HomeMy WebLinkAboutThe Exeter Times-Advocate, 1950-01-12, Page 6Page 6 THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, JANUARY 12, 1950
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James St, W.A.
Installs New Officers
The January meeting of the
James Street W.A, met in the
Sunday School room Thursday
afternoon last.
The meeting opened with the
installation of the officers for
1950, conducted by the minister,
Rev. H. J. Snell. The president,
Mrs. W. Witmer, then took the
chair.
After singing the hymn,
“Standing at the Portal of An
other Year”, Mrs. E. Johns read
the Ninetieth Psalm, followed by
the Lord’s Prayer in unison.
Mrs. S. McFalls gave a very in
teresting paper on the subject,
“Another Year”. After the busi
ness part and reports of a splen
did year’s work, Mrs. A. Amy
gave a most helpful and instruc
tive reading on the subject,
Keys to 19 50”. Miss Maxine
Reeder sang a lovely solo, “Be
a Helper”. The meeting closed
with singing “Faith of
Fathers” and the Mizpah
diction.
The officers for 1950
Honourary president, Mrs.
Snell; president, Mrs. W.
mer; first vice-president, Mrs, F,
Taylor; second vice-persident,
Mrs. W. Switzer; third vice-
president, Mrs. E. Pymn; record
ing secretary, Mrs. H. Jones;
assistant recording secretary,
Miss V. Coates; treasurer, Mrs.
E. Pooley; assistant treasurer,
Mrs. E. Bell; corresponding sec
retary, Mrs. T. Dinney; assistant
corresponding secretary, Mrs. F.
Forrester; pianist, Mrs. H. Stur
gis; assistant pianist, Mrs. M.
Snell; floral committee, Mrs. E.
Steiner, Mrs. W. Coates, Mrs. E.
Harness, Mrs,. A. Penhale; par
sonage committee, Mrs. E. Lin
denfield, Mrs. F. Coates, Mrs.
W. Allison; church committee,
Mrs. H. Cowen, Mrs. T. Coates,
Mrs. S. Taylor; visiting commit
tee, Mrs. R. Williams,
Johns, Mrs. E. Squire;
cy committee,
Mrs. A. Amy,
press reporter,
Mrs. F. Taylor;
C. Snell, Mrs. M. Snell;
ating committee, Miss S. South-
cott, Mrs. C. Farrow, Mrs. H.
Pollen.
Our
Bene-
are:
H.
Wit
1
Mrs. E.
emergen-
Mrs. H. Snell,
Mrs. A. Elliott;
Miss O. Prior,
auditors, Mrs.
nomin-
Our winter carnivals are well
known below the border. At
Minto, Granite, Toronto and
other skating clubs Canadian
stars present the finest skating
thoroughly enjoyed by many of
our visitors. Such friendly visitors
contribute a lot to our prosperity.
Let’s treat them with a hospi
tality they’ll always remember.
John Labatt Limited.
Staffa W.l.
Mrs. Carter Kers lake was hos
tess foi’ a meeting of Staffa W.I.,
at which Mrs. Thomas Laing pre
sided.
Lois fell read the motto pre
pared by Mrs. T. L. Scott, and
Mrs. O. W. Reed played piano
selections. Mrs. Ross Smale and
Mrs. Lloyd Colquhon sang a
duet.
Current events resume, pre
pared by Olive Speare was read
by Mrs. William Houghton. “The
Art of Helping Others” was the
theme of Mrs. Charles Falconer,
discussing social welfare.
Mrs. Falconer, Mrs. Laing and
Mrs. W. Glanville were named a
committee to investigate fund-
raising entertainment projects
open to the W.l.
Letters of thanks were read,
including one from Denny W.L
in Scotland, for a parcel receiv
ed. Mrs. Cecil Bowman, presi
dent, thanked the hostess.
Hello Homemakers! The “long
and short” of our electric power
situation is that once more, per
haps for the last time, home
makers are called upon to de
monstrate their ability in “waste
less” electric cookery. By so
doing, you will help to insure
the supply of power for indus
tries and farms.
