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The Wingham Advance-Times, 1941-05-01, Page 6-j enm&v mAV x I x OWGfKAL. A/V/VUAL ’! NARVO Ut&K I $ WINGHAM ADVANCE-TIMES 7 Thursday, May 1st, 1941 ■ trapped by placing a small piece of •board or shingle on the ground near the squash vines. The squash bugs will congregate under the board. The traps should be examined every morn ing and the bugs killed. \ SMAPg TRAP -Al(«[// .A*'ip /COMMON SQUASH BUG W «NARVO!, When your dealer's store closes Monday# May 5th, NARVO goes back to its reg ular price for another year. Don't miss this annual opportunity to save. 30 beau tiful Colors to choose from. NARVO flows freely, dries quickly# covers in one coat and is odorless. Made by the Makers of Murphy Paints ------ For Sale By STAINTON HARDWARE Wingham, Ont. ® _____ Stalking the squash bug 4'15 MRjn BIMft nTjOrMftX I 24* The squash vine borer is a whitish caterpillar which tunnels in the stems of the vines. Its presence can be de tected by small piles of sawdust. ‘ Its excavating work in the stems causes the leaves to wilt. The most effective way of getting rid of this borer' is to slit the stem lengthwise and* then crush the borer. If you cover the stem with earth where it has been slit, new roots are apt to form at that point. MtM4i»uimii!iiiiiiiiiiiiniiiitiiiiijitiiiikiiiininiiiiiiiiiiiiHiBi' MtoMtititiiniriiiiKKiiiiiiiiniuiiiiiiiiiiiiiiiWMMMtontnMwmr Household | Hints By MRS. MARY MORTON I When the weather begins to really warm up, the brisk acid tang .of rhu- iarb is much appreciated, whether we use it for sauce, in a pie or in a froz en dessert. Today’s Menu Lamb Chops Parsley New Potatoes Mixed Green Salad with Herb Dressing Green Peas, Fresh or Frozen .Rhubarb Marsh Ice Coffee or Tea ♦ ♦ ♦ , Parsley New Potatoes , ,■4^- ‘ NeWfPdtatoes. ■ , ' Boiling water ’ I- ’ Melted butter Salt 1 . bunch parsley : I - I ■i 1 Wash and boll new potatoes in their skins in boiling water to which you have added salt to taste. Cook until tender, then drain .and peel. Melt but ler sufficient to coat the number of po tatoes you have cooked in saucepan in which potatoes have boiled, and wash ed and cut parsley. You can snip pars ley with kitchen shears. When hot, add potatoes and toss until each potato as coated with .butter and parsley. Sprinkle lightly with salt and pepper and serve very hot.* * Rhubarb Marsh Ice marshmallows cup pineapple juice tsp, lemon juice tsp. salt cups unsweetened rhubarb sauce * 32 l.ft 1 • % 1% { Put marshmallows and two table spoons of pineapple juice in saucepan and heat slowly, folding over and over until marshmallows are about half ACROSS 1. Elbowed 8. Obscured 10. Seasoned with salt 11. Bestowed 13. Wide mouthed jar 14. Philippine knife 15. Existing 17. Place of '■ Worship <18. Make reference 19.Intersects 2d. Pig pen 21* Greek letter 23, English river 24, Bedstead 25, Possesses 28. Digit 29. Baglike part 32. Fat 34. Extreme 36. Moved at top speed 37. Wanders 38. Stupefy 39. American Indian 40. Weird 42. Markets 43, Representa tives 45. Pointed out DOWN I. To become gelatinous I 2, Series of [ notes I (music) & Cunning 4* Toward I 5. Haul I 6, Esculent I v7. pcdlcated melted. Remove from heat and con tinue folding until mixture is smooth; cool, then add rhubarb sauce, rest of pineapple juice, salt and lemon juice. Put mixture in freezing tray of auto matic refrigerator and freeze. Serves five to six. ♦ ♦ ♦ Mixed Green Salad with Herb 1 head or leaf lettuce Small, tender spinach leaves Green onions Herb dressing ! Radishes, sliced New cabbage, shredded Shredded green pepper Sliced raw carrots Mix salad herbs with few drops of tarragon vinegar and let soak. Break mixed greens and vegetables