HomeMy WebLinkAboutThe Huron Expositor, 1946-04-12, Page 6,•$y ANA( ALtAiN'''
I tdre tto�.e Econnamist-•-"'""'P�
o� IT#lnernSfaket This column is
lt}".114 ►i'y to the Many requests
4. Elie Veneration and cook-
bn spite of the scarcity
•t4 lei} S ?k," isuppliee of fresh. or
Eregxr fish i4re. available.
let t be critical of the frozen fish.
e`,@zing preserves the fresh flavour
anti , enables your to store it in the
'Ireezing unit of the refrigerator until
yoilwish to Cook it. When cooking
frgZ.an ,Ash, the best results are ob-
tai1 ed if it is allowed to thaw suf-
liciently to cut into steaks. AIIOw• a
pe* minutes longer cooking frozen
fish, -.-•about eight minutes extra bak-
.iIIg„
• Before we discuss ways of prepar.
Actg.-fish, may we remind you that It
1.
is important to know which kinds are
tat and which are naturally lean, es-
pecially when the diet is low in fat.
The common fish` containing oils are
herring, mackerel salmon;" smelts,
whitefish, triullet and haddock. Lean
fish are bass, bluogsb, cod, flounder,
halibut, perch, pickerel, pike,- lake
trout and catfish, Oil fish are beat
for baking; dry or lean fish require
fat and some moisture to prevent the.
skin from bursting or sticking:
METHODS OF COOKING FISH„
Baking Whole Fish
Split the trimmed fish down the
backbone so that the fish will lie fiat.
'Place in oiled 'batting pan skin side
3jeposit your ' savings in an
account with us., They will be
secure from theft or othek fotm of
loss, and will be at your disposal
when and as you wish.
The assets .of a strong bank are ham'
behind every dollar you deposit.
7.02
THE CANADIAN BANK
0! COMMERCE:'.
SEAFORTH BRANCH:
G. C. BRIGHTRALL - • Manager
if you long to match
.that "melt - in - your
Mouth" pastry. every-
-.Tao ao describes, use — '
King_. astry Flour
YouUGet •Results
HUNT
MILLING CORPORATION o6.;,4 trj
LONDON s CANADA
PLEASE HELP
Once again there's a serious
•
SHORTAGE OF
EMPTY BOTTLES
AND CARTONS
ieip eliminate this condition b'
returning empties as soon as
possible. If it is inconvenient
for you t� return them person-
ally phone your nearest
• .-$ROWERS' RETAIL . STORE
and bring our home pick-up and
delivery service to your aid.
�! e
Brewing Industry
(Ontario)
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t-,
$rilitleWt IiEilp`oNu#° w
lleiy Okepared xkaeiid 'dp1 It R sprit:
kala with , l0ki:,...'Bake in an :Siyerk Pf
426 degrees fel 1.5 ',tp 30 wiuutes, ae-
egrdi ag to tbe.aigt„ of- the ;Dab.
-A three•powid fink[ requires 15 ' to.
30 minutes and a silk -pound fish 26 -to
ao minutes. 4 tine fish' becomes too
brown 'before cooking, period is up,
redudee the heat.
' Baked Whole Stuffed Fish
Fish to be, stuffed' should weigh -3
to, 6 pounds Clean scale and remove
the head -..and tail if desired. tSprinkle
with salt inside and out. Stuff and
sew. Place in an oiled pan and bake
At an oven..•s,t 460 degrees 12 min-
utes, then redtice heat and bake 30
to -40 mitnutes ,according to the thick-
ness 'of flab. Allow 10 minutes for
each "pound up to four pounds and
five minutes ...• for each additional
pound.
Sauteed or Pan -Fried Fish
�T$is is`a quick ,method of cooking
fish. Small ori medium fish are best
for this purpose -large fish should be
cut into pieces for serving. Boll: in
•salted, flour, cornmeal, or fine crumbs.
Use enough; cooking fat or oil to
completely cover the <-surface•'of the
pan. Heat till until hot but not smok-
ing hot, brown..fieh on one side, turn
and.brow•n on the other., Fish is'cook-
ed when easily 'pierced with- a fork.
Fried Fish (peep Fat)
This method -requires a pan one-
third full of •oil, therefore only speci-
I -c inquiries will be answered.
Boiled Fish
Whole fish •may.be boiled bet it is
more safisfactorY if cut into serv•-'
ings. Dried or leen-meat fish are best
for ,b'elling. Servings. are put on a
pie plate and placed in a saticepan
over which is poured one quart of
gar,'2 teaspoons salt. (A quar.t, of
boullion is a good ,substitute for, vine:
gar' solution). Fiah is boiled for five
minutes, then simmered for six to 10
minutes depending on •the thickness.
