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HomeMy WebLinkAboutThe Huron Expositor, 1946-09-06, Page 6lr is a'i ANNE ALLAN Homo Economist tare GOR: thPlee wilt 'tl e water 1U ' '4'$1 soft a.E , . Add,. the grape WV. Me'a sure the' nitixture. A,ddsugar:"Boil to the- jellying point. 'Peach Jam 1 cup peaches (cubed) tts cull sugar 11/2tablespoons lemon, juice. Cook peaches and lemon 'juice un- til soft: Measure the cooked mixture. Add sugar and boil to the jellying point. #R1�o1 ;homemakers! Be an artist salad plates. Lay melon slices d74 whorls;• radiate wedges of lettuce 4UP a bowl of dressing; alternate +' anebes of. purple grapes and peach helves'' covered with, cheese mayo.n- atae, Serve favorites in a mould acid $cameyour picture -plate with curly romaine and perky cress. The recipes have been +publisiLed by a manufacturer of real mayonnaise: Meat and Vegetable Salad 3 cups diced meat 2 cups cubed carrots 1 sliced, green• pepper 1/4. cup diced celery cup sliced scallions % teaspoon salt 11 teaspoon pepper Vs cup mayonnaise. '°'""Toss, the ingredients together with mayonnaise. Serve on chilled let- tuce. Six). servings; Family Fruit Salad 1 cantaloupe 3 bananas 6 bunches grapes 6 'sweet plums Lettuce, Mayonnaise. Slice cantaloupe and dice. Peel bananas and slice. Wash grapes and "plums. Arrange on romaine or let- tuce, add mayonnaise. " Chiffonade Mayonnaise 2 tablespoons chopped parsley ERN\ MONIY Sell Canada's newest. fast R• ing Christmas Gids. ' Exclusive with REGAL, Sell,. the 21 -cord feature hos for Si or REALS famous -Friendship.' box of ill - occasion cards. Double Sales! Introduce REGALS wonder- ful Canadian Scenes Bra. • 16 cards by famous Canadian. r artiste, 2l. ; 21 GIRD FEel TURF',4SS(JRTMFNT' au- r ALS new Framed Cift Pictures of au O / thentie Canadian Scene+ are ideal Christmas Gifts. Sell for 11. Learn the intriguing details.- . JIp to'SO% clear profit. Write NOW for agent' 1946 -•-talon REGAL STATIONERY CO. LTD i:Dt 1; 195 Sim"mt St- Toronto. Ong or I 2. 163 Hastings St- Vancouver. R.C. !V a \r'sri ,NElA"g qi tpe4 6 • 1 tablespoon onion Zchopped) 1 cup mayonnaise 2 tablespoons chapped pepper, 2 hard -cooked eggs (chopped). Combine the ingredients., and .mix well. .Serve with green salads or cold maearoni. Hot Chiffonade Add six tablespoons milk gradually to Chiffonade Mayonnaise. Heat in ,saucepan over low beat, stirring fre- quently. •Add one-half teaspoon yel- low coloring and serve with fresh, hot cubed potatoes. Hof Potato Salad 'Soap 2 cups mashed potatoes 4 cups milk V4 teaspoon celery salt 1 small Onion (sliced) 2 tablespoons flour 6 tablespoons .mayonnaise. Simmer potatoes, 2 cups milk, salt and onion, five minutes, Blend may- onnaise and, flour with remaining two cups milk,' Add to potato mixture and top with minced ,parsley. Yield: Six servings. Steamed Plum Pudding 2 cups stoned plums 32 teaspoon salt 2 teaspoons soda 1 tablespoon melted shortening, ,1/4 cup honey 1 1/a cups flour 4 teaspoon each of allspice and nutmeg • . 1/3 cup hot water Grated rind of 1 orange. • Halve the plums and add. to the flour which has"tleen'sift'ed, measur- ed and siftedagain. with the other a dry ingredients. Combine the melted shortening, hot water, honey, and or- ange rind, and add 'to the first mix- ture, mixing until well blended, Pour the batter into a well -greased mould, then cover and steam for 21/2 hours. Unmould and serve with sauce. Six servings, • Grape and App a Jam . 9%4 cup .apples (cut isp) cup water - % cup grape pulp % cup sugar to 1 cup fruit mix- Plum•Jam 1.cup plums (pitted and cut up). 1 tablespoon lemon juice % scup water 1, cup sugar to,/ cup cooked fruit. Cook the plums with the water and lemon juice until soft. Measure the cooked fruit. Add the sugar, Boil to the jellying point:- For' the sweetL er varieties of plums use two table- spoons lemon juice. 'THE QUESTION BOX Recipes .requested by Mrs. T. C., Mrs. J. R., and Mrs. A. 'D.: Apple Barley Pudding, - 1/3 cup pearly barley (uncooked) 4 cups boiling water . 1/3 teaspoon salt . 2 eggs 2 tablespoons brown sugar • 1/4 cuy sugar ' 1/ cups warm milk 1 teaspoon vanilla 2 cups sliced apples. Cook barley in rapidly boiling, salt- ed water till tender and practically all the water has •been absorbed„ 40 minutes or longer. Mix beaten egg yolks; sugar ,and warns milk and add to drained barley, . add vanilla and fold in the stiffly beaten egg whites. Spread apples ' in the bottom of a lightly greased baking dish, sprinkle with brown sugar. Cover with barley mixture, set in a pan of hot water and oven poach in an oven 350 deg. F.,. for 30 minutes, or until apples r Six tender. S x servin s g . Peach Marshmallow Dessert 2 tablespoons shortening 14 cup • sugar .1/2 cup, light corn syrup 1 beaten egg 2 cups cake flour 2 teaspoons -baking powder 1/4 teaspoon salt % cup milk 8 cooked .peach halves 1 tablespoon butter • 1/3 cup, brown sugar 1. teaspoon cinnamon Our friends from the States have always enjoyed fishing' the waters of Ontario .. ,. 