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HomeMy WebLinkAboutThe Wingham Advance-Times, 1940-08-15, Page 6Thursday, August 15th, 19W Wife Preservers HMM MUGGS AND SKEETER ..... WAL.AH sbiwitteS ,..BZ7MgTA v TRY IT THE "SALADA" WAY Infuse 6 heaping teaspoons of Salada Black Tea in a pint of fresh, boiling water. After 6 minutes strain liquid into 2-quart container; while hot, add Ho l# cups of sugar and juice of 2 lemons, strained; stir until sugar is dissolved; fill container with cold water. Do not allow tea to cool before adding cold water or liquid will become cloudy. Serve with chipped ice. The above make? 7 tall glasses. wcat An jr uflliniln WINGHAM ADVANC^TIMES sive iron of but a tew years ago. WEEKLY CROSSWORD PUZZLE ACROSS l.Togo astray 4- A scout 7. Exclama­ tion 8. Letter C 9. Haughty 11. English novelist 14. A relative 15. Fear 16. Ruler of Tunis 17. Companion 18. Look 19. Metal pins 21. Elongated 24. Restaurant 28. Shore ' 29. Tapestry 30. Glacial drift > 31. Plays 32. Kind of vessel 34. Exclamation 37. Tavern 38. Polish river 40. Breaks out 42. Heroic 43. Transmit, as money 44. Young mar­ ried woman 45. Frozen water 46. Hebrew letter 47. Elevator cage .48. Exclamation DOWN 1. Black wood 2. Put to flight 3. Slender pole 4. Relief parchment 5. Gaze ,6. Periods < of time -L 9. Portable lock 10. Regret _ 12. Female deer 27. Perfume IB. Before 15. English field marshal 17. Gasp 19, Organs of smell 20, A bit 22. Feathered neckpiece 23. Escape (slang) 25. Bow 26. Corpulent M1 o PiBSI MMf r]a S’w AI5JSS L.'□ A T c n|eM |dir 1 V E E N T|ejR||H|C p ED cup water cups (3H lbs.) sugar *4 bottle fruit pectin To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe fruit; measure into large kettle. With red currants, add ¥2 cup water; stir until mixture boils. (With black cur­ rants, use % cup water). Simmer, covered, 15 minutes. Add sugar, mix well, and bring to a full rolling boil over hottest fire. Stir constantly be­ fore and while boiling. Boil hard 1 minute. Remove from fire and stir in fruit pectin. Skim; pour quickly, Par­ affin and cover at once. Makes about 11 glasses (6 fluid ounces each), Red Raspberry and Currant Jam 4H cups (2*4 lbs.) prepared fruit 7 cups (3 lbs.) sugar ’ % bottle fruit pectin’ To prepare fruit, crush about l¥s pounds fully ripe currants. Remove seeds and skins by sieving. Crush about 1 quart fully ripe raspberries. Combine fruits, Measure sugar into large kettle, Add prepared fruit, fill­ ing up the last cup with water if ne­ cessary. Mix well and bring to a full rolling boil over hottest fire. Stir con­ stantly before and while boiling. Boil hard 1 minute. Then remove from fire and stir-in fruit pectin. Skim; pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). 29. Soon 31. Ages 33. A stretcher 34. By means of 35. Danish coin 36. Derived from humus 38. Thorny 39. Help 41. A size of type 42. A Great 44. Exclamation V e|s 1 O DlE«M A V Oil DH H V E ■zeF OjS A V A 1 L ■ElVlA DIE L EX D S ■Of 1 iG TTf 1 2 3 H 5 7 a T to %II 12 13 (M 15 16 %n I4?20 % 21 22 23 2H 25 26 21 23 L 23 30 %31d 32 33 d 3H 35 36 37 33 HO HI HH H5 ■H6 1 H7 2 TESTED RECIPES CHICKEN DINNERS Nothing is more delicious than I Household I | Hints I By MRS. MARY MORTON | ------r-rrnr»rr»n»i»ft Housekeeping was never like ibis Opines grandma as she surveys the gadgets and rogots designed to make household tasks easy and effxcfenLi Old favorites, such as the vacuum cleaner and the iron, have been done! over until they carry little resemb­ lance to their earlier prototypes. Y^cuutu cleaners which do a job oi moth-proofing as w*ell as of (Cleaning, They are made to reach ev- «ry nook and cranny, and every inch of drapes and overstaffed furniture. Yariou^ attachments aid in the clean­ ing task. ;< ’> There are miniature vacuum cleatf-1 £ts designed especially to handle clothes. Such a little hand machine is a good investment, for it saves many a trip to the cleaner. Good for furs, a well cooked chicken, whether broiled, fried or roasted. Proper cooking is essential, of course, to retain every bit of the delicate flavour of the chick­ en. A moderate cooking temperature tor broiling, frying and for roasting is the secret of tender, juicy chicken, beaurimlly browned. The flavours of bacon fat and but­ ter are particularly good companions ©f chicken, and are well worth com- bining. * Here ate the cooking methods sug­ gested Sv the Consumer Section, Mar- ketmg Service, Dominion Department ©5 Agriculture: