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The Huron Expositor, 1941-10-17, Page 5v, 1 l 1 0 .•.1 , 1941.. fjwN�O�N'?• ` ORGET OUR 1!A !�!•'9f' 7 iii GHoUSE • WASHER, sit.. comeg 1' 7 74� r p4,e� , o w" b. lgg#t .gyp, wry. To,ve, •• � [ Qtr • xiAl atoo f " Mro, ll"raaak Boll a, of Xfamittou, wit'i 'Mr, 4,And > rs. 9 . loony, lop. ,Mr. and Mina.. Hilbert O'Reilly have m'ov'ed to Stratford, and 'Mer. a, Mrs. John Rtla'ton &nd'4 f' ; i'ly' to Seaferth• Mr° 'Michael Flanagatu is ill with an -a'tta'ck of pneunionta. STAT` A The card party being sponsored by the Women's Institute, at Matra, is being 'held in the ball' on Friday even ing, October 17t1h. The Institute 'will hold a quilting next Wednesday afternoon, Oct. 22, when the ladies of the 'vicinity are invited to assist. On f FRONT QUARTER OF LAMB-, ' Unknown or perhana Unnoticed by many, -lite marketing of iamb has changed considerably in recent years, so that high quality lamb is now available in all four epaoone, •the supply is most abundant between September and Janua'iy. Why not take advantage of the fyont quarters of lamb being featured by your neigh= boyhood butcher at this time? Be - s' • sides being economical, this cut is tender and tasty and presents many possibilities for a varied menu. ' In the front quarter, averaging 6 to 8 pounds, •are found the shoulder, the neck, the breast and shank. If you have a large family, the entire front can be boned and rolled by your but- cher and the bones can be used for a steaming pot of Scotch broth. If a smaller (roast is all that is needed, the shoulder can be used for that pur- pose, while the breast, shank and neck can be used for stews, casser- oles or scallops,. The Consumer Section, MarketingService, Dominion Department of Ag- riculture, suggests t h e following methods of roasting a rolled front or shoulder; .as well as several ways of utilizing the ,Cold meat that. is often left. LOCAL BRIEFS Rolled Front of Lamb erso..®rte LAKE Mr. and Mrs. T. Din/amore were vis- ited' by friends from Toronto on Thanksgiving Day. - • Mrs. Douglas was visited by fries from London over the Thanksgiving holiday. Mr. and Mrs. T. Finnigan and Ber- tha, of Exeter; Mr. and Mrs. C. At- tridge and Barry; of Goderich, and Mr. G. Clark, of Belleville, visited Mrs. Clark and son, Will, on Sunday. The Hey girls visited with' their parents. 'Miss Eva Beehler visited Mrs. Rus- sel heard during the week. Mr. and Mrs. E. Faber, Carl 'and Kenneth, of Hensall, visited friends on Sunday. yt; See Westinghouse Cushioned -Action 'Washer — ,Canada's latest washer with"•all the newest advancements -' Sentinel ri- Safety Control ... Westin ;liousc Lovell Safety Wringer with Feather -Touch Release . Million Dollar Precision Mechanism! Come in, let 'us show you proof that Westinghouse washes cleaner without wear , ° ° Trade in your old'washer on a new Westinghouse, -oily $103.95 WASHES GLEANER .. LASTS LONGER - NO TROUBLE , , NO WEAR ON CLOTHES OS Radios Radios --- Ranges lect ri c Everyhirig' Electric The Week ' At the Seaforth Collegiate Institute (By Harry Scott) The annual Commencement is now a thing of the past and the pupils are once move settling down to hard work. From all reports, this' Commencement' was enjoyed as tho:toughty as the one last year, and Mr. Turner, who was in charge, deserves a great deal of credit. in getting it ready, in just two short weeks. This year the school was diyided into four groups and the group that sold' the most tickets was to receive,a panty given by -the other 'three groups, The Reds emerged vier torious wlth two hundred' "points, fol- lowed by the Blues with one hundred and twenty-six, points; the Orange hand one hundred and fourteen points and last of all the Pinks with eigli't$- seven points. Some time next week the party will be held in the school auditorium. Following the final per- formance on Friday night, a dance was, given in the school 'auditoudum which was made into a success by that great master of 6 ceremonies, George Hildebrand. The music was provided by records graciously offer- ed by Kenny "Keating, the