Loading...
HomeMy WebLinkAboutThe Wingham Advance-Times, 1941-11-06, Page 6I Limas x catsup butter MiiiiiiiiiiiiiiiiiimiiiiiiiiiHiiiiitiimiiiiiiiiiiiititiiiiiiiiiiiuw? ’4 BELMORE and BODY FIRES NEED ’ STOKING that trim I /** MUGGS AND SKEETER 'r DO you WANT cup cup cup tsp. 1 1 1 1 6 2 1 by Mrs. 14. The lunch. Mundell ON FIVE YEAR GUARANTEED TRUST CERTIFICATES ISSUED IN ANY AMOUNT men and the body on frosty apricots for one-quarter cup cream or one beaten egg sugar water mincemeat Love’s brandy flavouring Add elec- stirr- Lemon Tea Loaf cps. sifted flour tsps, baking powder tsp. salt cp. sugar WINGHAM ADVANCE-TIMES basting occasionally with the [ butter. Serve with brown An Ideal authorized investment for individuals, companies, ceme­ tery boards, executors and other trustees. By KJ. SCOTT * * doing here?’’ husband,” one!” I’m looking for.” 5. Manuscript (abbr.) 6. " Coronets 7.Onetime k. 8. Vegetable 9, Mix Household Hints By MRS. MARY MORTON OLDEST ScAooL WORTH AMERICA If $AIP <6 BE •iIi^t’or.ical Landmark, ik Mohtireai., IWf Kin*- taiurr* S,*b.-,u I*** U wU ri^N* rrwned CANADA —- Ibbo > ,44. Intentions "(46. Charge for "services^ I HOPE THE LADY —i IS HOME.’’ SALLYS/SALLIES Thursday, November 6, 1941 THE STERLING TRUSTS CORPORATION 372 BAY ST. TORONTO WE ARE PAYING Oyr tw, Trit. ,btrv,i !!>' 1 Hints On Fashions | tlllimtlliintiiiiiiitiliiiluiiHiililiiiillltirMitiiliaiiHM? Repledge for War Savings SALAIA TEA Flavouring Cream butter, add sugar gradually, creaming it in well. The mixture should have the consistency*1 of thick whipped cream. Chill in electric re­ frigerator, Add flavouring just before serving. The flavouring may be; One Teaspoon vanilla and a grat­ ing of nutmeg; liquid spice, etc, One Teaspoon to one tablespoon of coloured flavourings, add slowly. Hot Chocolate Sauce 1’4 ’4 ’4 1’4 1 cup ripe olives, pitted 2" cups raisins 2 cups milk ’4 cup cornmeal . ’4 teaspoon salt ‘ Mix all ingredients in order given, turn into a buttered baking pan and bake about 1 hour in a moderate oven (350 The new and smart accessories sketched here, include a good look­ ing opera pump of dark green leather •with self piping at the cut-outs. A gauntlet glove of natural doeskin which has a separate money” envelope purse mad lined with green leather. A red leather bag with a lining of pinseal on black, which is also used for the centre section. There ■is a red monogram on the back. The coif is a fashion highlight and is made of stocking knit jersey in red lined in black. It is new, flattering and prac­ tical for keeping the hair in place. THE MIXING BOWL •r mni auam Sauce For Desserts Hello Homemakers! Can you imag- ■ ine eating porridge without milk or cream? Well—it’s almost as import­ ant to serve puddings accompanied by a sauce. Every kitchen executive should learn to make a variety of des­ sert sauces. If she wants to serve inexpensive, good meals. It’s such a good way of stretching the food dollar and conserving waste. That bit of .slightly dry cake can be re-condition- ed and served as pudding—simply steam over a pot of potatoes and drench with plenty of hot chocolate or flavoured sauce, * * * * Now a hard sauce should be a soft fluffy sauce; a oustard sauce should be smooth—not curdled and a fudge sauce should be heavyj«not crystalline. Foi* variation, if its a plain apple pud­ ding, dust a little nutmeg into the syrup—and for a rich steamed pudding try a burnt sugar sauce. Once in a while for a little different flavour note make a grown sugar hard sauce or a fruit hard sauce. Fold in pieces of left-over fruit. ♦ * * * One of the most useful of all sauces is the soft or broiled custard. You can serve it a dozen different ways— hot or cold on plain or rich desserts. Perhaps the most economical of all dessert toppings is the plain sugar sauce. A sprinkling of lemon rind or a dash of cinnamon for fruit puddings or apple cider for the plain cottag