The Huron Expositor, 1943-12-10, Page 6ii
ids
is
Sf ALLAN
roi Etonomlst
eaereee
P:El'I;Cr'l' ,DESSERTS FOR THE
FESTIVE OCCASION
Seiki gomema,ker l Fruit cookies;
.7'ng pia* pudding and mincemeat re-
1ire several days to mellow and de-
velop diet ' rico blending of flavours
desirable. They will be less heav-
ily fruited and lack the richness of
other years because of the scarcity
of some of the ingredients. However,
make a perfect .dessert, neither sgggy
nor dry, and the family will be cheer-
fuL
Preparations for steam puddings
xaay be accomplished in easy stages;
Wash raisins and drain thoroughly;
shred peel and chop suet when you
have a few leisure moments in the
evening When . ready to mix, use
about one-half cup of the sifted meas-
ured flour to dredge the fruit, Com-
bine measured ingredients together.
Mix and pour into well greased
moulds. Cover with two ' layers of
wax paper. Tie securely with a
string. Incidentally, if you put pud-
dings in ' several small moulds they
will require less time to cook. We
prefer• to •steam the putidings. How-
ever, if your steamer has worn out,
you may improvise one by putting
moulds in a covered roast pan with
the rack in place in lower part of ov-
en with bottom element on `high'—in-
°4licator at 400, or place on top ele-
..ment and keep boiing. Do nbt'lift the
lid during the first two hours. If the
lid is tight -fitting, it will not be nee-
.essary to replenish with water—if
water has to be added, use hot water
so that steaming continues without
interruption. To reheat the pudding,
allow 'a half-hour for small moulds,
• or- one hour for the listed English'
plum budding.
TH/S CERTAINLY /S
WONDERFUL
BREAD /
ROYAL IS CERTAINLY
WONDERFUL
a0+, ; YEAST/.
Mad. IN
Canada
Just/:fie ;..day'
`n'sures sweet/
Misty;. bread
CA/RAPPED. AIRTIGHT
)', PROTECT STRENGTH.
iJRE; -:DEPENDABLE!
RECTPESR
English Plum Pudding
% cup pastry flour
•1/g teaspoon baking soda
% teaspoon salt
1 teaspoen cinnamon
1/2 teaspoon mace
14 teaspoon each cloves, allspice,
and ginger
% cup brown sugar
acs cup mincedeguet
• cup currants or seeded raisins t
1/3 cup seeded raising
2 tablespoons citron peel
2 tablespoons mixed peel
1/3 cup blanched almonds
% teaspoon grated lemon rind
1 teaspoon lemon juke
acs cup grated carrot
1/2 cup grated raw potato
1/s cup grated raw apple.
Method: Sift flour, measure and
re -sift with soda and spices. Add all
other ingredients. Combine thorough-
ly. Steam in covered greased pud-
ding pan for three' hours. Re -steam
for serving.
Carrot Pudding
1 cup grated carrots
1 cup grated potato
1 cup bread crumbs
1 cup raisins
1 cup -peel (sliced)
1/4 cup cherries
1 cup brown sugar
s/4 cup suet, finely chopped
2 tablespoons sour milk
% teaspoon baking soda
1/2 cup flour •
1 teaspoon salt
1 teaspoon cinnaniAa
ag teaspoon nutmeg
1/2 teaspoon allspice.
Method: Mix ingredients in order
given. Turn. into well greased mould.
Cover and steam. If individua1
moulds are used, 11/4. -hours would be
required; for large moulds, 3 .hours.
Plurrl Pudding Sauce
Cream together a cup of sugar and
half a cup of butter. When light and
creamy add the well -beaten yolks of
four eggs. Stir in 1/2 cup raspberry
vinegar 'or similar flavoring, a pinch
of salt, ,and one cup of hot cream or
rich milk. Beat this mixture well.
Place in double boiler over the fire
until the consistency of thick cream.
Add one teaspoon of liquid allspipe.
Do not let it boil.
