The Wingham Advance-Times, 1943-12-02, Page 6callous for flavour since 14392
the (Saladce name assures you
a uniform blend of quality teas.
,For..Relieviog Miseries of
• .Ckildrons Colds
More than two generations ago—in
grandmother's day—mothers first dis-
covered Yicks VapoRub. Today it is
the most widely used home-remedy for
relieving miseries of children's colds.
And here is the reason
The moment you rub VapoRub on
the throat, chest and back at bedtime
it starts to work two ways at once—
and keeps on working for honrs-,to•
ease coughing spasms, help clear con-
gestion in cold-clogged upper breath-
ing passages, relieve muscular soreness;
or tightness,, It promotes restful sleep,
Often most of the misery_of the cold
is gone by morning' That's why
VapoRub is so good to use when colds
strike, Try itl
111•••0•••••••••••••••
when I went to unhitch her. It •was
getting dark and .1 wanted to get to
the house before a lantern would be
needed. Persistently, the wind kept
slamming the driving shed doors
closed on me, just as I would get the
buggy up• to them. Determined to
prop them open securely I forgot the
buggy and it' rolled down to a col-
lision with the barnyard fence,
The jar of molasses' had cracked
open and the thick, black gooey mess
had run all over the groceries. Go-
ing up the laneway the wind took a
mean advantage and whipped my Sun-
day best hat off into a hop-skip-ands
jtimp over several mud puddles, By
this time the rain was sluicing down
and, that didn't help the molasses
dripping parcels of groceries, which
I set down-while attempting to rescue
my bat.
I collapsed in through the .kitchen
door and Patricia Ann -looked up- from
her comfortable playing on the couch
and asked sweetly, "Is it going to
storm, Daddy?" She was quite hurt
hen I glowered at her and Mrs.
Phil still can't 'understand how the
jar of molasses could possibly have
been broken.
WHERE DO COWS
GET CALCIUM
SCHOOLBOY'S QUERY
• "If people get calcium from milk,
where does the cow get it from? Our-
cow never drinks milk."
The 'teacher had ,been. telling the
,children about the importance' of
drinking at least two glasses of milk
every day so they would get the cal,
cium they, need, and 11-year-old Billy.
who likes to think everything through,,
came out with that poser.
Where does the cow geCthe calcium .
of which her milk is such a rich.
source? Well, according to Nutrition,.
Services, she gets it from the large
quantities of grass, hay and grain that
she eats each day,
Don't get alarmed though, Nutrition
Services isn't going to recommend that
quantities of hay and grass be added
to the human diet. We will still have
to worry along, getting most of our
calcium via the cow, The human.
digestive apparatus differs from the
cow's and is not equipped to handle-
such large miantities of vegetable
foods.
Humans, however, do derive some
of their daily supply of calcium from.,
vegetables—the leafy green ones an&
potatoes—and some from other foods:
such as cereals' but, without milk or
cheese, it is impossible to get enough..
to meet the day's requirements.
To get the value of the calcium that
is found in potatoes and leafy green,
vegetables, Nutrition Services points-.
out that they must be carefully cook , coO--
ed and any liquid that is left must be
saved and 'used, for ,caleibm is soluble
in water and much of it may be dis-
solved out during cooking and, all tom
often, is lost down the kitchen sink.
EE.ALTH LEAGUE OF CANAD*
THE MIXING BOWL ,
v AIM MAN
Nye. Meow Ilsetwesies
THRIFTY CHRISTMAS BAKING
Hello Homemakers! In an attempt
to see how independent Canadifin
housewives can be, of imported goods
for her Christmas baking, we set out'
to make a thrifty fruit cake. We made
the plain white fruit cake (ingredients
listed below) using cition' peel, a
Canadian product, as the fruit and
substituted one teaspoon of vinegar for
the lemon.
According to numerous requests for
recipes published last year, we have
decided to list the standard ingredients
of Christmas goodies but limiting the
quantities — especially of dried fruits
and nuts.
