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HomeMy WebLinkAboutThe Huron Expositor, 1952-02-15, Page 6Kippenettes penettes Held eventh Meeting ,Th , s'evEei th - meeting of the Thrifty'. Kiirpenettes was held at the Iisme of Mrs. E. Jarrott on. ,Saturday. "Detour, There's a Snowy Road Ahead," was then sing ,and the roll call was "One quality for a good bedroom acces- sory:'* The minutes were read and adopted. Material 'was cut E for, ohair pad's and work was done on dresser scarfs. For , home assign - mends the group is to finish the chair pad and scarf. Mrs. Jar rott served a lovely lunch of ice cream 'and cookies. Mr. and Mrs. Bud Cooper, of Toronto, visited a few days with his parents, Mr. and Mrs. W. R. Cooper. Mrs. Thomson, of Clinton, visit- ed a 'few days recently with her daughter and son-in-law, Mr. and Mrs. Orville Workman. Mr. and Mrs. Cudmore, also Mra, Orville Workman and her mother; were in London .on Wednesday of ,A thepast, week. A euchre and social evening was held on Friday, Feb. 8, at School No. 14, Stanley Township. A pleas- ant evening was enjoyed by friends „and neighbors. We are sorry to report Kenneth Damm is 111 and in Clinton Hospi- tal. Miss Kate Bengough had her nephew and his wife, Mr. and Mrs. Allan Webber, London, visit her recently. Mrs. Long is spending a few days in Weston and Toronto with her three brothers and sisters-in- law, also her two nieces and their families. Mr. apd Mrs. Campbell, Wind- sor, visited their son and daugh- ter-in-law, Mr.' and Mrs. Neil Campbell, a few days last week. We are happy to. report Mrs. Robert Thomson is improving nicely at the home of her daugh- ter, Mrs. Schneider, of Stratford. - Mr. and Mrs. Cornish and faro- ily, of Goderich, visited Sunday at the home of her father, Mr, Robt. Thomson. Mr. and Mrs. Norman Dickert, accompanied by Merle and her friend, Bud Tyndall, spent Sunday in Clifford. McKILLOP BAY Franeis Keegan, 83, who had farmed all his life on the Blue Water Highway, near Bayfield, died on Monday, Feb. 4, in Scott other garments with napped sur- Memorial Hospital, Seaforth, after fazes. Don't wash flannelette with a short illness. For the last while smooth surfaced cotton materials, he had been in residence with especially plain, dark colored cot- Mrs. Joseph Rau, of Drysdale. His tons, since Tinting from flannelettes wife, Margaret Wild, died Itwen- is inevitable 'and noticeable in such ty-three years ago. , The remains cases. The soft nap of flannelette rested' at the Westlake Funeral tends 'tp take on a pebbly appear- Home in Zurich until- Wednesday, ance after a few washings but this' when Requiem High Mass vase' does not mqr its softness, warm- sung at 10 am. by Father Wm. Hess or attractiveness. Bourdeau, in St. Peter's Church, at St. Joseph, and interment made in the adjoining cemetery. Mr. Keeg- an in his younger days was a great lover of light horses, and for many years a director of the 'Bayfield Agricultural Society, and had a very nice and attractive home. Washing Woollens 1. Treat all garments of a wool nature the same as 100 per cent wool. 2. Remember the wool cannot stand changes in temperature and too much agitation, so keep water temperatures even= -lake warm for soaking, washing and rinsing—and the washing and rinsing time must be brief. 3. If the water is hard, use either a sudsing detergent, or if you use soap, add a water softener or con- ditioner, because wools pick up a great deal of curd from soap in hard water. Why Grow Pigs For Lard? There is plenty of evidence to show that Canadian housewives do not want fat pork. And yet a lot of time, effort and . feed is being wasted in the production of excess Much of this loss can 4. Soak woollens for about five fat on hogs. he avoided by producing bacon minutes in suds. Since wool is woven under tension it relaxes to hogs. A big job in packing houses is a certain extent when it comes in removing tat from pork cuts and contact with the warmth of the this is done because there is no water and the soap or detergent. Isale for over -fat pork. Some cuts, 5. Even a dirty blanket or soiled such as the shoulder and breakfast baby clothes wash clean in two bacon, have layers of fat between minutes after the soaking period. , the