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The Exeter Times-Advocate, 1949-11-17, Page 6Page 6 Dprotny Q. Reeder, Prop. Tel. 71 Exeter Copeernlcus, the famous , as tronomer, was a Pole. His real names was Kopemigk. Dot’s Beauty Shopp (North of Bell Telephone) Xaturelle Permanent Waving Lustron Cold Wave * Open Wednesday Afternoon THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, NOVEMBER 17, 1949 Cauliflower Porcupine 1 A Page Devoted to the Interests of the Women Readers of The Tjmes-Advocate juice ana salt. Remove garlic. Arrange cauliflower in serving dish; stud with nut meats. Pour tbutter sauce over cauliflower. Garnish with cauliflower leaves. Serves eight. V’s Beauty Shoppe The loveliness of a lady May depend, upon her hair, Its lustre and. its styling And its professional care! AH Lines of Beauty Culture Hair Tints - Radio Waves Machine and Machineless Wave; Telephone 112 Exeter Vera C. Fraser, Prop. Grandmothers Guests Hensall And Kirkton Tomi insor/s Hairdressing - Featuring - All Lines of Beauty Culture - Specializing In - THE NEW “FLUID WAVE” With exclusive Magic Phix The greatest permanent wave advancement in years. Grandmothers were the special guests of the Hensall Institute members -at the monthly meet ing held in the Legion rooms oxi Wednesday night, November 9, when a large attendance was present. Mrs, F, Beer presided, while Mrs. C. Cook and Mrs, W. Goodwin were capable hostesses on this occasion. Following the use of the Ode the Creed, the Lord’s Prayer repeated. Minutes were read collection taken answered with ‘ and was and was mother’s name and Another interesting the motto ‘ growing old1 A, E. Munn, voiced thanks the bank book garet Lynn. Many items brought up: As a result ‘‘Community Night” in the town Roll call My grand birth place”, feature was grow lovelyDe£ us as given by Mrs. Mrs. Munn also to the ladies for received by Mar- of business wei'e of the Institute MONTREAL, Nov. 17th-—When a woman says she just loves to bake you can be sure, she’s a good cook! You can'be sure, too, that her success largely depends on the best in gredients. So I’m not at all surprised when these women tell me they always bake with SWANS DOWN CAKE FLOUR. Made from choicest soft winter wheat sifted over and over until 27 times as fine as ordinary flour, Swans Down makes every cake light, even-textured, exquisitely moist and tender. * * * Starry-Eyed — that’s what you’ll be when you see the brand-new FRIGIDAIRE ELECTRIC RANGE. Just imagine! The handsome cabinet is finished in gleaming-white porcelain, with beautifully-designed chrome handles and a Lumiline cooking top lamp. TheMiop flows in one smooth, unbroken line from the top of the back panel, across the broad cooking surface, down over the switches. The Cook-Master Control cooks oven meals automatically while you’re away — and. 'its big dial doubles as a kitchen clock. Has Frigidaire’s pxtra-big Fvfin-Heat Oven, of course, and the famous Radiantube heating elements. Thermizer deep-well cooker element pops up instantly as an extra surface element. See your Frigidaire Dealer and admire this wonderful Frigidaire Electric Range. Criddle Cakes Or Pancakes — call them what you may! — but I’ll bet you’ve never tasted such deliciously light and tender ones as these! For CALUMET BAKING POW DER’S dependable “double-action” makes them per fectly leavened? even-textured — always.ORTDDLE CAKES 11/4 cups sifted Swans Down Cake Flour3 1/4 teaspoons Calumet Baking Powder1/2 teaspoon salt2 egg yolks, slightly beaten3/4 cup milk2 tablespoons melted butter or other shortening2 egg Whites, stiffly beaten Sift flour once, measure, add baking powder and salt; sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add shortening. Fold in egg' whites. Bake on hot, greased griddle. Serve hot with maple syrup. Makes about 9 griddle cakes. There’s A Neto “Star” “galaxy” ofs/1 HEINZ JUN-Z-s IOR FOODS!# Heinz Junior Veg et ables WITH F,ISH! Such a good idea from every point of view! You see, fish protein is truly valuable in the diet of a growing young ster. It’s easily digested and the equivalent of beef in value to the blood! Tasting is believing how good, it is ... so taste for your self the new Heinz Junior Veg etables containing white 'fleshed sea fish!. M-mm! , . delicious! Yes,, this hew Heinz “Friday Special” for t Junior has every thing! — nutritional value —taste appeal and it gives him a really balanced dinner. Ask for this new Junior Food at your dealer’s— and ask for Heins Strained Baby Foods —so skilfully, cooked to baby-ready digestibility! in the B-r*r, A Cold Wind For Shop ping Today! Still, I’ve noticed recently that groceries and bake shops everywhere are featuring delicious afternoon tea specials. Here’s my suggestion: Today why not stop at the comer bakeshop and pick Up something to go with your afternoon tea? Who doesn’t enjoy a good cup of tea especially around four o'clock when those mid-afternoon droops set in? I certainly do—especially with dain ties like nut macaroons, sugar cookies or any of those tasty snacks fresh every day at your grocer's or baker's. A tea tip: Al ways warm the teapot before making your tea.