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THE CANADIAN STATESMAN, BOWMANVILLE, ONTARIO THURSDAY, MAY 13th, 1943 PAG~E FOUR THIE MIXINC BOWL Dy ANNE ALLAN iý fNydro Home Economlst - INFORMATION ABOUT THE MEAT RATION Hello Homemakers!, A new ad- venture in meal planning is on its way-meat rationing. Let's pre- pare for it. Rationing. shortages and changes in foods caîl for a knowledge of food combinations and cooking methods. With this knowledge. meat rationing will flot present such harassing prob- lems. Meat rationing is necessary in order that everyone may receive an equal share after the Govern- ment has provided for tiose who are keeping the war from our own shores. Great Britain's lim- ited rations (26 ozs.) will continue and our own armed forces have been rationed. Nutritionists have proved that two pounds of meat per person per week are adequate. This is based on the officiai food plan which emphasizes the quan- tities of other protein foods eaten, such as milk, cheese, soya beans and other dried vegetables, along with the daily serving of meat, or fish, or poultry, or meat sub- stitutes. The Wartime Prices and Trade Board issues the followmng infor- mation on meat rationing: 1. The brown Spare A coupons in Ration Book 2 will allow 2 ibs. per person per week. 2 . Children will have the same ration as grown-ups. 3. There will be control of meat in private lockers and there will be meatless days in restaurants. 4. Pouitry and f ish will flot be rationed. Neither will such meats as kidney, liver, heart, tongue, brains and cuts like spareribs and oxtail, which are more than haîf bone. 5. Unrationed meats will re- main under the price ceilings. 6. Farmers will still be allowed to slaughter for their own house- hold use and beef rings will be allowed. 7. Meat supplies wili follow the regular channels from producer and processor through wholesaler and retailer to customer. But there wiii be more work for the meat trade as coupons and other details require time. Considera- tion from both retailer and cus- tomer will be a great help. Further information will be re- leased as other details are deter- mined. We are willing to help you in any way and will be glad to discuss any problem by letter. A limited supply of meat charts is available upon requests by letter. RECIPES Hamburg Casserole I lb. chopped beef, 2 tbs. fat, 4 medium sized potatoes, 1 cup canned condensed to- mato soup, 1 onion, sait and pepper. Brown chopped beef in frying pan with fat. Cut potatoes in 1-2 inch cubes and arrange them eveniy in the bottom of a loaf pan. Spread haîf the meat on top of the potatoes. Add 1-2 cup tomnato soup and the onion, thinly sliced. Season with sait and pep- per. Add rest of meat and pourý on the other 1-2 cup of tomato soup. Season with sait and pep- per.* Bake in a moderate electric oven of 350 degrees for one hour. Yield: six servings. Lamb or Mutton Stew (Irish Style) 2 lbs. stewing lamb or mut- ton, boiling water, 4 whole carrots, 1-4 cup turnip cubes, 4 onons peeled and quarter- ed, 4 raw potatoes cut in 1-4 inch suices, 1-4 cup flour, 1-4 cup water, sait and pepper. Sear meat in a large kettie unti] B Brings you compliments on ni m e n t s 0 D 4 1 r T t a s t b read sweet, tasty bread ri ng S you y E p EN 0 B L E rALWAYS DDEPENDABLE p S7E R IGH A Cy j WRAPPPED AiRrIGHT Cy IC) ENSURRE POTEN w'eli browned. Cover witb boiiing water and cook slowly for 2 hours or until tender. Af ter cooking 1 hour, add carrots, turnips and on- ions. Haif an hour before serv- ing, add potatoes. Thicken stock with flour mixed with water. Sea- son with sait and pepper. Yîeld: six servings. Baked Spareribs with Dressing (not rationed) 2 pieces spareribs, 1 cup bread crumbs, i cup chopped apples, 1 tb. chopped onion, 1-2 tsp. sait, 2 tbs. flour, 1-8 tsp. sait. few grains pepper. Wipe spareribs with a damp cloth. Make a dressing by com- bining the bread crumbs with the apples. onion and 1-2 tsp. sait. Spread one piece of spareribs with dressing. Cover with the other piece of meat. Tie the two pieces together. Rub the outside of the meat with the flour, 1-8 tsp. sait and a littie pepper. Place on rack in roasting pan. Bake in bot oven of 475 degrees for 20 minutes. Reduce heat and bake in moderate oven of 325 degrees for one hour. Baste meat every 10 minutes with fat in pan. Yield: six servings. TAKE A TIF 1. Follow the Mixing B o w i column to become better ec- quainted with the less familiar cuts of meat and their uses. 2. Store meat carefully. Remove wrappings which may cause unpleasant flavour or absorb juices. Place in covered disb in coolest part of refrigerator, but not wbere it will freeze. 3. Before cooking, wipe meat witb a cdean cloth wrung out of cold water. Do not allow it to stand in a pan of cold water as juices will be drawn out and foreign matter washed in. 4. To coagulate quickiy the juices on outer surface, and also to prevent inner juices from es- caping, put less tender cuts o! meat in boiling water. leave electric element on Higb for 3 to 5 minutes, then turn to Low or Simmer. This method keeps most flavour in the meat. 5. Wben cooking stews, put less tender cuts of meat in cold water, bring quickly to the boil, then turn electric element to Low. Some goodness will be in the stock but a large portion left in the meat. Anne Allan invites you to write to her clo The Canadian States- man. Send in your questions on homemaking problems and watch this column for replies. Seasonal Suggestions For Care 0f Furs As part 9of the conservation program whicb it is promoting with the object of making things last as long as possible under wartime conditions, the Consum- er Branch of the Wartime Prices and Trade Board advances the foiiowing seasonal suggestions re- garding the care of furs: 1. Keep furs dlean. Dirt, dust and grime are a menace to fur. They invite moths which destroy the fur and the peit. 2. Loosen fur coats about the body and shoulders when sitting or stooping to avoid undue strain on the leather. 