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The Wingham Advance-Times, 1967-12-21, Page 5BEST Inns for CHINSIMAS 7Ve sincerely hope this Christmas over. flows with all the good things, mak. ing it very special for our good friends. BLUE BARN LISTOWEL The GROSES and STAFF 0 FI app; (11 h ristma-s May all the joys of the season be yours in great abundance! AMOS SMITH General Store BELGRAVE V4. May you be blessed with abundant happiness this Christmas season. Lee and Thora Vance and staff We want to take this opportunity to wish you cheer ...and to thank you for letting us serve you. PATTISON Radio & Electric every ~eeSS;ll OT the tstnuts Season, 1Ye. Jowl . NO DELIVERY CHRISTMAS DAY OR WEDNESDAY, DECEMBER 27 Delivery as usual on Boxing Day DIAGONAL ROAD PHONE 357-3180 Let us remember especially the gift of lore, to make this Christmas a joyous time for all. ° As on that Holy Night of blessed memory, may the message of Christmas enter the hearts of mankind. May peace and good will be with you and yours. FINNIGAN'S GROCERY St. Boniface spread .spices and religion Wingtorn AdvancetTirnes, Thursday, Dec, 21., features from The World of Women. aleedifread GREETINGS ver ()riot's, Christmas con es with its blessings o you, TOASTMASTER- CANADA BREAD] COMPANY St. Nicholas's position is assured in the hearts of young and old at Christmas time, but some twelve centuries ago there lived another saint, Boni- face, who deserves much credit for making Christmas the nostalgic holiday it is. St. Boniface, missionary to Ger- many in those far-off days, was the first to decorate a little fir tree with candles as a symbol of Christmas joy. It was St. Boniface who spread the use of spices through. out Germany, along with reli- tion. He was convinced of the health value of spices: Spices made food more appetizing; being appetizing it was more happily digested. Nutmeg and mace were among the precious spices which reached northern Europe at about that time. These two spices were especially deli- cious in the honey-sweetened cookies hung on the first Christ- mas trees. From that time on, Christmas baking has always given off the most tantalizing fragrance of these and the other sweet "baking spices". While nutmeg and mace are two distinctly different spices, we are likely to group them together because they are different parts of the same tropical fruit. The fruit of the nutmeg tree resembles a small peach or apricot, However, in place of the soft, juicy flesh of a peach there is a thick, fibrous husk underneath the skin of the nutmeg fruit. In- side this is a layer of lacy mat- erial; which produces mace. The seed inside this is the nut- meg. Nutmeg is available both whole and ground. Many cooks still like to grate the whole nutmegs for freshest flavor. Mace is more likely to be found in ground form since the whole," blades" of mace are not easily used in cooking.. JELLY FILLED CUT OUT COOKIES 1 3/4 cups sifted flour teaspoon salt teaspoon baking powder i cup butter or margarine„ softened 3/4 cup sugar 3/4 teaspoon ground nutmeg 1 teaspoon pure or artificial vanilla extract 1 Fl a egg Flavored jelly, for filling Sift together flour, salt and baking powder. Cream butter, sugar and nutmeg together. Beat in vanilla and egg. Grad- ually stir in flour mixture, Roll dough to 1/8 inch thick- ness on lightly floured board. Cut with lz inch round cooky cutter. Remove hole in centre from half the cookies. Place on lightly greased cooky sheets Bake in preheated moderate oven (375 F.) 7 minutes or until lightly brownedaround edges. Spread jelly on cookies without hole in center. Top with remaining cookies. Yield, BY DAVID G. REES ' Around the middle of Nov- ember the Scandinavian Christ- mas, which lasts longer than in any other part of the world, bursts into full bloom. Sudden- ly, as at the wave of a magic wand, all shop windows from the Land of the Midnight Sun in the north to the Danish Is- lands in the south are ablaze with the three alluring letters "JUL" (Christmas). Every shop window in Scan- dinavia is framed in a green garland of fir, fir garlands are hung from lamp standard to lamp standard, and the green- ery is equipped with myriads of electric bulbs. Behind the glass of the dis- play windows Christmas pres- ents are piling up, and every- where one sees little "Tomtar" and "Nisser" peeping out. They are the small, jovial Christmas creatures so completely indis- ' pensible to the Scandinavian Christmas, dressed in grey homespun with a red bonnet, long red stockings and white clogs. In Sweden, stars selling "julbockar" do a roaring trade. A "julbock" is a billy-goat made of plaited straw. Only reluctantly will the Swede ad- mit that his "Julbock" -- charming and innocent as it looks -- is in reality the wick- ed