•****• ..J., ....... Faratcay Places or the summer cottage by the lake „ .» whatever your plans for next year , * . you’ll find, tjiat Saving is the,Royal Road to the perfect vacation. So why not begin your journey there today? Open your special Savings Account at the BANK OF MONTREAL! Then, once a week or once a month ’til holiday time, put aside a fixed amount. The courteous, friendly people at your nearest branch of the,B of M will be glad to help you open your “Sunshine Ac count”. Keep to it and you’ll make next year’s vacation the one you’ll always remember. Who Catt Resist a light, fluffy souffle like thisl Par ticularly if it’s a Chocolate Souffle made with BAK ER’S UNSWEETENED CHOCOLATE. So richly flavourful, satin-smooth, Baker’s has been a famous name with, generations of chocolate lovers. . , CHOCOLATE SOUFFLE2 squares Baker's 2 tablespoons butterUnsweetened Chocolate 1 teaspoon. vanilla2 cups milk 4 egg yolks, beaten until1/2 cup sugar thick and lemoh-colored1/3 cup ilour „ 4 egg whites, sillily beaten1/2 tea ■; salt . »Add c.'-sclate to milk and heat in double boiler, When chocolate is infilled, beat With rotary Ogg beater Uiitil blended. Combine sugar, Ilour, and sal.; add small amount of chocolate mixture, stirring until smooth; return to double boiler and cook until thickened, stirring constantly; then Continue cooking 5 minutes, stirring occasionally. Remove from boiling water: add butter and Vanilla; let cool slightly while beating eggs. Add eggyolksrmix,well.. Fold in egg whites. Turn Into greased baking dish dr casserole, filling it from 1/2 to 2/3 full. Plate in ban 6i hot water; bake inmoderate oven (350 deg. F.) 1 hour, or until souffld is firm. Serve immediately. Serves 8. Time Now to bake that Christmas cake, if it’s to be “well ripened” for Christmas entertaining! So hero’s a timely, com pletely delicious recipe for Cherry Fruit Cake , , , made with FIVE ROSES FLOUR, the famous flour “for all-purpose b&kmg” . . . 30ggS . •** ‘ - 11/2 cups fruit sugar1/ifib. butter 11b. white sultaha raisins^ 2tspnS. baking powder 3/4 tup chopped orange peel 23/4 cups sifted 11/2 cups shredded pineapple —1 cup shredded cocoanut 1/4 lb. candied cherries ltspn. nutmeg ztspns. vanilla.M Jt --- - -----------..t _374 cups sifted*Five Roses Flour 1/2 cup pineapple juice Sift together the flour, baking powder arid nutmeg, Cream butter and sugar. Add egg yolks and beat well. Add sifted dry ingredients alternate ly with, the pineapple juice to the creamed mixture. Add cocoanut and eggwhites beaten stiff. Add the rest of the fruit and vanilla. Pour info a greased paper lined cake part. Bake at 300 deg. F. for 2 hours. After cake is tola. Wrap in cheesecloth which has been dipped iff a little sherry or brandy, store in tightly covered tin container. An. apple placed in tha container will keep the cake moist. Recipe makes a 5-Ib. bake. be l hall on Novembei' 4, the secre tary reported giving to the* Com munity Building Fund the amount of $200 (expenses paid). This makes the total contribu tion of $663.55 given to this particular project. Mrs. Beer v'bted thanks to Mrs. Parke, Mrs. A. D. McEwen and all re sponsible for the successful af fair ; also to the men who gave such he, lpful assistance. The merchants are to be congratulat ed on their splendid support in donating prizes, etc. On the motion of Mrs. A. D. McEwen and Mrs. Smallacombe, it was decided to operate the Chamber of Commerce booth in connection with the frolic on November 18 (all proceeds for Community Building Fund). The following ladies volunteered to give their services: Mrs, I-L W. Horton, Mrs. IV. Pepper, Mrs. Beer, Mrs. A. Mousseau, Mrs. J. Paterson, Miss Gray, Mrs. R. McLaren, Mrs. Parke, Gladys Luker, Mrs. Schwalm, Mrs. Orr, Mrs. Smallacombe. It was moved by Mrs. Good win and Mrs. Edwards that the donation of $25 voted to the Legion be used for the purchase of cups and saucers for use in the Legion rooms, The group favours holding a series of euchres and dances— starting 'possibly on January 13, with the pi'oceeds going to In stitute endeavours. It was moved by Mrs. Drysdale and Mrs. Parke that the