HomeMy WebLinkAboutThe Seaforth News, 1941-06-26, Page 3THURSDAY, JUNE 26, 1941
THE SEFORTH NEWS
PROTECT PRICELESS
OLD FAMILY
RECIPES
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Crop Conditions In Ontario—
Very dry weather throughout Old
Ontario during April and the first
three weeks of May has tended to
offset the advantage for crop produc-
tion of an early seeding and an ex-
cellent seedbed. Total rainfall at
London during the month of May
amounted to 1.75 inches as compared
with 5.63 inches in May last year.
The long dry spell has retarded the
growth of meadow and pastures and
has caused the poor germination of
some of the late seeded spring grain
crops. Fall wheat is heading out in
Essex and Tient counties rather
abort In the straw and hay and
clover crops are quite short in some
counties with the yield expected to
be below normal. Recent rains which
have been fairly general, were of
great benefit to all crops.
HULLETT
'Marion McNeil, beloved niie of
Louis Peacock, dial in (Clintun hos-
pital on Wednesday, June ,114, in her
71st year, after an illness of three
weeks, horn in Grey township in
April, 4111170, ,dughter of the late (John
McNeil and Barbara (Campbell)
,McNeil, she had .spent her whole life
in
Huron County. 4n April, 1901, she
and Louis d'eacockwere married and
they farmed on the 2'ncl concession :of
Hallett. They had no family and
there survive thesides her 'husband,
four !brothers, James (McNeil of Clin-
ton, John of Atwood, Neil at 113elmore,
and 'Colin, who made his 'home with
Mr. and IMrs. ,Peacock; and four sis-
ters, Mfrs, Thomas Bradshaw of God-
erich, Mrs. ,Flora Clark of Hamilton,
(Mrs. Roy ,French of Midland and
Mrs. William Cook 'of !Clinton.
!Mrs. Peacock was a member of the
'Oi tario Street United Church, Clin-
ton, and was active in the work of
the !Women's Association and
Women's ,Missionary Society. :She
was kindly ,disposed to all about her
and !was particularly thoughtful d the
welfare and comfort of her household
and neighbors. The funeral was held
from the Hullett resilience on Sat-
urday afternoon, where service .was
conducted 'by Rel. ,G.'G, Bourton, past-
or of "Ontario Street United church.
A,nephew of the departed woman,
!Rev, Roy !C. Copk, Chesley, assisted•
ltitenment took 'Mace in ,Clinton 'Cern-
etcry.
THOUSAND -YEAR-OLD CATTLE
Park cattle, descendants of thegi-
gantic white beasts that once roam-
ed wild through Britain's forests, are
today setting up new milking rec-
ords. The cattle, owned by Sir Claud
Alexander, Bt., of Faygate, Sussex,
last year attained an average milk
yield for the herd of 8,060 lbs„ with.
a butter fat content of 4,50. in the
previous year one heifer gave 11,-
7241k
1;7241k lbs., and was fifth best heifer
of all breeds in the West Sussex
Milk Recording Society's books.
Park cattle are both the oldest
and youngest of British breeds—
oldesl in respect of their long line-
age, and youngest in that they made
their first appearance in the ring at
the Royal Agricultural Society of
England's 1920 Show. The first vol-
ume of the Park Cattle's Society's
Trent Book was published in 1918 and
dealt with all the animals then in
existence.
A vivid white in color, with ears,
muzzle, teats and eye -lashes black
or red, they are large, magnificent-
ly proportioned beasts, adapted to
both milk and beef production.
Park cattle are remarkably free
from tuberculosis. Major Gurney's
herd of 150 head, no fewer than ten
of which have earned the Ministry's
of Agriculture 3 -year Certificate (for
a, yield of 24,000 lbs.) have all passed
the tuberculosis test for several
Years in succession without a single
reactor-. This herd has averaged 7,-
859 lbs. of milk annually over a per-
iod of 15 years.
