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The Wingham Advance-Times, 1946-05-02, Page 6TIM WING-15AM AD TANG Thursday, May 2nd, 19* wommum•••••••••••••••••••• *11•••••••••••••••••••••••1•••• You'll enjoy our Orange Pekoe it lend :MOP l llll k!,I*Onflin LI • S in, Use about' 21/4 cups of stock in a 2 quart saucepan with a tight fitting cover. * * Anne Allan invites you to write to her in care of The Wingham Advance- Times. Send in your suggestion on homemaking problems and watch this column for replies. Hints On Fashions I I will have to pay more for tennis or golf balls? A:—No. Golf and tennis balls are not included in the Jist of sports equip- meat and accessories suspended from price ceiling regulations. Questions regarding any regulations of the Wartime Prices and Trade Board will be answered if referred to the Information Branch, London, THE MILKY WAY $$ llll Household- • • Hints Sy MRS. MARY MORTON ORDER YOUR FURNACE OIL. BURNER, NOW to insure Pall Delivery. PERCY CLARK 'Phone 255 Wingharn Fine Wool jersey is a fabric favorite this year, used for some of the nicest clothes seen about town. Navy blue jersey is used for this trig little suit dress which goes: in fora snug and slim bodice. There are slip pockets on the flaps which extend to the back where a vertical slit eases the line. The skirt is gathered, centre front and gor- ed in back. It nice on its own or with a pretty blouse or a gar scarf tucked in at the throat, Experience is victor, never the van- quished; and out of defeat comes the secret of victory. That tomorrow starts from today and is one day be- yond it, robes the future with hopes rainbow hues. ionsty. Did my. wholesaler make mistake? A_ Ilse wholesale price of frone-a 7a ,„e„, queritiy scalded. permitted =increase of one cent per Milk readily absorbs odours and fla- ' pound recenthr. VOUL S. of other foods. To . guard read in, the parer rant sports anzinst this, it should be kept covered goods have been rarnoved from the and away from strong foods such as ceiling Does this =eau onions„ cabbage or fish_ QUM< CREAM SOUP 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 slice onion 1 teaspoon salt 2 caps grated raw carrot or turnip Melt butter, Blend in flour and gradually add milk., Cook, stirring constantly, until mixture thiekens. Add onion, salt and grated vegetable, and cook over hot water until vegetable is tender, about 10 minutes. Remove on- ion, Sprinkle chopped parsley over soup just before serving. Six serv- ings. FARINA CREAM 2 cups milk 113 cup farina lA teaspoon salt 1 egg 113 cup brown sugar 2 tablespoons lemon rind 112 teaspoon vanilla . Heat milk in top of double boiler. Whisk in farina and salt with a fork, Cook 20 minutes, stirring until it thick- ens. Add sugar, well beaten egg and grated lemon rind; cook 2 minutes longer. Serve hot with top milk; this pudding may also be served chilled. Six servings. CARROT CUSTARD 2 cups carrots, grated and cooked (or left-over cooked carrots, ground) 2 egg yolks 1 tablespoon butter 1 teaspoon ginger 1 1/2 teaspoons cinnamon 1 tablespoon flour 1/2 cup sugar teaspoon, nutmeg 1 teaspoon salt 1 teaspoon vanilla 2 cups milk 2 egg whites Mix carrots and beaten egg 'yolks. Add melted butter. Mix dry ingred- ients and stir into carrot mixture. Add milk and vanilla. Fold in stiffly beaten egg whites. Pour into a greas- ed casserole. Oven-poach in a mod- erate oven, 350 deg. F. for 45 minutes or until set. Six servings. This quantity will make two, one- crust pies. Bake the shells for 10 min- utes in a hot oven, 400 deg. C. Add custard mixture and bake in a moder- ate oven 350 deg. F. for 45 minutes or until set. Macaroni and Cheese Tossed Green Salad Sauteed Mushrooms Rhubarb Honey Tarts or Rhubarb Turnovers Coffee Rhubarb Honey Tarts pastry 2 cups Rhubarb 2 egg yolks 213 cup honey 3 tablespoons flour 114 teaspoon salt 2 egg whites 2 tablespoons honey Line tart or muffin tins with pastry.. Wash and cut rhubarb in half-inch lengths. Beat egg yolks, add honey and blend in flour and salt; add rhub- arb and turn into pans. Bake in a hot oven (400 deg. F.) 10 minutes, then reduce to moderate (350 deg. F.) to bake until custard is firm, about 30 minutes. Top with meringue made by adding honey to the stiffly beaten egg whites, and brown in a moderate oven (350 deg. F.) Rhubarb Turnovers pastry 2 114 cups flour 6 tablespoons cornstarch 114 teaspoon. salt 314 cup vegetable shortening 6 tablespoons water Sift flour and cornstarch together, stir in shortening, then moisten with enough water to make dough hold to- gether . Roll thin on a lightly- floured board, and cut into 4-inch sqttares. 1 pound rhubarb 1 oup corn syrup 1 teaspoon nutmeg 1 teaspoon cinnamon Wash rhubarb, peel if skin is i!ottora„ otherwise not, and cut r'na.IL Mitt to- gether corn syrup and spices. Lay' pieces of rhubarb on one-half of each square of dough, sprinkle with syrup mixture. Fold over other half of square to form triangle, press edges together with a floured fork, and prick to to allow steam' to escape Bake in a hot oven (400 deg:, F.) about 20 minutes. Makes 6 to S turnovers Coil cord loosely on hooks.when not in use. MAKE ELECTRIC CORDS LAST LONGER . 