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The Wingham Advance-Times, 1941-01-23, Page 61 1 ys i % ENERGY ^TO STEP^ LIVELY Today’s Menn Baked Salmon with Mushroom Sauce Scalloped Potatoes Cabbage Salad Steamed Fig Pudding Coffee or Tea Baked Salmon with Mushroom Sauce 2 2 2 % No, 1 flat cans salmon tablespoons blitter tablespoons flour cup milk or liquid from canned peas can mushrooms or % lb. fresh mushrooms slice onion teaspoon nutmeg No, 2 can peas cup concentrated chicken soup or broth. salmon, as it comes from pan, WINGHAM ADVANCE-TIMES Thursday, January 23, 1941 Bee Hive Syrup with Toast, Muffins, Tea Biscuits, Waffles and Pancakes, m I Hints On Fashions Ia Put into pan, cover and heat. Melt butter, add flour, onion and soup. Cook, stir­ ring constantly until mixture thickens. Remove onion, gradually add milk or liquid from peas and mushrooms (if you use fresh mushrooms, cook them for five minutes in butter). Stir Until well blended, add salmon liquor and nutmeg to sauce. Pour sauce over sal­ mon that has been placed on buttered toast squares ready for serving. Gar­ nish platter with buttered canned peas. Serve four to six. Steamed Fig Pudding cup shortening cup sugar egg WELCOME relief from stuffy misery of x HEAD COLDS I „ Are swollen mem-QiSKSSE I branes and clog^ v MEDICINE I ging mucus caused ...................JI by a stuffy head cold making life miserable for you? Then relieve discomforts with a few drops of Vicks Va-tro-nol up each, nostril. Va-tro-nol is so effective because it does three important things— (1) shrinks swollen membranes—(2) soothes irritation— (3) helps flush nasal passages, clearing dogging mucus. .. And remember, ss when used in time, Va-tro-nol helps VICKS prevent many colds u. ——A mas from developing. vA*TRO*N vl and cook slowly for 30 minutes. Notv, add tomatoes, rest of the salt and Worcestershire sauce. Cook another 10 minutes. Thicken i(dth flour and water paste. Serve surrounded with hot green peas and garnished with strips of pimiento. Serves 6, MOULDS IN FOOD % i 1 % teaspoon vanilla extract 2 cups flour 4 teaspoons baking powder % teaspoon salt 1 cup milk 1% cups chopped figs. Cream shortening, add sugar slow­ ly, beating in well. Add egg and van­ illa, mix well; add sifted dry ingredi­ ents alternatively with milk, then add figs. Pour into greased pudding mold, cover tightly and steam for 2 hours. Serve with any pudding sauce desired. It’s always reefer season, for there’s no coat so trig and trim, or so figure­ flattering. Here’s a beauty fashioned of navy blue chinchilla cloth with six gilt metal buttons at its snug double- breasted closing. Four slant pockets are worked into the diagonal seaming at breast and hips. The embroidered emblem on the sleeve is an eagle with chevron stripes worked in gold, black and red. TESTED RECIPES STBWS ARB GOOD Stews are good in more than one sense of the word, They are good from the standpoint of food budgets because economical cuts of meat are used in making stews. They are good in the sense of being nutritious be­ cause meat is the basis of stews and all cuts of meat are high iii food value. They are good to eat, if well made, because stews are full of flavour and very satisfying. The Consumer Section, Marketing Service, Dominion Department of Ag­ riculture, recommends the following recipes for making stews which can rightfully be termed good. Beef Stew with Vegetables 2 1 % % I Household | I Hints I By MRS. MARY MORTON i /jiiiininititiiitiii.HiiiiiiiiiiiittiMiiimatmmiiiiiiuHittiiKam. Do you always serve canned salmon cold? You need not, you know. It tastes swell heated and served with vegetable.!.7< lbs. beef (chuck or other cut suitable for stewing) onion cup diced turnip cup diced carrot 2 potatoes, sliced Tomato juice diluted, or water Salt and pepper to taste Wipe' meat, remove fat, cut into 1% inch cubes. Roll meat in flour. Fry out fat in frying pan and brown meat and onion in fat. Add tomato juice or water to cover. Cook slowly one hour. Add carrot and turnip and continue cooking slowly. When meat is nearly tender add potatoes and season stew with salt and pepper. Thicken with paste of flour and water. Note.—To make a meat pie, put cooked stew in greased baking dish, cover with pastry or tea biscuit crust and bake in hot oven (450° F.) until i. nicely browned. Lamb Sfew with Dumplings Select 2 pounds neck or breast of lamb or sufficient for family, Vege- tables required are 2 onions, 2 carrots, I turnip, and 2 or 3 medium sized po­ tatoes. ' Cut meat into small pieces, place in a deep frying pan or kettle. Cover with water or stock, bring to a boil, add sliced onion, and allow to simmer for about 2 hours, then add potatoes, carrots and sliced turnip,1 Cook more rapidly until vegetables are cooked. Thicken liquid with flour, season and serve stew with dumplings. Dumplings 2 cups of flour teaspoon salt 2 teaspoons baking powder % cup milk Sift dry ingredients, and add milk to give a smooth dough. Drop dough by spoonfuls over top