HomeMy WebLinkAboutThe Huron Expositor, 1945-05-11, Page 6VAN
;aoaa.mist
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east pia you oxer
:ajpeite'eitanges with
this time of year.
Oak ;forward eagerly .to
QE our Victory Garden.
e •
re is an abundance •o.f
sonal, foods such 'as
and' rhubarb, which
'acid zest to our table.
is:ugy be scrubbed and boil -
their Akins; they may be peel-
)* boiled, served mashed, diced,
tAn. cream Sauce or butter sauce;
:are good baked in bacon fat;
, uriaa11 amount of raw parsnip
yed into the salad bowl is a splen -
variation.
'a forwater cress, its color, flay-
,
end' fterkiness is a delight for sal-
ads. garnishes and sandwiches.
Our requests this weer have -been
or rhubarb recipes, so without more
ado, we list a few:
Baked Rhubarb
4 caps'cut. 'rhubarb
' cup sugar
Or la cup sugar and, crap
honey.
Wash rhubarb and cut into inch
lengths. Place in„casserole, add sag.
ar and cover. Bake in preheated ov-
Nen for 20 minutes at 35'0 degrees.
Rhubarb Shortcake
2 cups flour
tc ;teaspoon soda •
1 cup thick sour milk
1 teaspoon 'salt
2 tablespoons shortening.
Cut shortening into measured flour,
soda and salt. Add liquid gradi,ually
while mixing with a fork to a soft
dough: Owing to the difference in
sour milk, it is not always possible
to determine, the exact amount or
liquid. Turn dough on lightly' flour-
ed board and pat out. Cut into cir-
cles and bake in oven at 450 degrees
•
NO SUGAR
...lots of
Lusciousness!
MA
�pGs IC Peach Layer Cake
234 cups sifted cake 1 cup white corn
x?/ yup
•
tepOUr c 2 eggs, unbeaten
p8skiinngPowder 3i cup milk
ts
'6 tap'ahortening 1 tsp. vanilla
3f tap• almondeYttaet
gSiftt dryingredient tm
etbterinu times. Cream
g. Add $ �... a
n o c
after each addition. Add
gradually, beating Feil
34 of flour -
Blend Well. Add egg�Oe
at ach�e' beat Well after
Add remaining
flour mixture in tiaras,
alternately with milk
halves, in
beating well after
each addition. Add flav-
oring. Bake in 2 greased
lightly floured 8" layer
cake pans at 375°F• until
done. Top and fill layers
with peacly_balvesand
whipped cream.
MADE IN CANADA
tes.St 9g9u• !+d
1u a� i?, sauu ke.,•. sen 4 an
041 Ohok Six MPS of eat wash-.
-barb ie, aauoe 7gnaced our
f amit toroed to Low 'Or Pe uliu
uk, s,'Ibillt to #g'h,. 444 otwqrzt'.two'
thix4s cup
of! sugar 0;9, h ,only o
• teiy Minutes stirring fregipeutlYs
Rhubarb Tarts
111111:44144 144,vortios..1.34:14:1:,
2 cups thick rhubarb sauce
2 eggs separated
1 teaspogu grated orange rind•
• a/ 4,, cup line sugar.
'Combine the allubarb 'sauce, egg
yolks and orange peel. Cook in top
of double boiler, stirring constantly,
until thickened- Pour into tart shells.
Beat the egg white tilt stiff and add
sugar gradually, beating until mix-
ture stands in peaks. Place a spoon-
ful ip each tart and bake .in oven
(350 degrees) about 12 Up 15 minutes
or until delicately browned. Makes
eight tartsof fairly large size.
To Can Rhubarb
'Wash.and trim slender stalks. Do
not remove skin. 'Cut into 16 -inch
pieces. Use one cup of sugar to
each quart jar (or % cup to a pint).
Put a thin -layer of sugar i i the boa
fern of the jar, then alternate 'layers
of rhubarb and "sugar with a layer
of sugar on, top. Pack, very tightly,
using"a wooden spoon 'or masher.
Partially seal and process in boiler
by gently boiling on element for 25
minutes.
To Can Rhubarb Sauce
Add enough water to rhubarb to
prevent burning. Cook until soft.
Add three-quarter cup of sugar .to one
quart rhubarb. Fill °sterilized, jars.
Sea tightly.
