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HomeMy WebLinkAboutThe Huron Expositor, 1945-07-06, Page 6,i. iry Jg: e Economia • ry4 smakere!• De You can 'OMR? Whittle down, •ltf 'kt,btween ,garep ,.and jar, Ct~•, the time taken fpr the '0'00PS. the better theflan- ee%epl•9ur and yitawjn Tal- top-quality, fresh food to 4a a must canned food is 'good as it was when it went • jar, Qver-ripe or bruised et -Worth your time or jar: Y not -even keep. ' yourfruits as clean as a lriatles Pick over and clean fruit under. a 'good light. Do your jars shine and sparkle? `lean,, Sterile jars are a necessity to Successful canning. Use lots of hot rich'' surds, a dish mop and a bottle brush, Rinse well in hot water and scald. Discard jars with nicks and cracks. Are you sure you know the right way to use your jar caps? Vacuum caps should be turned back one-quarter inch; •those with screw bands one-quarter turn. After pro- cessing, screw bands should be tight- ened; the clamp -type secured by lowering the second clamp. Never reuse wartime rubber rings or vacuum -seal lids with rings of rub- ber compound. Zinc nor tin bands which have become hard and dry should also be replaced. ' Do you accurately iprecook ,(blanch) before packing? A- quick precooking shrinks the food and sets the colour, so that each jar contains the optimum amount. If directions read, "Precook five •minutes in boil- ing water," its the signal for you to put food in boiling water, let it re- turn quickly to boil, then begin five minute timing. Be accurate. 'Watch the clock. Do not let food stand around because delays may cause flat sour. ' Do you crowd 'food into jars? Crowding may interfere with the thorough cooking required for safe- keeping. Crowding „may prevent tight seal. Leave one-half inch above fruit to top of jar, but •then fill to overflowing, with boiling liquid. Do you know how to "burp" the jar? Run a knife down the inside to free air, bubbles. Blup,° blup—the liquid fills the gaps. After this treatment, fill again to .the top with liquid., When using a boailing 'water bath, do you mount your jars on a rack one-half inch from the bottom of the deep kettle with the water' covering one meb,• over their tops? They should stand at least one-half inch apart, so that hot .water can circulate. e Do you keep the water boiling stead- ily,• adding boiling water if neces- sary? a` Do you process for the exact num- bet of minutes? Then dip out some of the water and it will be easier' to lift out the finished product. Place the jars on a pad of paper, away from drafts; complete seal and let ,cool. Label jars and store in a cool, rdr3' place. Don't depend on the grapevine di- rections of your neighbors; use an approved timetable., Timetable For Canning Fruits Hot water Fruit Precook Bath Strawberries ... 5 mins 6 mins. Cherries 20 sec. 20 mins. Currants 15 sec. 15 mins. Gooseberries 15 sec. ' 15 mins. Raspberries 20 mins. If you use an electric oven pre - beat to 275 degrees, allow 10 min- utes longer cooking time than the above method. It is a simple and pre- ferred method for those who have this valuable equipment. The Question Box Mr. W. H. asks: "How can we 'revive' awnings?" Answer: Repair tears by sewing on underside. Then, refresh by re - dying in a single colour. Stripes will show slightly, but results will be successful. Or paint with house paint thinned with one-quarter as much turpentine. Apply a thin coat and darush into fibres. Mrs. J. C asks: "How often should I have to defrost electric re- frigerator?" Answer: Always defrost before the frost builds up to one-quarter inch (thickness of pencil). Every two weeks is usually the case in the small home group—once a week if it is used frequently. Mrs. J. B. suggests: "Use paprika instead of pepper these days." '• 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. ROAD DE-ICER A British chemical engineering firm has devised a liquid solution for de-icing roads. The solution can be sprayed on roads by a machine not unlike a street cleaning water cart, and the effect is immediate. Roads treated with this solution remain free of ice for several days despite freezes. 