HomeMy WebLinkAboutThe Huron Expositor, 1945-11-30, Page 6dello, homemakers! Indications
ire that we shall have a fair supply
O fol.% and peels for our Christmas
`.lilting, but don't—please' don't ---re-'
rtMrrl; .toyour grocer time and again
*tying two pounds instead of one of
i'tnported festive goods. We shall en-
iey the holiday fare more heartily,
knowing no one goes without.
Take a Tip
Making a fruit cake:
1. Don't tackle the job all in one
lay, Clean and snip the fruits, shred
the peel and store in covered jars,
and blanche the nuts the 'day before
baking.
2. Be sure to use fresh eggs, but-
ter and nuts.
3. Cream fat until soft and wor
in the sugar well. Add eggs one •t
a time and beat well after each addi-
tion,
4. Mix and sift dry ingredients
and combine with "dried fruits, peel
and nuts. Add to first mixture and
stir thoroughly.
5. Turn into tins lined: with two
thicknesses of heavy greased paper,
filling tins two-thirds- full, and bake
en a preheated oven of 275 degrees.-
6. If oven has . no oven control,
set a pan of hot water in the bottom
to prevent cake from burning, in case
the oven becomes hotter than it
should be.
7. Two cake tins require about 234
hours. Test with a splint.
Light Fruit Cake
% Ib. (about 134 cups) seedless
raisins
3c 1b. citron peel
% lb. blanched almonds
% cup glace or well -drained mar-
aschino cherries
21,E cups sifted all-purpose flour
1 teaspoon baking powder
% teaspoon salt
34 cup soft shortening
34 cup soft butter
1 teaspoon vanilla
1 .teaspoon almond extract
2 teaspoons rose water
1 tease qn grated lemon grind
134 eug'ss granulated sugar
4 eggs
1% tablespoons lemon juice.
Dark Fruit Cake
Fs cup shortening
2 tablespoons butter
3 cups sifted all-purpose flour
1% teaspoons baking powder
1/2 tease on 'soda
34 teasp'on salt
3/4 cup brown sugar (firmly
packed)
4% cups raisins
1,4 cup currants
3'4 cup sliced candied or mare -
chino cherries
1 cup mixed peel
% cup shredded citron peel
1/2 cup blanched almonds (op-
tional) -
3 eggs
4 cup plus 2 tablespoons grape
juice
1/3 cup molasses
1% teaspoons. vanilla
134 teaspoons lemon extract
% teaspoon almond extract.
Grease and tine cake tins with
greased paper. (Use two me
standard Christmas cake tins). Al-
low shortening to stand at room
temperature until soft. Combine flour
(sifted before measuring) with bak-
ing powder, soda, salt and sift toge-
ther. Prepare and. mix fruits and
peel. Beat eggs, add grape juice,
molasses and flavourings. Cream
softened shortening and add sugar,
creaming together well. Add dry in.-
gredients slowly until well blended
with shortening and sugar mixture.
Add fruit and almonds and mix in
well. Add combined liquids and mix
until blended. Fill cake tins two-
thirds full and bake at 275 degrees
for three hours.
Note: If currants are not avaiI-
able use a combination of seeded and
seedless raisins to make up the five
cups required in recipe.
The Question Box
In answer to numerous
0.1 ';?fie Xi"
our, favarites . u tp4g4 4t-?
s ¢ttgn of` this ecehiree, We trust;
the)t are, in time for your halo g day,,
VX'rs, S. O. asks; "Weald you ads
vise drying maraschino cherries to
use as a substitute for candied Ones'?"
Anal/for: We suggest boiling the
juice of the maraschinos or 10 or
15 minutes and then pouring it over
the cherries. Stir while boiling.
Mrs. T. C. asks: "Recipe for inex-
pensive plum pudding."
Inexpensive Plum Pudding
1 cup soft bread crumbs
1 cup brown sugar
1 cup seedless raisins
34 cup slivered candied peels
14 cup nuts (optional)
% cup once -sifted flour
% teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon (each) nutmeg and
ginger
% teaspoon (each) ground cloves
and allspice
2/3 cup finely chopped fresh suet
2/3 cup (each) grated raw carrot,
raw potato and raw apple
2 eggs.
Mix currants, brown sugar, raisins
and currants (have raisins washed
and dried) ; mix in peels and ,nuts.
