Page 2 | Housewives Are Given Help In Planning Canning Needs Calling all housewives! All appli- cation forms for sugar for canning and making jam and _ jelly must be in the hands of your local ration board, not later than April 15. In estimating the amount of sugar you require, figure the number of quarts of canned fruit, jam and jelly xyou plan to make, and allow one-haif ypound of sugar for each quart of can- med fruit and one-and-a-half pounds of sugar for each quart of jam or jelly. Suppose you plan to do up 30 quarts of canned fruit and 10 quarts of jam BERRIES APRICOTS CRABAPPLES CHERRIES * PEACHES PEARS PLUMS 8. ITALIAN PRUNES Wote: *British Columbia Fruit containers. 12 quart-boxes *24 pint-boxes (crate) ......... * box (crate) 6 quart basket (flat) 11 quart basket (flat) * DOX 6 quart Basket (flat) ....... *4 basket crate (crate) *Small box 6 quart basket (heaped) * Box crate (crate) * quart basket (heaped) 11 quart basket (flat) = SOx ..6 quart basket (flat) 6 quart basket (heaped) * Box (crate) 4 DeSiket Crate: ooo koe 6 quart basket (flat) 6 quart basket (heaped) *Small box and jelly. You will need 15 pounds of sugar for 30 quarts of canned fruit and 15 pounds of sugar for 10 quarts of jam and jelly, making a total of 30 pounds in all. The Consumer Section of the Do- minion Department of Agriculture has received many inquiries regard- ing the number of quarts of canned fruit that can be made from the various boxes and baskets of fruit as marketed. Here are the approximate yields. They will vary slightly, de- pending on the way the fruit is packed in the sealers. 12 quarts -- 12 quarts 11 quarts 23 quarts seoeeeeD Quarts 15 quarts 11 quarts 18 quarts 5 quarts 10 quarts 5 quarts 7 quarts 23 quarts 4 quarts 6 quarts 9 quarts . 12 quarts 4 quarts 6 quarts 9 quarts Large box Fullest Use Of Fruits Makes Home Canning Important In Canada (Reprinted by Request) 'Home canning this year takes on a mew importance. It rests with Can- aadian housewives, in the country, as well as in the towns and cities, to vmake fullest use of Canada's fruit crops for wartime food. Housewives are asked to estimate in "advance the amount of sugar re- :Quired for canning and jam-making, so that arrangements may be made to "provide and distribute the necessary supplies. The following questions and answers. Ghave been prepared by the Wartime Prices and Trade Board in coopera- tion with the Department of Agricul- ture, as a guide for the housewife in making her application for sugar for athe canning season. 1 Q--Where_ should I send my ap- plication card? A.--To your local ration board. . Q.--When should I fill out my ap- plication? A.--As soon as possible. Your ap- plication must be in the hands of your local ration board not later than April 15. . Q.--How can I estimate the amount of sugar I require for canning? A.--Estimate the total number of quart sealers you plan to put up, then allow % lb. of sugar for each quart sealer. -4.Q--But how can I tell exactly how much of each kind of fruit? A.--That would be impossible. ®@Don't try to decide exactly the amount of each kind of fruit you will put up. Some fruits may be more plentiful than others. Base your estimates, rather, on the num- ber of sealers you have on hand, on what you put up last year, and| on what you think your needs will be this year. . Q.--But I also want to make some jam and jelly. How shall I esti- mate my sugar for these? A.--One and one-half:(1%) lbs. of sugar for each quart of jam or jelly. - Q--But most of my jam or jelly jars are of various shapes. How can I estimate how many quarts they hold? A.--Take the jars you usually use ! for jam or jelly and see how many cupfuls of water they hold. Four cups make a quart. If they will hold 20 cups of water, for example, you will require sugar for five quarts. 7. Q--How do I list these amounts on my application card? A.--You will notice that your ap- plication card reads: "I, holder of heation -B00k No, 3 make application for of sugar for canning and jam and: jelly making. This will make ieinaccaleE a? quarts of canned fruit, quarts of jam or jelly." You will fill in the blank spaces. You will also fill in the blank which asks the number of persons in your household which you will be feeding. Make sure, too, that you give the serial number of your ration book. . Q.--Are the amounts of sugar al- lowed for canning and for jam and jelly making adequate? Ke A.--The amounts are satisfactory for canning and jam and _ jelly making, as proven by tests in the Canada's Nutrition "EAT RIGHT - oughly enjoy. Phone 2578 Program Sponsors Say-- The Diana Meals provide the proper nourishment. Not only that but our meals you will thor- When You Eat Uptown Eat at the Diana Restaurant DIANA RESTAURANT John Tatulis, Prop. FEEL RIGHT" 95 Ontario St. Dominion Department of Agricul- ture experimental kitchens. . Q.--Is it true that I. should can more fruit and make less jam and jelly? A.--Yes. The Department of Agri- culture recommends canning fruit in preference to making jam or jelly because: 1. More fruit can be put up with less sugar and at less cost. 2. Canned fruit retains more of the vitamin value of the fresh fruit. . . Q@.--What do I do with the applica- tion forms in Ration Book 2 of other members of the family. A.--Attach to your own applica- tion card the application forms from the ration books of the other persons you will be feeding in your household. Do not write anything but the serial numbers of the own- ers on these other forms. Simply copy the serial numbers from the front of their ration books on to their application forms and pin them to your own fully completed application. 11. Q--I haven't very good storage facilities for canned fruit. Is it wise for me to do much canning? A.