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The Wingham Advance-Times, 1937-01-21, Page 5Thursday, January 21, 1937 / THE WINGHAM ADVANCE-TIMES GIRLS’ DRESSES AU sizes, choice .of crepe and tweed Q O materials, Reg. to $1.95. Each ........uOC small ^nd medium only, Reg. 98c. GIRLS’ DRESSES Choice jo. group of crepe andl tweed mat­ erials, Sizes 8 to 14; Reg. to $2.95 1 /? A Each.................................... JleOiz FEATURING ADDITIONAL BARGAIN SPECIALS Pre-Inventory Sale of Odd Lines Priced to Clear DRAPERY CLOTHS Not all colors in any one range, excellent values priced to clear, Various width to 50 inch. 39c 10 $1-78 89c CURTAIN NET Fine Marquisette in choice designs OO Reg. to 35c, Yard ...... ............,...... TEA TOWELS Pure linen with colored borders, J pleasing weight, Reg. 19c. Each ... IOC LINEN TOWELLING Fine buck weave in white, suitable for dresser scarfs, towels, etc., 18 in- ches wide. Reg. 59c. Yard ......-... OvC 8 CURTAIN NETS Fine filet nets of better quality at a price that saves plenty, choice white and ecru. l:?d4±„..35c 3FLa±....1.00 FANCY CUSHIONS Various shapes, well-filled forms, A A Reg. $1,25. Each ....... :....„... CREPE BACK SATINS Satisfactory dress materials at decided saving, 38 inches wide. Reg. $1.39. *7 A _ Yard ..... / c/C MISSES’ PYJAMAS Warm! flannelette two-piece pyjamas; sizes GIRLS’ MIDDIES Fine Twill with detachable collars and cuffs; Sizes 8.to 20. Reg. to $1.59.Each ....... LK7C MISSES’ SKIRTS Materials wool and fine crepe, all *1 *7 A sizes to 20. Reg. to $2.95. Each| JL • / 8 January Sale Of Ladies* Coats End of the Season Sale of New Coats that saves you Dollars. This week only Free Hat with each coat purchased. Pick your choice. January Sale - Ladies* Dresses We have added other dresses to these racks showing Janxiary Sales Price Cards. Every dress newest in style and' trimming. % Price and % off regular prices. Many People are Saving Money by Shopping at the Walker Stores and Watching for the January Price Cards JUNIORS LOST IN OVERTIME GAME AT TEESWATER Local Kids Played Good Game But Losit 3-2. Tire local Juniors gave a good ac­ count of themselves in Junior W. O. H. A. game played in Teeswater on Monday night. This is the kids’ first game this year and the management were pleased at the showing the boys made and expect them to reverse the score when the Teesers play back here on Friday night this week, This will be the first Junior home game of the season and the fans should be on deck to give the boys a hand . In the first period the local kids had trouble making their plays click on account of the small ice surface hut finally got going and played nice hockey. Teeswater also played well this period. There was no scoring. The local lads got really going the second period and gave a fine display of combination rushing. Teeswater got the first goal of this period on a sizzling shot by Habkirk. The kids kept right in’there however and were rewarded when .Baker scored on a pass from Robertson Jo make it 1-all. This ended the scoring for the per­ iod. McKehzie scored shortly after the third period opened for Teeswater to put'the Teesers one up. The locals put on the pressure. Posliff dashed down the ice, slipped a perfect pass to Baker arid the score was all even again. Scott of Teeswater was car­ ried off the ice when Robertson fell into him and he went into the boards. Bill Lepard was also injured in this period when he was hit on the ankle by a shot from his teammate, M. Smith. He . had to retire. In the overtime v both teams had difficulty currying the puck due to the heavy surface of the ice. D. Habkirk put the game away for Tees­ water when he grabbed a loose puck, tore up to the blue line and his wick­ ed shot landed in the corner of the net. Wingham — Goal, Casemore; de­ fense, Robertson, Smith; forwards,. Lepard, Bateson, P. Biggs; alternates,. Posliff, Baker, R. Rae, Coutts. Teeswater — Goal, Weiss; defense, Borho, Stepam; forwards, Habkirk, O’Mara, McKenzie; alternates, Scott, Hyslop, McDonald. BEAVERS LOST TO KINCARDINE Game Was As Close As The Score 4 - 3 < -------- Local Team Pleased Large Crowd With Their Fine Play. but Thompson made a great save. Capstick scored on a nice shot from the left side and the score was .3-0. The Beavers steamed up and made it close but Bruce Thompson held the fort. They had several scoring chances in the dying minutes of this period but could not click. The Beavers were much better in the second period and had much the better of the play. Thompson for Kincardine was right on, however. The only score of this period came early. A few rushes by both teams then the Beavers got inside and were pressing. A face-off in Kincardine territory paved the way for the goal. H. Mitchell grabbed the puck on the face-off, went behind the goal, pass­ ed out to Cruikshank who banged it in. J. McDonald sifted through the defence but McGee saved. The Beav­ ers worked like Trojans at this stage and had Kincardine going in circles, then Capstick was penalized. It look­ ed like the break that was needed. The Beavers kept the puck in Kin­ cardine territory most of this two minutes but had no luck. Munroe broke awav and McGee saved a hot one. W.ingham continued to domin- came on Mitchell Mitchell man ad- holding tjige steamed up and Munroe got the tally that wop the game. Gregor re­ ceived a stiff body cheek from Bert Mitchell and had to leave the' ice. With two minutes to play Wingham were all over the Circle Bars. Rae and Thompson and Clarke tried hard hut could not get the equalizer. H. Mitchell, Elliott and Markle and they sure tried and H. just missed by inches. B, upset McNair and with the vantage were successful in the Beavers off, There was a good crowd of enthus­ iastic fans present and they sure got their money’s worth and will be back for the next game. Line-ups; Kincardine—Goal, Bruce Thomp­ son; defence, R. Thompson, J, Rob­ inson; centre, J. Pickard; r. wing, J, McDonald; 1. wing M. Munroe; alter­ nates, Russ Anderson, A. Gregor, N. McDonald, E. Capstick, W. McNair. Wingham—Goal, J. McGee; defen­ ce, B. Mitchell, J. Cruikshank; centre, M. Rae; r. wing, J. Thompson; 1. wing, Doug. Clarke; alternates, I*L Mitchell, C. Markle, Ted, Elliott, K. Somers, McKee Davidson, Referee—F, W. Kemp, Listowel. A Tough Break First Period 1— Gregor. 2— R. Thompson. 3— Capstick’. Penalties—R, Thompson, B. chell, Jack McDonald, Ted Elliott. Shots on McGee 14, on Thompson 10. Mit- Second Period 4—Cruickshank (H. Mitchell). Penalties—Capstick, Gregor 2. Shots on McGee 7, on Thompson .12. Third Period 5— Elliott (H. Mitchell). ’ 6— B. Mitchell (Elliott). 7— Munroe. Penalties—J. McDonald, M. Rae, B. Mitchell. Shots on McGee 11, on Thompson LOCAL SCHOOLS HAD HOCKEY GAME High School Defeated Public 6 - 1 Saturday morning a team defeated the School High Public On School School in a hockey game at the ar­ ena by a score of 6-1. Hopper, after accidentally scoring on his own net, evened it up by scoring his team’s only goal. For the High School Fra­ ser scored 2, Johnson 1, Adams 1, Sturdy 1: Teams— High School — Fraser, Ruberts, Johnson, Lowey, Adams, Sturdy, Habkirk. Public School — Joe Wilson, Hop­ per, Forsythe, Carter, Prentice, Mur­ ray, Bunn, Harris, John Wilson, Gor- butt, Johnson. Referee—Casein ore. PAGE 1 Canada's Largest Selling Stomach Powder and the liquid from stews may also be used for soups, A few of the uses which may*be made of left-overs are: Croquettes Any kind of ground beef or poul­ try, one part mashed potato, or rice and egg, mixed with gravy, stock or white sauce, and friend in deep fat. Hash Two parts of any kind of ground beef and one part of mashed or chop­ ped potatoes. Stew Cold roast beef, steak, etc. may be used in stews instead of fresh meat. Or the left-over may be cubed and reheated in gravy or white sauce. Beef