HomeMy WebLinkAboutThe Huron Expositor, 1945-08-03, Page 3a.4
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*map, more te,enlainea 11*°:
put of WM, atmehinery, in 1,946
pectcd cto 'be inerealsed by atifialte
eg/4r Cent Over 1044-45.
*
een'e Feathers
Feathers in poultry is Nature's In
Unlation 'plan. They keep the fowls
warm Ii winter and cool in summer.
Available •evidence indicates that the
-cause of premature loss of feathers in
•laying -and breeding poultry is mainly
-nutritionaL Fast fathering. is inher-
ent and fundamental to efficient
rowth in healthy and properly fed
ilocles. -Grass and oats in any suit -
.able form appear to be a praventiVe
of premature moulting.
'Canada To Supply New Meat Products
To Feed Europe
Canada is now 'helping to ' feed
Europe with canned meat products of
..*.kind never before manufactured
the Dominion. The Meat Board chair-
man, J. G. Taggart, :has announcea
'Canada's progress in meeting its coraitment to supply UNRRA and
liberatedcountries with ten million
pounds each of canned blood sausage,
meat spread and meat paste—all pro -
ceased from nutritious meat cuts and
tre-products for which there is yet
little Canadian demand.
• Rich in protein, these new canned
foods are a blend of meats such as
eheekse, tripe and kidneys with oat-
, ineal or flour and seasoning. Blood is
the largest single ingredient in the
'canned blood sausage, but this new
iproduct and the meet paste also con-
tain pressure -cooked bones of_young
animals. These have a high content,
not only of fat and protein but also
ef calcium and phosphorus, of which
there is a shortage in the present
Etropean diet.
Of these new .smeat products, more
than one million pounds of canned
blood sausage have already been man-
ufactured at Toronto, Winnipeg, Sas-
katoon, Calgary and Edmonton where
meat paste is also tibw in production.
Meat spread will be produced at
Montreal and Vancouver.'
The Meat Board' chairmanexplain-
eed that these new canned products
are In addition to the 50 million
pounds of canned meat lunch which
packers ... began manufacturing last
*all and' of nrhieb. '32 million pounds
have already been shipped to UNRRA
and for Military Relief. , They are al-
so in addition to canned porkeloaf
and canned ham -loaf of which Can-
a.da last year exported 32 million
,/ pounds to Britain and about seven
anillion pounds to other .countries.
Among more conventional prcicess-
cd meat exports being handled' by
the Meat Board are calmed sausage
ha. casings of which large quantities
have been ordered' for Victualling
Supply Issue ships of the Royal
Wavy. To date, Canada has this year
'4
JUST ANY TIRE
WON'T DO
TODAY
'lel/more eligible
You'll bemires
oheod when
you choose
f,onus mileage
uyierniefic rubber
Goodyee a for
..•yeror car. That's
lofty we say.i.
BHT
THE TIRE `
,.,„..N.,,...
YOU KNOW —
BOY FROM
0
Z 1.,
PEALED
'SEAFORTH MOTORS
*Cheyrolet and Oldsmobile 'Dealers
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tOPeikeltiiiiteDriteOu reA
ne fee 1 ler PT' lei le R
0110194 4.00,00VInenti4e of, thluS
•nuct 'sausage to the Pritialt, Atimiral‘
ty, For the Britisit Army i tte' PrW:
isb Ministry of niceeid has ordered Ceti;
million pounds 'of Canadian canned
Aansage meat,.
• The Meat Board. has Abe ordered.
1.0,0,00U pounds of Kosher Salami, `finl
UNRRA from a Winnipeg firm, Next
November, this firm will begin pro-
duction of Kosher canned beef. Keene
er foods are prepared in accordance
with orthodex Jewish hygiene regale
-
tions and the Cattadian producta are
for UNRRA distribution to the needy
Jewish people of Europe.
* * *
•
Plans for poultry colony houses,
range shelters and range hoppers
may be obtained from the Poultry
Division, Central Experimental Farm,
Ottawa.
