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Home My WebLink AboutThe Wingham Advance-Times, 1938-05-26, Page 5Thursday, May 26th, 1938 WINGHAM ADVANCE-TIMES PAGE FIVE TDalicer Stores, Limited Here Is Great News ■ ■ ■ halves. Dredge with brown sugar mixed ^vith cloves and brown in re maining shortening in hot pan. Ar range as border in baking dish. Pour over pineapple juice. Reheat in moderately hot oven, 375 degrees for For You ■ ■ A meal Glean-Up Sale in our Ready-to-Wear Department. Our stock ad- jj j,uster from headquarters has been here and tells us we must clear out our ■ Spring;$tock«of Ready-to-Wear at once. It comprises our Spring Coats and Jj .Suits, Dresses and Millinery. They are on sale now for the balance of the week ■ at exactly half regular prices. ■ A;gr.cat opportunity for you to save many dollars. They must be cleared H .from stock at once to make room for our Summer Stock which is arriving daily. ■ BUSINESS GIRL CHIFFON HOSE These hose are spot resistant, snag resist ant and:splash proof. Tfyey come in the season’s most fashionable colours. It’s a full fashioned hose that Ihas gained many admirers and small wonder, such ;good looking hose at so moderate ;a price. It is value that is outstanding. Sizes <8% 'to 210%. Priced at 79c Pair. NEW ARRIVALS IN SUMMER GLOVES The range consisting of white mesh, filet, hand crochet, and silk bengaline. The styles are attractive with slightly flaring cuffs, novelty stit ched design on back. These may be seen any time at our glove counter. Priced from 49c to 98c 0 KIDDIES’ ANKLE SOCKS ® 'They -are in a wide range of plain colours ■ and fancy trimming on lasting cuffs, in cotton, g lisle :and tart silk. ■ Prices 15c* 18c* 25c Pair WHITE HAND BAGS Hand bags all white and some trimmed with navy *and multi-colours. They come in a wide variety of styles and shapes. Some have zipper closing. ‘ . All at One Price $1.00 WOMEN’S ANKLE SOCKS Women’s Anklets in lisle, silk plated, and fancy niesh weaves, many with lastex tops, Shades of white, green, blue, pink and yellow. Sizes 8J/2 to 10J/2: Prices 15c, 19c, 29c Pair SUMMER MILLINERY Felts fashion decrees is tops for summer. A smart range of sailors, bretons, off facers and the new wide brim styles. Prices $2.50, 2.95 ^Walker Stores, Limited “Make This Your Favorite Shopping Centre”Phone 36, Wingham. FESTIVE HAM Ham is perhaps our most econom ical meat. The housewife can buy a whole one at much less price per lb. than slices or even half hams and serve it in so many different ways ov er a period of amny days, that it does ont get monotonous. Your butcher will help you by boning a ham for you and removing the rind and roll ing it if you want to serve it that way. Wrapped in air-proof paper and kept in the refrigerator the unused PICOBAC PIPE TOBACCO FOR A' MILD,COOL SMOKE 1 F Bargain Fares MAY 27 - 28 . — To — BUFFALO ...........$5.75 CHATHAM ........ 7.55 HAMILTON .... 4.05 SMITH’S FALLS. 8.25 TORONTO ............ 3.05 Also numerous other points. Going 12.50 p.m. Returning up to May 30. Consult Agents Ask for Handbill. Canadian Pacific part of a well-cured ham will keep perfectly for a. long .time. Do not hack a ham with a poor knife; a good sharp carving knife is necessary to get large slices of an even thickness. If you want to get the most enjoy ment out ofja whole ham do not serve it at consecutive meals until the last morsel is gone. Skip it for a day or two—it will keep—and then impro vise surprises for its subsequent ap pearances on your table. Baked Ham Wash the ham and place, skin side up, in a roaster with two cups of wat er or cider. Bake in a slow oven al lowing 20 minutes per pound. Re move from the oven and peel off the skin. Cut the fat in squares and place a whole clove in each square. Sprin kle with brown sugar seasoned with all spice and cinnamon and place in the oven for another 20 minutes. Or, after inserting cloves, rub the fat with 2, tablespoons of mustard and then cover with a half-inch layer of brown sugar and very fine bread crumbs combined in equal amounts