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The Exeter Times-Advocate, 1947-11-06, Page 6Page 6 THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNINC, NOVEMBER 6th, 1947 Z gassr iiimgo? S: F A- Page Devoted to the Interests of the Women Readers of The Times-Advocate Lucan Man Loses Arm While Thresh ing Thomas Bennett, 41, R, R. 3, Lucan, lost his right arm Thursday ot last week when it was caught in a threshing machine on the farm of Hamilton Hodgins, R. R. 3, Lu­ can. Mr. Bennett was taken to St. Joseph’s Hospital, London, with the badly injured arm, and it was found necessary to amputate at the shoulder. The accident occured while Mr. Bennett was helping thresh wheat for Mr. Hodgins. Straw caught in the machine and Mr, Bennett stuck his arm in to pull it out. The in­ jury resulted. Leftover sponge cake may be sliced and toasted on the broiling element. Top with berries folded in­ to a syrup. Use orange juice in place of wat­ er and 2 teaspoons orange rind for special pastry. This pastry is won­ derful for rhubarb and berry pies. Dot’s Beauty Shoppe (one door north of Bell Telephone) Naturelie Permanent Waving Lustron Cold Wave balls into into over orange arrange ,O Brien-Spencer switches turned on unnces- ; Autumn ■ Desserts Dorothy G. Reeder, Prop. Tel. 71 ExeterBOWLjinto balls, brown in hot fat (cool. (Or use deviled ham without browning). Cut apple J16 sections; cut half avocado 6 sections. Sprinkle lime juice j apple and avocado. Stack I slices in center of plate; I avocado and orange sections, wheel ■fashion. Put salad greens on plate, and colors' do for' arrange apple sections and meat ' *’ . Garnish with grape halves sand grapefruit sections. Serve with , mayonnaise that has been thinned I with orange juice. Serves 4 gen- ! erously. Fear Sauce To be eaten like applesauce with pork or ham,Good with stuffed breast of veal, sausage cakes, lima bean casserole with .bacon. Makes good supper dessert. 10 1 1-3 Peel, core and slice pears. Slice lemon very thin, combine the two and simmer about 10 minutes with little or no water. (Ripe pears re­ quire no water, but are cooked I over low heat until juice is ex- I tracted. Add U cup water f-or un- I der-ripe pears). Add brown sugar, ginger and salt. Continue to cook ■slowly for another 10 minutes stirring to prevent burning. Serve ■ hot or cold. Substitute ground j clove for ginger for variation. Pear I sauce makes six servings when i used as dessert. ■ Orange Cup with Cinnamon ‘ For a simple chilled orange tions in glass ; dishes. Sprinkle ; ered sugar and stand in refrigerator until serving ‘time. Two teaspoons of sugai’ and }! Is teaspoon of cinnamon is a good Use Early Winter T Comes the winter season and thoughts turn to .new and different desserts to lend an attractive climax to a meal of tried and proven standbys. Citrus fruits are of better quality at this time of year, and apples and pears recently garnered in are at their .best. Autumn fruits give starchy meals j a lift. Their tang ~ ‘ a meal what a .new hat does for a * balls, woman. Add deviled fruit plate to’ “ macaroni, for instance, and watch it put on airs. Deviled fruit plates can be varied with whatever is on hand at the moment. - Deviled Fruit Plate 3 1 621 % avocado 2 tablespoons lime juice Salad greens Peel oranges; cut 2 of them even crosswise slices; into sections. Peel ; grapefruit; cut grapes in half and remove seeds. Form deviled ham large oranges grapefruit grapes 3-oz. cans deviled ham red apple, unpeeled ? Keep Fit and i Look Trim with fruit t a in ; cut third and sectiop 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. MRS. VALERIA ARMSTRONG a—.—_——— May We Suggest That You Order Christmas Cake Now H With Christmas only seven weeks away, we would preciate it very much if would place your order cake as soon as possible. ap- you for As with the rest of our bread and pastries only the finest ingredients are used in mak­ ing the Christmas Cake. We think you’ll like it, too. Brock Bros Phone 8 Exeter When your one catches cold- Issnonight ... do what most | mothers do to relieve mis­ eries of children’s colds: Simply rub warming Vicks VapoRub on throat, chest and back at bedtime. Results are so good because VapoRub’s special relief-bringing action starts right away and keeps on working for hours during the night while the child sleeps.Of ten by morning most misery of the cold is relieved. Remember, Mother . .. when your children catch cold . . . be sure you get time-tested Vicks VapoRub.V winter pears small lemon to i cup brown sugar . teaspoon ginger teaspoon salt fruit