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The Exeter Times-Advocate, 1951-02-22, Page 8Page 8 THE EXETER, ONTARIO, THURSDAY MORNING, FEBRUARY 22, 1951 Feminine A Page Pevoted to the interests of the Women Readers of The Times*Advocate ancies Institute Workshop At Zurich Draws 101 Women For Crafts The Zurich Workshop—the se­ cond °t its kind in Ontario and the first to be held in a rural area, came to a successful con­ clusion on Saturday. Word comes from Beverly Bryan, W.I. field worker who has been stationed at Zurich for the past three weeks to instruct in the various crafts, and there seems no doubt that the work­ shop is in the nature of an ex­ periment by the W.I. Branch, is a definite success, at least as far as Zurich is concerned. Miss Bryan reports that 101 women from Zurich and the sur­ rounding district registered for the courses.. Of this number, 28 made gloves; 10 made slippers; another 10 took belt, wallet and Dot’s Beauty Shoppe (North of Bell Telephone) Naturelle Permanent Waving Lustron Cold Wave - Open Wednesday Afternoon - Dorothy G. Pfaff, Prop. PHONE 71 EXETER purse making; 27 have done needlepoint smocking; eight, tex­ tile printing; and seven, weav­ ing. Average attendance at each class was 20. During the first week, the attendance figure averaged 30, “but we ran into a little poor weather, which cut the attendance," explains Miss Bryan. “Zurich is a town noted for its hockey," writes the intruct- ress, who has, by way of her threeweek stay become a sort of honorary citizen. “However even this fact has not seemed to in­ terfere with the enthusism of the ladies for the courses offer­ ed." Miss Bryan concludes her letter with the half-promise that she will visit Round-up on her way to Toronto. Hope she makes it.* t. * * Pupils work will be displayed at Zurich Town Hall today—and so keen is the interest of W.I. Branch in the outcome of the Workshop that Miss Anna P. Lewis, director, and Miss Audrey Spencer, in charge of homecrafts, are motoring from Toronto for the wind up. Elimville Groups Have Gay Valentine Party The February meeting of the Elimville W.M-S. and W.A. was held in the church basement Wednesday night as a social evening with members and fam­ ilies present. Mrs. Gilbert Johns, W.A. president, was chairlady for meeting and program follow­ ing. Prayer was given by Mrs. William Johns, and scripture reading by Mrs. Horace Del- bridge. The program began with a sing song conducted with Harvey Sparling at the piano. The secre­ tary, Mrs. Chas. Stephen gave an amusing account of the things that might have happened at meetings for the past year. A quiz by Dorothy Dix, the Mystic Lady and the Crystal ball was taken by Newton Clarke as Miss Dix with Ross Skinner as­ sisting as secretary. School Days with Will Routly as Miss Hasbeen school teacher and her Quiz Kids -were amusing if not clever. “Operation Cat", a skit with several members, Chas Stephen as Dr. I. M. Quack followed the latest technique in modern sur­ gery Harvey Sparling conducted several contests. A pot luck lunch was enjoyed. Valentine decorations were used in the classroom. Children's Aid Society Reports 125 Children In Care Over Year Mrs. M. Chaffee, superintend­ ent, of the Huron County Child­ ren’s Aid Society gave an en­ couraging picture of the year’s work, with the help of an en­ larged board, at the * annual meeting held in Goderich last following salaries: Mrs. M. Chaf­ fee, superintendent, $ 2,8 0 0 0; Miss C, McGowan, $2,400; Miss Ida White, $2,200; Miss Mar- Mix and sift into bowl, ljy c. once-sifted pastry flour (or l} g c. once-sifted hard-wheat flour), 3 tsps. Magic Baking Powder, % tsp. salt. Cut in finely 3 tbs. chilled shortening and mix in cornmeal, c. shredded cheese and 2 tbs. chopped parsley. Make a well in centre, pour in c. milk and mix lightly with a fork. Knead for 10 seconds on a lightly-floured board and roll out to thick rectangle; cut into 12 fingers and arrange, slightly apart, on greased baking sheet. Bake in hot oven, 425°, about 15 mins. Serve hot with butter or margarine. Yield—1 dozen fingers. CHEESE CORNMEAL FINGERS '—J V/in % 5 SW •=<- ••1 c. yellow .... "Sa EVAPORATED M UK The smoothest custards, the creamiest mashed potatoes, the lemptingesl pumpkin pies are made with Evaporated Milk. It’s