into wooden salad bowl and add “a mere touch” of garlic vinegar. Use meas urements of 1 part part tarragon vin egar to 3% parts olive oil. Sprinkle greens with 1 tablespoon oil, turning them over and over to coat the leaves well. But celery salt, freshly ground pepper, soaked herbs and vinegar into a large salad spoon and stir in the spoon. Add a little oil and mix; then, pour mixture over salad slowly. Add rest of oil and toss salad over and ov er until thoroughly mixed with dress ing. Serve cold. tiiiiiiiiiiiiiiiiiiiiiiiiiiiiuitiiiiiiKiuiiiiiiiiiiiiiiiiiiiitiHiitiilt'. Garden- Graph | ! Hints On FashionsX ^MllllltlllllllllllllllllllllllUlkatUIIIIISIIIIIlllltlllMIIIIIIICHIH*? as Squash bugs and squash vine borers present a problem at this season. Earlier in the growing season the young squash bugs can be controlled by spraying with nicotine sulphate, but at this time of the year the bugs are full grown and hard to kill. The Garden-Graph shows a close up of the squash bug. It also shows how these bugs may be tricked and The casual little frock that looks well in .summer as it does in spring, is always a find. Here’s one that fills the bill, made of light weight flannel in luggage tan. The large square patch pockets h^ve narrow flared flaps. It features the casual open-neck, and set- in belt mat buttons in front with a jewelled button like those used to fas ten the bodice. Thexdress has an in verted pleat centre front and a few gathers directly below the belt to lend softness to the modified dirndl sil houette. THE MIXING BOWL •y ANNf AIMM Nytfra Horn* ENERGY no STEP'^ LIVELY with Toast, Muffins, JTea Biscuits, Waffles and Pancakes, 44R ' ” WAFFLE'S Hello Homemakers! What are you doing with all that golden maple syrup you’ve been getting from the country these days? Well — consider the waffle — to serve with it. The waffle is a toothsome thing — a delicious morsql •#■— and so easy to prepare; Suitable to serve any time—for break fast, luncheon or tea—and there’s no end to the variety you can achieve >by adding nuts, fruits, chocolate or cocoa- nqt to the basic batter. Serve them crisp and piping hot from your elec-' trie iron — and watch the plates’Iined up for more! ♦ ♦ ♦ • < ; ! 1 i Old-time waffles were made of a ra ther thick batter and the finished waffle was inclined to be bready and compact. But for the crisp, delicate type, served today, a thin .batter is re quired. ♦ ♦ ♦A Treatment of Iron (1) Seasoning the new electric iron is so simple — just plug in this handy appliance — pre-heat to “Bake” and brush with olive oil for 3 to 5 minutes. Then drop on a tablespon of batter bake—and toss this first "test” waffle away. (2) After the preliminary treatment,’ the waffle iron requires no further greasing. (3) The time for .pre-heating differs with the make of iron. (4) It is necessary that the iron be pre-heated sufficiently each time, or the waffle will stick. (5) The most efficient electric waf fle irons have heat indicators and tem perature controls, so you need not worry about proper baking tempera ture. If these’automatic aids are not present the iron should be heated fo'r about 10 minutes before using. A min ute or two additional heating between waffles is usually necessary, too. (6) , To test the waffle iron1 for tem perature place a piece of new paper between the grids. When it turns a. golden brown the temperature is right for baking. (7) If a waffle happpeng to stick, -be sure, that every particle of crumb clinging to the iron is removed before continuing, or repeat itself. the disaster will only * * * the waffle iron, AfterNever wash it has been used, brush it thoroughly with a fine, wire brush, then wipe it off with a dry cloth. This