The Wingham Advance-Times, 1946-07-25, Page 6,..,,,,,,,,,,,,ArivAAA,AAAAAAAFP,A.ArrA45550.,liArworANA,1,011.0717113AS 3,1.Y Mt IF 133 37 3
"%on sTx T}J] WINGHAM ADVANC4-TIMES
• CUT BLOOM
HERE TO
HAVE SEED
PODS FORM
CUT HERE
AS FLOWERS FADE
To
GARDEN-GRAPII
Fresh seed from good strains is of
the utmost importance in growing del-
phiniums. Fully ripened seeds germi-
nate better than partly-ripened ones.
Soaking the seeds seems to give a
more uniform germination.
When saving seeds from your own
-delphinium plants, do not allow all the
seed pods to mature. Decide early
how many you require and cut off the
rest, as illustrated in the accompanying
Garden-Graph. This gives more nour-
ment to the remaining pods, forming
stronger seeds.
Delphiniums will frequently bloom a
second time if they are prevented from
forming seed pods. When the main
flower spike begins to fade, cut it
away, as illustrated. This allows the
plant's energy to go into the remaining
lateral blooms instead of into seed. As
the upper laterals fade, cut them away,
leaving only the lower ones to bloom.
When the whole flower has faded,
cut it back to about one foot from the
ground. Plug the open end with wax
or chewing gum to prevent insects and
rain from getting into the stalk,caus-
ing rot or other damage.
Allow the plant to rest a week or 10
days. Then water and fertilize well
for second bloom during late August
and Setpember.
Delphiniums thrive in any ordinary
garden soil which is well drained, yet
does not suffer from dryness. If the
soil is soggy, artificial drainage should
be provided.
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possible. Combine cheese, celery, pic-
kle relish, salt and tabasco sauce, and
mix thoroughly. Refill prunes and ar-
range on lettuce-garnished salad plates.
Sprinkle tops with paprika and garnish
with salad dressing if desired..
For the Melon and Berry Salad, ar-
range crisp, washed and dried lettuce
on salad, plates, arrange t13,in slices of
ripe melon (canteloupe or watermelon)
on lettuce topu with berries in season
and serve with French or any desired
dressing.
Pears Baked In Ginger Syrup
118 cup sugar 112 tsp. ginger
314 cup water Rind 12 lemon 1
Juice of 1 lemon 6 to 8 pears
Mix sugar, ginger, lemon rind and
juice, add water and boil for 5 mins.
Peel pears but leave whole, put in a
greased baking dish, pour the syrup
over, cover andbake 1% horus at 375
degrees F. Serve hot with whipped
cream.
BEWARE SUMMER
HAZARDS WARNS
HEALTH WRITER
vemlinowiewswessisesemessmannitu towiminsteeetiewr
Household 1
Hints
I By MRS. MARY MORTON
Today's Menu
Breakfast
Orange Juice or Sliced 'Oranges
Oatmeal or ,Corn Flakes
Milk Cornemeal Pancakes Syrup
Coffee
Luncheon
Perennial Prune Salad or Lettuce
Melon and Berry Salad
Oatmeal Bread
Hashed Brown Potatoes
jelly and Crackers
Tea Milk
Dinner'
Macaroni and Cheese Green. Peas
Tossed Green Garden Salad
Pears 13aked in Ginger Syrup
Het or Iced Tea or Coffee
Perennial Prune Salad
16 cooked prunes 118 c, sweet
1 pkg, cream pickle relish
cheese Pew drops
112 c, finely tabasco sauce
thopped Lettece
celery <Paprika
118 tsp. salt.
Salad Erasing (Optional)
Remove pits front cooked prunes,
leaving them (the prunes) as whole at'
1,04 0/1#404 P W
TO omit U.S. VISITORS
A windy hill at sunrise . . . a wood-
land trail at noon . . . Ontario's
bridlepaths invite horsemen from
far and near. Time and again riders
from south of the border come to
enjoy-the beauty spots of our Prov-
ince. These visitors help us. We can
helpahent..by..heing good _hosts . . .
making them welcome ‘, . . giving
them a grand time!
