The Wingham Advance-Times, 1944-01-27, Page 6s‘s
Makes delicious
• SATISFYING lireucl I
No big holes!
No doughy lun1W; I
No sour taste!
THE MIXING BOWL
IM AWNS AK AN
Wee Name liceageoka
WHAT DO CANADIAN MEALS
LACK?
Hello Homemakers! Dishes con-
taining adequate amounts of calcium,
riboflavin and niacin are hot being
considered by Canadians today, is the
announcements made by Di. L. B.
Fat, Director of Nutrition Services,
Ottawa.
Calcium is one of the important
minerals necessary for building strong'
bones and teeth, and as a stimulant in
the process of the beating of the heart.
Milk is the important source of cal-
cium. The nutritional requirement is
Vic pint daily for each adult and 1 qt.
for children, Other foodstuffs con-
taining caleitun are: egg yolk, dried
peas and be,an, and whole-grain cereals.
Riboflavin and. Niacin are part of B
Vitamin group of which there are now.
eleven known units, hence the term
Vitamin B, Complex. Vitamin B is
the modern version of sulphur and
molasses and bitter "tonic" of a half
century ago. But there is g difference.
vitamin B foodstuffs produce good re-
sults,
The B Vitamin Complex is made up
-of: Vitamin BI or Thiamine, Vita-
min B2 or Riboflavin, Nicotinic Acid
or Niacin, Vitamin B6 or Pyridoxine.
Value of Vitamin B2 (Riboflavin)
1. Helps to "burn" sugars and
starches, 2. Helps to prevent ner-
vousness. 3. Aids normal growth. 4.
Helps digestion. 5. Helps to maintain
healthy eyes and skin, 6. PreserVes
the characteristics of youth.
Good Sources of Riboflavin
Organs of food animals (liver, kidney,
heart and sweetbreads)
Green and yellow vegetables
Milk Cheese
Egg-yolks Soya beans, dried peas
Yeast and beans
Value of Niacin
1. Promotes healthy skin. 2. Pro-
motes good digestion, 3. Helps fr6e-
dom from nervousness. 4. Prevention
of pellagra. 5. Aids in resistence to
disease.
Sources of Niacin
Lean meats, liver, kidney, fish, poul-
try, milk, cheese, eggs, whole grain
cereals, green leafy vegetables.
* * *
Mock Turtle
Cut a large incision in one whole
beef liver, forming a pocket. Scald
14. minute with hot water. Stuff with
any favorite bread stuffing, skewer,
rub well with dripping, dredge with
flour. Bake in electric oyes at 350°
for 11h to 2 hours.
Codfish Cakes
2 potatoes, 1 cup cooked cod-
fish, 1 egg, 1 tbsp. grated onion,
1. tsp. horseradish, tsp. dry
mustard, tsp. pepper.
Peel and cook potatoes (or use 1%
cups left-over potatoes). Combine
potatoes, codfish, beaten egg and
seasonings. Form into cakes. Fry in
hot fat for 3 to 5 minutes, Serve with
Sauce,
Split Pea Soup
2 cups dried split peas, 2 qts.,
water, 4 stalks celery, 2 carrots,
1 onion, tsp. thyme, 1 bay leaf,
salt and pepper,
Wash and pick over peas. Place in
large kettle. Add water, sliced vege-
tables and seasonings. Boil hard for
20 minutes, then simmer slowly 4
California Salad Plate,
TW • 11 4
t •
By BETTY
Lives there a homemaker who
hasn't prepared a salad from the
foods in the refrigerator and cup-
boards at the Moment? Many times
these are more economical. Salads
than those taken from a !definite
recipe,
Oranges, a staple item in the
refrigerator, can always be counted
on at a time like this for they're
a "sociable" fruit which combine
Well with any other fruit.. That%
why cooks who know are never
without oranges. It's easy to pre-
pare a hurry-up salad, like the one
pictured, when oranges form the
base of the combination.