I realize how fond you are of bak-
ing, but surely in a country where we
are all sharing the same burden "at
heart," we should consider sharing the
food. Let us boast that we can make
enough for one serving each on this
festive occasion.
RECIPES
Plain Light Fruit Cake
1 pound butter, 1 pound sugar
(white), 8 eggs, separated; 1
pound sultana raisins, 5 cups sift-
ed flour, 1 teaspoon baking pow-
der, % teaspoon salt, 1% pound
citron peel, 1 lemon rind and
juice.
Cream butter, add sugar and beat
thoroughly. Beat in egg yolks. Wash
raisins and shake in towel to drain.
Shred peel and flour the fruit with
% cup of the measured flour. Stir
floured fruit into egg mixture. Add
lemon rind and juice. Fold in beaten
egg whites. Pour into pan lined with
2 layers of greased waxed paper.
Bake in electric oven at 300° for
about 4 hours.
Variations: 1. Omit raisins and
peel. Stir in 1 pound sliced floured
cherries, 2, 1% pounds of any one
fruit ,or a combination of fruits and
nuts may be used as a substitute for
1 pound raisins and % pound peel.
-• Thimble Cookies
% cup shortening, 1 egg yolk,
1 teaspoon vanilla, 1/2 cup brown
sugar, 1 cup pastry flour, pinch
of salt,
Cream shortening and sugar thor-
oughly, add egg yolk and beat well.
Mix in flour, vanilla and salt. Form
into balls (size of chestnut), place on
greased cookie sheet and dent the
top with a thimble. Bake 5 minutes
in electric oven at 350° then dent
her c/o The Advance-Times, 'Send
in your suggestions on homemaking
problems and watch this column for
replies.
mm114'1401101 . 1 . 111111111111110101100011111111101111110111110 01111111
Hints On
Fashions
,,,,, ,, , . , , ,,,,,,, min! ,,, • , • ,,, 11111111111111110,0,111111191
This long-sleeved, street-length
frock of black crepe is entitled to its
share of charm and glamour because
of the sparkling, colorful bodice de-
tail, Brilliant turquoise blue velvet
ribbon is twisted and laced through
jeweled loops and ties in a huge bow
at one side. The skirt has a centre
seam front and back, With this
frock, as with so many of this type,
it is the neckline that offers the most
interest.
Household
Hints
By MRS. MARY MORTON
If you are tired of the usual breads,
make sortie hot bread for your next
meal. Steamed brown bread goes
well with baked beans, ham and other
such dishes. The recipe for bread I'm
giving you today is steamed the easy
oven way.
Today's Menu
Baked Ham Slice
Baked Sweet Potatoes
Steamed Brown Bread
Buttered Cabbage,
Celery and Pickled Apples
Cookies
Coffee or Tea
Baked .Ham Slice
Slice Hain
Molasses
Prepared Mustard
Brown slice of ham in frying pan,
arrange in pan or baking dish, spread
with prepared mustard, cover with
molasses, Cover bottom of pan with
water ,and bake in moderate oven
(350 degrees F.) about % hour.
CANADA'S NEW DESTROYER H.M.C.S. HAITA ON HIGH SEAS
11.1VI.C.S. Heide on the High Seas
11.IVI.C.8, klaida, Canada's fourth Britith-httfit
tribal destroyer was recently commissioned and it
sow operating at sea in ternpany with We of her
lister Ships and units of the Allied ritivies. Her coma
*landing offiter I t Cetnitandat• Ifarry 1101/611., R.C.No
of Bedford, Woos Scotia, pictured on the right at
Admiral Sit Bruce Fraser, commandant-chief of the
Home Fleet, when Sir Bruee inspected the Heide, On
his left is Commander Al'‘ Ca nitibttra of
Ironuoia.
Only Two of Ever? Five Canadians Are Properly Nourished !
