Loading...
The Huron Expositor, 1930-10-31, Page 3erever you go. service avVaits,, carry a Dominion an. Letter of Credi', oar our Travellers' Cheques. When abroad, ...on business •or plea- sure, leasure, they are a safe,easilynego- tiable means of i carrying money. Stressing the Fashion Importance of the New Stpies. Stressing the Tia1 Importance of f this Store of Fashion ooN J Rv� THE DOMINION BANK SEAFORTH BRANCH R. M. Jones - - Manager MANY REASONS "It's all in the point of view," said ••old Mrs. Smith, pleasantly. "To some people the telephone is for ordering potatoes—and for others it's handy forgetting in touch with the bridge club. To me it's a very wonderful thing that brings me my children's voices every week from miles away. now I bless it!" 'DOCTORS FIND SALIVA SECRETS Luckily for us we never have to ask twice or even once for that matter, -to get that moisture called saliva in- to the mouth in time to help us chew and swallow our food. Furthermore, so long as we have a reasonable degree of health we are Bever .without it. The saliva is poured into the mouth by numerous little ducts, or channels, from glands hidden away in the tis- -sues of the face. One of these glands is locatedfin front of the ear, and it has a fairly large duct leading to the mouth. (When germs travel from the mouth up this duct into the gland in front of the ear and start trouble there, you say the patient has mumps). Back near the angle of the lower jaw there are other glands which you may be able tq feel as "little lumps like peas." These are not the tonsils, as many people imagine! They are separate little glands, which help to secret saliva in the mouth. Under the tongue there are other glands which perform the same function. By keeping the teeth clean, the saliva is kept free of germs, and! is able to do its lubricating and diges- tive work better. CRYING BABIES ARE SICKLY BABIES The well child does not cry. He is laughing and happy all the time. Baby's cry 'of distress is the only means he has of telling the mother or nurse he is ill. Mothers, you can keep your little ones well and happy by giving them Baby's Own Tablets— the safe and efficient remedy for all. childhood ailments. Baby's Own Tablets are a mild but thorough laxative. They sweeten the stomach; regulate the bowels and thus banish constipation and indigestion; break up colds and simple fevers and allay the irritation accompanying the cutting of teeth. They are sold by all medicine dealers or by mail at 25 cents a box from The Dr. Williams' Medicine Co., Brockville, Ont. TOMATO SOUP IS GOOD FOOD— BIG AID IN USING LEFTOVERS Tomato soup is one of the most useful of all the canned foods. It is a boon in emergencies because it can l,e used in combination with either canned or fresh meats and fish, with eggs and with other vegetables. The piquant flavor of the soup very often adds just the right touch to a dish which would otherwise have been lacking in flavor. It is particularly useful when one wishes to concoct a quick dish from left -overs for the shot noon -day meal. Devilled Eggs in Tomato Sauce. Eight hard -cooked eggs, 4 sardines, 2 tablespoonfuls minced green pep- per, 5 level tablespoonfuls butter, two tablespoonfuls soft breadcrumbs, 1-8 teaspoonful paprika, one-half tea - Spoonful salt, 2 tablespoonfuls milk, 1 can tomato soup, one-half cup cold !water, 2 level tablespoonfuls flour. Shell the hard -cooked eggs, cutting halves lengthwise, and remove the yolks. Remove the skin from the sardines, mash fine and blend with the green pepper (which has first 'been cooked until tender in two table- spoonfuls of the abutter), the bread - crumbs, paprika, one-quarter tea- spoonful salt, the milk and egg yolks. WI the egg halves with this mixture -and press every two halves together. Il2eanwhile melt the remaining three -taiblespoonfuls ibutter, add the flour and one-quarter teaspoonful salt and stir until smooth. Then add the to- mato soup and water, stirring con- stantly. When thickened place the stuffed eggs in the sauce, heat well miff serve on toast.. Carolina Rarebit. `To the eontents sof 1 can of tomato soup, which has been placed in. a •sedim the .jars or may be put through ery, add one -hall." a stalk of eel- ery, 1 greet pepper, and 1 onion,all, a .sieve and reheated in a double boil - Rn small pieces. Cook slle w or Were packing Salt and spices Iyo boil- chopped the vegetables are soft; then in'ay 'be added if desired.. Partly seal add one-half pound of grated cheese,' jars, place in canner and process for stirairig, Constantly over 'a low flame two hours. 'igen remove from canner until the cheese has methods servetight n tops, and store ill cool dry lite tilt .en fh : Lima Bean Loaf. Two cupfuls cooked lima beans, 1 tablespoonful chopped onion, 1 cupful bread crumbs, 2 tablespoonfuls melt- ed butter, salt to taste, one-quarter pound cheese, 1 cupful tomato soup, diluted with one-half cup water. Mash the beans. Add the chopped onions and the bread crumbs and mix all together. Add the melted shorten- ing andthe salt. Cube the cheese and add it, mixing well. Form into a loaf, place in a greased baking pan, cover the top with more crumbs, and pour diluted tomato soup around the loaf. Bake 50 minutes in a slow oven (325 deg. F.). 