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HomeMy WebLinkAboutThe Wingham Advance Times, 1934-05-31, Page 5Thursday, May 31st, 1934 Announcing Semi Annual SALE UF FINE E LINENS Read Our Sale Bill For June Sale Event LINEN TABLE CLOTHS 1/3 OFF 70 by 70 Inches 2.47 70 by 88 Inches •ast Fine Linen Cloths that are classedas seconds by the Mills in Ireland; tiny black speck only; this in no way harms their wear- ing quality. On Sale at these low prices. HEMSTITCHED TABLE LINEN 66 by 66 Inches 2.49 59 by 88 Inches 3.69 1 These beautifully patterned Table °Cloths with drawn: hem- stitched hems, at this low price cannot be duplicated. Included In SALE LINEN TOWELLINGS Etc. 36 INCH PRINTS Hardt wearing fast colors, Jand note wide width; plenty of pat- terns and colors. 1 5 c Yard ANGEL SKIN SLIPS Many find these satisfactory in every way, more so at this low price. All Sizes. 79 c Each a l" SILK HOSE FIRSTS 63c Pair, 2 Pair 1.20 Lay in a supply at this low price. All are better quality Silk Hose,in Service and Chiffon weigt; all sizes and colors. PRINTED VOILES Pretty summer voiles for dress- es for children and grown-ups; 36 inches wide. Yard 3e Bloomers and Panties Better quality rayon in every new style, lace -trimmed, elastic or.buttorr waist. Sizes and colors.........- .......... �� SILK HOSE SUB STANDARDS Fine Silk. Hose for general wear classed as seconds by sharp in- spectors. Sizes and Col- ors. Pair t: THESE ARE SOME OF THE OUTSTANDING ITEMS. LOOK FOR THE WALKER STORE BILL — "READ IT". i 1 .MORRIS Mr. and Mrs. John Bosman of Dut- ton, spent the week -end with his par- ents and other friends at Browntown. We are sorry to hear Mr. John Perdue has been on the sick list. His manyi friends hope he will soon be better again. Mrs. Harold Jewitt and family of Lucknow, spent the 24th of May with Mr. and Mrs. Lew. Jewitt, 2nd line Morris. Mr. and Mrs. Russel Bone and two children, spent Sunday afternoon with friends on the boundary. Mr. and Mrs. Harry Robertson and son, Billy, visited with her parents, at Blyth, on the 24th of ,May. Miss Viola Mathers spent Sunday with her father and. brother, in Blue - vale. Mr. and Mrs. Frank Stamper and two children visited on Sunday with her father and sister on the 3rd line Morris. This community was shocked to hear that Miss Jessie Gray had pass- ed away on Thursday morning. Mrs, D. Taman, of Blyth, spent Sunday with her parents, Mr. and Mrs. Jos. Breckenridge on the boun- dary. Two tar -loads of Orangemen from I3luevale went to Dungannon last Tuesday night to attend .the quarter- ly county meeting there. GLENANNAN Mr, and Mrs. Thomas Wallace and Mr. and Mrs. Wilfred Murchison mot- ored. to Toronto on Sunday and visit- ed friends there. Mr. and Mrs. Fraser Haugh and babe, visited Sunday with the tatter's sister, Mrs. Leslie Bolt. Mr. and Mrs. Reuben Stokes visit- ed recently with their daughter, Mrs. Gordon Weir, Howick. Miss Elva Metcalfe, nurse -in -train - nig, of Guelph, is spending her holi- days with her parents, Mr. and Mrs. John Metcalfe. Mr. and Mrs. George Muir and fam- ily, also Norman Muir, of Toronto, spent the week -end at the home of Mr. and Mrs. Thomas Wallace. Quite a number from these parts enjoyed themselves at the home of Mr. and Mts. John Baird, 9th con., Friday evening. Mr. and Mrs. John Lane, of Bel - more, visited. Thursday at the home of Mr. and Mrs. Isaac Stokes. BELMORE Those up from Toronto for the holiday were: Mr. and. Mrs. George Curle and Mrs. Bone at Wm. Curie's; Miss Eunice Hakney with her parents. • Jean Herd and Jean Curle of Wing - ham, spent Sunday at their home here. A :pretty wedding was solemnized at the home of Mrs. Alex. Casemore Saturday afternoon when Miss Etoile became the bride of Mr. George Mun- dell, The ceremony was performed