The Wingham Advance-Times, 1943-06-25, Page 7MOTHERS! YOU CAN HELP!
with meals they'll enjoy!
Canada needs us strong, to win this war. And
family health is in your hands. You can help
build stamina . . resistance . . vitality • by
serving proper food.
Perhaps you recognize the need for well-
balanced meals, but you find meal-planning a
difficult job. If so-here's help! A FREE new
booklet, "Eat-to-Work-to-Win"... the EASY way to good nutrition.
No need to be a student of dietetics! The
careful planning has all been done for you. You
have simply to follow menus
provided.
So do your part! Learn how
to feed your family wisely!
Send for your FREE copy, of
"Eat-to-Work-to-Win" today!
Sponsored by
THE BREWING INDUSTRY (ONTARIO)
in the interests of nutrition and health
as an aid to Victory.
Join "Nutrition for Victory" Drive! Learn EASY
way to improve your family's health
Send foryour
copy today!
To get scow FREE
copy of "Eat-tm
Woric-to-Win",*
Just send your
name and ad-
dress. clearly
printed. to
"Nutrition foe
Victory" Box
VOL Toronto.
Canada.
*(The nutritional statements in "Eat-to-Work-to-Wiss"are acceptable •to Nutrition Services, Department of Pensions and National Health, Ottawa, for the Canadian Nutrition Programme.)
is edged with: ruffling which is *re-
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at the short sleeves, lien buttons
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fashioning this feminine yet casual
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finish, clotted in navy. The neckline
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WINGHAM ADVANCE-TIM ;S
774 //Gle
GARDEN-GRAPH -
By DEAN HALLIDAY
Cauliflower requires a little more Cauliflower is more exacting in its
than ordinary care given to many requirements than cabbage and to ob-
vegetables in the Victory Garden. It tain healthy, well developed heads it
belongs to the cabbage family and is must be kept, growing continuously.
subject to the same diseases and This means that the plants must be
enemy insects. Cabbage worms and fed an abundance of easily absorbed
aphis are destructive on cauliflower. plant food (if the soil 'is , not• rich)
WELLINGTON FIRE
Insurance Company
Est. 1840
An all Canadian Company which
has' faithfully served its policy
holders for over a century .
Head Office - Toronto
H. C. MacLean Insurartee Agency
Witigham
DR. R. L. STEWART
PHYSICIAN
Telephone 29
A. H. McTAVISH, B.A.
Teeswater, Ontario
Barrister, Solicitor, Notary Public
and Conveyancer
Office: Gofton HOuse, Wroxeter
every Thursday afternoon 1.30 to
4.30 and by appointment.
Phone - Teeswater 120J.
Frederick A. Parker
OSTEOPATH
Offices: Centre St., Wingham
Osteopathic and Electric Treat-
Ments, Foot Technique.
Phone 272, Wingham.
plus an ample supply of water, especi-
ally during dry spells. Cultivation is
also essential.
Cauliflower must be protected from
the sun if solid, tender white heads
are to form. For this reason it is
necessary to blanch cauliflower by ex-
cluding all light possible when the
flower heads are about three or four
inches in diameter.
The accompanying Garden-Graph
illustrates the method of blanching
cauliflower by tying the large outer
leaves together over the young "curds"
or heads with raffia. Tie loosley and
carefully so the "curds" are not bruis-
ed or broken, for the heads must con-
tinue to grow.
Care should be exercises in culti-
vating around cauliflower plants since
the foliage is quite brittle and will
break easily.
11411100101,
Household
Hints
By MRS. MARY MORTON
Don't waste your vitamins by let-
ting them disappear from your nice
fresh vegetables due to improper
storage. Vitamins do vanish. For
instance, most fresh vegetables will
J. W. BUSHFIELD
Barrister, Solicitor, Notary, Etc.
Money To Loan
0/fide - Meyer Block, Wingham
J. H. CRAWFORD
Barrister, Solicitor, Notary, Etc.
Bonds, Investments & Mortgages
Wingham Ontario
J. A. FOX
Chiropractor and Drugless
Therapist.
RADIONIC EQUIPMENT.
COMPLETE HEALTH
SERVICE.
Phone 191.
K. M. MacLENNAN
Veterinary Surgeon
Office-Victoria St., West.
