Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1945-09-14, Page 6iP ANNE ASIAN lyr:cq Home Economist ne11o, Homemakers! Call them fruit or vegetable, tomatoes are at lllortte on any table. We hope you Will serve them often at the height t$f the season and also preserve a supply as a source of -vitamins A and 0 next winter, First choice for most people in serv- ing, tomatoes is uncooked — whole, halved, quartered or juiced. Chopped fine and forced through a sieve, fresh tomatoes may be seasoned with a lit- tle onlon,•lemon juice and horseradish er tabasco sauce to make a' tomato cocktail. To peel or not to peel a tomato is often a question. If the tomato is WHEN IN TORONTO Make Your Nom. Rotel auertry LOCATED on wide SPADINA AVE. At College Street . RATES .. Single $1.50-$3.50 Double $2.50-$7:00 Write for Folder We Advise Early Reservation A WHOLE DAY'S SIGHT-SEEING WITHIN WALKING DISTANCE A. M. POWELL, thrsid..t scalded for a minute, then cooled quickly the skin comes off paper thin and food nutriments are not lost. On the other hand, place a whole ripe tomato in the lunch box and it is eas- ier to handle with the skin on. A stuffed tomato salad, one of the most popular of summer dishes, may be the main dish. The centre of tom- atoes may be scooped out to form a shell for a variety of fillings—chick- en, egg or cheese. Include cottage Cheese or grated cheese or chopped egg with diced vegetables in the var- iety of fillings for tomatoes. Tomatoes are -easy to can, but for best results use a reliable well -tested method. Canned Tomatoes Select firm, ripe tomatoes of med- ium size. Wash. Blanch by dipping in boiling water for• one minute. Plunge into cold water and peel at once. Simmer tomatoes three to five minutes. Fill jars. Adds one teaspoon salt to each quart jar. Cover with boiling water or tomato juice made by pressing ripe tomatoes in cheese cloth bag. Partially seal and process the jars of tomatoes in hot water bath for 20 minutes counting from the time the water begins to boil. Or process in oven preheated to 275 de- grees for 25 minutes. Seal tightly and store. Baked Tomatoes With Celery Stuffing 6 firm, ripe tomatoes 1x2 cups chopped celery ' i small onion, finely chopped • 'olds S edt• 00860 ' Salt Atld pe0per. WW1 it totpatoes, rel eve steel ends And scoop out centre 7N11p, leaving a Shell about one-quarter inch thick. Chop pulp and oombin5i with remain- ing ingredients, seasoning to taste. Fill tomatoes with mixture and top with buttered' • erumbs. Place in greased baking dish and bake in•mod- erately hot oven, 375 degrees, for 2.0 minutes. Serve at once. Tomato Cocktail 18 ripe tomatoes 1 cup chopped celery cup chopped onions 3 sweet green peppers 1 sweet red pepper 2 tablespoons salt 2 tablespoons vinegar 1 cup sugar. Wash and cut tomatoes but do not peel. Chop the peppers finely. Mix tomatoes, celery, onions, peppers and salt together, Boil for half hour in a covered pot.• Strain through a coarse sieve. Add vinegar and sugar. Boil three minutes covered. -Seal in sterilized jars. Tomato Spread 12 ripe tomatoes 3 onions 3 apples. Cut up tomateos, apples and onions without peeling. Cook until soft. Put fhrallgh sieve. Add one cup brown. sugar, 1 tablespoon salt. Mix one tablespoon of mustard with cup of flour and 1 cup vinegar. Cook until smooth. Add the hot tomato mix- ture with four sweet peppers and one hot red pepper, minced. Cook, stir- ring constantly for 10 minutes. Seal in sterilized jars. This is delicious off toast and with cold meats. Tomato Soup For Winter Use 1 basket tomatoes 4 large onions • 2 bunches celery. Wash and cut up tomatoes, but do • 'feel ' and 's len WOnli ap4 tut celery: locip� n1S 1eal^es. 