HARLOCK
Mr, and Mrs, Wm. Knox Jr. and
family were on a holiday trip a few
days last week. This Friday, June 20,
THE MIXING BOWL.
By ANNE ALLAN
Hvdto Home Economist
THE GREEN SALAD
Helie Homemakers'. Aren't you
glad that the green salad has come
to stay? You find it on elost. Canad-
ian dinner tables, almost every day
of the year --and it's indispensable
as the best source of vitamins. In
fact it sometimes replaces cooked
vegetables.
a 0 s
Lettuce isn't the only foundation
for a salad. There's endive, with it's
soft thistle.shaped leaves, tender
spinach leaves, small dandelion
leaves—curly chicory, celery or even
nasturtium leaves! (And watercress
-fresh from a stream). it isn't neces-
sere to use greens singly—combine
several—for variety. Sharp, piquant
dressing makes the disb complete.
Incidentally, mayonnaise does not
belong with this type of salad, so if
they will be 10 years married, We you do not like the recipe for Special
wish to extend congratulations and Dressing, Just use clear vinegar,
spiced vinegar, onion j0100, carrot,
or tomato juice.
* 0 x *
The Green Salad may be dressed
Me for any meal—or it may remain
appealing in its own thrifty dress.
The garnishes as well as the greens
must be attractive, crisp, and cut in
pieces to suit. Suggested vegetable
garnishes are thin sliced radishes,
shredded raw beets, diced cucumb-
ers, minced onion, diced celery or
tomatoes. To add protein value in.
wish them many happy returns, Mrs.
Thomas Knox attended to the fowl,
etc., and Tom helped with the work
morning and night.
Mr. Reece Ferris motored to Kit-
chener on Sunday accompanied by
his brother-in-law, Mr, Knechtel, who
was going back to Calgary be Plane,
Quite a number from this peigh-
borhood attended the soldier's' serv-
ice
ereice in the park in Clinton on Sunday.
Want and For Sale Ads„ 1 week 250
ACTIVE
'?W SERVICE
RTES OF PAY IR THE RANKS
$1.30 per Day with Board, Lodg-
ing, Clothing, Medical and Dental
care provided. EXTRA': (1) Rates
varying from 2501 to 75e per day
for skilled tradesmen while em-
ployed. (2) Dependent Allowances
in Cash: $35 to wife, $12 each per
month for 2 children — only 3
dependents per soldier.
Join Canada's Active Army Now/
Yes, guns, tanks, armoured cars; mechanized
equipment of every description await YOU to
send them thundering down the road to victory.
This is the opportunity you have been wanting
—the chance to talk to the Hun in the only
language he understands. So join up NOW for
ACTION Overseas in old England, or wherever
the enemy rears his head.
The Canadian Active Arany
requires men for Artillery,
Engineers, Signals, Armour-
ed Cars, Tanks, Infantry,
Transport and Supply,
Medical and Ordnance and
other branches of the Ser-
vice. The Army is prepared
to teach many trades, and
to train you to efficiently
handle Canada's weapons
of war.
Go to your nearest District
Recruiting Office. Find
out about these Units; how
they work, what they do.
See just where you'll fit in.
See where any particular
skill you possess can " best
be utilized. Then join up
for ACTION.
Apply to nearest District Recruiting Office
or
any local Arrnoury
DEPARTMENT OF NATIONAL DEFENCE
CANADA
elude sliced hard -cooked eggs or
chopped left -over meat or fish. -
* * * .k
There are many interesting ways
to serve Green Salads, Arrange on
individual plates—if you like --or
toss together with dressing and
place in a bed of crisp greens. For
the best blend of flavor and season-
ings. toss all the salad ingredients
lightly in a large bowl, and then.
tumble into a chilled salad bowl, Ar-
range slices ofcold meat on a
platter.
* * * 4
Market men like to sell in quan-
tity, and they often make it worth
Your while to buy two beads of let-
tuce, two beinches of celery and two
bunches of radishes instead of one.
