The Rural Voice, 2002-03, Page 44BERNIE McGLYNN
LUMBER LTD.
BUYER OF HARDWOOD BUSHLOTS
Wholesaler - Hardwood Lumber
Box 385, R.R. 2,
Wingham, Ont. NOG 2W0
BERNIE McGLYNN
Ph/Fax (519) 357.1430
SAWMILL -
R.R. #5, Mildmay, Onf.
(519) 367-5789
Electrical Services
New & Upgrades
Underground & Overhead
Generators
Farm, home & business
generators & related equipment
Street & Yard Lighting
Sales & Services
R.R. #2
Markdale
Phone.
519-986-4138
Fax:
519-986-3244
GREY
NORTHERN
riftwerstuntAr
(VN TR A(71N4
WE WANT
YOUR GRAIN!
Elevator - Seaforth
519-527-1241
• Corn • Soybeans
• Feed Grains • Feed Ingredients
• Food Quality Soybeans
CASH & FORWARD CONTRACTS
Call us today for Quotes
Dave Gordon
Elizabeth Armstrong
Richard Smibert
Ian Carter
Tom Meilke
london agricultural commodities, inc.
1615 NORTH ROUTLEDGE PARK
UNIT 43
LONDON, ONTARIO, N6H 5L6
519-473-9333
Toll -Free 1-800-265-1885
When choosing an insurance company,
look for the one that's your neighbour.
As your needs change—so do our products. Because we're owned and
represented by local people—your neighbours—we understand the kind of
insurance protection you want.
In association with 50 Ontario farm mutuals, we make up one bf the most
financially secure insurance networks in the world.
Place your trust in us—because we're YOUR insurance company.
Germania Farmers'
Mutual Insurance Co.
Ayton
519-665-7715 or 1-800-265-3433
at A Member Of The
,
Ontario Mutual Insurance Association
40 THE RURAL VOICE
enough flour to make pliable dough.
lightly kneading in remaining. (The
less flour you use, the lighter the
bread.)
Divide into 4 portions. Turn out
onto lightly floured surface and roll
into four 1/2 -inch (1 cm) thick
circles. Cut each into quarters (4
triangles); bake on hot lightly greased
griddle or skillet until lightly
browned on both sides, about 5
minutes, turning once.
IRISH APPLE CAKE
2 cups (500 mL) cake and pastry
flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 cup (125 mL) cold unsalted
butter, in bits
2 eggs
1/3 cup (75 mL) cold milk
(approximate)
3 cooking apples, peeled and
coarsely cubed
3 tbsp (45 mL) maple syrup
1/4 tsp (1 mL) ground cloves
1 tbsp (15 mL) milk
Sift flour, sugar and baking
powder into large bowl; cut in butter
until like coarse meal. Make a well in
centre; beat 1 of the eggs with fork
and add to well with 1/3 cup (75 mL)
milk. With a wooden spoon, stir until
dough is soft and sticky but not
forming a ball, adding a bit more
milk if necessary. Dough will be
quite rough.
With well -floured hands, transfer
half of the dough to buttered 9 -inch
(23 cm) pie plate. Pat evenly onto
bottom and sides of plate. Scatter.
apple chunks over dough; drizzle with
maple syrup and sprinkle with cloves.
Beat remaining egg with
remaining 1 tbsp (15 mL) milk; brush
some around edge of dough.
Sprinkle large dinner plate with
flour; pat remaining dough onto plate
with floured hands. Invert over
apples, pressing edges of crusts
together with floured tines of fork.
(Don't worry if top breaks up; just
patch it and it will look fine after
baking.)
Make 1 slit in top for steam to
escape; brush liberally with egg
glaze. Bake in 350°F (180°C) oven
for 40 to 50 minutes or until golden
and apples are juicy and tender when
pierced with tip of knife.
Serve warm.0