HomeMy WebLinkAboutThe Huron Expositor, 1945-09-21, Page 6it
geInemakers! One way of
tee'llxg th quantity of sugar used
"'your iaatnily is the cozabina-
b salad and dessert courses.
t?rrtraalads and fruit cups afford a
ga;•les0 dessert without sacrifice of
lilt ap►ins and minerals. Furthermore,
ey save time in meal preparation.
# : Combine some of the • features of
i iotb, salad and dessert. Use several
•'fruitli with a not -too -sweet dressing,
crisp lettuce and a garnish of water -
areas. The secret of success lies in
the coldness of both salad and serv-
iag plate; the compatability of the
ingredients; and the attractiveness
of the arrangement. If gelatine is
used; it should be light in color and
flavor so as not to mask either the
appearance or flavor of the fruits
held in it. For an interesting finish-
ing touch, sprinkle cake crumbs on
top when partially set.
' Clara Salad
12 cooked prunes
6 raw peaches skinned and quar-
tered •
1 package of cream cheese
Bunch of grapes (separated into
sprigs of 6 or 7 to a stem)
Lettuce.
Stuff. the stoned prunes with
sheese. Arrange fruit and lettuce
attractively on salad plate, leaving
the peaches until the last minute.
Quick Jellied Fruit Salad
1 teaspoon gelatine. ,
% cup cold water
2 cups left -over fruit juice or
orange juice
1 cup diced fruit
1/4 cup lemon juice
teaspoon salt,.
Soften the gelatine in cold •water
. and, dissolve over hot water. Add
demon juice, salt and dissolved gala.'
tine- to fruit juice. Stir. Turn into
mould' that has been rinsed in cold
water. Chill. When firm unmould
onto lettuce and serve .with salad
dressing if "desired.
This may be served in a ring of
cottage cheese. Press cottage cheese
into individual ring moulds which
have been rubbed with salad oil.
Chill and turn out.
, Meringue Peach Cake
1% cups sifted -all-purpose flour
2 teaspoons baking powder
% teaspoon salt
cup shortening
a4 cup milk
1 teaspoon vanilla
Cooked peaches
2 egg whites
% teaspoon cream of tartar
4 tablespoons sugar.
Sift flour before measuring, then
AI
sift together .with baking powder
and salt. Cream shortening, add the
sugar gradually and beat together,
add beaten eggs and beat until mix-
ture is fluffy. Combine milk and van-
illa and ado alternately with dry in-
gredients to egg mixture, using fold-
ing motion. Do not beat. . Pour at
once into greased 9x9 baking pan.
Bake in oven (300 degrees) for 30 to
40 minutes. Then cut in squares,
Arrange slices of peaches on top of
each square. Beat egg whites until
foamy. Add cream of tartar, continue
beating until egg whites are stiff. Fold
in the 4 tablespoons of sugar gradu-
ally. Spread meringue over peaches
and bake in slow oven (300 degs. F'.)
until the meringue is lightly brown-
ed. Eight servings.
Note.—Left-over plain, spice or
spongs cake may be' usefl,this way
too.
Take a Tip
1. If corn -on -the -cob is tender and
sweet, with that fresh -from -the -gar-
den flavors, you will not require
much butter.
2. Corn' loses its flavour rapidly,
so the sooner it is .sed after pick-
ing the better.
3. Choose ears that are plump and
well filled.
4. Overcooking is the, cause of un-
appetizingly `tough ears. • Place the
trimmed ears of corn in boiling salt-
ed water; cover and cook rapidly five
to seven minutes. If water does not
continually boil, the corn will lose
its sweetness. Some varieties re-
quire 10 to 12 minutes. Drain im-
mediately and wrap in a soft towel
or serve at once in a heated. dish.
5. Leave left -over cobs of cooked
corn in the refrigerator until you pre-
pare a, supper dish, then cut kernels
off and add to mixtures for stuffed
tomatoes, stuffed green peppers or
casserole dishes.
The Question Box
Mrs. C. A. asks: How do you cook
a tongue nicely?
