The Wingham Advance-Times, 1946-06-06, Page 6FLAXOAP
The New, Safe CLEANER 'and RENEWER
for all household uses such as Painted "Walls and
Woodwork, Linoleum, Tile, Furniture, Laundry,
Rugs, etc.. Works like magic on an automobile.
Beneficial to the hands.
Generous tin, 25c
McAvoy s Drug Store
Telephone 18 Wingham
1",711PF
VAGt, SIX TIE WINGRAM ADVANCE-TIMES Thursday, • June 6th,
• • '''''eake,..,"*"" • g
I Hints On -
Fashions I
L. I.
NATIONAL, CLOTHING COLLECTION(
Send what you can
to your local colleetion centre
JUNE 1y -
which jointly operate the Trans-Can-
ada Telephone System are, from east
to west, the' Maritime Telegraph and
Telephone Company, the New Bruns-
wick Telehpone Company, the Bell
Telephone Company in Ontario and
Quebec, three government-owned sy-
stems in the Prairie Provinces, and
the' British Columbia Telephone Co-
mpany.
The Bell Telephone Company alone
served 56 per cent of all Canadian tele-
phones. The provincial systems in,
Manitoba, Saskatchewan and Alberta,
accounted for 10.6 per cent, Dominion
Government systems are operating in
outlying sections of the country where
no commercial service is available..
Fifty-six per cent of the telephones in•
service were dial-operated,
Use what you have on hand before
buying more.
5. Keep bread wrapped and in a
ventilated box or covered crock. The
refrigerator keeps bread fresh longer.
6. Use tested recipes, accurate meas-
urements and careful cooking to avoid
wasting precious ingredients. Don't
cook for six when there are only four
to feed. If you have leftovers make
them interesting and be sure they are
used up.
7. Send unused meat ration coupons
to Ration Liason Officers. Use moder-
ate cooking temperature to prevent
shrinkage o meat. Cover cooked meats
to keep pieces from drying out. A
sharp carving knife means more serv-
ings.
8. Keep cheese wrapped tightly in a
cloth moistened with vinegar and then
rolled up in wax paper. Cover table
pieces or wedges with wax paper
pressed with a warm pan. Cheese
crumbs keep fresh in an airtight jar;
transfer to smaller jar when quantity
is reduced.
9. Keep eggs fresh by storing in a
cool, dark place away from aromatic
products. Store egg yolks in a glass
of water and poach them for sand-
wich filling.
* *
The print frock hangs happily in
the wardrobe secure in the knowledge
that it is going to have a busy season
all spring and summer. The light
ground dress is nice for this season
of the year, while the navy or black
crepe printed in 'bright or pastel col-
ors is good for year-round service.
Yellow crepe printed in black makes.
this little number detailed with short,
puffed sleeves, high neckline with
turned down collar, and snug bodice
buttoned to the waist. The skirt
gathered in the centre front, has two
large pockets. This model is easily
dressed up or down.
If an engine does not spark you can-
not coax it to go. Engines have to be
fueled and repaired. If the human en-
sine does not function, we cannot
carry on. People have to eat. Yet there
are millions Of people in the world to-
clay .who are without necessary fuel for
their bodies. There are people throu-
ghout the world who resemble delapi-
elated machines—they look so gaunt,
so sober, so weird. There are child-
ren whose expressions are pitiful, they
do not smile or chuckle. It's a hor-
rible thought to realize that 20 million
children in Europe are developing an-
aemia, tuberculosis and other diseases.
True, more food is likely to become
available at harvest time, but that's a
long time to go hungry.
Meanwhile, the emergency must be
met. Action is required—voluntary
action in our own homes and shops.
The individual response will pile up an
impressive result. Food-stuffs will be-
come automatically available if Can-
adians will share their daily food re-
mWIrements necessary for existence.
Bulk shipments will go forward with
efficiency and speed—compared to in-
dividual bundles and shop parcels.
To the question, "What can you and
I do to help ", the answer is: share
and play fair.
1. Eat less of certain foods: wheat,
Meat, edible fats and oils, eggs and
cheese. We have an adequate supply
Aof perishables to substitute for these
foods wanted so badly in Europe to-
clay.