pudding makes this sauce varied ana delectable. * * * * Cereal puddings are best topped with sieved apricots or prunes, folded into stiffly beaten egg whites or whipped cream, 4 i $ t RECIPES Raisin Sauce cup seeded raisins, chopped fine cups cold water cup sugar tbs. lemon juice Add raisins to water. Simmer on electric element until soft. Add sugar and cook 15 minutes. Add lemon juice. Marshmallow Sauce J4 lb. marshmallows 1 cup confectioner’s sugar % cup boiling water Cut marshmallows into pieces. Melt in saucepan on small electric element turned to LOW or SIMMER. Dis­ solve sugar in boiling water, add to marshmallows. Stir until blended. Coffee Cream Sauce eggs, slightly beaten * tbs. sugar tsp. salt cup cold coffee cup cream, beaten stiff% Add sugar and salt to eggs, coffee. Cook until thickened on trie element turned MEDIUM, ing as necessary. Cool, fold in crveam. Ginger Sauce 1 cup sugar Vs cup water 3 tbs. chopped crystallized ginger Boil 10 minutes on electric element turned MEDIUM. Hard Sauce ■ ’4 cup butter 1 cup confectioner’ * CROSSWORD PUZZLE i ACROSS 1. Paroxysm 6. Also 9. Shoulder coverings 10. Covers with writing fluid 11. Japanese coin 15. Benevolent 16. Theoretical force 18. Inspires with fear 20. To be in ; debt 22. Oily \ ______ ________w 23. A vegetable 43. Timber wolf ,48. Fathom(abbr.) * *vi ' 12. Score ~ 13.160 square rods 14. Mischievous children 15. Native of Korea 17. Brazilian * coin 18. Opera by Verdi 19. Village 21. Short stocking 25. Scraped with nails ' 27. Larva of eye­ threadworm 28. Detests 29. Severe 31. Feminine name 32. Flexible- 33. Marries 35. To resound 36. Soil 38.1 shall (Scot.) 41, Milky Way 44. Soon 45. English river 46. Inlet of the sea 47. Obligation 48. Thigh bones^ 49. Distress ' signal J 50. Untidy ’ DOWN J 1. Disgrace 2. Throbbed, 3. Piercing / tools ' f i 4. Cunning? 24. German philosopher 25. Masticate 26. Wash 29. Slender' 30. Metal 32. Beseech' 34. Inclines Y ‘ 37. Beast of burden * 39. Grievous 40. Finishes' .'41. Wander'k about idly 42. Birds as / , a class: squares unsweetened chocolate cup milk cup water cups sugar dash of salt tbs. corn syrup lb. butter' tsp. vanilla 8 1 ’4 Add chocolate to milk and water. Bring to a boil over electric element turned to LOW. Stir frequently. Add sugar, salt and syrup and stir until mixture boils -with electric element turned to HIGH. Then turn off and let boiling continue 5 mintues. Add butter and vanilla. Serve hot or cold. Makes 1’4 cups sauce. Custard Sauce 8 3 1% % egg yolks, slightly beaten tbs. sugar cups milk, scalded tsp. vanilla dash of salt Combine egg yolks, sugar and salt. Mix with milk, Cook on electric el­ ement turned LOW until mixture forms a coating on a silver spoon. Stir constantly. Remove immediately from the saucepan. Add vanilla and cool. Makes cups sauce. 1 ’4 cup brown sugar cup water tsp. salt tsp. vanilla Dissolve sugar in water, add salt, boil 1 minute on the electric element. Add vanilla. English Mincemeat Sauce % ’4 1 % Boil sugar and water 5 minutes on electric element. Add mincemeat and flavouring. * * * * Take A Tip 1. For two servings of Apricot Sauce, allow one-quarter of a cup of strained ■whipped white. 2. If cocoa is to be substituted for one ounce of chocolate in a saucef recipe, use one-quarter cup cocoa and mix with corn starch and sugar. 3. Use sweet cider for gelatin moulds for variation—especially this "cider” month. . 4. When pies or biscuits look too pale after being taken from the oven, sprinkle a little sugar over them and put back in oven for 2 or 3 minutes. 5. To prevent your food chopper from slipping around when fastened on an enamelled table, place several thicknesses of heavy paper or a pot holder, on the table before screwing the chopper in place. * * * * QUESTION BOX Mrs. M. P. asks: “Is it true beats can be baked?” ANSWER: Yes. Wash and beets. Brush with a little cooking fat. Salt Bake in a moderate elec- ♦........