live -wire of Fourth Form. * * Things seem oto be picking up• in • the sale of' War Savings Stamps and this •week the sale was $15.00. Last week, owing 'to the Commencement, the sale was downto $7.00. O,n'the. whole, the average this year; seems to be a little better than last year. To the ,runners-up in the field meet three 'war savings stamp's were 'given to each one by . the school, and this proved very popular with the pupils. x n:k Cadet training- has now started again. with Mar. Weed'mark in charge. Drill is still being held on the campus and will be until the ,cold,(weather, when It will be- held in the 'gymnas- ium. Basketball is also expected to soon start with the' girls' nights being'Monda.'y and Wednesday and the boys' on Tuesday and Thursday. The Mitchell Collegiate want to play foot- ball next Wednes•tiay, but as yet'there is no football team 'drawn up at 'the school. * * ,* "Silver," the, car that used to come to school so, often 'with its. valuable cargo, will make. the trip no. more as it has been said (what's left of it), and is now reposing in a fatemyard thinking of its happy school days,,' DUBLIN - ' Costello. Personals: Mrs. P. F. Benn anile daughter, Mary, and Charles Bonn, of Toronto, with Mr. and Mrs. Frank Ev- ans; John E. Malyneaux, Assumption College, Windsor, Mr. and Mrs. Har- old Snuck, .Kitchener; Mr. and Mrs. Lloyd Etue, Zurich, and. Miss Veron- ica -Molyn•eaux,, Drysdale, with Mr. and' Mrs. Thos. J. iMolyne'aux; Miss Marion Dill, London, and Kenneth Dill, King, with their patrents, Mr. and Mrs. P. Dill; Thomas McCarthy, Miss Genevieve MdCa'rth'y 'and Mr. ,,and Mrs. •Mtiahael McCarthy, Toronto, with Mr.. and Mrs.• M. M'© ' ;.tl'Mr. and Mrs. James Hanley; e'en; Jimmy, 'Taranto, with Mr., 04O. W: J. Hanley; Mr: and M• Joadi* Carper,• ter, Jr., Ohatham, W th Mr. and Mra:, Joseph ;Co,.',:r; is's Gertrude Mc- Grath, Kiy, a ='} and Miss Agnes Mc;' Grath, Vl�as� with their mother, Mrs. Mary ,'McGrath; Miss Anna 'Meagher, Lortd"on, with her parents, Mr. and Mrs. dohn Meagher; Mr. and Mfrs. Wiltlaa 't 'aah, London, with Mr. and re.''Ferry Flannery; Miss Vera r_ and MissRose w'I . r.11 With their mother, iMrs hiir „� '' hey' lfd'° and 'Mies. SoselY7t"' t �.t nd two children, of LinwoOtd,, �, fr. and Mrs. Andire* Damtd i'; Ml'iisAkary Dorsey," London, with her parent = Mr. and Mrs. Louis Dorsey; :M '.o- ten Looby, London, and Cl'a '•t oby, Windsor, with thief¢' ilio rs. A. M. Looby; Mr. Prt l i,kopcf, To;onto, with his pas, Mr tl :Mrs.' Louie KKraus- kopf , • : . Ev'a s, Logan, with �yh�yker, +3ttint r+ s: I' abtai'fnie ):lvatis;' '* *14 0 C . m1wX . 'Kiip4n'Y with Mr, aild Mre P. Smith; J'osep'h MC - MIL 4,1111WINNIMINMININIIII A miscellaneous shower was held in the parish hall on Monday night in honor, .of a bride-to-be of this Week, i'Iiss Frances Delaney. An address was read by Miss Helen Dantzer and a presentation made of many •beauti- ful gifts of silver, linen, aluminum and' money. The prospective bride and graoiu thanked 'tl'e donors very graciously. The Young Ladies' So- dality, of ^whom Miss Delaney was president for two years, presented her with a beautiful crucx, Music for dancing was furni'she f , lie .iOotD- light Serenaders. LU ° W .' ; ;-Nerved 1w a group of vol'unttary ass &tants. The Late, R. G. Mathers A highly respected resident of Dub- lin, Robert George 'Mathews, died at the home of his son, Wilbur Mathers, on Sunday night following• an illness of •-threeweeks from a heart ailment. The departed' man was An be .$0th year • and spent the most of his Trifle at Bluevale, where his wife predecea-^ ed him five years ago. He ie si1ildit ed 'by two sons, Wilbur, '0.14,R; .opaaa, tor, Dublin, and Earl, of Embre, also three granddaughters. The, funeral was 'hold at Bluevale and Interment was made at *Ingham. -*. ' At the forst - of the series ofIlVe Hundred mamabliain. games held,, 0 el homes of Mrs. wllliam Lan1tl, ' ` Kathleen Fee , VOL ,l,'•attrek J i.'