rightly called the food of 1001 uses! Use it to make white sauce the way your family likes it.,. velvety smooth, delicately flavoured. Try it in luscious cake fillings and frostings! You’ll never be without Evaporated Milk again. It’s another nutritious dairy product that’s really good for you. week. Special mention was made of the opening and assistance of the receiving home Bethesda Hospital, London; help given by Wingham Hospital; of sewing done by groups, and gifts of clothing sent to three clothing centres opened. Help Appreciated Appreciation was expressed by the superintendent of the co­ operation of Judge T. M. Cost­ ello; Magistrate D. E. Holmes, K. C., and doctors throughout the county; also for assistance given by County Health Unit and the Lions Clubs. There were 123 'Children in care, and over the 3 65 days of the year there was a daily aver­ age of 11 interviews and 13 visits. Treasurer A, H. Erskine re­ ported total receipts of $25,779 including County of Huron grant of $6,510.93 for wards, besides a grant of $12,223. Disbursem­ ents totaled $25,656; balance $123. Salaries Set The staff was re-engaged, at jorie Henderson, $1,900; Miss Audrey Ginn, $1,700. Appreciation of the work of the staff was expressed by the Rev. R. G. MacMillan and Mrs. Albert Taylor, Mrs. George Johnsetop and the Rev. C. W. Cope moved a vote of thanks to the treasurer, A. H, Erskine, who was re-engaged at a salary of $200. » The Rev. R. G. MacMillan was re-elected president of the Society. Other officers are: Hon­ orary president, A. P. Wilkes; vice-presidents, the Rev. C. W. Cope, Mrs. George Johnston; honorary secretary, A. M, Rob­ ertson; secretary, Mrs. F. R. Redditt; treasurer, A. H. Ers­ kine; directors, Mrs. Albert Tay­ lor, H. A. McCreath, Mrs, F. Hunt, Mrs. J. B. Reynolds, Miss Etta Saults, Miss Sara McLean, C. M. Robertson, Arthur Carry, resident captain of Salvation; Miss Nora Cunningham, Clinton; R. J. Bowman, Brussels; Hugh Berry, Usborne; Dr. Fred David­ son, Wingham; John Winter, I-Iowick; Mrs. K. Johns, Wood­ ham. Special committee, Mrs. J. B. Reynolds, Miss Etta Saults, Mrs. F. R. Redditt, Miss Nora Cun- nigh am. Vows Exchanged At James Street Parsonage The parsonage of the James Street United Church, Exeter, was the setting for a wedding of interest when Eileen Delores Hunter, youngest daughter of Mr. and Mrs, William Hunter, Exeter, was united in marriage to Mr. William Kenneth White- head, Stratford, Rev. H- Snell of­ ficiated at the ceremony. The bride wore a gray gabar­ dine suit with navy accessories and red rose corsage. Miss Betty Smith was 'bridesmaid wearing a gabardine suit in pink shade with gray accessories and corsage of pink roses. Mr, George White- head was <best man for his bro­ ther. A reception and wedding din­ ner was held at the home of Mr. and Mrs. Russell Snell, Exeter, brother-in-law and sister of the bride. Miss Edith Hunter, also a sister of the bride, assisted. The couple will reside at Stratford. Guests attended the wedding from Stratford, Exeter and Monk­ ton, Epitaph: “Ma loyed Pa, Pa loved wim- men; 'Ma caught Pa with two in swim- min’. Here lies Pa." A lady had lust purchased a postage stamp., “Must I stick it on myself?" she asked. “ Positively not, madam," re­ plied the postal clerk. “It will accomplish more if you stick it on the envelope." l/’s Beauty Shoppa All Lines of Beauty Culture Machine, Maeliineless, Cold & Radio Waves Open Wednesday Afternoon Closed Saturday Afternoon for Half Holiday Tel, 112 •* Qnr. Huron & Main ELAINE JOHNSTON, PROP. Tomlinson’s Hairdressing - Featuring - All Lines of Beauty Culture - Specializing In - THE NEW “FLUID WAVE’* With Exclusive Magic Pliix The Greatest Permanent Wave Advancement in Years ^g^BUYS WHYS A WEEKLY INFORMATION SERVICE MONTREAL. — Who would ever have believed that puddings could be so simple, yet so creamy, so homemade tasting as JELL-O PUDDINGS are? Certainly I’m thrilled at the way the family make short work of my Jell-O Pudding desserts! And you will be too 1 Such flavourful, such casy-to-make desserts at the wonderfully economical price are truly unbelievable . . . and—whisper this — Jell-O Puddings and the three Jell-O Tapioca Puddings increasing the milk intake of your young ’uns who Anna Brock Sorority Queen In a setting of balloons and