The Lucknow Sentinel, 1953-07-08, Page 7♦
WEDNESDAY, JULY 8th, 1953
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THE. LUCKNOW SENTINEL, LUCKNO
Transportation
Service Between
Dungannon and Lucknow
« and;,’ .•
CHARTERED BUS AND
TAXI TRIPS
Can ^Jsp w^re^harf^r^.
*” trips with Western Ontario
; Motorways./ /••/.'
SEE OR JCALL ?
Allan Reed
Box 47, Lucknow
'Phone Dungannon 46 Collect
Member of Ontario Motor
Coach Operators’ Association.
'“Haircut, - please”, said Jhe ab
sent-minded professor, as" he sat
down in the barber’s: chair.
\ “Certainly”, replied the barber,
i‘but would you mind removing
your hat?” . ’
“Oh, I’m terribly sorry”, apolo
gized the professor,. “I didn^t
know there was a lady present”.
. KINTAIL W. I. MEETING: '
. The Kintail W. I. met''at the
home of Mrs. Bert Alton on July
2nd with 16 members and 7 visi
tors and children. The ode and
Mary Stewart Collect opened; the
jneeting/ The roll call was ‘‘where
I went to school”. Mrs. Ray Dab ,
ton was farthest from her home:
school, having cbpie from New1
: Liskeard, Others were still, L.
their old school sections. •; The,
business was discussed and $16.00
was donated to the Lucknow Fall
Fair to be used in the - Women’s
Organization section, ,$10 was do-,
hated to the Goderich branch of
the Salvation Arniy. /• • /
Mrs. Jirri Little took;1 the topic
and gave a.’ splendid ‘ paper . on
Citizenship and Education, point-:
ing'. out the need'of good citizens-
today. Mrs.-Hugh McKenzie read
an amusng' paper on what a:
Normal student teacher learns
from experience as she teaches in'
a northern school without mod
ern convenience's. The Lucknow j
Fsrnd London prize lists were look-11
ed over in the hope of. making, an i
entry. The Tweedsmuir book j
cam.e up again .band a suitable
oob.k was deb ated. . —-
---jig |q bg a|
Mrs.. Hugh-. McKenzie’s home; in
the evening. “The Queen” closed
the meeting and lunch was served
. o-y those, in/charge. . ..”
TARIO
this’n’that
ROSEMARY THYME
•r
A friend and I were buying
SUCCESSFUL GARDEN PARTY
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PAGE. SEVEN
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Hackett’s United Church held * a
successful garden party recently
when they served a delicious
meal to a large gathering. Dur
ing the supper 'hour violin and
organ music, was supplied by Dr.
James Little and Elmer Umbach,
followed by a short program pre
sided over by Rev. J. R, Dickin
son^ This included solos by Mrs.
Andrew Gaunt,, a solo by Wal
lace Ballagh and a reading by
. » \ . • *
chopped mint. Heat until glazed.
Add lemon juice top, if you like.
Parsley instead of mint.
Slice, summer squash thin. Ar
range slices on. greased bake
sheet so that they just overlap.
Dot : with margarine. Season.
Place under broiler until nicely
browned. .
j---------------------------------;—:----------------i A friend and I were buying
'ham at the meat counter today,
in l and talking about what we were
going to do , with our. respective
pieces.. I hadmine cut in. fairly
thick ‘pieces" and - am -/going/ .to i
sprinkle; it with brown sugar and ;
dry mustard, just- a liffle jnus- ,
tard, of cQurse, and, put. i£ in< ’a;
bake dish with a ch ver, almost
cover with milk and bake until
tender, I have done this so often
that I was sure- that everyone
would be quite familiar with this
way of cooking ham. But Helen
Lhad never done tha,t. And I had
I never done , the ambitious way
j she is going -to. treat hers.
Picnic Ham and Dumplings
with.. Fruit Oravy: Wash . ham.
Cover with cold- water. Add 1
tsp. allspice. Simmer. Allow about
; 30. min. per pound. Remove ham
and cook J;he dumplings in ham
-liquid;---- - ’T "
Dumplings: 2 cups flour,fYj tsp.
salt, 4 tsp; bak, pdr.. Scant-cup
milk. Drop spoonfuls of batter on
boiling ham liquid, cover and
boil for 12 min. Sprinkle ’ with
.chopped- parsley;—— — -
a Gravy: Wash 1 package mixed
(Tried fruit. Cook till soft. Put
through sieve or food* mill. Add
to ham liquid.