TTION
00/0 2 'maw 4 00/0 NOURISHED 4070 MALNURI
ON BORODFERLINE
Here's How To Make Sure our Family
Gets the Right Foods!
According to Government surveys, only 40 percent
of Canadians know and regular'y eat the right
foods. forty percent are On the-borderline of mal-
nutrition, and apt in wartime to fall into the under-
nourished class. Twenty percbnt are definitely
'underfed.
To help you feed your family well, we offer you
"lint-to;Work-te,ViitO,FRLTE neW booklet that takes
all the guesswork out of nutrition. Twenty-one days
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RAG
IX
ADVANCX1rIMES
Thw§day, D.ocer0.,?r 2, 194$
!...1.10.110!*"001.11.10r
again. Bake 15 minutes longer, Put
jam or jelly in the depression while
hot Makes 1% dozen..
Christmas Macaroons
% cup honey, 1/2 teaspoon salt,
1/2 cup sliced red cherries, 1 egg
white, 1 cup toasted rolled oats,
i4, sliced citron peel.
Beat egg white, add salt and honey
gradually, beat thoroughly' Toast
coarse oatmeal by placing on large
shallow pan in the oven, When
partially cool, fold in the mixture,
also add cherries and peel. Drop by
spoonfuls on greased baking sheet.
Bake in electric oven for 10 minutes.
Molasses Corn Balls
3 quarts popped corn, 1 cup
molasses, % cup sugar, 1 table-
spoon butter, % teaspoon salt.
Pick over corn, discarding hard
kernels, put in large pan and
sprinkle with salt. Melt butter and
add molasses and sugar. Boil until
mixture will become brittle when
tried in cold water (270°). Pour mix-
ture gradually, while stirring constant
ly, over corn. Shape into balls, using
as little pressure as possible. Wrap
in wax paper.
• * * *
TAKE A TIP:
Weights and masurers of foods
commonly used in Christmas baking:
16" oz, = 1 lb.; % oz. butter = 1
tbsp.; 4% oz. cornstarch r----- 1 cup;
1 lb. cranberries = 1 quart;' 1 lb.
currants (dry) = 2% cups; 1 lb. all-
purpose flour = 31/4 cups; 1 oz. flour
= 3 tbsps.; 8 oz. lard = 1 cup; 4 ozs.
macaroni = 1 cup; 5 oz. raisins =
cup; 8 ozs, orange juice = 1 cup; 1
lemon yields 3 tbsps. juice and 3 tsps.
grated rind; 12 oz. molasses = 1 cup;
51/ oz. brown sugar = 1 cup (not
•packed( but level); 5 oz. = 1 measur-
ing cup.
* * *
THE QUESTION BOX
Mrs: G. C. asks: Should raisins be
washed before mixing in fruit cake?
Answer: Not necessary to wash
seeded or Lexican raisins but sultanas
should be washed, drained and patted
with a towel to remove excess water.
Mrs. DIG. says: We have a con-
siderable amount of chicken fat after
using some of our too-fat-for-market
fowl, When used in baiking it, it
flavours the product --, can this be
overcome,
Answer: - Do not substitute equal
quantities of chicken fat for the re-
quired shortening. Use 2A cup chick-
en fat to substitute for 1 cup fat.
Keep chicken fat in a covered glass
or enamel container and store in a
cool place.
Mrs. C. K. suggests: Candied
orange peel to substitute for Christ-
mas candy . . . but not too much,
• * * *
Anne Allan invites you to write to
YOUR EYES NEED
ATTENTION
Our 26. Point. Scientific Examins
atiOn enables us to give you
clear, Comfortable - Vision
F. F. HOMUTH
Optometrist
Phone 118 Harriston
Steamed Brown Bread
11; .c, white flour
1/ c. cornmeal
1/4 c whole,socia wheat floor
Vs tsp,
1/2 tsp, salt
% c. seeded raisins
1 c.