Intim ; 7 4� Oa 4> i$a el
eah Pielticid, Oat lea '#;eel
a haroltif seeltbbiig with a
1 l..1►. a: a 4 cold neater- Ceeli~ipg time:
Wiz; be taztg le. 2a to 3 llama!
calves, 2 to 23 ,hours; pork, 13
hours,
Since salted tongues are available
we suggest: '
Spiced Boiled Tougue—Cover meat
which has beep. soaked overnight
with boiliug water. Add y> teaspoon
silt for each pound of tongue. Add
2 sliced carrots, 1 steak of celery and
leaves, 1 onion stuck with 6 cloves,
1 bayleaf. Bring to boiling point and
simmer (not boil) .until tender, Re-
move the tongue from liquid and
,skin while .hot, starting from the
thick end. Cut out any small bones
embedded in roots and trim off fat.
Mrs. J. B. asks: Why does some
chili sauce look a lot darker than
others?
Answer: A bright red chili sauce
is the result of using whole, mixed
spices and careful simmering, while
ground spices tend to darken the
relish.
Mrs. S. M. asks: What causes
Parker House rolls made with mash-
ed potatoes to turn grey?
Answer: It may be cold potatoes
or too much handling of dough. The
mashed potatoes -should be eooked
fresh and used hot. When flour is
being added stir in enough to stiffen
the dough, then knead in the re-
maining quantity.
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.
Others Are Asking
Q.: As a farmer may I sell meat
to my neighbor; also a farmer, for
his own. consumption? .
A.: • Yes. However, you must col-
lect coupons from your neighbor at
the rate of one coupon , for ,four
pounds.
* *. *
Q.: 'If I buy meat from a packer
do I have my slaughter quota cut
down?
A.: No, because you are required
to surrender coupons for the meat
you purchase in this way.
* * *
Q..: Why is liver included in the
List of rationed meat?
A.: Because meat is rationed to
cut down the. meat consumption so
all meats are rationed. Liver comes
in the list of "fancy meats" and
many. of 'the fancy meats are used
in the making of tinned meats for
shipment overseas.
* * *
Q.: May I use tokens in any but-
cher shop?
After living in the city most?.of my
life, I moaea to asmall town about a
year ago.Psyobologically it meant
moving Mao an entirely different
world and"ciaused the rediscovery of
simplicity, and neighborliness. But
more, it meant the return to a kind
of life where every person exists as
an individual personality. Once more
I have beemile a human being to the
grocer, the druggist, the milkman,
and yes, even the people next daor
I selected my small town because
I liked the fact that folk whose an-
cestors responded to the call to arms
back in the' days of the Revolution
were still living in the same housed
and .tilling the same soil their fore-
fathers tilled. Since these were in-
telligegt and self-respecting people, I
felt there mast be something mighty
attractive to hold them there,
And now I am beginning to under-
stand what it is. It is the opportun-
ity to be your own man, the oppor-
tunity to live without being merely a
figure on a graph, a street address, a
customer to whom things are deliver-
ed. The anonymity which is the pro-
tective coloration of the city dweller
dissolves, in a small town, and each
-personality becomes more clearly vis-
ible.
Will Hale, who lives across the
street from me in a house that was
erected by an ancestor in 1750, is
now 90 years old. In the summer I
watch him, as he drives slowly down
to the meadow to put in a 12 -hour
day pitching hay. He s a gentle man,
with the face of a ripe, apple that has
been left too long on the tree. A few
wrinkles, yes, but still sound to the
core and slightly rosy on the surface.
Once, when my puppy chased one of
his roosters, he brought the culprit
home to me.
"I love dogs, sir. Like them a darn-
ed sight better than roosters. But
roosters mean food."
A.a Yes. Meat tokens are good
for the purchase of meat in any place
in Canada.
* * *
Q.: What exemption do I get for
meat I have stored in a locker?
A.: The exemption is four pounds
of meat for every member of your
family. Over that amount you are
required to surrender one coupon for
every two pounds of meat. This Must
be surrendered at the, time yousend
in the declaration you receive from
the management of the cold storage
establishment where you own a lock-
er. You will have to surrender only
up to 50 per cent of the total meat
coupons in ration, books held by your
household.
RATIONED MEAT IN LOCKERS
Douse de dectaed
All consumers who store ratjoned meat in lockers .
must declare in writirlg,to the nearest Ration Branch
Office the quantity of rationed meat they had in
storage on September 10, 1945
Rationed meats include all cooked, canned, fancy
and "red" meats. For a full list of rationed meats,
see the Consumer Meat Coupon Value Chart.