3. Furs deteriorate from heat and should not be exposed to it. Undue or continual exposure to the sun will change the shade of dark furs and cause white furs to turn yellow. 4. Wet furs should be combed ligbtly with the flow o! the fur and then brushed in the saine di- rection. The fur should then be aliowed to dry slowly, not near beat, but where there is a good circulation of cool air, after which it sbould be iightly shaken. If the water bas soaked the leather, send the fur garment to a reliable con- cern for proper treatment. 5. Proper cleaning and storage increases the l! e of furs. Motbs are an ever-present danger. To help protect furs put them in an airtight mnoth bag whicb contains a moth preventative. This is not recommended as a substîtute for commercial storage but as a pre- cautionary measure over short periods only. 6. Fur garments torn, damaged or noticeably worn should be tak- en to a reliable firm for repair immediately. 7. Proper sbaking is good fori fur, but care should be taken not to break the leather or split the seams. Fur coats sbould be hung on wide-end coat hangers which will not pierce the skin from the weigbt of the coat itself. Do's and Dont's In Homo Painting Paint is a vital factor in the business of conservation and m a ny amateur painters are getting out their brushes and colon cbarts, and are preparing to go to work. Here are some of the Do's and Don'ts of painting from Consum- er Information Service: Don't paint near an open fire. Don't smoke while painting. Don't paint in damp or rainy weather. Don't paint over a waxed surface. Don't paint over dirt. Don't leave brushes standing on their bristies. Do provide adequate ventila- tion by opening at least one win- dow. Do dlean the surface be- forehand with soapsuds and tur- pentine. Do prepare piaster with a sizing coat or primer to protect the paint from the deteriorating effect of time. Do use a protecting strip of cardboard or sheet metal when painting narrow mouldings and do wipe them off frequently. Do clean brushes with turpentine and prepared cleaner after use and keep them wrapped in paper. Quebec Buys Bonds The Government of the Pro- vince of Quebec subscribed the sum of six million dollars to the Fourth Victory Loan wben the Provincial Treasurer. Hon. J. A. Matbewson presented to Hon. L. A. Tascbereau, joint chairman of the Quebec Fourth Victory Loan Committee a cheque for that amount. The ceremony took place in the presence of the Lieutenant- Governor, Sir Eugene Fiset. At the ceremony, Premier Ade- lard Godbout said that bis Gov- ernment was happy to make this substantial contribution to yet an- other Victory Loan and pomnted out that whiie urging Quebec cit- izens to support the Loan it had not hesitated to set a good ex- ample. "To set our subscription at $6,- 000,000, we have had to make a considerable effort financially, but in doing so we believe we are but doing our duty", he stated. "At the samne time we realize that there is no better investment possible, whether for individuais or governments, than Canadian Bonds. These Bonds are guaran- teed by ail the resources of the country and are based, from the' moral point of view, on the na- tional integrity of Canada. Can- ada has neyer failed to meet any of ber obligations as they feil due. "The Government of this Pro- vince lends this sum o! six million dollars, confident, too, that it aids in the great work of the Allied Nations for freedom."' The City of Quebec has just purchased $250,000 of the Loan, its largest subscription to date; last fail, the municipality bought $150,000 wortb. Many other Frencb-Canadian cities and towns are following the lead o! the old capital. 1 1 al Fido Will Not Starve Even Though Meat WiII Be Rationed With meat rationing just around the corner, the pampered pup has had bis day and the cuitured cat is a back number. That's the opinion of a number of Toronto veterinarians, who aren't turning a hair over the fact that Rover is going to go short on pure round steak, and Tommy is going to have to purr along with- out calves' lives, par-boiled. They don't expect pets wilI suffer any more than their masters under rationing. "Fifteen years ago Toronto dogs lived on scraps from the tabe-and liked it" says Dr. J. E. Leeson, veterinary for the Hu- mane Society. Today there are excellent pre- pared dog foods which give the average dog a well-balanced diet. It will be the older dogs and cats -seven or eight years of age- who have been fed on specially chosen fresh meat ail their lives, who wilI find it hard to change over. But if its done gradually, most pets can learn to eat pre- pared foods. The trick is to mix them with gravies, pot liquors, chopped vegetabies and other food items the dog likes." Pet owners