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The Huron Expositor, 1945-06-22, Page 6Ij p�f ICaaemakers l In view of supply of commercial ,re it behooves the housewife alis be. own . frozen desserts eye •Possible. It is got a dif• task, especially when a refrig r• as available, nor need the in - e ts. be;. expensive. With heavy. ••, .ff ,the market •fog the dura - be thin type will do and vac- t,,{Sygttps may ',be substituted for Simplest recipe we have seen ieomfa from the Department of Agri - ,culture, it uses honey instead of Sugar for sweetening. - Mix a , quart of coffee cream (18%) and % cup of flavoured honey and freeze. The ad- dItion of fresh fruit or berries makes It an exciting dessert. Take a Tip 1. Set the refrigerator control for freezing. The tray of cream --should alwayn..:he placed on the bottom shelf unless there is an upper shelf over a freezing coil. 1 The cream is left until frozen solid, then removed to a chilled bowl and broken into chunks. Next, beat with a rotary beater long enough to break down all 'hard lumps, but not long enough to cause any liquid. 3. If the recipe calls for the addi- tion of whipped cream or eggs this is the time to mix them in. Do this with a minimum of stirring. 4. Put the mixture back into the tray immediately and replace it in the freezing compartment and leave to freeze firm again. If the ice cream + Ire to se rf tib et, ,44.c ulr. e, e, /Pint hiftWeie4 trees And normal Veld, Sweet obobela.te can be shay- eoare.ely and added .to unfrozen cream: 6. Fruit ices are cool and refresh- ing and easy- to make. Lemon Cream (Six to eight servings) 1 cup milk 1 cup coffee cream ' 2 eggs 1/a cup sugar • .% cup light corn syrup 1/4 cup lemon 'juice 1 teaspoon grated lemon chid,.,,. Beat eggs until lemon coloured. Add sugar gradually until the • mix becomes a thick. Custard -like consis- tency. 'Combine with. syrup, milk, creain and lemon juice and rind. Pour into tray and freeze with tem- perature control at coldest position. When frozen, remove to bowl and whip with an electric or hand beater Until mix becomes light and' creamy. Return quickly to freezing tray and finish allow to freezing. When des - All over Canada, in cities, towns, villages and on farms, hundreds of thousands of men and women watch for the post- man to bring ,dependents' allowance cheques as other people look for pay-day. They are people of all ages whose bread- winners are.;,away on active service.'Fhey- includereturned men not yet back' in civil life.. And soon there will be hundreds of thousands more back from the war. They will receive cheques to help' them buy civilian clothes, to go to college, to get technical or vocational' training, to start in business for themselves, or to set ' up as .farmers or fishermen. The banks have to be prepared to cash all official cheques for these and a _dozen other purposes -and to do so anywhere in Canada without charge. In fact, the banks supply Canada with the nationwide machinery to facilitate a grateful country's plans for restoring service men and women to civilian life. This is ,a tremendous task. It will' entail a vast amount of bookkeeping. But you can be sure that your banks wihl take it in their stride without impairing regular banking service: This Advertisement is. Sponsored by your Bank MR. AMC MACLAREN Director of the Ontario Farm Service Force Mr. Maclaren is urging all cities and towns to orga<iize local, Paras Commando Com- mittees. And asks that those interested write to the Ontario Farm Service Force. Parliament Buildings. Toronto. for detditled information. (Winnipeg Free, Press•) There may be /Wile ''w'ho bettered that Heinrich Hiinnller'a self,010- e l 'end was toe quick, too easy, for. him. This was the brute .who had imposed; torture, ' starvatioe.. and, death upon millions. Cyanide was too easy ifor 'him. Thus the reason- ing runs. But it was not an • easy - end for him in slay way. Consider the na- ture of .the creature. He was one of the few really great Nazis,a•.m, a>a to whom the Nazi doctrines . of blood and irace .,had the reality .of a4, seli- gion, •a man whin worshipped- the greatness and destiny of Germany. He had some of the qualities of the sincere religious fanatic and the blood-stained story of the wars of religion is ample evidence of the atrocious length to which mankind can go to justify the means by the end. It is unlikely that Hlimmler felt himself a guilty man, stained and be- smirched by the deaths he had or- dered. All these he would regard as being unfortunate but necessary steps to the greater ends of the glorifica- tion of the German nation. Consider now his position when he was captured. He