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The Wingham Advance-Times, 1946-06-13, Page 6ties Frank Caskanettes "Free And Friendly Service" PHONE 243 WINGHANI, QNT. SAFETY TREAD BLOCKS. For long mileage and safe "ells" There's No Finer Tire Bile 0100 „ •'Saaassa NATIONAL CLOTHING COLLECTION Send what you can to your local, collection centre JUNE ,17 at 27 • Expert Tips on Slip Cover Laundering 210111111101~10mseassuillirsirsimmillismiteueumumenessomeir L100.11100.114111 llllll 0 llllllll 141101101W1110 lllllll llll ... Today's Menu Broiled Devilled hamburgers or Sausage-Burgers , Pickles Vegetable Salad Baked Brown Bread , Jam or Jelly Fruit Coffee Broiled Deviled Hamburgers 1 lb. ground beef 2tsps, minced 4 tbsp. catsup onion 11/4 tsp, prepared 1'/z tip. Worces- I* Household Hints By MRS. MARY MORTON riollumpia•m;;;;;Imompi•sonumomothiginiim,;;;;;;;10,,, 11 Hints On Fashions„ ... „,„„„.. .. . riAtikE SEALS stems, RIGHT AVTER STEM stRtppED 7 . a 0:› LEAVES PO ' 'ea Cut flowers from your garSen will flame-sealed at the time of cutting. last a long time if given simple prelim- inary care. Some flowers—those with gummy or milky juices in their stems, like the poppy, .hollyhock, heliotrope, mignon- ette and hydrangea need their stems The stems of such flowers should be well charred hi a hot flame, as il- lustrated in the accompanying Garden- Graph. This treatment will keep such flowers fresh for several days instead of a matter of hours, mustard tershire sauce 2 tsp.' horse radish 1 tsp. salt Dash of pepper Combine all ingredient's. Split six hamburger buns? and toast uncut sur- faces under the broiler (or over it if you're cooking on an outdoor stove). Spread cut sides with meat mixture, return to broiler and broil about 6 mins., having meat surfaces about 3 ins. from the unit. Serve on toasted buns. Grilled Liver sausage-Burgers Round buns Raw, pan fried or French fried Bermuda onion rings 112-inch slices liver sausage Fat Pickle Relish or chili sauce Brown slices of liver sausage slowly in fat, turn and continue cooking until well browned: Split the buns, toast if desired. Serve hot liver sausage slices between buttered halves of buns. Add onion, pickle relish or chili sauce. Baked Brown Bread 1 c. flour, sifted c. sugar 1 1/4 'tsp. soda 4tsp. salt 1% c. whole wheat flour 1, egg 1/2 c. evaporated milk c. water 1 tbsp. vinegar 1 c. molasses Sift white flour with sugar, soda and salt, add whole wheat flour. Beat egg. Combine milk and water and stir in vinegar; add molasses to beaten egg, stir in dry ingredients. Pour into greased loaf pan and bake in slow oven (300-325 deg. F.) until firm, about 114 hours. jsy leihrt Labatt Limbed, a.aa:aassIMEssee THIS WINGITANI ADVANCt-TI10$ 4. Thursday,. June 13th, 1940 roasted. Compote—a stew; often applied to fruits Cooked in syrup. Eclair—pastry or cake shell filled with • whipped cream or custard. Frappe—iced or frozen. Gateau—cake. Haricots verts—green string beans. • Jambon—ham. julienne—matchlike strips of veget- ables. Ragout—a thick, highly • seasoned stew. Sorbet—Frozen fruit juices. Veloute—velvety or smooth. TARE A TIP Along our holiday route we visited homes where flower arrangements created a distinguished atmosphere. Here are afew ideas we garnered. Certain flowers are best used as in- dividual specimen's. The lily with Hoiticinakers, The choice of where to eat on special occasions is us- ually decided by the Jiggs of our fam- ly. When we are taken on a spree, the ornate city-hotel dining room, is tour favourite place. The service at the table is wonderful but the menu is am- azing and often confusing because anany of the items are foreign words arid phrases. For that reason, we rook- ed up the meaning of a few terms• in common use and list them to keep you 'in the know." Boeuf a la mode—is beef larded and pot roasted. Tie a la mode—is pie served with ice cream. Au gratin—baked with a topping of crumbs, and often grated