The Wingham Advance-Times, 1943-05-06, Page 6NO STEAK... just a seagull. NO COFFEE... just putrid
water. NO HEAT... just a freezing wind to chill the bones!
Men forced down at sea know what hardship is.
They know the tortures of thirst, of hunger and of
utter helplessness. Our own airmen have tasted
that hardship in the bleak Atlantic; British flyers
have come through the ordeal in the North Sea.
Eddie Rickenbacker and his six companions fought
the "mad Pacific" for twenty-one days in Good-
year life rafts. Yes, all these men know hardship.
We in Canada live in security and comfort....
our fighting men live in danger and discomfort.
We ... all of es ... can provide the money to
"BACK THE. ATTACK!" That's little enough, when
we know that every dollar invested now brings
added' security to our loved ones and to our ,
homeland!
Bay mope andihofre
VICTORY BONDS
GOOD REAR iforms fer
Suppliers to the Navy, Army and Airforce of quality
built rubber products, Including ;peeled bullet4esisting
lines for army v.hides, tires
'
wheels and leers for air-
alone+, molded rubber ports for theNovy, gey wheels
for tanks / life rafts, sell-sealing gasoline tanks for 'planes
sand combat can, selketiling gasoline hose / Bran gun
alias/ shall prOaalorai miner slattreis, crash helmets,
camera visors, trainer lby stick,/ and a host of other made,
in-Canada &lidos for Canadian fighting equipment.
y.
I
YOUR money on deposit at the Bank is yours
to do with as you please.
Draw a cheque—make it as large as you feel
you can possibly afford—and use it to buy Victory
Bonds.
This is not only a patriotic service, it is sound
business. There can be no question as to the safety
of your investment in Victory Bonds. Canada
itself, with all its resources, is your assurance of
repayment, with interest.
But do not stop there. When you have bought -
all the Victory Bonds you can for cash, buy more,
and pay for them out of your weekly or monthly
earnings.
Should you require assistance in purchasing
Victory Bonds, this Bank will arrange to make
you a loan, repayable over a period of six months,
at the same rate of interest as the Bond pays you.
Buy with your savings ... buy out of earnings
...buy Victory Bonds to the limit of your resources.
THE DOMINION BANK
C. H. CARLISLE ROBERT RAE
President General Manager
603
WINGFIAIVI ADVANC4-TIMES Thursday, May 9th, 19434
,r•
Chop eggs fine. SPrinkle bottom
of a greased baking dish with crumbs,
cover with half the eggs; cover eggs
with sauce and sauce with meat; re-.
peat. Cover with remaining crumbs.'
Bake in electric oven at 375° until
crumbs are brown,
*
TAKE A TIP:
Uses of Egg Yolks
1. Substitute 2 egg yolks for 1 egg
in cake, muffin or cookie recipes
and add, 1 tablespoon more liquid,
2. Poach egg yolks hard.. Drain and
use in salads, grated in cream sauce,
soups, sandwich fillings, casserole
dishes,etc.
3. Egg yolks whipped into a cup of
milk provides a perfect, nourishing
drink.
Hints
By MRS, MARY MORTON
I hope you. are serving liver at least
once a week, Some people seem to
be prejudiced against lamb liver, which
I have found very good, Fork liver
is mild and both are less expensive
than calf's liver,
Today's Menu
Liver and Onions or Baked Liver
Riced or Baked Potatoes
Asparagus Cole Slaw
Orange, Sponge Cake Tea
Baked Liver
11/2 lbs. unsliced liver
1 tbsp. flour
3/z tsp. salt
2 slices !bacon
1 cup water
1 small onion
1 carrot '
1 stalk celery
1 sprig parsley
Pour boiling water over liver and
skin. Trim, if necessary, rub in flour
and salt, Pin strips of bacon across
the top with toothpicks. Place diced
vegetables in bottom of baking dish,
add water and lay liver on vegetables,
Bake at 325-350 degrees F. for about
1% hours. Baste frequently and add
water as needed. Cover if too dry.
Strain vegetables from liquor and pour
over liver when served. Young beef,
calf, lamb or pork liver may be used.
Calf's liver is „too tender to skin.
Serves 6.
Orange Sponge Cake
2 egg yolks .