Broiled Chicken • Select broilers weighing Iris to 2 pounds. Split down the back, clean and sprinkle with salt Pre-heat broil­ er rack for 10 minutes. Place broilers, skin side down, on greased broiler rack, about 3 inches from heat Brush with baiter and broil 15 to 20 min­ utes. Turn. Brush skin, side with but­ ter and broil about 15 minutes longer, or until birds are nicely browned and tender. Oven-Cooked Broilers Select broilers weighing 156 to 2 pounds. Split down the -back, clean and sprinkle with salt. Place on a greased rack in shallow baking pan, skin side down. Brush with .butter i and cook in a moderate oven, 350 de- i grees Fahrenheit, for 25 minutes. ! Turn and cook for 20 minutes, or un­ til birds are tender. The birds may Kitchen Helps There are new juicers for friut juice addicts, easy to handle and to keep clean. One models extracts all the , juice from ©ranges, lemons and grape- i fruits without taking along oS from 'the rind or pulp or seeds. AB the 'parts that come in contact with the fruit are plastic and won’t corrode. |There are electric juicers too, much |cheaper than the earlier models and, i much more efficient. ’ j Even t^se can opener has gone mod- j em. Now on the market is a gadget * that punches holes, is a press-down I then be brushed with butter and plac- cSri liu reatovef, a screw driven a hot-1 ed under the broiler flame for 5 min- tle opener, a screw-cap wrench, a ham-1 pies to improve the colour and flavor, mer, and which’also has a sharp cut-i_ t. — ting edge. Take it home for a quarter iFned Ch,ck“ ‘ —make it a family pet. CURRANTS AGAIN I Fried Chicken . ■ i Select plump young chickens weigh­ ing 2 to 3 pounds. Disjoint and cut j birds into portions for serving. Dry land roll in flour seasoned with salt I New Irons Another time and money saver, es­ pecially in the large household, is the electric steam iron that does a mighty efficient, professional looking job of pressing. Anyone* can handle it and it is easy to operate. Not so long ago this iron was an expensive proposi­ tion but now its cost is way down. The electric irons with speed and cur­ rent regulators are far less costly than the first electric irons. With one of the new irons, any novice can handle the various fabrics, real and synthetic, with nary a burn or wrinkle. The new irons are light in weight, easy to han­ dle and vastly superior to the expen- By Katharine Baker We begin to realize that summer is getting well along when we again face the pleasurable task of making cur­ rants into jam and jelly. If your fam­ ily is like most, they will be particu­ larly addicted to currant jam on their morning toast and so you will be wise to arrange to make plenty of it. The following recipes for currant jam and jelly can be used with either red or black currants. Then, for a novelty, you might try combining currants and raspberries - a really delicious jam it makes too. The short boil method given here will enable you to whip up these jams and jellies in practically no time. Well — certainly in less time than it used to take without the aid of bottled fruit pectin. Red or Black Currant Jam 4 cups (2 lbs.) crushed fruit f AI 1111E T DOUBLE ACTING VMLUIhE I BAKING POWDER fl - and pepper., Use a heavy frying pan with % inch ur more melted butter or bacon fat. Add chicken and brown well on both sides, using moderate heat, Cover pan and finish frying chicken over low heat until tender. This will take 25 to .30 minutes. Note: If top stove space is limited, after chicken is browned on both sid­ es, the cooking may b? completed in oven at 325 degrees F., using covered pan and allowing approximately 45 minutes in the oven. Roast Chicken Select A or B Milkfed chickens. Clean. Sprinkle inside of chicken with salt and fill loosely with well season­ ed stuffing. Truss bird and place in uncovered roasting pan, breast aide down. Roast m moderately slow ov­ en, 325 degrees F., allowing 30 to 35 minutes per pound, dressed weight. A 5-pound chicken requires approxim­ ately 2¥z hours. Baste frequently dur­ ing roasting with melted fat. Turn bird on back to brown uniformly dur­ ing the Jast hour of roasting. Note: Chickens may be satisfactor­ ily roasted at 350 degrees F., allowing 20 to 25 minutes per pound, dressed weight or approximately 1% hours for a 5-pound chicken. If roasting at this temperature, the birds should be basted more frequently. It is found that the shrinkage is slightly greater with the higher temperature. s' 