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Home My WebLink AboutThe Wingham Advance Times, 1935-07-25, Page 5Er Thursday, ; July 25th, 1935 4 L,N GLASSCO'S PL FINEST NA'TURE'S BES' Tomato Juice always at rs is ' II your ,'` amItlort . •Don't take a chance on buying foods, at'are shelf stale,' Shop at Dominion Stores'°and be assured of Freshness, Quality and Economy! With ,Pectin Added • No. 1 Tins 32 -oz, Ja GOOD QUALITY GOLDEN 1-1b. Tin No. 2 Tall Tin CHASE & SANBORN'S 1 -lb. Bag you'll need these SE PINTS QUARTS 3 -GALLONS Rubber JAR RINGS, Pkg. of 12 - 60 ZINC JAR RINGS doz. 2O Malt, Spirit, Cider, Bulk VINEGAR - gal 39t PAROWAX 2 pkgs. 2SC E doz. 1.15 doz. 1.28 doz.1.69 rt bot. C SO.+. IN SALE P & pi S IAP 19B. 35(, CALAY - 3 for 14 ®.: YIL Large Pkg. Small Pkg. 2for 17C BAYSIDE CHOICE WELCH'$ 2% Tins es for 1i m� Med. Bottle (tic :ne RAISIN SULTANA CAKE 2-1b. Block RITZ 1SCUITS Pkg 5 , Plcgj� The New Cereal T PUFFS Pkg. tly Sweet Mixed 28 -oz. Jar PICNIC PICKLES 25 MacLaren's 24 -oz. Jar PEANUT BUTTER 23* Princess SOAP FLAKES pkg. 2.,6 1 Homegrown Tomatoes, 3 lbs. 25c Choice LEMONS New CABBAGE 39c Doz. 5c Head .,, ..�,. ter. a. Ai WINGHAM ADVANCE TIMES "I doot Donald's broken out agin." "How dae ye think that, Rab?" "Last nicht he was lecturing tae a crowd at the cross on the evils o' strong. drink." "Ani pleased tae hear o' that; is a guid sign." "Aye, but ye see there crowd." was nae r WARNING $OAP PRICES RISHIG BECAUSE SOAP EMAKIN MATERIALS HAVE DOUBLED IN PRICE IT WILL NOT BE POSSIBLE TO OFFER THESE QUAL- I YSOAPSATTHESELOW RICES MUCH LONGER! THESE COLGATE-PALMOLIVE SOAPS ARE HiGH,IN QUALITY LOVA:IN-,PRICE YOU GET MORE FOR YOUR MONEY! PRINCESS SOAP FLAKES Fine for Silks, Woolens or Hosiery. Money Back Guarantee.' 170 Large Package Try a Package... if not entirely satis- fied we will refund your money. s3: MR EVERY HOUSEHOLD WASHING PURPOSE PURE SOAP FLAKES PALMOLIVE SOAP Keeps Complexions Youthful A CAKE or 3'ier 4¢ Lathers perfectl in Hard or Soft Water. CASTILE LIQ SOAP MADE PROM PURE COCONUT OIL .AMBLRLE t,. `Y, O� 14P1„01'11', S hells t.,t r. C..'Wu Cakes for 1 00 A PKGE • Quicker for Dishes • l✓asy on the Hands • Advertised by the Radio Gossips "Clara, Lu & Ent'' MO VALUE STOCK UP NOW Orr THESE SOAP BARGAINSON SALE AT THESE BLYTH, Ont. Hallp'Ge era) -Sto~ki+ .. . <erni" i6,' Cv4;.w. Wettlaufer.. 4;.w. .1..NTAIL, Ont. eil McDonald, BLUEVALE, Ont. A. b< Smith J. W. Wettlaufer. ...»,""' ' ,Levevaltir aur ...,,.. LELYS HardWater CASTILE SOAP Lathers in Hard5 r of o ,S t Water. A CAKE STORES WINGHAM, Ont. t,T. R. Biggs 'R. Galbraitkl,, (1q.ed, Front): TI. E, Isarct & Co. Mundy George Olver F. Watson:. 9000 JELLY AND li _ JAM 'RECIPES 1 Mid -summer provides a 'variety of fresh fruits. The thrifty Housewife likes a well -stocked shelf like moth- er used to have, Now is the tune to make your own jellies, jams, preserves acid' spiisdd fr"ujts according to' sour own. ` ,fay'orite methods; " Jellies- a.nd. jarria', are perfect • for the children's' sandwiches, for cakes, omelets, pan calces.ant1 with ch se and ice creams, and can be used Ia'n numerous other ways for serving. ' Canned, Strawberries After the berries are pulled, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add a/�; lb. of sugar; let them stand two or three hours, until the juice is drawn, from them; pour it in the kettle and let it come to a.boil, and remove the scum which rises; then put in the ber- ries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. Be sure the cans are air tight, Rhubarb and Strawberry Jelly 4 cups juice 8 cups sugar 1 bottle fruit pectin To prepare the juice, cut about a pound of fully ripe rhubarb into one- inch pieces and put through the food chopper. Crush thoroughly or grind about two quarts fully ripe strawber- ries. Combine the fruits and place in jelly cloth or bag and squeeze out juice, Measure sugar and juice into a large saucepan and mix well. Bring to a boil over hottest fire and at once add bottled fruit pectin, stirring con- stantly. Then bring to a Full rolling boil and boil hard for one-half minute. Remove from fire, skim, pour quickly into glasses. Paraffin hot jelly at once. Makes 12 6 -oz. glasses. Strawberry and Pineapple Jam 31/2 cups prepared