The Clinton News Record, 1932-06-23, Page 7e
THURS•, JUNE : 23, 1932
a
Health, Cooping
Care of Children
THE CLINTON 'NEWS-RECO1.UJ
Edited By Lebam Hakeber Kralc
- PAGE 7
Household
Economics
rr V
A Column
Prepared Especially for Women-
But Not Forbiddeu,tm Men
The department of fisheries has
I been trying daring several years
-past- to indiee . Canadians to eat
'uidre fish, one of the D'ominion's
best and most plentiful foods. It is
not only a plcasing=ehenge Prem neat
but snakes for health. .The deputy
• minister of health says of :fish: '
• The Value of Fish in the Diet
"Fish and meat contain the same
• nutritive constituents, namely, pro-
tein and fats. The protein of fish is
essentially the same as that of meats
and is equally nutritious, As the
muscle fibre of fish is, shorter than
that, ,of meat, fish is more easily
• masticated and digested. Fish, in
addition, contains vitamins and is es-
pecially rich in vitamin D, which is
so necessary for the develope ent of
:bone, The use of vitamin D prevents
rickets: The existence of vitamin D
in fish oils suggests the importance
of fish as a diet for the young. •
Sea foods are of special signifi-
cance in that their iodine content is
higher than that of plants or flesh of
animals.. It is 'yell known that iod-
ine prevents the development of
certain swellings of the thyroid.
gland, known as goitre. Goitre is
• less prevalent among people in the
vicinity of sea coasts than among
• inland people. This is due to the
greater consumption of fish by the
former. Nutritive studies indicate
that food of the class of oysters,
crabs, clams and other shell fish is
of greater value in certain respects
' than the muscle of meats.
In purchasing fish, look for smooth
moist skin, firm 'flesh, fresh odour,
full bright eyes, red gills, and firm
fins and tail"
An expert on fish cookery gives
the following advice as to cooking:
"General Talk on Fish Cookery
It does not follow because a wo-
man is a good meat cook that she is
•equally expert at cooking :fish un-
• less she has made a special study of
the same.
Fish sloes not require the slow
cooking given to many varieties of
meat as the connective tissue holding
its fibres together ere more gelatin-
ous, very tender, and soften at once
under the anplieetior of hent. It
tastes much better cooked in half the
time usually given in recipes; and,
generally speaking, it is over cooked,
with most of the juices extracted and
• dried out.
Fish which is to be cooked quickly
in a hot oven should never have any/
'water put in the pan. When water
is added, the fish steams and the
juice runs out to join the water in '
the pan, leaving a tasteless, insipid ,
fish and a highly flavoured juice or
gravy.
It is well for the 'housewife to as-;
certain whether the fish she is pur-
ehasing tan be classed as a dry meat-
ed or an rily meated' fish, for it
makes a difference when it cones to '
the cooking. •Generally speaking;
such fiell as end, haddollt, polled., /
hake, may be termed clry seated,
while the salmon, shad. herring, lake;
trcut, whitefish are rich and oily.
If the housekeeper is looking for a
fish to boil, steam, stew, to make in,
to a curried dish or ciopino, it is
more satisfartory to purchase any
• sof the dry meated varieties, for these
will keep their shape and not go to
pieces in the Book ng process.
Far the quick modes of cooking by
the hotoyes method or baking in
general, the oily fish are more .de-
licious, and this is the best way to
prepare them ae, on account• of their
abundant oil, will fall to pieces from
their very richness if "cooked in • a
manner requiring .much handling.
' Cooking Suggestions
Generally speaking, fish is over-
cooked, its juices dried out, impair-
ing its flevour ' andmaking all fish
taste alike.
, The albumenous part of fish may
be likened to that of the white of
egg. This is its protein constituent.
Everyone knows that you can boil,
poach or coddle an egg so that its
white can 'be delicately soft and
creamy and thus easy for the diges-
tive juices to aet upon. Or it may,
be cooked until the white is hard
and tough. Soft and creamily when
the albumenous substauce is perfect-
ly cooked—tough when it is over-
cooked. Whether it be fish or egg,
the principle is the name.