WHAT CAN ..1 DO? The answer is
plenty! Here are some of the things,
anyone can do. The suggestions
come from an Ontario hotelman,
famous for his hospitality.
1. Know the places of interest and
beauty spots in your district and tell
people about them.
2. When you write your friends in
the States tellthem aboutthe'places
they would enjoy visiting.
3. Try to make. any visitor really
glad he came.
'4. Take time to give requested in-
formation fully and graciously. -
5. In business dealings, remember
Canada's reputation for courtesy
and fairness depends on you.
6. To sum it all up, follow the '
"Golden Rule."
A,*
•
IT'S EVERYBODY'S BUSINESS .. o' i iticeare"*.
It works both ways! They
treat us royally when we
visit them . . . we can't
do less than return the
Phis diagram, ahovvs how° '
Ontario tourist income, , takeriat lat
4. Taxes, etc.; 5, Amuse- let s See the get a goou return for overt' penny
hcooslitsdaymoon7.
to
0
everyone benefits from the
Every dollar is shared in , • , —i this Way . ._. 1. Hotels;
2, Stores; 3. Restaurants;
mutts; 6, Garages.
fatZw A eWV4V4e 'WO 0' OSV later 4*We g4P
they -pond.
.PUBLISHED IN THE PijittiC 'INTEREST
BY ,JOHIN LABAtt LIMITED.
compliment. Remember Worth his weight in gold!
The, province of Ontario
profits to almost the same
extent from tourist busi-
ness as it does front the
gold mining industry. It
is up to each of us to see
that it goes On growing.
ti
Thant..sotifty, 194.$
GENERAL DON'TS
Wilted, overripe or partly spoiled
food is dangerous to can, Food spoils
if left partially prepared, Corn, peas,
and greens should not be packed
tightly—fill jar within an inch of top
and then pour in the precooking liquid,
to the brim. Follow timetables to the
minute for successful canning. You
may break the seal if you cool the jars
by placing then: on the rims, Pressure
canning is recommended for process-
ing non-acid vegetables such as Peas,
beans and corn,
DIRECTIONS FOR PRESSURE
COOKER
1. Use fresh vegetables, Clean thor-
oughly. Prepare for table servings.
Cover vegetables with water and bring
to boiling point. Put the products in-
to jars within 112 inch of the top, Add
% tsp, salt to each quart. Push the
.blade of a knife down the inside of
jar to remove air bubbles. Fill to top
with hot liquid. Make sure there are
no particles of food on the rim and
put lid on as you fill each jar. Screw
band tightly, then loosen about 112
inch.
2, Clean the openings on the pres-
sure cooker lid (which is never im-
mersed in water) with a toothpick or
skewer,
3. Placed filled containers in the ut-
ensil, allowing an inch of space around
each.
4. Pour warm water to depth of
about one inch. Adjust lid of cooker
and fasten securely.
5. Open petcock and keep open un-
til steam escapes with an audible
sound. This takes from 5 to 10 mins.
6. Close petcock and allows pressure
to rise slowly until gauge registers the
desired point.b Keep heat constant to
avoid change of pressure. Time the
cooking from the minute the gauge re-
cords the desired pressure.
7. At the end of necessary period,
remove the cooker from the electric
stove and allow pressure to drop grad-
ually to zero. Sudden cooling may
crack jars or cause loss of liquid.
8. After the gauge has registered
zero for 2 or 3 minutes, gradually open
the pet-cock.. Close immediately if
there is a hissing sound and leave for
extra 2 mins.
9. Tilt the lid away from your face
and remove the sealers to cool on a
pad of newspapers.
10, With tin cans, remove cans im-
mediately and plunge into cold water
to cool quickly.
Time Table
String Beans: Prepare. Heat to
boiling with water to cover. Pack
hot in to containers.
Process quart jars 30 mins. at 10
lbs. pressure. Process No. 2 tins 25
mins. at 10 lbs. pressure.
Carrots: Scrape, quarter and pack
pack into containers. Fill with hot
water, add salt.
Process quarts 30 mins. at 10 lbs.
pressure. Process No. 2 tins 25 mins.
at 10 lbs. pressure.
Conn: Cut off .without precooking.
Add half as much boiling water as
corn by weight, heat to boiling and
pack hot into containers.
