Loading...
HomeMy WebLinkAboutThe Wingham Advance-Times, 1937-05-27, Page 2if Ji Eli**1 I a mover 60 years of age, His will Conference much C-I37B1 / 1 , V •jte HYDRO SHOP, WINGHAM R A n G E a few years ago they limit but were forced on so that the always demon could be con­ its com­ plane in to none a shame of be * is a British p■& Pastry for Tarts One-quatter cup all braft, 1% Cups flout1, teaspoon salt, % cup fat, 5 tabtespodns cold water, mote or less. Roti alt btau and combine with * * have their third These little lad- Grain Feeding In all grain feeding it must be kept in mind that the product being used is an expensive one and can under bn ■* PAGE TWO Co, 8S-H.P. VALVE-IN-HEAD ENGINE J Over twenty-five years of accumulated experience in estate administration. SAVING UNNECESSARY EXPENSES THE STERLING TRUSTS CORPORATION acting as your executor may save your estate in cost of administration many dollars which would be un­ necessarily expended by a less - experienced personal executor. THE STERLING TRUSTS CORPORATION 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. STERLING TOWER TORONTO The Complete Car Completely Neto IN STOCK THE WINGHAM ADVANCE-TIMES Thursday, May 27th, 1937 Th? Wingham Advance-Times Published at WINGHAM - ONTARIO Every Thursday Morning by tThe Advance-Times Publishing ABOUT BEVERAGE ROOMS During this, last couple of months the Council of the Town of Goderich has had several resolutions sent in to them requesting that beverage rooms in that town be closed. The Council has also a motion on its books re­ garding this matter and all these te- solutions will be forwarded, to Mr, Odette, chairman of the Luiquur Con­ trol Board, At the Council meeting last week objection was taken to the fact that the resolutions had not as yet been forwarded to Mr. Odette. Mayor MacEwan, in reply, stated that pres­ sure of other civic business caused the delay and said “As far as I am concerned the beverage rooms are no improvement on the old bar-rooms.” A statement such as this coming from the mayor of a town which has had the experience of beverage rooms for a few years should carry much weight and bears out what we have heard many times before. The businessmen of Goderich be­ lieved the institution of beverage rooms would better business condi­ tions, but many of them now state that the reverse is the case. It seems that the support of these beer dis­ pensaries is getting less in towns ’’where they have them. The signifi­ cance of this cannot be overlooked. :k * 5k * 50 MILES PER HOUR On the 24th of May the new speed law, which allows traffic to sift along at 50 miles per hour, came into effect. Fifty miles per hour is the. fastest that is allowed on highways anywhere in Canada. The old 35-mile-an-hour lim­ it was disregarded by pratically all motorists and therefore was of little use. The new speed regulation, 50 miles per hour, ought to satisfy ev­ erybody as it is about the general speed that most motorists use. Those who- travel at very excessive speeds are a menace to traffic but with mod­ ern cars 50 miles an hour is not out of the way. The motoring public should be pleased that the government saw fit to raise the speed limit and should see to it that the new limit, 50 miles per hour, is observed. In England had no speed to put a limit present speed trolled. Observe the new traffic law, it allows you to get from place to place quickly. Too great a speed is dangerous and idiotic.