Furthermore you help your
■family by keeping your food and
fuel bills under good control.
Food cooked too long and at ex
cessive temperatures will shrink
to the extent that you lose serv
ings and food values. Always
turn the switch
point at which it
kettle boiling.
When the oven
the desired temperature by the
use of top and bottom oven ele
ments, the food can be more
quickly cooked. The food may be
removed on schedule if you check
the time according to the amount
and kind of pans being used in
your home. Then, too, make use
of the stored heat in the oven
by cooking custards, prunes, figs
or apples. The method is simply
turn the oven to Off, -place a
small quantity of food in a shal
low pan and leave in the oven
for one hour.
Prepare diced potatoes and
cook in a small quantity of water
—one inch of water in the sauce
pan is sufficient. It saves cook
ing time to start with warm tap
water and boiling period is a
minimum when a straight-sided
saucepan with a tight-fitting
cover is used. Prepare carrots,
turnips, beets, parsnips in even
sized slivered pieces and cook
only until tender. By all means
use a pressure cooker if you have
one. Leftovers may be steamed
using colander or sieve, over
kettle: cover closely to keep
steam within the container.
Utensils' such as a chicken
fryer or a deep frying pan with
a cover can be used to cook a
large quantity supper dish quick
ly. To name some of these there
are chop suey, stewed beef, meat
balls with mushrooms
ned peas, sweetbreads
vegetable or cheese
macaroni and cheese,
and spaghetti, fried
to the lowest
will keep your
is preheated to
Pour a small amount of boil
ing water on eggs to be hard-
cooked, cover and let stand 15
minutes—.without heat.
Abide by the best nutrition
rules and serve one raw vege
table every day. Maintain a con
stant cold in your electric refrig
erator by keeping everything
covered except foods in natural
covering such as citrus fruits
and eggs. Store on those pro
ducts which require cold preser
vation; pickles, catsup, marma
lade, etc., do not need to be in
refrigerator. Defrost the refrig
erator* quickly and return to nor
mal temperature. The best way
to take off ice is to turn the
dial to defrost or
milk, etc;
newspaper
pan of hot
unit; sort
lift off ice
or something that will not pierce
the unit, then take out paper
and ice, and return foods
rect place, leaving space
rectangular dishes.
THE QUESTION BOX
Mrs. K. T. requests the
ing recipe:
FRUIT STUFFING FOR
y4
i
i
y2
%
i
%
%
y2
Off; remove
and spread a pad of
on top shelf; place a
water in the freezing
and clean out foods;
using a wooden spoon
cup melted butter
tbsp, green pepper
tbsp, minced onion
cup
tsp.
tsp.
cup
cup.
cup
chopped celery
.ground cloves
paprika
grated carrot
sultanas
crushed fruit ,
(pineapple)
tsps, salt
cups bread crumbs
Mrs. Holmes President
Of Officers’ Wives
The regular meeting of
Officers’ Wive’s Auxiliary
R.C.A.F. Station Centralia
held on Wednesday, January 4
with Mrs. H. "......................’
chair.
The meeting
of officers for
and a talk by
of the London Y.M.C.A. on Child
Psychology. Mrs. H, Nichols
thanked Miss Bone on behalf of
the gathering for a very interest-
and educational address.
Mrs. H. Nichols, retiring presi
dent, vacated the chair in favour
of Mrs. E, R. Holmes, the newly
elected president. Other new of
ficers elected were: Mrs. V. L.
Berg, Vice-President; Mrs, R.
Greene, Secretary; Mrs. J. Arm
strong, Treasurer.
Following the m e e t i n g, the
Grand Bend section of the Aux
iliary provided the entertainment
and a delightful lunch.
the
of
was
Nichols in the
included election
the coming year
Miss Betty Bone
with damp cloth,
salt and pepper,
water and simmer
Dash of cayenne pepper
Vs cup chili sauce
Salt and pepper to taste
Brown chopped onion in fat,
Add remaining ingredients and
combine thoroughly, Binng to
boil and use as suggested above.