Butterscotch Sauce
1112 cups .brown sugar
2/3 cup white corn syrup
% eup water
1/4 cup butter
2/3 cup rich milk
• Boil sugar, syrup and water toge-
ther „until they reach a temperature
of 236 degrees F. Add butter and
cool. Beat in milk. Serve hot or
,cold. One-third cup shelled almonds
may be added,. to sauce after cooling.
TAKE A TIP
1. Heat a cake pan slightly , before
greasing; less fat will be neededi
2. Bake --or grill patties or croquettes
instead of frying, to save fat.
3. Plain scones or tea biscuits may
be baked on a lightly floured pan
instead of a greased pan.
THE QUESTION BOX
Mrs. C. asiks: "How can fish
odour he—removed from a metal pan,
and should frozen fisb be thawed be-
fore cooking?"
Answer: Scrub with hot water and
salt; rinse, then wash in soapy wa-
ter. Small fillets do not need to be
thawed, but it prevents excess "'spat-
tering" of fat.
'lairs. S. Mc. asksk: a "How to make
good pastry without pastry flour."
Answer: .Add 1/4 teaspoon baking
powder to sifted flour; use one-third
more cold fat, and sprinkle with milk
instead of water. Chill before it is
rolled out.
NOTE,—Has anyone other sugges-
ra.
sem*);�weeks 'befiaaelaan the ritual
of Malting the Ohrietso,as gadding was
ilegun—raisins were atoned aad the
family each took a tura at stirring•
the pudding for luck. After hours and
hours of boiling the puddings, for
there were Usually several, were put
in the cellar to age.
The ritual is simpler now that.
Christmas puddings have put on war-
time, dress. There are no raisins to
stone this year, for those on the mar-
ket are the seedless variety; being
less rich :the puddings don't require
aging. Yet, in spite of 'their simpli-
fied form, the 1943 pudding will still
provide a fitting climax to the 1943
Christmas dinner.
Steamed Carrot Pudding
2 tablespoons mild -flavored fat or
4 tablespoons ground suet
i cup brown sugar (packed)
1 egg
2 tablespoons molasses
1 cup grated raw carrot
1 cup seedless raisins
%. cup mixed peel
1 cup all-purpose flour or 1 cup plus
2 tablespoons pastry flour
1/2 teaspoon baking soda
1/ teaspoon salt
% teaspoon baking powder
IA, teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons grated lemon rind—op-
tional.
Mix fat or
in well -beaten
suet and sugar. Stir
egg, molasses, grated
carrot, raisins, peel and grated lem-
en rind. Mix and sift dry ingredients
and beat gradually into• the first mix-
ture. Turn into a greased pudding
mould. Cover closely and steam 19/4
hours. Six servings.
Here is a choice of sauces to ac-
company •he.steamed carrot pudding.
Both are good,• too, with other steam-
ed or baked puddings.
Butterscotch Sauce
'2 tablespoons butter
% cup brown sugar
3 tablespoons flour
1% cups hot water
teaspoon vanilla
Few grains salt
Few grains, nutmeg (optional)
Melt butter in saucepan. Add sug-
ar and flour, blending well. Add hot
water gradually and stir constantly
until sauce thickens. Simmer three
minutes. Add vanilla, salt and nut-
meg. Makes 1�'4 cups sauce.
Old -Fashioned Pudding
1 tablespoon butter
2 tablespoons flour
1/s cup sugar ,
1% cups boiling water
1 egg
Pinch of salt
1 teaspoon 'vanilla. •
Melt butter in ;saucepan.: Stir in
feeep/and sugar until well blended.
Add boiling water gradually, stirring
until smooth. apimmer three minutes,
then add. to well -beaten: egg, stirring
rapidly. Return to saucepan and boil
one minute. Add salt and flavouring.
Makes 1% cups sauce. .
Mincemeat
3 cups apples, chopped -
2 cups raisins, chopped
3 tablespoons Lemon or other fruit
juice •
1/4 cup water or cider
la cup mixed peel, sliced
1/2 cup sugar
1/2 teaspoon grclund cloves
1/2 . teaspoon nutmeg • •
1 teaspoon "cinnamon
1/ cup chopped suet or •1/4 cup mild -
flavored fat, melted.