In combining fruits for such a
if possible', one should con-
eider. the contrast of colors as a.
decorative necessity, California
Seedless oranges 'with their colorful
translucent meat and their ease of
' elleing and sectioning are decorte
" tire in themselves and also add to
the beauty of Other fruits in a
Mixed salad,' At the same time,
oranges furnish benefieial food elca
bleats fOr health . . vitamins A,
la and (1, ealciatta phosphorus and
iron . all of Which promote,
growth and aid In the development-
of perfeet teeth fun' good bone
attiicture, and build resistance to
infections,
the foOdg selected for the Cale
fertile. Salad Plate include thret
California. travel oranges, one ave.
cad* and, ono, apple, 15 cooked
prunes, sit 'Walnut bonbon a made
Mtn one-fourth to Otte-half cup of
Warn &Witte and 18' Walnut halves
$ all arranged attractively on a,
01;0 bed Of lettuce, The Walnut
BARCLAY
bonbons are prepared by rolling
balls of cream cheese firmly; then
place a cheese ball between two
Walnut halvee and flatten the ball
somewhat' when pushing the wal-
nut halves into place. These are
tasty bits to place on the salad
plate.
Many other greens might have
been used, Alton the Most popta
ler are romaine, watercress, endive,
chicory, the Meade leaves of raw
spinach, Parsley, mint, Chinese
cabbage, Or red and green Cabbage
loaves, Qfteti a combination of two
or More greens aro chosen in Order
to Produce a light and dark green
background for the fruits on, the
plate. .
An appropriate salad dressing
you'll enjoy serving with this
speedy salad is the folloWitg Surf
Mat Special Salad bressitsg. les a
delightful blend of spicy feeds for
those who do not care for* oil and
may be used on, any type of Wed.
tunkist Special Salad laratesitia
3 tablespoons tour
tablespoons allot
tottepoort teester4
2,/,) teaspoon Salt
1 tuP orange juice
2 egg yolks
1 inbleSPOOn butter
its cup Millen Jake
/'!".lx the flour, MVO, Mtistard
end salt together thoroughly. Add
tbo orange juice and Well beaten
ca.g! yolks. "Cook in doublo boiler
until thickened, Add the butter
and !emelt lutes, atenteVe fret,
heat and obi111 Yield; about .%
tuns.
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Hints On
Fashions
Household
. Hints
By MRS. MARY MORTON
otittitk
Scalloped dish'es are particularly
good tasting during cold weather, I
like oven meals, as I can tuck left-
overs into small baking dishes and
warm them over, or whip up a pud-
ding or cake or maybe a leftover
piece of pie crust, and Make dessert
as ',veil as the rest of the meal at the
same time.
Today's Menu
Scalloped Oysters with Rice
or Scalloped Salmon
Baked Squash
Stewed Tomatoes, Baked in, Oven
Apple Pie with Melted Cheese
Coifed
Scalloped Oysters with Rice
8 cooked rice
1 qt. oysters
1 c, chopped celery
2 tbiPS. melted butter
2 tbsps. flour -
1 tsp, salt
% tsp, pepper
1 c,
1 ,c. buttered 'bread crumbs
Place alternate layers of rice, (sys-
tem and celery in baking digit; pour
over them a sauce made from the fat,
floor, pepper, salt and milk, cover top
with buttered crumbs and bake for 20
Minutes in moderate oven (350 de-
grees P.), Serves 6.
Scalloped Salmon'
1 lb. can Salmon
2 tbsps, butter
2 thsps, flour
114 c, milk
% tsp. salt
c, buttered bread crumbs
Break 'Salmon late pieces •aid re,
spent the week-end with her brother
on the 1st line.
Mr. Spence- McKinnon of the bank
staff of Waterloo, spent the week-end
with his parents, Mr. and Mrs. Robt.
McKinnon at I3luevale.
Mr. .and Mrs. Robt. McLennan re-
ceived a message that Mr. Robt, Mc-
Intosh had passed away on Friday at
Listowel,
Mr, and Mrs. Smith Robertson of
Kitchener, spent the week-end with his
parents, Mr, and Mrs. Win. Robertson
and Wildon on the Boundary. -
Mr, Jim Fraser spent Sunday with
his ,parents, Mr, and Mrs. Addiion
Fraser, 1st line.
We are sorry to hear Mr, David
'Johnston is very sicki and was taken
to Wingliarn hospital on Saturday. We
hope he will soon be'better again,
Mr, C. Hetherington returned home'
on Monday after spending a conple, of
week's with Dr. Bert and Mrs. Wth-
ering at Brantford,
GORRIE
(intended for last week)
Mabee - Larch
A lovely all white wedding was
solemnized in Trinity Anglican church
at Aylmer, when the former rector,
Rev. George Kitchener Nobes, and
Eleanor Grace Strachan, daughter.of
Mr, ant Mrs, Charles Lorth, Aylmer,
were United in marriage by the bride's
uncle, Venerable Archdeacon bob-
eon of Tilbury, His Grace the. Arch-
bisitep of Huron pronourieed the
nuptial blessing and was the celehratte
at Roly Cotnintatiort for the bride and
groom following their marriage.