. dan and Mrs. Meagtiz4', t •� Wilt h' iva � virl h'" . s:• rs of the g e n � p� David McCown l,lift`0.' � Wks, James Jordan lands Mrd. l°)amiel 4.. • The Misses Anderson, of Dundas, were the week -end guests of Mrs. H. R: Scott and Miss Belle Smith. • • Mr. John Ballantyne, of 'St.. Thomas, spent the holiday week -end with his sister, Miss Belle Ballantyne. • Mrs.' L. C. Jackson is spending a' few days at the home of heti,„s'.on in! Woodstock. • Mr. and Mrs. E. M. Hudson, of Windsor, were week -end guests at the helve o1` his parents, A1r. and Mrs. Isaac ,1-Iurlson. • e 'Mi". and Mrs. it.. F. Lawrence, Miss Maxine Lawrence and Mr. Archie Mustard slier t. the week -end with Miss Alma Lawrence, nurse -in -training in e11c .goy Hos',ital, Toronto, • Mrs. Carl Deitrich and two sons, and Mr. and. Mrs. Hauch and daugh- re , of Kitchener, and Mr. and Mrs. Edv, and Allen and two children, of 'o.';,J-luron, were weekend guests at the home of M,i'. and Mrs. Sol Wil- liams. • 'Mrs. George Lowery has return- ed from a three weeks' visit witkl, her siste'• in Goderich, ®, Mr. and Mrs. Ger•rge E. Fergu- son, Miss Jean and Miss Ethel Fergu- son, of Toronto, 'were •holiday week- end guests at the home of the Misses Ferguson, Spading Street, e Miss Margaret McKellar, of Palmerston, spent the week -end with her patents, Mr. and Mrs. :VI. McKel- lar. • Mr. and Mrs.. James McGregor, of Galt, .spent Thanksgiving at the home of his parents, Mr. and Mrs.. D. F'. McGregor. • -Mlr^ James Eckert, R.C.A.F., To- ronto, ,spent Sunday at •the home of his parents, Me:', and' Mrs. J. M. Eck- ert in McKillop. o Messrs. Wilfrid L.' Fontaine and John O'Neill, .of St. Michael's College, Toronto, spent Thanksgiving with Mr. and' Mrs. T. D. O'Neill. • MT. Con Eckert, Jr., is spending a week in Detroit. • Mrs. Gordon Hays and daughter, Miss Patsy, returned 'to their home in Detroit on 'Sunday after spending a week at the home of her parents. a Mr. E. C. Boswell and Mr: W. L. Whyte are in Peterborough 'this.'week attending the rnternaitional Plowing Match. ' Next year this .International. event will be held at Seaforth. , • Rev. 17.' Carswell, of Torontop, a former minister of Duff and Cavan Churches, McKillop, sperl•t the week- end with friends in 'town and district. • Mr. and M,rs. Allan Stone, of Nor- wich, spent the holiday-„with`'relatives here. • • Mr. and Mrs. Earl Gillespie, of Caledonia, are the guests of his mother, Mrs. William Gillespie. • Mr. and Mrs. 'Thomas Nolan, of Niagara Falls,' are guests at the home of his parents, Mr. and Mrs. James Nolan, in Tuckersmith: • Mr. T: D. O'Neill spent Thanks- giving at his home here. • Miss Betty - Ecke:t, of Brant Township, and Miss.. Edna Ecketrt, of St. Joseph's Hospital, London, spent the week -end at the home of their parents, Mr. and' Mrs. J. M. Eckert. • Mrs. R. L. Norris and son, Ron, of Wyoming, visited Miss Annie Moore' over the week -end. • Mr. and Mrs. David Mole and son, Maxwell, of Rochester, N.Y., are guests at the home of Mr. and Mrs. E. Mole. • Mr. and Mrs'. Louis Jackson, of Woodstock, spent the week -end with Mrs. L. C: Jackson. Mrs. Jackson, re- turned to Woodstock with them. Specee Th eideas of eternity and suace have ib tial something divine which ls, niil possts's&d pure dtttation and simple extension. Space is the stature of,'God,' -Joubert, the Gail ana the Bad 0 God, allow pity toward the wick- ed, for on the good Thou hast already bestowed mercy in having made them good.—Sada the Persian. MADE TO MEASURE • MR. R. E. MacKENZIE Special Representative, will be in our store Friday. with models and cloths, and will personally assist you in your, clothing needs. • Come on, you men, who like better clothes and ap- preciate better tailoring you men who don't mind paying a dollar or so more for a quality snit! Here's your golden opportunity to see the complete Cam- bridge line at its best. You'll see many of the cloths made up in the various styles for smart men. You'll see hundreds of new English Woollens, Tweeds, Serges and Worsted that you'll wantat an instant. The fit, style and satisfaction of every Cambridge Suit is personally guaranteed by us. SUITS TAILORED TO MEASURE AT i Method 1: Rub roast 'with salt and pepper. Place in an uncovered