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HomeMy WebLinkAboutThe Wingham Advance-Times, 1952-02-20, Page 7SAVE MONEY by PREPAYING Town of Wingham.. • 1952 Taxes Taxpayers may make payments on account.of 1952 taxes up to 90 per cent of 1951 taxes. Interest at the rate of Four per cent, per annum will be allowed on such prepayments. Prepayments of taxes must be made at the ,Town Treasurer's Office, Town Hall. W. A. GALBRAITH, Treasurer, Town of Wingham Cep. Walpole SASH FRAMES STAIRS PREFIT GLAZED with CABINETS Rot-Proofed HARDWARE CUPBOARDS MADE - TO - MEASURE TELEPHONE 403-w-12 WINGHAM LABOR FORCE AT PEAK Canada's labor force hit an all- time high in 1951, according to Labor Minister M. F, Gregg. The peak was reached during the summer when 5,350,000 Canadians were employed. This was 1,000,000 more than in 1939, Construction accounted for appro.xl- mately 400,000 workers, the highest figure in the history of the industry, - 0 - 0 WANT MORE AT Britain is launching a drive this Year to get more Canadian business- men interested in the British Indus- tries Fair, the largest industrial fair in the world. It's all part of the British endeavor to boost sales to dollar countries. The 1952 fair will be held in London and Birmingham from May 5 to 16. Hello Homemakers! Delicious temp- ting, fresh-from-the-oven bread and rolls are fun to make. Even it you are an amateur at this culinary art, you can get good results .by following these simple directions. 1. Use fresh yeast, 2. Remember bred flour gives best results. 3. Scald the milk, Then cool to lukewarm before adding the softened yeast. . 4 Allow about one hour to rise, Put the dough on a cookie sheet and place on a chopping board in the Warming gompartment of the electric range, 5. proper technique is necessary. Use as little flour on hands and board as possible; shape dough into an oval, then pull up one side to meet the other; with both hands press down on the dough and roll back and forth in a rocking motion; turn dough around one quarter of the way and repeat this kneading action (fold, push and turn) about 20 times for a two IOU recipe. Dough is pro- perly kneaded when small blisters appear underneath the surface and a smooth, satiny texture is noticeable. Bread (Quick Method) Dissolve in small bowl 3 packages granular yeast, 914 cup warm water. Scald, then let cool to lukewarm, 3% cups milk. Measure Into large mixing bowl ',4 cup sugar, 5 taps. salt. Melt, then let cool to lukewarm, 5 tbeps. shortening. Have ready 12 cups sifted bread flour. 1. Add scalded and cooled milk to sugar and salt in mixing bowl. Stir yeast solution thoroughly and add to milk mixture. Add half the flour; mix thoroughly. Stir in melted and cooled shortening. Add' remainder of flour and mix Well. 2. Place dough on lightly floured 4:" h/. Now 1952 OLDSMOBILE Display Above,. Oldsmobile Ninety-Eight 4-Door Sedan. Below, Oldsmobile Super ';88" 4-Door Sedan. *Hydra-Matic Super Drive optional at extra cost on both series. *GM Hydraulic Steering optional at extra cost on Ninety-Eight series. Equipment, accessories and trim subject to change without notice. Meet the most powerful "Rocket" Oldsmobile ever built ! the all-new Ninety-Eight — a triumph of fine-car design — a classic ! The sensational new action-star — Oldsmobile's Super "88" for 1952 ! Both bring you the new 160 horse- power "Rocket"! Both feature Oldsmobile's new Hydra- Matic Super Drive* — and an even smoother "Rocket Ride"! And, in the magnificent Ninety-Eight, Oldsmobile achieves a new high in fine-car design! There's new GM Hydraulic Steering* A sweeping new "long look" outside ! "Custom- Lounge" interiors — the finest you've ever seen! Come in and see them today ! 1952 OLDSMOBILE HYDRA-MATIC SUPER DRIVE*1 Now Hydra-Matic adds a new range —"Super" Range for super performance —thrilling action! Optional at extra cost on Ninety-Eight and "88" series. ING*! This newest de- velopment in power- assisted steering takes out the effort, leaves in the "feel"! Optional at extra cost on Ninety-Eight series. OLDSMOBILE "ROCKET" ENGINE! 160 horse- power — new Quadri-Set Carburetor — now high-lift valves — now more thrilling than ever I 0-352A 4 WINGHAM M T RS Phone 139 As an added service to the investors of West- ern Ontario, "Mort" Burns, of our organiza- tiosa, is broadcastinit closing market quota- tions on the Toronto and other Stock Ex- changes at 6:15 p.m. over Station CHLO, St. Thomas, (dial 680), every day . Monday through Friday. Bongard & Co. 379 Richmond St. Dial 2-6301 LONDON, ONT. Members Toronto Stock Exchange Montreal Stock Exchange Winnipeg Grain Exchange Vancouver Stock Exchange Montreal Curb Market Calgary Stock Exchange Other Offices TORONTO - VANCOUVER HAMILTON - WINDSOR GUELPH slightly beaten with I tablespoon water.) 