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The Wingham Advance-Times, 1937-12-16, Page 4WjG® FOUR THE WINGHAM ADVANCE-TIMES Thur»., December 16 th, 1937 •.J ft Electric Toasters gift for an elec- It’s the £ kind of gift that makes f Christmas last the year | ’round in any home. Be J sure to visit this store * when you start looking for I the perfect gift The number one any housewife is Sb trical appliance. Electric Mixers The. latest and j’ best, complete with all access- > ories. Electric Irons Late model Hot-Point iron, beat control unit, extra light weight. The Automatic Toaster, double-sided, with heat governor. A beautiful gift. bottom of the pan. The icing and decorating of the Christmas cake is just as important as the baking of it and with a‘little imagination one can produce most or iginal and picturesque effects. It is usual to put almond paste on the I cake before icing it, as, apart from its being good to eat, it is easy* to mould and, therefore, forms a good founda tion on which to spread the white ic ing. What attractive little remembranc es these fruited sweets are when it is time to think of Yuletide gifts! Wrap them with gaily-colored wax paper and festive cellophane, then tie with Christmas ribbons. . A few sprigs of holly and ever green add to the attractiveness of ‘the gift cake packages, If you are partic ularly gift-spirited one of' the new glass loaf pans or aluminum molds will hold the cake—and you can elude it as part of the gift. Fruit Cake en Casserole lbs. seedless raisins seeded raisins candied orange peel candied cherries citron dates figs blanched almonds flour butter lb.'sugar eggs, well beaten cup sour milk cups currant jelly tablespoon vanilla teaspoons salt teaspoons nutmeg teaspoon cinnamon teaspoon allspice teaspoon cloves teaspoon soda teaspoon baking powder nuts pan.. Bake in* a. slow oven (275 deg, F.) for 2% hours, Allow at least 10 days for ripening ’before cutting. Dark Fruit Cake 1 Ip. butter 1 lb, sugar 12 eggs cup molasses (not too dark) teaspoon teaspoon lb. bread teaspoon 2 teaspoons cinnamon Ya teaspoon allspice teaspoon cloves 1 teaspoon, salt 1 1 1 1 1 1 lemon extract orange extract flour nutmeg in< lb. nuts (brazils, pecans, wal nuts or mixed) lb, blanched, almonds seeded raisins pitted dates ' citron, sliced candied lemon peel candied .orange peel, lb. lb, lb. lb. lb. sliced sliced Hydro Shop DELICACIES FOR CHRISTMAS CHEER Everybody likes to share in the plans for Christmas, and the house keeper knows that the time is at hand for the making of Christmas goodies. It is very desirable that the materials used should be of the best quality; sweet fresh butter, eggs and good flour are the first essentials. The process of putting them together is also quite an important factor. Nev er allow the butter to run to oil, but soften it by putting it in a moderate ly warm place before starting other preparations for making a cake; then put it into an earthern dish, because tin, if not new, will discolor the cake as you stir it. Add sugar, beat the butter and sugar to a cream; add the yolks of eggs, then the milk, .arid lastly the beaten whites of, the eggs and flour. Spices and liquids may be added after the yolks of the eggs- are put in, and raisins or other fruit should be put in with the flour. See that your oven is quite hot for small cakes and moderate for iarger ones. To ascertain if a large cake is suffic iently baked, pierce it with a straw through the centre; if the cake is done, the straw will come out, free from the dough; if it not done,.dough will stick to the straw. Before-put ting your batter into the baking tin, grease the tin, and sift flour in it, to prevent the cake from sticking to the GIFTS THAT LAST You know your gift will be treas ured . . and for a lifetime ... if you give jewelry. And you know, too, it will be received with some thing akin to awe if you select it at Williams’ Special English Cups and Saucers 29c up Rose Bowls .............................. 29c Tudor Plate Salad Forks 4 for $1 Fruit Bowls ....................... 20c Cut Glass Tumblers ... 