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Home My WebLink AboutThe Wingham Advance-Times, 1937-02-11, Page 2PAGE TWO THE WINGHAM ADVANCE-TIMES Thursday, February 11,1937 .The Wingham Advance-Times Published at WINGHAM - ONTARIO Every Thursday Morning by The Advance-Times Publishing Co. Subscription Rate «— One Year $2.00 Six months, $1.00 in advance. To U. S. A., $2.50 per year, Foreign rate, $3.00 per year. Advertising rates on application, FISH AND SAUCES TO SERVE Boilgd Codfish tablespoon butter Stalk celery, chopped small small sprig quart; bay leaf tablespoon vinegar teaspoon salt teaspoon pepper lbs. codfish onion, chopped carrot, chopped parsley, chopped of water 1 JL 1 .1 2 % 1 1 % 2% Melt butter, add celery, onion.car rot and parsley. Cook 2 minutes, stir ring frequently. Add water, bay leaf, vinegar, salt and pepper, and bring ,to boiling point. Wrap fish in cheese cloth, and drop into the boiling wat er. Reduce heat and simmer 30 min utes. Remove cheesecloth from the fish and serve on hot platter, gar nished with parsley. Serve with Egg .Sauce. Creamed Codfish Three Shredded Wheat Biscuits; lb. salt codfish; 2 tablespoons butter; 2 tablespoons flour; salt; 2 cups milk; M teaspoon white pepper; 1 egg yolk, ibeaten; 2 shelled hard-cooked eggs, .sliced; dash paprika. Cover fish with cold water and let ‘Stand several hours. Drain, cover with cold water and bring to boiling point. Drain. Flake. Melt butter in top of ■double boiler, and flour and stir un til blended. Add milk and pepper, and .cook over boiling water, stirring con-' ■stantly until thickened. Add fish, cov- •er and cook 10 min., stirring occas ionally. Stir a little into the beaten .egg yolk, then return to double boil er and stir and cook 2 min., then add salt to taste. Serve at once on halves of Shredded Wheat Biscuits—one- half to each person—which have been heated in a moderate oven* of 375° F. for 10 min. Garnish with the slic es oft hard-cooked eggs, and paprika. Serves FREE!■ 11 Bw aw w BOOK ON HOCKEY A Great Book “How to Be comes Hockey Star” by T. P. “Tommy” Gorman, manager and coach of the Montreal “Maroons”, profusely Illus trated and containing many valuable tips on hpw to play the game, pISQ AUTOGRAPHED PICTURES of GREAT PLAYERS (mounted for framing) Group Montreal “Maroons’! Group “Les Canadians" or individual Baldy Northcott Dave Trottior Russ Blinco Earl Robinson Bob Gracio Gus Marker Howie Morena Johnny Gagnon Wilf. Cude George Manthft a bowl, break egg a fork, add bread bone from salmon too soft add few , have a frying pan or French fried Serve potat- potat- I rice in with the serve mashed ones, top part of the double 'pictures of} Paul Haynes Marty Barry Reto Kelly Dara Kerr Roy Wortera “Ace" galley Art Lesieur Frank Boucher Marty Burko Alex Levinsky • Four choice of the above • For a label from a tin of “CROWN BRAND” or “LILY WHITE” Corn Syrup,—Write on the back your name and address — plainly — and the words “Hockey Book” or the name of the picture you want (one book or picture for each label). Mail the label to the address below. EDWARDSBURG CROWN BRAND CORN SYRUP the Famous energy food A product of The CANADA STARCH COMPANY Limited TORONTO TS ¥2 1 % y2 Salmon jn Drawn Butter Sauce Blend together 2 tablespoons but ter and 1 pf flour* Add 1 cup water, the juice of 1 lemon, a small onion chopped, the yolks of 3 boiled eggs mashed smooth, and pepper and salt to season, Cook until thick over hot water, stirring constantly, Add a cap of flaked salmon, reheat and serve, Delicious Fish Sauce 3 tablespoons butter 1 teaspoon salt l¥s teaspoons onion juice 1 cup tomato catsup 3 tablespoons flour % teaspoon pepper % -cup milk 1 teaspoon horseradish Melt butter in saucepan, Add flour and Stir until well blended. Add sea soning; onion juice and milk. Stir until thick; add catsup carefully and slowly; stirring constantly. Add horseradish last. Stir well and heat thoroughly. Serve hot. Egg Sauce 2 tbspns. butter or margarine Speck pepper 1 chopped or sliced shelled hard- cooked egg 2 tbspns. flour 14 tspn. salt 