Process quarts 65 mins. at 15 lbs.
pressure. Process No. 2 tins 50 mins.
at 15 lbs. pressure.
Peas: Use only tender green peas.
Bring to boiling point in water to
cover and pack hot into containers.
•Process quarts 45 mins. at 10 lbs.
pressure. Process No. 2 tins '40 mins.
at 10 lbs. pressure.
Pumpkin, Squash: Cut into cubes
Add small quantity of water and bring
to boil. Stir while• heating through.
Pack into hot containers.
Process quarts 70 mins. at 15 lbs.
pressure. Process No. 2 tins 65 mins.
at 15 lbs. pressure.
Greens: Steam •or heat in a covered
kettle until completely wilted, using
just enough water to prevent burning.
Pack hot into container and not too
solidly with liquid over food.
Process quarts 60 minutes. at 15 lbs.
pressure. Process No. 2 tins 60 mins.
at 15 lbs. pressure.
Note: Pint jars require 5 mins. less
processing than quarts.
Ann .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.
The article also advises additional
salt in the summer diet. There is a
salt level in the blood which must be
held, and in order to maintain it dur-
ing summer heat, extra salt is needed
to make up for what is lost in persira-
tion.
VEGETABLE PLATES
Everybody knows today that no
food is more important that vegetables.
Nutritionists recommend at least one
raw and two cooked vegetables every
day. And with up to date information
on cooking and serving vegetables this
rule is not hard to follow. Now nearly
everyone enjoys vegetables.
A vegetable plate may be a picture.
That is the right sort of vegetable plate
may be, but it takes some artistic abil-
ity as well as knowledge of cooking.
No one would be tempted with a din-
ner of potatoes, white turnips and can-
ned corn, or spinach, green beans'and
peas; but carrots, green beans, new
potatoes and a few slices of raw tom-
ato on 'lettuce attracts the eye as well
as the, palate,
If one wishes to depart from the all-
vegetable idea, a poached egg may be
added or a cheese or other 'piquant
sauce may glamourize one of the veg-
etables.
For entertaining at luncheon a vege-
table plate with hot rollsis always wel-
come whether it be of hot vegetables
or a crisp, cold salad.
The home economists of the Con-
sumer Section, Dominion Department
of Agriculture suggest three recipes for
Vegetable dishes.
SPINACH PUFF PIQUANT
2 lb, fresh spinach
OR 2 cups cooked spinach
1 teaspoon sugar
12 teaspoon salt
1 4 cup chopped green onion
18 teaspoon nutmeg
18 teaspoon pepper
1g teaspoon Worchestershire sauce
2 tablespoons fat
14 cup milk
2 eggs, well-beaten
Wash spinach thoroughly, trim and
cook for 10 minutes, Drain and chop
very fine, Add the remaining ingred-
ients and mix well. Turn into greased
baking dish and cover. Set in a pan
of water and oven poach in a moder-
ately hot oven 375 degrees F„ for 40-
45 minutes. Six servings.
SWEET SOUR BEANS
6 cups beans cut in 1 inch pieces
1 cup boiling.water
1 tablespoon minced onion
2 tablespoons melted fat
1 tablespoon brown sugar
1 tablespoon vinegar
112 teaspoon salt
Dash of cinnamon
Cook 6eans in boiling water for 15
minutes. Brown onion in the fat. Add
sugar, vinegar, salt and cinnamon. Add
to cooked beans. Simmer 10 minutes.
Six servings.
CHEESE RING WITH
VEGETABLES
1 cup milk
1. cup dry- bread
1 egg
1 % cups cooked macaroni
1 cup cheese, diced
1 tablespoon minced parsley
3 tablespoons melted fat
1 teaspoon minced onion
114 teaspoon salt
Pepper.
Scalfi milk, add to bread. Add well
beaten egg and other ingredients. Pour
into a greased ring mould. Set in a
pan of hot water and bake in a moder-
ate oven 350 degrees F., for 50 minu-
tes. Turn out on a hotplatter and fill
with hot mixed vegetables, green
beans, • onions and carrots or white
turnips and carrots or,vegetable mar-
row and baby beets. Six servings.
