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The Wingham Advance-Times, 1940-09-05, Page 6PAGE SIX 'X WINGHAM ADVANCE-TIMES * They’re So Convenient SALADA ★ TEA BAGS "A Household Hints By MRS. MARY MORTON 1 1 1 1 % 2 2 3 ; 1 3 2 i I I Tomatoes are at their best right now, so why not serve them with -scrambled eggs for the meatless meal? Today’s Menu Fried Tomatoes and Scrambled Eggs Mashed Potatoes Celery and Cucumber Salad Coffee Marlow ....... Mustard Pickles Sour Cream Molasses Cookies Coffee Old-fashioned Mustard Pickles qt, medium sized cucumbers qt, small cucumbers qt, button onions green pepper cup salt heads cauliflower qts. vinegar cups sugar cup flour tbsps. mustard tbsps. turmeric Slice medium sized cucumbers, leave small ones whole, or cut in halves. Peel and leave whole Chop pepper fine, discarding seeds. Clean cauliflower and separate into flower- ettes. Combine vegetables and barely •cover with cold water. Add 'salt, put 3 plate and weight on top, and let stand, for 12 hours. Cook in same -water until vegetables are tender but cot soft. Five minutes of boiling (Should be adequate. Drain thoroughly. Mix sugar, flour, mustard, and turm­ eric and add vinegar slowly, mixing .Until smooth. Bring to boiling point, .add vegetables. Simmer 15 minutes, put into clean sterilized jars. Seal while hot. Fried Tomatoes and Scrambled Eggs , 8 thick slices fresh tomatoes Salt Pepper Flour cup butter eggs cup milk Chopped parsley. Salt and pepper tomatoes and dip SALLY'S SALUES Minds ara like parachutes*—they cannot function properly Lil they arc open* in flour. Melt butter in iron or heavy aluminum skillet and fry tomatoes until browned and tender, With a pancake turner remove tomatoes to edges of hot platter. Now beat eggs slightly with milk, salt and pepper. Pour into the same skillet and cook slowly until firm but still moist,Pile in the centre of platter and sprinkle with chopped parsley. Try serving tomatoes fried in this manner with steak Or roast, Linocuts by Public School Pupils of S. S. No. 3, Turnberry Thursday, Sept, 5 th, 1940’ ■ Jack Metcalfe, Grade VII 4 .6 1 skin for easy peeling. To, prevent dis- cioration, drop then into a thin syrup or into a weak brine solution—1 tea­ spoon salt to 1 quart cold water. Serve well chilled. Brown sugar and peaches are an interesting new flav­ our combination. Fruit salads .featuring peaches, and served with a cream dressing, offer many tempting variations. Peach shortcake, whether made with a plain cake base, or with a hot biscuit mix­ ture, is another favourite” for late summer menus, Serve this with a generous amount of whipped cream. Meringue nests filled with peaches have a very festive appearance, and there are many tasty dishes calling for cooked peaches. Recipes for sev­ eral of these follow:— Peach Meringues egg whites cup fine white sugar teaspoon vanilla Beat whites until stiff, Add sugar very gradually. Add flavouring; Shape with two spoons or a pastry tube into nests on a cooky sheet covered with brown paper. Bake at 250 deg. F. for 50 to 60 minutes. Fill with sliced peaches and top cream. 4 1 Hints On ’4 Perfect for campus wear fine old fashioned brown cashmere dress with a matching shawl. The simple collar is worn open in casual fashion. Brown bone buttons fasten the waist cut in modified dirndl fash­ ion with a set-in string belt. The back is bloused. Long, loose-fitting sleeves have self cuffs. TESTED RECIPES THE PEACH BASKET This is the season for peach baskets and for peaches with all the wide variety of tasty dishes made possible by this luscious Canadian fruit. Peaches and cream have long been a favourite dessert, and the Consumer Section, Marketing Service, Dominion Department of Agriculture, offers these suggestions for serving this popular dish. Select well ripened peaches. Dip them into boiling water to loosen the WEEKLY CROSSWORD PUZZLE India !112. Chew 13. International ACROSS instrument 21. Ovum 1. Fast 6. Want of 24. Requires 5. Infirm feeling 27. Charge for 7.Crafts 8. Toward services 10. Mimicked 9. Mark of 28. Son of Noah 11. Peasant of disgrace 29. Edible tuber with whipped cream or ice Peach Tarts tablespoons cream filling in the bottom of a tart shell. Place half a peach that has been poached in a thin syrup for 10 minutes on