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'-^- THE FLESHERTON ADVANCE Wednesday, December 16, 1936 / 4 .1 APPLE CUSTARD 1 pint of mashed stewed apples, one pint of §weet milk, 1 cup white sugar, 4 eggs and a little nutmeg. Beat eggs, add sugar and milk and apples and bake slowly in oven. â€" Mrs. Francis Genoe, Eugenia COCOANUT TARTS 1 eSg 1 cup brown sugar 1 teaspoon butter Pinch of salt V4 cup oi raisins or currants 1 tablespoon of rich cream Flavouring â€" Iva Wickena, Kimberley I Advance Recipes For The Ladies:: If hot air alone could make con- gueats, this old world would be full of conquerora. Sheriff 's Sale of Lands Countv of Grev Under and by virtue of a Writ of Fieri Facias issued out of the County •Court of the County of York and to me directed against the goods and chattels and lands and tenements of J. H. Charlesbois and VV. Parry, De- fendants trading under the firm name and style of Twin Fan Blower Comp- any at the suit of The Peerless En- gineering Company and assigned by the said Peerless Engineering Comp- pany to one John Deagle, I have seiz- ed and taken mto execution and will offer for sale by Public Auction at the Sheriff's Office, in the City of Owen Sound, on Saturday the Second day of January, A.D. 1937 at 2 O'- clock in the afternoon, all the right. title, interest and equity of redemp- tion of the said J. P. Charlesbois and W. Parry, in, to or out of the follow- ing lands and tenements, namely ALL AND SINGULAR that certain parcel or tract of land and premises known as the Summer House Kiononta situate lying and being in the third 'Concession of the Township ol Col- Jingwood in the County of Grey Con. taining thirteen acres and fifty one one hundreths ot an acre more or less being part of lot Number eleven in the said third concession and which may be more particularly described as follows: Commencing at a point in the Southerly boundary of a Seven- teen acre strip beinp the Northerly .seventeen acres of the East half of said lot eleven where the same is in- tersected by the South Easterly boun- dary of the land formerly owned by the said Britton Bath Osier and being the South Easterly boundary ot the lands hereby conveyed bearinjj North twenty eigh't degrees fifteen minutes East and which point is distant ten chains and sixty two links more or less. Easterly" measured along said Southerly boundary of the Seventeen acre Strip Irom the centre line of the said Third Concession; Thence South eijThty degrees. West eighteen chains, eighteen links more or less to a point in the production northerly of the fence line between the House and Farm Gardens where a stake is plant- ed; Thence South eleven dcfrrees forty-five minute.-; East, nine chains fifty Seven links al>>!ig the continua- tion of the shiil fenee line between the farm earden and the house garden, and the said t'eneo line, to a point in the northerly limit of tfie main road passing aloti<j the fiont of the said garden: Thence alonfr the Southerly face of said fence N"rth Seventy six decrees fifteen minutes East." six chains fifty I'nks and North Sixty four desrees thirty minutes East two chains fi.rty I inks to where a irate crosses the "aid main road, thence South twenty eight degrees east fol- lowing Westerly face of s'lul gates twenty eight links. Thence South sixty five degrees thirty minutes East, two chains twelve links more or less to a point in the boundary between the lands formerly owned by the said tJritton Hath Osier and the said Isaiah Neff and being the South easterly boundary of the lands hereby conveyed; Thence North twenty eight degrees fi'ftecn minutes East along said boundary eleven chains sixty three link.; more or less to the place of beginning. 