The Wingham Advance-Times, 1940-08-22, Page 6PAGE SIX WINGHAM. ADVANCE-TIMES Thursday, August, 22, 1940
Nicer Cool Drink
SALADA
Drop a few chopped nuts in honey-
filled pear hollow.
Mix the cake of cream cheese and
tablespoonful honey together. Place
this mixture in pastry decorating tube
or bag and make a rosette around the
cavity filled with nuts and honey.
One cake of cream cheese mixed
with the honey as specified will make
sixteen rosettes.
=
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i Household I
| Hints
I By MRS. MARY MORTON |
"HfiiiHiiHiHiiiiiiiiiiHiHiiiniiniiiiiMiiiiniiiHiiintiiiinHatix
You’ve heard the story of the fish
that got away, but the fish that didn’t
Jastes better. Nothing so nice as a
dish of fish right out of the water, in
to the pan and on to the table. Trout,
salmon and swordfish have been run
ning well, tasty fish all.
Trout Dishes
Here are some suggestions for the
.catch of the “compleat angler,” start
ing with the southern fashion of fix
ing a catch of trout. An old Vifginia
cook says to clean the trout thorough
ly, wash and dry. Tie the fish sev
eral times around with pack-thread to
keep them whole and in shape. Roll
■trout in melted butter, lay over a clear
fire at a good distance, so that the
■fish may broil slowly. On the modern
broiling rack, use a moderately low
flame. To do right by the tasty trout,
serve it with a piquant sauce.
Splendid recipe, wash and bone
chovy and cut into very small
Chop one tablespoon capers,
bine % teaspoon flour, some butter,
and cook all the items with pepper,
salt, nutmeg, teaspoon vinegar. When
bjended, pour over trout. . i
T Another easy way to fix trout is to
wrap each fish in a strip of bacon,
place in pan and bake for 20 minutes
without turning. For sauted brook
trout, wipe, sprinkle inside of fish
with salt and roll in corn meal. Saute
in butter until brown. Serve with a
sauce made with % cup butter, tea-
1 spoon'salt and juice of a lemon.
The best way to cook swordfish is
the Etate of Maine fashion. Wipe slic
es of fish, sprinkle with salt and pep
per. Melt a generous amount of but
ter in a hot frying pan, and cook un
til slices begin to brown.
Swordfish being a fatless fish, it
dries up quickly if insufficient butter
is used. Serve with sauce made of
melted butter, salt and lemon. Anoth
er favorite way of cooking swordfish
is to rub a one-inch slice of the fish
with salt and pepper and lay ni a well-’ly on nests of white lettuce leaves,
buttered baking pan. Cover top of cavity side up. Fill hollow with hon-
•fish with finely chopped onions and ey (about % teaspoonful to cavity).
dot generously with butter. Pour %
cup water in the bottom of the pan
and bake in a hot pven for 25 min
utes, basting carefully but not disar
ranging the onions and peppers,
Proud Salmon
For a truly delicious dish, try bak
ed salmon. For a 1%-lb. slice of sal
mon, melt 2 tablespoons butter in a
saucepan and add to it one chopped
onion, % chopped green pepper and
¥2 clove garlic mashed. Just .before
the onion begins to brown, add one
cup bay leaf finely crumbled, teaspoon
Worcestershire Sauce, salt and pepp
er. Let simmer for 5 minutes. Dredge
the salmon with salt and pepper, and
place in shallow baking dish in the
bottom of which have been laid 4 slic
es bacon.
Pour the tomato and onion mixture
over and around the fish and bake in
a hot oven for half hour.
Hints On
Fashions
.SALLY'S SALLIES
marry the right woman, thcre’e nothing like it—If you
many the wrong woman, therfa nothingdike It -
England,
June 25th, 1040,
Dear Mrs, N. Baker:
I would like to thank you very
cups sugar
cups vinegar
tablespoon salt
tablespoons preserved ginger
sticks cinnamon
Cook all together -until thick. Remove
cinnamon. Pour into sterilized jars.
Seal while hot. *”
LETTER OF
APPRECIATION
HONEY HINTS
For a
on an-
pieces.
Com-
By Betty Barclay
Like honey? If so you’ll like the
following unusual honey recipes that
are extremely popular in many homes.