-------------- deg. F.), Lima and Ham Loaf cup cooked, dried cup ground ham cup chili sauce or eggs, beaten tablespoon melted teaspoon minced onion cup cracker crumbs teaspoon salt teaspoon pepper tbs, butter Missionary Society of the United Church, was held Wednesday after­ noon at the home of Mrs. Mulvey. Mrs. Thos, Abraham as leader opened the meeting with singing and prayer. A chapter in the study book was dis­ cussed by M. Jeffray. Roll call— Thanksgiving verse, Minutes Roy Rutherford. Attendance hostess served a very dainty Miss Jeffray visited at the home on Saturday, WELCOME relief from stuffy misery of HEAD COLDS I'LT'-ZZZZZTl Areswol -PURPOSE I branes i J MEDICINE I Eingmw trie oven until soft when tested with a fork. Peel, slice, season and serve. Miss J. B. T, askes: “How can fruit stains be taken off a zinc table top?’’ ANSWER: Wipe off the spots with vinegar as soon as noticed. Then wash with hot soapy water, Mrs. T. E. suggests: “When ironing keep a damp sponge in a saucer close by, for sponging collars or giving extra dampness, etc. Mrs. en 1 ’4 ’4 . 2 T 1 1 ’4 2 Rub Limas through a coarse strain­ er, Add ham, chili sauce, eggs, pepper, salt, minced onion, butter and cracker crumbs, Shape into a loaf, place in buttered .pan ’n a moderate oven (360 deg. F.) and bake for 30 min­ utes, 1 melted gravy. A young theologian named Fiddle Refused to accept his degree, For, said he, it’s enough to be Fiddle Without being Fiddle, D.D. * * “What are you “Looking for a “But you’ve got “That’s the one Are swollen mem- and clog­ ficus caused . ._______ jy a stuffv head cold making life miserable for you? Then relieve discomforts with a few drops of Vicks Va-trp-nol up each, nostril, Va-tro-nol is so effective because It does three important things- (1) shrinks swollen membranes-(2> soothes lrrltation-(3)’ helps flush nasal, passages, clearing clogging mucus,. ... And remember, /\zk when used in time, Va-tro-nol helps VICKS prevent many colds from developing, VA’TRU-HQL E. B. asks: “Recipe for Chick- Loaf” Chicken Loaf cup soft bread crumbs cups milk eggs slightly geaten tsp. salt tsp. Worcestershire sauce cups cooked chicken cup chopped celery tsp. paprika green pepper, chopped 1 2 2 ’4 1 3 % % 1 iMiss well; pack into greased baking pan; bake in electric oven at 325 de­ grees' for 35 minutes. Let stand for 10 minutes before unmoulding. Serves six. ♦ ♦ * * Anne Allan invites you to write to her c/o Advance Times. Just send in your questions on homemaking prob­ lems and watch this little corner of the column for replies. by Betty Barclay During hot weather wise women eat moderately as needs less fuel than it did days. But when the frost is on the pump­ kin and the blankets are airing on the line—well, it’s time to get those body fires going for winter. More fo.od; and richer food is in order. Ultra-slim dieters had better forget their .bathing­ suit figures for a while, and build up a little cold-resisting- fatty tissue. Here are two good dried Lima bean recipes for autumn dinners. Cooked dried Limas may now be procured in cans at any good grocery. The recipes are easy to follow—and the result is very easy to enjoy. Tamale Pie (a one dish meal) cup cooked, dried Limas pound cooked ground beef pound cooked ground pork tablespoon chili powder (Intended for last week) Week-end visitors were Rev. Mrs. Sinclair of Barrie at Tom Abra­ ham’s. Mr. Sinclair took the anniver­ sary service at Tiverton, Sunday. Miss Fanny Longley of Salem, at Flem­ ing Ballagh Miss Longley addressed the Bible Class in the Presbyterian Church. Mrs. Baiers of Mitchell with friends Mr. and tMrs. Rintobl and family at Gordon' Mulvey’s. Stewart Jeffray, Earl Holiday, Tom Inglis of the Navy, with their parents. Minnie Jeffray spent the past week with • the Baier family, Mitchell, re­ turning Saturday. The Women’s Missionary Society will hold their meeting this