2, Prevent waste, Plan shopping
carefully so that there will be no moul-
dy crusts or bone-hard cheese. Provide
proper storage facilities.
(1. Plant a vegetable garden, We
should all be proud to see what Cana-
#ian Soil can produce.
SAVINGS
Small savings add up. Vor instance,
one slice of bread saved each day by
each Canadian household would total
117,000 loaves of bread.
1. Serve milk and fruit desserts in
place of those made of flour.
2. Make single crust pies. Use few-
er cakes.
3. Put vegetable toppings on meat
pies. Forget about dumplings and
yorkshire puddings. Saute foods in-
stead of dredging them with flour,
4, Freshers stale rolls and muffins
by heating in top of the double boiler
or in a moistened paper bag in oven.
where it will get ,the sun. When the-
pool is not deep it is advisable to plant
the lily—or lilies—in earth in the bot-
tom of the pool, instead of in boxes.
which is the usual practice when the.
depth of water is greater.
How to plant a water lily in a shal-
low pool, is shown in the accompany-
ing. Garden-Graph. Cover the bottom
of the pool with eight to ten inches,
of soil. Plant the lily bulb and then
Anybody can have a lily pool with
little effort, and small expense. The
.pool may turn out to be almost toy-
size, with only room for one lily plant,
but what difference? There will be
water to furnish a cooling, refreshing
shining surface during the hot summer
days, and the pure beauty of the water
lilies themselves.
But no matter how small and how
shallow the pool is it should be located
FRUIT OF SPRING
The rhubarb, native of the province
of Szechwan, Kansu and of Tibet, was
eagerly adopted from the Chinese. It
was an important feature of overland
trade with A cleat Rurope and in 1750
three precious parcels, containing rhu-
barb seeds were brought from the
Ws e nets ta sby a agifRt uoSfs i tahne Caravan, Gotvoe rbe
Russian
n.
ment to be botanical societies Of En
land, Scotland and Germany, Rhubarb,
although it is old and has travelled so
far from it's native habitat is the first
fruit to appear in the Canadian gar-
dens and brings a welcome change in
the dessert pattern. The early rhu-
barb, rosy and tender needs very little
cooking and also little sugar, which is
an advantage in these days of ration-
ing.
.If the garden contains a large patch
of rhubarb, canning part of it would
prove to be a boon next winter. It is
wise to can rhubarb while the stalks
are young and tender. Later on in the
summer they are apt to become woody.
The borne economists of the Con-
sumer Section of the Dominion De-
partment of Agriculture recommend
several methods of canning rhubalb.
Here is one method that will prove
a favorite when a serving of fruit is
desired for lunch or supper. It is call-
ed the "dry sugar method", and is a
real short-cut.
For 1 quart of canned fruit, use: 4
cups rhubarb, cut in one-inch lengths,
ih cup sugar and boiling water. Pack
the quart sealer half full of cut rhub-
arb, add about 113 of the sugar, Con-
tinue to pack sealer with alternate•lay-
ers of rhubarb and sugar. When full,
cover with boiling water to within
one quarter inch of topof sealer, Seal
tightly and tilt gently back and forth
to dissolve sugar. Loosen seal slight-
ly and process in boiling water bath,
allowing fifteen rnintues for pints and
twenty minutes for -quarts. Remove
sealers from the water bath, complete
the seal and allow to cool in an up-
right position.
That takes care of many desserts for
next winter but here are three recipes
using fresh rhubarb.
RHUBARB PUFFS
1 cup thinly sliced rhubarb
1/2 cup sugar
113 cup of shortening
1 egg yolk
114 teaspoon vanilla
1 cup sifted all purpose flour
OR 1 oup plus 2 tbsps. pastry flour
114 teaspoon salt
11/2 teaspoons baking powder
113 cup milk
114 teaspoon cinnamon
114 teaspoon cloves
1 'egg white
Mix the rhubarb with 114 • cup of
the sugar and place in the bottom of
six greased custard cups. Cream the
shortening and vanilla. Add the re-
maining 114 cup sugar gradually and
cream thoroughly. Add the egg yolk
and beat until fluffy, Mix and sift
flour, salt and baking powder, and add
alternately with the milk to the first
mixture. Fold in stiffly beaten egg
white. Pour the batter over rhubarb
in the custard cups and bake in a
moderate oven (375 deg. F.) for about
30 minutes. -Serve with rhubarb sauce.
