Loading...
HomeMy WebLinkAboutThe Wingham Advance-Times, 1941-10-23, Page 6Pledge for War Savings SALADATT E lilialiiW»«il» ........"B|w >I—W ■■■■<■ iniilH WI iiiHWy col- Hints On Fashions Dark woollens with dashes of -or silk or velvet are to be seen about town these days. This wool jacket suit fashioned of brownish gray has brown velvet and a bright green for its trimmings. The dress has a high neckline, bracelet sleeves with the wool and velvet trimming and a tiiered skirt trimmed likewise. The long sleeved jacket is collarless, fairly long and is trimmed to match the frock. Roly-’Poly Pudding Coffee Lemon and Mint Marinade cup salad oil cup lemon juice cup orange juice teaspoon salt teaspoon black pepper teaspoons sugar sprigs well crushed mint leaves ■Combine all ingredients except the mint; beat or shake well in a bottle. Add mint after first 24 hours, If used earlier, the mint flavor may become too strong. This amount will marinate two pounds 6f meat. Cover meat with mixture in flat dish or shallow glass or pottery bowl and turn every or three hours. Garlic Marinade cup tarragon vinegar cup salad oil teaspoon salt teaspoons garlic sauce teaspoon celery salt Beat or shake ingredients together well, cover ineat with mixture in a flat dish and place in refrigerator for 24 to 36 hours, turning every three or four-hours. Cook marinated meat clowly after thoroughly draining. Add an equal part of oil to the marinade and baste meat frequently with this. Roly-Poly Pudding Soure apples Sauce or cream Rich biscuit dough Make rich biscuit dough and roll out not quite inch thick. Peel, core and slice apples, lay slices on paste, roll up, tuck ends in, prick deeply with fork and steam for 194 hours. Serve hot with sweetened cream flav­ ored with lemon or vanilla, or any rich liquid sauce. two WINGHAM ADVANCE-TIMES Anne Allan invites you to write to her c/o The Advance-Times, Just send in your questions on homemaki,g problems and watch this little corner of the column for replies. Thursday, October 23, 194E * Household Hints By MRS. MARY MORTON -■ s ...................................................winu«iii«iii|iiinmwttiiiiu»MHK Did you ever try a marinade on a cheaper cut of meat to make it tender and give it extra flavor? After the .meat has been made tender by the marinade, broil it as you would more ■expensive cuts. The meat should be left in the marinade for at least 24 hours, hours, inades and better still, from 36 to 48 I will give you two good mar- and you can take your choice. Today’s Menu Broiled or Barbecued Lamb Shanks or Breast Baked Potatoes, Sweet or Irish Baked Acorn Squash Celery, Tomato and Cabbage Salad AVltUSS 1. Pleased 5. Ready money 9. Desire . 10 Mohamme­ dan deity 12. Made of Oats il3 Moon goddess 14. Unroll 15. Finishes 16. Draw up the shoulders 18. Act of (suffix) THE MIXING BOWL »F ANMf AUJUt HALLOWE’EN Hello Homemakers! How about a Hallowe’en party this year? It can be as much fun for you—as it is for your guests—if you plan a few humorous surprises ahead of time. And if you live anywhere near any army training centre do include uniform. It will be a real treat for them. some of the lads in * Even if it’s just a sing song with apples, doughnuts and coffee to top it off—-it can be full of gaiety and atmosphere. Use Hallowe’en decora­ tions of inexpensive orange and black paper, “cut-outs” of pumpkin faces and witches. There are a lot of old “stand-byes” to spoof your visitors: * *** the creaking hinge on the front door,; the ghostly hostess with the ice-filled rubber glove; candle light in the -upper hall; a very horror of a scarecrow near the coat rack! Once you’ve started this, business of trying to scare your guests-T’for fun-r-you’ll be able to in­ vent plenty of "thrillers.” ■i ■ ' * * * * If you’re playing bridge, have varia­ tion in each hand, i.e.