fruit 6?z'cups sugar 1/2 botle fruit pectin To prepare fruit, crush completely or grind about a quart of fully -ripe strawberries. Reduce each berry to a pulp. Cut fine or grind a medium-siz- f ed, fully ripe pineapple or use a No. 2 can of crushed pineapple. Combine fruits and measure the exact amount. Measure sugar and prepared fruit in- to a large kettle; mix well and bring I to a full rolling boil over the hottest, fire. Stir constantly before and while boiling. Boil hard 3 minutes. Remove from fire; stir in bottle fruit pectin. Then stir and skim by turns for just 5 minutes to cool slightly, which will prevent floating fruit. Pour quickly into glasses (will fill about 9 6 -oz. glasses) and paraffin at once. )Pineapple Jam 4 cups (2 lbs.) chopped fruit 7 cups (3 lbs.) sugar 1 bottle liquid pectin Put pineapple through food chop- per, using finest knife. Measure fruit and juice into large kettle. Add sug- ar, mix and bring to rolling boil over hottest fire. Stir constantly before and while bailing. Boil hard 1 minute. Remove from fire and stir in pectin. Then stir and skim by turns' for just a few minutes, to cool slightly to, pre- vent floating fruit, Pour quickly and. seal hot jam at once with paraffin. This recipe requires about 2 medium pineapples and makes 10 to 11 eight - ounce jars. Pineapple Jelly 3 cups (VA lbs.) .juice 1 bottle liquid pectin 61/2 cups (2% lbs.)'sugar Chop pineapple fine. To four cups of chopped fruit, add '4. cup of water, Bring to a boil, cover, and simmer five minutes. Drip through jelly bag. Measure juice and sugar into large saucepan, stir, and bring to a boil ov- er hottest fire. Atoncesadd, the liquid pectin, stirring constantly and bring again to a full rolling boil and boil 4 Minute, .Remove, from fire, skim and pour quickly. .:Seal hot . jelly at once with paraffin. This recipe re- .qui'res' 2 medium pineapples and makes nine 8 -ounce jars. Blueberry and Pineapple Jam 2 cups bluebrries Grated rind and juice of 1 lemon • 1 cup crushed pineapple, fresh or canned 2% clips granulated sugar Carefully sort and wash berries. lvfix with pineapple and lemon rind and juice. Place over low flame and stir occasionally until mixture comes to a boil. Gradually add sugar, stir- ring constantly. Bring to a boil again and simmer kr 20 minutes. This will fill '6 6 -ounce jelly glasses. Raspberry and Currant Jani 1 lb. raspberries, mashed y cup strained currant 'juice. Add currant juice to raspberries and bring to boiling point. Then add % lb sugar andcook until thick, stirring r rin g frequently to prevent burnin Seal in hist sterilized jars. i Strawberry .Jam 1 lb. strawberries 1 lb, fine white sugar Wash fruit by dashing lightly with water and, draining thoroughly; pick over; mash and bring slowly' to boil- ing'point, boil for 20 minutes stirrings requeritry; add sugar and. • boO O 15-; The 'siker Store Great Introd- uctory ale Of July Values Summer Clearance Sale of Brokexl, Lines at Spec- ial Reduced Prices Summer Dress Clear- ance Half Price and Less 25 Per Cent. Enjoy the best part of the Summer in one of these seasonal creations. Special low prices that mean saving you doIIars. Summery, Voile Dresses Delightful materials and printed patterns in this group of voiles, a suuprisingly good value at this price. Reg. $1.59 Sale 1.19 Voile and Organdy Blouses Dainty creations for 'S'ummer wear, pleasing printed designs that add charm to arty occasion. Sizes 32 to 38. Reg. to t $1.75. Each Misses' Polo. Shirts These come in popular mesh weave, with turn -down collar, button at neck. Reg. 75c. White only. Sizes to 40. 59c Each Bathing Suit Ciearance Ladies' styles in popular style, pure wool, choice of colors, sizes 34 to 42. This lot reg. .2 itt to $2.00. Sale Price 00,7 Little Tot Dresses Ages 2 to 6 Years Child's Summer Dresses, two- piece style, panties have straps to go over shoulder to be worn as sun suit. Reg. $1.256 Sale Price Child's Cotton Bloomers Sturdy light weight cotton with elastic at knees and 1 waist. Clearing, Pair Sale of Dress Voiles Pleasing choice of designs in these popular summer cottons, 36 inches wide, reg. to ' 9 c 29c. Yard..........W.........