* * * * UP IN THE AIR When Captain Boyd spoke to the members of the Chamber of Com­ merce here a short time ago he em­ phasized the fact that Canada was away behind in passenger flying and that we had no modern airport in Ontario. He apparently was quite light as “Dick” Merrill, transatlantic flier, when he landed in Toronto last week at the Toronto Flying Club field, struck a soft spot and came very close to a crack-up. Canada made a name for herself in aviation during the war and mercial airport business by Northern Canada is second in the* world. It would seem if the development of aviation is held up in Canada through lack of proper flying stations, It will be but a short time until a Trans-Canada flying service will be established. Maybe we are ahead with this idea just like Capt. Boyd said the airplane was ahead of the pilot. The public are now pretty well con­ vinced. that flying service is necessary just as train service was in the old days. Every effort should be made to keep Canada up-to-date in this great industry of aviation. * * * * The 24th was such a quiet day that the noise of the few fire crackers made one think the civil war of Spain had been transferred here. * * * * The poet who wrote “Oh to be in England now that April’s here” ap­ parently never visited Canada during May. * * * * From now until September will be the season for home-runs and grand­ mothers’ funerals. * * * * •Some speed—A letter from Cheng- tu, China, took just two weeks from- the time it was mailed until it was received in Blyth. ; jfs sjs * Another Canadian Corps Re-Union is being planned for 1938. As time goes on the number at these celebra­ tions will get fewer and fewer as many of the old gang are fading away.* *.. ♦ Conservatives continue to predict an early election in Ontario. If they continue to make this prediction they eventually will be right. * * * ♦ J Russians have successfully flown over the North Pole and have estab­ lished a base 13 miles away from that CRAWLED UPSTAIRS ON ALL FOURS Owfiig to Rheumatism in Her Knees It was not a very dignified way of going upstairs, but she had rheuma­ tism in her knees, and it was the best she could do, at the time. Since then, she has been taking Kruschen Salts, and now’ feels much better. Read, her letter;— “I had very painful gout in my big toe and could only get upstairs on i>ll fours owing to rheumatism in my knees. Jt is over three years ago since I commenced taking Kruschen Salts. I must say on damp days I still have a little gout, but my knees are quite better. having a complexion like a girl’s and feel very fit. I am fully repaid for taking a half teaspoonful of Salts each morning in a cup of hot water.”— (Mrs.) A.W. The pains and stiffness of rheuma­ tism are frequently caused by deposits of uric acid in the muscles and joints. The numerous salts in Kruschen as­ sist in stimulating your liver and kid­ neys to healthy, regular action, and help them to get rid of the excess uric acid which is the cause of so much suffering, point. First thing we know we will be getting our supply of ice from that frozen district. # * * Lord Tweedsmuir said in Guelph the other day that the O.A.C. is the leading agricultural college of the Empire. This was a well deserved tribute to that great educational in­ stitution. * & . * * Premier Baldwin may lay down the reins of office this week. He will leave his post with the plaudits all ringing in his ears, a well deserved rest. * * * The question is what subject? This problem is apparently giving the Imperial “ to think about. * * The Quints will birthday on Friday, ies have done more than we can real­ ize for the tourist business of Canada. * * * * It is rumored that the gold stand­ ard will be once again put into use. The average man, including ourselves, wonders what difference it would make.* * * * Stratford want their men employed on the road south of Wingham. They had a goodly share of laborers on the stretch laid on highway No. 4 last year. — NOTHING LIKE THEM! DELICIOUS TARTS Rhubarb and Raisin Tart One cup unsweetened stewed rhu­ barb, 1 to IY2 cups sugar, 1 table­ spoon flour, 1 ^cup seeded raisins, chopped finely; beaten egg white; bak­ ed pie shell. Mix sugar thoroughly with flour. Combine rhubarb, sugar, flour and yes/ my new ELECTRIC RANGE IS SO CLEAN AND FAST/ You too can enjoy the cleanliness of Electric Cooking under The HYDRO THRIFT PLAN 20 per cent Off All Electric Ranges During May and June r,aisins. Stir and qook until no raw flavor of raisins remains. Pour this mixture into a baked pie