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HomeMy WebLinkAboutThe Wingham Advance-Times, 1941-11-27, Page 6R SIX WINGHAM ADVANCE-TIMES Thursday, Nov* 27th, 1941 fat sim-or the not Annc Allan invites you to write to her c/o The Advance-Times. Just send in your questions on homemaking problems and watch this little corner of the column for replies. oven to cooking OUR FOOD SUPPLY By John Atkins, Former-Journalist Written Specially for C. W. N. A. Newspapers. ' 3 1. 1 9 and the sides of the circulation and even browning.,* * * QUESTION Has a Cold Relieve Misery Improved Vicks Way Mothers, you will welcome the relief from misery that corq.es with a "VapoRub Massage.” With this more thorough treat­ ment, the poultice-and-vapor action of Vicks VapoRub more effectively PENETRATES irritated air passages with soothing medicinal vapors.., STIMULATES chest and back like a warming poultice or plaster...STARTS RELIEVING misery right away! Results delight even old friends of VapoRub. TO GET a "VapoRub Massage” with all its benefits—massage VapoRub for 3 minutes on IM­ PORTANT RIB-AREA OF BACK as well as throat and chest- spread a thick layer oxi chest, cover with a warmed cloth. BE SURE to use genuine, time-tested VICKS VAPORUB. gradually and blend in well, beat m eggs, milk and vanilla. Sift flour, measure and sift with baking powder and salt, then stir into the first mix­ ture. But about one-quarter of batter into a dish and colour with raspberry juice or red food colouring. Chill the doughs in the electric re­ frigerator near the freezing unit then make rolls about two inches long and red balls about an inch in diam­ eter. Stick one in each roll of dough. Wrap up in wax paper and chill in electric refrigerator. Roll out on light­ ly floured board and cut in inch strips, tapering the red end to form the cand­ le flame. Bake in the electric oven at 350 degrees F. for 8-10 mins. Remove at once from baking sheet. Soldier Cookies' 2 1 Take A Tip 1, 'Cut refrigerator cookie dough for baking in thin slices, with*.a long, sharp, thin bladed knife, using a saw* itig motion and pressing very lightly. 2, If a mould is used, pack dough in it tightly, being careful to leave empty spaces or holes. 3, Substitute lard or similar for butter, but be sure to increase the amount by one-fifth and also increase the amount of salt in the recipe, as lard does not contain salt, 4, Time the first baking of cookies accurately in the electric oven. There­ after, cookies can be baked by the clock. 5, Cookie sheets must not be too large, There should be on inch of space on all sides between the sheet allow and LOOK OUT FOR YOUR LIVER “ " right now THE MIXING BOWL By ANNt AUAM Nyive Mmb« ftMeatat COOKIE TIME Hello homemakers! It’s always cookie time! You need a great variety of cookies for a great variety of oc- ,casions. For hungry school children ... for guests . . . festive parties — and to round out lunches, suppers or dinners. And it isn’t a bit too early to begin preparing your Christmas cookies. 14 U % . 1 1% % % 1 y2 y2 butter lard brown sugar pastry flour soda cut * * * * Our cookies today are really econ­ omical, easy to make and very good! Cookie cutters may be used to follow out your decoration theme, and Christ­ mas decorettes can be very attractive —i.e. chopped cherries, bits of peel, & Jew nuts, small candies, coloring or other packaged ^pieces. i * * * * I Cookies are usually accompaniments dor desserts or beverages. Plain ones are often served with purees and sal­ ads—or ice cream or a heavy dessert -—Filled cookies make a complete des­ sert in themselves—and spiced cookies are served with, a plain dessert such .as apple sauce or stewed fruits. * * * * Keep cookie dough in the electric ^refrigerator, wrapped in wax paper. It will be handy to slice off for extras or fresh cookies: Of course, soft bat­ ters may be stored also, by keeping in the centre part of the electric refriger­ ator—covered tightly. These mixtures will produce the same results even after four or five week’s storage. It cuts measuring time, and dish-washing time in half, and it’s so economical to use an electric refrigerator. * * * * RECIPES Christmas Candle Cookies % 1 2 1 cups brown sugar cup melted shortening ilar fat. eggs cup milk tsp. vanilla tsp. baking powder Flour