cocktail, put or tangerine sec­ cups or sherbert lightly with powd- cinnamon and let : proportion. The cinnamon is "South of the Border” touch. i Sherried Grapefruit 1 .grapefruit 2 tablespoons Butter 2 tablespoons Remove seeds pulp by running around each section; with scissors to remove. Sprinkle fruit with sugar and tiny dots of butter. Set on baking pan and broil under moderate flame 5 to 8 minutes until fruit is tinged with brown. While hot, pour sherry over each half and serve immediately as appetizer or dessert. Serves Apricots Deluxe Apricots are home from the and a welcome dessert any This deluxe combination is pecially good with a curly and meal. y2 y2 brown sugar sherry from fruit; sharp snip I I a The wedding took place in Glow- eestershire, England, of Marjorie, daughter of Mr. and Mrs. Harry Spencer, to Jack Lennis O’Brien, son of Mr. and Mrs, Lennis O'Brien, of Zurich. Rev. Ovary officiated at the ceremony which took place in Nibby Parish Church. Given in marriage by her father the bride wore a gown of white satin, and her shoulder-length veil of white net was caught to a headi dress of orange blossoms. She car­ ried a bouquet of bronze ’mums. As maid of honor, Miss Blanche Rogers was gowned in pink satin, with veil and pink leaves as head­ dress and carried a bouquet of mix­ ed seabiosis. The three bridesmaids were nieces of the bride, Jean and Dianne Aldridge, dressed in blue satin, and Innis Ingon in pink sa- Itin. Each wore matching headdress and veil and carried a bouquet of mixed flowers. Danny McDougall, of Halifax, was groomsman and Duffield Mac- Callum, of Halifax, was usher. A j reception was held at the home of ‘the bride’s parents following the | ceremony. loosen knife center two. wars day. es- rice pound dried apricots cup sugar Cream Sherry Wash apricots but do not soak. ! Put in saucepan and add boiling | water to cover. Cook slowly, uncov-. ered. for 30 to 40 minutes. Add ! sugar. Chill in refrigerator. Serve ! in dessert dishes with 2 tablespoons j cream’ and % tablespoon poured over each serving. For Your Recipe Book ’old fashioned tomato soup 2 cups stewed tomatoes, 2 I thin slices of onion. 1 bay leaf, * 1 tsp. sugar, 3 tbsps. butter, 4 tbsps. flour, 4 cups milk, salt and pepper to taste. Simmer the tomatoes, onion, bay leaf and sugar together for ten min­ utes, then .press through a sieve. Melt the butter, blend in the flour, add the milk and cook stirring con-, o. stantly until thickened. Add salt ‘ and pepper to taste and gradually add the sieved tomatoes. When steaming hot', serve at once in warmed soup bowls. 5 to 6 servings. Meat Cakes in Buttermilk Sauce To make the meat cakes, combine the following ingredients: One pound ground beef, % cup bread | crumbs, -T small onion, minced, 1 j egg tsp. pepper, 1 tsp. Prepare buttermilk these ingredients: 2 I milk, ,2 tbsps. sugar, i tsp. salt, 1 % j tsps, mustard, % tsp. paprika, 4 I tbsps. flour, 2 tbsps. butter or mild ; flavored fat, 2 slightly beaten eggs. I Add eggs after sauce has thickened. I Form meat mixture into 8 balls and ' brown lightly on all sides in hot ■ lard. Pour sauce into*,casserole, add ; meat balls, and hake uncovered 1325 degrees in electric oven for ibout 45 minutes? j GINGERBREADJ Hello Homemakers! To-day we interviewed several ‘ homemakers who are practising thrifty ways to conserve electricity. These women suggested that ,we ask other users of power to be mindful of the num­ ber of sarily. Mrs. thrifty ven; (1) cominodation for dishes at once. It is necessary, how­ ever, to select dishes which need the same temperature. A good way to do this is to list your favourite dishes—quick breads, and desserts—under the tures at which each should ed. (2) Oven companions necessarily have to be table compa­ nions. A dessert for lunch (custard, -baked oi* even the cereal morning, may be in the with to-night’s dinner. (3) Select baking dishes the oven racks. Too large ones ab­ sorb more heat and stop circulation of heat. (4) Do not shelf directly top shelf, if brown evenly. Mrs. 0. T. V. M, recommends four ways to use the electric o- The average oven has ac- at least 2 or 3 vegatables, tempera- be cook­ do not next fruit, for oven day’s etc.) next along slightly beaten, 1 tsp. salt, % ground sage, sauce, using cups butter­ at a- V’s Beauty Shoppe Lucan to Raise Funds for Arena Decision to continue to raising of an arena when the self was Thursday the Lucan Chamber and the Lucan and bership Arena Organization. It was also decided that the vet­ erans' on the Chamber of Commerce draw up memorial her 11. Be Lovely To Look At f . s