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The Wingham Advance-Times, 1940-07-04, Page 6PAGE SIX WINGHAM ADVANCE-TIMES Thursday, July 4th, 19481 SALAM ZEE® TEA WEEKLY CROSSWORD PUZZLE ACROSS i. Point 4. Poke p 7. Ascend' , 8. In bed 10. Twofold 11. Cried, as a cat 13. Force 14. To ward oft 15. To mimic 16. Tear 17. Abounding in nuts 20. Choose 22. Like 23. Passage be­ tween seats 25. Exclamation 26. Forsake 27. Jewish month 29. More ancient 30. Exclamation to frighten 32. Trade-mark 34. Country in Asia 36. Yelp 37. High (mus.) 38. Reconnoiter '41. Large bird 43. Marsh plant 44. County in Ohio j45. An auction 46. A chair 47. French river 148. Japanese coin i i 711. 12. ■ 3. ,. 4. Wedges in ■5. Incite 6. To be on one’s guard 7. Fracas 9. Instrument 10. Moon- , goddess 12. Profound­ ness 18. Claw 19. Concede 20. Fairies 21. Wary (slang) 24.“ 27. Chasm 28. Suspenders 30. To quarter soldiers 31. Made of oats’ 33. Footless. 35. Loose overcoat ' 39. Hideous ,40. Golfball supports '41. Lenient level as shown in the Garden-Graph. Some cutworms are called “climbing cutworms" because they climb the stems of plants and feed on the foli­ age just as caterpillars do. There are several ways of protect­ ing plants against cutworms. Stiff pa­ per or cardboard collars can be placed around youftg plants, these collars ex­ tending down into the ground to balk the cutworms. Another means of thwarting the cutworms is to place the hdllowed-out half rinds of grape* fruit or oranges near the plants. The cutworms will seek shelter under the rinds, and can then be easily collected early in Ithe morning. The working of wood ashes into the soil around plants is still another method of dealing with cutworms, since the lye in the wood ashes burns and repels the pests. Wife Preservers It washing silk lingerie, rinse every third time la water to which lemon juice haB been added (one tablespoon lemon juice to each gallon of water). This gives life and brilliancy to silk, and the effect seems to hold through about three wash* ins®, 2 DOWN Scarf Small island To strip .Distributed by King JJeetures Syndicate, Xnc. A // 1 2 3 H %7 3 IO *U 12 13 i IH ”1 1 1 J£>lr %1 n i©1*7 20 1 , 1 22 23 27 J 26 r 27 2©27 30 31 32 33 37 35 36 % d 37 33 37 HO %41 4^ %44 %4£>46 %47 4& A.07 : *3 % y2 2% ’laiiaiiiiiaiiiiiiiiiimiMiiiiiiimiiiniiiiiiiiiiiiniiiiuiitnnniiii” serve either the gentlemen or the lad­ ies, Here are two simple recipes for seasonable home-made candy delicac­ ies: Hints On Fashions and Household Hints By MRS. MARY MORTON ■ c ^IJHIIIItlilllllHIIIIIIIIIIIIIillllllllUlllllllilllJtlllllllllllillMMK For that hot evening when your .ap­ petite demands something dainty, try this vegetable supper salad, with Ithe ^scalloped tomatoes as .the one dish. hot Today’s Menu Vegetable Supper Salad JCold Meat Escalloped Tomatoes Butter Sponge Cake with Fruit or Berries Iced Tea Vegetable Supper Salad pkg. lemon flavored gelaltin ■cups boiling water tbsp, vinegar4 tsp. salt cup shredded cabbage cup grated cabbage green pepper, chopped 1 2 2 1 cup chopped celery 1 1 y2 1 Dissolve prepared gelatin in boiling water, add vinegar and salt and put in refrigerator until mixture begins to thicken, then fold in celery, cabbage, carrot and green pepper. Turn into mould and return to refrigerator until ready to serve; unmould on crisp let­ tuce and serve with thin slices and ■cornucopias of cold meat. Escalloped Tomatoes 4 cups tomatoes ) 1 tsp. salt % itsp. pepper 2 cups dried crushed bread crumbs mixed with 2 tbsp, melted butter Mix above ingredients, reserving Vz cup buttered crumbs. Pour mixture into oiled baking dish, sprinkle % cup crumbs over top and bake until brown and somewhat firm. Butter Sponge Cake 2 eggs % *tsp. salt cup sugar tsp. flavoring (vanilla or lemon), cup milk tbsp, butter cup all-purpose flour tsp. baking powder 1 1 made boiling holt, with the butter melted in it Sift flour, sift again with baking powder and beat into egg mix­ ture. Pour at once into greased and floured pan, either layer pan dr square pan. Bake at 350 deg. F. for from 25 to 30 minutes. Remove from pan 1 minute after taking from oven and put on wire rack to cool. When cool spread a thin coating of sweetened whipped cream over cake, arrange fresh sliced and sweetened peaches, bananas or any kind of berries on top and cover