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The Wingham Advance-Times, 1940-10-17, Page 6OTX S©3 WINGHAM ADVANCE-TIMES Thursday, October 17, 194(P NOW YOU CAN HDEATIIEIDUE AI HE 5 point, then pour water off and until done. dry Char Cold-Clogged Head This Quick Way Clear that tormenting stuffiness— breathe more freely! Just a few drops of Vicks Va-tro~nol—that’s what you need. Feel it go right to work —bring real comfort. This treatment its. successful because Va-tro~nol is active medication—containing sev­ eral essential relief-giving agents plus ephedrine—expressly designed for nose and upper throat. Next time, don't wait for a cold to get a head start, Used at first sniffle or “sneeze, Va-tro-nol helps keep a cold from developing. WAKE W YOyR NC)5E l— VICKS ~1 VATRONOL MuiiiKiiHiitiiiiiiiiiiiiiiKiiiiaiiiiiniiiiiHiiiiimimiuiiiuMMr I Household I I Hints By MRS. MARY MORTON | Sausage and waffles may be served for lunch on Sunday morning, or for a Sunday night supper—as you please. Either will please your guests, too. Serve orange juice or grapefruit for breakfast, tomato juice as a starter for the Sunday night supper. Today’s Menu Orange or Tomato Juice Sausages, either Meat or Links Waffles Syrup Toast Jam or Marmalade Coffee Sausage Meat If not seasoned to your liking, you may add a little more salt, pepper and dried sage to the meat, then make in­ to flat cakes. Fry in hot frying pan over slow fire, turning as one side browns and browning nicely. Be sure to cook through and do not cook un­ til meat is dry. Sausage Links Separate links, prick sausages with fork, and put into frying pan. Pour boiling water over them for just one •minute, then pour off and fry slowly until brown all over, but not dried. Or pour cold water over sausages in frying pan, let come to simmering 2 1 1*3 1<2 2 2 Waffles eggs cup milk cups flour teaspoon salt teaspoons baking powder tablespoons melted butter Separate whites and yolks of eggs, beat whites light, then beat the yolks and add milk to yolks. Sift salt and baking powder with flour and add to yolks and milk, then add melted but­ ter, and last fold in beaten egg whites. Baker on hot waffle iron. Pancake or Waffle Syrup 1 cup brown sugar 1 cup water % cup granulated sugar Cook until syrup begins to thread. You can use it hot over cakes or waffles. E 3 Hints On Fashions The deep lovely autumn purples are at home everywhere—-under the bright lights and out in the woods. Ideal for smart suburban or country wear is this handsome suit with its skirt of grape-purple heavy wool, and jacket of mixed purple and blue tweed. Grape Juice (Method 1) Wash and crush grapes, Heat slow­ ly either over low fire or in oven at 200° F. for 10 minutes, If over fire, do not allow to boil. Drain over night, To each cup juice add U cup sugar. Boil until sugar is dissolved. Pour in­ to sterilized jars. Partially seal and sterilize 5 minutes. Grape Juice (Method 2) (Without Sugar) Crush grapes. Allow 1 pint’water to 8 quarts grapes, Place kettle in the oven at 200° F, or over another kettle with boiling water for 15 min­ utes. Strain through a jelly bag over night. Let juice stand 3 hours after bag is removed, Pour juice carefully into sterilized jars, being careful not to stir up the sediment. Partially seal. Sterilize 30 minutes in water bath 35 minutes in the oven at 275° Seal. If sweet juice is desired, allow cup sugar to 1 cup juice. Add to juice after dripping. Bring to boiling point to dissolve sugar and proceed as above. In using the above methods a sec­ ond grade juice may be obtained by adding 2 quarts water to drained pulp, boiling slowly 20 minutes. Drip and sterilize as for first extraction. t Grape Juice (Method 3) 1 quart grapes 1 cup sugar Boiling water Wash the grapes and remove them from the stem. Put them in clean, hot, sterilized, one-quart jar. Add sugar and boiling'water to fill the jar to overflowing. Seal and store them in a cool place. The juice is ready to use in three months. PURITY FLOUR PRESENTS SO FAST M' MINUTES f IHGMUSICAU MORE THAN ill or F. % gS CASH TESTED RECIPES A short belt in front kets which slant from A purple ascot shows above the sable dyed kolinsky revers. With it is worn a simple purple jersey blouse. tops two poc- waist to hip. MAKING GRAPE JUICE Here are three recipes for making grape juice which are recommended by the Consumer Section, Marketing Service, Dominion Department of Ag­ riculture. The first and second recipes make a concentrated juice which must be diluted