-
dueei'S planting •125,000acres to that
One ; in 00, the tenet t •Dominiolt.
Pro !itcial •ricultutal Conference
deci'de'd . ,?,tont of the 1;2o1i is produ
.. Men shoali£tere are amusing to the
'roman sleuth. They are clumsy and
east& spotted... "When caught their
righteous indignation is superb. They
sputter, protest, declaim :their Inno-
cence—and pay up. Men as, a rale
steal highpricer, less openly display-
ed goods like dill Pickles, sauces, lob-
sters and other delicatessen items."
1;Solnetiines a ,husband and wife go
1xollli£ting together,- and d'etection is
More re diff e'uit: A still more difficult
tvouibinatioi'L, is that- of mother and
x fhighter; '"lttari 'of whoa are
ed in Ontario,'.but .11ew; xiiittsw101t, txai ely i±lOei~' bt _Working out 'apart.
auebe2,.A'i a to:and. $64tiig3 t►itifixbis hiViitr iifi ,alis' attires '
a a
•. t..`> . 4
toOel.413
n uage act4le n as famidta
with the tern4 - s:
o 'las„ rade is
technical .terms an
ids ?: Tiler -
standing of them is ee 4i'gsibie for,
Many' a heavy cake, tongfiletrtng roaet
and: other kitchentragedies.
Concentrating today•on rthose terma
commFotily,'used <in nneat,,cgokery theII
0140,1 for . Section, 9g."111P 00,1'1toz4:,
I)a a14Pislrt i1 .#grPlxlture alefineS
them And it is, a g'PQIl, Plan., iq elleck,
yopr .off' ideas :gi • What;, thetY "mean
with these definitions>, --It May point
the xray t4 batter 711,77diec'
Bro71' or Cetti 'tern's areinterehan cable anate cookilxg.
under or .over -direct, heat, feat is
placeli on a lightly, greased rack and
when cooked in the oven or broiling
oven a Pan is placed under the rack
to catch fat which 'Cooke out,. Meat
is turned during cooking, '.This meth
od is used only for tender steaks. and
chops.
Pan Weil: Meat is placed in a hot,
ungreased or very lightly greased,
'heavy pan and turned frequently dur-
ing cooking, Fat is poured off as it
accumulates. i7sed for tender chops
and steaks.
Saute or Pan Fry: These terms
both mean ta,cook.in a small amount
of hot fat in eafrying pan.
Fry or Deep , Fry: To cook in a
deep kettle in enough hot , fat to float
the food. 'Used chiefly when the
meat IS already . cooked, as in
croquettes. •
Braise: Meat is first browned by
sauteing or searing then cooked slow-
ly in a covered utensil either in the
oven or on top of the. stove. with the
addition of liquid. Meat is usually
cutin individual portions before brais-i
lag. "; This method is used with less
tender cuts 'and is also excellent for
pork or veal steaks and chops.
Pot Roast: Braising applied to a
large piece of meet makes a pot roast.
A pot roast may be cooked' in the
oven or on top of the stove. The
amount ofliquid added is always
small, just enough to create steam and
prevent burning. Used for less ten-
der%urs.
Roast: To cook ,in the .oven, , un-
covered and without the addition of
liquid. Used for tender cuts of meat.
Stew: Long, slow cooking in liq-
uid to cover. Meat is cut into small
pieces and ..may, be seared first -to
darken the gravy and improve the fla-
vor.
Sear: To brown the surface " of
meat cjbickly with high heat, either on
top of the stove or in the oven. Sear-
ing is usually a first step in pot'roast-
.ing and braising and gives' rich color
and flavor to both meat and gravy.
Baste: Fat or juices from the pan
arel'spooned" overjmeet occasionally
during roasting or pot -roasting to
keep the meat mois
Par -Boil: To partially cows gee-
ing water, Some other method being
used to complete the cooking. -
Simmer: To cook in liquid just be-
low the boiling point. Simmeringtem-
perature is 185 degrees F. at sea Iev-
4
Sweet -Sour Beef '
4 lbs.. beef chuck, shoulder; rump
or 'round '
2 cups vinegar -
2 ...cups. water . '
1 teaspoon' whole black..peppers
3 •bay leaves
.3 tablespoons fat
1 teaspoon salt. •
Remove 'excess fat from meat and
reserve. Soak :meat eight hours, or
overnight' in vinegar and water' to
which .,peppers and 'bay leaves have
been added.- Turn meat once during
soaking. Drain very well, saving liq-
uid.• Heat fat from meat in heavy
kettle, add meat and brown on all.
sides. Add salt. and 11/Z cups of the
reserved- liquid. •Cover and cook
slowly. 2 to 2% hours or until tender;
adding more liquid 'during cooking if
necessary. Remove meat and' serve
with. gravy, and potato dumplings.
Eight' to ten servings. .
To 'mike -Gravy': Measure liquid in
Kettle. For two cups of liquid allow: -
4 tablespoons flour
1'. tablespoon sugar
/34' teaspoon sail
'k teaspoon •ginger.