1/4 c, orange juice
tbsp, lemon juice
34 tsp. grated orange rind
c. sugar
2 egg whites
1 c. flour sifted
14 wtsipt.h baking soda
Beat egg yolks, add next four in-
gredients and beat well. Fold in egg
whites, beaten stiff, flour and 'baking
soda, and bake in loaf or tube pan in
moderate oven (325 degrees F.) 35 to
40 minutes.
IIIIE MIXING BOWL
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svo.• xims. •••••••••
THE SECRET OF
"JUST-PERFECT" MERINGUES!
Hello Homemakers! Women not
,duly want,.to turn out pieces of war
.equipment with precision hut they also
want to turn out "just-perfect" foods
at home.
Among the "extras" that give us
special delight are the merinuges,
delicate and golden — the crowning
glory of pies and tarts. But there
have been mysterious meringue fail-
ures even in our very best kitchens.
So we have -gone hunting for clues
to "just-perfect" meringues to put you
"in the know."
The ingredients ar e simple — egg
whites, salt, a little sugar and flavour-
ing. Take eggs from refrigerator and
let warm to room temperature. You
will be rewarded with greater volume
of froth. As you brealc. each egg,
separate the yolk from the white. If
suitable for meringpe, white will be
clear and firm and will "plop" into
the cup quickly.. If white is weak and
watery, set egg aside for omelette or
custard. Be sure to use all the egg
white including the thicker portion
clinging to shell and yolk. Use a bowl
that is small at the bottom. Placing
it on a folded towel prevents it from
slipping. Add a pinch of salt; meas-
out fine sugar (2 tbs. sugar to each
egg white, or 1 tb. honey, syrup or
jelly). Use the rolling pin on coarse.
sugar,
If you use an electric beater, add
sugar prior to beating, When 'beating
by fork or dover beater, beat whites
to a foam before adding any sugar,
Beat in half the sugar, then fold in
remainder, sprinkling it in — this less
danger of overbeating. The "just-
perfect meringue is shiny and moist
looking, Peaks should he stiff when
beater is lifted out and whites hold
their position when the bowl is tipped,
If you beat too long, the mixture be-
gins to fly out of the bowl and the
volume will be small. It is important
to stop beating at the proper moment,
Your pie or tarts should be ready
for the meringue mix which is spread
with a dull knife or spatula. Bake in
a pre-heated oven of 375° for 10 mins.
Let cool at room temperature — do
not chill quickly.
* * *
RECIPES
Fluffy Omelette
3 tbs. baking fat, 4 egg yolks,
1/4. cup water, 1/2 tsp. salt, dash
of pepper, 4 egg whites stiffly
beaten.
Heat fat in skillet. Beat egg yolks
until creamy. Add water and season-
ings and mix well. Fold in egg whites
and pour into skillet. Cook slowly
over low heat until it is browned even-
ly' on bottom, Set in moderate elec-
tric oven and cook until it is firm to
the touch. Fold; serve. Serves 4. •
Scalloped Eggs
4 hard-cooked eggs, 2 cups
White Sauce, V4. cup chopped
cooked chicken, veal or fish,
cup buttered cracker crumbs.
*
THE QUESTION BOX
Mrs, C. C, asks: "What makes a -
meringue tough on top and raw under-
neath?"
Answer: Too hot an oven, or trying
to brown it beneath a top element in-
stead of fully pre-heated electric oven,
Use. temperature of 250.275°,
Mrs, C. B. R. asks: "Why are
custard pies soggy on the bottom?"
Answer: Custard pies must he
placed in a hot oven (450°) to cook
pastry quickly, for 8 minutes. Then
reset electric oven control to 275° and
bake until silver knife comes out of
custard clean (about 30 minutes).
Cool quickly so that fat in pastry
hardens before steam from custard.
causes sogginess.
* *
Anne Allan invites you to write to
her in c/o The Advance-Times, Send
in your problems on homemaking and
watch this column for a reply.
MONUMENTS at first cost
Having our factory equipped with tht
most modern machinery for the exe-
cution of high-class work, we ask you
to see the largest display of monu-
ments of any retail factory in. Pntario.
All finished by sand blast machines.
We import our granites from the
Old Country quarries direct, in the
rough. You can, save all local deal-
ers' agents' and middleman profits by
seeing us.
