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Home My WebLink AboutThe Huron Expositor, 1945-04-27, Page 6• • "•7°"°"--"7:"'Z' 7,77.17°•• 7.7777-7 AF•i•AfPf, • ,,,,,..,,,,,,wA.A.AAAVAAMAILIAAWAAAAW.AFAAAAA.AAANWA • v", AIIAM Egononiist platakets1 Your spring 4)Vill be made iatore mytlq, rg4114,11 the furnitare ing the actual cleaning. • a ea surprised at the results Waiaved if you are the necesearY time. We •Itn ,daseuss the most common, s 'that befall wood surfaces. Osatoffes': If a seratch is light, a 0.. rpm linseed; MI will darken it. aa, the -scratch is deep, apply a little ealt stain to match it; allow to dry; A'Ppeat until. scratch is the same color B rest of surface. Then polish or was the whole surface. ' 1-leat Bloom: Hot dishes may cause white marks on table tops, etc., due to the heat drying out the finish. Rub in furniture polish or raw linseed oil and/let stand on the spot. for some tae. Then polish until oil is entire- ly removed. Grease Spots: (a) Wash with t • 1,1 1,4 P. ;Oa'. • ••••.,:"" - "I• ,e• washing s -oda; or (b) make a thick ' paste of Fullers Earth and water. Apply paste- to spot and leave on -over nightaRemove paste and Wash the wooa. • (c) If grease is soft when spilt, cover -th-e spot immediately with 'cold water to harden it and to prevent • the grease from soaking in.. Water Spots: These are very per- sistent, especially if the water is ' hard, in which case it • is necessary to remove the stain by sanding be- tore reffni og the tairfa,Ce, Howev- er, the folleWing Pasthad.4 are e4ec- tive in most was: , taY 40 with a. good futnitare pol- ish if the Surface is finished with varniiia (b) Rub the spot with a cloth soaked in weak ammonia, wrung dry as possible. Polish with a furniture oil. (c) Place' a clean blotter or Weal - len cloth above the spot and then ap- ply a warm iron cautiously. Repeat if necessary. (d) Waxed surfaces may be treat- ed by rubbing briskly with a soft cloth, or by applying liquid wax to the spat, or turpentine, followed by liquid..wax. Take a Tip Do not attach a percolator, toast- er or other electrical appliance in such a way that the' cord is left trailing for someone to trip over. 2. Do not touch .an electrical appli- ance if you are touching a water faucet. 3. 'Never pour water on burning grease. Cover with a pie plate or sprinkle with baking Soda. 4. Soap allowed to dry thoroughly before using will last longer. 5. Seal lotion and 'perfume. bottles „a'. raaa a• • ,•••• • • . - Only 2 Tablespoons • of sugar in this . te..","=.4 tf,,,SM•.) 4 4 44Za a•Ma•).)..-044 4;•,:k4M•AiSMSM Zu4-ce,o-te4--, MAGIC Orange Shortcake' 3a tsp. salt 3 tbs. shortening 2 tbs. sugar About.a.•,•,, cup milk 2 cups pastry flour 4 tsps. Magic Baking (or 1'4 cups bread flour) Powder Orange sections (skinless) Sift dry Ingredients; cut in shortenini, till very fine; add milk to make soft dough. Turn dough onto floured board and shape into round take about 1" thitk. Bake in lightly greased layer -cake tin at 425F. for 20-25 minutes. Split and butter While hot. Place whole sections of seedless oranges, between layers and top with ' ORANGE SRUCE Combine 134 cups of orange sections halved with about 4 cup honey. Let stand in refrigerator for. 4 hour or longer before pouring over shortcake. Serve with whipped cream, if desired. MADE IN CANADA 4 .1,4*143.1,4 11. iii,;:,0q:goodway':','f.k ',., 0 1 11"'.14.VA0101:10#0, ',..tcitp,1*4:.. la.',.0.,. ,-0101e, or ;to'ors.irt*.leii oso,. 50,44 .0* are ' 00;011t40„,,: ' 114k topsCOlfa,„ off moat,* wiyin YQ .4.11) We bottles to lot water and aft ow the uszgo. 44 44 44' -Ft! E cttl gsTti:tt4 BOX "Mrs. IL Mc. auks 'Row to pre- vent tinwarefrom rnsting.". AneWert 1 t is practically new, rub tipa 'Adds and out slightly with lard or salt -free fat, and heat in Oven for. 20' Minutes. AlWaya keep tinware dry when not in use. ' Mrs. S. T. says: "To keep the tea kettle free from lime, leave an -8- inch piece of cheesecloth in R. Re- move every two or three weeks." Mrs. B. J. .asks: "Recipe for Cream Pints." Cream Puffs 1 cup boiling water % cup butter 1 cup all-purpose flour ae teaspoon salt 4 eggs, nbeaten. Have the water rapidly boiling. Add the butter and stir until melted. Add the flour and salt both at once, stir- ring vigorously. Continue cooking and stirring until, the whole mass leaves the sides of the pan. Remove from the heat and cool one minute. Add the eggs, unbeaten, one at a time; after the addition of each