before serving. With the third method considerable water is -us­ ed and *as a result the juice is ready to serve after straining. Incidentally, more jars are required in making grape juice this way, but the flavour and colour of the juite is like the fresh fruit. For variety sake, blue, green and red grapes may be used to make three different coloured j-uices. WEEKLY CROSSWORD PUZZLE Across 1. Stalk of grain 6. Suffers pain 111. Crazy (slang) 112. Life j*. preserver113. Semblance- (14. Savor ’15. Resident Of Media il6. Pause 17. Prepared 21. Bow 24. Brood of pheasants 25. Beast of burden 28. Ruffians 30. Wall recess 32. Small shark 33. Kind of bird 34. Infirm 36, To make peevish 37, Color 38, Enemy 40. Weight of India 41. Wander 43. Infrequent 46. With great ability 50. Pointed arch 52. Tubular sheath (bot.) 58-. Dandies 54. Small bottle 55. Prophets 56. Chibid meter DOWN . 1, Slender 2. Large volume 3. Highway 4. Wrath 5. Rlver in Wales 6. Astern : , ft A rirriftt of A"’ Europ* material 31. Frozen water 35. Newt 36. Vegetable 41. Cut' 42. Pleasure boat 43. Ears 44. Malaria! fever 45. Float 9, Corrodes 10. Let it stand (print) 18. -Half ems 19. Affirmative' 39. Conjunction vote 20. Lair 21. Oil from rose petals 22. French rivet 23. Son of Venus 47. Kind of 25. Land measures 26. Push 27. Conduit 29. Jellylike ehesce 48. Sha!:e- shears character 49. Eastern SPICY GARNISH FOR MEATS , By Katharine Baker Many relishes and pickles are a real nuisance to make because of the time it takes to prepare them, but not this pepper relish. It’s made by the mod­ ern short boil method- that you used for your jams and jellies. You can appreciate so much that short boil method now that your cupboards are filled with sparkling rows of various coloured jams and jellies. All that it left to be done now before the end of the fresh fruit season is the relish and lots of grape jam and jelly. Be­ sides the interest this relish will add to hot or cold meat dishes, try it with salads, a dab at the side of the plate for a garnish. It’s grand, too, as a sandwich filling for bridge teas or the children lunch boxes. Relishes are to food what accessor­ ies are to clothes. They set it off, add interest to the appearance, highlight the dish and help to bring out the fla­ vour. Pepper relishes have always been popular as garnishes for meat dishes. The bright green and red of the peppers make a gay splash on the table, and enliven food with its tangy taste. Pepper Relish 2 cups (14 oz.) prepared pepper 7 cups (3 lbs.) sugar 1% cups cider vinegar 1 bottle fruit pectin To prepare peppers, cut open about dozen medium peppers and discard1 seeds. For best color, use equal am­ ounts green and red sweet peppers. w CKNX EVERY WEDNESDAY 9 P.M. E.S.T. Put through food chopper twice, us­ ing finest knife. Drain pulp in sieve. Measure sugar and vinegar into large kettle. Add prepared pepper, packing it solidly into cup until juice comes to top. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Then stir and skim by turns foFjusf 5 minutes to cool slightly,, to prevent floating fruit. Pour quickly. Paraffin and cover at once. Makes about 10 glass­ es (6 fluid ounces each). Note: Sets slowly; sometimes takes 3 weeks to- come to a full set. PHIL OSIFER OF LAZY MEADOWS By Harry J. Boyle "AGRICULTURAL REPRESEN­ TATIVE” - The Agricultural Representative called at Lazy Meadows today, I was engaged in the good old fashion­ ed sport of telling our belligerent Berkshire my general impression of sows that wander into a cabbage (SALLY'S SALLISu - U. fl. Ofa* patch in the Fall season, At about the most intensive part of the address I heard a chuckle and looked around to find a well-dressed looking man leaning over the lane fence with a smile from ear to ear and a wisp of hay between his teeth. "That's about the best description of a Berkshire, I’ve heard," lie said, ’‘since our old sow back home upset a barrel of my Dad's cured cider,” Taking advantage of the opportun­ ity the abused hog wandered down to slither around jn the mud puddle be­ side the horse trough while I went out to talk to the visitor, “I’m the Agricultural Representa­ tive,” he said, extending his hand, “and I’ve been reading about Lazy Meadows and dropped in to look it over, if you don’t mind.” It developed in. the conversation' that he was of the impression that this farm must be the show-place of the township. I know he expected to find a cindered and gravelled laneway in place of a .rutted roadway with a fringe