73,000 angling permits were bought by them in one` year. When theyreturn, let's give them a great welcome! WHAT CAN 1 DO? • The answer is plenty! Here are some of the things anyone can do. The suggestions come from a well-known Ontario hotelman; #0,00 1. • Know the places of interest and beauty spots in your district and tell people about them. 2 When you write your friends in the States tell them about some of the places they would enjoy visiting. S, Try to make any visitor glad he came. 4. Take time -to give requested in- formation fully and graciously." 5. ,in business dealings, remember our reputation for eolirtesyand fairness depends on you. 6. To SUM -it up, . follow the •'Golden. Rule.' In EVERYBODY'S BUSINESS. ...o Worth his weight in gold! Actually, _. the.)t'rovince:o£ Ontario, h pre-war. •years, profited to almost the same extent from tourist business 'as it did from the much publicized gold mining industry. It is up to each of us individually to see that this business goes on growing. • This diagram, based on figures sup- plied by ..the Hotel,Association, shows bow everyone benefits from the Ontario tourist income. Every tourist dollar is shared this way ... . 1. Hotels; 2. Retail stores; 3. Res- tanrants; 4. Taxes, etc; 5. Amuse- ments; 6. Garages. "Let's' make them want. to. came back!" PUNISHED' Mi Int PU6tl0 DlTEMiES1 110" 40161 LAIIATT Ii on's (By C. H. Hale) -` " •ARTICLE II FOOD CONDITIONS IN BRITAIN, AND ON ,THE: CONTINENT Before going further into the pro- ceedings of -the Imperial Press 'Con- ference, I feel it. may • be desirable to deal with a question fired at one ev- erywhere: "Are food conditions' in England as bad as lies been repres- ented? Are the British people actual-. ly. suffering from hunger and malnu-, tri ti on ?" The question is one which, as a matter of fact, members' of the Em- pire Press delegation are not in a position to answer categorically. Cer- tainly they did not experience any. lack ,in the quantity or -variety of. food. Quite the contrary, But • the Empire Press party were guests at big hotels, at official banquets and private dinner parties and en railway trains, which, are said to serve the best meals in England. Yet even under such circumstances there were hints of scarcity. During the month spent at Grosvenor House, one of the swell hotels of London, ,we got only, one egg, which was deposit- ed in"our bedrooms arid cooked, with ceremony, to order. I was only once offered roast beef at meals. On .that occasion, the waiter announced he had two servings of beef to be divid- ed between four of us. We were told that a 'waiter, was liable to a fine of a pound if he served bread (rolls) 'without being asked for it. Sugar and butter', were in limited quantities (though truth to tell, -the servings oo butter were not so skimpy as on the railway trains in Canada). But these shortages were made up by abundance of• unrationed food—fish of many kinds, including brook trout; game, chicken, venison and occasional lamb; hors -d'oeuvres of a dozen sorts and "sweets" (dessert) in great variety. Considering that the price of the meal was 11 shillings and six pence •(about $2.50) with beverages, including tea, extra, the .hotel could afford to pro- vide these luxury foods 'out of the reach . of the common man .and his family. Nominally, the ...meals were priced at five• shillings and six pence, the controlled price, but there. was an "authorized house charge," of an- other six shillings to cover the lux- ury. On. visiting 'friends outside of Lon- don, I was surprised to be offered eggs and butter in abundance. But 113., both instances I learned that the, ex- planation lay in the fact that there were family farm connections; in one case ,800 ,or..,, 900 acres, in the other. 1,600. acres, with three combines, in- cluding a Massey -Harris; and . whiles the sale of farm products is control= led, no effort is 'made to interfere with feeding the'family. Thai surprise at getting two eggs for breakfast was lees marked than the astonishment with which one learned that farms of this' size are common in :England. • . An occasional eXcursion into•a res- taurant revealed that a plain but sub- stantial meal, including meat, could be obtained ' 'for r shillings and 6 pence or 5 shillings„ again with tea 9d.