0 "Apar feast upon a awberrieee sugar and cream," A flee Picture of the .lite of a farmer's wire? No pigs to tend, no ehihkees to feed; nothing to de all day long but "sit en a cushion and sew a fine seam." Goldilocks must have been a sadly disillusion- ed young woman if she allowed her- self to be won :lay her farmer -suitor on those terms! . Today, about the only part of Goldi- locks regime that las left is the feast upon strawberries ... for a few brief weeks. Even the sugar and ereaan are scarce. The' sugar shortage 'need not pre- vent our making the most of straw- berries though for, if fully ripe, they require a minimum of sweetening and most strawberry desserts fall in- to the sugar -saving class. For maxi- mum sweetness with the least sugar the home economists of the Domin- ion Department of Agriculture sug- gest adding a little sugar half an 'hour before serving. These tacos bring out all the natural sweetness, of the fruit. Strawberry desserts are also vita- min desserts, for the Nutrition Divi- sion reports a full day's quota of vita- min C in ten good=sized 'berries. Summer Pudding An easily made dessert is a Cana- dian version of the popular. British "Summer Pudding." Line a mould with one -quartet inch slices of lightly buttered bread. Fill the centre -with alternate layers of crushed sweeten- ed strawberries and slices of butter- ed bread, ending with bread. Cover with a weighted plate and chill two hours or longer. Unmould and serve with table cream, additional berries or custard sauce. Try this dessert later, on with a combination of rasp- berries and red currants and with blueberries. Strawberry Boston Pie • 1,o- cup mild -flavored fat y ale cup sugar 1. egg 1/2teaspoon vanilla 1/4 teaspoon salt 1% cups sifted pastry ,flour or 1 1/3 cups all-purpose flour 2% teaspoons baking powder % cup milk. • Cream fat, add sugar and cream well together, add well beaten egg and vanilla, beating well. Mix and sift dry ingredients and add alternate- ly with the milk. Pour batter into two eight -inch layer cake pans which have been lightly greased and flour- ed and bake in a moderately hot ov- en, 375 deg. F. for 35 to 40' minutes. 'When cool spread- filling (recipe be- low) between layers. Dust top with powdered sugar. Strawberry Filling 1/3 cup sugar It Is Easy GET RESULTS WITH EEur�n Expositor Classified Ads. A'Classified Ad. in the Huron Expositor will get you what you want or h ave, to buy or sell "out from under the bushel basket." Using the Huron Ex- positor's Classified columns is the most direct and inexpensive method of making .your wants known. Our rates are only 1 cent a word (less for more than ane insertion). All you need to is pick up your phone end all 4 1. • uron Expositor To Buy or Sell • Notice of Meetings Articles Wanted Articles For Sale Position Wanted Help Wanted House to Rent Coming Events Farm For Sale Live Stock for Sale 'Grain For Sale Personal Telephone 41 at nb1i be s, Phone° 41,...Seaforth,, 1 • Percentages refer to 1944 increase ever 1939 floor's. • 1839 J044 BEEF , 3,873,200. INS: 103,203;800.LK BACON 187,825,000 LOS.' 605,757,0,,00185. EGGS • • 1,274.327-502, 4.8,403,410 DOL CHEESE 40,944,800 1.8511 131,429,200 LOS. FISH 185,606 TONS , 215,180 TONS WHEAT , , 4,887,137 TONS 8.750,391 TONS W.LRGaga 1/4 cup flour 1/s teaspoon salt 1/4 cup cold milk ,11/4 cups hot milk 1 egg % teaspoon., vanilla pr 14, tea- spoon vanilla Almond extract - 1 cup sliced strawberries. Mix sugar,.flour and 'salt and blend with cold milk. Gradually stir fn the hot milk and cook in double boiler about 15 minutes, stirring constant- Iy. Beat egg, combine with • a little of the hot mixture andadd to re- maining mixture in double boiler. Cook, stirring for three minutes. Re- move from heat, add flaxoring and' cool. Fold in fruit. Six to eight servings. Rhubarb and Strawberry Jam 4 cups rhubarb 4 cups strawberries 3 cups sugar. Wash rhubarb and cut in half-inch pieces; wash and hull strawberries. Cook together for 20 minutes. Add sugar. took 15 minutes or until thick and clear. Pour into hot sterilized jars, cool and seal. Yield about two pints. Most people remember Henry VIII for his six wives and his hearty ap- petite. Seeing him at table as pres- ented by Charles Laughton, no one would imagine ,this lusty eking as a lover of salads. Yet history records that he was so ,pleased .by a salad of lettuce and cherries . that he re- warded the originator of this novel combination with a special decora- tion! The combination has stood the test of time though the salad bowl today would likely contain other fruits along with the cherries. This year's cherry `crop has suffer- ed at the hands of the weatherman; the sour cherries seem to have suf- fered most. Perhaps the weather man was aware• ofth'e sugar short- age. But there are sure to be some cherry treats for the family in the next few weeks. The Consumer Section of the "Do- minion: "Department of Agriculture 'of- fers two recipes that have proved popular. ,,Cherry Muffins 17/2 cups'.sifted all-purpose flour 4 