Fish should be cooked until the
albumenous substance is "set" and no
more. When the white of an egg is
set it is done. It is the same way
with the fish."
Frying Fish
Frying, as a mode of cooking any-
thing in a frying pan with just e-
nough fat to keep it from sticking,
is the popular terns used by the mil-
lions of housewives when they speak
of this mode of cookery rather than
the immersion of fool. in a deep bath
of fat, and this is our meaning when
the word is used.
There are times when frying is a
necessity. When nue cannot procure
an oven hot enough far the easier
method or when the amount of fish
being cooked is too small in quan-
tity, then the next best thing is the
frying pan.
In frying fish, the 'best medium to
use is .oil. It may :be heated to a
higher clen•ree without burning and
gives Doff less disagreeable furies.
When the fish is rolled in flour, a
little salt should be mixed with the
latter fer seasoning. This does away
with flat tasting fish. Heat the oil
to a high point, put in the floured
fish, turning it carefully with a pan-
cake turner and browning it on both
sides. Allow two or 'three table-
spoons of ofi to a frying pan orf
fish. If the second pan •af fish must
be fried, it is best to rinse out the
pan, 'wipe dry, and take fresh oil for
the next pan. If the fish is fried in
this way, the results are gocd, but,
when mare than one panful is fried
in the same fat, the result is gener-
ally unsatisfactory as the flrur burin
and sticks to the pan and the fish
is covered with more or less black
specks, to say nothing of the dif-
ficulty of removing it without break-
ing.
How to Bake a Fish Whole
Select a three to five pound fish of
the oily meated variety such as sal,
moon, mackerel, whitefish, for the
best results in bald» g whole. The
fish cooks in its own fat and re-
quires no basting. The skin stretched
and keeps its shape without cracking
or falling to pieces. It has been
iMINAKI
WINNIPEG,
EDMONTON.
JASPER-
P- O C KY
MOUNTAINS
PACIFIC
COAST
ALASKA
' Get the utmost enjoyment
from your Western trip by
arranging your journey via
Canadian National's train
de luxe—The Continental
Limited. Speed smoothly
through rugged Northern.
Ontario 4 .. across the
Prairies ..,through the
Canadian Rockies by the
ScenicRoute,over the easiest
gradient and at the lowest •
altitude—yet within sight of
the mightiest and most in-
spiring peaks.
C HAMAN
OLYMPIC
GAMES
Jule 30-, Aug.14
For an added
scenic thrill
travel+the Canes
adian Route to
the Pacific Coast.
9 !1 IONAL
arogaventwormor
found, when baking ,the dry meated a string from, head to tail 'to hold it cover, penin jars,'ackl half a teaspoop.
of salt.to a pint. Adjust cover •and
cook 21/ 'hours in a hot water bath,
o i 6 Tigh-
ten
3 hours in the venat 27 . h-
6
ten tops and invert
Cherries
'Wash, .stone and pack in jars and
cover With .,boiling' syrup; thick Por
sour cherries and medium for sweat..
Cook 15 minutes in a water. bete or
30 Min. in oven. at ' 275. Medium
syrup is made With .one•eup sugar
to one cup of water. Thick' syrup is,
made with one cup of stcgar to 1-2 cup
of water.
Sttra"wberries
• : Wash, hull, put in containers and
cover with boiling, medium syrup. A
second method which tends to prevent
berries crowding to the top is to cook
them in a syrup made ,of 3 parts of
sugar to 2' parts •of water, dor seven
minutes. Let stand over night, put
in containers, fill up with syrup and
and cook 16 minutes in water bath, ,or
35 minutes in oven at 275 Fahrenheit.
Rhubarb Preserve
Put equal• quantities of rhubarb and
sugar in a granite kettle and allow
to stand overnight. In the morning
put on stove, bring to a boil slowly,
and cook. until the rhubarb is tender.
Put into containers and seal.
Rhubarb and 1Vild Strawberries
Use equal quantities of rhubarb and
berries. Mix and allow 2-3 of a cup
of sugar to 1 cup of fruit. Allow to
Stand overnight. Boil slowly half an
hour. Seal in sterilized jars.
