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The Exeter Times-Advocate, 1950-11-23, Page 8THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, NOVEMBER 23, 1950 e A Page Devoted to the Interests of the Women Readers of The Times-Advocate Kirkton Groups Elect Officers The W.M.S. and W.A. met at the home of Mrs. Lewis Johns on Wednesday afternoon. The theme of the meeting was “One in 'Christ”, with Mrs. Franklin Skinner in charge. Mrs. Garnet Johns read the scripture lesson. Mrs. C. Gilfillan gave a reading. Mrs. William Johns gave a reading, “A Dress for Wendy”. Mrs. Delbridge had charge of business. For the December meeting in the church, numbers are to buy a gift to be sent to some home or people in need. Mrs. Franklin and Mrs. Skinner will be in gifts. A quilt is to be church next Tuesday. Mrs. Ross Skinner guitar accompaniment. Mrs. Rev. Wanless Ross charge of quilted at sang with of Wood­ ham gave a very interesting talk for unity of Christian women. Rev. for the election of officers which are as follows: President, Horace Delbridge; vice-president, Mrs. William Johns; treasurer, Mrs. A. Pym; secretary, Mrs. Charles Stephen; assistant sec­ retary, Mrs. Garnet Johns; pian­ ists, Mrs. Ken Johns and Mrs. Phil Johns; Baby Band leaders, Mrs. Lewis Johns; Mission Circle leaders, Mrs. W. Routly and Miss Ruth Skinner; Mission Band leaders, Mrs. C. Gilfillan and Mrs. C. Brock. Missionary Monthly secretary, Mrs. E. Skinner; literary secre­ tary, Mrs, D. Skinner; Temper­ ance secretary, Miss Dora Del- hridge; Christian Stewardship, Mrs. H, Ford; music director, Mrs. W. Batten; sick box, Miss Ruth Skinner; supply secretary, Miss Verda Kellet and Mrs. H. Kerslake. The W.A. officers__were —President, Mrs. Gilbert Johns; vice-president, Mrs. Franklin Skinner; secretary, Mrs. Harold Bell; treasurer, Mrs. Ross Skin­ ner; cards for sick, etc., Harold Bell. William Mair presided Mrs. Mrs. Rio de Janeiro means January River. Dot’s Beauty Shoppe (North of Bell Telephone) Naturelle Permanent Waving Lustron Cold Wave - Open Wednesday Afternoon - Dorothy G. Pfaff, Prop. PHONE 71 EXETER HL ..THW'""'- $ 1 I' BY II Kot WiM Ms W WINS CUP — Mrs. Kay Mars­ ton, editor - publisher of The Elora Express, has just been awarded the Canadian Weekly Newspaper Association’s cup for the best editorial page. This is thq fourth time Mrs. Marston has won an award for best all­ farmer’s widow with four child­ ren to raise, bought the news­ paper nine years ago. Twice she has won an aaward foi' best all­ round newspaper, (The Times- Advocate placed seventh in the editorial page competition). —Central Press Canadian Get your AD across by present­ ing it the best way in the CLAS­ SIFIED SECTION of the TIMES- ADVOCATE. REMEMBER! In the CLASSIFIED ADS—you can sell to someone who is eagei’ to buy. -S oniAjri -. Uh* . ramm. *ft. ' ■ The Sewing Machine Of the Century ■ NORDIC Eighty years of research, testing and improvements have proven the NORDIC superiority in competitive field. Solidly built, all moving parts hardened to the wear and tear of years. Beautifully quiet and smooth running, readily adjustable. Parts are available at all times. AU models have a life-time guarantee. a highly withstand designed, good OnerIntroductory , u-"1 ■» i SI »ecen'te ' Come In SATURDAY and See the strafed t>r Let Us Demonstrate It ANY EVENING Without Obligation Nordic Demon­ in Yoiir Hume HL Model 10 Portable Model 12 Portable Lowboy Cabinet Design $149. $179. opper FURNITURE STORE Exeter Hello Homemakers! Cheese is an amazing food. When you real­ ize that a highly perishable fluid such as milk can be made into a long-keeping, good-to-eat, solid food like cheese, it is something to talk about. As you know, milk under certain circumstances will thicken and separate into two different substances—whey and curd. Cheese is the curd of milk and can be eaten as it is or it can be treated and ripen­ ed into a surprising number of varieties. One of the new species of curd to people in Ontario is