The Seaforth News, 1941-10-16, Page 5THURSDAY, OCTOBER 16, 1941
THE MIXING' HOWL
By ANNE ALLAN
Hydro Home Ecow.caaat
AUTUMN Is APPLE TiME.
I-Iello 1loi o inalters! Autumn is
the colerlul season. t'1tngittg leaves
--it.odges of 11oi'b-i'ry' and billf'-
sivicet--and In (he bright elem. red of
our lino e.'iunuutian apples ripening in
every menet rd.
We've talked to you about apples.
before, homemakers, but It seem to
us tremendously important that this
year Canadian housewives should
rnake the very best use of our abun-
dant, healthful, delicious fruit. Ap-
ples lend themselves to a. wide var-
iety of uses in the diet, As much at
home with meats as with pastry, and
as piquant to the taste in the old
familiar "apple sauce" as in apple
lee cream. The apple can be used in
so many ways that you homemakers
need never run out of novel ideas on
cooking and serving.
Here are a few suggested Varia-
tions --apple and salmon salad, glazed
apples, apple upside-down cake, ap-
ple ice cream, apple crisp, apple
pies, steamed apple puddings, etc.
Homemakers everywhere are care-
fully storing and preserving roods
Ilial cauuot be inlmedintely used.
'Write the Hydro Mone Economist
fur any desired recipes. TheY will he
sent to you free of charge,
RECIPES
APPLE BUTTER AND COOKIAS
Pl'1DDIN(1
Appr(xiuuctfey i wafere.
1 cup apple butter
1 tem whipping 0(0211t
Vanilla, chocolat. or ginger wafers
slay be used. Whip cream, fold in
apple suitor. Spread 1 lb. of the
mixture on a wafer, press another
on top, spread it with the mixture
end press another 00 the top, until
all the wafers are used. As the
stack grows lay it sideways. Frost
aver the outside of role with the
mixture. Chill thoroughly in electric
refrigerator. When serving cut in.
di£tgona] slices.
APPLE CUSTARD
cups milk. eculd011
3 eggs
4 cup sugar
tai teaspoonful salt
1 cup strained applesauce
hash of nutmeg
Scald the milk. pour onto beaten
eggs. Stir in sugar and salt. Add
apples:nice (if sweetened omit sug-
ar) pour into greased baking cups.
sprinkle with nutmeg and set in u
pan of warm water. Bake in electric
(Neta at 35(1 deg. until firm.
;Men of 30, 40, 50
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Try O9trex Tonto. Tablets.. Contains
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Get a special 50. Try this aid to normal pep and only
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Co. of Canada
Assures Security for over
Oue MillionPartners
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District Agent
Yco$Ac
FOR A MILD, COOL; SMOKE
D. H. McINNES
CHIROPRACTOR
Office — Commercial Hotel
Electro Therapist — Massage
Hours—Mon. and Thurs. after-
noone and by appointment.
FOOT CORRECTION
by manipulation—Sun-ray
treatment.
Phone 227.
BUS TIME TABLE.
Leaves Senforth for Stratford:
Daily 8.25 a.m. and '6.16 p.m.
Leaves Scaforlh for Dederick:
Daily except Sunday and hal., 1.05 p.m.
and 7.40 .p.m.
Sun. and hal., 1.05 p.m. and 0.20 p.m,
Connection at Stratford far Toronto,
Hamilton, Buffalo London, Detroit,
Tavlatock, Woodstock,Brantford
Agents:. Queen's, Commercial, Dick House
CORNMEAL GRIDDLE CAKES
WITH APPLESAUCE
1 cup cornmeal
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 egg, wo11 beaten
,t3 cups milk
t.i. ('up melted fat
-Mix the eornun'al. florn, baking
powder and salt. Combine the (egg
with thy' milk and add to the flour
mixtm'.'. Stir in the inched fat. drop
by spoonfuls on a ]tot griddle on the
electric element turned to medium
and e(uk. 111110 1' nhila warm aurl
4,1'00' with. Wat'ill it11111esaue0. -
(UNUF,it BEER SALAD
1 pkg. leucon Jelin
1 cup water, boiling
1 cup ginger ale
1 cup seedless white grapes
1 cup pears, diced
Ill cup chopped ginger
Lettuce and cress -
C1'eam salad dressing
Dissolve the jelly powder with the
boiling water, cool and add the gin-
ger ale. When the mixture begins to
thicken, fold in the grapes, pears
and chopped ginger. Pour into a
greased mould and chill thoroughly
in electric refrigerator, Unmould on
beds of lettuce, garnish with cress
and serve with cream salad dressing
and a few cherries.
