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The Exeter Times-Advocate, 1947-09-04, Page 6THE TIME5-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, SEPTEMBER 4th, 1947Page 6 Department of Agriculture Consumer Section Gives Pointers on Pickling The right pickle adds greatly to almost all supper dishes as well as to both hot and cold meats, Pickles are mentioned in Piny’s Writings as “spiced and preserved cucum­ bers” and Cleopatra is said to have been very fond of spicy pickles, so the liking for fruit and vegetables preserved in vinegar is not a recent­ ly acquired taste, Peter Piper was more fortunate than the home-maker. He is sup­ posed to have picked his peck of peppers all ready pickled. Pickling, however, does not need to be a heavy task, nor does it present much difficulty if a few rules are observed. The home economists of the con­ sumer section, Dominion depart­ ment of agriculture have definite suggestions to offer for overcom­ ing some of the common difficul­ ties in pickle making. Hollow pickles may result from allowing cucumbers to stand too long after picking. For success in pickling, only fresh, good quality vegetables and fruits should be used, Cucumbers and green toma­ toes are best if put into brine within twenty-four hours of pick­ ing. Soaking in brine helps to keep the vegetables firm during the suc­ ceeding pickling process. Common bag or dairy salt should be used. Salt which has been treated to make it free running causes cloudiness in the brine. Iodized salt will cause a brownish scum or sediment to form. 1 cup salt to 2 quarts (10 cups) water makes a good brine. If not enough salt is used pickles will be soft and slippery. If too much salt is used they may shrivel or be­ come tough. Good quality, clear vinegar is es­ sential if pickles are to have good flavour. Both cider and blended vinegars have good flavor but white spirit vinegar gives better color where light colored vegetables such as onions or cauliflower or pears are used. For uncooked pickles the vinegar is used full strength. If vinegar is too weak the pickles will be soft. Spices should be used with dis­ cretion. A dark color or bitter flavor may result from too much spice. Whole spices are preferable but should be tied loosely in a cheesecloth bag. Most pickles are best if allowed to stand at least a month before using in order that flavors will be ■well blended. Here are two good recipes for pickles. Many others are given in the bulletin Home Canning of Fruits and Vegetables which may be obtained free of charge by writ­ ing the Dominion Department of Agriculture, Ottawa, Ont. Nine Day Pickles Cut up 5 quarts cucumbers. Place in brine (1 cup salt to .2 quarts water) to cover, for 3 days. Put in cold water for 3 days, changing water each day. Coffee Ice Cream Scald in the top part of a double boiler one pint table cream with three tablespoons ground coffee. Strain through a fine sieve. Beat two whole eggs and two egg yolks, add 2-3 cup sugar. Pour the scald­ ed cream into the double boiler and continue cooking until the cus­ tard coats a silver spoon. Remove from heat and cool. Beat the remaining two egg whites with U teaspoon salt. Beat in 1-3 cup sugar and 1 teaspoon vanilla. Fold into the cooled cus­ tard and pour mixture into refrig­ erator tray. When partly frozen turn out into a bowl and beat with an electric, beater or Dover beater. Return to tray and continue freez­ ing. A puree of spinach balls has more come-on than boiled leaves can ever have by themselves. Force the hot cooked spinach through the puree sieve. Season it with salt, pepper, grated onion, a sprinkling of nutmeg and a little cream. A Holiday Hazard Don't take a chance on summer complaint spoiling your vacation, take along a sup­ ply of DOCTOR POWDER’S EXTRACT OF WILD STRAWBERRY. At the first Symptom of diarrhoea, intes­ tinal pains or summer com­ plaint, take the prescribed, amount of this