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The Wingham Advance-Times, 1941-09-25, Page 627 R.A.F.HHM MB Hi Ml M Ml FREE PHOTOS •‘Hurricane” or “Catalina" ... the list of 20 other pic­ tures will bo sent with your first request. Specify your pame, address, picture or pictures requested—enclose necessary labels and mail to the St, Lawrence Starch Co., Limited, Port Credit, Ont. Mail only two Durham Corn Starch labels for each pic- ture desired—or one Bee Hive Syrup label. To »tart, select fwn the ’’Flying Torpedo”—“Sky Rocket’’—“Lightning — “Defiant”—"Spitfire"— ALL THE LATEST PICTURES Hints On and hot cin- By MRS. MARY MORTON cinnamon cream. Cinnamon Cream cp. whipping cream tsp. ground cinnamon 2 tsps, confectioner’s sugar Whip cream until stiff, add namon and sugar. y2 % This coat, fashioned of natural wool shetland cut on casual yet trim lines, will be ideal for autumn. There is smart shoulder detail in the buttoned down flaps that look like pockets and stem from the shoulder seams. Saddle Stitching in brown outlines collar, •wrist bands, belt and the crisp in­ verted box-pleats on the skirt. Smoky pearl buttons above and below the belt give a double-breasted effect. Cream Tea or Coffee * * \ Lemon Sweet Potatoes 6 medium - sized sweet potatoes U cup melted butter 1 tsp. salt U cp. brown, sugar 2 tsps, grated lemon rind Milk Boil potatoes, peel and mash. Sea­ son with melted butter, sugar and salt. Add lemon rind and enough milk to moisten, and whip until light. Pile in greased baking dish and heat just before serving. Dutch Apple Cake with Cinnamon Cream 2 cps. sifted flour 3 tsps, all-phosphate baking powder % tsp. salt 1 tbsp, sugar 3 tbsps. shortening I ^gg % cp. milk 3 apples 4 tbsps. melted butter ?4 cp. light brown sugar % tsp. ground cinnamon % tsp. ground nutmeg Sift flour, baking powder, salt sugar together, cut in shortening. Beat egg, add to milk and stir into dry ingredients. Spread in greased baking dish. Peel and core apples, cut into wedge-shaped slices about %-inch thick and place in rows on batter. Pour melted butter-over apples and sprinkle with mixture of brown sugar and spices. Bake in moderately hot oven (425 deg. F.) 30 to 40 minutes, or until apples are done. Serve with WINGHAM ADVANCE-TIMES Household Hints THE MIXING BOWL By ANN! AUAN ■ydr* Hmm jNiiiiiiiiiiiiiiiiiiiitiiiitiiiiiiniiitiiiiiiiiiiiiiiiiiiiiitiiniiiHHn Apple pie, I believe, is tops in des­ serts with man—if not woman-kind. Wifey may bet a bit tired of making .apple pie as mother used to make it, but she can very it with Dutch apple -cake, which probably hubby will ^as well or better. ♦ ♦ ♦ . Today’s Menu Breaded Veal Steak Lemon Sweet Potatoes Cabbage and Carrot Salad Lima Beans Dutch Apple Cake with Cinnamon ■ ..... = like EGGS Hello Homemakers! You'd be sur­ prised to find out how many people have a favorite coloured egg. All eggs are good eggs — if they are fresh. It dosen’t matter in the least whether the shell is brown or white. There is a goodly amount of Jood value wrapped up in an egg shell. ♦ ♦ * 1. Eggs are rich in minerals, es­ pecially iron and vitamins, which the body needs. They are a protective food. 2. Almost 70% of their total weight is water ., , . slightly more than is found in beefsteak and less than is found in milk, (These foods are often compared in value with the egg). 3. Protein forms about 15% of the egg—greatly needed for repairing or building up tissues, 4. The egg, too, is 10% fat, $ * * Slow cooking at a low even heat is the secret of success for all egg dish­ es. Controlled heat, by the snap of a switch,¥ gives you the amount of heat necessary for large or small, Fryex or enamel pans. ’’Boiled” eggs should not actually be boiled, They are best if started in cold water—then heated till the water simmers, (Scalloped eggs with cheese sauce or eggs a-la- king make a good and an inexpensive dish.) With plenty of eggs in the electric refrigerator you always have some­ thing for breakfast, dinner oi- supper, “Whip up” an omelette and .serve with a salad or steaming hot vegetables. (The dessert could also have protein value food—i.e. cheese and crackers.) There are many types of omelette: Plain—with vegetables; omelette' with ham or bacon; cheese omelette; herb omelette (thyme, summer savoury, sweet marjoram) or omelette with mushrooms. You could serve an omel­ ette three or four times a'week, when meat is too expensive.