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HomeMy WebLinkAboutThe Huron Expositor, 1945-06-15, Page 6weeeeee tNe ALLAN - i)me Economist --eaek enemakeral It ie now well sIssith the exception of the 4. labour is probable* the great- -Meg factor in fade. en'odaction. it labour, vegetables will rot on fruit will spoil on the El grain will shell out on the QflUd, and Sugar beets will never 'rea0ii the refinery. Canadian farms are highly mechanized, but there are Atilt countless jobs, big ones and small, ones, that must be done large- ly by hand. And wren a machine must be run by human hands. This work is bee,Ithy exercise; it involves great personal satisfaction because one can see worthwhile results in a very ehort time. Just ask anyone who enjoys the coentey in summer. ' For those homemakers who lend the helping hand we suggest the fol- lowing easily prepared meals: 1. Macaroni or spaghetti cooked and ready to heat with tomatoes and onion or a cream cheese sauce. 2. Broiled sausages or frankfurt- ers. 3. Egg dishes -creamed bard-cobk- ed, scrambled, omelettes, etc. 4. Broiled- ready -cooked meats that you've asked the butcher to slice thick-e.g., bologna. 5. Salads which are quickly pre- pared or moulded for next day while dinner is cooking. 6. Desserts: Fresh fruit in sea- son, sweet dumplings with syrup, prepared pudding mixtures, refrigera- tor Welles, etc. * * Spinch Roll .. Thoroughly wash- a peck of epin- tech. Pour boiling' water over spin- ach to wilt. leaves. Drain. Arrange leaves flat on a piece of cheesecloth laid on paper towellipg. Make a 14, - inch thick' pith. Sprinkle with salt. Roll ,up as you would a jelly roll. Press -to remove exeess water. Chill in refrigerator. Cut, making a bias slice. Serve with a mixture of French Dressing and grated cheese. Serves six. * * * Jellied Lettuce Salad 2 tablespoons gelatine 1/2 cup water (cold) 14 cup vinegar 14 cup lemma: -juice 2 cups boiling water 1 teaspoon salt 3e cup sugar 11/2 cups shredded lettuce env shred:00 spinaab cup shredded pepper 1 leasPoon grated onion. Soak gelatine in eold water for live minutes, add vinegar, • lemon 51ties, boiling water, fialt, sugar and onion. juice. Stir until dissolved. Carat Ar- range lettuce, spinach and pepper in a wet or lightly, greased, mold, pour the eaoled mixture over this, and clitIr in refrigerator. Turn out on lettuce leaves. Serve with mayonnaise. Spiced Apple Refrigerator Pudding 1 package (orange) gelatine. 1y4, cups hot water 3 large apples ,grated 1 tablespoon lemon juice 3,c2 cup orange juice cup honey Y3 teaspoon salt 1/2 teaspoon qinnamon 1 eup cream, whipped 12 vanilla wafers. Dissolve gelatine in hot water. Cov- er grated apple with lemon and or- ange juice, honey; salt and spices, Add to gelatine mixture when it has coeled. When • gelatine begins to thicken, fold in whipped cream. Pour into mold lined with vanilla wafers and chill in xefrigerator. Unmold and serve sliced. Take a Tip 1. Dainty cookies are -made simp- ly: Bake thin round cookies and put a small amount of thin icing in cen- tre of each. On the surface,- draw flowers, or any design you like with toothpicks dipped in vegetable colour-. ing. , 2. When melting chocolate. Place the squares in a 'waxed paper, then place this over hot water on a pie plate. Softened, it may be poured or Scraped off easily. 3. To sharpen, tele- meat grinder, put tiny pieces, of pumice stone through it. The Question Box Mrs. J. T. asks for standard table for oven temperatures. Answer: 1. Slow oven is 250 to 325 degrees_ Custards, 325 deg 45 mins. Cheese ,Dishes, 325 deg...30-45 mins. Souffles, 325 deg. Meringues, 3-00 deg Angel Food, 320 deg 1 hour 15-20 mins. 1 hour Sponge Cake, 320 deg ...... -.1 hour Christmas Cake, 250-300 deg3-4 hrs. cide,roto Olin lo ago to 470 clop, Cilwrimoo, OD: dog .... „so *Ws. CoOkies •(relied), 360,215 deg, 10-15 mins. „„.0illger Snaps, 360-375 deg,...7 mine, 14yer Cake, 375 deg go mins. Loaf Ceke, 350-360e deg 45 Mins. Cup Cakes, 375 deg. 12-15 Mins. 3, Hot oven is 375 to 450 degrees, Rolls, 400 deg 15emins. BP, Biscuith, 425-450 deg -12-15 Mins. hirliffins, 400 deg 25 was. Bread, 425 deg 15 mins. And reduced to 375 deg.. 3Q45 mine. 4. Very hot oven is 450 to 550 deg. Pastry Shellp 500 deg 12 mine Double Crust Pie, 450 deg, 10 mins. And reduced to 350 4eg 30 mins. 