8. Hints On Fashions Brown is cited as a leading color for late summer and for wear through the coming seasons. Combined with pink or yellow, it is fresh and lovely. This afternoon frock' has a golden yellow’ crepe top which fastens in back 5vith' covered buttons. A brown velvet bow and brown velvet cuffs .finish the top. The brown velvet skirt flares from a moulded hipline. A brown vel­ vet hat completes the symphony. Don’t heat a lot of water when you only need a small amount. If you have Wffi. in your kitchen it is well to have a largo tea kettle for occasions when you need ft good deal of water; and a sipall one for boiling water when yon only wish to make a small teapot of tea. CANCEL FEEDER PURCHASE POLICY The Feeder Purchase Policy of the Dominion Department of Agriculture, which has been in effect during the fall months for a number -of years, and which provided for the refund of one­ way travelling expenses of farmers or their agents who purchased one or more ‘carloads pf feeder cattle or lambs in Western Canada, will not be in effect this year. Information regard­ ing stock offered for sale will, how­ ever, be availagle at the office .of the Production Service of the Depart­ ment, 409-41J Public Building, Cal­ gary, and from the stockyard agents of the Department at Calgary, Ed­ monton, Moose Jaw, Regina, Saska­ toon, Prince Albert and Winnipeg. Information as to feeder lambs and breeding ewes will also be available through either G. S. Henringer, Sec­ retary of the Southern Saskatchewan Wool Growers’ Limited, Miaple Creek, Sask., or G. S. Benson, Secretary of the Southern Alberta Sheep Breeders’ Association, 1221 2nd Avenue South, Lethbridge, Alberta. OIL CANS CONSIDERED DANGEROUS FOR FOOD It has been brought to the attention of the Dominion Department of Agri­ culture that many people are making use of oil cans for the canning of foods. The use of oil cans for food is con­ sidered to be very dangerous practice since they are made of Terne plate, a Linocuts By Pub’ic School Pupils Of S, S. No. 3, Turnberry Florence Wallace, Grade VIII plating which is almost wholly* lead, and very small amounts of lead are poisonous. Cans made expressly for foods are entirely different and can be bought at a nominal price from hardware stores and mail order houses. Years of research have gone into .the manu­ facture of cans for canning .food', with the result that the inside plating is lead free. This is done to make it im possible for foods to become contam­ inated "with lead, and no cans should’, be used for 'fruits, vegetagles, meats or fish other than those made as cans. Oil cans are not food cans should not be used for any-food duct.' food! and"* pro- • Business an d Profession al Directory 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 i’ Furniture and . Funeral Service 1 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. scon's SCRAP'BOOK A Pile, of apples M A CELLAR. REEPS PdTXfoES FftqM SProuTiUq - -Me fruuT <EHEfcA<HS &TtiYL£fte. <JA$ f M.OPE.R.H Sl4tU BOARD 2.0 <ZEHlllRlE5 oLp* BEtK PouHP ih-THE OF POM PLH. Air. 5erVi<x of Ar^ekiTna W* A. CRAWFORD, M.D. Physiciari'-and Surgeon Located,at the office of the late Dr. J* P. Kennedy. Phone 150 WinghamPESTROYED BY AH. E.RUPriO,X OF Mri VESUVIUS-To A.p.1 Find \V«tI fWMftfc > For. -rfiatL eE.x-fuR.iEs AHcmnT/^ WOODEN MActUHE*; eowuo ALL. OFIUE. Silver MONEY in SPAIH’? POSSESSIONS IU AMERICA- | THE MINY IS LOCNTeP AT perfbgl« BOLIVIA F. W. KEMP LISTOWEL Auction Sales Conducted. Monuments and Monumental work. 100 Monuments th choose from. Phone: 38 or 121 - » Listowel J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. Bonds, Investments - & Mortgages Wingham Ontario Consistent Advertising in The Advance-Times Gets Results, ■ft* • ' DR. W. M. CONNELL PHYSICIAN AND SURGEON Phone 19- R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. Telephone 66 J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY w 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 Electrit Treat­ ments* Foot Technique. Phone 272 Wingham A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street — Wingham Telephone 300. V& swfe’s eeeMcoT IMT4& BAYTRWT To LA.GSO TWEAA BY Tub TAlL„.‘KI'GEmN’ PuLLBb OVfeRBoARb, h’M* EVfefeYtMiMG •h&k.’. jtvk VmtK V.' ...<Sr»bY lav ft -mer's BAD’’. FTS got /AUGGS . ’M’MB WbRRlEtoR ...Ws WHY W *tpink >6u ought To SpeAK 7b effie -REci<m Rksi-rc'Spraotfr ll .EFFie ORTA SB u ,6y WA11Y BISHOR AW KiTCH OF ’EM.AM'M A’FlXlM' T'TAM MA...GOOl>tl