The Huron Expositor, 1945-04-06, Page 6Ptfgii ipgoples—tieir ens-
dtlese,. Perhaps your
kris leave •wl 1. a i3•ed-
0tsn o;Yed= a 11ab Lative
;•;ytaybe you would •like
lvAnte.
etiian Hutsepot -
1kot Poi)
pe pgirk shank in boiling wa-
x,fover. After cooking 30 min -
'a.: one tablespoon salt.
tiulq' anti: cut one small head or
oy 'cabbage, six potatoes, 1% cups
ced carrots, 2' cups diced onions
'add 'lz teaspoon pepper, y tea-
�aon nutmeg', .
Out all together in tl}e cooker with
sire pork shank and simmer for about
two ''hours.
•Khoptha
1 small head red cabbage
1 onion
1 apple
1 tablespoon rice
'/z bay leaf,
% teaspoon cinnanibn
% -teaspoon salt '
Dash pepper
2 tablespoons vinegar
3 tablespoon's sugar
1 tablespoon shortening.
Clean and shred cabbage. Peel and
core apple. Cut up apple and onion
fist .
Wie are more
arida, than. ever be -
a Che •J.tow Conn,'
e .'East tail us: of
and put ill pan with one cup of wa-
ter; add all ingredients except vine-
gar and sugar. Simmer 1'/z 'hours,
adding a little boiling water if nec-
essary. When -thoroughly cooked,
add vinegar and sugar and boil• dive
minutes, stirring meanwhile.
Serve with roast dressed pork.
Zoete Koek
(Sweet Cake)..
fi cups flour
1% cups honey ,
1 tablespoon baking powder
2 cups water
2 cups brown sugar
% teaspoon extract of ,anise
2 eggs
2 tablespoons molasses.
Mix thoroughly and bake in oven
above 325degrees
,This may be stored for weeks af-
ter being cooked, in an air -tight con-
tainer. A slice of fresh'bread should
be put in every two or three days.
• In Flanders it is known as Zoete
Koek (Sweet Cake), ,i In Antwerp
'and, Brabant it is called Honing Koek
(Honey Cake), and in Holland it is
called Lekker Koek (Delicious Cake).
Take a Tip
1. After our supply of chili sauce
was exhausted we opened a couple
of tins of tomatoes, drained off • the
juice, added minced onion, celery and
a few spices, then simmered for %
hour — and the family are happy
2.°ifYR ar: sae rel v,onion
wbi'ak eel?6 the aro 3 ctsk heel;,
Leet onions of tiro a si4a aid P0e1
Fierce.:each o . e right WOO.
h.
tlre, centre. tokeep the heart from,
VsKling. out P"lnee anions to a cos-
semie and pour a tin. of mushroom
soup ober -them, Cover and bake in
oven at 350 degrees for 40 nfinutes.
3. Keep slivers of raw earrilts in
a covered jar in the refrigerator for
those ,who go looking for something
to eat at all hours. „Crisp crunchy
carrot sticlls are easy to prepare—
thank goodness, because they disap-
pear more quickly than cookies.
4. Peel a ring around the small
scrubbed potatoes and boil .them. This
makes the- potatoes more ntztritious
and easy to.,skin.
The Questibn Box
Mrs. J. C. says: "Homemade soup
is the best welcome sign at our home.
Here is the recipe you liked. (We
did too—very much).
Dutch Broth
, 6 onions
5 tablespoons baking fat
3 cups cold water
1 egg yolk
3 tablespoons flour,
2 cups scalded milk
Salt and cayenne.
• Chop the onions and' cook1them in
two tablespoons of the fat for five
minutes, -then add water and cook 30
minutes. Press through a sieve.
Make a paste of the remaining fat
and the flour, combine it with the
scalded milk and add seasoning. Cook
five minutes, stirring constantly. Add
this milk mixture to the onion mix-
ture. 'Mix thoroughly and a,dd the
egg yolk, slightly beaten. Serve with
one teaspoon of grated cheese- on
the top. ;
Mrs. T. B. asks: "Do you keep tea
biscout dough in the refrigerator?
�s0 in Rubbish
There is siiq .'a thingg as keeping
a garden tela tr, and neat, say 'the
authorities, that.,, s pulling out every
weed and bit o rass and getting rid
of these via %#he; garbage pail or a
bonfire. The ' p oyer way to dispose
of suck materia), is to dig it under;
•
where it rots coin and becomes in-
corporated vrithiie soil, adding plant
food and reoi'FAure absorbing humus.
Plowing or digging in the spring and
When I do this', • the tea biscuits are
hard and dry,"
Answer: Dough, may be kept for
two or three weeks in a refrigerator
it rolled in welt paper so that the
parcel is airtight or if stored in a
small covered dish. Do not knead
after you take it out but bring it
from the refrigerator about .15 rain-
utes before you roll it out.