Mix flour, sugar, salt and ginger
with a little cold water to make a
smooth paste. Add to liquid in ket-
tle .and stir constantly until __gravy
thickens. Boil three to, five minutes.,
r;
•
Forp7 into;`'1:
uge; fatties.. Fiatt+a*
d►roil in a' 11041y gr
browned onbct t sides,
bed of:- noodles, Six ser
n e�In' Fi r
That's what were asked to ,save an,
rroi 1One 'OA .. ,. sgilt of ;every
five.
• n .ti lic to` fi re
i 1t e• ,!eteloae tam" �;Orrlt mc,. gu,
Mit that .it xneams 20 per cent. of the,
coal we used' _ to• burn: It's- ,simple.
logic to deduce that if we save that
Mei/ coal' we also save: 20 per' -cent.
of the money we used' :to' spend on
coal. • Now with .these pQinta in mind'
the question is: bow? -
One. way., is by closing off unused'
rooms. All that amounts`;to its- turn-
ing ;she radiator valve to the spot
marked 'off' and shutting ) the door,.
And that brings 'tis to theproblem of
the sunroom which in -many Canadian
homes was never intended for winter
use --but which with the housing prob-
lem the way it is, may have to be, us-
ed for sleeping quarter6. If you must;.
Ilse, It, be sure and have double
and. a proper weatherstri,,win-
dowsping
and caulking job. 11 yon want to shut
it off consult your pinmber.. 'He may
advise draining the radiator and dos-
connecting it.
Potato Dumplings
2 Aires, of .bread
2 tablespoons mild flavored fat
2 eggs
4 cups mashed or' rlced potatoes
2 teaspoons salt ,
2 tablespoons chopped parsley
• cup flour.
Remeve-••crusts from bread and cut
into small cubes; lightly brown in hot
fat. Beat eggs well. Combine with
Potatoes,. salt, parsley and 'flour. Mix
thoroughly and allow to stand one
hour. Shape into balls and drop into
large saucepan of boiling salted Wa-
ter. Boil uncovered 15 minutes.
Makes 8 to 10 d'u,i'ipHngs.
Savoury Meat Patties
1 lb. ground meat, round steak,
hamburger, front of lamb or
veal
1 cup soft bread erumbs_ '
ya ''up minced onions
% cup finely chopped .parsley
i egg
2 teaspoons salt""
...?�i. 'teaspoon nsnner.
Soak., breai •citibtbs in *ateiw
sgileese •fairly , ;dry: Cdbiin 1;a
Meat andoth-r X
er isnts'r
lea
;Its
fig
Hot Substantial
Food Recipes
A, sleigh ride on a frosty moonlit
.night, a tramp on snowshoes or skits
through • the quiet winter woqds, ' a
riotous toboggan .party on the hill
back • of the woodlot, skating on the
pond ... there is outdoor ,fun a -plenty
in , wintertime. .
And after the' fun coshes the., food.
Simple it may be, plentiful it must
-be, for appetites are ravenous- after
ekercise in the keen winter air. Bak-
ed beans, hot dogs, hamburgers,
steaming hot coffee• or cocoa, dough-
nuts an& rosy apples are popular
'.standbys but the Consumer. Section
of•'.the Dominion Department of Agri-
culture has other suggestions that wall
go over well . with any crowd.
The first is soup. - A good .cream
soup or fragrant chowder with crack-
ers warms the inner man and takes
the' edge off the sharpest appetite.
A favorite casserole dish will make
a' hit, so will creamed eggs, meat, fish,
or vegetables served .on split hot bis-
cuits. Most everyone. enjoys. "snask-
wiehes."• The hostess provides the
sandwich makings and the .Dagwoods
take over from• there. In the inter-
ests of the fath'ily's butter' supply itis
best to spread the bread beforehand
or even work the butter into' the fill-,
ing, which is still more economical.
If the party is small in numbers,
bacon and eggs, waffles or griddle
pekes with sausages and French toast
sandwiches are perfect, but_ they' are
difficult to manage for a crowd.
The recipes given below aren't the
"party only" kind. The sandwich
spread Is a grand one, for the chil-
dren's. lunch boxes and the others
well, • try,• them for. supper -and
see if they -don't • bring a. demand for
frequent repeats.
•
•
Cheese Crunch ,
.1 cup grated cheese
1 •cup' finery grated cabbage,
'f/4 teaspoon onion juice
' teaspoon Worcestershire sauce
or 1 to 2 tbsp.,salad dressing -
Few grains cayenne pepper
Salt and pepper to taste.
Combine ingredients thoroughly and
use as a sandwich spread. Yield: 3/4
CUP.. '
Ham and Spaghetti Casserole •
6 oz. (1% cups) spaghetti broken
•' in 2 -inch .pieces '
•'/i• 1b.' uncooked' hate. in i/4 -inch
ttUces
,2 medium or 3small onions -
1 tin tomato sup or, 1 cup season-
ed tomato sauce.