♦ * * Souffles are fancy egg dishes, for company, (if you can depend on your guests being there on time). The way you serve them depends on what you fold into their feather-like moulds. Suggestion: minced chicken, flaked salmon, or eipces of weiners. For des­ sert, when you have a vegetable plate or similar main course dish—try a souffle flavoured with a sweet choco­ late sauce, orange juice or any Can­ adian canned fruit juice! * * * RECIPES Fish Fondue 1 cup milk 1 cup soft bread crumbs 1 tbsp, butter % teaspon salt fish 3 eggs Scald the milk, add bread crumbs, butter and salt. Add egg yolks, slight­ ly beaten. Cool to lukewarm. Add 1 to 1% cups of fish, drained and flaked or chopped. When ready to bake fold in stiffly beaten egg white. Turn into greased baking dish and bake’ in el­ ectric oven of 350 deg. F. for 45 to 50 mins. Yield: 6 servings. Creamed Eggs 2 cups well-seasoned medium white sauce 6. hard-cooked eggs cut in thin slices 2 tablespoons finely chopped parsley To the hot medium white sauce add thinly sliced hard-cooked eggs and minced parsley. Reheat and serve on buttered toast rounds, or in patty shells or bread croustades. Make toast on broiling rack in electric oven. Sample Omelette 4 eggs 3 tbsp, cold water 21 tbsp, flour % tsp. baking powder Salt and pepper PAINT FOR BEAUTY BUT... Protect your home from the “blitz” assault of'time and weather. Paint for beauty, but paint to last. For a whiter white exterior that stays\white> use C-I-L’3 unrivalled “Trutone White.” Durable and preserving, it actually cleans itself of grime and stains. There is a C-I-L Finish exactly right for every need. MACHAN BROS Wingham 2 tbsp, fat Beat - egg whites until foamy, add baking powder and beat until stiff. Beat egg yolks until light in colour. Add water and flour. Beat again. Fold in egg whites. Turn in a buttered skillet. Turn electric element high until fat is hot. Add-omelette mixture and partially cover. Turn switch off until eggs are set (about 3 minutes). Place under electric broiling element to cook top (about 1 or 2 minutes). Fold over and serve on hot platter. Baked Eggs Florentine 3 cups chopped cooked beet tops 6 eggs Salt and pepper / I t 4 ACROSS Cheat < slang) 7 Cry of a dove Frighten7 Frighten 9. Wont 12 Lowest deck of a vessel 13 Fragrance 14. Strap of a bridle 15 Drinkslittie by little 16 Elongated fish Finnish seaport 20. Perched 21. Apparition 23 24. 25. 27 29 31. 34 35. 4. Chines* tea , 5. Rowing implements 6. Performer# on the oboe 7. Inflamed spots 8. Crawls 10. Disclose 11. Savbry 17 Close to 18. Captivate 19 Verbal 22. Restaurant 26. Small island 17 28. Malt kiln i 39. Mineral 30. Arboreal mammal 32. Agreeable; 33. Mandate 34. Cooks at high heat 36. Hebrew letter 37. Plants 42. Part of »’at urn's ring's 43. French author 45. Viper Sd0E1 S3UE. fiBJCIIlH FJinVb Eiascra nan aac sbb naans SBBa eisiehcsb 'j3b:3« ansira®® aaai . naa anranras reasa bseieis; so® ana eieis SETHSinsnra anosis 46. Bovine animal Attempt Body of water A garment Outwits Large Boy Cry of a sheep Plans v 38, Grampus • 39 ~’Definite article ’ Frozen water Peruvian Indian Long-eared rodent 44. Girl’s name 46 Raised to third power 47 Geology term 48 “ 49 60 40 41 43 Eyes Short Bleep / Sorrow '• / DOWN : Province ' of ancient Palestine'1 t. Metal 1VW./ more one Thurs, September 25, 1941 * ..... % cup evaporated milk % cup grated cheese Dash of paprika Spread well-seasoned beet shallow baking dish. Make 6 sions in beet tops, Break 1 tops in depres­ ses? in each depression, Sprinkle with salt and pepper. Four milk carefully over each egg, Sprinkle with grated cheese and paprika. Bake in electric oven (350 deg. F.) 20 to 25 minutes, or until egg white is set. Serves 6. * * Take a Tip** 1, If boiled icing will not set, put it in the oven four or five minutes. Do not leave too long as the frosting will harden, 2, Boiled frostings will not become brittle or break when cut, if a tea­ spoon of vinegar is beaten1 into the frosting when the flavouring is added, 3. Sift a little gianulated sugar over the top of sponge cake before putting it in your electric oven. Jt will give a rich brown crust when baked.. 