of stew, Cover dish and allow dumplings to steam for 12 to 15 minutes; keep stew boiling hot. Spanish Stew 2 lbs. veal (shoulder or other cut suitable for stewing) onions cup diced celery cup uncooked spaghetti, broken into pieces cups water cups tomato juice Seasonings Wipe veal. Remove fat. Cut veal into 1% inch cubes. Roll meat in flour. Brown meat and onion in fat, taken, from meat. Add water. Bring to boiling point and simmer hour. Add remaining ingredients. Season. Simmer 1 hour longer. Thicken with a paste made of flour and water. Beef Kidney Stew 2 beef kidneys tablespoons fat teaspoon- paprika cups hat water cup sliced onion cups diced carrot cup canned tomatoes teaspoon salt teaspoon Worcestershire sauce Soak kidneys in cold water for 1 hour. Drain and scald with boiling water. Using scissors, cut away the tubes and membrane. Sprinkle well with % teaspoon salt and 2 table­ spoons flour. Add to hot fat in pan, add the paprika and saute until brown. Add water, onion and carrots, cover 2 1 1 2 2 2 y2 2 y2 2 1 1 1 Mould growth in foods is not us­ ually dangerous. In many cases the formation of mould in food increases its palatability. For example, some kinds of cheese, such as Roquefort, Limburger, -Brie and Camembert, are eaten. only after extensive mould growth has taken place. The charac­ teristic ‘ flavour and smell of these cheeses are’ due to the substance form­ ed by the particular species of mould. What are moulds? They are groups of tiny plants so small that the indi­ vidual structures can be seen only, with the aid of a microscope, ’They develop from spores which are similar, to the seeds of the higher plants. The spore is the reproductive element of one of the lower organisms or plants. The commoner moulds go. by the names of Cucor, Penicillium or Asper-. gillus. The white or slightly woolly patches seen on the surface of meat in cold storage is due to a mould or furir gus known as the sporotrichuin carnis. The spores or seeds of moulds are hard to kill; they can withstand un­ favourable conditions for days and when given favourable conditions such as food, a -temperature neither too hot nor too cold, moisture and in some casefs oxygen, will live for a long time. .Mould on top of jams, jellies and preserves is unsightly, but not harm­ ful and the same is true of moulds on bread and other foods. Mould growth may be prevented by maintaining foods at medium temperatures, and by keeping them free from moisture, Homemade sausage may be kept from moulding by dipping the sausage in melted fat, When cool, the fat forms an impervious coating and resists the growth of mould. AVOID DIRTY HANDS On a street-car the other day, a poor woman, ill dressed, thin of body and with a bright spot on her cheek, coughed incessantly as she struggled to reach the door of exit. She was alive to the danger of her cough to others for she held a gloved hand in front of her mouth. But as she pass­ ed along, she grasped the strap, the rail and the margin of the ,door with this hand. Dear knows what she left for others td pick up. Wife Preservers If you have fried fish in the frying pan. add a teaspoon of baking soda to the pan, pour in hot soap suds and wash thorough­ ly. Rinse and dry and you will not bo. ■ bothered by a fishy smell. > • HOSTEL SKI-ING POPULAR IN QUEBEC s 11 ^IJosteling” is becoming in- ** creasingly popular with. Canadian youth. Above are seen members o£ a party of "hostelers” ' photographed in the Canadian Pacific Windsoi' Station, Montreal, before one of three huge posters advertising the sale of War Sav. ings Certificates. The party con­ sisted of young people from Mont­ real, Toronto,. Quebec, Hamilton and Philadelphia en route to spend the New Year holiday ski­ ing at Iron Hill Youth Hostel near West Shelf ord in the fam­ ops ski-ing district of the Eastern Townships in the Province of Quebec. At the hostels the young people are provided for by "house* parents”, in the case of the Iron. Hill hostel, Mr. and Mrs. Tom. Wilson. Mr, and Mrs. Fred Den­ ton, chairman and secretary res­ pectively of the Province of Que­ bec Youth Hostels Association were leaders of the party. The car rapidly filled up. The crowd, some with gloved and others with bare hands, clung to straps, stan­ chions and door-jambs. One beauti­ ful flaxen-hkired child of 5 or 6 years, carried , on her mother’s arm, reached out and .grasped with her uncovered little hand the very spot lately press­ ed by the poor woman. Almost im­ mediately the child put her fingers in her mouth. Her mother slapped the child who began to cry. To soothe her hurt the mother gave her a stick of candy. This, held in the hand that had grasped the strap she passed to her mouth. What a. chance for infec­ tion! Such incidents are of daily, almost hourly occurrence everywhere one- goes. That nearly everyone is not in­ fected by disease is due to a divine Providence which looks after the in­ nocent. ’ The vast majority of people, most of whom know better, pay too little attention