The liquid is Used for making sauce
—thicken and seaa.on with onion,
parsley.' mushrtiOna, chopped egg,
cheese, tomato or spices such as
S, teamed Fish •
Pieces of dry-meated fish are cook-.
ed tender in a steamer, allowing 10
tu 15 minutes per ponnd. Sallee' is
qhe finfshing, touch fo.r this dish,. too,
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. Lenten Specials
Feature cOttage eheese ream entree
There are. countless ,egg dishes—,
poached, -scrambled, -curried, fried;-
cookedanahell, stuffed, baked. in
gravy, fried la deep batter, souffles,
omelets,. fondues.'and • variations of
Dried beans arid Peas. are protein
foods too. Thiek soup seaiOned With
a. smalI amount of onion and 'celery
rounds tout a meatless dinner. • Our'
piOneer's were gratefal -for boiled
dried vegetables seasoned with ,a
dash of cayenne.
:Milk and chee'se Make. a simple cas-
serole the -mainstay of any real. If
your 'oven doeS not keep a constant
temperatnre,.make a. trearci sauce of
-whole milk in preference to homogen-
ng scallop. •
• -Vegetables •itae- ha -ample sueply. It
easy,' to provide a vegetable plat -e-
at thretz br'four varieties, but smoth-
ering each- =kind with butter' just
can't be done these day's.' 'Here's what
to do: Drain off.the liquid from'a can.
of beets, heat to boiling an -d.• stir in
two tablesPoons Of ',flour Mixed. to a
Taste with water, add 2 ta.bles.eoens
'vinegar and 3.•tableapoons bithapaatig-
Pose ••are delicious heated to, simmer,.
ing p.'aint in their juice -in which a
cd.ntaining elfall teaspoon whole
spioes has ,b.Ogra steeped. , In the water
frbrn a tin of cut beans we. slice. fig&
'to three thin' pieces of orange . .
Of couyse, cheese flavour's any ,vege-
teble if. it is melted (not cooked) on
top ,of 'a precooked casserole . .
AncIt' concentrated cream soups are
about the 'easiest waa Of enriching
any Lentea.
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.
This is' a story about a supersales-
man. He was :gelling' milking ma-
chines and called on a farmer who
awned: tint•§' one cow.- Before he left
he brad sold the man two milking
machines and taken in the -cow as
down payment.
WHEN IN TORONTO
Mak. Vitae Hom. -
,
autrt y • -
LOCATED on wbl. SPADINA AVL
M Con.'b. Skim
i �. • RATES • • •
sfnpl. $T.50-$3350
Double 82.50- $7.00
Write for Folder ,
We Advise Early Reservation
A WHOLE . OAT'S,. SIGHT-SEEING
WITHIN WALKING DISTANCE
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A,a1L•OMMILL PraNaiim...,..
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4i
Sometimes it; cannot be helped but
it is never advisable tut plant auy
ground until I=is thoroughly cultivat-
ed and •purge44rof perennial weeds. Of
course if it• is,:''•shrubbery, trees or
other widely 'spaced.t....uuesery'•stock
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that is to be ;[slanted, and cultivation -
continued• 'arise cards, then there •is-
:ess trouble, Hut beginners are mak-
ing it ,•great mistake in the opinion
of experienced. gardeners, if they
plant grass, flowers and vegetables
fir st and hope. to, get the ground clean-
ed up later. This is especially true
where the 'cleaning up must include
twitch grass,- thistle . or• some of the
other tough weeds. t
On the other hand, the garden
planted 'on soil that has been thor-
oughly cultivated is later handled
with a 'minimum of trouble. Nothing
but new, little weeds will be encoun-
tered and these are quickly destroy-
ed and with email disturbance to the
flowers and vegetables.
Handling Raw Ground
The amateur can take a leaf out of
the farmer's book whenalt comes to'
handling.....new or .raw land, `such as
will usually be• found around the re-
cently completed house. Where a
farmer is breaking new soil -"he will
first plow. and"'eliitivate and then of-
ten plant a widely spaced 'Tow or
cultivated crop for the final clean up.
The gardener on new land can do
the:same, apading'.or having the new
sod plowed under, then cultivating a
few times.- If sod refuses to rot, and
tough sod 'will ' usually take some
months, flowers and. vegetable rows
-should have twice as much room as
normal between to°permit further and,
continuous cultivation, Sometimes,
too, where -the garden is -large such
.widely spaced crops .as potatoes, tom-
atoes, corn, are planted. Cultivation
s continued right though to fall, by •
which time all turned over sod should
be thoroughly rotted and deeply root-
ed 'perennial ;reeds killed.