•
fishes whole, such as the cod, had-
dock, etc,, that the skin splits in the
baking and so sports the perfect ap
penance unless' it is gashed at least
three times and fat perk inserted
and the fish kept well basted.
'Best results are obtained by cook-
ing the oily meatecl fish without
ate • :i then allowing in th m . o
w r n pa g e t
baste themselves in their own fat.
,Clean and scale the fish; out off'
the fins with a pair of scissors. Leave
an the head and tail. Rub the fish
with salt in the inside. Stuff ;the
belly cavity with any preferred stnt-
fing and sew it up. •Secure the fish,
of a long •one, with a skewer int the
shape of 'the Letter "S". or, ie too
large, in a semicircle, tying it with
in shape. Brus'h: the fish ell over with
Oil frown, a pastry brush and place it
on its belly iti.n a ,oiled creeping z pP,ng lion.
Put it in a very hot oven for the
first 1Q to 15 minutes until it' has be- I
gun • to brown, thein reduce the heat
and bake for 30 eto 45 'minutes; ac-
oording to the thickness, allowing .10,
1• o
minutes for 'eacl pound up t 'o •i` ur
pounds and then five minutes fox
each additional ' pound. Lift : 'out:
place `arm a hot platter, remove , tiie
strings and garnish iii any preferred.
way A potato ball or a sprig of
parsley may be placed in the fish's
mouth and the space within the semi -1
circle filled with potato balls in a
cream sauce with minced parsley.'
—RIE.BEKAH,
Caring for Some of the Early Products
The folloovmtng tis :sent by as Nutrition
Specialist of the'Department of Agr-
culture Institute Branch ,id Ontario.
When vegetables and fruit are in
season and plentiful, it seems natural
dor the thrifty housewife to lay by
some sof the surplus in suitalhle form
for use during the months 'when the
fresh are not available.
Their •use in various forms adds
much to the variety and healthfulness
of family menus. Their acids, miner-
al matter and bulk ,balance a tendency
towards an excess of fats and starch
in, the diet and do much to keep the
body in good condition.' This means
greater efficiency and greater ability
to resist disease. Early wild greens
such as lamb's quarters, and the
young shoots of milkweed can be used
before the garden things are ready,
or as a supplement to them.
'Why Foods Spoil
It is a help in canning to know that
the agents that cause foods to spoil
are minute, Iiving organisms belong-
ing to the lowest order of plant life,
moulds, yeast and bacteria, and living
upon food causes fermentation and
putrefaction. They do not thrive so
readily where acid is present, so
fruits which contain organic acids are
easier to can than the non-acid in
vegetables and meats. A. large
amount of sugar assists in prevent-
ing bacterial growth but makes the
product less wholesome,
Use Fresh Fruits and Vegetables..
To ensure a good quality of product,
can fresh fruits and vegetables.
Chose each product when at the height
of the season or when each crop. is
at its best. Always test the jars be-
fore using and use new rubbers each
time. To test jars, partially fill with
water, adjust rubber and top, seal
tightly and invert to test for leakage.
Befcre using, put the jars on a rack
in a container of cold water, surtiound
with cold water, and boil for fifteen
minutes. Leave in the water until
they are ready to be used and do not
touch the inside of lar or glass top
with any unsterilized object. When
Preparing food and ;filling jars, work
quickly,
The Pack
Corn, beans and spinach should be
packed rather lacsely, This allows
the heat to penetrate the centre of
the jar more quickly and ensure more
even sterilization. After food is put
into jar fill up with boiling water, or
liquid in which the vegetable has been
pre-cooked and use a knife dipped in
. boiling water to remove any air bub-
bles. Adjust rubbers which have been
dipped in boiling water, and top. Seal
and then loosen a quarter of a turn
and cook.
There are four methods of canning
in general use, the hot water bath,
steamer, steam pressure cooker and
even, Hot water !bathe are manufact-
ured commercially, but a new 'wash
boiler, a deep pail, a kettle, or any
ether container which has a close fit-
ting cover makes an excellent hone
canner when equipped with some
means of preventing the jars from
resting on the bottom.