'boil all trigetllee'r Until 'Wu - der. Strain: Add: 2 teaspoons salt 34, to ';spoon red pepper " 1,,y 04 sugar 1 —ot flour �y etip butter. Melt butter and add flour, sugar, pepper. Add to first mpixture. Boil until thick. Bottle. Dilute ,With hot milk when serving. The Question Box Mrs, S. G. asks how to process ap- ples for pies and desserts in ;quart jars? Answer: Summer apples are better made intoapplesauce in preference to quartered sections for pies. The method for canning applesauce without sugar is: Prepare good qual- ity apples and cook applesauce. Pour into sterilized jars, partially seal and process, Boiling water bath, 15 min- utes for quarts; electric oven, 275 de- grees for 26 minutes; pressure cook- er at 5 pounds for 5 minutes. Com- plete seal as soon as processing time is up. PRISONER OF WAR 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. JapBalloonsThre t To WesternCanada Rural area of the Western Prov- inces, small towns .and villages situ- ated . in the vast wooded regions of British Columbia and the, expansive wheatlands of the Prairies, might have faced disaster from fires, had the Japanese been able to continue the war and their incendiary bomb World sugar stocks are dangerously low a .. . use less -- use with discretion , THE WARTIME PRICES AND TRADE BOARD attacks by balloon on .,Canada, it may now be disclosed, The bombs, first of which were dis- covered at Minton, Sask., early in January of this year, cascaded down in unknown quantities from the Paci- fic coastline to the western Ontario border. Had these fiery loads nott been smothered in the snowy, vast- ness of the West, it is feared some rich areas would have falen pray to this ingenious method of warfare. About 57 per cent of British Colum- bia land area is heavily forested, in - MEAT RATIONING IS NOW 'IN EFFECT As of midnight, SEPTEMBER 9, 1945, it is unlawful for any person to buy rationed meats and for anyone to sell rationed meats except on surrender of valid ration coupons or other ration documents. Sales between suppliers, however, are coupon free until midnight, Saturday, September,15. MEAT COUPON VALUE .CHART All products shown below are derived from beef, veal, lamb, mutton,pork or combinations of them: Any product or cut shown below has the coupon value indicated, whether or not it contains dressing. GROUP A - 1 LB. PER COUPON - 2 OZS. PER TOKEN , PORK—Cussed Back (sliced) boneless BEEF -Fresh or Cured Round Steak or Roast bone in Round Steak or Roast boneless Round Steak, Minced Sirloin Tip boneless Sirloin Tip, Cubed or Minute Steaks boneless Sirloin Butt boneless Flank Steak boneless Strip Loin boneless Rib Roast, 7 Rib bones (rolled whole). boneless Prime Rib Roast, 5 Rib Bones (rolled) boneless PORK—Smoked Back Bacon (sliced) Side Bacon (sliced) (rind on or rindless) •.., . COOKED MEAT Anyuncooked Group B item ' bone in or boneless), when cooked Pork Butt. boneless Pork Ham boneless GROUP B - 11/2 LBS. PER COUPON - 3 OZS. PER TOKEN Rib Roast Rolled, 6th and 7th Rib.Bones•=Inside Roll bone- less -. Tenderloin VEAL—Fresh Cutlets or Fillet Roast boneless Strip Loin'Steaks boneless Front Roll boneless Leg Roll boneless Loin Strip boneless Tenderloin LAMB or MUTTON—Fresh Frontquarter (rolled) boneless BEEF—Fresh or Cured Shank, Hindquarter boneless Rump Roast, Round or Square End bone in Sirloin Steak or Roast bone in Flank, Trimmed bone in Porterhouse Steak or Roast bone in T-bone Steak or Roast bone in Wing Steak or Roast bone in Rib Roast, 7 Rib Bones, Whole bone in