Cook spaghetti in 1% quarts boil-
•inf water with 1% -teaspoons salt.
Drain and rinse in cold water. Fry
ham until lightly browned, about 10
minutes, then put' ham. and onion
through the few).chopper. Place al-
ternate layers of spaghetti and ham -
onion mixture in. a greased casserole,
finishing with a layer of -spaghetti.
Pour tomato soup or .seasoned tomato
sauce over the top and bake in a
moderate oven, 350 degrees F. for 30
minutes.
Freneh Toast Sandwich
12 slices bread, 1/4 inch thick
1 cup sandwich spread, cheese,
ham, egg, etc,
2 eggs
' 1 cup liquid, milk, toma• to juice or
left -over 'fruit juice,
Salt
uice-
Salt and pepper to taste
Mild -flavored .fat.
Prepare sandwiches from bread and
filling, no butter is needed. Beat eggs,
add liquid and salt. and pepper. Melt
a little fat in frying pan, dip sand-
wiches quickly into liquid and -saute in
hot fat until brown on both sides.
Serve hot. Six servings.
Bean and Sausaa"-'Scrapple -
5 cups hold baked beans or 2
tins beans (20 08, size).
1 Ib. saiiad,g'es
th cup water
4 Cir' 5 olives (optional).
tional
' 73eat buts in a Saucepan; (ft lit.
tie ryater lnay
Ome. , baked,' peaA
»lace .sausages ;and water �n t, .,,,.
04,4,44 ,soak slowly, tui wing sails r
tretle>ltiy ,u•ntil water as, evgd sage rit
brctWuinto one-iieh p;ieanal add'bewtisye -oyx sG-vings.
Whole Loaf Tgal3t
Remove OP and side crusts from a.
loaf of: bread, leavingthe lower crust.
'Cut the loaf lengthwise down the, oen-'
tre, nutting to but nat through' the
lower crust.. Then' cut in the same
way acrossthe loaf six to eight tainaea.
Spread the • .cubes of bread .'gently', a
Part.and brush the crit surfaces light-
ly With oite-quartercup soft, creamed,
butter. Toast .in a, moderately hot
oven, 315 degrees F. for 10 to Iii mina'
utea. Serve the loaf hot. Each per-
son pulls off his own cube. '
•
. J
a.
satisf ,atai*y'
plications :req
of a nlfx'e�•
soils ..t'01D
Maritite ' soils
an adequate supply -•,9
is. important ou a l
soil ,a'ud many of thy;
cxAllped• soils:have 1
in 'this constituent
Barnyard inanure Ts?.
of Organic:matter',blit
mercial 'Rotate " gl'owei�
limited numbor
sources of organic' mat
ed. 'The periodical „
'a good aftermath.' or,
ire crop, blieeially' .planted';
purpose, w111 go a •,long w& ! tap
the maintenance of the soil', of
matter-. The most '' satisfactory
sults are obtained where.,*
rotation 'is followed' and a
Oise of farming is' 'inain'fal,,
'order that satisfactory crops^f lis
and hay tan be grown uz -the 0.10, o*'
it is often necessary to use some
;(1,000 to 2,000 .Lbs:) Oa the veryiid!
soils. . Such balanced farming argil.
keep the soil in a ; better state ort °fes
tility and lower the Cost of •.t1> 0 -
potato Soils
Potatoes thrive best on well drain-
ed, .,friable . and acid soils although
they will grow on a wide variety of
soils. As a result the commercial
potato production. in Eastern Canada
is almost invariably restricted to ar
eas with soils' that possess the above
characteristics. Thus soil surveys
conducted by the Dominion Experi-
mental Farm Service co-operating
:a
•
with Provincial Department of . Agri- . '
culture show that the potato 'soils of
Prince. Edward Island are welldrain-
ed, friable, red, sandy foams very acid '
in reaction. In New Brunswick . ,the
potato soils -are well -drained, friable,
greyish .blown, light loams and foams,
Which are very acid -in reaction. In
Quebec and Ontario the commercial
potato soils ' vary somewhat anore
than in the Maritime Provinces and
they range from 'light sandy foams
to looms and clay lams. However,
most of them are a well drained and
friable light loam or fuse sandy loam.
The reaction of the commercial 'pota-
to. soils in Ontario is' usually acid, al-
though- they are generally not nearly
ti
THE PICK OF TOBACCO -
'
It DOES taste
good in.a pipe
Chicken Puff
1 cup chicken, cut fine
2 teaspoons scraped onion
cup grated raw carrot
2 tablespoons melted
butter or chicken fat
I3 cups chicken gravy
Sift together Hour, baking powder and salt; add
beaten egg yolks and milk. Add chicken, onion,
grated carrot and melted fat and mix well. Fold
in stiffly beaten egg whites- Bake in greased baking
dish in hot oven at425°F. for about 25 minutes.
Serve with hot chicken gravy. 6 servings.
MADE IN CANADA
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