roast- ing pan, fat side• up. Do not remove "'fell," it has been found not to affect the flavour of the meat . and ,mss presence lessens the• cooking time of the roast. Place in a moderately.low oven, preheated) 300-350 degrees F. and maintain this temperature for the entire roasting. Allow 30-35 minutes to the pound. The roast should be turned 'several times to ensure" even coking, :Method 2: Follow the instructions in method 1, but place in an oven pre- heate'd' to 450 deg. F. Sear at this temperature tot• 20 minutes, then cov- er the pan and reduce the tempera- ture quickly by leaving the oven door open for a few minutes. Continue the cooking at 300 degrees -until the roast is done. Allow about 35 minutes to the pound. The amount of shrinkage in cook- ing was found to be approximately. the same in both these method's. Rolled Shoulder 'of Lamb, Stuffed When the butcher rolls the. shoul- der of lamb, hate him leave an open- ing into which ye,u may stuff the dressing. Be sure to take home the bones from this rolled shoulder, too. They may be cooked in the pan with the roast until a nice brown colour, theft removed and put into the soup pot as a foundation for :Scotch Broth. Dressing • One of two passengezf" n. a. train, says to the other: "Do you mind my taking off my right boot, as my foot is troubling the?" By no tr eans; go to it." irihe inquirer removes his boot 'and vigoreusiy at his 'stoelcinged''tob'•t.' the, other showing signs. of nasal dis- tress istress meanwhile. After a little the rubber ,remarks: • - "My -' foot Was only sleeping, after all." i lad of 'that ... I kinder thought' it was 'dead!" 1 onion, minced 2 or 3 stalks celedy, chopped 2 or 3 tablespoons, fat melted 2 cups stale 'bread crumbs (not fine- . ly ground) 'Salt and pepper to' taste Savoury seasings, or fresh . mint sauce (with most of liquid drained off). Combine fill ingr'edients, shoulder'"of lamb. Follow r'ectionS far roasting. stuff into above di - ?9.50 35.00 40.00 45.00 Choose Your Winter Scotch Broth • Roast lamb bones 1 to 1% cups lamb gravy 11/4 quarts water 3 tablespoons pearl barley 1/2 cup finely chopped -Cabbage % cup finely chopped carrots 1/ cup finely chopped onion 1/4 cup of chopped celery 1/4 to 1/2 teaspoon Worchestershire sauce Salt and pepper and either season- ings to taste. Combinethe rs't three ingredients, cover.and bring to boil. Reduce heat and allow to simmer gently for about half an 'hour. Remove the bones and shake free' of all. 'barrley. Now add the other vegetables, cover and sim- mer for another % to 1 hour. Add -orchestershire sauce, Batt and pepper to taste, and other seasonings. (The amount of seasoning will depend on the amount already in the gravy). Barbecued Lamb Roast lamb can re -appear on the table in a new and appetizing form, if the cold roast is cut in thin slices, placed in a baking dish, covered with this delicious, tangy sauce and heat- ed thoroughly in the oven. • Barbecued Sauce 2 tablespoons lamb dripping 1 small' onion, chopped P/2' tablespoons vinegar„ 11/2 tablespoons brow:, -sugar 1 cup water • 1/2 teaspoon Worcestershire sauce 1/2 . teaspoon paprika % teaspoon dry mustated Dash cayenne 1/2 cup chili sauce or ca cup tomato catsup Salt and pepper to! taste. • -° nen'ci miffs. in hot fat. ' • : c.: her Ingredients and combine thoroughly. -- dA Curried Lamb 2 tablespoons Iamb dripping 1 onion, chopped _114 cups diced celery, . 3 cups cold cooked fh*, cubed 1 trip left -over 'grail or. brown fdNo •'>y¢'.tetteP60it enia'y Fli 1A teaspoon Worehestei shire sauce. a 002 • Men! Now's' the time to pick out that new Winter Overcoat' — 250 big, warm Overcoats await you here; in Fleeces, Velours, Overplaids, Elys'ians, and Tweeds, in fitted, rag- lan or slip-on models. > . You'll pay many dollars more for these coats when we have to re- . order, so be wise and buy now ! • - Colors, include Navy, Grey, Green, Brown 'and Blue Grey, in sizes 34 to 4€i.