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HomeMy WebLinkAboutThe Seaforth News, 1941-06-26, Page 3THURSDAY, JUNE 26, 1941 THE SEFORTH NEWS PROTECT PRICELESS OLD FAMILY RECIPES W ITII �,uf MAGIC ae MGIC 4Kj A�., AIU 'DER;:. 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.