4. To help bread ripe within the usual. time place a bowl of dough in the warming overt of the elect* range with a pan of hot water beside it or place bowl of dough on cake rack over hot water. 5, To prevent overbrowning: co'vor with brown wrapping paper during the last 25 minutes of baiting. 6. To serve muffins piping hot from the oven mix and fill muffin cups ahead of time. Let stand in the electric refrigerator until a halt hour before serving time. Bake in preheated oven of 425 degs. for 20 minutes. 7, You can bake a drop biscuit batter in a waffle iron. HASELGROVE'S SMOKE SHOP - for - Smokers' SUNDRIES MAGAZINES SOFT DRINKS G. ALAN WILLIAMS Optometrist In former office of Dr. R. C. Redmond Patrick St., Wingham Professional Eye Examinations Phone 770 Evenings by appointment. 111 GUARANTEED TRUST CERTIFICATES 1. Short Term—S years 2. 31/2 % interest payable half yearly 3. Principal and interest uncon ditionally guaranteed 4. Authorized investment for Trust Funds 5. No fluctuation in Principal 6. Amounts of $100.00 and up may be invested THE STERLING TRUSTS CORPORATION Head Office 372 Bay St, Toronto On. WEDNESDAY, FEBRUARY 20, 1992 THE WINGHAM ADVANCE-TIME $ PAGE u' board and knead ,Shape into smooth hall and place in greased boWl. Brush top lightly, with shortening, Cover and let rise in warm place until light (about 4-5 min.) 3. Punch dough • down; ,shape into four loaves and place in greased pans. Brush top of loaves lightly with shortening.. Cover' and let rise in warm place until light (about 50 rains.) 4. Bake in electric oven (400 degs. F,) for 50 minutes. Remove from pans and cool on racks, SwedishTea Ring 1 package yeast granules '4 cup lukewarm water 1 cup scalded milk % tap. salt '4 cup of sugar 6 tbsps. shortening 3% cups sifted flour 1 egg, beaten Melted butter % cup finely chopped nuts Soften yeast in lukewarm water. Pour scalded milk over the salt, sugar and shortening and allow to cool until mixture is lukewarm. Add yeast and half the flour (1% cups) and beat well. Set aside 40 minutes to rise until light ,then add egg and rest of flour. Mix well. let rise 1 hour until double In bulk. Roll dough into a rectangular sheet on a lightly flour- ed board. Brush with melted butter then sprinkle raisins or nuts over the entire surface moll dough up like a jelly roll and form into a ring. Place on a greased baking sheet. With scis- sors cut ring around edge at 2 inch intervals being sure not to cut through the inner edge. Turn each slice so that it lies flat in the pan. Allow to rise until double in bulk. Bake in electric oven at 400 degrees for 20 minutes. Short-Cut Rolls 2 packages dry yeast 1% cups lukewarm water 1 tbsii. salt 1 tbsp. light corn syrup 114 cup melted shortening 1 egg 1% cups flour Soften yeast in lukewarm water. Add the melted but slightly cooled shortening. Mix in the salt, corn syrup and egg. Add the flour grad- ually stirring until dough is well blended and soft. For Lemon Rolls, set aside one-third of the dough. Chill the remaining dough for a Cinnamon Loaf. . • • Lemon Rolls Fill greased muffin tins half full with the unchilled. dough. Sprinkle top of dough with the following mix- ture. • 'A cup sugar 2 taps. lemon juice 2 tbsps. lemon rind (grated) Place one-half of a maraschino cherry in centre of each roll. Al- low rolls to rise for about 45 minutes in a warm place. Bake in electric oven at 375 degrees for 20-25 minutes. Cinnamon Loaf Roll chilled dough out to a 16" by 8" rectangle. Sprinkle with % cup brown sugar, 1 tsp, cinnamon. Roll up like jelly roll, seal the edges, and place in a greased loaf pan. Brush top with melted shortening and allow to rise in a warm place until double in bulk. (2 hours.) Bake in electric oven at 400 degrees for 10 minutes and then reduce heat to 375 degrees and continue baking for 40 minutes. TAKE A TIP 1. To reduce the rising time of bread dough about 1 hour: add 1 extra yeast cake. 2, Extra yeast does not give a yeasty taste. It is the result of placing dough in a place that is too warm during rising. 3. For more glaze and less crust use an egg white wash (1 egg white,