The Wingham Advance-Times, 1951-05-16, Page 4C
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HOME ECONOMIST
Giving you the kind of telephone service you want is our job.
You want it to be fast and dependable and to keep on
getting better. But at the same time, we believe there's more
to good service than just technical efficiency and steady
Improvement.
We think you like telephone people to be friendly, pleasant
and easy to get along with. You want to deal with someone
who takes a real interest in your problems and who is willing
to give you a little extra attention.
That's the kind of service we want you to have, It makes
your telephone mean more to you, makes our job mean
snore to us,
THE BELL TELEPHONE COMPANY OP CANADA
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THE WINGHAM ADVANCE-TIMES
"THEIR BEAUTY TO BEHOLD"
/**
.10.•••••••••••••remorma•W Diabetes, like tuberculosis, can get
a foothold without the victim even
euspecting it. The remedy--regular
medical check-ups,
Canned orange juice, WIAloh is
heated during the pestellthatlell pre,
cess, compares favorably with fresh
juice as to vitamin C content,
WPIDNASPAYs. AbY 1401:
.100••••!100.,
Notes from a Woman's World
cinnamon.
6. With a cheese souffle for a sup-
per dish serve a platter of veg-
etables; riced potatoes, buttered
asparagus, corn niblets; and also
a dish of tomato aspic flavoured
with fresh mint.
7, Keep ice box cookie dough in
waxed paper in the refrigerator.
When you want cookies, just slice
off as needed and bake fresh
ersser cookies.
Spa
Different
flavour
every
night
8. Keep baking powder dry or it
will lose its leavening, Then too
always shake the box occasion-
ally and use a dry measuring
spoon for level measurements.
9. Crisp any wilted asparagus by
placing the stems in cold water
far awhile.
le, end mu ions ,wen though
bone dry can h' freshened by
sprinkling thoroughly with water
and sealing in a piece of alumi-
num foil, then heating in a warm
oven for 20 minutes.
HOUSEKEEPING FACTS
eee .Seteettleg _tepees jeep eteteehanee tee,
a good opportunity to remove
pins which might tear clothes,
turn pockets inside out, turn
down cuffs on slacks, get rid of
sand, grass and grit and give
each garment a look-over for ,
stains before placing in soapy!
water.
12.Soekire, clothes overnight in
water which has cooled down and
in suds that have died down has
a doubtful cleaning value. The
old-fashioned long-soaking tends !
to give clothes a grayish cast,
Tests indicate that 15 minutes
soaking in warns suds is best.
13. Never wash woollens in hot
water, use lukewarm suds with
3 or 4 inches of suds, Do not soak
and do not operate washing ma-
chine longer than 3 to 5 minutes.
ki
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Labelling Makes
IIt Easter to Shop •
If you Swore to go into a grocery
store looking for canned peas, or
peaches, how would you choose them?
:If you failed to find your favorite
brand, would you know how to choose
another brand, reasonably close to
your favorite in quality?
In Canada these questions are not
difficult for the enlightened home-
maker, She buys by brand, usually;
failing that, she buys by quality. But,
! you say, how does she know the
quality? Canned goods all have at-
tractive labels: how is one to distin-
guish them?
Quality Differences
Well, come with me to the super-
market. Suppose we took at these
cans of peaches, Here is one marked
"Fancy Quality", the next, less expen-
: sive, is marked "Choice Quality," the
I third, lower still in price,. "Standard
' Quality."
I Perhaps you do not know the mean-
ing of these terms, They are care-
! fully defined in the "Regulations for
processed Fruits and Vegetables" is-
'sued by the Canadian Department of
!Agriculture.
"Fancy" quality peaches for ex-
ample, shall be 'prepared from sound,
clean, ripe, firm peaches, free from
blemishes, worms, skins and pits;
when processed, the fruit shall be nat-
ural colour, and 85 per cent uniform
in size, color and maturity and with-
out excessive ragged edges or centers;
the sirup shall be clear; no peaches
less than two inches in diameter shall
be used." Such fruit is most suitable
for salads and heavy desserts where
perfect appearance is desired.
"Choice" quality peaches are not
quite so perfect, they may be smaller
than two inches in diameter, may be
a little ragged, and need not be so
uniform in appearance. However, they
look very attractive, and one would
not hesitate to serve them just as
they come from the can.
collars press from each corner
towards the back of the collar to
eliminate those undesirable wrin-
kles which persist in crinkling
the front egdes.
THE QUESTION BOX
Mrs. R. K. asks: What kind of
cleanser can I use on plastic dishes?
Answer: Cleansing chemicals de-
stroy the finish of plastic. Use soap
and water only.
Miss H. C. asks: How do you take
care of a wooden salad bowl and
the spoon and fork?
Answer: Wipe out with a waxed
paper after each use, then with a
damp cloth. Never immerse In water
or soak. Keep away from heat and
do not keep in the refrigerator for
more than an hour at any time. If
roughened smooth with sandpaper,
never varnish or paint them.
* * *
Anne Allan invites you to write to
her in care of this paper, Send in
your suggestions on homemaking
problems and watch this column for
replies,
Wool
Wanted
All Wool shipped to
JACKSON 'S
is Graded in Seaforth
and full settlement
made hy them.
H. M. JACKSON
SEAVORTH
Phones: Days 684-W; Nights s
IMMIIIIIIIIIII111111111110111111111111111111111
Where yleetunny Matters.
show blemishes- and other defects
which aro not allowed in the "Fancy"
and "Choice" grades, Neverthelees,
they are good, wholesome food and
would serve way well in a pudding or
pie, or where economy is a factor,
With vegetables, there are similar
quality standeeds; however, appear-
ance is less important than epcm,dene
PY in determining the grade, "Fancy"
wax beans, for example, are young
and tender and 'usually small in size;
"Choice" beans are medium size;
"Standard" beans are larger and quite
mature,
Thus labelling according to stand-
ards of quality makes shopping easier
for the Canadian housewife. She has a
ready guide to the quality she wants
for a particular purpose.
