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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1944-05-04, Page 5* * ■a BOWL the is top- appet- in By ANNE ALLAN Hydro Homo Economist THE TIMES-ADVOCATE, EXETER ONTARIO, THURSDAY MORNING, MAY 4, 1944 P.-'Se 5 , Hello Homemakers I There Something about a steaming cas­ serole of savory stew that brings a smile to every face at the table, And when the fragrhnt stew ped by puffy golden crust, ites grow as the eyes take sight of it. Now here is such a dish-—it everything. Make your stew one of the listed recipes, Then it with potato puff, has by top The potato puff is mad© from mashed potatoes. You need three cups full. Add the Beaten yolks of two eggs, and enough hot milk to moisten it along With two tablespoons of fat, and any seasoning you like, such as a bit o.f onion or parsley, Beat the mixture well. Fold in stiffly beat­ en whites of the eggs and pile the puff on top of the stew. Bake in a moderate oven until it is brown, And here is something else you can do_with these delicious pota­ toes, baking Serve omelet. of other combinations that be good too. .MEAT PIE FILLING %, pound hamburg steak, 3 teaspoons salt, few grains pep­ per, J cup tomatoes, 6 small carrots, sliced, i cup peas, 3 large potatoes, diced, 3 onions. Grease the casserole. Add one layer of the meat, flaked with a fork. Sprinkle with part of the salt- and pepper, add some pieces of the vegetables and continue to within an inch of the top of the casserole. Use enough of the vegetables to fill the space; distribute the meat and seasonings well. Pack lightly so there will be space for them to expand as they cook. The tomatoes and the natural meat and vegetable juices will provide sufficient mois­ ture. Serve as soon as baked. It is simply oven at which it* was browned, into the stew kettle. Add enough boiling water to cover the meat or a pint of tomatoes, stewed and strained, and simmer bn electric element un­ til the meat is tender (about three hours), The carrots and turnips are to be added during the last hour of cooking, and the potatoes twenty minutes before serving time. POBK PIE Put the puff in a greased dish and bake it separately, it with meat loaf You can probably or an think would delicious. Bake in electric 350 degrees. BEEF STEW pounds shank, heck, flank rump or brisket,li plate, % cup flour, 11 teaspoons salt, % teaspoon pepper, 1 small on­ ion, 1-3 cup cubed carrots, 1-3 cup cubed turnips, 4 cups pota­ toes, cut in quarters. \ Wipe meat, remove from bone, cut in cubes of about one and one- half inch. Mix flour with salt and pepper and dredge the cubes of meat With it. Cut some of the fat fro4& the meat ■ and heat in a fry­ ing pan. When part of the fat has dried out, add the cubes of meat and brown the surface, stirring con­ stantly to prevent burning. . Put this meat, with the melted fat in Th© thrifty wife ha4 persuaded her husband to buy a small cask of beer instead of going each eve­ ning to the local pub. When he had drunk the first glass his wife said, “Now,. John, lad, you cap reckon, you’ve saved a penny,** “You’re right, lass,” replied John. “I'll draw another one and make it twopence we’ve saved, At this rate I’ll soon be able to buy thee a fur coat.” 2 or three pounds thick end of loin of pork, 1 cup stock or water, salt and pepper, 1 or 2 tablespoons catchup, parsley, onion, or celery. v Cut pork into thick slices. P layer on the bottom of a,casser­ ole and sprinkle chopped parsley and onion, salt and pepper over it. Repeat until the dish is 2-3 full and then pour in stock .or water and catchup, hour,s. paste or other 30 minutes. Take a Tip: When**using all-purpose flour making pastry you will get g results if you follow these rules: 1. Use 2 tablespoons less of all- purpose flour* cup of pastry recipe. 