RHUBARB WHIP
THE SUGGESTION. BOX
Mrs. G. C. says: Use a potato to
clean a grater which has been left with
lemon or other dried food on it.
Mrs. C. T. says: Spinach and other
greens need no other water for cook-
ing than that which clings to the
leaves. Keep pans covered so that
the steam cooks vegetables; cook only
until tender.-and drain immediately.
Mrs. S. J. says: Leftover French
toast enbe0 makes a tasty topping for
-soup".
Mrs. S. M. says: Orange bread made
with oranges which have been cut and
seeded and put through the food chop-
per whole makes a moist, tasty loaf.
* *
6 TO 8 INCHES 8 TO I0
WATER . 'SOIL 2 INCHES
GRAVEL
,FE16;25'
of garden pools is made by sinking-
half a water-tight barrel or tub in the
ground. Three such tubs can be ar-
ranged in a group. Space between the.
tubs ,can be filled in with rocks and
low-growing plants to give a natural-
istic effect.
In a group arrangement, one tub.
can be planted with water lilies, anoth-
er with floating plants, such as water
hyacinths, and still another can. be
planted with bog plants, including the
marsh marigold. Remember, tub gar-
add two incises of sand or gravel on
the top of the layer of soil. There
should be six to eight inches of -water
from the top of the layer of sand or
gravel to the water line at the top of
the pool. Anne Allan invites you to write to
her clip The Wingham Advance-Times.
Send in your suggestion on home-
making problems and watch this col-
umn for replies.
South America, in population, is the
fastest-growing continent in the world.
When the lily is first planted how-
ever, there should only be four inches
of water above it. This permitS the
sin to warm its roots and thus speed
growth. As the plant grows, gradual-
ly add more water until the eight-inch
depth is reached.
One of the most -economical types dens are weedless.
Just the frock for a charming young
lady since it is fresh and vibrant, and
yet very much of the mode. Discreet
use is made of the bare midriff theme
achieved by the gathered skirt which
is set on to a •broad waistband which
buttons on to the short bolice leaving
peek-a-boo triangles of bare skin. The
fabric is cotton in pink plaided black.
The midriff detail is discounted by the
high neckline,
irromoreme unmummuOniimoun ttttt numummy
11/2 tablespoons gelatine
114 cup cold water
2 cups hot, stewed, sweetened rhu-
barb
1 tablespoon lemon juice
2 egg whites
Pinch of salt
Soak gelatine in cold water for 5
minutes. Add to hot rhubarb and stir
until dissolved. Add lemon juice.
Place in refrigerator or, other cool
place. arid allow to' partially set. Beat
egg whites with salt until stiff, but not
dry. Add the jellied mixture and
continue to beat, Turn into one large
or several individual moulds and chill.
Serve with custard sauce made from
the two egg yolks. Six servings.
BAKED RHUBARB
4 cups rhubarb
112 cep brown sugar
Wash rhubarb thoroughly, cut- in
one-inch pieces . . if rhubarb is ten-
der it should not be peeled., The peel
gives a delicate "pinkish" colour to the
sauce.
Put with sugar in a covered casse-
role. Bake in a moderate oven (375
deg. F.), until tender, about 46 minu-
tes. To vary, add 113 to 112 cup rais-
ins. Six servings.
Household
Hints
Hy MRS. MART MORTON
TELEPHONE FOR
Every tourist dollar is shared thlsvray$
11
LI Hotels' 2 . Retail stores; . Reetattranta;
4iTaxeil,etc.LO.Ansuse.
Mental, 6. Garage..
EVERY 'FOURTEEN
More than 8,000 'telephone systems
in Canada serve over 1,750,000 tele-
phones and handle softie three billion
conversations a year, according to fig-
ures just issued by the Dominion Bur-
eau of Statistics.
At January 1st., 1945, there were
14.6 telephones for every 100 persons
in the Doroinion; Ontario led among
the provinces with 19.7, followed by
British Cohtmbia with 18.6 Total
telephones in service represented an
increase of 050,000 since 1939. in the
same period, telephone employees itt,
creased frond 17,000 to 22,000 and pay
roils were up from $26,522,000 to
$37,261,000.
