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The Wingham Advance-Times, 1940-03-14, Page 9Thursday, March 14th. 1940 WINGHAM ADVANCE-TIMES PAGE NINE /The Quality Tea X’l 19 ar MM MM 4k■■■I™ M Ml MW JFISH, EGGS AND CHEESE MEALS Homemakers who wish to plan at­ tractive, varied meals: that are also economical should iearn some of the delightful ways in which fish, fresh, canned or salted, can be prepared. These recipes are easy for even an in­ experienced cook to prepare. Lobster Ravigote Two boiled lobsters; vinegar, salt, pepper and cayenne; % cup mayon­ naise; 1 fablespoon chopped gherkins; 1 teaspdon chopped parsley. Remove the lobster meat from the shells, dice and cover with vinegar. Let stand for 15 minutes. Squeeze out the vinegar and season with salt, pep­ per and cayenne.' Add mayonnaise, gherkins and parsley. When well mix­ ed, refill the shells. Decorate with a thin coating of mayonnaise and small lobster claws. Serve with tuce, watercress .and cucumbers. Baked Halibut One and a half pounds halibut, 4 thin slices salt pork, 1 onion, sliced thin, 3 tablespoons butter, 3 table­ spoons flour, 1 teaspoon salt, 2 table­ spoons bread crumbs. Method: Have the halibut left in one piece, if possible. Remove the the let- skin and wipe with a damp cloth. In the bottom of a buttered baking dish lay 2 slices of salt pork, 'cover with half the onion slices, Lay the halibut on these and rub the surface with the butter and flour which have been-* creamed together. Arrange tjie remaining slices of onion over the fish and lay on these the 2 remaining slices of salt pork.. Sprinkle with 2 tablespoons fine bread crumbs. Bake for 1 hour, in a moderate ' degrees Fahrenheit) oven. Sauces for Fish Maitre d’Hotel Butter Cream 14 cup butter.' Add % spoon salt, % teaspoon paprika 1. tablespoon lemon juice, gradually. Add chopped red and green pepper and parsley to taste. Tomato Sauce Two cup^ canned tomatoes, 1 small onion, 1 teaspoon sugar, % teaspoon salt, pepper, 1 bay leaf, whole mixed spices, 2 each butter and flour. Simmer the tomatoes ings for 10 minutes. Strain through o fine sieve. Melt butter, blend, jn flour and add tomato liquid, gradually. Cook for 3 to 5 minutes over a low flame, stirring constantly. Serve hot. (375 tea- and % teaspoon H teaspoon tablespoons and season- Cheesp Waffles One ’•and a half cups flour, 1 cup milk, 3 teaspoons baking powder, 2 eggs, % .teaspoon salt, 2 teaspoons sugar, 3 tablespoons melted butter, 1 cup grated cheese. Mix and sift dry ingredients, Add milk gradually, egg yolks well beaten, melted butter, cheese and fold in egg whites beaten stiff. Cook in waffle iron properly heated. Salmon Casserole .(Serve 4 to 6) Six slices bread, butter for spread­ ing, 1 pound canned salmon, 1 egg, 2 cups milk, % teaspoon salt, pepper to taste, 1 teaspoon lemon juice or -two teaspoons cooking sherry. Cut bread thick. Spread evenly with butter. Tljen break into small pieces. Flake salmon after draining and removing bones and any skin. Combine flaked salmon with bread in baking dish. Beat egg, add milk, salt, pepper and lemon or sherry. Pour ov­ er the fish and bread. Dot top butter and bake in moderate (350’ F.) for about 30 minutes. Codfish Balls One cup shredded ^odfish, 3 with oven One cup shredded ^odfish, 3 cups diced raw potatoes, 1 pint boiling wa­ ter, 1 tablespoon butter, pepper, 3 tab­ lespoons evaporated milk. Cook the codfish and potatoes in boiling water until thfe potatoes are tender, Drain. Mash well and add the butter, pepper and milk. Beat thor­ oughly. If necessary, add a little salt. Chill. Shape into balls and roll in bread or cracker crumbs. 