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The Wingham Advance-Times, 1946-08-11, Page 6WORLD HOG POPULATION It has been reliably estimated that the number of hogs in the world' has been reduced by war to only 87 per cent. of pre-war numbers. At the same time the hog population of Can- ada is considerably heavier than it was in 1939 in , spite of the fact that there has been a considerable liquidation of breeding stock in some parts of Can- ada during the past year. These facts put Canada in an excellent position to gain a real hold on export bacon markets PROVIDED Canadian swine feeders can pioduce HIGH QUALITY BACON „. Shur-Gain Hog Feeds are specially formulated to produce hogs that will GRADE A on the rail and bring the feeder GREATER PROFITS CANADA PACKERS, WINHAM VICTOR CASEMORE, WH1TECHURCH McKINRY BROS. BLUEVALE JOHN ONSTEAD, DELMORE 111111=1111111111111111110 -son••••••••••••••rimm•nramorrnaaNnew to pick them, They are espeially egg whites with salt until stiff but not wswessiss HousehOld Hints By MRS. MARY MORTON Today's Menu Lamb Chops Mashed Potatoes Broccoli with Spicy Hot Cream Sauce Raisin Sweet Biscuits Fruit or jelly ,Tea Spicy Hot Cream Sauce ed 3 tbsps. flour ' 1 tsp. salt 11/2 cups milk 1 tsp. dry 1/2. tsp. pepper • 3 ik mustard Dash ts Pc a. ypeanpnr a 1 tsp. sugar 113 c. vinegar • Put flour in top of double boiler, stir in milk slowly to keep smooth. Cook over boiling water until thick- ened, stirring occasionally. Add seas- onings and, stir to blend well. Add vinegar slowly, stirring constantly. Serve at once Raisin 213 c. seedless raisins 2 c. sifted all- purpose 1 tsp. salt 4- tsp. baking powder 5 tbsep.insghort- n 1 tsp. nutm4i- Boil raisins five minutes in enough water to cover; drain and cool. Sift flour with salt, baking powder, spice and sugar. 'Work shortening 'into flour mixture. Combine milk and beat- en egg, 'add to flour"mixture and blend; add raisins..and mix, Roll out as for.. thin ordinary biscuits and cut into small or medium rounds. Place on well-greased biscuit tins and bake in a hot oven (450 deg. F.), about 10 mins. Remove from oven and spread tops quickly with blended whip- ped cream and sugar. Place under high broiler heat and "blister", watch- ing closely as biscuits will burn quick- ly. Makes about two dozen biscuits. BRIGHTER PROSPECTS FOR GROWING OATS New rust varieties •now being intro- duced are destined to make oat grow- Mg in Canada a safer and more profit- able occupation and thus place the crop as such on a still higher level among Canada's great natural assets, said Dr. L. H. Newman, Dominion Cercalist, in discussing Cereal Grains, in the latest issue of the Agricultural Institute Review.' While wheat remained the most im- portant single grain by reason of its almost universal use as human food, oats and barley, and to a lesser extent rye held first place as a group from the standpoint of animal nutrition. In gross value they actually excelled wheat.to a slight degree, Dr. Newman Pointed but, but they did not play a very importantpart in international trade as they were largely consumed in Canada by farm animals. In feeding value for livestock, oats held a very high place. They ranked first in popularity, as a horse feed and stood high as a food for cattle. They actually constituted the basis of most of the grain feeds used in Canada and might be regarded as the most impor- tant feed grain. • As human food, oats, chiefly in the form of porridge, have always enjoyed wide popularity as a nourishing and palatable food, Ranking high in vita. ruin 13, they were in a position to make substantial contributiort of the daily intake of this important Vitarnin. At- Cording to the latest milling returns available, oatmeal and rolled oats had a Valuation of $8,743,738. BERRIES The word +berry is used to describe succulent or pulpy fruits containing many seeds, The 'commonly used