by the Rev. Thompson of the United Church, only the immediate friends be- ing present. They will reside on the groom's farm in Turnberry. On Tuesday, May 22nd the C.G.I.T. put on a very interesting program un- der the leadership of Mrs. Thompson. MORE AND MORE PEOPLE THE WINGEAM ADVANCE -TIMES The program consisted of a Cinderella Pantoinine, which was splendidly car- ried out both in action and costume, a number of Canadian Girls in Train- ing songs, a duet, an address very ab- ly given by Miss Helen Willits on the Origin and Purpose of the C.G.I. T., and a French Minuet. This last number, the good old-fashioned folk dance; put on by eight girls dressed in the old Queen Anne fashion. The whole thing was so gracefully done that the whole audience watched it with keen interest. The music for the program was supplied by Miss Mar- garet Mundell, whose ever -willing' hand was greatly. appreciated. BELFAST Miss Olive Kennedy, Whitechurch, spent last week with Mrs. Davis. Rev. Mr. Taverner and Mr. Will Al- ton are attending the Conference of the United Church at Sarnia this week'. Miss Virginia MacDonald, Reg. N., of Ripley, is spending a few days with Mr. atid Mrs. Davis. Mr. and Mrs. Ed, Thorn of St. Hel- ens, spent Sunday with Mr. and Mrs. T. -A. Cameron. Miss Elliott, of Wingham, visited recently with Mr. and Mrs. Sam Al- ton. Mr. and Mrs, Robt. Cameron, of Lanark, spent a few days last week with the former's brother, Mr. T. A. Cameron. Mrs. James Cook of Lucknow visit- ed at Mr, Roy Alton's, a few days last week. BELGRAVE Mr. Robt. Geddes who spent the winter in Toronto returned home last week. C. R. Coultes shipped a carload of cattle from Brussels on. Saturday and spent Monday in Toronto. . Remember thegarden party at Knox United Church on Friday, June 8th. The Cemetery Board and Women's Institute plan on holding a bee at the Brandon Cemetery on Wednesday, June 6th, when it is hoped enough risen and teams will gather so that the corner may be filled in and other work done. We trust that those in- terested will realize the responsibility of making these improvements and thus beautify the resting -places of those who have gone on before—their Memories deserve perpetuation. Miss Sara Cole, of Hamilton, spent a fe wdays with her parents, Mr. and Mrs. W. J. Cole, MAKE SURE YOUR NAME IS ON THE LIST Everybody eligible should vote. On- ly those persons whose names appear on the printed list furnished by the Election Board to ,the returning of- ficer are entitled to vote. The basis of this list will be Part I and III of the last municipal list. These Iists are now available and posted up for your inspection. Check up and make sure your name is there. If it isnot see that it is added. Revision Court will be held in the respective muni- cipalities on the dates as specified in the advertisement appearing elsewhere in this issue. Be sure, if your name has been omitted and you.are entitled to a vote, that you make representa- tion to have it added. Don't leave it to someone else. Do it yourself. Note the dates of the Election Board sit- tings in your municipality and plan to attend. Those qualified to vote must be British subjects, 21 years of age, have resided in Canada one year and in the Electoral District at least two months previous to the election. "The truest politeness comes of sincerity."