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The Wingham Advance-Times, 1965-03-04, Page 4Page 4 - Wingham Advance -Times, Thursday, Mar. 4, 1965 features from The World of Women Home and The Housewife BANANA ALMOND CAKE — This rich and flavorful cake, topped with halved bananas and a broiled -on nut and cocoanut spread, makes a delicious dessert after an other- wise low -calorie main course. Here's Health • • • • With Fruits and Vegetables Although the banana was one of the earliest foods of man, a staple since prehistoric times in many parts of Asia, it is a comparative newcomer in Can- ada. Not that bananas didn't immediately thrive in the tropi- cal regions of the New World, but transporting them involved problems which didn't begin to be solved before the end of the 19th century. Froin that time to the present, it has been poss- ible to buy bananas at even the smallest produce counter in this country. Bananas became "big busi- ness" when growers and shippers discovered that bananas are one of the fruits which must be pick- ed when mature, though still green, then allowed to ripen after harvesting. As often as not, the bananas we buy have greenish tips. At that stage they are good broiled or deep -fat - fried, and some like them for eating out of hand at that stage. Others like them riper, up to the stage where they show brown flecks on the peel. I3ananas should be ripened at room temperature, advises the United Fresh Fruit and Vege- table Association, then stored in the refrigerator, as far as possible froth the freezing unit. In time, the skin will turn dark brown or black after such chill- ing, hut the inside will show no discoloration or side-effects of low temperature. ELLIOTT'S BEAUTY LOUNGE COLD WAVES SIX-WEEK RINSES Main Street, Wingham Phone 357-2981 J7 -F25 BANANA ALMOND CAKE cup soft butter or margarine 1 cup sugar 2 large eggs 2 cups sifted cake flour z teaspoon soda i teaspoon salt 1 teaspoon double-acting bak- ing powder 1/3 cup buttermilk 1 teaspoon vanilla extract 1 cup mashed ripe bananas cup butter or margarine, melted cup dark brown sugar 3/4 cup flaked coconut cup chopped almonds METHOD Cream butter or margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Sift to- gether cake flour, soda, salt and baking powder. Add to creamed mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in vanilla extract and mashed bananas. Turn into a greased and lightly floured 7i x 12 -inch pan. Bake in a pre- heated oven (350 deg. F.) for 50 minutes or until cake tester inserted in center comes out clean. Let cool 5 minutes. Slice bananas in half length- wise and arrange on cake. Combine cup melted butter or margarine, brown sugar, coconut and almonds and spread on cake. Place 3 to 4 inches under broiler and broil until topping is browned,about 2 minutes. YIELD: 1 loa f cake. BANANA PUDDING 1 cup mashed ripe bananas 1 teaspoon fresh lemon juice 1 pkg. (8 oz.) cottage cheese, strained 1 cup confectioners' sugar 1 teaspoon ruin flavor J oz. unsweetened chocolate, grated 5 to 6 (I cup) macaroons, crumbled. MIETIJOI) Blend together bananas, le- mon juice, cottage cheese, sugar and rum flavor using delight in every bile This week's 4411 rA\ZIW SPECIAL I. Blueberry Muffins Regular 494 1 SPECIAL 39 Discounts apply only f>n retail Primo: Maclntyre's Bakery Josephine St. Wingham Phone 357-3461 \ylons Urgently \eeded For Overseas Relief A general meeting of the United Church Women was held in the Sunday School room on Monday evening. Unit 2 had charge of the worship service, "Training for Witness". Mrs. A. Lunn gave the meditation and prayer. The Scripture was taken by Mrs. M. MacLennan and Mrs. W. B. Conron. Mrs. George Guest sang "Come Ye Blessed" .Mrs. Currie accompanied her on the piano. Mrs. C. Hodgins introduced Meat Carving Takes Practice And Know -How Who's the meat carving ex- pert in your family? To be able to carve meat easily and properly simply takes practice and a little bit of knowledge about the different kinds of roasts and cuts of meat. Here are some tips to remem- ber the net time its your turn to do the "honors". First, make sure the knife is. sharp! Don't use the carving knife for regular kitchen chores. Keep it in a special place by itself. Start your apprentice- ship as a meat carver with boneless roasts until you've gained some skill and can try the more difficult cuts of meat, like a leg of lamb. A roast will carve easier if it's taken out of the oven and allowed to "set" for about 