Copies are available at all Ration Branch Offices.
COUPONS MUST BE SURRENDERED FOR STORED MEAT
Consumers must surrender coupons for all meat held in lockers over and
above 4 lbs. for each person in the -household at a rate of 2 lbs. per coupon.
However, no more than one-half of the. "M" coupons in the ration books of
the consumer and his household need be surrendered.
DISE THIS DECLARATION FORM
',rut 218 RATION ADMINISTRATION — WARTIME PRICES AND TRADE . BOARD
CONSUMER'S STATEMENT OF MEAT NELD IN COMMERCIAL COLD STORAGE, TO BE FILED WITH THE RATION BRANCH WITHIN 30 DAYS
OF THE START OF MEAT RATIONING
Ration Book 5 —Prefix and Serial No.
(Dederant's own tr..k)
Name of Declarant
Address
1.
.
Number of persons in household including myself,
hired help and boarders....... .................
No. Street or R.R. No. City or Town,ith Prorine
H
SERIAL NUMBER OF EACPERRATION BOOK
Nemo
■
Nems .._ ..............»....1
Name
1
1
■
• Namo
Namo
Namo
(If space is found insufficient, use designated space at back of sheet)
2. Total weight (lbs.) of all rationed meat .held as at start of rationing 1945
3. Deduction of 4 lbs. for each person "x 4
(Number of Persona)
4. Difference between items (2) and (3) for which meat coupons to be surrendered
Telephone No.
1
1
lbs.
lbs.
lbs.
5. Total number of meat coupons required for net total (item 4) on basis of 1 coupon for each 2 lbs. (gloss weight) . .:. .............coupons
6. Total meat coupons surrendered' herewith (being required number) but not more than 50% of total M coupons in the
ration books of die household coupons
7. Name and eddrees of commercial cold storage building where meat stored - ....,,
41.
Name
Address
1 the above Declarant, hereby Certify the allelic statemenis to be true and correct and to contain a full disclosure of all meat owned,
controlled or held by me in any cold storage locker m any commercial building or in space in a cold storage • plant as at start of meat
rationing 4945: "
Dated . ......•- _1445 .,,n
SignatureDeclarant.fDeclarant
NOTE: Under the Board Order, operators of cold storage lockers or of commercial cold storage buildings are required to report to the
Board the names and addresses of persons to whom they rent apace for the storage of food. 300 M.B. 7 45
• CL&& this fota, fill it in; and send it with your coupons to the nearest Ration Branch.
LOCKER OPE CTgRS ARE R'EQDIRED TO REPORT TO THE BOARD THE NAMES
AND ADDRESSES OF PERSONS TO WHOM THEY RENT LOCKERS
— RATION ADMINISTRATION —
THE WARTIME PRICES AND TRADE BOARD
A
There was • neither Mager zcor ea
eitement an his. votee. Just a plain,
unvarnished stateutent of fact.
Down the road lives Bert Moseley,
who, runs the dairy and truck farm.
Bert has a good reputation, both for
the quality of his milk and for the.
quality of his life; After the first big
snowstorm last year, 'I was ruefully
surveying the 50 yard driveway into
my garage, when Bert' derive up with
plow attached to his tractor. In a
matter of seconds the driveway was
clear. I watched him as he cleared
every driveway within a half -mile of
his house. He refused to be paid.
"That's • just Bert Moseley's way. He
likes to do things for people," a
neighbor explained.
Some people shun small towns
because they feel that they owe it to
their children to send them to a big
city school with a lot of technical
equipment and a specialized staff of
teachers. I too had some misgivings.
But when my daughter came home
and said, "What a funny way to
teach history—making us study the
history of the town," I was encour-
aged. The history teacher, white-
haired Miss Clarke, has taught class
after class the beginnings of the mi-
crocosm, the town. They learned who
the men were who founded it, their
ideals and trouble. They learned that
up the road lived the Smith sisters,
who fought valiantly for woman suf-
frage, among the first to champion
this cause in the United States.
Not i}ntil the students have learned
•the story of our town do they pass on
to the government structure of the!
state, and here the story is repeated.
