The Huron Expositor, 1944-06-16, Page 6,v,
UJ
.beat well;, :i'our'ha,ck i:uto'freez
g_ traY,: 0.0 Cdutred at coldest point
SISI- Cleeze• uq it hrtn, Stir pine at;
egad of first hest:
- The Question PDX •
•
`4NflE ALLAN
t1.oingt •kononsist,
to 'gameulaket's!" Strawberries
e star of the berry family. They
Rexis fable though and should be
ed winelys--t7'se' strawberriea as
eft) a's-• possible after gathering or
ju?chasing,• and don't wash or hall
'thein until just before using. It is
wise to spread the berries on a plat -
Iter and keep in the .refrigerate,•&.. _r
N'o need to mentionthe delight of
a• strawberries served 'au natures• -=-
yelled , unhulled •berries served with
,sugar and cream. No sugar and
cream? Here are two worthy substi-
tutes which our folks think flatters
the •flavour of the -fruit, The first is
,made •by"beating sufficient milk into
cream cheese to' make a sauce just
thin enough to pour; for the second,
Treat creamed cottage cheese flavour-
ed With orange juice with a rotary
heater until smooth, adding enough
top milk to make it a 'pour' sauce.
Grown-ups get` as excited as chil-
dren over strawberry ice cream. IE
Ms homemade, you have all the glory.
We're including two good frozen des-
' serts in the column.
Now when it comes to strawberry
shortcake, don't be hidebound by tra-
dition! We admit that there probab-
ly is nothing better than the ,old-fash-
ioned version—warm, light-as=afeather
biscuits, split and heaped with crush-
ed, sweetened berries—but a slice of
delicious butter cake' • makes a pleas-
ant, change. And instead of the usual
•,cream, serve, with the whipped• cream'
cheese. •
In your enthusiasm for•,strawberry
shortcake, don't neglect strawberry
pie. Our favourite is made this way:
Select the. choicest Berries from one
quart box and coverthe bottom cif a
baked pie, Crush remaining be. ries
and heat to scalding point; strain
through. 'cheesecloth; add water tc
make two cups liquid. Blend two-
thirds cup sugar with one-quarter cup
eorn starch; add 'liquid and cook in,
double boiler until thickened; ad'i
one tablespoon lemon juice, one tea-
spoon butter and a few drops of red
coloring; cool, then pour ever berries
in pie shell, Serve with •a little whip-
ped cream or whipped cheese.'
If you want to make a 'similar 'pie-]
_with gelatine, Use the 'above proce-
dure- except soaking a' tablespoon of
gelatinein one-quarter cup Cold wa-
ter and dissolve it in, the hot. juice,
omit the torn starch and chill until
syrupy. then pour over berries. Let
stand for one-half hour in a cool
place. . '
Strawberry Mousse
1 box strawberries
sup ,sugar
1 tablespoon lemon Juice
1 • cup cream. •
Clean and crush berries with sugar,
add lexicon juice and fold in ,whipped
cream. "Pour into freezing tray and
freeze Until firm. Stir at end of first
hour (the control should be set at
the coldestpoint one-half hau be-
fore the mixture"is put in).
Strawberry Mallow
•Crush two boxes of berries, add six
tablespoons sugar and a dash of salt;
beat 'Until sugar is ;dissolved; add 40
cut marshmallows and stir until they
are melted. ` Pour this mixture into
refrigerator freezing tray and let
stand in freezing coinparti ent over-
night. In the morning, whip two clips
cream, add to strawberry mixture
• • • v team
i odsspfalmusests
&ARE YOU HOME
HOTEL
WAVERLEY
NODES.
WELL-
CONDUCTED
CONYENIENrtT-
LOCATED
HOTEL
9RfAUYVA AVL d
COLLEGE T.
RATES
UWE
SlSO - 1340
Mac
S2,50 - 57"o0
NR/48 FOR
!OILMEN
w IPOWsr.["
A
II/HOLE
DM $
Sultrin Eins
WITHIN
Makin
DISTANCE
nemm1Ovr
Mrs. M. A Saye; "XlaYannalse°
thinned with strawberry :idea . goes
well with any fruit salad; or you, may
Out up pieties and fold into boiled
dressing."