—Samuel Smiles. Two horse-drawn vehicles ap- proaching from different directions had come face to face in one of Lon- don's narrow streets. An argument followed as to which was to back out to let the other ;pass. One driver, thinking to clinch the argument, pulled a newspaper from his pocket, settled himself down com- fortably in his driving -seat, and began to read: After a minute or so of this, and. hearing no sound of his opponent backing out, he looked up and said: "Well, what abaht it? Ain't ye goin to back alit?" Carne the answer; "Me? Tain't likely. I'm waiting ter 'ave a look at that paper when ye're finished with it." SANDWICHES AGAIN .By Barbara B. Brooks Whatever its present position may be, the sandwich is of noble origin. We are told that it was the Earl of Sandwich who first sponsored the cus- tom of serving meat between two slices of bread. This idea marks the Earl as a fastidious, as well as prac- tical man. The sandwicli was a for- ward step in improving both table manners and convenience in dining, For In the Earl's day, roast meat was a big part of the menu and forks had not come into general use, Some of the sandwiches we see to- day give not hint of nobility. How- ever, even the humblest one can he a noble work if it is fresh and trim. And some of the very elaborate ones often are tawdry and unappetizing in spite of the good ingredients which go into their making. The whore is no better than its parts: ;A good sandwich starts with good. materials. First of all, there must' be bread. It can be almost any land. It should be moist and fresh, but several hours ora day old so that it is easy to cut and handle. If the crust is very crisp, wrap the loaf in ai damp towel for a few minutes. It can then be cut without breaking and cr•unibing. Of course, for cutting, a sharp knife is needed, Select one that is thin -bladed and flexible, but strong. It should be long enough to cut a loaf the long way, when needed. A knife with tiny, sharp, saw -teeth on the cut- ting edge is good. An advantage of the saw -tooth knife is that it is not very good for cutting other foods and you will keep it especially for bread. It will save time and materials if you will cut the bread to get the larg- est possible slices. Whenever practi- cal, slice the bread the. long way of the loaf. Spread andunake the sand- wiches in long slabs and when finish- ed cut them into the sizes you like. If you are using nut bread or any rich bread that crumbles easily, it is better to cut the loaf in small slices. Sometimes it helps to cut the loaf in half down the center the long way, then slice. Thin, smooth mixtures ' can be spread onto the cut surfaceof th P e loaf before cutting the slices. This will prevent tearing the slices. Another precaution is to have butter at room temperature and to cream it thorough- ly before spreading the bread. Cheese and paste mixtures can be thinned with liquids, such as cream or milk, fruit juices or salad dressings, accord- ing to seasoning and flavoring desir- ed. Fillings should be finely chopped, thinly, sliced or in pieces which will stay in or on the sandwich when it is being eaten. It should not be neces- sary to eat a sandwich with knife and fork. If you like sandwiches in moun- tainous or haystack formation, it is helpful to arrange them so that they can be taken off in layers for eating. Vegetables and fruits for sandwich- es should be crisp, firm and dry. Cut or chop them finely, but do not crush. Some spreads are made by mashing vegetables. In this case, mash the vegetables thoroughly and moisten with butter, cream, oil or mayonnaise SPECIAL LOW FARES FOR King9s thday ROUND TRIP BETWEEN ANY TWO POINTS IN CANADA AT REGULAR ONE-WAY FARE AND A QUARTER Going Dates from Noon, Friday, June 1st until Noon, Monday, June 4th • .Return Limit' To leave destination up to midnight, Tuesday, June 5th, 1934. Usual One Day (Sunday) Fare also in effect June 3rd. Information and fares from your,loc- al agent, G. L. Baker, phone 47. Canadian Pacific Insure and Make Sure All the best old established Companies. FIRE! AUTOMOBILE! ACCIDENT Thirty -Five Years in the Busi- ness. Abner Cosens Insurance and Real Estate. HarryFry Furniture and