pleasant and effective remedy. DOCTOR POWDER’S EXTRACT OP WILD STRAWBERRY is an old family medicine, widely used for nearly a century. Put in weak vinegar solution, 5 cup water to 1 cup vinegar, add 1 tablespoon alum. Boil cucumbers in this mixture 5 minutes; remove, drain and put in crock. Boil 3 pints vinegar, 3 cups brown sugar, 1 ounce allspice, 1 ounce cinnamon (powdered or sticks) 1 ounce celery seed and pour hot over pickles. Drain, reheat and pour hot over cucumbers each morning for 2 additional mornings. Bottle and seal. Yield: about 5 quarts. Barbecue Sauce 2 quarts tomatoes, cut in pieces 2 large onionp, chopped 2 large cloves garlic, chopped 2 tablespoons Worcestershire sauce % cup sugar 1 cup vinegar y 2 tablespoons horseradish 1 tablespoon salt 1 teaspoon paprika 2 teaspoons dry mustard Mix all ingredients thoroughly. Simmer over low heat for about 3 0 minutes. Pour into hot steriliz­ ed jars and seal. Yield: about 3 quarts. Canning Corner Tomatoes are one of the easiest foods to can successfully, either whole or as juice and their bright color and fresh flavor add interest to many hot dishes during winter months. In addition, canned toma­ toes make a nice vegetable served cold or hot, spiced or plain and tp- mato juice rates high both in pal%- tability and as a source of vitamin C. The following directions for can­ ning tomatoes and juice are recom­ mended by the home economists of the consumer section, Dominion de­ partment of agriculture. Cold Pack Tomatoes Choose firm, ripe tomatoes. Set aside the irregular or broken ones to make juice. Blanch tomatoes 15 to 60 seconds to loosen skins. Re­ move stem and peel. Pack in clean, hot sealers or in plain tin cans, adding 1 teaspoon salt per quart sealer or 28-ounce tin can. Cover with hot tomato juice made by cooking, in a covered pan for 5 minutes, the irregular, broken or very large tomatoes (which have had stem ends removed and been cut in pieces) pressing through a sieve or pureer. Leave % inch headspace in glass sealers and % inch in the cans. Adjust rubber rings and lids. Pro­ cess in boiling water bath- 25 min­ utes for pints and 20-ounce tin cans and 30 minutes for quarts and 28- ounce tin cans. Because of their acidity, toma­ toes may be processed in an oven which has an automatic heat con­ trol. Process pints at 275 degs. F., for 35 minutes and quarts for 45 minutes. Tomato Juice Wash tomatoes, remove cores, but do not peel, cut tomatoes in pieces. Bring to boil and boil in covered pan 5 minutes. Press ’ through sieve or pureer' Bring i juice to boiling point. Pour into i containers leaving y2-inch head- • space in glass sealers and %-inch • in plain tin cans. Add 1 teaspoon ; salt per quart or 28-ounce tin can. I Adjust rubber rings and tops. Pro- jcess in boiling water bath for 15 ■mins, for pints, quarts 20 and 28- : ounce tin cans, or pints and quarts ' in an oven with automatic heat con­ trol for 20 minutes. iHurondale W. I. The Hurondale W.I. held their meeting at the home of Mrs. Oke, Exeter, on Wednesday evening last. The meeting opened with the Ode and Creed. Letters were read from Farm Service Force, also from Miss McBride re psychology course to be held three Thursdays in November and first Thursday in December, and a letter of thanks for a box of fruit sent to H. Bell. Mrs. Woods took the chair for the program. Mr, Brown, Clinton, agricultural rep- resentative, spoke on gardening, pests and sprays which was very I interesting. The motto, "A Thing Done Right Today Means Less Trouble Tomorrow,” was taken by Anne Morgan and was splendidly given. Margaret Dougall gave a very interesting outline of her studies I at Toronto this summer, having pictures to show the group and played a record on a broadcast they had given. Anna Brock gave a reading and also an outline of her leadership course at Western’ University. Mrs. George Taylor fa­ vored with a solo, “A Lonely Little Petunia in an Onion