° 18.50 to 5O0 r s 2 r.,. , st::t •,,, Salt and pepper to taste. ' Cook celery and onion in lamb dripping. Acid cubed, cooked lamb, seasonings, and ,,brown gravy (or broth)-. ' Serve with macaroni or noodles. Casserole .of Lamb' 2 cups cooked lamb, cubed 1 16 -ounce can coin 1 pimento, chopped (may be omit- ted) ° 3 tablespoons lamb dripping 3 tablespoons flour cup milk 1/2 cup buttered bread crumbs Salt and pepper. Melt lamb dripping, add flour. Stir in milk gradually until' mixture thick- ens. Add coni, pimento (if desired) and lamb. Season with salt and pep- per. Put mixture in greased casser- ole. Cover with buttered crumbs. Bake in hot oven (400 deg. F.) until crumbs are browned. (A biscuit crust inlay be used in place of crumbs) . LAST CALL FOR PRESERVING! Have, you cast rather despairing glances at your fruit cupboard shelves recently. and- wondered just how you could fill them to capacity before winter sets in? The Consumer -Section, Marketing Service, Dominion Department of Ag- riculture, has prepared some 'recipes that will help in filling 'those shelves with a tempting array. We are sure thaat you will feel a glow of pride in knowing that you will be able to serve delicious Canadian fruits in such tasty forms all winter, and, at the same time, that you will be doing your part in preventing waste of those pwrish- ables. Waste no time indeciding what must be made from the fruits now on the market, for, with the ex- ception of apples,, the season for fresh Canadian fruits will soon be over. Peach Butter c,ne-half, as much sugar as pulp and gook the mixture until it is thick and clear. Constant stirring near the last will be necessary to prevent burn- ing. hack into clean, . hot jars and seal at once., Pear Butter Treat as for peach butter except that the pears need not be peeled and cored, but..cooked' and run through a sieve. A few whole cloves cooked with the pears adds flavour to the butter, Medley Fruit Conserve 2 pounds peaches 2 pounds quinces 11/2 pounds pears 1/2. pound tart apples I lemon 41/2 pounds sugar. Wash and prepare fruit. Pass through food chopper and weigh. To each pound of fruit allow three-quar- ters of 'a pound of sugar. Put fruit and sugar in alternate layers in a bowl and let stand oyernigbt. Next morning place in a preserving; kettle, with the juice, pulp and lemon rind. Boil until mixture becomes thick. Pack into sterilized jars and seal at once.' Damson Plum Jam Wash the fruit and cut in 'half, re- moving the pits. Break a few pits and add kernels to the fruit Pout' a little water over the plums and heat slowly to boiling point. Cook gently for one-half hour. Measure and add an equal quantity of sugar. Boil gent- ly until jam is thick and pour Into sterilized containers. Seal at once. Boy Friend (on the phone)'` "What- cha doin' Sattidy night?" "Gotta date." "An' next Sattiday night?" "Gotta date." "Anna next Sdtti•dy night?" "Gotta date." "Well twiddle my moustache, wo- man, doncha ever take a bath?" • "If there be anyone in 'the congu'ega- ti'on who likes sin let him stand up— what's this, Sister Virginia, you like sin?" "Oh, pardon me, I thought you said Om„ • r The teacher had Forbidden the eat- ing of candy and Mewing of gum during school time, One day she he - came -suspicious of a lump in Jiminie's cheek. , "Jimmie. are you eating candy or Chewing gum?" she asked. !'No," :replied Jimmie. "I'm just soaking a prune to eat at recess." • • "You shouldn't have got drunk in the first place." the judge warned -the prisoner. K "I 'didn't," replied the accused. was in the last place!" Elmer, aged 13, was puzzled over the girl problem and ddscuss,d. it With his pal, Joe. "I've walked to school with her • tbtee•'•times," be told, Joe, "and ear - ,ed her books. I bought her lee- r -team sodas twice. Now do you think, I ougha. to kiss her?" "Nem, you dbn't need to," Joe de. cided, • after a moment of deep thought- "You've done enough, .ice that girl already." Peal and stogie the peaches. Cook'.. in as small anount of water as poe sable until they are reduced to a . pulp. Rub through a colander. Add Dead- and Disable.I.Animals REMOVED PROMPTLY PHONE COLLECT: SEAFORTH 15 . EXETER kit W , i DARLING' AND CO. OFCA1 ADA, Lia,, il'fa�.as r' ....'..r.:.l. as !r. a ie+,.:Awl