to* the cleanliness of the hands. They go to the table without washing; to bed in the same condition and wonder when they awake in the morning why it is that they have h cold, a sore throat or aching limbs, the manifest result of hand-borne in-, fection^due to personal carelessness. In children especially*there is a nat­ ural affinity between mouth, nose and fingers. Every new toy placed in the child’s hands invariably goes to the mouth. Grown-ups unconsciously fin­ ger mouth, nose, lips and ears with­ out being sure that the lingers are clean. Children should be taught to keep the hands clean and >to keep them away from the mouth and nose. BLOOD TRANSFUSION The transfusion of blood from one person to another is sometimes a life­ saving process. Only the other week a policeman, shot through the stomach by a prisoner, was in a desperate con- diti.on when brought to .the operating table. He had four bullet holes in his stomach. His fellow policemen rallied around him; a proper blood donor was found and the fresh blood poured in­ to his veins gave the vitality to with­ stand a very severe operation. Addi­ tional transfusions carried him along and the brave chap is now making a well-deserved recovery. Before adding the blood of one per­ son to another it must be ascertained whether or not the donor and patient are of the same blood group. To transfer the blood of a well person to a patient of another group may be fatal. ‘ ? There are four blood groups called, for the -sake of convenience, O, A, B- and AB. A rapid examination of the blood of an individual soon determines to which group he belongs. If the two —donor and patient—belong to the same group, the transfusion of blood from the one to the other will be safe and effacacious. When both parents belqng to the- same blood group, the children will be in that group. When one parent is in group A and tlie other in group A or O, the children will be in group A or group ’O* The children of a group. A father and a group B mother may be in any one of the four groups. When one parent is in group AB and the other is in group O, the children, will be either group A or group B, but never in the- same group as either par­ ent. The mating of a group A or group B with group AB, will result in offspring of any group except group* O, which can never include the prog­ eny of an AB parents. ' However, the thing to remember is- that the bloods of the donor of a. transfusion and that of the recipient must, for safety, belong to the same group. jhl WELLINGTON FIRE insurance Company Est, 1840 Ari all Canadian Company which has faithfully served its policyhold­ ers for over a century. Head Office - Toronto COSENS & BOOTH, Agents Wingham J. W. BUSHFIELD Barrister, Solicitor, Notary, Etc. Money To Loan. Office — Meyer Block, Wingham HARRY FRYFOGLE Licensed Embalmer and Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W.. Night 109J. By R. J. SCOTT 7 DR. R. L. STEWART PHYSICIAN Telephone 29 31. 32. 1 H. CRAWFORD Barrister, Solicitor, Notary, Etc. SCOTT'S SCRAP BOOK Office — Morton Block Bonds, zInvestments & Mortgages Wingham Ontario BiBSSiaSSlI t’vfe Gear aU )V 7 ’kLx <C6ST J r THOMAS FELLS AUCTIONEER WEEKLY CROSSWORD PUZZLE REAL ESTATE SOLD Thorough Knowledge of Farm Sto'ck. Phone 231, Wingham. ACROSS A I. An Algon­ quin Indian 4. Pronoun 7, A starch 8. High 10. Rabbit fur : II. Creek epic poem 13. Reserved ; 14. English ■! novelist I 15. Impair IS.Exclama- ’ tion of pain 18. At home : 19. Public notice 29. Back 21. Son of Jacob (pass.) 23. A university 24. Millpond 25. Sloths, 26. City in Iowa 29. Mimicked 30. Abounding more 81. Methyl (sym.) 33. Aloft 34. Music note 35. Chance 36. Chatters indiscreetly 40.LoopWith running knot 4'2, Organization 43.0vai 44. Kind of beetle 45. Elevator cages 4®. Lever & 47* Ancient' ; W DOWN 2 XSavor ; >1. Exchange L premium -tl1 5. Robust G. Pen-nr.me of Charles Lamb 7. Cold dirtt 9. Loadings 10. Tibetan priest 12. Thick 17. A fairy 20. Renowned 21. Daily rec­ ord book 22. Mine entrance 23. Cavern 24. Spottea 23. T'shlis 27. ’■rattle 23. South Amcri river Spars Fencing oword A hidden supply 37. On to? 38. Prickly fruit envelope 39. Nimble 41. Elliptical DR. W. M. CONNELL PHYSICIAN AND SURGEON R. S. HETHERINGTON BARRISTER and SOLICITOR Phone 19 Telephone 66 J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGtESS THERAPY - RADIONIC .. ✓ - EQUIPMENT Hours by Appointment. Phone 191 Wingham THE. VILLAGE. oF WASSM THREE TIMES Time at a HIGHER LEVEL *1tlE BOK Stuqiuq Tower a<op Floru>a*s Highest Hill k ftE.At.Ly A ToMBSToKE.- rft 6uiLDE.R$ 4AA.VE. IA ATTtlE. 10*1, Kwy h*4v>«*SyiUMM In, MUGGS AND SKEETER W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. J. P. Kennedy* Phone 150 Wingham Frederick A. Parker OSTEOPATH Offices: Centre St., Whigham and Main St, Listowel. Lisfcowel Days: Tuesdays and Fri­ days. Osteopathic and Electric Treat­ merits. Foot Technique. Phone 272 Wingham A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street — Wingham Telephone 300. WALLY