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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1951-09-06, Page 8THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, SEPTEMBER 6, 1951 A Page Devoted to the Interests of the Women Readers of The Times-Advocate Feminine Facts ’n Fancies Passmore Reunion Close to fifty members of the family of the late Thomas and Margaret Passmore , held their annual picnic at Grand Bend on Saturday last. Mr. and Mrs. Car­ man Cann and Mr. and Mrs. Melvin Gardiner were in charge Of the sports. The results were as follows: Children under five years. Ed­ win Johns and Marilyn Gardiner: children under !(' years. Grace Johns and Dennis -Cann: young ladies race, Alice Passmore and Phylis Cann; married men, Ken Duncan; graceful walker, Mrs. Richard Thornton; clothes pin race, Ken Duncan and Alice Passmore; passing the life sav­ ers, Robert Jeffery’s side; style race. Mrs. Percy Passmore. A picnic supper was then en­ joyed and a ball game brought the reunion to a close. Mr. Ro­ bert Cann was elected president for the coming years. I Manse Heini- in a Eileen marriage, ceremony. Murray Allen eldest daugn- Mrs. Edward Dot’s Beauty Shoppe (North of Bell Telephone) Naturelle Permanent Waving Lustron Cold Wave - Open Wednesday Afternoon Dorothy G. Pfaff, Prop. PHONE 71 EXETER V’s Beauty Shoppe All Lines of Beauty Culture Machine, Machineless, Cold & Radio Waves Open Wednesday Afternoon Closed Saturday Afternoon for Half Holiday Tel. 112 - Car. Huron & Main ELAINE JOHNSTON, PROP. Double Ring Ceremony At Zurich Church On September 1, at three p.m. at the St. Peters Lutheran in Zurich, the Rev. E. W. rich united in double ring Grace Beaver with Brunskill. The bride is the ter of Mr. and Beaver. Zurich, and the groom is the son of Mr. and Mrs. Stephen Brunskill of London. For her wedding the bride wore a shell pink floor length taffetta gown with nylon yoke and pearl trim. A full boufant skirt draped in front with pearls, revealed tiers of Chantilly lace, her pink silk finger-tip veil was held in place with a bandana of pink bows, she carried a white bible topped with a white carna­ tion in a pink bow, ind pink ano nine streamers knotted with white bows. Attending the bride was her sister, Mrs. Walter L. Johnston, of Bayfield, wearing a floor length pastel green taffeta gown with full bouffant skirt and mat­ ching hat and mittens, and car­ ried a bouquet of yellow mums tied with a green bow and streamers. Mr. Carman S. Brunskill of London, brother of the groom, was best man. Following the ceremony, a re­ ception was held at the Little Inn at Bayfield. A lovely three tier wedding cake graced the centre of the table. For the wedding trip to Que- city and the Eastern states, bride chose a powder-blue jersey dress with a lace pep- and she wore blue shoes, a white bee the silk lum pink accessories and shortie coat. When they return, Mr. ano Mrs. Brunskill will reside on the groom’s farm at Gladstone. Ont. W.D.’s ’<W'- llFffiflBI W.D.’S LEARN INS AND OUTS OF ANATOMY enrolled in 1-1-week R.C.A.F. medical assistants course, now under way at the Rockcliffe, Ont,, air station, have top medi­ cal equipment to assist them in their studies. Here "Tommy the Torso" reveals his inner self to Charlotte Lalonde, left, of Fitzrov Harbor, Ont., and Inga Dahl, of Duchess, Alta, —Centra] Press Canadian Sinclair-Barnes Vows Exchanged At Elimville At noon on Saturday in Elim­ ville United Church, Seeta Gert­ rude Barnes, daughter of Mrs. Leonard Collyer, R.R. rich became the bride Edmund Jackson Gordon Rev. W. Given uncle, G. D. Duncan of Drumhel- len, Alta., the bride entered the church wearing a gown of white satin with a fitted bodice and French lace jacket with long lily-point sleeves. Her finger-tip veil of white tulle was held in place with a cornet of tulle lace. She carried red roses. Matron of Honor, Mrs. Robinson, Kirkton, sister of groom wore a mauve faille feta gown with, a fitted bodice and a full skirt. She had match­ ing mits and carried a bouquet of yellow roses. Anna Routly was bridesmaid wearing a yellow faille taffeta gown similar in style to that worn by the Matron of honor. She carried Talisman