Formerly the Hayden Residence
• PHONE 196
Wingham, Ontario
lose up to 47 per dent. of their Vita-
C content if stored at room temp-
erature for 48 hours. Peas, beans and
spinach lose half of their C ,content in
this same time, and all of it in a week.
Keep (them in the refrigerator if pos-
sible, or at least in a very cool place,
Today's Menu
Fried Fish Potato Chips
Spinach
Mixed Vegetable Salad
Spiced Peaches
Lemon Sponge Cake
Iced Tea or Coffee
Lemon Sponge Cake
1 cup granulated sugar
4 eggs, separated
1 tsp, baking powder
1 cup flour
Grated rind I. lemon
tbsp, lemon juice
Sift flour, add baking powder and
sift again. Separate egg yolks from
whites, -beat whites very stiff, then
beat yolks light and add sugar, beat-
ing both together until light, Add
grated lemon rind and juice. Mix one-
third of flour into yolk mixture, then
fold in lightly one-third of the stiffly
beaten whites, then one third more
flour, alternating egg whites with
flour until all are used. The motion
must be a gently folding or cutting in,
not beating. Bake in sponge cake pan
without greasing tin, at 350 degrees
F, for 30 to 40 minutes, or until done
through, Invert pan- on rack and let
get slightly cool before turning out of
pan.
Vitamins are not just a passing fad
like so many "medical discoveries"
have been. They deserve your close
attention,
itp ANON MIMS
1400 WOO imPasell
SADAD DAYS ARE HERE WITH
VICTORY GARDEN GREENS
Bello Homemakers! This year's
late planting season left us with more
determination than ever to dig and
tend our Victory Garden. "Interest
on our ground investment will soon
fall due, and cool, refreshing garden
greens will be ready for use. Dieteti-
cally speaking, uncooked fruits and
vegetables - straight from your own
garden bring to meals a supply of
minerals, vitamins and bulk essential
to ,good health.
Fresh, crisp salads tempt the ap-
petite and are easily and economically
prepared. If you are using cooked
vegetables, -cook them whole, then
dice, season and serve them in your
salad. Salad dressings fall into two
main classes, mayonnaise and French
dressing, but with dozens of variations.
After selecting your dressing, add
seasoning and flavouring.
Whole wheat bread, thin, dry toast,
cheese pastry sticks and unsweetened
biscuits are favourite breads to ac-
company salads,
* * * *
RECIPES
Supper Salad
9-oz. package elbow macaroni
cooked, 2 medium-sized onions
minced, 4 raw 'carrots grated, 1
bunch radishes sliced, 4 stalks
celery chopped, 1 head chicory,
Chill ingredients in electric refriger-
ator. Toss together macaroni, onion,
carrots, 'radishes and celery. Line
serving bowl with chicory and add
vegetable) mixture. Serve with Rus-
sian Dressing: 1 cup mayonnaise, 2
tablespoons minced green pepper, 1
hard-cooked egg, chopped, 1/4 cup
Chili sauce.
Spinach -Salad
1 lb. raw spinach, 1 minced
onion, 3 stalks celery chopped, 6
hard-cooked eggs.
Wash spinach thoroughly, remove
tough stalks and chop. Add onion
and celery. Arrange in serving bowl.
Cut 5 or 6 slices from the centre of
the eggs and use the white rings for
garnish. Chop yolks with remainder
of eggs. Place egg rings on centre
of salad. Serve with BACON DRES-
SING: 6 slices bacon, out in small
pieces; 3/2 cup vinegar. Cook bacon
slowly until crisp. Stir in vinegar.
Beet and Kale Salad
2 cups julienne beets cooked,
cup green onions chopped, 1
bunch kale, cheese.
Marinate beets, onions and kale in
French Dressing and arrange on let-
tuce with cheese: 1/3 cup salad oil,
11/ tbs, lemon juice; 1/2 tsp. salt; 34
tsp. paprika; few drops condiment
sauce. Place ingredients in bottle,
cork tightly and shake until well
blended. Chill thoroughly in electric
refrigerator before using.
* * *
TAKE A TIP:
1. Do not use mineral oil too fre-
quently in salad dressings - it pre-
vents the utilization') of vitamin A.
2. Many prefer salt and lemon juice
-or salt, sweetening and lemon
juice -for dressing. Rhubarb juice
or grapefruit juice may often be
ruesceicipe.in place of lemon juice in a
3. Other greens available for flavour-
ing and, for variety are mint and
sweet marjoram (found -by creeks),
beet tops, nasturtium leaves, tender
dandelion leaves, etc.