15 minutes. This lets the meat "firm up" and makes carving much simpler. If the meat cools down too much in the pro- cess, put the platter with the carved slices of meat back in the oven for a few minutes be- fore serving. Always carve a roast across the grain, not with it... and this will not only make the job easier, but you'll end up with better looking slices of meat. For a free pamphlet "A Handy Guide for Carving Meat" write to the Meat Packers Coun- cil of Canada, 5230 Dundas St. West, Islington, Ontario. medium speed of mixer, Beat 2 to 3 minutes until smooth. Add chocolate and stir until blended. Sprinkle crumbs in bottom and side of buttered 1 - quart casserole. Pour in mix- ture and refrigerate until firm and chilled, YIELD: 6 servings. BANANA LONG SHORTCAKE 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder teaspoon salt 1/3 cup sugar 1 teaspoon grated orange peel cup butter or margarine 2 large eggs, beaten ;It cup milk 2 tablespoons melted butter or margarine 2 tablespoons sugar 6 ripe bananas 1 cup heavy cream 1 tablespoon sugar i teaspoon vanilla extract teaspoon fresh lemon juice METHOD Sift together flour, baking powder, salt, sugar, orange peel and the 1, cup butter or margar- ine. Mix with a pastry blender or two knives until consistency of coarse crumbs. Stir in beat- en eggs and milk to forth a light dough. Turn into a greas- ed 11 x 7 x 2 -inch pan. Brush top of dough with melted butter or margarine attd sprinkle sugar over entire surface. Bake in a pre -heated oven (375 dcg. F.) 20 minutes or until golden. Re- move from oven and cool. Cut bananas into .11 ittclt lengthwise slices and arrange over top of cake. Whip create with sugar and vanilla extract until stiff; stir in lemon juice. Spread over top of cake and top with additional banana slices if de- sired. YIELD: J loaf cake. a film .on Trinidad, "Peter Ma- hadeo's Quest The pictures were very colourful and gave an insight into the problems of the church in Trinidad, Miss Phyl- lis Johns attended the projector. The U. C. W. president, Mrs. G. W. Tiffin conducted the business. Mrs. M. MacLennan, supply convener, read a letter from Rev.John Crawford thank- ing the U. C. W, for Christmas gifts received for children at Cape Croker, She reported that nylons are urgently needed for overseas r elief, and that choir gowns are being made for junior choirs. She also reported that the Young's home at Five Oaks was destroyed by fire. The World Day of Prayer will be observed on Friday at the Salvation Army with Mrs. Capt. Ferris as speaker. Mrs. A. Rintoul introduced three new books which have been added to the library. Mrs. Tiffin closed the meeting with prayer. A luncheon was served by Unit 5. Ancient Handicraft Now Practical Work of Art There's more than a flurry of cultural interest in the an- cient craft of batik dyeing in Canada at the present time. Batik is being taught to student teachers in the department of education at the University of British Columbia; several in- dependent groups are working seriously to produce original design, and recently the Federal. Government purchased some of the outstanding examples of Canadian batik design for dis- play at the Artisan's Exhibition at Florence, Italy. "Batik" is an Indonesian word describing a method of making designs on cloth by co- vering with wax the parts not to be dyed. Originally, it was practised as a native craft in India, Europe and parts of Afri- ca, but it reached its highest degree of excellence in the Island of Java where, to this day, batiks are commercially produced in oblong and square shapes suitable for dresses and headgear. Armstrong-Chittick Baskets of white mums and pink snapdragons decorated Wingham United Church on Sat- urday afternoon, February 27 for the wedding of Joan Eliza- beth Chittick of Wingham and Donald Cormack Armstrong of Teeswater. Mr. and Mrs. Charles W.Chittick of Wingham are the parents of the bride and Mr, and Mrs, R. Cormack Armstrong of Teeswater are the groom's par- ents. Rev. Gordon L. Fish officiated at the double -ring ceremony. Harold Victor Pym, organist, accompanied the soloist, Charles Cougram, who sang "The Lord's Prayer" and "0 Perfect Love". The bride chose a formal gown of French faille. The fit- ted bodice was styled with lily - point sleeves and a chattcau neckline edged with guiprelace appliques. Clusters of lace app- liques were repeated on the front of the controlled skirt which was caught with a wide Trow at the back and extended