cheese. Blanquette—white meat in cream sauce thickened with eggs. Cannelon—meat stuffed, rolled up and By BETTY Bright sunshine has a way of 7na1ing time-worn slip covers look depressingly dingy. But you'll find it's 'may to' give them a fresh new lat!: and a satiny, dirt-resisting !Intel if you.'11 follow expert laun- dry technique. It's a good, idea to choose a clear, dry day for your job et returbishbig, as the slip covers will dry more quickly. Dissolve Bluing Flakes In Suds shake and btuish the slip eaves:; to remove autface dirt, If Vuere are any specially Soiled ;outs, rub with thick soapsuds arid a raft brush. Diatiolve bluing flakes in hui water with yout regular tsatiti when you prepare the wash teeter, and build up a strong two to Oren 'Inch •suds. Then add cool *Met until your soapy bath is lui ewarm. ass of bluing fliked in the' sttdti histireit cetera that toOk lined' and gay and makes white Niels/grounds Meant This technique Aso noes away with the need of a Sentrate bluing job and avoids the defter dt spots and streaks. Witte, in two dear Watets. Yon tint do the washing its the Machine or a tab; the Method of bluing hi the suds IS Ow seine. Add WassLike Pttnitteit to Starch flitre cieSere should' be lightly etatehed, o athielte satiny litaliitt that helot to abed dust and tilahs* trier *Mr covert stay clean looser, thisolve a qttatterof a Ostke et a specially prepared "'Walt tke tSteddet Inr each ttnett tit BARCLAY starch. This expert technique of adding the wax-like product to the starch Makes the slip covets easier to iron, too, because the iron doesn't stick. For the medium starch usually needed , tot slip covers, make basic starch accord- ing to directions on padkage, 'using four tablespoons of starch to one quart of water. For medium starch, add one to two parts of lukewarm water to thin` basis starch. Alwaya divide starch mixture fie that all pieces get equal stiffening. Squeeze and press starch through fabric and then wring but gently. Dry Os TWo Lines Dry the slip covers in the shade so that the Sun Won't. fade the colors. If possible hang them en Wand lines to Masten drying and prevent sagging. Fail. Wotan Meng piping and adjust pleats at the covers dry: Iron corded seams Amt. Thee •double the Material away from the cords and iron seams lengthwise. Next Irbil the flounce'', then the seat. hack end arms, Iron on the wrong side trot and Anti& on the right side, If Yet* slip covets hen. gathered flounees, iron straight edges tirss, then work the point Of the isoR gently In between the setts* V the nonnees are pleated pleats carefully and Ores. Ton earl be sure they will stay yen festen thent on the Wrong With little fittipe st adleeirdelk *ma large leaves and a large bloom, or the thick bough with many blossoms can Make a balanced picture along with a china figure or candles. Some flowers look best in large nooses, such as pansies, asters, lilacs, nasturtiums and poppies, Arrange these for either small eentre-pieces or large bouquets, balance flowers in a vase placing the heavier mass in the centre and the smaller blooms on the sides, Consider the length of stem and cut it to suit your purpose. Don't crowd large bun- ches, but spread them loosely in an ir- regular design. Best colours for vases are neutral-a- a vase may •detract from perfect natur- al beauty. narrow neck bottles do not let enough air in. Use, a receptacle in keeping with the texture and col- our of the flowers. A coarse, woody bouquet does not look pretty in a dain- ty glass vase, use a pottery piece. JELLIED MEAT LOAF 4 tbsps. gelatine, 1 cup cold water, 3 cups boiling water, 4 tbsps, salt, 5 tbsps. grated onion, 4 tbsps. prepared horseradish, 2 cups mayonaisse, 8 cups cooked diced veal, 4 cups chopped celery. Sprinkle gelatine over cold water. Let stand five minutes. Add hot wat- er and salt and stir until dissolved, Chill. When mixture begins to thick- en, add onion, horseradish and mayon- naise, then beat