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HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-11-07, Page 4Page 4 -- Wingham Advance -Times, Thursday, Nov, '1, 1963 features from The World of Women Here's Health "Cape Cod Yesterdays" was only one of the novels in which the late Joseph C. Lincolngave his many admiring readers a picture of life along this part of the north Atlantic coastline. Born in Brewster, half -way down the famous Massachusetts Cape, he was a pie -loving Yan• kee, and high on the list of his favorites was one made with cranberries. "Mother and Grandmother also used to make a cranberry pie that came to the table fat and puffy and in- viting, " he reminisced. "It was baked in a deep dish and when cut it streamed juice, just as does a properly constructed blueberry pie, The triangular sections on our plates were is- lands set in red seas. We could — and often did — eat the pie with a spoon. The recipe for this luscious pie was lost forever, he lament- ed. "I have a dim memory that, in our house at that time, a cranberry pie was sweetened with brown sugar, the moist lumpy kind. In Grandmother's youth it was, of course, sweetened with molasses. And over at Greatuncle Silas's, in his little house on the North Shore, molasses is still used." The recipe for Cape Cod Deep -Dish Cranberry Pie which follows makes a delectable pie sweetened with a mixture of sugar and molasses: a pie Mr. Lincoln would have loved. Since six cups of cranberries form a lot of juice, just enough Home and The Housewife tapioca has been used to give a bit of body to its runaway suc- culence. CAPE COD DEEP-DISH CRANBERRY PIE Pastry, using 2 cups flour 6 cups fresh cranberries 24 cups sugar 1/3 cup quick -cooking tapioca teaspoon salt cup unsulphured molasses 3 tablespoons butter or marga- rine Line a 6 x 10 x 2 -inch bak- ing dish with 2/3 of the pastry rolled 1/8 -inch thick into a 12 x 15 -inch rectangle, lining the bottom and sides of dish. Wash cranberries and mix with sugar, tapioca and salt, Turn into pastry -lined pie dish. Drizzle molasses over the top. Dot with butter or margarine. Roll remaining pastry 1/8 -inch thick. Cut into strips -inch thick. Place over top in lat- tice fashion. Bake in a pre- heated hot oven (400 degrees F.) 60 minutes or until done. Yeild: 8 servings. 0--0--0 CAPF. COD BAKED FRESH CRANBERRY PUDDING 1 cup fresh cranberries 4 medium-sized apples 1 tablespoon cornstarch 3/4 cup sugar -`s cup water 14 cups sifted all-purpose flour i cup sugar 3 teaspoons double-acting bak- ing powder i teaspoon salt J4 cup (I stick) butter or mar - AC EDWARD ROY HAND, son of Mr. and Mrs. Hugh Hand, of Whitechurch, and his bride, the former Pa- tricia Jacklin, daughter of Mr. and Mrs. Carl Jacklin, R. R. 1, Ethel. The ceremony took place in Brussels United Church.—Photo by McDowell. CAPE COD DEEP-DISH CRANBERRY PIE -- Filling for this delectable tart -sweet cranberry pie couldn't be easier! Just stir six raw ingredients together -1, 2, 3—and turn into pastry -lined dish. A real New En - land pie. garine 1 large egg, well beaten a cup milk 1 teaspoon pure vanilla extract Wash cranberries. Peel and core apples. Put cranberries and apples through a food chop- per, using the coarse blade. Mix cornstarch with sugar in a saucepan. Add water. Stir and cook until thick and smooth. Add cranberries and apples. Cool. Sift together the next 4 ingredients. Add butter or margarine and cut it in until mixture is like coarse crumbs. Stir in egg, milk and pure vanilla