ber- ries are classed as small fruits and in- elude gooseberries, raspberries, straw- berries, blueberries, blackberries, huc- kleberries, and many other types devel- oped front these. Nothing makes 2, more delightful dessert than a big' bowlful of fresh bor. des, either wild or front the garden, partiettlarly if the children have helped Sweet Biscuits 114 c. whipped cream 1 tsp. cinna- • mon 4 tbsp. granulated sugar 112 c. milk 1 egg 114 cup granu- lated sugar PIPE VONACCO We We a. . ti• mil mt atel swi MAIL THIS COUPON AT ONCEI I otiMarte Farm tenelce Forte, 112 'Collate St, TfitiiMm I WOO IC "tea.. •a Hand". ?torus tifyiti me • rlalt trotkn iwm Mul MI meuuary intormmtad ebeut the Oitterle.Fetti Service km*, NoMm.,i ipk .4;74.pluirove•*i.i.vibto4.,*dige. 4.1140 (MOO be 16 Of niter) n Adoliet .. 444 oteiorrivt•iihrieedo* 444 4 44444 4.4 0.141411i6 4 04 4440444 II . t w111 ite.onerillcilis Aoritviatitsiikstelie 1 etWittieteiteleit 1ht Anrake HOW ,8 A Air, sufrowsed"aimot 1 tat: e•Ns earii•i um mot oar 1.10 1101W11116411•11•111Matak••••••111•114110iiiiimilliiiiiiiimilmliallimaiiiiiiiiiiiiii. fo kelpHarvesi Fruif and Vegelahles • Ontario's orchards are heavy with fruit and our fields ore filled with vegetables. All hands are urgently needed now—to harvest peaches, tomatoes, apples and other fruits and vegetables for a hungry world. Young men and women! Join the Ontario Farm Service today. Get away from sticky streets into the sunny out-of-doors. Earn profit and pleasure in a worthy cause. The season of need extends from August 10th to October 15th. Accommodation is in Private Farm Homes or Y Supervised Camps, For four weeks spent in the open fields, one way transportation will be given you free. Return transportation is yours if you remain until the end of the harvest. Fill in the attached coupon 4inti the Ontario Farm Service Fore• will send you a registration form—Without delay! CANNING HELP NEEDED Volunteers are also needed to help tan this year's precious cop of fruit and vegetables. Apply at the nearest cannery National Employment Service office to the Ontario Farm Service Force, I DOMINION-PROVINCIAL COMMITTEE ON FARM LABOUR Agriculture — Labour — Education WINGHA117 ADVANCE.-TIMES Thursday, August 11th, 1946 Wended for Quality T 4% Hello Homemakers! Meals should be a challenge to your versatility, Use simple concoctions — cool, fresh, col- orful as a fiesta, full-flavoured from the garden. One look at your attrac- tive arrangements and the temperature drops by degrees.. Sparkling glass- ware and colorful dishes will make every meal tasty and inspiring. LUNCHEON IDEAS - 1.R efreshing Consomme—Soften 1 tablespoon gelatine in 114 cup cold water annd add to 2 cups hot strain- soup stock. Pour into a wet square pan. Chill in electric refrigerator. Cut in inch squares. Toss in minced peppercress and serve in chilled 'bowls.. Cennplete the, main course with creamed chicken and peas on tea biscuits. 2. A ring of tomato aspic filled with a mixture of crisp vegetables; scrap- ed raw carrot, thin sliced celery, rad- ishes and plenty of shredded lettuce, with salad dressing on the side. Z. Garden Mayonaise—To 112 cup of mayonnaise add 1/(1 cup finely min- ced parsley or watercress or finely chopped diced cucumber. 4. Consider chilled raw cauliflower pieces and fingers of raw beet dip- ped in French dressing salad ac- companiments. S. Modest Poached. Eggs—Put a sealer ring for each serving in a greased baking dish. Drop an egg in each circle. Pour on a table- spoon of cheese sauce and sprinkle with crumbs. Bake in electric oven of 300 degrees for 10 minutes. 6. Hot Vegetable Plate—Parsley potatoes, harvard beets and wedges of boiled cabbage. 7. Moulded Spaghetti—Use one en- velope of gelatine soaked in 114 cup of cold water then dissolved in 21,li cups spiced (celery seed) tomato juice and pour into a wet mould, When partially set stir in 1 cup of leftover tomato-spaghetti. 