HomeMy WebLinkAboutThe Huron Expositor, 1945-03-02, Page 6r
14
NE.ALLAN
•
9 o .Ecanartlf#:,.
....ca
'Oel?ii* l'''R:fr 44
'ik 4,4
• •
r •,, , prov•
,04.', ,,r40,47132'
44,0x ' 4413BUt441
e /
',144., ciige,ger
ile.g, Saitergs uf nalk
diAllea, A few
gereeted ,for
enjoy their liaaro.r
Baked °Halibut
2 14,Itailbut
Fat gait pork
1 small onion, thinly sliced
Bit cifirbay leaf (pick out whole
spies)
3 tablespoons baking fat
3 tablespoons flour
% cup buttered crumbs.
Arrange six thin slices salt pork in
casseroles. Cover with onion, add
bay leaf. Place halibut over pork
and onion. Spread top with fat and
flour creamed together. Cover with
crumbs and arrange narrow strips
of salt pork over crumbs. •Cover
with greased paper and bake 50 min-
utes in moderate oven (350 deg.). re-
moving paper during last 15 minutes
to brown crumbs. Serve with white
sauce, using fat in pan in place Of
butter. Sprinkle with oaprika. Serves
six.
,A4
1`"
YOU!LL BE
$U,PRISED
i041111:4111 .
HC.A.. _...NE
441/
NIIMP' Nene
LIQUID or 111,1•0
PASTE if
• .
-0a0,1c• ,SeAligixt
............144,..eakwieWW*14.04.****Nw,,,,,
11
, ',000.)* astv,;
;014.11,:04$.04. (4,qcu4)
Oca'•.0.44004kull,
94.q;;;;:::070.70.0•4::4A aticaotixaga,dj
P1 w1;j1
(at
ttee:scIp9:0-ua:alltgi41.i9407t)'`904xtded2
,lea;
4oxt: ti? tAstv, 110 angl,
00-.„:*,iii**PUasqe4-'03,44:t(1..§#e, ,a144 brown, in a little fat; nerve
f
.
11,P lz:9111414ari3On top of ehieken.
• -
1,1/OggiA114' 47 P. POP Lees) Tr
egg Fricassee
q40,0,190edeg
0984 from soup -bone
koo fiargeY
• '''.C.4q,OR'Sg,9P,ton,
3 tableapoons hour
Salt and pepper,
Cid the eggs ,.in slices. IMake a
sance of the stock. fat," lour and
seasonings. Add the' Sneed iggi, the
cream and salt and pepper. Mix well
and serve very hot.
ckr' hgta•`3.49-40A.44,1,0"`Own a te,Og
bread * fl*Olidar
0*Med.
(CIA trit4iji*eqii
e fl • re, beat'for oil-
slc*PFas ftsl Pcip401
*Ta. trolesS 1sli ia he;FarN430110
whelp,it,. is better „to cutinto piOes
for serving before boiling and steam -
Sprinkle fish ftbeaU with,salt and
steam over boiling water or 'Soup
stock with a bit of garlic in it, Steam
is preferable to boiling as little flav-
our is lost. Save any" juice that
comes from the fish to use in sauce
in place of water. Serve with a tasty
sauce.
Turnips With Cheese
2 yellow turnips
2 tablespoons fat
2 tablespoons flour
1% cups milk
1 teaspoon 'salt
% teaspoon pepper
cup grated chente. •
Peel the turnips, cutin shreds and
cook in salted boiling, water for 20
minutes. Make ,13. white sauce with
fat, flour, milk,. salt and pepper. Pour
this over drained turnips and stirinkle
with grated cheese. Place over hot
water and continue cooking 15 min-
utes.
Keswick Beans '
1% cups pea beans
1 cup stewed and strained toma-
toes
1 can vegetable -beef soup
1 onion (finely chopped)
1 clove garlic (finely droned)
1/4 cup butter
2 teasnoons salt.
Soak ,beans overnight in cold wa-
ter, drain and parboil.until soft. Put
in baking dish or bean pot, add other
ingredients,. cover and cook in slow
oven (250 deg.) until beans have
nearly absorbed sauce.