teaspoons baking powder 1/z teaspoon salt 2 tablespoons' sugar • 1/2 cup milk 1' egg 1 cup cooked rolled oats (left- , over porridge) 2 tablespoons melted tat 1 cup fresh raw cherries, pitted , and cut in halves. Mix and- sift (lour, baking powder, salt and sugar, Add half the milk, the' well beaten egg and the remain- ing milk mixed with the cooked roll- ed oats. Mix only enough -to come bine ingredients. Add melted fat and Cherries and fill' greased muffin tins two-thirds full. Bake in a hot oven, 400 deg. F., for 25 minutes. Makes 12 medium muffins. Cherry Sponge '1/4 teaspoon' salt 2 eggs separated 1/4 cup sugar i/4 teaspoon almond extract 1/2 cup .sifted pastry flour or 1/2 cup less 1 iiablespoon sifted all- purpose flour 1/4 teaspoon baking, powder. Add salt to egg whites and beat until stiff but not dry. Gradually beat in two tablespoons sugar. Beat egg yolks and add remaining .sugar and almond extract; fold in half the egg whites, then add flout, mixed and sifted with .the baking powder. Stir lightly. Fold in remainder of egg 'whites. Turn into a lightly greased cake pan. Set in a pan of hot 'water and oven -poach in a moderate oven, 3.50 degrees F, for 30 minutes. cut in squares and serve hot or coni with fresh cherry sauce. Fresh 'Cherry Sauce 2 cups, 'halved an'l • pitted black .:cherries 3 tablespoons sugar. Add sugar .to cherries' arid let, and': rint4ialf hoar', Serve Onottge. S1irr' servings. Onion Recipes Braised Beef Liver and Onions 1 pound beef liver Flour 3 tablespoons mild -flavored fat 114 cups sliced onion 1% cups canned tomatoes, heated % cup- diced, celery 1, teaspoon salt Few grains cayenne pepper. Cut liver into thin, slices. Remove skin and veins. Dredge slices of liv- er lightly with flour. Melt fat and saute the liver until it Is browned. Add the sliced onions, tomatoes, deic- ed celery, salt and cayenne pepper. Cover pan and simmer for about 20 minutes. -Six servings. Baked Onions With Cheese on Toast 6 large onions 4 slices buttered toast % cup grated cheese 1 egg 1 'cup milk 1/z teaspoon salt 1/8 teaspoon paprika 1 tablespoon .mild -flavored fat. • Peel, slice crosswise and boil on- ions until nearly tender. Drain well. place the buttered toast in the bot- tom of a baking dish. Arrange the onions on the toast and sprinkle with the grated cheese. Beat egg and milk and add salt and paprika. Pour this mixture over the onions and dot with fat. Bake le a moderate oven, 350 degrees F., for about 40 minutes. Six servings - Design in Industry An exhibition of some noteworthy examples of fine contemporary de- sign, as shown in textiles, ceramics, silver and jewelry, glass, leather and weed, was held at the Royal Ontario Museum, May 17th to June 10th. Ma- chinery has increased the technical and decorative scope of production and objects of beauty are available -to alb, The aims of, this exhibition were: To make • Canadian conscious 'of the d 'sign possibilities of their own materials. To inspire and stimulate the study and application of original design in Canada. To point out the opportunities for the study of design provided by the Royal Ontario Museum. To show the place of the designer - craftsman in successful industrial production. Poison, Ivy. Of all skin -irritant plants in North America, poison ivy is one of the worst, and it finds most victims in the summer time. It grows under a variety of conditions, wet or dry, shaded or exposed, and in any soil from fine sand or rocky ground to rich soils in woods. It. is seldom found in cultivated land but it is plentiful in stretches of unoccupied areas, or in secluded nooks and corners which children love to ex- plore. When picnickers happen upon what semis to 'be an ideal spot in an open space by the shores of a wooded lake, their'first thought should be of the possible presence of poison ivy. Some people are immune to .its poison some of the time, hut all people are not exempt from infection all of the time. Poisoning is the result of contact with any part of the plant — leaves, flower, and roots—or from clothing, boots and tools that liave the oily juice of the Ivy on them. The initial stage of poisoning is a mild itchy sensation, followed by the. development of blisters which on breaking become painful oozing sores. The treatment is to wash thoroughly with strong laundry soap in running water as soon as possible .rafter suspected contact. Use plenty' of soap. By washing immediately before the oil of the -fry bas had trine :Tia penetrate the skin, 'poisoning bei. avoided, 'Otherwise, when .the 1rjita-• tion beeo lies apparent, medical acct should b Obtained ale ° ,soon art possib16, " (Ceatiumued ROM Page 3) Crease in the a count µsed for cream- ery cheese. Relating the varleile' uses of milk to the _total quantity produced, it will be 'found °that ;the situation has be- 'Sorge Mare o- less stehi ized, and, does, not in may case show a radical change fromi,,,the year before. "rot es ample, riear1y. --es per cent was us-' ed in the irroductian et all dairy pro• duct, made on the farms•and In fac tortes In 1944, compared with .64% per cent in 194:','. 