Any steamer 'which maintains a
temperature equal to that of boiling
water may be used successfully as a
canner.
Stearn Pressure Cookers are built
solidly and permit the use of steam
under pressure which means the tem-
perature is raised above the ordinary
boiling point of water and consequent-
ly, the cooking period is shortened.
Oven—tm automatic heat centsol oe
a themometer is necessary' when can,'
ring in glass jars in an oven. Too
much heat would result in breakage.)
Put jars on the rack of the oven. Oven
,canning is simple and easy; there is
no. straam and no hot water to handle.
Methods of Cameing I.
(1)Cold Pack 'By this method the
uncooked food is put into the jar and
covered with some boiling lie'uid such
as syrup or water. The filled jars
are then cooked,' This inethod may
beused for most fruits and all veg-
etables and meats.
(2) Intermittent. Cold Pack—This
is a variation of the Cold Pack
method, The jars are filled and
three periods of cooking on three suc-
cessive days, slightly loosening the
top " during the cooking. It is used
for corn, peas, beans and greens and
makes for safety if the vegetables are
not fresh.
(3) Ilot Pack -;-The food and water
are put in a kettle over direct heat
and brought to the boiling point be-
iiore being put into jars and then
given one pi
erod of cooking. This
method is best for corn and greens
as there is less water used than with
other vegetables making a closer pack.
(4), Acid --As bacteria do not grow
so readily: in an acid medium, acid in
the form of lemon juice or vinegar
inay be used to each can of the veg-
etables most difficult to keep and one
period of cooking used.
.. To Can Asparagus
Wash and remove seals and break
off the lower part. If wanted whole,
stand upright in two inches of water
and boil covered for four ev five min-
utes. Put in containers, fill with boil-
ing water,. add half a teaspoon of salt
to a pint and cools two hours in a ]tot
water bath or steamer. Cook two and
a half hors in the oven at 275
Fahrenheit. Or cut asparagus in one -
inch pieces, bring to a boil in water
and put in containers. A third meth -
ed is to add a teaspoon of lemon juice
or vinegar to one pint and Cook one
and a half hours or two hours in the
oven. Tighten tons and invert.
Spinach, Beet 'Cops and Greens
rash carefully, steam or heat in
a covered vessel until completely
wilted, using just enough water to
Prevent burning.' Put in jars, cut
through ',with a sheen knife, twice,
at right angles. Add half a teaspoon
of salt to a pint and cover with boil-
ing liquid. Adjust rubber and sever,
cook two hours in ]tet water bath, or
two anti n half hours in the oven at
275 Fahrenheit. Or one and a half
teaspoons of acid may be added to
each pint jar and then cooked one
and a half hours.
Peas
Use only young, *MO -gathered
peas. Bring to a boll with water to
Cut the rhubarb insmallpieces
add just enough water to cover, and
simnel until very soft. Strain the
juice through a jelly bag. To each
quart of juice add one cup sr more of
sugar. Heat the juice until the sug-
ar is dissolved, skim, and ,bring to
the boiling point. Pour into. steriliz-
ed glasses and adjust cover and cools
in water bath for 5 minutes. The
juice may be used for putting in sauces
fruit beverages and for combining
with other fruit juices to lend tart-
ness to jellies.
Gooseberry Jam
1 4 cups berries, 3 cups sugar and 1
cup of water. Wash gooseberries and
remove stems and blows. Cook in a
granite saucepan with water, until
the skirt breaks, Add sugar and boil
20 minutes. Put into sterilized jars
and seal.
Black Currant Jany
Wash and prepare currants, Add
water until it can be seen between
the fruit. Bring to a boil and cook
5 minutes. Strain off the Mee, men,
sure it, and to each cup acid 1 c. heat-
ed sugar. Boil 5 minutes, Add cur-
rants. bail 2 minutes, and pour into
sterilized jars and seal. if black
currant jams is made in the usual
method the currants are hard and
1 shrunken.
Strawberry Jam
Wash and hull berries. To each le.
of fruit. add, 3-4 Ib, sugar, Let stand
overnight. In the morning cools 30
minutes, or until the jelly test is ob-
served. Pour into sterilized Tars and
when cool cover with paraffin.