* *
Take a Tip
1. To keep woollens in circulation
longer it is important to givithem
careful and frequent cleansing.
Use plenty of "water but nottoo
much soap. Squeeze througli the
ends and brush any soiled spots
with a soft brush. Rinse well in
three or four basins of warm wa-
ter. Squeeze dry and spread out
on clean paper to dry.
2. Perspiration, dirt. and grease that
are allowed to remain in the fabric
of overalls weaken the cloth. Fre-
quent washings are better than
severe laundering for very dirty
clothes. • "
3. Clothes that lave become yellow-
ed can be whitened by first soak-
ing them over night in water con•
taining borax — about one-quarter
cup to one gallon .of water. If the
result is not satisfactory, let them
freez in cold weather. This.,. will
whiten cottons and linens wonder-
fully.
Anne Allan invites you to write to
her c/o The Huron Expositor. Send
in your suggestions on homemaking
problems and watch this column for
replies.
t, ro.51:1.
w:'9t11.itzt",4 ,eflt ti
OgRar4P,AfAn„-§,:ifx
ae urel!y.,350 eg ,r !i*5-W
•
gl
The lOng and short of it all at Beaver Bomber Base of the Royal
Can,adiap. -,Air Force in Britain was caught by the camera recently. ,
At the left is Wing Commander J. W. Bootle, of Vancouver, British
Columbia, Aix foot six and a half. His friend at the right is Flying
Officer. Brien Lanktree, Distinguished Flying Cross, six foot sever&
Lanktree left the Republic of Argentina to )oin the Royal -Air Ferce
in Britain. After training in Canada under the ,British Common:
wealth .41r Training -Plan, he returned to 13ritain and served on
"ops" with Wing Commander J. Easton, D.F.C., of Timmins, Ont.,
former CoMmanding Officer of the Goose Squadron. The petite Miss
ir. the middle is Flight Officer K. Smith, of Victoria, B.C., five foot
officer of the R.C.A.F. Women's Division.
Apple and Onion Recipes
"An apple a day" may not keep the
doctor away, but it certainly helps to
keep monotony away from winter
meals.
When variety of fruits is at its
lowest ebb apples, rank high, and the
,..eumber of ways in which they can
be used is legion. Three of the nic-
est ways are suggested in thee •reci-
pes from the Consumer Section of
the Dominion Department Of Agricul-
ture.
Liquor Control Board of: Ontario.
M12
NOTICE
to Individual Liquor Permit Holders
DO NOT DESTROY
your present individual -
Liquor Permit
Liquor Permits will be extended (not re -issued)
to -March 31st, 1946 on application and payment
of $1.00 at any Liquor Control Board Store on
and after March 19th, 1945.
The decision to extend the use of the present
perMits will effect a substantial saving in- paper
and printing costs, and is in keeping with present
day conservation policies,
WILLIAM G. WEBSTER
Chief Commissioner
•
tie
121..-4Wtfer,lete!!'
'
24,
Applesauce Cake
,1/2 cup mild -flavored fat
cup sugar
1 egg
1% cups sifted all-purpose flour
or 1 2/3 cups sifted pastry flour
% teaspoon salt
1 tea,spoon baking Soda
2 tablespoons cocoa
1 teaspoon einnamon
1 cup thick sweetened applesauce
% cup raisins (optional).
Cream fat. thoroughly, add sugar
gradually and cream well together.
APO! 04114100
0 'ilnediO031,091
oPAR:1 VOX
hr,ow.0 sugar
4#1444tah.ISOrroulernoir-julca-,
1
2 egg, tea '
Willi •
'ns
Pea) core and 4169, 'aPP145, add wa-
ter and cook till„tender, Add sugar.
butter, -salt,' lemon .rind and juice,
Boat until smooth or nib through a
sieve. Pool sliht1y,stir In the well-
heateo egg yolks, and torn. into a
baking dsh. Beat egg whites until
stiff but not dry, add the two table-
spoons ;Sugar gradually, continuing to
bpat. Pile u -tap Of Ara mixture and
bake in a moderately Slow oven, 325
deg. F. until the top is nicely brown-
ed. Serve 'hot or '6old. Six servings.