Combine ingredients and beat to-
gether slowly. Simmer• -about 10 min-
utes, bottle and store in refrigerator
until used. Approximate yield—four
cups.
Sauce
tions pertaining to the above prob-
lem?
Anne Allan invites you to write to
her c/o The Huron Expositor. Send
in, your suggestions on homemaking
problems and watch this column for
replies.
MAAW x6id\mmoicsomot .s„.\u„ \\\\\\N\OA\lh'O\\M\\\\N19.u.\� '\\m\ �\\\\\\\\\\l\\\•�\\\\\\\\\\\\� \\� 1 \� \\\\vim \num \�v. �u\� u\� �\\� um m�.smm\nam..m-�
60% OF CANADIANS FALL SHORT .OF GOOD NUTRITION!
, \\\\ \\\\\\...,.. \\\\\\\W \\1\\WWN.\\\\M.s..MCV \\\\\\1WIfirm\\\\\\\N\\\\\\\\\\\l\W,,s.\\\\•Q\\\\\\\\\\\\\\\\\\\\\l\\\\\\\W.\\\\\\\\\l\\\\\\\\\\\\\\\\\\\\\\\\\\\ICP
okO/itr>
yi
r�y
.r ,,gyp
fedi-
DLENTY of food does not necessarily
rmean the right kind of food. Actually, recent
Government surveys show that 60 percent of
Canadians -fall short of good nutritio ,.even
though seemingly well fed. P,e taps. you too,
fail to serve proper foods for best health. '
To help yoi>{ make sure your family is well
nourished, we offer you "Eat-to:Work-to-Win",
a really practical plan for meals. All you need
know about nutrition, in an easy -to -follow,
interesting, authoritative book.
Polio ., this easier -way to better
nutritinat Get jour ER.EE. copy
of itioi t Fork to: i& .NOW.
1ff totipoti tbca
tl fabs Iiiirattto Arid real&
,�. ,• h nli a0Vl, bWYr", "a2 ,.
Menus for 21 break-
fasts ... 21luncheons
... 21 dinners --plus
other valuable food
• information. ,
*The nutritional statements in "Eat -to -
Work -to -Win" are acceptable to Nutri-
tion Seriices, Department of Pensions
and National Health, Ottawa, for lbs
Canadian Nutrition Programme.
MAIL TH15 COUPON TODAY
'BoxT6OR , TORONTO, CANADYA.
Please send me my HUM copy of "Eat-to-Work-to.Wln".
Name •
Ar7dseu ,
Gtti r Prov
_..d+:r1: lGrin; air' Y.i for rem Aro* wrsr r mIra c.r rrwrsw
ti
W I,TTEN SPECIALLY FOR THE
WEgIQLY NEWSPAPERS QP CANADA
JIM 6RE,EIl.ULAT, Editor of the SUN
bri1PT CUN11INT SASKATC*OSWAM
Ottawa Clippings: Qperators at
two high speed cheque writing ma-
chines are sending out income tax
refunds to Canadians at the rate of
8,000 a day at National Revenue.
. . . Muntions department is consid-
ering establishment of a crown com-
pany to centralize disposal machin-
ery, war material and other surplus
goods . . . discouraging' non-essential
buying, the Treasury Board has an-
nounced that payment of month-end
December salaries to temporary and
certain permanent employees before
Christmas will not be authorized; it
affects 30,000 temporary employees in
Ottawa; 40,000 outside the Capital
and 22;000. permanents.... in a case
here a magistrate ruled that "ham-
burger" retains its original name
"round steak" when the• meat is
round up for a customer at his re-
quest. . . . Contributions to Canada's
recently -established "quinine pool"
equalled 110,000 doses in the first T.0
days.
* * *
The Canadian Army, after a goal of
100,000 more personnel for the 1943-
44 fiscal year, had reached at the end
of September, a net intake of 63,58g
and net discharges of 21,120. Total
intake was 55,188 volunteers, 29,602
call-ups.