•Mrs. JC. T. says:' Our family enjoy'
this sauce with. steamed puddings:,
Boil one cup of molasses for one min-.
ute. Take it off the range and add a
teblespoon of butter, 1 teaspoon lem-
on rind and 2 tablespoons lemon
juice. " Stir well;and"pour over steam-
ed pudding or steamed cake.
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.
You will want cash if you plan to improve your
home when the war ends ...
q'i
Managing a farm. is in many ways similar to -
managing any other business. That is why
reserve savings in liquid form are so helpful to
a' farmer.
Victory" Bonds provide the handiest form in
which savings can be kept with safety. Their
security • is without question. • They represent
money owing to you by the Dominion of Canada,
just as dollar bills do. And ... better�than dollar
bills ... they earn interest for you' every day
you hold -thein; 'even when put . away fop safe
keeping in a bank vaultor in a.safe. They pay
double •bank interest.
You can get cash for Victory Bonds if you need
cash' in an emergency.•°Any bank will buy them
from you. You can borrow on them, without
any formality. Simply take thein to any bank.
and .get the loan you need. The interest the
bonds earn pays a large'part df the bank inter-
est on the loan.
So,- realize this fact, Victory Bonds are better
than cash because they earn interest. -
Buy Victory • Bonds to have cash where you
need it, when you may need it. • Buy Victory
Bonds, to help maintain your country's
war effort.
You will 'want cash if you plan to improve
your live stock ...
.41
5
R
5'
8f V1C 2 ttt L4A"Nu 'tyeNt APR.$L ` r
N/illi>N<ilL dbAlt FI'NAN'd'
51 4solo
You will want cash if you. plan to build new •
barns dr install new barn equipment ...
turning all • suchrefuse under is the
proper method.
This 'plowing or digging ie•: e,lso .im=
portent on its own account. Tqo,
mach emnhas,is. cannot be laid on pre-
-Iiminary cultivation, either in the
vegetable or flower garden. It is
much easier to destroy weed growth.
and especially persistent things- like
twitch grass and cow. thistle by cul-
tivating thoroughly before seeds are
sown. Much back -breaking .labor in
weeding can be saved later on :and
the mechanical condaion of the _s.Qil
will"' be improved.
First Plantings
Just as, .soon as ,the- soil.' is fit to
work, one can and should start a few
rows of the hardiest vegetables: In.
this way the garden will pay maxi-
mum returns, as with a bit of luck
radishes, lettuce, spinach, beets and
carrots, if sown at the earliest pos-
sible moziient, will be ready for_ eat-
ing weeks ahead of those planted
later.
This does not ,mean, of course, that
all the vegetable garden• should be
planted at' this time. There are cer-
tain hot weather things like toma-
toes, corn, beans. and the cucumbers,
to mention only a few, which will not
stand any frost. Then again it is
strongly advisable .to string out the
planting of the early vegetables •so
that harvesting too may be strung
out, One can go on planting carrots,
beets 'and beans and, corn; for in-
stance, until after the first of 'duly
in most of '"Canada 'and thus create
a succession of crops, always at their
best .and always coming on right up
until the •first bard autumn frost.
A Kitchen Garden
Th'e .. old-fashioned ;'kitchen garden.
hada lot to recommend. it. This is
the small • plot of ground, perhaps
only 20 feet square, right at the door.
In this position it is handy, especial-
ly when one wants to get a few •on-
ions pr lettu'ce in a hurry, and it is
an amazing thing how much produce
one can ,grow in such a space.
As a matter of fact, for the aver-
age smaller gardener, it is- best to
grow' beets,. beans, ' lettuce, radish,
carrots, etc., in rows close together
n a kitchen garden of. this kind than
in longer rows out in the main gar-
den. The latter, .of course, is• used
for big, bulky crops like corn; pota-
toes and peas and possibly the main
crops of beans,•bu.t the-heavily.plant-
ed, often cultivated kitchen plot near
the house is an ideal location for.the
borne, e
Utes in ell t
it would not,
ren fist into the
veV;pttsPilile 'thio
eh. )d be tocsyted,
reec
0„ 4,11; to
Milk cata:5
watered i6
Pi4,nrring O `'N1Qlt
when splice ds extrezge'ly limit@d,
plannin rs even zpor'e vite,J, because
it• seves, xooAa r.:
1r> isirting> PA1441 Ypiiittirs.. Mitis-
tweexi r ;a a r$44 '•diol 12 nehee for
narrow thiuga as,• iettuge,-radisha car.^
rots, beets, 'to: 36:4n,ohes. lorbeans.
and spinach, to • 16. inches for ,cot'n,
tomatoes and potatoes. r'
Alternate 444 gnatrurtn;g things
like radish, ; lettuce and .spinach with
longer maturing or ,larger growing
vegetables such; as swiss'.chard,--beets,
carrots and beans The first , named
will be up 'and used 'before the latter
require all the space.