Miss Clarke's children have aground-
ing in American history that will
make them immune to all the strange
isms that inevitably arise. As the
children study, th'ey can look out
the school- window to the hills be-
yond. There they can see the grave-
yard in which many of these men who
built the first America lie buried. In
such a setting, history is a living
thing, and those who study it must
necessarily feel themselves a link in
a chain from the past to the future:'
I like my town, too; because each
day as I go to work I pass the ancient
town hall, set back on a pleasant
green. I know that the taxes I pay
on my home, to pay the' cost of Miss
Clarke's services, Chief Hall's salary,
and all the other services that I get,'
will be decided in open forum. Those
taaes will be levied on me not by
men far removed but by my neigh-
bors. I will have a Chance to have
my say in all these matters. It gives
me the feeling of having a hand .in
things, of being master rather than
servant of,my government.
Ant yet none of my 'neighbors
suffers from any, false pride. Take
the man next door. He is retired from
business and must be pushing 70.
He likes to read the "Courant," and
was annoyed when the boy -power
shortage led to discontinuance of
early -morning deliveries. So he took
the job, And I dare says he has not
lost a whit of his essential dignity
despite the bag of papers flung over
his shoulder.
All these experiences have led me
to believe that two different worlds
exist in America:— the world of the
city -apartment dweller and the world
of the small-town resident. Most
city dwellers seem to have changed
their sights from the original goal of
freedom and now have them focused
on security. Almost nowhere except
in small towns like mine does it now
seem to be important that the indi-
vidual retain hie independence ' -of
thought and action.
This, I suppose, is because the city
dweller has no real contact with the
basic things of Iiving. He has no real
possessions except, perhaps, the
clothes he wears and the furniture in
his apartment. He buys packaged
foodstuffs that other people made or
grew. ; Bltt he is remote from the
sources, of all these things. If he lives
in an apartment house, somebody
else wo rtes about stoking the fur-
nace. lit the morning, he climbs
aboard a crowded bus or subway
train' but neither sees the faces of the
passengers nor cares to see them.
One •morning in the' city I saw an
elderly man sink to the ground with
a beart attack just as he was going
to board a bus. Half a dozen persons
hurried past • him, afraid to stop for
a moment, afraid they might be late
for work. So carefully insulated were
they from their fellow men that this
pathetic heap of clothing, flesh and
bones meant nothing more than pos-
sible annoyance. That • couldn't hap-
pen in my town, because here every-
body is a person.
The two distinct Americas that
have grown up 10 these two ways of
life may have a bearing on the new
emphasis that our Government has
been placing on security rather than
freedom. It takes no political analyst
to know that national elections are
now won by the overwhelming en-
dorsement of a candidate by those
who live in congested metropolitan
areas. The city dweller seeks security
in the symbol of any national leader
who enters his living room via the
radio.
Political America is the direet out-
growth
utgrowth of sociological America. Only
when the major part of Americans•
declare their independence of the
city, the machine and the treadpill
of urban living can we ever again
hope, as a people, to get`back to the
rugged Omit pleasant road that leads
to the fulfillment of the dreax a Of
those who foundei2 America,
i,A Against Inflation
Women's organizations united in
the Consumer Branch of the War-
time Prices and Trade Board will
continue their battle against inflation
in a five point program announced
by Byrne Sanders, Consumer Branch
director.
Consumer Branch committees have
agreed to make known throughout
their communities the great danger
of a post-war inflation anti practical
methods ,of combatting it. They are
pledged to watch prices and quality
and to conserve everything in 'the
home "until shortages 110 longer exist.
They will intensify the educational
program in women's organizations
and will maintain close contact with
the Prices Board in speaking for the
consumers of Canada.
According to Miss Saunders' an-
nouncement the highlights of the
postwar program will be to watch
Particularly prices . on new goods
coming into the market, to instigate
surveys by price study panels in 130
towns and cities throughout the
country, to fight black market ,condi-
tons to explain 'why persons who
cheat on ration regulations menace
the security of the whole program.
More than 180 remark centres will be
operated in Canada 'and young wo-
men will be encouraged to take an
active part in the anti-inflation plan.
No Scientific' Basis
To Popular Beliefs
Several popular beliefs about milk
have no scientific basis, states the
Nutrition -Division of the Department
of National Health and Welfare. One
is that fish and milk should not be
eaten • together. The folly of this
idea, say the nutritionists, is proven
by the fact that many people enjoy
eating chowders made of fish and
milk without suffering any ill effects.