Spicy Apple Pudding
.361/4 cellP'srauilda-rflavored fat
upg
'1 cup lesa 2 tablespoons sifted all
purpose four or 1 cup sifted
pastry flour
1 eteagspoon baking soda
teaspoon salt
% teaspoon cinnamon
%
% teaspoon nutmeg g
2% cups chopped apple.
Cream fat and sugar. Mix and sift
dry ingredients, add to fat and sugar
raixture. Add unbeaten egg, mix well
and add chopped apple. Bake in a
moderately slow oven 325 deg. F.
about 40 minutes. Serve hot or cold
with top milk or pudding sauce. Six
servings.
, Onion Soup
6 medium-hized onions
2 tablespoons mild flavored fat
2 tablespoons flour
,1 quart brown soup -stock
6 slices toast
% cup grated cheese.
Cook sliced onion; in water to cov-
er for one:half hour, then rub through
a sieve. . Melt fat, blend in flour and
gradually add one cup of the' stock.
Stir -until the mixture thickens. Add
sieved onions and remaining stock,
blending well. Simmer for 20 min-
utes. Place one slice of toast in each
soup plate, add soup and sprinkle
with grated cheese. Six servings.
Cream)? Onion Soup
3 tablespoons mild-fiavoyed fat
44
'fitAtg.'Sq„;i4je!,40g
t* tije insurance bail ,
monopoly?
JUNTSIN*It'tf Susk9tInie.
I# you wadi(); shop, arntind iu
Canada for iusuraocrou'cou
pick -an , American VPOInPanY4.,
or a Pritish company, or it
Canadian company. You inay
choose a stock cifinpanrie
a strictly mutual company.
Yon may select; either a par-
ticipating or a non-participalr-
' ing -policy.
You mean there's real com-
petition?
•
- ANSWER; There is, indeed.
Anyone who has let it be
known that he is in the mar-
ket for insurance realizes just
bow keen competition is be-
tween the different compan-
ies. He knows they offer a
wide, variety of plans and
premium rates.. Monopoly
a term which cad never be
truthfully applied to **** life
insurance business in Canada.
One of o series of messages sponsored is
life insurance companies to Comadm
13 cups finely minced onion
2 tablespoons flour
1% teaspoons salt
3 cups milk
1 cup vegetable water, milk or
water
Paprika
Nutmeg_
Worcestershire sause (optional)
% cup grated cheese
2 tablespoons chopped parsley.
Melt fat and add minced onion -
Saute until a golden brown. Stir in
flour and salt and add milkand vege-
table water: Simmer soup, covered,
until onions are- very tender. Season
with paprika, nutmeg and Worcester -
Shire sauce, if desired. Place a table-
spoon of grated cheese and a teaspoon
of chopped parsley in each soup plate
and pour the hot soup over them -
Serve immediately. Six servings
•
• Messrs. Jones and Messrs. Brown both make shoes—
shoes wcactlyilindia); in quality and style. Messrs. Jones
'do not Mvertise. Messrs. -Brown do; and sell a very much
greater quantity than Messrs. Jones in consequence.
Who pays for Messrs. 13rown's advertising?
Not Messrs. Brown—because their profit—on the quan-
tity sold—is Messrs. Jones' profit multiplied many times.
Not the public—because they get, for $4.00, shoes of a.
quality for which Messrs. Jones charge $4.50. Not the
retailer—because the profit is the same in both cases.
No one pays' for advertising. It is an economy—not -a
charge. It does for the operation of selling what Messrs.
Brown's machinery does for the operation of making
shoes—speeds it up, and multiplies its efficiency. It makes
poSsible big -scale production and so reduces costs.
•
It Pays --To Advertise
'47„0,'IFATA 4,'• ii
r
44:
4
-4
V