APPLE TARTS
6 apples
1,6 cup cold water
3 eggs
1 lemon -
9/4 cup granulated sugar
2 tbs, butter
2 tbs. fine sugar
Pare, cog and cut rap tart apples.
Cook 0110111 in the water 71(1011 soft,
using electric element turned t( lots
as ;soon as boiling. heat until amiauli
and when Iliu'tly cool add beaten egg
yolks, lemon juice, grated rind and
gr:nnulat.'11 sager. Fill unbelted tart
shells with the mixture, dot with
hotter and bake in a clot electric
oven at 425 deg. Beat the egg whites
stilt, add powdered sugar, spread on
the top ell tarts and return to the
(von- using a temperature of only
350 deg. for 5 mins.
TAKE A TIP
Apples and vegetables from th
small gardens must be careful]
stored this year, since imported v
getables are not only expensive bu
e
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e
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a
1. The store space is most -impel'
am. A separate room in the bas
meat of your home with a w'intia
in it is advisable,
2. Do not hang cabbage upsid
down, unless the temperature i
close to freezing because mnistur
collects in the leaves causing growth
3. Parsnips. carrots, beets and to
nips should not be washed. Brush 0
excess dirt with a soft brush an
store in small quantities in crocks o
similar cuntainers. Cover tightly,
weighted board may do. if there i
not a cover for the utensil.
4. Store pumpkin and squash b
wrapping well in two fortis of nope
Only dry and well matured ones wil
keep.
o. Dry onions should be stored in
temperature of 40 to 50 deg. 3115
above freezing.
9. Store apples and winter pears in
slatted crates in cool, dry place.
QUESTION BOX
Mrs. L.F. asks: "Why does pare
wax loosen /al 0(11ne Id my jars "
Answer; large jars should be coy
erect with a lid 1(1(11er than parawax
Small containers of preserves should
be cooled before parawax is added.
Sometimes a second or third thin
coating of melted wax has to be
saddest if a nraplc forms around the
edge of the jar. This is done with-
out reheating the product.
Miss LW, asks: "Recipe for Meat
loaf."
1142 lbs. chopped beef
2 eggs
1% cups bread crumbs
2 tbs. chopped parsley ,
'4 tsp. pepper
2 tsp. salt
Seasoning to suit: Onion or poultry
dressing or savory or sage.
Chop the beef and mix well with
unbeaten eggs, bread crumbs, pars-
ley, pepper and salt. Place in a bread
pan and press until it is moulded to
the shale of the pan. Run a sharp
knife -blade around the loaf and turn
into a shallow roast pan. Bake about
2 hrs. in an electric oven at 360 deg.
This may be basted several times.
Miss J. M. asks: "What tempera-
ture should be used for puff paste?"
Answer: The paste should be very
cold when put into a hot electric ov-
en about 500 deg. then reduced to
460 deg. after 10 mins.
Mrs, J.B. asks: "Recipe for Suet
Paste,"
Answer:
1 tsp. baking powder.
2 caps flour
Ye tsp. salt
1 cup chopped suet
1 cup cold water -
THE SEAFORTH NEWS
PAGE THREE
Bennett -Wilson--,
.A pretty October wending wits.
s(lewuirod at 11(0 Presbyterian
.Manse, Blyth, - Sat to day 11,00100000 at
1.30 o'clock, 7011eu Rev. A, M, Boyle
united in marriage Dorothy Lrrat.