in the form of Yoghour or Ome­ ga. Four hundred different names ■for cheese does not mean that there are four hundred differ­ ent varieties. There are about 18 basic types of cheese which “Crop up” under a variety of names both in the same country and in other countries. Italian Gorgonzola, English Stilton and Danish Blue were mold cheeses but others. To add to different cheese sell their own cheese under a variety of brand names, though they may be very much alike. However, cheese is cheese and it is all made from milk. To make cheese the milk is pasturized: the cheesemaker adds a “starter” in order to get the right amount of acidity; then the rennet is added to make the milk curdle. When the milk has curdled the art of the cheesemak­ er really begins, though he has to know all about the “starter” and the type of rennet. Curd knives are used to cut the mix­ ture evenly and the whey is drained off before it is put into molds. One method of salting the cheese is rubbing the perforated mold with salt. The cheese is then ripened by bacteria and molds. This sounds queer until you remember that there are many helpful and necessary bac­ teria in other foods as well as in cheese. The temperature time and atmosphere must be just right foi' finishing the cheese. The majority of the cheese made in Canada which is what peoule mean when they ask for plain cheese. It was first made in the villiage of Cheddar, England, as a white cheese. Now we use a yellow veg­ etable colouring to please the public. We could tell you a lot more about types of foreign cheese but instead we shall try to describe the difference between natural, process cheese, cheese food and cheese spreads. The natural hind has been previously described while process cheese is blending of a number of cheeses of differ- en age to achieve the desired blend for flavour and texture. People seem to like the bland­ ness and the absence of the rind Cheese food is a processed mix­ ture from eheddar with cream, non-fat solids and mineral salts added to it. It melts easily and keeps well.' There are a great many cheese spreads that come in. attractive glasses and jars. These are re­ processed cheese with added stabilizers and flavourings—such as pimento, bacon, nuts, etc. You have to experiment to find the kind that suits TAKE A 1. Soft cheese or should be sliced coarse grater to vour. Hard cheese should be grated on a fine grater. Pre­ pare just enough to use. 2. Very dry cheese will uot melt when heated, unless moisture (such aS soup) is Added. 3. Cheese that is dried out is perfectly good. Add it to stews and soups. 4. Wrap cheese in wet vinegar­ cloth and place in a sealed jar. 5. If mold has formed oh cheese, simply cut it off. It Will hot harm you or the cheese. 6. Cheese should always be cook­ ed at a low temperature if the dish has to cdok any length Of time—otherwise it should only be melted under a broil­ ing element a few minutes. 7. Grated cheese should be stor­ ed in air tight containers on the kitchen shelf. It is wise not to keep in the refrigerator where it may absorb moisture and lump easily Ham and Noodles 2 2- 2 % the first blue­ now there are the confusion, manufacturers is Cheddar you best TIP cheese food or grated on save the fla- ■ until*ually add milk, mixing blended. Cook over low heat, stir- and Pour and oven mins. ring constantly. Add ham cheese, then the noodles, into a greased casserole bake in preheated electric at 35’0'° for 20 to 25 Makes 5 servings. Cheese Desert Dumplings 1 % ¥2 a % 2 4 su- cup (y3 lb.) cottage cheese cup dry bread crumbs •cup sifted flour tbsps. sugar tsp. salt Dash nutmeg eggs, well beaten tbsps. melted butter Boiling water Melted butter Fine sugar Mix cheese, crumbs, flour, gar, salt and nutmeg. Gradually add eggs and butter, piixing un­ til smoth. Drop from tablespoon into boiling salted water. Cover. Cook 3 to 4 minutes. Remove from water with slotted spoon or large fork. Serve, sprinkled with powdered sugar and melted butter. Makes 12 to 16 