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HomeMy WebLinkAboutClinton News-Record, 1949-09-22, Page 8PAGE EIGHT CLINTON NEWS -RECORD THURSDAY; SEPTEMBER 22, Hello Hoineinakersi There is one thing wrong with home ec- onomists: we can be so well ac- quainted with homemaking that sometimes we do not give detail. instructions, Oh the other hand, we realize that you are not amateurs. However, we are al- ' ways glad to give more infer oration when requested. There is the instance of a good cook who took a summer hotel • job to prepare meals for fifty .- people, As an experienced meat end vegetable cook, the woman sought our suggestions for • dess- erts, .Amongthe pastryitems, • pumpkin and squash pie were tried time end time again with poor results—we had neglected to say scald the milk to prevent the filling becoming watery or curdled. There may be much discussion about recipes for pumpkin pie— • same like brown sugar, some like maple syrup, while we prefer • white sugar. There's one recipe that makes a light colored fill- ing by the use of lemon juice but we do notlike the flavour -in preference we suggest a little rose water. For years we have tested exact measurements of ground spices because we like a dark coloured, spicey pie. The difference, we found, was the ' variety of pumpkin or squash. For both pumpkin and squash, • double the salt in the pastry. It brings out the flavour of the fill- ing, PUMPKIN PIE 1 cup milk or light cream 2 r cupss light brown sugar, firmly packed / cup sugar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon salt 34 teaspoon cloves 31 cups fresh cooked or cann- ed pumpkin, drained and mashed. Unbaked 9" pie shell Set oven hot 425 degrees, heat milk. Beat eggs slightly, Sift all dry ingredients together once re- moving the lumps from the brown sugar, Mix into pumpkin thoroughly. Add eggs and beat until smooth. Stir in warm milk (heating the milk and beating the eggs makes a smoother filling) Cream, incidentally, makes a richer filling. Pour filling into unbaked pie shell and balsa for 10 minutes in electric oven at 425 degrees. Then reduce heat to moderate 350 degrees, and bake another 30 minutes. Squash Pie 11/2 cups milk 2 eggs 21/2 cups fresh cooked or Cann - squash, drained and mashed. V. cup sugar 1 ,teaspoon salt WI teaspoon ginger %i teaspoon nutmeg / teaspoon cinnamon Unbaked 9" pie shell. Set oven hot 450 degrees. Heat milk. Beat eggs slightly. Stir dryingredients, squash and all g -redien ts, then the warm milk. If filling looks thin to you, don't be alarm- ed. It thickens up in •cooking. Pour mixture into unbaked pie she'll. Bake in hot oven, 15 min- utes, then reduce heat to moder- ate, 350 degrees, and bake 30 minutes more, The filling should be firm right across the pie. You can make certain it's done by tipping the plate slightly. - If the centre moves, it needs a little more cooking. Cool before you serve it, Take A Tip 1. Pumpkin does not take quite as long to cook as squash, you'll notice. 2, Serve pumpkin pie slightly warm or cold with good sharp cheese. 3. Don't chill custard -type pies too fast. It makes them soggy. 4. Whipped cream on top of a pumpkin pie is delicious. With a few slivers of candled ginger it's most delicious. 5, Cut a pumpkin pie with a knife greased with butter. The result is smooth -sided sections, The Question Box Mrs. G. M. wants to know how to cook Brussels . sprouts so they are not grey coloured or strong in flavour. Answer: Discard blemished leaves of sprouts. Soak vegetables in cold water 15 minutes to get rid of grit and insects. Rinse. Cook, uncovered, in large quan- tity of rapidly boiling, salted water for .3 to 12 minutes. The very minute sprouts are tender, drain well. Mrs. L. H. asks: What makes pickled beets turn white and taste bitter? Answer: White vinegar may be too strong. Cook washed beets with an inch of stems left on without salt. Remove skins. Pack into sterilized jars. Mix 11/2 cups vinegar, 1/2 cup water, ej, cup white sugar and 1 tbsp. salt, bring to a boil and pour over beets. Seel tightly. Anne Allan invites you to write to her c/b CLINTON NEWS -RE- CORD, Send in your suggestions on homemaking problems and watch this column for replies. MRS. FRANK 'WHITMVIORE The death occurred in Alex- andra Marine Hospital, Goderich, on Thursday, September 8, 1949, of Mrs. Frank Whitmore, in her 79th year. Mrs. Whitmore frac- tured . her hip over a month ago and had since been confined to the hospital. "Born near Lucknow, she was a daughter of the late Robert and Jane Reid. In , her infancy her mother passed away and her early life was spent in Stanley Town- ship with her grandparents, the late Mr. and Mrs. Robert, Reid, In 1893 she married Frank, Whitmore and moved to Goderich Township, residing on the Hay- field Line until 15 years ego when the couple moved to Holinesville. Mr. Whitmore predeceased her three •years ago. For the., past she years s e has resided in Goderich. Mrs. Whitmore is survived by, a family of four