8. Corn-on-the-Cob— Use a little french dressing on corn boiled for exactly ten minutes. It will be tas- ty and tender—saves butter. 9. Baked Whole Tomatoes—Scoop out the centres and fill with season- ed fine crumbs, grated cheese and pieces of tomato. Bake 20 minutes at 350 degrees. 10_ Quick Frozen Applesauce—Add a little mint to applesauce. Serve it half-frozen and you'll have a nat- ural apple sherbet. 11. Party Bisque—Dissolve 1 pkg. lemon flavoured gelatine in 1. 114 cups hot water; add 113 cup honey, 118 tsp. salt, 3 tbsps. lemon juice and 1 tsp. lemon rind. Mix and chill un- til partially set. Beat fluffy. Whip 1 cup of cold' cream and fold into jelly. Spread 1 cup graham wafer crumbs in bottom of a freezing tray; fill with gelatine mix, sprinkle with 1 cup crumbs. Freeze firm in electric refrigerator. * * * TAKE A TIP 1. Put :eftovers in the smallest con- tainer they'll fit. The food will not mould or sour as quickly as in a spac- 3. you open a can of syrup r any jar with a screw top from which you will use the contents at intervals, rub a little waking fat around the thread. The lid will open easily again. 4, Rub grass stains with a bit of cookiung fat, 'then scrub in hot soap- suds. If traces remain, bleach with peroxide or lemon juice. 5. After each "eggy" meal—and don't we seem to have a lot of them in these days of meat shortages— drop the silverware into an aluminum pan filled with boiling water into which you've stirred a spoonful of salt and baking soda. 6. Never bend to any job if you can stand up straight to do it. You use so much more energy-43 per cent, in fact. And by the same token, never take it standing if you can sit. Anne Allan invites you to write to her in care of The Wingham-Advance Times. Send in your suggestion on homemaking and watch this column for replies. RATION COUPON INFORMATION Coupons good as of August 8th., are; sugar-preserves S1 to S23, butter R10 to' R17 and meat coupons M40 to M49. Ration Book No. 6 will be distributed during the week of Sept- ember 9th. QUESTIONS AND ANSWERS Q:—My husband bought a second hand car three days ago. We have been told by the garage man that there is no ceiling price on the car as it is an old model • .. 1934. Would you please let us know if this is cor- rect? At—The garageman is quite wrong.. . there certainly is a ceiling price on this car. As you gave all particul- ars in your letter we have passed it along to the Motor Vehicles Divis- ion of the Board and they will let you know the correct ceiling price. 0:—Last summer we spent our holi- days at a summer cabin. When we applied again this year we were ad- vised that the rent would be four dollars more .a. week. Is this allowed At—Certainly not, summer accommod- ation comes under the Rentals reg- ulations the same as any other type 1 Bottles are badly needed: • .41.-- Reason.new bottle production slowed by shortage of materials. • 3 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. of living accommodation. Owners are not allowed to increase the rent unless they have secured permission from the Rentals Administration. Q:—I am planning to open a tourist home and would like to know how to obtain rations to serve meals? A:—First you apply at the nearest Prices Board office and obtain a per- mit. There is no charge for this. Next call at the Ration Office and find out whether you are entitled to extrat rations. They will give you all details, Q;—clur church group is planning a. summer festival. Would we be al- /owed to raffle a ham, butter and homeonadeproerves? The members will donate these, A;.