\ extra. , Conditions Facing' Ordinary Citizen If, therefore, we were to judge sole- ly by our own experience, our verdict would be that the "austerity," as it is 'called, was not very • severe; but this probably would give 'a i4alse impres- sion: Enquiry indicated , that even among the people dependent on ra- tions, who were not fortunate enough to be the guests ,of 'the 'British Press at . swell hotels, conditions varied greatly. The larger the number in the family the better the ration work ed.out. Where ,one or more menibers' were employed in factories in which the noon meal was served at a nom- inal cost, the t'ood problem at hone was mitigated.• Where there were children conditions;. 'were imprG'ved; for the authorities are :Partial to the young generation, and are determined that they shall not suffer malnutrition because of the war. Cod liver' oil is served free to every child in. Britain; orangeade #s provided very cheap, and ample; milk is made available.. I 'was, told that the war children are the healthiest and sturdiest genera- tion Britain bas ever known. The real difficulty lies with those adults who have to queue up for ra- tions and :live on them; particularly single persons living alone and doing their own cooking. Unless these lat- ter can afford to go out. for an occa- sional meal at a restaurant; their fare is exceedingly dull and unappetizing, thoiigh • it may not actually involve -_.,__ hunger, ;Since such people are num- bered by the million, if they do not really constitute this majority, our conclusion was' that the food situa- tion in Britain ice' still tense. This impression wags emphasized by the fact that the Labour Government felt it imperative ,to ration bread=a, move deeply resented by the housewives and actively • opposed by the 'bakers, but insisted upon by the Ministry of Supply, as essential if • the limited wheat and flour available was to be equitably distributed. A reduction in the soap ration was adding another headache for the housewives, already troubled by short supply of most do- mestic necessities. The lack of fruit (what there ie is so expensive. as to be ort', of reach of the ordinary indi- vidual) 18 a war deprivation that ev- erybody was hoping would soon be Overcome. Fruit was ''nn uncommon 11}xury even in the hotels, Food Conditions On the Continent - Whiieon the=-slibject of food, I' may as well deal with the situation on the continent. Here again, I cannot speak from ex- perience—or rather our own experi- ence as guests of the British Armed Forces would give a totally -false im- pression; At a 'tourist hotel in Ca- bourg, a seaside watering place in Normandy, we were treated to a real French seven -course dinner: We had no opportunity of learning how the general population' of France i5' far- ing. In Brussels, at the famous Pal- ace Hotel, the ,meals were quite • up to pre-war standard, and abundance of vegetables inthe crowded morning market seemed to indicate . that the Belgian people suffer no lack. In Ger- many, the party were served food drawn from British Army ' rations, 'which included delicious white bread, something not -obtainable in England. Quite properly, the aiitlierfties are a seeing to it that the officers,and men.. . who have• the unpleasant task of po- licing the former enemy's country are well fed. • But from official sources we 'learn- ed something as to the food situation in Germany. In .'the British zone, the rations are 'based on 1,020 calories tar the general public, rising to 1,780 calories for heavy workers, 2,400 cal- ories for very heavy . workers, arid' 3,000 for miners" The,•.last is to en - '.courage the production of coal, the shortage of which is seriously handi- capping reconstruction. This ration compares with a minimum of, 1,6701. calories in Britain, and an average consumption of over 3,000 in Canada. The ration includes eight ounces of bread a day, three ounces -of fats, two ounces of sugar and just over three ounces of meat a week. About half the population are on the . minimum ration. Rations insufficient To Sustain Life Indefinitely It was readily admitted -by the of- ficials that this ration is scarcely suf- ficient to sustain. life: But in practice itis often found difficult to maintain even this standard, though there has never' been a complete break down. What saves the situation to a large extent is that the., authorities believe that"most Germans manage to secure another 500 or 600 calories from, un- known sources. , We . got the impres- sion that the authorities did •not trou- ble to • enquire too closely into this. There is also considerable forging of ration cards. In' the Russian zone, Which. includes the agricultural sec - Cans on which Germany • nominaily depended. for the bulk of its food, the ration is 1,500 calories. In the Am- erican. zone .it 18' 1,280 calories, while in the French zone the minimum ac- tually falls