egg beat until the white is absorbed into the batter. Dip a teaspoon in oil; then dip out spoonfuls of the batter. on oiled cookie sheets. Shape up each puff high in the centre. Bake at ,450 degrees in oven for 10 min- utes, reduce the heat to 400', degrees and continue cooking for 25 minutes. The puffs should be high and golden brown. Cool 'them, eat a slit in the side and fill with cream filling. ' Anne Allan invites you to, write to her c/o The Huron Expositor. Send in your suggestions on homemaking Problems and watch title columrt for replies. KEEP SWEEPERS CLEAN „ • , Each time the carpet sweeper is used, make certain to clean and empty it. To remove wax and Oil, wipe the brush occasionally with dry cleaning fluid. Clip, and remove hairs and string from the brush .regularly. qil the sweeper parts at least once a month. • THREE CENTURIES OF WHEAT The growing of wheat in Canada. can be traced back approximately 340 years to the summer of 1605, When a French settlement in the Maritimes cut the fifst crap. Today one of Canada's leading export coretmodities, Canadian wheat, was being exported as far back as 1754 to the tune of 80,000 bushels.' , ' if • •: „ 47:70t1j, A soldier risks his life, hour after hour and day after day, to do his duty. And 'a worthy soldier never quits because his objective is "almost" reached. One Victory Bond -. that extra bond you might buy if yon would deny yourself; that small bond that may seem like a drop in the bucket to you : is so vital that it justifies any self-denial that you can make. Never have our fighting forces needed your financial support more than now: c' THE HYDRO—ELECTRIC POWER COMMISSION OF ONTARIO • '.!••'. • • . . 1 , "a• I• 14s • liansplanting •'Thesenroap, Of succesa tranardapt- ing lies in kepping roots moist and per far as p4Sible excluded from air, No Matter ifatarticle tmi-ng tr'ane- planted is 4 tiny seedling er a ten:, foot ornaMenteil tree, that same rule applies. 4 iletkot the shock of; MoV- hag sat mach an the roots drying out that kills. ' •• To preVent this, nurserymen pack all roots carqidly, usually in damp moss, and then to make doubly sure they wiap tightly in burlap or oiled paper. When.. this nursery stoei is bought it shonid be kept in a cool, moist place mall planted and, if Pos- sible, in the case of ;biga*ftf•• shrubbery and treese, iprinkle some water over the paCked roots, to keep them moist. In moving plants from one location to another in the garden, it is advis- able to dig carefully, keeping as much soil attached to the roots as possible, . planting quickly in the permanent position, firming new soil tightly about the roots, and watering. Again this advice holds no matter how small or how big the plant being moved. • Labor Savers While one can garden satisfactorily with a minimum of tools, good results being guaranteed with only a rake, hoe and spade, the job will be made speedier and easier with a little more equipment. Three to ,five -pronged cultivators will do about three times the work of a he, with the same ef- fort, and a long -handled spade or fork will save the back in digging. Then again there are special tools for special jobs. Dutch hoes, for in- stance, will be found faster than the ordinary kind _for light weeding, .and a lonViandled spudder will get clata deficit's and other weeds out of the lawn without the usual stooping. With all implemente, from the simplest to the .naest cemPlicated, diVidentle in la,b0r Oyes', are Wel 'by . haVing' cutting edges elean and Almi,. old file wil d0 the trick With boo and ePadefa • Take Your Time OldthnerS are-eehhamanee4 rnOhing. the planting. As a Matter of fact they will tell you there need be ne special rush. It is a good thing to get .a bit of the gardea planted early, but it ie foolish to risk the main planting until all danger of frost is over. And in any case if the garden, Li s all planted at once then the har- veat will all come together, with a :at for a few) days, followed by a famine. In the greater part of Canada one can go planting vegetables and flow- ers right pp to July '1st—indeed in some areas it is passible to plant beans, carrots and beets even later and still get .good returns.. Experienc- ed gardeners divide their seed into at least three parts and make succes- sional sowing about ten days 'to two weeks apart. For tender • things like beans, corn, potatoes, peppei•s, toma- toes, and so on, nothing is gained by rushing the season in any case. • For Special Locations ' Listed in the -seed catalogue will be foand flowers that actually prefer darkish corners, in fact will not grow if exposed to full sun from morning till night. And these flowers often have brilliant coloring too. The tub- erous rooted begonia is an example. Then there are' flowers like portulaca that prefer a blazing sun and poor, dryish soil. Listed in every good Canadian seed .catalogue are hundreds of others sufficient to meet almost any conditions. • - NEXT WEEKLayptits, Slopes, A Lot For a Little. • .