Beelzebub himself. On Dec. 13 the Swedes take a brief pause in their hectic Christmas preparations to cele- brate Lucia, the Queen of Light. Lucia, the saint who died as a martyr in Syracuse around A.D. 300, symbolizes the light which will soon be returning after a long period of darkness. Every town in the nation chooses its own Lucia-bride, and every single Swedish fam- ily has its owh private Lucia- bride. Either the lady of the house appoints herself or re- linquishes the honor to one of her daughters. Early in the morning she comes into the bedroom with a wreath of flickering candles on her head, draped in a long white nightgown, and carrying tray with the breakfast coffee. She then sings the ancient Wad Song: "Now in your dar- kened house, conies with her candles lit: Santa Lucia.'" Pupils Will also wake up their favorite teachers, dressed as Lucia and carrying coffee approximately 34 jelly filled cookies. TINY COOKY TARTS 1 4 cups butter or margarine 1 package (8 oz.) cream cheese 3 cups all-purpose flour 0 teaspoons ground mace 1/16 teaspoon salt Confectioners' sugar Fruit preserves or canned fruit Pie filling Combine butter, cream cheese, flour, mace and salt. Mix well with pastry blender or fork. On board lightly sprinkled with sugar, roll dough to 1/8 inch thickness. Cut dough to fit various shapes of miniature tart shells. Fill with fruit preserves, or any flavour- ed fruit pie filling. Bake in preheated moderate oven (350F) 10 to 15 minutes or until pastry shells are lightly browned. Yield, approximately 4 dozen miniature pastries. and cream cakes. If you are not a popular teacher you will be rudely awakened anyway by parading children in long white nightshirts beneath your window, producing all manner of music with saucepan lids and wooden spoons. During the last eight days before Christmas the Scandina- vian kitchen is the scene of feverish ac;ivity. All Christ- mas cakes have to be home- baked and Christmas Eve is, without any doubt, the busiest day of the year for the Scan- dinavian housewife. The Danes eat goose, or roast duck. In Norway, goose is practically unknown as Christmas fare. Inland they eat spareribs or roast pork; in the coastal districts they have boiled cod or lutefish, The Swedes could not imagine Christmas Eve without ham. But housewives in these three countries are agreed on one point, families are not to stuff themselves on delicacies alone; there must be some in- digestible filling matter; so they make rice pudding of rice boiled in milk until it reaches the consistency of a firm, porridgy lump which has to be washed down. In order to get the family to eat as much as possible you put an almond in the mixture, stir it thoroughly and serve. The person who is lucky enough to get the almond in it will be rewarded with a small gift. In Sweden it is arranged a little differently; whoever gets •the almond will be the first to marry, which encourages many a marriageable maiden to bat- tle her way through as many as three or four helpings. After dinner the candles on the tree are lit, a few folk songs and carols are sung, and then a serious mood descends upon Scandinavia generally, when they send their thoughts to absent friends. Christmas day is spent going to church, eating and reading Christmas cards and letters. Boxing Day passes with further eating, sleeping and calling on relatives. Then follow the joy-' ful ig days of Christmas, with Parties and dances, and not be- fore Jan. 6 does Christmas slow- ly fade out with the stripping doWn of the Christrrias tree. When the children have rip- ped out the mechanittn of SPICED ORANGE MERINGUE SQUARES 1 3/4 cups cake flour, sifted 3/4 teaspoon baking soda teaspoon salt ' 41. cup butter or margarine la cups sugar 3/4 teaspoon ground mace teaspoon ground nutmeg 2 eggs, separated 2 teaspoons orange peel or bits 2/3 cup orange juice, strained 1/16 teaspoon salt Sift together flour, baking soda and salt. In mixing bowl cream butter, mace and 1/8 teaspoon of the nutmeg until light and fluffy. Gradually add 3/4 cup of the sugar. Add egg yolks, one at a time, beating well after each addition. Add orange peel. Alternately add sifted dry ingredients and orange juice, beating until smooth after each addition. Turn into two greased 8x8 inch their toys and the last of the Christmas cigars have been smoked, the Scandinavian Christmas will be irrevocably over. No one will mention the word JUL before October. A notice will appear in the press reminding them that it is time to send their Christmas mail to Tasmania and the Fiji Is landa; if they want to get it there on time. Then the Scandinavians will exclaim with shining eyes: "Well, what do you know, only two months till Christmas;' pans. In small bowl add salt to egg whites and beat until