HomeMy WebLinkAboutThe Huron Expositor, 1946-04-19, Page 6PAGE SI
el1b; i*foroe,nl g eral air next door
:.:algigglibor is a geed housekeeper, even
!te doesn't, like housework. Her
xs well..kept; her work is Well
e3; her kitchen is go arranged'.
and equipped to make work easy.
M. T. herself.' is a fast, efficient
worker, • but she doesn't believe -in
sending all her time doing work she.
dislikes, so she has worked out a
for Managing housekeeping so
tiixat'it doesn't manage her! '
take. ,A,'Tlp
, i'l linlgIrs. ^'T.: Stte.daea het dawdler
der o, postPene O1Ores alai dreads.
gets them Mit of the way kiei tjUte-
y as possible.
Preferring .to dosuch things as
washing and ironing on Mpuday a&
1?ruesday makes the job so ant:u natic
that she is free to.' think of other'
things while cluing the laundry.
Lilco .man4c:homemakers, she enjoys
flowers. Thus she spend, one or two
hours in the -garden, weather permit-
ting, which makes-- fisr position as
homemaker enviable.
If she, gets downhearted the radio
is moved to the work area to keep
her entertained. ..
Special I„leaning jobs—the silver,
paint, windows, etc., are tiresome; for
many people. Mrs. T. tries the new
cleansers and keeps a cleaning box
with clean cloths and equipment
ready.
housecleaning at her house is a;
• GO: any time Thursday, April
18th, until 2.00 p.m. Monday,
April 22nd.
RETURN: leave destination
up to midnight Tuesday April
23rd, 1946.
altz,4 �p D ud r�,ip'
for the. N
• This long week -end
offers an opportunity kr a visit
at home or away with friends.
tures and ; +lr ea to One regrra are .
,done tynronghly •• o e weeks; . in the A,
next
r o n• the ext .e.ll r !and
win
dour' curtains, abetal triol and all earns,-';:
ments ale eleaarteii regularly before
they begin .to.,look badly.
. ' * * aF 3.
Gare of,Vacuuin Cleaner .
•1. Never pick up..tacks, pins or other
hard or sharp objects with your .
eleaner. '
2. Empty the bag frequently—a cleaii -
dust container .gives better suc-
tion;. therefore better. cleaning. .
3. Keep' brushes free .from ;hair and
" threads. . .._• ..
4.. If your cleaner •is a brush type
. machine, adjust brushes to Cor-
rect position. •
5. If brush still does net work, check
• the belt. If feo- loose, replace
with a. netw Otte.
6. Lighten your housework 'by using
the attachments.
7. Don't run cleaner across cord.
Coil cord loosely on hooks when
not in "use..
o "* G
Make Electric Cords Last Longer
APS[,:;, 1:946,,.
1' Always connect the cord at the
appliance before plugging in.
2. To disconnect, reprove the cord 'at
• the outlet by pulling .the plug
not the .cord itself. .
3. ..Wait until the appliance is cold
before winding an attached cord
around it. •
4. Keep your sebarate cords coiled
loosely"'.rin . a drawer • instead of
hanging on a nail.
5. • Repair frayed or damage cords
-immediat by cutting off the end
„tln.d re-att king the plug correct-
ly.
. * 3t •
• Pro ection of Cords
1 Heat and strong sunlight tend to
destroy:, the insulation, so keep
cords away 'frons radiators and
.0.110P*.kap..tare cord ar'tl111141"a hots,
,,applian�ga� , .
Ruubbrng,•,inching In doors, 'walk:
tug 44-49ltds dragging fu=rniture
ouer44e -•-anything tikat., fray's
the outsit 4poveiing will .sooner. or
later darn4ge the insulation.
Dampnless 'is bard on insulation.
Keep -nerds out of water,or plac-
es Nxb.ere ' they will be continually
splashed: :Don't touch them with
wet- bends.
an
4. Kinking, • twisting„ knotting "'d
yanking 'breaks wires. Alw,ays
keep cords loose or tacked with
protective. staples, -
The Question Box
Mrs. M. W. asksk: "Why'do cook-
ies sometimes burn on the bottom be-
fore they brown on_top?"
Answer; Cookies baked in tett deep
'a pan may burn on the bottom and
not brown on the top because heat
cannot circulate around them. Cook-
ie sheets must not be so large in pro-
portion to •the size of the oven that
,they interfere with' the 'proper circu-
lation of heat. ' • • •
Mrs. P. R. asks: "Do granite bas
absorb heat more ',quickly than
'aluminum baking dishes?"