'ro<|ether with all sewage pipes drains tanks and appurtenances of the Sewage system of the said Summer House and all waterworks pipes tanks engines and the appurtenances there- of and the right to maintain the samp Opon and across the lands heretofore conveyed by the parties of the first part to I.ambert VVilson as above ro- citod and being composed of lot twelve and part of Lot eleven in the third concession of Township of Col- lingwood (save and except the line of water pii)e supplying the Farm House and Barn-! where the same crosses the lands heretofore conveyed to the said Wilson) together with all fish- ing rights and privileges of every kind, right of way and access to in- gress upon arvd egress from the lands heratoforc conveyed to the said Wil- son a.s above recited and Including all rights and privileges reserved by the parties of the first part in the said Deed to Wilson together with all rights and easements under the here- inbefore in nart recited Deeds between the said Britton Bath Osier of the one part and the said John Campbell of the other part and the said Britton Bath Osier, of the one part and the said Isaiah Neff of the other part and being parts ot Lots eleven and ten in the said third concession, sub- ject Nevertheless to the right of Inei'es.'i and egress for vehicles and foot passengers over the direct o- main road leading from the front gate to the Farmhouse across the lands nbove described and hereby corveyed and to the use of water from the waterwork system for farm purposes an granted to the said Lam- bert Wilson his helr.1. executors, ad- ministrator, and assigns in the .said in part recited Deed from the parties of tho first part to the said Lambert Wilson. WM. BREESG Sheriff, Couaty of Grey Sh-rlfTs Office. Owen Sou ♦4****** >♦♦»♦»>♦* m il* > ♦ ♦ SHEET MIXED PICKLFS 1 large basket of small cucumbera 2 heads of cauliflower Small onions if desiredi Put cucumbers in salt and water and let stand for one day, after wash- ing through clean water, put in a crock and pour over them the follow- ing mixture: 1-16 dram oil of cinnamon V4 dram oil of allspice V* dram of cloves 1 small teaspoon of powdered al. uni 8 lbs. of sugar 1 gal. of vinegar Fills a four gallon crock. â€"Mrs. Cyrus Short Vi cup sour milk Vi teaspoon aoda 1 teaspoon baking powder Va cup grated chocolate or cocoa V2 cup boiling water (mix cocoa and water) 1 teaspoon vanilla 2 cups flour. â€" Dunita Lawrence SYRLP TARTS 1 cUp brown sugar 1 cup corn sjrrup ^â- 2 cup chopped walnuts 2 eggs 1 teaspoon vanilla Piit all in a bowl and beat well,! line tart tins with rich pastry, put I "-'" ''^''' a table spoonful in each and bake in I modeiate oven. â€" Mrs. Fred Brown BUTTER SCOTCH COOKIES 2 cupa brown sugar % cup butter and lard 2 eggs, 2 teaspoons vanilla 2 teaspoons vanilla Beat well, add 3'/3 cups flour with 1 teaspoon baking soda and 1 tea- spoon cream tartar, pinch of salt, 1 full cup raisins (large raisins are best), mould into loaves and let stand in a cool place over night and slice with a sharpe knife about Vi inch thick. Bake in a moderate oven. â€" Dunita Lawrence CAKE ICING 1 CUp brown sugar 2 tablespoons butter 2 tablespoons cream 2 tablespoons cornstarch Vanilla, Beat well. â€" Mrs. Wes. Smith Septfmber tStfc, 1938. Som^, DATE LOAF 2 eggs 1 cup melted butter 2 cups flour 1 lb. chopped dates 1 CUp chopped walnuts 1 teaspoon vanilla 1 teaspoon soda dissolved ^ cup hot water. â€" Mrs. Wes. Smith CORNFLAKES CAKES ^Tiites of 2 egss beaten stiff 1 small cup white sugar "* 2 cups cornflakes **-â-  cup shredded cocoanut Vanilla Bake in a slow oven 20 minutes. â€"Mrs. Wes. Smith D.