E. J. Skelton & Son
at West End Bridge—WALKERTON
i 1 Hints On ,
Fashions .
•
The modified dirndl silhouette is
such a favorite that is automatically
makes its 'appearance in almost every
collection. This silhOpette is used for'
a little daytime dress of dahlia red
crepe svitili staccato accents of black
strategically placed in the inserted
bands' that run both horizontally above
the hem and vertically down either
side. There are +impressed pleats 'at
the Centre front of the skirt, The etiffs
are trimmed In black.
• rr
POST-DISCHARGE
BENEFITS UP
Treatment For Non-pensionable
Disabilities
Substantial increases in the scale of
post-discharge benefits to members of
the armed forces pending re-establish-
ment and improvements in the provis-
ions for .treatment of men suffering
front disabilities were announced iby
Pensions Minister Mackenzie speaking
before the Toronto Business Men's
Branch of the. Canadian Legion.
The scale of benefits has been raised
from $9 a week for a single man and us for a married Man to .$10.20 a
week for single men and $14.40 a
Week for married man, In addition
allowances for children on the same
scale as the dependents' allowances
during service ate authorized, together
with an allowance for a dependent
parent.
The minister announced three orders
in council affecting men discharged
front the forces were passed last week,
They were.: •
1. An amendment to the post-
discharge order increasing benefits
and making some other changes;
2, Amendments to treatment regu-
lations to provide complete treatment
of non-pensionable disabilities and
higher cash allowances plus allowances
for dependents of men undergoing
treatment after. discharge;
8. An amendment to the War Vet-
erans' Allowance Act to do away with
deductions from allowances because,
of casual earnings.
VV,gSTVIELO
Mrs. W, A. Campbell was a week-
end guest at the home of her daugh-
tcr, Mrs. Arthur Speiglebcrg and Mr.
S,pcigleberg of Kitchener,
Mr. Raymond Redmond spent a
few days last week with Mr. and Mrs,
Pat Cnialley'of Toronto,
Misses Eva Stackhouse and Mary
McCulley of •Brucefield, visited Jast
week with Mr. and Mrs. Win.`.Me-
Dowell,
Miss Doreen Vincent of Blyth, spent
the week-end under the parental roof.
Miss Fern McDowell, who spent the
winter in s Hamilton, has returned
home.
Mr. andMrs. Geo. Cook and family
of BeIgrave, spent Sunday with Mr.
and Mrs. Fred. J. Cook.
Misses Edna and Audrey Walsh: of
Hensall, are spending a couple of
weeks with Mr. and Mrs, A, E. Walsh.
Mr. and. Mrs. Thos. Kernick of
Blytla and Mrs. Joe Dunbar of Dakota,
called on Mr. and Mrs', Wm. Mc-
Dowell one day last week. Mrs. Dun-
bar was formerly Miss Lydia Rugger,
Mrs. A. E. Walsh returned home
on Friday from, the hospital, where
she had undergone a minor operations
and is improving as well as can be ex-
pected,
Mr. and Mrs, Douglas Campbell,
,and John, visited on Sunday with Mr.
and Mrs. John Doerr of Auburn.
Miss Minnie Snell is spending a
week with her niiece, Miss Elsie Snell
of Toronto.
Mr. and Mrs, Earl Caldwell, Miss
,'Dorothy Govier of Blyth, lvfr, and
Mrs. Oharles Anstay of Goderich,
visited on Sunday with Mr, and Mrs.
Wm, Govier,. Billy and Yvonne An-
stay, who spent Easter week with their
grandparents, Mr, and Mrs. Wm,
Govier, returned home with their
Parents.
Mr. Warren :Bamford, 13,A„ has re-
turned to his school at Preston, after
spending Raster week with his par-
ents, Mr, and kfts, Thos, Bamford.
Mr. and Mrs, Bert Vincent of Bet,,
grave, were guests on .Sunday at the
home of Mr. and Mrs, J, L, McDowell,
Mrs, J, Fitzgerald of Dungannon, is
visiting at the home of her sister, Mrs.
W, A. Campbell,
Mr, and Mrs, WIn, Govier and
Gerald visited on Tuesday with Mr,
and Mrs. Mttrvia Govier of Morris
.“,fnUM,Wal
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