--It would be false economy to can a lot of fruit and have it spoil. We cannot afford to have any spoilage of fruit this year. Both fruit and sugar will be too precious to allow for that. So unless you have a cool, dry cupboard in which to keep your fruit, it is not wise to can. 12. Q.--Will canning sugar be allowed for all fresh fruits? A.--Yes. All fresh fruits includ- ing citron and wild fruits. But canning sugar will not be allowed for marrow, tomatoes and pump- kins as they are considered as vegetables. . Q.--How shall I get my sugar for canning and jam and jelly mak- ing? A.--When your local ration board has reviewed your application you will be provided, some time before June 1, with special canning sugar coupons. These will entitle you to buy sugar, at any grocery store, at Specified intervals. "See that man over there?" Well, there's a price on his head." "Good heavens! A bandit?" "No. He's forgotten to take the price-label off his new hat." = B. A. GALBRAITH Accountant - Auditor Income Tax Audit 242] Reports Bookkeeping Service 149 Rebecca, Stratford, Ont. 123 Ontario St. for | Rubber Stamp Automatic Daters Ink and Ink Pads PLACE YOUR ORDERS WITH The Fletcher Johnston Press Phone 115 Service Stencils Stratford, Ont. THE STRATFORD MIRROR Maple Syrup Days Are At Hand And Pancakes Have New Appeal Everyone likes pancakes and now that maple syrup time is here again, pancakes come into their own. Maple syrup, however, isn't a must, for pancakes are equally good served with fruit or tart jelly sauce. French pancakes--made from a thinner than ordinary batter, are rolled and at their most delicious sprinkled lightly with sugar and served with a wedge of lemon. There are extra vitamins for the family when you serve them Wheat Germ or Whole Wheat pan- cakes. : These are tested recipes from the Consumer Section of the Dominion Department of Agriculture. French Pancakes 1 cup all-purpose flour % teaspoon salt 3 eggs, well beaten 1 cup milk 2 tablespoons fat, melted Mix sifted flour and salt; combine eggs and milk. Add flour and * beat till smooth. Add melted fat. Drop by spoonfuls on a hot griddle or light- .ly greased frying pan. Cook till bub- bles form on the top and edges are cooked. Turn and cook on the other side. Spread each cake with tart jelly, roll and serve immediately. Makes 12 large (5-inch) cakes or about 18 small ones. Wheat Germ Pancakes 2 cups all-purpose flour 1% teaspoons baking soda % teaspoon salt % cup wheat germ 2 tablespoons brown sugar 14% tablespoons fat, melted 2 cups sour milk Sift flour, soda and salt together. Add wheat gerra and sugar. Add milk slowly and beat till batter is smooth. Add melted fat and mix well. Drop by spoenfuls onto a hot griddle or lightly greased frying pan. Cook till bubbles form on the top and the edges are cooked. Turn and cook on the other side. Serve at once. Makes about 18 cakes. In place of 2 cups of flour and 4% cup wheat germ, use 1% cups flour and % cup whole wheat flour. Plain Pancakes 2 cups all-purpose flour 2 teaspoons sugar (optional) 8 teaspoons baking powder CHINA HALL To Clean Your Silverware... USE Goddard's Piate Powder 2-oz. Package .....-..--25¢ 3%4-oz. Package.....-.-45c 8-oz. Package .........-85e¢ Liquid Plate Polish In Tins 2 Sizes.......35c and 60c J.L. Bradshaw 4% teaspoon salt 2 eggs, well beaten 1% cups milk 1 tablespoon fat, melted Mix and sift dry ingredients. Add milk to beaten eggs and stir quickly into dry ingredients. Mix till smooth. Add melted fat. Pour from a pitcher or drop by spoonfuls onto a hot grid- dle or lightly greased frying pan. Cook on one side until bubbles form on top and edges are cooked. Turn and cook on the other side. Serve at once. Makes 15-18 cakes. For variety % cup finely chopped apple may be added to batter before cooking. Fruit Sauce Gradually mix 1 tablespoon corn- starch with 1 cup warm water, boil for 5 minutes, stirring constantly, add 1 cup syrup from canned cher- ries, plums or other fruit. 1 tea- spoon butter and simmer 10 minutes. % cup finely chopped fruit may be added. Sauce may be served hot or cold. Makes about 2 cups. Tart Jelly Sauce Beat % cup tart jelly with a fork till soft. Stir in 2 tablespoons hot water, 2 teaspoons lemon juice and a dash of salt. She--"I was just reading that sta- tistics prove that school teachers make the best wives. I wonder why this is." He--'"Probably because they have learned to ask questions, and keep quiet long enough to hear the an- swer." * * * A naval officer fell overboard and was rescued by a deck hand. The of- ficer asked how he could reward him. "The best way, sir," said the gob, "ig to say nothing about it. If the other fellows knew I'd pulled you out, they'd sure chuck me ine" FAMGus .ULASH SQUADRON PREPARES FOR A RAID Preparations for a night raid on Germany by members of the famous 'Pilsudski" all-Polish Bomber Squadron serving with the R.A.F. Many of them were formerly prisoners of war in Russia re- leased and brought to Britain for further training after Russia enter- ed the war against Germany. They have taken part in many big raids: on German targets and have received the congratulations of the A.O.C. 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Health and stamina are needed now for Victory .-«@ Government surveys reve lways for full happiness. al that even those who can afford the best are often ill-fed, according f true nutrition. i pos wigs Tests an easy and imteresting our family's health, through opportunity © way to improve y Here is an better nutrition ...an opportunity of getting your copy of the booklet absolutely o cost. **Bat-to-Work-to-Win', at So don't delay! Send for your FREE copy NOW! to Nutrition Services, Department of Pensions oe " le &(The nutritional statements 'Eat-to-Work-to- Win Bead accepeet : Ottawa, for the Canadian Nutrition Programme.) Phone 179 84 Ontario St. Sponsored by THE BREWING INDUSTRY (ONTARIO) in the interests of nutritio n and health as an aid to Victory.