sons and three daughters: Frank and Harold, of Hamilton; Raymond, of Goderich Township; Kenneth, of Blyth; (RosToron- to(Floss e) s. JMrs. Wilbuohn r Welsh, Clinton; and (Gay) Mrs. Carl Cox, Goderich. There are also nine grandchildren, and three great-grandchildren. She is also survived by three brothers and five sisters: John and Harvey Reid, Goderich; Sam Reid, Luck - now; Mrs. Omens and Mrs. Pesha, Detroit, ' Midh.; Mrs. Pipe and Mrs. Nicholson, Goderich, and Mrs. McIntosh, Wingham, Funeral services were held from the Beattie and McRoberts Fun- eral Home, Clinton, on Saturday September 10, at 2:30 p.m• Mrs, W hitmore was an Anglican, and the Rev. B. H. Farr, rector of St. George's Anglican Church, Goderieh, conducted the service. Interment tools place in Clinton Cemetery. Pallbearers were: Fred Thomp- son, Oliver Welsh, Dan. Glidden, David Elliott,. Edgar Trewartha end Nelson Reid. Flowerbearers were her • two grandsons, Harold and Douglas Whitmore, Thomas Murphy and Leslie Jervis. Floral tributes were ver beautiful, attesting to the respect of many friends. Mrs. Whitmore was a devoted mother and will be missed most by those who knew her best. MISS HESTER HOLMES Funeral services were held at the Hulse Funeral Home, St. Catharines, on Tuesday, Septem- ber 20, 1949, for Miss Hester Holmes, a former resident of Clinton. Rev. A. A. Rogers of- ficiated and interment followed in Victoria Lawn Cemetery. Pall- bearers, all nephews, were Herb- ert Farr, Niagara Falls; William and Leslie Flummarfelt, Donald Edmonds, St. Catharines, Harris • SUPPOSE you have what you feel is a good opportunity which calls for bank credit. If .one bank cannot see it your way, or if you think you can get a better deal elsewhere, you're free to "shop around". Banks compete to serve the most diversified needs, no matter how specialized any of them may be ... personal, business, or farm loans, money transfers; collections — to name just a few. More than 95 out of 100 bank loan applications are decided "right in the field"—in the branches—by bank managers who - take a personal interest in serving their customers' individual requirements. "Banks compete to serve the most diversified needs." SPONSORED BY YOUR BANK Holmes,' Islington, and John A. Sutter, Clinton. Miss Holmes, youngest daughter of the late Edmund Holmes and Mary Watson, was born in Clin- ton on February 28, 1878, when her father was publisher of the Glinted; New Era. She received her education in the Clinton schools, and later moved with her family to Toronto, and for the greater period of her life had been a resident of the city of St. Catharines. Miss Holmes was an active members of Welland Ave. United Church, St, Cath- arines, as long as health permit- ted, being connected with the ladies' organizations and for some years was a member of the choir. Miss Holmes had been in poor health for 'a number of years and her death occurred in an i Campden, g home at Cam den, on Sunday, September 18. Miss Holmes is survived by two sisters, Mrs. C. J,. Farr, St. Cath- arines, and Mrs. R. G. Emmerson, Winnipeg, Man., and two broth- ers, Percy Holmes, St. Catharines, and Howard Holmes, Vancouver, B.C., as well, as a number of nieces and nephews. The late Mrs. H. B. Chant, Clinton, was e sister. g� OBITUARY MRS. JOAN H. BROWN By our Bayfield correspondent) It was with deep regret that many in the village learned of the pasting of Mrs. John H. Brown (formerly Miss Jean Balls - will, in Victoria Hospital, Lon- don, on September 9. During her girlhood, :he spent summers in Bayfield with her aunt, the late Miss Norah Ferguson. The following clipping is from the London Free Press, Sept. 10: "The brave young London mo- ther who . gave birth to a baby daughter while in an iron lung at Victoria Hospital on August 31, died et the hospital last night— still in the respirator. "Mrs. John H. (Jean Ferguson) Brown, 25, of 12 Emery Street West, was the sixth poliomyelitis fatality at Victoria Hospital this season, "Mrs. Brown was admitted as a polio patient on August 18, Three days later she was placed in the. iron lung where she remained until her death. "Her daughter, Kathryn, was born prematurely while her mo- ther was in the iron lung. Still in an incubator, the baby is "do- ing fairly well" according to hospital officials. "Mrs, Brown was a native and life long resident of London. She was a member of New St, James Presbyterian Church. "The Browns moved into their present home August 1 from a King Street address. Mr. Brown, a trucker, is building a new house which has yet to be bricked and finished, `Surviving in addition to her husband and daughter, are a eon, Donald; her mother, Mrs. Wynona. Balkwi+ll, London; two sisters, Mrs. A. R. MCWade, Ottawa, and Mrs. R. B. McLean, Alvinston; three brothers, William A., John T. B., and Charles J. C, Bedlcwill, all of London. "The body is at the A. Millard George funeral home where pri- vate funeral service will be con- ducted at 2 p.m. Monday, Rev. John Fieck will officiate, and a burial will be in Forest Lawn Memorial Gardens." MISS AGNES B. STIRLING • Rev. 