are going to take it harder than their pets, in the opinion of Dr. Alan Secord, di- rector of the Secord Clinic. With a plentitude of cereai grains in Canada, and a tremendous live- stock export trade leaving con- siderable by-products unfit fori human consumption, it should be possible to keep dog diets up to par. As for the big breeds of dogs-a great many owners have long since had arrangements for getting regular deliveries of horse meat, at a cost of about six cents (5e I q rhrf T'S a tough, grim life they've chosen - those loyal, Ihard-bitten men who get the cargoes through. On watch, the hours are long and cold and lonely ... then, below for a snatch of sleep that may be broken at any moment by the caîl of danger. There's neyer an instant's truce with the enemy. Always the threat of death hangs over themn. .. spitting death from the air, flaming death from oil, numbing death in icy water ... They fight the elemental fight, because the cargoes MUST go across. They fight foryou! Think of that when you ask yourself, "ICan I afford a Victory Bond?" For those who sacrifice so much, can you refuse a little self-denial? Can you hold back your dollars when they don't hold back their lives? Ask yourself, "'Can't I buy a bigger Bond this year?" Or plan to buy two, one from savings and one on the instalment plan from earnings. Do your part by buying more Victory bonds! E CONTRIBUTED BY JOHN LABAIT LIMITED, LONDON, CANADA a pound. This is quite nutritious. Dried bread, cereals, vegetable leavings and milk can ail be added to prepared dog foods to give them variety and interest to the pets' palates, according to Dr. H. S. MacDonald, veterinarian. Dr. MacDonald agrees that leading Canadian brands of dehydrated pet foods have been perfected toi such a degree that they provide sufficient nourishment and vita- mins for animais. A survey of well-known pet food manufacturers indicates that they expect to be able to suppiy the demand when meat rationing goes into effect. Horse meat isn't s0 easy to obtain. Other suggestions for pet diets offered are: Boil meat bones (un- rationed) in water slowly as you would a stew, until the bone has broken down to the consistency- of jeily. This is rich in phos- phorous and calcium, and can be used as a base for food mixtures with vegetables and cereal. Use broths from meat scraps and- bones, and the water from boiled sausages, livers and other meats to moisten dry foods. These can be used with dehydrated dog foods. Serve boneless fish and fish en- trails raw or cooked. Save bacon rind, cheese rind, dried bread, left over puddings and other table scraps. Grind leafy tops of fresh vege- tables up with carrots, beets, on- ions, turnips and apple parings, peapods and the ends of string beans, cook fifteen or twenty minutes and add to bone-jelly or dehydrated dog food. Bacon scraps may be mixed with corn meal and baked into a cake. Don't overfeed your dog-, many people do. Skim milk supplies proteins and healthful vitamins to poultry. R. S. McLaughlin Is President 25 Years R. S. McLaughlin, dean of the Canadian Automotive Industry, was receiving congratulations Sat- urday as he entered his 25th year as president of General Motors of Canada. Mr. McLaughiin was also at the helm of the great carniage business which preceded the automotive regime and in littie more than a quarter of a century has guided his companies through a transportation epoch. It is fifty-five and a haîf years since R. S. McLaughlin entered OUTGROWN? the service of his father in the Mc- Laughlin Carniage Company and JUST as a healthy boy outgrows his it was in 1907 that the McLaugh- clothes so does thrivinxg real estate increase lin Motor Car Company was form- in value and require more insurance pro- ed with R. S. McLaughlin as pres- ident. Then eight years later tection. Chevrolet Motor Car Company ofBeoeyu av aloltths gnc Canada came into existence to eoeyuhv alsltti gnc build the Chevrolet Model 490 in check over your policies and niake sure you Canada. It was in that year that have adequate insurance protection. No the carniage interests were dis- obligation.I posed of after 230,000 buggies and seighs had been built. From then on it was motor cars and in 1918 the McLaughlin and CanadianUA T R J ME Chevrolet companies soid their STUA T R A E interests to General Motors Cor- poration and the present companyIN U N E AG T came into existence. N U A C AG T The progress of General Motors - Suceessor To J. J. Mason & Son - of Canada since that time can be attested in no better way than by Phone 681i Bowmanville the vast stream of war materials which rolled from its factories on ____________________________________ this particular McLaughlin anni- versary, a stream of material for the armies of the United Nations, which never could have been pro- at his desk to begin bis 25th year many o! them with records like duced if it had not been for a gen- as president. his own, going far back into the eration's steady growth under in- He pointed out what he regards carniage days. spiring leadership. as a significant fact, that there are Geo. McLaughiin, of Oshawa, Active and entbusiastic as al- 170 employees in Osbawa witb formerly of Enniskillen, who died ways, Mr. McLaughiin was early from 25 to 50 years o! service, last summer, was a brother. t, THURSDAY, MAY 13th, 1943 THE CANADIAN STATESMAN, BOWMANVILLE, ONTARIO i