roses, Grace Routly was junior bride’s maid and Sandra Jean Collyer a sister of the bride was flower girl. They wore green and respeciveiy of pink and with pink Sinclair Woods Sinclair, M. Mair in 1 Gode- of James of -Mrs. the son and Elimville. officiated, marriage by her late The and Bob the taf- CROMARTY Mr. and Mrs. T. Gillespie and children, Toronto, visited over the week-end with Air. and Mrs. G. Laing. Mrs. Ruby Routly, spent a few days with Mr. Mrs. other relatives. Miss Marguerite lluncanson, who has spent the summer vaca­ tion with her parents, returned to her duties as teacher in Fort Erie on Monday. Rev. R. Duncanson, Mrs. Dun­ canson and Margarite motored to Chatsworth on Saturday, where Mr. Duncanson conducted the centennial anniversary service in the Presbyterian morning. Rev. Chatsworth had service here. Mr. Gordon Miss Shirley tended the wedding and with friends Mr. and Mrs. Joseph Beekier and Harry, Zurich, visited With Mr. and Mrs. Don Scott on Sun­ day. Mrs. Herr, visitors with Templeman. Rev. G. M. Forest, visited Thomas Scott after attending the Binning-Mc- Kellar wedding on Friday, St. Marys, and Andrew McLachlan and Your Beauty Is Our Duty A lovely new permanent is just what you need to keep you look­ ing and feeling your best all summer long. Call today for an appointment. Phone 146. Tomlinson’s Hairdressing Church Sunday of the Mr. Clow charge of and at- Houghton Gale, London, ... Binning - McKellar spent the week-end and relatives here. Is It Just A CORSET You Are Talking About Or Is It A Spirella That’s important because Spirella, as you know, more than just a ■'» J. Stewart and Mrs.. E. Seaforth, were week-end Mr.and Mrs,E. a means Corset, A Spirella is the means by which the women for whom it has been designed will be beautifully, health­ fully and comfortably sup­ ported. and with and Mrs. Young, Mr. and Mrs. other friends Mrs. V. Armstrong Ann Street Phone 125 z Mrs. Eu nice Nixon A.T.C.Mj The Mixing Bowl Reasonable by the Bushel For our interesting, tested milk recipes, write, DAIRY FOODS service bureau 409 Hurori Street, Toronto CANNING AND EATING Bring Containers - Hillandale Con. 14 — Ipperwash Half Mile Off Highway to Jersey Sign Hello Homemakers! Have you ever wondered why meats are called beef, veal, pork and mut­ ton when on the calves, pigs and sheep when on the hoof! Well asked so often prompted to search for the an­ swer. According to history this dis­ tinction of terms originated af­ ter the Norman conquest of Eng­ land. The names of the meat came from the language of the conquerors who ate it while the Saxon peasants who took care of the animals continued to call them by their Saxon names. To-day, no matter what kind of meat we want the cost seems to take most of our food budget. For instance, a survey shows that the average price of stew­ ing beef during July, 1931, was 12 cents per pound while, the July price this year for stewing beef has been about 68 cents. So ’ when the butcher tells you that 1 a loin pork costs about 65 cents you may be tempted to disre­ gard the less expensive beef cuts. However, unless you cook the roast carefully you will have one serving per whereas stew made with garden vegetables yields servings per pound, pound. Savory Stew 3 lbs. stewing beef 3 tbsps. dripping 1 cup each of carrots, celery and tomatoes cup cubed potatoes bay leaf tbsps. minced tsp. thyme Cut beef in one Roll pieces in flour, in dripping. Cover water. Simmer 1% vegetables and cook 35 mins. table, but cows we have been that we were only pound fresh three parsely Keep up with classes and after­ class fun by drinking plenty of Nature’s best food , . . Milk. It’s nourishment in a glass! Milk gives you vitamins, proteins and minerals, so important for clear skin, growth and vitality. Try Milk these refreshing ways: in creamy malteds and shakes; with chocolate or any flavour fruit syrup; or poured over slices of fresh fruit. For real food value at little cost, you can’t beat Milk. inch cubes. Brown meat with boilng hours. Add seasoning and Thicken liquid with flour to make gravy, desired, cook dumplings.) Pork Roast 4 to 61b. pork roast salt, pepper, flo.ur Take the roast from the frigerator