Patch ’♦ A sing-song followed led by Mrs’. Will Kerniek, The 'September meeting was discussed. It is to take the form of a corn roast at the heme of Mrs. Will Kerniek. Watch your Exeter paper for the date. Hello, Homemakers! Whenever they sing the melody, “That’s What I Like About the South,” I think of melons — watermelons, canta­ loupes and honeydew’s. However, we in the north can buy choice melons this year, When you are in a hurry, melons are even more at­ tractive because they require no preparation. We haven’t said much about other late fruits this year but here is a variety of recipes. MELON CUSTARD 3 eggs, % cup sugar, few grains salt, 2 cup milk, scald­ ed, teaspoon vanilla, cubed melon. Beat eggs slightly, beat in sugar and salt. Pour milk over egg and sugar mixture. Return the custard to top of double boiler; stir over hot water until mixture forms a coating on a metal spoon. Potir im­ mediately into a bowl; add vanilla. When eool, pour into serving dishes. Cover each portion with a layer of cubed melon. Top with whipped cream and serve. Serves 5. ELDERBERRY PUDDING 1 cup 'Graham cracker crumbs, 4 cups elderberries, % cupful chopped nuts, % cup brown sugar, juice of 1 lemon, grated rind of Vs lemon, % cup water. Rinse elderberries and combine with rest of ingredients. Pour into greased baking dish. Bake uncover­ ed at 350 degs. for 30 minutes in an electric oven. Serve hot with cream. We’ve made this pudding with stale oatmeal cookie crumbs and found it good. DEEP DISH PLUM PIE Vs cup sugar, 2 tablespoons flour, ’A teaspoon salt, 4 cups pitted blue plums, */s cup light corn syrup, % teaspoon nut­ meg, 2 tablespoons butter, cheese pastry. Mix sugar, flour and salt; com­ bine with plums, corn syrup and nutmeg. Pour into deep baking dish 9” in diameter. Dot with butter. Cover with pastry; make slits in centre of pastry. Bake in hot elec­ tric oven (400 degs.) 30 minutes. RICH BLUEBERRY SHORTCAKE 3 cups once-sifted pastry­ flour, 6 tsps, -baking powder, % tsp. salt, tsp. grated nut­ meg, 1-3 cup granulated sugar, % eup shortening, 2 eggs, 1 cup milk (approximately). Mix and silt together the flour, baking powder, salt, nutmeg and sugar. Cut in shortening finely. Beat eggs and add milk. Form a well in dry ingredients and add liquid all at once, stirring just enough to blend—add a little more milk if batter seems stiff. Turn into 2 buttered and lightly- floured 8% inch layer cake pans. Bake in hot electric oven 4T0 degs. about 15 mins. For serving, turn out the hot shortcakes and spread one with a little soft butter, then "generously with slightly-crushed sweetened blueberries with a dash of lemon juice, cover with second layer and top with more -berries. Serve with thick cream. THE QUESTION BOX Mrs. D. C. asks: Why do my can­ ned pears fall to pieces? Answer: # Because they have been over-processed or they were over­ ripe. ‘ , Mrs. M. D. asks: What causes cloudiness in canned peas? How can it be prevented? Answer; This may be caused by insufficient pre-cooking, -by some mineral in the water that is used, by using peas that are too old for canning, or by peas bursting during processing. Proper precooking, use of clear soft water and careful handling prevents cloudiness. Mrs. J. D. asks: In oven canning is it necessary to allow the oven to get cold before placing second batch of jars in for processing? Answers No. Second batch of jars may be placed in oven as soon as first batch is removed.