* * *
We don't know but that we should
be bothered about an alarming situa-
tion wherein the • convictions for in-
fractions of the law in Canada during
the first three years of this war in-
creased 30.6 per Cent. There were
420,975 convictions in 1936 and 632,-
431 in 192. The worst of it is, of
course, that juvenile delinquency has
jumped up badly, way past the adults.
Among ,.t'he juveniles, major convic-
tions increased 37.9 per cent. In
short our convictions increased t*ice
as fast during, the war years as dur-
ing the peace time period.
* * *'
Figures show that the expansion of
Canada's national economy has' been
tremendous in its' swing from a pure-
ly peacetime production to a vast and
complex industrial mechanism. „Ten
days before war was declared total
deposits in banks 'of Canada were
$2,524,000,008. At Sept. 30th, 1943,
these 'deposits had grown to $4,085,-
000,000. Bank notes climbed from
$210,000,000 to • $747,000,000. In four
years our total trade jumped 167 per
cent., and our national income from
less than five billions to something
around $9,000,000,000.
* *
It may not be generally known yet,
but farmers and other primary pro-
ducers can purchase lumber for new
buildings essential for storing grain
qr housing livestock• at 10 per cent.
below current , retail- price through
payment of a subsidy by the Stabil-
ity Corporation; a branch of ,the War-
time Prices and Trade -Board. The
subsidy is also payable to fishermen;
co-operatives, unincorporated associa-
tions and incorporated farms. It al-
so may be granted in assisting the
restoration of essential business
buildings when the proprietor is hiin.-
self bearing the cost of 'rebuilding.
The ruling says: "Any civilian pur-
chasing lumber for use in assisting.
the primary production of essential
foods is eligible for a consumer sub-
sidy."
* * *
ere and Tbere: One Norwegian
tanker, of hundreds sailing for the
United Nations, just 'crossed the At-
lantic for the 45th time since the• out-
breakof war, carrying 300,000 tons
(105,000,000 gallons) of oil across the
ocean, enough for 100 raids over Ger-
many of a thou'santl bombers each;
and had never seen a U-boat.. . The
1943 production of children's knitted
underwear is expected to break all
previous records with_output of more
than ten million garments and a con
tinuous flow to retailers; the board
says diapers„ for instance, are up
more than, 30 per cent. over 1941,
and flannelette garments are far in
excess of pre-war years... , Canada's
birthrate last year was 1.2 per thou-
sand higher ,than the year before,
showing increases in every province
except Saskatchewan. . . ..Canada is
today supplying nearly two-thirds of
the imports of Newfoundland with
the United States second, supplying
about 32 per cent.
a w s
The• federal government will pay a
drawback of 25 cents per bushel on
wheat bought for feeding purposes
on grade known as Manitoba No. 4
Northern, equal or lowef , to replace
eight cents abushel which has been
paid for the past year or so if pur-
chased for feeding.
* * *
Delivery of hogs ,reached such-tre-
mendousr'tiporti�,ne a Short while
ago that the• Met 1 bard asked all
peeking pants in, Cilrebec, Ontario
and the Prairie Provilices to slaugh-
ter no more sows until ail regular,
classes of finished hogs at yards and
plants were slaughtered. A recent
week saw an all-time slaughtering of
about 192,000 hogs; greater by 15,000
than any previous week. The con
gestled situation was not confined to
Canada, but pfevailed in the United
States, too. The Board pointed out
that as two regular hogs can be pro-
cessed with about the same amount
of labor as one sow, and as addition-
al weight .does not lower the eventual
value of sows temporarily held back,
this was the best practical solution
to the problem.
* , * "
The legations of Canada at Wash-
ington and of the United States at
Ottawa are being raised to the rank
of embassies. The Canadian embassy
is the first to be established 'by any
British country other than the Unit-
ed Kingdom. Full title of the Cana-
dian Ambassador, Hon. Leighton Mc-
Carthy, K.C., will be Ambassador Ex-
traordinary and Plenipotentiary.