decorations in Valentine motif, the Beta Sigma Phi Sorority held its annual Ballon Ball in the Legion Memorial Hall, Wed­ nesday, Music was provided by1 Ross Pearce and his orchestra. Guests were received by Mrs. Frederick Milner, chapter direc­ tor; Miss Norma Wilson, second vice-president and Mrs. Jack Fulcher, secretary. Highlight of the evening was crowning of the Sorority Sweet­ heart, selected by a secret bal­ lot. This year’s sweatheart was Miss Anna Brock. Mrs. Jack Ful­ cher, 19 50' Sweatheart, placed the crown on the head of Miss Brock, who was introduced by Mrs. Arthur Whilsmith, sorority president. Miss Norma Wilson presented Miss Brock with a bou­ quet of red roses. A gift was pre­ sented to her by Mrs. Ted Jones. Novelty dances were won by Mr. and Mrs. Wilfred I-Iunkin and by Jim Roweliffe and Mrs. Lome -Chapman. Education In Japan Studied By James St. Group “The United Church Re-Enters Japan Through Education" was the theme for study for the Afternoon Auxiliary of James St. on Tuesday afternoon last. A skit was staged to present a survey of the schools and col­ leges in Japan to which the United Church contributes funds and missionaries and to show how great is their contribution to the education of Japanese youth. Those taking part were: H. J. Snell, Mrs. S. Jory, Mrs. J. Squires, Mrs, A. E. Buswell and Mrs. S. McFalls. Miss Nettie Keddy, convenor of the group in chage of the pro­ gram, conducted the worship service and Mrs. C. W. Down led in prayer for the missionar­ ies in Japan who are teaching in schools and universities and for the Japenese youth. A pleasing contribution to the meeting was a vocal duet by Mrs. H. Shapton and Mrs. E. Johns. The meeting was opened by the president, Mrs. Lloyd who also 'conducted the business per­ iod. A committee was appointed to work in conjunction with committees from other organiza­ tions in entertaining the Presby- terial in April. Clandeboye W.I. The Clandeboye W.I. was held at the home of Mrs. A. Macin­ tosh on February 14. The grand­ mothers were entertained. Scrip­ ture was read by Mrs. David Henry. Ten members answered roll call with my childhood nick­ name. There were four visitors. Two dollars was sent to Con­ vention Area Fund instead of the $4.00 asked for. Current Events were read by Lora Carter. Motto, “We grow old as soon as we cease to love and trust," was given by Mrs. O. Cunningham; Household hints by Mrs. M. McNaughton. Grandmothers contest was wott by Mrs, O. Cunningham. A note of thanks was given to the host­ ess. Contest was won by Mrs. H. Henry. Lunch was served by the hostess and committee. are a grand way of increasing the milk intake of your young ’un3 who simply do not like mxlk. I keep a good stock of the four delicious Jell-O Puddings and the three Jell-O Tapioca Puddings . . . both types are family favourites. Hello Homemakers! For var­ iety in meals, souffles and fon­ dues are excellent possibilities. What is a souffle? What is a fondue? How are they related? A souffle is a -delicate, spongy baked dish made with thick white sauce to which are added wellbeaten eg'g yolks and stiffly beaten whites. The sofiffle needs some kind of sauce or creamed mixture, such as tomato or mush­ room, as a main course. F or des­ sert, top with custard, cream or fruit sauce. A fondue is like a souffle ex­ cept that the thick white sauce is replaced with milk and bread crumbs. For main course dishes a fondue may be plain or the following may be added: grated cheese, shredded vegetable, diced meat or fish. With chopped fruit and flavouring added to the basic mixture it becomes a tasty dessert. To be an expert at making souffles and fondues follow a good recipe and work quickly. TAKE A TIP 1. Preheat the electric oven to 325 degrees. 2. Assemble ingredients and arti­ cles necessary for making and baking. 3. Prepare meats, fruits, vegeta­ bles, of fish. 4. Save time by whipping egg whites first and yolks next, to avoid washing the beater. (Eggs beat better is they are at room temperatur). 5. Keep souffles light by adding *4 teaspoon cream of tartar for each 3 egg whites after they have been beaten until foamy. Beat until stiff but not dry. 6. Fondues and souffles will bake to a light, fluffy food in a slow oven set at 325 de­ grees for about 40 minutes. 