* * * Anne Allan invites you to write to her % The Times-Advocate. Send in your suggestions on homemaking problems and watch this column for replies. It is an easy task to clean win­ dows and mirrors with a cloth dip ped In two tablespoonfuls of house­ hold ammonia to two quarts of water. This will also give the glass a polish, MOTHER WON’T ANSWER HER QUESTIONS—High school- age girls arc young ladies in this modern day and age, and mothers who refuse to answer their intelligent questions and try to look upon high school students as mere children, make a serious mis­ take according to the new Hollywood production, “Mom and Dad”. In the scene above, June Carlson is shown questioning her mother (Lois Austin) on hygiene problems but she receives only “hush- hush” as an answer. The girl experiences a series of heart-breaking troubles because of the lack of proper knowledge. “Mom and Dad” with Elliot Forbes, radio’s famous hygiene commentator in person, will open an engagement at the Leavitt’s theatre, beginning Sept. Sth. Late Summer Weddings ... u. ..H ..... .umm.in. i nmiiw»i ....................ini.. . »g| Taylor-Coates The home of Mr. and Mrs. Thomas Coates was the setting for a pretty wedding at high noon on Friday of last week when their only daughter, Florence Elaine, was united in marriage with William Baden Taylor, only son of Mr. and Mrs. S. F. Taylor, of Vancouver, B.C. Given in marriage by her fath­ er the bride was lovely in an em­ broidered Swiss net gown with long train and wearing a veil trimmed with small ostrich plumes. She car­ ried a white bible and sweetheart roses. Her bridesmaid was Miss Alice Taylor dressed in floor-length blue flowered silk with net and wearing a bandeau. She carried a nosegay of roses. The groom was supported by Richard Simmons, of Toronto, stationed with the RCAF at Trenton. The wedding march was played by Mrs. Wm. Street (nee Amy Johns), of Penetang, who sang “I’ll Walk Reside You” before the bride entered the room and “Until” during the signing of the register. The ceremony was performed by Rev. L. C. Harvey, of Byron assis­ ted by Rev. Melvin Freisen, of Los Angeles, Calif. The home was beau­ tifully decorated with gladioli and ferns. Following the ceremony a reception was field at the Dominion House, Zurich, with about twenty guests present. Receiving v'ith the young couple was the bride’s nfoth- er wearing a blue crepe dress with black accessories. Mr. and Mrs. Taylor left on a wedding trip to Toronto and on their return will i eside at 14 North Street, Goderich, where the groom is employed in the office of the Dominion Roads Co. For her honeymoon the bride wore a turquoise blue suit with black accessories. Attending the wedding were Mrs. F. L. Grieve, Mrs. Freisen and Sandra, of Los Angeles and Miss Erla Fox, of To­ ronto, Taylor-Mcphail Metropolitan United church Lon­ don, was the scene of the marriage on Saturday, August 30, of Evelyn Doreen, eldest daughter of Mr. Hector McPhail, of Cromarty, and the late Mrs. McPhail, to Mr. Lome Raymond Taylor, son of Mr. and Mrs. Angus C. Taylor, Princess Ave., London. Dr. W. E. MacNiven performed the ceremony, assisted by Rev. Wm. Mair, of Roys United Church. T. C. Chattoe played organ music and Miss Lois Whitney, Sea­ forth, sang “Through the Years” and “The Lord’s Prayer.” Given in marriage by her father, the bride wore a gown of white slipper satin, front .panel of lace and pleated peplum. A crown of pearls held the full-length veil which extended over the long train and she carried a shower bouquet of red roses. Miss Mae Dickinson and Miss Lillian McPhail, sisters of the bride, were bridesmaids, the former in pale blue net over taffeta and the latter in gold net over taf­ feta. They wore matching pleated headdresses with floral bands and carried cream roses. As flower girl Darlene Kew wore pink net over taffeta and carried a nosegay. Mi< Kenneth Martin was best man and the ushers were Mr. Ross McPhail, Cromarty, and Mr. John Weese. , i Mrs. S. Nethercott, Mitchell, great-aunt of the bride, received the guests with Mrs. Taylor and the wedding party after the cere­ mony. , ' Leaving for a wedding trip to Banff, Alta., the bride wore a three piece suit of grey gabardine trim­ med with silver fox, with navy accessories. On their return, Mr. and. Mrs. Taylor will live in Lon-i don I “What’s the fuss in the school­ yard, sonny?” asked the tn an pass­ ing a