• ,r :" • " . , ".'*1 .• • ' • , . Es. E€: i*4.4 to0,0007: 00' .4' OS** '40iti:''*10•42 the VOAte# c7StEctio°(39°.:RE07:71*:1741. 0714737, kthta:*ti::;P:;;Iti. • on the do !IMO inarkea,;; The United Statee tiovelfainalantfftipiree for••ttn, army obielamn taaaatinliPls' alVfir and fowl 2% oomuls• - sad • Over. Coekerelachielts ahOnid :lie raised for food. Grade •G *NS ere. not wanted to choke ,the market ,her never were profitable to the farmer and are not so now. - The beet and qpickest way to raise birdsfor thea tap• grades is by effici- ent • management and proper Teeding-. Any agricultural representative or ex- perimental farm will gladly advise farmers on these points. There is a world shortage of the heavier meats -beef, pork), lamb. The poultry producers of Canada, caii help relieve the situation by producing top quality birds for meat. And the most profit is in Grades A and B birds. The demand for poultry meat will be active for some time to come, both at home and abroad, and so will the market fot eggs. At thin time when the world needs feed so urgently, the challenge • is lear • to Canadian farmers with poul- •try. Produce more,, birds of the best quality. By doing this they will help feed the litingry and make money doing so. Onion Recipes Creamed Potatoes With Onion 6 medium-sibed potatoes 2 medium-sized onions lya cups medium cream sauce 1/4 cup chopped pimiento or green • pepper (optional) • Cracker crumbs. Peel potatoes and onions and cut in thin slices. Parboil for 10 min - ROI, , , , • • a , • - • , " • "0: •, • " •' • • utes In a grVaaed sA80,T00 Place alternate ' 147eX0 Otlet„ eauce to widclx„yldisdHap•p., green pePPer has 'well, 0449d, Irpr? With cracker crnurbit and bale hot oven, 400 -deg. F. for 20 ethtutes. Six servings. Scalloped Onions in Tomato 6, large onions, sliced 3 tablespoons flour % teaspoon salt 1/8 teaspoon pepper • • 2 tablespoons mild -flavored fat 1% cups tomato juice. Arrange half of, the Onions in a casserole, sprinkle with half of the flour, the salt and pepper. Dot with fat. Repeat ingredients in a second layer. Pour over 'the tomato juice. Bake at 400 deg. F. for 35 to 40 min- utes. Six servings. . 0 . • A. Mops” WELC•• CONDUCTED CONVENIENTLY- tociaui HOTEL t eve �M Ito 4, • SU For tasty, nourishing and economical winter desserts, most Canadian,housewines. will again do some preserving this Year: —jams, jellies and all kinds offreshiruits., Sugar is still very scarce. We must continue to conserve our supplies. This year, .the allowa4ce for home canning will be the same as' in -1944—ten] pounds per person. Be sue to use your ration sparingly. HOW TO ET SUGAR FOR CANNING Instead ,of special home canning sugar. couns, twenty extra Oreserves coupons in Ratiop. took No S'are being made available fof the purchase of sugar for canning. These-cottpons are good for hall a pound of sugar each orAhe stated value in commercial presetves, for they are the same as any of your preserves coupons. • You may use any other valid preserves coupons to ° purchaee sugar, also at half a pound each. •No exchange is necessary. Your grocer will accept any valid preserves coupons when you purchase sugar for canning. • There are now only two kinds of coupons for sugar. The regular sugar' coupon, good for one pound of sugar, and the preserves coupon, worth half a pound of sugar. SUGAR FOR CANNING COUPON CALENDAR 'USE ONLY AS REQUIRED GUARD; voila RATION YSCitt The twenty extra preserves couponfor sugar for canning If you lose your ration look', the extra pram' ryes coupons , which have already been declared: valid will pot be replaced. It is u o each consumer to look niter his or s will remain valid until declared invalid by the Itation Adminis' tuition. You do not have to use them immediately. YOU will be given plenty -ei notice- of their ,expiry .date: her rationbookt RATION ADIIINISTRATION: • j• 17 S'PARItif(i'l.Y Y 1 A 4 4 4 4