� mice
OF TILE
Gattttbiatt Alairat A, suri ttifn
GRANT rz.EM ING,- M.D.
S:dited•ar
.,> ASSOCIATE SECRETARY
IU ALTII LAND AGE
During tine course of our lifetime
we change. Change is inevitable
because we first grow gradually and
develop into maturity; then later we
begin to fade. Change is part of life.
There is no reason why, during all
these years of changing conditions,
we should not enjoy health. We can,.
providing we are willing to recognize
the changes which occur, and make
the necessary effort to adjust our-
selves to these changes.
Throughout life there are certain
health requirements that do not
change. Proper food, sufficient rest,
exercise and such 'things ere required
at all ages. However, the food re-
quirements of. a ,young baby are not
the same as those of a working man,
nor is the amount of sleep required
the same, The general need con-
tinues, but it must be adapted to the
age and occupation of the individual.
At certain ages there are disease
hazards.. Whooping cough is a ser -
ions menace to the young baby.
Tubeetelosis takes its heaviest toll
in early adult life. Cancer ravages
the adult group. It is obvious that
at "-these various ages special atten-
teen must be given to meet the condi,
'Hens which are particularly `serious
at such ages. •
A difficult age is the one when we
begin to realize that our bodies •are.
no longer capable of doing readily
the 'things which were So•tueriy done
with ease. We do not like to think
that sire are growing old,. and that we
have passed the height of our phys-
ical powers.' When this time comes
it is necessary to make the habits
of life such that they are within the
capacity of the body, It means tak-
ing things a little slower, with per-
iods for rest, aid the avoidance of
heavy or sudden physical strains,
The growing boy cannot do what the
full-grown pian can do, and the
older man should not attempt what
the younger adult can do.
A man inay be only as old as he
feels, and there is no reason why he
should be depressed because he is
growing older. However, n0 matter
how young he feels, it is the part of
wisdom for the older man to realize
that his bads, is not as young as it
was. If he will do that he may look
forward to many useful and happy
years. •
The ,elder person requites less.
food. More rest is needed. Sudden
physical strains are to be avoided,
Things should be done more quietly
and deliberately, The golden rule is
moderation in all things. Harm
comes from excesses, whether in
one or many things. Take the years
as they dome, and make them healthy,
happy years by adjusting the man,
nor of living to the changing body.
Questions concerning Health, ad.
dressed to the Cenedian Medical As.
sedation, 184 College Street, Toron-
to, will be answered personally by
letter.
THIS MODEST CORNER IS DEDICATED
TO• THE, PO TS
Here They Virill Sing You Their Songs—Sometimes
I
Gay, Sometimes Sad— Bit Always Helpful
and ins pining,
TIIERE ISA WISTf USN7.'SS
There is a wistfulness in eyes
That can no longer see
Brave distances and hills,
And where the dawn begins.
Their vision's'in the past,
The things that were shadow,
The things that are,
Youth quaffs adventure;
Man, achievement fair;
But age has done with thirst
And so the well
Runs dry.
There is a wistfulness in eyes
That can no longer see
Brave distances.
—Ella H. Eckel.
GUEST
How have I dared to bring you home,
0' white plum blossoms, wild and
sweet?
You had the lark, dos company,
The stream was at your feet.
You had the infinite of blue,
Where all day long the white clouds
pass.
You had the comradeship of elms,
The friendliness of grass.
I wear my scarf ,of gold and green,
I light the candles, two by two.
I stir the fire until it sings,
To stake a place for you.
—Margaret Bell Houston in Good
Housekeeping.
NIAGARA FALLS
All sounds that waters slake are
musical:
The elfin chuckle of a woodland
stream,
The soft rain -patter of a fountain's
fall,
The anted murmur that's a river
theme;
Crash of great breakers and tate
lisping laugh
Of lazy waves upon a twilit shoe.
Gurgle of springs that thirsty travel,
lers quaff --
Niagara blends then in one
mighty score.
Songs ,of the waters of the world a-
wake
To haunt, in liquid notes, her rain -
:bowed spray,
All cadences of river, sea and lake
Her isle -divided torrents do essay;
a To reach, in that hast plunging.
ecstasy,
The grand finale of the 'sym-
phony.