Institute go ahead with further plans. Mrs. Beer and Mrs. Parke were named to secure orchestras and make other arrangements re garding same. It was moved by Miss Ellis and seconded by Mrs. Geiger that the Huron County Hospital ization Plan, now in effect, approved and sponsored by the Hensall Institute. Carried, The prize, a silk scarf, for the grandmother having the most grandchildren was claimed by Mrs, J. Richardson, twenty-one in number. Mrs. R. Middleton with an entertaining “Mrs. Aries at the Telephone”. Mrs. Shirray and Mrs. Chapman will be hostesses at her meeting. The London Area held on October 25, was ably reported on Armstrong, who sessions as delegate. Mrs. Ariri- strong recounted worthwhile comments on the various out standing speakers. “A trousseau in grandmother’s day” was then displayed by Mrs. M. Drysdale, who vividly described each item. In keeping with the theme^ “Historical Re search”. Mrs, R. Simpson, the guest speaker, most interestingly presented the topic, “Let’s laugh at men’s fashions”. Mrs. H. W. Horton expressed appreciation to all, after which the national anthem was sung. At the close, delicious refresh- .meats were served by the social committee. Kirkton Grandmothers Feted The Kirkton Women’s Insti tute entertained district grand mothers at the home of Mrs. William Harding. Mrs. A. Bickell read the scripture. The motto “Hospitality, the old and the new” was presented by Mrs. George Holder, of An derson. Readings Mrs, W. Batten Shamblaw. Winners Of a knitting contest Crew and Mrs. Door prize went to Shier. The grandmother with the most grandchildren was Mrs, M. Gregory. Two new books, “This New Canada” and “Fifty Yqars of Achievement” were voted to the Kirkton Public Library; $5 to the Stratford Children’s Aid; cotton for dressings to the Cana dian Cancer Society. The invitation to visit the St. Marys Queen Alexander branch Was accepted and Mrs. 0. Jory and Mrs, E. Paton named pro gram committee. The hostess and committee served refreshments. who has favoured reading, the Decern- Convention, 26 and 27, by Mrs. G. attended the were given by and Mrs. D. grandmothers* were Mrs. T. A. Robinson. Mrs. L. Hello. Homemakers! If your pepper and tomato plants were hardy enough to survive the hot spell in May, they will probably be matured now faster than you can use them. Pepper, Relish and Apple Chutney may be your answer to this problem. There are many pickling recipes of which include pepper and toma toes but *"we believe these two will make history in your kitch en. The relish recipe makes three pints and the chutney, six pints, so use half of each of the in gredients in the second recipe if you wish. Pepper Relish Peel 27 -pickling onions and put through food chopper. Hand choix five seeded green peppers and six seeded red peppers, the sweet kind, not the hot variety. Add 1% cups sugar, 1 tablespoon salt, 1 pint .vinegar, 1 tablespoon celery seed and 2 tablespoons allspice. Bring to a boil and simmer 30 minutes, stirring frequently Pack hot in sterile jars. Apple Chutney Put 12 tart apples (peeled and cored) small green sweet the food chopper. To this mixture add 2 table spoons salt, 3 cups vinegar, and 3 cups sugar. Tie 4 tablespoons ground allspice in piece of cheesecloth and put the bag in the kettle. Bring to boil and simmer slowly one hour. Stir frequently. Remove spice bag. Taste. Add more salt, if desired. Pour into sterile jars. Take A Tip 1. A boiled potato is a humble thing. It needs colour—a dash of paprika or a sprinkle of chop ped parsley can pep up plain fare. 2. Squeeze boiled potatoes through a ricer and sprinkle with grated cheese. 3*. Rub peeled potatoes with a clove of garlic before placing them around roast of meat. ,4. Left-ovex* potatoes diced and tossed into cream sauce or concentrated cream celery soup makes a good supper dish. Sprinkle with parsley, 5. Split big baked potatoes and scoop out part of the centre and put in scrambled egg or sandwich filling, 6. Diced, cooked beets, chilled and served with a little sour cream seasoned with grated horseradish may be to your lik ing. 7. A couple of peaches sliced among slivered carrots and. cook ed in a covered casserole with very little salted water makes a tasty vegetable dish. 8. “ lima ei’ ■ mealy flavour. The .Suggestion Box Mrs. C. O. suggests: Dutch Spinach 4 3 3 iy22 1 % large head cauliflower Sniali garlic elove cup butter teasppon lemon juice ‘ teaspoon salt Remove leaves from cauli flower; cut off stalk. Wash cauli- i'lower and leaves thoroughly, Place cauliflower (head up) and leaves in* large amount of boil ing water. BOil, uncovered, 20- 2'5 minutes or until cauliflower is tender; remove.