muscles or layers of lean, which 6. Be sure to use two deep rinses cannot be cut out. But with cuts of lake warm water. I such as the back or loin, most of 7 If your machine has an over- the fat can be removed, and as a flown rinse use this method. rule, pork backs are sold as trim - 8. The spin waslhingmachine ac- med loins. The fat is rende(•ed and tion is a good substitute for the sold as lard. �s wringer as it fluffs up the nap on Lard was once a very populffr woollens. cooking fat, and hog raising , was 9. Gently pull woollens into closely associated with its by -pro - shape. Do not use clothespins. duct, lard. In the United States Never day woollens in direct sun- the demand for lard and the large light, in too strong a wind, or too amount of corn available for feed, extreme 'cold. led to the development' of special 10. Dry blankets over a double breeds of pigs known as the lard line if possible. On a single line, breed. These pigs were selected let ends hang lengthwise over it. because of their ability to put on The McKillop Busy Beavers met on Jan. 29 at Betty Campbell's. The meeting was opened by a love- ly guitar solo played by Barbara Trewartha. The minutes of the last meeting were read and the roll call, "Our Record Books Up To Date," was answered by twelve girls. The meeting closed by sing- ing a few popular songs. On Feb. 6 a meeting was held at June Smith's home, and opened by a quiz contest. One, minute's silence was observed in memory of the King. The minutes of the last meeting were read, and• the roll 'call was answered by naming the kind of material for dresser scarfs. Work on dresser scarfs s continued until the meeting ad- journed. Washing Woollens and Flannelettes Flannelette pyjamas and sheets tirre indispensible for wintry nights and flannelette shirts and blouses are very comfortable for frosty mornings. Not only are today's ' flannelettes soft, warm anti attrac- tive, but they are easily "tubbed." Take care of flannelettes in the same manner as the other cottons in your everyday washing. Hot water will not harm flannelettes ' and since they are sanforized, shrinkage is reduced to a minimum. Flannelette goes in the washing machine with terry towels and l�) Things We Print Store Sale Bills Window Cards Show .-Printing Visiting Cards Laundry Lists Bread Tickets Letter Heads Meal Tickets Filing Cards Programmes Score Cards Debentures Note Heads Bill Hearts Hand Bills Invitations Pamphlets Circulars. Booklets Dodgers Badges Drafts Books Tags Bilis Bonds Labels Blotters Cheques Placards Vouchers Prize Lists Catalogues Price Lists Statements Post Cards Menu Cards Blank Notes Milk Tickets Legal Forms Memo Beads Order Blanks Shipping Tags Funeral Cards BusinessCards Greeting Cards Menu Booklets • At Home Cards Huron Expositor Phone 41 For Contract ,r alley CALL 50, DUBLIN or 264, MITCHELL after 6 p.m. and we will be at your service. As, you know, it was a very good price last year, so try a few acres and see your high returns. POULTRY AND EGGS BEING BOUGHT AT HIGHEST PRICES Ag4nts for New Life Feed, Dr. Salisbury Medicines, and Monkton Chicks. Ducklow's Produce DUBLIN — ONT. Rubber stamps and Stencils —wARVVICK'S "Stampmast =MAKES THE 'BEST IMPRESSION MARKING DEVICES Of All Types 0 Rubber Stamps are essential to any well-run business! They save you time and money. Three Day Service On 'Rush Orders Stamp Pads. Daters & various supplies The Huron Expositor Telephone 41 --;eaforth. •11T.°MI, a very `tbi'G,. la Yer -pf 'Rat clAte1 Y. Today', lards leas important. In- deed it has to egx tpete as. a cook- ing ooking fat with vegetable oil prepara- tions. 