to a chapel train. A floral head- piece Iield her multi -tiered silk illusion veil. The bride carried a cascade of pink roses and was given in marriage by her father. Miss Lynda Chittick of Lis- towel, sister of the bride, was the maid of honor and the bridesmaids were Mrs, John A. Photo by McDowell Ross of Teeswater, sister of the bride, and Miss Doris Ross of Whitechurch. The bride's at- tendants wore ballerina length gowns of aqua satapeau with elbow -length sleeves, rounded necklines, fitted bodices and bell-shaped skirts. They carried bouquets of white mums and pink carnations. The groom was attended by Tom Christie of Teeswater and the ushers were G. Watson Arm- strong of Teeswater, brother of the groom, and John A. Ross, of Teeswater. The reception was held in the church basement with the bride's Inother receiving in a pink brocade ensemble with matching coat, pink and black patent accessories and a cor- sage of pink roses. The groom's mother was attired in an all - wool three piece double-knit powder blue suit with blue and black patent accessories and a corsage of pink roses. For a wedding trip to the northern United States Mrs. Armstrong wore a navy crepe suit with white and red access - ries and a corsage of red roses. Mr. and Mrs. Armstrong will reside at RR .1, 'Teeswater, Out of town guests were froth Clarkson, Windsor, l3ratit- ford, Scotland, Auburn, l Iarris- tori, Listowel, Teeswater, Walkerton and 13luevale. Actually, very little'change has taken place over the years in this age-old handicraft, It is still a very slow and pains- taking process with the design being built up gradually through the application of layer upon layer of wax and several dye baths. However, there has been a vast improvement in the quality of dyes and this, possi- bly, is what has encouraged modern craftsmen to develop batikking into a more lasting artistic expression. Where once the dyes used were not light fast, resulting in early fading of the batik's orig- inal brilliance, today there are reactive dyes available, such as the Procion line of dyestuffs sold by Canadian Industries Limited, which are extremely durable. These reactive dyes react chemically with the fa- bric to produce the color, ra- ther than just coating the sur- face, and the colors obtained are permanently vivid. Now that it is practical to think of batiks as lasting works of art, this craft's popularity is growing by leaps and bounds. For example, one group, the Vaki Group located in Fauquier, B.C., is turning out exquisite, decorative murals, They have already created several classic- al designs, and plan to produce some B. C, native Indian de- signs in the batik style, This a good example of the way in which a modern product of chemistry, reactive dyestuff; can help to revive a primitive • craft of the past. h Rugged Tote Bags Today, when so many new products are designed for a specific job, it's refreshing when one comes along that is ideally suited for a number of varied purposes; for example , the roomy, opaque, polythene drawstring bags on today's mar- ket. Actually, they are the tough, big brothers of the transparent, plastic bags which have scored such a success in the kitchen. In an attractive tan bark color, they are 18" x 28" in size, and can be bought at most hardware stores. These bags are just the thing when there's a heavy duty job to be done, like toting bulky objects on a camping trip, taking swimming paraphernalia to the beach, or stowing storm clothing on a boat. They also perform well as duffle bags. Light and water- proof, they're dandy for carry- ing hockey gear, and when not in use take up very little stor- age space. In addition, they are much less costly than can- vas bags, so an entire team can be outfitted for a small outlay. }:::4..:.-»:.:4.•.-..x.:»»:J { i::;ti:;C:: Greet Spring with a CLEAN SWEEP! TAKE ADVANTAGE OF THESE SPRING CLEAN - UP SPECIALS STRONG DEPENDABLE CORN BROOM $1.19 SPONGE MOP REFILLS $2 29 98c ■ STRONG PLASTIC WATER PAIS 79cTwo Sizes 89c COMPLETE LINE OF PAINTERS' SUPPLIES BRUSHES, TURPENTINE, REMOVERS, SAND PAPER, PAINT BRUSH BATH "ROLLER AND TRAYS" BRIGHT METAL TRAY — LONG LASTING ROLLER Roller $1.19 Refill Sleeve 49c Also full line of PAPERING SUPPLIES DISTINCTIVE BROADLOOM CARPET RUNNERS INEXPENSIVE - LUXURIOUS - LONG WEARING 21" x 36" $3.59 27" x 50" $4.98 BEAVER WINDOW SHADES With Roller $1.49 Without Roller 98c SPRING BARGAINS WAIT FOR YOU ALL OVER THE STORE BENNETT'S s< TO $1.00 STORE t • r • 4