Mrs. D. B. says: "We make delic-
ious strawberry sun reserves eaell
year by boiling one quart berries, one
quart sugar and two tablespoons lem-
on juice , together eight minutes.
Than pour on platters, cover with_
glassend put out in sun for three
successive days."
Anne Allan invites you to write to
her c/o The Huron Expositor. Sent
in your suggestions on homemaking
problem$ an'd watch this colunip for
replies..
Care Is Important.
Farm authorities point out that
care and attention of farm machinery
is important. For many years a great
deal of equipment owned by farmers
has been destroyed, they say, through
sheer neglect.
Keep„ .teed grinders, pumps and
milk coolers well; lubricated at all
times. Automatic milkers also re-
quire their fair share of attention':
The rubber parts of the milker should
be kept free of butterfat. • As the
rubber parts• cut very easily, they
should be handled with care. Grease
and heat are the worst enemies of
rubber, any grease should be remov-
ed from the parts and they should
be kept in a cool place.
The outside of different engines
about• the farm should be kept as
clean as possible and wiped off with
a •light lubricating •oil from time to
time.
FROM_ DOWN UNDER.
Note in. an Australian paper:
"When vegetables are scarce serve
young nettle 'tops. Cook for. about
ten minutes, drain,' chop, add nutmeg,
pepper and salt and 'a• nob of butter-
Delicious! And try tender young dan-'
delion or nasturtium leaves in your
Salads." ••` •' • •
And another: "The little spoons-
ful. of food we threw away become a
mountain of waste."
. Speak -for themselves, don't they? '
ki
WRITTEN SPBCIALLV FOR ries
W Ett4Y•NEWSPAPER$ O CAN4AgA
.JIM ,$REE$BLAT, Editor 11 tie SUN
WW•,FT 0**9ENT , iks~PONtvi!! IO
Angels of Mercy they call them,
the 3,00 trained young nursing sis-
terr," who stand behind .the 750,000•'
Canadians in the armed forces. It is
interesting to know that the first call•
ever''made in panada for nurses for
war duty was in 1885. at the time of
the North West Rebellion.- Ten came
west and served. First onesto go
overseas went to South Africa 'at t6,e
time of .the Boer War, leaving in
1899, returning in 1902. Twg, thou-
sand served, in. the First Great War,
600 of whom were decorated for hero-
ism. In 1941, at the request of the
South African • governndient, Canada
sent a contingent of 300 nurses, some
of whom have since returned,,'
U* * *
Trade and Coilamerce Minister Mc-
Kinnon told the House of . Commons
that he expects Canadian trade •to'go
well over. the. $5 billion mark, quite..
a jump over last year's record figure:
That takes in exports and imports,
sof course. But' the /.balance in our
favour will be substantiallsecause for
the first four months' of this year it
w°as just under half a billion dollars
which is about: double the 'corres-
pending, period Iast year.,The larg-
est balance of trade agaist us was
with. the U -S.4- This totalled $65,-
100,000 for the four months, while a
year ago it was $101,200,000: •**.*• * ?,
Note for. housewives:The Con
sumer Branchat Ottawa says that
housewives are confusing meat price
charts with meat cutting charts.
Some of the women are not aware
that there are ..two kinds of charts,
while others have forgotten all about
price, charts since the suspension of
meat rationing. Shoppers are. remind-
ed that butchers are still ,displaying
price charts for beef, lamb and veal"
The beef price chart, with strips of
figures 'attached," gives ` the ceiling
price for every cut of beef the but-
cher may sell, and the same thing•
holds. true for veal and Iamb. The
good housewife will study them FO
•
Yes sit, I wear it oti my arm ' and I'm proud of it. For, G S. meant
General Service — on any fighting front anywhere in the world. It
means tT want -t0 ga overseas.-
Canada needs a lot of men lake you and me.