1 cup bottled milk on ¥z cup evaporated milk and ¥2 cup water Melt the butter in a double boiler. Remove from heat; add the flour, salt and pepper, and stir until well blend ed, Add the milk, place over boiling water and cook, stirring constantly until thick. Cover and cook 10 min utes, stirring occasionally. Add the egg and serve. Serves six. Dressing for Baked Fish One cup cracker crumbs, 14' tea spoon salt, }A teaspoon pepper, 1 tab lespoon minced onions, 1 teaspoon chopped parsley, 1 teaspoon capers, 1 teaspoon chopped pickle, 3 table spoons butter, melted,' 1 tablespoon hot water* Method: Mix all rtogether, stuff fish, fasten and bake* “Mother, I feel so ’cited!” “Excited, child? I doubt if you know what excited means,” “Why, it’s being in a hurry all over,” ’ Stock Exports The approximate number of cattle and calves exported from Canada to the United States during 19.36, up to December 17, was 217,226, as com pared with 132,683 in the correspond ing period of 1935. The grand total of hogs graded in Canada during 51 weeks of 1936 was 3,572,496, an in crease of 638,682 on the number grad ed in 1935 (2,888,815). In 1936; the number of hogs graded by carcass was 422,744, as against 111,785 during the corresponding 51 weeks of 1935, The Farm Flock To tke B eq inner usiness The first step in your business career should be to make a banking connection and open , an account, Your account, even if small, will be welcomed by The Dominion Bank. The Bank too will favourably consider any loan, large or small, provided it is sound. 453 T H Ej DOMINION BANK ESTABLISHED 1871 J. R, M. SPITTAL - - MANAGER WINGHAM BRANCH It is generally recognized through out the poultry industry that one of the most rapid and effective means of improving farm poultry flocks is through the application of the Dom inion Hatchery Regulations, These regulations, with the co-operation of the provinces, are accomplishing good results. To lay the foundation o fa profitable farm flock, it is ne cessary to start with good healthy stock. To enable the farmer to ob tain this kind ’ of stock, regulations for the control of hatcheries were drawn up, with the co-operation of several of the provinces and at their request. Briefly, these hatchery regulations provide for the following—(1) all commercial hatcheries of over 1,00.0 egg capacity to obtain their hatching eggs from approved flocks and to operate under Dominion supervision as regards hatchery conduct, opera tion, and advertising; an^ (2) approv al of flocks as sources of hatchery eggs to be under provincial supervis ion. The farm flock may be started by (1) the purchase of hatching eggs; (2) of day-old chicks; (3) of pullets ready to lay; and (4) of adult breed-^ ing stock. Whatever method is adopt- ed, one thing is certain—a great deal of annoyance and loss may be obviat ed by purchasing from R.O.P. (Re cord of Performance) or approved flocks, add sauce. Cover with crust and brown in a hot oven. Baked Stuffed Whitefish Make stuffing for fish by soaking 2 cups of stale bread in cold water for ten minutes, squeeze dry. Add 1 tablespoon of minced parsley, 1 tab lespoon onion, ¥1 teaspoon pepper, ¥2 teaspoon salt, 2 tablespoons, melt ed butter and 1 well-beaten egg yolk. I-Iaving cleaned fish fill body, not too full as filling will swell slightly in cooking, sew up opening and ar range strips of bacon on fish, fast ening with tooth picks. Place in well greased pan and bake for thirty min utes. Have the oven hot at first (about 425" F.). After the first ten minutes, lower the\ heat to medium and add a cup/ul of tomato juice, basting the fish occasionally with the liquid from the pan. I prefer to use a covered roasting pan. Serve fish on a platter, with sliced lemon or tom atoes for gar.nish. Baked Finnan Haddie Wash ‘fish and let stand in cold water for thirty minutes, keeping skin side up. Drain and wipe dry. Sprinkle with minced onion, dredge with; flour and dot with bits of but ter. Sprinkle lightly with paprika and pour over milk to cover fish. Bake thirty minutes in a hot