Just the thing for that “something
special” for guests:
Honey Oatmeal Muffins
/
milk
flour 1 ' ’•
oatmeal
‘iiitiiiiiHimiiiiiiiiiHiiiiiyiiiitiiiiiiBuiiiiiMiiiHmtiiiiiiiniu
Linocuts By Public School Pupils
Of S. S. No. 3, Turnberry
cups
teaspoonsful baking powder •
tablespoonsful shortening
cup honey
cup chopped walnuts
teaspoonsful salt
Just when we think that there’s no
thing new under the sun when it com
es to fur-trimmer cloth coats
come models that make a last
benny look1 like something out
attic trunk. To
just glance at
shown
The
weave,
green,
lamb slips through the rounded cloth
revers.. Two dull gilt metal chains
form the closing in front. The coat is
slightly flared with an unpressed pleat
in back. .. Tubular muff of matching
fur.
see what we
the advance
along
year’s
of the
mean,
model
here.
fabric is
the color a smart brownish
An ascot of brown Persian
wool in a diagonal
1 egg
1% cups
3 cups
3
6
2
%
¥2
2
Beat egg lightly, melt the shorten
ing and mix with honey. Add this
mixture to beaten egg. Mix together
the flour, oatmeal, baking powder,
salt, and nut meats. Alternately add
milk and flour to egg and honey mix
ture until all milk and flour has geen
added. Bake in well greased muffin
tins for thirty minutes in hot oven.
(Will make 36 muffins).
Honey Pear and Cream Cheese Salad
16 canned pear halves
Chopped walnuts
1 cake cream cheese
1 tablespoonful honey,
Arrange the pear halves individual-
Marketing ,Service, Dominion Depart
ment of Agriculture;
Rhubarb Relish
stalks rhubarb
bunch celery
large onions
cups brown sugar
sweet red pepper
(put following in a bag)
cloves
stick cinnamon
teaspoon mixed pickle spice
tablespoons salt-
Chop rh-ubarb, celery, pepper and
onions. Sprinkle with salt. Cover and
let stand overnight. Drain thorough
ly. Add other ingredients. Cook slow
ly until thick. Pour into sterilized
glasses. Seal while hot.
Gooseberry Relish
2 cups goosebrries
cup water
cup vinegar
cup sugar
teaspoon cinnamon
teaspon cloves
Wash and remove stems and blos
som end from gooseberries. Add oth
er ingredients. Cook until thick and
clear. Pour into sterilized glasses.
Seal while h,ot.
Spiced Red Currants
6
4
1
y2
i
y2
i
i
FRUIT PICKLES
Fruit is gecoming increasingly pop
ular as a meat accompaniment.
The following tested recipes are re
commended by the Consumer Section,
■Wife
cups red currants
cups sugar '
cup vinegar
teaspoon pickle spice
teaspoon cinnamon
teaspoon cloves •
tablespoon chopped preserved
. ginger
Remove currants from stems before
measuring. Make syrup by boiling
sugar, vinegar and spices 5 minutes.
Cool and strain. Add currants. Return
to fire. Cook 15 minutes. Pour into
sterilized jars. .Seal while hot.
Cantaloups Pickle
Select firm, slightly under-ripe mel
ons. Peel, quarter and remove seeds.
Cut in one-inch cubes. Sprinkle with
salt and- let stand overnight. Drain.
Measure. Use the following propor-
tioins:
cups diced melon
much for the fine pair of pajamas
which you made and which were for
warded to me when I returned from
France, after losing all my kit. They
were very welcome and came at a.
most propitions time.
We all appreciate very much the
work .that everyone in Canada is do
ing for the men of the overseas forc
es.
At the present time everyone in this
country is preparing for the next
phase of the war and the coolness
and determination of both the troops
and the civilians are splendid. We all
feel sorry for the women and little
children who will have to go through
a most harrowing experience. Our
men are in fine spirits and are ready
for anything.
Thanking you again.
Yours sincerely,
Eric Haldenby,
' ■ ‘ ■ ■ Lieut. Col.
MODERN QUICK-FREEZING IS
A BOON TO HURRY-UP
DINNERS
By Betty Barclay
It will never be blue Monday if you
plan your menu around quick-frozen
foods. They cut preparation time
down to split' seconds. • There’s no
more pea shelling and berry hulling;
quick-frozen fish fillets can be popped
into the skillet just as they come out
of the carton. All the traditionally
messy preparation' tasks are done to
perfection before ..quick-freezing seals
in their vitamins and fresh flavor—so
the chief cook can run in from her of-|
fice or club meeting and have a tasty
dinner on the. table in less than half
an hour. *
Quick-frozen foods are budget
treats, too. When figuring costs, re
member that there is no waste when
you use quick-frozen foods. ‘When
you prepare ordinary fresh fruits and
vegetables, from 25 ’to 80 per cent,
must- be thrown away.