top of the filling. Garnish with whipped cream. Put 2 Peach Cobbler cups sliced peaches egg, well beaten cup brown sugar tablespoons butter Baking powder biscuit Mix egg, sugar and peaches, in a buttered baking dish and dot with butter. Cover with biscuit dough bake in hot oven (450 deg.). , Peach Tapioca cup quick-cooking tapioca cups boiling water teaspoon salt cups peaches cup sugar Put tapioca . in double boiler, boiling water and salt ,and'cook until tapioca has absorbed the water. Sprinkle peaches with sugar and add to tapioca. Cook till tapioca is trans­ parent. Serve with ‘sugar and cream. Peach Upside-Down Cake cup boiling water cup shortening cup molasses cups flour teaspoons ground ginger teaspoon soda teaspoon salt teaspoon cinnamon cup sugar Half peaches Melt shortening in boiling water. Add molasses. Mix flour, ginger, soda, salt and cinnamon together, and sift thor­ oughly. Gradually beat flour mixture into liquid. Beat until smooth. Peel and halve peaches and arrange in bottom of baking dish. Sprinkle with sugar. Pour gingerbread mixture over a Place and % 1U Add thin peaches. Bake 50 minutes moderate oven (350 deg. F.). in WATER CRESS TASTIES By Betty Barclay Although water cress is perhaps the most ancient of green vegetables, language □.4. Whether 16. Part o’f a play 0.7. Pronoun118. A. con­ stellation !20. Titters i22. Mound 'V. 23. Gloomy > ;25. Fuel 26. Sorrow 28. Watch secretly 31. Railroad car 35. Circlet 37. To have ideas '38. Volcano in Sicily 39. Nova Scotia i abbr.) 40. Greek letter fti. Masurium (sym.) 42. King Of , Bastian 43, Blood vessel (44, Cistern 47. Refuse from grapes(48. Hebrew meastirO 49. Sound made . by snake BO.Cart DOW 1. MergaAwr 2. Marry3. Card game \ 4. Attempts. su^cai 12. Channels between I cliffs 30. Yonder 32. Horses that pace ’J 34. Check' 36. Father 42. Vegetable 431 Conceited 45. Part Of “to be” 13. Sailing again 33. Morals 15. Dandies *' 17. Dams 18. Exclama­ tion 19. Floor covering |SIEiE(D^BBfe|T|R||j|g| 46. Modem 47. Unit of Conductance p*«irltnxl«a r«Uao« IM. ®‘a‘* gig &6 1 & % IO %II 12 13 J 1 j J %|4 IS> 16 %n 13 20 21 22 23 24 25> Hi HR HR RH RH tfXk 2©2*i 30 %31.32 33 3£>“3>6 3^7 3©3<i 40 4/42 43 44 %47 %44 "S&£ ■ few of ns Viave many water cress re- • cipes in our file, We nibble it as a salad green, perhaps use it as a garn- i ish or chop it for''sandwiches — and . let it go at that. Here are some surprising tasties for those lovers of water cress who have been eating it since childhood days when it grew wild along the brooks and runs at homes Salad Cartwheel On a bed of shredded luttuce and water .cress arrange six fingers of banana, like spokes in a wheel, Cut bananas in half lengthwise, cut in half again, and dip in lemon juice. Place segments or orange and grapefruit between' banana spokes, pipe rosettes of mayonnaise in centre, Top with circle of grapes and garnish with a strawberry cut to show four petals. Cook’s Salad (Lettuce, tomato, asparagus, chic­ ory, cress, hard-boiled eggs, green pepper, garlic,) One ripe tomato peeled and diced; the white centre leaves of a head of chicory broken in inch lengths; six to ten spears of long green arparagus; onegreen pepper, diced; one small bunch of green and perfectly fresh water cress broken into small pieces; one heart of lettuce shredded, and two hard-boiled eggs chopped. All the above mixed with Thousand Island dressing and placed into a large bowl lined with only the white inner leaves of lettuce. Rice with Water Cress In salt water boil tender one cup of rice. Drain and steam for.a few min­ utes more. Two bunches of water cress wash and dry thoroughly and break into pieces. Fry in two tables­ poons of butter over a slow fire. Sea­ son with salt and pepper. Place with rice in a buttered baking dish in al­ ternate layers, having rice on the top. Sprinkle with grated Swiss cheese and top with bits of butter. Bake until light brown. may drink endless cups, in the leisur­ ely South American way without counting sheep later on. Or surprise your guests with a spicy mixture of chocolate and coffee, another “South American way” that has won travel­ ers’ enthusiasm. Coffee, South American Way tablespoons decaffeinated coffee, regular or drip grind ■ cloves four-inch piece stick cinnamon Dash of salt cups milk