'Fry in deep fat (390 deg. F.) or hot enough to turn a one-inch cube of‘bread golden brown in forty seconds. Serves six. Baked Bean Loalf Three cups of baked beans, cups of soft breadcrumbs, % cup can­ ned tomatoes, % cup finely chopped onion, 1 egg, unbeaten, 1 teaspoon salt, 14 teaspoon pepper. EX-ATTORNEY-GENERAL DIES Put the beans through a sieve, or mash thoroughly with a fork. Simmer the onion and the tomatoes together for JO to 15 minutes and mix with the mashed beans, Add the bread crumbs, the egg and the seasonings and mix thoroughly, Shape into‘a loaf or pack into greased loaf tin, sprinkle the top with paprika and bake in a moderate oven (350 deg. F,) for 30 minutes, Creamed’ Asparagus with Poached • Eggs (Serves 4) Twenty stalks fresh or canned as­ paragus, 4 eggs (poached), 4 slices hot toast (buttered), 2 cups medium white sauce, % cup grated American cheese, Cook fresh asparagus or heat can­ ned asparagus. Arrange 5 stalks on each piece of hot buttered toast. Place a freshly poached egg on top of the asparagus, Pour white sauce over this and sprinkle with cheese. Place under flame a few minutes to brown. Serve hot. MARY fi* J IM CUT OUT WASTE A NATION AT WAR NEED5 A NATIONAL GOVERNMENT ONTARIO Attorney-general of Ontario in the Whitney Cabinet and former provinc­ ial treasurer, Isaac Benson Lucas died March Sth'at Toronto. For 20 years he was a member of the Ontario Hy­ dro-Electric Power Commission, re­ tiring in 1934. Mr. Lucas was active in promoting social legislation in the Ontario government. NATIONAL GOVERNMENT Authorized by National Government Headquarters, 140 Wellington Street, Ottawa CT5 9 i & March of Time Picture "CANADA AT WAR" THE Board of Censors, acting under the authority of The Theatres and Cinematographs Act, Chapter 319 of the Revised Statutes of Ontario 1937, has prohibited the exhibition of the film "Canada at War.” In the opinion of the Board the picture is capable of being used—and is, in fact, presently being used in Canada—not .for purposes of entertainment or education but for political propaganda. In proof of this, a copy of an advertisement .published in Vancouver, B.C., papers under the sponsorship of the Vancouver Liberal Association is shown hereunder. t CANADA’S HEALTH RECORD FOR 1939 PHIL OSIFER OF LAZY MEADOWS By Harry J. Boyle CAPITOL THEATRE You have-heard the politicians talk on Canada's War. Effort MARCH OF TIME An Independent and accurate news reel new showing gives a Complete Picture of Canada’s War Effort Every Canadian should sse this picture and realize that the accomplishment is the work of one man IAN MACKENZIE (FactimUe} I In the Montreal Star of March 1, 1940, there also appeared an advertise­ ment reading in part as follows: “Special March of Time 'Canada at War*, sponsored by the Dominion Government now showing daily 10 a.m. to 1 p.m., Sunday 12 noon to 2 p.m.” Moreover, the film “Canada at War”, No* 8 in March of Time features, was released for exhibition in advance of No. 7—which is a picture with an American appeal. The release date of “Canada at War” was said to have been advanced three weeks apparently to permit of the display of the film during the Dominion election campaign. The action Of the Board of Censors in prohibiting the exhibition in Ontario of the March of Time picture “Canada at War” follows the precedent adopted in tbe Ontario provincial election of 1937, during which time the Liberal Government of Ontario refused to permit the exhibition of films and pictures which gave vivid accounts ana displays of C.LO. activities and scenes of violence in American industrial Centres. \The showing of the pictures would have been to the undoubted advantage of the Liberal Government which Was opposing C.I.O. activities in Ontario. Yet the Ontario Liberal Government banned the exhibition of the films and pictures.' • The Board of Censors of the Province of Ontario would be false to its duty if it interfered in the wartime elections campaign by placing its stamp of approval on a film such as “Canada at Wat,” which in this time of grave national peril is being used and exploited for purposes of political propaganda. M. F.HEPBURN, Tww of Ontario, The people of Canada enjoyed ex- 'ceptionally good health in 1939. The mortality rate was 9.5 per thousand of population as compared with 10.6 in 1937. In 1939 the record (official figures not yet available) was excel­ lent as indicated *by the very low death rate among approximately 1,- 250,000 of Canadians who hold polic­ ies in the industrial department of one of the large insurance companies. Not Only were the death rates in 1937 and 1938 the lowest in the history of the company, but these two years, jointly, had the lowest mortality