with a bair-do styled! at Exeter and Dis­ trict’s Most Modern Shoppe. Cold Waves and Eugene Heat Waves VERA O. FRASER, Prop. 112 Exeter Moulded Vegatables Peach Bavarian , Well Cooker Meal Vegatable Soup Fruit Roly Poly Veal .Stew Bread Pudding Vegatable Dinner Baked Custard TAKE A TIP Meats should be roasted with the fat side up so melting fat bastes the meat—-no need then to open .the o- ven door and letting out heat. Thaw frozen meats to reduce the amount of electricity necessary to cook them. Roast meats or vegetables may be seasoned before cooking period. This eliminates lifting the lids or o- peniug oven door and letting heat escape. Bake two pies instead of one to conserve electricity. Dip graham wafers in thick chocolate syrup. Stack 4 together on individual plates and keep in e- lectric refrigerator until serving time. Top with whipped cream tint­ ed pink and sliced bananas. Cheddar cheese if it is kept in a with vinegar. Add a teaspoon simple syrup and pour on fruit in­ stead of cream. the funds for the erection of at Lucan and to build opportunity presented it- made at a ’ evening of banquet held last week by ■of Commerce District Mem- Tel. a committee to arrange a service to be held Novem- Friend: “I hear your son is get­ ting on quite well.” Crabsliaw: "I’ll say so! Two years ago he wore my old suits. Now I wear his.” SHIRLEY’S BEAUTY SHOP Fingerwaves, Permanents, Facials, Manicures Satisfaction Guaranteed SHIRLEY BROCK, Prop. One block east of Trivitt Memorial Church Andrew St. Phone 245W sirm will not harden cloth dampened lemon juice to to fit place dishes on lower under those on the you wish foods to points out ways to save electricity using a hot plate or rangette: (1) A skillet oi- chick­ en fryer with a cover is ideal to use for a plate meal since the utensil is shallow and cooking time is reduc­ ed. (2) A set of three saucepans which fit together over one element 'is economical equipment. Cook 2 ve- ■ getables in one, pudding in another 'and poach fish in the third section, i (3) The double boiler is useful in this regard since food such as I bo'iled tongue or braised brisket ■ may simmer in the lower part while a pudding cooks in .the uppei* part.I (4) Quick-cooking desserts may be prepared economically on sur­ face elements. For example steam the batter puddings or custards in individual make milk puddings on the turned to OFF position as you have brought the milk mering point, (5) Top-of-stove scones cuits can be baked in a heavy ing pan instead of preheating oven for a single purpose. (6) Bavarian sponges require a small amount of heat. The gelatine may be dissolved in a dipper over the tea kettle and ,the dessert finish­ ed at the kitchen table according to recipe. (7) Fruit dumplings are time and fuel-saving foods, a little syrup. Add |1 tsp, sugar and enough ten 1 cup prepared Drop by spoonful on top of simmer­ ing fruit and juice, cover, and let j simmer, without removing lid, for 12 mins. Use wide saucepan so dumplings will not be crowded. (S) Pancakes are quick to cook — ■saving electricity. Serve with fruit juice or left-over stewed fruit. (9) Thicken cream .sauce on par­ tially cooked vegatables instead of making it in a separate saucepan. (10) Steam left-over slices of fruit loaf over vegatables ,and serve with cream for an easy dessert. In discussing the conservation of power with Mrs. T. C. M., she told us of the wise use of her refrigera­ tor. She said, "Why don’t you tell folks not to put unnecessary bottles and bags in theii’ refrigerator.” That’s true, unless sauces or salad oils are opened they keep on the shelf. Only wax paper cartons or co­ vered refrigator dishes are allowed for cold storage—bags absorb 'cold’ and space. In these days of power conservation refrain from serving too much homemade ice-cream and defrosting the refrigator regularly reduces the operative time of the motor. Nutri-Thrift Oven Meals i Roast Beef—'Brown Potatoes Stuffed Squash Peach Cobbler ' Steamed Rice Chicken Livers Scalloped Tomatoes Apple Pie Salmon Souffle Steamed 'Potatoes Buttered Beets Meringue Cake , Brunei* Meal Sausages, Tomato Halves, 2., Sliced Ham, Ce'real Cakes, cots. ' Pressure Cooker Meal Pot Roast Vegatables Vegatable Diiiner Tomatoes—Spaghetti Kidneys Rcfrigeit’Mor Meal (1) * Jellied Meat Loaf Fruit Cup (2) Gteen Salad .Bowl Refrigator Cake Anne Allan invites you .to write to her % The Advocate. Send in on homemaking watch this column Exeter Tirnes- your suggestions problems for replies. . ... • __ ____ greased- custard cups. Or element soon as to or Cook fruit in beaten egg, 1 milk