country school. “Why, the doctor’s just been around examining us and one of the deficient boys is knocking the stuff­ in’ out of a perfect kid.” McKnight-Elgie Spruce Grove farm, Kippen, the home of Mr. and Mrs. Robert J. Elgie, was the scene of a pretty mid-summer wedding when their elder daughter, Edna Frances, was united in marriage to Andrew Stanley McKnight, son of Mr. and Mrs. Andrew B. McKnight, of Kirk­ wall. Rev. G. Hinton of Kippen United Church performed the dou­ ble ring ceremony. The wedding music was played by Miss Jean Ivison and Rev. Hinton sang “O Perfect Love.” Given in marriage by her father the bride wore a floor-length gown of white flowered Nylon designed with long' fitted bodice and button­ ed back, high neckline with drop shoulder effect, adorned with daisy petals and draped skirt with pep­ lum. Her finger-tip veil was held in place by an orange blossom cor­ onet and she carried a bouquet of red Briarcliffe roses bouvardia and fern. Miss Eleanor Elgie, sistei’ of the bride, as bridesmaid was gown­ ed in pastel blue marquisette over taffeta, her headdress was a halo ol blue corded silk and tiny rose buds. She carried a shower bouquet of. pink roses. Kenneth Hood of Kirkwall attended the groom. The bride’s mother wore powder blue net with black accessories. The groom’s mother wore a rose crepe dress with white accessories. For the wedding trip to North­ ern Ontario the bride donned an ecrue lace dress with black shortie coat and black accessories. Mr. and Mrs. McKnight will reside at the Pines, Kirkwall. Eth erington-Hooper Centenary United church Hamil­ ton was the scene of a lovely sum­ mer wedding when Rev. A. C. Eddy united in .marriage Daisy Ida, daughter of Mrs. Franklin and the late Mr. Hooper, to Rich­ ard David Etherington, son of Mr. and Mrs. Albert Etherington, Hensall, Ont. Mrs. Brewer Pierce played the wedding music with Miss Irene Wandrope singin “Ave Marie” and “Because”. The church was artistically decorated with contrasting shades of pink gladioli. The bride, giveii in marriage by her step-father, was gowned in a floor-length • white silk shark skin dress buttoned from high neck­ line to’ waist from which the skirt fell in graceful butterfly pleats. The unusal waterfall fing­ er-tip veil cascaded from a Juliet cap held in place by large white roses. She carried an arm bou­ quet of white gladioli and pink roses.-. The bride was attended by her sister, Mrs. Chas. Penny, as matron-of-honor, gowned in pink silk jersey with matching halo hat and carried white gladioli, pink roses and corn flowers. Mr. Chas. Penny was groomsman. The ushers were Mr. Archie Ethering­ ton, Hensall brother of the groom, Stephen Biecliing, Toronto, cousin of the bride and Mr. Harold Yar- wood, Hamilton. A .reception for fifty guests was held at the prettily decorated home of the bride’s parents. Mrs. Franklin, the bride’s mother, re­ ceived the guests attired in a gown of shaded black and white, matching hat and white ac­ cessories with a corsage of red roses. Mrg, Etherington, mother of the groom, assisted wearing a black dress with white trim and black halo hat and white acces­ sories with a corsage of orange roses. After cutting the three tier wedding cake Rev. Eddy led the toasts. Fifteen, cablegrams were read by the groomsman from Eng- lang and Western Canada, A spec­ ial record was played from Mr. Geo. Hooper, brother of the bride, in London, England. For their honeymoon, in North­ ern Ontario the b-rlde travelled in ,a white silk jersey frock with emerald green accessories and a —Please Turn to Rage Seven Introductions, Invitations Beta Sigma Phi Subject The regular meeting of Beta Sigma Phi was held Tuesday eve­ ning in the Opera House with the president, Irene Beaupre, in the chair The meeting opened with all members repeating the opening ritual. The roll call was taken, each member answering with the month of their birthday. The minutes of the