* * *
Farmers are urged to make immed-
iate arangements for fertilizers they
will need next spring and to accept
delivery during the winter months, .be-
cause of problems of transportation,
labor and storage, states G. --S. Peart,
the Fertilizers Administrator. If athe
farmers' needs are to be 'met, ,mane
facturers must keep the stuff moving
out. About 500,000 tons of different
kinds are expected' to be available in
Canada for the spring of 1944.
* * *
Only 30 ,per cent. of the leaf used
for tobacco in Canada in 1938 was
Canadian -grown, but as a result of
the improvement in the quality
through research and practical work -
of the tobacco division of the Domin-
ion Experimental Far Serv,ice, 92 per
cent. of Canadian leaf was used in
1940. In .1942 it is stated that 100
per cent. of the tobacco manufactur-
ed in this country was home grown.
This means a fine increase in revenue
for the 7,000 farmers engaged in this
industry.
* * .*
Items • of interest: 8,225 cases of
clothing, footwear, medical supplies
shipped by Cenadian•s,Aid to Russia
have' -arrived safely, . . . Dominion
revenue from customsa excise and in-
come tax in October this year was
$239,682,360 as against $200,164,114 in
October; 1942. . . . The bulk of Brit-
ish Columbia high potency liver oils
(from fish caught there) is going to
the United Kingdom under •a new
agreement; includes halibut, soupfin,
shark, black, red and ling cod. . . .
A new -record inebarrels of Canadian
flour shipped abroad during 1942-43
totalled 12,757,215 barrels of 196 lbs.
each. . . . Up to October 31st, keels
were laid for 267 ships in shipyards
of Canada on the east and west coasts
and on the St. Lawrence. . . . There
were 2$i launchings.
Agricultural
Developments
During four years of war, remark-
able developments in agriculture have
taaten place in Canada. As a result
of these developments, the contribu-
tion of rural men and women through-
out the Dominion in the prosecution
of the war has assumed an ever
growing importance.
.. The farmers and farmerettes have
had the ,job of providingincreasing
quantities of food for the Dominion's
armed forces for, civilians and to help
meet the growing requirements of the
people of the United Kingdom. De-
mands for increased food production
have been met to e. remarkable de-
gree hut food production alone does
not. tell the complete story of Cana-
dian agriculture at war.
The demands of war have taxed the
ingenuity of Canada's scientists . .
plant breeders, botanists, entomolo-
gists, pathologists . . . in developing
new crops, and in combating the in-
sects and disease that might destroy
them in the fields or in storage.
As a result •of .the war many sotirc-
es of seed have been cut off but home
production has been .developed to
such a degree that most seed, form-
erly imported, now is produced here
in the Dominion. "
' Canada now supplies. about one-flfth
of its own wool requirement. Expan-
sion in sheep production was encour-
aged when It appeared possible that
Canada's wool. supply might be cut
off. Much of the clothing of Cana-
dian servicemen and women is of
wool.
Flax for fibre and oil is 4a new
crop which has been outstanding In
Canada. Whereas only about 8,000
acres were planted 10 fibre fiat four
years ago, there were close to 50,000
acres of it .this year,•• chiefly in. East-,
.orfs OntarieI and Western Quebec.
in the search for rubber Supplies
ale., neceSSary atter the los of
IOWA and the kbit l dies f tb;g a 144•
'been encouraging evA1017 1, kit it
"Auk,0#oak ref th viae ilii tan laux11
Hon. xikweed leav,. , tan, . Sapp be
utilized >jn tb.e manUtactualo of ,a syn:,
thetic rubber. Milkweed floss can be
used as a. substitute for kapok in
steeping bags and flying clothes, The
collection of milkweed, particularly
by ,the children, was• proiinoted this
fall.