below, the British stand- ard.. . The•Germans we -saw on the streets of" Berlin (th'ere.were no crowds any, where) -appeared well fed' and . vigor- ous. But •we were told that the peo- ple ,who -are going down hill 'remain at home and are not visible. This is. one of the problems. Up to •ten .years' of age, the children are doing well, but boys and girls in their teens show lassitude from lack ofproper nour- ishment. Infant mortality, is high. Many babies, it was said, are allow-, ed to die as soon as they are born. The women, working in the street:, clearing up rubble, appeared erhaciat- ed' and forlorn. . • The officials hoped to be able to increase the rations after harvest. Four and a -half pounds of potatoes were to be added to the weekly ra- tion after August 7. But while the fields looked well, we were told' that examination -revealed that 'the yield would be light, owing to long sus- tained deficiency in fertilizers. The number of cattle' in the British zone was' not much below normal. • But pigs had dropped from seven or eight million to two million, and it was proposed ' to reduce them still fur- ther. Poultry was down to seven mil- lion from twenty million. Of horses, we were told, there were' "too many." Fishing was back to nearly. a third df what it had been before the War, sand about 3,000 tons a Week were coming in from Norway. Altogether it was gathered that the food alttratt 'n• -in Westerly--Gei'matry was grim, and that the troublearose chiefly from lack of co-8treration on •the part of the Russians, who control the agricultural districts front which the country 'formerly drew its food,' whereas the .British 'zone is largely 'industrial, made up of city popula- tions which- the adjacent farms can- not support, The British Government are spending at the rate of £70,000; 000 ($30000,000) in providing their foritier,,.enehnies_.'rw'ith. focal-__a;nd ai+d pindhing their oven people to, save "the derma/is froiu stahration. but both :Mr, Attlee gift 1, r: tIlevin have de-, crazed that this: burden bit .the Driir 8 marshmallows: Cream the shortening, sugar and syrup, add egg; beat well. Sift flour; baking powder and salt. Add alter, nately with milk. Pour into a, greats: ed 8x12 -inch pan. Arrange peach halves, cut side up, on top of batter and space for ' individual portions. Blend butter, brown sugar and cinna- mon. Sprinkle over the . peaches. Bake in moderate oven (350 degrees) '40 minutes. Remove front oven, place Marshmallows an each ' peach half: Return to oven; brown lightly. Serves eight. I' lair tOtnalrltfi c tlaftet go, 'Oa 11)44 ti ly, Earring a change' of heart-0fl file Part' cif the .)dt1R,ani. t14e teuxtu would appear to lie iz ; ;i o).easing the. production of Sxernla,311 indus:i ' to ,a: point where export of man4ufa,ctd'xed goods will Pay far thn imparts food. But ''fib 'bring this about there znust he p i increase in the prodiZc- tion of coal. Ration Coulon Due Dates Coupons now, due are sugar -pre - services S1 to 525; butter R18 to'R20 and meat Q1 to 93. QUESTIONS -ANO ANSWERS Q.—We have' been paying $10.00 a month rent for the house, harp and lot, for almost five years. Our land- lady sent us a notice that our rent ,was raped to $12 a month from now ,on. Can she do this? A., --,Your landlady cane t. raise your rent unless she has had permission from the Rentals Division of the Wartime. 'Prices. and Trade Board. Anne Arlan invites yetr.to--write to„ her e/o The Huron Ifxfioeltor. Send in your suggesti-oue on homemaking iji3oblems and watch tots, oolum'ici #or Q.—I am a returned veteran and, purchased a house in 1945. when I was discharged. I would now like to use the. house; can I ask the tenant to vacate? A. -Evers -though you are a return- ed veteran you did •not purchase the house until, you were discharged from the services and therefore cannot ask the tenant,to vacate unless that ten- ant is not a "well behaved one." The rental ,regulations state that a veter- an who owned his house before he joined the uurvices may then give no- tice to a tenant to vacate if he wish- es the house for his, own use. .1, Q.—Ifgives notice to 'quit' a tenant on the 15th of the month, ,what is the exact time he must leave? A.—The tenant . must leave on or before midnight of the fifteenth of the month on' which his notice to leave takes effect. - • $ 4c Q.—I always paid $1,75 for a clean- er toclean car seat covers. • Last time a 'different cleaner charged'' me $3.00. Is there a ceiling' price , on cleaning? A.—There is a controlled price on cleaning services. Cleaners are. al- lowed to charge the same price as , they charged during -the. basic period September 15 to .October 11, 1942.1 This does not mean that- all cleaners have to charge the same price. .If you would send the name of the clean-;" ers to the Wartinle Prices and Trade Board these could be- checked for you. Q.