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Home My WebLink AboutThe Wingham Advance-Times, 1938-06-30, Page 2Thursday, June 30th, 1938 it Maitland Creamery Berk- and PoultryBy Hurry J. Boyle it just nalur- Wingham Advance-Times Published at WINGHAM - ONTARIO ' “LIGHTIN’ WOOD’’ not so fortunate as all that. We have | offer an opportunity for large variety, to go out and gather up a few slung* J If a salad is desired, a combination WINGHAM ADVANCE-TIMES 4 ... 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. ♦ PHIL OSIFER OF LAZY MEADOWS les and scraps of boards and splinters and then with a little twist of paper and a match,, they have their kettle boiling in no time. I consider that lightin* wood is about one of the. most essential things on a farm, and the strange part of it all is that semis to sort of gather itself ally. while. Add the vinegar and salt to the egg mixture and pour over the potato mixture; mix well and heat in a double boiler. Serve on a platter garnished with lettuce, This quan tity serves six. Cottage Cheese and Peach Salad lb. cottage cheese Lettuce halves of peeled fresh peaches (or canned) tablespoons honey Arrange cup of the cheese on each of six individual beds of lettuce. Pour one tablespoon of honey over each. Garnish with the peach halves cut in two. Serves six. Russian Salad Combine any cooked vegetables. Add cooked or cream dressing and arrange in salad bowl on bed of let tuce, Mask with dressing. Divide top in four sections with lines of chopped phrsley, chopped green pep per, chopped pimiento or pepper or pimiento strips. Garnish each section differently with small pieces of smok ed salmon, finely chopped cooked egg white, cooked egg yolks forced through strainer or green peas. Lobster Salad Remove the meat from boiled ster in large pieces or use th grade of conned lobster meat, with mayonnaise and let stand in re frigerator for an hour. To serve, ar range on individual salad plates; cov er with mayonnaise and sprinkle with lobster coral which has been rubbed through a sieve. Garnish with very small curled lettuce leaves and slices of hard-cooked eggs. Grape Salad and Jellied Chicken cup cold water tablespoon granulated gelatin cup boiling water cup granulated sugar teaspoon salt cup seeded or seedless grapes cup diced pimientos cup -diced, cooked or canned chicken cup salad dressing tablespoons lemon juice tablespoons vinegar of vegetables served in hollowed-out tomatoes is delicious. Should the en tree be omitted, chicken or lobster salad may be chosen. For evening weddings, a wedding supper, plate could be arranged chicken a la king, molded salad. Julienne potatoes, rolls, conserve and olives, final course, a fruit mousse—fruit in season or a combination of fruits — with wedding cake, fancy cakes, nuts, mints and coffee would be sufficient. Here is a menu selected for delic acy and appropriate simplicity. It is lovely to look at, grand to taste, and is sure to make the bride-to-be feel very important and make all your friends glad that there was an occas ion for such a nice afternoon or even ing. igs, one.serves A very pretty with the vegetable tiny hot For the* * & w Grunter, our discontented shire, and Suchansuch, the collie pup, have embarked on a feud. They have daily skirmishes in regard to the le gitimacy of the Berkshire’s desire to rout in our garden. The pup has just come into possession of a very lusty 1 voice, that he likes to try out and the •sow likes the garden very much. It all c »mes about when he goes on a foray for woodchucks and she slips through the fence where it’s broken and into the garden. Soon you will see him come “yipping” over the hill and down into the garden. “Wurr . .uff” . . . “Oinkh” . . From my place down here in the ; hay-field I can’t quite see him, but (Grunter soon comes down the lane way, looking completely disgusted about the whole affair. Suchansuch is barking in triumph, and after he has herded her into the barnyard, and given her a few extra nips on the flanks, lie will come trotting over to where I am, confident that he has done a good job. He icampers about for a few minutes, and then sees a wood-chuck and he’s off on another chase. Grunter, seeing that the coast is clear goes back up the laneway and then the pup is back again. But why did I bring that subject up, when I have just been told by the wife that she's going to leave me if I don’t fix I that garden fence. It has always been my intention to write a letter about just common ordinary lightin* wood for a long time, but something always seemed to, bob