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. Sugar Deficit 1,245,poo Tons Owing to a world shortage of sugar intensified by the liberation of Euro- pean countries, Canada must manage on less sugar for the rest of the year. This decision has been made as a, re- sult of the deliberations of repres- entatives of Canada, the United States and Great Britain at Washing- ton. They had to face the fact that this year the United Nations needed 1,254,000 tons more sugar than was available. The 'general reduction will bring the per capita allowance of the three countries on to an equal basis. While total allotmeuts from the world sugar pool ere made on en eq- ual per capita basis to each country, the distribution of that supply as be- tween the needs of the armed forces and the civilian population is left to the nation concerned, and each may distribute its supply in whatever pro- portion it sees fit. This means that the actual ration for the civilian pop- ulation may vary betweeri one coun- try and another, and comparisons will be misleading. When the needs of Great Britain, the United States and Canada have been rnet, half the balance of the world pool will go to the liberated areas of Europe. World supplies have been reduced by a variety of causes. A. five-week strike in Puerto 11.ico early this year delayed canning and, grinding; drought in the Caribbean area and a hurricane in the western part of Cuba also affected supply. As a re- sult tete', world production this year will be lower than in 1944 while needs are greater. • When'will 1 get the telephone 1 ordered? 'With the ,lifting of restrictions on the Jaanufacture of many consumer, ata corumercial products, Minister Of Finance ilsley said: —"Consumers must not expect " an immediate increase in. tbe available s-upply of these coruraodi- 'ei, 1/7A ties:' And ea, an increase iu. civilian. goods will dep,,el add"ers wia uvon.,the time which. manufacturill require tO securerithe -necessa.ry skilled labour and materials with., out interfeng , with '05// continuing war° requirements," / //e/ /2, / / r A ae9, ''/// Our ability to instal tele- phones depends not on instruments :lone, but also in many cases on obtaining wire, cable and exchange equipment. Even when we can soave necessary niitspower and materials, it will take time —it might be months — to instal all the apparatus necessary to serve our waiting applicants. We shall lose no time, you may be sure, 'We are grateful for the patience and Understanding of so • many who have hatito wait so long for telephone service. ,a20„Wora4404.72.144,441, E.E E JOHNSON Contented eatkles from the direc tion of the hen Neuse and the fi.111 egg baskets at the end of the day., are signs of the time -the time of peak egg preduction. So are new recipes for egg dishes, such as these given today by the Consumer Sec- tion of the Dominion Department of Agriculture. 'Rhey make grand stIP- per dishes ,,,and, the food valise of eggs being What it is, they make eq- ually good dinner dishes for meatless days. . Egg Quickies 1/3 cup chopped onion a1/2 • tablespoons mild -flavored fat 3 cups soft bread crumbs '% cup milk 6 hard -cooked eggs, finely chop- ped la teaspoon salt 1/2 teaspoon celery salt 2 tablespoons chopped parsley 2 tablespoons mild -flavored fat. Brown onion lightly in fat. Add bread crumbs and milk. Stir and cookly slowly until thoroughly blend- ed, about two minutes. Add hard - cooked eggs, salt, celery salt and Parsley. Spread on a plate to cool. Shape into 12 pattie. Saute infat until brown on both sides. Six serv- ings. Green Beans and Eggs 21, cups fresh green beans, or 1 can 2 tablespoons mild -flavored fat 3% tablespoons flour 1. cup milk % cup vegetable liquid 4 hard -cooked eggs, sliced Salt and pepper 1. 'cup soft bread crumbs 2 teaspoons mild -flavored fat. Cook and drain fresh beans; drain canned beans, saving liquid. .Roil ,down liquid to one-half cup. Melt fat in top of double boiler, add flour and mix well. Add milk and vege- table liquid gradually, and cook stir- ring constantly until mixture thick- ens. Add beans and sliced eggs, and season with salt and pepped to taste. Reheat. Meanwhile lightly brown bread cruietbs in fat. Turn bean and egg mixture into serving dish and cover with browned e crumbs. Six servings. Barbecued Eggs 14 cup chopped onion 14 'cup mild -flavored fat a • -14 cup catsup 2 teaspoons prepared mustard or ee teaspoon dry mustard 2 teaspetons horseradish lee tablespeon's vinegar 14 cup water 1/2 teaspoon salt • 6 hard -cooked eggs. Brown onion. in fat. Add remain- ing ingredients; except eggs, and simmer together for 10 minutes. Cut hard -cooked eggs in half. Add to