with rotary beater. Fold in meat, celery, and additional seasoning if desired. Turn into loaf pins dipped in cold water; chill in electric refrigerator several hours. SEA FOOD SALAD 8 cups cooked boiled salmon, 4 cups chopped celerY, mayon- naise, paprika, salt, lettuce: Flake salmon with' stainless steel fork, Combine with celery, dressing and salt to taste. Serve on lettuce and garnish with paprika. COMBINATION SALAD PLATE 4 pkgs. gelatine, 4 cups cold water, 4 cups boiling water, 1 •cup diced chicken, 1 bunch parsley, 1 cup diced tongue, 4 cups cook- ed diced carrots, 4 cups cooked peas, 7 cups shredded cabbage. Soak gelatine in cold water; dissolve in boiling water. Chill until it begins to thicken. Pour thin layer in a greas- ed pan._ Arrange on this pieces of chicken and tongue. Add vegetables and remaining gelatin mixture. Chill in electric refrigerator. Serve portions in lettuce cups. If desired serve with fresh fruit, sliced and arranged in circular fashion. FRESH FRUIT 8 grapefruit, sectioned, 1 box of strawberries, hulled, 6 oranges, sectioned. Serve with French dressing. Anne Allan invites you to write to berin care of The Wingham Advance- Times. Send in your suggestion on homemaking problems and watch this column for replies. • Land plants react better to burn- ing while Watet plants prefer the hoil- ing-water treatment. This later ealls for plunging an inch and a half of the steal of each flower into boiling water for half a minute, After the steins have been seated by flame or boiling Water place the flow- era in cold water, Only the stems should be in the Water, aS illustrated, not the foliage. Decayed foliage Pro' Meta bacterial growth. These batter' la are detrimental iseeatisc they 81)4 Strttet the water-absorbing cells of the stein. PIOWefs wilt easily. should be AL At home in the country, smart in town is about all one can ask of a dress, and this one meets the test. Of navy crepe, it has a jacket cut in a curved, cut-away line, with four s'elf buttons for the double-breasted effect. The navy and white polka dot silk scarf simulates a pulled through effect terminating in a looped bow at one side. GREENS FRESH' FROM THE GARDEN are gardens are really beginning .to show up well with greens of all kinds, leaf-lettuce, green onions and radish- es. Spinach will be ready soon too, as will the young leaves ,of the'beets that will have to be thinned out. The Canadian homemaker is aware pf the necessity of making good use of all home-grown, vegetables so as to relieve the demand on meat, flour, cheese and eggs. These foods are needed in large quantities for shipment overseas. Too' many people don't know that green onions are good all the way up the stalk. In other words, that both the white and green of the onion. should be used. If there is too much of the green, part of it may be chop- pel up and used to give a nice onion flavour to soups, salads, gravies, escal- loped dishes and stews. The delicate flavour blends up very well in dishes ,where larger onions are commonly used. Green onions acid a nice touch of colour also, The first radishes are usually eaten' raw, but after a while, when the fam- ily no longer seems to appreciate diem, they can be cooked like any other veg- etable and served with a cream sauce or in a cream soup. Those who do not yeally enjoy radishes raw, may like the flavour when cooked, as most .of the nippiness disappears. Radish tops may be piquant when cooked but since the flavour is very pronounced, only tender young leav,es should -be used. As it would take a great quantity of radish leaves to serve a family, it is a good idea to cook them along with other greens. The home economists of the Con- sumer Section of the Dominion De- partment of Agriculture suggest the following recipt: Spinach Au Gratin 11/4 lbs. Spinach, (about 314 of a gal). 