oven. Serve on a hot platter and« garnish with wedges of lemon and sprigs of pars ley. The fish can be freshened the night before, wrapped in waxed pap er and kept in a cold place. Bearnaise Sauce Three tablespoons water, 3 table spoons tarragon vinegar, % onion, 4 egg yolks, ¥2 teaspoon salt, % tea spoon white pepper, 1 teaspoon fine ly chopped parsley, 4 tablespoons but ter. . Slice onion and cook in water and vinegar until liquid is reduced one- I half. Strain into a small sauce pan and add egg yolks, one, at a time, stirring steadily, adding butter, one tablespoonful at a time as the mix ture thickens. When smooth, thick and glossy, remove from heat and add salt, pepper and parsley, Serve hot. pep- g a sprinkling of uUce; stir jn the well- beaten eggs; place mixture in an op en casserole; cover top with butter ed. cracker crumbs and bake 20 min utes in a moderate oven.1 * Baked Fillets One-third pound fish; 1 very small onion chopped, 2 mushrooms, ¥2 cup white wine (optional but good); 1 tablespoon butter, salt and pepper. Peel and chop mushrooms. Put fisli in a shallow baking dish, dot with butter and sprinkle with onion and mushrooms. If wine isn't used, add 4 tablespoons lemon juice and 4 tab lespoons water. Bake in a hot oven (425 degrees F,) for fifteen minutes, basting frequently. Serve garnished with slices of tomatoes, wedges of lemon and potato marbles rolled in parsley butter. Salmon Fish Cakes Three-quarters cups of cooked rice, medium tin of salmon (pink or red), 1 egg, 1 tablespoon fine breadcrumbs, pepper to taste. Fut the rice in into it, beat with crumbs. Take the and mix well, if more breadcrumbs real hot, with enough fat so the cakes won’t burn, sear well each side to form a good crust, cover and cook 10 minutes only. Turn again and leave the lid off and let them dry off. They should not be at all greasy, with mashed oes. I cook my oes, when I lift them into boiler, mash and keep hot. Scalloped Oysters 4 cups fine soft bread crumbs Dash of paprika 14 tspn. salt cup melted butter pint oysters, -drained cup oyster liquid cup top milk Dash of pepper Combine bread crumbs, salt, per, and paprika. Add butter, tossinj lightly to mix well. Sprinkle ¥3 of bread crumbs in bottom of greased baking dish. Arrange ¥2 of oysters on crumbs. Sprinkle second third of crumbs over oysters. Add. remaining oysters. Combine oyster liquor and milk and pour over oysters. Top with remaining crumbs and sprinkle light ly with paprika. Bake in hot oven (450 deg.) 30 minutes. Serves eight. Boiled Lobster Take the live lobster by the back and plunge it in boiling salted water, head first. Have water deep enough to cover. Reduce heat and simmer 35 to 40 minutes. Remove from the water and cool. Turn lobster on .back make a cut with a sharp knife from point under head to tail, through the shell. , Take but the large intestine which runs the length of the tail. (This is often colorless.) Crack the slaws so that the meat may be easily removed. Serve ice cold in the shell with cold Hollandaise Sauce, or Mayon naise Dressing. Baked Mackerel 2 tbspns. butter 1 cup bread crumbs 1 tspn. chopped onion 1 tspn. chopped capers % tspn. salt ¥b tspn. pepper 1 tspn. chopped parsley 3% to 4 lbs. mackerel Melt butter. Add crumbs, capers, salt, pepper and parsley. Wash the fish and wipe with a damp cloth. Stuff and tie together. Sprin kle with salt and pepper and spread with melted butter. Bake in moder ate oven minutes. water. 6. Baked Shrimps pint shrimps; 2 tablespoons 2 tablespoons flour; % cup juice; IV2 cups milk; lemon One butter; orange peel; ¥2 teaspoon salt; 2 eggs well beaten; cracker crumbs. Method: Wash and drain the shrimps; heat the butter in a pan and heat the shrimps in this; stir in the flour; add the milk; stir well and cook until bubbling; add orange juice, a bit of lemon peel, salt, pepper and For The Best Eye Service CONSULT F. F. H0MUTH Eyesight Specialist Phone 118. Harriston onion, J mil ‘ B !