-r� Better Voiles Smart creations both in designs and colorings, 36 inches wide. Regular to 59c yard. 4"2 Sale, Yard m� Curtains Suitable curtains for bedrooms, etc., come complete with tie- back, many with valance, all 21/4 yards long. Reg. to $2.25. )Pair ................_.._._._.. 1.23 Hollywood Skin Fresh- ener A delightful preparation for summer use, refreshes and clears the skin. Reg. 15c. 1 OC Sale si ...- Cocoanut and Super Oil • Shampoo Two preparations for real satis- faction and ease. Reg. 1 7 OC 15c. Each minutes or until thick; seal while hot in sterilized bottles. Simple Raspberry Jam If raspberries are dry and freshly picked they may not need washing— if not, pick -them over and put in bot- tom of preserving kettle—mashing each layer as you add it, with potato masher, and so continue until fruit is all used. Heat slowly to boiling point, stirring almost constantly, then add an equal quantity of heated sugar. Cook ,very slowly. for 45 minutes— when jam will have a shiny appear- ance, and will be quite thick. Turn into sterile jars, or small stone crocks and cover immediately with layer of paraffin—adding a second coat when cool. Raspberry Jam To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do) and: boil gently until it jellies up- on a cold pate; then put into small jars; cover with branded paper, and tie a thick white papal' over them. Keep in a dark, dry and cool place. Spiced Cherries To five pounds of cherries, washed, stripped from stems and stoned, add. 1 lb. sugar, 1 qt. vinegar, and two tablespons each of cinnanr a r all- spice. C,nediun �ttstitrhi g con00) o 04.1 coi•chsng, for half 'an dour, after coming to a. boil, Put -Up io, jars or glasses, covered with pax .ifit. while still hot. Mint Jelly,,. % cup apple vinegar,-. 1 cup water :74:et:a coloring ep (1 Ib.7 oz,lt gar �lctl%It~tii x tfa" ."�i`'2 t is. spearmint -,extract` Mix vinegar, water and sugar in large , saucepan and bring to "a boil over hottest fire, Add coloring. to de- sired shade while mixture is coming to afboil. (Use coloring which fruit acids do not fade.)' When ntiture b,oils add fruit pectin, stir constantly, Then bring to ,a full rolling boil and WI hard i/ minute. Remove from fire, skim; add extract, according to flavor desired. Pour quickly. Paraffin and cover immediately. Makes about 5 glasses (6 fluid ounces each). Raspberry and Red Currant Jelly Most experienced jam and .jelly makers know that a half and.half com- bination of raspberries and red cur- rants makes a grand , -Here's Here's how: Pick aver red currants, but do not remove stems; wash and drain. Pick' over en equal amount of raspberries, but do not wash unless necessary. Put. a layer ,of each in bottom of preserv- ing kettle and mash them to a pulp and continue until all of both kinds of berries are used. Cook slowly un- til currants look white. Strain well through jelly bag. Measure juice, bring to boiling point, and boil 5 min- utes; add an equal quantity of heated sugar, boil 3 more aminutes, skim and pour into hot sterile jelly glasses, and cover with coat of paraffin immediate- ly, adding a second coat when Jelly is cool. Blackberry Jam Here is a recipe for making black- berry jam that is simple and which is delicious for tart ,filling. I Pick over, wash and drain berries, Mash and set over a low fire to be- come hot. Press through a fine sieve. Weight the pulp that goes through the sieve, and be careful that no seeds get through. Add an equal weight of sugar and boil until thick, stirring fre- quently. Gooseberries and Strawberries One quart gooseberries, cooked, in % pint water for 6 minutes. Add 6 lbs. sugar and bring to boiling point, 3 quarts of washed and drained straw- berries. Cook for 20 minutes. Seal in hot steriiiied jars. Pineapple Marmalade Pare, slice, core and cut into small bits a large pineapple. Make a syrup of a cup of water to two pounds of sugar; melt, and heat to a boil. Heat the chopped pineap- ple in a vessel set within one of boil- ing water, covering it closely to keep in the flavor. When it is smoking hot all through and begins to look clear, add to the syrup. Boil together a half hour, stirring all the ,while, or until it is a clear, bright paste. ' Raspberry Mayonnaise Beat 2 tablespoons raspberry jelly with a silver fork. Add 2 tablespoons lemon juice, a, few