3 tablespoons fat 3 tablespoons flour 314 cup grated cheese 1 teaspoon salt 1(8 teaspoon pepper 314 cup fine dry bread crumbs 1 tablespoon fatonelted 3 hard-cooked eggs • Wash spinach carefully in several waters. Cook in a closely covered kettle until, just tender (no water is necessary). Drain and chop. Melt fat in: saucepan, add flour and blend well. Add milk gradually and Pak until thickened, stirring constantly. grated cheese and seasonings. Stir until cheese is melted and add §pin- ach. Turn into a! greased casserole, Arrange sliced eggs on. top. Combine bread crumbs with melted fat and sprinkle over spinach mixture. Bake in a moderately hot oven, f9r 20-25 minutes. Six servings. Spring Casserole 1% cups milk, scalded 1 cup stale bread crumbs , 1 tablespoon finely chopped parsley 1(4 cup green onions 1 cup grated cheddar cheese 1/4 teaspoon salt 118 teaspoon pepper Dash of paprika 3 eggs, well beaten 1 cup cooked green beans or other cooked vegetables Pour the scalded milk over the stale bread crumbs and let stand for 5 min- utes, Add • parsley, onions, grated cheese and seasonings, Then add the well-beaten eggs. Arrange the veget- ables in a greased casserole, and pour the milk and cheese mixture over them. Set in a pan of 'Warm-water and oven-poach in a moderate oven, 350°F.,. until firm, about 1 1(4 hours. $ix sec- wings, Scalloped PoMtoes cup twnailtker cup1 Dash atselaispoof opilepspaettr 4 medium potatoes, sliced 4 medium carrots, sliced. 112 cup chopped green onions 1 tablespoon mild-flavored fat 112 cup grated cheese 1 cup coarse stale bread crumbs Heat water and milk to boiling- point in a saucepan. Add salt, pep-.• per, potatoes, carrots and onions; coy-. er and cook over low heat for about. 15-20 mitts., or until vegetables are tender. Do not drain, Add, fat, cheeSe• and bread crumbs; cover and reheat. until cheese melts. Stir carefully once or twice. Six servings. Wife Preservers Do not shell peas or lima beans until you are ready to cook them. a cut only in the morning or evening.., The early morning hours ate 'particu- larly favorable, since the plant tissues hold more fluid at that time. The, dahlia, a flower which wilts easily, does not usually respond to tither singeing or dipping in boiling water. When Wilting it tan be reviv- ed, however, by plating in water as warm as the hand can bear and perinit- this the water to cool off, Chrysantiternutns are often benefit, tea by splitting the steins, but as a, rule do not react to other stern treat- ments, • 7 Published the Public Interest Ontario scows our U.S. visitors e //fie I • sSP Worth his weight in goldi The Province of Ontario profits to almost the same ektent from tourist btial- hese aeit'does from the Visitors from the States bought over 70,000 agling licences in just one season! These guests help bring us prosperity . . it's up to us to do- all we can to make their visits pleasant! WHAT'CAN I DO? The answer is plenty! Here are some of the things any one can do. The suggestions come from a well-known Ontario hotehnan: 1. Know the places of interest and beauty spots in your district and tell people about them. , 2. When you write your friends in the States teW them about the places they would enjoy visiting: 3. Try to make any visitor glad he came to Canada. 4. Take time tto give requesad information fully and 'graciously. 5. In business dealings, remember /Canada's reputation for courtesy and fairness depends on you. 6. To sum it all up, follow the PVF 'iColden Rule.” . . I. °tele; 2. ,,go let's we. they get a gold mining industry. It's Stores; 3. Rests ttrants; „ up to each of us to nee 4. Tates, etc.f 5. mu nee 5°'-'ti'vg444" every that it gees' On growing. men* 6, GarageS. penny they sijend. .1:440W4IraTrAte7Ze:002VAitarigraMII. IT'S EVERYBODY'S BUSINESS oppa.4 Theytreatusreyany, when we visit 'them we can't do kat than return the corn- This diagram shows how pliment. Reinersiber, everyone benefits front the j Ontario tourist income..that it money Every doliat is abated this td take a holiday r * • It works both ways!