Yield; IV2 cu'PS sauce.
Macaroni Lamb Stew
2
6
Vs _ . .
Vs teaspoon pepper
1 cup uncooked macaroni
1 green pepper, chopped
Wipe lamb with a damp cloth
and cut into 1-inch pieces. Add
. water, salt, .and pepper and cook,
covered foi* 1 hour. Add macar
oni and cook for 20' minutes then
add chopped green pepper
cook foi* ,10 minutes. Yield:
servings.
Lamb Broth With Leeks
Covei* lamb bones with water
and simmer, covered, , for two
hours. Strain and cool. Remove
fat and measure broth. For every
cup of broth add 1 tablespoon
barley, 3 tablespoons thinly slic-
• ed leeks and salt and pepper to
taste. Simmer slowly, covered,
for lVs to 2 hours.
Dorothy G. Reeder, Prop.
Tel. 71 Exeter 4
to cor-
around
follow-
GOOSE
below)
Wipe meat
season with
cover with the
until tender, about 1 % hours.
Remove meat from the bones and
cut into small pieces. Place the
cooked noodles or rice in a cas
serole, place meat over top and
cover with hot Barbecue Sauce.
Bake in a moderate oven, 3'50oF.,
about 30 'minutes. Yield: six
servings.
Barbecue4 Sauce
1
2
iy2
i
y2
%
%
iy2
small onion, chopped
tablespoons fat
tablespoons brown sugar
cup water
teaspoon
sauce
teaspoon
teaspoon
tablespoons vinegar
Worcestershire
paprika
dry mustard
T J- ♦I cm.hnson s
A
J
pounds stewing lamb
cups water
teaspoon salt
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Ask your friends
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FOR
FIGURE SKATING
FANS
The Voice
Of Temperance . . .
Between
business of
Kincardine
Kincardine
the same period the business of
the retail stores of Walkerton
increased by 2.05%. Walkerton
is a wet town. The liquor store
drains off the business that in
a dry town would go to hard
ware stores and grocery stores.
The Huron Temperance Federa
tion congratulates the merchants
of Huron because they do not
have to compete with liquor
stores, Huron County is under
the Canada Temperance Act.
(advt.)
•
1931 and 1941 the
the retail stores of
increase 36.04% •—
is a dry town. Over
and can-
and rice,
omelettes,
tomatoes
chicken,
sausages and country-style pota
toes.
Although vegetables are best
in flavour and value when fresh
ly cooked, there are many foods
which may be cooked in suffic
ient quantity to provide for two
meals: most desserts including
cookies, cake, muffins, biscuits,
pastries and fruit; many kinds
of meat, especially roasts and
meat extras.
' 2
4
Mix ingredients well and
sprinkle with warm water. Stuff:
lightly into fowl.
Mi's. R. M. suggests this color
ful accompaniment to sliced cold
chicken when dressing is not on
hand.
CRANBERRY AND NUT
SALAD
4 cups uncooked
2 cups water
Boil together 10
strain into bowl,
water with 2 tbsps. gelatin and
let stand for 5 minutes. Add 1
cup of sugar to hot cranberry
juice, stirring well. Mix in gelatin
until dissolved. Cool and add 1
cup chopped nuts and 1 cup
chopped celery. ,Put mixture into
molds while syrup and chill until
firm. Serves 9.
•cranberries
minutes, then
Mix *4 cup
Lamb - A
k BREWERS SINCE 1831
r'
£
MAGIC CHICKEN TURNOVERS
Combine and chill c. finely-diced cooked
chicken, % c. medium-thick white sauce. Mix
and sift into bowl, 2 c. once-sifted pastry flour
(or c. once-sifted hard-wheat flour), 3 tsp.
Magic Baking Powder, tsp. salt, 1 tbs. granu
lated Sugar. Cut in finely, 3 tbs. shortening. Mix 1
beaten egg and H c. milk. Make a well in dry
ingredients, pour in liquid and mix lightly with a
fork. Roll dough out to Vs” thickness; cut into 4"
squares. Place about 2 tbs. chicken mixture on each
square, near comer, Fold dough over diagonally,
making triangles, Seal edges by pressing with
fork tines; prick tops. Bake on greased pan in
hot oven, 450°, 15 min. or until golden brown.