In 1944, Canadians held 2,055,975,-
000 local and 54,676,000 long distance
conversations an average Of 68 tee,
phone talks for every' matt, woman and
eltlitt in the country.
Seven Maio telephone interests
Ontario prate silmost
sit much front tourist Unit** es from gokl
Ininhlt. it% u.1) to each
Onaorruis to ksep this business Waring.
°'Lees merino t want to Corn heicie
TODAY-S MENU
Breakfast
Orange Juice Milk
Ready-to-eat
Toasted Bran ,Muffins
Honey or Jam Coffee
Luncheon
Scalloped Casserole of Cabbage
Radishes and Green Onions
Stewed Apricots Bread or Rolls
Milk ' Tea
Dinner
Fish in Tomato Sauce
Baked Potatoes
Peas and •Carrots
Sliced Tomatoes
Chocolate Souffle Coffee
Casserole of Cabbage
4 c. shredded 1 c. Chopped
cabbage cooked hate or
2 tbsp, flour cheese
114 c. hot milk
Cook cabbage for 5 minutes, in boil-
ing, salted water, drain, and put half
in greased casserole. Sprinkle with
flour, add layer of hate and cover with
rest of cabbage. Add hot milk and
top, with crumbs or torn flakes, and
Sprinkle if you like with grated cheese.
Cheese may take the plate Of the
ham if yOU prefer,; or the cabbage may
be SealleOed withofft either With a gen
trout sprinkling of theeie on top of
flakes or crumbs,Cover and bake at
350 Aegrees P., 28 Wellies; then. re.'
move OW and brown for about
("m" em••••Mar
-a
A ther . rd° 074°1
io'" In the coming summer
we may expect hundreds
of visitors from the
States. For many of
them a good time means
lots of leisure for bikes
—visits to historie sites,
scenic beauty spots.
Let's • give them a
friendly welcome—help
make their stay as
memorable as it can bet
1T11.0tiktiOmrt.
ME WELCOME
NAT/S OUTAT
Bert
Armstrong's
a Come in and see us about
new Goodyear tires . .
Canada's finest. We wel-
come your visit because we
know that once you've
looked over the new
Goodyear tires, you'll want
them on your car . . . you'll
agree that you can't make abetter buy!
GOOD YEAR
TIRE SERVICE
'Phone 181
Bert
rmstrong
Wingham
minutes. Serves 4.
Chocolate Souffle
% c. sifted flour 2 squares thoco-
1 c. milk late, melted
4 unbeaten egg 4 egg whites,
yolks beaten stiff
c. sugar
Heat one-half milk to boiling, add
flour mixed with remaining milk
which has been stirred smooth, and
stir over _low heat until it thickens,
Beat smooth, then add unbeaten egg
yolks one at a time, beating well after
each addition; stir in sugar and melted
chocolate.
Last, stir in stiffly-beaten, egg whit-,
es and spread mixture into 'a deep
casserole which you hive prepared' by
putting in softened shortening sprink-
led with granulated sugar. Bake in a
hot oven (426 deg. F.,) about 20-25
mins. Serve itrimediately.- Enough
for 6 persons:
Fish in Tomato Sauce
4 slices bacon 1 tsp. salt
1 lb. fresh •fish 1 can tomato
1 tbsp, flour soup
2 Medium onions, peeled and sliced
Pan-fry bacon to golden color, re-
naive from pan and measure drippings.
Return 8 tbsp, to skillet, Dredge fish
in flour and salt and cook in fat until
bream on biult sides, .a,dd onions and
Wrath 'soup, Lower heat, cover and
tirtier for 10 to 1$ mint., nosing
Once during cooking. Crumble anti
sprinkle taeoU 'over top just before
serving 8##44
-
7or Afeeetere'e Roe'
I
TO-DAY, with condi-
tions returning to normal,
your B-A dealer is now endeav-
ouring to give you better, quick-
er and more efficient service. c
When he services your car, he
brings to you the accumulated
experience and research of a
nation-wide Canadian organiza-
tion whose products are un-
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Next time, and every time,
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at the sign of the Big B-A.
ast P40404
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111M TORIC MEREST
A COMPLETE