Wilson, daughter of Mr, and Mr's.
John J, Wilson. Auburn, and Mr.
Hugh J. Bennett, son of Mr, and
Mrs. John Bennett, Port Albert. The
bride looked lovely in a street -length
frock of sea blue crepe, with air
force blue accessories and a corsage
of talisman rosebuds, cornflower and
maidenhair fern, Mrs. Wesley Brad -
nook, Auburn, her sister's only at-
tendant, chose a dress of wine silk
velvet with matching accessories
and wore a corsage of wine gladioli.
Mr. Ross Anderson of Belgrave, cou-
sin of the bridegroom, was best man.
Following the ceremony a wedding
dinner was served at the home of
the bride's parents, Guests present
were Mr. and Mrs, J. Bennett, Mr.
Bruce Bennett., Port Albert, Mrs, Oli-
ver Anderson, Miss Bernice Ander-
son, Belgrave; Mr. and Mrs. Harold
Nicholson, Galt; 1Ir. Wesley Brad -
malt, Mrs. Charles Stl'augllan, Mies
Vivian Straughan, Auburn. Follow-
ing the dinner the bridal couple left
for a wedding trip in northern Ont-
ario. Ott their return they will re-
side ou the bridegroom's farm near
Port Albert.
SIran ge-Swan—
A quiet but pretty wedding took
place at the. Iirucefield United
Church manse, on Saturday, October
9th, at two o'clock, p,m., when
Miss Dorothy Minlou Swan, young-
er daughter of Mr. and Mrs. George
Swan, of Frucefield, was united in
marriage with Mr. Frank G. Strange
of Chatham, eldest son of Mr, and
Mrs. F. G. Strange, of Exeter. The
ceremony was performed by Rev.
Air, Atkinson. The bride, given in
marriage by her father, wore a gray
suit with dubonnet trim and her
hat, gloves and purse were of du -
bonnet. She wore a corsage bouquet
of Talisman roses, Her sister, Mrs.
E, Schilbe, of Zurich, was brides-
maid, dressed in soldier blue with
black accessories, and wearing a
corsage bouquet of pink roses. The
groom was supported by his brother
Cyril, of Toronto, who sang three
selections at the reception which
followed. The reception was held at
the home of the bride's parents. The
bride's mother was dressed in blue
and the groom's mauler was attired
in black, both wearing bouquets of
roses. The rooms were beautifully
decorated with evergreens, barberry,
gladioli and reel and white stream-
ers. The wedding luncheon was
served by Misses •Beth Elliott, Eliza
beth Scott and Emma McDonald,
The groom's gift to the bridesmaid
was a love -knot brooch with brilli-
ants and to the groomsman, gold
cuff links, among those from a dis-
tance who were present for the oc-
casion were Mr. and Airs. Schilbe,
of Zurich; 31', and Mrs, Frank Tem -
pollee, of Hamilton; Mr. end Mrs.
Fred Dufort, Miss Grace Strange
and Miss Gertrude Wilson, of Tor-
onto; Miss Helen Cook, of Clinton;
and Mr. and Mrs. Ed Munn, of
Hensall. Mr. and Mrs. Strange will
reside in. Chatham. They will have
the best wishes of many friends.
Mrs. John Kay Passes-
11Irs. John gay assed away In the
Stratford hospital on Monday last in
her 83rd year and was buried on
Wednesday from the home of her
son, Mr. William Kay, Cromarty,
Rev. Jamieson of Cromarty Presby-
terian Church took charge and inter-
ment was in Roy's cemetery. Pall-
bearers were Thomas Ballantyne;
Thos. Kay Jr., Sandy Duncan, Rob-
ert Duncan, Alvin McCurdy and Oli-
ver McCurdy. The late Mrs. Kay was
formerly Jean Gardiner, daughter of
the late Mr. and Mrs. Robert Gardin-
er of Hibbert. Her husband passed
away on May 19, 1935, and surviving
are one daughter and three sons,
Mrs. Win. Whyte, Iiamiate, Man.,
William, Cromarty; Ildwyn, Eaten,
Sask, and Thomas of Kippen. There.
are nine grandchildren.