4 pl If/* W 3 PM DIAMONDS You make a wise investment in choosing diamonds now — and diamonds at Williams’ are diam onds with a reputation that in spires Confidence in reliability and value. Gents’ Rings Ladies’ Rings ... Silverware....... Leather Goods Btilova, Cyma, Vadis, El gin and Roman Watches, Westclox and Ingersoll Products, Mauthe Clocks, Community Plate, Parker Pens, Toilet Goods, Com pacts, Bracelets, and a .Complete Gift Line. WATCHES The perfect gift for Her or Him. You’ll be fascin ated by our large assort ment of elegant timepiec es priced from $3.50 to $37.50 I GET YOUR XMAS GIFTS FROM 2 1 % % % Yi % % y3 ys y 6 1 iy2 ■ i 1% 2 2 1 M % 1 Chop fruit and nuts coarsely; dredge with J/a cup of', the flour. Cream butter and sugar. Add well beaten eggs, sour milk, jelly and van illa; mix. Sift together" the rest of the flour, the salt, nutmeg, cinnamon, allspice, cloves, soda and baking powder. Add flour mixture through a sifter to the egg mixture. Beat until smooth. Stir in dredged fruits and nuts. Pour into three well greased glass one quart casseroles. Put cov ers on dishes and bake in a 275 deg. F. oven for 2% hours. Remove from oven; cool without removing covers. If desired, seal edges (where cover joins dish) with paraffin. Old English Fruit Cake 1 lb. seedless raisins 1 lb. currants * ozs. candied citron ozs. candied lemon peel ozs. candied orange peel pkge. pasteurized dates cup candied pineapple cups flour teaspoons cinnamon Ya • teaspoon teaspoon teaspoon teaspoon cup butter cup sugar eggs juice of 1 lemon cup orange juice cup grape juice lb. ahnond meats ozs. candied or maraschino cherries Wash the raisins and currants. Drain well. Pit dates and cut in quar ters with scissors. Place the dried fruit in a bowl, add the sliced fruit peel, the nuts and the candied fruit. Mix the flour, salt and spices and sift over the fruit mixture, mixing fruit through the flour with the finger tips. Cream shortening in a large ^nixing bowl. Add sugar gradually, then beat en eggs. Stir in fruit and flour mix ture, alternately with the fruit juices. Mix thoroughly. Place batter in pans which have been well greased and lined with heavy brown paper. Bake in a slow overt, aobut 2*4 hours (275 degrees). Store in an aijr-tight tin, and a week before it is wanted cover it with al mond paste and an outer coat of roy al icing. Currant Christmas Cake cup butter cup sugar* eggs teaspoon teaspoon teaspoon cup mixed lemon and orange peel lb. our rants cup blanched almonds, ground and half whole cups sifted cake flour teaspoon baking powder teaspoon salt cup fruit juice Cream the butter and sugar, the well-beaten eggs and beat thor oughly. Add spices, peels, currants and almonds. Beat again, Sift flour, salt and baking powder together and add to cake mixture alternately with juice. Mix very thoroughly. Blace fn a greased and paper-iked lb. lb. lb. lb. lb. lb. lb. lb. lb. mace nutmeg allspice salt 1 1 1 % ■ y2 y2 Method: Cream butter until very soft and creamy, adding sugar grad ually and creaming well after each addition; add well-beaten egg yolks and mix thoroughly; add molasses, lemon and. Orange extract and beat Well. Sift flour, spices and salt toge ther. Put nuts and fruit in a large bowl, and sift flour and spices over them and mix thoroughly. Beat egg whites until stiff, but not dry, Add floured nuts and fruit alternately with egg whites to creamed mixture until all are used. Turn into browri-paper- lined pans or paste board boxes’, fill ing at least % full. Decorate each cake with pieces of candied pineap ple, candied cherries,' citron and blanched almonds, being careful to lay fruit and huts on gently, so as not to press into batter. Bake in slow (250 deg. F.) oven 2^ to‘3 hours,’ depending on size of cakes. Immed iately when cake is removed-*from ov en, pour 2 tablespoons apricot brandy or glazing syrup over. This recipe makes a very moist cake. ’ It is not necessary to cut the nuts and fruit, as cake cuts more attract ively when these are left whole. This .cake will keep indefinitely. ■I 6 % Boiled Icing cups sugar teaspoons water cup egg whites, vanilla or lemon flavoring, to taste ■ Beat egg whites until4 stiff. Mean while, boil sugar and water until the syrup spins a thread. Then slowly stir the syrup into the beaten egg whites, and continue beating until the icing is of the proper consistency to spread. Slowly pour in a few drops of the desired flavoring, and spread icing on cake. Decorative Icing egg white teaspoon lemon juice confectioner’s sugar, sifted egg white in a bowl. - Add 2 1 1 I Put ] teaspoons confectioner's sugar, and beat 3 minutes, using a perforated (spoon. Continue adding sugar by J spoonfuls, adding lemon juice early, and beat until frosting is stiff enough to hold its shape. Put in a pastry bag or tube and force 'out _thc small am- of icing needed for the decora-ounts tions. 1 y2 % 4 Almond Icing ground almonds icing sugar castor sugar lb, lb. lb. egg whites lemon flavoring/ sugars, add ground almonds, Work up layer to % % s y2 % % ?