shell and cover with a meringue of the beaten white of egg, and lYz tablespoons sugar. Brown slightly in a slow oven. Raspberry Tartlets One-quarter pound cream cheese, Yi pound butter, 1 cup flour. Cream butter, add cheese and cream together thoroughly, Add flour, beat­ ing with low speed until thoroughly mixed. Chill thoroughly in refrigerat­ or, Roll thin and cut with a cookie cutter. Bake in a 450-degree oven 15 minutes, While still warm make dent with back of spoon and fill with rasp­ berry jam or jelly. Makes 12. Butterscotch Tarts t Two eggs, well beaten; 1 cup brown sugar, 1 cup small raisins, 3 table­ spoons melted butter, a little nutmeg, or any other spice you prefer, This will make about 1H dozen tarts, If more are needed, double the quanti­ ties. Buttermilk Tarts One cup brown sugar, 2 eggs, well beaten, a little nutmeg, 1 cup butter­ milk (fresh), Yzt cup raisins or curr­ ants. Mix well together. Make a plain pastry of flour, short­ ening, salt and ice water (not too rich), Fill patty pans and put a spoonful of raisins in bottom of’each. Fill up with the buttermilk mixture and bake till a light brown. These are nice to put in lunch.boxes and, if desired, for an afternoon or even­ ing party. Banana slices may be used instead of raisins in the custard mix­ ture, but the nutmeg should be omit­ ted. Jam may be used for the bot­ tom of the tart when raisins are not available. Prune Cooky Tarts One-fourth cup shortening, % cup sugar, 1 egg, Yz teaspoon vanilla, 1 teaspoon grated lemon rind, 214 cups flour, 3 teaspoons baking powder, % teaspoon salt, % cup milk. Cream shortening and sugar. Add eggs well beaten, leinon rind and vanilla. Mix and sift flour, salt and baking powder. Add part of the dry ingredients to first mixture and blend well. Add milk and remaining flour mixture. Chill dough. Then roll about % inch thick and cut in rounds large enough to line muffin tins or tart tins. Bake 15 minutes and when cool fill with prune mixture. Prune Mixture Two cups prunes, % cup sugar, 4 tablespoons cornstarch, 3 cups cold water, Yz teaspoon cloves, 1 teaspoon cinnamon, % teaspoon salt; 3 slices lemon. Wash prunes and cut from stones. Place in a casserole and pour over water. Mix and sift sugar, cornstarch, salt and spices. Sprinkle evenly over prunes and add lemon slices. Cover casserole and bake lYz hours in a slow oven (325 degrees F.). Stir three times during the baking. Let the mixture cool and fill tart shells. Cover with whipped cream and serve. Strawberry Tarts Bake rich pastry on the bottom of patty pans. When the cases are cool, fill them with ripe strawberries. Then crush any ill-formed berries, measure them and add an equal amount of sugar and a little lemon juice. Boil together until it spins a thread. Rub through a fine strainer, bring to boil­ ing point again and pour over the fresh berries in the pastry shells. Cool before serving. Particularly good, wjien topped with whipped cream. Cocoanut Tarts One cup brown sugar, 1 egg, 1 tablespoon butter, 1 teaspoon vanilla, 2 tablespoons sweet or sour cream, Yz cup shredded cocoanut. Cherry Tarts Two cups pitted sour cherries, 1 cup boiling water, 1 cup sugar, 1 tablespoon cornstarch, 2 small tart shells, Yz cup whipping cream. Drain juice from cherries. Combine the cherry juice, boiling water and su­ gar. Bring to a boil, cook 10 minutes and strain. Blend the cornstarch to a pa’ste with a little cold water and stir into the hot liquid. Cook, stirring, over moderate heat until it thickens. Remove from heat and beat with rot­ ary egg beater to remove scum. While hot, pour over the cherries. When cool, fill freshly baked tart shells. Garnish with whipped cream and 'serve. This cherry mixture may also be served hot on waffles or French toast. For dessert French toast dip the btead slices in cotn. flake crumbs. The malt seasoning of the corn flakes gives a rich flavdr and the toast browns nicely. Apricot Marshmallow Tarts Six tatts, Y2 cup sugar, Yz cup dried apricots, 6 marshmallows. Cook apricots by method given above. Press through a sieve. Sweet­ en pulp to taste. Add marshmallows cut into pieces, and fill baked pastry shells. Place marshmallow on top and brown in a moderate oven (375 F.). for ND FOR C<DMP ! 