The bride, who was given, in *mar-
riaga by her father, wore a simple
satin gown with small train and her
mother's Wedding veil, and carried her
mother's white prayer It oolt, err Whilds
Was a white gardetria, from which MI
vrhite streamers of ribbon :caught with
htuiltia and feta. Ilet only ornament
It's grand how Vicks Va-tro-nol clears congestion from nasal
passages—gives sinuses a chance to drain. Results are so
good because Va-tro-nol is specialized medication that works
right where trouble is—to relieve painful congestion and make
breathing easier, Try it—put a few drops up
each nostril—follow directions in folder.
ufferers of ainful
SINUS—Get Quick
Just a Few Props Relieve Stuffiness ..
Make Breathing Easier . . Give You comfort
ThursdaY, 411. nth, 1944
IRONOMV, \\'4000.1%\\11%111,410,S.WW.,.`",.NVM,w"....StAWN,Asmv.,.\\NNON,..\\%%\,,,,,,W,\\%\t,V40,,,,,Nots.`,\\VONWNW,Nt84.WW,\W",,,,I,V.V..\vt.\\VON,,,toNOWN.\\\‘\‘‘,,,VAVt.,:"VMMV,
60% OF CANADIANSDFALL SHORT OF GOOD NUTRITION1
was the groom's gift, a, cross and
chain.
The attendants were the bride's
sister-in-law, Mrs. Robert Loral, of
Brantford,, and her cousin, Mrs. Wil-
liam Thompson, of Toronto. Both
wore white wool alresses and head-
dresses of gardenias, from wliicli fell
shoulder length veils, and' carried
colonial bouquets of white baby mums
and roses. Rev. M. H. Farr, of Strat-
ford, was the groomsman, and the
ushers, the bride's brother, S,gt. R. S.
Lorch, Brantford; Dr. A. Vogelsang,
and Mr. B. Johnson, of Aylmer, FO,
John Floyd, of Aylmer, sang. A small
reception was held at the home of the
bride's parents,* "Strachan Lodge."
For travelling the bride wore an aqua
wool suit and brown kid skin coat,
with brown accessories. After a short
honeymoon, Rev, and Mrs. Nobes will
go to the parish of Gorrie,
Mr. George E. Foster received the
sad news of the passing of his only
brother, James Robert Foster at his
farm home at Manitou, Manitoba
Christmas week, being buried on
December 24th. The deceased, who
was a native of this community, passed
away in his 79th year following a
year's sickness. Besides his wife, the
former Maude Galbraith, -a daughter
of the late Mr. and Mrs. --William
Galbraith of Gorrie, he leaves a
family of five, one son in. the army,
stationed in Ontario, and his brother
George E., who has our sympathy.
Celebrated Wedding Anniversary
Another of our highly esteemed
citizens were doing a bit of celebrate
ing on Saturday, too, when Mn'. and
Mrs. Gordon Edgar held a family
dinner, to celebrate their 25th wedding
anniversary. We reported last week
of Mr. and Mrs, John Montgomery
celebrating their 48th and Mr. and
Mrs. Wm. Marshall their - 36th wed-
ding anniversaries, all on January 15.
Our . congratulations to all three
couples.
Mrs. McCarroll had charge of the
service in the Presbyterian Church
here on Sunday and gdye a most in-
spiring. message on, the Bible.
Misses Ruth Heinmiller, Chcsley;
Betty Heinmiller, Mrs. Ferguson, both
of Hespler, spent the week-end with
their 'mother, Mrs. V. ,Heinmiller,,
Miss Dorothy Heinmiller who haS
spent the past few days' with her
mother, returned to her nursing in
Toronto General Hospital on, Monday.
Underwent Operation
Mr. Jack Ferguson of 'th e 17th con-
cessien Underwent an operation in
Listowel Memorial Hospital on Fri-
day, and is doing as well as can be
expected.