\TE TARTS Before putting filling in, cook shells a little, boil together till it threads, i cup granulated sugar, 1 teaspoon -orn syrup, 3 tablespoons water, than ..lour slowly over the whites of 2 eggs, ..eaten stiffly, beating constantly while doing so. When quite thick, ilavor with vanilla and mix 1 cup .hopped dates, then brown in oven. â€" Mrs. G. A. Hutchinson SHOO-FLY PIE -Make irgular pie crust and fill as lollows; 2 cups boiling water, 1 cup -yrup and 2 teaspoons soda and trunibs. Pour boiling water over the 'Vrup and add the soda. Directions for making the crumbs: i cup of lard, 3 cups of flour, l^^ cups of sugar, mixed well together, -•oine to be used in place of top crust. Do not fill pie shells too full before putting crumbs on top. Its good, "•y it. â€" -Mrs. G. A. Hutchinson SHEPHERD'S PIE Put through food grinder enough cold roast beef to make two cups or as much as desired, mix in a little browm gravy. Do not make too moist, onion to flavor. Put in baking dish and t:op with potatoes creamed with a little butter and milk. Beat potatoes Bake in oven till brown. Mrs. E. A. Sinclair, Ceylon UOl' POTATO SALAD 10 medium si:ied potatoes, 1 egg, 1 tablespoon vinegar, 1 tablespoon grafc- ed onion, butter thfc? size of a walnut, '-• cup warm milk. Peel potatoes and cook in salted water, mash, melt 'lutter in a small sauce pjin, add vine- gar and egg. beat and stir until thick, idd this t» the mashed potatoes and hen add the heated milk. Beat well together and serve at once. This is delicious with cold meat. â€" Mrs. G. .A.. Hutchinson SALAD DRESSING •\ eUp of white sugar *4 cUp vineg-ar Put on the stove and boH. MIX : 2 eggs 2 teaspoons mustard 2 heaix'd teaspoons flour H" cup warm water 2 teaspoons salt Add to hot mixture, stirring well until cooked. â€" Irene Dinsmore, Thornbury BRAN MUFFINS 1 egg % cup sugar 1 cup sOur cream "2 cup buttermilk 2 cups bran 2 cups flour 1 teaspoon baking powder 1 teaspoon ga't * 1 teaspoon 80<ia. â€" Irene Dinsmore, Thombury SOLID CHOCOLATE C.4.KE m cups brown sugar H cup butter (butter and sagar beaten tojrether) CLOWN SALAD 12 rounds sliced pineapple 12 tablespoons salad dressing 24 filberts or a'monda 2 canned pimentoes 2 pieces of lettuce Roll and shred lettuce and arrange On a plate, place pine-apple on lettuce, cover pine-apple with dressing, place two filberts for eyes, cut a strip ot pimento for mouth and a small tri- angular piece for nose. â€" Mrs. E- A.- Sinclair, Ceylon C-\NNED TOMATO SOUP \~3 bushell ripe tomatoes 1 dozen small onions 1 green pepper 2 bunches celery (leaves and all) 1 doz. whole cloves 8 bay leaves Cook this, put through sieve, add I'-a cUps flour, dissolved with water, In cup salt, U cup butter, 1 cup granulated sugar. Boil 15 to 20 i minutes and can. When ready to i serve heat and add an equal quantity of hot milk. | â€" Mildred Wurts, Duff, Sask. DATE AND NUT LOAF 1 cup dates 1 teaspoon soda 1 cup boiling water 1 tablespoon butter 1 egg 1 teaspoon vanilla 1 cup sugar 1 V2 cups flour Vi cup walnuts Chop dates, put in soda, cover with the boiling water and let cool. Cream butter, sugar and egg, add other in- gredients and cook in moderate oven. Will keep well. â€" Mrs. Norman E. Burritt COCOANUT COOKIES 1 cup butter 1'^ cups