grains salt and x4 cup mayonnaise. Mix lightly and fold in iS cup of cream, beaten stiff. Pickled Watermelon Rind 4 lbs. watermelon rind 1 lb. brown sugar 1 tbspn. mixed ground cloves, mace, cinnamon and allspice t/ pt. best French vinegar Cut the watermelon rind into strips, cook in clear water and drain. To the watermelon rind, add the vinegar and sugar ,making a syrup. .Add the ground spices and boil until the wat- ermelon rind is tender. Put in jars while hot and seal. This is a sweet pickle. The citizens and espesetally tJ ,e merchants of Wingltam have shownsuch favor for our service in the past that we are snaking fur- ther efforts to improve our service to your town. Every effort will be made, to; give you delivery as early as possible each morning and to serve your needs ill. several ways as only can be done by a -company operating' on the system we main, tain. For overnight service please )make sure that your order is mark- ed (LISTOWEL TRANSPORT) and show our telephone number in the city you are ordering from. BRANTFORP GUELPH 1825 790 HAMILTON KITCHENER BA. 4687 • WAT. 919 ; LONDON STRATFORD MET, 1854 1774 TORONTO WOODSTOCK AD, 7305 698 WINGHAM 77, Ask our drivers for further infor- mation nformation on RATES & SERVICE Listowel Transport Head Office, LISTOWEL, Ph. 155 t..i . trrls,.az.,,-zA -A 'Neoi r�,.� .t n1? , SALEM Miss Iva Gallaher, of Landon, is' visiting her parents, Mr. and Mrs. A. E. Gallaher. Mr. and Mrs, W. E. Weir and Mr. Ed. Palmer attended the funeral of their cousin, Mr. Will Edgar, James- town, last Sunday. Haying is a thing of the past with some of the farmers' around here. Mr. Dick Bennett has secured his Normal certificate. Congratluations. Mrs. Wm. Weir spent a couple of days last week with friends at Harris -- ton. '. World's Poultry Congress ^ 1. The World's Poultry Congress' which is to be. held in Berlin, Ger- many, in 1936, will open on July 24, instead of July 31, as was originally decided upon. The reason for the change of dates is to avoid clashing with the opening of the Olympic Gaines, which are also being held in Berlin next summer. Miss Macphail U.F.O. Candidate Miss Agnes Macphail, M,P. for Southeast Grey, will not change her political affiliations and run as a can- didate for the Reconstruction Party during the coming elections. She an- nounced that, following the deicsion reached over the week -end by a spec- ial meeting of the board of her riding association, she will continue to run as a U.F.O. candidate. Happy Days in Saskatchewan This week we have to report a stock of fall rye measuring oxer six feet, from Mr. W. T. Balfour's' farms located a short distance east of the town. Between showers this season, all grain and vegetables make wonder- ful progress. On the Glorious Twelfth' we partook of a mess of new potat- oes. Just seems like the days before the five years of the rainless period.— News-Record, Lumsden, Sask. Woman learning. to drive: "But I; don't know what to do!" Her Husband: "Just imagine that I'm driving." Helen: "Do you think Uncle George Wife "I think you ought to talk understands women?" to me while I sew." Toni: "Well, he used to have mon- "No; you sew to me while I read," ey, and now he's broke." CIVIC EXC L D, Y UST DETROIT 54.60 Return Limit—Lv, Detroit not later ...than... 2.30... a.m.... Eastern Standard Time, Aug. 6. ' CHICAGO $10.00 Return Limit--Lv, Chicago not later, than 11.30 p.m, Central Time, Aug. 6. ALL EXPENSE T To DETROIT $19.10 Includes railroad, fare, accom- modation at Detroit Leland Ho- tel, meals from dinner, Aug. 3 to dinner Aug. 5 (except lunch Aug. 5), Trips to Rather Cough- lin's "Shrine of the Little Flow'- er," 'Ford's Rouge River Plant, General Motors. Building, Zool- ogical Gardens, Sight seting Drive and Moonlight Excursion. ," , for full See 760i-iota]agent 1t J CHICAGO 525.50 Includes railroad fare, accom- modation at Auditorium Hotel, Meals from breakfast Aug. 3 to dinner Aug 5 (except lunch Aug. 3 and 5), Sightseeing through the Loop, Universities, Parks arid LakeShore ore and visiting Stuck Yards; or the "Chicthe ago White Sox" vs. "St. Lotus Browns" baseball game, Moon- light Excursion, etc., with one full day for individual activity. or handbill. � f tandb n orma ion or ask f t