1. Always connect the cord at the ap- pliance before plugging in. 2. To disconnect, remove the cord at the outlet by pulling the plug—not the cord itself. ""3. Wait until the appliance is cold before winding an attached cord cord around it. 4. Keep your separate cords coiled loosely in a drawer instead of hang- ing them on a nail. 5. Repair frayed or damaged cord' immediately by cutting off the end and re-attaching the plug correctly. PROTECTION OF CORDS 1. Heat and strong sunlight tend to destroy the insulation, so keep cords away from radiators and never wrap the cord around a hot appliance. 2 Rubbing, pinching in doors, walk- ing on cords, dragging furniture over them—anything that frays the outer covering will sooner or later damage the insulation. 3. Dampness is hard 6n insulation. Keep cords out of water or places where --they will be continually splashed. Don't touch them with wet hands. 4. Kinking, twisting, knotting and yanking breaks wires. Always keep cords loose or tacked with protec- tive staples. * * Hello Homemakers! My next door' neighbour is a good housekeeper even if she doesn't like • housework. Her .house is well kept: her work is well _planned: her kitchen is so arranged and equipped to make work easy. Mrs. T. herself is a fast, efficient worker, but she doesn't believe in spending all her time doing work she dislikes, so she has worked out a plan for managing housekeeping so that it ,r1oesn't manage her! TAKE A TIP Front Mrs. T.: She does not dawdle over or postpone chores she dreads— gets them out of the way as quickly as possible. Preferring to do such things as washing and ironing on ,Monday and Tuesday makes the job so automatic that she is free to think of other things while doing the laundry, Like many homemakers, she enjoys afl917Fcr, Thus she spends one or two iours in the garden, weather permit- ting, which makes her position as tomemaker enviable. If she gets downhearted the radio is 'moved to the work area to keep her entertained. Special cleaning" jobs—the silver, paint, windows, etc., are tiresome for many people. Mrs. T. tries the new cleansers and keeps. a cleaning box with clean cloths and equipment ready. Housecleaning at her house is a regular routine; the windows, pictures and mirrors in one room are done thoroughly one week ;in the next room the next week; and window curtains, metal trim and all ornaments are cleaned ,regularly before they begin to look badly. CARE OF VACUUM CLEANER 1. Never pick up tacks, pins or other hard or sharp objects with your cleaner. 2. Empty the bag frequently—a clean dust container gives better suction; therefore better cleaning. 3. Keep brushes free from hair and threads. 4. If your cleaner is a brush type machine, adjust brushes to correct position. 5. If brush still does not work, check the belt. If too loose, replace with a new one. 6. Lighten your housework by using the attachments. 7. Don't run cleaner across cord. RATION COUPON INFORMATION • THE QUESTION BOX -Mrs. M. W. asks: Why do cookies sometimes burn on the bottom before they brown on top Answer: Cookies baked in too deep a pan may burn on the bottom and not brown on the top because heat cannot circulate around them. Cookie sheets must not be so large in propor- tion to the size of the oven that they interfere with the proper circulation of heat, Mrs. P. R. asks: Do granite basins absorb heat more quickly than alum- inum baking dishes. Answer: Bright aluminum pans re- flect some heat and require more heat than those of granite, glassware or cast iron, Mrs, S. T. asks: Why are dump- lings soggy on the outside but light inside? Answer: There may not 'be sufficient liquid for the batter to be immersed GARDEN-GRAPH grade grasses and dangerous weeds. Go to even great pains to provide an even distribution of the seed. Sow on a 'calm day as it is impossible to make an even seeding on a windy day, It will be found best to divide the quantity of seed required into two parts. Then sow in one direction, us- Careful sowing of grass seed is ob- viously a first step towards a good lawn. And after the labor of prepar- ing the soil, don't be "penny wise and pound foolish" by trying to economize with cheap seed. Cheap seeds are inferior in vitality and contain much inert chaff, low CORNER ON FRUIT ing one-balf the seed, after which sow in the opposite direction, using the other half of the seed. Two patterns for sowing grass seed evenly are shown in the accompanying Garden-Graph Figure on five .potinds of grass seed trer 1,060 square feet, or one.half pound per 106 square feet After sewing the seed, rake it into the soil lightly, not deeper than Otte. tighth of an inch, Then roll the sea ANOTHER PATTERN 'TO AVOID sPorry G