Take a Tip
1. To prevent rhubarb pies from boil-
ing over, use strips of wet -cheese-
cloth or butter -wrapping cut in 2 -
inch widths. Press the eine edge
to the rim of pie and let the other
edge fall over fluted tie crust
Or'erlap ends well.
2. Other variations for rhubarb des-
serts: Upside-down Cake, Rhu-
• barb Betty, Rhubarb 'Steamed' Pud-
ding, Deep Rhubarb Pie, Rhubarb
Sponge.
The Suggestion Box.
Mr. C. M. says: "To protect seed
•
tea atll
Those ufl tar"
are ama4e4 41,A, +he
;tables a ,044 ,few yards square ean-
pre,duee.lir' a d properly a piece
of grou td 12 #Ret wide anti 25 feet
long should 41e1d practically all
vegetables *Opt potatoes,a small
family will Taattuire from early Jluly'
until frost,
For ease in el?ltivation, rows should
run across the"',Width, not the lengths
of the plot, and ,they can be as close
together as 12•' inches for little, nar-
row and early. ,stuff like lettuce, rad-
ish and carrot's, about 15 inches for
beets and .beans, and 18 inches for
corn and tomatoes. To save room
and induce early and clean fruits the
latter should be staked with all si
branches pinched off.
Space can be saved by alternating
early vegetables like radish, spinaoh
with gardening ar i lettuce with WO lit:P4 Ing aorta
*Mount of vele,
is beets, carrclts end lnio.y
potatoes against blight, soak ahem
for ,one hour before planting in a
solution of one, g all•on of water and
two teaspoons of Copper H."
Miss G. B. says: "Before putting
your badminton racket away Cover
• strings with vaseline."
Mrs. K. 0. says: "Never cool boil-
ed meat in the broth. Remove as
soon as it is cooked; cool and store
meat broth separately."
Mrs. C: A. says: "Any burnedfood
stuck to enamelware should be soak-
ed off the utensil, but never scraped.
Javel water helps a lot."
A. A. says: "Watercress leaves are
very tender. If stored with other
'vegetables they crwsll and break. Wa-
tercress 'should be washed. and stor-
ed in a closed sealer in the refrigera-
tor."
Anne •A11an invites you to write to
her c/o The Huron Expositor, Send
in your suggestions on homemaking
problems and watch this column for
replies. • .
tke time tfte seeeati group really ae-
guire all room the first will Have been'
removed and eaten.
Cuctanbere, AlleInna and Squash
Where space is limited these things
can be grown along the row of corn.
or at the edge of the garden. where
they will trail over the fence, • •path,
or perhaps the plot of the next -deer
neighbor. For .best results, however,
cucumbers, squash and melons should
be planted in specially' prepared hills.
These plan s like hot weather, are
very ,m h fraid' of. frost and cold,
wet feet. • They should not be planted
until the 'soil is •re,ally warm.
]ls are simply loose soil built up
ounds two or three feet across
d about -six inches high. Into these
should be worked some well -rotted
manure or black mulch. This keeps
the soil open so that the soft, fibrous
roots can penetrate easily and the
darkish color of the muck or well -
rotted manure absorbs the heat of
the son which these plants love.
Experts advise planting about five
seeds in holes about an inch deep, and
six to 10 inches apart on the little
mounds mentioned. Later when the
plants develop, in about two weeks'
time actually; thin. to about three
plants to each group. Keep weeds
cleared away, wat h out for bugs,
and to encourage early fruiting nip
off end of vines when half a dozen
anelons or' a dozen or so squash .or
`cucumbers are on the way.
, Pefit Control
For almost eary flower, vegetable,
shrub of vine there is a special bug
or disease which if unchecked may
make . life miserable for the garden-
er, as well as the garden. Scab and
rot may attack potatoes, dirty black
spots appear on green beans, a borer
run through the carrots, mildew ruin
rose foliage, thrips prevent gladiolus
from blooming, a in insect stunt
dahlia buds, a hard shell bug appear
in thousand's, just as melons, cucum-
bers and squash start to promise re-
sults.' ;
It is impossible and unnecessary to
go into details. Beginners are •advis-
,
If you would avoid picture -making mistakes this year, and produce
sparkling snapshots like this, now Is the time to, check up on your
technique and equipment.
Two
Tbel0ag nowbefore we sate for any possible camera move -
photographers enter" upon our went. With bog cameras hold your
most active season. Summer is breath while you snap the picture.,
very.close, and I think it is the duty.
of every practical photographer to
prepare for the picture possibilities'
it will offer.