-rbidding in pantomine, bidding, re-shuffling then playing the new hand on the original bid, bidding before picking up the hand, etc. $ * * * * Excitement begins all over again if you let a gruesome witch present in­ expensive prizes and then you can have a tug-of-war with her broom. Other groups may enjoy the fun of apple bobbing in a tub of water—-this always has hilarious results, Or try the same sort of stunt, only fishing for pennies in a pan of flour; bite for apples suspended on strings; have your fortune told, or you try the old, old favorite—ghost stories— By then your guests will be ready to dip into the festive food. * * * * * RECIPES 1 cup brown sugar 3 tablespoons melted lard 2 eggs 1 cup milk 4 teaspoons baking powder ‘ % teaspoon salt 3 or 4 cups flour Blend the brown sugar with the lard, add the well-beaten eggs. To this mixture add alternately the milk and the dry ingredients, adding the baking powder and salt to the first cup of flour. Toss the dough on a lightly floured board, pat and roll lightly, cut with a doughnut cutter and fry dough­ nuts (a few at a time) in hot, deep fat at 365 deg. When doughnuts are cool add the topping. Topping % cup brown sugar 0 1 tablespoon flour % cup water Heat to boiling point the sugar, flour and water; cook the mixture un­ til it forms a* soft ball when a little is dropped into a cup of cold water. With a teaspoon, place a band of syrup on the top of each doughnut. Black and Gold Cake (35 servings). 1 cup shortening cups sugar 5 eggs 5 cups flour 1 teaspoon salt 5 teaspoons baking powder 1% cups cold water % lb. of baking chocolate Cream the shortening, sift the sugar into it gradually; cream well. Add the eggs and beat well after each is add­ ed. Add the sifted ingredients altern­ ately with the water to make a smooth batter. Melt the chocolate and mix in well, Pour into two 8 in. pans and bake in an electric oven at 325 deg. Cover with gold frosting and decorate with licorice candies. Gold Frosting 6 tablespoons butter 2 cups icing sugar 1 egg yolk 2 tablespoons orange juice 1 tablespoon grated orange rind Allow the butter to soften and cream the sugar in it. Add the egg yolk and grated orange rind. Moisten with the orange juice. Black Cat Sandwiches 1 circular loaf brown bread 1 package cream cheese 1 tablespoon horse radish 14 teaspoon salt 1 tablespoon vinegar 1 teaspoon grated onion Sour cream Bake the brown bread in large bak­ ing powder cans. Cut the brown bread in thin slices and stamp with a cat shaped cutter, Soften the cream cheese by creaming, add the horse radish* salt, vinegar and grated onion; mois­ ten with sour cream. Spread half the ’’cats” with this mixture and cover with the remaining /cats”. Dot each sandwich with, a bit of cheese to re­ present an §ye. Jellied Cider Salad 2^ cups cider 2 tablespoons gelatine % teaspoon salt 1 cup diced apple ’/a cup chopped celery cup raisins’ Lettuce Soften the gelatine in on-half cup of the cider. Heat the remainder of the cider to boiling point; add the gela­ tine and stir untjl dissolved. Add the salt. Cool the mixture and when it be­ gins to congeal fold in the apple,cel­ ery and raisins, and place the mixture in individual moulds. Chill thoroughly in an electric refrigerator and when ready to serve unmould on a bed of lettuce, Serve with french dressing. Punch From The Witch’s Cauldron % cup chopped preserved ginger 1 cup sugar 4 cups prune juice 1 cup apple juice % cup lemon juice Simmer the sugar, ginger and prune juice on the electric element turned to “low” for about 10 minutes.' Cool and add lemon juice and apple juice and chill in a covered container in the electric refrigerator. When ready to serve, dilute the punch if desired and pour over ice cubes. ***** Take a Tip: JL. To pot slips for the winter use lumps of charcoal taken from wood ashes only to keep earth sweet. 