ROW TH IP 111 iP 111111111111111111111111 11111111111111111111111111119 is 4o sow GkAss -tea OENLy, 'sow Sol% %AO/ ONTARIO, in a geographical sense only, may be said to be sharply divided . . a'natural division into north country and south country that emphasises the province's variety of dititctte—of industry—of character. Northward, Ontario extends to the semi-arctic region of Eidson Bay . Southward, to the semi-tropic fruit belt of the Niagara Peninsula . . "The Carden of Canada",... a blossom land overflowing with nature's gifts, where peaches, plums, pears, grapes and cherries come richly in their seasons. Fruit farming is but one of the untold opportunities offered by the four hundred thousand square miles, and more, that are Ontario . . a veritable empire of resources. If you are not fortunate enough to have rain following the seeding, water the area lightly, using almost a Mist- like spray. New lawn should not be cut until the lawn has teethed a height of two inches. Do 'not tut the grass closer . than to a height of VA inches, A good appearing lawn is one that is not only CtIt to the proper height, but evenly. 90% of the acreage devoted to the culti. vation of PEACHES • GRAPES .' PEARS PLUMS and CHERRIES in the Province Of Ontario bailees In the rich Niagara district which produces 91% of the province's total yield, When the Ontario fruit belt's two million peach' trees, ireven million grape vines and hundreds of thouo • sands of othot fruit trees, test their alnindanee, armies of workers are rfit hand t • ifiher Coupons now valid are sugar-pre- serves S1 to S12, butter RI to R7, meat 29 to 35. Coupons S 8 to S12 are in addition to the regular sugar- preserves allowance and have been de- clared valid for the purchase of the first five pounds of the total annual allowance of 10 pounds of sugar for canning. QUESTIONS AND ANSWERS Q:—What coupons will be used for the purchase of sugar for canning this year? A:—The regular S coupons will be available for this purpose, Ten ad- ditional coupons over and above the regular sugar and preserves allow- ances will be declared valid. The first five become good May 2nd. Q:—Two months ago I gave my land- lord my notice of intention to vac- ate' because I had bought another house. Now I find I cannot get possession of the house because „Ile tenants in it cannot find other ac- commodation. The house in which I now live has been sold and I have been notified I must move by the first of May, My husband is in the armed forces and I have no place to go. Can they make me move out of my present dwelling? ' A.—You do not mention in your let- ter what notice to vacate you gave your landlord. We advise you to consult the nearest office of the Wartime Prices and Trade Board or write directly to the Regional Ren- tals officer of the Board, Federal Building, London, giving Mtn de- tails regarding the notice of your intention to vacate and the notice served on the tenants of the house you bought. (2:-.4 bought some potatoes marked AntericadWar Seed Potatoes. What price should I 'pay for these, the table potato prise or the seed pot- ato price? Al—You should pay the table potato pride tffettive in your district. This price may be determined 'from your local WPTS offi& . am a grocer and reeently I parr. chased Seine honey, It was More ex- petteiVe than 'honey 1 botight t;rev. 44 44 .0044,01004 ,01,004,41144,16014 Padished by THE iinIVINO lisinilstalf (MARI( ) • PAAn SIX In planning meals for the home where there are children, it is necess- ary to think of them first. Milk, then is a food to be considered. The home economists of the Con- sumer Section, Dominion Department of Agriculture say that is is easy to plan dishes that have the required amount of milk for the children and still appeal to the adult members of the family, Milk soups, escalloped dishes and many delicious desserts, carry a large proportion of milk and yet are not suggestive of baby food. The care of the milk in the home is very important. As soon as possible, after delivery, the milk should be taken into the house and put immediately into the refrigerator or other cold place. The bottle and cap should be washed 'before putting away, in order to remove any dirt or dust 'which may bave adhered to the bottle during del- ivery. Milk should be kept in the storage place, except when it is actually being used. When , cooking with milk, the bottle should remain in the warm kit- chen only long enough to measure out what is required. In serving milk the amount put on the table should be as nearly as possible what will be used, and after the meal, milk, cream and butter should be the first foods put away. Left-over milk should not be poured back into the bottle, as the milk in the bottle will be several degrees colder titan that taken from the table, and mixing them may affect the keep- ing quality and flavour. Milk pitchers should be thoroughly washed and fre- THE PROVINCE OF PROMISE • .