extract, stirring only until flour mixture is moistened. Turn into a greas- ed 8 x 8 x 2 -inch pan. Pat over bottom of pan to cover it uniformly. Add cranberry mix- ture. Bake in a preheated moderate oven. Yield: 6 serv- ings. 0--0--0 STEAMED FRESH CRANBERRY PUDDING 24 i cups fresh cranberries * cup sugar 1-2/3 cups sifted all-purpose flour 14 teaspoons double-acting baking powder 3/4 teaspoon salt 1 tablespoon grated orange rind 14 teaspoons pure vanilla ex- tract i cup shortening 3/4 cup sugar 2 large eggs Wash cranberries and put them through a food chopper, using the coarse blade. Add the cup sugar and let stand until ready to use. Sift to- gether flour, baking powder and salt. Set aside. Blend to- gether the next 3 ingredients. Gradually add sugar. Beat in FRESH PORK ROASTS LB. 33‘ PORK HOCKS ., 2S` ROASTS WE SELL ONLY GOVERNMENT INSPECTED BLUE BRAND STEER BEEF HIND QUARTERS 59c Ib. FRONT QUARTERS. .. 43c Ib. SIDE OF BEEF 49c Ib. SIDE OF PORK 39c Ib. KITCHENER PACKERS SMOKED PICNIC HAM 3 91.8 BLADE SHORT RIB BONELESS POT BONELESS BEEF STEW ,.49C BURNS B L GNB► LB. 35 a 300, 3111-13, lam' WINGHAM MEAT MARKET OPEN DAILY 8 TO 6 --- WEDNESDAY 1`O NOON AND FRIDAY EVENINGS. !PHONE 357-1570 ACROSS FROM BENNE •S SC $J 00 Stoke eggs. Stir in cranberries. Gra- dually add flour mixture. Grease individual molds and sprinkle lightly with flour. Spoon in batter, filling them 2/3 full. Cover tightly with a double thickness or foil. Hold it in place with rubber bands. Place molds on a rack. Pour in enough boiling water to come half way up the sides of molds. Cover and steam 14 i hours, counting cooking time after boiling point of water is reach- ed. , Add additional water to pan if necessary. Serve warm with Orange Hard Sauce. Yield: 10 individual molds. 0--0--0 Orange Hard -Sauce 1 tablespoon grated orange rind I teaspoon grated lemon rind i cup butter or margarine 2 cups sifted confectioners' sugar 3 tablespoons milk 1 teaspoon pure vanilla extract. Blend orange and lemon rinds with butter or margarine. Add confectioners' sugar alter- nately with milk and pure vanil- la anilla extract. Serve hot over Steamed Fresh Cranberry Pud- ding. Yield: 1-4 cup. 0--0--0 CRANBERRY -ORANGE SAUCE 4 cups (1 ib.) fresh cranberries 2 medium apples, peeled 1 tablespoon grated orange rind 14 cups finely diced fresh orange 14- cups sugar Put cranberries and apples through the food chopper, using the medium blade. Add orange rind, diced oranges and sugar. Let stand several hours or over- night. Serve as a sauce for poultry or turkey. Yield: 4 cups. Bargain Potatoes Sometimes Costly Farm Products Inspection Service of the Ontario Depart- ment of Agriculture, suggests that housewives take steps to protect themselves as to the quality of potatoes sold from door to door. Each year complaints are re- ceived from housewives claim- ing that an inferior product was delivered after a sample of a much superior product was shown by tne door-to-door sales. man. Unless the housewife is ac- quainted with the vendor the Inspection Service suggests that she should be guided by the fol- lowing rules: (1) Bags of potatoes should be marked with the name and address of the packer, the grade and weignt. Bath- room scales can be useful in checking tne weight. (2) Potatoes in Ontario must be in new bags when offered for sale. (3) Have the vendor dump the bag into a box for you so that you can See what you are buying. A reputable dealer or peddler won't ob- ject. (4) Take down the licence number of tne truck or