The nutritionists explode another
common belief that milk and an acid
food such as oranges are harmful
when served together. The fact that
such a mixture makes the milk cur-
dle probably caused this belief. The
stomach acid,` however, also turns
milk into a curd. Actually, the curd
produced in the stomach by a mix-
ture of fruit acids and milk is finer
and easier to digest than the milk
curd produced by the stomach acid
,alone.
Still another belief is that milk is
constipating. This is also untrue.
There is sufficient residue from .milk
for normal intestinal functioning,'
state the nutrition dxperts.
CARE OF, LINOLEUM
Two out of three Canadian families
want to buy new 'floor coverings
wben supplies are more 'readily avail-
able, according to a recent survey.
The majority of them intend getting.
linoleum.
Are they going to buy theprettiest
pattern to be had, lay it with enthui-
asm, tack it down firmly all around,
only to find it cracking as it later ex-
pands? Will the gay pattern wear
down to a monotone base within a
few months making that hallway look
shabby as before.
Consumer experts say that all lin-
oleum must be properly seasoned.
Poorly seasoned linoleum can be de-
tected for it can be flaked with a fin-
gernail. The surface should be per-
fectly smooth. Even the best .lin-
oleum should have special care if
bought in cold weather or it will crack
in 'handling. It should be left at
room temperature, about 70 degrees,
for 48 hours before it is unrolled.
C[heSNAPSUOT GUILD
PICTURING CHILDREN,
124
n making snapshots of this kind, you will get best results if you time
the exposure more for the shadows than for the brightly lighted areas.
Informal snapshots of children
offer endless possibilities for the
amateur photographer, but pictur-
ing youngsters presents a variety
of problems. The wise cameraman
knows, however, how to solve them
before he starts after this eipsive
game.
One very important consideration
is that of lighting. Because of their
delicate skin -tones, pictures of chil-
dren often lack almost all tonal
gradation due to the fact that the
lighting, and exposure have not
been skillfully handled.
It is usually best, first oa all, to
avoid strong midday sunlight, which
tends to create strong contrasts.
And in picturing children, it is
often best to try side -lighting, with
the light coming toward the sub-
ject, from the side, or backlighting,
with the light coming from behind
the subject toward the camera.
Illumination of either kind can be
effective if "the light is not per-
mitted to fall directly on the camera
lens. The lens, of course, can be
shaded with an inexpensive lens -
hood, or by shielding it with one
hand. '
Notice that in the unusual snap-
shot above, the photographer has
plgced the baby and big sister on a
white blanket. This reflects light
into the shadow areas, which helps
model the children very effectively.
In making snapshots of this Bind,
you will get best, results if you time
,the exposure mote for the shadows
that, for the brightlylighted areas.
Otherwise the shadove detail may
be lost.
The position of the Camera is
also very important.. In pieturhig
children, it Is *sometimes best to
shoot at the child's eye -level. Then
you will avoid the kind of distor-
tion which frequently resuits when
shooting down from above.
How can you get children to
pose? The simplest way is to find
some object or person to occupy
their attention. In today's picture,
the baby found his sister so fasci-
nating that the photographer had
no problem. ,
If your little model is old enough
to get into mischief under his own
steam, decide how far you want
him from the camera, and then
place him at that location with an
unfamiliar object or toy Focus your
camera for the proper distance.
When he starts investigati>ig and
wondering what it is all about-
shoot! Or,,, if you want him in ac-
tion, catch' him juist as he toddles,
into range.
It's beset to catch older children,
when you can, unaware. Get them
interested in a game or 'some un-
usual accessory that will command
their attention. Make sure your lens
opening and shutter speed are set
to stop sudden motion, and then
keep en Our toes for that fleeting,
unexpected moment rich in vivid
expression. If you want them to
look directly at the camera, release
the shutter quickly before they have
time to become self-conscious.
Follow these tips, and the snap-
shots you send on to those in the
Service Will give them pleasure dur-
ing many a lonely hour. Every min-
ute of patient waiting' and planning
you have to undergo to get the
"perfect" picture will be more than.
amply . re'w ded.
John 'Van1Guilder