I know it's going to be tough, but the job
has "got to be done. •
So, sign up as -a -volunteer for overseas service.
Remember' it takes months of thorough train.
ing to make -you fighting •fit.
Come on fellow's'Llet's got
WEAR. 1l' ON YOUR ARM
J
•
she'll know what she's buying . and
what price she should be ',paying. By
the way, ,this year there is a price
ceiling on both. Canadian -grown and
imported raspberries and—Strawber-
ries. This will enaure a supply of
these"berries at prices considerably
lower than those charged last 'year.
e• * * *
• Concerning British... Columbia eipn1y
is an order by Munitions an' "Suliply
"prohibiting sawmill operators from
destroying by-products ";frons 'mill
waste material -wrhi'ch can be used, for
fuel or for processing purposes. They
use caw dust a lot in the province
for domestic heating, and as thereis
a shortage another order brings re-
strictions respecting sale, supply, in-
stallation, etc., 91 sawdust burners,
*'* *
A veteran of the Iast war, a nephew
of the famed author, Ralph Connor,
Lt. Col. Athil R. Gordon, of • Wiiiiixlieg,
has been Chosen to write Canada's
medical history of the war. It will
be a historic document, recording in
detail for future generations of doc-
tors, both the human and the ecien-
ti&c story of" the dramatic part medi-
cine has played 'In the greatest war
of all time. This historian isn't go-
ing to browse through musty docu-
ments for his material, but is going
right up amongst the ,shpt and shells
and smells of war, • intends to visit
every'' battle front where the Royal
Canadian Army, Medical Corps is
found.
* '' * ' •
Behind .the scenes of the huge war
effort which keeps,,, Canada occupied
is the salvage campaign. A report is-
sued show's that for the - 35 mouths
ended March, 1944, 'Canadians have
collected the huge total of 499,260;645
Pounds, or 43,451 pounds per thousand
of population. Some 1,752 commit-
tees, like the one you nave working
in your own community, • direct the
great job, -under the aegis of the De•
partment of National War Services,
'Ottawa.
jc * *
While industrial activity reached a
new all-time maximum in this Domin-
ion during 1943, the expansion in in-
dustrial employment that year was on
a limited scale compared with earlier
stages of the war, according to, the
Dominion Bureau of Statistics. There
was an increase of six per, cent. in
the index of employment as compai;-
ed with 1942, but tide index on .pay-
rolls went up 12.9 per cent. Women
predominated in the list of new work-
ers who entered industry. Between
1939 and 1943 persons in 'recox ed
empployment were well overr,700,000
or. 61.6 per cent. of the working force
.of Canada, but some 600,000 'or them
were taken into industry .in the years
1940 to 1942 inclusive, •
* * • * •
For 'delivery to the United King-
dom th.e Canadian Government has
bought during the first three months
of .this ,year cattle "'in the form of
beef, totalling 107,000 head, As a
comparison cattle marketings in the
-month of March, 1938, were" 83,000
head; in March, 1944, 101,000• head.
Owing to the unexpectedly heavy
slaughter of hogs • in our exporting
.plants during the first three months
of 'this year, the Meat Board has been
able to report ' phenomenal progress
in the export contract with ,Britain.
We've reached . the half -way mark.
Total purchases of ,bacon towards the
minimum commitment (560 million
pounds) _amounted to nearly .277 mil-
lion+•pounds, up to April 1, ,1944.
• * * *
On the first of Julie unemployment
insurance contributions, , will have
been going on for three years, • Time
does fly. The fund has now gone ov-
er the $200;000,000 mark" At the last
session of Parliament the ceiling was
raised to $2,400 frond $2,000, also pro-
viding for inclusion of dertain'speci-
fied wage categories even •when' total
earnings went over the ceiling now
.set. ..