squares unsweetened chocolate cup sugar tablespoon flour egg, "Well beatenWife Preservers Lemon juice on a clean, soft cloth will usually remove green corrosion from nickel Wash off, then cover.with a good! metal polish and when dry, polish with ’ clean cloth. CAPTURE EXOTIC AIR OF FAR PLACES WITH TRAVEL PARTY By Betty Barclay Celebrate “Travel America” Year by giving a South American party.' Feature tango dancing and food dain­ ties from southern lands, and really capture some of the exotic atmos­ phere of far-away places. A fruit centerpiece for the dining table would be appropriate a party, with tiny Argentine figures around it. A very spice cake with plenty of black coffee would make tempting refreshments. It’s a good idea to serve decaffeinated coffee so that the guests at such dancing luscious strong, 4 2 % 1 1 Add coffee, cloves, cinnamon and salt to milk, and heat in double boiler until milk is scalded. Strain and re­ turn to double boiler. Add chocolate and heat until chocolate is melted. Beat with rotary egg beater until blended. Combine sugar and flour; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Cool slightly; pour over egg and blend, or serve hot. Top with whipped cream, if desired. Makes 1 quart coffolate. Drip Coffee Use one well rounded tablespoon drip grind decaffeinated coffee for each cup (% pint) of boding water. Preheat drip coffee pot. Put coffee in upper compartment of pot. Pour fresh, briskly boiling water over it. Cover and let stand in warm place until all water has dripped through once. Remove upper compartment and cover pot. Serve. Beesteak Pie 2 pounds rump, flank' or chuck steak Pie paste Chopped onion Salt and pepper Sliced potatoes Butter or butter substitute Flour Egg Cut the meat into strips two inches long by one inch wide. Put them with the bone, just cover them with water' and simmer until partly done. Line- a baking dish with pie paste, put in. a layer of meat with a little finely sliced onion, salt and pepper, next a- layer of sliced potatoes, with a bit of butter or butter substitute on ea'ch slice. Alternate the steak and potato layers until the dish is full, Thicken: the gravy with browned flour and pour in, put on a top crust, brush it with beaten egg and bake until quite- brown. Perhaps Girl Customer: “Does this lipstick: come off easily?” Cosmetic Clerk: "Not if you put up- a fight!” PS24 ) Wellington Mutual Fire Insurance Co. Established 1840. Risks taken on all classes of insur­ ance at reasonable rates. Head Office, Toronto, Ont. COSENS & BOOTH, Agents Wingham. J. W. BUSHFIELD Barrister, Solicitor, Notary, Etc. Money To Loan. Office — Meyer Block, Wingham HARRY FRYFOGLE Licensed Embalmer and Funeral Director Furniture and l Funeral Service Ambulance Service. Phones: Day 109W. . Night 109J. By R. J. SCOTT DR. R. L. STEWART PHYSICIAN Telephone 29 Bonds, Investments & Mortgages Wingham Ontario J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. SCOTT'S SCRAP BOOK Phone 19 Telephone 66 DR. W. M. CONNELL l PHYSICIAN AND SURGEON . M.ORAXCAK Arab merchants ■ FALL. ASLEEP Al-touq YtfelR. WARES DUFLlNq BUSINESS HOURS R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. hi $TarcHy Food MUST dOME FROM ErtttER DRAINS or. PoTaToes- AM ACRE oF WHEAT WlU FEED ABOUT 7 PERSONS FOR A > Ye.AR « BUT AM. ACRE OF POTATOES WILL. FEED TO PERSONS FOR A YEAR* EUROPEAN FARMERS MUST RAISE,-fUE. MORE- | LIBERAL. CROP-TllEREfbRt K’s potatoes ihsTeap OF WtlEAT THOMAS FELLS AUCTIONEER REAL ESTATE SOLD Thorough Knowledge of Farm Stock. Phone 231, Wingham. J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY - RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingham Frederick A, Parker OSTEOPATH Offices: Centre St., Wingham and Main St., Listowel. Listowel Days: Tuesdays and Fri­ days. Osteopathic and Electric Treat­ ments. Foot Technique. Phone 272 Wingham A. R. & F. E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street — ’ Wingham Telephone 300. W. A. CRAWFORD, M.D. ' Physician and Surgeon Located at the office of the late Dr. J. P. Kennedy. Phone 150 Wingham By WALLY BISHOP 5i RA.T- KAJH^AROO <jF -Tasmania. : AKO E/TicK/5 i rfs nesT rfi TAIL MUGGS AND SKEETER WHAT ARE WHTTE. CORPUSCLE'S DOMT XA cxjr oxxrroR ‘says W ARE. TME "SCLXMERS OF TMe BLOOD'!’ ...TMey KEEP US WfeLL’.!