NEXT WEEK -=No Hurry.. -Yet; Soil
Must Be Right; Early' Plantings;
Thinning is Important.
Fluffy Biscuits
The •bride's cooking has always
been a target for jokers whether she
deserves it or not. Their jokes in-
variably run to tea biscuits, but poor
biscuit makers are not limited to
brides only.
Today, the home economists of the
Consumer Section, aaominion Depart-
ment' of Agriculture,: give some rea-
sons for biscuit failures, and, explicit
ways of avoiding them.
Too much •fat makes crumbly com-
pact biscuits; however with too lit-
tle fat they will not' be tender, and
the ' crust may be hard and pale in
color.
' The' amount of Iiquid • determines
the softness. Too much liquid. may
result in a hard crust and the bis-
cuits will not hold their shape. Too
Mlle liquid results In a , hard- biscuit
with a taste of uncooked flour. .
' The fat and flour must be blended
lightly until .the mixture resembles
coarse ,meal. This. ,can be done • deft-
ly with the fingers• or with a special
wire blender.
The shape and texture also depends
largely on the way in which the dough
is handled. A little kneading is nec-
essary but only for about haif•a min-
ute—to producelight fluffy, 'well shap-
ed biscuits. If the dough, is not
kneaded '.the biscuits are apt to be
crusty and 'flat but light --bur with
too much handling they may be tough,
fiat and close grained.
Biscuits Should be placed well apart
on the baking • sheet if crusty sides
are preferred. It is better to use a
sheet or pan with low sides as this
:helps to give a better texture • and
color.
very hot 0370, 425. degt'eeo I1`,
6akea the biscuits nuiuki ' and Trey
vents .drying,
.The. liquid may be milk,, tomato
juice 'or water. Tomato juice adds
flavour and gives a slightly f1nk bis-
cult. As they'
y dry out very quiek
when made wi tomato juice ' Or war•
ter they are besth when used lrot end
.fresh.-
Tea Biscuits -
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons fat
2/3 .cup. milk/
Mix and sift dry ingredients. Cut
in the, shortening, usibg finger tips
or a 'pastry . blender, until mixture re- •
sembles coarse meal,. Add milk Slow-
ly and mix to a soft dough, Roll to
%,-inch thickness on a floured boaiuL
Cut, placein a baking sheet and bake
in a very hot oven, 425 deg, 1'. for 1Z• •
T tes:#
to 15 min
amato Durriplings,, -
Heat 11/4 cups tomato juice to posit-
ing
owing point and pour into a square cake
pan. Place biscuits in the "'hot tonia-
to juice and bake as plain biscuits.
These dumplings may also be cook-
ed in a saucepan en top of the stove
if desired but• they will not 7lave the
brown crusty top. -.
Cheese Pinwheels
Roll dough, into a rectangle one-
half inch thick. Sprinklewith one--
half cup grated cheese. .Roll up like
a jelly •roll, cut into inch -thick slices
and bake, cut side down.
Butterscotch Roils
1 recipe tea biscuits '
1/3 cup mild -flavored fat, partly
butter
1/3 cup firmly, packed brown
sugar'''.
Prepare biscuit dough and roll iis-
to oblong piece ',lr inch thick; spread
with creamed mixture . of fat andl
brown sugar. Roll as for jelly roll
and cut in. one -inch slices; :place slic-
es in greased pan or muffin pans and
bake in hot oven, 400 deg. P. for 26#
minutes. •
FEWER WEDDINGS
Vital statistics for 'the month of
November show a reduction of 12 per
cent. in the number of marriages
compared, with November, 1943.
• Messrs. Jones and Messrs. Brown both make shoes—
shoes exactly similar in 'quality and style. Messrs. Jones
do not advertise. Messrs. Brown do, and sell a very much
greater quantity than Messrs. Jones in . consequence.
Who pays for Messrs. Brown's advertising?
Not Messrs. Brown --because their profit—on the quan-
tity gold --is Messrs. Jones' profit multiplied many tines.
Not the public—because they get, for $4.O9, shoes of a
quality for which 'Messrs. Jones 'charge $4.50. Not the
retailer—because the profit is the salve in both cases.
No one pays for advertising. It is an economy. not a
charge. • It does for the operation of s'elliiig,what Messrs.
Brown's machinery does for the operation of making
shoes—speeds it up, and multiplies its 'efficiency. It make
possible big -Scale production and so reduces costs.•
.47
1
t •
1.
tl
e
•
v