Others Are Asking
Q.: -Would you please tell 'me the
ceiling prices of cbickens, including
bioilere, roasters and cateons?
A.: We presume You mean the re-
tail ceiling price which is 48 cents on
"A" Grade Milkfed roasters and fry-
ers and 45 cents on "B" Gracie Milk -
fed. "A" and "B" grades . are 45
cents and 43 cents. Capons are two
cents per pound higher on each
grade. Broilers are priced as foli-
.lows: . "A" Grade Milkfed 45 cents,
"B" Grade Milkfed 43 cents, "A"
Grade 43 cents, "B" Grade 40 cents.
Oa other grade e consult your near-
est office of the Wartime Prices and
Trade Board.
• * *, -
Q.: What is, the ceiling price of
lamb?
A.:' Spring lamb prices vary ac-
cording' to the cut and should be
•
posted in each retail shop. The
prices on spring lamb this year have
been extended from July 15th to
August 31st.
• * * • ----- ,
Q.: I understand that the regula-
tions have been changed to Prevent
people from being evicted from hous-
es and apartments. Does this mean
my son recently discharged from the
army will not be able to obtain pos-
session of the house I own in the
city?, He lived in it before he went
overseas.
A.: The regulations freezing ,leas-
es do not affect service personnel.
You may still obtain possession. of
your house for your son's occupancy
if you give a three month's notice to
vacate on the form provided by the
Board. The notice •to vacat Must al-
so be signed by your son and in et
he Must agree to occupy the, liouse
for a period of one year from the
time at which the tenant is request-
-ed to vacate.
* * *
Q.: What are the dates for the
seasonal decreases in the ceiling
prices of potatoes thie.yeare
A.: Prices of potatoes drop ,July
29th, August 12th and September 1st
on,„ sales by primary producers to
wholesalers. Wholesalers prices on
potatoes change on August 2nd, Aug-
ust 16th and September lst,
* *
Q.: Some friends in the city want
to buy, some of my home-ma.de rasp-
berry jelly this year.. Do 1. have to
collect coupons for these?
A.: Yes. If you sell any kind of
home-made preserves you must col-
lect coupons. You collect one coupon
.for'every 12 ounces of jelly. You re-
turn these coupons to the nearest lo -
'cal ration board.
* * *
Questions on any regulations of the
Wartime Prices and Trade Board will
be answered if submitted to the In-
formation Branch, Wartime Prices
and Trade Board, Federal Building,
London, Ont.
Timely Tips
"The time has cone, the walrus
said, to tbink of our food fashions.
Of milk and eggs and fish perchance
and soon to count meat rations."
With meat rationing around the
corner and meat economy right here,
make the most of meat , .
By Proper Storing
"Why, of course!" Ah, but do you
always remember 'to -Cool cooked meat
uncovered, then cover tightly before
storing to a cold place; to use
promptly any stews, meat soups cook-
ed with potatoes or thickened with
flour; ,to use ground meat whether
raw or cooked 'as -quickly as possible.
By Proper Cooking
"I always brown my roaees in a
hot even, then drop the temperature
a little," the experts say you'll have
less shrinkage and more meat per
pound if you keep the oven at a stea-
dy heat of 325 degrees F. to 350 de-
• grees P. during the entire cooking.
,ByOlever extending
"I use, eggs or fish. ,for meatless
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4e.of eienttOteett'- fee allAnnta.
1,110/ ' enreler: the Meet fiend.
leb poStWar Pro3eet Vet devised by
one betierie age Of gadgetry.„ -.What
thia world needs 4. not new plana to
put -telephones, but old placee to tahe
te/epbon,e.e out of. In ehort—freedom
• &eine phones.• .
We have no particular animus tn.ward our ela Gareop's well4nciren
Qt1.01301Y.. We are usually tolerant et
• people who get us as wrong nilreters.