*'Cook leaves 10 minutes longer. Mash garlic; brown in butter, stirring slowly. Remove from heat: add lemon Rub in Minard’s Liniment generously, and, feel the relief steal over the aching muscles. For muscular pains, aches apd stiffness, sprained ankles — Minard’s has been well known for oyer 60 years, Good for dandruff and skin disorders, too. Get a bottle today: keep it handy. Two chives cooked with > beans in the pressure cook will renounce any bland, slices bacon, diced cups chopped raw spinach tablespoons flour cups hot water / tablespoons sugar tablespoon vinegar teaspoon, salt—dash of pepper hard-cooked eggs 1,2 peeled tomatoes, 12 .pickling onions, 3 large peppers, and 3 large red peppers, seeded, through 2 Fry bacon until crisp; Peanuts ' bacon to spinach. Add flour to drippings and blend thoroughly. Add hot water low heat until constantly. Add and seasonings. aclx. Stir well until wilted, and garnish with sliced, hard-cooked eggs. Serves 6. Mrs, J. R. suggests: Cabbage-Apple Slaw 1 % % 2 % Drop sliced banana and apples immediately into the French dressing to avoid discoloration. 'Combine with remaining ingredi ents; toss with fork until mixed thoroughly. If desired, serve cream mayonnaise with this. Mrs. M. K. suggests: and cook over thick, stirring sugar, vinegar, Pour ovei' spin banana cup sliced apples cup French ‘ dressing cups shredded green cabbage cup of diced celery I ARD'S LINIMENT irimTOiir^^ SALADA Before you paint, romodel, or build, be sure to see our complete display of Genuine Amerock Cabinet Hardware. Four beautiful "matched" designs to suit every purse and purpose. AS NEW AS TOMORROW CABINET HARDWARE EASY TO APPLY Mrs. Bailey Wins Airmen’s Wives Rug The monthly meeting "of the Airmen’s Wives Auxiliary was held in the library of the Cen tralia Airport on Tuesday eve ning, November 8. There was a general business meeting during which Mrs. Lillian Foster, . of Clandeboye, was elected Vice- President. After* the business meeting, some of the ladies sewed on a layette which is being mq.de for donation to the new children’s hospital being erected in London. Others present enjoyed several tables of bridge. , The number was drawn on a lovely hooked rug made by Mrs. F. Burns, of Exeter, and was won by Mrs. Ralph Bailey» of Exeter. At the close ning a dainty lunch by the members and evening was enjoyed Wives of airmen, Corporals* and. under, are 'cordially invited to attend these meetings held every second Tuesday of each month in the station library at 8:30 p.m. of the eve- whs served a very nice by all. I ElimVille North Forum The EHmviilo North Farm Forum met cm Monday evening at the home of Mr. and Mrs. Philip Johns with thirty present. The topic for discussion was ’’All Work?” dealing with the lack of opportunity for recreation in rural groups. After the discuss ion period several contests were enjoyed and lunch served. The next meeting will be held at the home of Mr. and ’Mrs. William Johns. Staffs United Church Scene Of Wedding The United Church parsonage at Staffs was the scene of a pretty wedding on Saturday, No vember 3, at 4 o’clock, when* Emma jean, daughter of Mr. and Mrs. Garnet Taylor, .of Staffs, was united in marriage .to Floyd Rae Armstrong, son of Mr. And Mrs. John Armstrong, Of Zurich. Rev. A, H. Daynard performed the ceremony. The bride, who was given in marriage by her father, was attired in navy gab ardine suit, navy accessories and a corsage of red roses and white mums. The bridesmaid was Miss Myrtle Taylor, sister of the hride, Who wore a 'grey gabardine suit with black accessories and a cor sage of pink roses and white# mums. Mr. Ronald Armstrong, brother of the groom, was best man. The groom’s gift to the bride was a necklace and brace let setj to the bridesmaid, a cup and sauced and to the grooms man, a tie. Mr. ahd Mrs. Arm* Grandfather' admits chewing strong left on a honeymoon trip tobacco is a filthy habit, But de- to Niagara Fails and Detroit? ties anyone to prove that it ever and on their return will reside started a forest fire. tin Zurich. Like To Brag *X 7 We Do Not Exeter District Co-Operative Phone 287w ♦ J. A. Petrie, Manager But Honest Year after year we feel that our display of Coutts’ outstanding line of Christmas Cards has offered a wide selection of beautiful designs. However1, this season We have increased out* supply oi these famous cards Und We think you’ll agree that they ate worth bragging about! Hallmark Series Special Series 100z Personalized - 25 Cards for $1.50 Series 200, Personalized - 25 Cards for $2.50 Not Petsorializedi .75 Less; Havt Your Cards ONE DOZEN.* $1.00 EXTRA DOZEN: EACH .50