sauce and simmer five minutes.. Serve hot on cooked spinach or shredded lettuce. Six servings. Pop -eye bas probably done more than. could .have been „accomplished by 'any form of high-prescure sales program to develop the taste for spinach' in the younger generation. But even Pop -eye can't make friends for greens that -are gritty and waterlogged, and he bas to depend on Mother to keep the family "sold" on greens for their own sake. These , suggestions and recipes from the Consumer Section, Domin- ioaeepartmeat of Agriculture, will hello make all the family. enjoy spin- ach and othea health giving -greeni for their own natural goodness. Washing Use plenty of water, change it sev- eral times and, remembering that the sand sinks to the bottom of the pan, lift greens from the water leav- ing the dirt behind. If greens are unusually dirte water that is slight- ly warm will help get rid of every trace of grit. Cooking The' water lelt clinging to the leaves after washing is usually en- ougb for crooking. Add salt, cover closely and cook live minutes over enedium beat. Drain rtbdrougbly, sea- son and serve at once. For seasot- ing, many, people like just a Ida of nutmeg or mace. Spinach With Tomatoes 2 lbs. spinach (4 quarts) 1 cup well -drained canted toma- toes 2 tablespoous, minced onion 3 teasppon salt 14 teaapoOn pepper. Wash spinach carefully and remove coarse stems. Arrange in large greased baking dish, Combine toma- toes, onion, unit and pepper and add to spinach. Cover and bake 'in a moderately hot oven, 375 deg. F. un- til spinach Is tender, about; 20 'min- utes. Six servings. Spring Peffs lib lbs. Spinachor other greens (about 2 cups cooked). ,1/2 cup thick diem sauce 2 eggs 1/2 cups bread erumbs Salt and .pepper PeW, grains tultnieg, , 2 tablespoote Mild-flaTored fat. Wash and eook greens and clicu dughtly. Add dauce„ bedist eggs, bread oratubd, saiti tioslor, 41a lila, loogr-to greets. Ateitlat, fry - 14 Pail and ideigi • inittiir,e "in hif spoonful. Brown on both sitlne. Silt servings. Savory Lettuce 6 Cups leaf lettuce beeken into -large pieces 1/2 teaspome salt 1/2 teaspoon pepper *6 slices of bacon, chopped 1/3 cup chopped onion 1/3 cup vinegar 1 hard cooked egg, finely chopped. Mix lettuce, salt and pepper in a serving bowl. Cook bacon a •few minutes in frying pan, add onion and cook together until bacon is crisp and onion lightly, browned. Add vin- egar and boil one minute. Pour mix- ture immediately -over lettuce. Toss well, sprinkle with hard cooked egg and serve. Six servings. *Four weiners, sliced and sauted in three tablespoons, mild-fiavOred fat, may be used if bacon is not available. The Last War,"" And This (Winnipeg Free Press) In the early -months of. the war much was heard in this country about the question vaguely entitled "conscription of wealth and indus- try." Despite the fact that industry has been more vigorously conscript- ed in Canada than ever before in a iree democracy, despite the fact that our system ofetaxing profits is one of the most ruthless of any democracy, C.C.F. spokesmen still beat the wind with this argument. Teethed of ex- amining the incidence of taxation; let's examine the record- of the last war so that this question can be put in focus. In the last war corporation and in- come taxes scale-iy touched the in- comes of -the people. The corpora- tion tax was four per -cent from 1916 to 1918 when it was .boosted to six per 'cent. In this war, it is 40 per cent on -all. normal corporation pro- fite and 100 per cent on *access pro- fits. In 1918 a man with a $6,000 income esaid $140 in taxes. Last year he would have paid $2,895, including compulsory savings. On an income of $100,000 in 1,918 the tax was $17,607. Last year, again including compulsory savings, it was $76,925. A person earning $3,500 paid $20. 'Last year the gross tax would have been • $1,172, including full compulsory savings. Last year's figures are all before exemptions. There was, of course, no control of prices and no control of mark-ups. The Royal 63mmission of 1919? oto the high cost of -living, found mark- ups all the way from 30 to 65 per cent. One of the commissioners re; ported:, "Prices seem high. The rate of profit seems high; 92 per cent pro- fit on a pair of boot,s, 84 per cent on an ordinary man's suite,and 90 per cent on a young man's macki- naw, seem too high." The retailers blamed the manufac- turers.They in tern „pointed out that theirelabor costs•and costs of raw ma- terial had risen substantially. Every- body