at least % hour fore cooking it. Wipe it with a damp cloth and pat roast with a mixture of flour, salt and pepper. Place fat side up in a preheated electric oven of 350 degrees. Roast about 2% to 3 hours, al­ lowing 3 5 mins, per lb. TAKE A TIP Store meat immediately in the refrigerator or in a cold, fresh atmosphere. Remove wrapping from fresh or smoked meat and cover the top loosely with wax paper, leaving ends open. Store in the meat compart­ ment or directly below the feezing unit. 2. Store ground meat in meat keeper but cover the whole surface loosely. Cook within 24 hours. Store frozen meat in the freez­ ing unit of the electric refri­ gerator, Keep meat frozen un­ til ready to use. Do not re­ freeze. Store cooked meats wrapped in foil. Do not Slice until ready Poultry keeps than in pieces. Wrap fresh fish completely and store in a covered meat keeper. Cook within 24 hours. To reheat meat without losing moisture and flavour wrap first in aluminum foil or wet parchment paper, Sliced meats may also be heated in gr THE QUESTION BOX Mrs. It, K. asks: bread meat? Answer: Cutlets, sliced fresh meats are usually (If re- fa e- cut, grind or to use. better whole How do ehops (ivy. you and a a into with in fine breaded. Dip the meat slightly beaten egg mixed tablespoon of milk, then bread crumbs. Mrs. B. W. asks: Do you ever use cornstarch in place of flour for thickening stews? Answer: Yes. We make a corn­ starch paste with cold water and thicken the meat stock of lamb or veal with it in preference to flour. The flavour will be extra good and it gives a clearness to the gravy. Mrs. W. R. sends us, by re­ quest, the following recipe: Corned Beef Hash Slightly cook 2 tbsps. minced onions in a. skillet in a small amount of fat, add 2 cups minc­ ed canned corned beef, 3 cups chopped, cooked potatoes, 2 tbsps. dripping and 1 % cup tomatoe juice. Cover and cook slowly for about 25 minutes or until’ a brown crust has formed on the bottom. If desired, serve poached egg on each serving. rose faille dresses and carrid nose-gays blue corn flowers streamers. Richard Pettet of best man and ushers were Doug­ las Collyer and Bob Robinson. Soloist was Harry Hern of Zion accompanied by organist, Mrs, F. Penwarden, Grand Bend. Following the ceremony a re­ ception was held in the church and decorations of pink and white streamers and white bells surrounded the tables. Receiving the guests, the bride’s mother wore a grey nylon Faille dress with pink accesories and a cor­ sage of pink roses. The groom’s mother wore a dress of blue faille with navy accessories and a corsage of red roses. Assisting at the reception were Norma Hay of London and Mrs. Jack Robinson of St. Marys. For the wedding trip to Mus- koka the bride chose a two-piece dress with navy velvet hat and matching accessories. She ried a white top-coat and a corsage of tinted glads pink roses. On their return will live in London. Guests at the wedding from, Drumheller, Alta., Goderich, London, St. Thomas, St. Marys, Thorndale and Toronto. London was car- wore and they were a. SHIPKA Angus of Toronto visitedMr. over the week-end at the home of his son, Mr. and Mrs. Larry Angus and family. Misses Elaine and Wilma Mc­ Nair of Ilderton returned home after spending their vacation at the home of Mr. and Mrs. Ed Lamport and ry Sheppard. Mr.and Mrs. Har­ There will be no preaching or Sunday School in the Church on Sunday, 9, on account of at Brinsley. service United tern fa er versary Mr. Karl Sweitzer and sons, William, Jack and Karl Jr. of New York visited last week with Mr. and Mrs. Matt Sweit­ zer. Teachers are engaged in the following f/chools: Miss Margaret Ratz at Grand Bend, Miss Aud- ry Harlton at London, Mrs, Haugh at Blackbush, Miss Marie Symon of Wiarton at Shipka. Diane Gaiser fourth, birthday party on the August. Mr. and Mrs. of Detroit, visited over the holi­ day with relatives here. Mr. and Mrs, Ervin Ratz and Mr. and Mrs. Gordon Ratz spent a couple of days in Detroit last week. Mr. William Baumgarten of Melitia, Man,, spent a few days last week at the home of his brother, Mr. and Mrs. C. Baum­ garten, making the trip by air. Mr. and Mrs. Cliff Russell and family spent the