Pie With stew as a basis, put in bak­ ing dish and cover with baking pow­ der biscuits ,cut about one inch in diameter. Minced Beef on Toast Chop cold beef, heat in gravy, and serve on toast. Escalloped Beef Cut beef in cubes, mix with gravy, and place in baking dish with alter­ nate layers of boiled rice or dress­ ing . Cover with bread crumbs, brown. Shepherd’s Pie Same as cover is of Jellied Meat Cold roast steak, tongue, or tripe, cut in cubes and added to a highly flavoured gelatin stock. Mould, cool and slice. Beef Sandwiches Finely-ground cold beef, seasoned and mixed with salad dressing, and Worcestershire sauce. $ * HOW TO SERVE LAMB . Roast Leg of Lamb Select a leg of lamb weighing from 5 to 6 pounds. Wipe the meat with a damp cloth, rub the surface with % teaspoon salt, % teaspoon pepper, and 2 tablespoons flour, bacon may be laid across the roast if' the meat is Lay the meat (skin side a rack in. an open roasting out water. oven (500 degrees Fahrenheit) and sear the meat for 30 minutes. Re­ duce the temperature to that of a medium oven (350 degrees) and cook the meat at this temperature until tender. Allow 20 to 25 minutes per pound. When the meat is 'done, re­ move it from the pan. Also remove all the fat except two tablespoonfuls. i Brown two tablespoonfuls of flour in I the two tablespoonfuls of fat, add one I and a half cups boiling water, and stir constantly until the mixture thickens. Cook two minutes. Season | with salt, finely-cut mint leaves, and ! a little lemon juice. Mutton Broth I 3 ingly of desserts as "the daintiest last to make the end more sweet”. Today, desserts are still “the daint­ iest last”—or should be. No matter how excellent the meal, our guests and family leave the table with the impression made upon them by the last dish served. If that has been too rich, too heavy, or carelessly thrown together, the whole effect of the meal is spoiled. If, on the other hand, the dessert is (as it should be) light, dainty and flavory-—our meal is a suc­ cess! Smooth, creamy, eggless rennet­ custard desserts made without bak­ ing or boiling have long been an ac­ knowledged favorite among children. Mothers have learned the value of comobining healthful nourishment with delicious flavor by serving them. Many are now coming to the realiza­ tion that the child’s choice is also a temptation to adults—especially when made with seasonable fruits cd into “party dress”. Flavor, lightness and ease tion should be the standards sert. Rennet-custards fulfill quirements and add two more- omy and ease of preparation. A rare combination in a dish so important to all meals—the dessert. Take a tip from the kiddies—and from Shakespeare! Perhaps you’ll find that even the Bard of Avon’s flowing description of “the daintiest last to make the end more sweet” ranks second to the simple child’s statement, “It’s good!” Lemon. Grape-Nut Dessert rennet tablet tablespoon cold water • pint milk teaspoon lemon flavoring with a few drops Lemon Yellow Food Color tablespoons Grape-Nuts tablespoons sugar tablespoons raisins or mold’ and of diges- of a des- these re- econ- for beef pie, except mashed potatoes. that Strips of the top of quite lean, down) on pan with- Place the pan in a hot i i i i SCENE DURING ROYAL WEDDING JB Princess Juliana of Holland, LEFT, Church of St Jacobs at TM Hague, airtd her husband, Prince Bernhard zur Holland, ditrir^ tlm Tthgious ccrc- Lippe-Biestcrfeld, are shown in the momesr of- their wedding, Jan. 7th, M1|KM The jinx that has been following the O.H./X. team was much in evi­ dence at the Arena on Tuesday ev­ ening when Kincardine turned back the fast-travelling Beavers by ' the close score of 4 to 3. The Circle Bars had the better of the first period and left the ice with three goals while the locals failed to bulge the twine behind Bruce Thompson. It was a different story in the second and third periods. The Beavers went right to work