2. Blend in fat until the mixture is mealy. Fat should be finely blended with all­ purpose, whereas it should be only blended with pastry or cake flour until it is the size of coarse oat­ meal. 3. Add water quickly and lightlj. Every unnecessary stroke tends to make pastry tough. z 4. Chill thoroughly in a covered bowl. a , Bake in electric oven Top with potato puff, biscuit crust. Bake to substitute fdr each flour called for in a lard or hydrogenated ■f *♦ The Question Box Mrs. M. H. asks: out rolls without dough. Place buns dry crust? Answer: Grease quently when you doug ,h Place buns sheet and cover with a damp towel. Let rise until double in size. Brush with top milk. Bake in electric oven with top element off. Mrs. J. V. says: 1. Keep Water­ cress standing in a jar with a water in it. 2. Heat lemons before you them to get the most juice. How do you cut sticking to the on greased bake the cutter fre- are “ cutting out on greased bake WINCHELSEA Mr. and Mrs. Allen Jacques, of Zion, visited on -Sunday with Mr. and Mrs. Frank Brock. Miss Wanda Stephens, of Elim- ville, s.pent Sunday with Miss Gladys Batten, * Mr, and Mrs, C. Horton and fam­ ily, of Lumley, visited on Sunday with Mr, and Mrs. Colin, Qjjfiiian, Mr, and Mrs. Arthur Day, of near Exeter, spent Sunday with Mr. and Mrs. John Coward# 5 Mr, and Mrs. (Freeman Hornq and family spent Sunday evening with friends in St..Thomas, Mr, and, Mrs. Philip Hern visited on Sunday evening with Mr. and Mrs. Lloyd Hern, of Zion. Mr. and Mrs, George Davis and Mr. and Mrs, Lloyd Hern attended the Davis-McCurdy wedding at Kirkton on Saturday, BRING QUR BOYS BACK HOME The other night when I got home I fell into my bed; I dreamed, about a Victory Bond And here is what it said: “Hello there, fellow worker Remember me before? I helped your loved one oyer there To put an end to war, “I’d love to On subs, on To show you Are sending “On burning Wherever they may be They’ve got the best of everything' Because you’re buying me,” When I awoke next morning And jumped out on the floor, I knew I had a job to do Ag my part in this war, I know you too will-do what’s right So heed this little’ poem And buy Victory Bonds to-day f To bring our boys back home. By Albert Jaska. take you on my trips planes, in tanks, how those gallant la4s you their thanks, deserts, icy wastes. TURNIP GROWERS SHIPPERS GENUINE CANNELLS’ PURPLE KING AGAIN AVAILABLE Supplies of this famous English-grown Turnip peodi have been received by ps and we are now prepared to fill; your orders for 1944 seaso.it Cannells' Purple iCing Swede, already known to thousands of Shippers, Exporters; Farmers and Stockmen, is .the finest and most reliable ‘Purple Top Swede ever produced; tine globular shape, small neck, single tap root, deop yellow flesh, slightly bronze purple top, A grand shipper-—fine keeper—esBy to harvestr—tho perfect table or stock turnip, plan now to plant Cannells’ Purple King. Your land, your tiihe, your labor and your implements are far too" valuable now to be ■used on anything but the best. It costs no more to raise and. harvest a top-notch crop than ope from seed. lacking reliability and reputation, and of unknown origin, please remember that Cannells' Genuine Purple King is available only through onr firm or our appointed representatives. Order early. Reli­ able Turnip seed will again be very scarce. Price—pound packages bearing Gannett signature, per pound $1,10 postpaid, or $1.00 per pound by Express not Prepaid. FREE—OUR BIG 1944 SEED AND NURSERY CATALOG sa DOMINION SEED HOUSE — GEORGETOWN/ ONTARIO you ever make your Jiving poetry?” but I had a similar experi­ got lost in the woods and ' "Did writing “No, ence. I didn't eat for a week.” WARNING Dominion Seed House o£ Georgetown, Ontario, are sole I’ North American distributors (appointed 1930) for Con­ nells’ Purple King Turpin seed. This seed is packaged over their name and sold only by Dominion Seed House or their /“’/5 representatives exclusively, Insist on pack- TSMTtrf ages bearing our signature, LODDON. NORFOLK, ENGLAND little ream * * * Annd Allan invites you to to her %The Exeter Times-Advocate. Send in your suggestions on home­ making problems and watch this column for replies. write Hensall Masons Have 75th Anniversary Interesting Historical Review of Lodge Given at Social Evening > On the occasion of the 75 th anni­ versary of Huron Lodge No. 224, the members had their ladies as guests to a social evening in the hall on Monday, April 24th. A history of the lodge was prepared by Bros. J. C. Cochrane and T. Chapman and " read by Bro. Dalrymple. , Speeches were made by Bros. A. R. Campbell and B. M. Dagg. A vote Of thanks was moved by Mrs. Drysdale and seconded by Mrs. Mickle, to the offi­ cers ,and members. Bro. J. C. Co­ chrane acted as chairman while Bros. Drysdale, Dinnin and Good­ win looked after the entertainment and lunch. Following is the history: “This is a summarized report of the history of this lodge covering the past 75 years. On the 13th day of December,, 1869, a petition signed by