More Food For
British Yule
(JP) Newsfealures
LONDON — This will be the
closest to a ration-free Christmas
that Britain has enjoyed since
1940, but many old food favorites
will still be missing.
Butchers already have predict
ed that pork will be hard to get.
They probably won’t have enough
ever for regular customers, al
though the present meat ration is
only 23 cents weekly.
Turkeys ore still scarce and
other shortages continue in sugar,
butter, eggs, tea and bacon. House
wives making their own puddings
and cakes will have a hard time
finding raisins, mincemeats and
candied peel.
But the Ministry of Food has
just lifted the four-pound weight
restriction on confectioners' cakes.
Shoppers now can order any size
of cake, iced and decorated, pay
ing the controlled price of three
shillings ninepence a pound.
Other welcome changes are the
large quantity of Christmas pud
dings, by reputable manufactur
ers, lining the shelves. And, for
the first Christmas in years, cook
ies of all kinds are off ration and
in quantity.
A pleasant surprise this year
will be a large variety of canned
prepared foods, off ration for the
first Christmas since France was
invaded in 1940. Most are French,
Danish, Dutch, Belgian or Polish,
but there also are canned corn
cobs, com kernels and other deli
cacies from Canada and the U. S.
Canned fruits generally are in
ample supply but canned peaches,
pears and pineapple still make
only rare appearances on the
shelves.
To amplify the scanty meet ra
Our Yuletime
Heritage
(JP) Newsfealures
Americans, although of many
nationalities, are completely in
unison about Christmas customs
in the United States.
We adopt the symbol of Santa
Claus from Holland, the Christ
mas tree from Germany, Christ
mas (shoes) and stockings from
Belgium and Christmas cards
from “'Merry Christmas” greet
ings from England. America has
contributed the turkey dinner
and the poinsettia as a decoration.
All over the world Christmas
bells peal forth the birth of Christ
and the nativity is the great holy
picture carried in the hearts of the
faithful on Christmas morning.
Many of our customs are of
English origin, and in England 1
these old traditional customs still
are observed. In olden days Eng
lish manor houses were open to
all and tables were laden with sir
loins of beef, mince pies and
foaming ale. Today, although our
menu is varied, we still leave our
homes and hearts open during the
Yule tide.
The English Yule log and the
huge candles which were lighted
to shed a glow on the merriment
in olden days is part of our Amer
ican celebration. The English was
sail bbWl which was filled with
hot mulled ale, in which was
mixed strained honey with grated
nutmeg on top started the vogue j
of the brimming punch bowl to be!
found in many American homes
on Christmas day.
tion there are cooked Dutch chick
^ . • * . ,
ens, canned whole, and tins of 1
cooked ham weighing anything
from 1$ ounces to 10 pounds.
NCE ogoin the festive Christmas Season. ' 1
awakens in us
the gladsome spirit of joyous living 3 1
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POLARIS HOTEL
BAR and COFFEE SHOP
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