blamed everybody else, but tbe consumer got stuck. Western farmers ,were • not only caught on . the high cost tiff consum- ers' good, the 'cost of -farm machin- ery skyrocketed. The following table shows the rise in prices on farm naae 1c1-ilinsery in Manitoba from,1914 to 9 1914 1919 Binder $165.00 $260.00 Walking plow 18.50, 27.50 Seed drill 13700 206.00 Wagon 95.00 ..150,00 The average increase in a lit of 20 Items was 50 per cent. City dwellers railed againsf farm- ers for the high cost of food. The farmers replied to the effect that`hoge which yelded them 26 cents a pound turned into 70 -cent bacon and 55 -cent ham on hutchers' trays. Out of the wide spread between farm and city prices rose a clamor, in city and coun- try forthe,elimination of middle -men, an issue which was to burp. through Western Canada for many years. Profits of industrialists during the last war were immense. They,arose, ,.. in the main, from the full employ- ment of productive capacity. The British government, after 1915, spent almost a billion dollars in Canada on munitions and 'supplies. ' In many cases the margin of profit was small,' but the immense volume - skaroeket- ea corporate income. The govern- ments of the day made gestures at recapturing part of this profit for the national treasury. But tbey were empty gestures. After paying the taxes not a few industrial concerns Still earned froth 15 to 65 per aent. on their capitaljaation. Many paid dividends from eight to 15 per eent. Profiteering and privation were the direbt result of the ipolicies adopted during the last war. The eocial Mee sequencee of these policies were, be- yonfrealeulation. in some 'ssetions. unrest carne' perilously close to the fringe of revolution. Certainly the effect of the unrest continued for many years. ,Perhaps the givIegvt, basic defect Of all was the„seddling of .the Country with a high!** aiict high-eost eComnitY. On, One hand Western-, fainters were fovea .11)Y: greatly inereased c0t8 Of OperatiOia toe Price, t(ir .Wb,Oat far above ther windfr,„ iPlixattent cdOkt ,tat*i Otiat OMSO# 4040 Aot,lo'fo ,0)47.0#.91 v1 Ok, 00140.oft; , IP 4*i* Oat* "nil: -440044-I expandedinthitit,110.- enenomy -clamor- at gage tiOte'prpt.ietieit and *04 it. ThC Oanadialt,nSP6litacr fctlad himself PaYing higher pricee for al Dont everaithinS` banglet, As tar - life rose the sdtand4d of living of western agriculture iWite driven down. The market fur Products of Canadian industry Shrank with the farmer's In- come. And because government ter" iff policy, Prevented, foreign custom, ere from: shipping goods into Canada to pa.y for our wheat, our foreign Mar- kets dwindled The last war gave us economic inthistrial 'plants, an infie- tien spawned an boom, and high- cost agricultural production. only those Who have lived throngb, the two wars can fully appreciate the differ- ence between government policies 'then and now. Sheep Research • A. wide field, of research in the sheep industry is as yet unexplored in the ._matter of parasites, disease control, and the like,. said Dr. E. S. Archibald, Director, Dominion Ex- perimental Farms Service, in a re- cent address. The practical husband - men Of Canada are doing 'excellent investigational work on pasture and range improvement for the sheep in- dustry but many phases of practical experimental work still need to be carried on. For exaniple, there is the problem of whether it pays to finish thewesternlambs in the Weft and ship the carcasses East, orawhe- thee it would be -more profitable (considering shrinage and freight rates and everything elpe), to finish a high percentage of the Iambs in eastern feedlots. • Splendid research has been done in recent, years -by the National Re- search Council,' with the assistance of the National Sheep and ,.Wool Committee, as to the methods of evaluation and utilization of Cana- dian wool, and yet the field is almost unexplored. The .recent announce- ment -as to a new process whereby wool' fibres can be prevented from shrinking represents a fine piece of research which ought to go far to- ward re-establishing the value of woollen goods in the minds of con- sumers. Yet still there is little know- ledge as to the values of present or future wool clips as to blending with 'other 'fibres. Fibre blinding, said Dr. Archibald, is here to stay, but the questions about the types and qualities' of wool which might best fit into that practice, in order to de- termine the best use of Canadian wool, remain to be