the name and address from the driver's licence of the ven- dor for later reference if such be necessary. These tips may seem a nui- sance but they could save your hard-earned money. Reputable peddlers'will welcome such checking since they have noth- ing to hide. SORT CLOTHES FOR THE DRYER To get best results from your automatic dryer,' sort clothes before drying. Heavy items like turkish towels, blue jeans, and small rugs should be dried in a separ- ate load from lighter garments. In mixed loads, the faster - drying items are likely to be overdried causing excessive wrinkles, shrinkage, and some- times making fabrics harsh, Correctly dried items aren't bone dry but have a slight de- gree of moisture in them. Wash and wear cottons, for example, dry in eight to ten minutes. Other recommended drying times: heavy turkish towels 40-50 minutes; heavy cottons 30-40 minutes; sheer cottons 20-30 minutes. Always check the fabric content of your washbasket and follow instructions in your user's manual. Johnny: "I don't think our teacher knows much." Mamma: "Why not?" Johnny: "Well, she says a kid is a young goat." FOUR LADIES poured tea at the Legion Auxiliary tea and bake sale held at the town hall on Saturday after- noon. Mrs. George Johnston is shown above at the tea table,—A-T Photo, Win C1 Trophy At Tournament Seventeen members of the Ladies' Auxiliary to the Royal Canadian Legion attended a bowling tournament, sponsored by the Exeter Auxiliary, last Wednesday. About 28 teams were enter- ed. A Mitchell team captured the Molson's Trophy for highest score, Mrs. Bill Walden's Wingham team won the Legion Trophy for Zone Cl and was in fourth place in the tournament. Members of her team were Mrs. John Strong, Mrs. Bob Irvine, Mrs. Helen Casemore, Mrs. Ted English and Mrs. Bob Hick- ey. Mrs, Walden also won a prize for bowling the number of the Exeter branch, 168. Bingo was played in the af- ternoon and several Wingham ladies brought home prizes. They were Mrs. Hickey, Mrs, Irvine, Mrs. William Renwick, Mrs. G. Simmons, Mrs. G. Sin- namon, Mrs. English and Mrs. Geo, Day. Mrs. Renwick, Mrs. Geo. Henderson and Mrs. I, Merrick won draw prizes. The ladies enjoyed a delicious supper at the Legion Home. Personal Notes --Mrs. Peter Cutter, who was a patient in Wingham and District Hospital, was transfer- red to Victoria Hospital, Lon- don, last week. --Mr. and Mrs. Trevor Moores and family of George- town spent Sunday with herpar- ents, Mr, and Mrs, HarryGer- rie. —Miss I. Paton, and Miss M. I. Weir and Mrs. Edna Wal- ker of Toronto, visited the Jack Miner Sanctuary at Kingsville over the week -end. —Rev. Angus A. MacKay and Mrs. MacKay of London visited over the week -end with Mr. and Mrs. Gordon MacKay. NOTICE - Frosty Queen Drivo�in WILL CLOSE FOR THE SEASON AFTER THIS WEEK - END. We would like to thank our loyal customers for their patronage during the past season. Hope to see you all again when spring rolls around. FRED TEMPLEMAN-MURRAY TAYLOR AND STAFF OPPORTUNITY -- FOR — SALESMEN IN HURON AND BRUCE COUNTIES SELLING CANADA'S FINEST INVESTMENTS MUTUAL FUNDS — STOCKS -- BONDS CANADA SAVINGS BONDS Training course starting immediately A. D. MacW ILLIAM 215 CATHERINE ST. PHONE 357-1873 DISTRICT MANAGER J. R. HARRISON LTD. TRAVEL BY BUS TO THE ROYAL WINTER GOING WED., NOV. 10th, 7:30 A.M. SPECIAL ATTENTION TO GROUPS AND PARTIES GO BY BUS -- RELAX AND ENJOY YOUR DAY $4.00 RETURN Tickets now on sale at YOUR LOCAL TRAILWAYS DEPOT DOWNIE'S SUNOCO SERVICE STATION DIAL 357-1554 WINGHAM