week-end with relatives in Windsor. Douglas returned home with them after spending two weeks’ vacation. Miss Mary Rendall of New York spent the week-end with Miss Lizzie Clarke and other re­ latives. Miss Betty Love is attending Toronto Exhibition this week. Rev. charge Of the service on Sunday in the United Church and livered a very fine message, ing for his text know that I am. Mr. and Mrs. Brown Stewart from London, were visitors with Mr. and Mrs. Clarence Gale. Mr, and Mrs. Wray Sweitzer, Mr. and Mrs. Harold Finkbeiner visited last week-end in Detroit with Mr. and Mrs. Earl Coultis. Sep- anni- three celebrated her by having a twenty-eight of George .Brown, Mr. Parrott Was in de- tak- and“Be still God”. 1 O. Gale, and daughters Mr. Meek little think what’s me is a pain don’t suppose can do about I man to doctor; “I really bothering in the neck. But I there’s anything I her,” Theory - Harmony - Counterpoint - History Following pupils successful in recent Royal Con­ servatory Examinations: Theory II, First Class Hon­ ours, Dorothy Marshall; Grade II Piano, Honours, Phyllis Cann; Grade II Piano, Honours, Eleanor Hern. Studio at Residence, Main St.Phone 380-J 1 ^^BUYS-WHYS A WEEKLY INFORMATION SERVICE'S MONTREAL — What fun it must have been at the Mad Hatter’s Party in "Alice in Wonder­ land”!* With the March Hare and the sleepy Dor­ mouse . . . and an UNbirthday Cake! Well . . . for your enjoyment, here is Swans Down’s UN­ birthday Cake. This UNbirthday Cake is delicious­ ly moist, wonderfully tender—as are all cakes made with Swans Down Cake Flour! Try SWANS DOWN UNBIRTHDAY CAKE: Bake Devil’s ELIMVILLE Mr. and Mrs. James Heywood of St. Marys visited Monday with Mr. and Mrs. Bruce Cooper. School reopened on Tuesday for the new year. Miss Donna Murch and Mr. Brian Middleton of London spent the week-end with Mr. and Mrs. Harold Bell. Mr. and Mrs. Leonard Collver and family of Goderich spent the week-end with Mr. and Mrs. Wil­ liam Routly and attended the wedding of their daughter Seeta to Mr. James Sinclair. 'Mr. Harry Murch Sr. of Lon­ don is spending a few_ days with his brother, Mr. Murch. Mr. and Mrs. Eden visited on with Mr. and Mrs. Melville ner. and Mrs. Philip Fred Ford, of Sunday evening Skin- Mrs. Swift Elimville Native Dies In West A native of. Elimville, Mary Ann Andrew, died at Current, Sask., on Aug. 21 in the home of her daughter, Mrs. Frank Allen, following a lengthy illness. She is survived by one son Garnet, two daughters, Mrs. Frank Allen ahd Mrs. Jack Mc­ Farlane, and one granddaughter, Lindsay Ann McFarlane, all of Swift Current, and one sister, Mrs. James Cottle, of Woodham, Ont. Mr. Albert Mitchell of Exe­ ter is a brother-in-law, Born Mary Ann Brimcombe, in Elimville, on March 25, 1869, she was married to Ira H. An­ drew, moving to Swift Current in May 1911. Until recent years she had been an active member in Metropolitan United Church, a life member of Women’s Mis­ sionary Society, and a member of Diamond Rebekah Lodge at Swift Current. She was predeceased by her husband in 1918, a daughter Eva in 1928 and a granddaugh­ ter Shirley Andrew in 1940. Funeral services were conduct­ ed from Swift Current United Church and interment was in Mount Pleasant cemetery. Her husband had been slightly indisposed, a young an inexper­ ienced wife attempted to take his temperature, and in a state of great excitment, scribbled a note to the doctor: ’’Dear doctor—Please come at once. My husband’s temperature is 136.” The doctor replied: “Dear madam—‘The case is beyond skill, send for the fire engine.” Food Cake as directed on back of Swans Down Cake Flour package, but use 2 deep layer pans—one 10-inch, one 8-inch, lined on bottoms with paper, then greased. Cover larger cake with vanilla-flavoured, butter-type frosting . . . place smaller cake on top . . . cover with butter frosting. Melt 2 squares Baker’s Unsweetened Chocolate and 2 tea­ spoons butter over hot water and blend. Pour slightly cooled chocolate mixture over the set frosting on cake layers, letting it run down sides. Keep cake in cool place until chocolate is firm. *See Walt Disney’s all cartoon wonderfilm “Alice in Wonderland’’ at your theatre. I Feel Like