and had much the bet­ ter of the two last periods. In the second period Doug. Clarke shot one from the said, many said it hit the mesh behind Thompson but it was not allowed. The goal that won the game was scored while M. Rae was , ate the play. Then Kincardine took a turn, Capstick got inside but failed. Gregor slashed Mitchell and went off. The Beavers did everything but score. Gregor came back on but was again given the gate. The Beavers were all over the Lakeside bunch like a stock­ ing over a foot but the bell sounded and the period was over. McGee stopped three hot ones at the start uf the third period and a minute later Munroe was right in on McGee but Sammy was Johnny on the spot. Cruikshank made two nice rushes to relieve the pressure and M, Rae was inside but missed. W ingham again dominated the play. Rae was _____ _ in again and was outlucked. After a j That those who carry them are blind? face-off inside the blue line Harold ; You blow your horn your path to Mitchell passed to Elliott and he hit the side of the net. Harold saved a sure goal when lie tore after J. Mc­ Donald and the two went bang into the boards at the end of the rink. One rolled across the goal mouth. Tempers were a bit strained, Jim Thompson and Gregor had a tiff in centre ice that missed the referee. Thompson stopped a hard one from B. Mitchell. B. Mitchell gave Jack McDonald a solid body check, J. Mc­ Donald drew a penalty and the boys went to town. They skated like fiends and were rewarded when H. Mitchell passed one from alongside the net to Elliott and he planted it behind the goalie. The Beavers were now only one down and kept pressing. Elliott passed to B. Mitchell to tie the score. The fans were on their toes urging the boys to get the Mtming tally and it looked as if they would but Miit* ray Rae was sent to the cooler and Eintardine with the one man advan- in the penalty box. Munroe worked in fromn the side on top of McGee. It was a tough break as the Beavers for the last two periods were the bet­ ter team. The game was only nicely started When Munroe tested, McGee and fol­ lowing this Pickard laid a nice pass to Munroe and McGee had to be good on that one. Bob Thompson was sent off for cross-checking and Wingham pressed with the man ad­ vantage but Kincardine held them off. Mark’e hadr the only dangerous shot during this two minutes. Jim Thompson shot a hard one and Mur­ ray Rae missed on the rebound. Mc­ Gee stopped two in rapid succession and Kincardine were having the bet­ ter of the play. Somers had a couple of long shots right on 'and Cruik- shanlcs also carried the puck oil a couple of nice rushes. B. Mitchell tripped Bob Thompson and was wav­ ed away. Kincardine pressed hard and’their efforts were rewarded when Gregor banged one in just as Mitchell came back on the ice. There was a wild scramble in front of the Kincar­ dine goal and FI. Mitchell shot a ond later hitting the side of the Jack McDonald and Ted Elliott a little set-to and were given minutes each. The play was fast at this stage and the puck was carried up aild down,the ice with both teams having good chances. Big Bob Thompson started from his defence position, raced tip centre ice, circled Ground the defence and scored from close-in to put the Circle Bars two tip, Wingham fried hardj Somets had a long shot and Clarke got right in SeO- net. had two i QUESTIONS I WOULD LIKE TO ASK If judging drivers were my task, There are some questions I would ask Concerned with dangers of the street Which every one is sure to meet. Before a license I’d bestow Some simple facts I’d want to know, Like these. When little tots you see Must you or they most careful be? I What have you learned of children’s ways ? If on the curb a youngster stays, Do you expect him to remain Until the street is clear again? If a ball or hoop roll into view What do you think a child should do? And if into the road he flies, Will you