answered. It is probable that the fine and medium wools of Western Canada might blend best for such types of y-arn and Mit PlifiColl ik R9 Au040 YOU*. °WI ionimmonomatiaimppepor fabrics. From Practical standpoint there is still another phase of Wool research that mods .rnowe .114Ftla114S4r attention, nainel& shrinkage teat to determine wool value. However, the overall picture of the sheep indllatea p. the future is cer- tainly better than that of the history of the past 425 years. Problems re- main to be solved in connection with production, breeding, ,feeding and marketing. None or these problems iu Canada is beyond solution, but to selve them would demand the fullest co-operation of Canadian sheep men, wool co-operatives and manufactur- ers. Need Every Egg For Food Supply . In an endeavotir to convey to egg producers in Canada the urgency of obtaining from existingeflocks every.. egg possible this year apd of conserv- ing its quality right through to the consumer, the Egg and Poultry Mar- ket Report of the Marketing Service, Dominion Department of Agriculture, emphasizes the necessity of making every egg count. The overall need for food is ethe justification for this ap- peal at this time. ' Europe needs food particularly animal proteins, and there is not enough food of that kind in sight to meet all requirements in the next six months. Great Britain hes provided liber- ally of her -supplies for military re- lief in European countries. As a re- sult she has already been forced to. reduce rations for her own people.-' Eggs are an important asset in pro- viding needed proteins. The need now is even greater than during the European war. Every effort " is re- quired, therefore, to see that all pos- sible eggs be produced by existing flocks and not one egg that is pro- duced be 'lost either through deter- ioration In quality or through break- age. , Father: "So you've been fighting again, -have you? Then go to bed without supper, young man." Freddy: "All right, did; I've only get two teeth left"atOow." G CrheSNAPSI-10T U 1 LD SHOOTING ANGLES ARE IMPORTANT Naturally ' -posed pictures like this one are the kind that are welcomed by those in the Service. tpHE choice of camera position can -I- make or break a picture for It is an all-important factor in obtaining - proper emphasis. A study of current picture a magazines will show that the successful pictures have been planned and executed from a par- ticular point of view -from the high camera position looking down 'on the subject to the shooting angle looking up at the main object in the photograph. The picture above, for instance, owes a great deal to the low shoot- ing angle, which emphasizes the breezy quality of the dat,and the natural pose of the girl. The low camera position also made possible the use of a neutral sky background and brOught the flowers into' more prominence. One note of warning Is necestiary171 tanking low -angle shots of people. Dot not get so close that the upward tilt makes the lelver , part ef' the body (closest to the camera) of exaggerated size in eene perition,t0 the upper portion which is faitheat from: the Camera, Such 0404100w if allowed to get out Of Control; eat ruin an OthetWhier beta, Pietnre, Watet tbe Woe 'iii tie vie*Ander,an, SOOtt able to Make tbe heeettaarY atibitsi4 This is the,type of home picture that a Serviceman overseas would treasure. The natural pose and ac- tion tell a complete story. Choose your locale and have the camera position in mind before the mode/ begins her work, Make any ad- justments for exposure and then rehearse the action. Notice the rock upon which this girl is standing. An that was necessary in making the picture waS to tell her to walk into the picture as far as the rock, pause and look back over her shoulder a* if talking to someone. Worry about self-conscious handling of feet and hands didn't bother this Photogaa- Pher for the natural actiOiz took care (of that. The country theme was car- ried out further by having the girl hold a bouquet of wild flowers. Note that the exposure was fast enough to atop the blowing of the skirt, which adds to the feeling of arrested. motion. Excellent judgment was used in making this exposure with a medium yellovr filter. It, darkened the tone of the frky and allowed the registra- tion of tonal values between the blue nf the sky and the white of the I 41143}3. ' Strive for realism and naturolneftt it your' pictured by Plamibrig banitra angled hi adtrailee, Mahn Vitt Guilder -44 , • 1 "