Answer: Bright aluminum pans re
flert some heat and require more
heat, 'than those of granite, glassware
oY cast iron.
'Mrs. S., T. asksk:. "Why are duntp-
1'iFigs..soggy 1bn the outside but light
inside?"
Answer: There may not he suffi-•
cient liquid ,for the batter' to be im-
nie>sed • in. Use -about 21/, cups of
stock in a •2 -quart saucepan with a
tightfitting cover.
Anne -Allan invites yen 'to Write to
her c/o The 'Huron Expositor. Send
in your suggestions on homemaking
problems and watch...this column for
replies.
e
• °t ta, ` 'exp:
Potato: ,iilacylts
2 craps hot *iced potatoes
2 tablespoons grated cheese
1 teaspoon a 2getdelparsley
2 eggs, well beaten
1 cup sifted all-purpose flour or 1
cup plus- 2 •tablespoons WOW/
' Sour • •
2 teaspoons baking powder ,
1 teaspoon salt.
To the potatoes add the grated
cheese, chopped parsley and the well -
beaten eggs. Sift 'together ,t1te
baking powder and salt. Blend thor-
oughly with first mixture. -Shape into
rounds like a biscuit and bake in a
hot oven, 425 deg. P. for 15 to 20
minutes. These biscuits . are good
served with jam or jelly and require
no butter. Yield: 18 two-inch biscuits,
Potato Creole
4 tablespoons fat
4 cups sliced raw potatoes
1 onion, sliced ..
2 cups canned toliratoes•or tomato
juice •
1t/z teaspoon's salt' „
i/4, teaspoon pepper.'
. Melt thefat in a frying an Add
y gp
the potatoes and onion and cook for
10 minutes. Add the tomatees,• salt
and pepper. Cover and simmer for 30
minutes, or until -.tire.. potatoes are ten-
der and the tomato juice has become
thickened by'' the 'starchy potatoes:
Six servings. •
Potato Scotch' Eggs`
6 hard -coo ked eggs
2 cups mashed potatoes (five
medium potatoes)
1/3 cup :milk '
'4 teaspoon salt
Pepper
• 1 tablespoonftnely;chopped onion
• 1 egg, slightly beaten
1 tablespoon water
% cup of fine dry bread crumbs..
Shell the hard -cooked eggs. Com-
,.,.:.♦ avA1qq ., dr7,, rrtt
Y il}fl po�tatr,nss �rabkA a 1.t 'PPltltO"R o 'er,
•191a.,• And! 1pii lf, t e• >g>tten.',egg.. 444 un
UL Puffy. Coyer lafifidreeeked 98gia witdt
a thick F:oating or the potato ...Ixture.
Roil in .tine tri' bread orquU4 thea
in t1te remaining 'egg ,to ,whie' the wa-
tel• has.' been .,salted. Roll 14 crumbs
again ajnd fuy infat until golden,,
brown An all sides, Six ,servings.
Eirut Fisherman:.. _.,"It's getting late.
and we -haven't caugb "a single fish."
Second Fis'herihan: `'Well, 1et's.let
two .aiore,'big one get away and then
go home to
Two million or more motorists from
the States visit us each year e . .
thonwrndq of them just orthe beauty
dour Ontario countryside: Let's'see.
to it'that our hospitality matches the
ection of our hakes and hills.
Ill '',15?N614. t",o 19,7,if. ii. aio„
IT'S BETTER THAN EVER ... the beautiful,
new, Dependable Dodge.
•
Thirty-four important new features and im-
provements, added to Dodge: time -tested engi-
' Deering and design make it the finest low-priced
car' ever built by Dodge.
It's New... with new solid, wrap-around bon Ors''for
'eater protection ... new, massive grille of glittering
'chrome ... new enamel'finish, smooth as silk—yet harder
'than ever ... new, streamlined rear fenders with lowered
side opening to protect body finish from flying stones...
luxurious, two-tone, French -pleated upholstery that blends
with the coldrfnl plasties and shining metal of the new
iiistrwn'eat"panel and steering wheel.
It's New in performance ... finger'touch starting with
tbe.,>tiew posh -button, mounted on the instrument panel
... quicker warm-up and easier cold 'weatheestarting with
a new intake manifold, having a greater heating area
and better gas distribution ...-new, rotor type oil pump,
whieh gives squired oil pressure over the range of engine
speeds and temperature ... new enclosed, universal joints
for added protection on rough roads ... new, stdrdier,
rear axle ring•gear and pinion ... new gas tank filter which
prevents dirt blockages in the gas lines and is self-cleaning
by action of the gasoline in the tank.... and many other
improvements in, engineering and design, including' the
great brake improvement describe& at the right. -
See this New Dodge now at our showrooms ... let us
demonstrate these many new features ..: drive it .. .
compare -it . and judge for yourself.