2. For potted plants on the window sill use glass gliders that you buy for furniture. They are fine especially on a narrow window sill when a saucer is too wide. 3. Always water house plants with warm w^ter and a little baking soda added to it. 4. Do not forget to cover a plant of parsley with a waxed box and no matter how deep the snow will be you can always find fresh parsley under this box. * * -* * * THE QUESTION BOX Mrs. D. C. asks: For an idea for a “torte plate.” ANSWER: This is usually a type of salad on a large chilled glass plate. A suggestion is to put rows of sliced green pepper, crisp cucumber, bright red tomato, flowerets of tender cauli­ flower and slices of carrot crisped in the electric refrigerator first and after arranged. Garnish with lettuce leaves. Provide both french dressing and mayonnaise. . Miss A. N. asl^:- For a. “quilting bee lunch.” ANSWER: This has been answer­ ed by letter in detail but for those interested in a menu at this time here Here’s Easy Time-Tested Way To Get Relief Get after those distressing spells of coughing and ease misery of the cold the widely used Vicks way.,. Boil some water, Pour it into a bowl. Add a good spoonful of Vicks VapoRub. Then breathe in the steaming medicinal vapors. With every breath you take VapoRub’s medication soothes irritation, quiets coughing, helps clear head and breathing pas­ sages. FOR ADDED RELIEF...At bedtime rub Vicks VapoRub on throat, chest and back, Its poul­ tice-vapor action works to bring you comfort while you sleep. is a suggestion. . Chilled Cider Cold Sliced Corned Beef Red Cabbage Salad. Tomato Macaroni Hot Rolls Apple Turnovers Coffee Mrs. H. A. asks: What happens to my recipe for “mile high” frosting when it does not thicken? ANSWER; The water must be “boiling” when added, Mrs. M, Me. asks: Recipe for "fritter batter.” ANSWER: 1 egg , % cup milk 34 teaspoon salt 1% cups, flour 2 teaspoons baking powder about 4 tablespoons cold water Beat the egg slightly, add the milk and salt, pour into the sifted flour to make a smooth batter, add the sifted baking powder, then add the water to make the right thickness, so that the batter provides a thin but complete coating. For cleaning fine wire mesh strainers and graters use a stiff hand brush dipped in generous suds. Rinse well under run­ ning water, then dry thoroughly with a fttaon towak J WESTFIELD Mr. Gordon Snell had the misfor­ tune to have a cattle beast phoke on an apple which necessitated it being killed, Miss F« Buchanan and Mrs. * Stra­ chan of Brussels visited recently with Mr, and Mrs. John Buchanan. Mr, J. McBrien, Mr, and Mrs, Wm, Miller and daughter and Mrs, Miller Sr. of Goderich, visited recently with Mr. and Mrs, Douglas Campbell. Mrs. W. Wilson of Clinton spent last Week at the home of her daugh­ ter, Mrs. Wm. Carter. The farmers have been busy digging potatoes and report a very good crop, Several of the farmers in this vicinity had their clover seed combined last week, there being a good turn out of seed. Mr, and Mrs. Douglas Campbell, were guests on Sunday of Mr, and Mrs. Wm. Miller of Goderich. Dr. James McClinton of Timins, Miss C. McClinton of Goderich were Westfield visitors on Sunday. The Donnybrook Brick Church and Belgrave W.M.S. were entertained on .Wednesday afternoon by the Westfield W.M.S. There was a good attendance from each society. The programme consisted of readings, solos and duets which were given by the various so­ cieties. A splendid address was given by Mrs. Albert Campbell. At the close of the meeting lunch was served. On Sunday Rev. Gilbert of Walton was tjhe speaker at' Westfield and spoke from Isiah 30:15, taking as his text, “The Conquering Church.” On Sunday, October 19th, Mr. Wm. H. Campbell celebrated his 85th birth­ day is in excellent health, and is en­ joying life. Mr, Campbell was born at Whitby, coming to Blyth with his parents 71 years ago, where they set­ tled on the farm on 13th con of Hul- lett, now owned by Frank Tamblyn. Mr. Campbell taught school for four years before his marriage to the late Fannie Harrison. After his marriage, he became a farmer and still resides on the farm now owned by his son, Albert. We extend heartiest congrat­ ulations for many more happy ‘years. Mr. and Mrs. Earl Wightman, Mr. Elvin Wightman were London visit­ ors on Tuesday. Mr. and Mrs. H. Mathers, Mr. and Mrs. Pharis Mathers' of