last meeting were read by Mar­ ion Bissett, Margaret Melville then gave the treasurer’s report, follow­ ed by the business. The meeting was then turned over to Bernice Cann, Evelyn Whilsmith and Cath­ erine Southcott, the topic being “Introduction and Invitation.” A short skit on introduction was en­ acted by the girls. Bernice Cann illustrated several invitations on formal occasions. A very lively dis­ cussion on the topic closed the meeting after which all repeated the closing ritual. Mrs. Dr. Milner is the director of the Exeter Beta Sigma Phi chapter. COOLING INDOORS To keep the house or office cool this summer, have the shades down, and the windows closed if necessary, on the sunny side, while leaving the windows wide open on the shady side, with a fan facing­ inwards to keep the air moving. Moving air favors evaporation, and feels cooler, too. By following this advice, which comes from medical authorities at Ottawa, and by taking it easy in scant, or loose, clothing-, Canadians can ibe comfortable indoors on the hottest days. FURNITURE POLISH Combine 1 oz. beeswax, y2 oz. castile soap, 1 cup turpentine (in­ flammable) in pint bottle and set aside 24 hours. Shake; fill bottle with water. By next day this should give a rich creamy mixture which will re­ move spots and stains and give a good finish. & j t mi Ono of a series of advertise­ ments about Ontarib holidays published <n the public interest " John Labatt Limited. Vacation paradise on Georgian Bay Skin Affections Often Cause For Unhappiness Axe you ashamed of your appearance because Of a skin rash, boils, pimples or other skin affections? Too few people realize that these affections may be easily remedied. Impurities in the blood may often be the cause for ugly skin affections. To get relief from skin troubles, boils and pimples, try Burdock Blood Bitters. This vegetable compound, acts on the bowels, kidneys, liver and stomach. It helps to eliminate wastes from the system. The result may be a smoother, clearer skin. jB.B.B» has brought relief to thousands of other Canadians suffering from skin affections. It should do the same for you. Ask for it at any drug counter. Specify Burdock Blood Bitters. . The T. Milburn. Oo., Limited, Toronto, Ont. Keep Fit and Look Trim with ‘ Spirella, FOUNDATION GARMENTS Individually designed to apply ; Nature's own principles of sup- : port and control and are made to your correct body measure­ ments. Demonstration and inter­ view will gladly be given without obligation. Phone 125. J MRS. VALERIA ARMSTRONG Dot’s Beauty Shoppe (one door north of Bell Telephone) Naturelie Permanent Waving Lustron Cold Wave Dorothy G. Reeder, Prop. Tel. 71 Exeter V’s Beauty Shoppe Be Lovely To Look At . , . with a bair-do styled at Exeter and Dis­ trict’s Most Modern Shoppe. Cold Waves and Eugene Heat Waves VERA C. FRASER, Prop. Tel. 112 Exeter SHIRLEY’S BEAUTY SHOP Fingerwaves, Pennanents, Facials, Manicures Satisfaction Guaranteed SHIRLEY BROCK, Prop. One block east of Trivitt Memorial Church Andrew St. Phone 245W From the seven-mile stretch of beach at its southern tip, to the rockbound coast of the northern shore, Georgian Bay is one of the most colourful resort regions in Ontario. And there are islands . . . tens of thousands of them! Colling­ wood, Penetang, Midland and Parry Sound are some of the holiday centres of this popular playground . . . each within an easy drive from Toronto ... or a few hours by train . . . a little longer from Ottawa and the border. Like more details? Write to Ontario Holiday, Room 1004, Victory Building, Toronto. TOURIST BUSINESS IS GOOD BUSINESS . . . FOR EVERY CITIZEN! We all profit when the tourist comes to our province or country. Even if you have no connection with hotels, oil companies or amusements, their increased busi­ ness helps you. So it’s in your interest to do all you can to encourage friends from other parts to come and share our Ontario Holidays.