up that prevented me from do ing so. However, todav I want to set forth my views on this subject. Spring rolls around to early sum mer and then comes time when the kitchen range isn’t used as much, be cause of the heat. You take just like this afternoon, the wife was away and she didn't get back any too early for supper. She came in the door in quite a bustle and slipped an apron <>n over her dress and hustled a few plates on the table. Then she slid the tea-ket tle up front on the stove, and from my vantage point behind the news paper I could se her frown. “Dear me, there’s no fire on. I must get some lightin’ wood.” Then off she goes and out through the back door, to the sort of im promptu wood-yard that there is in the back yard. Like a mother hen picks up scraps of corn, she tucked up the little scraps of wood, and making a convenient catcher out of her dress, ■ she gathered up the wood that was to make a fire for boiling the tea kettle. ! For as long a.s I, can remember. there’s always been enough scraps of lightin’ wood around our farm. It just seems to naturally be there in the back yard. Some of the time it may: be shingles that were gathered up when we shingled the sheep-pen. More often than enough it’s just plain slivers' that flew off when we were splitting wood. Another source of supply is brought up quite unconsciously. When you go back the laneway for the cows on a summer evening, you sort of natur ally pick up pieces of boards and small limbs and pile them up along the way. Then coming back up the lane, you generally manage to pick them up and lug them along for the pile of lightin’ wood in the back yard. Every farm home has its pile of lightin’ wood. They never take pains to make up one, but there always seems to be a source of it. City peo ple just Big their wrist for an elec-, figure where light refreshments re- ers’ sugar. Beat for 3 minutes with a trie plate to boil the kettle, but we’re place a breakfast or dinner menu and perforated Ayooden spoon. Repeat un- e- t 1 pound 1 pound 12 eggs 1 2 % % % 2 & Bride’s Cake butter sugar flour AIR RAID “DICTATOR” Geoffrey Lloyd, 36, under secretary of state for home affairs (ABOVE) will devote his whole time to air raid precautions, involving the training of civilians to meet wartime attacks from the skies., Prime Minister Nev ille Chamberlain made the announce ment in the British House of Com mons. . THE UNITED FARMERS’ CO-OPERATIVE COMPANY, LIMITED. Wingham, - - Ontario. Phone 27a (good luck ! TO THE BRIDE I Wedding feasts are a custom of long, long standing. As far back as history goes there has always been some kind of feast. If there is going to be a wedding in your family it means parties before and after the ceremony . . . parties that must be planned carefully. On the big day the type of refreshments served depends upon the formality of the occasion and the time of the wedding party. II it is to be a wedding breakfast, the •guests will be seated at tables; if a reception later in the day, the guests may stand or be seated near the buf fet table. At any after-the-wedding party, the Bride’s or Wedding Cake will provide decoration and be serv-! ed as part of the dessert. To make a j lemon regular decorated wedding cake is not ’ sugar, so formidable a task as it may seem.: Put Dainty sandwiches almost always bowl. pound teaspoons cinnamon tablespoons nutmeg tablespoons allspice tablespoons mace tablespoons lemon juice teaspoon cloves 3--pounds seeded raisins, cut 1 1 pound citron (thinly sliced) 1 U Cream butter, add sugar gradually and beat well. Beat egg yolks until thick' and whites until stiff, and add both to first mixture. Add flour (ex cept ¥& cup reserved to dredge fruit), mixed and sifted with spices, grape juice and lemon juice. Then add fruit, except flour. Dredge put in layers when pouring in very slow oven (275). Line cake pan with greased paper before pour ing in cake. Basic Icing Three cups sugar; 12 tablespoons water; Vz cup egg whites; vanilla or lemon flavoring to taste. Beat the egg whites until stiff. Meanwhile, boil the sugar and water until the syrup spins a thread. Slow ly stir the syrup into the beaten egg whites, beating all the while. Con tinue beating until the icing is of the consistency for spreading. Ice cake smoothly, top and sides of first; then middle cake and smallest cake. When icing is set, decorate. Decorative Icing Three egg whites; 1 tablespoon 1 juice; sifted confectioners’ pound currants pound figs (finely chopped) cup grape juice citron, dredged with citron with flour and between cake mixture