Wednes­ day at the home of Mrs. Mulvey. The Y. P. U. of McIntosh and Bel­ more have sponsored a Hallowe’en party at the Manse Friday evening. The Thanksgiving of the Women’s I iiiiHiiiiiiHiiiiiiiiiiii(iiiiiiintiiiiiiiiiiiiMiiiiiiiini|||||IIMH^ If you are one of those housewives who likes to make use of every bit of usable food (and we’d better con­ serve in this way), don’t throw the lemon peel away when you use the juice. Save and candy it. It will give you a delicious bread recipe which you can serve with fruit salad for dinner dessert, or simply cut in thin slices and buttered for your next tea party. Today’s Menu Stuffed Shoulder of Lamb Roasted Potatoes Baked Squash Grapefruit and Grape Salad Lemon Loaf Coffee or Tea Stuffed Shoulder of Lamb good-sized shoulder of lamb cp. bread crumbs tbsp, chopped suet or drippings tbsp, chopped parsley Grated rind % lemon . Salt Pepper , Egg .1 Have the butcher remove the blade bone from shoulder. Put bread crumbs into a bowl with parsley, lemon rind, salt and pepper, mix them with well beaten egg and stuff cavity from which bone was removed. Sew’ up opening and roast meat, basting frequently with a little fat. Allow 15 or 20 minutes per pound for .roasting meat, and serve with thick brown gravy. tbsps. shortening eggs cp. candied lemon peel thinly sliced cp. syrup from candied peel Sift and measure flour, sift again with baking powder, salt and sugar into mixing bowl. Cut in shortening with pastry blender or 2 knives until finely blended, Beat eggs well,- add milk and stir into flour mixture. Stir in candied lemon peel and syrup and mix well. Pour into greased bread loaf pan and let stand at room temperature- for 20 minutes. Bake about 1 hour and 15 minutes in 350 degree F. oven.. Candied Peei Remove peel from eight thin-skin­ ned, medium-sized lemons, cover with, cold water, bring to boiling point, and cook slowly until soft. Drain well.. Remove white portion with spoon or paring knife, and cut yellow part in very thin strips (not more than 1-16 inch wide) with scissors. Boil ’4 cup water and 1 cup sugar together until syrup will spin a thread 8 inches long when dropped from tip of spoon held, high above saucepan (about 242 de­ grees F.). Cook lemon peel in syrup for 5 minutes, drain well and save syrup for lemon tea loaf. This makes. 1 * cup. (Wife Preservers A small portion of chili sauce put on top of each sei-ving of soup when it is ready to sei-ve, peps up the flavor and adds chlor appeal. Business and Professiorial 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, Etc. 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 Winghkm Ontario *’ R. S. HETHERINGTON BARRISTER and SOLICITOR Office —- Morton Block. Telephone 66 HARRY FRYFOGLE Licensed Embalmer an<i 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 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 Wingham THOMAS FELLS AUCTIONEER REAL ESTATE SOLD A Thorough Knowledge of Farm Stock. Phone 231, Wingham. For Life Insurance and Pension Plans consult GEORGE R. MASON representative Canada Life Assurance Co* WAIT TILL THE SNOW COMES” A THERE'LL BE TIME ENOUGH J* “THEN ’’ -------— SCOTT'S SCRAP BOOK UGG M TEN R £ S C w MP A P E P 1 2 5 4 5 1 6 1 q IO II 12 % 15 W 15 16 n IB % R 20 21 22 23 24 28" 26 L i ■zi 29 30 1 32 65 34 i SO ■51 38 39 40 41 42 45 44 45 41 ■46 48 1 43 % t We 4avl iucYric STREET j CAM amp HoCOM<rfWE.& , BfcCAUSE. I; A. U.$. mAwM. CApaTi Rode im A 1OND6H SuBwA/ Sx 1878, AMD was, fefiokED BY COA1L J&MO.KE. CT1XE ENCimE-' , Ke came Home amp,IVirtH.EDISON. ElEO'f'RWIED [fkAMSPORrlXTlOM Foe. CITIES rRoFESilOMAU SCR.IBES , IM. MEjC'CO 'WRlT’L LOVE : LE«ER.S. ltqAL AND tfOMMUHICAtWKS Of ALL KINDE, VoR<HE. ILX.I<ERATt IO. $1 OH,NO,MA’M‘-IT • MAY BE TOO LATE’ I EXPECT TO HAVE a prettyBUSY SEASON... , By WALLY BISHOF ,7buT IP yOO'LL MAKE A — SMALL ADVANCE PAYMENT NOW. I'LL ASSIGN YOU A HIGH PRIORITY RATING ON MY SERVICES”