We don't mind the phone ringing
when we're' taking •a, shower, or
awaking us at night. We are not
against the irritations of the tele-
phone; we are against the telephone
per se,
If Alexander Graham Bell had
minded his own ibusiness and left in-
venting things to others, this might
be a reasonably satisfactory world
in -which to live. Basically, the tele-
phone is a self-inflicted torture. It
gets you involved in all manner of
weird, conversations, with -all manner
of weird people with whom you have
no desire whatever to engage in con-
versation. ,
Then, too, the telephone is the
omnipresent witness to a curious
weakness in the character of the hu-
man race, There are those 'among us
who can resist anything; but none of
us can resist the insistent ringing of
a telephone. We have heard of but
one man in our whole society who
only answered telephones' when he
felt like it. He seldom felt like it,
so that usually it rang and rang and
eventually stopped. The only real
use he had for a telephone was in
cultivating willpower.
When his phone rang his first de-
cision was whether or not he would
consider answering it. If his deci-
sion was negative he would proceed
with what he was doing, completely
oblivious of its ringing. But if lie
decided to consider answering it, he
would •proceed in this manner: He
would try to remember if he had ask-
ed anyone to phone him at that ap-
proximate hour. If he had, then he
would answer: • If not, then further
consideration. Was. there anyone he
particularly wanted to talk to then?
No. Well, was there anyone with
who mhe would not object to having
a conversation? There were several
people. However, he had to, balance
them against a greater number with
whom he had no desire to talk. Sup-
pose he answered and it was one of
the latter, would he have something
of importance to say? No, the
chances were against it. By this
time the ringing had stopped, so no
decision was necessary.
The hero of this saga was an emin-
ent Canadian statesman, now dead,
who survived many a cabinet crisis
in Ottawa by letting his telephone
ring. Ever since hearing of his ex-
ploits, we have tiled to emulate his
Performance, -just once. We're still
trying, and one ot these days per-
haps the trick will be done. How-
er, our aPproach is essentially that
of the coward. Often we have been
out in the garden when the ringing
started. Thee about all we can do is
resist tbe impulse to run, and walk
slowly into the house. We always
reach the instrument before the call-
er loses patience. Inevitably the call
on such occasions is for an absent
member of the family.
For the real sit-down strike against
the telephone our best ecore yet is
pine rings before answering. It was
this occasion which galls us most
atilang all our failures. And it illus-
trates the futility of ever answering
a telephone. On the, ninth ring we
cursed our lack of character and
weakness of willand lifted the re-
ceiver. It was a zany employed by
the circulation department of a rival
newspaper who wanted to know why
we did not subscribe to his paper.
Ugh! '
SUGAR FOR BEEKEEPERS
To help conserve the low supplies
of sugar in Canada sugar Will not be
allowed beekeepers for feeding pur-
poses unless they produce honey for
sale and are registered with' the ra-
tion administration. The maximum
allowance will be 15 pounds per col-
ony and no sugar will be available
for Spring feeding. The ration ad-
ministration is advising beeleeepers
to retain sufficient supplies of boney
from their oWn production for feed-
ing purposes. Sugar will not be
granted to persons who keep bees for
a hobby or for producing honey for
their own use.
Tuesdays and Fridays." Good altern-
atives, but for extending meat use
bread and whole grain, cereals in
meat loaf and meal roll, 1.1 -se fore-
quarter cuts of beef for Spanish steak
with stewed tomatoes making plenty
of sauce. With all meats be sure to
melte ample gravy and !et the family
indulge its secret longing for bread
and gravn.
ta,
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lirAPPed q,P0ers, but O.
VOcaPed viity OatBob'
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loft anIa two 4007 to take a
giXd1g POsitiOu w1t itW0arliga, on
.p,,,tet,_Tonfoixotkepo.y.A.,1!m; There det
siU some doubt as tteyv;,19tfier a child
of about' live years -obtemas lost in
the eatastrophe. A riiir'sle on the Yea -
eel 'tad rescued the little,girl from a
• stateroom, but later eciantrack of her
and nO trace hair Since ,been found.