Prime Rib Roast, 5 Rib Bones. bone in Rib Roast, 6th and 7th Rib Bones bone in Rolled Rib Roast, 6th and 7th Rib Bones, Outside Roll boneless Plate Brisket (rolled) boneless Brisket Point (rolled) boneless PORK—Fresh Butt, Whole, Pieces or Chops (riodless) bone in Bun, Wbole, Pieces or Chops (rindless) boneless ' Ham, Whole, Centre Slices bone in Ham, Whole, Pieces or Slices bone in.or boneless Picnic, Hockless boneless Back, Whole, Pieces or Slices boneless Side Pork, Whole, Pieces or Slices boneless Trimmings, Extra Lean (skinless ) Tenderloin PORK—Cured Cottage Roll or Butt, Whole or Pretes boneless Picnic, Hockless boneless Ham, Whole, Pieces or Slices bone in or boneless Ham, Centre Slices bone in Back, Whole or Pieces boneless Skinless Roll boneless Ham Bun Roll boneless PORK—Smoked Picnic, Hockless or Hock on boneless GROUP C - 2 LHS. PER COUPON - 4 OZS. DER TOKEN Rolled Shoulder boneless Short or Cross Rib Roast bone in Blade Roast, Blade and Back - strap out bone in Chuck Roast boneless Neck boneless • Shank, Centre Cut bone in Shank Meat Stewing Meat boneless Hamburger VEAL—Fresh Shank,iind boneless Rump, Knuckle Bone out bone in Sirloin Britt Roast bone in Sirloin Butt Steak bone in Leg, Sirloin Butt End bone in Loin, Frill Cut, Flank off, Kidney and Suet out bone in Loin, Short Cut, Flank off, Kidney and Suet out bone in BEEF—Fresh or Cured Short Ribs, Braising bone is Plate Brisket bone in Brisket Point bone in Round Bone Shoulder Roast bone in Blade Roast bone in Chuck Roast bone in Shank, Frontquarter, Whole bone in Shank Knuckle End bone in VEAL—Fresh Shank, Hind bone in Loin Chop or Roast, Tenderloin - End bone in Loin Chop or Roast, Rib End bone in Round Bone Shoulder Chop or Roast bone in Shank, Front boneless Neck boneless- Veal onelessVeal Loaf or Patties Stewing Veal LAMB or MUTTON --Fresh Sirloin or Chump Chop bone in Loin, Whole, Flank off, Kidney and Suet out bone in Loin Roast or Chop, Tenderloin End bone in Patties PORK—Fresh Picnic, Hockless bone in Butt (rind on ), Whole, Pieces or Chop bone in Cottage Roll or Butt, Whole or • Pieces boneless Skinless Roll' boneless Ham, Centre Slices bone in Ham, Wbole (skin on or skin- less), Pieces or Slices bone in or boneless Back, Whole or Pieces boneless Side Bacon (rind or on rindless ), Whole or Pieces COOKED MEAT Anyuncooked Group C item (bone in or boneless), when cooked. •7 Butt (rind on), Whole or Pieces boneless Ham, Trimmed, Whole, Butt End or Shank End4one m Loin, Trimmed (rindless), Whole, Pieces or Chop bone in Side Pork, Whole or Pieces - bone to PORK—Cured Picnic, Hockless bone in Ham, Trimmed Whole, Butt End or Shan[ End hone in Side Pork, Whole or Pieces bone in Shoulder Roll (skin on) boneless Dry Salt Belly boneless Dry Salt Lean Backs boneless PORK—Smoked Picnic, Hockless bone in Leg, Long Cut bone in - Leg, Short Cut bone in Leg, Shank End bone in Loin, Full Cut, Flank on, Kidney and Suet out bone in Flank bone in Blade Chop or Roast bone in Breast bone in Shank, Front bone in Neck bone in Forequarter, Whole, 7 Rib Bones bone in Rack, Whole bone in Rack, Shoulder off, Knuckle Bone out bone in GROUP E - 3 LAG. PER COUPON - i 025. PER TOKEN POR4iw-Fitesh Lai� o��yn�e b nn in Hp bane in Jowl POEM ---Cured Ito* bodte• srt'. Mess Pork bone in Short Cut Back bone in - Jowl rimer MEAT Pleats • • "Tdtrigue SAUSAGE—Fresh or Cured Pork Sausage - Commercial Sausage LAMB or MUTTON—Fresh Leg, Full Cut, Whole or Half bone in Leg, Short Cut bone in Loin, Whole, Flank on, Kidney and Suet out bone in Loin Rib Roast or Chop bone in Flank bone in Frontquarter, Whole or Half bong in