in pan. Bake 4 hours til lVz cups of sugar have been used. Add lemon juice gradually as mixture thickens. Continue adding sugar by the spoonful until frosting is stiff enough to spread. This may be de termined by taking a little of the mixture on the back of a spoon and with a sharp knife making a cut through it. If the knife makes a clean cut and frosting remains parted, it is of the right consistency. Place in a pastry tube and force dainty flowers and figures through it in neat designs on the cake. Try a few on the bot tom of a pastry tin first, as more sug ar may be needed. Fruit Punch cup quartered fresh straw berries cup grapefruit juice cup crushed or cubed fresh pineapple cups sugar cups orange, lemon and lime juice, Vs cup of each cup strong tea cup water quart carbonated water y2 1 1% 1% lob best Mix largest finally nearly the egg whites into a large Add 2 tablespoons confection- Summer Comes to St. Andrews-by-the-Sea Algonquin Hotel. TheI other course is but nine holes in length but the sporty lay-out makes it popular among golfers. iThe four championship tennis courts are in good condition for the use of visitors, I Summer life at the Algonquin Hotel which is open from June lout-door pastimes with, excellent facilities and an equable and tem perate climate. Prom breakfast to dinner the visitor is busy with golf clubs and tennis racquets, fishing and automobiles. But per haps the most popular place of all Is the famous Katy’s Cove bathing beach, just a pleasant Walk along a tree-shaded path One of Canada’s most popular’ summer resorts is St. An drews-by-the-Sea la New Bruns wick, beautifully situated on the Bay of Fundy west of Saint John and possessing a commanding view of Passamaquoddy Bay.Vr.r.if-K i Jtioiei wmen is open xrvm uuue Htmdreds of Canadian, English September 6, consists of and American vacationists visit! - 1 . there each year to enjoy golf on the two splendid courses, fishing, ocean bathing, and other attrac tive holiday pastimes, The golf course of champion ship 18-hole length, bordering the .sea amid delightful scenery is tn the best of condition for a heavy programme of competitions. The from the cove is a sandy beach ideal for the frolics of sun-worshippers, and the warm salt water affords exhilarating swimming. Exciting fishing is found Within HO miles of the hotel for speckled, trout, bass, and land-locked sal mon. This is the result of an in tensive restocking programme. Yachting, salmon fishing in sea son, and deep-sea fishing are addi tional pleasures for which. St. Andrews-by-the-Sea is famous. Evenings are spent in pleasant diversion in the lounge or on the Casino dance floor. Picture shows regularly and gay parties help make the summer pass pleasantly. y2 % 1 Squeeze oranges, lemons, limes and grapefruit until desired quantity of juice is obtained. Mix. Add pineap ple. Boil sugar and water 5 minutes to make a syrup. Add fruit juices and tea to syrup. Let cool a half hour. Strain. Add enough ice water to make 3 quarts of liquid in all. Lastly, add carbonated water, pouring it from a height to add sparkle to the drink. Taste, add more sugar if desired. Serve in large punch bowl with en ough ice or cubes to chill. Garnish as desired with orange or lemon slic es, peach sections, mint sprigs, cherries. (1 gallon serves 30). Chicken a la King tablespoons chicken fat or butter tablespoons flour cup hot chicken stock cup scalded milk cup scalded cream teaspoon salt tablespoons butter cup boiled chicken (cut in pieces) cup sliced, mushrooms fried butter cup canned pimientos, cut strips egg yolk, slightly beaten Melt fat, add flour and stir well blended; then pour stock, and cream on gradually, while ring constantly. Bring to boiling point and add salt, butter, bit by bit, chicken, mushrooms and pimientos. Again bring to boiling point and add egg yolk. Delicious Sandwich Mix a little salt and pepper with a brick of cream cheese, moisten with cream; chop some Stuffed olives and add Paris-Pate sandwich spread. Spread lightly on butter bread. This will make about two dozen sand wiches. Favorite Sandwiches Cut bread in thin slices and butter. Spread bread with Paris-Pate sand wich spread. Place on lettuce leaf and sprinkle with salt, chopped wal nuts and finely-chopped hard-boiled eggs. A little salad dressing may be placed over it if this is desired. This is a very tasy sandwich and is very quickly made. Hot Potato Salad medium potatoes shelled hard-cooked eggs, (chopped) tablespoons vinegar slices bacon, diced cup minced onion egg, beaten teaspoon salt Lettuce Cook the