• The damage to wharf, freight shed
and the Hamonic Is 'Placed at two
millioti dollaes.—Goderieb Signal -Star.
Church' To Undergo Improvements
The United Church will be closed
during the next five Sendays while a
number of improvements are being
made. A fibreboard Ceiling, which
will decorate and insulate, is to be
installed. The interior is to be re -
'Painted, new lighting Will be install-
ed and a public ,address system will
be added to present equipment. These
changes should add much tto the beau-
ty of the church and to the comfort
of the worshippers.—Mitchell Advo-
cate.
Gas Takes Fire
There were an exciting few mio-
utes at Graham Arthur's Service Sta-
tion Tuesday , afternoon when fire
started while one of the gasoline
tanks was being filled with gasoline.
Gasoline was being run into one of
the large underground tanks from a
gasoline truck when Allen Westcott
happened to pass close by and the
gasoline fumes wereeignited. How the
fire started is a mystery, but it is
thought that owing to the intense
heat at the time a spark possibly
caused from a nail in Allan's shoe
might have done the trick. The fire
was quickly put out with an extin-
guisher that was close at hand. The
results might easily have been more
disastrous.—Exeter Times -Advocate.
Building Operations
Building operations in. Zurich are
progressing nicely. The new home
erected by Mr. R. F. Stade has the
roof work completed and workmen
are busy on the interior. The new
home erected by Mr. Wellington
Johnston is also going nicely as the
structure is up and boarded in, ready
for the roof. Mr. Henry Brown is
also making good progress in the
remodelling of his home. A new elos-
ed-in verandah is being erected, as
well as other improvements.—Zurich
Herald.
•
Got Cooled Off•
Farmers are now busy with the cue -
ting of wheat which' promises to be
a fair crop. The •hayIng crop is about
all in, We had a very heavy rain
on July 15th, next ,to a cloud burst,
but things are surviving not too bad-
ly. On Sunday, July 15th, was con-
sidered the coldest for, that day in
over 50 years. It is reported' that
snow fell quite freely in the City Of
Detroit on that day. Thousands of
People were at the lakeside on vaca-
tion sure got a cooling-off.—Zuricli
Herald.
Onion Recipes
Cream Fried Onions With Eggs, Liver
or Meat
2 tablespoons mild -flavored fat
4 cups sliced onions ,4-6, medium)
4 tablespoons flour
2 cups hot milk
Salt and pepper to taste.
Melt fat in. frying pan. And on-
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,t,APPOon, /milt
Peei onions and cut crosswise into
ys-ineh elieee; peel, core and cut ap-
Wee eitoilarli„ Cut bacoo into sMaii
pieces, fry and reMove from Iken-
Pour pit all but one tableePotin of
the fel and toss tits bread crunibe
in it, coating them well and 'browning
Grease a fairly large baking
disle Arrange the onions, apples and
bacon. in alternate "layers. Combine
tomato juice and salt and pour over
onions and apples. Top with the
browned bread crumbs. Cover bak-
ing dish and bake in a moderately
hot oven, 315 degrees F, for 30 min-
utes. Uncover and cook 15 minutes
fonger. Six servings.
Sour' Mills
When primitive man drat built a
fire or used spring water to cool his
rock, he entered upon the adventure
of harnessing beat and cold and he
has toiled continuously ever since to
attain command of them. The fact
that spoilage in the heat of summer
is still a cause of much food waste
indicates that this ,old, old problem
bas not yet been completely solvied.
There is one form of food spoilage,
however, which is often an asset ra-
ther than a liability..Everyone knows
the light, tender texture sour milk
gives to biscuits, gingerbread and
chocolate ,cake. The Consumer Sec-
tion hof the Dominion Department of
Agriculture gives directions for sub-
stituting our milk for sweet and re-
cipes for its use. •
To substitute for sweet milk in a.
recipe, use the same amount of sour
milk and for s each cup subtract two
teaspoons of baking powder and add
one-half teaspoon of baking soda to
the dry ingredients.