be taken by surprise? Do you drive through every street As though no child you’d ever meet? You know the lights both , red and green, But do you know what white canes mean? And has it ever crossed your mind Do clear, you expect the deaf to hear? you expect alone to meet The hale and strong in every street? Can you, at any rate of speed, The minds and ills of others read? Would you retort to shirk the blame: "I didn’t know the man was lame’ If judging drivers were my task, ’Tis things like these that I sir ask. Do mid TESTED RECIPES LEFT-OVER MEATS As an aftermath-of the festive son, the housewife is often faced with left-overs of meat and poultry. These left-overs need not be wasted as they can be made into a great variety of dishes with the expenditure of little time and trouble* Bones from roasts and steaks should be utilized in mak­ ing soup and stock. Surplus gravy sea* pounds mutton (from neck or shank) quarts cold water teaspoon salt tablespoons barley tablespoons rice 2 | 1 3 3 Pepper. Remove skin and fat and cut meat in small pieces. Put into kettle', and cover with cold water. Heat gradual­ ly to boiling point, add salt and pep­ per, and simmer until meat is tender. Strain and remove fat. Reheat to boiling point, add rice or barley1 and cook until tender. Mutton or Lamb Stew (French Style) Cut meat in two-inch squares. Roll in seasoned flour, and brown, in a hot frying pan or kettle. Add boiling wa­ ter to cover, and simmer until partly cooked. Add turnips, carrots, potat­ oes and onions sliced, peas and beans. Simmet until vegetables are tender. Casserole Lamb Any part of lamb or mutton may be prepared in this way. Sear meat a hot pan. Place in a covered pan casserole, add a small amount of iling water, cover tightly and cook wly in oven. When partly cooked, iti, add sliced onions, and pota- r cubed. Add enough in or bo sic sea: toes sliced water to prevent burning and cook until meat and vegetables arc tender. Serve from casserole dish. These recipes are taken from the pamphlet "Selection of Lamb Cuts,” which may be obtained on request from the Publicity and Extension Branch, Dominion Department of Agriculture, Ottawa. “THE DAINTIEST LAST” By Betty Barclay Appreciation of good foods is one of the few unchanging things in an ever-changing, world. More than 300 years ago, Shakespeare wrote, long- 4 3 4 Mix Grape-Nuts and raisins. Div­ ide among 5 dessert glasses. Dissolve rennet tablet in 1 tablespoon cold wa­ ter. Warm milk, sugar, lemon flav­ oring and food color to LUKE­ WARM—not hot. Remove from the stove. Add dissolved tablet and stir a few seconds. Pour over Grape-Nuts. Let set until firm—about 10 minutes. Chill and serve. Sprinkle with Grape- • Nuts before serving. Raspberry Fig Surprise package raspberry rennet powder pint milk fig newtons 1 1 4 First break fig newtons into small pieces, then place in the bottom of the dessert dishes. Then dissolve ren­ net powder in LUKEWARM milk, and pour immediately over the fig newtons. Do not disturb until firm —about 10 minutes. Chill in refrig­ erator. Chocolate Gem Rennet-Custard 1 package chocolate rennet powder 1 pint milk . 4 graham crackers Break a graham cracked into each of four dessert dishes. Then dissolve rennet powder in milk warmed a trifle more than lukewarm (125* F.) and pour immediately over the graham crackers. Do not disturb until firm —about 10 minutes. Chill in refriger­ ator. CHRISTMAS PRESENTS "Until the boys is a bit bigger we will dismantle it and use it for a Week-end house.” —Muskcte, Vienna. "Oatmeal, oatmeal—every day bat­ meal!” lamented Willie. “Yes,” said Fred, "no wonder they call it a serial.” Foreman: “Why arc you leaving?’* Riveter: “Oh, I don’t mind ham­ mering rivets all day long, but the next man to me hums incessantly,” Diner: “Waiter, look at thd ends of this sausage.” Waiteri "What wrong with them, sir?” Diner,* "They’re very close togeth­ er, aren’t they?’\.. /