was last heard of by the world on April 25th when he conferred for the •last time with the Swedish Count Bernadotte. Since then he had been hunted. He had' fled from place to place, unable to understand why his greatness and his sincerity were being called in question, and carrying always the lit- tle phial of poison, with which -he could, if necessary, make anNend of ,himself. At last he fell.,into British hands. He was arrested by a common sol- dier, and taken from' camp to camp to be questioned by men he consid- ered his . military and social infer- iors. At last they took his.trousers off and left him to trail about with a blanket he was forced ' to hold around his waist. Then he announced hisidentity confident that his status would then receive adequate recognition. In- stead, he was ordered about by a sergeant-major—not even a commis- sioned officer= -who was not impress- ed by Himmler or by his greatness. Finally, they poked and pried at his body, with Himmler cursing himself that he had not the courage to take the poison. Then they stuck fingers in his mouth and this harmless, rou- tine act proved to be the crowning indignity. He killed himself. serf is completely frozen, turn tem- perature control half way back to normal position for holding until serving time. Cherry Water Ice (Four •servings) % cup sugar 1/ cup water 1/4 cup light; corn syrup 2 tablespoons lemon juice 11/2 Cups cooked red cherries. Boil sugar and water five minutes; cool. Press cherries through sieve. Combine with sugar, corn syrup and lemon juice. Pour into • freezing tray. Set control at coldest posi- tion; freeze .to mush. Remove to chilled bowl; beat until light. Re- Mace in freezing tray; ,freeze, firm. Chocolate Ice Cream 1 teaspoon gelatine 1/4 cup milk 1 pkg. chocolate pudding mix 1/4 cup sugar 11/4 cups milk 1% cups light cream. Mix gelatine with 14 cuup milk. Place pudding powder in saucepan. Add sugar and 11/4 cups milk gradu- ally, stirring constantly. Cook and stir over medium heat on range un- til mixture comes to boil and.is thick- ened. Remove from heat, Add gel- atine -milk • mixture immediately and stir.. Add cream and mix thorough- ly. Place in freezing tray of• autoba- tic refrigerator, setting control for coldest freezing temperature. When partially -frozen, turn into cold bowl and beat with rotary egg beater. Re- turn to tray. Freeze 30 minutes logger and stir;then freeze until firm. Freezingk4thie; 3 to' 4 hours. Makes three-quarter quart. The Question Box llirs.�T. B. says: "I have large gel- atine moulds, but since the family has • scattered, I don't know what to make in them. Any suggestions?" Answert 'Make the whole main course' 'in one, and it will be easy to serve. Put a" layer of ham. and 'vege- table,salad on the bottom, then pack in a layer of , •potato salad. Chill and turn out on a bed of lettuce. Garnish with green onions . and radishes. Serve extra salad dressing. Mrs. C. D. says: "I would like the recipe for the mustard raisin sauce served hot with ham." Aanswer: Tasty Raisin Sause y4 cup brown sugar, 1/2 tablespoon dry mustard, 1 tablespoon flour, 14 cup raisins, 1/4 cup vinegar, 1% cups of water. Mix the dry ingredients. Add rais- ins, vinegar and water, bring to boil and serve with hot ham. • 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.. • /SN'T /T r . 7WUTm 7 4'. 71 -dor HE TRIED TO LIMIT ME TO JUST ONE CAN,AND THIS ISN'T RATIONED! BUT THAT'S ONLY FAIR—THEN THEY'LL GO AROUND ! ,4*\ 0110 fes,, .:: NO -0-0 I SUPPOSE NOT ! BUT I STILL DON'T SEE WHY... OH YES YOU DO ! THAT'S 4111 JUST THE WAY TO GO ABOUT GETTING THINGS RATIONED. YOU DON'T WANT THAT ekt, ti WELL N, `v.. J'` ere' O -- THEN SUPPORT YOUR GROCER! HE'S DOING A SWELL JOB... THANK HIM, 1NSTEAD - OF.COMPLAINING ' s v 1./ ,K. v4 BE FAIR! There's enough for everyone but we must all share and share alike. Your grocer is doing his part to keep dis- tribution equal. Are you doing yours? Let's all make it our business to see that' further rationing is unneces- sary. That's the way to help the retailer, help the govern - meat and help ourselves. JOHN LABAlT LIMIT' D tendon aniCe%", r j It may not seem to be, but this was, for Himmler, a drawn out .tor- ture of the most excruciating kind. He was the high priest–of a religion which, for him at least, had validity. To be given proof that others con- sidered him nothing but dangerous vermin was punishment Of its kind. So was his burial—his body flung in- to a,nameless grave, and the earth a mad deg that had been done away heaped upon him, like the corpse of 'with. The end was fitting. • rte.sum aid these:. '4e1ight , t? e` heart noth= ing of"'thewAixgdu wil o 'have to figure, to matte the ` agi3l$n.. vulgar i?la{tion last the week. • Per net ''onl ' are these •ezzeptlonally dellefeesi Pies, 'but they use the_ peat po'S:si*le araoupt of sugar. Thie home economists of the Con sumer $eetien,' Derain -len Department of Agriculture, discovered that sugar could be eavedi by ifeldirig the mer.