Ivlany electric refrigerators contain
a drawer or covered pan for vege-
tables and fruit in the lower part of
the cabinet. Greens should be kept
in these pans in covered basins, oil -
silk, or cellophane bags in the bot-
tom of the cabinet. The cold air
travelling down through the centre
will have lost some of its coldness,
and is ready to travel upward to the
freezing unit, where it will deposit
any moisture that it has. collected.
* * * * -
Greens should be washed, prepar-
ed for use, and then placed in the
pans so that they will not be crush-
ed by heavier foods or become Bog-
gy with water. The heart of head
lettuce should be removed—hold
under cold water tap—turn, and
shake water out gently—then place
in the crisping pan, so that the open
end is towards the bottom, This will
prevent the ends of the leaves front
becoming brown,
Keep your oils and dressings on
the top shelf near the wall, furthest
from the freezing unit. See that each
container is covered, and leave a
little space around each one,
* * * *
If you have planned a Green Salad
course on the menu, serve cheese
straws, biscuits or ware's—or a few
crackers—to prove its worth. Fresh
bread and butter can't be improved
on to accompany your salad.
Recipes
Green Salad Bowl
I'st- It-ttuce, ;spinach leaves. tender
dandelion leaves nr a combination of
two or more. Wash and shake dry
carefully. Cut greens into pieces and
add any of the following: Diced cel-
ery, chopped green pepper. thin
onion or radish slices , cucumber
slices, tomato 500tions, chopped hard
cooked eggs, or pieces of apple with
skin on. Keep in electrics refrigerator
in the serving bawl. When ready to
serve, pour Special piquant dressing
over contents and toss lightly with
two forks,
* * * *
Special Piquant Dressing
?:, cup sugar
sst cup water
Juice of 3 lemons or 1; 3 c. vinegar
tbsps, tomato catsup
1 tbsp. Worcestershire sauce
lee, tsp. paprika
11• tsp. salt
t4 tsp. celery salt
1 tsp, minced onion
1 cup salad oil
Combine sugar and water. bring to
boil and hail slowly for 15 minutes.
Add lemon juice ar vinegar and
bring to a boil again. ('hill, Add re.
manilla ingredients and beat with -a
venire egg beater• ---3 minutes. Makes
.l 1 1155,
k e * *
Vari.itioes !11 Add le eup chili
eanee art _ thee. green pepper,
'2) 1tdd r lbso. horseradish.
Watch your Mixing howl Portia:
fee further salad dressing teripts.
* * k *
Vegetable Salads
Use any combination of vegetables
--ranked beets or carrots, cut in titin
strips: cooked green beans. peas or
caaliflower flowerets or celery
pieces. Marinate each cooked vege-
table separately in Special Dressing.
Arrange any combination of crisp
salad greens in a bowl. Mix lightly,
Sprinkle bits of tangy cheese over
the top for a complete main coarse
dish
*
Questions and Answers
Mrs. J. S. R, writes: "1 am sending
you directions for the most delicious
homemade ice-cream you ever
tasted.
HOMEMADE ICE-CREAM
20 marshmallows
1 cup milk
2 eggs
lie pt. cream
1e tsp, flavoring'
coloring
Heat on electric element turned
"Low", stirring constantly, pour this
over two eggs beaten very little, with
a fork, (not an egg beater). Put in
electric refrigerator tray until it
forms a firm jelly, Beat pt. cream
and elowiy let the first mixture beat
in with the cream. When the cream
is tef a batter -like consistency, flavor
or color and flavor. Freeze in elec-
tric refrigerator for 1 hour.
r * * *
Mrs. J: C. says: "I am back again
with another question. Can you give
us a recipe for a 'chocolate chip
cake'? Mine has been misplaced. I
would like one to bake in layers,"
PAGE THREE
POTS and PANS
KEPT CLEAN
this EASY way
'ISJO mare rubbing and scrub-
bing to get grease and hard -
baked food off pots and pans—
Gillett's Lye cuts right through
dirt of any kind I
Use Gillett's Lye, too, to keep
drains clean and running freely.