The first thing to do, of course,
is to check up on your camera.'
Make sure it is in good condition
and that any necessary repairs are
taken care of now. But here's an-
other' point; last year you probably
made some mistakes. Well, now is
the time to review them so that
this year . you ; won't make them
again. •
One common mistake you may
have made was that of failing to
hold your camera steady when
snapping your pictures. To avoid that
this. year, practice picture making
with an empty camera until you
can release the, shutter without
jarring the camera -in the least. And
stick to shutter speeds such as
1/50 and 1/100 of a second,' so
that the shutter speed will compen-
Another frequent mistake~ t -.
avoid this year is•donbio exposure.
You know ivhat ;that -'la, Fm sure,
To avoid -It this tiiiie, make' it a»
constant practice to wind the film
on to the next exposure immediate-
ty after you take a 'picture, And
make it a pbinf to- keep both yaw
. lens and camera immaculately- dem/-
That's another guarantee ;of better
pictures.
Then tpo, watch out for tilting -
the 'camera. Tilted cameras' have
spoiled many fine snapshots. Anda
'speaking of things to check on,
don't forget correct focus. There's
nothing which will spoil a potential
picture as quickly as inegrr+eet
focus. It taises only a, minute '1o°
make sure ,that your camera la lira
focus, so . this year resolve that
you're going to take that minute
and be safe rather than sorry -
38$ - . . John van 'guilder
ed to get hold of some good govern-
ment bulletins on . this subject of
consult •their local seedsman. Actual-
ly all these pests can be controlled,
fairly easily and there are combina-
tion •spraysand dusts which will cope
with most situations. One Point, heat-
"ever,
ot.ever, is Most ianportaht and that -ie
that wei$ cultivated, well managed
gardens are far less susceptible to•
attack than those that have been meg-
lected.
,.:,:i ::i::';::2: 2.::f,••{,:;0
.r.: !?•:..moi.{:+..:.......:.n... ^C?lfn%'• .rv., i:2'•i?' .n
the SHOUT
i:JF.
�ri:/... In . .i:
+:S
THAT BECAME A WHISPER...
A
We're looked forward a long time to celebrating
the installation of . our millionth telephone.: Now
the great day has come and gone, with -only
a brief press notice to mark its passing. There are
more importantthings to do just now. Besides, we
won't be really happy until we can take care of every
one of the more than 70,000 further applicants
who today fire.• waiting for telephones.
X4:
THINK of it good pay whole -
:some food ? .. healthy envir-
onment
What better way could
YOU spend YOUR vacation?
This°year the need is greater than
ever ---- thousands of -Nigh School
students from all parts of the
province,are urgently needed to
fill upthe l+arm Service Camps „
and to accept work on individual
farms.
By' serving as a Farmerette or
Farm Cadet you not only build' sup
your own health but you alto make
a genuine Contribution towards the
saving of thousandsof tons of
food ... food that means Iife to
millions- of people in liberated
Europe.
Act NOW! S•tltslen4s who have .the rlecessarr standing at school
afiri'go to .wo'fIIK' on a farm AT ONCE and still secure educational
crelFiite. ., fie Year teacher or principal today or, Write direct to
Director, Ontario lr a i Service FFirc'e, Parliament Building, Toronto.
'` It may surprise you that 215,000 more Bell
telephones •arein service now than when
" war began.=With telephone manufacturers
practically 100% on war orders, how was -
it done?
First, by using up all our reser* stock. And
• second, by making maximuni use of recon-
ditioned equipment. We have thus been,
able to meet—fully and on time--every-
essential war demand for telephone service.
Only materials left over after these needs
are met can be used to look after our
"waiting list". t
These unfilled orders are our constant
concern. They involve • much more than
installing -telephone sets., The job calls for
additional wire, and cable, and in•#ricate
exchange apparatus, and all the other•'
elements ofa com'ple'te• telephone 'system.
J And this, in turn, is just one part $f the
whole construction prggram we will under-
take once men and materials•are available.
ft means lots of work.ahead not only for
every present Bell einplQyee5 whether
at home or in the services, but for,
additional workers, too.
IL H. P. Johnston
• ! Manager.
.IMM+�II 1 'iNCi*L call IM 1 TEE _ 011 . PARM LABOR.
•,•sEAds
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