% c, oldfashioned molasses
Sift together the dry ingredients,
stir in raisins. .Mix milk and molas-
ses and stir in dry ingredients, Mix•
well. Fill a well-greased mould FA
full, cover with waxed paper and lid
of mould or cover with heavy brown
wrapping paper—well greased—and
tied in place. Set mould in pan of hot
water—a shallow oven pan will do
very nicely—and bake a moderate
oven (350 degrees F.) for 11/2 hours,
Caramel COokies
1 •c. shortening
14 c, brown sugar
1 c. granulated sugar
3 eggS
2 tsps. vanilla
1 tsp, salt
% tsp. soda
5 e. sifted flour
Cream shortening, add white and.
brown sugars a little at a time and
cream thoroughly.. Add beaten eggs
and 'vanilla. Mix and sift flour, soda
and salt. Gradually add to creamed
mixture, and either put in 'cookie
press or roll out and bake at 400 to
425 degrees F, for 10 to 12 .minutes.
Coconut Kisses
2 egg whites
1 can (southern style) coconut
1 c. granulated sugar
1 tsp, vanilla
% tsp. salt
% tsp. baking powder
Beat egg white
.
and baking powder
until stiff. „ Add sugar gradually and
continue beating (this requires about
10 minutes... fold in coconut, vanilla
and salt. Drop on greased, cookie,
sheets and bake at 275 to 300 degrees
F. 15 to 20 minutes. Remove from
sheet as soon as baked,
CANADIANS' MEAT
MEALS CHANGE FROM,
PRE-RATIONING DAYS
In pre-rationing' ,days most Cana-
dians liked to take their meat
`straight'. A two-inch steak or a
lordly roast was .our idea ^of a good
meat meal and many of us were un-
familiar with the subtleties of meat
stretching,
Rationing has changed that and
some of the clever recipes, in which
both meat and meat flavour are ex's
tended, have become the most popular
dishes in the repertoire of the family
cook and budgeteer.
The Consumer Section of the Dom-
inion Department 'of Agriculture has
been the testing ground' for a great
many ration-wise meat dishes, Here
are some of them that the family will
enjoy.
Braised Liver with Vegetables
1 lb. sliced liver
3 tablespoons flour
1 teaspoon salt
teaspoon pepper
4 tablespoons .fat
1 medium onion, sliced
cup finely diced celery or
teaspoon celery salt
3 cups sliced carrots
2 cups tomato juice
14 teaspOon salt
% teaspoon pepper
1 medium bay leaf
Cut liver into half-inch squares.
Roll in seasoned flour and saute in hot
fat until well browned; place in a cas-
serole, Add onion, celery and carrots
to fat in the pan, brown and then add
to liver. Heat tomato juice with salt,
pepper and bay leaf, to boiling point
and add to liver and vegetables. Cover
and bake in a moderate oven, 350° F,
for 30 minutes, , Remove cover and
bake for 20 minutes longer: Six serv-
ings.
Oven Stew
2 slices haunt or salt pork
11/2 lbs. beef chuck, tut in 1% inch
squares
1 large onion,, finely chopped
2 tablespoon dripping
2 tablespoons flour
cups tomato juice or Water
1% teaspoont. salt
% teaspoon pepper
% teaspoOn paprika
6 tnedititta onions
6 medium, carrots
6 medium potatoes
&own salt pork and beef, then re-
move to a casserole, Saute onion iri
dripping, stir in Hole, add,'tomato
juice or water and seatpnitigs and
simmer for 8 minutes. Pour over the
Meat in. cassetole„Arrange Vegetables
on top of meat, sprinkle lightly with
Salt, cover and bake at 8875° F, for
1% hours. Six serving's,
Sausage surprises
1% lbs, pork sausage
6 cups shredded cabbage
3 medium „opples, cored and peels
el
Salt and pepper to taste
1 ftlbiespoon 'vinegar
Remove sausage meat from casings
and form into six cakes. Fry until
golden brown. Remove cakes from
pan and chain off al but 1 tablespoon.