If milk is only slightly sour, allow
it to thicken at room temperature
before using—flavor and texture are
improved if a soft curd has formed.
Beat milk before adding to recipe.
If a large quantity of milk turns
sour, it may be used for cottage
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oopse, s.avirlF,PkO-
One lemort.te.tte,WIM$flrinn.0014iiii.,:,.;
Of MIA, sweeten to' tate,
serve, • • .
. Gottage 04000,e.. • • ,
1 quart sour .M.11,1te *Inge or • akilg.
teaspOon, salt '
Pepper
cream.
Use only 'fresbily, soured, clean -flav-
ored milk. Put the sour milk over
hot water and heat until enilleeeeper-
ates inbo. curds and Whey. Separation
takes place when the milk reaches a
'temperattire of /00 degrees F. to ilfi
degrees F. The milk should be stir-
red occasionally while it is heating.
Spread 'cheesecloth over a 'large
strainer and drain...elle curd on it,
When the whey has drained off,
the curd by pouring cold water over
it. Put the well -drained curd in a
bowl, break up with a. fork, season
with salt and .nennee and moisten
with cream. Keep cold until used.
Makes about one cap.
Cucumber Cheese•lellY
1 tablespoon gelatine
/4 cup cold water
1% cups cottage cheese
•
1 teaspoon finely chopped onion
1% cups coarsely choppeden-
‘,::_
cumber
1 teaspoon. salt
14 cup mayonnaise.
Soak gelatine .in cold water five
minutes; place over boiling water. un-
til dissolved. Mix.. cottage cheese,
cucumber, onion and salt. Stir gela-
tine into mayonnaise, combine with
other ingredients,' pour into a mould
rinsed with cold water. Chill until
firm. Six servings...
CORN STOCKS FROZEN
Processors of corn and operators of
unlicensed elevators in Essex, Kent,
Elgin, Middlesex and Lambton are in. -
eluded among other Ontario and. Que-
e,••••,,ea
0,00A90.10..0.
14'
if antinnited tn.:*
corn to Igignorg
own farms are not
order.
ewer. eie tier, 4:
MORE
PICKLES' •
• —but don't risk wasting
• precious food and sugar
hy spoilage through the
use of inferior vinegar
-
Use Canada' Vinegar— ,
the vinegar your Mother
used — always -uniform
high qu,ality and
strength.
It has been the leader is
Ontario fcir over 80 years.
On sale at all gracers.
Send for FREE Pickling
Recipe Booklet to Cana-
da Vinegars Limitec1,112
Duke Street, Torauto_
CANADA
Vinegars
Pa.liesetizecl
THE MAN WHO CAME TO DINNER
,4e ebAleg
HELP YOURSELF,
-WE CAN GET ALONG
WITH MSS!
World sugar stocks are dangeroUsly low
use less,— use with discretion
".....41111111114
-6,
PLENTY ! IT
COULD CUT OUR MONEY
RIGHT IN HALF
THAT'S SILLY...AS LONG
AS YOUR BOSS PAYS YOU
AS MUCH AS EVER
WELL, INFLATION
ULD HAVE THE SAME
EFFECT AS IF HE
DIDN'T
.4EMASTASMO:".NFAMPa,
nennleeirnnain
AND IT WOULD BE THE SAME
WITH A RETURNED SOLDIER'S
DOLLAR, WOULDN'T IT, DAD?
•
SO IT'S NOT ONLY FOR
US BUT FOR OUR MEN
COMING BACK FROM
OVERSEAS THAT WE
FIGHT INFLATION
BY LETTING PRICES
GET SO HIGH THAT
A DOLLAR WOULD
ONLY BUY ABOUT FIFTY
CENTS'
WORTH
OUR FIGHT!
The European 'war is over
... but the struggle for con-
tinued control of prices is
just as vital as ever. Our
lads are returning to. the
land they fought to preserve
it's up to us to help keep
it the way they want k -by
supportingthepgker,Oing,
JOHN LABATT LOAkiltil)
trade* Cdohadi"
4.
4