4. It will not be necessary to use both salt and pepper shakers, when seasoning food, if a mixture of 3 parts salt and 1 part pepper is placed in large salt shaker. * * * QUESTION BOX Mrs. K. C. asks for a recipe jelly frosting. Answer: A jelly frosting is made of Vs cup of tart jelly, one unbeaten egg white, and a dash of salt. Heat on electric element turned to low. Beat until smooth. Remove from electric element and beat until the mixture stands in peaks. Mrs, J. T. Asks: How can I bake Squash to make it more tasty? Answer: Clean out the centre hav­ ing left the skin on. Cut in 4 inch squares. Dot with tasty baking fat and sprinkle with salt and pepper. Drop a little corn syrup or molasses on top for rich flavour. Mrs. W. W. asks: What is the dif­ ference in the weave of Wilton Rugs? for SALLY'S SALLIE5 afe» to pMpl. cntfl jrott make » mill too—after diet pwpto EAjs} X I * / Spool Axminster? Tapestry Velvet? Chenille and Body Brussells? Answer: We have sent you a weav­ ing diagram which will be selfexplan- atory, Other readers may receive the same upon request. * * * Anne Allen invites you to write to her cjo The Advance-Times. Just send in your questions on homemak­ ing problems and watch this little cor­ ner of the column for replies. TO VANCOUVER AND BACK IN THREE DAYS W. P. Hildred, representing the British Secretary of State for Air in the R.A.F. Ferry Command, landed at the Montreal Airport (Dorval) recent­ ly after a trip from Montreal to Van­ couver and back which was made in slightly more than three days. He was greeted by H. J. Symington, K. C., President of Trans-Canada Air Lines. Mr. Hildred left Montreal after breakfast, on T.C.A. Trip Number 1, on his flightt of nearly 6,000 miles. He held conferences at Winnipeg, Lethbridge and Vancouver and in spected all the Department of Trans­ port airports en route. He was back in Montreal bn T.C.A. Trip Number Four in time for lunch on the third day. “I was very deeply impressed with the efficiency of every branch of the T.C.A. ojh^ation and with the navigation aids provided by the De-’ partment of Transport,’’ said the British civilian air authority on land­ ing. s. gmniiiiiitiiiniimiiiiiiiiiiiiniiiiiiiiiiiniiiiiiiiiiiiiiniiMiiiii’' | Garden- Graph | s t 'When the weather reports predict frost you will want to salvage the tomatoes.. Salvaging tomatoes from Jack Frost Today’s illustration shows the best method—pulling up the whole vine and hanging it, top down, in the /gar­ age, barn or cellar. In this way the tomatoes will continue to ripen. You can also pick the green toma- toe and put them on shelves in stor­ age quarters, where they will continue to ripen to furnish tomatoes for sev­ eral weeks more. Business and Profession lal Directory WELLINGTON FIRE Insurance Company Est. 1840 An all Canadian Company which has faithfully served its policyhold­ ers for over a century. Head Office - Toronto COSENS & BOOTH, Agents Wingham DR. W. M. CONNELL PHYSICIAN AND SURGEON Phone 19 / J. W. BUSHFIELD Barrister, Solicitor, Notary, iEtc. Money To Loan. Office — Meyer Block, Wingham • ■ . ■ .............................. • DR. R. L. STEWART PHYSICIAN Telephone 29 W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. J. P. Kennedy. Phone 150 Wingham J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. Bonds, Investments & Mortgages Wingham Ontario R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. Telephone 66 HARRY FRYFOGLE^ Licensed Embalmer and Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W. Night 100J. J. ALVIN FOX Licensed Drugless Practitioner a CHIROPRACTIC - DRUGLESS THERAPY - RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingham Frederick A. Parker OSTEOPATH Offices: Centre St., Wingham and . Main St, ListoweL Lisfcowel Days: Tuesdays and Fri­ day#. Osteopathic and Electric Treat­ ments. Foot Technique. Phone 272 Wingham THOMAS FELLS AUCTIONEER REAL ESTATE SOLD A Thorough Knowledge of Ferm Stock. Phone 231, Wingham. A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street — Wingham Telephone 300. SSQKS^CRALBOOK, V/oMEH oF tt-EMMELL IsLahd i PAeitie') Have. -tUejr ■Heads cropped or. SHaved AMD The- MEH WEAR. 4HF.IR. 4<A1R. Traffic. IM SOME. UAPAMEJSE CTlES ARE HADE )M PicTuRES . , .__ ___ THOSE W«6 MiqHT > w ABLE 1b READ h.AUD MOW V/UoS THAT WOMGrl USED To ' oF Hon.TdE.fcM IMOIA Itf <Ue4R. Hair. uMd'n. rf RE.Ac.Hes. a of-Teh fee-T or. More. MUGGS AND SKEETER By WA.LLY BISHOP x izy! i MT IS RtfUGF? COWPLlCXtfelb, isn't <t?