fat, Place a layer of ,cabbage in a
greased balding dish, sprinkle with salt
and pepper and cover with a layer of
very thinly slicedapple rings, Repeat
layers until cabbage and apple rings
are all used, Arrange sausage cakes
on top, Rinse out the frying pan with
the vinegar and pour over the con-
tents of the balding dishs Bake in a
moderately hot oven, 375°F, for 30
minutes or until apples are tender,
Six servings. •
PHIL OSIFER OF
LAZY MEADOWS
by Harry J. Boyle,
We had one of those unusual fall
gales last week. It started to blow
when I was coming back from the
village and for a time it looked as if
the brown mare, the buggy and my-
self would be picked up bodily to go
treading the clouds. In fact the idea
so appealed to me that the first thing
I knew I was dreaming of strange
things. I became a ghostly appari-
tion riding up through the skies,
whipping along past the place where
Old Man Weather was stirring up the
wind and getting his lightning bolts
ready to start throwing about.
The brown mare mistaking my in
difference suddenly began to tear
along the road at a terrific pace. The
side curtains of the buggy were
flapping, the mare was lathered up
and I was leaning forward in the
buggy. Actually I was lost in my
thoughts of becoming a legend of the
skies. When I came to the realiz-
ation of what was happening the mare
had transplanted herself from. the
road to the bumpy ditch and we were
dodging telephone poles in a perilous
sort of way. For days the party, line
buzzed with stories. My malicious
neighbours were certain that I had a
load of whiskey aboard and was quite,
drunk, Others felt that I must be
dashing home with the doctor. Sev-
eral were certain that I• had turned
mad. One fellow told everybody
that our best steer was dying and that
I was rushing home with the veterin-
ary.
The wind was in quite a lather by
the time I turned in the front gate.
The barn doors were'flapping and the
hells in the barnyard were scudding
along with their tail feathers up, look-
ing like little sail boats being pushed
along the harbour by a stiff breeze.
Collie came dashing out of the straw
shed to welcome us but gave up in
the face of the wind which was be-
ginning to be tinged with icy 17.111
and went back to his retreat.
I had quite a job with the brown
mare. She was a little terrified by
the persistent slapping of the bawl
doors and started to do a little dance
Wife Preservers'
• If your child fights against drinking
milk, give him ahalf-altd-kalf mixture of j
eager ale aigi
COOKING VEGETABLES FOR
VITAMIN PRESERVATION
We now know that the method of
cooking vegetables is just as import-
ant as the choice, in obtaining a maxi-
mum amount of vitamins and miner-
als. Baking is the best method as
the least amount of vitamins are lost,
but not every vegetable can be baked
satisfactorily. But we can steam
practically all vegetables and as they
are not in the water, only the vita-
mins destroyed by heat (about 10%
131) are lost, If we boil the vege
tables and throw the water away. as
most of us do vitamin C and members
of the vitamin B complex are lost be-
cause they are Water soluble, Most
of us cook vegetables in too much
water but science tells us they need
just be covered with water, Tn the
case of leafy vegetables just the water
that clings to the lea"ves after washing
is necessary,
We should divide vegetables into
two classes:
1. The leafy vegetables, chard, spin-
ach, cabbage, broccoli and strong
flavoured vegetables such as onion..
turnips and Kohlrabi are cooked with--
out a cover,
2. The other ones, beets, carrots,.
corn, parsnips, peas, potatoes, salsify,
squash, string beans are cooked with
a cover.
If you follow these few rules in
cooling you will be getting the maxi-
mum food value from your vegetables'.
1. Use raw vegetables:
2. Bake or steam them frequently._
3. Boil vegetables in skins if pos-
sible, in little water and only until.
they are done,
4. Wash, peel or cut vegetables just
before cooking.
5, Use the cooking water for soups,.
sauces, etc. •
6. Serve immediately.
A post card request to the Health
League of Canada, 111 Avenue Road,.
Toronto, will bring you a free copy
of its•authoritativ vitamin chart,