Sounds different, . doesnX Jt?
Thafs whaf thought when I
“first added rolled ginger cookie
crumbs to gravy. ... .
Same Helen picks juniper ber
ries when we are hiking. .‘‘OIL.
'they, are good in, stew and do try
them sometime in sauerkraut”.
That I doujbt if I do, . since I
loathe it and my family share
my dislike. However*—there-ariT
people who love it, and you may
be one. So this is what you do . , .
I’Cover' 1 lb! sauerkraut with cold
I water,. and add 4 apples, cored,
j peeled and cut in quarters, 1 tbs.I sugar,-2 tbso. fat, 1 tbsp, chopped
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depend on him to. work
for you. : ;
(inserted by the
Bruce Riding Progressive
Conservative Association)-
VETERANS
fully!
•? •
After seven years active .
service in^ two World- -
Wars,
ANDY
ROBINSON
is well acquainted with
yoyr. problems. You can.....
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The yfomerfs. Association of,1 Win. Buckingham.
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cnion, 10 juniper- berries, salt.
Boil gently about 2 hours.
. Too late for rhubarb? . Not’if
i you . have been- using -it'right
j along: . . ••
Rhubarb & Strawberry Short
cake: % cup' shortening (part
bu tter ma k es i t m ore d el ecta bl e),
3 cubs flour,' 3 tsp. bak. 'pdr., J/2
tsp. salt, Y4 Cup sugar, 1 cup
milk, 1 egg slightly beaten. Blend
shortening and flour; add bak.
pdr. and sugar. Mix with milk
_and "egg -Bake—in—spring—parr
medium heat for 40 or 45 min.
Cut in two layers, fill and frost
With following: Make a syrup of j. 1 cup sugar, % cup water and
let boil. Add 1 cup of cut up rhu
barb? Boil until "done. When Cold,
add 1 .pint sliced strawberries.
Whip 1 cup sweet cream and fold
carefully into fruit mixture. Gar
nish with whole strawberries.
This looks delicious. I don’t think
any' food has. a more attractive
coloring than rhubarb.
P When I talked about , herbs did
I tell you to make, herb biscuits?
To biscuit mix, add chopped par
sley or rosemary. Whip one ;cup
heavy cream and blend in lightly
with floUX- Add more liquid if
ieeded ~
"ARE you TELLING- ME ?"
’'Don’t try.td talk ME into any thing,else—I know
V
r -J • : > . .. a . ., . . , _*a wise investment when I see one.
. • 4% Guaranteed Trust Certificates !” 't
• Authorized investment for trust funds
• Short term—-five years
• 4% yearly interest, payable'half-yearly
In 5 years, $4,10.18 accumulates rd $500.00
W riteffor descriptive folder. ■
more cream. Roll
rl^d board apd handle care-
cfiri be so prosaic,
if you never. use._v_ouhJmag4n^—
tion.’ (or’ a ’bit of parsley!) on
them. Do you,; eVer cut across
raw cauliflowgr_...florets, and use
the slices to decorate. a< salad? \
Fill peppers, red or green/with
cream cheese to.-which, .you have
added some chopped , walnuts'and
salad dressing. Chill , well and let i
set until firm. Cut in slices/
Still .advocating using .raw
spinach in salads. With slices of.
hard-.cooked eggs, tomato, wedges,
chopped onion, you have a
AA1
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STERLING TRUSTS
C O R P O R AT lb N
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—BRANCH
* ,1-3 Dunlop Sf.r Bqrrle
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.substantia],salad-. ■
. Do you ever-use eggplant? Saw
some beautiful purple ones to-d
day..Perhaps .more beautiful* than,
rhubarb. Dip thin slices in egg;
th’Cn bread crumbs. Fry. Sprinkle
with grated^ cheese, top with an-
qther./iice. Heat to melt cheese.
Serve"with tomato saucb if you
like, ■ ■■■. ■
‘ ^uT^whble^ cooked carrots in,
baking . dish.. Brush with- butter,
sprinkle' With br.o.wn sugar. Add
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