with more sweetened whip­ ped cream—you will need 1 cup of cream altogether. Although seen around town in -the cool of -the morning, the red flanhel jacket is also as popular as ever with vacationists. The one sketched gets its new look from four bellows type pockets and a belt which starts from each side of the side seaming. Wear it as shown or slung, sleeves dangling, over your shoulders.' White isltraw-fabric makes the eas­ ily packed hat edged and banded in bright red felt. Orange Fruit Paste cup ground unpeeled oranges cup orange juice cups apple sauce or stewed fresh or dried apricots or peaches cup liquid pectin cup light corn syrup cups sugar ,Cook oranges, orange juice cooked fruit for 20 minutes, stirring often. Use large kettle, preferably gallon size. Add pectin, corn syrup and sugar. Cook 15 to 20 minutes longer, stirring constantly. When mixture is consistency of a thick pre­ serve, pour 1 inch deep into shallow pan. When cold cut into squares or other desired shapes. If wish, roll in powdered sugar. (Recipe makes ! pounds.) Orange Marshmallows t-bsps. unflavored gelatine cup orange juice cups sugar egg white teaspoon grated orange peel Powdered sugar Soak the gelatine in % cup of the orange juice. Add the other % cup orange juice to sugar and boil to hard ball stage (253° F.) Stir this into the soaked gelatine and beat until dissolv­ ed. Beat egg white until stiff. Grad­ ually beat the gelatine mixture and or­ ange peel into egg white and continue beating until cool and stiff. Pour into a square pan' that has been buttered and dusted well with powdered sugar. When firm cut into squares with a sharp hot knife. Roll in powdered sugar. Keep in a covered container in refrigerator to retain moisture. are lost in boiling, cabbage salad is. more nutritious than cooked cabbage. It is pointed out, too, that price has little ito do with the food value of vegetables. Brussels sprouts may cost threq times as much as the humbler cabbage, but they are not <one bit more nutritious. Canned vegetables, though they are put up in three grad­ es: fancy, choice, and standard, are of equal value whatever the grade, And here is a hint as to the cheap­ est way of obtaining tomato juice, without which lunch or dinner is not complete for a great many people: buy the lowest priced grade of canned to­ matoes, says the Health League of Canada, and strain off the juice. The residue may be combined with other foods or used in soups, Ope other suggestion: don’t use soda to preserve the oolor in cooking green vegetables. Not only is it un­ necessary if the lid is left off ithe pot, but it destroys the valuable vitamin C, says the Health League. The Health League has published a new leaflet on Nutrition called “How To Eat For Health and Victory.” It will be sent free of charge to any cit­ izen. The Health League also suggest that “Food and War”, a ---- — issued by the Canadian Medical sociation, is a valuable book housewives to have. Z11 I m E T DOUBLE-ACTING VALUIHE I BAKING POWDER The last two causes are controllable and to the extent to which they are controlled the problem of low qual­ ity summer eggs can be lessened. Certain simple rules for the produc- Curate: “Nevertheless it’s mixed. Some of them can sing, and some of them can’t.” Weekly Garden*Graph By DEAN HALLIDAY 2y2 HOME-MADE CANDY IS TOPS **f llllfllllllllll Iliff Cutworms do a great deal of dam­ age in both vegetable and flower gar­ dens. They are especially destructive among young plants which have just been set out. Cutworms “dig” in dur­ ing the day, hiding about one inch be­ neath the surface of the soil. The gardener, when cultivating the soil, wlil frequently turn up a cutworm. It a new booklet eL if widely followed, and if support- As-1 ed by proper handling by distributors, would do much to* correct the situa­ tion. These are: 1. for SIMPLES RULES TO HAVE QUALITY EGGS The summer decline in' egg quality is again making its appearance and, as usual, is presenting a serious prob­ lem in the disposal of the increasing percentage of low grade eggs, say of­ ficials of the Poultry Products In­ spection and Grading Marketing Ser­ vice, Dominion Department of Agri­ culture. There are three reason for ithe drop in egg quality at this season. One, which offers no ready means of con­ trol, is that the qaulity of eggs pro­ duced by individual hens declines to­ wards the end of the laying season. The -second is type of feed which hens pick up on range. The third is heat. HOW TO EAT FOR HEALTH 2. 