4. Salad green's are meat coupon'
savers. With salad you can serve
a creamed soup, hard-cooked egg
(sliced or devilled), a piece of
cheese or custard for dessert, or
milk for a beverage to maintain a
balanced meal.
* * *
THE QUESTION BOX
Mrs. J. B. asks: Method of Can-
ning Asparagus.
Answer: Select tender stalks.
Wash thoroughly, using a stiff brush.
Be sure that no soil is lodged -'under
the scales. Stand upright in 2 inches
of boiling water. Cook uncovered 4
to 5 minutes. Pack boiling hot into
jars. Pack stalks tips up, except in
centre of par where 2 or 3 stalks may
be packed tips down.
To each pint add Ye teaspoon salt.
Add . the boiling liquid in which as-
paragus was cooked, filling jars to
within 1/2 inch of top. Boiling water
may be used tb make up the amount
'of liquid required. Seal and process
in water bath for 3 hours. Cool
quickly.
To the many readers asking about
Canning: watch for the Column to
follow or write for Bulletin. We are
not recommending sacchltrine for fre-
quent use in any food.
ASHFIELD
Mrs. Caldwell attended the funeral
of her cousin, Mr. Thomas Roach, of
near Ripley, on Saturday afternoon.
The carpenters, Messrs Sani Durnin,
John Miller, Litcknow and Herb Tay-
lor, 9th con. West Wawanosh, have
completed the remodelling of Earl
Sherwood's house, We welcome Mrs.
Sherwood to air community.
.10111.0•11.010.1
Mr. and Mrs, Allen Alton, Torontoi
spent the week-end with their aunt.
Mrs, John Mullin, 10th con.
Sorry to hear that Mrs. John Little
and Mr. Robert Nelson, near Kintail,,
are in bed with pleurisy.
Some from here attended the Web-
ster picnic which was held in Gode-,
rich on Saturday afternoOn.
Miss Dorothy Wilkins, student
nurse, Brantford hospital, is spending
three weeks with her parents, Mr. -and
Mrs. Ernest Wilkins, 4th con, near
Dungannon, and other relatives.
The spring grain is needing another
shower of rain, as the earth is quite
hard,
ONTARIO SURPLUS
IS $27.766,504
Audit Figures Issued By Provincial
Treasury
The Treasury Department of the
Ontario Government today issued,
final, audited figures for the province's
fiscal year ending March 31 lasti.
showing an over-all combined surplus'
on ordinary and capital account of
$27,766,504. :71 ri F>,
The figures showed the reduction.
in the net provincial debt in the fiscal
year at $11,686,815 and C. S, Walters,
deputy minister of finance, said later
in an interview the reduction "is
greater than .the sum of all other net
debt reductions since the province had,
a debt."
The $11,686,815 figure compares
with $3,853,457 announced by Pro-
vincial Treasurer Gordon in his budget
speech last March, based on 10
months actual and two months estim-
ated, The final figure for the over-all
surplus compares with an estimate of
$20,700,042 in the budget speech.
Actual reductions in the gross debt
is $19,906,519, compared with a budget
figure of $20,750,632,
MONUMENTS at first cost
Having our factory equipped with the
most modern machinery for the exe.
cution of high-class work, we ask you
to see the largest display of monu-
ments of any retail factory in Ontario.
All finished by sand blast machines.
We import our granites from the
Old Country quarries direct, in the
rough. You can, save• all local deal-
ers' agents' and middleman profits by
seeing us.
E. J. Skelton & Son
at West End Bridge-WALKERTON
DR. W. M.‘CONNELL
PHYSICIAN AND SURGEON
Phone 19
W. A. CRAWFORD, M.D.
Physician and Surgeon
Located at the office of the late
Dr, J. P. Kennedy.
Phone 150 Wingham
HARRY FRYFOGLE -
Licsp,sed Embalmer and
Funeral Director
Furniture and
Funeral Service
Ambulance Service
Phones: Day 109W. Night 109J.
0••••111•111•11.
THOMAS FELLS
AUCTIONEER
REAL ESTATE SOLD
A Thorough Knowledge of Farm
Stock.
Phone 231, Wingham
Business and Professional Directory