dump­ lings. (May use fruit juice place of water.) Country Salad 4 cold boiled potatoes 14 lb. Cheddar cheese 1 cup % % y2 y2 in diced celery chopped nuts mayonnaise dry mustard Worcestershire sauce potatoes into cubes. Dice to make 2 cups. Mix with and nuts. Stir in m ay on- dry mustard and Wor- cups cooked noodles tbsps. butter tbsps. flour tsp. salt Dash pepper ■cups milk cup diced cooked ham cup diced cheddar cheese 2 1 1 Cook noodles according to dir­ections on box. Meanwhile melt butter, blend in Hour and grad- cup cup tsp. tsp. Lettuce Cut cheese celery naise, cestershire sauce. Let stand 1 hour in refrigerator. Serve on lettuce. Garnish with tomatoes or tomato jelly. Shirley Patterson Wed In Grand Bend Church Shirley Elizabeth Patterson, youngest daughter of Mr. and Mrs. G. J. Patterson of Dash­ wood, was wed to Arthur James Gillard, of London, son of Mr. and Mrs. M. Gillard of Delaware, in Grand Bend United Church on Saturday, November IS. Rev. K. M. Wood officiated and the church was beautifully decorated with candelebra, fsrns and mums. Given in marriage by her fa­ ther, the bride wore a white sat­ in gown, fashioned with nylon yoke edged with chantilly lace and buttoned down the back to waist. Her sleeves were lily-point­ ed and a full skirt ended in an aisle wide train. A satin head­ dress held a fingertip veil of French illusion and lace, flowers were a roses and ivy. Matron of bride’s sister, in yellow taffeta and the brides­ maids, Elaine and Colleen Gill, cousins of the bride wore green and pink taffeta. They chose idehtically-s t y 1 e d gowns with matching mitts and headdress with shoulder length veils. Their flowers were cascades of roses and mums with Ivy in shades to harmonize with the gowns. The bride’s aunt, Miss Mac Patterson played the wedding music and Mr. Douglas Gill sang “The Lord’s prayer” before the ceremony and “Through the years” during the signing of the register. The groomsman was Ted Ches­ ter of London and the ushers were Earl Burr and Howard Da- tars of Dashwood, For a reception at the Bren­ ner House, the bride’s mother wore a navy faille dress with navy accessories and a corsage of red roses. The bridegroom’s mother chose a black silk faille with pink accessories and a cor­ sage Of pink roses. For a honeymoon to Niagara Falls, the bride wore a navy gabardine suit and. coat trimmed with grey lamb and navy access­ ories. She carried a corsage of pink roses. Mr. and Mrs, Gillard Will reside in London. Her cascade of white honor was the Mrs., Earl Burr, Hensall W.h/LS. Meets The regular monthly meeting in Carmel Presbyterian Church was held in the school room on Thursday afternoon, November 9. The Lesson Scripture was read by Mrs. Edwards. Mrs. CL Hud­ son offered prayer, Mrs. Hudson then interestingly outlined the recent Executive meeting held in Clinton. Mrs. Edwards and J, Paterson were named a Nomin­ ating committee for the purpose of presenting at the next meet­ing the Slate of Officers for l.he coming year, Mrs. McEwen and Mrs. Davidson reported for boxes Grandmothers Guests At Hensall W.l, “Grandmothers” were the spe­ cial guests of the Hensall Insti­ tute Members at the monthly meeting held in the Legion Hall on Wednesday night, November 8. Mrs, J, Patterson and Mrs. C. Cook were capable hostesses. The President Mrs. F. Beer was in charge of the meeting. An in­ teresting Skit, “An Old Fashion­ ed,School” directed by Miss El­ lis was cleverly enacted by the following characters, in costume Mrs. Carlisle, Mrs. M. Drysdale, "......... " Horton Huron Rally Hdd In Hensail Church Huron Presbytery Young People of the United Church held their rally in Hensail Unit­ ed Church Friday night. Present were 2X0 delegates from Huron County, Middlesex, L a m b t o n, Perth, Oxford, Algoma- Harvey Sparling of Elimville, was in charge of the evening. The Rev. W. J. Rodgers chairman of the presbytery and minister of the church here extended greetings. Mr, Rogers introduced the guest speaker, the Rev. Ralph Waugh, of