William Carrick, Smithson Thompson. John McArthur, Robert Brown, Michael Zeller,' William Bu­ chanan, John Johnston, Samuel Fos­ ter and Wiliam Luker was present­ ed to the Grand Lodge of Canada, A.F. & A.M., asking for a warrant of constitution or such other author­ ity as may be a competent grant, empowering them to form them­ selves into a regular lodge, to be held in the village of Zurich, in the County of Huron, The request of the petitioners Was granted by the Most Worshipful Alexander Allen Stevenson of "Montreal, Grand Mas­ ter of the Grand Lodge of Canada, and a dispensation 'was issued to initiate, pass and raise candidates. The first meeting of Zurich Lodge was held at Zurich on Friday, Jan. 14th, 1870’, With William Carrick in the master’s chair. Bros. Smithson Thompson, Senior Warden, Bro. John McArthur, junior warden; Bro. William Buchanan, senior deacon J Bro. John JolinSton, junior deacon; Bro, William Luker, inner guard; Bro. Robert Brown, secretary, and Bro. Michael Zeller, treasurer. On the 11th day of February, 1870, Nicholas Detchert and Louis Gll'hVd wei‘6 the first carididates to be Init­ iated ih Zurich Lodge. The lodge continued to function by authority of dispensation till July 14, IS'ZO, When a charter Was granted from Grand Lodge, Grand Lodge dues in 1870 were 25c per member for reg­ istering; initiations $1.00 and for a Grand Lodge certificate $2,00. on the 7tll day of July, 1882, the Lodge was transferred from Zurich to Hensali where it was located in a small building on the corner of King and , Brock streets. In 1891 this building was destroyed by fire and they then secured a hall from Bro. Wm. Hodgins in which they func­ tioned from 1891 to 1898, when they ‘removed to rooms in the Petty Block where they remained until 1923 when they moved to their pre­ sent premises. On January 22. 1923, this lodge room, was officialy dedi­ cated -to the use of Masonry by Rt. Wor. Bro. Charles E. Richardson, D.D.G.M., from St. Marys, assisted by other past masters from neigh­ boring lodges. On March lltli, 1892 the lodge was honored by a visit from the Most Wor. the Grand Mas­ ter, John Ross Robertson, Toronto. In 1901 the Lodge was again honor­ ed by having Wor. Bro. George Mc­ Kay, a worthy member of this lodge, elected District Deputy Grand Mas­ ter of South Huron and he paid his first official visit to the lodge on the Sth of January, 1902. In July, 1931, at a convocation of Grand Lodge at Windsor one of our esteemed mem­ bers in the person of L. R, Coles, was honored by being' elected to re­ present the Most Worshipful the Grand Master in South Huron Dis­ trict. Oil April 29th, 1932, Rt. Wor. Bro. L. iR. Coles, D.D.G.M., visited liis home lodge in an official capac­ ity when the Lodge was favored by an attendance of 150’ including a number of distinguished brethren Who Were members of Grand Lodge, On January 10th, 1935, by author­ ity of Grand Lodge the name Was changed from Zurich to Huron Lodge No. 224, At a regular meet­ ing held April 3, 1944, a unique ev­ ent occurred when Wor, Bro, Robt. D. Bell initiated his son Glenn. This ig the first time in the history of the lodge that a father has conferred a degree on his son, In the past 75 years there have been 262 candi­ dates initiated, During the same per­ iod there have been fifteen secretar­ ies who have been entrusted with the keeping of records. There have been 68 Wor. Masters who were chosen from among the members for their skill and integrity/ and who have ruled and guided the lodge with unerring and impartial judgment, tile membership of the lodge at present is 81. Signed on behalf of the lodge, Very Wor. Bro. Thos. Chapman, Wor, Bro, Robt. Dalrymple, Wor. Bro, J. C, Coch­ rane. !!start the hazardous journey back to their home landing field. Danger after danger for 1500 grim miles. That’s tonight! Two nights ago this crew of seven Canadian youths made a sortie over the mighty Alps. Twelve times this month they have been over Hitler’s Europe, dodging gunfire and death every mile. on you to arrange for your personal commit­ ment to Canada’s Sixth Victory Loan. Just close your eyes for a moment and think of the contribution these air heroes nightly make for your protection, your family, your Victory, your peace. Then, lend to the limit. ♦. lend and lend your money till the whole free world can say: “Mission completed”* ORY BONDS I SUN OIL COMPANY LIMITED > V'-; • ' x. <. <. ■ukaaaii