to mois- biscuit mix. cup butter, % cup brown sugar, 2 eggs, 1 cup molasses, 2 tsps, baking soda, 2 tsps, ground ginger, y2 tsp. salt, 1 cup sour milk, 2 % cups sifted pastry flour. Cream .the butter, add the brown sugar gradually and continue creaming. Beat the eggs, add the molasses and combine with i creamed mixture. Sift together the ! flour, baking soda, ginger and salt the iand add alternately with the sour .. IM 4 1 I* 4 zx 4* ZX 4*4 vt.rt 4 4 4- zx sherry of cir- insist easy little that rem- the feet Foot Fitness Excessive perspiration in feet is often due to the use shoes which do not allow air to culate around the feet. Health authorities agree that perspiring feet are sometimes an individual characteristic about ‘which can be done., but they most sufferers have an edy. Frequent bathing -of will counteract this unhealthy and uncomfortable condition. A good foot powder will also help. Those using public bathrooms and show­ ers are advised to .take special since this is where many troubles originate through the ing up of infection. care,, foot pick- hoil-A pan which has contained ed milk can be cleaned successfully by pouring out the milk and cover­ ing the pan before the steam es­ capes. After the pan is cool fill it with cold water. It Will then wash out easily. Worry Often Causes Loss Of Sleep Worry is probably the most common cause of restlessness. Anxieties and fears, worries ever finan­ cial and other matters, all take their toll of hours of restful sleep. Such a condition may eventually result in nerv­ ousness and irritability, loss of appetite or fatigue. If you suffer from a nervous condition or restlessness, why not try Milburn’s Health and Nerve Pills 1 Over the past fifty years, thousands of Canadians have found Milburn’s Health and Nerve Pills beneficial as ft general tonic to help build up the system and thus help promote refreshing rest and sleep. Ask your druggist fol* Milburn’s Health and Nerve Pills, identified by the “Ited Heart” on the box. . The T. Milburn Oo., Limited, Toronto, Ont. the milk to the first mixture. Turn into a greased pan and bake in an elec­ tric oven 325 to 350 45 to 60 minutes. COCONUT SAUCE 1 cup skim milk,2 tbsps. sugar, %’ tsp. vanilla, cocoanut. Scald milk and add gradually to egg yolks which have been beaten until light and combined with the sugar and salt. Cook over hot wa­ ter, stirring constantly until j ture coats a spoon. Chill, add ilia and cocoanut. degrees— for 2 egg yolks, tsp. salt, % Vz cup .shredded mix- van- Clean Closets Health authorities suggest more attention ,should be directed to maintenance of sanitary condi­ tions in cloak rooms and locker rooms, particularly in big institu­ tions, including schools. There is added danger of disease spreading in untidy and unsanitary closets where the clothing of many persons may be bundled together. In schools, for instance, it is sug­ gested that where possible, child­ ren be provided at least with indi­ vidual hangers. The be a separate locker each .pupil. And cloak be airy and sunlight, sible contagion. tli at (1) (2) (2) i on light tough aluminum JZ^EEN in a top shop lately? Or a hardware store? Or a sporting goods department? Then you have noticed the amazing number of things now being made with Aluminum — skates and scooters, knitting needles and clothes pins, cook­ ers and cocktail shakers and curtain rods. Aluminum is today one of the four most widely used metals in the world ... for a lot of reasons* It has brought new beauty into architecture and into the kitchen. Its lightness has made work easier — and enabled planes to fly higher and faster. ideal would or closet for rooms should to fight pos- 1. (X) Corn. Aprf- It has the strength to build bridges — and to take the beating a two-year-old gives his toys .». It is the metal of the Twentieth Century* The tourist had stopped to change tires, "i suppose,” he remarked to a native onlooker, “that in these isolated parts the necessities of life come pretty high.’’ "Yer right, stranger,” the native replied gloomily, "an’ it ain't worth drinkin' when ye get it.” (2) (3) One hundred years ago Aluminum was more valuable than gold. At Arvida, Canada, the largest Aluminum smelter in the world can produce two million pounds of ingots a day. Results (1) Aluminum costs less in Canada than anywhere else in the world; (2) nine out of every ten pounds are available for export. Today Canadian Aluminum is sold in every country in the world — is a major factor in providing Canada with needed purchasing power abroad. Today its low cost creates thou­ sands of everyday uses.