7. A souffle is done if it springs back when gently pressed with your finger or if a sarp knife comes out clean when inserted in the centre. Be quick and gentle though. 8. Serve immediately after bak­ ing—a souffle falls readily. The Voice Of Temperance How is it that in some com­ munities under the Canada Tem­ perance Act there is no com­ plaint against the Act, while in other communities under the same legislation there is much criticism of the Act? Hew is it that in some communities under the Canada Temperance Act there is a minimum of drinking and lawbreaking, while in other com­ munities under the same act, there is too much liquor and too much law breaking? It is a fair conclusion that the trouble is not with the Act. The other con­ clusion is that some communi­ ties are suffering from inade­ quate law enforcement and in­ adequate civic leadership. The remedy is not in scrapping the Canada Temperance Act, but in developing a dry public opinion. —-Advt. Basic Souffle 3 tbsps. shortening 4 tbsps. sifted flour 1 cup milk 14 tsp. salt % tsp. peppei* 3 eggs, separated *4 tsp. cream of tartar Melt shortening. Blend in flour. Add milk gradually, beat­ ing constantly. Cook while stirr­ ing until thick, about 5 minutes. Add salt and pepper. Blend thor- ougly. Cool. Beat egg whites until foamy, add cream of tar­ tar. Beat egg yolks until lemon colored.- Add beaten yolks to cooled white sauce. Blend thor- ougly. Fold in beaten egg whites. Pour into greased 2 quart baking dish. Bake in slow oven of 325 degrees for 40 min­ utes or until an inseted knife comes out clean. Basic Fondue 1 cup of milk 1 cup of soft bread crumbs 3 eggs, separated 1 tbsp, shortening V2 tsp. salt J4 tsp. pepper Heat milk in double boiler; add crumbs, shortening, salt and pepper. Stir until shortening is melted. Cool slightly. Beat egg whites until stiff but not dry. Beat egg yolks until lemon coloured. Add yolks to milk mix­ ture. Fold in egg whites. Pour' into 2 guart oiled baking dish. Bake in electric oven of 325 de­ grees for about 40 minutes, or until firm. THE QUESTION BOX Mrs. A. D. asks: How to fry oysters in the electric oven. Answer: Panned Oysters 12 oysters 1 cup flour . 1 tsp. salt V& tsp. pepper 1 egg, beaten 1 tbsp, salad oil Bread crumbs Combine flour, salt and pep­ per in one bowl and the egg and salad oil in another bowl. Drain the oysters and roll them in the flour and then in the egg miv- ture and place in a buttered bak­ ing dish. Sprinkle well with crumbs. Place in a moderate electric oven (375 degs.) for about 12 to 15 minutes. Serve with tartar sauce. Mrs. E. M. asks: How to make potato chips Answer: Saratoga Potato Chips Peel 4 potatoes and then slice with a potato peeler or slotted knife, very thin, soak the pieces in cold salted water for one hour. Drain them well, then dry them between towles. Fry the Chips in deep fat (peanut oil) heated to 395 degs. (hot enough to brown a one inch ciibe of bread in 20 seconds) until they are brown. Drain them on paper and sprinkle with salt. Note 1: Fry only a few pota­ toes, about one soup ladle at a time. Note 2: If they are not crisp enough, cool quickly in a draft shaking excess fat from them, and fry again- Let’s Confess It—with today’s high living costs—we all need a little help with our money problems! Well — I've lately come across a way to run the family finances that has helped me more than just a little. 1 haven’t been a Personal Planner for long, but the BANK OF MONTREAL Personal Planning system has already begun to pay dividends in peace of mind. It’s show­ ing me how to run my money, instead of my money running me. And that’s so important to happy liv­ ing! Pd like you to try Personal Planning . . . it’s such a down-to-earth, practical system of money management and it’s flexible, too. With a bit of careful planning, you can tailor it to suit your needs and income, so that you’ll come out on top. To find out all about it, just ask for the booklet called “PER­ SONAL PLANNING” at your neighbourhood branch of the BofM. Rain ... Shine . . . AU Year ’Round . . . you can look as smart and trim as a fashion model in a LOU RITCHIE RAINMASTER! There’s no trick to it at all in a “Rainmaster”. Just wait ’til you see I ... The sliinly, sleekly tailor­ ed trenchcoat of wool ;n’ rayon with a matching satin lining and