Lambeth, Miss L. Pettit, London conference presi­ dent, brough conference greet­ ings, Don Deas brought greet­ ings from Middlesex Presbytery, Keith McLagan brought greet­ ings from Perth. Trevor Smith represented Lambton, Doug Fin­ es spoke for Oxford, T. Verene represented Algoma. The Women's Association cat­ ered to the banquet, Mabel: “Oh, sure you can tell things to Alice. She doesn't re­ peat stories.” Helen: “Heavens no) She just improves them.” J.Mrs. Shirritt, Mrs. and Mrs. Hess. The London area held on October 24, was vividly outlined Armstrong, delegate, ed the main theme Grow— Grow and world Understanding. During the business session the president emphasized the fact that the London War Mem­ orial Children’s Hospital this year is in need of knitted throws size 45 inches by 60 inches. For this purpose members were ask­ ed to make 6-in, woolen squares and have these ready for the December meeting. The next item discussed was the first “Community Night” to be held on November 24. Mrs. Parke and Mrs. Beer are in charge of arrengements; they’ve contacted merchants on Main Street (south side) who are don­ ating prizes for this event. As last year, admission, at the door will allow a chance on prizes to be drawn during the evening. All types of cards will be featur­ ed. Good music will be furnished for dancing. Hot dogs and coffee will be served at the booth. Volunteering to look after cards, tables etc. are Mrs. Orr, Phylis Case, Mrs. Middleton, Mrs. W- gangster. Lunch: Mrs. Kerslake, Mrs. J. Paterson, Mrs. Horton, Mrs. Hess and Mrs, Norminton. The second community night is being planned for January 12 at which the merchants on the north side Main street will donate prizes. Mrs. F. Appleby provided a beautiful piano selection, “Le Maraquita.” Mrs. speaker convention 25 and 26, by Mrs. G. She stress- “Grow—- Climb to p “If I refuse to be your wife,” she whispered dramatically, “will you really commit suicide?” “That,” he said grandly, “has been my usual procedure.” R. Simpson the guest chose as her subject What Grandma and Grandpa Ate.” She received attentive and appreciative response from t he large audience. There followed* an unusually fine demonstration by Miss Phyl­ lis case who displayed various pieces of China giving the his­ tory of Wedgewood, Porcelain, Spode and Willow Hall. At the close, delicious re f r e sh m e n t s were served by the social com­ mittee. WISDOM It taketh age to make a sage, The wise no longer doubt it; The older we grow the more we • know And the less we brag about it. —The Right Hand. sent to Shut-ins. The topic on Korea was capably presented by Miss Dora Alair. Hymn 587 and the Lord’s Prayer brought the meeting to a close. Miss Violet Hyde and Miss Dora Alair ar­ ranged the program, Ladies It is our aim To help you share In the many phases Of our beauty care. Call: V’s Beauty Shoppe All Lines of Beauty Culture Vera C. Fraser, Prop. PHONE 112 EXETER Tomlinson’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 After all is said and done, how does it taste in the cup? That is what counts! SALADA TEA BAGS yield the perfect flavour. HELLO THE DICTIONARY defines the word ’neigh­ bour’ as ‘a person who lives nearby ... on neighbourly or friendly terms’. Doing busi­ ness with a neighbour—or fellow townsman —is what most people prefer, ON YOUR LIST of neighbours, who are ‘ personally interested in your welfare, is your local insurance agent. He respects the trust you have placed in him. Your friendship is as much to be gained and held as vour busi­ ness. Yes, because your agent is your neigh­ bour, you can enjoy a feeling of confidence in your relationship with him. Your insurance protection needs are his per­ sonal concern. Yours is not a name and an address on his books—but that of a neigh­ bour. FOR OVER 50 YEARS, folks have been buying insurance from local agents. Far more insurance is purchased in this manner than in any other way. Phone: Office 24 Res. 162-J W. Herman Hodgson The Insurance Man 861