should be done while the iron is still warm, Nev er put the iron away without cleaning it, Always allow the grids to remain open Until the iron has cooled. ’ If this is, n°t done, the moisture formed will give a peculiar flavor to the next batch of waffles. Do not overheat the waffle iron. Overheating will make it diffi cult to clean, and will mar the outside finish of the iron — and may even ruin the heating elements. For first-class waffles, you require a fairly rich batter, containing one or two eggs to each cup of flour, with plenty of melted fat added. Fat is' an important ingredient. It improves both flavor and texture and prevents sticking. A safe rule to follow it to use 3 tablespo'ons of butter to each cupful of flour, If sugar is added, (which makes a crispier waffle) a cup is sifted with Jhe flour, ♦ ♦ Basic Waffle Recipe IV2 cups sifted cake flour, or 1% cups bread flour 2 teaspoons baking powder % teaspoon salt 2 large eggs, separated 1 cup rich milk 4 to 5 tbsps. melted butter To mix the batter, sift the flour, then measure and sift with salt and baking powder. Separate the eggs. Beat the yolks until thick. Add the milk, a little at a time, blending .between additions, then add the dry ingredients — all at once. Stir slowly until just a little of the flour can be seem Add the melted — but not hot — ilxitter, and beat it in.with about 20 strokes. The batter should be rather rough — rather re sembling a muffin batter. Beat the egg whites until stiff but not dry. (If beaten too stiff they will not blend well with the batter). Fold them into the batter. The egg whites should not be entirely lost from sight. The batter is now ready to cook. If it is poured into a pitcher, then poured from this on to the hot waffle iron there is less danger of spilling. Don’t fill the waffle iron- more than about %of *s Western Canada Special Bargain Excursions FROM ALL STATIONS IN EASTERN CANADA , GOING DAILY MAY 17 - 28, 1941 inewsive Return XJiqiit « 45 Days. TICKETS GOOD IN - COACHES AT FARES APPROXIMATELY lYsc per mile Cars at fares approximately l%c per jnile blANDARD Sleeping Cars at fares approximately J.%c per mile Cost of accommodation in sleeping cars .additional. BAGGAGE CHECKED.' Stopovers at all points enroute. Similar Excursions from Western to Eastern Canada During Same Period. Tickets, Sleeping Car Reservations and all information from any Agent. ASK FOR HANDBILL T437 CANADIAN NATIONAL Anne Allan invites you to write to- her c|o The Advance-Times, Wing ham. Just send in your questions on homemaking problems and watch this little corner of the column for replies. cups pastry flour tsp. .baking soda tsp. baking powder tsp. salt tbsp, sugar % full —r about 1 tablespoonful of the -batter will be found about right, Too much batter will cause an oozing out and too little will not make a perfect waffle. Slightly more or less milk may be required in the basic recipe that we have given you. Flours differ very greatly in their thickening qualities, Also, new flour contains more mois ture than old flour. For- this reason, some slight adjustment may be neces sary in the recipe. Sour Cream Waffles 2 Va 1 Ya 1 2 eggs, separated IV2 to 2 cups sour cream Sift flour once before measuring, then measure and combine with re maining dry ingredients. Sift thor oughly. Add well-beaten egg yolks to t)rick sour cream. Add to dry ingred ients. Beat until smooth. Beat egg whites until stiff but not dry. Fold in to first mixture. • Bake in a hot waffle iron and serve with grapefnuit marma lade. » . The amount of sour cream required will depend on h£>w thick it is. The thicker it is the more will -be required. Bran Waffles ° MIXING BOWL TWO. frl23456 125 Substitute % cup of prepared break fast bran for % cup of the flour in Basic Waffle Recipe. Bake in the us ual way. ' QUESTION BOX * Miss M. T..asks: ‘What is mlant by “pasteurized dates?” Answer: This indicates that they have been sterilized, Miss T. Miss P. B. asks: “Are rhubarb leav es edible?. How much should I buy at a time?” Answer: No, the leaves are not ed ible. Rhubarb is sold by the pound with the leaves on. One pound -v- un cooked — will yield about two cups. BRAIN-TEASERS * 1 The Mohammedan^Bible is called, the — Talmud, Codex, Koran, Vul* gate? 2. Where, and what are: (a) Th$- Lido; (b) The Parthenon; (c) Quai d’Orsay,' (d) The Surete; (e) Unter den Linden; (f) The Giant’s Cause way; (g) Greenwich Village; (h) The- Louvre? 3. Punctuate the following sentence- so that it makes sense: That which is is that which is not is not is not that’- so (Ed? Note: Repetition of words ab ove is correct. No Period). 4. Which of the following is ink made from? — Coal,^Indigo, Oak-Ap ples, Rags, Lead, Ebony. 5.. What are the ribbon colours of the (a) V.C.; (b) D.S.O.? 6. In what countries were these- warplanes first built? — (a) Curtissp (b) Savoia; (c) Junkers; (d) Potezp (e) Anson. Please turn to Page Three for cor rect answers. I'd I.W '/Ml r *9M)i ewW to »»nh *1)1 ri»* Main-—Cm*. tet «mAkaapthaUaadnwnaWw. * Business an d Prof essiorlal Directory WELLINGTON FIRE « Insurance Company Est. 1840 An all Canadian Company which has faithfully served its policyhold ers for over a century. Head Office - Toronto COSENS & BOOTH, Agents Wingham J. W. BUSHFIELD ■Barrister, Solicitor, Notary, Etc. . Money To Loan. Office — Meyer Block, Wingham HARRY FRYFOGLE Licensed Embalmer and < Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W. Night 109J. DR. R. L. STEWART PHYSICIAN , Telephone 29 J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. Bonds, Investments & Mortgages Wingham Ontario, 0 ' ■. ' THOMAS FELLS AUCTIONEER REAL ESTATE SOLD A Thorough Knowledge of Farm Stock. Phone 231, Wingham. SCOTT'S SCRAP BOOK <KE.MSE.LYES , BUY tfAN BE <AU4Hf <o-<ALK English , span mu on ANY LANGUAGE * IF •di£ LESION? BEtflM Distributed by King Fe&turcs Syndicate Inc./J- {O 8, Artistic dance 9. To make public 10. Flies 12. Pertaining to Scandi navia 16. Built 17. Not a pro fessional 22. Also 25. Beast of burden aeTsubsidsd 27. Obtained . ». Played thaj chief role 30. Medieval helmets 31. Boxes 33. Pertaining to old age 35. Search for ? and discover 41. Even (poetl) 42. Floor covering 44. Proceed Ma^Pies ARE TUe M0$T -TALKATIVE . OF BIP.DS- •mlEy Yalk "wa</?/£"t& Foods oh qrocei^s , " 6|(e1VE£» IN BfcWkm ARE— B£lN<5 RLUNEP DAY'S By* A HEW A^EN-f oF SfdtLA^E - iPLtH<ER.& 6F WINDOW Blown IM BY BOMBS f By R. J. SCOTT AlMj<a$ FLAq WAS PENNED BY ‘ Benny 'bensok.of 5EWAR.D, WHEN HE 13 /EARS «F A^E LOWEST" . -Telephone. im mouth amsajca. •5 iH HEATH VAVLEy, CALIFORNIA* 2.T6 Ring i'cahvt* ^yndkxte. loti Worid right* ruervftt FE£*T* jJELOV/ XttV&l MUGGS AND SKEETER I DR. W. M. CONNELL PHYSICIAN AND SURGEON • Phone 19 . , ..........• . .* . ■. R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Block. Telephone 66 J. ALVIN FOX Licensed DrugleSs Practitioner CHIROPRACTIC - DRUGLESS THERAPY - RADIONIC * EQUIPMENT Hours by Appointment. x Phone 191 Wingham . iV... . ... ’....... W. A. CRAWFORD, M.D. Physician and Surgeon Located at the office of the late Dr. J. P. Kennedy. Phone 150 Wingham Frederick A. Parker ' OSTEOPATH Offices: Centre St., Wingham and Main St., Listowel. ListoWel Days: Tuesdays and Fri days. Osteopathic and Electric Tteat- ■" ments. Foot Technique. Phone 272 Wingham j A. R. & F. Ev DUVAL CHIROPRACTORS CHIROPRACTIC .and ELECTRO, THERAPY Horth Street . Wingham Telephone 300. WALLY