` ingue right into the pie filling so that the'' sugar used. to sweeten the egg whites Would contribute its sweetness to the filling too. The caving,'' of course; is not large brit it is by many small savlegs that the ration can be painlessly stretched. Chiocolate Mint Pie '1 tablespoon gelatine 1/4 cup cold water 2 squares (2 oz.) unsweetened chocolate % cup boiling water 3 egg yolks 1/y cup sugar 1/4 teaspoon salt 2 drops oil of peppermint 3 egg whites 2 tablespoons sugar 1. 9 -inch "baked pie shell. Soak gelatine in cold water. Cook chocolate in iboiling water, about five minutes, beating until smooth. Re- move from' heat, add gelatine, and stir until dissolved. Beat yolks slightly, add sugar, salt and gradual- ly add the chocolate mixture. Add peppermint and chill until partially set. Whip the egg whites until stiff and gradually beat in the two table- spoons of sugar. Fold into chocolate mixture, pour into baked pie shell and chill until set. Makes one 9 -inch pie. ,Rhubarb Cream Pie 3 tablespoons flour ,1/2 cup sugar 14 teaspoon salt 4 cupsdiced raw rhubarb 1 tablespoon; gelatine,. 2 tablespoons cold water 2 egg yolks 2 egg whites 2 tablespoons sugar • 1 9 -inch baked pie shell. Combine flour, sugar and salt. Add rhubarb and mix well. Let stand one hour, then cook over boiling water for 15 minutes, stirring occasionally. Meanwhile soak gelatine in ,cold wa- ter. Beat egg yolks until light. Pour rhubarb sauce over egg yolks, stir- ring well; return to double boiler, stir and cook for three minutes., Re- move from heat and add gelatine, stirring until dissolved. Fold in mer- ingue made with stiffly beaten egg whites and two tablespoons sugar. Pour into baked pie shell and chill. Makes one 9 -inch pie. ' Cream Pie 1/3 cup sugar 1/3 cup flour 1 teaspoon salt 1 cup cold milk 1% cups hot milk 1 egg 1 teaspoon butter 1 teaspoon, vanilla 1 9 -inch ple shell. Mix sugar, flour and salt. Combine thoroughly with cold milk. Stir in hot milk and cook hi top ofdouble boiler about 10 minutes,'stirting con- stantly. Beat egg, combine with a little of hot mixture and add to mix- ture inture in double boiler. Cook :three 'minutes. Remove from heat and add butter and vanilla. Pour into baked. pie shell. Makes one 9winch pie shell. Note.—Welldrained canned fruit or slightly sweetened fresh 'fruit may be • spread in :bottom of baked shell be- fore pouring in cream filling, or us- ed as a topping. Bait For 'Mice In dwelling houses it is not advis- able to eliminate mice with poison_ Traps should be used; baited witia •cheese, fried ,bacon, oatmeal or fruit. When -raisins were plentiful, a. com- bination onbination bait often used was a mix- ture ixture of peanut. butter, rolled oats and. chopped raisins. A drop of aniseed oil put on the finishing touch. • • • `. / imp Qoin hiiTo 001110,?�t f ,. aAfa: YOUR HOMO HOTEL 'WAVERLEY AMARA AVM al COMMA .sr. A MODEM, WELL. CONDUCTED" CONVENIENTLY - LOCATED HOTEL RATES R60 --RUM 12.5D0 -1i7.00 Ma= FCR PROM Hind MIiklni is on the Way but Freedom from the tiring and tiresome job of hand milking twice a day has been 'gained by thousands of farm families through the use of a modern , milking machine. One person can milk up to 20 cows in an hour with a milking machine— it keeps a good hand milker busy to milk 7 to 9 cows in the same time. This saving of time and labor is important, especially when•good farm help is, hard to, get, but at any time milking is a disliked chore that the family is ,glad to have taken off their hands. The hours of time saved with a milking machine does mean something in dollars and cents but it means a lot more in making farm life easier and more pleasant. Everybody welcomes the relief from the Milking time blues that a milking machine brings. The modern, practical and economi- cal way, to do things is to use machines instead of muscles wherever possible --that is why hand milking is out for dairymen who have experienced the comfort and convenience of a mechani- cal milker. Among the time and labor saving machines your local Massey -Harris dealer has to offer is the 'Rite -Way Milker ---the modern milker With the natiyral•-fiction. Ask him for particulars about this machine that does'so much, to make dairy farming easier and more profitable, MASSEY'Y-HARR S COWMANY LIMITS D BUILDERS OF GOOD FARM IMPLEMENTS SINCE 1847 f1 r .1 A A i4