NOTE: For variety tomato, cheese
or cream sauce may be used with the
vegetables.
URGENT
nBolitlr are badly
•
Z Reason—new bottle.
production slowed by
shortage of materials.
ea Remedy—Return ac-
''cumulated empties:
Put them back into
circulation. Check
your basement today:
.
Bring them to nearest
Brewers Retail store or
telephone for pick-up.
•
Th e
Brewing Industry
(Ontario)
Grow old along with me,
The best is yet to be.
—Browning.
Hello Homemakers! Waste not—
want not! Come next winter you will
be glad you stocked in on canned
foods for the family' Tomatoes, rich in
;food value, are the easiest of all vege-
tables to can at home. But here are
some precautions to take to prevent
any spoilage whatsoever,
Look over the tomatoes carefully,
One bad spot can spoil a whole batch
'when canned. Use only the finest
-tomatoes, freshly picked. Soft toma-
toes, not firm enough to can make
sxcellent chili sauce or chutney.
Use thoroughly clean jars—scrub
with soapy water, rinse and boil for 12
mins. Fill to top with blanched toma-
toes. Wipe each jar rim with a clean,
damp cloth. One speck of food may
let in air and spoil the tomatoes.
Process quarts of tomatoes in a pre-
heated electric oven of 300 degs. for
15 mins.; or submerge jars in a deep
kettle of boiling water for 10 mins.
Place jars, top side up and well a-
part, on a folded cloth to cool. Pre-
vent a draft across the jars which may
crack them.
It's our first peacetime summer, let's
make the most of it," advises Jean
Lambert in an article in the summer
issue of HEALTH, official journal of
the Health League of Canada.
Miss Lambert, assistant to the man-
aging editor of HEALTH, warns
against excessive sunburn, poison ivy,
undue fatigue, tells about the dangers
of drinking untested water and unpas-
teurized milk, and advises vacationists
to learn to swim "before you paddle
your own canoe."
In regard to suntan, the writer ad-
vises that it takes a full two weeks to
suntan safely. First exposure should-
n't exceed 10 minutes in the morning
and 10 in the afternoon.
"Unless we realize that a sunburn is
a real burn, just as real as though we
placed a hand on, a sizzling hot stove,
we're in for trouble," writes Miss
Lambert, as she advises that, while
many of the suntan lotions on the mar-
ket help to prevent excessive burning,
they are not a cure for burns.
Poison ivy looks like Virginia Creep-
er, but has three leaves instead of five.
It is very ingratiating, growing meek-
ly in waste places, equally at home in
rich woodlands or near bathing beach-
es. Miss Lambert warns that all parts
of the plant, leaVee, flower, fruit, bark
or roots are equally poisonous.
Miss Lambert says that this plant's
poison can be carried by clothes which
have come in contact with the plant,
particularly if the clothes are damp at
the time of contact. Animals walking
through the plants alsowill carry it.
"If you do become involved with
poison ivy, don't scratch, and remem-
ber that your greatest friend is cheap
laundry soap, which gets down to bus-
iness with the oily poison", advises the
Writer, "Use soap generously; scrub
well with soap and water. Do this an-
der running water several times."
The article warns against the drink-
ing of water which appears clean but
possibly can be contaminated. Water
is a notorious vehicle for the transmia.
sitin of serious diseases, but can be
made safe by boiling or by chlorinat-
hg, Also, the comnien dipper should
be avoided,
Water piped hi irtini a municipality
which tests and treats its water id
safe but if that water is put into a
cooler, it must be. purified in the same
way as well or spring Water, Home
chlorinating outfits or information are
available at most provincial depart-
ments of health,
Vatationists are advised against use
of Utipattetitized milk and Miss Lain-
bert suggests that home pasteurization
methods be used if milk which has
been pasteurized commercially is not
available. These home methods can
be obtained by writing to the Health
League of Canada, 111 Avenue Road,
Toronto, or to your health depart-
ment, The article emphasizes that the
use of milk in its raw state involves
unnecessary risk because while milk
is one of the best foods available, it
unfortunately is easily contaminated
by disease-dealing bacteria. This ap-
plies even to milk produced under the
most sanitary conditions, Yes, even..
clean milk is not necessarily safe,
crumbs