and moistened with vinegar. Set the ham back in a moderate oven to brown the crumb mixture. Ham with Mustard Hollandaise Two cup's diced, cooked ham; 4 tea spoons prepared mustard; 3 egg yolks; 3 tablespoons butter; 4 table spoons shortening; 4 tablespoons flour; 2 cups milk; 1 teaspoon salt. Cut off all gristle before dicing ham (here’s where you can use the last small pieces that cling to the bone.) Heat over hot water. In another pot, melt shortening, blend in flour and add milk, stirring all the while. Cook for 5 minutes. Remove from fire, add Here is the tire that Is easy on your pUr8e—-that tire that puts money in your pocket by what you save on their low prices. This* sensational new Firestone Standard hits a new all-time high in value* for it has everything you want—mileage, safety* economy and the Firestone guarantee. Drive in today to your local Firestone Dealer and let him show yoU hoW he can save you money. Ifw Wti' “Firestone STANDARD For Sale by Huron Motors wedges, or 1 c-up grated pineapple Sift flour once, measure, add bak ing powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla; add to flour mixture, stirring until all flour is .dampened. Add chocolate and blend; 'then beat vigorously 1 minute. Melt 3 tablespoons butter in 8x8 x 2-inch pan over low flame; add sug ar and cook and stir until thoroughly mixed. On this arrange wedges of pineapple, or cover mixture with grat ed pineapple. Turn batter out on contents of pan. Bake in moderate oven (350° F.) 50 minutes, or until done. Loosen cake from sides of pan with spatula. Turn upside down, on dish with pineapple on top. Garnish with whipped cream, if desired. Serve warm. Chocolate Pineapple Upside Down Cake may be made with ¥2 cup brown sugar, firmly packed, instead of ¥2 cup white sugar, in butter-sugar mix ture in pan. J BONDIS’ Freeh Fruits, Groceries and Cured Meats. 10 minutes. Ham. and Eggs Baked 1 cup milk 1. teaspoon salt 1 4 l3/2 1 1%. 6 Make a paste of the flour and small portion of the milk and use this to thicken the remainder of the milk. When the sauce thickens add the but ter, salt, finely minced pimento and the ground ham. Cover the bottom of the oiled casserole with one-half of the bread crumbs and then add al ternate layers of sliced eggs and the sauce. Cover the top with the sauce and the remaining bread crumbs. Set in a pan of warm water and bake 30 minutes. Raisin Sauce for Boiled Ham One-half cup ham water; % cup brown sugar; 2 tablespoons chopped raisins; juice ¥2 lemon; grated rind ¥2 lemon; 1 tablespoon butter. Put a half cup of the water in which ham was cooked in a saucepan with the brown sugar, lemon juice, raisins and butter. Simmer gently until thick then add grated lemon rind. The sarhe kind of sauce may be served with boiled tongue. Devilled Ham and Egg Rolls Three hard cooked eggs, 2 table spoons melted butter, ¥2 cup devilled ham, paprika. Rub yolks to a smooth paste with the butter. Add ham and paprika and mix well. With floured hands form into balls, and dip each ball into beaten egg to which 1 table spoon cold water has been added. Roll in sifted bread crumbs, and place in ice box for ¥2 hour. Fry in hot fat. Place egg balls on rounds of toast and serve hot, with a cream sauce in which the egg whites have been chopped fine. Ham Loaf, Hot or Cold To 1 pound lean ham, ground, and 1 pound lean pork, ground, add 2 cups milk, 1 tablespoon minced on ions, ¥2 cup Minute Tapioca, pepper, 1 teaspoon meat sauce. Bake in a loaf pan in hot oven 15 minutes, then , in a moderate oven 45 minutes. Serv es 10. Ham and Potato Casserole One slice ha’m (1 inch thick); % cup brown sugar, 1 tablespoon mus tard, 5 ^potatoes sliced thin, 1 quart . milk. Method: Place ham in the bottom of a large baking dish or roaster. Rub well with mustard. Sprinkle brown sugar over and cover with potatoes, thinly sliced. Pour over ove quart of milk and bake 1 to 1% hours in a . moderate (350 degrees F.) oven until potatoes are well done. This should not be covered, and potatoes need no salt. Ham Bak’ed in Milk One