'L'bls decrease was• due to the lesser quantities .used in the production of creamery butter which required two per cent lees milk than was used• in the preceding year. The percentage of the total milk us- ed in factory cheese, however, was one per cent greater than in 1943. Practically no change was shown in the use of milk for farm -made pro- ducts. The production of dairy -but- ter, which is the principal item, is now limited more or less to the quan- tities°required for those living on farms; --so that there is little expec- tation of any change in output dur- ing •the coming year. Research Work in Agriculture is Well Coordinated t`The agriculture of tomorrow w differe from that of today as much ours does from .that of 50 years a Thej` actual progress will be ma through scientific research. Canadi agriculture will make the progre the country has a right to expect, 0 ly if agricultural research is expan ed and improved to deal effective with, the vital problems with whi the industry is still, faced, and if t results of the researches are carri through to utilization," said Dr. J, Swaine, Director, Science Servic Dominion Department of Agriculfur in an address on the co-ordination Agricultural Research at the Conte enee of the 'Chemical, Institute of Oa ada, recently held in Quebec City. 'While not wishing to convey th impression *that the present con tion of agricultural research in C ada was perfect, Dr. Swaine declar that it was good and steadily impro ing, fostered by the joint policy the Dominion Department of Agricu ture and the National Researc Council. The present' policy wou appearto be effective and it shou be applied and extended wherever need for it was felt. There was li tie, if any, wasteful duplication i agricultural research in • Caned There was an urgent need for a grea increase in scientifie work in agricu ture, but there was, little need present for any concern about dupl cation of work. To understand the high develop ,went in co-ordination of the reseh,rc work undertaken by the.Dominio Department of Agriculture, somethin of its nature and volume had to known. It is carried'chiefly in th Divisions of the •;Science , Service an the Experimental Fa -ms Service an' in the Division of Agricultural E nomics of the Marketing' Service. Tb problems are ---concerned with th breeding, nutrition and, husbandry o plants and animals,, the protection o crops and animals from pests and dis ease, the preservation of farm pr ducts, the chemistry and survey o soils' and plants and wide fields o agricultural bacteriology, agricultural botany, and agricultural economics The number of definite scientific pro jects dealt with by these staffs runs into many hundreds, and at once it would be evident that co-ordination of tb '- work was absolutely essential. 'rmportant problems in scientific ag- riculture usually require the atten- tion • of more than one science, and where desirable Departmental re- search problems are assigned to teams of workers with membership drawn from the Divisions concerned. These research committees are the chief mechanism for co-ordinating the Department's scientific work, but it is an established policy to develop team• work•and co-operative effort amot.g' individual workers, among the Divisions of the Department, and be- tween the Department's staffs and the universities and other scientific bod- ies and industry. In addition to . Departmental com- mittees, there ate many'others which co-ordinate the •work of the Depart- ment with that of the Provincial De- partments of Agriculture and Lands and Forests, the agricultural. colleges and the National Research Council. With, the National Research Council, 111 as go. de an ss n- d- ly ch he ed M. e, e, of r n- e di-. an - ed v - of 1- h ld Id th t- n a. t t- at i- h n g be e d d cu- e e f f o- f f If n. -qui reli,itrrat sfWtrbyegrpetgp,{i' athlete',p qot, ppm dotbi7'itcki ccpA icniopr •u u� cool , �y 4ted, 4gld ' !!EfR Ifte R+, 111, C r � f Qr� eel � iPl�,,{; .ramices leeBaled ulc cpiwe; fateaseltobiaz Decease Ad%vou today for' f .