Mrs. Ernest King returned home on
Saturday /from Toronto where she has
spent the past few weeks with ,.her
daughter, Mrs. Percy Colmer and Mn
Colmer,
Mrs. Charles E. Kent
The funeral of the late Mary Ann
Strong Of Gorrie, widow of the late
Charles E. Kent, was held from the
residence of her son-in-law, Mr. How-
ard Cowan, Gorrie, on Tuesday after-
noon, January, 18th. The service was
conducted by the Rev, Mr. Copeland
IliZALT11'
Z
SOUPS!
Housewives today can no longer
prepare meals without first planning
carefully. There will be enough food
for all if we plan wisely and use all
the food we obtain to full' advantage.
Not only must we utilize all left-over
food but the result' should be good
both in appearance and flavor. Many
attractive and delicious dishes, soups
and salads, may be the result of a col-
lection of left-overs and a little im-
agination,
Today let us consider the soup one
can make from small 'amounts of
several varieties of food. First the
classification of soup:—Cream soup,,,
puree, bisque or chowder ate heavy
soups and contain sufficient nourish-
ment to be the chief article of food
at a meal, Cream soups are made
with thickened milk combined with
meat, fish or vegetable stock -and pulp.
Clear soups such' as 'bouillon, con-
somme are used as aPeatizers at the
beginning of a heavy meal.
If you have a mixture of many
vegetables and not enough of any pre
to serve with a meal, you could use
them in making a soup stock. Try
this -recipe the next time you have a
small amount of several vegetables.
1 lb, of meat, a cheap cut, such as
neck, shin or joint will do or small
Mgt
and burial took ,place in Fordwich-
Cemetery. 'Ilan pallbearers were Erle.
Underwood, Gordon Underwood, Ste-
wart Finlay, Emerson Downey, Elmer-
Downey, Lindsay Galbraith,
Mrs. Kent was in her 78th year. A.
native of Howick township, lot 24„
concession 11, -she attended S. S. No..,
6, 1-lowick, Her marriage took place
in the state of New York, U.S.A. and.,
Mr. Rent passed on February 15th,
1942, Surviving-is one son and two-
daughters,. J. T, Kent, Tonawanda,.
N.Y.; Mrs, John Boyd, Fordwich, and-
Mrs. Howard Cowan of Gorrie. She
is also survived by three sisters, Mrs.-
Orlando Wade of Owen Sound; Mrs..
Robert Ferguson, Gorrie; Mrs. Thos„
Bennet, Fordwich.
AGUE OP CA.)1.111.9"
scraps of left over meat. This Shoal&
be cut into small -piece's. A bone
weighing about 1 lb. is -needed. To
the bone and meat add '2 pints. of salt-
ed water. Let soak 1 hour and them
simmer gently for 3 hours, During
next half hour of cooking add "1/2 to 1
cup of mixed vegetables. Mixed herb- .
and spices should 1.4e tied in cheese-
cloth and added to the 'simthering.
soup. 6 pepper corn, 1 tsp. sweet
herb, 1 Small bay leaf, 1 sprig parsley,
1 'piece celery root, 4 cloves are the
and variety of spices and
herbs used in this recipe.
On the other hand if the vegetableS
you wish to use up have previously
been cooked, ,try this recipe. for cream
of vegetable soup, • favorite with the
Home Economists in Canada's Kitch-
en. Make a thin cream sauce with
4 ceps of milk or 1/2 milk and ,1/2 water
(in which the vegetables have been
cooked.) Rub the vegetables through
a sieve and add 2 cups of same to the
sauce. Season with 1/4 tsp, grated ,v
onion, pinch of thyme, salt and pepper..
This requires no, further cooking.
You- will find it gives deliolotis and
distinctive flavor.
Remember do not throw away cel-
ery leaves, outside cabbage leaves or'
that lonely carrot, beet, etc. Waste
of food is sabotage so rise them up in
nutritious soups,
Manes for 2i break-
fiste...21 hihtliitOht
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1014ENTY of food does not necessarily
mean the right kind of food. Actually, recent
Government surveys show that 60 percent of
Canadians fall short of good nuttstion, even
though seemingly well t'ede Perhas you too,
fail to serve proper foods for best health.