slice ham, about 1 inch thick with rim of fat, 1 teaspoon mustard, 2 tablespoons brown sugar, ¥2 cup milk, ¥2 cup water, 1 cup flour. Mix flour and mustard, pat into the ham after trimming off the rim of fat. Cut the fat in very small pieces. Rub the sugar all Over and through the small pieces of fat. Put the slice of ham in a pan, place the sugared fat over the top and pour the milk diluted with the water, around the ham. Bake in moderate oven until the ham is tender, from 40 to 45 minutes. Boiled Hain > Wipe first with a damp cloth. Place the ham in boiling water, cover the pot tightly and simmer slowly until tender, allowing about 25 to 30 min utes per pound. Remove ham from pot and, if to be served hot, remove the skin. Service with mustard sauce or any fruit sauce. If the ham is to be served cold, it will have a better flavor and be juicier if allowed to cool in its own liquor. pimento tablespoons bread crumbs tablespoons flour teaspoon butter cups cooked ham hard cooked eggs a I am agent for Bray Chicks in this locality, Phone or call for catalogue and price list. The Bray Chick does the trick. A. C. ADAMS, Wingham, Ont. SPECIALS THAT SAVE YOU MONEY 2 2 3 cups milk ’ tablespoons butter GSS yolks, beaten until thick' and lemon-colored egg whites, stiffly beaten3 Combine tapioca, sugar, salt, choc olate and milk in top of double boil er. Place over rapidly boiling water, bring to scalding point, (allow 3 to 5 minutes), and cook 5 minutes, stir ring frequently. Add butter. Remove from boiling water; let cool slightly while beating egg whites. Turn into greased baking dish. Place in pan of hot water and bake in moderate oven (350° F.) 50 to 60 minutes, or until souffle is firm. Serve 8. Chocolate Upside Down Cake 1 cup sifted cake flour 1 teaspoon double-acting baking powder teaspoon^ salt cup sugar cup shortening butter or other shortening egg, well beaten tablespoons milk teaspoon vanilla square unsweetened chocolate, melted tablespoons butter cup sugar slices canned pineapple, cut in PEACEFUL ELECTION IN CZECHOSLOVAKIA 1 6 ¥2 1 .3 ¥2 4 Passing of a peaceful election day momentarily has eased little Czecho- slovakias’ fear of war but there re mains to be settled the question of how and by whom her 3,500,000 Ger man minority population shall be governed. Th'e situation after Sun day’s municipal elections- appeared in this light: Czechoslovakia kept 500,- Q00 Czech soldiers along the 1,300 mile frontier facing Germany, and be lieved that force sufficient to deter any incursion by Chancellor Hitler, of Germany. The Czechs fear he may try to make of Czechoslovakia anoth er Austria, now joined to Germany. The Sudeten, Nazi, German party in creased its strength in the German communities where voting was held, but only municipal governing bodies were affected so that it appeared Creamery Buttpr, 1st Grade ..........-....................... 30c Lb. Mixed Sweet Pickles, 28 oz. Jar.....23c 2 for 45c Alymer Tomatoes, Tall Tin .....—......-....—...........2 for 19c Alymer Tomato Juice 25 oz. Tin .....................,...3 for 25c Juicy Peas....... ..........3 for 25c Golden Bantam Corn......... 10c Corn Syrup......J, 5 lb. pail 38c Alymer Tomatoes, med. size ............... 2 for 15c With every $1.00 Order of Gro ceries we will give you 10 Lbs. Sugar for 50c. Visit our store before you purchase your week-end sup plies. Large, clean, fresh stock at lowest prices. BONDIS* Phone 207. Free Delivery V there would be on direct national ef fect. Konrad Henlein, the Sudeten Nazi leader, refused again to negoti ate with the government on his; sweeping demands for autonomy for* the Sudeten Germans, “under the ex isting unconstitutional situation” —; the presence of troops in Sudeten ar eas during fche elections. mustard,’ salt, if necessary, and then slowly add the well-beaten egg yolks. Beat in the butter gradually to give a nice gloss. Then fold in the ham, but do not reheat. Serve in a rice or noodle ring. Ham and Nut Loaf One pkg. lime-flavoured gelatin; 1% cups boiling water; 4 tablespoons vinegar; %*teaspoon