'w'hich are often preferred. .by the housewife. Mechanization has also played its part in the reduced demand for lard as a cooking fat. Machines now do much of the heavy physical work previously done by hand, and the need for fats in the diet of those who undertook this heavy work has lessened. Lumber- ing is a typical example. These trends, says J. G. Lefeb- vre, of the Federal Department of. Agriculture, have gradually reduc- ed the demand for lard as a food fat and the price has declined. As a result, lard sells 'for less per pound than the trice 'paid for a pound of carcass. The average wholesale price in Toronto for lard in November was 19% cents a pound; for B. 1 grade carcasses 28si'a cents. In addition the lard price must cover the costand loss of rendering the fat. The comparatively low price for lard is the basic reason for raising bacon hogs which have a high pro- portion of lean, and even these must undergo some trimming be- fore the cuts are acceptable to the consumer. That over -finish is a very common fault is shown by a recent check of hog carcass -scale tickets. Of 20,000 tickets of B. 1 hogs weighing 140-170 pounds, 74% had the F -plus symbol indicating too much fat. A few of these had other faults as well. Only 2% were faulted for having too little fat. The pigs' ability to lay on fat or store energy for a day `of need is partly due to his very good appe- tite, but largely because of careful selection for this quality over many years and many generations. As pointed out, fifty `years ago lard or pork fat was desirable; today, fat- ness in pigs is no longer necessary. It represents a serious waste of feed for the farmer and time for the processor and is a cause of complaint by the consumer. The modern streamlined hog which has little fat and maximum lean is the kind which brings .the highest re- turn to the farmer. Mr. Lefebvre points out that much of the excess fat on pigs cin be eliminated by careful selection for bacon type and more careful feeding., Good bacon hog carcasses provide the most desirable product and the ledst waste in the form of fat. M _ "Huron County Health Unit" Clinic Postponed The Immunization Clinic. scheduled for Friday, .Feb. 15, has been changed to FRIDAY, FEB. 22 This will be held in the basement of the Library Building, Seaforth, from 2:30 - 3:30 p.m. hila anis .r. h FF; ax 4n BOWL $y ANNE ALLAN Hydro Home Economist Hello Momemakers! Dried fruits have been used for four thousand years as a source of food energy. Today the drying process of rais- ins, apricots, prunes and figs as well as the transportation of 'these foods is reasonably cheap. What is more, one pound of dried fruit yields ten times as many servings as one pound of the fresh 'fruit. Since the Bost of cooking electric- ally has not risen in comparison to other costs, more and more home- makers now turn to these easy -t4 - prepare dried fruits.. Apricot Whip 11/2 cups cooked apricots 2 tsps. lemon juice 2 egg whites 4 tbsps. sugar. Chop fruit and add lemon juice. Beat egg whites until foamy. Add sugar gradually, beating constant- ly until egg whites stand in peaks. Fold in cooked, sweetened apricots. Serves about five. Apple Prune Betty 12 cups prunes, cooked 11/2 cups apples, cubed 4 cups bread, cubed 1 cup prune juice 2 tbsps. lemon juice % eng sugar 1, tsp. salt 1 tap. cinnamon 2 tbsps. butter. Halve and pit the prunes; use fresh apples. Arrange half the fruit in layers and cover with half bread cubes, add remaining fruit, then remaining crumbs. Pour prune juice and lemon juice on top, then sprinkle with the sugar, salt and cinnamon. Dot with butter. Cover and bake in oven at 350 degrees for 30 minutes, then uncover and con- tinue baking another 30 minutes. Serves about six. Fig •Pudding 1/3 cup shortening EA cup sugar 1 egg t/z cup. cornflakes 2/3 cup. milk 1 cup flour, sifted 2 tsps. baking powder % tsp. salt 12 cooked 'figs. Blend shortening and sugar and • WALTON Death of Mrs. D. Johnston Mrs. Duncan Johnston, one of the oldest and best known resi- dents of the village, passed away on Monday, Feb, 4, at Walton. Mrs. Johnston was the former Eliza Jane Searle, daughter of the late John Searle and Sarah Jackson, and was in her 82nd year. She' was born in Morris Township and spent her entire life in this com- munity, where she was married in 1915 to Mr. Johnston, who passed away in 1947. She is survived by two sisters, 'Mrs. Mary A. Young and Mrs. William Fear, of Blyth, and one •brother, Wesley Searle, of Morris Township, The pallbear- ers were John Young, -Archie Young, Kelland McVittle, James Williamson, Melvin Richmond and Walter Shortreed. The flower - bearers were Nelson, Reid, James Scott, George and Henry Young. In- terment took place in Brussels cemetery, Home at Building Repairs BRICK STONE STUCCO REPAIRS Chimneys Tuckpointed, Repaired and Built