foamy, Gradually add remain- ing cup sugar and remaining 1/8 teaspoon nutmeg and beat until stiff peaks are formed, Spread evenly over cake batter. Bake in preheated moderate oven (375 F.) for 25 minutes. Turn out on racks to cool. Cut into 2 inch squares, Yield, 32 two inch square cakes. NUTMEG WALNUT COOKIES 21 cups sifted all-purpose flour 1 teaspoon baking powder teaspoon salt cup butter or margarine, softened cup sugar 3/4 teaspoon ground nutmeg * cup milk 1 egg, well beaten 1 teaspoon pure or artificial vanilla extract cup finely chopped walnuts Sift together flour, baking powder and salt. Set aside, Cream butter; gradually add sugar and nutmeg beating well. Add milk, egg and vanilla; beat until blended, Gradually add sifted dry ingredients, mix- ing well. Press into a ball. Knead until smooth on lightly floured board. Wrap in foil or waxed paper. Chill in refriger- ator z hour. Shape into walnut sized balls. Roll in chopped nuts, coating well. Place on ungreased cooky sheet. Flatten lightly with fork. Bake in pre- heated hot oven (425F.) 15 minutes or until done. Yield, 3 to 3i dozen cookies. Poinsettia now in many shades Through careful hybridiza- tion, over the past decade, the traditional red poinsettia has acquired a number of exciting new shades. A complete range of pastel pinks, vivid cheery reds through dark blood reds and many shades of white and cream are now on the market. As a pleasant novelty this year, try one of the new shades, you will be impressed with their unique color and size. Horticulturists warn that poinsettia plants may develop yellow on the lower leaves if they are not properly watered With this plant, over-watering is the most common occurrence Always allow the surface soil to become dry to the touch be- fore applying additional water. Never allow the base of the pot to sit in water for an extended period of time! Another cause of yellowing and dropping of leaves is excessive room temp- erature. This plant should be kept at about 65°F and not allowed to stand in any draughts as it is extremely susceptible to temperature fluctuations. A general lightening of the dark green coloration of this plant is a symptom of nitrogen deficiency. For best results, feed the poinsettia with a com- plete liquid fertilizer such as 20-20-20 at the rate of one tablespoon per gallon of water every two weeks. MORE THAN A DATE It takes more than a date on the calendar to make it Christ- mas. For a little girl, Christ- mas may be a doll. And for a man in a veteran's hospital bed, clenching his teeth in pain, it may be a word of kindly concern. For a mother and father struggling to provide the bare necessities, it may be a special dinner for the young- sters. But whatever Christmas is for any of these, it's more than just December 25. --Mrs. Ida. Martin of Clin- ton spent the week-end with Mr, and Mrs, Murray Taylor and family, --Mr. Dave Murray of Win- nipeg spent the week-end with his mother, Mrs. S. A. Murray, and visited other relatives. --Mrs. Olive Boss leaves this week to spend the week- end at the home of Rev. and Mrs. Graydon 0. Cox of Pais- ley. --Mr. Bert Isard of London spent Tuesday in Wingham re- newing acquaintances. --Mrs. D, S. MacNaughton left on Tuesday with Mr. and Mrs. Hamilton of Wyoming and will spend the Christmas season with them. --Miss Myrtle Johnston attended the Christmas party at Parkwood Hospital, London, on Friday. --David Hefter, nine-year- old son of Mr. and Mrs. Clif- ford Heffer of Turnberry left today (Thursday) for hospital treatment in London. --Mr. and Mrs. James Marks of Carling Terrace en- tertained their employees of the Auto Body Shop, Josephine Street, as dinner guests in their home on Saturday evening. --Mrs. B. Cruikshank re- ceived word that her brother, Mr. Percy Kerr of Sarnia is a patient in Sarnia Hospital. Mr. Kerr was formerly a Wingham resident. --Mr. and Mrs. Glen Sinna ,. mon visited on Sunday with Mr. and Mrs, Ernest W. Bee- croft of Whitechurch. use o Land of longest Christmas has a special holiday ?oar We AC VC AC 414C 4741.' TV Vie IV ItUr4; For Rosorvations: Phone Listowel 2914580 To make your holidays an enjoyable time for the entire family, why not take advantage 3f the special service being offered at the Blue Barn this year. Each day during the holidays, Christmas dinners will be served. To say thank you to mother and let her relax and enjoy the festive season why not call today, 291-1580, and make your reservations. You'll find there's nothing mom appreciates more than an enjoyable dinner without the usual fuss and muss. REMEMBER — CHRISTMAS DINNERS SERVED EVERY DAY DURING THE HOLIDAYS. DURING THE HOLIDAY SEASON The BLUE BARN AMPLE PARKING BETWEEN PALMERSTON AND LISTOWEL ON HIGHWAY NO. '23 vie ivair *le Iv Ix Age TV Vit itter aim""