.* * *
Are you one of those who annually
raise Cain about .dogs and cats dam-
aging - front gardens, ornamental
plants, etc. The Department of Agri-
culture says a simple spray will re-
peI them. The name of the material
is nicotine sulphate. , Mix it 'tri one-
half teaspoons to one gallon ,of wa-
ter. Spray thinly" You can apply it
so thinly that .persons 'are unaware
of its presence, but animals hate it.
* * *
Canadian Armed .Forces, both home'
and abroad, are growing their own
fresh foods again in their annual Vic-
tory Gardening. campaign,' Experts
say one fully -cultivated ace of ground
wiII supply fresh vegetables for from
500 to 700 men. Soldier farmers in
the British Isles have produced a min-
imum of 160,000 tons of fresh foods,
lna;ludiug 15-;000 -tons - of potatoes:
This all saves shipping food to troops
overseas. '
* *.4 -
As a post-war plan the national
I.O.D.E. has decided to set up a sec-
ond memorial fund, .which will give
btirgaries' and scholarships for chil-
dren of service men killed or disabled
On active ,service. Minimum objec-
tive of the,. project will be $350,000.
*
All restrictionp •c 'wheat deliveries
have been removed by thefederal
governtnetit: Canada's wheat surplus
which stood -at over 900 million 'bush-
-els a year ago is' expected to be shoe-.
,elie'd. away to 300 million by the Old
of July dile year. Commercial tak-
ings
from our surplus afnounted to
around 350 fY1Yifou bushels so far thii3
year already.
Meauderin'gs of thetuscioti'd straw'
berry'-(4el' er'al'iy spekking Western
Caliada,. depends Pis lydtish Cotll�il<ia
tt ea
) � +tSntarltr berried',.
pit .,. . ,� ore
:1a1•markete ii t/";ztarici, aYt '+.306.
1)ecti and tial j�" rdY^e oddaMa>tth are
afiy •si9piled"til $liepCiest or'klarftinti�
tielstftliatitiiiO; ' ebee '1461110 fir'b'.'
4,13
0 Valu 3
Eggs
41 :•0 what might be caller' a
r1endly toots -friendly' -to 0140 -00.0P.;.
1'he are, versatile/ hign * 10.4 vaitte;
409,(4§to $v4ur tinct Poln>lr. $bt
tl Ox uaA. be 14000:40'.0-4#1.,'x'11Py be
hal* ly df 'treated i tltXg1 stored
r cgoligg .rpleaslyt.. 1941 e. ja e*
g w arse- tha , a tal}ghoSreasY, tried
egg .asci Roth? !bet'ter than a ,1igl t,
tender ,a?gleleite. •
• JOittellatte4 sarfs.
adailtablee.d.: aUQw
for` plenty of varinttous ..jdaiu or
jelly: ongelette for fbreakfast,. a west-
tern, oheese or Spanish omelette fox
dinner --pr possibly a fruie urn tette
for dessert, . •
- The home economists in the Con-
sumer Section of the DoininiazrDe-
Partment of Agriciiltu;rts' say "that
where most omelettes- fall down is in
the cooking. Slow cooking at low
temperature is the secret of success-
ful Omelette making.
There are two main • types of 'ome-
lette—thewfluffy or • foamy and the
French.' The former has a •lighter
texture. when finished but. if not thor-
oughly cooked it. falls rapidly. It is
made by beating yolks and 'whites
separately, adding one tablespoon Of
liquid,. milk, water, tomato or' -vege-
table •juice' for each egg. Thiel- liquid
is mixed,' with the yolks. 'When the
greased frying pan- is hot, 'the stiffly
beaten whites are folded into the
yolks, the mixture". is poured 'into the
pan, the heat reduced and the ome-
lette cooked very slowly until set.
For a French omelette the eggs are
beaten very slightly,,..with 'the requir-
ed liquid (one tablespoon, per egg).
During the slow cooking the mix-
ture is, lifted from,. the bottom of the
pan as it sets and the pan tipped to
allow the uncooked portion. to run un-
derneath.