potatoes until tender; drain, while still hot, then cooked eggs. Meanwhile fry the ba con and onion until delicately brown. Strain, reserving the bacon /at Add the dnfcm and bacon to the potato mixture, then add the bacon fat slow ly to the beaten egg, beating mean* or in in until milk §tir- ■with skins on Peel and slice add the hard- H 1 1 % 3'2 1 % 1 beat until light then fold in beaten until stiff. Freeze. Shower for the Bride Celery Curls Olives with Assorted Stuffings Lobster Salad on Lettuce Tiny Hot Biscuits Butter Angel Cake Filled with Strawberry Ice Cream and Garnished with Whole Berries Pastel Mints Blanched Almonds Coffee or Tea Wedding Breakfast Melon Rings Filled with Strawberries Creamed Sweetbreads and Mushrooms in Patty Shells Buttered 'Peas cream Hot Rolls Watercress Orange Ice Butter Currant Jelly with French Dressing Bride’s Cake Coffee Salted Nuts* Wedding Reception Radish Roses Ripe Olives Chicken Salad with Tomato Aspic Buttered Finger Rolls Raspberry Ice Small fancy Iced Cakes ; Candied Orange Peels’ ’ Salted Nuts Fruit Punch or Coffee Wedding Cake Candies y2 3 2 Pour cold water into bowl, sprinkle gelatin on top. Add the boiling wat er, sugar and salt, and stir until dis solved. Add the lemon juice and vin egar, and chill. When slightly thick ened, add the grapes whole or in halves, the pimiento, and the chicken and salad dressing which have been mixed together. Pour into a loaf pan and chill. Unmold on a platter and garnish with lettuce leaves. • This quantity serves six. French Dressing cups salad or olive oil tablespoons vinegar teaspoons salt teaspoon pepper teaspoon paprika teaspoon granulated sugar tablespoons catsup teaspoons chili sauce tablespoons lemon juice 1H 6 2 % % % 1% 1% 1 teaspoons meat sauce Speck celery salt Combine all ingredients and until smooth, well blended mixture is formed. This makes cups dress ing. To let two peeled garlic bulbs stand in hours or improved. beat the dressing for several longer the flavor will be 1 1 % Fruit Mousse pint whipping cream cup fruit pulp and juice cup sugar (Iessr or pone for. canned fruit) teaspoon gelatine tablespoons cold water tablespoons boiling water 1 2 3 Rub fruit through sieve. Add gela tine soaked in cold and dissolved in boiling water to which has been added sugar. Chill until mixture thickens, MAKING CANADA A Better Place in Which to Live and Work A Series of Letters from Distinguished Canadians on Vital Problems Affecting the Future Welfare.- Of Canada Specially Written for Canadian Weekly Newspapers Association LETTER NO. 10 Dear Mr. Janies: I may say that I am greatly in terested in your project, for one rea son, because I believe that your As sociation can do much to improve the welfare of the Canadian people by the influence it has in moulding public opinion. The hard times of recent years have led to a great deal of mis understanding and, in turn, have spread some dangerous philosophies which have interfered with the nat ural process of economic recovery. In my opinion we need for the comple tion of this recovery not only a re turn to good crop conditions in the Prairie Provinces, but also strong re sistance against the radical ideas that have become all too prevalent in the past seven or eight years. So long as a spirit of independence and a be lief in democratic-policies and meth-- ods obtain throughout rural Canada, we are in no serious danger of tak ing such desperate measures as have, been introduced in certain other coun tries, partly to relieve economic dis tress, and partly to satisfy the dictat orial aims and ambitions of men who consider themselves superhuman. At present I* can think of nothing more important than that the tradi tional indepenndence and democratic beliefs of our rural population be maintained, and I am sure that your Association has done, and could do S. H. LOGAN great (jcal more, to keep, and p'er-a haps strengthen, these beliefs. I should welcome the opportunity of discussing this matter further with you. Perhaps you could find it con venient to visit Toronto in the near future and call on me here. Yours very truly, S. H. LOGAN, Past President, The Cana dian Bankers Association. President, Canadian Bank of Commerce. GOVERNOR-GENERAL GETS HARVARD DEGREE Among the fecipiehts of honorary degrees at the 287th commencement exercises of Harvard university on * <5 w£ie. (LEET TO RIGHT) tnuir, research chemist of the Genetti Lord Tweedmuir, governor-general of Ekctric Company, JI-Canada, doctor of laws; Irving tang- tor of science^ and Walt Edsnev ator of “Snow White**, master of artsu