/i % 4 1 % nutmeg mace citrnamofi half Add •. Sift mix in eggs and flavoring, thoroughly and shape into fit top of cake, which has previously been coated with butter icing. Plum Pudding dry bread, crumbs scalded milk sugar cup cup : cup eggs % 2 % u % % % iy2 i milk, I t t KtMj M2 Walker Stores, Ijmited WALKER STORE Women’s Fashions SUGGESTS These Gifts let Dressing Gowns A Gift Remembered Throughout the Year Gleaming Satin .... Lustrous Moire — Wool Flannel ........ Cosey Eiderdown .. ... $4.95 .... $3.95 ....44.95 ... $2.95 Satin House Coats $3.95 Brocaded Satin $4.50 Fine Hankies, A Per sonal Reminder Handkerchiefs QEx* Lace Trim ........ OQV Fmbroidered Rolled! Hems.... . . « V V «sx 25 39 50c Silk Hose, Always Ac ceptable Service .Weight Chiffon, Pair OS/C Lucky Sevens QEx» 7 Thread Service... J/MV Phantom No-Sha-Do 3:Thread Chiffon Lingerie, Most Acceptable, Wrapped in o Celophane and Boxed for Gifts LUXURIOUS PYJAMAS AND NIGHTIES Q QE Gleaming Satin Crepe ..............„..,i.........225 2.50 1.65 1.00 DAINTY NEWS STYLED NIGHTIES Fine Quality Crepe.................................. SLIPS SHOW FANCY LACE TRIM Bias Cut That Fits Perfectly......... ........ CREPE DANCE SETS Brassiere and Panties To Match........... CREPE AND SATIN PANTIES Lace or Faggotting Trim......................lb. seeded raisins, cut in pieces and floured lb. seedless raisins ozs. finely cut citron lb.' suet . cup grape juice cup grated nutmeg teaspoon cinnamon teaspoon cloves teaspoon mace teaspoons salt Soak bread crumbs in stand until cool, add sugar, beaten egg yolks, raisins, figs and .citron; Chop suet and work with hands until creamy; combine mixtures, then add grape .juice, nutmeg, cinnamon, clov es, mace, and egg whites beaten stiff. Steam 6 hours. THEY MADE A TON OF THIS PUDDING Wotkiitig in the tiny kitchens of two dining ears, one at Montreal and one at Winnipeg, Canadian National Rail ways chefs made a ton of plum pud ding to be served to travellers this Christmas, Mere is the recipe — an old Eng lish one for a family-stee pudding. It will make two and a half pounds, ten generous individual portions, yz % 2 y2 2 % 3 % % % % U % 1% Ingredients lb. Bread Crumbs lb. Beef Suet oz. Flour » lb, Brown Sugar oz. Mixed Peel Pinch Salt teaspoon Baking Soda Grated Rind and juice of Half a Lemon Pt. Milk Eggs lb: IB. lb. 02. 02, 02. 02. r Sultannas Raisins Currants Cinnamon Nutmeg Allspice Brandy Procedure Mix the dry Ingredients together thoroughly, then add the beaten milk and Bwdy, and mk all toge'fh- LEATHER-HAND BAGS O QE Smart Styles..1.................. NOVELTY, HAND BAGS 1 Attractive Styles ......................... ■* Umbrellas In Wide Variety figUerd MOIRE Q en Plaid Taffeta ...-....-.........-......-.. ..O»Vv FIGURED OIL O GE SILK .... ______ ________ _____ PLAIN COVER 9 QC Fancy Stripe Boarder.................. Fine Gloves of Dependable Qual- lty LINED KID 9 *7E For Winter Wear........................«<• • W PIGTEX SKIN GLOVE -| QO FINE KIDS I QODecorated Cuffs.............................. XeJ/O chamo SWEDES Attractive Styles......................... V FABRIC GLOVES Specially Priced1 ------'............ ........ • New Scarfs, New This Season SILK, SATIN, VEL- 1 QfiVET AND )VOOL....< cJC to V er thoroughly. Grease inside of pud ding bowl or covered mould to pre vent pudding from sticking. If pud ding bowl used, cover bowl with floured gauze tied tightly around the bowl to keep moisture away from the pudding. . Boil pudding for three hours. Meat thoroughly before serv ing, then unmould on dish. Serve with sprig of holly on top, | Serve with either Hard or Custard Sauce, made as follows! Mard Sauce ingredients? U lb. Butter, Powdered Sugar, Procedurei^Mlx butter and sugar' until the mixture becomes snow white; add a few drops of lemon ex* tract. Roll ift wax paper, place in re* frigcrator u^til hard. Cut in slices. Serve slice on top of Plum Pudding. Cttktara Sauce • t ■^.•fiig’gs; & eup Powd® % IK ered Sugar;2 cups Milk; 2 tablespoons Com Starch, Procedure: Beat up eggs, corn starch, sugar together thoroughly; add milk; beat together again. Place in double boiler, Allow mixture to become hot at same time Beating it up to prevent it from becoming lum- py- Add few drops vanilla extract Al low mixture to thicken,, Serve hot ov er pudding. , 1S desired io serve brandy with ’pudding, unmould plum pudding on dish, place sprig of holly on top of pudding, pour brandy around base, light brandy with match. .....—... i...____..... .» Chicken Thieve* Chicken thieves visited the farm of Mr. Daniel Dew, of Murondale, and stole twenty’ hens that were being prepared for market In a t