-101. ' { ,sr,Rieq'Mon the Dominion Department of Agricu tore, has a series of Moist associate--- comxnittees which co-ordinate very effectively the -.work of these two bodies with that of other .scleatifl laboratories, including, the Ontario Research Foundation, and,. In. sci, cases industry. There is also, a largo number of National, De infonarge- vineial, and , Provincialcommittee* which co-ordinate agrlctyltural `activi- ties, and in many cases are associaL- ed more or lees directly with re- search. The task of feeding the millions of inhabitants of London. (England) is equivalent to provisioning nearly 500 army divisions. Every day 3,000,000 gallons of milk and about 1,500,000 loaves of bread are used. Clues To Minerals Minerals, like men, are known: sometimes 'by' the company they keep_ Take silver, for eitample. In the ear- ly 1900's when the railroad was be- ing pushed northwards through One tario to open up 'farming country, a beautiful pink .colour—"eobalt bloom" —was observed on some rocks associ- ated with silver. Prospectors swarm.- ed into this country searebing. for "cobalt bloom" and the related sil- ver Likewise, copper minerals . are, frequently located because of thetell- tale green carbonate, malachite„ whie'ir' often forms on 'their exposed surfac- es. Rusty -looking ,rocks have long 'been a place to .search for gold be- cause one of gold's most trusty side- kicks is the iron Sulphide, pyrite, ' which, oxidizes to iron rust.. At Great Bear Lake it was not pitchblende which caught the eye of the prospec- tors, La Bine and St. Paul, but rather the beautiful array of colours—yele low, orange and green—displayed by the oxidation products of the pitch- blende. Recognizing this, the pros- pectors staked what is now the great radium and silver mine of Canada In the Royal Ontario Museaum, Toros to, there are several exhibits .devot- ed to displaying these and other min- erals which are known bythe com- pany they keep. • Beat Their Swords Into Plowshares As in the days of Isaiah the Ztlo�lt........... essential to war, Is still a reminder of peace. For soldiers returning tbie spring to their native soil, the pbeer- man is a -fitting symbol of security and productiveness; since plowing J older than civilisation, It was a wavy ancient art_ at the time of the Hebrew prophets. , ,.,Egypt, one of the three early civ- ilized nations on earth,- has left us the most complete record of agricul- ture. In the Nile Valley barley and wheat were grown before 5,000 B.C, and long before the use of copper tools.' The draft plow with wooden plowshare was unknown at this primi- tive stage; but its invention before 3,000 B.C. caused a rapid increase ii food production 'and -the' consequent development of a complex social or- ganization with specialized industries In the Egyptian galleries of the Royal Ontario Museum, Toronto, is exhibit- ed xhibited an ancient wooden model. of n plowman, whose plow is. drawn by a team of cows. A wall painting in the same gallery shows a plowman of the 15th century before Christ. The me- tal plowshare was at that time an in- novation' but the' form of the plow used today in the Near East ba scarcely changed since then. This year in Canada the knowledge of civilization's age-old dependence on the plow should help us to remema.- ber the importance of our farms dur- ing_the coming period of reconstruc- tion. It's the 'principle of the thing, we always say, that counts. A soldier lost his favorite pencil within enemy lines one night when on patrol. Six months later he pull- ed it out o'f a captured Nazi's pocket. "I was glad to get my pencil," said the Private, "but I sure told that gray' off for using all my lead?" Tilt tN gfe1Vl> • .. r .. ', I C CT a � �ie Three `iiia will find °ourself ane of too beat iraforrned persons in �b viswes your cam�il1munaty whew you read The Christian Science Monitor ;' fogititarty. Yeti war find fresh, new viewpoints, a fuller, richer !abilo ' Vika of world'affoirs :.. truthful, accurate, unbiosej ' 'to,�'VL . V itd for riaaple copies todo , of send for a one-monthii It t lt ii rri"ptiofi'to this international doily newspaper' . f t! fW410._1d** W0W+ w.ew .0.sr.n.4:rq"re.r..4'4. 4444[44.0441444441 4 hlt 444 . !8 sitettae+.,a44zWt.s.t 4 101d4 $oteree Publishing Scbty re��lat ........ f a so4s. ici a ..'4. e . e y e 'WeeklyMbjne Sctil :ortn tff: " rrMhmPiffkaos rThieCtddgjalsol�cgiep-'Okiri'Mss, Prase se d sgmgte t Chrifrti�4n1sth;tesc'riptio5!E 1`lte eeb M liarexe-e a Ye 8'4.4v 47, 4 lei ;r4"11 • i .), for *WWII II kettle o ' III�IjYil�iM!�IIMi/iYWidiWlrisr..r.�..,....cu:..,�_�7u,.._,,�,, N