This paste is excellent for boiled
puddings and dumplings or for baked.
meat pies; All the ingredients shoeld
be very cold, Sift the baking powder
with the hour, add the salt, suet and
water and mix into a smooth, firm
dough. Chill and roll 0tit.
ROYAL, AIR FORCE DAYLIGHT ATTACK ON SHIPPING AT ROTTERDAM, JULY 16TH
British Blenheim Aircraft of H. A. F. Bomber command made a daring low-level daylight attack upon a
large concentration of German shipping in Rotterdam Docks. In all, seventeen ships of an estimated tonnage
of 90,000 to 100,000 tons were put out of action, while on land two warehouses and a factory were left in
flames. Approaching their target the Bienheims flew low over Dutch territory in "V" formations which was taken
as the victory symbol by the Dutch who waved to the R.A.F. as they swept in to the attack. This photo shows
British bomb bursts among docks at Rotterdam.
1'i, •own
FREEDOM
FROM THE WAR SAVINGS
COMMITTEE, OTTAWA
The people of Canada are the most
fortunate in the world.
Fortunate inthe great sweep of space
that is ours from ocean to ocean.
Fortunate in the vast yield and immense
resources of ourforests, fields and mines.
Fortunate, too, in our democratic insti-
tutions.
In a word, fortunate in our freedom.
This freedom is threatened today as it
has never been threatened before.
The fall of the British Empire would
mean complete dislocation of our un-
fettered way of life.
Everyone wants this way of life defended
—this freedom saved—for our own future
and for posterity. The response to every
appeal for our defence has been mag-
nificent—heartening to the whole Empire
—alarming to Hitler.
But the need for weapons of war grows
ever more urgent, as the Nazi threat
spreads wider over the world.
IThe help of every Canadian is
needed for Victory.
In these days of war the thoughtless,
selfish spender is a traitor to our
war effort.
A reduction in personal spending
is now a vital necessity to relieve
the pressure for goods, to enable
more and more labour and mater-
ials to be diverted to winning the
war. The all-out effort, which
Canada must make, demands this
self-denial of each of us.
Invest in War Savings Certificates
the dollars you don't need to spend.
After Victory, they come back to
you with interest. Spend less NOW
so that you can spend more THEN,
when labour and materials will be
available for the things you need.
There is no price too high for
freedom.
sur° Sh p/eegtr/ar Methods cif S con
PAYROLL SAVINGS PLAN—For salary and wage earn-
ers. The employee simply signs a Payroll Savings
Pledge, turns it in to his pay once, and his employer
deducts the pledged amount regularly from his pay.
BANK PLEDGE PLAN — Convenient. for business man
and women, and others not on a payroll. Simply
sign a War Savings Bank Pledge and give it to your
bank. The bank will make monthly deductions
from your account.
WAR SAVINGS STAMPS -4 handy instalment plan.
Stamp folders may be obtained from Post Offices,
Banks and many retail outlets. I6 stamps will buy
one $4 Certificate, worth 85 at maturity.
RURAL SAVINGS PLAN—Farmers in receipt of regular
payments from co-operatives, creameries, cheese
factories, etc., can authorize deductions of any
desired amount regularly out of each cheque. Use
the Rural Pledge Card.
SUPPORT THE WAR WEAPONS DRIVE IN YOUR COMMUNITY
Every town and city in Canada will soon conduct a War Weapons Drive. You will be asked to put
all you've got behind the campaign in your community. Canada must provide more planes, more
ships, more tanks, more guns, more shells. If you are already buying' War Savings Certificates—
raise your pledge. If you are not, get your dollars working for Victory.
SPEN LESS.--, Y RE
WAR •$AV1Nt 1tl '
CERTIFICATES
Published by the II7a• Savings Committee, Ottawa.
SW,