of thistle and dandelions’ down the centre. For a while. I was rather embarassed at my own misrepresenta­ tion, but, after talking to him for a while, -all embarassment vanished. I discovered something about the Agricultural Representative also. He was a farmer by birth and training, who had gone to Agricultural College and had then turned to this branch of the service. He liked farming, and he didn’t have any wild ideas that I naturally associated with his calling. I found for instance that he didn’t ex­ pect to find the cattle groomed as if they were going to the Winter Fair— or for that matter, he wasn’t expect­ ing to find the horses clipped and- with bobbed tails and beribboned manes, Grandfather was of the opinion that all Agricultural Representatives were crazy. He was thoroughly convinced that rich men’s sons who were slight­ ly addle-pated and who managed to finagle their way through an Agricul­ tural College, bought their way into jobs of that nature. .. Father had a slightly different opin­ ion. He Relieved that the position was held by patronage. Having expressed an opinion at one time that I thought seriously of going into that field, he mumbled something about the wrong party being in power for me to ever think of it. He added, "Besides you know something about practical farm­ ing. If you want to be an Agricultural Representative you have to get your knowledge of farming from a book.” Thus it went from year to year. When in town I would often think of going in to the Agricultural Office to enquire about this or that, but the past would rise up to keep me baqk. Bernice Appleby, Grade VIII Here I was talking to one. He didn’t appear to be such a bad kind of a fellow. From his talk it was easy to see that he had slept on straw ticks in his day and pranced around on a freezing cold floor in his bare feet, while trying to gain entrance to a pair of cold, stiff overalls many a morn­ ing. He knew what it was like to sit Up all night with a sick beast and 'spray raw linseed" oil all over yourself . , . and' crawl into bed as the first Streaks of dawn came tinging the sky" . . , satisfied that your night-long: vigil had save a valuable farm animal. I’m going to call in and see that fellow the next time I’m in town. There are a number of problems I’d: like to get straightened up. On the- other hand he’s going to. benefit be- 'cause he can always point me out as- a horrible, example to other farmers- who believed that Agricultural Rep­ resentatives were "book farmers”' only. -Wife Preservers J Flavor the glass of milk with honey, fruit or chocolate syrup for the child who' doesn’t always enjoy his glass of milk at meals. Revokes Marriage Annulment Ruling Montreal, — Chief Justice R. A. E.. Greenshields of the Superior Court of Quebec ruled as valid a marriage which previously had been annulled’ because the husband was a Catholic, the wife a Protestant, and' the mar­ riage celebrated by a Protestant clergyman. The husband, a native OF Syria, was a member of the Catholic Church of Oriental ritual. Business an dProfessiorial 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 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 —■ Mortoh 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 ISO Wingham Frederick A. Parker OSTEOPATH Offices: Centre St, Wirigham and Main St., Listowel. Lisfcowel Days: Tuesdays and Fri­ days. Osteopathic and Electric Treat­ ments. Foot Technique. Phone 272 Wingham A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC ahd ELECTR‘O THERAPY North Street *— Wingham Telephone 300. SCOTTS SCRAP BOOK By WALLY BISHOP Women ire becoming splendidly- slhlcHc—they were nUaja tpoa at jumping to conclusions. By R. J. SCOTT ♦dWE. ,7oPA<0 ' PRoPUCEP ' B/ . « ■ AR-AF-riUd^ ' OM A. PC<A<O tuooT AIRPLAHES BOUHDDI /- . OHE -DIRECTION PL/ A.T ODD dtloUSANDS oT FEET ABOVE-IKE. UAft.'frf t AMO d«0$E FUYlHCi IM dftE OPPOSITE DIR,EOTtOM FL/ A.T EVER -THOUSANDS OF FEET Wr M A o P R t G £ U R E B A G R A 'R LI C 2Ji Mfeii O1N L VO 7! u eIn a|h CE university 51, Letter S 52. Goddess of . harvests 1 2 3 H 6 7 ©3 iTI H 12 IB IH l£>i4 21 22 23 2sr %2*>26 27 2B 2^30 31 32 33 3»f 33 36 37 33 HO %HI hT 7/, M7 £>O 51 55" i 1ST * >a> X" CAM ToPaToKjO .wrfhotft BALL COURT S.IH4 AS . WAS USE-D AT FofcC&H-liIWES BEFORE, CoLUMSU? J?|SCOY£RED AMEFUdA- ’* ytiCATAUf ' MEX/C'- c ........ - i c##* MUGGS AND w If it1 1 yy3K DID HE HELP ) YA OUT WITH/" THE SHOPPING.GRAMPS? 3 , he sure did-- MB'S RIGHT BE* HIND ME--- ; CARRYING THE MEAT" —