'Serve hot. Canadian Chop Suey. Cook a small package of spaghetti until tender. Drain and add 1 can of tomato soup, one-quarter • cupful of water and 1 half -pound of cheese cut into bits. While the cheese is slowly melting, cut one large onion in slices and cook in 4 tablespoonfuls of salad oil. Add one pound of ground steak and stir until the steak is cooked. Add the spaghetti with salt, pepper and one-half teaspoonful chop suer sauce or Worcestershire sauce. This is a dish full of flavor and zest, and is popular with men. SERVING PUMPKIN, SQUASH AND MARROW Baked Squash I. Gut winter squash in pieces two inches wide and three inches long ; place in a shallow pan, sprinkle with salt and pepper; allow for each piece one teaspoonful of brown sugar and one teaspoonful of melted butter; cover and bake until soft. Baked Squash II. Bake the squash in the shell. Scoop the 'baked squash out of the shell, sea- son with butter and a little salt, pile in a buttered casserole, cover and bake until brown. Squash Souffle. Mix two cupfuls cooked an mashed squash with one and one-half cupfuls of milk, two eggs beaten separately, and the whites carefully folded in. Season with salt, pepper and brown sugar to taste. Place in a pan of sim- mering water and bake in a moder- ate oven until firm. • Vegetable Marrow. • • Pare the vegetable marrow and cut into rounds about 3-4 inch thick. Re- move centre, steam until tender. Serve the rounds individually, filled with creamed vegetables, such as green peas, or creamed diced chicken may be used. Garnish with parsley. Stuffed Marrow. One marrow, 2 ounces cooked ham, 2 ounees breadcrumbs, yolk of an egg, Worcestershire sauce, made mus- tard. Peel the marrow and cut into half width -ways. With a sharp vegetable knife, scoop out the seeds from both halves. Prepare the stuffing by mix- ing the ingredients and seasoning to- gether and binding with yolk of egg. Press the stuffing into the marrow, place the two pieces together, tie tightly in a piece of clean white mus- lin and steam for about three-quer- ers of an hour to one Dour. Drain, re- move the muslin, place on a dish and coat with hot white sauce. Vegetable Marrow Marmalade. Peel marrows and grate them, then weigh out six pounds; add six pounds of granulated sugar, the juice of two lemons, and the finely grated yellow portion of the rind of one lemon. Sim- mer for one-half hour, stirring it fre- quently, and pour into small glasses. Mock Lemon Cheese. Four pounds marrow, one-half lb. batter, 4 lemons (rind and juice), 4 pounds sugar. Steam the marrow, then rub through a sieve; add the sugar, lem- on rind and juice and boil for thirty minutes. Add the butter, cook for 5 minutes longer, then bottle. Canned Pumpkin or Winter Squash. Cut the pumpkin or winter squash in halves, remove the seeds and coarse 'threads. Out the hales in narrow strips, pate .these and cut them in short pieces. Blanch in steam ten or ,fifteen minutes, or until tender. The ,pumplcin or squash may then be paok- 1Fal1l�Iillinery TAKES NEW SLANTS Becoming new materials are man- ,ipulated with a seemly grace never ,known before, giving all the em- phatically new notes. Come and see these lovely Hats. Cloth Coats THEY FOLLOW THE LINES OF THE NEW FALL FROCKS Coats were never so stun- ning for now they follow on the fashion heels of t h e gloriously graceful new fall frocks. Fur trimmings ;are most luxurious, and fabrics de- lightfully var- ied. $15.00 to $ 45.00 Fall Lingerie REFLECTS ADDED ELEGANCE We are spon- soring all the newest in in- timate a p - parel. 4,'m Bloomers, 59c 98c to $2.00. Vests, 69c to $1.50 A Wonderful Fall DISPLAY Autumn, 1930, will be our greatest merchandizing effort. New wearing apparels for man, woman and child are here with a wealth of new ideas, ,colors, materials; accessories are here strongly fortified with supreme and absolute good taste. Probably the greatest point of de- serving interest is the general down- ward trend of prices that are evi- denced throughout the entire store. Bring your wants here; we will sat- isfy you. Men's New Fall Suits At New Low Prices You will realize the new value giving in our Fall Suits. A better type of work- manship, more reliable ma- terials, more attractive pat- terns and richer colorings, and all these at prices more reasonable than we have been able to show you in years. Come in, and see these clean-cut, good looking suits. Slip on a coat and feel that dressed up appearance. $12 to $29.50 Special Values in Boys' Fall Requirements NSW IN NEV ;c(i Softer and lovelier are t'lie, Fall colors, silk and wool mite p, plaited, in all the new wanted' a to match new outer garments. 59c to $1.00 Fall Frocks EXPRESS THEIR NEW LINES WITH CHARM AND GRACE Dress Fashions for Fall remain the cen- tre of interest at this store. New models continually arriving elevate these lovely garments to a place of greater - charm and loveliness in style for every occasion. Georgette, Lace and combination, also Silk Cantons. $7.95 to $22.50 New Gloves LONGER AND SMARTER The styles are that smart and the colors so varied, it does not matter wh not matter what shade you require, y o u will find it here. Prices $1.00 to $3.00 ,NEW SUITS NEW OVERCOATS NEW LEATHER COATS NEW AVIATION CAPS NEW MITTS & GLOVES At Prices You Will Gladly Pay Men's and Boys' Underwear No matter what your underwear requirements, come here confident you will find here your exact needs at the lowest possible price. Two piece or combinations. STANFIELD TURNBULL PENMAN WATSON HATCHWAY TIGER Men 95c to $3.75, Boys 65c to $2.25 Men's New Fall O'Coats Every Coat Low Priced Style, Comfort, Wear, Fit, and above all the greatest possible value, these are the cardinal points that makes our stock of new overcoats appeal to every man who de- sires the greatest overcoat value at the least possible price. We can give you a coat that you will really like for a very reasonable price. $19.95 to $29.50 Stewart Bros. Seaforth Men's New Fall Hats KING BROCK HORTON BORSALINO More character in their lines; more quality in their rich fur finish. These hats are the best and most becoming hats we have ever off'ere'd at these moderate prices. We have a hand- some shape for every face. Prices $3.50 to $7.50 nL ti 11 t•