Funeral Service L. N. Hankin Licensed Embalmer and Patera/ Infector Attilmlatxatn Service,. Day Phone 117. Night P,hotte 109. PAGE FIVTr.' HEREYOU ARE, MRS. WISE BUYER : ,. here's your chance to make that food dollar 5 T R E T C- H to the limit, for it is Bargain Time at your Dominion Store. And what a time for these thrifty shoppers who know VALUES! Not just low price, but LOW PRICES and HIGH QUALITY; that is a combination that will gladden the heart of every woman who guards the family purse strings, CLARK'S PORK and BEANS Large 2% tin' 10c Maple Leaf MATCHES, 3 pkges. Quaker CORN FLAKES, 3 bozes 25c Domino SOAP CHIPS, 5 lb.. pkg....:.. 39c MAYFIELD BACON, ib29c PEANUT BUTTER, 26 oz25c Australian SEEDLESS RAISINS, 2 Ib. 27c Domino Red Package . TEA, lb. 47c 25c Richmellow Blue Label TEA, Ib.57c Richmellow Yellow Label ORANGE PEKOE 69c CAMPBELL'S TOMATO SOUP 3 Tins 23c Here Are REAL BUYS Bayside or Standard PEAS,: No. 2 Tin. 2.. 23c Bayside or Standard CORN. No. 2 tin. 2 .. 21c Domestic. Shortening Sunlight Soap 4 bars 22c Kirk's Castile Soap 5 cakes for 23c Good Quality Wax Beans No. 2 tin lIc Fancy Quality LOBSTER/2s Tin. .29c Bayside Pears in Light Syrup 2 Tins .... 23c Picnic Brand PICKLES, 28 oz. jar 25c Domino Bak. Powder lb. tin 19c It's Guaranteed y74,- zw.,l ,Vi�i "14E, , MILD FLAVORED NEW CHEESE 2 lbs. 25c Welch's GRAPE JUICE, bottle 25c Shirriff's JELLY POWDERS, pkg..........5c Fray Bentos CORNED BEEF, Tin 15c TOMATO JUICE 6c Kraft MIRACLE, WHIP, 81 oz.:..:..19c Blue Ribbon COCOA, 2 lbs. 29c Brock's BIRD SEED 19c pkge. RICMELLOW COFFEE 39c lb WHILE THEY LAST WILLOW PATTERN BREAKFAST SETS 16 Pieces Only 89c Set .47t ar7i T S,I?'- 'an 'Sd'.49:. i . . to form a smooth paste. Chill the fillings for cold sandwich- es. If the sandwich is to be served hot, be sure the filling that goes into it is hot. For the most part, simple things well seasoned make the best sandwiches. Often a spread of cream- ed butter is sufficient. With plain breads, add something to give flavor, such as chopped parsley and onion juice, horseradish, chutney, chopped ginger, or other highly flavored in- gredients. Bran breads make unusually good sandwiches. Bran has the property of absorbing and holding moisture. The bread itself will keep nicely for • several days. Even very thin bran bread sandwiches do not dry out very quickly. Bran is healthful, too. It adds bulk which most of us •need in our diets. Many of the bran breads are rich in flavor and you can make bran bread sandwiches with very sim- ple spreads or just butter. Banana Bran Nut Bread ii. cup shortening Y cup sugar 1 egg (well beaten) 1%, cups mashed bananas 2 tbsps .water 1 cup bran 1r,L cups flour 2•tsps. baking powder i/a tsp. salt % tsp. soda ria cup chopped nuts meats 1 tsp. vanilla extract Cream shortening and sugar well. Add egg, mashed bananas, water and" bran. Sift flour with baking ;powder; salt and soda. Mix nuts with flour and add gradually to the first mix.- t.ure. Stir in vanilla. Pour into greas- ed loaf tin. Let stand 30 minutes and bake in a moderate oven (375 F.) one hour. Let cool before cutting. Yield:1 loaf (Six4, inches). IN Kellogg's Corn Flakes you're always certain of getting the same high qual- ity ---the same appetizing goodness—that have made them the world's largest - selling breakfast cereal. Remember, when substi- tutes are offered, it is sel- dom in a spirit of service. No imitation can equal the marvelous flavor and crisp- ness of Kellogg's. And the heat -sealed inside WAXTITE bag that keeps them oven - fresh is an exclusive Kellogg feature. Kellogg's Corn Flakes are today's big bargain. Guaran. teed by W. K. Kellogg. Made by Kellogg in London, Ont. "IT PAYS TO SAY �1 i 47 FL ALcVte.,:roikki.FpEsk cP £ o� spy.. x11 A�6INAL kis Tests .k/G...