—How much should a person - charge, per week for the room and board_ for a college student, when I supply laundry and necessary ,yfirst aid? A.—It would - seem that you have never supplied a room and board be- fore. If this. is the case yoti should charge the same price as is charged for similar accommodation in your reighborhood or a similar neighbor- hood. ' Ile .slraild N �Icidney�lt�. xafl!�lfeesrfueofli 4ny rrl+oe m dfll�oilpfal t Via,. kiditeesm r ', 1Get ew kidpe Doild's Ksdney Pigs.'' Dodo's MSP yew Lid4,eys get rid 441.014,t 4lPit puma and excels aridly' --harp you . bathe - See Walt Dodi'): cs 4i. )'lu.' 1#7 Orange Prices Canadian ceiling prices have' been re-established on oranges, due to the O.P.A., increase in -orange prices, ac- cording to the Wartime Prices and Trade Board: •The prices are based on the current O.P.A. price plus trans- portation 'prices and markups, which Ore controlled by the Prices„ Board. - It is expected that there will be no increase in Canadian prices -front those prevailing in June since the O- P.A. adjustment will be offset by the saving resulting from the parity of the Canadian and U.S. Money. Flour The restriction order 'limiting the domestic use of wheat for human con- sumption to 90 per cent of the con- sumption level of 1945, was suspend- ed September 1, according to the War- time Prices and Trade Board. . At the same time, officials of the Board said that related administra- tors' directives to flour millers and other processors of wheat and to bis- cuit manufacturers were also with- drawn. The, fact was stressed by Donald Gordon, Prices Board Chaisaman, that while the "restriction order has. been suspended- the --,:flour- --administrator will leontlnua to supervise the distri- bution ri- button of floUr aII .will particularly enforce the Board regulations prohib- iting conditional sales of flour to buy- ers of foods. Said the Cowboy: "My pardner and I.are taking trip through the desert next week. He's taking along a gal- lon of whiskey for rattlesnake bites.' "And 'what are you taking?" "two ' rattlesnakes." e qbes'NApsI-Jor GUIW INTERESTING GROUP PICTURES 150 Having all the subjects look toward the same point Helped make this group snapshot tell a more interesting 'story. N it comes to group ,pictures, "' most .,amateur photographers have a standard formula. "Line up• over there," the catheraman' says. "Look at the camera. That's it . , . now SMILE!" The result, of course, is jut another snapshot -the was type of pictnt'e that has been made . thousands and thousands of tines before. Bit what if you : don't want to make that type of group snap. shot? What do you do then? Here's the answer: Make your ,pictures tell a story! There, in six words, is the key to more interesting group pictures. For instance, let's say Uncle Henry and 'Ault Jane have .come to call'. You want a snap of them with mother and dad so you'll have the .best possible memento of their visit. What would be , more logical than to shoot an indoor flash as they sit on a couch in the living room, perhaps looking Over the lat- est pictures in your album -•or flow about oatehingL an informal -group • outdoors as mother and dad *el- . Catnip them to your' home? You could produee fine stor tilling plc.. titres in ends Coes' by Arirang ng the #o11r11; glean fltiy eo•, yout'lt .havelia intettntliisg bamporittoit itli by lours fig tlhenm to Cettesitratd,,elt dbitig something :. , talking, for example, rather than staring at the -camera. Getting people to pay attention to what they're supposed to. be doing is, of course, the basis of good in- formal nformal group photography. Our illustration this week tells a lino story because all the people are looking ' toward the same point— where, ointwhere, obviously,. something 'inter- esting is happening. The unity of this picture would have been spoiled It a single person—the girl in the car, for 'instance—had been staring straight at the lens, ' Here is what you should remem- ber. Get all your subjects to look at, -the iiauilie' point, and to appear a9 it.. they're doing .something, and you'll' have a far better than average group picture. So, forget that you ever wet" taught to line people up for 'group pictures.. Concentrate on showing them #n action—playing games, gathering around someone at work, telexing in informal 'groups, chat- ting, hinging, working together— end oagetherand you'll' find you're making more interesting group picture's than you 6vf have befor , 'wad drat- y rain beAdding .sotto telpty proleselOnaI tottcbe te- your snapshot ;Pi4bum, .iolin van 'f fader :,i