hymo interlinings to help keep the shape of the garment. It’s the handsomest-ever, all-purpose coat —looks smart wherever you go— whenever you wear it. Available all across Canada. Ask for the famous Lou Ritchie “Rainmaster” —Style 777. Navy, grey or beige . . . $29.95—and so good-looking! “Soup’s On!”eans something specially excit­ ing when the soup you serve is Heinz! Yes, HEINZ CON- D E N S E D SOUPS are special taste-treats—‘always. You see, Heinz are soup specialists — they combine long experience with great skill to bring you the very best of flavour-packed soup . . . eighteen scrumptious varieties — and special soups for baby, too! And there are more good ways than one to enjoy Heinz soups. They’re certainly “tops” as a first course — but have you tried their wonderful flavours in meat loaves — pies — rarebits? Then I’d suggest you do I Ask your grocer for Heinz Condensed Soups. You know they’re good because they’re Heinz 1 _ ur/gy Fruit combined with tiny crystal clear cubes for dessert to- night! Doesn’t that sound tempt­ ing? And it is — made with Jell-O. In fact, I find all my Jell-O dishes arc wonderfully de­ licious and re­ freshing. JELL-O JELLY POW­ DERS, of course, have those seven “locked-in” flavours like fresh fruit to make my salads and desserts so popular! Serve Jell-O often — it’s so economical, and gorgeous desserts such as this take only minutes to prepare: RASPBERRY JELL-O DELICIOUS 1 package Raspberry Jell-O2 cups hot water 8 marshmallows, diced i'z cup diced canned pineapple or diced grapefruit sectionsDissolve Jell-O in hot water. Chill in shallow pan. Cut in cubes. Pile in dessert glasses, combining cubes with remaining ingredients. Garn­ish with whipped cream. Makes 8 servings. No One Can Blame You for feeling proud when you bake feather-light cakes, muffins and tea biscuits—the kind every. good cook is thrilled to make! The baking powder plays such an important role in baking — which is why I always use CALUMET BAKING POWDER. The double action of Calumet, first in the mixing bowl and then in the oven, assures you light, evenly-textured biscuits . . . tender and fluffy cakes that are perfectly leavened. The two separate actions that neither stirring nor interruptions can disturb are the best guarantee I know of for wonderful baking •■■'-nite. Travelling With Children can « measure! li you. don't believe me just try flying with TRANS-CANADA AIR ’ LINES..They take you in speedy, easy comfort all across Canada and to U.S. cities . , . and the TCA stewardess, who. is a trained nurse, will lend a helping hand with the youngsters. Yes, you’ll en­ joy travelling with your family in one of the great TCA Skyliners! And here’s good news! . . . fam­ ilies flying on Mondays, Tuesdays or Wednesdays get special low fares. Father pays the full amount, but you and the youngsters fly for half-fare! This wonderful “travel-bargain” includes all of Canada and flights to U.S. tnfoiinationf simply write to me—Barbara Brent, 1411 Crescent St., Montreal, P.Q.—for the FREE family fare booklet. Or phone your travel agent. Every February I find myself in the same “fix” . . . aching all over from Shovelling snow. But this February I know just what to do about it . . . reach for a bottle of SLOAN’S LINIMENT! Truly-Sloan’s is the most rehef-bringmg treatment I know for sore muscles! You don’t have to spend half an hour rubbing it in. Just pat it on and it does the rest. Its soothing, penetrating heat gets right to the heart of the pain. Yes, I’d suggest you keep a bottle of Sloan's Lini- ... , . ment around . . . it’s good not only for sore muscles, but for neuralgia, rheumatism, stiff neck ’n’ sprains, too. Your favourite drug store has Sloan’s Liniment—just 50c for the Small-sized bottle— 90c for the large, When The Thermometer drops ’way down, there’s nothing more warm­ ing,— nothing cheerier than a really good cup of yoH'H eni°y mOrG thanRED ROSE COFFEE! It’s a coffee I heartily recom­ mend to you, for it’s a quality coffee so good it al­ most makes itself! No matter how hurried you mav be when you’re making it, it always tastes just right, I fmd• So anytime, when it’s “Coffee time”—servo Red Rose Coffee for real flavour satisfaction. And you’ll find the same good taslo in'Red Rose Tea. They both maintain the same high standard.