Measure sifted flour and add soda,
salt, cinnamon, nutmeg, ginger, clones
and allspice; sift together twice. Add
flour mixture to fruit mixture and
combine well; mix in suet, carrot,
potato and apple, Beat the egg until
thick and light; add to fruit mixture
and combine. Turn mixture into a
greased pudding mould, filling it on-
ly two-thirds full. Cover closely or
tie down with heavy waxed paper.
Steam in a closely covered steamer
over rapidly -boiling water 3% to 4
hours. Cool thoroughly before stor-
ing in a coot dry place. Before serv-
ing, resteans for about one hour.
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.
Ration Coupon Due Dates
Food coupons now valid are sugar
46 to 67, butter 116 to 131, preserves
33 to 57 and P1 to P21, meat Mi to
requests M13.
What's wrong with this
picture?
TWO THINGS: First, the mouthpiece of
the telephone is too far away. It should be close
to, and chrectly in front of, the lips.
And second, that cigarette certainly
doesn't aid clear enunciation!
''GWe all tend to forget such details at times.
But they are essential, if your voice is
to be heard clearly 'and naturally, .
without strain on your part or effort /
by the listener at the other end.
U
lootmber, always speak directly
h* dna aroudipi.ci.
And pleas* remember thea
other simple rules of
GOOD TELEPHONE USAGE
1. Give the person- you
call plenty of, tinea to
answer.
2. Answer your own tele-
phone promptly.
3. Consult your directory
when you're not sum of
the number.
4. Avoid bi'oakage -- Re-
place the receiver
g-e-ii-t»i-y. And keep
iaitrument away
from table -edges, etc.
tp,I E .Ito
y
4~ S 4 et
rd.
LONG
GISTAN,q. .4
TELt,PHWAS
i
. 11L GOODWIN,
,roast acti ally is to •warm by the
$gre," but the :browning et bread until
crispand het.has l,ecorl a so popular
that toast 4ow ''means' toasted bread,.
Nothingcan. add, the feeling of
warmth ,to a meal more easily than
crisp, het .toast.
Egg,, toast is known variously as
French or Hutch, but whatever the
familiar name, it is a substantial
easily prepares`; and welcome main
Bourse.
Sunday morning breakfast becomes
a meal of special interest when you
serve French toaet with honey, maple
syrup or the family's favorite jam.
If you are puzzled about what to
serve a hungry crowd for supper on
a cold night,•the home economists of
the Consumer Section, Dominion De-
partment of Agriculture, recommend
scrambled eggs og spicy Spanish
toast.
French toast sandwiches are espec-
ially popular as an evening snack af-
ter outdoor winter sports. Make the
sandwiches of your favorite filling
and cut into desired shapes. Dip both
aides into the egg mixture. Brown
on both 'sides in hot fat and serve
at once.
French toast can play, with equal
success, the, leading role or as the
dessert course. When pressed for
time or for the 'emergency when un-
expected guests arrive, serve plain
French toast with hot spiced apple-
sauce or canned fruit heated in its
juice. It is simple and quick, but a
really interesting dessert.
Plain French Toast
2 eggs, beaten slightly
4 cup milk
1 teaspoon sugar
1/4 teaspoon salt
Pepper
6 slices bread
3 tablespoons fat
Blend beaten eggs, milk, sugar,
salt and pepper. Dip both sides of
each slice of bread into the mixture.
Melt a little fat in frying pan, and
brown on both sides in hot fat. Place
on a hot platter and serve at once
with honey, syrup, jam or jejlly. Six
servings.
(optional)
Spanish Toast
2 eggs, beaten slightly
a/4. cup tomato juice - -
1 teaspoon sugar
'!4 teaspoon salt
Pepper
Onion juice
6 slices bread
3 tablespoons fat.
Blend beaten eggs, tomato juice,
sugar and seasonings. Dip both sides
of each slice of bread into the mix-
ture. Brown on both sides in hot
fat, in frying pan. Place on a hot
platter and serve at once with scram-
bled eggs, creamed vegetables or a
cheese sauce.
French Fruit Toast
2 eggs, beaten slightly
1%, cup canned fruit juice
14 teaspoon salt
6 slices bread
3 tablespoons fat
Canned fruit, drained.
Blend beaten eggs, fruit juice an
salt. Dip both sides of each slice of
bread .in egg mixture. Melt a little
fat in frying pan, and broern on both
sides in hot fat. Serve at once on
hot platter, garnished with drained
canned frilit. Six servings.