DODOE,, DELUXE • 'DODGE' SP.E.C.1,AL DE LUXE
THE GREATEST BRAKE IMPROVEMENT IN 24 YEARS
You will be amazed at the effi-
ciency of these new brakes Ther
first time you' drive a new Dodge.'
A Tight touch on the pedal- im-
mediately gives you sure, smoothy
. brake action, at all ear speeds;
and gentle foot -pressure holds
the car smoothly and evenly as
you ease down the sfaepest hills..-.
The . new: type '2 -cylinder front
brakes and tie impfoved rear
brakes, greatly increase ' control
and stopping power, and actually
reduce the needed foot' pressure
"bt!,,fwenty-five to thirty percent*
Brakelinings last longer than
ever. The new -type brakes are
the most important advance in
brakes • since 1924, when four.
wheel, • equal pressure hydraulic
brakes were first introduced. Try
them to-dayl
Celt
Improved rant brake
with increased hydrau-
lic pressure.
Right
'Arm front brake, with
'erMn-cylf tiles action,
(Right wheel .hewn)
TIME-T'ESTEICA DODGE ENGINEERING —'- LONG LIFE AND LOW UPKEEP
WRIGHT &
Photv 267 Seaf6rth
See Yaxlr , Aeal Deader
IFFE
IT'S EVERY-
BODY'S BUSINESS ,
i
Ontario profits
almost as much
from tourist
business as, from
gold mining. It's
up to us to keep
• this business
growing.
Every tourist
dollar is shared
this way: 1.
Hotels; 2.Stores;,
3. Restaurants;
4.' Taxes, ete.;
5. Amusements;
6. Garages. •
!let's ;make them Woof. to •come back!"
PLANNING A HOLIDAY?
Tune. in "Ontario Holiday"
CFRB, 10:30 p.m.,..........
Thursday, Friday and
Saturday
J
PUBLISHED IN
THE PUBLIC INTEREST
BY,JOHN LABATT
LIMITED
i9:0-11•1.):()
'NATIONAL BARLEY CONTEST •
for Seed and Malting
Quality Improvement
ff
This reels grow prize-winning barley. Win one or
more big cash awards. Enter the National Barley
Contest for farmers in the barley -growing areas
of Or lciri'c.
INTER-PROV NCiAL AND
INTER -COUNTY AWARDS
,To encourage the growing
of itnprbved quality -seed
and malting barley in 1946,
the brewing and malting
industries of Canada areof-
fering sub:;cantial cash
awards to the . farmers of ,
Ontario- who `produce the .
best barley of certain ap-
proved varieties.
The National Barley Con-
test
ontest is being conducted to
help .overcome a serious
barley produraiturgiftadmi
resulting from an extreme
shortage of seed and steadily
deteriorating' quality. By
stimulating quality barley
improvement, Canada's,do-
• .uextic:"needs will be met
and successful re-entry into
world :barley markets as
°cured in the future.
PRIZE AWARDS — $3,900.00 •
COUNTY PRIZE AWARDS IN ONTARIO TOTALLING
• $3,000.00
INTER -COUNTY PRIZE AWARDS IN ONTARIO TOTALLING -
•
$400.00
INTER -PROVINCIAL GRAND PRIZE AWARDS TOTALLING
(ONTARIO AND QUEBEC)
$500.00.
•Ontario awards are Confined ,to 'the following Counties: -
Glengarry
Huron
Kent
Lambton
Bruce
Carleton
Essex
Gsey
Lanark JJ Prescott
Middlesex 1. Russell
Perth Siincoe North
,Renfrew Simcoe South
• All bonafide farmers in the recognized malt:14 areas. of Ontario
will be eligible t7i compete-in•the National Barley Contest. Parntg
' Supported by commercial or Government organizations are exp
Chi ed.. The contest is Limited to the following. Malting varieties
..of arley:,•O C. 21, Mensury (Ottawa 60), Dili and •Montcalm.
1461 -date of entry is June 15th. Por entry forms and additional
nforma lon, see, your Agricultural Representative or write to:
ONTARIO ,CHAIRMAN
NATIONAL BARLEY CONTEST
COMMITTEE..
Croilis, yeti and' Weeds Branch,' I
f,tik '"cep i ri elir g Torohrto.
•