Saying “Thanks A Million*’ to the Blue-Jay folks for giv­ ing us wonderful Phenylium. It’s the greatest scientific discovery in years for people who suffer from corns and calluses . . . and Blue-Jay have put it in their new BLUE-JAY Corn and Callus Plasters to give us all "happy” feet. It took 10 years of scientific research for Blue-Jay to develop this wonder-working medication. Now actual scientific tests prove that it ends 95% of all coms and calluses in record time . . . quicker than any other treatment! Ask your druggist today for Blue-Jay Corn Plasters with Phenylium! “Decrepit” is the word you may apply to that ageing refriger­ ator or range of yours. But to your Frig- idaire dealer they’re good, saleable appliances. He can recon­ dition and refinish them so they’ll give a lot of service to some other customer of his. That’s why he’s ready to take them off your hands and give you such a handsome trade-in allowance on a new FRIGID Al RE REFRIGER­ ATOR or FRIGIDAIRE ELEC­ TRIC RANGE. That trade-in allowance will go a long way on the down payment. And budget terms will take care of the bal­ ance. Yes, it’s easy to get that wonderful "lift” a really modem kitchen will give you. Talk it over with your Frigidaire dealer soon. Next Time Granny sniffs at those "new-fangled” tea bags, just tell her they’re not really so new. They were patented in. London at about the time she married Grandad! Then convince her of how good tea, yes^-tca in tea- / bags—can be. Give her a cup of delicious RED w ROSE TEA! Or you can buy delicious Red Rose j Tea by the pound if you wish. It’s good no matter 4 how you buy it 1 And it’s good no matter when you serve-it! And, because it’s good tea — it actually gives you more cups per pound—-its flavour goes a long, long way Know what? — a cup of Red Rose Tea costs less than a cent — includ­ ing the cream and Sugar! When you’re ordering Red Rose Tea—ask for Red Rose Coffee, too. It’s every bit as good as Red Rose Tea. It’s Just Like A Party , . . such & special treat . . < when you serve the family piping hot, homemade biscuits for dinner! And hoW proud you feel when they’re featherlight and melting and delicious—as all your baking is sure to be, when you use CALUMET BAKING POW- q DERI Yes, Calumet means such sure success in s baking cakes, muffins or tea-biscuits. The double action of Calumet, first in the mixing bowl and then in the oven, assures you light, evenly textured < bis­ cuits . . . tender and fluffy cakes ’n’ muffins. The two separate actions, that neither stirring nor interruptions can disturb, are the best guaran­ tee I know for wonderful baking results! “Summertime . . . And The Living Isn’t Easy!” Pardon me if I make free with the Gershwin song, but with prices getting so high and mighty, things just aren’t easy any more — even in summertime, Right about now is when I really appreciate the advantages of Personal Plan­ ning—^ BANK OF MONTREAL way of making today’s dollar go almost as far as the old-fashioned kind. ’Way back in January when my budget was showing signs of going 'into a tail-spin, I began Personal Planning, Now I’m better faff financially than I’ve been for years — even if my income didn’t shoot up with the cost-of-living index There’s money in my bank account ;«. and I’m adding to it regularly. Why not try Personal Planning yourself? You’ll be delighted with the ice you get down to it. Just ask for your free copy of the 'PERSONAL PLANNING” at your neighbourhood B of M rcsults once booklet “P branch* The Smell Of Grapes, warm oft the vine, is an aroma that de­ description . I’ve discov- how to cap- it, in the jellies and jams ever. You see, with CERTO Liquid Pectin I can do down grapes when fully ripe — at the peak of their flavour perfection — and their fresh, delicious flavour is retained because a one-minute boil is all that’s necessary with Certo. The same with all fruits. And with Certo, results are al­ ways so sure, if you follow the with all fruits. easy instructions found in the booklet under the label of every Certo bottle. Besides saving up to 2/3 the time of the former Jong boil method, with Certo you get up to 50% more jam or jelly from the same amount of fruit.