1 XI. sill SEA Vratch costs, when you’re deciding on your new car! Compare prices, gasoline mileage, oil econ­ omy, upkeep expenses . . * and you’ll choose Chevrolet, the car that inspired the famous phrase, “for Economical Transportation’’. Look out for values, too! Compare features, and you’ll never take less for your money than Chevro­ let offers. Unisteel Turret Top Bodies by Fisher, for beauty and protection. Self-energizing Hydrau­ lic Brakes for safety. Valve-in-Head Engine for per­ formance with thrift. Knee-Action. (in Master De Luxe models) for the matchless “gliding ride”. Fisher No-Draft Ventilation for health, and clear vision in wet weather. Safety glass in every win­ dow for peace of mind. See—drive—the complete car in the lowest price field today! Buy on low monthly payments, through the General Motors Instalment Plan. UNISTEEL TURRET TOP BODIES BY FISHER CRAWFORD’S GARAGE ■ WJNGHAM ONTARIO flour and salt. Cut in fat. Add enough water to form dough. Roll out on a floured board to Ys inch in thickness. Line tart shells, prick lightly with a fork. Bake in hot oven (450 F.) eight to ten minutes to set the crust. Raspberry Tarts Sprinkle % cup sugar over 1 quart clean fresh raspberries. Stand 1 hour. Dissolve 1 package granulated gela­ tine in a little cold water. Then add enough water to fill 1 cup. Pour this over the raspberries. Mix gently and chill until mixture begins to thicken slightly, stirring frequently. Whip 1 cup cream.. To it add 4 tablespoons of the raspberry gelatine mixture. Chill. Use tart shells. In bottom of each lay some of the whipped cream-gela­ tine mixture. Chill for 10 minutes. Then over this place , a thick layer of jellied raspberries, pressing the ber­ ries delicately into the cream. Fill the shells with the remaining rasp­ berry-gelatine mixture. Chill and serve. This, quantity will serve eight. Maple Syrup Tarts Two tablespoons flour, % cup water, yolks of two eggs, butter size of an egg, Y2 ' teaspoon vanilla, % cUp sugar, 1% cups maple syrup, Mix and place iri pastry shells (uncooked). Use the whites of eggs for meringue. Bake in fairly hot oven. no circumstances be used in the feed­ ing or finishing of low grade or in­ differently bred animals. Not only must the animals be of approved types, but experience has clearly shown that certain kinds of farm an­ imals greatly excel others in their ability to utilize the feeds provided. Especially is this true in connection with the feeding of grains. Poultry would probably head the list in this regard, with the pig standing a close second in its ability to manufacture feed grains into meat economically. Master 2-Passenger Busi­ ness Coupe delivered at factory, Oshawa, Govern­ ment taxes, license and freight additional. (Prices subject to change without notice.) The dairy cow, because of her ability to give off from her body immense quantities of milk during a long lac­ tation period, would rank third, fol­ lowed by beef cattle and sheep. PICOBAC PIPE TOBACCO FOR A MILD,COOL SMOKE YOUR SIZE As Paddy was going along the street one day he came across a chip potato van drawn by aft ass. He stood and looked at it for some time, when a pasSer-by asked him what he was staring at. “Ob” said Paddy, “begorra, an Oi’ve sgen many a lazy ass in Oire- land, but Oi’ve nevetf seen wan that needs a steam engine to push it.” Goodyear Pathfinder tires are our idea of the utmost in tire Value and at prices lower than you’d expect to pay for this firet-ctass tire* Pathfinders give you genuine Goodyear Su- pertwist cords, 4-way traction, the Goodyear guarantee. Decide now ttt «n joy Goodyear mile­ age* comfort, safety — and economy. Prices Right Quality High Service Above Par „ ;royal service station' Homuth & Bennett, Props. Wiiigham, Ont.