Lucknow, were guests, on Sunday at the home of Mr. and Mrs. Earl Wightman. Miss Clara McGowan of Blyth gave a very interesting address at school on Sunday, which was much enjoyed 'by all present A duet was also ren­ dered by Miss McGowan and Shirley Xadfedr- - • JAMESTOWN At the meeting of the Jamestowrr- Patriotic Society on Thursday, Oct­ ober 9, the president, Mrs. Balfour presided oyer this meeting after which a tea was served by some of the Ind­ ie's of the group, which was much enjoyed by’ all "those present The- ladies who assisted with the tea were, Mrs. W. Gray, Mrs, McMurray, Mrs- Walter Smillie, Mrs, R. Turvey, Mrs. R. Sellers, Mrs. F. Shaw and iMrs, W, Lavidson. A bale was also packed, of the following items; For soldiers—3 sleeveless sweaters?. 2 helmets; 1 scarf; 2 pair men’s py­ jamas, For refugees—6 girl’s dresses; 10° girl’s slips; 11 girl’s nightgowns; 2' girl’s blouses; 1 girls’ coat; 6 ladie’s slips; 21 pr. ladie’s bloomers; 1 suit boy’s pyjamas; 4 icebag covers; 12.' quilts; also 39 tins of canned goods; Mrs. James Wallace of Detroit,. Michigan, is visiting in these parts. Mr, and Mrs. Stewart Higgins and. sons of Wroxeter, also Mr, Dave- Johnston and sons of Morris, were recent visitors at the home of Mr. and.' Mrs. Edward Jacklin. Miss Mildred Willis of Listowe-V was a week-end visitor at her home here. Mrs. R. Stokes of Glenannon spent a week with Mr. and Mrs. Selah breckenridge. , Misses Dorothy and Hazel Mc­ Donald, spent Sunday with their par­ ents. Mr. and Mrs, Ned. Thompson, of Blyth, spent Sunday with the latter’s- parents, <Mr. and Mrs. Dave McLen­ nan. Joking Customer: How much are- your four-dollar shoes? Smart Salesman: Two dollars a. foot. SALLY'S SALLIES U. 4 ■ <U>. \Th» mtn who tries to undcratand women usually matries on. —and remains inuuioraneo.- Business and Professional Directory SCOU’S SCRAP BOOK E / & J. SCO1I 4. L<air 5. Bounder 6. Foreign 7. Cant 8. Part of arm 9. Dove sounds 11. Owns 17. By degrees 18. Mass of ice 20. A fish 21. Too .22. Legend 23. Mix 24. Coniferous tree 25. Portion of curved line Z7. Italian river 28. Spigot 30. Spanish article 33. Didymium (sym,) 37. Severe critic 38. Live 39. A pry 41. Old-wom­ anish 42. American poet 43. Belgium river 44. Obstacle EL A 5 r>n plWrGos■C A R (=>Ido u R T ■a g F l.&■d E C O mip o S E A L 1 A R R IE T E O P N T 45. Mohammed teacher 48. Before 49. Clique .4 ■ R*<u*f*4 y. S. Mt ELEODES/ A. PEgYaucYiVE— writ AT BEEYLE, STAKDS oh iys Heap w4eu disTurbep10-13 Waves. AR.E SO AT ‘ TituAMooK rock LiqUTWouSE., YiUMoo/t UEM>, YUaY" qj-ASS. of 1HE uqrt-r, 133 VEE-r Above. y&e. SURFACE. OF $EA, it AS ERJE-^UEMYi/ BEER BROKER 'wW WELLINGTON FIRE Insurance Company Est. 1840 An all Canadian Company which has faithfully served its policyhold­ ers for oyer a century. Head Office - Toronto COSENS .& BOOTH, Agents t Wingham DR. W. M. CONNELL PHYSICIAN AND SURGEON Phone 19 J. W. BUSHFIELD Barrister, Solicitor, Notary, Etc. Money To Loan. Office — Meyer Block, Wingham i z DR. R. L. STEWART PHYSICIAN Telephone 29 W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. J* P. Kennedy, Phone 150 Wingham J. H. CRAWFORD Barrister, Solicitor, Notary, Etc Bonds, Investments & Mortgages Wingham Ontario R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. Telephone 66 HARRY FRYFOGLE Licensed Embalmer and. Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W. Night 109J. J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY • RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingh&m Frederick A; Parker OSTEOPATH Offices: Centre St, Wingham and Maili St., Listowel. Lisfcowel Daye: Tuesdays and Fri- .days* Osteopathic and Electric Treat­ ments. Foot Technique. Phone 272 Wingham THOMAS FELLS auctioneer real estate sold A Thorough knowledge of Farm Stock. Photte 231, Wingham. For Life Insurance and Pension Plans consult GEORGE R. MASON representative ? Canada Life Assurance Co. WOREOS 1 EK Po$Ya^e Stamp 1$ A CtilHESE SPECIA1 PEtlVERV SYamP YrtA-T MEASURES. 4 X 5 tKCrtES, By* WALLY BISHOP