ONE CRUST PIES '
"Most people like most pies." When
the crust is tender -and flaky and the
filling luscious and fruity or rich and
creamy, pie is the first choice of des-
serts.
Wean still enjoy pie for dessert
wheeping the fat supply in mind,
if one crust pies are, served. A pie
is still a pie, when it has only one
crust. It doesn't matter whether it
is of the deep dish type with a gen-
erous amount of fruit in the bottom,
or an English tart with a bottom
crust only and a small amount of
fruit.
There is also a wide choice of cus-
tardy, one -crust pies . . . some with
uncooked filling in uncooked pastry
and everything baked together . . .
others with fillings coo ed, then
poured into pre-cooked shelkti.
Deep Dish Plum
ie
1.qt. fruit (canned -without sugar)
14 teaspoon salt
1/3 cup sugar
14 cup flour
1 teaspoon almond extract
1 tablespoon fat
Pastry.
Drain fruit, heat syrup to boiling.
Mix salt, sugar and Hour. Stir sloat-
ly into boiling syrup. Place drained
fruit 4u. a_ deep baking dish. Potir
thickened syrup over fruit. Dot with
fat. • Hall out plain pastry to one-
eighth inch thickness. Make several
sifts in the centre. f Fit pastry over
the ffutt, press down *ell over the
edges of the baking disci, elft awl''
Mite the edges. Halle 30 niftiutes 5n
a hot, oven, ;425 degrees F; Six aero
tnga.
841111 ,4P*er00 ,Pte
54 tin) t l ln8
2 eggs
% cup sugar
4 teaspoon salt
2 teaspoaue cinnamon.
3 teaspoon ginger
2 tablespoons molasses
Pastry.
Wash and chop—raisins, combine
with pumpkin. Add sugar, salt,
spices and molasses to egga. $eat
well, add to pumpkin. Then add milk
blend thoroughly. bine a 9 -inch pie
pan, with pastry.' Pour in filling,
Bake in a hot oven 425 degrees F.,
for 10 minutes. Lower the 'feat to
350 degrees F. and continue baking
30 minutes, or until filling is set.
- Potato Ctisthrd Pie
1 cup mashed potato
1 tablespoon butter
% eup milk
% cup sugar
2 egg yolks
% teaspoon lemon extract
,% teaspoon vanilla extract
2 egg white§.
Add • butter and milk to mashed
potato, Beat until light. Add • sugar
to egg yolks, beat unitil• thick. and
light. Add to potato, blend well. Add
flavoring, then' fold in the stiffly beat-
en egg 'whites. Pour into a 9 -inch pie
pan, lined with pastry. Bake in a
hot oven, 425 degrees F., for 10 min-
utes. Lower the, beat and continue
baking. at 350 degrees F. for thirty
minutes, or until filling is set.
OTHERS • ARE ASKING
Q.: How many and what coupons
am I allowed for three threshing
meals with fifteen men each meal,
and • two fall threshing meals with
ten men eacb meal?
A.: If these were submitted at
different times as your question
seems to intimate for the three meals
with fifteen men, you would be al-
lowed three preserves coupons, three
butter coupons and three meat cou-
pons. For the two meals with ten
men you would be allowed one pre-
serves coupon, one butter coupon and
one meat coupon. The meat coupons
would be given only if the meals were
served since meat rationing was in-
troduced.
Q.:- My landlady refuses to paper
two rooms in the house in which I
Paxr�
this botis;e for
ills gaper la 4On (]P:
blades ,Q,an T gcl4P4 ter
paper?
1�7
Ae 'Pheie Iir9l nt? regg1.4 us oft.
the 'Wartime ,3 `rioes and Trade Boal•d''
'that can make a lan4iord paper the
rooms, HoweY.er, it; the• ,failure: to, re-
pair reaulte in a 1easeeing' of 'the ne
con?tpodatio t to, the ctenan$ -1te can
.make application fqr a redgetion of
the rent.
* 84
Q,; 1 am paying $15'a nnpnth rept
for this house. and 1 am toad .the
former tenant only paid $10, who by
the way is dead, bat her son is still
living. Is this allowed? 1 have been
an the house, fur 19 months.
A.; No landlord is allowed to
raise the. rent that he charged dur-
ing the basic period which was in
1941 without permission of the ren-
tals division of the Wartime Prices
and Trade Board.