—hf.:lly Bevan.
IlI y MOTURII'S ROOM
All things here whisper of your
gracious ways,
Each chair and lamp ens learned a
livelier line
Since forming part of your serene
design ---
The very rugs and curtains sing
you' praise.
This roost is but the echo of your
days,
Growing in flava• like a rare old
wine,
Your preemie° gives a glimpse of the
sliv!ne—
Even when you are gone, your spirt'
stays.
Your kindness finds a home in
brass and wood;
Your smile is woven in the tapestry';
Your deft economy of time I see
In simple order that is sweet and
decd.
Isere is a tenderness of thought,
which brings
The spell of Life even to little things.
-Louis Fenwick McKay.
"LET 111111 BUT LIVE ..."
Let me but live my life from year to
year
With forward face and unreluctant
soul,
Not hastening to, nor turning from,
the goal
Not mourning for the things that
disappear
In the dim past, nor holding back in
fear
From what the future veils, but with
a whole
And happy heart, that gladly pays
its toll
To youth and age, and travels on
with cheer.
So let the way wind up the hill or
down,
Though lough or smooth, the journey
will be joy;
Still seeking what I sought when but
a boy.
New friendship, highadventure . d
, an
! a crown, •
1 shall grow old, ibut never lose life's
Ze6 b,
{ because the road' last tui
sl turn will be
the best.
-Henry Van Dyke.
o~tt�
EVENING IffMN
Lord of the earth and the mountain
and skies:
God of the sun!
To Thee our prayers with the incense
rise
When day is done.
Give heed to Thy children's tears and
sighs
Thou Holy One.
0! leave us not, we Thee implore,
To endless night;
But grant that we may see once more
Thy morning light.
And that the dawn to us restore
Thy persence bright!
Help us, eh Lord! from sin's dark
sway
That we may turn
To Thee, the everlasting Day
For whom we yearn,
That in Thy loving, warming ray
Our hedrts may burn.
—Charles F. Larkin, in Montreal
Star.
PARADISE
When women search for Paradise
As a rule you'll find
A little house, love -filled and bright,
Is what they have in mind.
A little house where sunshine makes
Gold rugs across the •floor,
And honeysuckle drifts, dream -sweet,
Around the kitchen door.
Two rows of gay, brave hollyhocks,
That guard a homing lane,
An open fire by which to warm,
When dusk blows up a rain.
The ecstasy that day's encs throws •
Across a shadowed lawn,
Where women seeing sten turn home,
Put waiting kettles on.
---Helen Welshimer.
c Wilts
SL'etelER RAIN
Sweet summer ricin, borne upon
breezes light.
How welcome is the murmur of your
falling.
Your rich refreshment- setting wild
birds calling.
And blossoms trembling with re-
newer] delight!
A filmy veil, you float across the
skies,
Hiding their azure, yet in tender
carr,
Soft tears of gladness on the dream-
ing air
To fall and pass, as sometimes from
our eyes.
You turn to jewels the shingle on the
beaches,
You conjure diamonds on the leaves
of trees,
You gentle sweep across the upland
reaches,
And drop, as nectar on the thirsty
leas;
Like the cool breeze upon the heated
brow
At sunset, after following a plow.
—Dudley Stow, in Christian Science
Monitor.
BURLESQUE
In ominous October, every room
I hung with floral papers, bright with
bloom;
In dull November, happily I found
Gay drapes with butterflies athirst
around
A rose, December gave me crystal
jars
Ablaze with tropic birds and bees and
stars;
In January, from an Orient Store,
A leafy rug appeared, to grace my
floor•,
In February, sick for winds of spring,
I filled a vase with paper blossoming;
In March, I bought a hyacinth and
tried
To fancy it was summer come inside.
In April, pettishly 1 changed the '
• places
Of all those foolish, staring, painted
faces;
But when the world grew round and
sweet with May,
I locked the door upon the puppet
play
And'ran—and ran away!
—Anne Sutheelarnd,
AdvertigOmiinapting.:.to 1* Opel
A