salt; 1 cup cook ed ham, finely chopped; %, cup of celery finely chopped; % cup sliced Brazil nuts; 1 tablespoon minced on ion; 3 stuffed olives, finely chopped. Dissolve the gelatin in the boiling water. Add the vinegar and salt. Chill until slightly thickened. Fold in other ingredients. Pour into a loaf mold; chill until firm. Unmold, gar nish with lettuce leaves and serve with horse-.radish-flavored mayon naise. Ham Croquettes Prepare 2 cups of perfectly mashed potatoes, and beat until light. Mix into these 2 tablespoons butter, 2 tab lespoons grated onion, 2 well-beaten eggs and 1 cup fine bread crumbs. Season with mustard, salt, and pepper to taste. Add 1 cup very finely chop ped ham. Mix well. Form into cro quette shapes, dip in beaten egg, then in crumbs, and fry in deep fat. Serve with relishes. Jellied Ham Rolls Six thin slices cooked ham, 1 small bar white cream cheese, ¥2 cup horse radish, cream to moisten, seasonings, 1 package lemon jelly, 1% cups boil ing water, ¥t cup cider vinegar,. ¥2 teaspoon salt, dash of cayenne. Make a paste of cheese, horserad ish, seasonings and cream, spread generously on slices of ham, roll tightly atid arrange rolls in shallow cake pan. Dissolve jelly powder in boiling water to which vinegar, salt, cayenne have been added, cool, pour over ham rolls. ‘When thoroughly set* cut each roll, oblong shape, and serve on crisp lettuce. If desired, half cup of seedless raisins may be added to jelly mixtrue when partially set, then pour over the rolls. Ham Patties with Pineapple Slices and Sweet Potatoes cups chopped cooked ham cup dry bread crumbs eggs teaspoon prepared mustard tablespoons shortening slices canned pineapple boiled sweet potatoes teaspoon powdered cloves cup brown sugar cup pineapple juice 2 % 2 1 4 6 3 % ¥i 1 Mix ham, bread crumbs, eggs* mustard together. Shape into flat pat ties (6 or 8). Melt shortening iti pan. When hot* add pineapple slices, browning first on one side* then the other. Remove and brown ham pat ties in the same way. Place each on a pineapple slice in a shallow baking dish. Cut sweet potatoes lengthwise in .1 ail d 2 2 4. % 2 Orange Baking Powder .Biscuits (Makes about 18 biscuits) tablespoon shortening cups flour teaspoons baking powder teaspoon salt Grated orange rind cu.p milk or water Loaf sugar Sunkist oranges, juice of Powdered sugar Work shortening into sifted dry in gredients. Add 1 tablespoon grated orange rind and milk or water. Roll and cut out. Put biscuit rounds toge ther in two’s with a sugar cube, mois. toned in orange juice, between. Spread tops with powdered sugar irioistcned with orange juice* sprinkle with orange rind. Bake in hot oven (4506 F.) 15 minutes. % ¥2 ¥4 2 Chocolate Souffle Cttp qitkk-cooking tapioca cup sugat teaspoon salt squares unsweetened chocolate cut in pieces VOUR CHEVROLET OEHLER SBVS [ome Take a Ride and i Sell Vuurself! “5. CLUTCH MODERN Illustrated—Chevrolet Master De Luxe Coach with trunk. MODE HYDRAULIC STYLING BRAKES PERFECTED GENUINE ROOMIER KNEE- . ALL-SILENT ACTION* ALL-STEEL BODIES WE know you’ll believe your own eyes . . . your own feelings . . . your own comparisons! . . . That’s why we’re so eager to have you inspect and drive the new 1938 Chevrolet! We know your eyes will tell you Chevrolet is more beautiful—your feel ings will tell you it’s safer* more spirited PRICED $ FROM (2'Pas^engerMester jgSn Business Coupe) MASTER DE IUXE MODELS FROM $892, Delivered at factory, Osliawa, Ont. Government tax, freight and license extra. Convenient terms ton the General Motors Instalment Plan. VALVE- •, FISHER IN-HEAD NO-DRAFT ENGINE . VENTILATION - NEW TIPTOE-MATIC and more comfortable—your compari sons will prove its superior quality and workmanship—and all of them will tell you, “It’s the Best Chevrolet in Chev rolet history!” So why not take the wheel—today! ~ Drive Chevrolet once, and you’ll want to drive it always! We have a car all "* ready for you. * On Master De Luxe Models. TUNE IN — Beverley Baxter, m.p. , . . 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