,Nursery Stock
This terni applies to newly pur-
chased' shrubs, perennial flowers,
vines, trees, "raspberry canes and all
Other things which .one normally buys
from a nurseryman. .Inaverage times
there is a wide range in price and'
just as wide in. quality. The real
test is whether or not the stock will
grow ' quickly and sturdily. If the
roots are dry and the upper part of
the . plant shrivelled,' brownish and
lacking buds, then one can be quite
sure he paid toomuch for the stock
no matter what -;.the price. It •c pill
probably die, or ,,best take. three. or
•four years to get really growing.
Healthy stock, on the "other hand, will
come along quickly with hardly a
Lost Farm Lands
During the past 12 years, the farm-
ers of Great Britain have lost`904,000
acres of their lana to the government
for various causes. The total is made
of -5-12;000 acres requisitioned for
building and general construction;
129,040 acres for sports; grounds
=129,•040 acres _lor._airfiglds; 64,000
acres for army ai•eas, and 10,000 acres
for various other purposes. O.ii the
basis`: of these figures, an average of
66;200 acres , per year has been .last
to British farming. 'In time, much of
the land requisitioned for war plat --
poses- will revert to ;its original own-
ers, when the government can make
It available. '
Poultry By Grade..
Montreal -Quebec
check, especially if handled careful-
ly
Plants, shrubs and vines should be
kept cool and moist and if they can-
not be planted .:n their permanent
location right away ti}.py should, he
Healed in," that is temporarily plant-
ed
lanted i'ui a trenelb with the soil heaped
up well above the roots. When .re-
planting it is. .advisable to supply
plenty of -water and keep watered ter
the first few weeks;; planting' is best
done in the cool of the evening or on
dti1L...days, and some shade from- the
hot sun is advisable with tiny things.
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Early Plantings
Things that would or do normally
seed themselves, are the first planted
in the spring: In the- flowers this
means ,.the hardy -poppies, cosmos,
calliopsis, and such. It also includes
sweet peas and others which start
which ie cannot
to grow,in the fall but w
withstand the ,average Canadian' win-
ter. vegetables like spinach, lettuce,
radish, carrots and beets will not
mind a little frost.
Easter •Dinner
A: Special Meal
• Easter dinner, 1946 style, may not
include the traditional -ham we asso-
ciate with this occasion, but this
needn't prevent it from being festive.
Easter and spring go hand in hard,
so spring-like' touches -in... the food
should' predominate. ' .
• The -following menus • suggested by
the home economists of the Consum-
er, Sectiob, Dominion Department of
Agriculture, has, a springlike' touch
with rhubarb juice as a starter'and
roast' stuffed veal as the piece de re-
sistance. A new. twist is given to the•
old stand-by, parsnips, ;Lidcalloped
corn adds a pleasant colour and fla-
vour contrast. Topped off with warm
gingerbread • with honey meringue,
Beginning April 3rd, there will be
no more guesswork for housewives
living on the island of Montreal and
in Quebec *City; when buying dressed
Poultry. On that date, the retailing
of dressed poultry was enforced in
both Cities by the Iloininion and Pro-
vincial Departments of Agriculture.
This action which gives'the Mont-
real and Quebec City consumer the
advantages now enjoyed by consum-
ers in Winnipeg, Ottawa. Charlotte-
town and Summerside, is, the result of
recent action by the Quebec Legisla-
ture which adopted Dominion poultry
grading marketing regulationsafdr' its
two. largest cities. Nor is the consult -
the only otie to benefit by enforc-
ed 'grading of'•dressed' poultry: The
Dominion Department of 'Agriculture
points out that when the producer is
paid on a quality basis .for Ms poul-
try he is encouraged• to fake greater
care in preparing it for market..
On and after April 3rd the only
dressed poultry which can legally be
retailed on the island of Montreal
and Quebec will be graded and will
have the, grade mark stamped : in
vegetable ink on • each bird. The
highest grade in chicken is Specital
Milted, followed 'by Grades' A •Mill[
fed, B. Milkiled, Special A, B,' C and
.D. •
Pierre !Azure. President of the
Montreal Butchers' Association, said
that the- association 'is 100 per cent.
in, favor of the new regulations. "If•
the farm -era produce goad •}5oltry they
will find a 'ready market ler it,"•said
Mr. Lazure. "The effedt •will;=ttrove•�s`as
beneficial -to...•both producers' end- eats-.
sumers as.' the. regulations .goveriring
the 'marketing of eggs ;by grade .have
dote."'
::
weal iti : 04 IWO* Ellauld
remember.