to mix stiff Mix ingredients in order given. Add just enough flour to roll. Cut into shapes of soldiers, or other shapes. Sprinkle with brown sugar and bake in electric oven for 10-20 mins., at 350 —375 degrees. Chocolate Crunchies cup cup cup egg cup tsp. tsp. salt tsp. vanilla cup walnuts, chopped lb. sweet baking chocolate in 14" pieces. Cream shortening, sugar and eggs, add sifted dry ingredients. Add van­ illa,' nuts and chocolate. Drop from1 teaspoon on greased baking sheet 2 inches apart. Bake at 400 degrees for 10 mins, in electric oven, slightly, then remove from Crunchy Spice Cookies cups flour tsp. tsp. cup tsp. 1 tsp. cup ■ tsp. tsp. egg, cup molasses baking flour salt granulated sugar cinnamon ginger butter cloves baking soda , beaten Let pan. cool well, 3 Ya 3Y2 % y2 1 % y3 % % 1 1 Cream butter, sugar and egg add molasses, then dry ingredients sifted together. Chill, in refrigerator. Shape into tiny balls and kabe in greased baking sheet at 375 degrees for 10 mins, in an electric oven. Chirstmas cup cup egg tsp. tb. grated orange rind tsps., grated lemon rind tb. lemon juice cup sifted flour egg white, slightly beaten candied cherries : cup chopped nuts $ BOX iMrs. J. R. asks; "How can I make boiled Lima Beans tasty?" Answer: A tangy, satisfying dish is—Lima Beans with Mustard-Butter sauce. Just 4 tbs. of melted baking fat, a little sugar, a tsp. of mustard, two tsp. of lemon juice or vinegar, salt and pepper. Simmer on electric ele­ ment turned low. Pour over hot boiled Lima Beans. Miss L, B. asks: “Are there any precautions to use in poaching eggs —Lan you poach Grade "B's”? Answer: Yes, but use hot water, Turn to simmer on the electric ele­ ment and cover. Add a tb. of vinegar to the water, when the eggs are not too fresh it keeps the white in place. Mrs. T. E. L. suggests: “Prepar­ ing pig’s feet for the men for their stag party.” “Please give broiling in­ structions.” Pig's Feet Scrape and wash the feet thorough­ ly. Tie each separately in a piece of cheescloth. Put in a saucepan, cover with boiling water and add salt (IV2 tbs. for" 6 pig’s feet). Let water boil, then turn electric switch back to sim­ mer or low for 6 hrs. Cool in the water. Drain. They will be ready for broiling, frying, pickling or serving cold with applesauce—horseradish.” Answer: For broiling—Split the feet, season with salt, pepper and vinegar. Sprinkle witli flour and broil under a hot electric broiling element for 10 mins. Serve on hot platter with but­ ter, salt and pepper. Mrs. M. Me. asks: “Why does cauliflower turn dark when steamed with Well-Cooker Meal?” Answer: Being a member cabbage family it readily loses our with long cooking. .Since ectric element produces fast heat this vegetable should he cooked in hot water in a latge saucepan on a sur­ face element. No. 3 — THEY ARE BOTH WRONG City people who have never lived on farms, and farm people who have ne­ ver lived in cities, have queer ideas about each other. Town people are more fortunate. They know farm peo­ ple and farm people kjxow them. They understand each other, They attend the same churches, belong to the same lodges and meet and work together in the Red 'Cross and other patriotic and charitable organizations. They live and work together an'd trade with each other personally. John Atkins of the its col- the el- Cherries shortening granulated sugar ' yolk vanilla Buck It up right now and feel like a million 2 Your liver is the largest organ in your body and most important to your health, It pours out bile to digest food, gets rid of waste, supplies new energy, allows proper nourishment to reach Jour blood. When your liver gets out of order ood decomposes in your intestines. You be­ come constipated, stpmach and kidneys can't work properly. You feel “rotten”—headachy, backachy, dizzy, dragged out all the time. For over 35 years thousands have won prompt • relief from these miseries—with Fruit-a-tives. So can you now. Try Fruit-a-tives—you’ll be simply delighted how quickly you'll feel like a new person, happy ana well again. 