It also simplifies the comparing of
prices of different brands. Of course,
she will find that some brands are
superior to others bearing the same
quality designations; but the fact that
the quality is declared on the label
and is therefore between the limits
established by the government regu-
lation means protection to the con-
sumer.
The significance of quality grades
was demonstrated in an educational
exhibit last November at the Royal
Winter Fair in Toronto, Sponsored by
the Department of Agriculture, it en-
abled the public to see, first hand,
samples of peaches, beans and other
products in each of the three grades,
Development of Labelling
Grade-labelling has developed grad-
ually, growing along with the canning
industry. Although Canada has had a
Pure Food Law since 1875, further
legislation was found necessary for
the protection of packers and con-
sumers alike. Reputable canners
therefore welcomed the Meat and
Canned Foods Act of 1907 as a protec-
tion from the practices of unscrupu-
lous packers and as a means of rais-
ing the standards of cleanliness and
quality in all canned foods, thus help-
ing the whole industry.
The act ensured sanitary conditions
in canneries, restricted the use of pre-
servatives and coloring matter, and
insisted that foods "shall be sound,
wholesome and in every way fit for
food,"
Standardization Required
One requirement of the regulations
was that the label should carry "a
true and correct description of the
contents of the package." It was not
long before the need to standardize
such descriptions became evident.
Sarme packers- v-17"sta-inclinectetlitpof:
tray their products in glowing terms,
yet they often lowered the quality
to meet keen price competition. Ac-
For dessert variety, you can't beat ice
cream. There are so many delicious flavours
to choose ... so many ways to serve it, you
can enjoy ice cream every night. Ice cream
glorifies any meal, yet simplifies your cook.
ing. For it's all ready for you, cool and
fresh, at your neighbourhood store, And
remember, ice cream is good for you.
Let us send you our full-colour illustrated
ice cream pamphlet telling about interest.
,ne uses of this fine dairy food. Write to:
DAIRY FOODS hii SERVICE BUREAU
409 Huron Street Toronto, wade aaeaaro
cordingly, in 3.918, quality grades were
set up for a number of fruits and
vegetables, After a satisfactory trial
the declaration of grades was guide
compulsory In 19 O,
Thus Canada was the first country
in the world to require grade-labeling.
Although similar standards exist in
the United States, their use is not
compulsory, South Africa and Austra-
lia have mandatory grade-labelling.
YOUR DAILY HEALTH HINT
Physical and mental well-being are
dependent upon individual activity,
according to the Canadian Associa-
tion for Physical and Health Educa-
tion and Recreation which stresses
that it is essential that large number
of people do not become addicted tr.
"spectatoritis."
Proper prenatal care, adequate
medical supervision and good nutri-
tion helps mothers evold ill health
after childbirth,
--Central Press Canadian
Comes "apple blossom time" in Niagara peninsula and out comes
many a visitor to drink in beautiful sights. Earliest to bloom are the
e.peicot trees, whose blossoms Eleanor Book is seen admiring.
Hello Homemakers! Many jobs pop
up so suddenly during the month of
May that we homemakers require ex-
tra nein. These helpers need to know
how to be of assistance without "up-
setting, the appleeart."
Le: us review items from our
housekeeping notebook that are a
guith for those that require some
tuition.
1. Fry fresh fish in a small amount
of salad oil for 12 minutes, no
:anger.
2. An easy sauce for fish is made
with one cup plain white sauce.
Beat 2 egg yolks and add ttet,
then stir in 2 tbsps. butter,
and 1 tbsp. lemon juice. Beat for
minute and -serve.
3. If the boys plan to take the
frying pan to the river bank for
frying the trout be sure to rub
the outside with soap. The black
soot can then be washed off.
4. For an economical pudding us-
ing maple syrup beat 3 eggs and
add 1/2 cup maple syrup, 2 cups
milk, 1/4 tsp. salt, 2 tbsps. chop- •
ed nuts and 1 cup soft bread
crumbs, Pour into greased cus-
:arc] cups and oven poach at
moderate temperature for 30
minutes.
e. Deep dish rhubarb pudding is
styled this month, Serve the des-
sert with cream into which you
have sprinkled a little nutmeg or !
Rinse 3 times and press out the
water ea"h time.
14. Soften the water for rinsing all
clothes, If you use borax measure
1 teaspoonful per gallon of water.
15. Never leave wet colored clothes
in a basket, If it begins to rain
before clothes are dry, hang them
on hangers covered with foil or
wooden hangers.
felt: 7,1heett-'aarnp !Taw's to tSe
kept before ironing prevent mil-
dewstoring in
refrigerator or hang to dry and
redampen next day.
17. Let skirt hems dry before iron-
ing. Then iron from hem to waist,
never across the width of garment
This is important when the skirt
is made of any material which
has a tendency to stretch or dis-
tort.
18.Most rayon fabrics should be
pressed while slightly damp, al-
though spun rayons usually look
best if ironed when almost dry.
19. Use the electric steam iron on
rayon and wool blended fabrics.
20, Always hang slacks or any type
of trousers by the legs after
washing. The wet weight will
take almost all the wrinkles out.
-- 21. When ironing skirt or blouse
Canada ade "Standard." quality peaches may
„it t ot 0.
ire es
Iforliefiri Mir
tOo 044 Mm k* toolgilA4 oat
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