rate in the Canadian experience of the company. Moreover, the mortality rates for 1939, form a new low for tuberculosis, pneumonia, scarlet fever, ithe diarr­ hoeal diseases, and all forms of acci­ dent (combined), Chief interest lies in tuberculosis. Today this disease is number 3 in the list of causes of death of Canadian wage-earners, instead of number 1, as. it was only 11 years ago. The cur­ rent, death rate is 7% lower than in 1938 and 45% lower in 1929. As a result of this reduction' alone, hund­ reds of Canadian lives have been spared every year. The mortality from pneumonia has been reduced by 19% in a single year and by 55% in ten years; influenze shows a decline of nearly 70% in 10 years; the four principal communic­ able diseases of childhood combined — measles, scarlet fever, whooping cough and diphtheria — have like­ wise declined: 13% in a single year and 65%. in 10 years. As to diphther­ ia it is interesting to note that ten years ago it caused as many deaths among insured persons in Canada as did the three other communicable dis­ eases comined* Today deaths from whooping cough, despite a reduction of .40%, outnumber those from diph­ theria, The mortality from diarrhoea and enteritis has been reduced by 12% in a single year and by 75% in ten years. Deaths from childhood condi- • tionS have declined iby about 25% in ten years. The Canadian record for fatal accidents in 1939 showed im­ provement over the preceding year and a drop of 30% as compared with the figures for 1929. The unfavourable side of the report is observed in an increased mortality for cancer of about 35% in 10 years, Diabetes, heart disease, diseases of the coronary arteries and chronic kid- , hey diseases show appreciable rises in 10 years, For all causes of death com­ bined the 1930 death rate is lower by one quarter than 10 years ago, This, is something to be thankful for. Sister’s boastful JSTetv Eb:to “HENS” Hens are always a subject of int-. erest on the farm, especially now that Old Sol has relented and puts a little warmth into his rays., The afternoon sun beams down into our hen-house, and I was moved to tarry today on the grounds that 1 was gathering the eggs. With* fresh, clean straw on the floor and the occasional cobweb swept down, our'hen-house is a cheery sort of place. Outside there’s a steady dreep-dreep of melting snow from the eaves as the drops splatter into the channel of water in my little hand­ made ditch which serves to drain the barnyard. Then hens are demurely scratching among the straw, perking their heads sideways to watch you for a second and then diving down for the uncovered grain. They’re ca-caing away continually in a pleasant homey sort of way, giving the place the most contented atmosphere you. could im­ agine. Ethiopia, our venerable, but still fighting rooster, comes striding up the little platform, ducks his comb ever so slightly for the opening and struts over as if to enquire what my business is in his kingdom. Not be­ ing able to impress me, he puts on his little act of finding grain, calling the -faithful hens who come saunter­ ing over to see what he has, and then, stooping, gobbles^ the morsel himself. There’s a thrill in finding fresh-laid eggs in a clean nest. You pick up the pure white spheres, still warm, and fondle them for a while before slip­ ping them in a smock coat pocket. Think of the work a hen goes through and, what a desperate job it is to get the egg man .to pay more than a cent and. a half for her entire day’s work. Our cluckers have started this year, and if ever there was anything to try a man’s patience it’s a clucking hen. The instinct that makes them want to set and hatch, seems to bring out a streak of cussedness that would oth­ erwise go unnoticed. Biddy, our lit­ tle red hen, who has been the leading light in the hen’s social ordet around here for a great many years is by na­ ture a contented, well-ifiannered mem­ ber of the fowl order. But as soon, as March comes she gets possessed by the maternal instinct and develops a passion for hatching either in the horse collar that I leave on the win­ dow-shelf or else in the half bushel measure over the chop-bin. Disturb