brown sugar 1 egg 1 Vi cups flour IV4 cups rolled oats (fine) 1 cup desiccated cocoanut 1 cup dessicated cocoanut I teaspoon baking powder Vs teaspoon soda Cream butter, add sugar, well beat- en egg, flour, oats and cocoanut. Roll in little balls size of a large marble. Place well apart and bake ten minutes in oven about 400 deg. F. â€" Mrs. Norman E. Burritt MYSTERY CAKE Bottom Part 1 cup Flour Vi cup butter 2 tablespoons sugar Ci-eam butter and sugar, add flour, bake for 5 minutea in oven 375 deg. F. before putting the top part on. Top Part 2 eggs IVi cups brown sugar 'â- Â» cup fine cocoanut 1 cup walnuts 2 tablespoons flour 1 teaspoon baking powder, pinch of salt, vanilla, mix all ingri'edients and spreati on bottom part. Bake 20 minutes in oven 376 deg. F. Butter icing. â€" Mrs. Ed. Magee TAFFY TARTS 1 cup brown sugar 1 egg 1 teaspoon butter -A few raisins A few walnuts cut fine 1 tablespoon cream 1 teaspoon vanilla Fill shells and bake in medium oven. Makes 6 or 8 tarts. â€" Mrs. A. F. Pedlar coontown cake 1 egg 1 cup of brown sugar '/s cup butter 1 cup of sour cream or milk Vi cup currants 3 tablespoons blackstrap '2 teaspoon mixed spice A pinch of salt V^ teaspoon s"da 2 cups of flour Bake in two layers ICINGâ€" 1 cup brown sugar 4 tablespoons sweet cream Butter size of walnut Vanilla to flavour Boil all together -Mrs. F. Whewell. Fruitland, Ont. COCOANUT TARTS 1 cup brown sugar y* cup butter Cream this, add 1 egg 1 teaspoon vanilla Vi cup cocoanut '•'« cup walnuts Pinch of salt 5 tablespoons of sWeet cream Bake in tart shells. â€"Mrs. S. McMuUen LEMON SPONGE PlE 2 tablespoons of flour 1 tablespoon of hotter 1 oup sugar 1 cup milk Juice and rind of 1 lemon and 2 eggs. Separate the eggs, beat the yolks well and the whites to a stiff froth. Beat together the f'our, but- ter, sugar, lemon juice and rind, egg yolks. Stir in the milk and fin- ally fold in the stiffly-beaten whites. Pour into an unbaked pie crust and bake. â€" Mrs. L. McCracken. Flesherton CHINESE CHEWS 2 stiffly beaten egg whites H cup white sugar iVi cups corn flakes Vi cup chopped dates Vi cup chopped walnuts 1 teaspoon vanilla Salt Add sugar to egg whites, vanilla, corn flakes, dates, walnuts, etc. Mix and drop from teaspoon on a greased pan. Bake a golden brown. â€" Mrs. .\. F. Pedlar SALAD DRESSING 1 teaspoon of salt ' ; teaspoon of pepper 1 teaspoon of mustard tablfspoon of flour, heaped 1 tablespoon of celery see<i for cab- bage dressing 1 cup of sugar Mix this all together, add 1 cup ot sweet cream or sweet milk, small lump of butter. 1 egg well beaten, put in tlish over hot water, when warm add ^ cup of vinegar, let boil until thick. .A handful of walnuts rolled and sprinkled over the salad improves it wonderfully. â€"Mrs. E. .M. Wurts. Duff. Sask. "PRIZE" MAR.MALADE 1 orange 1 lemon 1 grapefruit Put through mincer, add 8 cups wat- er. Let stand over night. Boil IVi hours, slowly but steadily. .A.dd 10 cups granulated sugar (heated), boil till it will set by putting a small quan- tity in a dish to cool. â€"Mrs. John Stuart, Burk Falls DATE CRUMB C.4KE 1^-t cups oatmeal 1 cup brown sugar *4 cup shortening I'i cups flour, sifted with: 1 teaspoon soda U teaspoon salt Put aside IH cups of this mixture Spread the remainder on buttered cake tin. then spread on date filling, then the remainder of mixture. FILLINGâ€" 1 lb. chopped dates 1 cup brown sugar 1 cup water, cook. â€" Mrs. F. Whewell. Fruitland. Ont. SALAD DRESSING FOR CABB.\GE ONLY 2 eggs ** cup white sug;ar 1 eup vinegar Boil until thick. â€" Mrs. Francis Genoe. Eugenia RAISIN-D.