—Churches and charitable institu- tions are allowed to sell or raffle small quantities of rationed foods, However, before making your defin- ite arrangements you must submit particulars and obtain permission, from the Local Ration Board. Qt—My landlord has given me notice to vacate the first of August. The house has not been sold and the only reason he gives is the feet that he wants to do some repair work and re-decorate and will not do this while a tenant is in .the house. Can he force us to vacate? We have no- where else to go. A:—No he cannot give you notice to vacate. If your rent is paid regul- arly and you are a good tenant you are protected by the "freezing" ord- er and while this order remains in effect you cannot be given notice. If you have further trouble we suggest you call at the office of the Rentals Administration and give all details of the situation. good at this kind of work provided they are supervised by a grown-up, since otherwise they are apt to eat more than their share and come home with'half-full pails. Not everyone has access to a berry patch but our sum- mer markets offer a generous choice of berries of all kinds in' season, Berries should never be washed un- til ready to use since they deteriorate more quickly after being washed and berries should always be washed be- fore 'hulling or stemming. Solne of the berries may be canned, others made into jam or jelly. Lus- cious desserts are also prepared with the fresh or cooked fruit. Fruit juic- es for use in 'cool drinks or canned for next winter's social gatherings may aiso be extracted from the berries. The home economists of the Con- sumer Section of the Dominion De- partment of Agriculture offers recipes making use of seasonal berries. BLUEBERRY CRISP 4 cups blueberries 114 cup sugar teaspoons lemi'm or rhubarb juice 2 tablespoons butter or mild-flavour- ed fat 114 cup flour 114 cup brown sugar 314 cup quick-cooking oats Wash blueberries, place in a greased, baking dish, add sugar,. and sprinkle with juice. Combine fat, flour,brown sugar and quick-cooking oats and spread the mixture over the top of the bluebereies. Bake in a moderately hot oven, '375 degrees F„ until berries are soft and top' is golden brown, about 40 minutes, 'Serve hot, Six servings. BLUEBERRY PUFFS 1 tablespoon lemon juice 2 cups fresh blueberries 1 cup sifted all-purpose flour 2 teaspoons baking powder 114 teaspoon salt 2 tablespoons shortening 112 cup granulated sugar 1 egg unbeaten M114ix°11epintotItillkjuice and berries. Place in 6 custard cups. Sift together flour, baking powder and salt, Cream short- ening, Add sugar gradually,, while continuing to stir until light Add egg and beat well. Add dry ingredients and milk all at once, Stir until just Mixed. Spread batter over berries,` Bake in hot oven of 40 Odegrees F., 30 minutes or until done, Turn out onto dessert plates serve warm w;ith top milk, custard or vanilla sauce, Serves six. HONEY RED CURRANTS WHIP 1 tablespoon gelatine 114 cup water 8 cups red currants 114 cup honey, 114 cup sugar' 112 cep water 2 egg whites Pinch soft Soak gelatine iii 114 cup of water. Put 2% cops of red currants through a sieve, stir in honey and sugar, Then add 112 cup water, tiring slowly to the boil, remove front 'the stove and add gelatine, stirring until it dissolves, Place "Mixture in a bowl in, the refriger,. ator and chili until partialty set. 13nat dry and add to gelatine mixture, beat- ing slightly with rotary beater until? fluffy. Pour into a niolcl or individ— ual molds rinsed in cold water. Chill's until firm. Unmould and.garnish with the 112 cup, of fresh currants. Six: servings. NOTE—A custard sauce may be made.: using the 2-egg yolks and served witfo the whip. GOODARAR 1111-WEATHER TRUCK TIRES Give your trucks com- mend over all types of roads under,any wea-ther conditions with money. saving Goodyear All-Weather tru the ck tires tires . w .. ith the non-skid diamond safety tread. MURRAY YOUR JOHNSON" 'Phone 62 I Winghanir 11 Lots itut " ii' you. require only two or three ice' tubes, run water over one end of llae treesing tray—lift or shake out these' eubes: fill the end with water and re-freeze, . 14114,44.44r.46.