HomeMy WebLinkAboutThe Wingham Advance-Times, 1938-06-30, Page 2Thursday, June 30th, 1938
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Maitland Creamery
Berk-
and PoultryBy Hurry J. Boyle
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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
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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