'I). J. Lane officiated at the funeral service held at the Ball and Match Funeral Home, High St., Clinton, on Thursday, September 8, 1949, for Miss Agnes Blanche. Stirling, Interment fol- lowed in Clinton Cemetery. Pallbearers were James Stirling, Sandy Stirling, Del Gardner, George Emmerson, Norman Ken- nedy and George Robertson. Miss Stirling was . born on the 7th concession of Goderich Town- ship, on July 15, 1874, a daughter of the late Robert and Christina Stirling. She lived for the early part of her life in her native township; and dater moved to Clinton. For 80 years she lived with her brother, Isaac Stirling, et Camel, Sask., and ten years ago returned to Clinton and re- sided with her sister, the late Mrs. Carrie Jervis, and for the last few months lived with her nieces and nephews. In religion, Miss Stirling was. a Presbyterian and was active in work of the WMS and WA of the church and during the war years. was very active in Red Cross work Miss Stirling's death occurred at the home of her nephew, Robert J. Jervis, Clinton, follow - ng a lengthy illness, oil -Monday, ieptember 5. Miss Stirling was the last member of her family and is survived by a number of nieces slid nephews, WESLEY COLEMAN Wesley Coleman, prominent and widely known farmer of Hay Township passed away Sunday morning, September 11, at his home following a two months' illness, part of which time he was a patient at St. Joseph's Hospital, London, Born in Hay Township, son of the late William Coleman, and Mrs. Sarah Coleman, Seaforth, he had resided in Hay Township all his life. He was a member of the United Church. Surviving are his mother; his widow, the former Jane Ann Jackson; four daughters; (Annie) Mrs. Hugh Morenz, Dashwood; (Mary) Mrs. Arthur Finlayson, Kippers; Sadie and Shirley; . and one son, Bill, all at home; two brothers, Rev. Sheldon Coleman, Saginaw, Mich.; Frank Coleman, London; one sister, Mrs. Milton Stewart, Seaforth; and four grandchildren. Public funeral services were held from the Bonthron Funeral Home, Tuesday, September 13, at 1,30 p.m. Service in the United Church at 2 p.m., conducted by Rev, R. A. Brook, was largely attended. Burial was in Exeter Cemetery. Skinny yenr R yin 5 10, 5 lbs. Get New Pep, Vim, Vigor tt'tlat n thr1111 Bony 11mbs ell Out; ugly bottoms ill up; nook no longer enreu'nyt bed' longs heil- stnood, slobs' ' bean.polo" took, T'h,momdn or gtrio, borne-, men, uphao savor 00y51, sero bofaro, 1h t' bleak theapetbl ,'IgohbuShcuq genii-tentding' I oe, whh ales btu nnfeliio aerial, biood,timprove appetite and ingestion 00 food Suloes you mors stro0gth end nourlebnent: put Peso on bare bones. Don't tear gables tan let, gaOt, Whop you'is gained the b, Ie, is or 20150. you needfor tonne! weight, ultra little, New "gel a55ddlntod" ohne sate loo. Try added pounce:this very day Aioall now .�O'.IT�.NMO'�.f./'IJ•IWPfIYIf.N�►IMN.I•I• WALLPAPER SAL Room Lots KITCHEN BEDROOM - DOWNSTAIR 1,0 Single Rolls -- as low as1q�`aFa7 �i9(� 9 AN OPPORTUNITY TO DECORAT AT AMI MINIMUM MUM OF COST Phone+is% Phan3 36W r ' 36" �t Hospitality.. All over Town 6 -Bottle Corton 25 Plus de ossit2t Ger bottle Authorized bottler of Coca-Cola under contract with Coca-Cola Ltd. STRATFORD ;OTTLING COMPA STRATFORD PHONE GIMAIIIMORMIN•liq10•Malap,1115.10M.1.5161:421131.1111.14....... MOW HANDS IN TRAIN IN G- .. • FOR ONTARIO • Learning to Work With ' Copper and Brass TN Ontario the wheels of industry turn for 'the benefit of every single one of I us, Our lathes, dynamos, drill presses, farm combines, tractors, business machines, etc. are producing goods and services which earn dollars. These dollars provide food, clothing, medical careand other necessities which con- tribute to our security and high standard of living. Every single one of us, therefore,' has a very personal interest in the flow of a steady sukply of trained workers to industrial plants. These workers will operate machines which are important to our way of life. We should appreciate, then, the co-operative efforts of government, industry and labour in the field 'of employee training. In schools and in factories our workers, young and old, are given the opportunity to develop new and specific skills in every field of business and industrial activity. For instance, every effort on the part of workers to become proficient in the art of shaping and moulding copper and brass, will mean greater industrial progress—will help to make Ontarioa finer place in which to live and work. THE BREWING INDUSTRY: (ONTA.RIO) Our Way of Life Reward, • Trained nomads ▪ Ontario workers know they can cart - more, have executive responsibility and enjoy a higher standard of living in direct ratio to'the skills theyac. quire and the way they make rase ' of them. That's always true in a free economy —that's why our com- petitive system wil continue to make Canada great and a great place in which to live,