25c, 50e» FRUIIATIVES Baker’s Cake Makes This Dessert Easy ed across Canada and town people are giving their sympathetic support to the'Canadian Federation of Agricult­ ure in the sure knowledge that what­ ever is done to restore the balance be­ tween farm and urban earning will be­ nefit every town in Canada — every person in 'Canada. Even in personal impressions, which make or mar goodwill, city and farm poeple who do not know each other’s problems.are growing apart to their, common harm. City people who do not know farm life make farm people mad. They think farm people are to be pitied— that it is too bad that farmers have to work so hard for so little compared with their high city earnings. Some­ thing ought to be done about it, they think—something like holding a few bridge parties, or- a tag day, to help farmers. They are surprised and hurt when farmers blow up and demand justice and fair play. All that farm people want is fail­ prices and they are going to get them because only by paying fair prices for food can city people continue to get it. Farmers must have enough to pay their cost of production and to carry on. They are beginning to get it and when food prices 'get up in line with city earnings there will be a sound By BETTY ■ Does your table suffer from dessert monotony? If so, you might explore the endless possibilities offered by bakery cake , , , not just the cakes that are all frosted and ready-to- serve, but the un-iced variety. It’s a branch of the cake family that’s cry­ ing to be turned into interesting and ileliclous cake-desserts. | ‘Kitchen’ Ingredients r Baker's cake is made, these days, Mth exactly the ®ame Ingredients that good home-cooks use. If you itepped behind the scenes in a bakery, rou’d probably see the same familiar brand names on the huge sacks of lour, sugar and shortening containers, that you have on your own kitchen lhelf. The fact, however, that bakeries »uy in enormous quantities, explains rhy they are able to mix, bake and roll their cakes — all for the price that ingredients alone would cost the Homemaker. Bakers are actually more fenerouB ip their use of butter and »ggs, too, than the average home- »aker. "Eat your egg the cake way," is a valuable slogan for young and Nd, according to Dr. James A. Tobey, prominent health authority. Icicle Cake The cake-dessert, shown in the pic­ ture above, is easy to prepare. If fou’re looking for a conversation-piece tor your next bridge party, fix one like it — it’s luscious to eat, and lefinitely new. To make It, get an un-iced pound lake (or any loaf-shaped cake). Cut tie cake lengthwise into thirds, almost, lut not quite, through to the bottom. Fili the two cuts, wedge-shaped, BARCLAY with cooled chocolate fudge icing, made as follows: Melt 1 square (1 oz.) chocolate over hot water. Add % cup sweetened condensed milk. Cook, stir-1 ring constantly, for 5 minutes, Press cake gently Into shape and wrap in waxed paper. Chill in refrig­ erator until icing has ‘set,* or until you’re ready tq frost with the follow­ ing frosting: ' Marshmallow Peak Frosting 1 egg white ’ 1% cup sugar ‘ 3 tablespoons water % teaspoon vanilla < 6 marshmallows, cut up Put unbeaten egg white, sugar and water in top of double boiler. Beat with rotary beater over boiling water until frosting stands in peaks. Re­ move from stove, add vanilla, and beat in cut up marshmallows?' Frost*cake,, forming peaks on top. Year-’round Shortcake" Once you know how convenient ready-baked cake’ can 'be, you’ll dis­ cover dozens of ways to use it for dessert quickies, For instance, try Year-’round Shortcake; made with lightly . toasted cake layers — it’s ready in a jiffy, and marvelous to eat! Heat two layers of plain un- iced cake or special short-cake shells in a very hot oven (450® F.). Then put the hot layers together, with fruit be­ tween them and more fruit on top; crown with whipped cream, if you wish. It’s called "Year-’round" Short­ cake because your baker or foodstore always has the cake — and you can use any fruit: canned, stewed, frosted, sweetened cut up fresh fruit, or berries There would be no farm problem such as we have today if town and country people had been left to solve it. But Canada has grown some big hungry cities and the people in these cities have a iot more to say about1 national policies than they ought to have. They have organizations for everything and these organizations are so busy promoting their own interests with governments that they carry a great deal more weight than their size and importance