Ham, Trimmed or Skinned, Whole, Butt End or Shank. End • bone in FANCY MEAT Liver Kidney Sweetbread COOKED MEAT Anyuncooked Group D , item bone its or boneless), when cooked. Loaves made from chopped or minced meat. Cooked meats, jellied meats in loaf form or otherwise excepting those cooked or jellied meats listed in Group D). Bologna Wieners Sausage, Smoked or Cooked Rack or Shoulder', Neck on bone in Rack or Shoulder, Neck off bone in Rack or Shoulder Chop bone in Breast bone in Neck bone in PORK—Fresh Picnic, Hock on boneless Loin (rind on ), Whole Pieces or Chop bone in PORK—Cured Dry Salt Long Clear boneless Dry Salt Short Clear boneless Dry Salt Clear Back boneless PORK—Smoked • Picnic, Hock on bone in Jowl COOKED MEAT Anyuncooked Group E item bone in or boneless), when cooked. Brawn or Headcheese Liver Sausage, all types Blood Sausage, all types Cretons'Francais CANNED MEAT—MEAT PIES CANNED MEAT (sealed containers) Container Sausage 1-•--14 oz. -4 tokens Comminuted(Ground)Pork ,..1-12 oz. -3 " Comminuted GrondPorki-16 oz. -4 " Roast Beef 1--16 oz —4 Stews, boiled dinners, hashes1:15 oz. --2 " Stews, boded dinners, bashes i •16 oz. -2,• Pork Tongues . . Y ..de, V. 1-12 to., -3 " A'lTZMMME PRICES AND TRA Container Meat Sandwich Spread 1— 7 oz. -2 tokens Meat Sandwich Spread '11--3 oz.--1CS AOx Tangne 1-32 ox —1 coupon Meat Balls 1-16oz.-3 token. Beefsteak with Mushrooms1-16oz.-3 " Beefsteak with Onions 9.-16oz.-3 . " Beefsteak with Kidneys.1 —16 oz —3 °' /VAMP PIES For usy she Meat Pie, 8 oz. per token. • eluding the most valuable wood tracts in the country. Approximately one- half of the bombs which might fall in Western Canada would land in wooded areas.. Some of the bombs were of the high explosive type, but any which were detonated fell in open country and, no material damage or loss of life occurred. The latest recovery of parts of the weapon was at McBride: B,C., on August 4th. To date more than 250 recoveries have been made.' Possible death lurks in these areas in the . form of unexploded. anti-per- sonnel and incendiary cannisters dropped from these balloons which were believed to have originated in Japan. This menace to the camper, trapper or resident in rural areas of the West may remain for some time. The self -destroying mechanism on many of the balloons did not function and the picric containers, designed to explode the paper balloon or "chan- delier," can be just as dangerous as the unexploded bombs. Although no definite clue has been unearthed as to the object of these attacks, it is believed the Japs even- tually hoped to gain information on weather conditions, prevailing wind currents and behaviour of their bal- Ioons for future systemized flights. Research experts, inter - service bomb disposal squads, Air Force per- sonnel, Royal Canadian Mounted Po- lice, civilian police, Indian trappers and forest ,rangers, joined as a 'co- operative force to comb the great hinterlands of the, West to recover and render the missile harmless; By plane; dog team, pack horse ,and mo- tor :they gathered detail on what is described as the Japanese "silent, V - "weapon " 1LC.A.F. •pilots" were stuocessful in shooting down several of the bal- loons. An insight into the valuable part played by this branch of the armed services is described in' one re - port. '• A balloon was sighted by an R.C. A.F. crew, drifting towards Coal Har- bour, B.C., • in March. The crew forc- ed it down intact using the slipstream of the aircraft as a steering guide. When it caught in' a 200 -foot tree, dynamite was used to bring it down, The balloons, constructed of tough