Perch Baked in Milk
1 package (16 oz.) quick-frozen
fillet of red perch'
Mildred Stokes, grade VIII
Pepper
¥2 cup buttered soft crumbs
Dash of paprika
¥2 cup milk
Separate fillets (frozen or thawed);
sprinkle with salt and pepper and. ar-
■, 1 range in buttered shallow baking dish.
Cover vjith crumbs and sprinkle with
-paprika. Pour milk carefully around
fish. Bake in moderate oven (350 F.)
30 to 40 minutes. Serves 2 to 3. Two
tablespoons grated American cheese
may be added to buttered crumbs,
desired.
. c Creole String Beans
1 box (10 oz.) quick-frozen
green beans
¥± cup diced onion
U cup diced green pepper
4 tablespoons butter
1 teaspoon flour ■
% teaspoon salt
, Dash of. pepper
1 cup canned tomatoes
Saute frozen green beans, t onion, •
and Green peppe^ in butter, covered,
until vegetables are tender. Mix flour
and seasonings with tomatoes, add to.
beans, and cdok slowly, uncovered, 5-
minutes. Serves 4 to 6.‘
if
A newly married couple were leav- *
ing the registrar’s office when the
wife remembered she had registered
her age as a year older than she actu
ally was. -4,
“Och, never mind,” replied her hus
band, “ye’ll get the auld age pension
a year sooner.”
Clean and air your clothes closets fre
quently during the summer months. Give
away the clothes that you’ll never wear
again, and keep those you will wear spot,
less, as cleanliness discourages motfisl
-------a 1 > 1 cup vinegar
11 1 tablespoon crushed ginger root
2 sticks cinnomon JWmIb 1 1 teaspoon cloves
1 cup sugarJIp JB Tie spices in a bag. Cook 15 minutes.gi®a 1 S|H B Remove spices. Cook' 5 minutes. Pack
in sterilized jars. Seal while hot’.
Spicy Fruit Sauce
5 apples
Business an d Professiontai 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.
J. W. BUSHFIELD
Barrister, Solicitor, Notary, Etc.
Money To Loan.
Office — Meyer Block, Wingham
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. H. CRAWFORD
Barrister, Solicitor, Notary, Etc.
Bonds, Investments & Mortgages
Wingham -:- Ontario
D
THOMAS FELLS
AUCTIONEER
REAL ESTATE SOLD
A Thorough Knowledge of Farm
Stock.
, Phone 231, Wingham.
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 - RADIONIC
EQUIPMENT
Hours by Appointment.
Phone 191 Wingham
. ..... ... .^. ■ •
W. A. CRAWFORD, M.D..
Physician and Surgeon
Located at the office of the late
Dr* J. P. Kennedy.
Phone 150 ' 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 Winghaifi
A. R. & F. E. DUVAL
CHIROPRACTORS
CHIROPRACTIC and
/ELECTRO THERAPY
North Street — Wingham’
Telephone 300.
plums
pears
tomatoes
SCOTT'S SCRAP BOOK
By WALLY BISHOf
By R. J. SCOTT
WEEKLY CROSSWORD PUZZLE
ACROSS
1. Shouts
5. Head of an
abbey
8. Letter H
12. Hard part
of bread
13. Bright light
• 14. Material
16. Woody
plant
17. Short for
Edward
18. Cookie
20. Spread grass
for drying
21. Achieve
23. Expires
25. Pigs
27. Portray
31. Land
measures
33 Shaping tool
34 Twisted
36. Hindmost
37 Cease
39 Manuscript
(abbr I
40. A weapon
43. Slovenly
person
45. Toward
47 Scoff
40. Hot,
51. Crawl
53, Drench
54, Meaning
55, Kind of beer
56, Rapidity
DOWN
1. Expenses
2. Wait On
3. Fail behind
4. Dregs
” 5. Highest
point
«, British
9. Sour
10. American
Indian
11. Notice
15. Foray
19. Rind
22. Monster
; 24. Box scien
tifically
25. Owns
26. Stitches
28. Detail
29. Punish
30. Thrice
(mus.) .
32. Establishes E
35. Stupid
fellow
38. Pet dog
40. Bows
4L Infrequent
42. Demeanor
44. Wide
46. German
river
48. Minus
50. Floor
covering
R
u
E
3
O
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