Another interesting war develop-
ment in Canada •along agricultural
;lines has been the selection of suit-
able species of trees and shrubs for
esommosina
go4seitatiaramde
MAKE YOUR HOME
HOTEL
WAVERLEY
A
MODERN,
WELL- 4
CONDUCTED
CONVEKIENTLT-
LOCATED,
HOTEL
SPADINA AVM. el
GDLLLGR ST.
RATES
11.50 *13.60
aily
12.50 -17.00
wane snort
FOLDER
As M. Ponos.
A
WHOLE
oars
sasinlIDNO•
WITHIN
WALKING
DISTANCE
Flltaoetar
100444.3 4411boulOk 444Ash
Tclardruidniolki*PAR.P1ftFs( 01'Yi .
camouflage purposes.
Another fart` product, grass seed*
is useful in tying down the soil, and
so important in the construction andr
maintenance of .airports. Fuel wood,
which is vital in many war activities*
is yet another product • of Canadian
farm lands.
DON'T PLAY FAVORITES
Use top units on (an electric stove
in rotation for the same reason you&
change the tires on your car occa-
sionally—they wear more evenly.
Most people, favor on4Nuit—do you?
For the same reason it's a good idea
to switch the lids on a coal or wood
range from time to time. Those di-
rectly over the firebox bear the 'brunt
of heat and work and cracked lids
are difficult to replace nowadays. ,
NO BASEMENT
A lot of people are living in hous-
es without basements but they need
not • suffer froom cold floors on that
account. The trick is to .bank the out-
side walls nearly to the window ledge
with earth, straw or snow which are
all good insulators.
CANADIANS IN ITALY
Fresh pork for dinner in the near future is the idea which these
Canadians in Italy have in mind. The pig, a black one, was purchas-
ed from a farmer by Pte. J. E. Conroy, Peterborough, Ont., left, and
Pte. Albert McMillen, Toronto. -
C}1ieSNAPJOj 'GUIW
PICTURE COMPOSITION
47
n composing this picture the photographer used good Judgment in having
. the limbs and trunks of the trees serve as a frame for the house.
or0 many camera fans "picture
i composition" is a terrifying ex-
pression. To them it seems to imply
learning books of rules, delving
deeply into •art theory- indeed, all
manner of effort and trouble. As a
matter of fact, picture composition
is simply pleasing arrangement—
arrangement that satisfies the eye.
And, in taking pictures, a little
thought and common sense are bet-
ter than a whole encyclopedia.
After all, every picture subject is
different, and no rule or set of
rules can cover all subjects per-
, fectly. When you choose a 111cture
subject, simply ask yourself, "What
arrangement of this will be most
pleasing in' the print?" Visualize
the picture idea clearly; then ar-
range the parts of your picture so
a that' they will carry out that idea.
After that, simply frame your sub-
ject properly in the finder and shoot.
.'-`But," you may ask, "suppose the
Subject can't be movedor rear-
ranged?" Any subject can usually
be "rearranged" for the catmerd sim-
ply by *hanging your position to
obta4i a different 'view of what you
are pietlitleg;
We ii'nay CGn pare good composition
in a pteture to good arrangement of
a teen). Ziegard Your blank dimin as'.
an empty 'room. Then set eat • tc
furnish this picture space in a
pleasing manner. '
In furnishing a room, you don't
want to include so much furniture
that the place seems cluttered. Thin
' is also true of a picture. Never
„crowd your picture space with too
many details — keep the arrange -
anent simple.
In organizing your room you
wouldn't want to place all the furni-
ture together in 4ront of one wall,
for then you would have a stiff, un-
attractive arrangement that would
look crowded and uncomfortable.'
Not°, in a picture, will you want
all the object matter, or even the
most important subject, to be cen-
ered stiffly and formally. You should -
seek an informal arrangement, so
that the eye enters the picture easi-
ly and finds comfort and harmony
when it arrives.
This is the common-sense method
of making snapshots. 'Organize the
picture as you would your living
room, so that it pleases and com-
forts the eye. Spend a few extra
moments planning the picture, and
work out the details before "yon
shoot What's good 'photographic
procedure, and !Laura to yield bet-
ter pictures.
John tt it Guilder
1