her and she goes at ydu hammer and tongs, and with., wings shied to the ground attacks you a?ter you’ve put het down on the passage-way Hoot\ Aft, is ninrked M ft. candi- Hens, of course, can also be gen­ eral nuisances. Some always want to roost on the buggy or the cutter in the driving shed, while others prefer the hay rack up on the barn floor. Several also manage to get in the horse stable, and when you come late on a winter’s night they look up at you with sleepy eyes and drowsily re­ proach you for the hour you’ve come home at. Every time I sit down on a chop bag, there seems to be a hen concen­ trating in her scratching on that par- ticular portion of the barn floor, down the back of my neck. Hens are all different. A nerve specialist could find plenty to interest himself in if he were to study the ner- * vousness of the White Leghorn, the stead, easy-going gait of the Barred Rock or the la_zy saunter of the Buff Orpington. In fact, I believe that hens might make better subjects* than some of the people who seek knowledge about their mental workings to ease the boredom of their lazy rich lives. Hens are might interesting! By BETTY BARCLAY Shamrocks, pipes and other suit­ able decorations are proper for the Saint Patrick’s Day dinner table. A touch of green is desirable in or on one or two of the foods. And by all means serve new dishes — tasties that will honor the good old Saint and please the guests as well. Here are some suggestions: Limas and Lamb Stew (a one dish meal) 1 cup dried Limas 2 pounds of lamb cut into cubes 2 small potatoes, sliced 1 . 1 cup strained cooked tomatoes Sear the meat cubes in bacon fat. Put cubes, onion and potatoes Into a covered saucepan, cover with boiling Water and simmer gently for 1% hours. Add Limas, com and tomatoes. Bring to the boiling point, and cook 5 minutes, closely and cook slowly for 8 hours. Lemon Angel Pie 4 egg yolks % cup sugar Cream together thoroughly. % cup lemon juice Cook in double boiler until ened (about 10 minutes), stirring often. Add: 1 tablespoon butter Remove from heat and fold ini 2 egg whites, stiffly bedteii Pour into ail 8-inch baked pie eholl. Top with meringue made With 2 yemaining egg * Whites. Brown in modefate oven (325’ F.) for 15 minutes, Minted Pineapple Gems Drain ft fourteen ounce can of Hawaiian pineapple gems — spoon*' stae cubes cut from the juiciest part of the fruit, To the syrup add green vegetable coloring, drop by drop, until the desired color. Add peppermint extract until syrup is .. 1 small onion, sliced cup canned corn x Cover about Add thick* a green color. Use as a garnish for the center of a crown roast of lamb or serve from a tray of assorted relishes with the meat course. Magic Fudge Balls squares unsweetened chocolate .- _ - - teaspoon vanilla 1 ^^3 t- . - - -— - - —-------- - — ■ — - - % cup sweetened condensed milk 1 teaspoon vanilla 1 cup confectioners* (4X) sugar 1 cup nut meats, finely chopped Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over boiling water 5 minutes until mixture thickens. Re­ move from heat and add vanilla. Add confectioners' sugar. Allow to cool thoroughly. Form in small balls and roll in nut meats until well covered. Makes 24. Addi­ tional nut meats, raisins, or date# may be worked into these, if de­ sired. St. Patrick’* Brew ■Use 1 heaping tablespoon de­ caffeinated coffee, regular grind, and % tablespoon beaten egg for each cup (% pint) cold water. Combine coffee and egg in pot and mix thoroughly, Pour in water and bring slowly to a boil, stirring coffee down occasionally, Remove from fire immediately and let stand in warm place 3 to 5 minutes. Pom* % enp cold water into pot to settle. Strain from the grounds through a fine wire strainer, mus­ lin, or cheesecloth. (Boiled Coffee may also bo prepared without the egg.) You can serve the longed-for second and third cups without any qualms over sleeplessness if you make your party bteW With de­ caffeinated coffee. Recipes for Party Fun Light hearted games continue td head the list of party favorites,. The best selling game this winter is contack, the new match making game. It’s played with gayly colored, triangles which are match*