>KOHOMY HOCHESTER-BUFFALO - ERIE • HOTELS wnwusnr LOCATED Choose RATES (350 degrees F.) 50 to 60 Baste often with butter and Salmon Pie n salmon (1 cup); 1 cup 4 eggs; - pastry; 1% cups c; nt butter or white sauce. skin from salmon, cook .nd chop eggs which have White Sauce tablespoons butter; 4 table flour; ¥2 teaspoon salt;’ Vs Two spoons teaspoon paprika; 2 cups milk. Melt the butter, add flour and sea sonings and mix well; Add milk slowly, stirring constantly. Cook un til sauce thickens, Yield: About 2 cups. One macaw drawn Remov macaroni, been hard cooked. Line baking dish with pastry, put in alternate layers of salmon, macaroni and egg, and Buyers Of Maitland Creamery THE UNITED FAUWEW CO-OPERATIVE COMPANY, LIMITED. Whigham, Phone 271 Ontario# Tomato Sauce Four tablespoons olive oil; ¥2 tea spoon black pepper; 1 small onion '(chopped); 3 tablespoons tomato paste; ¥2 cup water; 1 quart tomat- : oes; ,1 bay leaf; 1 teaspoon salt; 1 tablespoon sugar. ’ Heat olive oil and pepper until oil 1 smokes. Add onion and cook until soft, being careful not to brow.11. i Mix tomato paste with water and ‘ add to the oil in three installments, ' letting it cook each time until it looks dry. Add tomatoes, bay leaf and salt and cook until one-third of the sauce has evaporated. Add the sugar and cook ten minutes longer. Sauce Tartare One cup salad oil; 1 egg yolk.; I juice of Vi lemon; 1 tablespoon pars- ; Ivy, finely minced; 1 tablespoon on ion, finely minced; 1 tablespoon cap ers, minced; 1 dill pickle, finely minc ed; paprika, salt. i Method; Pour half the oil slowly ? into egg yolk in bowl, beating con- * stantly until mixture begins to thick- * en; then add, alternately, in small quantities krnrrn juice and remaind er of oil, beating constantly. Add sea sonings and mixed ingredients, Chill, 1214 motorists in 14 U.S. cities tested a "mystery” gasoline. 95% of them proved that it gave better performance than the gasoline they had been using. This "mystery gas” was Blue Sunoco.« - « W SAYBOLT & C°' I these tests, ana « pxootEWSCO se^ boiatoy Fuithermoi®- owe y.nQ ^ag regular have to evexy «=Pecl' Blue Sunoco Motor J except to fc%1Xu(ic4tlonby”“>ton81’ omiW to a,Q'? Lte. Coloring, bow*'*1' i IS9’“ X* the Performance ot l! rhe retaery and sh>PPG oUiea, Our SSS aS fstT these [lamo motor .rfuilaloB the r ' Sao»i anwgn We d the Truth in gasoline advertising!... Fact, instead of claims!—is what Blue Sunoco brings you in the most complete, the most daring test Over devised for any gasoline! HOW THIS TEST WAS MADE We employed the services of the Ross Federal Research Corp.—-an entirely inde» pendent, fact-finding organization. Un known even to our own employees, this or ganisation sent its men out into the high ways and byways of fourteen cities—large and small in eastern United States. > gasoBuu^J^L-—---— WE LEFT THE BLUE OUT OF BLUE SUNOCO This was to prevent identification. Other wise, this gasoline was regular Blue Sunoco and the certificate to the left, made by an independent testing laboratory, proves it. WHO TOOK PART IN THIS TEST? More than twelve hundred people like yourself; work* men and clerks, housewives and doctors, business ex ecutives and others, were asked to try this “mystery” gasoline. They came From all walks of life, in all makes of cars, The gasoline was drained motorists from their tanks and replaced with ten gallons of this “mystery” gasoline. Then they went out to test it. Later, they were . asked for their honest, candid opinions. Here are the figures. The statements of those mo* torists who were already using Blue Sunoco have been omitted from the compilation. BLUE SUNOCO WINS AGAINST 54 OTHER LEADING BRANDS OF GASOLINE tn this remarkable test, Blue Sunoco was compared with 54 other makes of gasoline — extra- priced, regular- priced,. cut-priced. The 1214 motorists who took part in the test, didn’t know which gasoline they were testing—don’t know even yet, until they read this report. 95% 01’ THESE MOTORISTS PROVED The SUPERIORITY OF BLUE SUNOCO IN ALL-AROUND PERFORM ANCE. THIS, BEYOND QUESTION, RANKS IT AS AN OUTSTANDING MOTOR FUEL AT ANY PRICE. E. J. NASH, Diagonal Road Service Station, Wingham