paper, 33 feet in diameter and carry- ing 19,000 cubic feet of hydrogen ga&, were designed to operate at a height of nearly five miles and to stay aloft for about one week. This was done by an ingenious sys- tem of dropping ballast whenever the balloon dropped below its operational height. If the balloons went too high gas was automatically released from the balloon. The mechanism, with its battery and aneroid barometers, was so arranged to release the bombs after all ballast had been dropped. Faulty mechanism prevented the self - destroying device operating' and some balloons were recovered intact. A•lthougii no loss of life is attribut- ed to the balloons in Canada, bomb ( Walkerton disposal experts consider it a miracle that a picric container did not explode when opened by civilians at Provost, Alta. The' lid of the tin •had been opened by a hot poker. Bomb disposal experts also ran across cases where Indians had un- dertaken to break down the bombs. Theyfound the balloons excellent ma- terial for tepees and boots and the "chandelier" a source ,of material - to make various gadgets. Melvin Kline, of Wimborne, Alta., actually saw one of the balloons fall. It landed about 100 yards from his farm house. The •explosion was not great, but flames leaped 20 feet in the air for two minutes following the detonation. The bomb made a crater six feet in diameter and pene- trated to a depth of seven feet. Meat Supplies Greece is a country7ithout a scrap of fresh meat, according to Philos Philton, charge d'affaires of the Greek legation at Ottawa. He quoted what he termed' "conservative" figures to indicate the condition of the coun- try. "A report made by two economic experts last year showed that 100 per cent of the pigs have disappeared, that 90 per cent of dairy cows had been wiped out and 65 per cent of oxen, sheep, goats and asses and' '50 per cent of the horses, mares, mules and buffaloes," he said. Almost all our livestock will 'have to be replac- ed with 'reported animals and that will take • time. The transportation system is completely out of commis- sion and even if animals could be brought to Greece, they could not be distributed. Besides. Greece is a rocky country and there is not suf- ficient feed for many cattle, and practically all agricultural machinery will have to be replaced. FALL Blyth Obesley Kirkton FAIR DATES Sept: 13-14 Sept. 14-15 Sept. 13-14 Sept. 1445 Sept. 14-15 Sept. 21-22 Sept. 17 Sept. 19-20 Sept. 20-22 Sept. 20-21 Sept. 19-20 Sept. 18-19 Sept. 21-22 Sept. 21 Sept. 20.21: Sept. 17-19 Sept. 28-29 Sept. 25-26 Sept. 27-28 Sept. 27-28 Sept. 25-26 Sept. 25-26 Sept. 26-27 New Hamburg Palmerston Clifford Embro Exeter Galt Kincardine Listowel Mildmay Neustadt- Parkhill SEAFORTH Stratford Atwood Drumbda•-• Dungannon, Harriston Lucknow Mitchell Tara Zurich Owen Sound Bayfield Gorrie St. Marys Teeswater Sept. 24-25 Sept. 29 -Oct. 2 • Oct. 9-16 Oct. 5-6 Oct. 4-5 • Oct. 23 islov,r 21-22 I% cups dour 3.1 cup inilk, or half milk 1 tap. salt and half water 1• tap"celery salt cup sliced onion' tsp-w itepepper 1 can condensed tomato 5 tbs. phurtening soup ib. ground ran beef 3 tsp0Magic Baking,Powder Sifttogether Hour, baking powder, 34 tsp. Salt, celery Boit and pepper; add 3 tablespoons shortening; prix In thoroughly with fork: Add milk and'stir hate 'Melt ed. Melt rennin** two tablespoonsabortening,. in y." frying ;pan, and cook option, Until soft -Add toniitiito 'Std ipp, re- 1t Wing' fi11�nt i,oII.56 ¢Spr bake salt bawdieroino Ixttit a ou 20pminutte .,Tuna tut bake dawn: 011 WSW W lrlate Servesis. ' "14fADE'IN C1ANAIIA "IAEIJLC RAKING POviDEF