warrants. Town and farm people are just waking up to the fact that they need to be heard at Ot­ tawa, too, if everyone is to get a square deal. “The squeaking wheel gets the most grease” is an old farm axiom that seems to have been adopted by some of those who are heard above the din of war in the office^ of government. Organizations have changed the'bus- iness of democratic government until the civil services seem to be divided between the takers-in and the givers- ou,t. The duty of the takers-in ap­ pears to be to take from those who protest the least and the duty of the givers-out to give to those who yell the loudest. In the past, city people have asked too much from governments and have received too much. Rural people have asked for little, protested too little, and have lost out to the cities. They haye both been wrong. All have been harmed. Today farmers are organiz- SALLY'S SALLIES -$AVE EVERfffllhU;-) 1 -flf IP£A 1HR0WW / -fUK MM) All girls make mUukes, Un tome msnx them. balance between city and country in­ Canada, Maximum food production will then be attained because agricul­ ture’s fair share of war workers will help to produce war food. It is a mistake to look for war pros- There will be shortages of ci- balance is struck between urban and farm earnings. perity. vilian goods, particularly luxuries. There are already shortages of some foods, but we can produce our needs in munitions and foods if a proper “Parson, I’d like for you to pray for my floating kidney.” “But my good man, I can’t do that. I only pray for spiritual things.” "Then how come you spent 20 min­ utes last Sunday praying for the loose livers?” Business anz d Professional 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 ■ r 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 % * % 1 % I 1% 1 1 1 15 % Cream shortening in electric mixer, add sugar gradually, beating constant­ ly. Add egg yolk, vanilla, orange, lemon juice and rind. Add flour, mix well. Chill in electric refrigerator, Roll into small balls in diameter, roll in egg white, then in chopped nuts. Place on greased baking sheet, place half a cherry on each cookie. Bake at 350 degrees for 20 mins, in an electric oven. Yield—30 cookies. YOUR EYES NEED ATTENTION Our 25 Point Scientific Examin­ ation enables us to give you Clear, Comfortable Vision F. F. HOMUTH Optometrist Phone 118 Harriston 1 12. Heron 13. Bellow 17. Tavern 18. North Caro­ lina (abbr.) 19. Revolves 20. Cry of surprise 26. Music note 27. -Stop 28. Wliipplng 29. -Wapiti fOfUTAir M—TTAfEfLI SCOTT'S SCRAP BOOK By WALLY BiSHOH EFFIE//1 cup butter or similar fat cup fine sugar eggs tb. milk % tsp. vanilla 2% cups all purpose flour 2 tsp. baking powder % tsp. salt Cream butter or fat used, add sugar tsp. baking powder CROSSWORD PUZZLE AUKOSS ■ 1» Reckon 8. Narcotics 9. Subsided .11, Come in 14. Grate 15. Self 16. Running disconnected 25. Forward 20. -Queen of heaven 21. Instrumen­ tality 22. Hebrew measure 23. Sea eagle 24. To cook 26. Strikeout (baseball) it, Device for securing rop io. son of Noah 33. Sea mammal 34. Omits, as a syllable 37. Keg' 58. Rider’s seat 39. Kind of tree 10. Decay il tight tan 14. Unstratifled deposit 16, Natives of Normandy 15. Buildings for autos DOWN 1. Mender of shoes X Open (pbet.) S. Middle 4. Father 5. American ’ Indian 6. Number ‘7, Admires • P.SUkworm iastir. .. 30. secreted 31. Oration 32. Greek island 33. Crust over a sore 35. Music note 36. Cliques 42. Gazelle of Tibet 43. Go astray 44. Loiter 45. Undivided 47. Mother PROPHET tfoMPLAiHEP | 1,400 | A^oTdAT ftollERMErt ___ THREW IM •THEIR MooK$ OK , -tUl SABBKfU day/ (NEU. /3t/6> 1 DlatribuUd Staff FmUutnb fiyndtavta zWe l.ALA.Sk ©f CEN<ftAX APJS.IC.A., IMBtP IVORY DISKS UPPER L1PS EOR. ORNAMENTS Ainu males OP MOR.1UEAM UA.PAK, use mu$<acHe STICKS <b KEEP <f(EIR. $EA.fc.DS PRY IN DRJMKING R. S. HETHERINGTON BARRISTER and SOLICITOR 1 Office — Morton Block. Telephone 66 « HARRY FRYFOGLE Licensed Embalmer and Funeral Director Furniture end * Funeral Service AmbulancerService. 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 THpMAS FELLS AUCTIONEER REAL ESTATE .SOLD - A Thorough Knowledge of Farm Stock. Phone 231, Wingham. For Life Insurance and Pension Plant consult GEORGE R. MASON representative Canada Life Assurance Co. MUGGS AND SKEETER