4 4 4;
Q.: I had eight storm windows put
on, five upstairs and three down, and
was charged $15 for this. Had the
Board no control over this kind of
exhorbitant pricing?
A.: Prices for services are- con-
trolled by the Board. No person is
allowed to charge more for a service
of this kind than he charged during
the basic period which was from
September 15th to October 11, 1941.
If he has commenced in business
since that time, he must have his
charges approved by the Wartime
Priees and Trade Board. We would
advise in a case of this kind that
you ask the contract rate or the rate
per hour before having a job such as
this done. If you send the name of
the person or firm doing this work
for you to the nearest office of the
Wartime Prices and Trade Board,
they will have the matter checked.
Questions on any regulation 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.
Next to wool, silk is the most
important of animal products used
in weaving. In all probability it was
in China -that attention was first
given to the rearing of silkworms
and the manufacture of silk. Chinese
history or legend ascribes to Si -ling -
she the honor of having discovered
the art of spinning and weaving silk.
She lived about 2700 B.C. and for her
discovery she was' revered as a saint.
night'' ie
and count sheets: Often'1
unervfea" WILeI ;llt mMy b
Heard y )kidsey>� ,filter
blood.,, tf, tl„ f, atter'+
stay in tho4000#a
ash b,lrkarho, Cott lo qw
sleep. well, , 0,Ill
hill . s• century the
Do
ttVotAta r0pt4�Y IQ3
ney Pit s
Show-:.., ef .
The sale of beef derived from
"show" ' cattle will lie - regulated s4
that only beef Which comes' 'from
authorized shows agd which conforms.
to standard required for the two top
qualities, red dr blue brand, may be
sold under special price ceiling regu-
lations, according to W. Harold Mc-
Phillips, prices and supply represent-
ative for the Western Ontario region
of the Wartime Prices and traite
Board. .
The order which came into effect
November 19th requires authorization
for such a show be received from the
administrator of meat and meat pro-
ducts of the W.E.T.B. All carcass-
es classed as show beef must have a
cold dressed Weight at the place of
slaughter of not less than 300 pounds
and must be in accordance with the
specifications for either "choice
beef" (red brand).- or "good beef"
(blue brand), as set forth by the
livestock and livestock products act.
The order also provides that all
show beef must be ear -tagged on ar-
rival at the place" of slaughtering
which • must be an inspected plant.
Wholesalers arerequired to limit
the amount for which they sell show
beef from any show to not more than
the aggregate amount it cost • them,
the cost to inchide processing and
'selling expenses, less credits for by-
products: No reselling of any show
beef at the wholesale level is allow-
ed.
Retailers must limit weir selling
prices on show beef so that the total
amount they receive shall not ex-
ceed the actual delivered cost plus a
mark-up of not more than twenty-six
and one-half per cent of selling price.
Reports must be forwarded not lat-
er than -.48 hours after a show by the
secretary of each authorized show,
giving the 'name of the seller ori the
cattle, the number of cattle purchas-
ed by the buyer from each seller, the
ear -tag number and the sale price per
pound live -weight.
nt Ads Bring Resiiits
Want Ads
Pave The
Way For
Easier
Living
Read The
Want Ads
TO - DAY
•
Week after week The Huron Exposi-
tor hears very gratifying reports of
the results obtained from the Classi-
fied Directory from people who have
something they wish to sell and want
to find a buyer. For a very small
sum you can tell hundreds of pro-
spective buyers who have something
they are interested in. The same
applies to any article you wish to
buy. Make your wishes known
through The Huron Expositor and it
will surprise you the number of en-
quiries you will obtain.
You will . be surprised how really
inexpensive this service is. Classi-
fied Ads such as For Sale, For Rent,
Wanted, etc., are one cent bier word
for the ° first insertion, and less
for succeeding • insertions. Minimum
charge is 25 cents per insertion. If
repliesare to be 'delivered to The
Huron Expositor office an extra
charge' of 10 cents is added. Classi-
c fied Ads are accepted up until noon
on Thursdays. -
The large number of people they
reach always assures the best pos-
sible deal on short notice. They help
to quickly sell, trade, rent or 'ouy:
whatever is •the - immediate concern
or Worry.
ACQUAINT ' YOURSELF WITH
THE MANY .SF_.�,RVCES; THEY
RENDEZ REG3ULAR .`,
MOAN:
EO1
herd,
01,
Est,'blishe 1
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