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Pinner • .Ment[
EIaaITat. Sttatted host.. Ilrhwi2.ecd Potatoes_
Parsnips Mewicana
Scalloped Corn
eeinigerlirgatl-avith, I3oziey>Merligne..
r Roast Stuffed Veal
Use boned. leg or shoulder. Stuff
with favourite dressing,, Reset, Un-
covered,
ncovered, in moderate oven, 325450 de-.
grees P., for entire cooking- time, al-
lowing 36 to 40 ithinutes . per pound.
Do not add water to fan. Bastetocca-
sionally during roasting.
5iace''veal is rather bland -and hae.
comparatively little fat, the meat will
be more moist • and will have better
_flavour if a small amount of pork fat
is spread over the top of the meat
before roasting.
•
Parsnips Mexicana
FFI I
PROITABLE
OPERA'ION
2s/ cups cubed Parsnips (2 med-
ium) '
1, teaspoon, salt.. •
1 tablespoon fat
• 1 cup diced celery
% cup tomato' juice.
Cook parsnips' overed,for five min=
utes, in boiling salted water. Drain.
Simmer in a covered frying pan with'
the celery and tomatoes until tender
ut servings.
fn
—about 25 min es. ix S x g
Hot Water Gingerbread • •
-4 cup shortening (any mild-flav-
3 cupoured sugarfat) •
1 egg
% cup molasses
234 cups sifted pastry flour or.21
cups sifted all-purpose flour
1% teaspoons baking soda
14 teaspoon cloves
11/2 teaspoons cinnamon
2 teaspoons ginger'
1/4 teaspoon salt
1 cup .hot water.
Cream fat until fluffy, gradually
cream in sugar. Add beaten egg and
molasses and beat well. Mix and sift
dry ingredients, and- add alternately
with the water,' combining lightly.,
"Bake in a greased cake tin in a mod-
erately slow oven, 32.5 degrees F., for
50 to 55 minutes. Make a gingerbread
8x8x84 . inches.; Serve warn With
Honey Meringue.
i Hpney Meringue •
•1•z cup honey (liquid or granular)
o' 2 egg whites.
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TRUCK TIRES"
Give your
trucks porn -
mend over all
types of roads
under any wea-
ther conditions
witty money--•
saving • i
Gbodyear
All -Weather
truck tires•:: f•
the tireaTwith
the non-skid
diamond safety
tread.
i�ODViI.
OEALEQ
SEAFORTH-
MOTORS
CHEVROLET AND OLDSMOBILE
SALES AND SERVICE
Phone 141 - Sealer*
Put honey, and egg. whites together •
in a bowl, and beat until the . mixture
comes up in peaks. If using granular
honey, beat honey until soft and
creamy before adding egg whites., -
Makes 1.1/3 cups.
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4 e
•Y'
SAY OUR FRIENDS'•FROM THE U.S.
Hundreds every year come to Ontario
to cheer their favourites. We can't
always give them "blue -line seats," but
let's be sure'—in•aU our dealings with
them—they get the best we have„to
offer. In short, let's see they have a
swell time!
. WHAT CAN 1 DO? --
The answer is pieta( Ip the_next.-column-
�resome of the things any-
one can do. The, suggestions.
come from swell -known
Ontario hotelman:
1. Know the places of interest and beauty
spots in 'your” district and-.tell,:people
all about theca:
2. When you write your friends in the
States tell them about the places they
would enjoy visiting.
3. Try to make any visitor glad he came. •
4. Take time, to give requested informa-
tion fully ai graciously. ---•
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5. In- business dealings, remember Cana- •
da's 'reputation' for courtesy af4fair.
nese depends on you. •
6. To sum it up, follow'the "Golden Rule."
IT'S !EVERYBODY'S BUSINESS .. - •cZ`o'pooG•ieico fee ••.
Worth his weight in goal
The Province of Ontario
profits to almost the
same .extent .,from the
tourist business as it
does from the gold min-
ing industry. It is up to
each one of us to see that
it goes on growing.
Thisdiaggram based onfigures
supplied by the Hotel Associ-
ation, shows how everyone
benefits.. from .the Ontario
tourist itfcome. Every tourist
dollar 1N -shared this way .. .
1, Hotels; 2. Retail stores;
3.Restanrants; 4. Taxes, etc,
5. Amusements; 6. Garages.
It works both ways!
They treat us royally
When we visit them ...
we can't do less than
return the complithent:
Remember that .it costs
honey to take a holiday
.. so let's see they get
a good return for every
penny they spend.
/f./realte ar.P.We'0atar '" - i*
PLANNING
A 14OhfDA'1fl •
'Puna in t'OMaria`Nalidaiy"
CkRB, !diad P,NL, Tl+un.. iii. •
btid SOL (oftet. Ilia Rock.). Rion*)
'-PUdtISHED
IN THE PUBLIC INTEREST
f!Y JOHN LABA'I 1t, LIMITED ,
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