A fluffy omelette which .will. not. fall
before your' eyes but ' will disappear
in quick order when the family starts
or it is Budget omelette—it has • bread
crumbs added which extends the eggs
and glues omelette body.' The,Cube
,Omelette is :a . treat for those. who•
like a bit of nippy cheese with 'their'
ggs. .. .
•Budget Omelette
lx/s cups soft bread crumbs
1% cups milk
' 6 eggs, separated
Salt and pepper to taste.
' 'Mix milk and ./crumbs, .•"let soak,
then beat smooth. Beat egg yolks,.
add' salt and pepper and ebmbine with
bread mixture. Beat whites stiff and
fold into. mixture. Pour into hot
greased pan. and. cook slowly until:
firm, • 25 to 30 minutes. CookAn a
slow .oven., for • the last 10 minutes, if
desired, to brown the top" • The same'
mixture may be cooked as scrambled
eggs. Five to six .servings.
Variations
L Add chopped parsley, green on-
ions and diced celery .to mixture be-
fore choking.
2. When cooked, spread' omelette
with jam or jelly, fold over and serve
•a„t once.
3. Add finely chopped, cooked. vege-
tables or grated raw carrots tb mix-
turebefore cooking. '
Cube Omelette -
.s1 cup bread cubes
3 tablespoons fat.
.6 .eggs {.
ually marketed within the province,
New Brunswick ones are sold local-
ly, with some shipments,to Nova Sco-
tia and to Montreal. Nova, Scotia
berries mostly are sold within the
province. Maturity starts in earliest
sections about June lst, and the lat-
est start about a month later.
i "fast*
, .Qa
6 tablespoons unilk •.
Salt and pepper
va cup' of '41nch'• olbeeae cubes.
Veit • two, tablespoons bf fat in it
heavy frying pan. Cook bread,reiabes
in it until Gris'p and brown, ,Beat
eggs, milk•,, salt `'and pepper together.
Add toasted bread cubes. Melt rt#-
maining fat in the pan and .add egg
mixture, Sprinkle cheese cubes over
;mixture in' the pan,,' Cook slowly, lifts
ing edges and centre .of omelette so
that the uncooked' mixture rues onto
pan. Continue to cook Until set, about
20 to 25 m3ntites, The..•top may ba
browned under the broiler for the bat
five minutes if desired. rive to 'six
servings.
FLOOR FRES 5
AND SINK'S BACKING DP!
• No reason to get excited
when drains clog . if you
have Gillett's Lye handy. Just
pour in, and bingo! The greasy
mess clears right out! Water
runs freely again.:
This- tip-top, powerful
cleaner will save you endless
drudgery. Whisks away dirt
and grease withouthard scrub
bing. Deodorizes garbage -pails.
Destroys contents of outside
closets. Gets everything it
touches clean and sweet in
a jiffy. Don't wait to 'earn.
the many ;ways.
Gillett's will help
you "take it
easy." Get some
today.
• Never dissolve
lye ;n hot water.
The action of the
lye itself heats
the water. ,
MADE IN CANADA
s:r•
MAGIC'S; ...::........._._.__ ... .
ORANGE MARMALADE BISCUITS
2 cups sifted Bow. ' reg
% tapn. salt cup milk
4 tbspns. shortening 3:4 cup orange
marmalade
,d tapas. Magic Baking Powder
•
Sift dry ingredients together. Cut is short-
measguntil mixed. uring cup;dd milk -egg marmalade
to make 4 cup and add to,Brst mixture:
Roll out about %-inch thick; cutwith
floured biscuit cutter, Top each with a
little marmalade; bake in hot oven (425°F.)
about 15 minutes. Makes 16,
Kam 'IN CANADA•
CURTIN ADDRESSES JOINT . SE§SIQN
tiIbZ ll , ; arift9stIroalla'la;drlteircten tzt1y
P
vrii7e1`l�lHee
ddy il�hfi•t�l fart :l
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ote l
atxoentre t41e} oaal h asofa.tnh.hCisees nbSoeua
i d otse''iddtdkrp"t was taken:backrate tledoitertllioe inLodot. 1tgiilght Olt rng
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•
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