Doesn't harm enamel or plumb-
ing. Keep a tin handy.
FREE BOOKLET—The Gillett's Lye
Booklet tens how this powerful cleanser
clears clogged drains ... keeps out-
houses clean and odorless by destroying
the contents of the closet... how it
performs dozens of tasks. Seel for a
free copy to Standard Brands Ltd.,
Fraser Ave. and Liberty Street,
Toronto, Ont.
*Nawar dissolve lye bt Lot 9/IetW, The
action et6 the lea itself hosts the wale&
CHOCOLATE CHIP LAYER CAKE
1 pkg. semi -sweet chocolate
,or 8 oz.)
214 cps sifted dour
21/4. tsps. baking powder
ee tsp. salt
1/2 cup butter or lard
1 cup sugar
3 egg whites (not beaten)
%. cup milk
11/2 taps. vanilla
Cut each small square of chocolate
M 4-6 pieces. Sift the flour, onee,
measure; add the baking powder and
salt, and silt together 3 times. Cream
the butter or lard thoroughly; add the
sugar gradually. and cream together'
until light and fluffy. Add the egg
whites one at a time, beating thor-
oughly after each. Add the flour alt-
ernately with the milk, a email
amount at a time, beating after each
addition until smooth, Add the van-
ilia. Pour le of the mixture into
greased layer tins, sprinkle chopped
chocolate over each and add the re-
maining mixture. Bake in a moderate
electric oven at 375 degrees for 30
minutes (or until done).
A weman visited a West End store
with her five-year-old daughter, at
which a mannequin parade was pro-
vided as a tearoom attraction, in the
sudden stillness caused by the en-
trance or four beautiful damsels clad
in the most ravishing of . pajamas,
the Little child piped shrilly: "Oh,
mummy: We really must bring daddy
here!"
Teacher— "How do yon know that
tine world is round. Willie? Can yon
Prove at?"
lfiillie- "I don't have to prove it.
1 never said it was."
DUBLIN BOY~
run'inued From Page One
'i1t now i11 the
tee Holy Catltr•1-
'-Jro -ki pointed :out that
e _i; -en 10 tht' young
r , -:': rt.r;•„ or her .s rk in quid-
t$r .. n1a11' footsteps aright
;%iitt n 1,-- as a child. Later. as she sat
<e,,ne in her home, she must have
wondered math- times whether her
on woohl continue in his chosen vo-
cation. He paid tribute also to the
work ,sf the Sisters for their teaching
and example to the young man.
Tracing how the priest tomes in
contact with 'the individual from the
time of Baptism until final prepara-
tions for death, Father !O'Drawski
.painted out the sacred obligations of
a priest to fulfill his vows at .ordina-
tion time.
Noting the honor that is refected
on the parish of Dublin by the ordin-
ation of the young man, he said, "It
is another glittering star in the crown
of .glory of this :parish."
.•Father Feeney, only son of !Mrs.
Kathleen !Feeney of 'Dmlblin, was edu-
cated' in Dublin Separate School and
Continuation School and entered St.
IJerome's lCallege, Kitchener. (Later
he entered the novitiate of the Con-
gregation orf the Resurrection at
Kitchener and was transferred ;to St,
Thomas Scholasticate, operated lby
this $Order in conjunction with St.
Peter's Seminary. 'On !Pune '7 of this
year he was ordained by Rt. Rev. J.
T. Kidd, 'Bishop of London.
Father Feeney, after a short vaca-
tion, will return to the Congregation
at !London to continue his s'budies in
preparation 'for his 'degree. After gra-
duation he 'will likely beginbeaching
in one of the colleges conducted 'by
the 'Congregation of 'the Resurrection.
Following Solemn ;High iMass Fa-
ther Feeney conferred his (blessing on
the individual :menvbers of the con-
gregation who 'knelt !before hint at
the altar railing. 'In the evening he
solemnized The Benediction of the
Blessed Sacrament.
Send us the names of your visitors.