To help you make sure your family is well
nourished, we otter you "liat.toVork-to-Winfri
a really prealied plan for meals. All you heed
know about nutrition, in an easy-to-follow, MAI!. THis COUPON TODAY
itItereStifitt, tOltitOritONO bObic,
40%
ADEQUATELY
NOURISHED
41, 20
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:PAGE SIX
iy
• • IV:INGHAM ADVANM-TI1V1S
RATION COUPON
INFORMATION
Here are the dates on which ration,
coupons are due and expire: ee
Butter coupons Nos. 42 to 47 now
valid; Nos. 42 to 45 expire January 31,
Tea, Coffee coupons 'Nos. 14 to 29
now valid.
Sugar coupons Nos, 14 to 24 now
valid.
Meat coopcnis Nos, 30 to 36 now
valid': Nos. 30
. to 34 expire, Jan. 31.
Preserves coupons Nos, 1 to 11 now
d
One "D" coupon is good for six.
fluid ounces of jam or jelly or marma-
lade, or maple or honey butter, or one-
half pound of maple sugar, or -10 fluid
ounces of canned fruit, er 12 fluid
ounces of honey, or maple syrup or 1
pound cut comb honey, or '14 fluid
ounces of corn syrup, cane syrup or
blended table syrup, or 20 fluid ounces
of molasses or one-half pound of sugar.
Canning Sugar Quota
The Prices Board announces that
sugar for 1944 home canning will be
made available through 10 spare "F"
coupons-in ration book 3 now being
used by consumers,
The board said consumers will thus
be provided with a standard allotment
of 10 pounds of sugar per person for
home canning purposes, but house-
holds wishing to doemore canning will
be able to supplement this amount by,
using their preserves codPons for the
purchase of sugar.
The special coupons will be ex-
changeable for preserves' coupons on
application to local ration boards at
the rate of one ."-F" coupons for one
preserves coupon.
The first of the canning. sugar cou-
pons will become valid July 1„
The "F" coupons from one to '10
many a hostess on will each b e valid for the purchase
these days, it isn't astonishing that of "one pound of sugar. If all the
the shops have come through with 1C/44 preserves coupons are also used
dainty but practical aprons. An apron to obtain canning sugar the total
of the type depicted here is dainty obtained will be 23 pounds for one
enough to dress up a simple frock and person.
give it a gala air. It is of black satin
and has colorful printed taffeta at the
neckline and at the one ,dramatic
It ties snuggly in back,
hours, adding more water if ,needed.
Strain through colander.
*
THE QUESTION BOX
Mrs. C. M, asks; How to clean
scorched grease from the enamel
log of the eleetrie oven,
. Answer; Leave a saucer of amr
monie ,the closed oven overnight
and the fumes wilt tend to soften
grease. Wash with a l stiff brush dip-
ped in hot soapy water, Rub with
Scouring powder or ,scarring .pad..
Wipe with e Moist cloth and then a
dry one, It is difficult to clean a
burnt residue off, but frequent clean-
ing Will prevent 'further corrosion.
Leave oven door open after each bak-
ing-period.
Mrs, W. R, asks; Recipe for a
tasty salmon dish that will -serve a;
using small amount of rationed pro-
duct. •
Salmon, Loaf
1 cup cooked salmon, 1 atbsp.
baking fat, 11/4 cups- fine crumbs,
11/4 cups hot milk, 2 eggs (beat-
en), salt and pepper.
Combine ingredients, Press into
greased loaf pan, Bake in electric
oven at 350° for 30 minutes,
. * *
Anne Allan invites you' to write to
her c/o The Advance-Times, Send
in your suggestions on homemaking
problems and watch this column. for
replies.
pocket.
With K,?. duty
Move bones, Prepare a sauce of fat,
floor, milk 444 salt, Place a layer of
salmon in bottom of greased baking
dish, add some ef sauce, then another
layer Of salmon, and so en until all in-
gredients arc Used, Cover top with
buttered bread crumbs and bake in
moderate oven aatil the sauce bubbles
and crumbs are brawn. Serves 6,
Baked
2 lbs, Hubbard squash
2 tbspsa butter
Pepper
Salt
Peel squash and cut into cubes, put
layer in greased baking dish, season
with salt and pepper and dot with bits
of butter, Continue to add squash
until dish is nearly full, seasoning
well, and bake about 1 hour. • Serves
6,
Apple Pie with Melted Cheese
After apple pie is baked, lay Jilin
slices of cheese or grated cheese over
top, and put in a very moderate oven
(325 degrees F.) until cheese is melt-
ed, Serve at once while cheese is
warm.
Miss Janet Robertson of Brussels,
MORRIS