3. 4. 5. 6. Keep the hens confined to the house at least until after the first feeding. Provide balance rations and clean, fresh water. Gather eggs at least twice daily and allow ithem to stand in a well ventilated container, in a cool place, until..well cooled, before casing them. Market eggs often—daily if pos­ sible. In transporting eggs', protect them as much as possible from outside temperatures. Remove roosters from th'e laying flock. Worshipper: “I was given to under­ stand you had a mixed choir here, but I noticed they were all males.” - t “I .trust we shall be able to make- you feel quite at home,” said the hotels manager to the visitor. “Don’t trouble yourself,” he replied- “I don’t want to feel at home. That’s- why I came here.” 5AUTS*SAIUK , W« u« living io • world of ch«w-ih« iro«M* la Mt hoMofit By Betty Barclay Place a dish of candy on the bridge table and the cigar smoking males may hardly glance at it. Say “Here is some home-made candy” and even the cigars lose their appeal. The host­ ess who knows how to make good candy need not worry about what to Did you know that the tempting looking ‘heart’ of a young green cab­ bage is of lower food value than the outside leaves? That is one of the items of informa­ tion handed on by the Health League of Canada, .in connection with the League’s campaign ito raise the stand­ ards of health and efficiency in Can­ ada. Moreover, isays the Health League of Canada, since some of the value of cabbage —- vitamins and minerals — Wellington Mutual Fire Insurance Co. Established 1840. Risks taken on all classes of insur­ ance at reasonable rates. Head Office, Toronto, Ont. COSENS & BOOTH, Agents Wingham. Dr. W. A. McKibbon, B.A. PHYSICIAN AND SURGEON Located at the Office of the Late Dr. H. W. Colbome. Office Phone 54 HARRY FRYFOGLE Licensed Embalmer and Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W. Night 109J. DR. R. L. STEWART PHYSICIAN Telephone 29 J. W. BUSHFIELD Barrister, Solicitor, Notary, Etc. Money To Loan. Office — Meyer Block, Wingham THOMAS FELLS AUCTIONEER REAL ESTATE SOLD A Thorough Knowledge of Farm Stock. Phone 231, Wingham. SCOTTS SCRAP .BOOK Phone 19 DR. W. M. CONNELL PHYSICIAN AND SURGEON F. W. KEMP LISTOWEL Auction Sales Conducted. Monuments and Monumental work. 100 Monuments to choose from. Phone: 38 or 121 - - Listowel By R. J. SCOTT A - /Jr W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. J. P. Kennedy. Phone 150 Wingham<O MAKE. X RICE PuDDIHd IM -f+lE WORLD'S PILGRIMS ARE. Ftt> FROM tf OH FEAST DA'/5 — W0, Uni tatontt Sytrikatt* Im, Wcrkl ttanwd. J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. Bonds, Investments & Mortgages Wingham -:- Ontario Consistent Advertising in The Advance-Times Gets Results Alb.er< +1. dARoy, A NEBRASKAN, USlMd A '■ X MIR.R.OR. si^HT, SHcrT OVER. hl$ SHOULDE-P. AND £>PLI< PLAYING CARDS Held edgewise.-ib Him CHAMELEON?’ EVES ARE WlloLLV INDEPENDENT OF MCrflON/ AND P’itlHUlANDGuToF like a (■ v L’iKS . R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. Telephone 66 J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY’- RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingham Frederick A. Parker OSTEOPATH Offices: Centre St., Wingham and Main St, Listowel. Listowel Days: Tuesdays and Fri­ days. Osteopathic and Electric Treat­ ments. Foot Technique. Phone 272 Wingham. A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street — Wingham Telephone 300. TOMATO PLANT Keep watch for cutworms will be found to be coiled up, some­ thing like a smooth, plump caterpillar, At night the cutworms go into ac­ tion, gnawing' the lender shoots of young plants just at or below the soil MUGGS AND SKEETER By WALLY BISHOP Vz ( 1 1 1 Beat eggs until very light with ary beater, then beat in salt, Sugar and flavoring. Beat in milk which is '..(SreeEhi FAIHT ‘SO TH/KVS WHAT J IT IS T MOW WHy OM GAPTH WOULD £>o ATUlMG UKB . w? LOOK XT Ay HAKlfrs!! ,X I>ot4’T TMlMKTUlS IS FUMUVH SEE THE NEW FRIGID AIRE PETERSON’S New Cold Wall principle X^MoTTRYlM’ To Be FOMKy,.B(Jt StSTfeR. ALWAYS MAKES Me Pick up aultue. DfeAb MATCHES FROM the laia/M After too FMlSa SM.OKII4’ ytoUR. PIPS OUT