\TE CAKE 1 cup dates 1 cup raisins Put these through grinder Sprinkle with: 1 teaspoon soda 1 cup boilng water. Let cool. Cream together h2 cup butter 1 cup granulated sugar 2 eggs 2 cups flour 1 teaspoon baking powder Add first mixture. Bake in two layers. Icing for Cake â€" 1 cup brown sugar ^ cup flour, mix with sweet cream and beat Do not cook. Sprinkle with crush- ed nuts if desired. â€"Mrs. A. M. Gilchrist SOUR CRE.\M DATE TARTS 2 egg yolks '-4 teaspoon salt 1 cup white sugar 1 teaspoon flour 1 cup sour cream 1 cup dates, chopped fin« Beat egg yolks well, add salt, sugar and flour, mix thoroughly, beat in sour cream, add dates and combine well, put in unbaked tart shells and bake in moderate oven 1.5 minutes. Make a meringue of whites of eggs and put On top and brown slightly in oven. â€"Mrs. J. E. McFadden SALMON WIGGLE Melt 4 tablespoons butter, stir in 3 tablespoons flour, pour on IVi cups milk when it reaches boiling point, | add I cup flaked salmon, 1 cup green peas. Heat to boiling point. â€"Mrs. E. M. Wurts. Duff. Sask. SANDWICH SPREAD (> larjre cucumbers seeded I large cabbage fi red peppers fl srreen peppers 1 bunch celery Put through food chopper, sprinkle with 1 cup salt, let stand over night and drain well, then add: '2 pts of vinegar 2 cups white sugar 1 tablespoon celery seed 1 tablespoon mustard seed Stir well and seal. â€"Mrs. Ed. Magee. Fort Sask.. .Alt. CHRISTMAS SPECIALS FROM NOW UNTIL CHRISTMAS Regular $2.50 to $7.50 Permanents Now Reduced to $1.95 to $5.00 All Permanents Done the 'DE MILO" Way Isabel Row^c's HAIRDRESSING PARLOR Phone 27 Flesherton, Ont. OATMEAL CAKE Cream together I'i cups brown sugai-. 'j cup butter and yolks of 2 eggs, add i cup sour milk, i teaspoon soda. 1 cup dates, cut small, '^ cup chopped walni»ts. 1 4 cups oatmeal. 1 good cup of flour and the beaten white of 1 egg. ICING â€" Take white of 1 egg. beaten stiff, add 1 oup of boiled brown sugar and beat until stiff enough to spread. â€"Mrs. E. M. Wurts, Duff, Sask. FORK COOKIES 14 cups brovwi sugar 1 cUp shortening 2 eggs 1 teaspoon soda 1 teaspoon cream tarter 3V-.. cups flour 1 teaspoon vanilla When well mixed, roll in wee balls, place on buttered pans, leaving a little room for cookies to spread, flatten with a fork, marking it each way. Bake in a good oven. â€"Mrs. E. M. Wurts, Duff, Sask. CABBAGE SALAD DRESSING 1 egg 1 teaspoon salt I large tablespoon white sugar V-j cup vinegar Let come to a boil and then let cool. Very quickly made. â€"Mrs. J»hn Campbell CHEESE SALAD 1 cup grated cheese, 1 cup chopped celery, season with salt and pepper and moisten with dresning, put the salad h\ a bowl and cover with dress- ing, garnish with hard boiled egga and y»l!ow leaves of celery. â€" Mi-s. Francis Genoe, Bugenia Christmas Gift Suggestions Electric and Hand Washers, Aladdin or or Coleman Lzunps, Tea Kettles, Coffee Pots, Potato Pots, Double Boilers, Double Boilers, Steamers, Roasters. We Have a Large Variety to Choose Frcin Silverware and Cuttlery Knives and Forks, Dea Spoons, Serv- ers, Cold Meat Forks, Berry Spoons, Butter Dishes, Cake Plates, Carvers, Stainless Knives and Forks. For Winter Sport, CC.M. Skate and Shoe Outfits, Hockey Sticks,. Skis, Sleighs, Wagons, Toys. Chinaware Diner Setts, Tea Setts, Berry Setts, Cups amd Saucers, Bon Eons Cut Glass Sherbets, Goblets, Water Setts and Glasses, Rose Bowls, Relish Dishes, Cream and Sugar Setts. Mitts, Gloves, Axes, Saws, Tools. COM E IN AND LOOK OVER OUR LARG E STOCK. Frank W. Duncan Phone 54