KIRKTON
(Intended for last week)
Mrs. A. Wiseman spent a few
days in
where she
a friend.
•Mrs. M.
spent the
and Mrs.
Mrs. Mary Gallop, who has
been visiting With her daughter
at Crediton, is holidaying witn
Mrs. Reg. Paul.
Mr. and Mrs. Alex Gartenberg
and little son Peter, of Goderich,
spent the past, week with Mr.
and Mrs. Hiram Hanna.
•Mrs. J. Kemp and Mrs. Mabel
Sherman, of London, spent the
past week-end .with Mr. and Mrs.
Roy 'Switzer.
Mr. Harold Tufts, of Toronto,
spent a few days with Mrs. Tru
man Tufts this past Week.
’ Mrs. L. Funnel! and children,
of Woodstock, spent the past
week with Mrs. T. Tufts and
family. .
Mr. and Mrs. AIL Paul, of St.
Marys, were New Year’s guests
with Mr. and Mrs. R. Hum
phreys,
Twins arrived to gladden the
hearts of Mr. and Mrs. Leon
Paul on New Year’s Day.
and calves are doing fine.
Kirkton Public School
Holds Aniiual Sleeting
The annual meeting of
Kirkton Public School was
Wednesday, December 28, with a
larger crowd than usual in at
tendance. Mr, Maurice Blackler
resigned, Mr. Stuart Shier taking
his place .with Mr. James Willis
and Clarence Switzer as trustees.
The auditors are Mr. T, A. Wise
man and X. N. Marshall, Mr.
Harry Fletcher, who .has been
janitor for the past 19 years,
resigned. Mrs, Geokge Hall Is
filling the vacancy.
Brantford this week,
attended a funeral of
Routley, of St. Marys,
past week .with Mr.
Frank Routley.
Mary Gallop,
Cow
the
held
Basic reason for census-taking
is to determine parliamentary
representation ■
areas.
for the various
Favorite Meat
Lamb is always an . excellent
choice for good meals but is par
ticularly choice at this time of
year. Spring lamb used to be a
seasonal treat but is now a year-
round meat.
Lamb rib or loin chops and
leg of lamb are, of course, well
known but the shoulder makes a
most desireable roast oi* it jnay
be cut into chops. A rolled breast
cut will also make a good roast.
Ground lamb, made into patties
or a meat loaf are among the
less expensive lamb dishes. Lamb
shanks are also a good
fact practically every cut
is so tender it may be
broiled or pan-broiled.
Lamb stews have a
place in a menu .well-planned for
flavour and variety.
Here are several recipes from
the home economists of the Con
sumer .Section, Dominion Depart
ment of Agriculture. The home
maker will welcome them.
Lamb Ragout
2
2
8
1
U
2
Vs
1%
1
2
U
2
Wipe lamb with a damp 'cloth
and cut into 1-inch pieces. Fry
in fat until lightly browned then
add .hot water and simmer, cov
ered, for 1 % hours. Add chop
ped onion, rice, salt and pepper
and simmer pour longer then
add canned tomatoes and peas
and cook for 10 minutes. Blend
flour to <a smooth paste with
vinegar and cold water and add
to stew, cooking and stirring un
til thickened, about -5 minutes.
Serve immediately. Yield:
servings.
Barbecued Lamb Shanks
3
buy. In
of lamb
roasted,
definite
pounds stewing lamb
tablespoons fat
cups hot water
large onion, chopped
cup uncooked rice
teaspoons salt
teaspoon .pepper
cups canned tomatoes
cup drained, canned peas
tablespoons flour
teaspoon vinegar
tablespoons cold water .
Six
Greenland Is
est Island.
the world’s larg-
2
2
1%
lamb shanks
Salt and Pepper
cups water
cups cooked noodles or
cups Barbecue sauce (recipe
rice
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