Faulty Drafts Corrected Brick Walls Tuckpointed, Repaired, Refaced Fire Walls Built and Repaired Stone Walls Tuckpointed and Repaired • RURAL WORK A SPECIALTY Have that stable wall repaired and eliminate these drafts that affect the health of your stock. • PROMPT ATTENTION TO ALL CALLS MONARCH MASON SERVICE Seaforth Phone 386 Write P.O. Box 69 THE JOHN DEERE Models "AR" &"R" TRACTORS You've no idea of the great forward strides John Deere has made in standard -tread tractor design -until you see and drive one of these sparkling new performers in the field. Here is power to get you through the tough spots, to cut days off your working calendar. Here is proved tivo-cylinder economy that will save you money on fuel and maintenance. Here is every moderns -operating advantage, including direct SEAFORTH: JOHN BLUE Phone 246 B.A. Service Station W. engine -driven hydraulic Powr-Trol. The 4 -5 -plow Model "R" Diesel bits the nail right on the head with big -power users. The Model "AR" meets the complete needs of farmers who want two- or three -plow power. It is available with all -fuel or more powerful gasoline engine. For new' performance that will open your eyes, try one of these tractors in the field. See us soon for complete details. G. Simmons & Sons EXETER: Phone .115 MAIN STREET JOHN DEERE Teed -i9-0' e� TRACTORS dfoc Teieyx affd Aoceed beat in the egg. Add cow and-anlik, then stir in the 41001#: hour andi beltiM pRwdeg 4i} dfsappears (gip nob hesyt)., • •greased muffin; pans Balt tfi l en, add one fig to,.each ont. Bake iA oven of 400 degrees for about 25. minutes. Serve with sauce made from juice in which the .figs were cooked, thickened slightly with cornstarch ,and flavored with pine. apple extract. Serves eight to 12. Take' a Tip 1. To cook prunes cover with hot water and soak one hour. 'Bring prunes quickly to the bo ting point in a covered saucepan us- ing element turned 'high,' then turn element to 'high,' then turn element to simmer for 20 min- utes. inutes. 2. Prunes, figs and dried apples re- quire about 14 cup sugar for each VOind (10 osc) dr 04 fruit.. 3. 4*Yortal 'edition tit a, POch . 4f cooked fig§ ie a tablespoon of SheaTY- 4. A sliver of candied ginger Is a deliglhtful addition to a pound of cooked apricots, • 5. Try .a half teaspoon of rum flaw- oring in cooking dates. 6. Cooked• dried fruits are the best substitute for rich sandy. For birthday parties fill or top critlt a little butter icing - 7. Serve date and Custard pie often„ Il,,only requires 20' minutes ibak- i g. 8. Try a fruit pie filled with a prune and apricot mixture, using a half pound of each sweetened with half cup of sugar, and a table- spoon of lemon juice. Seaforth Lumber. Place Your Orders For Canadian Cement NOW! We have a Car on the way, and more coming. An Eye to the iFuture Long term planning helps you to' raise more than the average for your area.' This planning for the future should especially be applied to ,the five basic factors of farming. They are: Land, Livestock, Labour, Capital and Size of Farm or Farm Business. Every farm is differ- ent and has its individual problems. So it's up to you to make each factor work hard for you. Many farmers have found it helpful to talk with their Commerce manager. He represents a bank that has for many years taken a keen interest in promoting better farming and in looking after Canadian farmers' banking needs. Why not pay him a visit? Cam cV) eco Adagn y C hkk PRETTY GOOD FLOCK EH, DOC ? SOME CHICKS THOU6H, KEEP CHIRPIN6 THEIR HEADS OFF. aga p JOY, JACK.THEY LOOK HUNGRY, DOC I. WEAK TO ME. MAYBE KNOW I NEVER THEY'RE HUNGRY. STI NT ON VITAFOOD, IF CHICKS HAVE. TO FIGHT FOR EATING SPACE, JACK, -'SOME OF THEM WILL6O HUNGRY AND YOUR FLOCK WILL SHOW SLOW AND UNEVEN GROWTH,. HOW HERE'S ASI ° PLE WAY TO PROVIDE PROPER FFEDI N6 SPACE, JACK. FIGURE YOUR FEED HOPPERS AT I INCH PER CHICK FOR I5T 3 WEE 2 INCHES PER CHICK FROM 3To6WEEK6 3 INCHES PER CHICK AFTER G WEEKS By Roe Farms Service Dept. CAN I AVOID THIS DOC? ';; FOR A SAFE START AND 50UNO &ROWTH ROES JTA1R CONTAINS ALLTNE. NEWEST "GROWTH FACTORS" W. R. Kerslake, Seaforth Lorne Hay, Hansa!! A. J.,,,,Mustard, Brucefield J. A. Sadler, Staffs -� L Shouldice, Brodhagen 4;. ri,ti.d,I i/ ;tt ;Is • • hi